Name: Pickled Horseradish Sauce
Ingredients: 2 cup (3/4 lb) freshly grated horseradish; 1 cup white vinegar (5%); 1/2 tsp canning or pickling salt; 1/4 tsp powdered ascorbic acid

Pickled Horseradish Sauce

Ingredients

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

Instructions

Yield: About 2 half-pints. 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.