For homemade pickled horseradish sauce, start by washing horseradish roots and grating or dicing them using a blender or a food processor. Mix the grated horseradish with vinegar, salt, and ascorbic acid and pack into small jars, leaving ¼ inch of headspace. Seal and refrigerate the jars for up to 6 months.

Pickling and Preserving Horseradish Sauce

Pickling horseradish sauce helps retain the flavor and increases the lifespan of this popular condiment. It is the most popular accompaniment of A5 Wagyu and the star of roast beef sandwiches and cocktail sauce. Here’s how to make your own horseradish sauce from scratch:

1. Start by preparing the fresh horseradish. Wash‌ 1 to 1.5 pounds of horseradish roots and peel the outer skin. You may be able to use a peeler depending on how fresh it is, but tough horseradish roots can be peeled with a sharp knife.
2. Cut them into small pieces, or use a blender or food processor to grind them.
3. Mix your diced or grated horseradish with salt and 1/4 tsp of ascorbic acid in a bowl. Pour 1 cup of white vinegar (5%) over it and mix well with the other ingredients.
4. Sterilize your canning jars and let them cool. Pack your prepared horseradish in the jars, leaving 1/4 inch of headspace at the top.
5. Seal the jars tightly and store them in the refrigerator for up to 6 months.

Why Should Horseradish Be Preserved in Small Batches?

Horseradish should be preserved in small quantities because, once peeled and grated, the volatile oils in the root begin to break down quickly, causing the acidity of the horseradish to fade and the flavor to deteriorate.

Can Horseradish Be Pressure Canned?

No, pressure canning horseradish is not recommended. This is because horseradish contains volatile oils that can be destroyed by heat. So putting it in a pressure canner at such a high temperature yields horseradish with no flavor.

Can Horseradish Be Water Bath Canned?

Yes, horseradish can be water bath canned. Even though horseradish is a low-acid food, pickled horseradish can be successfully canned in a ‌boiling water bath canner. It’s important to follow a tested ‌horseradish recipe when canning horseradish.

1. Wash horseradish roots thoroughly and use a knife or a peeler to remove their outer skin. Grate the root into shreds or dice it in a food processor.
2. Mix sugar, salt, and vinegar in a saucepan according to the batch size you wish to make. Boil the mixture over medium-high heat, stirring frequently, until the sugar and salt dissolve.
3. Add the horseradish to the mixture and fully immerse it. Take the pan off the heat.
4. Fill hot sterile jars with the hot horseradish and liquid, leaving 1/2 inch headspace.
5. Use a bubble remover tool to eliminate air bubbles and adjust the headspace.
6. After wiping the rim, add the hot lid and screw bands. Tighten the bands until they are fingertip tight.
7. Prepare your water bath canner by filling it halfway with boiling water and adding a canning rack.
8. Transfer the jars into the water bath canner using canning tongs and ensure the jars are fully covered by 1-2 inches of water. Bring the water to a rolling boil and process for 10 minutes.
9. Use a jar lifter to remove the jars from the canner and place them on a dishtowel overnight to cool. Check the lids the next day and store them in a cool, dark, and dry place.
10. Refrigerate or reprocess any jars that are not properly sealed. It is also recommended to store the canned horseradish in the refrigerator.

How Long Does it Take to Can Horseradish?

Horseradish is a low-acid food and can only be canned in a water bath canner if pickled or fermented first. The processing time for canning horseradish in a hot water bath canner is 10 minutes, excluding prep time. The total time is 12-24 hours, including cooling.

How to Store Canned or Pickled Horseradish

Homemade horseradish, whether canned or pickled, should be stored in a cool, dark, and dry place. If canned, horseradish is shelf stable but should be stored away from direct light, humidity, and extreme temperatures. If you made a refrigerator pickle or horseradish sauce, store the horseradish in the refrigerator.

How Long Can Horseradish Be Stored?

If properly stored, canned or pickled horseradish sauce can last for up to 6 months. It’s crucial to note that once you’ve opened the package, the horseradish quality degrades over time and should be used within a month. Always use clean spatulas or spoons when scooping horseradish sauce to minimize the chances of contaminating the mixture, resulting in it going bad faster.