Edit: Here’s the recipe. I couldn’t find a recipe that didn’t use already-made dill pickles, so I combined several recipes instead. I used the National Center for Home Food Preservation’s vinegar solution ratios for sweet pickles to make sure the pH was safe. Then I used a combo of spices from a sweet dill recipe and a sweet horseradish recipe.

My dill plants didn’t do well this year, so I used dried. It’s important to note, I’ve never made this recipe before and since I just canned yesterday I don’t know yet whether it’s good.

Makes 4-5 pint jars

  • 4 lbs cucumbers
  • 1.5 cups apple cider vinegar
  • 1 cup white vinegar
  • 3.25 cups granulated sugar
  • 0.25 cup canning salt
  • In each clean, sterilized jar add:
  • 0.75 tsp mustard seed
  • 1 Tbsp dill weed
  • 1.5 tsp prepared horseradish Cut off a little of the blossom end. Slice and put in hot vinegar solution. When cucumbers are heated through, pack in jars. Add vinegar solution, leaving a 1/2” headspace. Water bath can for 10 minutes.
    • ChaosCoati@midwest.socialOP
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      2 months ago

      I added the recipe to my post. My parents bought a couple jars from a home canned booth a few years ago and ever since I’ve been trying to find a recipe. I finally decided just to put together a recipe myself

  • marx2k@lemmy.world
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    2 months ago

    I will soon be harvesting a lot of horseradish and have been harvesting cakes all summer. Give me a recipe

    • ChaosCoati@midwest.socialOP
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      2 months ago

      I added the recipe to my post. I’ve never made it before and had to combine several recipes because I couldn’t find one that was sweet and dill and horseradish (even though I’ve bought home canned sweet horseradish dill pickles before). Also I used prepared horseradish instead of fresh grated, so you’d need to change the amount

    • ChaosCoati@midwest.socialOP
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      2 months ago

      Thanks! It’s a Mikey (my grandma’s word meaning untested recipe) so fingers crossed it turns out like I’m wanting it to