Prep 0 mins
Cook 0 mins
A simple recipe for plain ol' Homemade Horseradish. I make a lot at once and I put mine in the fridge for 3-4 days then transfer all but one to the freezer. Note: Prep Time and Servings depends on the amount of Horseradish you have and want to make. I also recommend you make this outdoors or in a well ventilated area.
- Cut roots into manageable pieces.
- Scrape the outside of the horseradish roots until clean.
- Drop into cold water after scaping to prevent discoloration.
- Drain and grind up fine with a handgrinder, food processor or in a blender with a little vinegar.
- Spoon into clean jars, filling to about 2/3 full.
- Add 1 tsp of salt to each jar, then fill with white vinegar.
- Cover and refrigerate for a few days before using.
Oh but I do love homemade horseradish! This is the way I was taught to do it too. I always end up with tears streaming down my face and my eyes burning, but it's so worth it.
My DH made this using the blender after peeling & cut it up with a meat hatchet. Prepration was very easy. It seemed VERY mild at first but after a week it is still inproving. We love it in & on all kinds of foods. Thanks Chuck, for posting the recipe.
I made this and use it constantly with meals. I'ts time to make more. I made it in the kitchen with a blender and it was STRONG - even made my cat cry and sneeze.