How to Make Homemade Prepared Horseradish

Photography Credit: Elise Bauer

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

  • Prep time: 10 minutes


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


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.


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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Horseradish Information Council

Hung like horseradish from the Happyhoarfrost

Fresh Wasabi (not the same as horseradish)

How to Prepare Horseradish

Showing 4 of 82 Comments

  • Denise

    Harvesting horseradish should only be done in months that have an “r” in them. Interestingly, these are all the colder months in North America. I believe it’s due to not exposing the roots to heat that would potentially allow fungus to grow but you’d have to research that. I also process and freeze in ice cube trays and it works great.

  • Skyval

    Thank you for this , I just dug my first horseradish on my homestead an hour ago and found your article . My plants are huge and wild behind my house and were planted by the original owner in the 1930’s !

  • becky belless

    My mother’s neighbor swears that horseradish is best if dug after Sept. 1st. I don’t know why but I got some this year from her and it was strong I got enough to can but can’t find a canning method for it .

  • Mary

    What very interesting ,intelligent. Comments! Thank you.

  • Geannine

    I just made a fresh batch and had to run an extention cord outside for my food processor. For some reason this year its very stong. We love horseradish on everything plus whats a bloodymary with out horseradish.

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