It doesn't take much to make fresh horseradish. Be careful, because this is hot!

Recipe Summary

prep:
5 mins
total:
5 mins
Servings:
10
Yield:
1 1/4 cups
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In an electric food processor or blender, process horseradish root, vinegar, sugar and salt. Carefully remove the cover of the processor or blender, keeping your face away from the container. Cover and store the horseradish in the refrigerator.

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Nutrition Facts

12 calories; protein 0.4g 1% DV; carbohydrates 2.5g 1% DV; fatg; cholesterolmg; sodium 59.4mg 2% DV. Full Nutrition

Reviews (91)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/14/2007
This is VERY similar to what my Grandmother always made and what her mother made and etc.. I think she only used white vinegar and maybe coarse salt and I'm not clear if sugar was ever added. Grandma would make a large batch once every year by using the fresh horseradish root from her garden. Of course she grated the rock hard root finely by hand! Growing up, this was ALWAYS on the table with dinner, along with the other standard items like sweet and dill pickles. Pickled beets, watermelon pickles, you name it! It was on the table. Some people don't understand the potency of this homemade and pure horseradish and lay it on too thick. Most people prefer this over the creamy style once they've tried it and learn how much suits them. You don't have to like "spicy" or "hot" to enjoy horseradish. Personally, I've NEVER enjoyed the creamy and diluted versions of horseradish sauces. I've always been familiar with this since I was a child. It's so nice and refreshing to use in many of my recipes... rubs for a roasts, adding a hint to different appetizers and dips, and always including it in hearty sandwiches. I'm so pleased someone included this GREAT and SIMPLE recipe. Simplicity is often the best. *** As for how long this safely lasts in the fridge, I believe if the horseradish stayed covered by the vinegar and tightly covered in the refrigerator... and since it's considered "pickling" it should last indefinately. This is a huge gray area and you should be caref Read More
(253)

Most helpful critical review

Rating: 3 stars
02/25/2008
I have been growing and making Horseradish for around 5 years now. I don't care for adding sugar to my recipe. I think you would like it better without the sugar. Read More
(334)
101 Ratings
  • 5 star values: 85
  • 4 star values: 10
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 1
Rating: 3 stars
02/25/2008
I have been growing and making Horseradish for around 5 years now. I don't care for adding sugar to my recipe. I think you would like it better without the sugar. Read More
(334)
Rating: 5 stars
12/14/2007
This is VERY similar to what my Grandmother always made and what her mother made and etc.. I think she only used white vinegar and maybe coarse salt and I'm not clear if sugar was ever added. Grandma would make a large batch once every year by using the fresh horseradish root from her garden. Of course she grated the rock hard root finely by hand! Growing up, this was ALWAYS on the table with dinner, along with the other standard items like sweet and dill pickles. Pickled beets, watermelon pickles, you name it! It was on the table. Some people don't understand the potency of this homemade and pure horseradish and lay it on too thick. Most people prefer this over the creamy style once they've tried it and learn how much suits them. You don't have to like "spicy" or "hot" to enjoy horseradish. Personally, I've NEVER enjoyed the creamy and diluted versions of horseradish sauces. I've always been familiar with this since I was a child. It's so nice and refreshing to use in many of my recipes... rubs for a roasts, adding a hint to different appetizers and dips, and always including it in hearty sandwiches. I'm so pleased someone included this GREAT and SIMPLE recipe. Simplicity is often the best. *** As for how long this safely lasts in the fridge, I believe if the horseradish stayed covered by the vinegar and tightly covered in the refrigerator... and since it's considered "pickling" it should last indefinately. This is a huge gray area and you should be caref Read More
(253)
Rating: 5 stars
01/25/2004
I wasn't overwhelmed with it when I first tasted it. But three to four days after I made it it tasted incredible! Definitely will clear your sinuses. Read More
(150)
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Rating: 5 stars
01/25/2004
Wonderful! We grow our own hoseradish and this is a very nice easy recipe. If you want to make small batches as we do it works fine. Nothing beats the fresh stuff! Read More
(84)
Rating: 5 stars
01/25/2004
Holy Cow! Hubby has been on the prowl for a good HR recipe (we have a whole lot of "store boughts" that just didn't do & will now be thrown away). This is great. However, at the risk of sounding like a moron, the first time I made this, I bought a celery root (it was in the same basket as the HR root) and well, figured it out because: A. it wasn't hot & B. well it smelled like celery. Needless to say, hubby & I both agree this is great! Thanks Kim, no more store bought for us! Read More
(64)
Rating: 5 stars
01/01/2008
Outstanding! The hardest part was finding the horseradish root at the grocery store. Do not make too far in advance of the meal as the horseradish loses power the longer it sits. Read More
(39)
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Rating: 5 stars
01/25/2004
Damm Good Read More
(32)
Rating: 5 stars
09/01/2008
this is a great recipe...but this time we put in a grated fresh med size beet...but followed the rest...wow...it was good! Read More
(30)
Rating: 5 stars
01/25/2004
Delicious...impressed my guests and it was so easy. I served this with prime rib and the next night made my own cocktail sauce for shrimp - it was awesome! Read More
(30)