Horseradish & Roasted Garlic Pickles #mrswages

horseradish

🥗Healthier: wasabi

💰Cheaper: prepared horseradish

Prepared horseradish is often more accessible and affordable.

white vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: distilled vinegar

Distilled vinegar is usually less expensive.

black peppercorns

🥗Healthier: white pepper

💰Cheaper: ground black pepper

Ground black pepper is more economical.

dill

🥗Healthier: fresh herbs

💰Cheaper: dill weed

Dill weed is a cost-effective alternative.

Gather 10 to 12 pounds of firm, fresh pickling cucumbers, some from the garden and some purchased.

In a large non-reactive saucepan, combine 7.5 cups of water, 3.5 cups of white distilled vinegar, and 1 pouch of Mrs. Wages horseradish garlic pickle mix.

Bring the mixture to a boil over medium heat, stirring constantly until the mixture dissolves, then remove from heat.

Sanitize seven wide mouth jars in the dishwasher or steam canner.

Pack the jars with whole pickles, leaving a half-inch headspace. If necessary, cut some cucumbers into spears to fit them into the jars.

Ensure to leave the blossom end on the cucumbers if possible.

After packing the jars, prepare the brine by pouring it over the packed pickles, ensuring they are covered with a half-inch of brine.

Use a vinegar-soaked paper towel to clean the rims of the jars before placing the heated lids on top.

Seal the jars with the lids and rings, tightening them properly.

Process the jars in a steam canner for 15 minutes if using quart jars.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens