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, 0 fat (0 saturated fat), 0 cholesterol, 678mg sodium, 11g carbohydrate (10g sugars, 1g fiber), 0 protein.
Reviews for Snappy Horseradish Dill Pickles
"My husband loves these pickles. Time to make another jar."
"we keep a huge jar of these on hand at all times. everyone loves them"