Tuesday, July 29, 2014
A year or two ago in San Diego, my daughter and I stumbled upon a company that produced horseradish pickles that were to die for. Try as I might, I couldn't find a recipe that I thought close enough to the pickles I sampled. This summer, I decided to experiment.
While not exactly the pickles I sampled, I think these are wonderful. Pleasantly sweet and sour, they're tangy without being too hot and spicy.
5 cups vinegar
1 cup water
3 1/2 cups sugar
2 garlic cloves, thinly sliced
2 teaspoons cayenne pepper
1 1/2 tablespoon good quality, prepared horseradish
1 peck pickling cukes, cut into chunks and brined 1 to 24 hours, then drained
1 small head cauliflower
2 red peppers cut into chunks
five small onions, cut into chunks (or pearl onions)
Combine first six ingredients in large dutch oven and stir until sugar dissolves. Bring to a boil and boil 5 minutes. Add drained veggies and simmer 5 more minutes. Pack into hot, clean pint jars (add 1/8 teaspoon pickle crisp), leaving 1/2 inch headspace. Process 10 minutes in boiling water bath.
Makes 12 pints