Horseradish Recipes and Cultivation

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This horseradish plant is about to bloom in an organic garden.
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Aside from adding flavor, horseradish has diuretic and antibiotic properties, which make it a home remedy for mild chronic urinary tract infections.
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Add spice to your cole slaw with horseradish.
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Pickles are not complete without garlic, dill and the best cucumbers you can find.
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Inexpensive and easy, Polish Meatballs and Depression Spaghetti makes an excellent meal.
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Pork & Sauerkraut with Horseradish Mustard is a German-influenced summer classic.

Horseradish is a flavorful herb that has been used for centuries to enhance the flavor of food, aid in its digestion and to keep people healthy. Today, horseradish is best known for adding zesty flavor to condiments of all kinds, and in the United States, the state of Illinois grows more than 50 percent of the annual horseradish crop, which is used to produce about 6 million gallons of ground horseradish.

Horseradish has been used as a folk remedy because of its medicinal qualities. It helps relieve congestion and coughs from colds and sinus infections. It stimulates digestion, which makes it a good partner for meat. Horseradish also has diuretic and antibiotic properties, which make it a home remedy for mild chronic urinary tract infections.

Research at the University of Illinois has shown that horseradish may also help the body resist cancer. Glucosinolates, chemical compounds found in horseradish, facilitate carcinogen removal by the liver. The anticancer effects of the horseradish root are increased when it is processed.

Horseradish thrives in the garden or flower bed and is occasionally found growing along country roads. Horseradish can be invasive in some environments, so be sure to give it plenty of room to spread out. A single piece of root is all that is needed to start a horseradish plant. Horseradish prefers sun and does not like to be constantly wet, but it will thrive on neglect in many less-than-ideal locations. The plant has large leaves, reaches a height of 30 inches and produces a white flower when it blooms. Dig horseradish after the first frost, take the large tap root and leave the small side roots for next year’s crop. 


Horseradish tap roots
White vinegar 
Dig large horseradish tap roots after first frost. Wash and scrape (like carrots). Slice or chunk, place in blender and grind, adding small amounts of vinegar for a good consistency (about 1 tablespoon white vinegar to 1 cup horseradish). The vinegar preserves the horseradish and enhances the flavor. Vinegar stops the heat-building enzyme activity that grinding causes. If you want hotter horseradish, wait before adding the vinegar; adding the vinegar right away will make the horseradish milder.
For red horseradish, add some pickled beet juice to the mixture.
Note: Be careful when taking the lid off the blender after grinding. It will most likely make your eyes water, take your breath away and probably clear your sinuses, too.
Place the ground horseradish in jelly jars, cap and place in refrigerator or freezer. Use a dab to enhance the flavor of eggs, meats, potatoes, vegetables or sandwiches. 

Try adding this flavorful, healthful herb to your diet and reap the benefits. All ingredients in these recipes can be played with. Add more or less according to your tastes.


1 small head red or green cabbage
3 heaping tablespoons mayonnaise or salad dressing
1 heaping teaspoon horseradish
Ground black pepper, to taste
2 to 3 tablespoons vinegar 
Chop or shred cabbage and place in bowl. Combine mayonnaise, horseradish and pepper. Add vinegar a little at a time and mix until creamy smooth. Pour over cabbage and mix well. Cover and place in refrigerator all day or overnight. Yields 6 to 8 servings. 


2 pounds hamburger
1 large chopped onion
1/2 cup old-fashioned oatmeal
1/2 cup Italian bread crumbs
2 to 4 teaspoons horseradish
2 to 4 cloves crushed garlic, or 2 to 4 teaspoons minced garlic
1 teaspoon black pepper
4 to 6 eggs, enough to get a good consistency 
Combine all ingredients, using your hands to blend well. Place in large, flat pan or dish and pat into a shape to fit with an inch of space around meatloaf. Add 1 inch water, cover with foil and bake 1 1/2 to 2 hours (depending on preferred doneness). Uncover meatloaf 30 minutes before removing from oven to brown top. Place meatloaf on plate and slice to serve. 


For meatballs, use the above recipe. Shape into meatballs and place in frying pan. Brown on all sides over low heat so meatballs cook through. 


For Polish meatballs, use the above recipe and add 1 to 2 teaspoons ground allspice. Make 8 large meatballs and flatten. Place in frying pan with lid and cook on low heat until dark brown on each side. This takes 1 to 1 1/2 hours.
Serve with 1 pound spaghetti, coated with 1 can tomato soup (undiluted). Place soup in large bowl and heat in microwave for 2 to 3 minutes just prior to adding spaghetti.
Note: My son always referred to this dish as Depression spaghetti. My Polish grandmother always made her spaghetti this way. 


