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Snappy Horseradish Dill Pickles

 Snappy Horseradish Dill Pickles
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.
16 ServingsPrep: 30 min. + chilling


  • 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.
Nutritional Facts: 1 serving (1/4 cup) equals 48 calories, trace fat (trace saturated fat), 0 cholesterol, 678 mg sodium, 11 g carbohydrate, 1 g fiber, trace protein.