Pickled Horseradish Sauce


Jar size: Half-pints


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

The pungency of fresh horseradish fades within 1 to 2 months, even when refrigerated. Therefore, make only small quantities at a time.


1. Sterilze jars.

2. 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.

3. Combine ingredients and fill into sterile jars, leaving 1/4-inch headspace.

4. Seal jars tightly and store in a refrigerator.

Source: National Center for Home Food Preservation