Best Recipes - Hearty Horseradish Pickled Cucumber Slices

Best Recipes - Hearty Horseradish Pickled Cucumber Slices

These crunchy cucumber slices are a bold, old-fashioned pantry staple: fresh cucumbers are soaked in a sweet-and-tangy vinegar brine enriched with horseradish. The method is wonderfully straightforward—no peeling, no complicated cooking, and after a day of chilling you can pack everything into jars. The flavor is pleasantly sharp, with a strong, clean bite that works beautifully alongside rich foods. Although sterilizing the jars is not required for this recipe, using clean jars and sound lids helps you get the best, longest-lasting results.

Ingredients

• 2 kg fresh cucumbers

For the marinade:

• 200 g prepared horseradish (from a jar)
• 500 g sugar
• 5 tablespoons salt
• 300 g table vinegar
• 200 g water

Preparation Time

About 1 hour (plus 24 hours resting in a cool place)

Step-by-Step Instructions

1. Wash the cucumbers well. Do not peel them. Slice into even rounds so they pickle uniformly.
2. In a large bowl or pot, combine the horseradish, salt, and sugar. Pour in the vinegar and stir thoroughly until well mixed.
3. Add the water and stir again to make an even marinade.
4. Add the cucumber slices to the marinade. Mix so all slices are coated.
5. Cover and leave in a cool place for 24 hours. Stir from time to time so the marinade distributes evenly.
6. Pack the cucumbers into clean jars, pour over the marinade, and seal with metal lids.

Tips

• Even slicing matters: similar thickness gives consistent texture and flavor.
• Stirring during the 24-hour soak helps prevent settling and ensures balanced pickling.
• Use jars and lids that are clean and undamaged for reliable storage.

Serving Suggestions

• Serve with roasted or boiled meats and potatoes.
• Add to hearty sandwiches or as a sharp side to winter meals.