|Horseradish patch, June 2010|
|See the lid in his hand? He used it to keep the fumes somewhat contained.|
|We've already used up two jars and given away one.|
|I wasn't quite cautious enough when I opened the processor, so we labeled our jars Howling Wolf Horseradish. |
1 pound horseradish root, well scrubbed and peeled (put them in a bowl of water to keep them from browning)
2 teaspoons salt
1 1/2 teaspoons sugar
1 1/2 cups white vinegar
1/2 teaspoon garlic powder, optional (don't substitute fresh garlic-there's a miniscule risk of botulism with it)
Wash and sterilize 8 4-ounce jelly jars (or 4 half pint jars).
Using a food processor fitted with a fine shredding disk, or a box grater, finely grate the horseradish. I recommend you do this in a VERY well ventilated area (preferably outside).
Pour into a bowl, add remaining ingredients and stir to combine.
Switch out the shredding blade to an S blade, pour back into processor and process until it is as fine as you want it. Older, woody roots will not puree, but you will get a nice fine mince.
Funnel into jars, cap and label with date.
Keeps in the refrigerator for one year. It is NOT safe for shelf storage.
Yield: 4 cups
To make Horseradish Sauce
1 cup sour cream
2-4 tablespoons Prepared Horseradish
Stir together. Serve immediately.
To make Cocktail Sauce
1/2 cup ketchup
1/2 cup chili sauce
1 teaspoon lemon juice
1/2 teaspoon worcestershire sauce
1/4 - 1/2 cup Prepared Horseradish
Stir together. Serve immediately. Horseradish loses it's heat if it's held in the sauce. To prepare ahead combine all ingredients and add the horseradish just before serving.
To make Shrimp Dip
1 8 ounce block cream cheese
8 ounces cooked, chopped shrimp (not from a can)
1 recipe Cocktail Sauce
Combine Cocktail Sauce and shrimp.
Spread cream cheese in a thin layer (1/4") on a serving plate.
Pour shrimp and sauce over cream cheese.
Serve with water crackers.