These spicy pickles with horseradish will set your pickles head and shoulders above the rest. You will get raves on these pickles. I always get asked to make more or bring more to work. These are worth a try. This makes a really crisp, great-tasting pickle!
Ingredients
- pickling cucumbers: 40 piece
- water: 7 cups
- ¾ cups white vinegar: 1 piece
- ¼ cups white sugar: 1 piece
- whole pickling spices: 1 tsp
- sprigs dill: 15 piece (or as needed)
- pickling salt: 5 Tbsp
- garlic: 10 clove (peeled)
- (1/4 inch x 3 inch) strips peeled fresh horseradish root: 10 piece
Metric Conversion
Stages of cooking
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Soak cucumbers in ice-cold water, 2 to 3 hours. Drain and set aside.
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Sterilize five 1-quart jars with the lids and rings in simmering water in a large pot until brine is ready.
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Combine 7 cups water, vinegar, sugar, and pickling spices in a second large pot. Bring brine to a boil, stirring occasionally to dissolve sugar.
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Place into each sterilized jar: a few dill sprigs, 1 tablespoon pickling salt, 2 garlic cloves, and 2 horseradish strips.
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Trim ends from cucumbers and cut a slit in the skin of each one so brine can soak in and any air can get out. Pack cucumbers into the prepared jars. Pour boiling brine over cucumbers in the jars, filling to within 1/2 inch of the top. Top with the lids and screw the rings on tightly.
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Bring water in the pot used to sterilize the jars to a boil. Place the jars into boiling water and turn off heat; allow the jars to sit until water is cool. Press the center of each lid with a finger to ensure the lid does not move up or down. Refrigerate any unsealed jars.
