The seasoning made from horseradish roots and beetroot vegetables pleasantly diversifies the taste of familiar dishes. The anti-inflammatory effect of horseradish will support your immune system, and the beetroot included in the seasoning will soften its taste: it will make it softer and slightly sweet.
It is necessary
-
- horseradish root - 1 kg;
- beets - 1 kg;
- water - 1 liter;
- table vinegar - 200 g;
- vegetable oil - 150 g;
- salt - 50 g;
- sugar - 50 g.
Instructions
Step 1
Wash the horseradish roots and place them on a towel to dry slightly. Rinse the tails of beets with special care, but do not trim them, so that they do not lose color and juiciness. Wrap dried horseradish in a plastic bag or plastic wrap and put in the freezer for 15-20 minutes.
Step 2
Take a three-liter saucepan, pour 1.5 liters of water into it and bring to a boil. Add 10 grams of sugar (dessert spoon) and 15 grams of vinegar (tablespoon) to the boiling liquid, gently dip the beetroot tubers into a pot of water. Cook the beets over low heat for 45 minutes, closing the lid.
Step 3
Remove the horseradish roots from the freezer and clean them well. Putting the roots in cold water for 10 minutes will help reduce the amount of phytoncides they produce, which irritate the nasal and eye mucosa. Cut into small pieces and scroll through a meat grinder, after putting a plastic bag on it, and disposable rubber gloves on your hands. Taking these precautions will help you avoid tears and damage the skin on your hands (the bitter juice of horseradish can burn the skin on your fingers).
Step 4
Pour a liter of water into a 4 liter enamel pot and bring to a boil. Add salt, sugar and horseradish to the boiling water. Simmer the mixture over low heat for twenty minutes.
Step 5
Hold the finished beets under cold water for 2-3 minutes. Peel slightly cooled root vegetables and pass them through a meat grinder.
Step 6
Add the beets to the horseradish roots, stir well and cook for another 10 minutes. Pour in vegetable oil and vinegar, stir and let the mixture simmer for another 10 minutes. Pour the prepared seasoning immediately into sterilized jars and roll up. Place the jars in a warm place for 5-6 hours.
