Why It Works
- Preserving horseradish in vinegar turns it into a ready-to-use condiment that lasts longer than a fresh root.
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.
- 1 horseradish root, ends trimmed, peeled, cut into 1-inch chunks (see note)
- Distilled white vinegar, for soaking
- Kosher salt
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.
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.