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Sharing a horseradish recipe.

COUNTRYSIDE: I was pleased that my dandelion wine recipe was of some use. In the September/October 2009 issue, I read the article about horse-radish. I have made horseradish for many years and I thought maybe someone would like to try my recipe. I don't peel the roots but I use a paring knife and scrape the root until it is white.

Then I cut the roots into small pieces and grind with my meat grinder. The grinder must be clamped to a table outside. Measure the and set aside in a large bowl. Mix 3/4 cup white vinegar, I tablespoon canning salt, I tablespoon sugar for each I cup of ground horseradish root. Stir mixture until dissolved. Pour over the ground root and stir well. Do not inhale fumes as they are toxic. Do this process all outside.

I put this mixture into 1/2 pint jars leaving 1/2" headspace. Clean jar rim and put on lid and ring. Since I make about 6-8 half-pints at a time. I put the jars into the freezer. This keeps about 4 weeks in the refrigerator. Thanks again for all of the great articles in your magazine.--Minnesota
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Publication:Countryside & Small Stock Journal
Article Type:Brief article
Geographic Code:1USA
Date:Nov 1, 2009
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