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Print this Recipe    Horseradish Sauce

Pickled Horseradish Sauce
Yield: About 2 half-pints

2 cups (3/4 lb) freshly grated horseradish
1 cup white vinegar (5%)
1/2 tsp canning or pickling salt
1/4 tsp powdered ascorbic acid

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.

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