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Canning Pickled Horseradish Sauce


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Canning Pickled Horseradish Sauce

  • 2 cups (3/4 lb) freshly grated horseradish
  • 1 cup white vinegar (5 percent)
  • 1/2 tsp canning or pickling salt
  • 1/4 tsp powdered ascorbic acid

Yield: About 2 half-pints

Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: The pungency of fresh horseradish fades within 1 to 2 months, even when refrigerated. Therefore, make only small quantities at a time. Wash horseradish roots thoroughly and peel off brown outer skin. The peeled roots may be grated in a food processor or cut into small cubes and put through a food grinder. Combine ingredients and fill into sterile jars, leaving 1/4 inch headspace. Seal jars tightly and store in a refrigerator.


Vegetable Pickles

These documents were adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009 &
From "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.