Name: Pickled horseradish for the winter
Cook time: 45 min
Total time: 45 min
Yield: 5
Cuisine: Ukrainian
Ingredients: Table vinegar 9% - 190 ml; Sugar - 25 g; Salt - 25 g; Water - 600 ml; Horseradish (root) - 500 g

If you love "spicy" seasonings, then you should definitely make pickled horseradish for the winter. Of course, you can easily buy something similar in any supermarket, but homemade surpasses store-bought in spiciness by far. Also, in your own "production" of pickled horseradish there will certainly be no dyes, thickeners, or other artificial additives, which is also nice. Plus, you will have an excellent addition at home for aspic and roast pork, sausages and salmon, as well as a wonderful addition to salad dressings, okroshka, borscht.

Prepare all ingredients. Peel the horseradish root and place in a bowl. Bring drinking water to a boil. Pour in the horseradish root and leave for 30 minutes at room temperature.

Pour the warm water into a small bowl. Place the horseradish roots in the bowl of a blender or food processor and puree for three minutes. It is better if the process takes place in a closed container.

Add a little drinking water (the mass should not be too liquid) and blend again to make the texture finer. If there is not enough water, pour in a little more.

Add salt, sugar and table vinegar to the horseradish puree. Blend with a blender until the mixture has a homogeneous consistency. Place the horseradish in dry, sterilized small jars.

Close the jars with pickled horseradish with screw caps and put them in a cool place (preferably in the refrigerator). The seasoning keeps well for at least a year.

Pickled horseradish for the winter

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Pickled horseradish for the winter

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