This recipe appears in:Mile End's Roast Beef with Pickled Horseradish
Reprinted with permission from The Mile End Cookbook by Noah and Rae Bernamoff. Copyright 2012. Published by Clarkston Potter. Available wherever books are sold. All rights reserved.
- 1 large horseradish root (about 1 pound)
- Diamond Crystal kosher salt
- Distilled white vinegar
Completely submerge the horseradish root in lukewarm water for about 30 minutes. Scrub the root with a vegetable brush under running water to remove all the dirt. (If the root is really crusted with soil, you may have to perform the above steps a second time.) Cut the root into 2-inch segments, and peel the pieces using a paring knife.
Pass the pieces through the fine-shredding disk of a food processor; transfer the shredded horseradish to a nonreactive container and push down on it gently to compact it. Add 1 teaspoon of salt and just enough vinegar to cover the shredded horseradish completely. Allow the horseradish to sit uncovered overnight.
Drain the shredded horseradish, reserving the vinegar. Place the shredded horseradish in the bowl of the food processor and process for about 3 minutes, occasionally scraping down the sides of the bowl if necessary. While the processor is still running, slowly pour in 1 cup of the reserved vinegar. Continue processing for another 2 minutes.
Adjust the salt to taste. Add more vinegar if you would like a thinner mixture. If the horseradish is too pungent for your taste, just allow it to sit at room temperature overnight before using it. The horseradish will keep in the refrigerator for up to a year and a half.