Recipe courtesy of Tyler Florence
Save Recipe Print
Total:
3 hr 25 min
Prep:
15 min
Inactive:
3 hr
Cook:
10 min
Yield:
4 servings

Ingredients

Directions

Wash cucumbers, slice into 1/4-inch thick rounds, and place in a heated, sterilized mason jar with horseradish and fresh dill weed.

Set a large pot over medium heat and add vinegar, sugar, water, garlic and pickling spices. Bring the brine to a boil then pour over cucumbers and horseradish in still-hot mason jar and seal lid. Allow to cool to room temperature before refrigerating. You can serve once chilled, but for best flavor serve after the pickles have been left overnight.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Homemade Peanut Butter

Recipe courtesy of Alton Brown

Spicy Pickle Fries with Homemade Ranch Dip

Recipe courtesy of Valerie Bertinelli

Bread and Butter Pickles

Recipe courtesy of Andrew Donovan

Bread and Butter Pickles

Recipe courtesy of Percy Street Barbecue

Bread and Butter Pickles

Recipe courtesy of Andrew Donovan

Bread and Butter Pickles

Bread and Butter Pickles

Recipe courtesy of Gourmet Magazine

Bread 'n' Butter Pickles

Recipe courtesy of Hugh Acheson

Bread 'n' Butter Pickles

Recipe courtesy of Hugh Acheson

Browse Reviews By Keyword

          Latest Stories