Homemade Horseradish



Homemade HorseradishSometimes we like to make hot stuff. Like horseradish and wasabi-style hot stuff. The only problem is that it seems impossible to find organic varieties of either. Instead of continuing on a never ending wild goose chase, we just made our own. Horseradish is useful for creating shrimp cocktail sauce, adding kick to a sandwich, or spicing up scrambled eggs. Bonus: horseradish root is beneficial to both the circulatory and respiratory systems. Are you ready to kick it up a notch?

INGREDIENTS [Yields 2 cups]

2 c. fresh horseradish root peeled and diced
1/3 c. water
4 Tbsp. white wine vinegar
1 tsp. sea salt

Use a sharp knife or vegetable peeler to remove the tough outer layer from the horseradish root. Take a 6” section of the shaved root and chop it into small chunks.

Homemade Horseradish

Add the chunks to the food processor along with the 1/3 c. water and pulse until the horseradish is well-ground and pulpy.

Homemade Horseradish

Empty the horseradish into medium bowl and add white wine vinegar and salt. Mix with a spoon to combine. If you want it extra hot, add the vinegar immediately. If you prefer it to be milder, wait 5 minutes and then add vinegar. Mix it well and allow it to marinade.

Refrigerate in an air-tight jar. It stays fresh for up to 6 weeks. Warning: it gets increasingly hotter as time passes. 

Homemade Horseradish
Nutrition Information
  • Serves: 2
  • Calories: 241
  • Fat: 3g
  • Saturated fat: 0g
  • Unsaturated fat: 3g
  • Trans fat: 0g
  • Carbohydrates: 54g
  • Sugar: 38g
  • Sodium: 3869mg
  • Fiber: 16g
  • Protein: 6g
  • Cholesterol: 0mg
Prep time: 
Total time: 
Vegan, Gluten-Free, Dairy-Free
  • 2 c. fresh horseradish root (brown outer skin removed & cut into small chunks)
  • ⅓ c. water
  • 4 Tbsp. white wine vinegar
  • 1 tsp. sea salt
  1. Add horseradish and water to food processor.
  2. Pulse until well minced.
  3. Transfer the horseradish to a medium size bowl and add the white wine vinegar and sea salt.
  4. Store in an air-tight container in the refrigerator for up to 6 weeks.
Note: Adding the vinegar immediately makes the horseradish hotter. If you would like a more mild horseradish, wait a few minutes then add the vinegar.
Note: Be careful when touching the horseradish root. Do not touch your eyes or breathe in the air when food processing.

By Date


    • thefitchen says

      Eileen, thank you for getting in touch with us! We love your website and what you’re doing. Two thumbs up from us :). I just submitted our link for the horseradish. We’ll make sure to submit any recipe that fits your guidelines when they come up. Thanks again!

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