Horseradish Pickles

Have you ever opened your mouth, and inserted your foot? I have. I’m actually quite famous for that…
IMG_2745I tend to be the ‘pickle in the middle’ a lot at work. “Prudy, can you tell ‘so and so’ that I need him in my office?” “Prudy, tell ‘so and so’ that he has to contact ‘him or her’ to re-open that work order number before the end of the day today”….

Well, I used to work with a guy named Horatio**, and one day was given direction to tell him to move some boxes for Jezebel**.   In other words… I was asked to be the pickle in the middle.
**Names have been changed to protect the innocent and the Jezebel.

I knew that this wasn’t going to go over very well…given the animosity between Horatio and Jezebel…and I knew that Horatio was really busy working on another job… but I was given a task, and I had to carry it through.

I found Horatio busy working on that job.
“Hey, Horatio… I’m wondering if you would have some time to move some boxes…” I asked him.
“For who?” He asked me.
“Um..Jezebel” I reply.

IMG_2764I could see his frustration…and stood there quietly while he expressed his displeasure..

“What do you people think I am?” he asked (a bit heated), and I’m sure didn’t want me to answer.

But… in my uneasiness…my clumsy Prudy way….
Yep.
Of course I did.
I gave him an answer.

“Horatio…I don’t think you’re anything…”

Let’s all pause a moment, and let those words sink in….

Mmhmm. Yep. I said those words. I opened mouth…and inserted foot.
Big time.

But I truly didn’t mean them to come out the way they sounded. What I was trying to say was that I didn’t think he was lower than me, nor did I think he was lower than Jezebel…or anyone who we work with for that matter. I look at him as a co-worker. A good guy. I look at him as an extremely talented craftsman. I look at him as a friend.

That’s not how it came out…and I felt terrible for it…and I still feel terrible for it.
Deep down….he knew… he knew that I didn’t mean it the way it sounded….but he had to be mad for a little while, he had to take some time for it to really sink in…and realize that I didn’t mean for those words to sound the way that they did. We hugged it out a couple of days later… and we were back to normal after that.

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The pickle in the middle.
That’s me.

And in honor of my pickleness… I want to share with you my Aunt Lizzy’s Horseradish Pickles.
They’re sweet… they’re sour…. And they have a definite bite to them. They’re delicious! And so, SO easy to make!

Now here is where I can actually use those words…and really mean them…

“I don’t think the prep work is anything…”

It’s a matter of slicing up the pickles if you so choose, cooking up a simple horseradish syrup, and switching out the pickle juice for the horseradish syrup…

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However… they do take a few days to actually pickle. But that’s just a few days of flipping the jar once a day to make sure that the flavor goes through the whole jar.

They’re great for picnics, lunch, dinner, or even breakfast if you like pickles with your eggs… and they’re even great to grab out of the jar and eat…you know…just because you wanted a pickle.

And Aunt Lizzy was such a character…I know that she would have been laughing with tears streaming down her face if she would have seen that whole scene going down!

Life is good, it’s a “sometimes it doesn’t pay to be the pickle in the middle…but it always pays to be the pickle maker”, kind of good.

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Aunt Lizzy’s Horseradish Pickles
Makes 1-1/2 Pints Pickles

1-1/2 pints dill spears (drain and throw the juice away)
3/4 cup granulated sugar
1/4 cup water
1/3 cup cider vinegar
4 oz strong prepared horseradish

In a small saucepan, bring the sugar, water, and vinegar to a boil. Boil just until the sugar is dissolved.

Remove from heat, and add the horseradish. (Make sure you keep your face away from the pan! It’s pretty strong!)

Place the pickles in your own canning jar, or you can keep them right in the jar you bought them in. Pour the horseradish syrup over the pickles, and place the lid on the jar tightly.

Let stand for five days, flipping jar once a day to stir up the mixture.

Store in the refrigerator. Keeps for about a year (but won’t last that long!)

Enjoy!
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50 thoughts on “Horseradish Pickles

  1. HA! That is so funny! But as far as foot in the mouth syndrome, I might top all of your most embarrassing moments… Ok, English is my second language, but do you know what I told a butcher last year?

