Horseradish Pickles Recipes

BLUE RIBBON HORSERADISH PICKLES

Steps:

• Soak the cucumbers in ice cold water for 2 to 3 hours.
• Sterilize 5 (1 quart) jars with lids and rings and keep hot.
• In a large pot, combine the water, vinegar, sugar and pickling spices. Stir to dissolve sugar and bring to a boil.
• While the mixture is heating up, place the following things into each jar: 1 tablespoon of salt, 2 cloves of garlic, 2 strips of horseradish, and a few sprigs of dill. Trim the ends from the cucumbers and make a slit in the skin of each one so the brine can soak in and any air can get out. Pack the cucumbers into the jars. Pour the boiling brine into the jars to within 1/2 inch of the rims. Seal with lids and rings.
• Bring the water to a boil in the pot where you sterilized the jars. Place the jars into the water and turn off the heat. Let them sit in there until the water is cool. Test the jars for a good seal by pressing on the center of the lid. Refrigerate any unsealed jars.

CRUNCHY SCOTCH EGGS WITH HORSERADISH AND PICKLES

Steps:

• Place 4 eggs in a medium saucepan and cover with cold water. Bring to a boil over high heat; remove from heat and cover for 3 minutes. Uncover and allow to sit for 10 minutes. Peel eggs under running cold water and pat dry.
• Using a mortar and pestle or the back of a knife, mash the garlic with a pinch of salt until a paste forms. In a medium bowl, knead together the sausage, garlic paste and horseradish until just combined. Divide into 4 equal portions.
• In a small bowl, lightly beat the remaining 2 eggs. Place the flour and panko in separate bowls. Coat each hard-boiled egg in flour and then enclose each one completely in a sausage patty, molding the sausage into place. Dredge the sausage-coated eggs in the flour, shaking off the excess. Dip them in the beaten eggs, letting the excess drip off, and roll them in the panko, coating well.
• Fill a medium pot with 1/2-inch oil. Heat to 350 degrees, or until the oil is shimmering and bubbling slightly around the edges. Fry the eggs, 2 at a time, turning them occasionally until golden and cooked through, about 7 to 9 minutes. Transfer to a paper-towel-lined plate. Sprinkle with salt and serve while still warm, with pickles.

HORSERADISH PICKLES

Steps:

• Drain juice from pickles; reserve.
• Cut pickles into slices.
• Mix pickle slices and chopped onion.
• Fill clean canning jars with pickles and onions.
• Mix sugar or Spenda, horseradish, vinegar and celery seed in saucepan; heat until sugar melts over low heat.
• Pour over pickles in jars.
• Add reserved pickle juice if needed to fill jars.
• Close jars and shake to mix well.
• Store jars in refrigerator.

CREAMY PICKLE AND HORSERADISH DIP

Steps:

• Combine the sour cream, pickles, horseradish and tarragon in a bowl and season with salt and pepper. Serve chilled.

SWEET HORSERADISH PICKLES

Steps:

• In a medium sauce pan, combined sugar, water, and vinegar and bring to a low boil until mixture is clear. Let brine cool for 5 minutes.
• Put horseradish in the bottom of jar and pack pickle spears on top of horseradish.
• Pour brine over the top of pickles. Put cap on jar.
• Shake well until horseradish is well distributed.
• Refrigerate for at least 48 hours flipping jar frequently.

SNAPPY HORSERADISH DILL PICKLES

Steps:

• Drain and discard juice from pickles. Slice pickles into spears and return to jar. Add horseradish. In a saucepan, bring the sugar, water and vinegar to a boil. Remove from heat; cool slightly. Pour over pickles. Cool completely. Cover jar and shake. Refrigerate for at least 8 hours or overnight.