Looking to add some serious excitement to your plate? Say hello to my new obsession: Hungarian-inspired Horseradish Pickles! I discovered this zesty concoction on my travels, and it’s a total game-changer. The fiery kick of fresh horseradish infused into a sweet and tangy vinegar creates the most incredible quick pickles you’ll ever taste. They’re the perfect crunchy counterpoint to rich dishes, a superstar in sandwiches, and an addictive snack all on their own. This recipe makes a generous batch of the magic vinegar, which you’ll be glad to have on hand for round two!
Ingredients
• 3 cm / 1.2 inch piece fresh horseradish, peeled
• 100 g / 1/2 cup granulated sugar
• 500 ml / 2 cups white distilled vinegar
• 100 ml / 1/2 cup water
• 1 tsp sea salt, or to taste
• 1 medium cucumber
• 4 large gherkins
• 1 small sprig of dill, finely chopped
Instructions
1. Prepare the Horseradish: Using a vegetable peeler, shave the horseradish into thin ribbons. Place half of the shavings into a medium saucepan and set the other half aside for later. Be prepared for some potent fumes!
2. Make the Pickling Vinegar: To the saucepan, add the sugar, white distilled vinegar, water, and a generous pinch of sea salt. Bring the mixture to a simmer over medium heat and let it bubble gently for 2 minutes.
3. Cool the Vinegar: Remove the saucepan from the heat and allow the vinegar to cool completely to room temperature. This is crucial – hot vinegar will cook the cucumbers and make them soft instead of crisp.
4. Infuse the Flavor: Once the vinegar is completely cool, stir in the reserved raw horseradish shavings. This two-step process gives the vinegar both a cooked and a fresh, pungent kick.
5. Prepare the Vegetables: Trim the ends from the cucumber and slice it in half lengthwise. Use a teaspoon to scrape out and discard the seeds. Slice the cucumber halves into 1 cm / 0.4 inch thick pieces, cutting on an angle for a more appealing look.
6. Combine and Pickle: Thinly slice the gherkins (about 5 mm / 0.2 inches thick). In a large non-reactive bowl, combine the sliced cucumber, gherkins, and finely chopped dill.
7. Marinate: Pour enough of the cooled horseradish vinegar over the vegetables to cover them completely.
8. Develop Flavors: Cover the bowl and let the pickles sit for at least 2 hours before serving. This allows the flavors to meld and penetrate the cucumbers.
Nutritional Information
• (per serving)
• Calories: Approx. 75 kcal
• Carbohydrates: 18g
• Sugars: 16g
• Sodium: 250mg
• Fat: 0g
• Protein: 1g
• Note: is an estimate and may vary based on used.
Pro Tips
• For an extra crisp pickle, salt the sliced cucumbers and let them sit for 30 minutes to draw out excess water. Rinse and pat dry before adding the vinegar.
• The leftover horseradish vinegar is liquid gold! Store it in a sealed jar in the fridge for up to a month and use it to make another batch of pickles or as a zesty salad dressing base.
• Don’t skip the cooling step for the vinegar. Adding hot liquid will result in soggy, unappealing pickles instead of crisp, crunchy ones.
• Feel free to add other spices to the vinegar, such as mustard seeds, peppercorns, or a bay leaf for a more complex flavor profile.
FAQ
Q: Are these horseradish pickles vegan
A: Yes, this recipe is completely vegan as written. It uses only plant-based ingredients like vegetables, vinegar, sugar, and spices, with no animal products involved.
Q: What are some vegetarian ways to serve these pickles
A: These pickles are incredibly versatile in a vegetarian diet. Try them on veggie burgers or plant-based sausages, chop them into a potato salad, add them to a vegan cheese board, or use them as a zesty topping for grain bowls and avocado toast.
Q: Can I use a different sweetener for this recipe
A: Absolutely. You can substitute the granulated sugar with an equal amount of maple syrup or agave nectar for a refined sugar-free option. Please note this may slightly alter the final flavor of the pickling liquid.
Q: How should I store these homemade pickles
A: Store your horseradish pickles in a sealed, non-reactive container like a glass jar in the refrigerator. As these are quick refrigerator pickles and not canned for long-term preservation, they are best enjoyed within 3 to 4 weeks for optimal crispness and flavor.
