Snappy Horseradish Dill Pickles Recipe
- 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
- 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.
1/4 cup: 48 calories, trace fat (trace saturated fat), 0mg cholesterol, 678mg sodium, 11g carbohydrate (10g sugars, 1g fiber), trace protein
Reviews for Snappy Horseradish Dill Pickles
"My husband loves these pickles. Time to make another jar."
"I can't eat a sandwich without these! So good and soooo easy. My family loves them too."
"we keep a huge jar of these on hand at all times. everyone loves them"