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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