Best Pickled Horseradish For Canning Recipes

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PICKLED HORSERADISH FOR CANNING



Pickled Horseradish for Canning image

A zingy condiment perfect for any beef dish. Make sure and protect your eyes when shredding the horseradish (you may want to do this outside). From the Complete Book of Pickling. Yield is approximate; cooking time is processing time.

Provided by Molly53

Categories     Vegetable

Time 30m

Yield 64 tablespoons

Number Of Ingredients 4

1 cup sugar
1 tablespoon kosher salt
2 cups white vinegar
3 lbs horseradish root (shredded and lightly packed, around 7 cups)

Steps:

  • Prepare 4 half pints or 8 - 4oz jars and their lids/rings.
  • In a non-reactive saucepan, combine the first three ingredients.
  • Bring to a boil over medium high heat, stirring often until sugar and salt are dissolved.
  • Add horseradish and return to a boil, keeping horseradish immersed in liquid; remove from heat.
  • Pack hot horseradish and liquid into hot jars, leaving 1/2 inch headspace by adding the hot liquid.
  • Remove air bubbles and adjust headspace as necessary.
  • Wipe rim; place lids and screw bands on fingertip-tight.
  • Place jars in water bath canner and return water to a boil; process for 10 minutes.
  • Remove jars from water and place on a cloth-protected counter to cool overnight.
  • Check lids for seal; refrigerate or re-process any unsealed jars.

Nutrition Facts : Calories 21.5, Sodium 118.3, Carbohydrate 5, Fiber 0.7, Sugar 3.1, Protein 0.5

BLUE RIBBON HORSERADISH PICKLES



Blue Ribbon Horseradish Pickles image

Spicy pickles with a hint of horseradish will set your pickles head and shoulders above the rest. You will get raves on these pickles! I always get asked to make more or bring more to work. These are worth a try! This makes a really crisp, great tasting pickle!

Provided by SHAWN

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 3h20m

Yield 50

Number Of Ingredients 8

7 cups water
1 ¾ cups white vinegar
1 ¼ cups white sugar
1 teaspoon whole pickling spices
5 tablespoons pickling salt
10 cloves garlic, peeled
10 (1/4 inch x 3 inch) strips peeled fresh horseradish root
40 small pickling cucumbers

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.

Nutrition Facts : Calories 22.6 calories, Carbohydrate 5.7 g, Protein 0.1 g, Sodium 699.1 mg, Sugar 5 g

HORSERADISH PICKLES



Horseradish Pickles image

My neighbor used to give these delicious pickles as gifts. All her recipes were legend and she shared them in her very sought-after holiday cards. These pickles are very crisp and tasty, with just enough "bite" from the horseradish.

Provided by l0vetw0c00k

Categories     < 60 Mins

Time 40m

Yield 3 pint jars

Number Of Ingredients 6

1 quart kosher dill pickle (Mt. Olive or other good brand)
1 small onion, sliced
1 1/4 cups sugar or 1 1/4 cups Splenda sugar substitute
3 tablespoons prepared horseradish
3 tablespoons white vinegar
1 teaspoon celery seed

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.

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