This process accommodates about a pound of horseradish root. If you are processing more than that, do it in batches.
In a blender or food processor, prepare the liquid base of:
3/4 cup water
3/4 cup white vinegar
1/2 teaspoon salt
Wash, peel horseradish root and cut into 1 inch segments. Pour liquid base ingredients into blender or food processor and add 5-6 segments of root. Cover and blend for 10 seconds. Repeat, adding root segments until horseradish reaches the top. Place in clean, glass containers, cap tightly and refrigerate.
You can adjust the consistency of the final product by increasing or decreasing the blending/processing time.
One word of caution! I always
conduct all parts of this process outdoors. Fresh horseradish root is very pungent and can quickly overcome you in an enclosed space.
Last edited by Don McCombs
on Mon Apr 18, 2011 10:51 am, edited 1 time in total.