Hot And Spicy In The Kitchen: Making Horseradish

The Finished Jar of Homemade Horseradish


The Finished Jar of Homemade Horseradish

At the farmer’s market this morning, I bought a large root of horseradish. Actually, I only bought half of the piece, because it didn’t smell that spicy, and I was worried it would be too mild. Isn’t it lovely?

Making ground horseradish is pretty important for our winter’s diet. The spicy oomph that it brings to the heavier dishes, can’t be beat. Even the kids like it mixed with mashed potatoes or to make a spicy dip for fries. For our family, having 4 jars of this condiment is a must have.

The strange thing about horseradish, is that it loses its flavor when cooked, so I can’t seal the jars. Although they are not sealed, it stays fresh and delicious just sitting in the back of my fridge.

To make horseradish yourself, find a fat root of it at the market:

 

 

After washing (it can be pretty dirty), peel the skin and ends.

Chunk it up and place into a food processor, with a pinch of salt and 1/8 cup of white vinegar.

Blend until smooth.

 

WARNING: After blending, keep your face away from the top as you open it. The fumes are very strong. Then, place in your canning jar with a lid and band. Place in fridge to store.

 

For more info on horseradish,

Horseradish also makes a fantastic flu tonic

A post I did for EarthEats.org

 

 

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