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. The longer that you wait to add the vinegar, the hotter the horseradish will get. If you prefer it to be milder, immediately add vinegar. Mix it well and allow it to marinate.

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: Waiting to add the vinegar makes the horseradish hotter. If you would like a more mild horseradish, add the vinegar immediately.
Note: Be careful when touching the horseradish root. Do not touch your eyes or breathe in the air when food processing.



    • thefitchen 5 December, 2013 at 15:18 Reply

      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!

  1. Thom Foote 31 October, 2014 at 16:40 Reply

    You forgot to warn people NOT to take a big whiff of it while they are preparing it. Also, I was under the impression that you waited long to add the vinegar if you wanted hotter sauce. I’ll follow your directions though.

  2. Kitty 24 February, 2015 at 15:07 Reply

    The text under the photos contradicts the text in the recipe instructions. One says the horseradish will be hotter if you wait before adding the vinegar, and the other says it will be hotter if you add the vinegar right away. Would you please confirm which is correct? :-)

    • thefitchen 25 February, 2015 at 12:55 Reply

      Hi Kitty –

      Thanks for pointing that out, our mistake! The longer you wait to add vinegar, the hotter the horseradish will get. The recipe has been corrected. Thanks again!

  3. Leora 16 April, 2015 at 21:38 Reply

    Hi! can’t wait to make some! Question…I can’t have vinegar of any kind. Do you have an idea for a sub? Lemon juice? thanks :)

    • thefitchen 20 April, 2015 at 10:39 Reply

      Hi Leora –

      Unfortunately, I don’t think lemon juice would work the same in this recipe. The vinegar is important in the process and lemon would create a different end result. :/ You could try it and see how it turns out, but it will probably be a little different!

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