Horseradish (1 Viewer)

[NutterButter]

Oysters and kielbasi. Or mix it with mustard or mayo to add some kick to any sandwich. Probably would be very nice on a pastrami or corned beef sandwich.

 

[Stoneys]

Question for those of you who make their own? You know how a canned store bought jar looses its spice after it is opened or a couple of days after? Does the homemade do the same?

I dont actually "can" the horseradish. Just jar it up and use it all within a week or two. All of the other jars are given away to friends and family. And they most likely use it up fairly quickly.

The potency does weaken a bit over time but that is due to the oils/vapor being released over that time. I also think it depends on how many times you open then the jar.

Since I only make it once a year at Easter I usually try to make it either on Palm sunday weekend or the week in before. Keep the jar closed for that time and the potency is still there.

My ingredients are simple. Root, vineger, canned beets/beet juice salt and sugar. The hardest thing to do is taste it when adding the salt/sugar. Just a small bit on the tip of a spoon will take my breath away.

I have been lucky that I get no complaints about it and people that try it for the first time always seem to like it and usually ask to get on my list for the following year. Unfortunately it is a pain in the ### to make as it takes almost all day to make (by myself as anyone that has helped me drop out half way thru or just helped prepping the jars).

 

[randall146]

This thread makes my mouth water even more than the yoga pants thread

 

[Soulfly3]

update, so I went to the market and bought more horseradish, but the roots werent all that fresh.... kind of soft. not super soft, but nowhere near as hard as the first batch I made.

just sampled it, and while it was HELL to grate (tears), it's mild as hell. I'm pissed.

is that how hot and mild horseradish is made? fresh firm roots are hot and older soft ones turn mild?