Khrenovina: Horseradish with Tomatoes and Garlic

1. 1 Prepared horseradishpack 150 g ≈ $2.50 100 g
2. 2 Tomatoes≈ $4.67 per kg 300 g
3. 3 Garlic≈ $10.00 per kg 30 g
4. 4 Salt 10 g
5. 5 Sugar 15 g
6. 6 Vinegar 9% 20 ml

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Peel the horseradish root and cut it into chunks. Work by an open window: horseradish fumes strongly irritate the eyes. Cut the tomatoes² into chunks and peel the garlic³.

2. Sterilize a 0.5 l jar and lid: steam the jar or heat it in the oven at 120 °C for 15 minutes, and boil the lid for 5 minutes.

3. Put the horseradish, tomatoes², and garlic³ through a meat grinder or blend them in a blender.

4. Add the salt, sugar, and vinegar, stir, and let stand for 15 minutes.

5. Spoon the mixture into the jar almost to the rim and close with a clean lid.

6. Refrigerate. This is a raw, uncooked sauce: store only in the refrigerator for up to 2 months. Stir before serving.