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A bowl of horseradish pickles and some cut up cucumbers with mustard seeds
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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
Keyword 30 Minutes or less, AIP Diet, AIP Recipe, Condiment, Easy to make, From Scratch Recipe, Gluten Free Foodie, Gluten Free Recipe, Gluten Frei, Gluten Fri, Gluten Fritt, Homemade, Homemade from Scratch, Homemade Pickles, Homemade Recipe, Horseradish, Horseradish Pickles, Horseradish Pickles Recipe From Scratch, Horseradish Refridgerator Pickle, Horseradish Refrigerator Pickle, Horseradish Refrigerator Pickles, How to Make Horseradish Pickles, How to make Horseradish Pickles at Home, How to make Horseradish Refrigerator Pickles, How to make Horseradish Refrigerator Pickles at Home, How to Make Small Batch Horseradish Pickles, Keto, Keto Recipe, Low Calorie, Low Carb, Low Carb Recipe, Low Carb Recipes, Lunch, Paleo Recipe, Quick and Easy, Quick and Easy From Scratch Recipe, Quick and Easy Recipe, Recipe For Horseradish Refrigerator Pickles, Refridgerator Horseradish Pickles, Refridgerator Pickles with Horseradish, Small Batch, Small Batch Refrigerator Pickles with Horseradish, Small Batch Refrigerator Pickles with Horseradish and Onions, Snack, Treat
Prep Time 5 minutes
Cook Time 3 minutes
Ice Bath in Fridge 2 hours
Total Time 2 hours 8 minutes
Servings 8 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