ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe(tried): UKRAINIAN Horseradish Khrin

Misc.

FRESH GROUND HORSERADISH (KHRIN):

Use the food processor to grind horseradish.
Wear rubber gloves for protection.
Do not breathe vapors; ventilate kitchen well.
This prepared horseradish is used to flavor beets, hot white sauce, and many other bases as a condiment to eggs and meats.

1 fresh horseradish root, 6 to 8 inches
1/2 cup white vinegar
2 teaspoons salt
1 tablespoon sugar

Scrub horseradish, peel, and cut into 1 inch chunks.
Grate chunks with a steel blade in processor, with feed tube covered. Heat vinegar with salt and sugar.

With machine running, add to horseradish. Spoon into small glass jars, rapping gently to remove air, and seal.

Refrigerated, horseradish stays fresh and pungent for 2 weeks or so.
MsgID: 034530
Shared by: Olga Drozd Mississauga
Board: International Recipes at Recipelink.com
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Chicken with Red Peppers and Ginger (stir fried)
  • CHICKEN WITH RED PEPPERS AND GINGER 2 teaspoons of peanut oil 1/4 inch ginger root, julienned 2 boneless chicken breasts, cut to bite-sized pieces 1 large red bell pepper, cut into 1/2-inch squares 1/2 cup chicken sto...
  • Super Multigrain Waffles
  • SUPER MULTIGRAIN WAFFLES High in protein, these crispy waffles have a nice texture and pleasant flavor – you would never know they are also good for you. 1 cup whole wheat flour 1/2 cup unbleached flour 1/2 cup old-f...
  • Furr's Pecan Surprise Pie (using Ritz crackers)
  • Furr's Pecan Surprise Pie (or Ritz Cracker Surprise Pie) is a long time favorite. I've been making it since the early 60's. However no one mentions to form the meringue-like mixture around the sides and bottom of greas...
ADVERTISEMENT
  • Raspberry Roasted Applesauce (make ahead, Ina Garten)
  • RASPBERRY ROASTED APPLESAUCE "A scoop of cold vanilla ice cream melting into a bowl of warm homemade applesauce is my idea of heaven. When local farm stands finally have apples in the fall, I make all kinds of fresh a...
  • Grilled Salmon with Edamame Coulis
  • GRILLED SALMON WITH EDAMAME COULIS 4 (6-ounce each) salmon fillets 1/4 cup sweet or mellow white miso FOR THE EDAMAME COULIS: 3 large garlic cloves 1/3 cup frozen shelled edamame plus 2...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe(tried): UKRAINIAN Horseradish Khrin
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!