2 pounds hamburger
1 or 2 large onions, chopped
8 to 10 slices white or potato bread, broken into small pieces
2 to 4 cloves garlic, or 2 to 4 teaspoons minced garlic
1 to 2 teaspoons black pepper
2 to 4 teaspoons horseradish
1 to 2 teaspoons ground allspice
10 to 12 eggs 
Blend all ingredients well until bread has been worked into mixture and is not readily apparent as bread pieces.
Stuff 15 to 22-pound turkey. Place in oven to bake according to timetable on label.
Note: My Polish grandmother always used this unique stuffing for her turkey, and the aroma was distinctive every holiday when we arrived at her house. 


Place 1 cup ketchup in small bowl. Add 1 to 2 teaspoons horseradish and stir well. Great for dipping shrimp or lobster. 


Add 1 to 2 teaspoons horseradish to 1 cup mayonnaise or salad dressing. Mix well and serve on hot or cold roast beef. Use as dressing on roast beef, chicken or turkey sandwiches. Great for just dipping pieces of any of the above – bread not required. 


4-pound pork roast, or 6 to 8 pork chops
1 or 2 large cans sauerkraut
3 to 4 tablespoons horseradish mustard, or 1 to 2 tablespoons horseradish and 2 to 3 tablespoons regular mustard
1 can beer 

Place pork roast in slow cooker. Drain sauerkraut in colander and rinse with cold water to remove salt. Pour sauerkraut over pork. Add horseradish mustard and beer. Cook on low 7 or 8 hours, or on high 4 or 5 hours, occasionally stirring mustard into sauerkraut. 

Recipe Box Requests 

In our March/April 2009 Recipe Box, we published two recipes for Salt-Rising Bread. Martha Davis, Oaktown, Indiana, called me with this reminder: A distinctive, and strong, odor is associated with this bread as the starter ages. She also remembers the bread being delicious straight out of the oven or toasted, but it’s not as good when it’s cold. 

Virginia Weaver, Weirton, West Virginia, requests a recipe for horseradish pickles, using either fresh pickles or canned sweet pickles.

Thomas Hiegel, Union City, Ohio, sent this seemingly simple recipe.

Horseradish Pickles 

5 1/3 cups vinegar
2/3 cup sugar
1/3 cup salt
1 ounce dry mustard
3/4 cup horseradish 
Wash and cut medium-size cucumbers lengthwise. Put in gallon jar. Mix all other ingredients and pour over cucumbers. Let stand 30 days. 

Trilby McDonald, Hedgesville, West Virginia, sent a recipe using sweet pickles from the grocery store. “The pickles are delicious. I enjoy the Grit very much, since I used to deliver it when I was a teen. My brother started, and when he left for military service, my sister continued the route until she married. Then I was next. It was from 1964 to 1970 that I was able to bring such a wonderful publication to so many friends.”

Horseradish Pickles, In a Hurry 

1 cup sugar
1/2 cup water
1/2 cup vinegar
1 pint jar sweet pickles
1 jar ground horseradish (sometimes called pure, not the creamed variety) 
Bring sugar, water and vinegar to a boil; turn off heat to cool. Open pickle jar, and pour contents in colander. When drained, slice pickles down the middle or in quarters; don’t slice completely through pickles. Stuff with horseradish and place back in original jar. Pour warm liquid over pickles to top of jar, replace lid and set aside for 2 to 3 days to flavor. The longer they sit, the better they get.
Variation: Omit vinegar and use 1 cup water. Personal tastes vary, so fix pickles to suit taste.
For quart-size jar of pickles, double sugar, vinegar and water. 

E.F. Gierlinger, Clymer, New York, sends a bit more complicated, and spicier, recipe.

Senf Gurken or Thunder & Lightning Pickles 

6 1/2 pounds ripe cucumbers
3 pints ice water
2/3 cup pickling salt
2 to 4 sprigs dill blossoms, seeds well developed
1 tablespoon white mustard seeds
2 teaspoons fresh grated horseradish
2 pods hot red peppers, medium size
2 1/2 cups apple vinegar (5 1/2 percent)
2/3 cup water
3/4 cup sugar 
Wash and pare cucumbers. Cut in half lengthwise and scrape out seeds. Cut halves in thirds lengthwise, then crosswise. Place in glass or enamel bowl. Mix ice water and pickling salt; cover cucumbers. Cover and let stand overnight.
In morning, drain well. Divide dill, mustard seed, horseradish and hot peppers; place into 5 sterilized 2-quart jars. Heat vinegar, water and sugar to a boil. Add cucumbers and simmer 5 minutes. Remove cucumbers and pack into jars, leaving 3/4-inch headspace. Add boiling solution to 1/4-inch headspace. Seal at once. Yields about 10 quarts. 

