Prepared Horseradish Food

PREPARED HORSERADISH

Steps:

• Chop the horseradish root into 1/2-inch pieces. Place in the bowl of a food processor with vinegar, salt, and sugar.
• Puree until finely minced and well combined, about 1 minute. Transfer to an airtight container, and refrigerate. Prepared horseradish will keep up to 2 weeks.

HOMEMADE PREPARED HOT HORSERADISH

Steps:

• Place diced horseradish in a food processor; add a splash of cold water. Pulse on and off until mixture begins to blend. Scrape down sides of food processor container (the fumes are very strong, so keep your face away from the bowl and the room well ventilated).
• Continue blending, adding a bit more water if mixture seems too dry. Process until horseradish is finely ground. Wait 2 minutes before adding the vinegar and salt; supposedly this makes the horseradish hotter. After 2 or 3 minutes, add vinegar and salt. Continue processing until mixture is smooth and creamy or to your desired consistency, adding more water if necessary. Transfer to airtight storage containers. Refrigerate.

PREPARED HORSERADISH

Steps:

• Peel the horseradish and cut out any dark veins. Open any nearby windows and use safety glasses to protect your eyes from strong fumes. Cut the horseradish into 3-inch segments. Pulse in a food processor equipped with a steel blade until finely chopped but not mushy. (Alternatively, grate the horseradish finely on a box grater.)
• Transfer the horseradish to a quart-size jar. Add the vinegar and 1 cup cold water until horseradish is almost covered, adding more water if needed to cover. Stir in the salt, seal and refrigerate until serving. The prepared horseradish will last up to 3 months in the refrigerator.

PREPARED HORSERADISH

Steps:

• Peel and coarsely grate 1 pound fresh horseradish root. Combine grated horseradish, 2 tablespoons white wine vinegar, and 2 1/2 teaspoons kosher salt in a food processor; pulse 4 or 5 times, or until the horseradish begins to break down. Add 6 tablespoons more vinegar, a tablespoonful at a time, until mixture forms a coarse paste. Transfer mixture to a jar and refrigerate for up to 1 month.

HORSERADISH - HOMEMADE

Steps:

• Cut roots into manageable pieces.
• Scrape the outside of the horseradish roots until clean.
• Drop into cold water after scaping to prevent discoloration.
• Drain and grind up fine with a handgrinder, food processor or in a blender with a little vinegar.
• Spoon into clean jars, filling to about 2/3 full.
• Add 1 tsp of salt to each jar, then fill with white vinegar.
• Cover and refrigerate for a few days before using.