Horseradish Pickles
Add a bold kick to your pickling game with these irresistibly tangy and spicy Horseradish Pickles! Featuring crisp cucumbers infused with the zesty heat of prepared horseradish, aromatic garlic, fresh dill, and a zingy vinegar brine, this recipe delivers bold flavors that will elevate any meal. The addition of mustard seeds, black peppercorns, and optional chili flakes adds layers of complexity, while the quick preparation ensures a no-fuss pickling experience. Perfect as a snack, sandwich topper, or side, these homemade pickles are ready to burst with flavor after just a few days in the fridge. Whip up a batch and savor the ultimate balance of tangy, spicy, and fresh in every crunchy bite!
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Recipe Information
Ingredients
- 8 pieces Cucumbers (small pickling variety)
- 2 tablespoons Prepared horseradish (jarred or fresh-grated)
- 4 pieces Garlic cloves
- 4 sprigs Fresh dill
- 2 teaspoons Mustard seeds
- 1 teaspoon Black peppercorns
- 0.5 teaspoon Chili flakes (optional)
- 2 cups White vinegar
- 2 cups Water
- 2 tablespoons Kosher salt
- 1 tablespoon Granulated sugar
Instructions
Wash the cucumbers thoroughly and trim off the ends. If desired, slice the cucumbers into spears or rounds, or leave them whole.
Sterilize a large quart glass jar or two pint jars by rinsing with boiling water. Allow to air dry completely.
Peel the garlic cloves and lightly smash them with the side of a knife to release their flavor.
In the sterilized jar(s), place the dill sprigs, garlic cloves, mustard seeds, black peppercorns, and chili flakes (if using).
Add the cucumbers to the jar(s), packing them tightly but without crushing them.
In a medium saucepan, combine the white vinegar, water, kosher salt, and sugar. Bring the mixture to a gentle boil, stirring until the salt and sugar dissolve completely.
Remove the saucepan from heat and stir in the prepared horseradish.
Carefully pour the hot brine over the cucumbers in the jar(s), ensuring they are fully submerged. Leave about 1/2 inch of headspace at the top.
Wipe the rims of the jars clean and seal with lids. Allow the jars to cool to room temperature before refrigerating.
Let the pickles sit in the refrigerator for at least 48 hours to develop their flavor. For the best taste, wait 5-7 days.
Enjoy your homemade horseradish pickles chilled as a snack or condiment. Keep refrigerated and consume within 4-6 weeks.
Nutrition Facts
Calories |
270 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.3 g | 4% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3819 mg | 166% | |
| Total Carbohydrate | 39.3 g | 14% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 21.4 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 185 mg | 14% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1198 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
