Homemade Horseradish Pickles
As I stated before I am a pickle puss, I love horseradish pickles, especially homemade horseradish pickles. I was at Whole Foods and was shocked what a bottle of horseradish pickles cost. I bought a horseradish root from our local supermarket and was excited to use it in this recipe. My mom use to grow horseradish as a perennial so I am very familiar with this herb.
Adding the teabag has to do with tanins, this keeps the pickles crunchy. I do not know the science behind this, just what my mom has taught me. Of course the star of the show is the horseradish root itself. This gives your nostrils a punch, if you know what I mean.
- Pickling Cucumbers or your garden variety.
- One tablespoon Mustard Seed
- Black Tea Bag
- One Tablespoon Peppercorns
- One Teaspoon Alum
- One Teaspoon Dried Mustard
- One Teaspoon Tumerac
- One Tablespoon Garlic
- One-Two Heads Fresh Dill
- Heaping Teaspoon Horseradish
- One tablespoon Chili Flakes
- All Purpose brine
- 2 Cups Vinegar
- 2Cups Water
- Two Tablespoons Pickling Salt
- Cut your pickles in spears, or slices
- Make your Brine by adding liquids and salt, dissolve salt then cool
- Place in a bowl with ice water for a few hours
- The ingredients are the fun part, add more to your liking then follow a certain recipe till you get it the way you like it.
- Layer your ingredients into a quart or pint jar. You can use any sort of jar because these go in the fridge. I save all my mayonnaise jars so I can give these to the kids.
- Pack in the cucumbers leaving a bit of head space at the top.
- Use a butter knife and dip it around the jar to let out any air bubbles.
- Cover with your lid and place on counter-top one day then into the fridge.
- I usually wait about three days before eating.