OT: Horseradish

Anonymous-0 · Oct 18, 2009

I dug up some horseradish today, that I'v been growing,. I put it in the wifes blender, added vinigar and ground it up... Boy is that stuff hot..Made my eyes water blending it. Anyway I wanted to know if anyone has made this, and how does everyone do it? What do you put in different from what I did? j

cadet trooper · Oct 18, 2009

Keep it it refrigerated after making it along with adding salt. I work for one of the largest processers in the US. PS I"m not a fan of it we have a monster exhaust fan in the process room.

kevinj54 · Oct 18, 2009

(quoted from post at 18:26:18 10/18/09) I dug up some horseradish today, that I'v been growing,. I put it in the wifes blender, added vinigar and ground it up... Boy is that stuff hot..Made my eyes water blending it. Anyway I wanted to know if anyone has made this, and how does everyone do it? What do you put in different from what I did? j

Yep, make a batch up in the spring and in the fall. I just use white vinegar. I never keep it over a year.

noncompos · Oct 18, 2009

Love horseradish....drive yourself crazy: Google horseradish recipes...ahhh, what a way to go...

Chuck MA · Oct 18, 2009

Jay I pick mine in the spring. I grind it out side in a food processor, that way the fumes aren't so over powering. Just add a little salt and fill with vinegar. I only pick mine once a year, in the spring, leaving in the ground over winter it is supposed to make it hotter.
Chuck

Anonymous-0 · Oct 18, 2009

I did leave some still in the ground, so I will let it go until next spring. My friend who gave me the roots 2 years ago, said the small ones about the size of a pencile are the best to grind? I dont know, can I grind up the ones the size of my thumb and bigger?? Thank you JayinNY

Wesley Stephens · Oct 18, 2009

There is nothing like horseradish to make a piece of cattle flesh taste perfect.

lust for rust · Oct 18, 2009

I can remember my grandfather grinding it up in an old meat grinder out in the barn. You could smell it for days after he ground it up.

NW Ohio Tim · Oct 19, 2009

We used to make a ton of the stuff. It grew at one end of mom and dads garden and we'd pick up the roots plowed up every spring.

You can grind up any size root but the small tender ones are easiet to clean up & grind.

We used an old hand crank meat grinder with the biggest die on the end. We clamped it to an old bemch and did it outside. We'd take it in the kitchen and mom would put vinegar & salt on it and cover the bowel with plastic wrap. We'd put it in jars the next day.... it's best to do this outside too.

Use glass jars with plastic tops if possible. Metal lids or canning bands will rust pretty quick and be hard to get on and off.

I've ried to get starts of that horseradish to grow here (10 miles up the road) a couple of times, I can't make it happen. I think I'm the only guy in the world that can't grow horseradish, it grows like weeds everyplace else.

Tim K in NW Ohio ~ Who may try planting some this fall since you reminded me.

Ultradog MN · Oct 19, 2009

Horseradish is one of the 7 bitter herbs the Isrealites were instructed to eat during the Passover.
Personally I've always thought that was a little joke on God's part. Like, if they were expecting bitter they were in for a big surprise.

TimV · Oct 19, 2009

Love homemade horseradish! A touch of brown sugar also helps--not as a sweetener but as a fermentation aid.

greygoat · Oct 19, 2009

"SILVER SPRINGS" Horseradish is one of the
biggest growers in America. Their farms are East
of Mondovi Wisconsin-West of Eau Claire on U.S.10
Hundreds upon Hundreds of acres of Horseradish.
Mechanical diggers harvest the crop, and the tops,
or "Crowns" are chopped off and replanted, where
the sprout to grow a new crop. Interesting to
drive by when they"re harvesting, or planting! They have tours of the plant where
they process and package the Horseradish.

OT: Horseradish

Anonymous-0

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cadet trooper

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kevinj54

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noncompos

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Chuck MA

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Anonymous-0

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Wesley Stephens

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lust for rust

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NW Ohio Tim

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Ultradog MN

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TimV

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greygoat

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