By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 1
41 cal · 10 min
Homemade Preserved Horseradish
Recipe GLPR928b2bb655da6a
A sharp and pungent preserved horseradish condiment made with fresh horseradish root, distilled vinegar, and salt. This simple three-ingredient preserve is perfect for enhancing roasted meats, seafood, and traditional dishes. The vinegar-based preservation method keeps the horseradish fresh and potent for months in the refrigerator.
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Ingredients
1 horseradish root, ends trimmed, peeled, and cut into 1-inch chunks
Distilled white vinegar, for soaking
Kosher salt
Directions
Trim the ends from the horseradish root and use a vegetable peeler or knife to remove the papery brown skin. Rinse the peeled root under cold water.
Cut the peeled horseradish into 1-inch chunks. Work in a well-ventilated area, as the pungent fumes may cause eye irritation during cutting.
Place the horseradish chunks in a clean glass jar or container. Add enough distilled white vinegar to cover the chunks completely.
Sprinkle kosher salt over the horseradish and vinegar mixture. Stir well to combine and distribute the salt evenly throughout.
Cover the jar tightly and refrigerate. The preserved horseradish will keep for several months when stored this way. The flavor and pungency will develop and intensify over the first few days.
Comments
Horseradish root is a specialty item absent from most Charlotte supermarket produce sections—you'll need to call ahead to Harris Teeter's specialty produce department or make a trip to a farmers market to source it. The ten-minute time is honest and the ingredient list is genuinely simple, but a single serving of preserved horseradish is a condiment, not a meal, and it keeps for months once made, so you're really committing to one batch for future use. For households that eat roast beef, smoked fish, or deviled eggs regularly, this is a worthwhile pantry project; for casual cooks, it's a special-occasion prep task rather than weeknight cooking.
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