Sweet and Spicy Butter Pickles

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Sweet and Spicy Butter Pickles


  • 2 pounds pickling cucumbers
  • 16 oz white wine vinegar
  • 11/2 TBL pickling spice sachet packet
  • 1 TBL kosher salt
  • 32 oz water
  • 11/2 cups granulated sugar
  • 3 TBL Inglehoffer extra hot prepared horseradish and juice


  1. Make a sachet bag with the pickling spices using cheesecloth and string
  2. Combine the vinegar, water, spice sachet, sugar and salt in a large pot.
  3. Bring to a boil, reduce to a simmer and cover for 30 minutes.
  4. Turn off the heat, uncover and discard the spice sachet and allow to cool
  5. Pour 3 TBL of the prepared horseradish into each of the two quart canning jars
  6. Slice the cucumbers into coins about 3/8″ thick and divide equally between the two jars
  7. When the brine is room temp pour it over the cucumbers. Cover the jars tightly with lids and shake to mix
  8. Refrigerate for 3 days and turn them to re-mix each day while waiting.
  9. They will keep refrigerated for about 3 days after opening and up to a month if unopened and refrigerated