Sunday, November 27, 2016

Here is a recipe that some of my family enjoy yearly at Christmas time.  I have never tried them but several of them LOVE them.  I found it years ago in a Country Woman Christmas hardback and my husband has made them ever since.

Snappy Horseradish Dill Pickles
1 jar (32 oz) whole dill pickles (we buy spears usually now)
1/3 cup prepared horseradish
3/4 cup sugar
1/2 cup water
1/2 cup cider vinegar
Drain and discard juice from pickles.  Slice pickles into spears and return to jar.  Add the horseradish. In a saucepan bring the sugar, water and vinegar to a boil.  Remove from the heat and cool slightly.  Pour over pickles.  Cool completely.  Cover jar and shake.  Refrigerate for at least 8 hours or overnight.
Yield: 1 quart

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