I sent my husband to the store for a piece of horseradish root so that I could use it to keep my pickles crisp. (I’m making my retro pickle recipe again this year, since it was so popular last year). He came home with something that was about the size of my arm. It was far more than I needed. So I consulted my herb book and discovered that preserved horseradish is a naturally fermented recipe. Naturally I had to make some!
- 2 cups of horseradish, peeled and diced (about 12 oz)
- 1 cup cider vinegar (with mother)
- ½ tsp salt (non-iodized)
- Place all the ingredients in a food processor or blender and grind until the horseradish is finely diced.
- Pack into sterilized jars.
- Allow to ferment at room temperature for 2-5 days.
- Store in the refrigerator.
-Store bought horseradish is high in added sulfites, which is why it stays white. Your horseradish will brown overtime, but it should last for up to 6 months in the fridge as long as everything was kept sterile.