Best 6 Horseradish Canned Recipes

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**Unveiling the Zesty Kick of Horseradish: A Culinary Journey Through Preservation and Flavor**

Embark on a delightful culinary adventure with horseradish, a pungent and flavorful root that adds a unique kick to your culinary creations. This versatile ingredient, often associated with traditional dishes, can transform your meals with its distinct sharpness. Discover the art of preserving horseradish, ensuring its vibrant taste remains intact for future enjoyment. Explore a variety of horseradish recipes, ranging from classic condiments to innovative culinary delights, each harnessing the root's distinctive character. From the fiery intensity of horseradish sauce to the subtle warmth of horseradish butter, these recipes promise an explosion of flavors that will tantalize your taste buds. Get ready to embrace the versatility of horseradish and elevate your culinary repertoire to new heights.

Here are our top 6 tried and tested recipes!

BLUE RIBBON HORSERADISH PICKLES



Blue Ribbon Horseradish Pickles image

Spicy pickles with a hint of horseradish will set your pickles head and shoulders above the rest. You will get raves on these pickles! I always get asked to make more or bring more to work. These are worth a try! This makes a really crisp, great tasting pickle!

Provided by SHAWN

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 3h20m

Yield 50

Number Of Ingredients 8

7 cups water
1 ¾ cups white vinegar
1 ¼ cups white sugar
1 teaspoon whole pickling spices
5 tablespoons pickling salt
10 cloves garlic, peeled
10 (1/4 inch x 3 inch) strips peeled fresh horseradish root
40 small pickling cucumbers

Steps:

  • Soak the cucumbers in ice cold water for 2 to 3 hours.
  • Sterilize 5 (1 quart) jars with lids and rings and keep hot.
  • In a large pot, combine the water, vinegar, sugar and pickling spices. Stir to dissolve sugar and bring to a boil.
  • While the mixture is heating up, place the following things into each jar: 1 tablespoon of salt, 2 cloves of garlic, 2 strips of horseradish, and a few sprigs of dill. Trim the ends from the cucumbers and make a slit in the skin of each one so the brine can soak in and any air can get out. Pack the cucumbers into the jars. Pour the boiling brine into the jars to within 1/2 inch of the rims. Seal with lids and rings.
  • Bring the water to a boil in the pot where you sterilized the jars. Place the jars into the water and turn off the heat. Let them sit in there until the water is cool. Test the jars for a good seal by pressing on the center of the lid. Refrigerate any unsealed jars.

Nutrition Facts : Calories 22.6 calories, Carbohydrate 5.7 g, Protein 0.1 g, Sodium 699.1 mg, Sugar 5 g

PREPARED HORSERADISH



Prepared Horseradish image

Homemade prepared horseradish tastes fresher than store-bought varieties and is a surprisingly versatile condiment that will keep, refrigerated, for about three months. Start with fresh horseradish, which should be chilled to preserve its punch, and a box grater, a hand grinder or a food processor. Horseradish is potent, so make sure to keep the windows open or wear glasses to protect yourself from the fumes when handling the raw ingredient. Whisked into vinaigrettes, drizzled over poached fish or stirred into mayonnaise for a brighter egg salad sandwich, a spoonful of prepared horseradish wakes up whatever you're cooking.

Provided by Joan Nathan

Categories     easy, quick, condiments

Time 20m

Yield 4 cups

Number Of Ingredients 4

1 pound fresh horseradish root
1/2 cup white vinegar
1 cup cold water, plus more as needed
1 teaspoon kosher salt, or to taste

Steps:

  • Peel the horseradish and cut out any dark veins. Open any nearby windows and use safety glasses to protect your eyes from strong fumes. Cut the horseradish into 3-inch segments. Pulse in a food processor equipped with a steel blade until finely chopped but not mushy. (Alternatively, grate the horseradish finely on a box grater.)
  • Transfer the horseradish to a quart-size jar. Add the vinegar and 1 cup cold water until horseradish is almost covered, adding more water if needed to cover. Stir in the salt, seal and refrigerate until serving. The prepared horseradish will last up to 3 months in the refrigerator.

Nutrition Facts : @context http, Calories 120, UnsaturatedFat 1 gram, Carbohydrate 26 grams, Fat 2 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 958 milligrams, Sugar 18 grams

HORSERADISH (CANNED)



Horseradish (Canned) image

This came from an old canning book I have, I found it very hard to find a recipe to can this. There is no prep time, it all depends on how much horseradish you have and how you can handle the heat.

