Horseradish Pickles - Quick Refrigerator Style
Author: Emily Kyle | EmilyKyleNutrition.com
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.
Ingredients
For The Brine
- 2 cups filtered water
- 1 cup white vinegar
- 3 tablespoons salt
- 2 tablespoons white, granulated sugar
- 1 tablespoon whole coriander seed
- 1 tablespoon minced garlic
- 1 teaspoon pickling spice
- 1 teaspoon mustard seed
- 1/4 teaspoon crushed red pepper
For The Pickles
- 1.5-2 pounds or 1-quart small pickling cucumbers, sliced into coins or spears*
- 6 flower heads of fresh dill or 3 tablespoons of dill seed**
- 6 tablespoons freshly 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.
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