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Makes 2 quarts. Ingredients: ------------
2 qt. dill pickles, quartered, drained and rinsed 2 c. sugar 1 tbs. dry mustard 2 garlic cloves, sliced 1 ½ c. water ¾ c. vinegar 1 sm. onion, chopped 2 tbs. pure ground horseradish Wash whole dill pickles, quarter and pack back in jars. Mix sugar and dry mustard. Add other ingredients. Pour over pickles. Let stand at least 4 days in refrigerator. Keeps well.
Do not use creamy horseradish!!
If you use Nitro horseradish you may want to use only one tablespoon the first time, depends on how hot you can take-it. I also prefer to use 2 tablespoons of dry mustard. I also have found that doing all this in a stainless steel bowl covering with plastic wrap and mixing them a couple of times then pack in jars. It's much easier.
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