Josette Giacobbi, Columbia, South Carolina, is looking for a roasted red pepper spread recipe from a Ball Blue Book.

Norman Stringfield, Newport, Tennessee, and Patsy Blankenship, Moyock, North Carolina, sent the same recipe from the Ball’s Blue Book of Preserving, which sounds exactly like the recipe requested by Josette.

Roasted Red Peppers 

6 pounds sweet red peppers (about 8 large)
1 pound Roma tomatoes (about 10 medium)
2 large cloves garlic
1 small white onion
2 tablespoons minced basil
1 tablespoon sugar
1 teaspoon coarse salt
1/2 cup red wine vinegar 
Roast peppers under broiler or on grill at 425°F, until skin wrinkles and chars in spots. Turn peppers over and roast opposite side. Remove from heat. Place in paper bag; secure opening. Cool 15 minutes. Roast tomatoes, garlic and onion under broiler or on grill 10 to 15 minutes. Remove from heat.
Place tomatoes in paper bag; secure opening. Cool 15 minutes. Peel garlic and onion. Finely mince garlic; set aside. Finely mince onion. Measure 1/4 cup; set aside.
Peel and seed red peppers and tomatoes. Puree in food processor or blender.
Combine all ingredients in large saucepot. Bring to boil over medium-high heat, stirring to prevent sticking. Reduce heat; simmer until spread thickens.
Ladle hot spread into hot, sterilized jars, leaving 1/4-inch headspace. Adjust 2-piece lids. Process 10 minutes in boiling water canner. Yields about 5 half-pints.

Helen Lamison, Carnegie, Pennsylvania, sends this recipe, which sounded too good to pass up.

Roasted Red Pepper Spread 

1 jar (7 ounces) roasted red peppers, drained and chopped
1 package (4 ounces) crumbled Feta cheese, finely chopped
1/4 cup chopped green onions
1 clove garlic, minced
1 tablespoon olive oil
1 teaspoon lemon juice
1 loaf French bread, cut into 1/2-inch-thick slices
Olive oil 
In mixing bowl, combine peppers, cheese, onions, garlic, olive oil and lemon juice; set aside. Brush bread slices lightly with olive oil. Place on cookie sheet; broil on each side until lightly toasted. Top each slice with 1 tablespoon red pepper spread. 

While this recipe doesn’t include roasted red peppers, it does sound delicious. Connie Burke, Brookhaven, Mississippi, sends it, saying, “I don’t have a recipe for roasted red peppers, but I thought you might like to try this spread recipe that my mother-in-law, Ella Burke, made for us for many years. She was a fine Southern lady and a very good cook. If you do try this recipe, I hope it works out as well for you as it did for me.”

Ella’s Sandwich Spread 

12 green tomatoes
2 stalks celery
6 onions
12 bell peppers (6 green, 6 red)
1 tablespoon turmeric
2 tablespoons mustard
2 cups flour
Dash black pepper
1 pint sugar
1 pint vinegar
1 pint mayonnaise
1 cup chopped cucumber pickles
1 large can pimiento
Grind together tomatoes, celery, onions and peppers; sprinkle with salt and let stand for 2 hours. Rinse and drain. Cook until tender, stirring almost constantly. Combine turmeric, mustard, flour, black pepper, sugar and vinegar. Add to cooked vegetables; add enough water to make a smooth paste. Cook and stir until smooth and thick. Add mayonnaise, pickles and pimiento. Stir until smooth. Seal in jars. Yields about 8 pints. 


  • Charlene Clark, West Lafayette, Indiana, remembers pizza burgers prepared by the cooks at Clarks Hill Elementary School in Clarks Hill, Indiana. The burgers used a spiced lunch meat as one ingredient. Does anyone have the recipe or something similar?
  • Alice Long, Elkton, Maryland, would like to replace a lost 1950s recipe for black walnut loaf cake with sugar glaze. It was copied from The Southern Planter magazine that was published in Richmond, Virginia.
  • Janet Forrest, Bartlesville, Oklahoma, is looking for an old-fashioned recipe called Poor Man’s Pie, which includes rising flour and heavy cream and is served warm.
  • Nanalea Jones, Las Vegas, is looking for a graham cracker fruitcake recipe that she can make with her grandchildren.

If you’ve been looking for a long lost recipe, or can provide one, please write to Recipe Box, c/o Grit, 1503 S.W. 42nd St., Topeka, KS 66609 or email us at Please include your name, address and daytime phone. Recipes cannot be returned as they are eventually sent to the person requesting the recipe. Recipe requests and responses will be printed at our discretion and as space allows. Addresses are not printed to allow Grit the opportunity to publish recipes before sending them on to the requesting party.

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