Horseradish Vinegar is surprisingly easy and economical to make and it can be used in so many ways – to add zest to French dressing, soups, stews and sauces.
1 PINT 2 CUPS
4 tablespoons grated fresh horseradish
1 shallot, finely chopped
1 tablespoon sugar
½ teaspoon salt
½ teaspoon black pepper
1 pint wine vinegar
In a medium-sized mixing bowl, combine the horseradish, shallot, sugar, salt and pepper.
In a medium-sized saucepan, bring the vinegar to the boil over high heat. Re-move the pan from the heat and pour the vinegar over the horseradish mixture.
Cover the bowl and set it aside to cool.
When the vinegar is cool, pour it into clean, dry, warmed jars or bottles and seal. Store the bottles for 10 days.
Strain the vinegar and discard the horseradish and flavourings.
In a medium-sized saucepan, bring the strained vinegar to the boil over high heat.
Remove the pan from the heat and pour the vinegar into clean, dry, warmed bottles. Seal at once and store until you are ready to use.