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Pickled Horseradish Sauce

Pickled Horseradish Sauce recipe image
This vibrant Pickled Horseradish Sauce captures the intense, sinus-clearing heat of fresh roots, mellowed slightly by sharp white vinegar and a touch of salt. Unlike prepared store-bought versions that lose their kick quickly, this recipe uses ascorbic acid to maintain a bright white color and consistent pungency. It pairs beautifully with roasted meats, smoked fish, or as a zesty addition to deviled eggs and sandwiches. The texture is smooth yet textured, offering a refreshing tang that cuts through rich, fatty dishes. Perfect for preserving the harvest or adding a traditional international flair to your table, this vegan-friendly sauce is simple to assemble and stores well in the refrigerator, ensuring you always have a reliable source of heat and flavor on hand.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 2
Calories: 19.2
Dietary: Gluten-free, Vegan, Vegetarian
Description
This vibrant Pickled Horseradish Sauce captures the intense, sinus-clearing heat of fresh roots, mellowed slightly by sharp white vinegar and a touch of salt. Unlike prepared store-bought versions that lose their kick quickly, this recipe uses ascorbic acid to maintain a bright white color and consistent pungency. It pairs beautifully with roasted meats, smoked fish, or as a zesty addition to deviled eggs and sandwiches. The texture is smooth yet textured, offering a refreshing tang that cuts through rich, fatty dishes. Perfect for preserving the harvest or adding a traditional international flair to your table, this vegan-friendly sauce is simple to assemble and stores well in the refrigerator, ensuring you always have a reliable source of heat and flavor on hand.
Ingredients
  • 2 cup Freshly grated horseradish (approx. 3/4 lb roots)
  • 1 cup White vinegar (5% acidity)
  • 1/2 tsp Canning or pickling salt
  • 1/4 tsp Powdered ascorbic acid
Directions
  1. 1
    Thoroughly wash horseradish roots under cold water and peel off the brown outer skin.
  2. 2
    Grate the peeled roots using a food processor or cut into small cubes and process through a food grinder.
  3. 3
    Combine the freshly grated horseradish, white vinegar, salt, and powdered ascorbic acid in a large bowl.
  4. 4
    Stir vigorously until all ingredients are evenly distributed and the mixture is smooth.
  5. 5
    Pack the mixture tightly into sterile jars, leaving 1/4-inch headspace at the top.
  6. 6
    Seal the jars tightly with lids.
  7. 7
    Store the sealed jars in the refrigerator immediately.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 19.2kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 46.8mg2%
Total Carbohydrate 4.1g2%
Dietary Fiber 1.9g8%
Sugars 2.3g
Protein 0.8g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The pungency of fresh horseradish fades within 1 to 2 months, even when refrigerated. Therefore, it is best to make only small quantities at a time to ensure maximum flavor.

Ascorbic acid is used to prevent the horseradish from turning brown and to maintain its bright white color. It does not significantly alter the taste.

Ensure jars are properly sterilized before filling to extend shelf life in the refrigerator.

Keywords: horseradish, pickled, sauce, condiment, vegan, spicy, vinegar, preserve, root vegetable, homemade, grating, jarred, condiment recipe, fresh horseradish, international cuisine, refrigerator pickle, ascorbic acid, canning salt, white vinegar, food processor, flavor enhancer
Read it online: https://www.chefs-mate.com/recipe/pickled-horseradish-sauce/