this is a traditional "Jewish" condiment which has a special place during Passover. It is wonderful mixed into mustards or by itself.because the strengh of each root varies, use the sugar vinegar and beet juice to taste.ENJOY!!
- fresh horseradish root
- white vinegar
- sugar - optional
- beet juice - optional
wash and peel the root.
grate.use a food processor if possible, as the fumes are very strong.the root is very fiberous-it may help your processor if you cut the root into small pieces first.
add white vinegar to cover.if you want your horseradish dry, add less.
to cut the heat add sugar.beet juice will dye the condiment a reddish color and also make it more mild.there should not be more liquid than horseradish.the beet juice and vinegar together can be combined.
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Submitted By: Jill Goldstein
Grandma Becky's Horseradish