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.
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