Name: Prepared Horseradish
Total time: 15 min
Ingredients: 10 ounces fresh horseradish root , peeled and cut into 1-inch pieces (2 cups); 1 teaspoon canning and pickling salt; 1 cup cider vinegar

Time

15 minutes

Yield

Serves 8 to 10 (Makes about 2 cups)

Ingredients

10 ounces fresh horseradish root, peeled and cut into 1-inch pieces (2 cups)

1 teaspoon canning and pickling salt

1 cup cider vinegar

Test Kitchen Techniques

Ingredients

10 ounces fresh horseradish root, peeled and cut into 1-inch pieces (2 cups)

1 teaspoon canning and pickling salt

1 cup cider vinegar

Test Kitchen Techniques

Ingredients

10 ounces fresh horseradish root, peeled and cut into 1-inch pieces (2 cups)

1 teaspoon canning and pickling salt

1 cup cider vinegar

Test Kitchen Techniques

Why This Recipe Works

Homemade prepared horseradish has a bright, spicy flavor that blows any store-bought alternative out of the water. Not only does making your own result in a fresher horseradish, but the signature heat of the homemade version also packs even more of a punch. We set out to create our own recipe for this piquant condiment and found the process to be surprisingly simple. Unlike store-bought products, many of which contain a long list of ingredients, our recipe calls for only three: horseradish root, vinegar, and salt. We peeled the horseradish root and chopped it into pieces small enough to be pulsed in a food processor and then processed to a pulpy consistency. Vinegar balanced the spicy bite of the fresh horseradish root. Throughout our testing, tasters preferred cider vinegar for its sweet tang. We simply drizzled the vinegar into the food processor while blending the horseradish. A teaspoon of salt helped balance the acidity and intensified the spicy, earthy flavor of the horseradish.

Before You Begin

We call for canning and pickling salt here, which is often called preserving salt. Noniodized table salt can be used in an equal amount. To substitute Morton Kosher Salt for the canning and pickling salt, increase the amount to 1½ teaspoons; to use Diamond Crystal Kosher Salt, increase the amount to 2 teaspoons.

Instructions

Pulse horseradish and salt in food processor until coarsely chopped, about 15 pulses, scraping down sides of bowl as needed. With processor running, slowly add vinegar until incorporated and mixture has pulp-like consistency, about 1 minute, scraping down sides of bowl as necessary.

Spoon horseradish into two 1-cup jars; seal jars. (Horseradish can be refrigerated for up to 3 weeks; flavor will deepen over time.)