This is an old family recipe and is the best way to get a crazy spicy horseradish.
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.
Embrace the legacy of my cherished family recipe with this homemade horseradish that has been passed down through generations. Originally crafted by my father’s family, this pungent condiment continues to hold a special place in my family’s heart. Now carried on by my sister, each batch of this homemade horseradish honors the tradition and love that is intertwined with every spoonful.
This recipe embodies the true essence of horseradish, delivering a bold and fiery kick that is sure to awaken your senses. As you peel and grate the fresh horseradish root, the potent aroma fills the kitchen, reminiscent of the days when your father would create this zesty masterpiece. The preparation process demands patience and care, as the root is combined with vinegar, salt, and a touch of sugar to balance the heat. The result is a creamy and robust horseradish that elevates any dish it graces. Whether enjoyed alongside a roast beef sandwich or as a zingy addition to your favorite sauce, this homemade horseradish recipe is a tangible connection to my family’s culinary heritage, ensuring that its flavorful tradition endures for years to come.