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
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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.
Theresa J Fields says
This is supposed to make about 6 cups , but the vinegar and water are 8 cups on their own, then add honey, sugar and pickles that would be a lot of left over brine. Correct?
Bernadette says
Hi Theresa, the 1/4 cup serving at 24 servings per recipe is for the sliced pickles only, not the brine. I don’t believe I had a lot of leftover brine.
Rachel Moyer says
I don’t have cheesecloth for the pickling spice. Could I use a coffee filter instead?
Bernadette says
Hi Rachel! I’m so sorry I missed your question, and I hope the coffee filter worked for you.
Rachel Moyer says
No worries! Thank you for responding. 😁 I ended up just leaving the pickling spice in the brine with the pickles and they were phenomenal!! This recipe is definitely a keeper!! Thanks for sharing this recipe!
Natasha says
What size jars did you use?
Bernadette says
Hi Natasha, I used 24 ounce pickle jars I had saved.
Huehueteotl says
But 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
To 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
The 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
Thank 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.