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)
pickle crisp
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
Karen could you just do these in a gallon jar and leave in fridge rather than canning? Also approx what time to process if u wanted to can qts? Thanks
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