The New Horseradish

Sunday dinner today consisted of prime rib with horseradish sauce, baked potatoes, ‘early’ corn and chocolate brownies for dessert.

I made this batch of horseradish using the vinegar method, which involves fermenting the grated horseradish for two weeks in apple cider vinegar.  This gives a much stronger flavor and worked out a hell of a lot better than the honey in water method (which takes a full month).

The ‘early’ corn wasn’t all that great, not very sweet yet, but was a nice change and signifies the coming of summer for me.