Horseradish Pickles

horseradish

🥗Healthier: wasabi

💰Cheaper: prepared mustard

Wasabi provides a similar heat and flavor, while prepared mustard is more accessible.

Wash all cucumbers and chop the ends off of each one.

Slice cucumbers into uniform sandwich slices and pack them into quart jars.

Make the brine by combining 1/2 cup sugar, 2 cups water, and 2 cups vinegar in a pot on the stove.

Add 2 tablespoons of pickling salt to the brine mixture.

Add 1 tablespoon of pickling spice into each quart jar.

Add 1/2 teaspoon of celery seed into each quart jar.

Add 1/2 teaspoon of turmeric powder into each quart jar.

Add 1 tablespoon of minced garlic into each quart jar.

Add 1 tablespoon of stone ground mustard into each quart jar.

Add 1 heaping teaspoon of horseradish into each quart jar.

Add 1/4 teaspoon of extra crunch into each quart jar.

Bring the brine to a boil and pour it into the jars using a canning funnel, leaving about 1/2 inch of headspace.

Use a wooden spoon to push the pickles down and remove any air bubbles.

Top off with more brine if needed and wipe the rims of each jar with a wet paper towel.

Screw the lids on finger tight.

Boil water in a canner and ensure it covers the tops of the jars.

Place the jars in the boiling water and cover with a lid.

Once the water reaches a rolling boil, set a timer for 30 minutes.

After 30 minutes, turn off the heat and let the jars sit for roughly 5 minutes.

Remove the jars using canning tongs and place them on a dish drying mat to cool.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens