My husband likes to make homemade horseradish. He may not make it every year, depending on how quickly we go through it, but it’s something that’s easy to make, although it will “scent up” your kitchen if you work it up inside 🙂 He got his recipe from a co-worker, and it’s a good one to have on hand, especially if you grow your own horseradish like we do.

In the fall, dig up the horseradish roots – as much as you want to prepare. Kevin always digs in late fall, and this year he was able to wait until Dec. 11 as it stayed warm enough that the ground hadn’t frozen, and he could still get the spade in the ground. Here’s one of the largest roots he dug up this year:

After digging the roots, cut off the crowns, but don’t throw them away. You can save them and replant in the spring, or share with your family and friends so they can start their own horseradish patch in the garden. Scrape or peel the roots as you would a carrot.

Cube up the roots into manageable pieces, small enough that they won’t ruin a food processor. Believe me, these roots are tough, and we’ve gone through several commercial-grade food processors making horseradish in the past.

To each cup of cubed horseradish root you add to the food processor, add 1 cup of white vinegar and 1 teaspoon sugar. Pulse the ingredients until smooth and creamy. You’ll want to have an open window in the room you’re working – when you open up the lid to the food processor, you’ll understand why 🙂

Pour prepared horseradish into clean pint jars. Add lids and rings. Store horseradish in the refrigerator.

When horseradish is fresh, it will be snow white in color, and as it ages, it turns creamy white in color. The intensity of the flavor will mellow as it ages, but this keeps for several months in the refrigerator. Use it as you would use store-bought horseradish: in cocktail sauce (add to ketchup) or add to mayonnaise and sour cream to make a tasty dipping sauce for prime rib or roast beef. I even use it in my barbecue sauce for a little extra kick. Enjoy!