Apple horseradish
The combination of apples and horseradish in a sweet and sour pickle will perfectly complement pork stew, grilled sausage and roasted meat. The preparation is not complicated and for a few crowns you will get a delicious and spicy horseradish preserve that will last a really long time when stored.
Ingredients · Servings 1 dose
- 1 kg of apples
- 200 g horseradish
- 100 ml octa
- 400 g caster sugar
- 100 ml of water
Method · 40 min
- Wash, peel and coarsely grate the apples. Clean and finely grate the horseradish. Mix everything in a bowl with the vinegar.
- Boil the sugar in water to make a syrup and pour the still hot infusion into the prepared mixture. Mix everything thoroughly again.
- Fill into clean small jars. Clean the necks and close with clean lids.
- To be safe, we can sterilize for 20 minutes at a temperature of 85 °C.
