How do you make it? I love horseradish!!

Buy/dig the roots in the fall. Make it OUTSIDE!!!!! Wash and peel the root. You can grate it by hand, but we use the food processor. We cut it up small enough to put thru the FP chute. You can add a tiny bit of salt to moisten it, or a little water. If you add water, drain it off after it's ground. Wait about 3-5 minutes then add white vinegar. Ours lasted about 6 months. Store in the refirgerator UPSIDE DOWN. That way, it won't dry out.

This is what I have copied and pasted from the cooking forum from when I asked last year:

I'm assuming you're buying horseradish root, not digging it.

This is about as late in the season as you would want to purchase to get good horseradish. Late fall is optimal, though horseradish can be dug through the winter if the ground isn't too hard. But once the horseradish starts to get new spring growth, the roots are not as good. Even buying, you'll get better horseradish in season.

Wash the root and peel or scrape (like a carrot). Ideally you'd grind it but you can use a food processor. I do ours out on the patio with a good breeze. It can get very potent, especially if you're doing large amounts.

If you use a food processor, one way is to cut the root in chunks, add a little water and then pulse. Or you could try a shredding blade but it would have to be a fine one. The last thing you want is big shreds of horseradish.

Now, the key to the heat is the vinegar. If you've added water, drain that off. If you've ground or shredded, that's not an issue. You're going to add enough vinegar to moisten the horseradish. You can use distilled white or cider vinegar. Distilled white has the least effect on color or taste.

Adding the vinegar stops the enzymatic action that produces the heat. So if you add vinegar as soon as you're done grinding, the horseradish will be mild. You have a three-minute window of opportunity. Wait three minutes to add the vinegar and it will be as hot as it gets. You can salt if you want. I don't.

I usually grind a good amount of horseradish. It's not one of those 'fun' jobs I'm eager to do often, LOL. I put the ground horseradish-vinegar in small glass canning jars and freeze it. It keeps very well that way.

Carol

readinglady

Tami

Got cured REAL QUICK, after closing door on my thumb, in high school.

Father of gal I was spending nite with, gave me some white stuff on a cracker telling me I would forget the pounding.

Yikes, sure did!

My first time ever to experience horseradish!

We used to make our own creamed horseradish too, and we would do it in the outside kitchen. in those days it was all by hand. No wonderful food processors or electric choppers to make it easier and faster. Raw horseradish root does have a pungent aroma that penetrates everything except glass or stainless steel. I can tell you the only thing to stop it from making your face leak is to mouth breath. If that is hard for you to do try to keep a dry piece of bread between your lips or wear a mask over your nose and mouth.
We would use plastic aprons and gloves from an industrial kitchen supply and still our hands and clothing underneath would smell of horseradish when we were done. We also used safety glasses to protect our eyes from the juices as we peeled and chopped and grated and peeled and chopped and grated till the horse radish was the finest we could get it.
I haven't made creamed horseradish in so long but I can remember how wonderful it tasted on a nice big slice of roast beef. The stuff you purchase in stores is just not the same.
It also has some very real topical medical uses. I can tell you it can be made into a really great plaster for muscle aches and chest congestion. You get it on, it works fast with both pain and clearing up the congestion.
You are a dear and loving woman to do that chore for someone else's enjoyment. If I didn't care for horseradish I sure wouldn't go through that work and discomfort these days.

LIL

I'm a horseraddish lover! LOL Never made it though!

Donna (^_^)

I think I'll just buy it!

Another fan here, but too lazy to try all that!

Love horseradish sauce with my roast!

Do you rub it on or drink it - for the thumb???

I love horseradish! I put it in my tuna salad, on sandwiches in stews, etc LOL When we were kids and had a cold my Dad would open a jar of hot horseradish and tell us to take a sniff. Oooooh it burned but sure did make us breath easier for at least a few minutes. LOL

Anne

After reading this, I'm glad I can buy prepared horseradish in a jar. I would never want to make my own!

Cruising, on nites they serve prime rib, the waiter comes around with horseradish to serve with your meat. So good!

Well, bless your little pea-picking heart!! That truly is a labor of love. I have never made it, but I really like it on roast beef. Dottie

I can still breath clearly this morning!