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
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Submitted 6/13/05.
Source: Internet/USDA Agriculture Information Bulletin No. 539 (rev. 1994)
Submitted By: Marlen
matchlessm@aol.com
Horseradish Sauce