Holly Farrell

Red chrain

Preparation info
  • Makes about

    225

    g
    • Difficulty

      Easy

Appears in
The Jam Maker's Garden: Grow Your Own Seasonal Preserves
The Jam Maker's Garden

By Holly Farrell

Published 2017

  • About

This relish/pickle is traditionally served at Passover with fish, but its earthy sweetness and healthy kick from the horseradish also sit well with a burger. I like the crunch from the raw roots, but if you prefer a smoother texture you could blitz them in a food processor rather than grating them.

Ingredients

  • 200 g/7 oz beetroot, peeled and coarsely grated
  • 75 g/2½

Method

  • Mix the grated beetroot and horseradish together well, then pack them into a warm, sterilized jar.
  • Put the vinegar, salt and sugar into a small pan and bring to the boil, then pour immediately over the beetroot and horseradish already in the jar.
  • Tap the jar on the work surface and prod the contents with a spoon to dislodge and release any air bubbles, the