I did find a recipe in my Complete Book of Pickling that is a canning recipe that adds vinegar and sugar and has the proper processing and headspace.
- 1 cup sugar
- 1 T. kosher salt
- 2 cups white vinegar
- 7 cups lightly packed shredded horseradish root.
Prepare 4 half pints or 8 - 4oz jars. In a saucepan, combine sugar, salt and vinegar. Bring to a boil over medium high heat, stirring often until sugar and salt are dissolved.
Add horseradish and return to a boil, pressing occasionally to immerse horseradish in liquid. Remove from heat.
Pack hot horseradish and liquid into hot jars, leaving 1/2 inch headspace by adding the hot liquid. Remove air bubbles and adjust headspace as necessary.
Wipe rim and add hot lid and rings. Tighten finger tight.
Place jars in water bath canner and return water to a boil. Process for 10 minutes.
Remove jars and set on dishtowel overnight. Check lids the next day and refridgerate all that have not sealed or reprocess.
Notes: Horseradish root should be firm. You will need 3lbs of whole root to get 7 cups of shredded. You can add this pickled horseradish to the filling for deviled eggs.