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Apr 4, 2012 02:46 PM


Every year I'm given the chore of making the horseradish for our Passover Seder. With our large extended family I need at least 5 lbs for the two Seders.

While this is a task, it's easy to prepare smaller amounts and the results will keep you from buying it from the store.

I do a beet horseradish. The roots are cleaned and peeled, then chopped into 1/2 inch cubes and ground through my meat grinder along with a red beet or two. After letting it sit for a while I hit it with white vinegar and a little salt. That's all there it too it and WOW it's powerful and good.

Anybody making it?

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  1. I made mine on Sunday and it is incredibly powerful - the strongest in years! I grind it in the food processor, horseradish first, then add the beets - no particular reason for the order other than I like to watch as it turns pink, then red - and then add some rice vinegar and sugar along the way. I couldn't locate my usual mask and snorkel (really) so managed with sun glasses and a bandana!
    Great stuff!

    1. Oh, I make it arright.

      Did some research to satisfy my masochist family, and it turns out that the heat in horseradish is developed by allowing an enzyme to develop when exposed to air- it's the reason why if you take a slice out of a root, it's not too hot, while some prepared stuff is dynamite). To make the super-hot stuff, I grind up the root in a processor, leave it for an hour+ , and then add white vinegar, sugar, salt, white pepper. The stuff's dynamite.

      Oh, and the secret to making it without gassing yourself out of the kitchen? Make it in the backyard.

      2 Replies
      1. re: biggreenmatt

        I do mine under my range hood. If you have one that vents to the outside this is the way to go.

        1. re: scubadoo97

          That'll do the trick, too. Then again, I also do my gefilte fish outside, which is the condition my wife puts on me to let me make it in the first place!

          And your post below is correct- the vinegar stops the enzymes from developing further and intensifying the heat!

      2. Thank you for this post. It makes me realize it's not that hard to make. But I'm curious. I've only had jarred. How does home-made differ? Obviously having control over the ingredients and amounts makes one recipe different from another, but from a technical standpoint,, is it a deeper flavor profile? fresher tasting? Like comparing artisanal cheese to what you get off the shelf in the grocery store?

        1 Reply
        1. re: njmarshall55

          Strong horseradish flavor with a lot of heat. Acid stabilizes the heat so if you like it hot wait longer and if you like it mild add the acid right away. Horseradish gets bitter as it ages so fresh is better.