Old-Fashioned Horseradish Pickles

By Ann Fulton

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Make crisp, tangy pickles just like your grandmother used to make them with these step-by-step instructions for naturally fermented pickles. It’s a truly simple process and you can taste and adjust as you go. 

 

What is the difference between pickling and fermentation?

Pickling involves soaking food in an acidic liquid – usually vinegar-based – to achieve a sour flavor. With fermentation, the sour flavor occurs as a result of a chemical reaction between a food’s sugars and naturally occurring bacteria. No matter the process, you will end up with pickles. But not all pickles are fermented. 

 

When I saw it in the pages of a feed store magazine, this recipe brought back an instant memory of a gallon jar of pickles on my grandmother’s Fountain Avenue kitchen counter. I was amazed when she told me that the jar would sit there for a whole month before the pickles would be ready to eat. That sounded like an eternity to have a jar of fermenting cucumbers on the counter, not to mention an awfully long time to wait before we could eat them!

In general, I make a habit of vetting out new recipes before I post them here at The Fountain Avenue Kitchen.  My main goal is that readers find the recipes to be low risk and high reward.  I’d rather have a flop in my kitchen and learn from it so that you don’t have the same experience in yours.

In this case, my husband picked up a magazine called Capper’s Farmer while buying feed for our chickens at the farmer’s supply store. He noticed it had a few recipes and some interesting articles, and he thought I might enjoy it. While skimming the pages, my eyes went to a horseradish pickle recipe that not only evoked memories of my grandmother’s pickle jar, it reminded me of a store-bought horseradish pickle that all the guys in my family adored.

It occurred to me that, by the time my 30 days are up, it may be hard to find the small cucumbers that are ideal for pickle-making.  So, I thought some of the risk takers out there might enjoy experimenting along with me.  So many recipes from community cookbooks are real treasures, and I’m hoping for the same outcome from this lovely magazine.  Given the presence of horseradish, these pickles will likely have a little kick.

So, who’s in?  I, for one, will report back over the next 30 days.  In the meantime, I would love to know if anyone else is tempted to try this new recipe along with me.  For the record, you don’t have to make a whole gallon jar!  As I note below, you may choose enough cucumbers to fill your jar of choice, and make enough brine to cover.

And though the wait is long, the initial effort is low.  These pickles really are easy.

Update:

Day 7:  We tasted the pickles and adore the flavor.  The pickles have less kick than I thought they might have–in a good way.  They are still loaded with flavor and smell wonderful.  I’m putting some in the refrigerator now and allowing the rest to continue to ripen on the counter. Also, I did an experiment and left the blossom end on some of the cucumbers (see notes, below).  I stored these in a separate jar and, sure enough, the enzyme in the blossom end created a soft pickle.

Day 14:  The flavor of these pickles was such a hit with my family that I started a second batch after one week.  Two weeks after starting my first batch, I compared the two and the flavors were similar.  The biggest change in flavor definitely comes in the first week.  So if you prefer not to have a big jar of pickles on your counter, feel free to transfer them to the refrigerator around day seven.

Day 21:  My dill-pickle-loving sister was visiting from out of town and she raved about this old-fashioned horseradish version.  The flavor becomes slightly more developed each week, but they have truly tasted delicious since week one.

Day 28: Until now, this seven-day pickle recipe has been my hands-down favorite.  Now I have two must-make pickle recipes.  The recipes are completely different, and I love them each for their own distinctive flavors.  Interestingly, I don’t usually gravitate towards dill pickles, but I adore the dill flavor in combination with the kick of horseradish in the recipe below. I kept one jar on the counter for the whole month and, as I mentioned before, the flavor does continue to develop, although more slowly in the later weeks.  In a warm kitchen, the pickles would likely ferment faster and some might notice a white film floating on top of the brine.  Our kitchen tends to stay on the cooler side, and none of my pickle jars had this.  For those who may encounter it, the film is harmless. Simply skim off the top.

IMG_5741 (1)

Wash the cucumbers well….

No need to guess! As the cucumbers sit over the brining period, you may sample them and add more garlic or dill to suit your taste. Whole cucumbers tend to make slightly crisper pickles, but quarters or halves pack more easily into the jars. See the recipe notes for ways to ensure a crisp pickle!

You can get around the problem of a metal lid by using a piece of material or parchment paper to cover the jar. It is not essential that the lid is airtight. The main concern is keeping flies away. Also, as the cucumbers ferment, it is helpful to remove a tight-fitting lid every few days to release any pressure that may build up and to make sure the pickles are fully submerged in the brine.

