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Horseradish Dill Pickles
by Stephen Cimo

Tangy pickles flavored with horseradish.

1 ½ quart jar of dill pickles
1 jar (6 ounces) horseradish, or more if desired
1 ¼ cups sugar
1/3 cup water
2/3 cup white vinegar


	Drain the brine from the pickles. Add the horseradish into the jar of pickles. Bring the sugar, water and vinegar to a boil, then pour into pickle jar. Refrigerate for 48 hours, shaking the jar occasionally.


	Anything you enjoy pickled can be added to the brine. Cauliflower, onions, okra, or garlic work well.

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