How to Preserve Homegrown Horseradish
Horseradish is a member of the mustard family and is actually classified as a vegetable. The word radish actually comes from the Latin word for "root." Two common varieties of horseradish are New Bohemia and Maliner Kren. Horseradish is commonly used as a very strong tasting condiment; often it is made into horseradish sauce and can be used with meats (traditionally beef) and burgers. Other uses of horseradish include adding a little to scrambled eggs, seasoning soups, and making horseradish butter that can be put on vegetables. Does this Spark an idea?
Things You'll Need
- Horseradish
- White wine vinegar
- Pinch of salt
- Vegetable peeler
- Grater (or food processor)
- Sieve
Instructions
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1
Cut off all leaves and thoroughly wash the remaining horseradish tuber.
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2
Peel off the outer skin of the tuber with your vegetable peeler. Rinse again after peeling to make sure all dirt is removed.
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3
Grate the horseradish finely keeping yourself at arms length as it can be stronger than an onion and can irritate your eyes if you get too close.
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4
Strain out excess water by placing the horseradish in a sieve and pushing on it.
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5
Place the strained, grated horseradish in a storage jar or container and press down. Pout white wine vinegar over the top until it is completely covered and then add a pinch of salt. Put a lid on the storage container and place in the refrigerator. The horseradish should last three to four weeks.
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Tips & Warnings
Grated horseradish can be frozen for up to six months. Just grate the horseradish, and transfer it into a sealed plastic container and store immediately in the freezer.
When grating (or food processing) your horseradish keep the room well ventilated; horseradish can be very potent.
References
- Photo Credit Horseradish image by Billy from Fotolia.com
