---------- Recipe via Meal-Master (tm) v8.02
       Title: Pickled Horseradish Sauce
  Categories: Condiments, Canning
       Yield: 2 half-pints
       2 c  Freshly grated horseradish
            -(2 cups = 3/4 pound)
       1 c  White vinegar (5 percent)
     1/2 ts Canning or pickling salt
     1/4 ts Powdered ascorbic acid
   Yield: About 2 half-pints
   Procedure: The pungency of fresh horseradish fades within 1 to 2 months,
   even when refrigerated. Therefore, make only small quantities at a time.
   Wash horseradish roots thoroughly and peel off brown outer skin. The
   peeled roots may be grated in a food processor or cut into small cubes
   and put through a food grinder. Combine ingredients and fill into
   sterile jars, leaving 1/4-inch headspace. Seal jars tightly and store in
   a refrigerator.
   * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
   * Meal-Master format courtesy of Karen Mintzias