Have you ever tried fresh horseradish? I haven't...yet. I will soon as my awesome neighbor brought me a jar of it so fresh, the jar was still warm. I'm just waiting for the chance to try it out. I don't grow horseradish in my garden...that I know of. There are some clever weeds that are trying to pass themselves off as this awesome, nasal draining condiment but they are quickly mowed down, tilled up, or dug out. If I were to grow it, I would build its own special horseradish box to keep it from spreading.
Horse radish is a persistant perenial that will continue to multiply it's masses. The main reason I wont grow it. That and unless I find a large group of bloody mary drinkers, I think most of it would go to waste. But for those of you who are or do want to grow it, the recipes sounds fairly simple. Dangerous but simple.
1 cup peeled and cubed horseradish root
3/4 cup white vinegar
2 teaspoons white sugar
1/4 teaspoon salt
In an electric food processor or blender, process horseradish root, vinegar, sugar and salt. Carefully remove the cover of the processor or blender, keeping your face away from the container. (Dangerous part, apparently it's hot) Cover and store the horseradish in the refrigerator.
It can be stored up to 3 weeks in the fridge (bloody marys anyone?) or 6 months in the freezer.
You will find all kinds of variations across the internet, with and without sugar, some with balsmic vinager and some with other fancy ingredients I would be lucky to find at my local supermarket.
Well all this talk of Bloody Marys has given me a reason to try the horseradish. Good evening my friends.