Description
These homemade horseradish pickles are the perfect crunchy side dish that will elevate any meal.
Ingredients
Scale
- 4 cups cucumber spears
- 1 cup white vinegar
- 1 tablespoon horseradish
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 teaspoon mustard seeds
- 1 teaspoon dill seeds
Instructions
- Combine vinegar, horseradish, sugar, salt, mustard seeds, and dill seeds in a saucepan over medium heat. Stir until sugar and salt dissolve.
- Place cucumber spears in a clean jar.
- Pour the hot vinegar mixture over the cucumbers, ensuring they are completely submerged.
- Seal the jar and let it cool to room temperature.
- Refrigerate for at least 24 hours before serving to allow flavors to meld.
Notes
- For extra crunch, use fresh, firm cucumbers.
- Adjust the amount of horseradish according to your heat preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Pickling
- Method: Refrigerator pickle
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 50
- Sugar: 3g
- Sodium: 400mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg