Horseradish Relish for Winter

A wonderfully healthful plant that's always handy to have on hand.

Recipe author

Servings:

Horseradish

300

Beets

200

Water

200

Vinegar

250

Salt

Sugar

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 0 % 0 g

Carbohydrates 0 % 0 g

0 kcal

GI: 0 / 0 / 0

Whenever I remember how much horseradish used to grow out on my street by the water spigot, I also remember something else — how dismayed I was to learn just how much good food you can make from it! Back when I'd gotten fed up with all that lush growth crowding out my other plants — the radishes and so on — I simply yanked it out! But the stubborn horseradish came right back the next time, and again after that. I battled and battled with it — until I came across this recipe. Ever since, putting up horseradish for the winter has been a tradition for me, a fond and pleasant one. After all, the men in my family absolutely love horseradish. So let's make this little marvel together! As always, we start by prepping the ingredients. Peel the horseradish, then grind it in a meat grinder — though some people grate it or blitz it in a blender. Transfer it to jars and pour boiling water over it. While you've been doing all this, the beets should have finished cooking. Grate the cooked beets, preferably on a fine grater, and add them to the dish once both the horseradish and the beets have cooled. Add the sugar, salt, and vinegar. Once everything is thoroughly mixed, seal the jar tightly with a lid. And come winter, your family — who'll be counting down the days until they can finally dig in — will thank you!

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