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    Home » Condiments

    How to Make Prepared Horseradish

    Jul 13, 2006 · Modified: Dec 24, 2020 by Andrea · This post may contain affiliate links · This blog generates income via ads · 56 Comments

    Jump to Recipe Print Recipe

    Making Prepared Horseradish - Andrea Meyers

    I love it in cocktail sauce, but I can't do it straight. Prepared horseradish is a condiment that I did not have during childhood, although we probably should have grown the plant because it would have cured every cold I ever got. The heady, strong smell clears your sinuses pretty quickly. Michael loves it spread on meat or as a sauce for sandwiches, but he also likes to eat really hot peppers. He rarely ever gets a cold, so I may have to give the horseradish and hot pepper preventive a try.

    His parents grow it at their camp in the Adirondacks, and his father made a batch while we were visiting last week, so of course I had to capture his process. They don't keep a food processor at the camp due to kitchen space, so they use a blender instead. Michael sampled the batch and proclaimed it "good, with a slow burn." Michael's uncle has a bunch of plants that grow wild on his property, and he rotates the harvest over a three year period so that the roots have time to grow back strong. Some of the roots that he has dug up are over an inch thick.

    Horseradish can be grown as both an annual or a perennial depending on your hardiness zone. To grow your own as a perennial, plant it and leave it alone for at least a year before digging up anytime during spring through the first frost. Then cut away the roots, leaving a small amount just below the stems, and replant the stems for next year. Harvesting just after the first frost gives maximum heat.

    Making prepared horseradish is really pretty easy, but it's one of those jobs that's probably best done outdoors unless you want that strong smell to hang around your house for a while. Horseradish freezes well, just put it into small containers and cover with a layer of plastic wrap before sealing. And if you are looking for ways to use it, check out Cooking Light's recipes with horseradish.

    In response to a number of requests, I checked with the National Center for Home Food Preservation about canning horseradish at home, but they currently have not identified a safe, tested method for home canning. Their recipe for pickled horseradish sauce recommends storing in the refrigerator.

    [Updated: February 5, 2012.]

    Making Prepared Horseradish - Andrea Meyers
    Print Pin

    How to Make Prepared Horseradish

    Makes about 1 quart.
    Prep Time30 mins
    Total Time30 mins
    Course: Condiment
    Diet: Gluten Free, Vegan
    Keyword: autumn, horseradish
    Servings: 32
    Calories: 1kcal

    Equipment

    • blender or food processor with blade attachment
    • sharp knife
    • vegetable scrubber
    • strainer
    • plastic container(s) for storing

    Ingredients

    • 4 cups horseradish roots
    • ½ cup cider vinegar
    • ½ cup water
    • more water as needed
    US Customary - Metric

    Preparation

    • Dig up the horseradish. Rinse the roots and cut just below the base of the stems. Set the stems aside to replant as they will grow new roots. Scrub the roots clean and cut into 2" pieces.
      Cleaning horseradish roots - Andrea Meyers
    • Pour the cider vinegar and water into the blender. Add all the cut roots. Add water to the full line and cover.
      Horseradish in the blender - Andrea Meyers
    • Blend for several minutes until the roots are finely ground. Strain the away the liquid. Store in a well-sealed plastic container. Freezes well.
      Strain the horseradish - Andrea Meyers
    • Food processor instructions: Pour the cider vinegar, ½ cup water, and the cut roots into the processor bowl and cover. Do not add more water. Process until the horseradish is finely ground and strain as above.

    Nutrition

    Calories: 1kcal | Carbohydrates: 1g | Sodium: 1mg | Potassium: 3mg | Sugar: 1g | Iron: 1mg
    Tried this recipe?Share in the comments!

    Resources

    • Wikipedia - Horseradish
    • J.R. Kelly Company (the largest horseradish shipper in the United States) - Recipes
    • Horseradish recipes

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    Reader Interactions

    Comments

    1. Shaula Evans says

      July 14, 2006 at 10:57 am

      Andrea, my husband loves both horseradish and apple cider vinegar, so we'll have to give this a shot. Thanks for the recipe!

      Reply
    2. Andrea says

      July 29, 2006 at 9:47 am

      You're welcome! Michael really enjoys it, and I hope you all do, too.

      Reply
    3. tmeyer46 says

      September 03, 2006 at 12:44 pm

      I have found that a pinch of salt and 1 or 2 cloves of finely diced garlic will enhance the flavor.

      Reply
    4. Carl says

      October 31, 2006 at 1:53 pm

      I need help

      Our prepared horseradish is sooo strong. What did we do wrong? and is there a way we can salvage the horseradish by taming it down?

