If you are a fan of horseradish, you’ll want to make this. I made it yesterday, but here’s my disclaimer: I am a un-fan of horseradish. I don’t like it in any form. Any. Not even a little tiny taste. It’s not that I hate it. I can handle eating it if I have to (like when we celebrate a Seder during Passover…the whole bitter herb thing….or if someone offers me to taste their homemade horseradish that they’ve carefully crafted with love and spent time making. If that’s the case I’ll eat and appreciate it. I’ll also try it if I happen to make it homemade just my husband likes it and I like my husband. I don’t want to kill him with bad food.
We are a family that places enormous value on eating, making, baking, growing and preserving homemade foods. I’ve learned it really is a discipline to settle your spirit and journey through the process of crafting an edible piece of art. It calms my spirit to spend time in my kitchen considering each and every ingredient that goes in the food I make for my family. I like to know where our food comes from, know what is in it. I like to imagine what the life of this food was before it reached our counter and table to nourish our bodies.
We’ve talked for a couple of years of making our own horseradish, and were inspired to try after having some that a friend at church made and gave to us. Granted he gave it to us at least a year ago if not more, we just never pulled the plug and made our own.
I bought a large piece of horseradish two weeks ago from a local fruit and veggie stand. It’s so cheap to buy it’s not even funny. Then we left it on the counter, got busy with life and left it on the counter some more. It got soft and gross feeling, so I threw it away. The next week we bought another chunk of horseradish and used it up before it got gross too. Believe me it is cheaper to buy fresh and make your own than to buy from the grocery store.
This is so easy, it’s not even funny.
Peel and cube the horseradish, about 2 1/2 cups.
Place cubed horseradish and one clove of peeled fresh garlic in a food processor, Ninja, blender…whatever you have. I used my Ninja.
See the garlic? If ever you have the opportunity to add garlic to food just do it.
Add 1.5 cups of white vinegar to horseradish cubes and garlic.
Blend, blend, blend, blend until you have the consistency you like. This can be finer or chunkier. It’s completely up to you.
You may need to add a bit more vinegar if the horseradish is still dry. The consistency of the finished product should be that of a sandwich spread. Not too dry, not too drippy. Somewhere right in the middle.
If you have sinus problems, now is the time to stick your face right over the Ninja and sniff. Take a big, breath of air right through your nose. Go ahead. I’ll wait.
So, because I love my husband and don’t want to kill him with food, and because I would prefer to serve good tasting food, rather than bad tasting food, I tasted this horseradish.
I put a little tiny bit of it on the end of a spoon.
And ate it.
Then I promptly went to the fridge and grabbed the closest thing I could to drink.
It had good flavor, not unbearably hot, but enough to let you know it was alive and well. Thus…the grape juice. My tongue was a burnin’.
This seemingly small amount of horseradish root gave us four jelly jars full of finished product. That doesn’t seem like much, but unless you eat it by the spoonful a couple times per day it will last a long time.
I chose not to process the jars for long term storage (meaning I didn’t seal them by putting them in water bath or pressure cooker, ensuring no air would get in and cause molding). I put a canning lid and ring on it to cover, and left all of the jars in the refrigerator.