Pickled horseradish

1. 

horseradish - fresh 10.5 oz (300 g) • apples 10.5 oz (300 g)

Clean the larger root of the horseradish and a few apples.

2. 

Grate them finely.

3. 

water 1.1 cup (250 ml) • vinegar 6.75 tbsp (100 ml) • salt 0.5 tsp • sugar granulated 2 tbsp

Prepare the infusion from the written ingredients and bring it to a boil.

4. 

Add the grated mixture and cook for 10-15 minutes. Stir it twice.

5. 

Put the hot horseradish into jars with an appropriate amount of infusion. Let it cool on a dish towel down with the head. Store in a cool dark place.