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.

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It was actually quite simple, and turned out very well. It all starts with a simple root…

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And it all happens in the food processor – horseradish, vinegar, sugar, salt and a little white wine.

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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

Directions

Peel the horseradish.

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Cut it into small pieces.

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Process the horseradish until it is fine. You will be processing it more, so it doesn’t need to be superfine at this point.

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Add the vinegar, wine, sugar and salt and process until combined.

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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.”

 

 

 

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Makes about 1  cup.

2 Comments Add yours

  1. chefceaser says:

    Reblogged this on Chef Ceaser.

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