- Late fall is a great time to break out the shovel and start digging up those big roots.
- The whole root, washed and packed in wet sand in zip-locks, should store in the fridge for a few months.
- Skinned and chopped or grated root can be food processed with enough water to help it blend without getting watery, then stabilized with a little vinegar and salt to be refrigerated for a few weeks or frozen for a few months.
- Wear goggles - it's like onion but much, much worse. Maybe do it outside too. Maybe get a gas mask...
- The longer you wait before adding the vinegar, the hotter the sauce will be. Blend together right away for more mild, or stick it in the fridge for 30 minutes before adding the vinegar for extra hot.
- For canned horseradish, use 2 parts grated horseradish to 1 part vinegar and a little salt. Use a hot water bath for 10 minutes to seal in jars, then store in the fridge to keep the nice white color.
- Mixing the horseradish puree with some mustard and mayo, sour cream, cream cheese, or buttermilk with optional red pepper, beets, or lemon juice makes a pretty awesome cream sauce.
My super-secret sources:
I think this is my favorite. Good canning description and excellent pain-in-the-eyeballs description. She uses the horseradish to make a sort of crazy-hot bloody mary she calls a Snackin' Cezar or Canadian Cinco De Mayo:
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