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Ingredients
- 1 1/4 cups peeled and cubed fresh horseradish root, about 250 g
- 3/4 cup white vinegar
- 1 tsp sugar
- 1 tsp salt
Directions
- Blend horseradish with vinegar, sugar and salt in a food processor until finely chopped but not puréed, 30 sec to 1 min. (Tip: Be careful removing the lid; try not to inhale the strong aroma.) Scrape into a 500-mL jar and refrigerate up to 1 month.
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