Pickled horseradish sauce
2 Half-pints
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Freshly grated horseradish (2 cups = 3/4 pound) |
| 1 | cup | White vinegar (5 percent) |
| ½ | teaspoon | Canning or pickling salt |
| ¼ | teaspoon | Powdered ascorbic acid |
Directions
Yield: About 2 half-pints
Procedure: The pungency of fresh horseradish fades within 1 to 2 months, even when refrigerated. Therefore, make only small quantities at a time. Wash horseradish roots thoroughly and peel off brown outer skin. The peeled roots may be grated in a food processor or cut into small cubes and put through a food grinder. Combine ingredients and fill into sterile jars, leaving ¼-inch headspace. Seal jars tightly and store in a refrigerator.
======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias