“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.”
READY IN:
SERVES:
1
UNITS:
US

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.

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