Pickled Horseradish For Canning

• 1 cup sugar
• 1 tablespoon kosher salt
• 2 cups white vinegar
• 3 lbs horseradish root (shredded and lightly packed, around 7 cups)

1. Prepare 4 half pints or 8 - 4oz jars and their lids/rings.
2. In a non-reactive saucepan, combine the first three ingredients.
3. Bring to a boil over medium high heat, stirring often until sugar and salt are dissolved.
4. Add horseradish and return to a boil, keeping horseradish immersed in liquid; remove from heat.
5. Pack hot horseradish and liquid into hot jars, leaving 1/2 inch headspace by adding the hot liquid.
6. Remove air bubbles and adjust headspace as necessary.
7. Wipe rim; place lids and screw bands on fingertip-tight.
8. Place jars in water bath canner and return water to a boil; process for 10 minutes.
9. Remove jars from water and place on a cloth-protected counter to cool overnight.
10. Check lids for seal; refrigerate or re-process any unsealed jars.

sugar, kosher salt, white vinegar, horseradish root

Taken from www.food.com/recipe/pickled-horseradish-for-canning-507496 (may not work)