Michigan State University Extension
Preserving Food Safely - 01600032
10/13/97

PICKLED HORSERADISH SAUCE 2 cups (3/4 lb.) freshly grated horseradish 1 cup white vinegar (5% acidity)

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.   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  (see  directions  below  for

sterilizing
jars)  leaving  1/4-inch   headspace.  Seal jars

tightly
and store in a refrigerator.                        

   To sterilize empty jars, put  them right  side up on the

rack
 in a  boiling-water canner.  Fill  the canner and jars

with
hot (not boiling) water to 1 inch above the tops of the

jars.
 Boil 10 minutes at  altitudes  of less  than 1000 ft.

At
 higher  elevations, boil 1  additional  minute  for each

additional
1000 ft. elevation.  Remove  and drain sterilized

jars
one at a time.                                         

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