Horseradish Pickles

Horseradish Pickles (Crisp, Tangy, and Bold)

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If you love pickles with a little attitude, horseradish pickles are for you. They’re bright and vinegary like classic deli pickles, but with that unmistakable horseradish “zing” that hits your nose and wakes up your taste buds. Many popular recipes follow a simple pattern: firm cucumbers + a vinegar brine + horseradish (prepared or fresh) + a touch of sweetness to balance the sharpness.

This recipe is written in a DiamondMeals-style: clear ingredients, easy steps, and practical tips for crisp refrigerator pickles you can start enjoying in 24–48 hours.

What You’ll Taste

  • Crunchy cucumbers
  • Tangy brine
  • A clean, punchy heat from horseradish (not like chili heat—more sharp and aromatic)
  • Balanced flavor (a little sugar keeps the vinegar + horseradish from tasting harsh)

Ingredients (Makes about 2 quart jars)

Cucumbers

  • 2 lb (900 g) small pickling cucumbers (Kirby-style), very firm
    Tip: small cucumbers stay crunchier.

Horseradish

  • ½ cup prepared horseradish (not horseradish sauce)
    Want it hotter? use ¾ cup.

Brine

  • 2 cups (480 ml) white vinegar (5% acidity)
  • 2 cups (480 ml) water
  • ¼ cup (50 g) sugar
  • 2 tbsp pickling salt or kosher salt (not iodized table salt)

Flavor boosters (optional but recommended)

  • 4–6 cloves garlic, lightly crushed
  • 1 tsp mustard seeds or 1–2 tsp dry mustard
  • 1 tsp pickling spice (optional)
  • Fresh dill (a few sprigs or 1–2 dill heads), optional
  • ½ small onion, thinly sliced (optional)

Equipment

  • 2 clean quart jars (or 4 pint jars)
  • Saucepan
  • Kettle or measuring cup with spout
  • Knife + cutting board

Step-by-Step: How to Make Horseradish Pickles

Step 1) Prep the cucumbers (for maximum crunch)

  1. Wash cucumbers well and pat dry.
  2. Slice how you like:
    • Spears (classic crunch)
    • Chips (best for sandwiches)
    • Whole (if very small)
  3. Trim the blossom end (the tiny end opposite the stem). Even a thin slice helps keep pickles crisp.

Optional crunch trick: Soak cucumbers in ice water for 1–2 hours, then drain well.

Step 2) Pack the jars

  1. Divide garlic, dill (if using), mustard seeds/pickling spice (if using) between jars.
  2. Pack cucumbers tightly into the jars.
  3. Spoon prepared horseradish over the cucumbers (divide between jars).

Step 3) Make the brine

  1. In a saucepan, add vinegar + water + sugar + salt.
  2. Bring to a boil, stirring until sugar and salt dissolve.

Step 4) Pour brine and cool

  1. Carefully pour the hot brine into jars, covering cucumbers completely.
  2. Tap jars gently or slide a clean utensil down the side to release air bubbles.
  3. Let cool at room temperature until jars are no longer hot.

Step 5) Chill and wait (the hardest part)

  1. Cover with lids and refrigerate.
  2. Wait at least 24 hours before tasting.
  3. Best flavor usually develops at 48–72 hours.
Horseradish Pickles

Pro Tips for the Best Horseradish Pickles

  • Use the right cucumbers: small pickling cucumbers stay firmer than large slicing cucumbers.
  • Don’t use iodized table salt: it can cloud the brine and isn’t ideal for pickling.
  • Horseradish matters: prepared horseradish gives strong flavor fast; fresh grated can be even hotter (start smaller).
  • Crispness boosters: trimming blossom end + using fresh cucumbers makes a big difference.

Easy Variations

1) Sweet-and-Spicy Style

  • Increase sugar to ⅓ cup (65 g)
  • Add ½ tsp red pepper flakes (optional)

Sweet versions are common and help balance horseradish sharpness.

2) Extra-Garlic Deli Style

  • Add 2–3 more garlic cloves per jar
  • Add extra dill

This is a classic direction many horseradish pickle recipes use.

3) Faster “Jar Pickle Upgrade”

If you already have a jar of plain dill pickles:

  • Drain most of the liquid (leave a little)
  • Add prepared horseradish
  • Add a quick brine of vinegar + sugar + water and chill 24 hours

This shortcut method is widely used online.

How to Store

  • Keep in the refrigerator, tightly covered.
  • Best texture within 2–3 weeks, but they may last longer if kept cold and clean (always use a clean fork).
    Quick pickling methods like this are designed for fridge storage.

Serving Ideas

  • Burgers, sandwiches, wraps (especially roast beef or turkey)
  • Charcuterie boards
  • Chopped into potato salad or egg salad
  • Alongside grilled meats or fried foods for a tangy contrast

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