If you make this recipe, please comment and give it a 5-star review if you deem worthy. The feedback is always appreciated! 💚

Old-Fashioned Horseradish Pickles
Yield: 1 gallon jar
You can start with any amount of pickles you choose--a lot or a little. Pack them into the desired size and number of jars, then just be sure to have enough brining liquid to cover. If you're not sure about the right amount of garlic and dill, don't worry. As the cucumbers sit over the brining period, you may sample them and add more to suit your taste. Whole cucumbers tend to make slightly crisper pickles, but quarters or halves pack more easily into the jars. See the note section for ways to ensure a crisp pickle.
Ingredients
  • 3 pounds cucumbers (small pickling cucumbers are ideal)
  • 5⅓ cups white vinegar
  • ⅔ cup granulated sugar
  • ⅓ cup kosher salt (iodine in table salt may impede fermentation)
  • 2 tablespoons dry mustard
  • ¾ cup horseradish
  • Garlic (optional; I used 10 cloves in the gallon jar)
  • Dill (optional; I used 4 heads (sprigs) to the gallon)
Instructions
  1. Wash and drain the cucumbers, and leave them whole or cut in half or into spears, as desired. Do make sure to slice off ⅛ to ¼-inch of the blossom end. (See notes)
  2. Place the pickles in a large jar or crock. (Avoid using a metallic container; even the ceramic insert of a Crock Pot works.)
  3. In a large mixing bowl (I’ve since done this directly in the gallon jar I’m using for the pickles), combine all the remaining ingredients, and stir until the salt and sugar are dissolved. Pour over the cucumbers to cover. (Placing a small, non-metallic lid or saucer-even a cabbage leaf-over the top will help keep the cucumbers submerged.)
  4. Put the lid on the jar, and let the pickles sit at room temperature for up to 30 days. After a week, you may begin tasting for flavor. When the pickles achieve a “ripeness” that you like, transfer the jar to the refrigerator. The colder temperature will stop the fermenting process and preserve the flavor you enjoy.
Notes
  • In my grandmother’s day, cherry or grape leaves were often added to jars or barrels of cucumbers as a natural way to encourage crisp pickles. The tannins in the leaves were what did the trick. People have also found that adding a small amount of tannin-rich black tea leaves will accomplish the same goal. Some people have reported adding a whole tea bag to a gallon jar. To ensure my pickles don’t carry the flavor of tea, I add ¼ teaspoon of black tea leaves per gallon.
  • Also, depending on how well the cucumbers have been washed, there can be an enzyme in the blossom end of a cucumber that can lead to softening. Trimming this end off and washing well will eliminate the potential problem.
  • Depending on the temperature in different kitchens, the pickles will ferment at different speeds. If you notice any white mold on the top, simply skim to remove. It will not compromise the pickles in the brine below.
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Comments

  1. Gary
    (4/5)

    First time with the recipe, the brine is delish. Concern, the recipe says to put a lid on the jar but also mentions fermentation and that process creates gas. I put the cukes in a fermentation jar with a fermentation lock to exhaust any pressure. I’m curious to see if they actually ferment. Has anyone had any problems with pressure building in their jars and guessing the lids could be opened to release any pressure.

    Reply
    1. Ann Post author

      Hi Gary, I’m glad you like the flavor. I mention the following in the photo caption just above the recipe card that should answer your question: You can get around the problem of a metal lid by using a piece of material or parchment paper to cover the jar. It is not essential that the lid is airtight. The main concern is keeping flies away. Also, as the cucumbers ferment, it is helpful to remove a tight-fitting lid every few days to release any pressure that may build up and to make sure the pickles are fully submerged in the brine.

      If you have additional questions, don’t hesitate to ask.

      Reply
  2. Angela
    (5/5)

    Ive been wanting this recipe for ages! I ferment a lot, and i am hoping these are like my sauerkraut, which after a year is still crisp in the fridge. I am using the large over grown pickles…you know the ones that you dont find until they are overgrown and yellow? I peel them, cut them lengthwise, then scoop the seeds out. I like little half inch half moons. Hope it comes out the way I imagine! Thanks for sharing

    Reply
    1. Ann Post author

      I have never used the overripe cucumbers for pickles but, if they are firm, I bet it’s a great way to make use of them. Thanks for your comment, Angela!

      Reply
  3. Janet

    I cannot wait to try these this summer! This is exactly at I was looking for in a recipe! Looks quite simple & sounds delicious!

    Reply
  4. Joey

    Novice here. Alot of recipes I’ve seen say to boil the mixture and stuff but this one just says to combine everything and pour it in. What’s the difference?

    Reply
    1. Ann Post author

      Hi Joey, The difference is because many recipes are pickled while others are fermented. All end up as pickles, but not all are fermented. Pickling involves soaking food in an acidic liquid – usually vinegar-based – to achieve a sour flavor. With fermentation, the sour flavor occurs as a result of a chemical reaction between a food’s sugars and naturally occurring bacteria.

      Reply
  5. Jody

    I would like my pickles to have a bit more sweetness..would I ruin them if I used say 1 1/3 c sugar to a gallon? Also is pickling salt ik or should it be just kosher salt? Cant wait to try these!

    Reply
    1. Ann Post author

      Hi Jody, I’m not sure if that amount of sugar would lower the acidity to the point that the pickles wouldn’t successfully ferment. You could try, although I can’t guarantee the results. For a delicious sweet pickle recipe, I really love this 7-day pickle recipe: https://fountainavenuekitchen.com/seven-day-pickles/. As for the salt, pickling salt should be fine. Generally speaking, it’s the iodine in table salt that you want to avoid.

