Pickled Horseradish – October 8, 2019

On Tuesday I decided to make Fire Cider as my helper friend was here. I’d looked for horseradish at our local market on Monday and couldn’t find it. He said it was there, in the organic section, so I sent him down to get some and some onions and honey.

He bought all they had and the other things. He chopped up as much as we needed for the Fire Cider recipe and there were 2 good sized pieces left over. So we decided to make pickled horseradish to preserve it.

I’d delegated the processing of the horseradish to him because of my breathing issues. He adores hot peppers and such and so things like horseradish don’t bother him as much. He’d chopped the horseradish for the Fire Cider in the food processor but the recipe called for grated horseradish and he thought that should be done outside.

So he took the grater and the peeled roots outside and did it there while I peeled garlic for the Fire Cider inside.

We looked up a recipe in my Joy of Cooking and found one on page 848 under Pickles and Relishes.

We decided kosher salt was fine vs sea salt for this job. I had plenty of apple cider vinegar we’d made last year.

I’d sterilized a pint jar per instructions, but there was too much horseradish, so we ended up using a clean but not sterile quart jar, as I thought we should use all the brine.

So now I have a stock of horseradish in the fridge for making cocktail sauce or other sauces.