| | Directions | | Grate horseradish (trim skin with a vegetable peeler, wash and grind in a meat grinder or food processor). Protect your eyes. Mix thoroughly with vinegar and salt using amounts needed and pack into very hot, sterilized jars (I use 4 oz. or 8 oz. jars). Wipe rims and threads with a clean damp cloth. Tighten rings and lids. Process for (10) minutes in a hot water bath. Remove jars from hot water with a jar lifter and place on a towel and let stand to cool over night. Check seals and store in a cool place. (It is best to store in the refrigerator for coloring). If you want it creamy put into blender and puree it a little before you ladle into jars.. |
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| Ingredients | | - |  | 1 cup grated horseradish |
| - | | 1/2 cup White Vinegar (5%) |
| - | | 1/4 teaspoon Pickling salt (sea salt or kosher salt) |
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