When I had the radio on last week listening to KFGO’s Jack Sunday, my ears perked up as he talked about horseradish pickles. Kim Brewster, culinary arts instructor at MN State Community Technical College in Moorhead shared this recipe on the radio and these pickles are fantastic!

But first, I have to share a tale of making horseradish as a young farm wife. We had horseradish growing on the farm and I dug some roots to try my hand at making ground horseradish. My mother-in-law cautioned me to be sure and use the grinder outdoors. I set up an old wooden table on the patio and attached the hand cranked grinder to it. The odor was so pungent that I think I may have been asphyxiated had I done the grinding in my kitchen, thank you Grandma Veryle! Once was enough for me.

Horseradish Pickles

I Quart jar of baby dill pickles

3 Tablespoons grated horseradish

1 1/2 Cups sugar

2/3 Cup vinegar

1/3 cup water

Drain and rinse the pickles, cut in half lengthwise and put back into the jar. Top with the 3 tablespoons of grated horseradish. Boil together the sugar, vinegar and water and pour the boiling brine over the pickles. Cover and refrigerate for at least 24 hours.

I tried them the next day, but found that they were better after a couple of days.

Questions or comments

Marlisz@aol.com