Homemade Preserved Horseradish Recipe

Nothing compares to freshly grated horseradish preserved in distilled vinegar.

Preserved horseradish packs a punch. Vicky Wasik

Why It Works

  • Preserving horseradish in vinegar turns it into a ready-to-use condiment that lasts longer than a fresh root.

I always keep a jar of store-bought preserved horseradish in my fridge. In a pinch, it's a perfectly good product, whether I'm whipping up cocktail sauce for poached shrimp or sitting down to a jar of gefilte fish for a light and lovely afternoon snack—and, as lovers of gefilte fish, we all know it's fantastic with horseradish. For the very few of you in this world who don't love gefilte fish, I'm sure you at least appreciate the power of a horseradish cream sauce on a roast beef sandwich.

Even better than the jarred stuff, though, is homemade preserved horseradish. Simple as can be, all it requires is grating fresh horseradish, then soaking it in vinegar with a little salt.

The first step is grabbing some fresh horseradish, which, admittedly, can be a little tough. First, because not every grocer carries it, but also (and primarily) because it's the single most suggestive vegetable you can reach out and touch in all the edible land. I'm hard to embarrass, and even I feel an awkward twinge when I pick one of these things up. Because, I mean, c'mon:


But we're adults, and we can handle such things, right? So yeah, reach out and grab that horseradish and put it in your basket. On our way now!

Back at home, we first need to skin it. Now here comes a big warning: Horseradish can vary wildly in pungency. Milder roots are nothing to worry about, but really fresh, strong ones can seriously mess you up. A farmer friend once gave me a horseradish root straight from her soil, and I had to flee my apartment after starting to grate it because I literally couldn't breathe. I've never been attacked with mustard gas, but I have an inkling of what it's like after that experience.


With that in mind (and windows WIDE open), start by trimming off the ends of the root with a knife.


Then, with a sharp peeler (I like Y-peelers best), remove the rest of the exterior.


The interior should be nice and white.


Next, cut the root into manageable pieces, and dice it into chunks from there.


Transfer it to a food processor or blender and, once again, be prepared for even more pungency: Chopping up the horseradish will release even more of its potent volatile chemicals, known as isothiocyanates, and may well send you running for fresh air.


Then process or pulse, scraping down the sides, until finely ground. If you have a high-power blender, be careful not to overprocess the horseradish, or you'll end up with a pasty mush.


The final step is to add vinegar and season with salt, but there's one little detail worth mentioning here. See, the horseradish root usually keeps its harsh isothiocyanates safely contained in its cell walls under chemical lock and key. When the cells are damaged, enzymes in the root are able to free the isothiocyanates. Think of it like a jailbreak, where the isothiocyanates are prisoners and the enzymes are an outside team tasked with freeing them. The blender or food processor (or even a metal box grater, if you want to do it manually) is like the dynamite used to blow the prison walls open. Once they're open, the more time the enzymes have to work their way through the prison and free those prisoners, the more prisoners will escape, making the air and flavor even more pungent.

So, the longer you wait to add the vinegar, the stronger the horseradish will get. Once added, though, the vinegar puts a stop to the process. That said, it really all depends on the horseradish itself—the one I was using in the photos here was mild enough that letting some of it sit for several minutes before I added the vinegar didn't change a thing. I used distilled white vinegar here.

Add salt to taste, and cut with a tablespoon or two of water if it's too strong. Mine here didn't need it, but sometimes it can help.


Then just seal it up in an airtight container and keep it chilled. It'll keep at least a few weeks, if not longer, in the refrigerator.

Try this stuff in your cocktail sauce or horseradish cream, or (most likely) on your gefilte fish, and that jar from the supermarket may end up forgotten at the back of the fridge.

July 29, 2015

Recipe Facts

Active: 10 mins
Total: 10 mins
Serves: 16 servings
Makes: 1 pint

Rate & Comment


  • 1 horseradish root, ends trimmed, peeled, cut into 1-inch chunks (see notes)

  • Distilled white vinegar, for soaking

  • Kosher salt


  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.


Special Equipment

Food processor or blender


Fresh horseradish can sometimes be incredibly pungent: In some cases, once cut up and ground, it can even make the air difficult to breathe, like mustard gas. Make sure to work in a well-ventilated area, and be ready to escape to fresh air at any point if need be.

Nutrition Facts (per serving)
14 Calories
0g Fat
3g Carbs
0g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 16
Amount per serving
Calories 14
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 158mg 7%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 3%
Total Sugars 2g
Protein 0g
Vitamin C 7mg 35%
Calcium 16mg 1%
Iron 0mg 1%
Potassium 70mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)