How to Store and Preserve Horseradish: Fresh Storage, Freezing, Pickling & More

After months of care, harvesting horseradish is only half the work. To enjoy its bold, spicy flavor year-round, proper storage and preservation are essential. Over decades of gardening, I’ve experimented with multiple methods—fresh storage, freezing, pickling, and more—to keep horseradish potent and ready for sauces, condiments, or cooking.

This guide offers practical, experience-based strategies for keeping your horseradish roots flavorful and usable for months.

Table of Contents

1. Fresh Storage in the Refrigerator

Fresh horseradish roots keep best when stored in cool, moist conditions.

Steps:

Trim leafy tops to 1–2 inches.
Wrap roots loosely in damp paper towels or store in a perforated plastic bag.
Place in the crisper drawer at 32–40°F (0–4°C).
Check periodically and remove any roots showing soft spots.

Shelf life: 3–4 months with consistent refrigeration.

2. Root Cellar Storage

If you have a root cellar or cool basement:

Bury roots in damp sand or sawdust in boxes or bins.
Keep temperature around 32–40°F (0–4°C) with high humidity.
Avoid direct contact with other vegetables prone to decay.

This method preserves freshness and flavor for 3–6 months.

3. Freezing Horseradish

Freezing is ideal for long-term preservation without losing flavor.

Method 1: Whole Roots

Peel and wash roots.
Wrap in airtight plastic or freezer bags.
Freeze up to 12 months.

Method 2: Prepared Horseradish

Grate root and mix with a small amount of vinegar (1 tsp per cup).
Freeze in small containers or ice cube trays for convenient portions.

Tip: Freezing preserves heat and pungency better than long-term refrigeration.

4. Pickling Horseradish

Pickling creates flavorful condiments that last months in the refrigerator.

Steps:

Peel and grate fresh roots.
Combine with vinegar, salt, and optional sugar.
Pack into sterilized jars, seal, and refrigerate.
Let flavors develop 1–2 weeks before using.

Pickled horseradish is ideal for sauces, dressings, or as a spicy addition to meals.

5. Drying Horseradish

Drying is less common but effective for long-term storage and powders.

Steps:

Peel and grate or slice roots thinly.
Spread on a dehydrator tray or oven at low heat (~95–115°F / 35–46°C).
Dry until brittle.
Store in airtight containers in a cool, dark place.

Use: Rehydrate or grind into powder for cooking or spice blends.

6. Vinegar Preservation (Semi-Fresh Method)

Peel and slice roots, then cover with vinegar in a jar.
Keep refrigerated for 2–3 months.
Maintains pungency and adds shelf-life without freezing.

Tips for Maximum Longevity

Always choose firm, healthy roots.
Avoid washing until ready to store to prevent rot.
Keep roots in consistent cool, moist conditions.
Label all containers with dates to rotate stock.

Final Thoughts

Proper storage and preservation make it possible to enjoy horseradish year-round. Fresh refrigeration, root cellars, freezing, pickling, or drying all work—choose the method that fits your garden harvest and kitchen usage. With these strategies, the fruits of your labor remain bold, spicy, and flavorful well beyond the growing season.