Recipe: Pickled Horseradish Sauce

Normally it is just refrigerated.

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

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 horseradish with remaining 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.