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    You are in: Home / Recipes / Pickled Horseradish for Canning Recipe
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    Pickled Horseradish for Canning

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    Molly53's Note:

    A zingy condiment perfect for any beef dish. Make sure and protect your eyes when shredding the horseradish (you may want to do this outside). From the Complete Book of Pickling. Yield is approximate; cooking time is processing time.

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    Ingredients:

    Yield:

    tablesp ...

    Units: US | Metric

    Directions:

    1. 1
      Prepare 4 half pints or 8 - 4oz jars and their lids/rings.
    2. 2
      In a non-reactive saucepan, combine the first three ingredients.
    3. 3
      Bring to a boil over medium high heat, stirring often until sugar and salt are dissolved.
    4. 4
      Add horseradish and return to a boil, keeping horseradish immersed in liquid; remove from heat.
    5. 5
      Pack hot horseradish and liquid into hot jars, leaving 1/2 inch headspace by adding the hot liquid.
    6. 6
      Remove air bubbles and adjust headspace as necessary.
    7. 7
      Wipe rim; place lids and screw bands on fingertip-tight.
    8. 8
      Place jars in water bath canner and return water to a boil; process for 10 minutes.
    9. 9
      Remove jars from water and place on a cloth-protected counter to cool overnight.
    10. 10
      Check lids for seal; refrigerate or re-process any unsealed jars.

    Ratings & Reviews:

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    Nutritional Facts for Pickled Horseradish for Canning

    Serving Size: 1 (2058 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 21.5
     
    Calories from Fat 0
    67%
    Total Fat 0.0 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 118.3 mg
    4%
    Total Carbohydrate 5.0 g
    1%
    Dietary Fiber 0.6 g
    2%
    Sugars 3.1 g
    12%
    Protein 0.4 g
    0%

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