How to Make Prepared "Hot" Horseradish - Homemade Horseradish Recipe

white vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: lemon juice

Apple cider vinegar adds a fruity note while lemon juice is often less expensive.

salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt offers a different texture but table salt is generally cheaper.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey provides a natural sweetness while agave is often less expensive.

Peel the fresh horseradish root thoroughly until only the white flesh is left.

Trim off the ends of the horseradish root.

Cut the horseradish root in half, then slice it lengthwise.

Slice the horseradish into quarter-inch to half-inch pieces, ensuring they are small enough to process easily.

Place the cubed horseradish into a food processor with a splash of cold water.

Pulse the food processor on and off to start grinding the horseradish, then process for about 30 seconds.

Stop the food processor and scrape down the sides to ensure even mixing.

Warning: When removing the lid, avoid inhaling the fumes as they can be very intense and cause eye irritation.

Continue grinding the horseradish until it reaches a very fine consistency, adding more water as needed for texture.

Let the mixture sit for exactly 2 minutes before adding salt and white vinegar to increase the heat level.

Add salt and white vinegar to the mixture and process until smooth, adjusting the water for desired consistency.

Transfer the prepared horseradish into an airtight storage container and seal it up.

Refrigerate the horseradish where it should last for at least a month.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary