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PICKLED HORSERADISH SAUCE
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Condiments
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Freshly grated horseradish
-(2 cups ó/4 pound)
1 c White vinegar (5 percent)
1/2 ts Canning or pickling salt
1/4 ts 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. The 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, leaving 1/4-inch headspace. Seal jars
tightly and store in a refrigerator.
ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
(rev. 1994) * Meal-Master format courtesy of Karen
Mintzias
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