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fresh grated horseradish recipe

Homemade Prepared Horseradish

Take horseradish root and turn it into homemade horseradish with just three ingredients: horseradish, vinegar and a tad bit of salt.

Course condiment
Cuisine American, Dairy Free
Keyword food processor, grated, horseradish
Prep Time 30 minutes
Cook Time 0 minutes
Total Time 30 minutes
Servings 4 ounces
Author jettskitchen.com

Ingredients

  • 1 cup grated horseradish root (1 cup will make one 4-ounce jar) I used about a 5-inch long root that was about 1-inch in diameter)
  • 1 Tablespoon aged white wine vinegar
  • 1/8 teaspoon flaked salt

Instructions

  1. Peel horseradish

    The first step in making prepared horseradish you must peel the skin from the root and then grate it. Be extremely careful when grating horseradish as it has a pungent aroma that can cause your eyes to water, nose to run and it may even make you cough.

    There are two ways to preparing horseradish. Use the one that best suits you. You can use a hand grater, the part with the small little round raised grates or you can use a food processor.

  2. Hand Grating Fresh Horseradish

    Hand grating fresh horseradish can be a bit tedious. Although the hand grater will make a very fine consistency horseradish similar to what you can get in the grocery store it does take some elbow grease to grate this way.

    Food Processing Fresh Horseradish

    Using a food processor to chop or grate fresh horseradish will usually leave big chunks which may not be as desirable. It kind of reminds me of minced garlic.

    As an experiment I made two batches (one cup each) of chopped horseradish. One cup using the hand grater and the other cup with the food processor. I really liked the hand grated consistency but I didn’t like the time consuming process. And I really didn’t like the consistency I got when using the food processor just because of the larger cut it produced. So, I then put the food processor grated horseradish into my coffee and spice grinder and that miraculously did the trick. I got the consistency I was looking for without all the hard work. So in the future I do recommend using the food processor and then to get a finer consistency use the coffee and spice grinder.

    TIP: When using the food processor and when opening the lid after gating/chopping the horseradish, be extra cautious as you will get a massive whiff of horseradish right in the face that will knock your socks off. Please be careful.

  3. Add Ingredients

    After grating the horseradish let it sit for about 10 minutes in a small bowl. This will allow the horseradish to breath and as it sits it seems to get a bit hotter. Then add 1 Tablespoon vinegar (I use this aged white wine vinegar) and 1/8 teaspoon salt flakes. Stir to combine and place horseradish into a small container and refrigerate until ready to use. Enjoy!