Horseradish Pickles

Add a bold kick to your pickling game with these irresistibly tangy and spicy Horseradish Pickles! Featuring crisp cucumbers infused with the zesty heat of prepared horseradish, aromatic garlic, fresh dill, and a zingy vinegar brine, this recipe delivers bold flavors that will elevate any meal. The addition of mustard seeds, black peppercorns, and optional chili flakes adds layers of complexity, while the quick preparation ensures a no-fuss pickling experience. Perfect as a snack, sandwich topper, or side, these homemade pickles are ready to burst with flavor after just a few days in the fridge. Whip up a batch and savor the ultimate balance of tangy, spicy, and fresh in every crunchy bite!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 1

Ingredients

• 8 pieces Cucumbers (small pickling variety)
• 2 tablespoons Prepared horseradish (jarred or fresh-grated)
• 4 pieces Garlic cloves
• 4 sprigs Fresh dill
• 2 teaspoons Mustard seeds
• 1 teaspoon Black peppercorns
• 0.5 teaspoon Chili flakes (optional)
• 2 cups White vinegar
• 2 cups Water
• 2 tablespoons Kosher salt
• 1 tablespoon Granulated sugar

Directions

Step 1

Wash the cucumbers thoroughly and trim off the ends. If desired, slice the cucumbers into spears or rounds, or leave them whole.

Step 2

Sterilize a large quart glass jar or two pint jars by rinsing with boiling water. Allow to air dry completely.

Step 3

Peel the garlic cloves and lightly smash them with the side of a knife to release their flavor.

Step 4

In the sterilized jar(s), place the dill sprigs, garlic cloves, mustard seeds, black peppercorns, and chili flakes (if using).

Step 5

Add the cucumbers to the jar(s), packing them tightly but without crushing them.

Step 6

In a medium saucepan, combine the white vinegar, water, kosher salt, and sugar. Bring the mixture to a gentle boil, stirring until the salt and sugar dissolve completely.

Step 7

Remove the saucepan from heat and stir in the prepared horseradish.

Step 8

Carefully pour the hot brine over the cucumbers in the jar(s), ensuring they are fully submerged. Leave about 1/2 inch of headspace at the top.

Step 9

Wipe the rims of the jars clean and seal with lids. Allow the jars to cool to room temperature before refrigerating.

Step 10

Let the pickles sit in the refrigerator for at least 48 hours to develop their flavor. For the best taste, wait 5-7 days.

Step 11

Enjoy your homemade horseradish pickles chilled as a snack or condiment. Keep refrigerated and consume within 4-6 weeks.

Nutrition Facts

Serving size	1433.8 grams (1433.8g)

Amount per serving	% Daily Value*
Calories	270

Total Fat 3.30g	4%
Saturated Fat 0.40g	2%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 3819mg	166%
Total Carbohydrate 39.30g	14%
Dietary Fiber 5.70g	20%
Total Sugars 21.40g
Protein 5.90g	12%

Vitamin D 0IU	0%
Calcium 185mg	14%
Iron 3mg	17%
Potassium 1198mg	25%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 14.1%

Protein: 11.2%

Carbs: 74.7%