Pickled Horseradish For Canning - cooking recipe

Ingredients

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

Preparation

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.