Classic Horseradish Dill Pickles bursting with flavor and a slight amount of spice. Full of bold, crispy, crunchy cucumber and dill flavor. Indeed they are a gluten-free, low calorie, low carb, treat. In short, they will satisfy that spicy, salty, and dill craving. A quick easy small-batch refrigerator pickle. Indeed these pickles will create a bolder burger or sandwich. Without a doubt, these pickles are wonderful as a snack. Not only are they low calorie, but they are also low carb, and gluten-free.
Classic Horseradish Dill Pickles:
Consequently, these pickles are quick and easy to make. Perfect for any occasion. A perfect condiment to have on hand for any time, great for tailgating, or even a Super Bowl Party. Needless to say, Horseradish Pickles are very popular in Scandinavia and Russia and can be found on store shelves.
Most importantly, these pickles do not require canning. Last but not least, refrigerate for up to three months. Nevertheless, Amazon sells canning jars. The Fall season is for canning, preserving, and fermenting. Of course, my favorite way is to make refrigerator jams, pickles, and other homemade goodies.
Classic Horseradish Dill Pickles
Ingredients:
190 – 200 grams cocktail cucumbers
60 grams chopped onion
8 – 10 grams horseradish root
2 1/2 tsp salt
1 cup ice
1/4 cup white wine vinegar
1/2 cup + 2 tbsp water
1 tbsp maple sugar
2 tsp salt
1/4 tsp mustard seeds
1/2 tsp juniper berries
1/2 tsp dill seed
4 tbsp fresh dill weed crowns
1 tsp black peppercorns
Directions:
First, cut cocktail cucumbers into spears. Second, chop the onions. Third slice the horseradish root into strips. Next, place the cucumber, onions, and horseradish into a bowl and add the salt. Finally, toss the cucumbers, onions, and horseradish in the salt. 
Next, add 1 cup of ice and water to cover the salted cucumber mix.
Place the cucumber mix into the fridge for 2 hours. After 2 hours remove from the refrigerator. Drain cucumbers, onions, horseradish, and rinse them over a colander. Finally, place the cucumbers, onions, and horseradish into a sterilized glass jar with a sterilized lid and ring.
Next, in a small pot add the monk fruit sweetener, salt, vinegar, mustard seeds, and juniper berries. Finally, simmer until monkfruit has dissolved. Lastly, add water and in the water. Allow the liquid mixture to cool. Once cooled pour over the cucumber mixture leaving a small amount of space. Finally, screw the lid on the top and place it into the fridge. Pickles can be eaten right away but are best after three weeks. Store in the fridge for up to 4 months.
Classic Horseradish Dill Pickles
Equipment
Ingredients
- 190-200 grams cocktail cucumbers
- 60 grams chopped onions
- 8-10 grams fresh horseradish root
- 2 1/2 tsp pink salt
- 1 cup ice
Brining Liquid
- 1/2 + 2 tbsp ice water
- 1 cup white wine vinegar
- 1 tbsp maple sugar
- 2 tsp pink salt
- 1/4 tsp mustard seeds
- 1/2 tsp juniper berries
- 1/2 tsp dill seed
- 4 tbsp fresh dill weed crowns
- 1 tsp black peppercorns
Instructions
- First, cut cocktail cucumbers into spears.190-200 grams cocktail cucumbers
- Second, chop the onions.60 grams chopped onions
- Third slice the horseradish root into strips.8-10 grams fresh horseradish root
- Next, place the cucumber, onions, and horseradish into a bowl and add the salt.2 1/2 tsp pink salt
- Finally, toss the cucumbers, onions, and horseradish in the salt.
- Next, add 1 cup of ice and water to cover the salted cucumber mix.1 cup ice
- Place the cucumber mix into the fridge for 2 hours.
- After 2 hours remove from the refrigerator.
- Drain cucumbers, onions, horseradish, and rinse them over a colander.
- Finally, place the cucumbers, onions, and horseradish into a sterilized glass jar with a sterilized lid and ring.
Making the Brining Liquid
- Next, in a small pot add the maple sugar, salt, vinegar, mustard seeds, and juniper berries, dill seeds, dill weed crown, peppercorns.
- Finally, simmer until maple sugar is dissolved.
- Lastly, add in the water.
- Allow the liquid mixture to cool.
- Once cooled pour the mixture over the cucumbers.
- Leave a small amount of space.
- Finally, screw the lid on the top and place it into the fridge.
- Pickles can be eaten right away but are best after three weeks.
- Store in the fridge for up to 3 months.
Notes
| Nutrition Facts | |
|---|---|
| Servings 20.0 | |
| Amount Per Serving | |
| calories 21 | |
| % Daily Value * | |
| Total Fat 1 g | 2 % |
| Saturated Fat 1 g | 4 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 4 mg | 1 % |
| Sodium 23 mg | 1 % |
| Potassium 26 mg | 1 % |
| Total Carbohydrate 1 g | 1 % |
| Dietary Fiber 0 g | 1 % |
| Sugars 1 g | |
| Protein 1 g | 2 % |
| Vitamin A | 0 % |
| Vitamin C | 0 % |
| Calcium | 3 % |
| Iron | 0 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
Preserved Pickled Lemons
Bread and Butter Pickles
Pickled Beets
Sweet and Sour Red Cabbage
