How to Make Homemade Preserved Horseradish

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How to Make Homemade Preserved Horseradish
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Horseradish that packs a punch.

I always keep a jar of store-bought preserved horseradish in my fridge. In a pinch, it's a perfectly good product, whether I'm whipping up cocktail sauce for poached shrimp or sitting down to a jar of gefilte fish for a light and lovely afternoon snack—and, as lovers of gefilte fish, welove gefilte fish, I'm sure you at least appreciate the power of a horseradish cream sauce on a roast beef sandwich.

The first step is grabbing some fresh horseradish, which, admittedly, can be a little tough. First, because not every grocer carries it, but also because it's the single most suggestive vegetable you can reach out and touch in all the edible land. I'm hard to embarrass, and even I feel an awkward twinge when I pick one of these things up. Because, I mean, c'mon:

Back at home, we first need to skin it. Now here comes a big warning: Horseradish can vary wildly in pungency. Milder roots are nothing to worry about, but really fresh, strong ones can seriously mess you up. A farmer friend once gave me a horseradish root straight from her soil, and I had to flee my apartment after starting to grate it because I literally couldn't breathe. I've never been attacked with mustard gas, but I have an inkling of what it's like after that experience.

So, the longer you wait to add the vinegar, the stronger the horseradish will get. Once added, though, the vinegar puts a stop to the process. That said, it really all depends on the horseradish itself—the one I was using in the photos here was mild enough that letting some of it sit for several minutes before I added the vinegar didn't change a thing. I used distilled white vinegar here.

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