Preserved horseradish
Description
The worst compliment your guests can give after a dinner or lunch at your home: "There was nothing damn on the table!" (Sorry for the euphemism!) So that this never happens, you should put up preserved horseradish for winter (and it won't hurt in summer either). Pick the strongest man in your family (or the weakest, if you want to get rid of him) and entrust this job to him. To make preserved horseradish by the traditional recipe, you will need swimming goggles, a gas mask, or a plastic bag. Let's begin! 1. Peel the horseradish roots and rinse them. Then soak them in cold water for a day and a half. It will become a little "tenderer" (a strange epithet for horseradish). Some people, though, don't soak horseradish at all. 2. Grate the soaked horseradish on a grater or run it through a meat grinder. You can also use more modern devices—a electric meat grinder or a potato ricer. Whatever you use, wear swimming goggles or put a plastic bag over the device you're using. Important: don't breathe! :) 3. Bring a glass of water to a boil in a pot, dissolve the salt and sugar in it. Mix well. 4. Add the vinegar to the sweet-salty solution, then pour it all over the horseradish and mix. Do this as fast as possible, preferably still in the same goggles and with a nose-and-mouth covering. 5. Pack the horseradish into sterilized jars and seal with clean sterile lids. Done—preserved horseradish is ready!! You are a hero or heroine. The preserve is ready for winter storage.