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.
My Private Note
Units: US | Metric
- 1Prepare 4 half pints or 8 - 4oz jars and their lids/rings.
- 2In a non-reactive saucepan, combine the first three ingredients.
- 3Bring to a boil over medium high heat, stirring often until sugar and salt are dissolved.
- 4Add horseradish and return to a boil, keeping horseradish immersed in liquid; remove from heat.
- 5Pack hot horseradish and liquid into hot jars, leaving 1/2 inch headspace by adding the hot liquid.
- 6Remove air bubbles and adjust headspace as necessary.
- 7Wipe rim; place lids and screw bands on fingertip-tight.
- 8Place jars in water bath canner and return water to a boil; process for 10 minutes.
- 9Remove jars from water and place on a cloth-protected counter to cool overnight.
- 10Check lids for seal; refrigerate or re-process any unsealed jars.
Browse Our Top Condiments, Etc. Recipes
You Might Also Like...View All Condiments, Etc. Recipes
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
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 118.3 mg
- Total Carbohydrate 5.0 g
- Dietary Fiber 0.6 g
- Sugars 3.1 g
- Protein 0.4 g