Sweet Horseradish Pickles are sweet and hot pickles made with fresh chopped horseradish and honey. They are easy to make refrigerator pickles ready to eat in three days.
My husband made this Sweet Horseradish Pickle recipe after trying them first from a local restaurant and then a store-bought kind. The restaurant brand was sweeter, and the store-bought spicier, his recipe is somewhere in between.
The one thing we’ve decided is the strength of horseradish can vary greatly. When my husband chopped the horseradish for this recipe, he noticed it didn’t smell nearly as strong as the horseradish he and his Uncle use to make red beet horseradish for the holidays. Your horseradish pickles may turn out spicier than our’s did, or even less spicy.
Horseradish refrigerator pickles will keep, unopened, for months. Once opened, they will keep for several weeks.
These sweet spicy pickles are great for snacking on, or serve with a sandwich for lunch.
Sweet Horseradish Pickles
Looking for more great summer produce recipes? Here are just a few:
Chicken Fajita Stuffed Summer Squash
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- 2 pounds pickling cucumbers
- 16 ounces white vinegar
- 32 ounces water
- 1 1/2 tablespoons pickling spice (wrapped in cheesecloth)
- 1 tablespoon pickling salt
- 3/4 cup honey
- 1 tablespoon granulated sugar
- 1/2 cup finely chopped horseradish (peeled and chopped horseradish root), divided
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In a large pot combine the vinegar, water, pickling spice (wrap in cheesecloth for easy removal), salt, sugar, and honey. Bring to a boil, cover, and simmer for 30 minutes. Allow to cool to room temperature. Remove the pickling spice.
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Pour 1/4 cup each chopped horseradish into two clean pickle jars. Slice the cucumbers around 1/4 inch thick. Pack into the jars.
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When the brine has cooled pour it over the cucumbers. Cover the jars with the lids tightly and shake to mix. Keep refrigerated, and open after at least 3 days.
Huehueteotl says
July 26, 2018 at 11:42 amBut what if you want to put them up for longer than they’ll keep in the refrigerator? I prefer to can all my pickles so they’re available for a year after. Would I just use a ten-minute process in a boiling water bath, or would they want some different process?
Bernadette says
July 26, 2018 at 12:22 pmTo be honest, I have no experience with canning, however, from what I have read the ten minute process should be fine. I have been told to refer questions on canning to the National Center for Home Food Preservation https://nchfp.uga.edu/
Tom Buckley says
August 27, 2018 at 4:28 pmThe recipe doesn’t indicate when to add the horseradish. I put it in with the brine, but I think maybe it should wait and go in with the cucumbers. Still tasty this way, but it lacks the “kick” of horseradish
Bernadette says
August 28, 2018 at 1:35 pmThank you for noticing! I left out the word horseradish in the instructions where I said “Pour 1/4 cup each into two clean pickle jars.” I will fix it now.