Recipe Collection |  Share a Recipe 

Submitted by: Amy Wrightsel from Louisville, KY
Originally shared on the web 02/28/2011

32-oz. jar kosher dill pickle spears
1/2 c. prepared horseradish
2/3 c. white vinegar
1/3 c. water
1-1/2 c. sugar

Remove pickle spears from jar and set aside in a bowl; drain pickle juice and reserve. Wash pickle jar thoroughly with hot water. Spoon horseradish into empty jar; return pickles to jar and set aside. Combine vinegar, water and sugar in a saucepan over medium-high heat; bring to a boil. Remove from heat; pour over pickles in jar. Add enough of reserved pickle juice to fill the jar. Shake jar vigorously to mix well. Refrigerate; shake jar every day for one week before serving. Makes one jar.