Yield: 2 ½ cups
Ingredients:
½ pound peeled horseradish root, chilled
1 cup white vinegar
1 teaspoon plain salt
Steps:
- Sterilize canning jars and lids to hold the 2 ½ cups of finished product.
- If possible, dig horseradish roots after the first killing frost (28°F.). It is suggested that the horseradish be peeled and grated outside, especially if there is a slight breeze. This will allow for the greatest dissapation of the fumes from the grated horseradish. Wash roots throughly using a clean vegetable brush. Use a paring knife to remove the skin and any blemishes.
- Grate the horseradish roots using a fine grater.
- For mild horseradish place vinegar in the bowl before grating. For hot horseradish, add vinegar after grating. The vinegar tempers the pungency and heat of the grated horseradish. Time the addition of the vinegar according to the amount of heat desired.
- After the horseradish is grated and the vinegar added, stir in the salt.
- Place finished prepared horseradish in sterile canning jars.
- Boil lids and place on top of jar, finger tightening. When lids have cooled, tighten fully and place horseradish in the icebox.
- Horseradish will keep up to 3 months.