Provided by Tara1183

Categories     Vegetable

Time 10m

Yield 1 1/2 quart

Number Of Ingredients 3

1 cup grated horseradish
1/2 cup white vinegar
1/4 teaspoon sea salt or 1/4 teaspoon kosher salt

Steps:

  • grated horseradish (trim skin with veggie peeler, wash and grind in a meat grinder or do in food processor) (I hear wearing goggles helps your eyes) Mix thoroughly with vinegar and salt using amounts as needed and pack into hot sterile jars.
  • I usually process in a hot water bath for 10 min for pints.
  • It is best to still store in the fridge, I think for colouring.
  • If you want it creamy a client told me to put the whole mixture back into the food processor and puree a bit, I havent tried it yet but he said that is how the big companies do it.
  • The heat all depends on the growing season and sometimes it gets hotter after stored.

SPICY HORSERADISH MUSTARD



Spicy Horseradish Mustard image

Provided by Gale Gand

Categories     Condiment/Spread     Sauce     Food Processor     Mustard     Picnic     Vegetarian     Horseradish     Vegan

Yield Makes 6 (4-ounce) jars

Number Of Ingredients 7

1 1/2 cups cider vinegar
1/2 cup dry mustard
1/4 cup yellow mustard seeds
2 cloves garlic, minced
2 tablespoons prepared white horseradish, drained
2 teaspoons salt
1 teaspoon packed light-brown sugar

Steps:

  • In large jar, combine all ingredients and 1/2 cup water and shake well. Cover and refrigerate 48 hours. In food processor, process mixture until smooth, about 2 minutes. Divide among 6 (4-ounce) sterilized mason jars. Seal jars and store in cool, dark place for 2 weeks before opening. (Mustard can be eaten immediately, but flavors will not have had a chance to meld.)

PICKLED HORSERADISH FOR CANNING



Pickled Horseradish for Canning image

A zingy condiment perfect for any beef dish. Make sure and protect your eyes when shredding the horseradish (you may want to do this outside). From the Complete Book of Pickling. Yield is approximate; cooking time is processing time.

Provided by Molly53

Categories     Vegetable

Time 30m

Yield 64 tablespoons

Number Of Ingredients 4

1 cup sugar
1 tablespoon kosher salt
2 cups white vinegar
3 lbs horseradish root (shredded and lightly packed, around 7 cups)

Steps:

  • Prepare 4 half pints or 8 - 4oz jars and their lids/rings.
  • In a non-reactive saucepan, combine the first three ingredients.
  • Bring to a boil over medium high heat, stirring often until sugar and salt are dissolved.
  • Add horseradish and return to a boil, keeping horseradish immersed in liquid; remove from heat.
  • Pack hot horseradish and liquid into hot jars, leaving 1/2 inch headspace by adding the hot liquid.
  • Remove air bubbles and adjust headspace as necessary.
  • Wipe rim; place lids and screw bands on fingertip-tight.
  • Place jars in water bath canner and return water to a boil; process for 10 minutes.
  • Remove jars from water and place on a cloth-protected counter to cool overnight.
  • Check lids for seal; refrigerate or re-process any unsealed jars.

Nutrition Facts : Calories 21.5, Sodium 118.3, Carbohydrate 5, Fiber 0.7, Sugar 3.1, Protein 0.5

HOMEMADE HORSERADISH



Homemade Horseradish image

It doesn't take much to make fresh horseradish. Be careful, because this is hot!

Provided by BOOK_WORM

Categories     Appetizers and Snacks

Time 5m

Yield 10

Number Of Ingredients 4

1 cup peeled and cubed horseradish root
¾ cup white vinegar
2 teaspoons white sugar
¼ teaspoon salt

Steps:

  • 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. Cover and store the horseradish in the refrigerator.

Nutrition Facts : Calories 11.8 calories, Carbohydrate 2.5 g, Protein 0.4 g, Sodium 59.4 mg, Sugar 0.8 g

Tips:

  • For the best flavor, use fresh horseradish roots. If you can't find fresh horseradish, you can use prepared horseradish from the grocery store, but the flavor will be less intense.
  • Wear gloves when handling horseradish, as it can irritate your skin.
  • Grate the horseradish roots as finely as possible. This will help the horseradish blend more smoothly with the other ingredients.
  • Use a food processor or blender to make the horseradish sauce. This will help to create a smooth and creamy sauce.
  • Taste the horseradish sauce before serving and adjust the seasonings as needed. You may want to add more vinegar, sugar, or salt to taste.
  • Canned horseradish will keep in the refrigerator for up to 6 months.

Conclusion:

Horseradish is a versatile condiment that can be used to add flavor to a variety of dishes. It is also a good source of vitamins and minerals, including vitamin C, potassium, and iron. If you are looking for a way to add some spice to your next meal, try making your own horseradish sauce. It is easy to make and can be stored in the refrigerator for up to 6 months.

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