Pickled Horseradish Recipes

PICKLED HORSERADISH FOR CANNING

Steps:

• Prepare 4 half pints or 8 - 4oz jars and their lids/rings.
• In a non-reactive saucepan, combine the first three ingredients.
• Bring to a boil over medium high heat, stirring often until sugar and salt are dissolved.
• Add horseradish and return to a boil, keeping horseradish immersed in liquid; remove from heat.
• Pack hot horseradish and liquid into hot jars, leaving 1/2 inch headspace by adding the hot liquid.
• Remove air bubbles and adjust headspace as necessary.
• Wipe rim; place lids and screw bands on fingertip-tight.
• Place jars in water bath canner and return water to a boil; process for 10 minutes.
• Remove jars from water and place on a cloth-protected counter to cool overnight.
• Check lids for seal; refrigerate or re-process any unsealed jars.

PICKLED ARCTIC CHAR WITH HORSERADISH CREAM AND LEMON-MARINATED CUCUMBER

Steps:

• Thinly sliced whole wheat bread (about 3 by 3-inches wide), as needed
• To make the Arctic Char: Thinly slice the Arctic char into 1/4-inch thick slices and rub them with kosher salt. In a bowl, whisk together the vinegar, sugar, and ginger. Put the arctic char in the vinegar mix and refrigerate for 1 hour.
• To make the Lemon-Marinated Cucumber Salad: Using a Japanese-style mandolin, julienne the cucumber and transfer to a bowl. Add the lemon juice and peel, sugar, and dill. Season with sea salt, to taste.
• To make the Horseradish Cream: In a bowl, whisk together all of the ingredients and season with salt and pepper, to taste.
• To serve, spread the bread slices with the cream and top with the Arctic char and cucumber salad.

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.

PICKLED EGGS WITH CELERY AND HORSERADISH

Steps:

• Place the eggs in a pot in cold water to cover, bring to a boil, and boil for 3 minutes for quail eggs or 7 minutes for chicken eggs. Chill in an ice bath, then peel and refrigerate.
• To make the brine, in a saucepan, combine the water, vinegar, and sugar and bring to a boil. Put your eggs in a Mason jar, and put the mustard seeds, tarragon, celery, and horseradish on top. Pour in the boiling mix and seal the jar. Store in the fridge.
• The eggs are ready to eat after 1 week. They will keep in the refrigerator for up to 1 month.

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.

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.