Snappy Horseradish Dill Pickles Recipes

Steps:

• 1. PREP/PREPARE
• 2. The best pickles for this recipe are the small pickling variety; however, I have tried them with just about every variety, and loved them all.
• 3. Getting a crispy pickle. There are several reasons why your pickles might not be as crispy as you want. One of reasons is that you did not cut off the flowering end of the pickle. That is the end that is attached to the vine before picking. There is a nasty little enzyme in the blossom end of a cucumber will cause the finished pickles to be softer. So, wash them well, and cut that end off. Another secret is to add a bit of black tea to the brine. The tannins in the tea help to keep the pickles crisp. Any good black tea should do fine.
• 4. This recipe calls for using horseradish, not horseradish cream. Get the real thing. I use Bubbies, Prepared Horseradish, but any good brand should do.
• 5. Regular salt has ingredients in it that can hamper the fermentation process... use kosher salt.
• 6. Gather your Ingredients (mise en place).
• 7. Add the vinegar, sugar, salt, dill, and mustard to a small saucepan, over medium heat.
• 8. Bring to the boil, and then down to a simmer, and keep it at the simmer for about 15 minutes.
• 9. Strain out the dill seeds, and allow to cool for 15 minutes.
• 10. Add the horseradish, and black tea leaves (if using), whisk together, and place in the fridge, to fully cool, about 30 minutes.
• 11. While the brine is cooling, wash the cucumbers, cut off the flowering end. Then, cut into desired shapes (slices, wedges, etc.).
• 12. Add pickles to a jar, place in some carrot sticks, and peppercorns, if using, pour in the cooled brine solution, then seal.
• 13. Place the jar on your countertop, and once a day loosen the lid to release any built-up pressure.
• 14. After a few days, open it up and take a bite. If you like what you tasted, reseal, and put them into the fridge to stop the fermentation process. If they are not quite there yet, wait another day or two, and take another taste. I have had good pickles in as little as 5 days, and as long as 25 days. But, it is worth the wait.
• 15. PLATE/PRESENT
• 16. Serve as you would any other pickles. Enjoy.
• 17. Keep the faith, and keep cooking.

Steps:

• Soak the cucumbers in ice cold water for 2 to 3 hours.
• Sterilize 5 (1 quart) jars with lids and rings and keep hot.
• In a large pot, combine the water, vinegar, sugar and pickling spices. Stir to dissolve sugar and bring to a boil.
• While the mixture is heating up, place the following things into each jar: 1 tablespoon of salt, 2 cloves of garlic, 2 strips of horseradish, and a few sprigs of dill. Trim the ends from the cucumbers and make a slit in the skin of each one so the brine can soak in and any air can get out. Pack the cucumbers into the jars. Pour the boiling brine into the jars to within 1/2 inch of the rims. Seal with lids and rings.
• Bring the water to a boil in the pot where you sterilized the jars. Place the jars into the water and turn off the heat. Let them sit in there until the water is cool. Test the jars for a good seal by pressing on the center of the lid. Refrigerate any unsealed jars.

Steps:

• Drain juice from pickles; reserve.
• Cut pickles into slices.
• Mix pickle slices and chopped onion.
• Fill clean canning jars with pickles and onions.
• Mix sugar or Spenda, horseradish, vinegar and celery seed in saucepan; heat until sugar melts over low heat.
• Pour over pickles in jars.
• Add reserved pickle juice if needed to fill jars.
• Close jars and shake to mix well.
• Store jars in refrigerator.