Prepared Horseradish
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 cups
- 1pound fresh horseradish root
- ½cup white vinegar
- 1cup cold water, plus more as needed
- 1teaspoon kosher salt, or to taste
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
120 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 1 gram polyunsaturated fat; 26 grams carbohydrates; 7 grams dietary fiber; 18 grams sugars; 3 grams protein; 958 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Peel the horseradish and cut out any dark veins. Open any nearby windows and use safety glasses to protect your eyes from strong fumes. Cut the horseradish into 3-inch segments. Pulse in a food processor equipped with a steel blade until finely chopped but not mushy. (Alternatively, grate the horseradish finely on a box grater.)
- Step 2
Transfer the horseradish to a quart-size jar. Add the vinegar and 1 cup cold water until horseradish is almost covered, adding more water if needed to cover. Stir in the salt, seal and refrigerate until serving. The prepared horseradish will last up to 3 months in the refrigerator.
Tip
- To make red horseradish, start with ½ pound horseradish root and ½ pound peeled fresh beets and proceed as above.
Private Notes
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Cooking Notes
Jdr1210
IMPORTANT STEP IS MISSING. Once you grate or pulse the horseradish let it sit for @10 minutes BEFORE adding vinegar. This will result in more potent flavor.
RB
The nutritional information says that the recipe, for four cups of prepared horseradish, yields 2 servings. My father, may he rest in peace, would have said, "It's good for you. Puts hair on your chest!"
john farago
I've been making my own horseradish for decades...I've come to leave out the salt and use Sushi Seasoned Rice Vinegar, which has salt and sugar...in similar proportions (half vinegar, half water)
Adah
On the Seder plate, I add lemon to the grated horseradish to keep from turning brown. Could lemon be used instead of vinegar to make the horseradish.
Raphael
The accompanying article states that Gold adds "equal amounts of white vinegar (which acts as a stabilizer) and very cold water". Is the extra water in this recipe by virtue of the vessel it is being prepared in?
Dan Findlay
My grandparents ground their horseradish outdoors, clamping the meat grinder to the picnic table in the back yard. As a boy, I was drafted to turn that crank handle, and by watching learned how to make horseradish (and sausage) from scratch. "Keep it cold!" was the important thing to learn.
Barbara
Absolutely lemon can be used. Ours keeps its kick at least a year - lemon juice, sugar, and a few drops of borscht or beet juice for color. We find a food processor weakens the strength, releases too much volatile oils so we hand grate by an open window.
Prakash Nadkarni
Cut the horseradish into smaller pieces (1/2 "), add the water and vinegar to the blender with the horseradish, and blend until the mixture is a coarse blend. A fine blend doesn't hurt, however - the "wasabi" in Chinese-buffet restaurants is really finely blended horseradish with green food color, uses much less water and vinegar and more sugar than salt.
MJWStyle
Never! The red horseradish is red because of beets-- we never use ketchup or cocktail sauce or tomatoes for that matter - whether were Ashkenazi or Sephardic Jews.... Whomever told you that has misinformation
pesach
If celebrating, make sure your vinegar is kosher for Passover! A lot of vinegar isn't.
Bill Cotton
Been grating my own for years only adding white vinegar. Great in Bloody Mary.
Carol
The apple cider vinegar ( kosher for Passover) will prevent discoloration, but I have found that some of the kosher for Passover white vinegars are "fake" and make food turn color. I've done this for years, using a 50/50 mix of cider vinegar and water, grating first and then using the blade in the food processor. One small raw beet is enough to make it red, no matter how much I make.
Arno
I’m surprised to see no mention of cocktail sauce, equal parts horseradish and catsup, plus a little wotcestshire sauce.
Steve
Never had a problem with ketchup in cocktail sauce, and certainly don’t understand how/why Chili sauce would be superior. To the ketchup, Worcestershire, lemon and horseradish (copious amount,) we add Tobasco sauce to for additional kick. Cold boiled shrimp, oysters on the half shell, fried shrimp, fried catfish — all are happy.....
