My husband is mad about strong sauces and especially about the horseradish sauce. I used to buy the ready one. But it's not so strong like yours. From my dear husband a million thanks to you for this recipe.

My father made it for years and we used small bottles like baby food jars and froze them. then we would take one out when we needed one.

The acidity of the vinegar should keep the color white for the month or so it's good.

Note that lemon or lime juice will also help keep the color (and I believe, though I don't know, should preserve the hotness level.)

Freezing should work well--leave room for a bit of expansion (~10%) of the ice.

Note that processing horseradish is closely related to chemical warfare work--best to do it outside in a "well-ventilated" OUTSIDE (WINDY is good!) area.

One of the largest grower processors is located about 25 minutes from here--they use gas masks while processing.

This processing problem is, in and of itself a good reason to make a larger batch and freeze it is small doses.

The 'bite' of any particular brand of horseradish will very some with shelf-time, but the main reason that they tend to 'bite' less than fresh is that the market mostly prefers that strength. There are brands with more 'bite.'

Note also that you do NOT want to plant horseradish anywhere except it's permanent multi-year location. It is very difficult to eliminate once established as every tiny bit of tuber must be removed or you will have new plants.

If you learn to recognize the plant (and it's pretty easily identified,) or ask gardeners around town, someone will happily give you a tuber for your own plants--or just to grind.

Nobody ever has a shortage of the stuff once established.

Hi,

you wanted a recipe that'll keep for a long time. Just make sure your vinegar is a sound pickling strength (6-8%) and follow the recipe without using water. The strength will diminish over time, but not the flavor. Seal tight in many small jars (acid proof) and keep all in the fridge.

Tip:- Exposure to air activates the enzymes that produce the heat, the longer the exposure the hotter the sauce. I peel and chop them under water, then process them without adding the liquid/vinegar until various times have elapsed (0-10 mins).

I haven't tried this, but apparently ice-cream with horseradish sauce (zero heat, lemon juice not vinegar) is served in some top-end restaurants!

Also, try Horseradish.org (there's someone for every kind of obsession...).

Great tips, thanks Bryn! ~Elise

I have been making horseradish for about 15 years. Never used water or salt. Just used white vinager but I strain every batch and squeeze out some of the juice enough to keep a nice texure and use for mixing. I will add small amounts of vinger when needed. It seems to work great because my longest horseradish in the fridge was over 3 years old with no color change, personally I think it got stronger. I have canned horseradish and for a good trick is to tell the person if they want the full effect they should smell it when they open it.

I always had trouble keeping my horseradish white, untill a friend of mine who makes it also told me to wrap the jar in a BROWN BAG, keep in Ice box. No trouble since.

When is the best season to dig the root?

Great question. I have no idea. ~Elise

Thanks for all the information; I just bought a horseradish root today-my brother is here visiting from FLA & insists that commercial horseradish sauce isn't as strong or good as freshly grated. So I began searching for information and advice & I like the comments added here.

The best time to dig up horseradish is in the spring time, late spring; if you wait to long it does get tough and is not very good.

After peeling and then cutting up the root into pieces would that not be a good time to freeze it in small bags and then just remove it from the freezer when you want to make some sauce?

You could try it that way. Let us know in the comments how it turns out for you if you do. ~Elise