Total Time
Prep 15 mins
Cook 5 mins

Sweet yet hot pickles, great for munching during the game.

Ingredients Nutrition

  • 1 quart pickle (drained and quartered)
  • 34 cup prepared horseradish, course ground (Silver Springs)
  • 14 cup sugar
  • 13 cup water
  • 23 cup white vinegar


  1. 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.
  2. Put horseradish in the bottom of jar and pack pickle spears on top of horseradish.
  3. Pour brine over the top of pickles. Put cap on jar.
  4. Shake well until horseradish is well distributed.
  5. Refrigerate for at least 48 hours flipping jar frequently.