How do I make Horseradish?

Grandpa made the best horseradish but never showed me how. I have the horse radish plants but that's it. I've followed you-tube videos but my results are horrible. The directions I've found use a food processor. Grandpa didn't have a food processor so I wonder how he did it. Any help would be appreciated.

  7 answers
  • 27524803 27524803 on Oct 11, 2017
    Your Grandpa probably grated it... check out some of the "hobby farm" type magazines and see if you can find instructions

    • Gre30777182 Gre30777182 on Oct 13, 2017
      Thanks Marty. I've been all over the internet but no one suggests using a box grater. I can't wait to make my own.

  • Sharon Sharon on Oct 11, 2017
    Open all the windows first as every time we made it, the pungent odor drove us out of the house.

    • Gre30777182 Gre30777182 on Oct 13, 2017
      Thanks. One person said they grind the roots outside with a box fan blowing. That's powerful stuff.

  • Bobbie Bobbie on Oct 11, 2017

    In an electric food processor or blender, process horseradish root, vinegar, sugar and salt. Carefully remove the cover of the processor or blender, keeping your face away from the container. Cover and store the horseradish in the refrigerator.

    • Gre30777182 Gre30777182 on Oct 13, 2017
      Looks like the prevailing answer is a box grater. Thank you so much for taking the time to answer.

  • Holly Bedford Horner Holly Bedford Horner on Oct 11, 2017
    Homemade horseradish is great! Use a powerful grinder ( I cracked my Kitchen Aid attachment so be careful ) Sit outside with a fan blowing the aroma away from you. Your eyes and nose will appreciate your care. Clean and grind horseradish, put in a sterile canning jar, add 1 tsp salt, fill with white vinegar to 1/2 inch of top, top wth clean flat and screw cap for canning. Process in boiling water bath for 20-30 minutes (?), remove from bath and let the jars cool to room temperature. Size of canning jar will determine processing time. Warning: be sure to do ALL the grinding with a good breeze (or fan) and outside! We learned the hard way, when we couldn't breathe inside the house. The larger the root, the easier the grinding. It's texture is similar to grinding up wood- so patience is required. We gave some of ours as gifts in small pretty jelly jars. Marvelous! You can't predict the heat factor till you're through. But yummy!

    • Gre30777182 Gre30777182 on Oct 13, 2017
      Looks like the prevailing answer is a box grater. Thank you so much for taking the time to answer.

  • I guanantee he used an old fashioned box grater, then possibly minced with a chefs knife. If you want a finer texture, use a microplane. Try a small batch with that method. If too "runny" then place grated horseradish in a couple layers of cheesecloth and wring out as much moisture as possible. Nothing better than fresh horseradish! I use it for allergies and colds. Plus I just love the sharp bite! To this day (and I cook everyday for myself and 9 pets), I still do not own a food processor . . .

    • See 1 previous
    • So welcome! We love to help. Keep trying and playing with recipes till you hit the mark and get the flavor and texture you remember. That is what I do. My parents were European and nothing they ever made had a recipe, it was all in the taste and feel. Luckily I watched enough times to recreate most favorite dishes in the same fashion. Keep at it - you will succeed!

  • 27524803 27524803 on Oct 13, 2017
    Grandpa did not have "power tools" to make his horseradish... so he would have done it "low tech"... have fun... and plug your nose..LOL