Homemade Horseradish Recipe

This is VERY similar to what my Grandmother always made and what her mother made and etc.. I think she only used white vinegar and maybe coarse salt and I'm not clear if sugar was ever added. Grandma would make a large batch once every year by using the fresh horseradish root from her garden. Of course she grated the rock hard root finely by hand! Growing up, this was ALWAYS on the table with dinner, along with the other standard items like sweet and dill pickles. Pickled beets, watermelon pickles, you name it! It was on the table. Some people don't understand the potency of this homemade and pure horseradish and lay it on too thick. Most people prefer this over the creamy style once they've tried it and learn how much suits them. You don't have to like "spicy" or "hot" to enjoy horseradish. Personally, I've NEVER enjoyed the creamy and diluted versions of horseradish sauces. I've always been familiar with this since I was a child. It's so nice and refreshing to use in many of my recipes... rubs for a roasts, adding a hint to different appetizers and dips, and always including it in hearty sandwiches. I'm so pleased someone included this GREAT and SIMPLE recipe. Simplicity is often the best. *** As for how long this safely lasts in the fridge, I believe if the horseradish stayed covered by the vinegar and tightly covered in the refrigerator... and since it's considered "pickling" it should last indefinately. This is a huge gray area and you should be caref

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.

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.

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.

I followed the directions to a "T" and my horseradish simply wasn't hot. I could taste the flavor but I like very hot horseradish and I was disappointed after all that work. After some addition research, I learned that adding vinegar neutralizes the hot. I did a second batch but blended the horseradish alone with a little water. Then, waited 3 minutes for the heat to build (longer than 3 and it will subside) then added the vinegar. I added it to my bunk batch and it will definitely make your eyes burn!

This was my first try with homemade horseradish. It was very easy to make and I'll make it again. To try to get the horseradish root to be a finer consistency while still using my food processor, I peeled the root, but left it whole. Then I shredded the whole root using my food processor. I then changed the blade in my food processor and processed 2 cups of shredded root along with the other ingredients. This worked pretty well, but it still wasn't the very fine texture I was hoping for. At first I left the sugar out of the mixture, as suggested by another poster, but the it tasted a little bitter. Adding the sugar eliminated the bitterness. My son, who loves horseradish, also loved this recipe.

We cut the sugar in half and after reading the comments waited a few minutes before adding vinegar a little at a time. Store bought root cost $1.89 and made a cup of fantastic horseradish. Very pleased with the guidance here

Simple and powerful. I made 2 pints with just horseradish, vinegar and salt then another with 4 cloves of garlic and some dill. i know some people who will love getting a pint of homemade horseradish.

We used our garden fresh horseradish root for this recipe. We went with 1/4 of the suggested sugar and it came out fantastic!

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!

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

Real easy to make

We, also do not use anything except some white vinegar with our homegrown horseradish. I may try this variation (hubby has HBP and is diabetic) and keep forgetting myself, sometimes ours has quite a bite!

Geez! Just about passed out and I wasn't even near the opening in the blender. The root I had from Grays Harbor Washington was super potent.

If I wanted to extend the shelf-life in refrigerator would a vacuum seale mason jar do it? If not are there preservatives I can add to make it last say 6-months to make it worth the time/effort?

Made it for dinner, and it disappeared in minutes.

Love this recipe. Gracias

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!!!!!