How to Make Homemade Prepared Horseradish

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Do you like horseradish? I find that people either love it or hate it. Some people can’t resist it, and some people will leave the room if it’s on the table. One bite of pungent prepared horseradish is enough to clear out anyone’s sinuses.

Horseradish is both easy to grow and easy to prepare. Plant a section of root in a sunny part of your yard, make sure it gets some water, and soon you’ll have more horseradish than you can use. If you don’t have access to a garden plant, you can often find the roots at markets such as Whole Foods.

Homemade prepared horseradish is about twice as strong as store-bought versions, and lasts about 3 to 4 weeks in the refrigerator.

Horseradish plant

How to Make Homemade Prepared Horseradish

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  • Prep time: 10 minutes

Ingredients

  • 8-10-inch long piece of horseradish root
  • 2 Tbsp water
  • 1 Tbsp white vinegar
  • Pinch salt

Method

1 Dig up or buy an 8-10 inch horseradish root: If you have access to a garden horseradish plant, use a sturdy shovel to dig up an 8-10-inch long tuber of horseradish. (You can't pull it up.) The plant itself, once established, propagates with tubers, and is very hardy. (See Wikipedia on horseradish). Remove the leaves from the root and rinse the dirt off of the root.

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2 Peel and chop: Use a vegetable peeler to peel the surface skin off of the tuber. Chop into pieces.

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3 Grind in food processor with water, add vinegar, salt: Put into a food processor. Add a couple tablespoons of water. Process until well ground. At this point be careful. A ground up fresh horseradish is many times as potent as freshly chopped onions and can really hurt your eyes if you get too close. Keep at arms length away, and work in a well ventilated room.

Strain out some of the water if the mixture is too liquidy. Add a tablespoon of white vinegar and a pinch of salt to the mixture. Pulse to combine.

Note that the vinegar will stabilize the level of hotness of the ground horseradish, so do not wait too long to add it to the mixture.

4 Transfer to jar: Using a rubber spatula, carefully transfer the grated horseradish to a jar. It will keep for 3 to 4 weeks in the refrigerator.

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Links:

Horseradish Information Council

Hung like horseradish from the Happyhoarfrost

Fresh Wasabi (not the same as horseradish)

How to Prepare Horseradish

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Showing 4 of 63 Comments

  • Brian Booth

    So no one seems to be able to answer the direct question, or not that I have seen it anyway… Is it possible to pressure or hot-water can horseradish after it has been prepared so it can be stored? I do not wish to keep unused canned horseradish in the fridge or freezer. thanks!! -Brian

  • Marianne

    Thx for this great preparation idea! Now I´m curious to read what you actually do with your prepared horseraddish? I have several plants in my garden, but all I ever come up with, is making a dipp :D

  • Pam

    My mother always used a meat grinder, the old style hand crank ones that clamp to to a table. She clamped it to the picnic table and ground it outside, us kids would stay far away. I just found a meat grinder at a yard sale and I have horseradish growing. It’s time I give it a try. Thank you for the info here.

  • Olly oleszek

    I have been making horseradish for 50 years and find for the most pungent result dig it in autumn /fall when the leaves start to die back add good vinegar 6-8percent acetic acid plus salt keeps for 12 months in the fridge if you harvest in spring you will get the flavour but it will not have the strong pungent effect as when harvested in autumn ,if you like the flavour but not the potency then add some boiled finely grated beetroot this is very popular in Europe

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