      Reply
      1. Jody

        Thanks Ann, I have my Moms 7 day pickle recipe which I love especially for adding to potato salads and such but to just eat they are too sweet. I like a dill with a touch of sugar. I have had one so far and they are still quite tangy. Going on day 6 on the counter. Going to have another tonight!

        Reply
      1. Ann Post author

        Somehow I missed Susan’s earlier comment. My apologies. Although I have not processed these, you could likely do so as you would with other pickle recipes. The high heat would destroy the beneficial bacteria that develops during the fermentation process, but they would likely taste just as good. These pickles will store in the refrigerator for quite a few months as well.

        Reply
      1. Ann Post author

        Hi Karen, I double-checked the current guidelines, and you’d want to process pints for 10 minutes and quarts for 15 minutes. Higher altitudes would require 5 minutes more–or 10 extra minutes when above 6,000 feet.

        Reply
    1. Ann Post author

      Hi Kelly, You could although the heat would destroy the beneficial bacteria. As an option, if you have space in the back of your refrigerator, the pickles will keep there for months.

      Reply
    1. Ann Post author

      Hi Colleen, You could if you weren’t concerned about the probiotics (good bacteria) that develop, as the heat from processing would destroy them. Fermenting was the old-fashioned way of preserving!

      Reply
        1. Ann Post author

          The amount of time they lasted would have depended largely on temperature. Typically, food preserved this way (from pickles as we make them to kimchi in Korea) was stored in a cool, dark cellar, because warmth and sunlight would cause it to go bad sooner. The fermentation process continues but it greatly slowed when the temperature is lower, as with refrigeration.

          Reply
  6. Mike Stevens

    I am making them now and they’ve been sitting for two days and smell amazing. Do you stir them every once in a while?

    Reply
  7. Suzanne

    The recipe doesn’t say to cook the brine but I did to dissolve the sugar and salt will that hurt any? I used Mason jars with the lids and bands will that be a problem on the fermentation process?

    Reply
    1. Ann Post author

      Suzanne, Because the fermentation process hadn’t begun when you cooked the brine, you should be fine. Also, as long as the metal lids aren’t touching the brine, that shouldn’t be a problem. I do like to allow for some airflow, however. If you read the caption under the very last photo, it may give you an idea…a piece of cheesecloth, parchment, or thin material could be used with the metal band until the pickles have fermented.

      Reply
    1. Ann Post author

      Hi Cindi, I can’t say for sure how the ingredients in a sugar substitute would effect the process, and I don’t want to mislead you. If you’re inclined to try (perhaps a half batch?), I’d love to hear how you make out.

      Reply
  8. Tanya

    Thank you for posting this recipe! I don’t really like horseradish but love these. Thanks to an unexpected surplus of cucumbers this year I’m starting my 3rd batch. Yum!!

    Reply
    1. Ann Post author

      This is great, Tanya. I love that you’re not a horseradish fan but tried these anyway — and that you’re on your third batch! Thanks for your comment!

      Reply
  9. Carolyne Livingston

    My grandmother canned her horseradish pickles and I remember she would slice and put a piece of horseradish in each one. They were sweet. I need the receipt

    Reply
  10. Bill

    I made 4 or 5 gallons of these pickles during the 2017 cucumber season in Iowa. All came out superb.
    In 2018, I have a gallon jar now in its 16th day fermenting and I have had some of the fresh garlic cloves turn partially blue. Everything else looks good. This batch was put in a gallon glass jar that had Stuffed Queen Olives in it, but was completely washed and sterilized before using!
    Do You have any reason why thee garlic bulbs have turned blue?

    Reply
    1. Ann Post author

      Hi Bill, First of all, I’m delighted you’ve made many gallons of these pickles with much success. Since I’ve heard about sunflower seed butter turning green when baked but hadn’t heard of garlic turning blue, I did a little research. The short answer is that is has to do with a reaction than can occur between a sulfur compound and an enzyme that naturally occur in garlic. It’s harmless and tasteless–and is apparently prized by some cultures. This reaction can be prompted by trace minerals in the water being used, iodine in salt, cookware that contains copper, cast iron, aluminum, or tin…and so on. Does any of this provide a clue as to why the garlic changed color this time around? If you’d like more details or want to troubleshoot further, the most comprehensive information I found came from this link: https://www.thespruceeats.com/garlic-turns-blue-when-pickled-1327752. Thanks for asking the question. I enjoyed learning something new!

      Reply
    1. Ann Post author

      I always use glass, Lee ann, but delis use those containers for pickles sometimes, so they would likely work as a backup. Hope you enjoy!

      Reply
  11. John

    I’ve used horseradish leaves with success to ensure crispness. They have the same tannin, and it only enhances the horseradish flavor.

    Reply
  12. Liz

    Hi,
    I really want to try these pickles but have a question. Can you use a plastic container or does it have to be glass.
    Thanks for your reply
    Liz

    Reply
    1. Ann Post author

      That’s a great question, Liz. I have always used glass or a ceramic pot for pickling. That said, “food grade” plastic is considered safe for pickling. If you’re not sure, check the label or ask the manufacturer. You may even be able to find an answer online for the specific container you have.

      Reply