HOW TO STORE HORSERADISH ROOT RECIPES

Name: Homemade Horseradish
Prep time: 10 min
Total time: 10 min
Yield: 1-1/4 cups.
Ingredients: 1 cup cubed peeled horseradish root (1/2-inch pieces); 3/4 cup vinegar; 2 teaspoons sugar; 1/4 teaspoon salt

HOMEMADE HORSERADISH RECIPE: HOW TO MAKE IT

Homemade Horseradish Recipe: How to Make It image

My favorite way to use this sauce is on cold roast beef sandwiches. But it really complements a variety of foods.—Jan Roat, Red Lodge, Montana

Provided by Taste of Home

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 1-1/4 cups.

Number Of Ingredients 4

Ingredients

1 cup cubed peeled horseradish root (1/2-inch pieces)
3/4 cup vinegar
2 teaspoons sugar
1/4 teaspoon salt

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.

Nutrition Facts : Calories 9 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 31mg sodium, CarbohydrateContent 2g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 0 protein.

HOMEMADE HORSERADISH RECIPE: HOW TO MAKE IT

Homemade Horseradish Recipe: How to Make It image

My favorite way to use this sauce is on cold roast beef sandwiches. But it really complements a variety of foods.—Jan Roat, Red Lodge, Montana

Provided by Taste of Home

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 1-1/4 cups.

Number Of Ingredients 4

Ingredients

1 cup cubed peeled horseradish root (1/2-inch pieces)
3/4 cup vinegar
2 teaspoons sugar
1/4 teaspoon salt

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.

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Homemade prepared horseradish tastes fresher than store-bought varieties and is a surprisingly versatile condiment that will keep, refrigerated, for about three months. Start with fresh horseradish, which should be chilled to preserve its punch, and a box grater, a hand grinder or a food processor. Horseradish is potent, so make sure to keep the windows open or wear glasses to protect yourself from the fumes when handling the raw ingredient. Whisked into vinaigrettes, drizzled over poached fish or stirred into mayonnaise for a brighter egg salad sandwich, a spoonful of prepared horseradish wakes up whatever you're cooking.
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Reviews 4
Total Time 20 minutes
Cuisine american, jewish
Calories 120 per serving

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.

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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.

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