5.0/5 rating 1 vote

Here is a recipe for four half-pint jars.


  • 2 pounds fresh horseradish, peeled and grated
  • 1 cup white wine vinegar, apple cider vinegar, or malt
  • vinegar (or dilute up to 50% with water)


Fill hot, sterilized jars with grated horseradish. Add vinegar to just cover the horseradish, leaving 1/4 inch of head room. Attach two-piece canning jar lids and rings. Refrigerate.

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