Homemade Horseradish

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!

Homemade Horseradish

1 horseradish root (about 1/2 lb)

1/3 cup white vinegar

2 Tbsp white wine (optional)

1 tsp sugar

Kosher salt


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.


2 Comments Add yours

  1. chefceaser says:

    Reblogged this on Chef Ceaser.


Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s