Pickled Horseradish Sauce
- 2 cups (3/4 lb) freshly grated horseradish
- 1 cup white vinegar (5%)
- 1/2 tsp canning or pickling salt
- 1/4 tsp powdered ascorbic acid (vitamin C)
- Yield: About 2 half pints
- 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 glass jars, leaving 1/4 inch headspace. Seal jars tightly and store in a refrigerator.