• Thrifty Thursday - Posted on August 29, 2013

    Thrifty Thursday - HORSERADISH PICKLES! A spicy pickle that is way to easy and way cheap to make. Garnishing every plate at Porubsky's in Topeka, Kansas, are hot-hot pickles. They start as briney dills, then get doctored up as follows. Serve them with sandwiches, or as they do at Porubsky's, chopped up on top of chili!


    1 32-ounce jar kosher dill pickle halves (about four large pickles), with brine
    1/2 cup prepared horseradish
    1 teaspoon ground cayenne pepper


    Pour the brine from the pickle jar into a large bowl. Mix the horseradish and cayenne pepper into the brine.
    Cut the pickles into large bite-size pieces and re-immerse them in the brine.
    Cover and refrigerate several hours or overnight.

    source: http://www.roadfood.com/Recipes/16/horseradish-pickles

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