| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Passover, Condiment |
1 |
Servings |
INGREDIENTS
|
|
BARBARA FEUERSTEIN (MPDF75 |
| 1/2 |
lb |
Horseradish root, peeled |
| 1 |
|
Large beet, peeled (optional |
| 1/2 |
c |
Cider vinegar |
| 1/4 |
c |
Water |
| 1/4 |
c |
Sugar |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
Following is from The Complete Passover Cookbook by Frances R. AvRutick An
almost foolproof way to prevent "crying" when preparing horseradish is to
do the grating near an open flame. Grate the horseradish root into a
medium-sized bowl set near an open flame (at the stove where food is
cooking). For red horseradish, grate the beet into the same bowl. Transfer
the grated horseradish and grated beet to a jar; cover the jar. In a small
bowl, combine the vinegar, water, sugar, and salt Taste and adjust the
seasoning. Pour the liquid into the jar over the horseradish. Mix, cover,
and refrigerate. Yields 1 pint. Hope this helps.
: Barbara in Torrance, CA MPDF75A Reformatted by Elaine Radis
Posted to MM-Recipes Digest V4 #10 by stalkofs@optonline.net on Mar 29,
1999
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