Citrus-pickled Horseradish

Pickled strips of horseradish with a little twist of flavor from the orange juice. Use them in Asian salads or anywhere you would use pickled ginger. From Stephan Pyles Southwestern Vegetarian cookbook. Cook time is marinating time.

• Ready In: 96 hrs 45 mins
• Yields: 4 cups

Ingredients

• 1  lb  fresh horseradish, peeled
• 1 1⁄2 tablespoons kosher salt
• 1  cup champagne vinegar
• 1⁄4 cup fresh lime juice
• 1⁄4 cup  fresh orange juice
• 2  tablespoons  grated lime zest
• 2  tablespoons  grated lemons, zest of
• 3  tablespoons sugar

Directions

1. Shave strips of horseradish into a bowl (can also cut them into thin strips).
2. Add salt, toss to coat, and refrigerate for 24 hours, covered, tossing occasionally.
3. In a bowl, mix vinegar, juices, zests, 3 T water and sugar till sugar is dissolved, then set aside.
4. Put horseradish in a colander and let drain 30 minutes.
5. Place strips in 2 sterilized pint jars and pour the citrus mixture evenly into each, to cover the horseradish.
6. Seal tightly and refrigerate at least 3 days.
7. Will keep for 3 months if refrigerated.