      Thanks Carl

      Reply
      • KingBee852 says

        December 28, 2010 at 11:30 pm

        Freshly made horseradish IS very strong. You can add ground/pureed parsnip like some commercial brands do.

        Reply
      • Lars says

        June 25, 2015 at 10:02 pm

        You did nothing wrong. Strong is what you want. Keep in mind you are making an ingredient here. This is not horseradish sauce, it is prepared horseradish - an ingredient. Ultimately, you will mix the prepared horseradish with other ingredients to make a horseradish sauce, dressing, or dip. For a milder sauce, use a higher ratio of fatty ingredients, i.e. Butter, sour cream, mayonnaise, and/or cut back on the prepared horseradish. The stronger it is means a little will go a long way.

        Reply
    5. Andrea says

      October 31, 2006 at 2:55 pm

      I've heard of two things you can try, but be aware that I've never tried either one simply because my in-laws and husband like hot horseradish. Try adding more cider vinegar a little at a time. Let it sit for a while, then strain again. You can also try letting the horseradish sit out (outside) uncovered for a little while. The oils that produce the strong odor and flavor are volatile and start breaking down if exposed to air or vinegar.

      Reply
    6. andy says

      November 01, 2006 at 5:48 pm

      please i need information in regards of prepared horseradish.
      i have a bunch of red radishes to put in my salads.
      the question is: are this red radishes the ones to be use to prepare horse radish? if so,please tell me how to proceed.
      thank you

      Reply
    7. Andrea says

      November 01, 2006 at 7:07 pm

      Red radishes are from the same botanical family as horseradish, but they are different plants. Red radishes are not used to make prepared horseradish.

      Reply
    8. tom says

      November 20, 2006 at 8:52 am

      I tried to make horseradish, and near the top the horseradish turned purple. What did I do wrong?

      Reply
    9. Andrea says

      November 28, 2006 at 8:32 am

      Tom: Well, I've heard of purple horseradish, but that's made with beets, so unless you've added beets to your recipe, I'm stumped. I've asked my in-laws, the family horseradish experts, and they never heard of it turning purple on top. I've also searched a few cooperative extension websites in states where horseradish is produced, and I don't see mention of prepared horseradish turning purple on top. So I'm afraid I don't have an answer for you.

      Reply
    10. allan chapman says

      April 28, 2007 at 11:12 am

      If your horse raddish is to hot after putting it through the blender add a small amount of turnip slowly until you have the taste you want.always keep the seal on even when using it at the table,and keep it in the fridge.

      Reply
    11. Cindy Whetsel says

      June 30, 2007 at 10:46 am

      Hi Andrea
      I just planted some horseradish roots this year and I was wondering if at all possible if I could use it this fall. It has gotten real big. If I do use it this year what could happen?

      Reply
    12. Andrea says

      July 01, 2007 at 2:37 pm

      Hi Cindy: The Virginia Cooperative Extension has the following information:

      "Horseradish is grown primarily as an annual crop in most temperate climates, and to a limited extent in short season regions, as a perennial crop. As an annual it requires a long growing season, with warm temperatures needed during the vegetative phase, followed by cooler temperatures in late summer and fall that enhance root development. In the annual system the crop is planted in the previous fall or early spring, and the entire root mass is harvested after the first killing frost. In the perennial system, upright, thickened, underground shoots arising from a deeply planted "mother" root are harvested every other year, with the original plant left in the field for regeneration."

      So you can harvest it in the fall knowing that you'll need to replant for next year.

      Reply
    13. Nola Kerulis says

      September 17, 2007 at 6:25 pm

      My Aunt used to add breadcrumbs and sugar to her horseradish for a milder flavor. Do you or any of your readers know the quantities of those three ingredients to use?

      Reply
    14. Thomas Kuzma says

      October 22, 2007 at 8:12 pm

      I made horseradish last year, with cider vinegar. It was that strong,when I opened the food proccesor,I thought it was going to knock me out. That's what I wanted, very stong, but as we used it, it got milder and milder, what did I do wrong?

      Reply
      • KingBee852 says

        December 28, 2010 at 11:28 pm

        ALL horseradish will get milder and milder the longer it sits, the is NO preventative, you just have to make it regularly.

        Reply
    15. John says

      December 26, 2007 at 12:17 pm

      I've been making horseradish for the last several years but it never is as 'hot' as purchased product (e.g. Silver Spring or Helluva Good). I harvest the roots in early spring (in time for Easter). Do you think the time of the year the root is harvested impacts the strength of the horseradish?
      Thanks.

