- 1 lb (.5 kg). horseradish roots
- 1-1/2 cups (350 ml) white vinegar
- 1/4 tsp (1 ml) crystalline ascorbic acid (optional)
- Scrub roots; peel and scrub again.
- Use food processor with fine shredding disk and process w/o putting on pressure.
- Replace disk with metal chopping blade and pulse until moist and fine.
- Place groung horseradish in jar and pour vinegar on top.
- Add ascorbic acid last.
- Keep refrigerator.
- Roots can be shredded by hand. They may also be processed in blender, but may turn out slightly inferior.
Horseradish should not be canned. Make only enough for a month at a time for peek flavor. Roots may be left in ground until usage, or may be dried by trimming tops and slicing or shredding root. Reconstitute by soaking root in equal ammounts of water for 30 minutes.
My mother mixes the vinegar directly into root mix before putting into a jar.