Snappy Horseradish Dill Pickles Recipe

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These pickles are a great last-minute gift because they are so easy to make-a little horseradish adds zip to a jar of purchased pickles. They're in hot demand at Christmas! My husband and three grown sons can't get enough of them.
TOTAL TIME: Prep: 30 min. + chilling
MAKES:16 servings
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 16 servings


  • 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

Nutritional Facts

1/4 cup: 48 calories, trace fat (trace saturated fat), 0mg cholesterol, 678mg sodium, 11g carbohydrate (10g sugars, 1g fiber), trace protein


  1. 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

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Reviewed Aug. 9, 2014

"My husband loves these pickles. Time to make another jar."

Reviewed Jan. 6, 2013

"I can't eat a sandwich without these! So good and soooo easy. My family loves them too."

Reviewed Aug. 5, 2012

"we keep a huge jar of these on hand at all times. everyone loves them"

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