      Reply
    16. Andrea says

      January 17, 2008 at 6:44 am

      Hi Nola. Our family doesn't add sugar and breadcrumbs, but I did find a recipe for you on Cooks.com that uses 2 ounces confectioners sugar, and 4 ounces of breadcrumbs, as well as a pinch of sea salt and 1-1/2 cups of light cream.

      Thomas, I can't say that you did anything wrong. Horseradish naturally loses potency over time. Also, it loses potency when exposed to heat, so if you plan to use it in cooking and want maximum heat, add it later in the cooking process.

      John, according to an article I found on DIY, harvesting horseradish after the first frost gives the hottest flavor.

      Reply
    17. Mark says

      April 13, 2008 at 6:48 pm

      Hi Andrea,
      My name is Mark and enjoy very much using horse radish with food.
      After seeing the way is prepared, my question to you is: What do you do with the left over liquid after blending the roots?
      I have reasons to believe that the liquid might some important medicinal property.
      Did it ever cross your mind to find out the usefulness of the liquid?
      Please let me know if you have any information about it (the liquid)
      Thank you ,
      Mark.

      Reply
    18. Andrea says

      April 14, 2008 at 9:16 am

      Hi Mark. I'm no expert on medicinal uses of botanical ingredients, so I'm afraid I can't help you with that.

      Reply
    19. steve says

      April 27, 2008 at 12:24 pm

      Hello I bought some horseradish root online. So I see how to grow it , but in fall when I go to harvest it after the first frost do I return the roots I choose for replanting in the ground @ that time or wait until spring I live in tulsa oklahoma Thanks Steve

      Reply
    20. Andrea says

      April 27, 2008 at 1:50 pm

      Hi Steve. As far as I know, you should replant the roots promptly.

      Reply
    21. J. Rosenberger says

      May 17, 2008 at 9:43 pm

      I've had horseradish in my garden for a number of years, and enjoy it on a regular basis. I haven't had any issues with it becoming woody over the years, but what I was curious of that I didnt see in your prep. instructions is do you remove the 'outer casing' from the root or do you process everything as pictured ? and you say '"Strain the away the liquid. Store in a well-sealed plastic container." are you storing the liquid or the processed root?

      Reply
    22. joe turner says

      July 06, 2008 at 5:30 pm

      Hello...I read someplace that horseradish becomes woody and not culinarily useful when the plants get older. I just found some large abandoned plants and made a batch and it seems fine. Are older plants ok to use? How would I tell if a plant is woody and not useable? should I cover what I just made with white vinegar and strain if off when I use the horseradish? Thanks for your help.

      Reply
    23. Willard Hauze sr says

      July 27, 2008 at 10:24 am

      I have made horseradish many times and last year was the first that I was satisfied with. I do not remember where I saw this wat but we enjoyed. It was not hot enough and did not stay hot.
      I cleaned it and ground it in blender.
      I put in enough water to grind it
      Then let it set 5 min or 7 then put vinegar in it.
      put in jars and put it in refrigator upside down

      Reply
    24. Donald says

      September 14, 2008 at 10:11 pm

      I have just been given some fresh root, how do I prepair it?
      I've never made it before..."HELP" please....

      Reply
    25. Andrea says

      September 15, 2008 at 10:41 pm

      Hi Donald! I sent you an email. If you follow the directions above, you should be fine.

      Reply
    26. Veronica says

      October 08, 2008 at 9:52 pm

      Hi - I have no problem with making the horseradish - BUT how do I preserve quantities for long(er) term. How long doe it keep in fridge as is, or, can I process in a boiling water bath? Thanks, Veronica

      Reply
      • KingBee852 says

        December 28, 2010 at 11:35 pm

        You can process horseradish this way, but I still wouldn't try to store it more than a few months, additionally the heat from the processing with greatly reduce the heat level

        Reply
    27. Andrea says

      October 08, 2008 at 10:08 pm

      Hi Veronica. Horseradish keeps in the refrigerator for about 6 months, and longer in the freezer. I've never canned it, not did I see any mention of it in The Complete Book of Home Canning. I did find a site that mentions boiling the vinegar, pouring over the root leaving about 1/2-inch of head space in the jars, then processing using the boiling water method; however, I cannot verify if this is safe or not.
      http://www.backwoodshome.com/advice/ajo060425.html

      Reply
    28. vesta says

      October 30, 2008 at 4:19 pm

      Responding to #18, a question from Mark asking about the medicinal properties of horseradish root. It will clear your sinuses immediately and probably improves circulation.l There is available, probably on DR. Schultz wedsite, a recipe for Master tonic. It is composed of horseradish root, ginger root, garlic, white onion and habanero peppers. It is strong, and effective when a cold starts or just before. His, (Dr.Schultz) website should have details, If you cannot find any on the website I will be happy to share my copy of the medicinal properties of this product for the cost of copying and mailing. email me at the above address is you cannot get this info on Dr. S website and still want it. Great stuff!!!

