How lucky you are to have established horseradish
in your garden! I prepare my horseradish in 1 to 2 lb of roots at a time,
scraping the outer dirty part off with a potato peeler. Then I just put
mine thru the food processor on shredding. You only want enough to
put thru your processor once or else you"ll need fans and open win-
dows open and goggles for your eyes( as my "helpful" husband found
out).
I immediately add 1/2 cup white vinegar and 1/2 cup white wine and mix,
and put serving size amounts in freezer bags making sure all the air possible is out and seal.

When I'm ready to use it I blend it with so many condiments ie:
with mint jelly for lamb, cranberry sauce for turkey, katsup & Wostershire
sauce for shrimp, orange/pineapple marmalade for chicken, mayonnaise
for beef , or just plain etc, etc..

Hope this helps, I haven't been able to get my horseradish bed es-
tablished yet. Lucky you.

Adrienne (**)

scraping the outer dirty part off with a potato peeler. Then I put mine