Horseradish and Tomato Relish

Cooking method

1. Step 1:

   

   How do you make a tomato and horseradish relish? Let's get the ingredients ready according to the list. For this preserve, overripe, soft tomatoes aren't just acceptable but actually preferable — they're juicier and sweeter, which is just what this relish needs. Wash the tomatoes; if they have a tough, thick skin, remove it by scalding the fruits with boiling water. Cut out the stem end and cut the flesh into several pieces.

2. Step 2:

   

   Wash the horseradish roots, peel them with a vegetable peeler or a knife, and cut them into several pieces. After peeling, rinse the roots again to make sure no dirt gets into the jar of preserve, since we'll be making the relish without cooking — everything should be sterile at this stage. Break the garlic into cloves, peel off the papery skins, rinse them under running water, and let the water drain.

3. Step 3:

   

   If you don't have a meat grinder, you can grate the horseradish and garlic on a fine grater, but since these are very pungent, you should arm yourself with goggles or a mask to protect your eyes and nose from the fumes the horseradish gives off as it's grated.

4. Step 4:

   

   Grind the tomatoes in a blender or food processor, or run them through a meat grinder together with the garlic and horseradish. Anyone who likes their relish spicier can add a piece of hot pepper pod.

5. Step 5:

   

   The hardest work is done — the vegetables are ground. Add the salt and sugar and mix thoroughly. Let the relish stand at room temperature while you prepare the jars.

6. Step 6:

   

   Wash the jars with a baking-soda solution and sterilize them in a water bath, microwave, or oven. I always sterilize in the oven — in a fairly short time you get a lot of sterile jars of the size you need. Put the jars in the oven wet, neck-side up on the rack, and always into a cold oven; sterilize 0.5-liter jars at 150°C for about 15 minutes. Wash and boil the lids.

7. Step 7:

   

   Spoon the relish into the sterile jars and seal them with lids right away. Store the horseradish relish in a cool place. Don't worry that it will spoil without extra sterilizing or vinegar — horseradish is itself a good natural preservative and won't let the relish turn sour. Enjoy!