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Hoeseradisii Vinegar

A condiment made by steeping young horseradish in boiling vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Horseradish and vinegar are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 2,609 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Hoeseradisii Vinegar

Ingredients

Directions

  1. Pour boiling vinegar over the horseradish in a jar and cover the jar tightly.

  2. Let it sit for 3 to 4 days before using.

  3. The vinegar can be left for weeks or months before pouring off.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Horseradish + vinegartop 12% of all pairs
    Smell alikemoderate
    Cooked together2,609 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Horseradish
Supplies the pungent flavor and aroma that infuse into the vinegar.
Vinegar
Acts as the solvent that extracts horseradish's sharp flavor and preserves the mixture.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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