Prepared Horseradish

Fresh-dug horseradish root grated and locked into vinegar at its peak of fire — the jarred stuff never comes close, and the timing of one step decides exactly how hot it lands.

15 min Easy Makes about one half-pint jarVegetarianVeganGluten-freeDairy-free

Ingredients

one batch

From the garden

8 oz horseradish root, scrubbed, peeled, and cubed

From the pantry

½ cup distilled white vinegar (5%)
¼ tsp salt

Steps

tap a step to dim it as you go

Open a window or work under a running exhaust fan before you start — freshly grated horseradish releases fumes that make the strongest onion feel gentle. Scrub the root, peel it, and cut it into small cubes.
Grind the cubes in a food processor with 2 tablespoons of cold water until finely grated, scraping down once or twice. When you open the lid, hold it at arm's length and keep your face well back — the first waft is the strongest.
Now the only decision that matters: heat builds the longer the grated root sits before vinegar stops the reaction. Stir in the vinegar and salt immediately for a mild table sauce, or wait a full 3 minutes first for maximum fire.
Pack into a clean half-pint jar, pressing out air pockets and adding a splash more vinegar if needed to moisten the top. Cap and refrigerate. A small spoonful wakes up roast beef, smoked fish, potato salad, and cocktail sauce.