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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.

Ingredients Nutrition

Directions

  1. Cut roots into manageable pieces.
  2. Scrape the outside of the horseradish roots until clean.
  3. Drop into cold water after scaping to prevent discoloration.
  4. Drain and grind up fine with a handgrinder, food processor or in a blender with a little vinegar.
  5. Spoon into clean jars, filling to about 2/3 full.
  6. Add 1 tsp of salt to each jar, then fill with white vinegar.
  7. Cover and refrigerate for a few days before using.
Most Helpful

5 5

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.

5 5

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.

5 5

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.