Preparing and Canning Pickled Vegetables
Pickled Horseradish Sauce
- 2 cups (3/4 lb) freshly grated horseradish
- 1 cup white vinegar (5 percent)
- 1/2 tsp canning or pickling salt
- 1/4 tsp powdered ascorbic acid
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 1/4-inch
headspace. Seal jars tightly and store in a refrigerator.
This document was adapted from the "Complete Guide to Home Canning," Agriculture
Information Bulletin No. 539, USDA, revised 2009.
Reviewed November 2009.
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