On the Menu Today~
A roast beef sandwich just isn’t the same
without a smear of fresh ground horseradish.
Making homemade, fresh horseradish is super easy.
I was surprised at how little time and
effort it takes to make fresh horseradish.
It got me asking myself,
“Why have I been buying horseradish all these years?”
I bought a piece of horseradish root at my local grocery store.
I found it in the refrigerated section of the produce department.
I think I paid under $3.00 for the horseradish root.
Besides horseradish root, this recipe calls for 3 other ingredients,
white vinegar, sugar and salt.
You will also need pint size jars for storing your horseradish.
I always have vinegar, sugar, and salt on hand and
I have a ton of pint size jars so whipping up fresh horseradish
was going to be a piece of cake.
Since we don’t use a lot of horseradish,
the 2 1/2 pints I made was plenty for us.
If you have a large family or
just want to make horseradish to give as gifts,
you will most likely want to double, even triple the recipe.
One word of caution…..
horseradish is very strong!
If you have a stuffy nose,
it will clear it up😊
If you are going to make a large amount of horseradish,
you might want to either do it outside, weather permitting or
in a well ventilated area…open a kitchen window or two.
For more information on horseradish visit: JR Kelly
- 2 cups chopped
- 1 cup
- 1/4 cup sugar
1/4 teaspoon kosher
- Peel horseradish to remove dark skin and dark spots.
- Cut into 1/2 inch cubes.
- Pour vinegar, sugar and salt into blender. Start blender. Add horseradish cubes slowly until you reach your desired consistency. You may need to stop the blender and stir the horseradish as you add the cubes. Carefully remove the cover of the blender, keeping your face away from the container.
- Pour ground horseradish into glass jars, cover and store refrigerator.