Are you one of those people who adore the spicy taste of horseradish? In this case, you will certainly have a lot of fun with pickled horseradish. Using a very simple and inexpensive variant, we will show you how you can quickly pickle horseradish yourself. We also present a second recipe that requires a few more ingredients.

Horseradish is finely grated

Easy recipe for pickling horseradish

You need:

  • horseradish roots
  • white wine vinegar
  • sea-salt
  • sterile mason jars*
  • bowls
  • kitchen grater
  • kitchen scale

* To sterilize the glasses, first wash them thoroughly with water and washing-up liquid. Then put them in a large pot and fill it with water so that the glasses are completely covered. Boil the jars in it for about five minutes and then let them dry on clean kitchen paper.

How to pickle horseradish correctly

  1. Rinse the horseradish roots under running water to rid the vegetables of soil.
  2. Peel the roots with a small, sharp paring knife.
  3. Finely grate the peeled horseradish roots with a kitchen grater.
  4. Put 200 grams of horseradish mass in a bowl.
  5. Add a teaspoon of sea salt and a dash of white vinegar.
  6. Mix it all together carefully.
  7. Repeat steps 4 through 6 until all of the horseradish batter is used.
  8. Place a portion of horseradish in each mason jar.
  9. Fill the glasses to the brim with white wine vinegar.
  10. Close the jars tightly.
  11. Place the pickled horseradish in the refrigerator.

tips

Pickled horseradish will keep in the fridge for at least a month (but only if it's unopened - you should use it up quickly once it's opened).

Advanced recipe for pickling horseradish

You need:

  • 2 sticks horseradish (for 450 g grated horseradish)
  • 50 ml naturally cloudy apple cider vinegar
  • 1.5 level tablespoons of sea salt
  • 2 tbsp sugar*
  • water
  • mason jars
  • bowls
  • Sieve
  • blender

* For the sake of your health, you should not use normal granulated sugar, but use birch sugar or agave syrup instead.

How to proceed:

  1. Peel horseradish.
  2. rub roots.
  3. Soak the grated horseradish in cold water - the horseradish must be completely covered.
  4. Mix the horseradish with a hand blender.
  5. Drain horseradish in a large colander.
  6. Squeeze the horseradish well so that as little water as possible remains.
  7. Pour the horseradish into a bowl.
  8. Add apple cider vinegar, sea salt and sugar.
  9. Knead the mix thoroughly for a few minutes.
  10. Pour mixture into sterile jars.
  11. Close jars tightly.
  12. Place jars in the fridge.
  13. Leave for two to three days.

tips

The pickled horseradish stays fresh in the refrigerator for at least four weeks.

The garden journal freshness ABC

How can fruit and vegetables be stored correctly so that they stay fresh for as long as possible?

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Category:

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