Copyright © 2014 The FOURnet Information Network. All rights reserved.

fresh horseradish roots
white vinegar
canning salt

Dig horseradish roots. Scrub under running cold water and scrape clean with the back of a knife. Drop into cold water to prevent discoloration.

Allow to dry overnight and put through a food chopper or use a grater.

Fill clean, sterile pint sized canning jars with the grated/chopped horseradish. Fill jar 2/3 full. Add 1 teaspoon canning salt. Fill jar to the top with white vinegar.

Store in a cool dry place or a refrigerator for at least 3 weeks before using.

If the prepared horseradish will be stored for a long period, process in a boiling water bath for 10 minutes after which the jars may be kept at room temperature.

Submitted by: CM
Share: Add review or comment

 Rating: 5 / 5 - Reviews: 2
Jul 31, 1:45 PM
Gladys Geis (Kansas) says:
Oct 24, 7:54 PM
Cheryl B. (New York) says:

  email this recipe to:  

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page

COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood