**Horseradish Pickles: A Culinary Delight That Packs a Punch**
Accompaniments can make or break a meal, and few things add a zesty, savory kick quite like horseradish pickles. These crunchy, tangy treats are a versatile addition to any charcuterie board, sandwich, or side dish, offering a delightful burst of flavor that complements a wide range of culinary creations. In this article, we present a collection of horseradish pickle recipes that cater to various tastes and preferences. From classic bread and butter horseradish pickles to spicy dilly horseradish pickles and even a unique pickled horseradish recipe, these recipes are sure to add a delightful dimension to your next meal. Get ready to embark on a pickling adventure and discover the perfect horseradish pickle recipe that will tantalize your taste buds and leave you craving more.
BLUE RIBBON HORSERADISH PICKLES
Spicy pickles with a hint of horseradish will set your pickles head and shoulders above the rest. You will get raves on these pickles! I always get asked to make more or bring more to work. These are worth a try! This makes a really crisp, great tasting pickle!
Provided by SHAWN
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 3h20m
Yield 50
Number Of Ingredients 8
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.
Nutrition Facts : Calories 22.6 calories, Carbohydrate 5.7 g, Protein 0.1 g, Sodium 699.1 mg, Sugar 5 g
SNAPPY HORSERADISH DILL PICKLES
These pickles are a great last-minute gift because they are so easy to make-a little horseradish adds zip to a jar of purchased pickles. They're in hot demand at Christmas! My husband and three grown sons can't get enough of them.
Provided by Taste of Home
Time 30m
Yield 1 quart.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 48 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 678mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 0 protein.
HORSERADISH PICKLES
My neighbor used to give these delicious pickles as gifts. All her recipes were legend and she shared them in her very sought-after holiday cards. These pickles are very crisp and tasty, with just enough "bite" from the horseradish.
Provided by l0vetw0c00k
Categories < 60 Mins
Time 40m
Yield 3 pint jars
Number Of Ingredients 6
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.
SWEET HORSERADISH PICKLES
Make and share this Sweet Horseradish Pickles recipe from Food.com.
Provided by bobbybzone
Categories Low Protein
Time 20m
Yield 40-60 spears
Number Of Ingredients 5
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.
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.
Nutrition Facts : @context http, Calories 822, UnsaturatedFat 51 grams, Carbohydrate 11 grams, Fat 74 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 19 grams, Sodium 969 milligrams, Sugar 1 gram, TransFat 0 grams
Tips:
- Use fresh, crisp cucumbers for the best results.
- Choose a horseradish that is pungent and flavorful. Avoid horseradish that is old or has been sitting on the shelf for a long time.
- Use a sharp knife to slice the cucumbers thinly. This will help them to absorb the pickling liquid more evenly.
- Pack the cucumbers tightly into the jars. This will help to prevent them from floating to the top of the liquid.
- Cover the jars with cheesecloth or a clean kitchen towel and let them sit at room temperature for 24 hours. This will allow the pickles to ferment slightly.
- Store the pickles in the refrigerator for at least 2 weeks before eating. This will allow the flavors to develop fully.
Conclusion:
Horseradish pickles are a delicious and easy-to-make pickle that can be enjoyed all year long. They are perfect for adding a spicy kick to sandwiches, salads, and other dishes. With a little planning, you can make your own horseradish pickles at home in just a few days. So what are you waiting for? Give this recipe a try today!
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