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Begin by straining the jarred horseradish until it is dry. I like to use a metal strainer over a bowl – I press it until no more liquid comes out. If you need to add more horseradish, continue until you have two teaspoons of 'dry-ish' horseradish.
While the horseradish is draining, chop up the dill pickles and dice up the garlic. Drag the side of your knife across the garlic to mash it into your cutting board, then chop it again.
Now, just mix everything together in a medium-sized bowl. (I like to use a 4 cup Pyrex glass container with a lid so I can just put it right in the fridge.)
Stir until everything is well combined. Chill for at least two hours to give the flavors time to develop.
Remove from the fridge a few minutes before serving and stir, then top with a little sprinkle of Creole seasoning if desired.