Homemade Preserved Horseradish Recipe (2024)

FAQs

What is the best way to preserve fresh horseradish? ›

Store in a refrigerator at 32 to 40°F in dark, perforated plastic bags for up to three months. If you are lucky enough to have a cold root cellar, use it for horseradish roots. Ideally, bundle the roots, store them in damp sand, and do not expose them to light.

How to Store Horseradish. Transfer the homemade horseradish to an airtight storage container or jar. Store it in the refrigerator for up to one month. You can freeze horseradish for up to six months, but it may lose some of its pungency.

Add more vinegar, 1 teaspoon at a time, if needed. Transfer to a jar: Using a rubber spatula, carefully transfer the grated horseradish to a jar. It will keep for at least 1 month in the refrigerator.

How can you preserve freshly grated horseradish without using vinegar or lemon juice (which makes it turn brown)? According to Penn State Extension service, adding ascorbic acid (vitamin C) will keep the horseradish from going brown. Because it is extremely spicy, horseradish must be processed with care.

To keep prepared horseradish at its flavorful best, store it in a tightly covered jar in the refrigerator or freezer. It will keep its quality for approximately four to six months in the refrigerator and longer in the freezer. To keep it hot, keep it cold.

When you buy it from the store, jarred horseradish is typically refrigerated and should be kept that way. It has a good shelf life, and can be used until it starts to discolor and/or doesn't taste good.

This is because the root contains highly volatile oils which are released by enzyme activity when the root cells are crushed. If exposed to air or stored improperly, horseradish loses its pungency rapidly after grinding.

Horseradish (and actually almost anything) stays fresher longer if you store it upside down in the fridge. Less air exchange and oxidation when the "bubble" is at the end of the jar where no more air can get in.

Vinegar stops the enzymatic action of the processed root and stabilizes the degree of hotness. Keep the horseradish chilled after making and seal as soon as using. Add at the end of cooking to keep as much heat for the dish."

Discoloration also occurs because ground horseradish is high in acid and the oxygenation process–which causes discoloration–is stimulated in the presence of acid. Juvik suggests a remedy: ”By adding a little cream to the just-ground horseradish, you can neutralize the acidity.

Why did my horseradish turn brown? ›

Prepared horseradish can be kept in the refrigerator for 4-6 weeks or for 6 months or longer in the freezer. If your prepared horseradish has turned brown it means it has lost its potency and it's time for a fresh jar.

To preserve it, mix the grated horseradish with one teaspoon of sugar and half a teaspoon of salt and then pack it into a sterile jar. Add enough white wine vinegar to cover the horseradish (about 125ml, 4 fl oz) and seal the jar tightly.

Gardeners can also leave some horseradish in the ground over winter. Harvest the remaining crop in early spring before growth resumes.

Yes, you can freeze horseradish, although it may lose a little pungency. It's best to peel it and grate it first, and then freeze it in small amounts so you can thaw just what you need. There are a couple of easy ways to do that.

Also, freshly shredded horseradish makes a great addition to mashed potatoes or as a condiment with a medley of roasted root vegetables. You can also make horseradish cream and add it as a delightful swirl into thick soups or serve in place of traditional creamed horseradish. Horseradish is a mixologists delight, too.

I suggest adding a tablespoon of cream to each cup of ground horseradish.” Because discoloration in the refrigerator will occur eventually, no matter whether cream is added or not, Juvik suggests freezing the horseradish.

The best way to maximize potency while storing it for a day is to make sure it has as little contact with air as possible, and to refrigerate it. Vacumm-packing will do this, as well as simply finding a very small container you can fill to the top with grated horseradish and then seal.