---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Pickled Horseradish Sauce
 Categories: Condiments, Canning
      Yield: 2 half-pints
 
      2 c  Freshly grated horseradish
           -(2 cups = 3/4 pound)
      1 c  White vinegar (5 percent)
    1/2 ts Canning or pickling salt
    1/4 ts Powdered ascorbic acid
 
  Yield: About 2 half-pints
  
  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.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
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