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Dec 29, 2007 01:28 PM

Lots O' Horseradish

Those jars in the deli/dairy case are empty in a flash, and our Sam's Club doesn't carry prepared horseradish.

Anyone know where I can buy refrigerated, prepared horseradish (not horseradish sauce) in larger quantities?

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  1. Have you ever tried making your own? It's fantastic fresh, and if you add just a bit of vinegar it will help keep it around and bring out its flavor even more. Where are you located?

    10 Replies
    1. re: TampaAurora

      Her profile says Louisville, KY. Surely she can get the fresh stuff there, no? I, too second your rec.

      1. re: TampaAurora

        My husband actually grew some in our garden this summer, but it was not what anyone would call a bumper crop.

        We have an excellent produce source nearby. I'll look for fresh next time I shop there.

        So. . .Peel, grate, toss with vinegar, store in refrigerator?

        Will my fesh horseradish keep as long as the storebought prepared type?

        1. re: mamaciita

          Recipe-wise - yes and stick with white vinegar.
          Freshness - no, throwaway as soon as it starts turning green and it will within a week.

          1. re: mamaciita

            "My husband actually grew some in our garden this summer, but it was not what anyone would call a bumper crop."

            I also tried growing my own, and found it no better than storebought (fresh storebought root that is, not jarred).

            Watch out though, that stuff is unbelievably invasive. It will appear to die back, and in 2 - 3 years will be sprouting up big as banana trees. To get rid of mine I finally had to dig up a three-foot radius around the original plant, 1 1/2 feet deep, and sift all the soil to get rid of every trace of root.

            Still, I will echo those above on the subject of making your own. As long as you have a food processor it's dead simple, all you need is horseradish root and white vinegar, and the result (if you get a good root, which is somewhat of a crapshoot) is far superior to any storebought version. Just be careful of the killer fumes when you open the bowl to scrape down the sides.

            1. re: BobB

              And I thought ivy was a pain. Fortunately for me, I can't even seem to keep mint alive in the back yard. Frotunately for our tomato plants, I prefer to stay in the kitchen.

              When you process horseradish, do you use the regular metal blade (as opposed to the grating disk)?

                1. re: mamaciita

                  Yes, standard blade. I peel the root with a knife, rinse it clean, then cut it into 1" - 2" chunks. The machine makes a lot of noise to start, but pretty soon gets it pureed nicely. I find I need to add the vinegar during the pureeing process or it all just clings to the sides of the bowl before it gets fine enough, and you will need to scrape it down a few times during the process. But I must warn again - hold your breath and be careful when you open it to do so, the fumes are INTENSE!

                  1. re: BobB

                    I'll consider myself warned--and hope there are no innocent bystanders in the kitchen!


            2. re: TampaAurora

              How do you keep your freshly-grated horseradish hot? In my experience, as soon as it hits the air, the heat disappears. Even the addition of vinegar seems to do little. If it's kept in a tightly sealed glass jar, you get a blast of sinus-clearing aroma when the jar is opened, but then you have to dig for the horseradish beneath the surface if you're seeking the heat. Commercially prepared horseradish doesn't seem to have this problem, but from the list of ingredients, I can't figure out what they do that I can't. What's your secret?

              1. re: CindyJ

                Alas, I too find that it starts losing potency almost immediately. It doesn't go bad, I've had containers for months that are still edible (though they may turn a bit brownish with time), but that wonderful blow-the-top-of-your-head-off kick is gone after the first few days at most. But then, I find I never get the same level of kick from store-bought. I presume they use some sort of commercial preservative to keep it white, and that may keep some of the heat as well.

                My solution is to give some away to horseradish-loving friends & family whenever I make it, use up the remainder as quickly as possible, and then do another root.

     (don;t see it on their web site, but it is available)
              There is also a brand called lakeside that sells in larger containers, but I am not finding their web site quickly.
              But learn to do your own at home - it is really easy!

              1. We have a small restaurant wholesale supply store out he called Cash and Carry witch caters to small business. I don't know it there is one like that there but that is where i would look for bulk horseradish. Or online :

                1 Reply
                1. re: bremfoodie

                  We have a similar supplier (Creation Gardens). I usually go every couple of months, and I'll see what they have on my next trip. If they don't have the jarred variety, they'll have fresh.

                2. I both grew and made my own for many , any yrs. First, the recipe should include a lil salt and sugar also. i always used a simple blender with perfect results; I would think a food proc. might over do it and make it mush really easy.

                  I made about 10 jars every yr for over 20 yrs - if it is kept sealed (I used old pickle jars - anything with a rubber seal on cap - but not peanut butter jars) - I never had ANY go bad.

                  I think its a ton better than storebought - especially if u grow ur own root and dig it in spring, when it's a lot sweeter.

                  There is another thread on this site someplace where i gave the exact recipe. I will look up repost for any1 needs it.

                  2 Replies
                    1. re: mamaciita

                      2 cups horseradish peeled and cut into 1/2 " pieces - 1 tbl salt - 1 tsp sugar - about 1 cup white vinegar - depending on ur liquid in the horseradish.

                      put a lil vinegar in blender - add salt and sugar - and a few HR chunks - blend - add more vinegar - more HR - blend - go slow in adding the stuff - so u can tell the consistency u r getting - keep adding till all used up and u have the consistency u want. the HR shouldnt be in "pieces" - it should be basically emulsified. Put in old pickle jars or anything with rubber seal (no peanut butter jars tho ) - fill to top and keep in refrig. It'll keep for a year. At least, mine always did .

                  1. An amusing story from my childhood:

                    My mother had a close friend whose entire backyard was a vegetable garden. One year, he grew horseradish, and he gave her a large portion of his output. She decided to can it -- or in the language of her Kentucky upbringing "put it up," just like my sainted Granny did.

                    So for a couple of days she peeled, she grated, she mixed, she filled jars, she processed in her pressure canner. In the end she had many, many pint jars of beautiful, creamy colored, HOT homemade horseradish.

                    However, she had made a teensy miscalculation. She had forgotten one important detail from her childhood: Her mother had always done the initial preparation of the root OUTSIDE. Over the course of the next few days, we began to realize that the pungent, distinctive aroma of horseradish had permeated our entire little mid-60s suburban home.

                    Mom washed the walls. No luck. The cabinets, the floors. Nope. The smell was still there.

                    She found it had sunk into the fabrics on the main living floor. She had to have all the drapes, carpet, and upholstered furniture cleaned professionally.

                    In the end, she even had to repaint that entire area of the house, as the fumes had sunk into the paint. We could be thankful that the doors to the bedrooms and the closets were closed!

                    It was delicious. And at final tally, the most expensive horseradish anybody ever had.

                    2 Replies
                    1. re: jmckee

                      While I sympathize--I ONCE made clove-flavored hard candy for a dear friend--I can only imagine that there are folks out there who would move in to your Mom's house unconditionally.

                      Thanks for a culinary anecdote that I will happily share!

                      1. re: jmckee

                        thats also why maple syrup is always boiled outside . the sugar gets on everything