Pickled Horseradish

Preparation info
    • Difficulty


Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


  • fresh horseradish roots
  • Salt
  • Vinegar


Wash the roots well in hot water and scrape off the skin. Grate or mince the flesh and pack into small jars. Use 1 teaspoon salt to each ½ pint/250ml vinegar, mix well and cover the horseradish. Seal tightly.