Homemade Horseradish

You should be careful about grinding this up with a blender or food processor. Horseradish root has a powerful odor. one that can zap you blender pitcher. onions can do the same thing. Those odors might effect what ever you blend next. You might want to buying a used blender. One with two pitchers. One for onions and one for horseradish. I’d hate to damage a blender that cost you over $50.

i made this as i have before never add salt,sugar or water just a little vinegar to grind then more vinegar as needed it will clean out your sinuses im also using my own grown horseradish gave it 4 stars as i dont add extras i also dehydrate it for seasonings

This was the simpliest recipe and you get so much more than buying a jar of Horseradish in the deli dept. Perfect for making homemade shrimp cocktail sauce and Beef on Weck sandwiches. See Pic. So darn good!!!!!

One thing missing in the instructions is that the longer you wait to put in the vinegar the stronger the horseradish will be. The vinegar stops the chemical process that gives horseradish the heat. Putting in the vinegar the same time you grate the horseradish will be the mildest you can get. I usually wait from 3 to 5 minutes after grating before I put in the vinegar. It’s much more pungent then — the way I like it.

I’ve loved this recipe for a very long time. It’s the best and easy to make.

Very easy and excellent as is.

It’s just like my dad always made it! Grated by hand instead of food processor. More tears but I like the texture better.

Seemed a bit wet after processing. Maybe less vinegar might be better to start with.

Simple to make! I used food processer & wore gloves. Smells delicious & ready to horseradish sauce to serve with Prime Rib!

I never knew fresh horseradish was so easy to make. The root was too tough for my mini food processor but the Vitamix minced it like a champ.

Very pungent! I added a tsp. Of fruit-fresh citric acid, so it might keep longer…let’s see how that goes

Simple, easy….. never going back to store-bought! I prefer not to add sugar. I do grind it, wait a few minutes, wipe the tears from my eyes, then add the vinegar!

If you like it hot, wait 1 or 2 minutes to add the vinegar after it is processed. If you like it on the mild side, read no further. I’ve been growing and making horseradish from root for over 10 years. I do one torturous batch of about 40 pint jars and immediately freeze them. I like it hot and adding vinegar before grinding the root doesn’t do it for me. Since the vinegar stabilizes the level of hotness of the ground horseradish, I wait about 3 minutes after its ground to blend in the vinegar before bottling. I don’t use or see a need for sugar, and salt is optional. By freezing it it retains some of its pungency, at least much more so than if it’s stored in the refrigerator. I give a lot away and people seem to enjoy it.

Do not change anything!!! I will make it again.

turned out great and I heated it with a little extra vinegar and then jarred/ canned it up. also made some horseradish cream sauce too from this fresh stuff. equal 1/4 cups parts horseradish and sour cream, then 2 tsp of brown mustard, diced chives, splash of rice wine vinegar, salt and pepper. Let it sit in the fridge one day and Love the cream sauce on steaks.

So true are the instructions to process and process and process. I did not use any sugar and we are VERY happy with the results. I’m sure the root itself has more impact in the taste and textures than the recipe ingredients but this is our second year with this plant we believe it is perfect!

Just awesome! Made it exactly according to the recipe, let it sit in the frig for a couple days and it rivals the best restaurant or store bought variety’s.

This was absolutely awesome. The first time I ever made horseradish. I didn’t change a thing. So easy to make. This will now be the only horseradish in my kitchen.

First time making horseradish and this recipe was fantastic. Nice and hot!!!!

Just made this tonight. I followed the recipe exactly and while it’s very tasty, it’s really not hot at all. Still, the taste is wonderful and it costs much less than the store bought jarred variety.

Easy to make and taste better than store bought.