Horseradish Canned
Capture the bold, zesty flavor of homemade horseradish with this easy-to-follow recipe for canned horseradish. Featuring fresh horseradish root, tangy white vinegar, and a touch of lemon juice, this recipe strikes the perfect balance of heat and brightness, making it a standout condiment for all your favorite dishes. Boiled and soaked to temper its intensity, the grated horseradish is combined with a flavorful vinegar brine, then packed into sterilized jars for long-term preservation. Perfect as a fiery accompaniment to roasts, sandwiches, or even Bloody Marys, this DIY horseradish recipe ensures you’ll always have a jar of heat-packed goodness at your fingertips. With simple ingredients and a straightforward canning process, this recipe is ideal for home canners looking to elevate their pantry with small-batch, shelf-stable condiments.
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Recipe Information
Ingredients
- 2 pounds Fresh horseradish root
- 1.5 cups White vinegar
- 2 tablespoons Granulated sugar
- 1 teaspoon Salt
- 2 tablespoons Lemon juice (freshly squeezed)
- 4 cups Boiling water
Instructions
Start by washing the horseradish roots thoroughly to remove all dirt. Peel the roots and cut them into small chunks for easier processing.
Using a food processor or a box grater, grate the horseradish. Note that freshly grated horseradish can be quite strong—ensure the area is well-ventilated.
In a separate pot, boil 4 cups of water and pour it over your grated horseradish. Let it soak for about 5 minutes, then drain carefully using a fine mesh strainer. This step tempers the intensity of the horseradish slightly.
In a bowl, combine the white vinegar, granulated sugar, salt, and lemon juice. Stir until the sugar and salt dissolve completely.
Pack the drained horseradish tightly into sterile glass canning jars, leaving about half an inch of headspace at the top.
Using a ladle, pour the prepared vinegar solution over the horseradish, ensuring it is fully submerged. Leave half an inch of headspace in the jar to allow for expansion during sealing.
Wipe the rims of the jars clean with a damp paper towel to remove any spills. Seal the jars tightly with sterilized canning lids and rings.
If you want to store your horseradish long-term outside the refrigerator, process the jars in a boiling water bath for 10 minutes. Ensure the jars are submerged completely in water during the process.
Carefully remove the jars from the boiling water and allow them to cool on a towel-lined surface. Check that the lids have sealed properly (the lid's center should not pop back when pressed).
Store the jars in a cool, dark place for up to 6 months. Once opened, refrigerate and consume within a few weeks for the best flavor.
Nutrition Facts
Calories |
602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.4 g | 8% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6178 mg | 269% | |
| Total Carbohydrate | 129.7 g | 47% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 97.6 g | ||
| Protein | 11.0 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 535 mg | 41% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 2524 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
