Favorite recipes
Family Home Recipes

Recipe onlinefamilyhomerecipes.com/recipe/grated-horseradish-in-sweet-and-sour-vinegar/Scan the code to open the recipe on your phone

Other recipes

Grated horseradish in sweet-and-sour vinegar

Grated horseradish mixed with vinegar, water, salt, and sugar, then packed into 2 jars and refrigerated. Serve with meat or Easter ham.

Slovak cuisine · Translated from Slovak · , updated

Grated horseradish in sweet-and-sour vinegarSave on Pinterest

Recipe at a glance

Prep time
30 min
Servings
2 jars (about 0.5 l)
Difficulty
Medium
Jump to recipe Add to meal plan

Grated horseradish in sweet-and-sour vinegar is a homemade condiment to keep on hand for meat, especially Easter ham. Peel and grate the horseradish, immediately mix it with a brine of vinegar, water, salt, and a pinch of sugar, and pack it into jars to refrigerate. The ratio of horseradish to vinegar follows an established recipe. Even in the refrigerator, horseradish gradually loses its pungency, so make it in small batches. Grating horseradish releases strong fumes that sting your eyes, so work outdoors or at least near an open window.

Ingredients

Tick off what you already have at home. Send the rest as a shopping list.

Instructions

Tip: tap a step to mark it as done.

  1. Peel the horseradish with a vegetable peeler, rinse it, and finely grate it or grind it in a food processor. Work outdoors or near an open window, as horseradish fumes sting your eyes. Keep tissues handy for tears.

  2. Combine the vinegar, water, salt, and sugar in a bowl and stir until the salt and sugar dissolve. Immediately stir the grated horseradish into the brine to keep it from browning.

  3. Pack the horseradish into clean jars, leaving about 0.5 cm of headspace, and press down with a spoon so the brine covers it. Close the jars tightly and refrigerate. The ratio of horseradish to vinegar follows a recipe from the U.S. National Center for Home Food Preservation (NCHFP), which specifies that grated horseradish in vinegar must be stored only in the refrigerator. Even there, it loses its pungency within 1–2 months, so prepare it in small batches.

Tip: Pour the brine over the grated horseradish immediately, as it quickly browns and loses its pungency when exposed to air. Vinegar helps preserve both its white color and its pungency.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy
35 kcal
Protein
0.7 g
Carbohydrates
7.2 g
of which sugars
5.3 g
Fat
0.4 g
of which saturates
0.1 g
Fiber
1.9 g
Salt
1.1 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Zaváraný strúhaný chren v sladkokyslom náleve

How did you like the recipe?

No ratings yet. Be the first.

Did you cook this recipe?

Show us a photo of the finished dish. Once approved, other readers will see it too.

You might also like