Michigan State University Extension
Preserving Food Safely - 01600032

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.

Go To Top of File &&&&&& MSU Extension Home Page &&&&&& Main Page for this Data Base

This information is for educational purposes only. References to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned. This information becomes public property upon publication and may be printed verbatim with credit to MSU Extension. Reprinting cannot be used to endorse or advertise a commercial product or company. This file was generated from data base 01 on 03/09/98. Data base 01 was last revised on 10/13/97. For more information about this data base or its contents please contact [email protected] . Please read our disclaimer for important information about using our site.