These spicy homemade horseradish pickles are bursting with bold horseradish flavor and a crispy fresh cucumber crunch for a delicious low-calorie, low-carb, gluten-free savory treat that satisfies every salty, spicy craving.
Prep Time: 20 minutesmins
Cook Time: 10 minutesmins
Total Time: 30 minutesmins
Servings: 3pints
Ingredients
For The Brine
2cupsfiltered water
1cupwhite vinegar
3tablespoonssalt
2tablespoonswhite, granulated sugar
1tablespoonwhole coriander seed
1tablespoonminced garlic
1teaspoonpickling spice
1teaspoonmustard seed
1/4teaspooncrushed red pepper
For The Pickles
1.5-2poundsor 1-quart small pickling cucumbers, sliced into coins or spears*
6flower heads of fresh dill or 3 tablespoons of dill seed**
6tablespoonsfreshly ground or prepared horseradish root, divided***
Instructions
In a 1-quart saucepot combine the water, vinegar, salt, sugar, coriander seed, garlic, pickling spice, mustard seed, and crushed red pepper over high heat stirring occasionally. **Add dill seed here if using.
Bring the mixture to a boil and then shut off the heat. Set aside and allow to cool to room temperature (you can set the pan in an ice bath to cool faster).
Using a wide-mouth pint jar, put 1 tablespoon of horseradish on the bottom.
Add two flower heads of fresh dill to the jar.
Tightly pack as many cucumber spears or coins as possible into the jar.
Top with another 1 tablespoon of horseradish.
After all the jars are filled, fill each one to the top with cool pickling liquid, ensuring everything is submerged.
Cover each jar tightly with a lid and place in the refrigerator until ready to consume.
For best results, allow the pickles to sit for at least 5 days to allow the maximum flavor to develop.
Refrigerator pickles will last up to two months in the refrigerator.
Notes
*If you're cutting your cucumbers into spears, try to make them 4-4.5" long to fit into the jar. If you're cutting your cucubmers into coins, try to make them a uniform thickness of approximatley 1/4" thick. **If you're not using fresh dill and instead using dill seed, be sure to add the dill seed to the brine to be cooked during step one. ***Each horseradish root and prepared horseradish condiment has a unique level of heat to it - taste test yours to ensure it is not too spicy for your taste preferences.
Need Support?Did you make this recipe or have a question? Join thousands of members inside my private Well With Cannabis Community for help, support, and to share your edible creations!