Recipe: Pickled Horseradish Sauce

PICKLED HORSERADISH SAUCE

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.