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May the horseradish used for maror be put in vinegar after grating it on Erev Yom Tov and still be used for the mitzvah?

My understanding is that it may not be done.

Is that the case? If so, how do you prevent the horseradish from becoming oxidized (brown) by the seder?

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No, it can not be used because if it's in vinegar for longer than 24 hours it's considered cooked. And even less than that is not good since the surface is "cooked".

Buy Mason Jars - they are airtight and excellent for this. Walmart/Target/etc sell them by the case and they are pretty cheap - about $1 per jar.

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  • Vinegar may even be considered "kavush" in under 24 hours if it is considered a "davar charif". – Michoel Mar 22 '13 at 1:19
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    Mason jars may be excellent, but any fairly airtight container (e.g. a plastic bag with a seal) will do. +1. – msh210 Mar 22 '13 at 2:41
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Keep in air-tight container and keep in refridgerator.

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  • +1, and we'll see if it works after the seder. :) – andrewmh20 Mar 21 '13 at 23:18
  • Well, it worked--I do think Ariel's answer is more complete though. – andrewmh20 Apr 3 '13 at 3:25
  • Ariel tried to give a complete answer, but he forgot that horseradish is a Davar Charriff (very sharp) and therefore Kevisha to be like cooking is Bechdai Reticha (opinions ranging anywhere between 6-18 minutes – Meir Zirkind Apr 3 '13 at 5:30

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