Preparation:
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. |
