Spice Up Your Life: Canning Horseradish & Roasted Garlic Pickles!

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.

Wash all jars and place them in hot water in a water bath canner.

Prepare 9 to 11 pounds of cucumbers, slicing larger ones and leaving smaller ones whole.

Measure out 7 and 1/3 cups of 5% white vinegar and 1/3 cup of water into a large non-reactive pan.

Add the Mrs Wages seasoning packet to the vinegar and water mixture and heat gently until dissolved, avoiding a rolling boil.

Once dissolved, turn off the heat and move the pan to a cool burner.

Pack the cucumbers into the hot jars, starting with spears and ensuring they are tightly packed to minimize floating during processing.

Use a canning funnel to ladle the hot brine into the jars, leaving half an inch of headspace.

Debubble the jars with a wooden chopstick and adjust headspace if necessary.

Wipe the rim of each jar, place a lid on, and screw on the ring finger-tight.

Return the jars to the water bath canner and heat the water back up to a boil for processing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens