Vinegar Horseradish

Name: Vinegar Horseradish
Total time: 20 min
Yield: approx. 3 dl
Cuisine: Hungarian
Ingredients: 1 fresh horseradish root (approx. 150 g); 2 dl meat broth (homemade or 1/2 cube in 2 dl water); 1 tbsp sugar; 2 tbsp vinegar (10%, or 3 tbsp apple cider vinegar); 1 pinch of salt; 1 tsp oil (optional)

Time: 20 minutesapprox. 3 dlapprox. 25 kcal / serving (estimated)approx. 1 g protein / serving

Horseradish in vinegar is a characteristic spicy side dish of Hungarian cooking, indispensable with boiled meats, ham and Easter platters. Old recipes were made with sugar cubes and vinegar; today we give the same with sugar and apple cider vinegar in exact amounts. The broth softens the pungent taste.

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Ingredients

1 fresh horseradish root (approx. 150 g)
2 dl meat broth (homemade or 1/2 cube in 2 dl water)
1 tbsp sugar
2 tbsp vinegar (10%, or 3 tbsp apple cider vinegar)
1 pinch of salt
1 tsp oil (optional)

Method

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Peel the horseradish, rinse it in cold water and grate it on a fine grater. Work in a ventilated place or by the kitchen window, because horseradish releases strong, eye-stinging fumes.
Put the grated horseradish in a bowl and let it stand for 10 minutes so its heat mellows a little. If you like strong horseradish, skip this step.
Heat the broth to a boil, add the sugar, salt and vinegar, and cook for 2 minutes so the sugar dissolves.
Pour the hot broth over the horseradish, mix well and let it cool. Add oil if you like.
Fill a clean jar, close it and serve cold with boiled meat, ham, eggs or sausage. It keeps in the fridge for 2 weeks.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

Tips

Use fresh horseradish, as the tube kind is weaker.
Open a window while grating, as the fumes sting the eyes.
Add the vinegar gradually and taste it, so it suits your own palate.
Adding beetroot gives a coloured, sweeter horseradish.

Frequently asked questions

How long does it keep?

In a tightly closed jar in the fridge for 2 weeks.

What makes it stronger?

Grating it fresh and not letting it stand, or using less broth.

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