PICKLED HORSERADISH SAUCE
Michigan State University Extension 
Preserving Food Safely - 01600032 
08/03/99 


2 cups (3/4 lb.) freshly grated horseradish 1 cup 
white vinegar (5% acidity) 
1/2 tsp. canning or pickling salt 
1/4 tsp. powdered ascorbic acid 

YIELD: About 2 half-pints 

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. 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 (see directions below for 
sterilizing jars) leaving 1/4-inch headspace. Seal jars 
tightly and store in a refrigerator. 

To sterilize empty jars, put them right side up on the 
rack in a boiling-water canner. Fill the canner and jars 
with hot (not boiling) water to 1 inch above the tops of the 
jars. Boil 10 minutes at altitudes of less than 1000 ft. 
At higher elevations, boil 1 additional minute for each 
additional 1000 ft. elevation. Remove and drain sterilized 
jars one at a time. 


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