Blue Ribbon Horseradish Pickles

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Soak cucumbers in ice-cold water, 2 to 3 hours. Drain.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Inspect five 1-quart jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until brine is ready. Wash new, unused lids and rings in warm soapy water.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Bring 7 cups water, vinegar, sugar, and pickling spices to a boil in a separate large pot, stirring occasionally until sugar dissolves.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Place about 3 dill sprigs, 1 tablespoon pickling salt, 2 garlic cloves, and 2 horseradish strips into each sterilized jar.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Trim ends from cucumbers; cut a slit in skin of each so brine can soak in and air can get out. Pack cucumbers into the prepared jars; pour boiling brine over top, filling to within ½ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Place a rack in the bottom of a large stockpot; fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Remove pot from the heat; process until water is cool.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Remove jars from the stockpot; rest, several inches apart, to cool. Press centers of lids with a finger to ensure lids do not move up or down. Refrigerate any unsealed jars. Remove rings for storage and store in a cool, dark area.'}

📊 Nutrition Facts

Per serving (50 servings total)