The seasoning made from roots of horse-radish and beet root crops pleasantly diversifies taste of familiar dishes for a long time. The anti-inflammatory effect of horse-radish will support your immunity, and the beet which is a part of seasoning will soften its taste: will make softer and a little sweetish.
It is required to you
- horse-radish root – 1 kg;
- beet – 1 kg;
- water – 1 liter;
- table vinegar – 200 g;
- vegetable oil – 150 g;
- salt – 50 g;
- sugar – 50 g.
Instruction
1. Wash up roots of horse-radish and put them on a towel that they slightly dried. At beet with special care wash out its tails, but don't cut off that she didn't lose color and juiciness. Inwrap the dried-up horse-radish in a plastic bag or food wrap and put in the freezer for 15-20 minutes.
2. Take a three-liter pan, pour into it 1.5 liters of water and bring to the boil. Add gram10 sugar (dessertspoon) and 15 grams of vinegar to the boiling liquid (tablespoon), accurately lower in a pan with water beet tubers. You cook beet of 45 minutes on slow fire, having closed a cover.
3. Get backs of horse-radish from the freezer and well clean them. Put roots for 10 minutes in cold water – it will help to reduce amount of the phytoncides irritating mucous a nose and eyes emitted by them. Cut with small pieces and scroll via the meat grinder, previously having dressed on it a plastic bag, and on hands disposable rubber gloves. Such precautionary measures will help you to avoid tears and not to injure a skin on hands (bitter juice of horse-radish can burn a skin on fingers).
4. Pour into the 4-liter enameled pan liter of water and bring to the boil. Add salt, sugar and the horse-radish processed on the meat grinder to boiled water. You cook the received mix on slow fire twenty minutes.
5. Take ready beet under cold water 2–3 minutes. Clean slightly cooled down root crops and miss them via the meat grinder.
6. Add beet to horse-radish backs, well stir and you cook 10 more minutes. Pour in vegetable oil and vinegar, mix and leave mix to cook for 10 minutes. At once spill ready seasoning on the sterilized jars and roll up. Put cups to the warm place for 5–6 hours.