Pickled Horseradish
15m prep 5m cook 20m ready
A sharp, homemade pickled horseradish made with fresh horseradish root, distilled white vinegar, and salt. It keeps refrigerated for up to a year and can be blended creamy if desired.
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 12 ounces horseradish
- 1 cup distilled white vinegar
- ½ teaspoon salt
Let's Cook
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Step 1.
Wash well: 12 ounces horseradish
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Step 2.
Scrape off the skin. Grate or mince the horseradish (the fine shredding disk of a food processor works well). Bring to a boil in a small saucepan: 1 cup distilled white vinegar; ½ teaspoon salt
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Step 3.
Pack the horseradish into a clean pint jar and pour the vinegar mixture over it. Refrigerate overnight. If desired, for horseradish with a creamy consistency, transfer the horseradish to a food processor or blender and process or blend until finely ground, adding a little more vinegar if necessary. Store refrigerated for up to 1 year.
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