This “relish” can be used in the Beet and Horseradish Chutney recipe. Or, you can leave in the fridge and serve with meats, charcuterie boards etc. It will begin to lose its potency after about two months.
Please be aware that freshly grated horseradish will bring tears to your eyes and fire to your nose and throat. Protect yourself by wearing glasses and avoiding the wafting scents coming at you from the grated pieces.
To make approx. 2 x 250 ml jars
Ingredients
2 cups freshly grated horseradish
1 cup vinegar
1/2 tsp canning salt
1/4 tsp Powdered ascorbic acid (I used the equivalent in vitamin c capsules)
Directions:
Wash the horseradish roots thoroughly and peel off the outer skin. The peeled roots can be grated in a food processor processor or minced finely in a Vitamix blender (I used my Vitamix). Cut the roots into smaller pieces before processing or blending. I used an Vitamix - add the pieces to the blender along with the vinegar and other ingredients. I added additional vinegar to reach the creamy consistency I was looking for.
Ladle into canning jars, add lids and store in the refrigerator.
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