Pickled Horseradish For Canning

1. 1

   Prepare 4 half pints or 8 - 4oz jars and their lids/rings.

2. 2

   In a non-reactive saucepan, combine the first three ingredients.

3. 3

   Bring to a boil over medium high heat, stirring often until sugar and salt are dissolved.

4. 4

   Add horseradish and return to a boil, keeping horseradish immersed in liquid; remove from heat.

5. 5

   Pack hot horseradish and liquid into hot jars, leaving 1/2 inch headspace by adding the hot liquid.

6. 6

   Remove air bubbles and adjust headspace as necessary.

7. 7

   Wipe rim; place lids and screw bands on fingertip-tight.

8. 8

   Place jars in water bath canner and return water to a boil; process for 10 minutes.

9. 9

   Remove jars from water and place on a cloth-protected counter to cool overnight.

10. 10

    Check lids for seal; refrigerate or re-process any unsealed jars.

* Per serving · 4 servings · Values may vary.

No additional tips available.