Add to your condiment repertoire by pickling freshly grated horseradish. Serve it with roast or grilled meat or as part of charcuterie board. Because it’s a refrigerator pickle, there’s no need for processing.

Yield: Makes 2 half-pint jars.



  • 2 cups freshly grated horseradish
  • 1 cup vinegar
  • 2 tbsp sugar, optional
  • 1/2 tsp pickling salt
  • 1/4 tsp ascorbic acid crystals (vitamin C)


  1. Combine all ingredients in a bowl and ladle into hot sterilized jars. Store, covered, in refrigerator for 1 - 2 months or freeze for up to 6 months.
Nutritional analysis per 1 tbsp:

6 calories, 0 g fat, 0.1 g protein, 1.1 g carbohydrate, 0.1 g fibre, 30 mg sodium

Tip: Prepare small quantities of Pickled Horseradish at a time as pungency of fresh horseradish fades within 1 - 2 months, even when refrigerated.