These are really easy to make. I used Kirby cucumbers aka pickling cucumbers because they are the classic cucs used to make pickles! Make sure you start with firm cucumbers to yield, ahem, firm pickles. No one wants a limp pickle.
This is a quick pickling recipe, because pickles have never lasted more than a few days in this house anyway, but you can also preserve them.
Click here for this recipe: http://whatjewwannaeat.com/horseradish-pickles/
