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homemade chrain (beet horseradish)

04 Apr

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!

INGREDIENTS:

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

15 cloves

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)

DIRECTIONS:

This is the second cooking batch. I didn't have a big enough pot for all the beets at once

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.

3.  Peel and grate the horseradish.  Add to the beets along with the vinegar and water. 

4.  Season with salt, pepper and sugar to taste.  Add some of the reserved beet liquid if it seems dry.

 

 
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