Horseradish Recipes

HOMEMADE HORSERADISH

Steps:

• Wash horseradish roots and peel.
• Grate the roots.
• Mix all ingredients together and pack into clean sterlized jars.
• Screw lids on jars tightly.
• Store in refrigerator.

PREPARED HORSERADISH

Steps:

• Chop the horseradish root into 1/2-inch pieces. Place in the bowl of a food processor with vinegar, salt, and sugar.
• Puree until finely minced and well combined, about 1 minute. Transfer to an airtight container, and refrigerate. Prepared horseradish will keep up to 2 weeks.

HOMEMADE PREPARED HOT HORSERADISH

Steps:

• Place diced horseradish in a food processor; add a splash of cold water. Pulse on and off until mixture begins to blend. Scrape down sides of food processor container (the fumes are very strong, so keep your face away from the bowl and the room well ventilated).
• Continue blending, adding a bit more water if mixture seems too dry. Process until horseradish is finely ground. Wait 2 minutes before adding the vinegar and salt; supposedly this makes the horseradish hotter. After 2 or 3 minutes, add vinegar and salt. Continue processing until mixture is smooth and creamy or to your desired consistency, adding more water if necessary. Transfer to airtight storage containers. Refrigerate.

HOMEMADE HORSERADISH

Steps:

• 1. Rinse the horseradish tuber; trim the ends, and peel it with a vegetable peeler, just as you would a carrot.
• 2. Chop into small cubes (1/2", or so) and put into a blender or a food processor. [you can also do this on the "fine" end of your grater, but make sure the area is well-ventilated, and protect your eyes from the aeration of the juices!!] If doing in a blender/food processor, add 2 Tbsp. water, and process on high, until it is well ground. NOTE: Be very careful from this point on. It can be very harsh on your eyes. Ground, fresh horseradish is very pungent, much stronger than a fresh cut-up onion, and can burn! Work from an arm's-length away, and make sure it is a well-ventilated area.
• 3. Pour off some of the water if the mixture is too runny. Add a tablespoon of white vinegar and a pinch of salt to the mixture. Pulse a few more times to combine. NOTE: the vinegar will sort of "put a stop" to the heat of the ground horseradish, so do not hesitate too long before adding it to the mixture. It stabilizes the ground horseradish.
• 4. After you have added the vinegar and let it sit for a few minutes, you might have a lot of liquid ... strain it out, for storage of the horseradish. [I use a coffee filter ... just line your colander w/ a coffee filter, pour in the horseradish & liquids, and let it sit for awhile. The watery part will strain thru the filter, leaving you with the ground-up horseradish.
• 5. Using a spatula, carefully transfer the ground horseradish to a small, glass jar with a secure fitting lid. This will store several weeks in your refrigerator. This is fabulous on prime rib, steaks of all kinds, shrimp, pork, and even in some marinades and dipping sauces ... just use your imagination!

HORSERADISH - HOMEMADE

Steps:

• Cut roots into manageable pieces.
• Scrape the outside of the horseradish roots until clean.
• Drop into cold water after scaping to prevent discoloration.
• Drain and grind up fine with a handgrinder, food processor or in a blender with a little vinegar.
• Spoon into clean jars, filling to about 2/3 full.
• Add 1 tsp of salt to each jar, then fill with white vinegar.
• Cover and refrigerate for a few days before using.

HOMEMADE HORSERADISH

Steps:

• Combine all ingredients in a food processor or blender; process until pureed. Carefully remove cover of processor or blender, keeping face away from container. Cover and store in the refrigerator. Use as a condiment or in recipes.

HORSERADISH (CANNED)

Steps:

• grated horseradish (trim skin with veggie peeler, wash and grind in a meat grinder or do in food processor) (I hear wearing goggles helps your eyes) Mix thoroughly with vinegar and salt using amounts as needed and pack into hot sterile jars.
• I usually process in a hot water bath for 10 min for pints.
• It is best to still store in the fridge, I think for colouring.
• If you want it creamy a client told me to put the whole mixture back into the food processor and puree a bit, I havent tried it yet but he said that is how the big companies do it.
• The heat all depends on the growing season and sometimes it gets hotter after stored.

HOMEMADE HORSERADISH

Steps:

• In an electric food processor or blender, process horseradish root, vinegar, sugar and salt. Carefully remove the cover of the processor or blender, keeping your face away from the container. Cover and store the horseradish in the refrigerator.