Small-Batch Refrigerator Horseradish Pickles is a bold and snappy flavored crispy and crunchy recipe for pickles. Indeed, they are full of fresh cucumber flavor with a hint of horseradish. A vintage flavored spicy treat for hamburgers, sandwiches, or give a kick to your deviled eggs recipe. Not to mention, this recipe can be adjusted to create a spicier pickle, just add larger pieces of fresh horseradish. A unique zippy snack to balance out any relish tray for any special occasion or party.
Without a doubt, your company and family will devour these pickles before your eyes. Good thing they are quick and easy to make. However, for best results allow 4 – 5 days for them to infuse with the bold flavors. Consequently, these would make a great gift for new neighbors, housewarming, or Christmas gifts. Nothing is better than homemade gifts. Incidentally, horseradish and onions can also be eaten. I highly suggest only eating the onions unless you love spicy hot. Please keep in mind if the heat to horseradish varies as some are hotter than others.
Small Batch Refrigerator Horseradish Pickles:
Believe it or not, in the 1800s general stores all over America had large wooden barrels of pickles. Ultimately, some of the most popular flavors inside those barrels were horseradish flavored or Kosher Dills. Every country in the world has a variety of pickles. Germany has sauerkraut, Japan has pickled ginger. Lastly, Morocco has pickled lemons.
Most importantly, this cannot be stored on the shelf in the pantry or cupboard. However, you could go through the canning process if you wanted to. This recipe is for one small jar only. Store in the fridge for up to two months.
Small-Batch Refrigerator Horseradish Pickles
Crisping the Pickles Ingredients:
- 190 – 200 grams cocktail cucumbers
- 60 grams chopped onion
- 8 – 10 grams horseradish root
- 2 1/2 tsp salt
- 1 cup ice
- 1/4 cup white wine vinegar
- 1/2 cup + 2 tbsp water
- 10 drops liquid monk fruit sweetener (or 1 1bsp maple sugar- which will add more carbs)
- 2 tsp salt
- 1/4 tsp mustard seeds
- 1/2 tsp juniper berries
- 1 tsp multi-colored peppercorns
Crisping Pickles Directions:
First, cut cocktail cucumbers into spears. Second, chop the onions. Third, slice the horseradish root into strips. Next, place the cucumber, onions, and horseradish into a bowl and add the salt. Finally, toss the cucumbers, onions, and horseradish in the salt. Next, add 1 cup of ice and water to cover the salted cucumber mix. Place the cucumber mix into the fridge for 2 hours. After 2 hours remove from the refrigerator. Drain cucumbers, onions, horseradish, and rinse them over a colander.
Directions For Pickling Brine:
Finally, place the cucumbers, onions, and horseradish into a sterilized glass jar with a sterilized lid and ring. Next, in a small pot add the monk fruit sweetener, salt, vinegar, mustard seeds, and juniper berries. Finally, simmer for two minutes. Lastly, add in the water. Allow the liquid mixture to cool. Once cooled pour over the cucumber mixture leaving a small amount of space. Finally, screw the lid on the top and place it into the fridge. Pickles can be eaten right away but are best after three weeks. Store in the fridge for up to 2 months.