kcap2210
Kathleen Capuano kcap2210 - Oct 29, 2010

Sweet Horsradish pickles

Hi again. I had pickles this summer that someone made (she said this kind of pickle is very popular in Florida). Anyway, she said it was pickles, horsraadish and sweet & low. They were delicous but I haven't found the correct recipe (and I've made about 20 batches since the summer trying to duplicate them). Anyway, if anyone has a recipe for them, I'd love it if you could share. Thanks.


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4 Comments

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Deborah Wyatt lacocoalatte
May 26, 2011
A friend of mine makes a delicious Hot-Sweet pickle that sounds like these, but they have peppercorns and hot red pepper in them. They may also have fresh grated ginger. Does that ring a bell with anyone? My friend will NOT give up the recipe.....Don't blame them.
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JoSele Swopes JODIE57
Oct 31, 2010
You are welcome...
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Kathleen Capuano kcap2210
Oct 31, 2010
This sounds exactly right! Thanks for the tip about mixing in a stainless steel bowl as well.
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JoSele Swopes JODIE57
Oct 30, 2010
Do any of these work for you?



Ingredients:
southernfood.about.com/...lbb223.htm
Sweet Horseradish Pickles

* 2 quarts dill pickles, quartered, drained and rinsed
* 2 cups granulated sugar
* 1 tablespoon dry mustard
* 2 garlic cloves, sliced
* 1 1/2 cups water
* 3/4 cup vinegar
* 1 mall onion, chopped
* 2 tablespoons prepared horseradish

Preparation:
Pack the quartered pickles back in jars. Mix sugar and dry mustard. Add remaining ingredients. Pour over pickles. Let stand at least 4 days in refrigerator before serving. Store in refrigerator.

frontiernet.net/...adish_pickles.HTM
Sweet Horseradish Pickles

Makes 2 quarts.

Ingredients:
------------

2 qt. dill pickles, quartered, drained and rinsed
2 c. sugar
1 tbs. dry mustard
2 garlic cloves, sliced
1 ½ c. water
¾ c. vinegar
1 sm. onion, chopped
2 tbs. pure ground horseradish
Wash whole dill pickles, quarter and pack back in jars. Mix
sugar and dry mustard. Add other ingredients. Pour over pickles.
Let stand at least 4 days in refrigerator. Keeps well.

Do not use creamy horseradish!!

If you use Nitro horseradish you may want to use only one tablespoon the first time, depends on how hot you can take-it. I also prefer to use 2 tablespoons of dry mustard. I also have found that doing all this in a stainless steel bowl covering with plastic wrap and mixing them a couple of times then pack in jars. It's much easier.