|Nutritional Guidelines (per serving)|
|Servings: 2 Quarts (serves 40)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
You can make these easy horseradish pickles starting with a jar of dill pickles.
- 2 quarts dill pickles (quartered, drained, and rinsed)
- 2 cups sugar
- 1 tablespoon dry mustard
- 2 garlic cloves (sliced)
- 1 1/2 cups water
- 3/4 cup vinegar
- 1 small onion (chopped)
- 2 tablespoons prepared horseradish
Pack the quartered pickles back in jars.
Mix sugar and dry mustard in a bowl. Add remaining ingredients.
Pour the mixture over the pickles. Let stand at least 4 days in the refrigerator before serving.
Store in refrigerator.