Lea Ogozelec
IMPORTANT STEP IS MISSING. Once you grate or pulse the horseradish let it sit for @10 minutes BEFORE adding vinegar. This will result in more potent flavor. Absolutely lemon can be used. Ours keeps its kick at least a year - lemon juice, sugar, and a few drops of borscht or beet juice for color. We find a food processor weakens the strength, releases too much volatile oils so we hand grate by an open window.
Glen
This recipe is simple and pretty much perfect. Basic simple horseradish for roasts, Bloody Mary mix, etc.
Kate P in Georgia
Can anyone think of a reason why I couldn't use the grater disc in my food processor instead of a box grater or the regular steel blade? Seems like it would do the trick but no one has mentioned it and I am wondering if it's a bad idea.
Mark
Added a little sugar and some roasted pepper since I didn't have beets. Made a pink horseradish which I liked a lot. Mellows over time.
LEF
Commenter says: Absolutely lemon can be used. Ours keeps its kick at least a year - lemon juice, sugar, and a few drops of borscht or beet juice for color. We find a food processor weakens the strength, releases too much volatile oils so we hand grate by an open window.
Stu
I once made the mistake of lifting the cover of the blender jar to check on the progress of the grinding process. Notice is said ONCE! That experience redefined the meaning of PAIN. I've been addicted to horseradish ever since. I now grow my own in the garden and make a fresh batch several times a year.
Sandi’s
Making horseradish with beets solves the problem of it turning brown.
Sandi’s
I use onion goggles. They are perfect for this. I also make it with beets.
Lea Ogozelec
IMPORTANT STEP IS MISSING. Once you grate or pulse the horseradish let it sit for @10 minutes BEFORE adding vinegar. This will result in more potent flavor. Absolutely lemon can be used. Ours keeps its kick at least a year - lemon juice, sugar, and a few drops of borscht or beet juice for color. We find a food processor weakens the strength, releases too much volatile oils so we hand grate by an open window.
Gina
Made this with horseradish from the garden. It only took me about 10 years of growing it to actually do something with it! Excited to share some with neighbors and use it with roasted salmon and potatoes tonight.
Elizabeth
Are the safety glasses necessary if you're using a box grater?
Carol
The apple cider vinegar ( kosher for Passover) will prevent discoloration, but I have found that some of the kosher for Passover white vinegars are "fake" and make food turn color. I've done this for years, using a 50/50 mix of cider vinegar and water, grating first and then using the blade in the food processor. One small raw beet is enough to make it red, no matter how much I make.
ez
I made some fresh horseradish this morning but grated the root in a Ninja processor along with the ice water and added the vinegar and salt after waiting 10 minutes. It was good but not as strong as I would have liked. The next time I will do as the recipe suggests and grate or grind the root seperately and add the vinegar, water and salt later. I added a bit to V8 juice and it really spiked up the drink as in a bloody mary.
Arno
I’m surprised to see no mention of cocktail sauce, equal parts horseradish and catsup, plus a little wotcestshire sauce.
MJWStyle
Never! The red horseradish is red because of beets-- we never use ketchup or cocktail sauce or tomatoes for that matter - whether were Ashkenazi or Sephardic Jews.... Whomever told you that has misinformation
ILG
Catsup‽ For shame! Empty one bottle of Heinz chili sauce into a mixing bowl, fill the now empty bottle with Worcestershire Sauce to the bottom bulge and add to the bowl, squeeze half a lemon's worth of juice in there, and add prepared horseradish to taste/until your eyes water.
Steve
Never had a problem with ketchup in cocktail sauce, and certainly don’t understand how/why Chili sauce would be superior. To the ketchup, Worcestershire, lemon and horseradish (copious amount,) we add Tobasco sauce to for additional kick. Cold boiled shrimp, oysters on the half shell, fried shrimp, fried catfish — all are happy.....
Jdr1210
IMPORTANT STEP IS MISSING. Once you grate or pulse the horseradish let it sit for @10 minutes BEFORE adding vinegar. This will result in more potent flavor.
Adah
On the Seder plate, I add lemon to the grated horseradish to keep from turning brown. Could lemon be used instead of vinegar to make the horseradish.
Barbara
Absolutely lemon can be used. Ours keeps its kick at least a year - lemon juice, sugar, and a few drops of borscht or beet juice for color. We find a food processor weakens the strength, releases too much volatile oils so we hand grate by an open window.
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