2020-08-13 / test@t

Horseradish in Bulgarian

Sometimes not quite traditional ingredients are added to horseradish tinctures, for example, bell pepper. And if you add hot pepper to such a tincture, then the drink will acquire not only an interesting color, but also a spicy pungent taste. By the way, juicy pepper "takes away" the degree from the tincture, so you can drink a lot of horseradish with pepper. And to fight back a cold and warm up a sick body - a couple of glasses will be enough.

Horseradish in Bulgarian
  • 100 fresh horseradish root
  • 2 sweet bell peppers
  • 1 chili pepper
  • 1 liter of vodka


Step 1
Peel the horseradish, cut into thin strips and let it dry on a plate for a couple of hours, without covering it with anything, so that excess moisture goes away.
Step 2
Peel the peppers from the stalk, cut into thin strips (save the seeds). Chop the chili peppers also thinly, but without the seeds.
Step 3
Place all ingredients in a jar. Fill with vodka, close tightly with a removable lid and leave in a dark, cool place (in a closet or cellar) for a week. Shake the jar every day or open and mix the contents.
Step 4
Strain the tincture first through a fine sieve, then through two or three layers of gauze or a coffee filter, so that it is completely transparent.
Step 5
Pour the tincture into a bottle, cork it and let it rest for 3-4 days.
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