Of all the marvelous recipes I have culled from my machatenista in Antwerp, this one serves me year in and year out. Although I have yet to use the cloves and bay leaves because I haven’t had them in the house while making it, I hope to do so this year. When you first taste the chrain, it will seem very sharp but it loses most of its oomph after a few days. This recipe literally makes enough for a whole year and freezes beautifully!
11 lbs beets
4-5 lbs horseradish (she actually uses double this amount but this is strong enough for me!)
3 cups vinegar
2 cups water
6 bay leaves
salt to taste
pepper to taste
sugar to taste (With all the sprinkling, I think I put in at least a cup)
1. Cook beets in water with cloves and bay leaves. Drain, reserving some liquid.
2. When cooled, peel and grate the beets on a fine grater.
4. Season with salt, pepper and sugar to taste. Add some of the reserved beet liquid if it seems dry.