      Reply
    29. joyce says

      November 18, 2008 at 12:27 pm

      can you add milk to make it white?
      can you freeze in jars?
      thank-tou
      joyce

      Reply
      • KingBee852 says

        December 28, 2010 at 11:43 pm

        Blend the prepared horseradish with a little sour cream just before using.

        Reply
    30. Andrea says

      November 18, 2008 at 2:04 pm

      Hi Joyce. Yes, you can freeze it in jars, and though I've never heard of adding milk to prepared horseradish, many white sauces made with horseradish have milk or cream.

      Reply
    31. Rick Davies says

      November 19, 2008 at 8:41 pm

      Hi,
      I make horseradish every year from my garden. For reeasns too long t explain I was unable to put my fresh made horseradish into jars and used plastic containers. Is there any problem with this?

      Reply
    32. Andrea says

      November 19, 2008 at 9:21 pm

      Hi Rick. No problem with storing in plastic, but they'll probably absorb the flavor of the horseradish, so it will be a one time use.

      Reply
    33. Jaylene says

      December 06, 2008 at 5:39 pm

      I just pulled up some horseradish that has been growing for three years. When I processed it in the blender it didn't emulsify as small as I wanted. Did I wait too long before harvesting it. It seems a little woody to me. Is there any way to break it down further?

      Reply
    34. Dave K says

      December 12, 2008 at 5:22 pm

      Hi; Grew roots this past summer, dug em around Thanksgiving. Cooked fresh beets Today (Fri. 12/12). Will grind Sat. (12/13). I'll be making a batch of white (Chrzan). and a batch of red (cwikla). I will use a modified recipe. I'm trying for maximum heat. Let you know how it turns out. P.S. been doing hot peppers for many years, so there should be no prep problems. Already made most of the mistakes.
      Dave K. N.E. Pa.

      Reply
    35. Ken says

      February 15, 2009 at 5:57 pm

      You can find nice fresh Horseradish roots and Corms on Ebay.

      Reply
    36. roger says

      March 28, 2009 at 8:54 pm

      Andrea
      Thanks for the horseradish recipe. It seems every time I go to walmart or any place else they are always out of it. My son and I both make our own shrimp sauce and there is nothing better than using fresh horseradish. Thanks again! I didn't realize it was so easy.

      Roger

      Reply
    37. michele says

      May 11, 2009 at 5:09 pm

      Hi

      I made some horseradish last fall following a recipe. It tasted
      bitter. Any ideas why?

      Michele

      Reply
    38. Andrea says

      May 18, 2009 at 6:50 am

      Hi Michele. Prepared horseradish is very strong and naturally bitter—it's a bitter herb for the Jewish Passover Seder—so I'm not sure if you mean more bitter than usual. The quality of the roots can vary depending on a variety of factors, so roots from some locations may be stronger than others.

      Reply
    39. Steve says

      September 20, 2009 at 7:33 pm

      I have been growing my horseradish patch for 3 years now, in Colorado where it should die back in the winter. I dig/pull what I'm ready to process, when I'm ready for more (any time of year that the ground is not frozen).

      Wash and peal the brown bark leaving bright white roots. I try to keep at at least 1/2 inch diameter.

      Shred with "Microplane Fine Grater" by hand, into a work bowl.
      When a 'pile' of shavings is ready, or you are crying too much to continue, add a tablespoon full of water and stir with a fork. Continue one tablespoon full of water at a time until the mass begins to stick together.
      Remember the number of tablespoons of water you add.

      Let it sit for about 5 minutes while getting ready to work on the next batch, then using 1/2 the number of water tablespoonfuls, add white cider vinegar.

      Stir with fork until uniform consistency, and pack into your 'horseradish' container in the fridge.

      You can store cleaned, whole roots in the freezer in 'zip-lock' bags. I've had some as long as a year. Then grate what you need for the next event.

      I love this stuff...

      Reply
    40. stan says

      November 11, 2009 at 11:29 pm

      Hi Andrea .....I use a meat grinder with fine screens and grind into a plastic bag that I have sealed over the end of the grinder. This keeps the loss of all the good vapours from the oil to a minimum. I store the finished product in baby food jars in the freezer and use it directly from there. It never really freezes rock hard and by the time it sits on the plate for just a minute or so it's great to eat.

