Pickled Horseradish
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.
Ingredients
- 1 cup sugar
- 1 T. kosher salt
- 2 cups white vinegar
- 7 cups lightly packed shredded horseradish root.
Instructions
- 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.