Ingredients. 1 7 cups water. 2 1 ¾ cups white vinegar. 3 1 ¼ cups white sugar. 4 1 teaspoon whole pickling spices. 5 5 tablespoons pickling salt. 6 10 cloves garlic, peeled. 7 10 (1/4 inch x 3 inch) strips peeled fresh horseradish root. 8 40 small pickling cucumbers Add all ingredients to shopping list.
In a medium sauce pan, combined sugar, water, and vinegar and bring to a low boil until mixture is clear. Let brine cool for 5 minutes. Put horseradish in the bottom of jar and pack pickle spears on top of horseradish. Pour brine over the top of pickles. Put cap on jar. Shake well until horseradish is well distributed.
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!