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Prepared horseradish (chrzan domowy)

Grating the root requires some courage as the strong odor will surely make you cry. The taste of freshly prepared horseradish beats most ready-to-eat options found in supermarkets and is certainly worth the effort.


  • 1 cup 6% distilled vinegar
  • ½ cup water
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 4 oz horseradish root
  • 1 apple (optional)
Prepared horseradish (chrzan domowy)


In pot combine 1 c 6% distilled vinegar, 1/2 c water, 1 T sugar and 1 t salt, bring to boil and set aside to cool.

Wash a horseradish root (about 4 oz.), scrape and grate fine, preferably outdoors or in a well-ventilated place, since the fumes can be overpowering. The root can also be cut up into cubes and run through a meat-grinder or grated in a food-processor. The horseradish root will be easier to grate or process if it is soaked in cold water several hrs or overnight.

Scald the grated horseradish with boiling water to cover. When cooled to room temp, drain off water and stir in as much of the marinade as needed to get the consistency you want.

Transfer to jar, seal and refrigerate.

A grated, tart cooking apple may be added for flavor to horseradish due to be used up shortly, but that will shorten its shelf life.

Serving Suggestions

Use as you would store-bought prepared horseradish on sandwiches or as side with meat dishes.