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Four Jars of Horseradish, Help!

  • Suebee Jun 27, 2009 11:34 AM
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Mom has somehow accumulated four sealed jars. Any recipes that call for a large amount of jarred horseradish?

Thanks!
Suebee

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  1. http://chowhound.chow.com/topics/424721
    http://chowhound.chow.com/topics/471064
    http://chowhound.chow.com/topics/523661
    http://chowhound.chow.com/topics/281808
    http://www.horseradish.org/recipes.html
    http://www.recipeland.com/category/vi...

    1 Reply
    1. re: goodhealthgourmet

      Well, ok, thanks! All of those links should give me some sort of direction.

    2. Sue, I'm wondering why you need to use them up so quickly...?

      5 Replies
      1. re: Val

        I think she just wants the pantry space, but not really any rush. Didn't mean to imply any urgency! :)

        1. re: Val

          Horseradish loses its strength in a few months, whether fresh made or jarred. I'm a big one for using every last oz of everything, but after a short while, even if not opened, it loses all its potency.

          1. re: coll

            Very true. I make mine from scratch (very easy to do in the food processor, but watch out for the fumes when you open it!) and find it loses significant potency within days.

            1. re: BobB

              The fumes are what I imagine mustard gas in WW1 must have been like. That's why I now pay $8/lb to buy fresh made local stuff. But if you don't use it up quickly, what a waste.

              1. re: coll

                That's why I always give away little jars of it to all and sundry whenever I make a batch.

        2. If any of them are white, my answer is LOTS of Bloody Marys.

          1 Reply
          1. re: Stuffed Monkey

            Mmmmm, such a good idea, thanks!

          2. A German lady I know makes a white sauce liberally laden with horseradish. She serves this over boiled tongue. It would be good over corned beef as well.

            1. one more use (it's probably mentioned somewhere in all the links i posted). horseradish adds a really nice, unexpected kick to white bean dip or hummus.

              3 Replies
              1. re: goodhealthgourmet

                And since you mention white beans, I love a dollop in any hearty bean or barley soup...yum!

                1. re: goodhealthgourmet

                  Oh, that's such a good and easy idea, thanks!

                  1. re: goodhealthgourmet

                    we add it into our sour cream for potates...but yes to the bloody marys

                  2. Horseradish and roast beef are a great match. Either spread a teany bit on a sandwich or make a horshradish sauce for a sandwich or serve with a roast.

                    I once had really good stuffed potatoes which were filled with a combination of horseradish, cheddar cheese and sour cream.

                    1. She should look up the recipe for Jezebel. She could make 8 jars for Christmas gifts from her 4 jars of horseradish..

                      Jezebel is served with cream cheese on crackers.

                      3 Replies
                      1. re: PamJ1244

                        Similar to Lala above, try putting some in mashed potatoes for an added zing. It should be white for this though. And yes, bloody mary's too!

                        1. re: millygirl

                          Hey, red would give you pink mashed potatoes - very festive, and just in time for the holidays. How about making one batch with red horseradish and one with green wasabi? You could pipe them in patterns together. Nothing says Xmas like horseradish mashed potatoes!

                        2. re: PamJ1244

                          I just made Jezebel cranberry sauce and it is going to be so good on our turkey sandwiches.

                        3. I put it in my chili, among many other things. Probably any pot roast type dish would benefit from a dab.