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!
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.
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.
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.
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.
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.
Marinate: Pour enough of the cooled horseradish vinegar over the vegetables to cover them completely.
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.
Don't skip the cooling step for the vinegar.
Adding hot liquid will result in soggy, unappealing pickles instead of crisp, crunchy ones.
