Horseradish Pickle is a traditional British recipe for a classic hot pickle of horseradish root in lightly-salted white pickling vinegar that can be used to preserve fresh horseradish for later in the year. The full recipe is presented here and I hope you enjoy this classic British version of: Horseradish Pickle.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a wonderful hot pickle. It's also a great way of preserving fresh horseradish root for later use. You can even use horseradish pickle to prepare horseradish sauce. Just substitute the pickle for freshly-grated horseradish in my Horseradish Sauce Recipe
For best results you should only ever use freshly-dug horseradish root in this recipe as this guarantees the most intense flavour.
Ingredients:
1kg fresh horseradish root
800ml white pickling vinegar
3 tsp salt
Method:
Wash the horseradish roots thoroughly in hot water, scrape off the skin then grate the flesh coarsely.
Pack the grated root firmly (but not too tightly) into 2 glass jars. Mix together the vinegar and salt until the salt has completely dissolved and pour this on top of the horseradish in the jars until the jars are full. Seal tightly with vinegar-proof lids and store until needed.