      Reply
    41. Evelynn says

      June 12, 2010 at 3:03 pm

      Why can't horseradish sauce be canned? You can buy it in the grocery markets and it is certainly sealed in jars. I have a hugh area of horseradis had comes up every year and is very prolific. I may ecperiment wit some of it to see what I can do.

      Reply
      • Andrea says

        June 13, 2010 at 1:58 am

        Hi Evelynn. When I communicated with NCHFP I explained that we wanted to can our homegrown horseradish, and their response simply said they "have not identified a safe, tested method for home canning." No further explanation, so that could mean they haven't tested at all or have tested and haven't found a reliable method. My guess is that horseradish could possibly be canned using the boiling water method since it has a fairly substantial amount of cider vinegar, though I haven't tested that theory and cannot say definitively, so don't quote me on that. 🙂

        Reply
        • brent j says

          October 21, 2010 at 10:46 pm

          Been growing horseradish since I discovered it growing in the garden at a house me and my wife bought. Been trying to get it to keep after harvesting it every year and think the best way is to freeze the cleaned root whole. Store bought prepared horseradish is pasturized and sealed to preserve.

          Reply
    42. Nilay says

      March 14, 2011 at 1:29 am

      Thanks for sharing your knowledge and recipe, Andrea.
      I prepared the horseradish in a jiff right before corned beef dinner with in-laws.
      Wow, the fumes were strong!!!
      I eyeballed the vinegar and water. Also added some Worcestershire and garlic! It turned fantastic. Could have added some fresh lemon juice, but this time sprinkled some citric acid, so it keeps for a long time. It is delicious, but have to caution people because it is sooooooo strong!
      Just love it!

      Reply
    43. Julie says

      October 02, 2011 at 8:48 pm

      Is there a canning process for horseradish. Seems like you should be able to hot water process it for extended storage rather than always keeping it in the fridge. Just wondering as I haven't found anything on this.
      Thanks!

      Reply
      • Andrea says

        October 02, 2011 at 9:05 pm

        Hi Julie. I always research canning questions at The National Center for Home Food Preservation. Your question actually comes up a lot, and I checked their website again today to see if they have changed the information about canning horseradish, but they still say to refrigerate.

        Reply
    44. Lynda Tanner says

      September 04, 2012 at 9:33 am

      I can't believe you can't can it. I wonder why. What could possibly be the reason? The vinegar should keep it from going bad one would think.

      Reply
    45. Noel says

      October 22, 2012 at 9:35 am

      Here's a thought which I am going to apply to this years horseradish crop. I read about it several years ago for varous herbs, and it works well; hope it's the same with horseradish.

      Get one or two plastic ice cube trays (after horseradish, you may want to dispose of them!) and use them to freeze the prepared horseradish (or in the case of other herbs, finely chop them, or run them through a food processor) into the trays and freeze overnight.

      Pop out the "herbcubes" or horseradish cubes and put them into those cool "vaccum seal" ziplock top freezer bags, and use the little hand vaccum to remove the air - and through them in the freezer.

      When preparing dishes calling for fresh (herbs) - pull out a couple basil, peppermint, horseradish..... you get the idea, and toss them into the pot or pan. The water from the cube will disappear as steam leaving nearly fresh herb flavor in the dish.

      I'll let you know how it goes with the horsseradish!

      Bon Appetit!

      Noel

      Reply
    46. ronald paugh says

      December 07, 2013 at 8:28 pm

      I just made 3&1/2 quarts .today well my wife helped some.I use a method my mother told me years ago .I dig it up after the first good freeze .replant the tops.then soak in a clean sink of water overnight .then scrub real good with a brush.I don't peel it like any vegy the good is in the peel.then grind in mixer attachment .then add some white vinegar in a blender along with a big spoon of sugar .the sugar makes it hotter [the hotter the better]blend it until it's smooth and creamy put in jars.I am going to try to vacuum seal most of it and freeze this year.we use about 2 quarts a yeay.its great in potato salad -cole slaw-deviled eggs -on roast beef and we make are own shrimp sauce.the hotter the more hair you grow on your chest .to bad it won't make it grow on my head

      Reply

    Trackbacks

    1. Apple and Radish BBQ Ribs | For GoodnesSteak! says:
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      June 19, 2012 at 3:04 pm

      [...] used the leftover horseradish to make some prepared horseradish to keep in the fridge. We don’t have a food processor but the immersion blender I bought BK [...]

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