1 cup grated fresh horseradish root
1/2 cup white, rice or wine vinegar
1/4 teaspoon salt (or to taste)
Sugar, to taste (optional)
Before grating horseradish, wash horseradish roots and remove outer brown peel. Grate finely by hand or cut into small cubes and grate in a food processor.
Place grated horseradish in a bowl and add vinegar and salt. Add a little sugar to taste, if desired.
Pack into small, sterilized jars and cap tightly.
Store in the refrigerator.
Horseradish will keep for weeks, but is best when freshly prepared.
Vegetable Canning Recipes