Recipe information
Total Time
8 hours 30 minutes (includes chilling time)
Yield
Makes about 4 cups
Ingredients
2 1/4 cups water
2/3 cup red wine vinegar
6 1/8-inch-thick rounds peeled fresh horseradish
4 fresh dill sprigs
2 tablespoons salt
2 teaspoons coriander seeds
1 1/2 teaspoons whole black peppercorns
1 teaspoon fennel seeds
1 teaspoon yellow mustard seeds
1/2 teaspoon whole allspice
1/2 teaspoon juniper berries
1 bay leaf
1 serrano chile, halved (with seeds)
1 pound pickling cucumbers or Persian cucumbers, cut into 1/4-inch-thick rounds (3 1/2 to 4 cups)
1/2 large red onion, thinly sliced
Ingredient info: Juniper berries are available in the spice section of most supermarkets.
Preparation
Bring first 13 ingredients to boil in large saucepan, stirring until salt dissolves. Place cucumber rounds and onion in large glass container. Pour brine over. Cool slightly. Cover and refrigerate at least 8 hours or overnight. DO AHEAD: Pickles can be made 2 weeks ahead. Keep refrigerated.
