Instructions

1. Examine jars for cracks and nicks.

2. Wash jars and leave in warm dishwasher or hot water until needed.

3. Wash and prepare vegetables.

4. Sprinkle salt over vegetables and mix.

5. Let stand for 3-4 hours.

6. Drain and press to remove excess liquid.

7. In a large stockpot, add sugar, spices, and horseradish to vinegar.

8. Bring to a gentle simmer over low heat and cook 15 minutes.

9. Add vegetables and heat to boiling.

10. Pack into hot jars, leaving 1/4-inch head space.

11. Wipe jar tops with clean, damp cloth.

12. Place vacuum seal lids and rings on jars tightly.

13. Process in hot water bath canner for 10 minutes.

14. Remove jars, cool, test seal, label, and store.