Citrus-Pickled Horseradish

1. 1

   Shave strips of horseradish into a bowl (can also cut them into thin strips).

2. 2

   Add salt, toss to coat, and refrigerate for 24 hours, covered, tossing occasionally.

3. 3

   In a bowl, mix vinegar, juices, zests, 3 T water and sugar till sugar is dissolved, then set aside.

4. 4

   Put horseradish in a colander and let drain 30 minutes.

5. 5

   Place strips in 2 sterilized pint jars and pour the citrus mixture evenly into each, to cover the horseradish.

6. 6

   Seal tightly and refrigerate at least 3 days.

7. 7

   Will keep for 3 months if refrigerated.

* Per serving · 4 servings · Values may vary.

No additional tips available.