    I was looking at all the stuff for sale, he came up and asked if I needed anything…I told him loud and clear:

    Oh no, thank you – I am just flirting with your meat.

    (sigh)

  2. Lol. you know, there is a very good reason why I’m an introvert that doesn’t like talking very much in public. I know, (I KNOW) that if I weren’t, I would have no absolutely NO censor on my sarcastic, acerbic, and sometimes just brutally honest mouth. The few times I’ve failed in that have resulted in me putting my foot in my mouth- but unlike you, I did mean it in the exact way that it came out to the people I said it to. So…It’s better for the general public if I just keep it shut by being the “Quiet Girl”. lol

    I smiled when I first saw this post. My grandma does something similar to this, except hers are little gherkins. I LOVE them on top of my greens and spinach. Great post, Prudy- as always ❤

  3. This is such a fun post, Prudy, I am just the same when it comes to inserting my foot big time 🙂 Oh and the pickles are so intriguing… I have been making quick pickles for ages, but they only last about a week before going bad; but then I use neither vinegar, nor sugar for them. I just made a batch of slow fermentation pickles, using just salt and water, I’ll see how they turn out in a month or two. But this sounds so easy and fool-proof. Perhaps the next time I get my hands on fresh cornichons I’ll give it a try for a change. Thanks for the inspiration.

    • Darya, I’m so interested to hear about the slow fermentation pickles. I’m always worried to can anything because I’m so worried that it will go bad, and I’ll give my kids botulism or something! I really need to get over that, and give it a try. There’s nothing better than homemade pickles. Thank you so much for stopping by, I’m thrilled that you did! ❤

      • Prudy, I am no specialist, but I made garlic pickles and opened the jar A YEAR later, and I’m still alive. I also make my own sauerkraut, it lasts for ages, and is perfectly safe. My first attempt at slow-fermentation pickles was a total failure, but it was my own fault, as I didn’t follow 100% of the instructions. That the pickles had gone bad was so obvious there was no risk of my getting sick; I didn’t even bother trying one. 🙂
        My second attempt will only be ready in a month or so, I’ll let you know how it went when I open the jar. 🙂

  4. Lol! Great story Prudy! I just love how you tied it into your pickle recipe, which sounds really delicious, by the way! I would love to try making them, but the last time I tried to can anything, it was a disaster. So I will just have to imagine how wonderful they are! 😀

  5. Oooo. These sound delicious Prudy! Wow, so you actually switch out the store bought pickle’s juice with your own horseradish brine. Brilliant! We make “quick” pickles often using cucumbers and brine but have never used horseradish. That’s the secret ingredient we have been missing! Your’s are wonderful and I love the simplicity as well as creating your own horseradish flavor with pickles. Also love your storytelling… xx Seana

    • Thanks so much Seana! xoxo I have to say, that’s the extent of my “canning” if you can even call it that! I’ve tried pickles before, but mine never seem to taste as good as everyone else’s… so I just stick with buying the already made pickles, and flavoring them up that way! It’s safer, it’s easier, and it’s a lot less messy in the kitchen!! ❤

  6. That made me giggle first thing this morning. Oh, the times when you just want the earth to open so you could hide for a little bit and pretend it didn’t happen!
    I love horseradish and I love pickled gherkins…so this sounds like a great combination, yum!
    Have a good weekend – keep your feet on the ground and your head held high… that should do the trick 😉

  7. I am busy making pickles just now, so thanks for the tip on horseradish. It’s going in my next jar. Also love the pickles people get into when they speak. Hope we get some more anecdotes.

  8. I love pickles!!! I could seriously eat a whole jar by myself. Love this take on pickles…i haven’t worked up the bravery to try canning, so this is def for me!

    • You and me both Amy! I’ve actually tried canning, but never served it to my kids, because I was afraid that I did it wrong, and would give them botulism or something! These are quick and easy…and the company did all of that canning mess for me! ❤ Hope you are feeling well!

  9. Prudy, it’s a relief to know that I’m not the only pickle who puts her foot firmly in her mouth. Kind of you to share Aunt Lizzie’s recipe with us. I love spicy pickles.

  10. I love your story! And the pickles looks delicious. I love how easy it sounds and will go on a hunt for fresh horseradish! 🙂

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