2 c Freshly grated horseradish
-(2 cups = 3/4 pound)
1 c White vinegar (5 percent)
1/2 ts Canning or pickling salt
1/4 ts Powdered ascorbic acid
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.
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* USDA Agriculture Information Bulletin No. 539 (rev. 1994)
* Meal-Master format courtesy of Karen Mintzias
