Citrus-pickled Horseradish

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READY IN: 96hrs 45mins
YIELD: 4 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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