r/fermentation • u/ampersandist • 14h ago

Can I use leftover dill pickle juice for processing horseradish root?

Hello, I just got my hands on some horseradish straight from the soil, and looking at how to preserve/process it. I will probably grate it down for this and recipes show to add vinegar, salt, sugar. I don’t have vinegar at home right now but I have loads of leftover pickle juice which has similar ingredients. Would this work the same or is there some science behind the reaction of adding separate ingredients at the same time of adding the grated horseradish?

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u/AdventurousDrama4289 13h ago

I do this all the time with brine from fermented pickles, the acidity locks in the heat perfectly and the garlic and dill adds nice background notes you dont get from plain vinegar. The only thing is you want to add it quick after grating, horseradish loses its punch fast when exposed to air. The reaction that makes it hot is same chemical process regardless if its pickle juice or fresh vinegar, the acid is what stops the enzyme and preserves the sharpness. I made a jar with some leftover Bubbies brine few months ago and it still clears my sinuses every time I open the fridge

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u/ampersandist 13h ago

Thanks for confirming, I better go and process this asap (now)!