Yield: 1 servings
|1 cup||Grated horseradish|
|2 tablespoons||To 3 tbsp white vinegar|
Yield varies widely depending on the size of the root and the method of preparation.
1. Choose tender small to medium roots.
2. Wash well and remove small roots and stubs.
3. Pare and grate root outdoors, if possible; or if you must work indoors, pare, cube, and grate the root in a blender or food processor with tap water to cover or with a couple of ice cubes. Add water until horseradish reaches desired consistency. Add 2 to 3 tablespoons of white vinegar and ½ teaspoon salt to each cup of grated horseradish to stop enzyme action. THE EARLIER IN GRATING PROCESS YOU ADD THE VINEGAR, THE MILDER THE HORSERADISH WILL BE.
4. Pack into jars, screw on lids, and freeze. Horseradish prepared in this fashion can also be kept in jars in the refrigerator for a long time. To use frozen horseradish, thaw to desired temperature.
Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995 Submitted By DOROTHY FLATMAN On 10-02-95