This is an old family recipe and is the best way to get a crazy spicy horseradish.
Homemade Horseradish
Print recipe
Ingredients
Ingredients
- 2lb horseradish root
- 2 cups distilled white vinegar (approximately)
- 1 teaspoon salt
- 4 teaspoons sugar
Special Equipment
- 7 1/2 pint jars with lids & bands (or 14 1/4-pint jars)
- Canner
- Food processor with shredding blade
- Blender
Note
- 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.
Directions
| Step 1 | |
 Sterilize the jars & lids. | |
| Step 2 | |
 While the jars are sterilizing, wash the horseradish root with a vegetable brush. Peel the root, then remove any remaining spots with a paring knife. a. If the root is very fresh, you should have a mostly white root b. If the root is a little older, you might have a more creamy/brownish root underneath. That is okay, your goal is to remove the outer skin of the root | |
| Step 3 | |
 Cut the ends off and discard. Cut the horseradish root in half, and then lengthwise. | |
| Step 4 | |
 Using the food processor, shred the horseradish. You should have ~8 cups. | |
| Step 5 | |
 Transfer half of the shredded horseradish root to the blender, and add ~1 cup of vinegar. Puree the horseradish root & vinegar. Pause and clean the sides of the blender with a rubber spatula a couple of times, pushing down the root mixture to make sure all is pureed. Add additional vinegar if needed to get the blender to puree properly. | |
| Step 6 | |
 Add ½ teaspoon salt and 2 teaspoons sugar to the blender and blend again. Taste a VERY SMALL amount to make sure the flavor is right, and adjust with more salt or sugar if needed. NOTE: It will be VERY spicy/hot so taste a very tiny amount! | |
| Step 7 | |
 Pour into sterilized jars, wipe the rims, and attach the lids and bands. Set aside. | |
| Step 8 | |
| Repeat the process with the remaining horseradish. | |
| Step 9 | |
| Label and store the Prepared Horseradish in the freezer until ready to use. | |
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.
