Ingredients
1 cucumber, thinly sliced
3/4 cup white vinegar
2 Tbs veganaise
2 Tbs horseradish
2 Tbs fresh dill, chopped
1/2 tsp himalayan salt
1/2 tsp freshly cracked pepper
Directions
In a pint jar, place all ingredients (besides cucumbers) in jar, place lid on tightly, and shake until well-combined. Add cucumbers, place lid on, and allow to marinate overnight in the refrigerator.
I always loved when my mom made creamed cucumbers in the summer with fresh cucumbers. Her traditional recipe consisted of vinegar, mayo, and sugar. I cut out the sugar to make it healthier, but feel free to try it with a little agave nectar, which is also great. I decided to experiment with different versions of creamed cucumbers. I made four different pints and the horseradish pickles came out on top according to Eric, my sister, and me. The horseradish mellowed out in the marinade, so add more if you want more of a bite. It's such a simple recipe, but it's very delicious. They are great by themselves or added to a sandwich or salad. The other recipes I made were also great. I experimented with different vinegars: white wine, coconut, and regular white. Some I added garlic and another one had some garlic aioli mustard in it. It was fun to play around with. You really can't go wrong.
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