My Uncle Heshey used to bring freshly grated horseradish to our Seder each year. Of course, as a child, I dreaded the dipping of the matzoh into the horseradish. But as I grew older, I grew to appreciate he sinus clearing properties of horseradish. It “hurt so good.”
This year, I was inspired to make my own horseradish.
It was actually quite simple, and turned out very well. It all starts with a simple root…
And it all happens in the food processor – horseradish, vinegar, sugar, salt and a little white wine.
Gefilte fish, here we come!
1 horseradish root (about 1/2 lb)
1/3 cup white vinegar
2 Tbsp white wine (optional)
1 tsp sugar
Peel the horseradish.
Cut it into small pieces.
Process the horseradish until it is fine. You will be processing it more, so it doesn’t need to be superfine at this point.
Add the vinegar, wine, sugar and salt and process until combined.
Store in a glass jar in the fridge. Press it down so that the horseradish is in the liquid, so the top does not dry. “Enjoy.”
Makes about 1 cup.