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(Armoracia rusticana)

Never combine horseradish with water over 113°F as toxic substances can form. (Having said that I include a recipe for jelly which has been enjoyed for ages) Horseradish has long been used as a condiment. The root is dug in late fall after two or three hard frosts as cold weather is required to develop its distinctive flavor. The root is then scraped and grated. The grated root is placed into plastic bags and stored in the freezer. When needed, the amount desired is thawed and placed in a blender with a bit of vinegar. It is the vinegar which activates the horseradish and the whole process should be done near an open window with plenty of ventilation.

Horseradish Jelly
2 cups sugar
1 cup white vinegar
1 cup freshly grated horseradish (drain off excess water)
½ bottle fruit pectin

Boil sugar and vinegar for 3 minutes. Add horseradish, bring back to boil. Add pectin and stir till a rolling boil. Boil for ½ minute. Remove from heat and cool for several minutes. Skim and pack in sterilized jars. For color, add strips of pimento just before jelly is removed from heat. Good with hot or cold fish dishes.

Horseradish Relish
½ cup freshly grated horseradish root
½ cup citrus vinegar
1 tsp salt and some pepper to taste
2 tbsp sugar
2 cups grated boiled beets

Mix all ingredients well and serve with dill pickles. Used as a relish for meat, fish or potato pancakes.

©1999 by Ernestina Parziale, CH