Blue Ribbon Horseradish Pickles

Recipe View 2 hrs 30 mins Submerge cucumbers in ice-cold water for 2 to 3 hours. (Time: 120-180 minutes). This ensures maximum crispness.

Recipe View 10 mins Sterilize five 1-quart canning jars, lids, and rings in a simmering water bath for at least 10 minutes. Keep them in the hot water until ready to fill. (Time: 10 minutes)

Recipe View 15 mins In a large, non-reactive pot, combine the 7 cups water, vinegar, sugar, and pickling spices. Bring the brine to a rolling boil over medium-high heat, stirring frequently until the sugar is completely dissolved. (Time: 15 minutes)

Recipe View 5 mins Remove the sterilized jars from the hot water. Place a few dill sprigs, 1 tablespoon of pickling salt, 2 garlic cloves, and 2 horseradish strips into each jar.

Recipe View 10 mins Trim the blossom end from each cucumber (this contains enzymes that can soften the pickles). Cut a small slit lengthwise in each cucumber to allow the brine to penetrate. Pack the cucumbers tightly into the prepared jars, leaving about 1/2 inch of headspace at the top.

Recipe View 5 mins Carefully pour the boiling brine over the cucumbers in each jar, maintaining the 1/2 inch headspace. Remove any air bubbles by gently tapping the jars on the counter or using a clean utensil.

Recipe View 2 mins Wipe the rims of the jars clean with a damp cloth. Place the sterilized lids on top, and screw on the rings until finger-tight (not too tight!).

Recipe View 10 mins Process the filled jars in a boiling water bath. Ensure the jars are completely submerged under at least 1 inch of water. Bring the water to a rolling boil and process for 10 minutes. (Time: 10 minutes)

Recipe View 24 hrs Carefully remove the jars from the boiling water bath and place them on a towel-lined surface to cool completely. As the jars cool, you should hear a 'popping' sound, indicating that the lids have sealed properly. (Time: 12-24 hours)

Recipe View After 24 hours, check the seals by pressing down on the center of each lid. If the lid doesn't flex, it's sealed. Refrigerate any unsealed jars. Properly sealed jars can be stored in a cool, dark place for up to a year.