3 Ingredient DIY Horseradish

Accidental Locavore Peeling HorseradishI’m not sure how holiday-related this is (until you have roast beef leftovers), but if you’re lucky enough to find fresh horseradish at the market, or even luckier–to have a friend who grew some, it’s really simple to make your own (just like the stuff in a jar). Mine came with a warning to make it outside, which may or may not be possible, but in any case you want to make it in a well-ventilated place — it can be really strong.

3 Ingredient DIY Horseradish

  • 1 piece of horseradish
  • White vinegar
  • Salt

In a well-ventilated place, trim the ends of the horseradish and peel it until you get to the white part. Cut it into 1″ chunks. Put the chunks into a blender and blend until it’s finely chopped. Put it in a container (like a Ball jar) and add enough vinegar to cover. Taste and add salt as needed. It will keep refrigerated for a while but loses pungency over time.

Accidental Locavore DIY HorseradishMy verdict:

Great stuff! As you may or may not know, freshness is really the key to horseradish. When I did a taste test a few months ago, the clear winner was the most recent one I bought. After I made this batch I tasted the stuff that was in my fridge and it was so bland compared to this. Now I just have to find a bunch of uses for it, besides Bloody Marys and mashed potatoes. I started this outside with my food processor but it really wasn’t up to the job. If you have one, a blender is much better for this. Also, if you’re working with a particularly strong piece of horseradish, adding the vinegar when you’re blending it will stop whatever the enzyme is that makes it strong. Water will also tone it down, but I think the vinegar makes it more interesting. What’s your favorite use for horseradish?


2 thoughts on “3 Ingredient DIY Horseradish”

  1. Hi Big Bill!
    I never knew there were literally heirloom horseradish plants! Can’t wait for summer as I’m hoping some might be coming my way (hint, hint).

  2. wrote:

    Dear Anne,
    I happen to grow horseradish that comes from a family root, grown in Pearl river ,N.Y., from before 1920. My Grandfather brought it to Marlboro ,N.Y., in 1948. It grew under the backyard garden spigot, which ALWAYS leaked, for decades! I brought some to Red Hook, in1980, and it will still “rock your socks!” Nose bleeds have been witnessed! I always found, “The finer you grind it, the hotter it gets!” Vinegar is a must, when grinding the root. Also, if you don’t want to see the color fade, put a teaspoon of milk, in the jar. It keeps the product white! Merry Christmas to you and Frank. Bill
    Sent from my iPad

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