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Horseradish

John__ShowMe__USA

16 years ago

I think this has been asked before, but can't remember answer.

My fav pickle recipe calls for 1 tbs chopped fresh horseradish per quart jar. (lactic acid fermented Kirbys this time) Had to buy a nearly 1 lb root to get this small amt. Anyways, how to store the rest of the root for future use? Cut in user amts, vac seal and freeze? Blanch?

Horseradish root supposedly keeps pickles crisp for a long time. Maybe, maybe not. I just want to keep the flavor of the recipe consistent.

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Comments (2)

scrappyjack
16 years ago
Grind it, put it into jars, fill with vinegar, a tsp. of salt, store in fridge unsealed.
Are your pickles "Thunder and lightening"? I had those at a picnic once. Very good!
Jackie
rachelellen
16 years ago
I have sealed grated horseradish in zip lock bags with all the air pushed out, and it worked quite well. If you put 1/2 cup or so in a sandwich sized bag, press it thin and flat, pushing the air out as you seal it,you will be able to open the bag while it's still frozen and break off a small piece to use in a recipe or creamed horseradish sauce, whatever, and then push the air out of the bag and put the rest back in the freezer before it thaws.

This works with grated ginger, pesto, and the leftover tomato paste in the can if you're doing a recipe that calls for just a tablespoon or so.
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