Homemade horseradish pickles are an extra tangy, spicy take on classic pickles. Vinegar, garlic, onions, and horseradish create pickles that have a briny, tangy, bold flavor that pairs perfectly with hamburgers, hot dogs, or even more traditional main courses.
Pickles are a favorite in our house. Of course, the kids like sweet pickles. I do, too, for that matter, but what I love more than anything else is zesty pickles. Whether I make dill pickles with a kick of jalapeno or these delicious horseradish pickles, I prefer pickles that pack a punch. These do just that!
Why You'll Love This Recipe
- It uses just a few simple ingredients.
- It's an easy recipe that even beginners can make.
- The zesty combination of horseradish, onions, and garlic makes these pickles super flavorful with a great bite.
- They pair well with a wide variety of other dishes.
Be sure you refrigerate your pickles for AT LEAST a full 24 hours before serving them for the best flavor.
You'll only need a few basic ingredients to make these pickles, and you'll find them all in your kitchen or at your local grocery store.
All the ingredients are listed right here, but you'll need to check the recipe card at the end of the post for the exact amounts.
- Prepared horseradish
- White sugar
- Minced garlic
- Coarse sea salt
- White vinegar
- White onion, thinly sliced
- Sliced salad cucumbers
This is a simple recipe that will have you in and out of the kitchen in no time. It's quick and easy and only takes a few simple steps.
The highlights are listed here, but be sure to check the recipe card at the end of the post for specific instructions.
1: Add everything except the cucumbers and onions to a pot and boil, stirring often.
2: Reduce the heat, add the cucumbers and onions, and continue boiling for a few more minutes.
3: Cool the pickles and pack them in air-tight jars. Refrigerate overnight before serving.
Substitutions and Variations
- You can use cider vinegar instead of white vinegar for a slightly different flavor.
- Use fresh or jarred minced garlic. Either works.
- You can make this recipe with baby cucumbers for whole pickles.
- Measuring cups and spoons
- Wooden spoon
- Airtight jars such as Mason jars
Refrigerator: Store these pickles in a Mason jar with a tight-fitting lid for up to 2 weeks.
Freezer: Never freeze pickles. The freezing process will break down the pickles, making them taste watery and giving them a gritty, crystalized texture.
What to Serve with Horseradish Pickles
Serve these pickles with all your favorite sandwiches, fried food, or BBQ. Some great pairings include:
- Hot dogs
- Fried chicken, fish, beef, or pork
- BBQ of all kinds
- Reduce the heat when boiling the cucumbers and onions so it's at a low boil.
- Be sure your onions are thinly sliced for the best pickling.
- Refrigerate your pickle a minimum of 24 hours before serving them so the flavors can meld.
Kirby, Gherkin, and English or Hothouse pickles are best for pickling.
It usually takes 24 to 48 hours for cucumbers to fully pickle, depending on their thickness.
Refrigerator pickles aren't heat-canned, so they're don't last as long. They're so good, though, it's rarely an issue!
More Pickled Recipes
- ½ cup prepared horseradish
- 1 tbsp white sugar
- 2 tbsp minced garlic
- 1 tbsp coarse sea salt
- 2 cups water
- 1 cup white vinegar
- ½ white onion, thinly sliced
- 4 cups sliced salad cucumbers
- Put prepared horseradish, white sugar, garlic, salt, water, and vinegar in a large saucepan. Over medium heat, bring to a boil, stirring often.
- Reduce heat and add cucumbers and onions. Continue boiling for an additional 5 minutes.
- Allow pickles to cool before transferring them to airtight jars. Refrigerate pickles for 24 hours before serving.
Pickles can be stored in a refrigerator for up to 2 weeks.
Amount Per Serving Calories 16Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 472mgCarbohydrates 3gFiber 1gSugar 2gProtein 0g
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