This recipe is from Aunt Marie.
12 medium beets
1 cup freshly grated horseradish
2 teaspoons salt
2/3 cup sugar
1 1/2 cups vinegar
1 teaspoon nutmeg
1 teaspoon ginger
Scrub beets clean; leave roots and one inch of stem on. Cover with water and boil until tender. Cut off stems, roots, and remove skin. Grate on course grater. Add horseradish and spices. Mix thoroughly. Bring vinegar, sugar and salt to boil (whole spice in cloth may be added). Pour over beet mixture. Stir well. Pack in jars. Let stand a day in cool place before using.
Sandra's note:
This tastes great on hard boiled eggs. Gramma Hinko would serve this at Easter.
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1 comment:
At a family gathering I remember someone handing me a dish of the horseradish, the chrin, pronounced khrin. The vapors coming from the chrin shot right up my sinuses. Very powerful stuff.
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