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Recipe: Horseradish Pickles

Preserving - Pickles, Relishes
HORSERADISH PICKLES

1 (46 oz.) jar crunchy dill pickles, drained

Cover with water and let set overnight. Drain and slice each pickle down the middle, but not clear through pickle. Stuff with prepared horseradish.

Heat to a full boil:
2 cups vinegar
1 cup water
2 1/2 cups sugar
1 tsp. salt

Pour over pickles and refrigerate 3-4 days. Ready to eat.
MsgID: 208719
Shared by: R. Barton
In reply to: ISO: Homemade Horseradish Pickles
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies:
1 ISO: Homemade Horseradish Pickles
  Jo Lewis-Pa
2 Recipe: Horseradish Pickles
  R. Barton
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