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
- Peel the horseradish root with a knife or a potato peeler until all the brown gone.
- Chop into 3/4″ cubes.
- Finely chop the Horseradish and salt in a food processor for 3 minutes or grind with a meat grinder.
- Slowly add the water as you process to avoid splashing water out of the food processor.
- Add vinegar and process for 1 more minute.
- Seal in jars.
Spicy Horseradish Tips When purchasing horseradish, look for firm, unblemished roots. When cut, the root should be creamy white. The root can be stored for several months between 32-38 degrees F. (0-3 C.), but for the hottest horseradish sauce, use it as soon as possible.
The key to making horseradish hot, and I mean HOT, people, is to finish it off with the next ingredient — vinegar. Vinegar stabilizes the flavor and when you add it, will affect the spicy outcome. If you add the vinegar too soon, the horseradish will be milder in flavor. For “knock your socks off” spicy, be sure to wait three minutes before adding 2 to 3 tablespoons (30-44 ml.) of (5% strength) white distilled vinegar and ½ teaspoon (2.5 ml.) salt for each cup of grated root.