Pickled Horseradish For Canning Recipes
BLUE RIBBON HORSERADISH PICKLES
Spicy pickles with a hint of horseradish will set your pickles head and shoulders above the rest. You will get raves on these pickles! I always get asked to make more or bring more to work. These are worth a try! This makes a really crisp, great tasting pickle!
Provided by SHAWN
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 3h20m
Yield 50
Number Of Ingredients 8
Steps:
- Soak the cucumbers in ice cold water for 2 to 3 hours.
- Sterilize 5 (1 quart) jars with lids and rings and keep hot.
- In a large pot, combine the water, vinegar, sugar and pickling spices. Stir to dissolve sugar and bring to a boil.
- While the mixture is heating up, place the following things into each jar: 1 tablespoon of salt, 2 cloves of garlic, 2 strips of horseradish, and a few sprigs of dill. Trim the ends from the cucumbers and make a slit in the skin of each one so the brine can soak in and any air can get out. Pack the cucumbers into the jars. Pour the boiling brine into the jars to within 1/2 inch of the rims. Seal with lids and rings.
- Bring the water to a boil in the pot where you sterilized the jars. Place the jars into the water and turn off the heat. Let them sit in there until the water is cool. Test the jars for a good seal by pressing on the center of the lid. Refrigerate any unsealed jars.
Nutrition Facts : Calories 22.6 calories, Carbohydrate 5.7 g, Protein 0.1 g, Sodium 699.1 mg, Sugar 5 g
HOMEMADE HORSERADISH
Yield: 2 x quarter-litre (1/2 US pint) jars
Provided by Healthy Canning
Categories Condiments
Time 20m
Number Of Ingredients 5
Steps:
- Wash horseradish roots and peel.
- Grate the roots.
- Mix all ingredients together and pack into clean sterlized jars.
- Screw lids on jars tightly.
- Store in refrigerator.
Nutrition Facts : ServingSize 1 g, Calories 9 kcal, Carbohydrate 1.5 g, Protein 0.7 g, Sugar 0.8 g
HORSERADISH JELLY
Yield: 5 x quarter-litre (1/2 US pint / 8 oz / 250 ml) jars
Provided by Healthy Canning
Categories Condiments
Time 35m
Number Of Ingredients 6
Steps:
- Combine apple juice and water in a large sauce pan.
- Sprinkle the pectin over this liquid, whisk it in.
- Stir in sugar.
- Put pan on heat and bring to a boil, and let it boil hard for 3 minutes.
- Add vinegar, boil 1 more minute.
- Remove from heat, stir in drained horseradish.
- Ladle into 125 ml (4 oz) or quarter-litre (1/2 US pint) jars
- Leave 1 cm (1/4 inch) headspace for either size jar.
- Debubble, adjust headspace.
- Wipe jar rims.
- Put lids on.
- Process in a water bath or steam canner.
- Process either size jars for 10 minutes; increase time as needed for your altitude.
Nutrition Facts : ServingSize 2 g, Calories 8 kcal, Carbohydrate 1.9 g, Protein 0.1 g, Sodium 11 mg, Fiber 0.1 g, Sugar 1.7 g
HORSERADISH (CANNED)
This came from an old canning book I have, I found it very hard to find a recipe to can this. There is no prep time, it all depends on how much horseradish you have and how you can handle the heat.
Provided by Tara1183
Categories Vegetable
Time 10m
Yield 1 1/2 quart
Number Of Ingredients 3
Steps:
- grated horseradish (trim skin with veggie peeler, wash and grind in a meat grinder or do in food processor) (I hear wearing goggles helps your eyes) Mix thoroughly with vinegar and salt using amounts as needed and pack into hot sterile jars.
- I usually process in a hot water bath for 10 min for pints.
- It is best to still store in the fridge, I think for colouring.
- If you want it creamy a client told me to put the whole mixture back into the food processor and puree a bit, I havent tried it yet but he said that is how the big companies do it.
- The heat all depends on the growing season and sometimes it gets hotter after stored.
PICKLED HORSERADISH
Provided by Sunup to Sundown
Number Of Ingredients 4
Steps:
- Prepare 4 half pint or 8 1/4 pint jars.
- In a saucepan, combine sugar, salt and vinegar.
- Bring to a boil over medium high heat, stirring often until sugar and salt are dissolved.
- Add horseradish and return to a boil, stirring occasionally to immerse horseradish in liquid. Remove from heat.
- Pack hot horseradish and liquid into hot jars, leaving 1/2 inch headspace by adding the hot liquid. Remove air bubbles and adjust headspace as necessary. Wipe rim and add hot lid and rings. Tighten finger tight.
- Place jars in water bath canner and return water to a boil. Process for 10 minutes. Remove jars and set on dishtowel overnight. Check lids the next day and refrigerate any jars that have not sealed or reprocess the jars again.
PICKLED HORSERADISH FOR CANNING
A zingy condiment perfect for any beef dish. Make sure and protect your eyes when shredding the horseradish (you may want to do this outside). From the Complete Book of Pickling. Yield is approximate; cooking time is processing time.
Provided by Molly53
Categories Vegetable
Time 30m
Yield 64 tablespoons
Number Of Ingredients 4
Steps:
- Prepare 4 half pints or 8 - 4oz jars and their lids/rings.
- In a non-reactive saucepan, combine the first three ingredients.
- Bring to a boil over medium high heat, stirring often until sugar and salt are dissolved.
- Add horseradish and return to a boil, keeping horseradish immersed in liquid; remove from heat.
- Pack hot horseradish and liquid into hot jars, leaving 1/2 inch headspace by adding the hot liquid.
- Remove air bubbles and adjust headspace as necessary.
- Wipe rim; place lids and screw bands on fingertip-tight.
- Place jars in water bath canner and return water to a boil; process for 10 minutes.
- Remove jars from water and place on a cloth-protected counter to cool overnight.
- Check lids for seal; refrigerate or re-process any unsealed jars.
Nutrition Facts : Calories 21.5, Sodium 118.3, Carbohydrate 5, Fiber 0.7, Sugar 3.1, Protein 0.5
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- Prepare 4 half pints or 8 - 4oz jars. In a saucepan, combine sugar, salt and vinegar. Bring to a boil over medium high heat, stirring often until sugar and salt are dissolved.
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