Horseradish with Beets for Winter

Description

A preservation recipe without unnecessary fuss. I hardly know whether it's worth listing all the merits of this simple horseradish-with-beet recipe for winter—every Russian knows how much this condiment can lift the flavor of all kinds of dishes. Meat, fish, and of course aspic all grow brighter and sharper with horseradish like this; wherever you add it, it won't spoil the dish. As an appetizer it's beyond words—no feast of ours goes without it. So, my dear lovers of all things hot and fiery, all that's left for you is to find out: Jars keep for up to a year in a cool place.

Instructions

1. 1

   Step 1

   Peel the fresh horseradish roots and rinse them thoroughly.

2. 2

   Step 2

   Then cut them into small pieces about 4–5 cm long.

3. 3

   Step 3

   Cover the sliced horseradish with ice-cold water and refrigerate for 5–6 hours.

4. 4

   Step 4

   After some time has passed, grind the horseradish using a meat grinder or a fine grater.

5. 5

   Step 5

   Wash the raw beet and grate it on a fine grater.

6. 6

   Step 6

   Now transfer the horseradish to a jar. Spread the beet mixture on a piece of cloth and squeeze out the juice; you can squeeze it directly into the jar with the horseradish.

7. 7

   Step 7

   Add sugar, salt, and vinegar, top up with boiled water (cold), and mix everything well.

8. 8

   Step 8

   We distribute the horseradish into smaller sterilized jars and seal them. It is best to store this snack in the refrigerator or another cool place.