Pickled Horseradish
Recipe GLPR7ca932afdefe03
A pungent, shelf-stable condiment made by curing grated horseradish root in a simple salt and vinegar brine. This classic American preparation becomes milder and more mellow over time as the flavors meld. Serve alongside roasted meats, sandwiches, or use as a bold accent to soups and stews.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 large horseradish root (about 1 pound)
2 tablespoons Diamond Crystal kosher salt
1 cup Distilled white vinegar
Directions
Scrub the horseradish root under cold running water to remove any dirt. Using a sharp knife or peeler, remove the tan outer skin until you expose the white flesh underneath.
Coarsely chop the peeled horseradish into chunks of about 1 to 2 inches. Work in a well-ventilated area or near a window, as the pungent fumes can irritate eyes and sinuses.
Transfer the horseradish chunks to a food processor and pulse until finely grated or minced to your desired consistency. Avoid over-processing into a paste unless that is your preference.
Place the grated horseradish in a clean glass jar or similar non-reactive container. Sprinkle the kosher salt evenly over the horseradish and mix well to distribute.
Pour the distilled white vinegar over the salted horseradish, stirring to combine thoroughly. The mixture will be quite wet and pungent.
Cover the jar loosely and allow it to sit at room temperature for 12 hours. The horseradish will begin to mellow slightly and the flavors will start to integrate.
After 12 hours, seal the jar tightly and refrigerate. Allow the pickled horseradish to cure for at least 2 weeks before consuming, though it continues to improve in flavor over several weeks as the sharpness gradually softens.
Once opened, store in the refrigerator where it will keep for several months. The condiment will continue to develop a more balanced, aged flavor over time.
