This is an old family recipe and is the best way to get a crazy spicy horseradish.
- 2lb horseradish root
- 2 cups distilled white vinegar (approximately)
- 1 teaspoon salt
- 4 teaspoons sugar
- 7 1/2 pint jars with lids & bands (or 14 1/4-pint jars)
- Food processor with shredding blade
- I strongly recommend you process the root OUTSIDE if possible. The horseradish root is very pungent, and more so once you start shredding & pureeing. If you must process inside, ensure you have good ventilation (fans, windows open, etc.).
- Fresh horseradish will make your eyes water! No matter how careful you are, you will get a whiff of the shreds/puree and it will be strong! That’s how you know it is fresh.
- Canned Prepared Horseradish will last ~2 years in your freezer, and about 3 months in the fridge before losing its “punch”. After that, the prepared horseradish is still good and can be used in cooking and recipes; it just won’t be as hot.
Most horseradish from the store has been pasteurized which will lose it’s heat, well, from heating it up. The ones that are HOT or Extra HOT usually have added seasonings (like white pepper) to add the heat back. That’s why freezing after making is the best way to preserve the heat and keep the horseradish fresh. These jars are not sealed and require refrigeration.