[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Horseradish Pickles[/title][fusion_text]Week of September 15th to September 19th, 2008
HORSERADISH PICKLES (Thanks to a Party Line Listener)
2 Cups Sugar 1 Cup Vinegar
3 Tbs. Horseradish
Store Bought Koshier Dill Pickles, can either be sliced or whole. If you buy whole, you will need to quarter them.
Drain juice from the pickles. Top pickles with the horseradish. In a saucepan, cook the vinegar and sugar until sugar is dissolved. Let cool. Pour over pickles in the jar and enjoy!
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