05.12.10 by Shirley
The Unlikeliest Topping You’ll Crave: Horseradish Pickles
As much as you love grandma’s recipe for house-made pickles, we’re sure her bath of vinegar and spices is about as tired as the tramp stamp you got your first month in college. This version swaps out peppercorns and bay leaves with an ingredient that will leave a lasting impression so strong it can’t even be removed by laser surgery.
Like your “I just turned 18, screw my parents” crisis tattoo, sometimes it’s easier to own your actions, rather than hide them. Same goes with your addictions especially if they’re fairly innocuous. Case in point: We love pickles. Not a highly controversial habit, therefore, we’re not afraid to flaunt it. In fact, we’d like to pay it forward with a recipe that brings massive amounts of flavor and spice thanks to signature pickling juices and spicy, fresh-grated horseradish.
Use the dill bath for other vegetables when you tire of cukes.
Sweet Horseradish Pickles
- 1 large cucumber, sliced in half, each half quartered lengthwise
- 1 cup apple cider vinegar
- 1 cup vinegar
- 1 tablespoon sugar
- 1 teaspoon whole cloves
- 5 whole sprigs fresh dill
- 2 tablespoons freshly grated horseradish
- Heat all ingredients except for cucumber in a small saucepan. Continue to heat and stir until sugar is dissolved.
- Place cucumber spears into a tall canning jar and fill with pickling liquid. Seal jar and let rest in a cool place on your counter top for 7 days.
- Refrigerate after opening.
Where you’ll find them on our table:
- Chopped and spooned onto carnitas tacos
- Sliced and layered on slow-cooked brisket sandwiches with aioli and arugula
- Skewered in Caesar and Bloody Mary cocktails
- Battered and fried, served next to fish and chips
- Tossed in a grain salad with cherry tomatoes, olives, dill, feta and lemon juice.
- As a sub for relish on burgers straight from the grill
- Garnishing nearly all homemade soups and stews
How are you using horseradish pickles?