Pickled Horseradish For Canning

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• 1 cup sugar
• 1 tablespoon kosher salt
• 2 cups vinegar
• 3 lbs horseradish root (shredded and lightly packed, around 7 cups)

Recipe

• 1 prepare 4 half pints or 8 - 4oz jars and their lids/rings.
• 2 in a non-reactive saucepan, combine the first three ingredients.
• 3 bring to a boil over medium high heat, stirring often until sugar and salt are dissolved.
• 4 add horseradish and return to a boil, keeping horseradish immersed in liquid; remove from heat.
• 5 pack hot horseradish and liquid into hot jars, leaving 1/2 inch headspace by adding the hot liquid.
• 6 remove air bubbles and adjust headspace as necessary.
• 7 wipe rim; place lids and screw bands on fingertip-tight.
• 8 place jars in water bath canner and return water to a boil; process for 10 minutes.
• 9 remove jars from water and place on a cloth-protected counter to cool overnight.
• 10 check lids for seal; refrigerate or re-process any unsealed jars.