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Condiment, Sauce or relish, commonly used with Roast Beef, widely used to add zest to many sauces and dips etc.
- Grate horseradish, cover with white vinegar, add a little sugar, store in glass jars in'fridge.
- I made this about six months ago, and it is still very good and strong.
- When adding the vinegar to the grated horseradish, be careful of the pungent fumes, open a window!
My family and I have been been making horseradish for the past 10 years, can't think of a better way to spend a Saturday. Many tears in each bottle as the horseradish root is much stronger than onions.
Thank you Carley, your additions to the recipe sound great, I'll try your suggestions next time I make a batch. Judi Caston
I just made this (the first time making horseradish) and you weren't kidding about the fumes! Wow. I had to take the food processor canister outside after I ground it up to put it into the jars. We decided that we're going to let it soak for a day or two before we really use it and the anticipation is killing me! I will update my review, but it tasted pretty zesty after we mixed everything together. Delish! Thanks for posting! UPDATE: I originally posted a review in June of 2011 and wanted to update a few days later. Go figure, I completely forgot that I even made the horseradish until about a month later. It was so great that I can't begin to describe it! It tastes better than the Heluva Good stuff I've always bought from the grocery store. I think next time I will add the vinegar and process it again after a day or two so I have finer pieces but I have no taste complaints here. Everyone that has tried it since August (it's May 2012 when I'm updating) has loved it. I am getting ready to dig more out of the garden and I will use this recipe again. Thanks for posting!