0.0/5 rating (0 votes)

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.

Leave a comment

You are commenting as guest. Optional login below.

What we do

A quarterly magazine devoted to covering local food, sustainable farming, and the many people building the Vermont food system.

Vermont's Local Banquet Magazine illuminates the connections between local food and Vermont communities. Our stories, interviews, and essays reveal how Vermont residents are building their local food systems, how farmers are faring in a time of great opportunity and challenge, and how Vermont’s agricultural landscape is changing as the localvore movement shapes what is grown and raised here.


Sign up for quarterly notifications and issue highlights.
Please wait
Home Recipes Horseradish—Preserved