Blue Ribbon Horseradish Pickles

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"Spicy pickles with a hint of horseradish will set your pickles head and shoulders above the rest. You will get raves on these pickles! I always get asked to make more or bring more to work. These are worth a try! This makes a really crisp, great tasting pickle!"
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3 h 20 m servings 35 cals
Serving size has been adjusted!

Original recipe yields 50 servings



  • Calories:
  • 35 kcal
  • 2%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 8.6g
  • 3%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 701 mg
  • 28%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Soak the cucumbers in ice cold water for 2 to 3 hours.
  2. Sterilize 5 (1 quart) jars with lids and rings and keep hot.
  3. In a large pot, combine the water, vinegar, sugar and pickling spices. Stir to dissolve sugar and bring to a boil.
  4. While the mixture is heating up, place the following things into each jar: 1 tablespoon of salt, 2 cloves of garlic, 2 strips of horseradish, and a few sprigs of dill. Trim the ends from the cucumbers and make a slit in the skin of each one so the brine can soak in and any air can get out. Pack the cucumbers into the jars. Pour the boiling brine into the jars to within 1/2 inch of the rims. Seal with lids and rings.
  5. Bring the water to a boil in the pot where you sterilized the jars. Place the jars into the water and turn off the heat. Let them sit in there until the water is cool. Test the jars for a good seal by pressing on the center of the lid. Refrigerate any unsealed jars.


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If you are skeptical on trying this recipe, don't be! These are awesome! I will send you a jar if you want to taste them first!

These pickles are addictive and incredible! This was my first attempt at making pickles and they turned out beautifully. My family has already devoured 2 jars and I made them last Thursday!

These pickles are really good!! 2 of my SIL's say these are their favorite pickles, hands down. I love my dill pickles, but these are a nice change to have in thre frig. Be bold-give them a try!...

These were a real crowd pleaser at our house! I am diabetic, so I cut the sugar back to only 1/4 cup, and we don't really like our pickles sweet. Other than that I followed the recipe complete...

I did not like these.

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