Horseradish Vinegar is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic spiced vinegar flavoured with horseradish, shallot and cayenne pepper that is typically used as a relish for cold beef and game. The full recipe is presented here and I hope you enjoy this classic British version of: Horseradish Vinegar.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
HORSERADISH VINEGAR.
448. INGREDIENTS.—1/4 lb. of scraped horseradish, 1 oz. of minced shalot, 1 drachm of cayenne, 1 quart of vinegar.
Mode.—Put all the ingredients into a bottle, which shake well every day for a fortnight. When it is thoroughly steeped, strain and bottle, and it will be fit for use immediately. This will be found an agreeable relish to cold beef, &c.
Seasonable.—This vinegar should be made either in October or November, as horseradish is then in its highest perfection.
Combine all the ingredients in a bottle, stopper and set aside in a cool, dark, place for 2 weeks. Every day shake the bottle well to ensure that the ingredients are thoroughly mixed.
After this time strain the bottle of the contents. Divide the liquid between fresh bottles, secure vinegar-proof lids and used as needed. Typically this is used as a relish for cold beef dishes, or as a flavouring for beef and game gravies.
