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16 komentarzy

  • SDPickups
    Reply

    Thanks for the video, I tried a different Youtube recipe that called for nearly a cup of vinegar. It was HORRIBLE, yours is perfect.

  • Ralph Weaver
    Reply

    if you want your horseradish hotter, leave the vinegar out until right before you put it in the jar (just pulse it once or twice once you add the vinegar.) vinegar stops the process that generates the chemical that makes horseradish hot that is started by cutting and processing the root and stabilizes the heat of the horseradish and preserves it.

  • USNVA
    Reply

    Use a threaded jar with a screw cap and a gasket on the caps underside. This will keep the gases in the suspension for a much longer period of time. The escaping gases will weaken the overall heat factor of the horsey, and the jar & lid shown at the end of this video is not very good.

  • Gary Dutko
    Reply

    Your roots are very thick. Mine are thin and stringy. How do you get your horseradish roots to grower so thick? I could make lots of horseradish if the roots were thicker.

  • Another OverTaxed TaxPayer
    Reply

    How important is the salt to make it hot? I only had one and a half cups of diced horseradish and try to calculate your recipe using the one and a half cups but it came out awfully salty. For the next time can I add less salt or is the salt necessary for the heat of the horseradish. By the way the horseradish did not come out as hot as I would like but that could be the quality of the horseradish and not the recipe.

  • treztark
    Reply

    You can make this much hotter by waiting to add the vinegar.  The vinegar is basically used as chemical reaction to lock in the heat at whatever level you like.  The longer the horseradish is exposed to air after shredding/ chopping the hotter it will become. 

  • Kate HWLH
    Reply

    Hi Gail
    I have never canned it.  Once prepared I put it in a glass jar that has a screw on lid and put it in the fridge for daily use.  It can last about 3 months when in the fridge.  Since this is a liver loving food I enjoy a spoonful of the stuff daily with a little honey as a way to cleanse my lungs, plus it's healthy for you.  If you make more than you need you can put the extra in little jam jars and give them as gifts to family or friends. 
    I hope this helps
    Catherine :)

  • Kate HWLH
    Reply

    Great question. Horseradish can last a very long time, easy 3 – 6 months, but the strength of the horseradish starts to slowly dissipate after 3 or 4 weeks. Making smaller batches that can be enjoyed within a month or two is usually the best solution if you enjoy it hot. :)

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