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Homemade horseradish

Course Sauce
Cuisine English, Victorian
Prep Time 4 minutes
Total Time 7 minutes
Servings 1 cups

Ingredients

  • 1 -2 lb (.5 – 1 kg)  fresh horseradish root (root about 12 inches, good quality root white, clean, firm, and free from cuts and blemishes)
  • 3 large ice cubes
  • 1 tsp (5 ml)  salt
  • 1?4 cup (59 ml)  white vinegar
  • 1-5 tbsp. chilled water add as much as want to thin

Instructions

  • Place 3 ice cubes in a food processor or blender.
  • Peel the horseradish root with a sharp knife or vegetable peeler, cut into 1-2 inch cubes and rinse.
  • Placing cubes in the food processor with salt and pulse until fine.
  • Add chilled water only if needed to thin the horseradish.
  • Add the vinegar: if you prefermildhorseradish add vinegar immediately and pulse to blend.  For a hotter result, let it sit in the food processor for 3-4 minutes before adding the vinegar.
  • Transfer your ground horseradish into small glass jars, keep away from your eyes to store in the fridge. Keep the lid tightly closed to keep your hot horseradish hot.