Homemade Preserved Horseradish Recipe

Daniel Gritzer
Homemade Preserved Horseradish Recipe
*
  • Yield:Makes about 1 pint
  • Active time:10 minutes
  • Total time:10 minutes
  • Rated: 5.0

Preserved horseradish packs a punch. [Photograph: Vicky Wasik]

Jarred horseradish is perfectly tasty stuff, but nothing compares to freshly grated horseradish preserved in distilled vinegar. It's delicious in cocktail sauce for seafood or horseradish cream for roast beef sandwiches, or served alongside gefilte fish. Here's how to make it at home.

Why It Works

Makes the jarred stuff seem tame. Read the Whole Story
  • Preserving horseradish in vinegar turns it into a ready-to-use condiment that lasts longer than a fresh root.

Ingredients

  • 1 horseradish root, ends trimmed, peeled, cut into 1-inch chunks (see note above)
  • Distilled white vinegar, for soaking
  • Kosher salt

Directions

  1. 1.

    In a food processor or blender, process horseradish to fine shreds. Add enough vinegar to cover, then season with salt. If it tastes too pungent, add water, 1 tablespoon at a time, until the flavor is a little less harsh (though it should still be very strong and pungent). Keep refrigerated in an airtight container, up to 3 weeks.

Daniel Gritzer
Culinary Director

Daniel cooked for years in some of New York's top American, Italian and French restaurants - starting at the age of 13, when he began staging at the legendary restaurant Chanterelle. He spent nearly a year working on organic farms in Europe, where he harvested almonds and Padron peppers in Spain, shepherded a flock of more than 200 sheep in Italy, and made charcuterie in France. When not working on, thinking about, cooking and eating food, he blows off steam (and calories) as an instructor of capoeira, the Afro-Brazilian martial art.

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