Horseradish – Prepared

Makes a little over a pint.


  • 12 oz. Horseradish Root
  • 2 Tbsp. White Vinegar (cut in half for hotter)
  • 6 oz. Water
  • 1 tsp. Salt


  1. Peel the horseradish root with a knife or a potato peeler until all the brown gone.
  2. Chop into 3/4″ cubes.
  3. Finely chop the Horseradish and salt in a food processor for 3 minutes or grind with a meat grinder.
  4. Slowly add the water as you process to avoid splashing water out of the food processor. 
  5. Add vinegar and process for 1 more minute.
  6. Seal in jars.
  7. Refrigerate.
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