Pickled Horseradish

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Preparation info

    • Difficulty

      Easy

Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About

Ingredients

  • fresh horseradish roots
  • Salt
  • Vinegar

Method

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.

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