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easter horseradish

lkostura avatar
Recipe by
Lou Kostura
@lkostura
Belmont, CA

Growing up as a child I remember every year my Dad taking the grater and horseradish root and going outside to grate it. The tears rolling down his cheeks as he did. The pink fingers from the beets. Mom taste testing to make sure he got the mix right. Oh tje memories, and tears as I grated this up myself. Try this on ham, sausage, kielbasa. Its really awesome.

►
yield serving(s)
prep time 15 Min
method No-Cook or Other

Ingredients For easter horseradish

  • 1 lb
    horseradish root
  • 1 can
    beets, whole
  • 1/4 c
    white vinegar
  • 1 Tbsp
    sugar
  • 1 Tbsp
    salt

How To Make easter horseradish

  • 1
    Peel root with potato peeler, GO OUTSIDE AND HAND GRATE root. DO NOT DO IN HOUSE or WITH FOOD PROCESSOR. You may do it once, but if you do you will know why I say OUTSIDE
  • 2
    Grate entire can of beets into root. Once the liquid from beets hits the grated root is when it really starts releasing its pungency.
  • 3
    add vinegar, sugar, salt, then just get on there and mix with your fingers. It is the only way to get it all completely mixed well.
  • 4
    taste and adjust vinegar and salt to your taste. Refrigerate overnight and taste again for any tweaks to the seasonings. Will keep in fridge for about 30 days.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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