Pickled horseradish sauce
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Pickled horseradish sauce
  Condiments    Canning    Sauces  
Last updated 6/12/2012 1:17:54 AM. Recipe ID 48483. Report a problem with this recipe.
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      Title: Pickled horseradish sauce
 Categories: Condiments, Canning
      Yield: 2 Half-pints
      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.
  ======================================================= === * USDA
  Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
  format courtesy of Karen Mintzias

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Recipe ID 48483 (Apr 03, 2005)

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