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Jun 27, 2009 11:34 AM

Four Jars of Horseradish, Help!

Mom has somehow accumulated four sealed jars. Any recipes that call for a large amount of jarred horseradish?


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    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. 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