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Add a photoServings: 2
Ingredients
- 2 c. Freshly grated horseradish (2 c. = 3/4 lb.)
- 1 c. White vinegar (5 percent)
- 1/2 tsp Canning or possibly pickling salt
- 1/4 tsp Powdered ascorbic acid
Directions
- Yield: About 2 half-pints
- Procedure: The pungency of fresh horseradish fades within 1 to 2 months, even when refrigerated. Therefore, make only small quantities at a time.
- Wash horseradish roots thoroughly and peel off brown outer skin. The peeled roots may be grated in a food processor or possibly cut into small cubes and put through a food grinder. Combine ingredients and fill into sterile jars, leaving 1/4-inch headspace. Seal jars tightly and store in a refrigerator.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 360g | |
| Recipe makes 2 servings | |
| Calories 140 | |
| Calories from Fat 14 | 10% |
| Total Fat 1.66g | 2% |
| Saturated Fat 0.22g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 760mg | 32% |
| Potassium 678mg | 19% |
| Total Carbs 28.21g | 8% |
| Dietary Fiber 7.9g | 26% |
| Sugars 19.66g | 13% |
| Protein 2.83g | 5% |
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