Horseradish in Vinegar

Horseradish in vinegar is a sharp, nose-tingling pickle – an indispensable companion to boiled and smoked meats on the Hungarian Easter table.

1. Peel the fresh horseradish and grate it finely or mince it.

2. Boil the vinegar with the water, the sugar and the salt, then cool it to lukewarm.

3. Pack the grated horseradish into a clean, scalded jar.

4. Pour over the lukewarm vinegar liquid, so it covers it.

5. Seal it, and store it in the fridge.

Tip: It is best to grate the horseradish outdoors in a well-ventilated spot or by an open window – its volatile oils sting the eyes. If you want it milder, pour the vinegar liquid over it straight after grating, this tames its sharpness.