Horseradish Vinegar

Ingredients

• 1 1/2 ounces of horseradish
• 1/2 ounce of cayenne pepper
• 1/2 ounce of minced shallots
• 2 cupfuls of vinegar

Method

1. 1

   Grate horseradish, mix with cayenne and shallots, pour vinegar over, and let stand for a week.

2. 2

   Strain through a fine cloth and bottle.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 94. The excerpt below is the record exactly as published.

cupfuls of vinegar. AUow to stand in an earthenware jar a week, stirring thoroughly every day. Then strain through a muslin bag and add 1 cupful of sugar to every cupful of juice. Boil this 3 minutes, cool, bot- tle and seal. Nasturtium Vinegar Cut the flowers, leaves and seeds of nasturtium plants in small pieces with kitchen scissors and place 3 cupfuls of them in a quart fruit jar. Cover with strong cider vinegar and let stand 2 weeks Then add I/2 ounce of ground cloves and 14 ounce of red VINEGAES 195 pepper. Let stand 5 days, shake every day, then strain through muslin. Bottle and seal. Gooseberry Vinegar Crush ripe berries and add three times as much cold water as there are berries. Bring them to the boiling point, cool and let stand 24 hours. Then strain through muslin and to every quart of the liquid add 21/4 cupfuls of brown sugar. Stir well and put into a barrel or jar. Add i/4 pound of honey and bung up or cover tightly. Cucumber Vinegar Wipe cucumbers clean and slice them without peeling into clean glass fruit jars. Add sufficient vinegar to cover. For 1 quart of vinegar add 1 clove of garlic, 1 teaspoonful of white pepper and 1 teaspoonful of salt. After standing 2 weeks, drain the vinegar into clean bottles, straining it through muslio. Horseradish Vinegar Grate II/2 ounces of horseradish and add to it I/2 ounce of cayenne pepper and V2 ounce of minced shallots.

Cook this with the app: pantry check, scaling, and the assistant.