Horseradish Pickles
Horseradish Pickles are a delicious and spicy pickle recipe. Give this hot pickle recipe for using up your pickling cucumbers. This is a canning pickle recipe.
Equipment
- Canning Jars - Quart or Pints
- Water Bath Canner
- Canning Funnel
- Saucepan and Cooking Pot
- Cutting Board
Ingredients
- 9-11 pounds pickling cucumbers 25 large
- 6 ” long
- and can get quite a few pickles from them.
- 1 packet Mrs. Wages Pickle Mix
- Mrs. Wages Xtra Crunch Granules
- 3 2/3 cups White Distilled Vinegar 5% acidity
- 7 cups Water
- 5.5 oz jar prepared horseradish
- 14 fresh whole garlic cloves 1 per quart jar or ½ per pint jar
- 7.3 oz jar Old Style Mustard Maille brand used here
Instructions
- Wash and prep your cucumbers. I sliced most of mine into wedges and did some hamburger slice style pickles. You can slice anyway you want.
- Next fill your canner with water, and turn on high to get it to boil.
- In a large pot I placed all my jars and lids and brought the mixture to a small boil. I did this for 10 minutes to sanitize my jars. Then I carefully remove the jars from the water and set them on counter. You want the jars to be warm when you fill with pickles and brine, so time it right.
- In a large cooking pot, mix together Mrs. Wages pickling mix, water, and vinegar according to package directions and bring to a boil. Stir constantly until the brining mixture dissolves. Remove from heat.
- Add your pickles into the hot jars, you will want to place the pickles in but leave a little space, don't force a ton of pickles in the jar.
- Add in the brine leaving 1/2'' at the top of the jars. Use your funnel for pouring in the jars.
- Add in 1/4 teaspoon for quart jars and 1/8 teaspoon of the Xtra crunch granules for pint jars.
- Next add 1-2 whole cloves of garlic to each jar, 1 teaspoon mustard, 1 teaspoon horseradish to each jar on top of the brine.
- Wipe the rim and place the seal on and tighten but not too tight.
- When the water in the canner is at a rolling boil. Use the tongs to place the sealed jars inside. It's important to do this process with the same size jars, do pints together, and quarts together. When the water comes to a rolling boil again, after placing the jars in the water, set the timer; 10 minutes for pints and 20 minutes for quarts. I have had to wait 10 minutes for the water to come to a rolling boil again after putting the jars in
Notes
Have a towel - Have a towel handy when you are ready to remove the jars so the water doesn't drip all over. Use the canning tongs to remove the jars. Place them on a cooling rack or countertop and listen for them to pop and ting...that's when you know they've sealed.
Seal - After 24 hours, double check the top lid has sealed by lightly pressing. There shouldn't be any give.
Remove the band and store the jars in your pantry or cupboard for up to one year. Tip: Do not stack jars, if there is any leakage, the weight of a jar on the lid may prevent you from realizing it. Remember to label and date your lids. Pickles are ready to eat in 4-6 weeks. Seal doesn't work - If you have any lids that do not properly seal, place these in the refrigerator for 1 week and then do a
taste test. These will keep in the refrigerator for several weeks and you can enjoy refrigerator pickles. Extra Brine: If you have extra brining liquid, you can store it in the refrigerator for 1 week. You should have more cucumbers by then!
Remove the band and store the jars in your pantry or cupboard for up to one year. Tip: Do not stack jars, if there is any leakage, the weight of a jar on the lid may prevent you from realizing it. Remember to label and date your lids. Pickles are ready to eat in 4-6 weeks. Seal doesn't work - If you have any lids that do not properly seal, place these in the refrigerator for 1 week and then do a
taste test. These will keep in the refrigerator for several weeks and you can enjoy refrigerator pickles. Extra Brine: If you have extra brining liquid, you can store it in the refrigerator for 1 week. You should have more cucumbers by then!