How to Preserve Horseradish
Horseradish is easy to grow and easy to harvest, but because of the strong fumes, preserving it is a bit of a challenge. Does this Spark an idea?
Things You'll Need
- Horseradish roots
- Vegetable scraper or peeler
- 1 cup water
- 1/4 cup distilled vinegar
- 2-cup glass measuring cup
- Food Processor
- Small jars
Instructions
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1
Scrub the horseradish roots thoroughly, and then remove the outer root coating with a vegetable scraper or a peeler.
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2
Mix the water with the vinegar in a 2-cup glass measuring cup.
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3
Trim off any dark spots, and cut the horseradish root into small pieces, about 1/2-inch in diameter.
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4
Put the roots in a food processor. If you have more horseradish than the food processor can hold without packing it, divide it into separate batches.
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5
Begin grinding the horseradish, and when it begins to collect on the walls of the processor, pour some of the vinegar and water mixture through the hole in the top of the food processor. Add just enough vinegar and water to make a spreadable consistency.
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6
Spoon the horseradish into small jars, packing it down with the back of a spoon. Attach the lids securely.
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7
Store the jars of horseradish in the refrigerator for 4 to 6 weeks. If you won't use it within that time, store it in the freezer where it will keep indefinitely.
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Tips & Warnings
The more you grind the horseradish, the hotter it will be, so if you prefer a milder horseradish, don't grind it until it's smooth.
Adding vinegar to horseradish stops the development of enzymes that give horseradish its hot flavor. If you want your horseradish to be very pungent, turn off the food processor and wait 2 to 3 minutes before adding the water and vinegar mixture.
Be sure to process the horseradish in a well ventilated room, or if possible, take the food processor outside.
Never touch your eyes when you're handling horseradish.
