Best pickle-----------------ever!!!

Discussion in 'Canning & Storage' started by jimr, Aug 6, 2008.

  1. Got this recipe from a friend and I haven't tasted one better. Besides that it is quick and simple. Can be eaten in about 5 days, but better if let go for 10 to 14 days.


    HORSERADISH DILL SPEARS


    6 cups water
    3 cups vinegar
    1/2 cup canning salt
    3/4 cup sugar


    Add this all together and bring to a boil


    1 large onion
    4 heads of dill
    8 cloves garlic
    4 tablespoons horseradish(the hotter the better)


    Cut pickles length-ways and try to pack in jar upright
    Cut small ones too as this aids in faster cure


    Start with a layer of onions, 2 heads of dill and 4 cloves of garlic
    Cover with a layer of pickles and add another layer of onions, garlic and dill
    Also at this time add 2 tablespoons of horseradish
    Cover with another layer of pickle spears and add 2 more tablespoons of horseradish to the top of these.
    Add hot liquid to cover pickles
    Cover and refrigerate for a few days
     
  2. supervman

    supervman Smoking Fanatic

    Big Jim -
    Thanks man.
    I like to brine my own in a nice bubbly ferment, but these sound great so I'll give it a try. This works ESPECIALLY well for folks who grow their own cukes and only have a few ripe ones at a time.
    Good job and THANKS.
    V
     

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