Time 30m Yield 48 Number Of Ingredients 4 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.
Time 10m Yield 1-1/4 cups. Number Of Ingredients 4 Steps:
Combine all ingredients in a food processor or blender; process until pureed. Carefully remove cover of processor or blender, keeping face away from container. Cover and store in the refrigerator. Use as a condiment or in recipes.
Yield 1 serving(s) Number Of Ingredients 3 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.
Time 4h10m Yield approximately 1 1/4 cups Number Of Ingredients 6 Steps:
Place all of the ingredients into a medium mixing bowl and whisk until the mixture is smooth and creamy. Place in the refrigerator for at least 4 hours or overnight to allow flavors to meld. Sauce can be stored in the refrigerator in an airtight container for 2 to 3 weeks.
Time 5m Yield 10 Number Of Ingredients 4 Steps:
In an electric food processor or blender, process horseradish root, vinegar, sugar and salt. Carefully remove the cover of the processor or blender, keeping your face away from the container. Cover and store the horseradish in the refrigerator.
Time 10m Yield 1 1/2 quart Number Of Ingredients 3 Steps:
grated horseradish (trim skin with veggie peeler, wash and grind in a meat grinder or do in food processor) (I hear wearing goggles helps your eyes) Mix thoroughly with vinegar and salt using amounts as needed and pack into hot sterile jars. I usually process in a hot water bath for 10 min for pints. It is best to still store in the fridge, I think for colouring. If you want it creamy a client told me to put the whole mixture back into the food processor and puree a bit, I havent tried it yet but he said that is how the big companies do it. The heat all depends on the growing season and sometimes it gets hotter after stored.
Yield Makes 1 cup Number Of Ingredients 4 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.
Yield Makes about 2 cups Number Of Ingredients 5 Steps:
Scrub beets; trim stems to 1/2 inch. Place beets in a medium saucepan; add water to cover by 1 inch. Bring to a boil over high heat. Reduce heat to medium high; cook at a gentle boil until beets are tender when pierced with a small, sharp knife, 30 to 40 minutes. Remove from heat, drain, and set beets aside until cool enough to handle. Meanwhile, grate horseradish on small holes of a box grater. Place in a small bowl; stir in vinegar, salt, and sugar. Peel beets; grate on small holes of box grater. Add to horseradish mixture; stir well to combine. Keep covered to preserve flavor, and refrigerate until needed.
More about “homemade horseradish recipes”
Time 20m Yield 4 cups Number Of Ingredients 4 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.
