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
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
