This recipe is very nostalgic for me. I can still remember how my Bubby a"h would stand in our kitchen and make this exact recipe. It made such a mess! The beets splattered throughout the room, and somehow the counters and surrounding area turned different shades of pink! But nothing, and I repeat nothing
- CLASSIC CHRAIN -
- 1 quart (16 oz. /450 gram) ground horseradish* -
- 6-8 bunches of beets (each bunch has 4 beets, so approx. 24-32 medium beets) -
- 3 ½ cups sugar -
- Juice of 12-15 lemons -
- 6 Tbsp salt -
- 1 pint (2 cups) juice from the beets -
- ALTERNATE CHRAIN RECIPE -
- 8-10” piece of horseradish (20-25 cm.) -
- 4 raw beets -
- ½ cup each sugar water, and vinegar -
- 1 tsp salt and ¼-1/2 tsp pepper. -
- Follow the basic instructions below (please note that in this version, the beets are raw). This recipe freezes very well too. -
Before you start, it’s a good idea to line your counters with a double layer of disposable table cloth, and wear disposable gloves. Wash and scrub beets well. Cover with water and cook beets with peel until almost soft, but not too soft. Cool and peel (peel will slide off easily this way). Alternately, peel beets first and then cook. Prepare a very large bowl or basin. Grind beets using the knife attachment of the food processor. From time to time, stop grinding and empty bowl into the basin. Once all the beets have been ground, add the sugar, lemon juice, salt and beet juice and mix. Add horseradish last (*if it’s not available already ground, buy fresh and grind yourself. Beware: it will really make you cry!) and mix very well. Adjust seasoning if necessary.
Important Note: This is a big, messy job. However, you do it once and it lasts the whole year through! You can either jar it and leave it in the fridge (space permitting) or you can freeze it and use as needed. If you don’t want to make chrain for a crowd, feel free to cut this recipe in half or fourths, or follow the Alternate Chrain recipe above.
Important Info: Beets are a colorful source of anthocyanins, the purple pigments which are also found in blueberries, red cabbage, red onions, eggplant etc. Anthocyanins are powerful antioxidants that may help protect against cancer, heart disease, arteriosclerosis, and some complications from diabetes. They also protect the brain.