Horseradish Pickles Recipe

Ingredients for Horseradish Pickles

• Kosher Dill Pickle
• 1/2 cup finely chopped white onion
• Sugar
• Prepared Horseradish
• White Vinegar
• 1 teaspoon celery seed

How to Make Horseradish Pickles

1. Drain the juice from 1 pint of small dill pickles, reserving the juice.
2. Slice the pickles into 1/4-inch thick rounds.
3. Finely chop 1/2 cup of white onion.
4. Gently combine the sliced pickles and chopped onion in a large bowl.
5. Pack the pickle and onion mixture into clean, sterilized canning jars, leaving about 1/2 inch of headspace.
6. In a small saucepan, combine 1/2 cup of granulated sugar (or Splenda), 2 tablespoons of prepared horseradish, 1 cup of white vinegar, and 1 teaspoon of celery seed.
7. Heat the mixture over low heat, stirring constantly, until the sugar dissolves completely. Do not boil.
8. Carefully pour the hot horseradish mixture over the pickles in the jars, leaving that 1/2 inch of headspace.
9. Add reserved pickle juice if needed to fill jars to within 1/2 inch of the top.
10. Remove any air bubbles by gently tapping the jars on the counter.
11. Wipe the jar rims clean, and secure the lids tightly.
12. Refrigerate for at least 24 hours before serving to allow the flavors to meld. These pickles will improve in flavor over time.