Snappy Horseradish Dill Pickles
Total TimePrep: 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.
Nutrition Facts1/4 cup: 48 calories, 0 fat (0 saturated fat), 0 cholesterol, 678mg sodium, 11g carbohydrate (10g sugars, 1g fiber), 0 protein.
May 12, 2020
Zesty, indeed! Great recipe! I cut the sugar in half and added some red pepper flakes. Will definitely make these often.
Aug 9, 2014
My husband loves these pickles. Time to make another jar.
Jan 6, 2013
I can't eat a sandwich without these! So good and soooo easy. My family loves them too.
Aug 5, 2012
we keep a huge jar of these on hand at all times. everyone loves them