Horseradish root is one of those things that you either love or hate. The entire plant is called a "horseradish plant" but we only eat the roots. The root is fragrance and odor free until the cells are broken (usually by chopping or grating) which causes enzymes to be released that will badly irritate the sinuses and eyes. As long as you're prepared the resulting backlash from the root can be minimized. Just be sure to work it in a well ventilated room with a few open windows.
It is usually ready to be dug from the ground close to or even shortly after the first frost date. I dug some two weeks prior and two weeks after our first frost and it all tastes great.
First year roots are the best for consuming. They are the most pungent and have the freshest taste. When you dig your roots pull off any small off-shoots and replant them. You'll be rewarded next season.
Once horseradish is grated or chopped it quickly becomes discolored and loses it's trademark flavor so use or add to vinegar immediately.
You are able to process horseradish and vinegar by canning but the horseradish loses its taste the longer it is cooked. To prevent loss in taste I place the horseradish into jars and then freeze.
The process is simple. First peel the roots and then grate the horseradish. The finer the grate the more pungent the flavor. Grate to your liking. I like mine very pungent so I grate mine very well. I use a food processor with the normal blade attached AND the shred blade on top. It works well.
Once you have your desired consistency pack the mixture tightly into jars. As tight as you can pack it. Then top off with vinegar and store in a cool place or freeze.
If you would like to sweeten the horseradish mixture I suggest one of two things. Either dissolve a few pinches of sugar in the vinegar (you'll have to heat it then cool it) before topping off the horseradish, or grate a few beets in with the roots. It lightens the flavor and has a great look.
Keep it real pungent.
