Pickled Horseradish Sauce Recipe
Yield: 2 Half-pintsRecipe by luhu.jp
Ingredients:
2 cup: Freshly grated horseradish, 2 cups = 3/4 pound
1 cup: White vinegar, 5 percent
1/2 tsp: Canning or pickling salt,
1/4 tsp: Powdered ascorbic acid,
Directions:
Yield: About 2 half-pints
Procedure: The pungency of fresh horseradish fades within 1 to 2
months, even when refrigerated. Therefore, make only small quantities
at a time. Wash horseradish roots thoroughly and peel off brown outer
skin. The peeled roots may be grated in a food processor or cut into
small cubes and put through a food grinder. Combine ingredients and
fill into sterile jars, leaving 1/4-inch headspace. Seal jars tightly
and store in a refrigerator.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
Source from luhu.jp
Procedure: The pungency of fresh horseradish fades within 1 to 2
months, even when refrigerated. Therefore, make only small quantities
at a time. Wash horseradish roots thoroughly and peel off brown outer
skin. The peeled roots may be grated in a food processor or cut into
small cubes and put through a food grinder. Combine ingredients and
fill into sterile jars, leaving 1/4-inch headspace. Seal jars tightly
and store in a refrigerator.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
Source from luhu.jp