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Snappy Horseradish Dill Pickles
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1 jar (32 ounces) whole dill pickles
1/3 cup prepared horseradish
3/4 cup sugar
1/2 cup water
1/2 cup cider vinegar
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.
Yield: 1 quart.
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Printed from tasteofhome.com Oct 10, 2008Copyright Reiman Media Group, Inc © 2008 |