When it starts getting cold outside, that’s when you know the horseradish is getting hot. Hot horseradish is fresh horseradish and here are some important tips in keeping the heat in all winter.

Harvest horseradish in the fall after it frosts. Keep any roots that are not prepared immediately in an airtight jar or freezer bag and store in a cold place like a root cellar, refrigerator or freezer. For best results, keep between 32 and 40 degrees Fahrenheit and 90-95% relative humidity. Roots can also be left in the ground and harvested anytime, until the soil is frozen solid.

As nature’s “hot”dish, horseradish can be very potent. So when preparing it, it’s best to work outside or in a well-ventilated area. One whiff can be stronger than you think, so be careful.

The root’s interior, when exposed to air, darkens with time, so timing is critical. Also, with time the horseradish darkens and can develop an off-flavor.

Wash and peel the fresh white roots. Dice it into small cubes and put in the blender. Cover with cold water or crushed ice and grind or grate. Pour off excess water. Horseradish can also be ground in a meat grinder.

After the horseradish is at the desired consistency, vinegar is added to stop the enzymatic action that controls how hot the final product is. For a milder horseradish, add vinegar immediately after grating. For a hotter product, wait up to 3 minutes to add it. Use 2 to 3 Tablespoons of 5% white distilled vinegar per cup of grated horseradish. A half teaspoon of salt can also be added, to taste. Lemon juice can be used instead of distilled vinegar for a different flavor. Cider vinegar could be used also, but will allow the horseradish to darken more quickly.

Put the mixture in ½ pint glass jars and screw lids on tightly. Store in refrigerator or freezer.

Vary the proportions till you find one that suits your taste. Try this one.

2 cups (3/4 pounds) freshly grated horseradish
1 cup white vinegar (5%)
½ teaspoon canning or pickling salt
¼ teaspoon powdered ascorbic acid
Yield: About 2 half pints.

Note: Make only small quantities of horseradish at a time – its biting taste fades within one to two months, even when refrigerated.

Seal jars tightly and store in a refrigerator.

Source: Pack a Pickled Product, GH 1459