Easy Homemade Horseradish Pickles
Crunchy, garlicky, and full of zippy heat—these Horseradish Pickles are a quick refrigerator recipe that comes together with almost no effort. Ready in just a day, they’re perfect for BBQs, sandwiches, or snacking straight from the jar.
Servings: 12 servings (2 pints)
Calories: 22kcal
Ingredients
- ½ cup prepared horseradish
- 1 tablespoon white sugar
- 2 tablespoon minced garlic
- 1 tablespoon coarse sea salt
- 2 cups water
- 1 cup white vinegar
- ½ white onion thinly sliced
- 4 cups kirby cucumbers sliced
Instructions
- Put prepared horseradish, white sugar, garlic, salt, water, and vinegar in a large saucepan. Over medium heat, bring to a boil, stirring often.
- Reduce heat and add cucumbers and onions. Continue boiling for an additional 5 minutes.
- Allow pickles to cool before transferring them to airtight jars. Refrigerate pickles for 24 hours before serving.
Notes
- Let Them Rest: Chill for 24–48 hours before digging in—the flavor gets better with time.
- Fridge Only: This is a refrigerator pickle recipe, not for canning.
- Choose Pickling Cucumbers: Kirby cucumbers stay crisp; slicing or English varieties soften.
- Pick the Right Vinegar: Stick with white or apple cider vinegar for proper acidity and flavor.
Nutrition
Calories: 22kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.02g | Sodium: 627mg | Potassium: 97mg | Fiber: 1g | Sugar: 3g | Vitamin A: 32IU | Vitamin C: 5mg | Calcium: 18mg | Iron: 0.2mg