Grated horseradish in vinegar for the winter

Name: Grated horseradish in vinegar for the winter
Ingredients: 18 horseradish roots (various sizes); 250 ml water; 200 ml 9-degree vinegar; 1/2 tablespoon salt; 1 tablespoon sugar

Conserve - Grated horseradish in vinegar for the winter by Erica B. - Recipia

Grated horseradish in vinegar for the winter is something I serve with boiled ham or homemade sausages; it turns out hot and tangy, with the horseradish finely grated. Water, vinegar, salt and sugar give it a simple flavor, and I choose firm roots with no soft spots, so they’re easy to peel and stay distinct in the mixture. Prep: 30 minutes. Cook: 0 minutes. Rest: 15 minutes. Total time: 45 minutes. Servings: 90. About 5 kcal and 0.1 g protein per serving.

Ingredients

18 horseradish roots (various sizes)
250 ml water
200 ml 9-degree vinegar
1/2 tablespoon salt
1 tablespoon sugar

Preparation

1. Wash the 18 horseradish roots well, pat them dry and peel them. Grate them on the fine side of a grater or chop them in a food processor. 2. In a bowl, mix 250 ml water with 200 ml 9-degree vinegar, 1/2 tablespoon salt and 1 tablespoon sugar, until the salt and sugar dissolve. 3. Pour the liquid over the horseradish and mix well. Leave for 15 minutes, stirring from time to time. 4. Spoon the horseradish into 3 450 ml jars, washed and dried ahead of time. Seal them well.

Notes

In Prague ham cones, the horseradish can be added as it is, with nothing else. I halve the amount when I only want a few servings, since the heat mellows after the jar is opened. Thin roots are easier to peel; I cut thick ones lengthwise before peeling them. After washing, dry them well so water on the skin doesn’t get into the bowl. Fine grating stings more when it’s close to your face, so a food processor can be more convenient for the whole batch. If using a food processor, work in small batches and don’t turn the horseradish into a paste. Keep the sealed jars in the pantry, and once opened, keep the jar in the fridge.