Wear a mask when preparing horseradish!! I suggest working outside with it, even.
1 cup cubed peeled horseradish root, 1cm pieces
3/4 cup vinegar
2 teaspoons sugar
1/4 teaspoon salt
Combine ingredients in a blender and puree. Cover and store in refrigerator. Be careful when handling the root and the processed ingredients. They are strong.
For tons of horseradish recipes, go to this site:
Add grated root to dressings and sauces for meat, fish and vegetables. Add young leaves to salads. Put a piece of leaf in the jar with pickled cucumbers. Grate root into coleslaw, dips, mayonnaise and cream cheese.
Medicinal Uses: Take root as a syrup for bronchitis and coughs, or grate into a poultice for chilblains, stiff muscles, sciatica and rheumatism. It is a potent diuretic used to treat kidney diseases and fluid retention. It is used as a disinfectant for skin injuries, slow healing and ulcerous wounds. Appetite stimulant. Once used to treat over-active thyroid and to eliminate worms in children.
The freshly grated root can be eaten in this amount of 1/2-1 teaspoon three times per day. Horseradish tincture is also available and can be used in the amount of 2-3 ml three times per day. Only undried horseradish is effective. The root can be preserved for months inside the refrigerator. Vinegar: Cover finely grated horseradish with vinegar and let stand 10 days. Take 1 teaspoon two to three times per day, well diluted with water. This can also be applied externally. Poultice: Spread fresh, grated root on a linen cloth. Lay on the affected area, with cloth against the skin, until a burning sensation is felt. Syrup: Steep 1 teaspoon root in 1/2 cup boiling water in a covered pot for 2 hours. Strain and add sugar until syrupy consistency is reached. Use sugar or honey to make the horseradish more palatable.