NZ Gardener - Gifts from the Gardens - - Preserves -

This is an even eas­ier recipe, but make sure you pro­tect your eyes from po­ten­tial eye-wa­ter­ing fumes when grat­ing the horseradish. Har­vest your plant (see in­struc­tions, left) then scrub the root with a veg­etable brush and peel or scrape away the skin. Grate the root finely and pack loosely in small jars suit­able for gifts. Cover with salted vine­gar made from 1 tea­spoon salt to ev­ery 275ml vine­gar. Seal tightly and leave for about a month be­fore open­ing. This pickle keeps for up to a year in the fridge.

Serve with roast beef or cold cuts, or add it to your bloody Mary.


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