Edit: Hereās the recipe. I couldnāt find a recipe that didnāt use already-made dill pickles, so I combined several recipes instead. I used the National Center for Home Food Preservationās vinegar solution ratios for sweet pickles to make sure the pH was safe. Then I used a combo of spices from a sweet dill recipe and a sweet horseradish recipe.
My dill plants didnāt do well this year, so I used dried. Itās important to note, Iāve never made this recipe before and since I just canned yesterday I donāt know yet whether itās good.
Makes 4-5 pint jars
- 4 lbs cucumbers
- 1.5 cups apple cider vinegar
- 1 cup white vinegar
- 3.25 cups granulated sugar
- 0.25 cup canning salt
- In each clean, sterilized jar add:
- 0.75 tsp mustard seed
- 1 Tbsp dill weed
- 1.5 tsp prepared horseradish Cut off a little of the blossom end. Slice and put in hot vinegar solution. When cucumbers are heated through, pack in jars. Add vinegar solution, leaving a 1/2ā headspace. Water bath can for 10 minutes.
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Ooh, I like horseradish and I love pickles. Whatās the trick?
I added the recipe to my post. My parents bought a couple jars from a home canned booth a few years ago and ever since Iāve been trying to find a recipe. I finally decided just to put together a recipe myself
Thanks, Bud!
I will soon be harvesting a lot of horseradish and have been harvesting cakes all summer. Give me a recipe
I added the recipe to my post. Iāve never made it before and had to combine several recipes because I couldnāt find one that was sweet and dill and horseradish (even though Iāve bought home canned sweet horseradish dill pickles before). Also I used prepared horseradish instead of fresh grated, so youād need to change the amount
I appreciate the followup. That sounds freaking delicious!!
These look amazing! Good cucumbers to amazing pickles
Thanks! Itās a Mikey (my grandmaās word meaning untested recipe) so fingers crossed it turns out like Iām wanting it to
