WebMay 23, 2020 - Horseradish pickles are bursting with bold horseradish flavor and a crispy fresh cucumber crunch for a delicious low-calorie, low-carb, gluten-free treat.
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Ingredients. 1 1 jar (32 ounces) whole dill pickles. 2 1/3 cup prepared horseradish. 3 3/4 cup sugar. 4 1/2 cup water. 5 1/2 cup cider vinegar.
Tightly pack cucumbers in quart canning jar. Add salt, alum and enough cider vinegar to cover cucumbers. Attach lid to jar and set jar aside for four to six weeks to pickle cucumbers. STEP TWO: After cucumbers have been allowed to pickle, pour off vinegar. Bring water and sugar to boil on stove over medium heat, stirring frequently.
These sweet and spicy low carb pickles have less than 1g net carb per serving. 1. Bring the vinegar, sweetener, and spices to a boil. 2. Pour the liquid over the onions and cucumbers in a resealable container. 3. Chill in the refrigerator for 4 days. If you liked this low carb pickle recipe, then you might like my recipe for pickled eggs.
These spicy homemade horseradish pickles are bursting with bold horseradish flavor and a crispy fresh cucumber crunch for a delicious low-calorie, low-carb, gluten-free savory treat that satisfies every salty, spicy craving. Saved Recipe!