Nice idea but may be a problem, as horseradish is in the same botanical family as mustard.
Leslie W - have you eaten horseradish with no problems? Or check with your allergist...
It would depend on your allergy - most commonly people are allergic to a component ("antigen") in the seeds specifically, which would not cross react with horseradish root. If you are also allergic to cabbage, turnips and broccoli you more likely have the uncommon allergy, in which case you should avoid all plants in the group including horseradish. And obviously you would need to take greater care testing the waters if your allergy were an anaphylaxis (life threatening allergic response including airway swelling/compromise) vs a lesser reaction such as rash or GI upset.
Last year we had a lot of fun experimenting with refrigerator pickles. Generally speaking our favorite recipe was for bread and butter pickles. We used Alton Brown's recipe. He calls it "Ab's B & B Recipe". Then we just played around with flavors that we like. We found that we really liked turmeric, garlic, black peppercorns, hot peppers (choose your heat), and onions. I might think of more. There's no reason that you have to use the items which give you reactions. Look at some recipes and choose flavors you like. Have fun!
In addition to AJ's suggestions, have a look at one or more of these books/authors (in the library now, buy one or more you like enough to cook from) and you'll find tons more vegetables and seasonings to pickle.
Classic, and for safety:
*Putting Foods By (multiple editions)
*Fine Preserving (Catherine Plagemann with marginal notes by MFK Fisher)
*various manuals by glass-jar companies
Recent and exploratory:
*local booklets (especially at harvest festivals coming in the next 6 weeks or so)
*Mrs Wheelbarrow's Practical Pantry (by Cathy Barrow, a writer & member here)
*Preservation Kitchen (Chef Paul Virant)
*Saving the Season (Kevin West)
*various on fermentation (not pickling, but yes preserving):
https://www.amazon.com/Sandor-Ellix-Katz/e/B001KH6N9E/ref=sr_ntt_srch_lnk_10?qid=1502395176&sr=1-10
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Leslie W - have you eaten horseradish with no problems? Or check with your allergist...
Classic, and for safety:
*Putting Foods By (multiple editions)
*Fine Preserving (Catherine Plagemann with marginal notes by MFK Fisher)
*various manuals by glass-jar companies
Recent and exploratory:
*local booklets (especially at harvest festivals coming in the next 6 weeks or so)
*Mrs Wheelbarrow's Practical Pantry (by Cathy Barrow, a writer & member here)
*Preservation Kitchen (Chef Paul Virant)
*Saving the Season (Kevin West)
*various on fermentation (not pickling, but yes preserving):
https://www.amazon.com/Sandor-Ellix-Katz/e/B001KH6N9E/ref=sr_ntt_srch_lnk_10?qid=1502395176&sr=1-10