Pickled horseradish sauce
Yield: 2 Half-pints
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
Instructions:
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. 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. ======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias
