The Pickle 25 · No. 19 of 25

1. No.19Photo: Olive My Pickle

   Dill and sour

   Horseradish Pickles

   From Olive My Pickle · Jacksonville, Florida · @olivemypickle

   Fermented●○○A little heat$15.99 a jar

   Pickles fermented in salt brine with no vinegar, so they're alive. The horseradish ones have the bite of the jar at a Jewish deli.

   Horseradish gives a sinus-clearing kick that's different from chili heat. Fermented, crunchy, cold.

   Eat it withRoast beef sandwichesBrisketOysters

   Order from Olive My Pickle ↗More from Olive My Pickle ↗

   Chef's quick version

   Fermented horseradish spears

   20 min, then 4 to 6 days · makes 1 quart · A fermented dill with fresh horseradish root, which also helps keep the pickles firm.

   Save to my recipes

   You need

   • 1½ lb (680 g) Kirby cucumbers, cut into spears
   • 4 cups (950 ml) filtered water
   • 2 tbsp (36 g) fine sea salt
   • 2-inch piece fresh horseradish root, peeled and sliced thin
   • 4 garlic cloves, smashed
   • 1 tsp mustard seeds
   • A handful of dill

   How to make it

   1. Dissolve the salt in the water.
   2. Pack the spears upright with the horseradish, garlic, mustard seeds and dill.
   3. Cover with brine and weigh down.
   4. Leave at cool room temperature, skimming any film. Taste from day 4; refrigerate when sour.

   Chef's own quick version, in our words. It isn't Olive My Pickle's recipe: for the real thing, order the jar.

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Olive My Pickle didn't pay to be here. Order goes straight to their shop. The quick version is Chef's own, in our words.