Horseradish pickle: Difference between revisions
From Cookipedia
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{{RecipeIngredients | {{RecipeIngredients | ||
| [[Grated]] [[Horseradish|horseradish]] root | | [[Grated]] [[Horseradish|horseradish]] root | ||
| [[White wine vinegar]] | | [[White wine vinegar]] | ||
| Cooking [[Salt|salt]] | | Cooking [[Salt|salt]] | ||
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* Mix 1 teaspoon of [[Salt|salt]] to every 284 ml (½ pint) of [[Vinegar|vinegar]] | * Mix 1 teaspoon of [[Salt|salt]] to every 284 ml (½ pint) of [[Vinegar|vinegar]] | ||
===Method=== | ===Method=== | ||
{{RecipeMethod | {{RecipeMethod | ||
| Peel and grate the [[Horseradish|horseradish]] root and loosely pack into small jars | | Peel and grate the [[Horseradish|horseradish]] root and loosely pack into small jars | ||
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| Store in a cool place until needed | | Store in a cool place until needed | ||
}} | }} | ||
===Chef's notes=== | |||
Use only freshly dug [[Horseradish|horseradish]] roots, they lose their flavour and pungency very quickly after pulling and cutting | |||
{{RecipeLine}} | {{RecipeLine}} | ||
[[Category:Recipes]] | [[Category:Recipes]] | ||
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[[Category:Pickled]] | [[Category:Pickled]] | ||
[[Category:Uncooked]] | [[Category:Uncooked]] | ||
Revision as of 08:18, 10 July 2016
| Horseradish pickle | |
|---|---|
 |
| Grinding horseradish- at "The Pickle Guys", New York City | |
| Servings: | Dependant upon amount used |
| Ready in: | 15 minutes |
| Prep. time: | 15 minutes |
| Cook time: | None |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 24th December 2012 |
A hot pickle that can be used on its own or drained and used to make horseradish sauce.
As the picture shows, grating horseradish can be worse than slicing onions, so be prepared!
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- Grated horseradish root
- White wine vinegar
- Cooking salt
Mise en place
Method
- Peel and grate the horseradish root and loosely pack into small jars
- Cover with the salted vinegar
- Seal with vinegar-proof lids
- Store in a cool place until needed
Chef's notes
Use only freshly dug horseradish roots, they lose their flavour and pungency very quickly after pulling and cutting
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