easter horseradish

Name: Easter Horseradish
Prep time: 15 min
Cuisine: Eastern European
Ingredients: 1 pound(s) horseradish root; 1 can(s) beets, whole; 1/4 cup(s) white vinegar; 1 tablespoon(s) sugar; 1 tablespoon(s) salt

27 Pinches 1 Photo

Lou Kostura

Cleveland, OH

Updated on Apr 18, 2014

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.

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I keep it in a canning jar in fridge for up to a month.

prep time 15 Min

cook time

method No-Cook or Other

yield ?

Ingredients

1 pound horseradish root
1 can beets, whole
1/4 cup white vinegar
1 tablespoon sugar
1 tablespoon salt

How To Make easter horseradish

Step 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

Step 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.
Step 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.
Step 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.
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