Ingredients and Weight:
- Kirby cucumbers: 2 pounds (sliced into 1/4-inch rounds)
- White vinegar: 1 cup
- Sugar: 1 cup
- Kosher salt: 1 tablespoon
- Mustard seeds: 1 tablespoon
- Celery seeds: 1 teaspoon
- Fresh horseradish root, grated: 1/2 cup
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large pot, combine the cucumbers, vinegar, sugar, salt, mustard seeds, celery seeds, and horseradish.
- Bring the mixture to a boil over medium heat, stirring occasionally.
- Reduce heat to low and simmer for 10 minutes, or until the cucumbers are tender but still slightly crunchy.
- Remove the pickles from the heat and let cool slightly.
- Transfer the pickles to clean jars and cover with the hot liquid. Seal the jars and let cool completely.
Nutritional Information:
- Calories: 60
- Fat: 0g
- Carbohydrates: 14g
- Protein: 0g
Dish Characteristics:
- Tangy and savory
- Crunchy cucumbers
- Perfect for sandwiches, salads, or as a snack
User Comments:
- "These pickles are amazing! The perfect balance of sweet, sour, and spicy."
- "I love how easy these are to make and they taste so much better than store-bought pickles."
- "I served these at my party and they were a huge hit!"
Special Precautions and Tips:
- Be sure to wear gloves when handling fresh horseradish root as it can irritate your skin.
- The pickles will keep in the refrigerator for up to 3 months.
