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Receta Pickled Horseradish Sauce
by Global Cookbook

Pickled Horseradish Sauce
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Ingredientes

  • 2 c. Freshly grated horseradish (2 c. = 3/4 lb.)
  • 1 c. White vinegar (5 percent)
  • 1/2 tsp Canning or possibly pickling salt
  • 1/4 tsp Powdered ascorbic acid

Direcciones

  1. Yield: About 2 half-pints
  2. Procedure: The pungency of fresh horseradish fades within 1 to 2 months, even when refrigerated. Therefore, make only small quantities at a time.
  3. Wash horseradish roots thoroughly and peel off brown outer skin. The peeled roots may be grated in a food processor or possibly 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.