 |
Horseradish Sauce Recipe | |
Dressing | |
|
Ingredients:
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
Directions:
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.Yield: About 2 half-pints
| |