Pickled Horseradish

Step 1

Prepare 4 half pint or 8 1/4 pint jars.

Step 2

In a saucepan, combine sugar, salt and vinegar.

Step 3

Bring to a boil over medium high heat, stirring often until sugar and salt are dissolved.

Step 4

Add horseradish and return to a boil, stirring occasionally to immerse horseradish in liquid. Remove from heat.

Step 5

Pack hot horseradish and liquid into hot jars, leaving 1/2 inch headspace by adding the hot liquid. Remove air bubbles and adjust headspace as necessary. Wipe rim and add hot lid and rings. Tighten finger tight.

Step 6

Place jars in water bath canner and return water to a boil. Process for 10 minutes. Remove jars and set on dishtowel overnight. Check lids the next day and refrigerate any jars that have not sealed or reprocess the jars again.