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    Home » Recipes » Recipes

    July 25, 2018

    Sweet Horseradish Pickles

    Jump to Recipe Print Recipe

    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.

    Photo of a glass jar filled with Sweet Horseradish Pickles on a wood table next to a small bowl of chopped horseradish and pickling cucmbers

     

    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.

    Close up photo of Sweet Horseradish Pickles in a glass jar

     

    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

    Photo of Sweet Horseradish Pickles in a glass jar on a wood table next to pickling cucumbers and a small bowl of chopped horseradish

    Looking for more great summer produce recipes? Here are just a few:

    Creamy Cucumber Salad

    Chicken Fajita Stuffed Summer Squash

    Bacon Pesto

    Pasta Primavera 

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    Collage photo of Sweet Horseradish Pickles in a glass jars on a wood table with pickling cucumbers and chopped horseradish in a small bowl

    Photo of a glass jar filled with Sweet Horseradish Pickles on a wood table next to a small bowl of chopped horseradish and pickling cucmbers
    Print Recipe
    4.24 from 21 votes

    Sweet Horseradish Pickles

    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.
    Prep Time10 minutes mins
    Cook Time35 minutes mins
    Total Time45 minutes mins
    Course: Snack
    Cuisine: American
    Keyword: sweet and spicy pickles, sweet horseradish pickle chip recipe
    Servings: 24 (approximate, at ¼ cup per serving)
    Calories: 45kcal
    Author: Bernadette

    Ingredients

    • 2 pounds pickling cucumbers
    • 16 ounces white vinegar
    • 32 ounces water
    • 1 ½ tablespoons pickling spice (wrapped in cheesecloth)
    • 1 tablespoon pickling salt
    • ¾ cup honey
    • 1 tablespoon granulated sugar
    • ½ cup finely chopped horseradish (peeled and chopped horseradish root), divided

    Instructions

    • 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. 
    • Pour ¼ cup each chopped horseradish into two clean pickle jars. Slice the cucumbers around ¼ inch thick. Pack into the jars. 
    • 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. 

    Nutrition

    Calories: 45kcal | Carbohydrates: 10g | Sodium: 315mg | Potassium: 73mg | Sugar: 10g | Vitamin A: 25IU | Vitamin C: 2.6mg | Calcium: 13mg | Iron: 0.2mg

     

     

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    Comments

    1. Dee K says

      August 19, 2024 at 12:16 pm

      5 stars
      Heat destroys the kick that comes from the horseradish. So add it after the brine is COOL. These are awesome pickles!! My family loves them!

      Reply
    2. J says

      August 03, 2021 at 4:42 pm

      Can you use prepared horseradish with this recipe? I couldn’t find the other kind so that is what I got.

      Reply
      • Bernadette says

        August 03, 2021 at 8:41 pm

        I think that should be fine.

        Reply
    3. Theresa J Fields says

      October 21, 2020 at 3:21 pm

      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?

      Reply
      • Bernadette says

        October 21, 2020 at 7:24 pm

        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.

        Reply
    4. Rachel Moyer says

      July 09, 2020 at 8:25 pm

      I don’t have cheesecloth for the pickling spice. Could I use a coffee filter instead?

      Reply
      • Bernadette says

        August 19, 2020 at 1:34 pm

        Hi Rachel! I'm so sorry I missed your question, and I hope the coffee filter worked for you.

        Reply
        • Rachel Moyer says

          August 19, 2020 at 5:33 pm

          5 stars
          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!

    5. Natasha says

      August 15, 2019 at 10:19 am

      What size jars did you use?

      Reply
      • Bernadette says

        August 15, 2019 at 1:55 pm

        Hi Natasha, I used 24 ounce pickle jars I had saved.

        Reply
    6. Huehueteotl says

      July 26, 2018 at 11:42 am

      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?

      Reply
      • Bernadette says

        July 26, 2018 at 12:22 pm

        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/

        Reply
        • Tom Buckley says

          August 27, 2018 at 4:28 pm

          5 stars
          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

          August 28, 2018 at 1:35 pm

          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.

      • Dee K says

        September 26, 2024 at 3:03 pm

        5 stars
        When you heat horseradish it loses it's kick. They are not a canning type.

        Reply
    4.24 from 21 votes (17 ratings without comment)

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