Gardening Articles: Edibles :: Herbs
All About Horseradish (page 2 of 2)
by National Gardening Association Editors
Making Horseradish Sauce
1 cup horseradish roots
1/2 cup white vinegar
1/2 teaspoon salt
Scrub the roots well with a vegetable brush. Trim off any rough or dark spots, and with a vegetable peeler, peel down to the white, meaty center.
Put all the ingredients in a blender or food processor and mince finely. With a processor, grind the horseradish first, then add the vinegar and salt.
Pack the sauce in sterilized half-pint jars. Cover the jars and seal them tightly. Horseradish sauce will keep indefinitely in the refrigerator.
Although you can get horseradish fresh from the garden any time of year, the best quality roots come from the hotter spring harvest, so consider freezing some of your spring crop, either in large pieces or grated.