Today, I’m excited to share a delicious recipe that brings a zing to your summer picnics and family gatherings! Blue Ribbon Horseradish Pickles are the perfect addition to any meal, adding a spicy crunch that will have everyone coming back for more. So let’s dive right in and enjoy the process of making these delightful homemade pickles!
Blue Ribbon Horseradish Pickles
Check out this appetizing image of the final product that will make your taste buds tingle!
Ingredients
- 4 cups of cucumbers, sliced into spears
- 2 cups of distilled white vinegar
- 1 cup of water
- ½ cup of granulated sugar
- ½ cup of horseradish (prepared)
- 3 cloves of garlic, minced
- 1 tablespoon of salt
- 2 teaspoons of mustard seeds
- 1 teaspoon of black peppercorns
- 1 teaspoon of dill seeds
Instructions
- Begin by preparing your cucumbers. Wash them thoroughly and slice them into spears; set aside.
- In a medium saucepan, combine the distilled white vinegar, water, and sugar. Heat the mixture over medium heat, stirring until the sugar is completely dissolved.
- Add horseradish, minced garlic, salt, mustard seeds, peppercorns, and dill seeds to the vinegar mixture. Stir well to combine all the ingredients.
- Bring the mixture to a boil, then remove it from heat. Allow the mixture to cool slightly.
- In clean, sterilized mason jars, pack the cucumber spears tightly. Pour the warm brine over the cucumbers, ensuring they are fully submerged.
- Seal the jars tightly with lids and let them cool to room temperature.
- Place the jars in the refrigerator and allow pickles to marinate for at least 24 hours before enjoying. They’ll last for several weeks in the refrigerator.
These Blue Ribbon Horseradish Pickles are not only simple to make but they also pack a flavor punch that can elevate any dish. Enjoy them straight out of the jar, as a side to your favorite sandwiches, or even as a unique addition to your charcuterie boards. Happy pickling!