Ingredients for Horseradish Pickles
- Kosher Dill Pickle
- 1/2 cup finely chopped white onion
- Sugar
- Prepared Horseradish
- White Vinegar
- 1 teaspoon celery seed
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How to Make Horseradish Pickles
- Drain the juice from 1 pint of small dill pickles, reserving the juice.
- Slice the pickles into 1/4-inch thick rounds.
- Finely chop 1/2 cup of white onion.
- Gently combine the sliced pickles and chopped onion in a large bowl.
- Pack the pickle and onion mixture into clean, sterilized canning jars, leaving about 1/2 inch of headspace.
- 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.
- Heat the mixture over low heat, stirring constantly, until the sugar dissolves completely. Do not boil.
- Carefully pour the hot horseradish mixture over the pickles in the jars, leaving that 1/2 inch of headspace.
- Add reserved pickle juice if needed to fill jars to within 1/2 inch of the top.
- Remove any air bubbles by gently tapping the jars on the counter.
- Wipe the jar rims clean, and secure the lids tightly.
- Refrigerate for at least 24 hours before serving to allow the flavors to meld. These pickles will improve in flavor over time.
Nutrition Information (Approximate per serving)
Sodium
103 g
Sugar
368g
Fat
0g
Carbs
31g
