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Prepared Fresh Horseradish


Frieda’s Fresh Horseradish Root
1-3 tablespoons water
1/4 cup white vinegar, plus additional for mixing
Salt and sugar, as desired


Scrub and peel the amount of horseradish you want to grate. Cut into 1/2-inch cubes and process in a food processor (or you can grate it by hand) with a tablespoon of water until texture is medium-fine, not pureed or pulpy. (Note: Like chopping onions, processing horseradish will hurt your eyes and irritate your nose. Work in a well-ventilated area.)

Horseradish continues to get spicier after it is grated, until you add vinegar. Vinegar acts to stabilize the heat level and preserve it.

If the mixture is too liquidy, strain it. Add white vinegar, one tablespoon at a time, until the grated root reaches the desired consistency.  Stir in salt and sugar (a big pinch of each for 1/2 cup of horseradish).

Transfer the grated horseradish mixture to a glass jar, and store tightly covered in the refrigerator.  It is best and zestiest when used fresh and not stored for more than 10 days.