- 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.
Originally published as Snappy Horseradish Dill Pickles in Country Woman Christmas Annual 2003, p25
Reviews for Snappy Horseradish Dill Pickles
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Reviewed Aug. 9, 2014
"My husband loves these pickles. Time to make another jar."
Reviewed Aug. 5, 2012
"we keep a huge jar of these on hand at all times. everyone loves them"