Pickled Horseradish for Canning

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READY IN: 30mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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