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Horseradish
1 Cup of Horseradish root cut into 1/2 inch cubes
3/4 Cup of White Vinegar
1 OR 2 Tablespoons of Sugar
1/4 TEASPOON OF SALT

ABOVE YIELDS 1-1/2 CUPS

Peel outer skin, cut into cubes. Process in a processor or Blender until shredded fine. Pour in remaining ingredients (Vinegar, Sugar & Salt) & Process until mixed well.

STORE IN REFRIGERATOR IN TIGHTLY COVERED JARS GOOD FOR 4 TO 6 MONTHS

4-1/2 LB. of Roots gives approx. 10 cups of roots without vinegar, sugar, and salt processed

Depending on jar size.

I make it for Easter and Thanksgiving.. Be prepared to cry and do not stand over it while making, Turn a fan on. How strong the horseradish is depends on the root. I make about 8 pounds and get close to 30 some jars depending on size. Some friends like small jars some want large so amount is up to you. most are Medium size
It seems like every year I get more requests for it. It is getting to be very expensive for me and I don't know how to give some and decline others. I also don't make more than a double batch at a time and every other batch I add 1 Tablespoon of sugar instead of 2 I put all the batches together in a large bowl and I mix it well before I fill jars. This way all will taste the same. Before I start I Sterilize all my jars, Lids, and utensils in the dishwashers. Enjoy, Happy Easter everyone, Dorothy, IL.

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