Pickled Horseradish Sauce

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Title: Pickled Horseradish Sauce
Yield: 2 Half-pints
Categories: Condiments, Canning


2 c Freshly grated horseradish
-(2 cups = 3/4 pound)
1 c White vinegar (5 percent)
1/2 ts Canning or pickling salt
1/4 ts 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.

======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format
courtesy of Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini