Our horseradish came out fine (first time making it)

[Mustang Gregg]

We made horseradish sauce for the first time.  It came out great.  
It was new to us and I couldn't reach Delmonico for the recipe.  So we used heresay from some of the German and Bohemian oldtimers who made it years ago.  We dug up the plants.  Cut off the greens.  Cleaned and scraped the skin off the roots.  We used our meatgrinder with the 1/8" die.  We mixed in vinegar and sugar (guessed the amounts).  We put it in pint canning jars.  We made up only 3 gallons this time.  But we have another patch.  So we may make more next weekend.

One thing that is very important---DO IT OUTSDE!!!   Maybe a faceshield and respirator would be good to use too.

If anyone wants to share their recipes and hints...Please do.

Mustang Gregg, Commissioner Gordon and Cousin Vinnie

[Delmonico]

I do the same. 

[Mogorilla]

When we did it, my dad was the mental keeper of the recipe, unfortunately he passed 10 years ago. I remember the vinegar and sugar, but we also added a bit of salt (about 1/4 the amount of sugar) and vodka.

[Delmonico]

Pretty much anything you add that pickles it works.  I know some use beet pickle juice for the color.