Horseradish

Prepared Horseradish

Richard’s Prepared Horseradish

This is a raw prepared horseradish. Simple ingredients and great flavor
Prep Time 1 hr
Course Condiment
Calories 516 kcal

Equipment

  • Blender

Ingredients
  

  • 2 cups Horseradish Root Peeled, cut into 1 to 2 inch pieces to blend
  • 2/3 cup Sugar
  • 1/4 tsp Salt Kosher or Canning if you have it
  • White Vinegar use enough to lt you blend the horseradish

Instructions
 

  • Clean, peel and cut the horseradish into piece that will fit into the blender
  • Add horseradish, sugar and salt to the blender
  • Cover with enough vinegar to allow the blender to function smoothly
  • Blend beginning with slower speeds increasing speed until the horseradish is blended to the consistency you are hoping for.
  • Store in freezer for longest life. Can be refrozen after use. Or store a container in the refrigerator and the remainder in the freezer and refill the refrigerator container as needed.
  • If making more than the 2 cup recipe you can strain the vinegar out of each 2 cup batch and use it as a the liquid for the next 2 cup batch and continue until you have processed all of your horseradish. You will need to add some additional vinegar to each batch and should add the sugar and salt to each batch. Mix all of our batches in a large bowl and then freeze.

Nutrition

Serving: 3gCalories: 516kcalCarbohydrates: 133gSodium: 583mgPotassium: 3mgSugar: 133gCalcium: 2mgIron: 1mg
Tried this recipe?Let us know how it was!
About GI Acres CSA

GI Acres is located on the western edge of Grand Island, Nebraska. The garden takes up about half of an acre. We also have chickens, rabbits and bees

Our farm is not USDA Certified Organic and we do not anticipate applying for such status. We strive to produce healthy vegetables using natural methods of fertilizing, building soil, and controlling pests such as insects and weeds. Those healthy vegetables will begin in mid to late May with herbs, asparagus, rhubarb and strawberries. During the season you can expect a variety of greens, beans, cucumbers, tomatoes, peppers, squash, corn and potatoes along with tips about how to cook and preserve your weekly share. The season will conclude in late September or early October. We aim for a 20-week season.

We did not grow up on farms but we did grow up in families with large gardens, eating a variety of fresh produce and canning/freezing the excess. We have maintained the tradition of growing and preserving food for our family for the past 20+ years. GI Acres is our attempt to share that passion for good food with our community.