My eyes start watering at the very thought of making ‘chrain’. From the moment I start peeling the horseradish the transformation into a black-eyed monster begins. As the tears wash the mascara down my face I keep reminding myself that the burnt nasal passages and temporary loss of eyesight are short lived! The anticipation of hearing the family say, ‘this is your best vintage ever!’ pushes me through that pain barrier. So, don’t let me be the only horseradish heroine around, join me on the ‘chrain train’. it will be worth the trip.
Chrain – Minced Horseradish Sauce
Servings
2 Servings
Ingredients
- 2 – 2 1/2 lbs horseradish if you’re going to make chrain, make it worthwhile – make it big!
- 2 cups white vinegar
- 1 cup water
- 1/2 cup white sugar
- 1 Tablespoon salt
Instructions
- Peel or scrub the horseradish with steel wool, cut it into 1 cm slices and mince in a mincer (small hole) or blend in a food processor. If using a processor, add a cup of vinegar to the horseradish before you blend it otherwise the blades will stick!
- Place the minced horseradish in a large plastic bowl, add the rest of the ingredients and mix well.
- At this point you will have to call in the experts to taste for salt or extra sugar, but be careful because they’ll all give you different opinions!
- When the taste is just right, place the chrain into sterilised glass jars and add a little vinegar to cover the horseradish to prevent it from drying out. Seal the jars with fresh seals. Now you can wash your face and wait another six months before making chrain again!
Thank you Ronni. Wish you and your family a Chag Kasher V’Sameach.
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