Small-Batch Refrigerator Horseradish Pickles

A bowl of horseradish pickles and some cut up cucumbers with mustard seeds

5 from 1 vote

Small-Batch Refrigerator Horseradish Pickles

Small-Batch Refrigerator Horseradish Pickles Recipe bold and snappy flavored crispy and crunchy snack. Add to balance out any relish tray.

Course Appetizer, Breakfast For Dinner, Condiment, Lunch, Relish Tray, Snack, Treat

Cuisine American, Scandinavian

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Prep Time 5 minutes

Cook Time 3 minutes

Ice Bath in Fridge 2 hours

Total Time 2 hours 8 minutes

Servings 1 oz. servings

Calories 5kcal

Author LaRena Fry

Equipment

Pots Pans

Measuring Spoonscups

Quart canning jars

Quart Lids

Ingredients

Crisping the Pickles

190 - 200 grams cocktail cucumbers
60 grams chopped onions
8 - 10 grams fresh horseradish root
2 1/2 tsp pink salt
1 cup of ice
2 cups of water

Pickling Brine

1 tbsp liquid monk fruit sweetener (or 1 1bsp maple sugar- which will add more carbs)
1/2 + cup of water
2 tsp pink salt
1/4 tsp mustard seeds
1/2 tsp juniper berries
1 tsp multicolored peppercorns

Instructions

Crisping the Pickles

First, cut cocktail cucumbers into spears.
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.
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 of ice, 2 cups of water
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.
Rinsing out all of the salt.

Pickling Brine

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 for two minutes.
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 2 months.

Notes

Nutrition Facts
Servings 8.0
Amount Per Serving
Calories 5
% Daily Value *
Total Fat 0 g	0 %
Saturated Fat 0 g	0 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg	0 %
Sodium 581 mg	24 %
Potassium 60 mg	2 %
Total Carbohydrate 1 g	0 %
Dietary Fiber 0 g	1 %
Sugars 0 g
Protein 0 g	1 %
Vitamin A	0 %
Vitamin C	3 %
Calcium	1 %
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

Serving: 8servings | Calories: 5kcal | Carbohydrates: 1g