PICKLED HORSERADISH SAUCE {janine}

By grinder

NOTE:
The pungency of fresh horseradish fades within 1-2 months, even when refrigerated. Therefore, make only small batches at a time.

Ingredients

• 2 cups {.75 lb}fresh grated horseradish
• 1 cup 5% white vinegar
• 1/2 teaspoon canning salt
• 1/4 teaspoon fruit fresh

Details

Servings 2

Preparation

Step 1

Wash horseradish roots thoroughly and peel off brown outer skin. The peeled roots may be grated in a food processor or cut in small cubes and put through a food grinder.

Combine ingredients and fill into sterile jars, leaving ¼” headspace. Seal jars tightly and store in refrigerator.