Citrus-Pickled Horseradish - cooking recipe

Ingredients

1 lb fresh horseradish, peeled
1 1/2 tablespoons kosher salt
1 cup champagne vinegar
1/4 cup fresh lime juice
1/4 cup fresh orange juice
2 tablespoons grated lime zest
2 tablespoons grated lemons, zest of
3 tablespoons sugar

Preparation

Shave strips of horseradish into a bowl (can also cut them into thin strips).
Add salt, toss to coat, and refrigerate for 24 hours, covered, tossing occasionally.
In a bowl, mix vinegar, juices, zests, 3 T water and sugar till sugar is dissolved, then set aside.
Put horseradish in a colander and let drain 30 minutes.
Place strips in 2 sterilized pint jars and pour the citrus mixture evenly into each, to cover the horseradish.
Seal tightly and refrigerate at least 3 days.
Will keep for 3 months if refrigerated.