Horseradish

[KHRENOVUKHA]

KHRENOVUKHA

Source: BOOK OF THE GASTRONOMA "ABOUT BLADES"

Start cooking 3-4 days before serving.

1 l. good vodka
1 large fresh horseradish root
5 tsp flower or meadow honey

Preparation:

1.Use a vegetable peeler to remove the coarse rind from the horseradish root. Cut the pulp with a sharp knife into very sharp cubes (about 10 cm long) - you should get about 12-15 of these cubes.

2.Place the resulting sticks in a quart bottle. Pour some vodka into a small container, add honey and stir until completely dissolved. Then pour the resulting mixture into the horseradish bottle.

3.Pour vodka into the bottle under the neck (usually about 100 ml does not fit.) Cork and leave at room temperature for 3-4 days. Then strain (discard horseradish) and serve immediately or within a few months.

Deli advice
It is better to serve something like this with this tincture, but since you can't just eat horseradish, you have to get out. Of the frills, the best is a combination of black bread (for example, Borodino) with spicy horseradish - and something softer and more neutral. For example:
fresh young cheese (suluguni, adyghe, chechil)
lightly salted salmon or trout
homemade sausage
salted bacon
lean bacon

Unfortunately, there is no photo ... What was infused last year ended before it began, my husband tried ...

In another Temka, it seems, the recipe was also mentioned about dill ...

[Caprice]

,
Caprice, I also did it with dill, for a change, my husband, when he cleaned the horseradish, was sobering all over, simultaneously healed from a cold, well, never mind, let it be the worst day in his life

What's the best? With honey or dill? Or maybe with both at the same time?

I came to say thank you for the recipe idea. Horseradish decided to grate. A little more lemon zest was added to the horseradish, and a small chili pepper - insisted for 10 days - then filtered and allowed to "rest" for 3 days - and then "tasted". Soft, no smell of vodka, aromatic ... mmm ... even for the female half of the company, she really liked it.

Can you do it with moonshine?

Can you do it with moonshine?

yes, and very tasty. take 1 liter of moonshine 40-45 degrees, horseradish cut into small pieces and a tablespoon of honey for softness and leave for 7 days, then filter and voila! the younger the horseradish, the milder the moonshine in color, the old one gives a yellowish tint. delicious

Horseradish decided to grate.

I also want to try it with grated, I think there will be more nucleus in the drink ...

Or am I wrong?

Good evening. You can gradually add garlic and spices like cloves, cinnamon, vanilla, and even pickled cucumber to horseradish. Significant note: after filtration, the drink must be allowed to rest for at least 2 weeks. The effect is noticeable. In my opinion, 5 tsp. honey per liter is a lot.

Wow it will be)

To be honest, I do shit without pickles. My recipe is as follows: 150 g of fresh horseradish root, zest of 1 lemon, 50 g honey, a bag of vanillin, 10 pieces of cloves, ground ginger, cinnamon and 1/2 teaspoon nutmeg, pour 3 liters of 40% moonshine, I insist week. Shake it 2-3 times a day. Then I filter it thoroughly. Can be bottled for a week's rest. It is easy to drink and snack with pleasure. This is my favorite drink for dinner today.

And can it stand, for example, a month or two? Or do you need to drink it right away?

Drinking immediately is not recommended. After filtration and bottling, it should rest and mature for at least a week. Then drink as much as you like.I do it once a year during the horseradish harvesting season. Good luck.

[Leonid]

Leonid, Thank you!