| | Directions | | wash and grate horseradish (trim skin with vegetable peeler, wash and grind in a meat grinder or food processor), protect your eyes. Mix thoroughly with vinegar and salt using amounts needed and pack into very hot, sterilized jars, leaving 1/4" head space. Follow instructions for hot water bath and process (10) minutes for pints. If you want creamy horseradish put into blender and puree it a little before canning. |
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| Ingredients | | - |  | 1 cup grated horseradish |
| - | | 1/2 cup white vinegar |
| - | | 1/4 teaspoon Pickling salt (sea salt or kosher salt) |
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