Preserved horseradish

Preserved horseradish

I found local horseradish root at PCC this week, which would be lovely served with our home corned beef next weekend. I peeled, grated it and put it in a clean jar with a pinch of celtic sea salt, covering it with white vinegar. I’m not sure how long it will last but my guess is several months. It’s very strong! I’m thinking it would also be great added in small quantities to a cream of celeriac soup that I have planned for next week.


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