Horseradish is a member of the mustard family (sharing lineage with its gentler cousins, kale, cauliflower, Brussel sprouts and the common radish) and is cultivated for its thick, fleshy white roots.

The bite and aroma of the horseradish root are almost absent until it is grated or ground. During this process, as the root cells are crushed, volatile oils known as isothiocyanate are released. Vinegar stops this reaction and stabilizes the flavor. For milder horseradish, vinegar is added immediately.

this is a simple process adapted from the "Ball Blue Book" -- 
Freshly Grated Horseradish
    Wash scrape and grate fresh horseradish roots.  Fill pint jars two-thirds full with the grated horseradish.  Fill the jars to the top with vinegar.  Seal jars and store away from the light.

This recipe has been kitchen tested

Double click here if you would like to see a quick recipe for creamy horseradish

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