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.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 2 hrs
Total Time 2 hrs 10 mins
Course Appetizer
Cuisine American
Servings 40


  • 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.
Keyword Pickled Horseradish