Preserved Horseradish

Kate Punshon - Tuesday, September 24, 2013

Horseradish has had a  reputation of being fiery and untameable  but it has tempted and tickled the palates of kings and ordinary people for centuries. Preserve fresh horseradish using this quick and easy recipe.  Its simplicity is as equally a refreshing as the horseradish itself. Your effort will be rewarded with a fiery and pungent preserve that’s perfect with traditional roast beef and smoked meats and seafood and teaspoon or two in mashed potato adds another dimension.

Preparation time:     45 minutes
Cooking time:          15 minutes
No of jars:                2 x 300ml Jars  


  1. Dry sterilised sealable glass jars
  2. Peeled and grated horseradish


1 cup peeled and grated fresh horseradish
½ cup god quality white wine or apple cider vinegar
½ teaspoon salt
Pinch of sugar (optional)
Pinch Ascorbic Acid (optional)

Preparing the horseradish

  1.  Wash horseradish thoroughly to remove soil.
  2. Remove the tops and any roots that are too small to grate.
  3. Using a vegetable peeler, remove the outside skin, washing it frequently under water to keep it clean.
  4. Grate using either a food processor (preferable), blender or hand grater.


  1. Place all the prepared horseradish and other ingredients in a bowl and mix thoroughly.
  2. Pack mixture into small sterilised glass sealable jars.
  3. Horseradish must be surrounded by vinegar. Top up with additional vinegar if required.
  4. Seal the jars tightly, label with date and store in the fridge.

Recipe notes

  1. While the fresh horseradish root has no aroma when the flesh is broken, one of its enzymes (glucosinaloate) releases an explosion of volatile mustard oils which is a very strong eye irritant. When grating horseradish work quickly, preferably with a food processor either outside or next to the kitchen exhaust fan so that the oils are drawn away from you. If using a processor keep your face away from the food processor Shute. The fresher the horseradish, the stronger the mustard oil.
  2. The ascorbic acid prevents horseradish from browning and a pinch of sugar will smooth out the flavour. Both are optional.
  3. The horseradish preserve will keep well for approximately a month in the fridge, however its pungency and flavour will progressively deteriorate. For longer storage, either leave in the ground over winter and remove as required or wrap peeled roots with freezer wrap, label and store in the freezer.
    When removing the preserved horseradish from the jar, use a clean spoon as a not to contaminate your preserve.


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