Recipe Archives->Preserving->Horseradish Sauce

 
Pickled Horseradish Sauce
Yield: About 2 half-pints

2 cups (3/4 lb) freshly grated horseradish
1 cup white vinegar (5%)
1/2 tsp canning or pickling salt
1/4 tsp powdered ascorbic acid
 
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 1/4 inch headspace. Seal jars
tightly and store in a refrigerator.

Printable version: horseradish-sauce.txt.