CUCUMBER ESSENTIALS: YUMMY HORSERADISH DILL PICKLE
Go back in time, say about 100 years. In cities across this country small mom-and-pop stores dotted the landscape. They sold just about anything you would need, and were considered the backbone of the community. And, one of those items was a large wooden barrel filled with pickles; in many cases, they were horseradish...
Provided by Andy Anderson !
Categories Vegetables
Time 30m
Number Of Ingredients 12
Steps:
- 1. PREP/PREPARE
- 2. The best pickles for this recipe are the small pickling variety; however, I have tried them with just about every variety, and loved them all.
- 3. Getting a crispy pickle. There are several reasons why your pickles might not be as crispy as you want. One of reasons is that you did not cut off the flowering end of the pickle. That is the end that is attached to the vine before picking. There is a nasty little enzyme in the blossom end of a cucumber will cause the finished pickles to be softer. So, wash them well, and cut that end off. Another secret is to add a bit of black tea to the brine. The tannins in the tea help to keep the pickles crisp. Any good black tea should do fine.
- 4. This recipe calls for using horseradish, not horseradish cream. Get the real thing. I use Bubbies, Prepared Horseradish, but any good brand should do.
- 5. Regular salt has ingredients in it that can hamper the fermentation process... use kosher salt.
- 6. Gather your Ingredients (mise en place).
- 7. Add the vinegar, sugar, salt, dill, and mustard to a small saucepan, over medium heat.
- 8. Bring to the boil, and then down to a simmer, and keep it at the simmer for about 15 minutes.
- 9. Strain out the dill seeds, and allow to cool for 15 minutes.
- 10. Add the horseradish, and black tea leaves (if using), whisk together, and place in the fridge, to fully cool, about 30 minutes.
- 11. While the brine is cooling, wash the cucumbers, cut off the flowering end. Then, cut into desired shapes (slices, wedges, etc.).
- 12. Add pickles to a jar, place in some carrot sticks, and peppercorns, if using, pour in the cooled brine solution, then seal.
- 13. Place the jar on your countertop, and once a day loosen the lid to release any built-up pressure.
- 14. After a few days, open it up and take a bite. If you like what you tasted, reseal, and put them into the fridge to stop the fermentation process. If they are not quite there yet, wait another day or two, and take another taste. I have had good pickles in as little as 5 days, and as long as 25 days. But, it is worth the wait.
- 15. PLATE/PRESENT
- 16. Serve as you would any other pickles. Enjoy.
- 17. Keep the faith, and keep cooking.
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Afridi Sheikh
[email protected]I'm not sure what I did wrong, but my pickles didn't turn out as good as I expected. They're a little too soft and the flavor is a bit bland.
Anthoyn Duc
[email protected]These pickles are so easy to make and they taste so good! I love the fact that I can make them at home with just a few simple ingredients.
izzy Padgett
[email protected]I followed the recipe exactly and the pickles turned out great! They're crispy and flavorful. I can't wait to try them on my next sandwich.
Joshua Sesay
[email protected]These pickles are delicious! They're the perfect balance of sweet and sour. I love the addition of horseradish and dill. It gives them a unique flavor that I've never had before.
Avishek Roghooah
[email protected]I'm not a huge fan of dill pickles, but these horseradish dill pickles are amazing! The horseradish gives them a nice kick and the dill mellows it out perfectly. I'll definitely be making these again.
David Gill
[email protected]These pickles are the best I've ever had! They're so crispy and flavorful. I love the way the horseradish and dill complement each other. I'll definitely be making these again and again.
Elma Selimaj
[email protected]I was a little hesitant to try these pickles because I'm not a big fan of horseradish, but I'm glad I did! The horseradish flavor is very mild and it pairs perfectly with the dill. These pickles are a great addition to any sandwich or salad.
Ryan Makusha
[email protected]These pickles are so easy to make and they taste delicious! I love the combination of horseradish and dill. I've already made them twice and I'm sure I'll be making them again soon.
Hien Hua
[email protected]I've been looking for a good horseradish dill pickle recipe for a while, and this one is perfect! The pickles are crispy and flavorful, and the horseradish and dill give them a nice kick. I'll definitely be making these again.
veronica hudson
[email protected]These pickles were a hit at my last party! Everyone loved them. They're so easy to make and they taste great. I highly recommend them.
Shams Islam
[email protected]I'm not a big fan of pickles, but these are delicious! The horseradish and dill give them a unique flavor that I really enjoy. I'll definitely be making these again.
Abu Ibrahim
[email protected]These pickles are amazing! I followed the recipe exactly and they turned out perfectly. They're crispy, flavorful, and have just the right amount of heat. I can't wait to make them again.