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Pickled Horseradish Sauce


Course : Pickles
Serves: 2 half-pints
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Ingredients:


2 Cup Freshly grated horseradish -(2 cups = 3/4 pound)

1 Cup White vinegar (5 percent)

1/2 teaspoon Canning or pickling salt

1/4 teaspoon Powdered ascorbic acid
 

Preparation / Directions:


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.

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