Recipe for horseradish for the winter. How to make table horseradish and alcoholic tincture at home

19.10.2019

Horseradish as a seasoning is used in cooking in many countries. It is used for pickling cucumbers and tomatoes, marinating meat. But most often it is served as a seasoning for fish and meat dishes, smoked meats. It helps to revive and give a special flavor to the dish, better digest food and neutralize fats.

In many countries, horseradish seasonings are served with cabbage, meatballs, eggs and many other dishes. We have horseradish seasoning - a must-have addition to jelly.

Someone buys ready-made seasoning with him in the store, but most cook themselves at home. Moreover, it is very easy to prepare and does not take much time. Another plus of homemade horseradish, or as it is called table horseradish, it does not contain preservatives and other not very healthy ingredients. You will find recipes for the most popular horseradish seasonings in this article.

Basic rules for cooking horseradish

Horseradish is a perennial plant. It belongs to the cruciferous family. It is noteworthy that at first it was used as medicinal plant. And only then, from the end of the 16th century, they began to use it in cooking.

The root of the plant is mainly used for food. Depending on the growing conditions, it is a large fleshy root crop, the length of which can reach up to 50 centimeters and from 2 to 7 centimeters in diameter.

The skin of the root is wrinkled, white-cream in color. The pulp is dense. Unpeeled horseradish has practically no smell. But one has only to squeeze or incise a little, then it emits a very strong and pungent odor. It owes this smell mainly to the presence of essential oil, which contains mustard oil.

For the most part, horseradish is cultivated for the sake of obtaining a root. After cutting or chopping on a grater, it must immediately be sprinkled with vinegar. Otherwise, it becomes bitter and unpleasant in taste.

Fresh horseradish root is a source of many useful substances, including vitamins and minerals. It has no fat at all. A tablespoon of grated horseradish contains only 6 calories. But at the same time, a lot of carbohydrates, antioxidants, minerals, vitamins, dietary fiber. One vitamin C in 100 grams of horseradish is almost 40 percent of the daily requirement of an adult.

When harvesting horseradish for the winter, you need to follow a few simple rules.

Dig up the roots of the plant for seasonings and other culinary dishes in late autumn.

Choose large juicy roots with a length of at least 30-40 centimeters and a diameter of 3 to 6 centimeters.

After harvesting, soak the horseradish root in cold water for 3-6 hours.

Before cooking, put the peeled root in the freezer, wrapping it in a film or plastic bag for at least an hour. Only after that it is recommended to twist or grate. So he will not “bite” much and less watery eyes.

Sprinkle the crushed root with lemon juice or vinegar.

Place the remaining chopped horseradish in a jar with a lid or a hermetically sealed container. Before preparing the next portion of seasoning, you just need to add a little cold boiled water.

How to cook horseradish seasoning at home

Those who like to add horseradish seasoning to their dishes note that those bought in the store are much inferior in taste to homemade ones. It doesn't have that spiciness or flavor. Yes, and the range of seasonings is limited. But there are many more recipes for making horseradish at home. Here are the most common and popular.

Classic horseradish seasoning

For 1.5 kilograms of horseradish:

Salt - 1 tablespoon

Sugar - 3 tablespoons

Juice of 1 large lemon

Prepare the horseradish root, taking into account all of the above recommendations.

Twist it in a meat grinder. To prevent your eyes from watering too much, put a plastic bag on the meat grinder and fix it with an elastic band.

Add salt and sugar to the resulting mass. Pour in boiling water to get a consistency like thick sour cream.

Add lemon juice to prepared jars (no more than 1 teaspoon per 200 ml). Pour seasoning into jars and immediately close tightly with lids. You don't need to sterilize it.

Store in refrigerator or cold basement. Shelf life 1-4 months. But over time, the seasoning loses its aroma and pungency. Therefore, it is better not to store more than a month.

This is a classic seasoning recipe. Before serving, you can add sour cream, cottage cheese, mix with mustard or other spices and spices.

How to cook horseradish with beets

Horseradish seasoning is made with both beet root and beet juice. When harvesting for the winter, vinegar is added to it. If the seasoning is cooked for a short time, vinegar can be omitted.

Horseradish with beets for the winter

For 200 grams of horseradish root take:

100 grams of beets (root vegetable)

1/2 teaspoon salt

50 ml water

1/2 tablespoon sugar

1/2 tablespoon of vinegar (9 percent)

Peel the beet root and horseradish root. Grate on a fine grater or twist through a meat grinder separately beets and horseradish.

Mix in a bowl and add hot water, salt, sugar and pour vinegar.

Mix well and pack in clean jars that need to be sterilized and dried in advance. Close the lids and put in the refrigerator or cellar.

Horseradish with beetroot juice

For 400 grams of horseradish root:

50 ml beetroot juice

Get the hell ready. Squeeze juice from beets. To do this, you can use a juicer or just grate it on a fine grater and squeeze the juice through cheesecloth.

Mix grated horseradish with beetroot juice and add salt and sugar to taste. Transfer to a jar with a lid and refrigerate. Seasoning can be served after 8-12 hours.

For winter harvest add vinegar to taste.

Horseradish with apples

This seasoning recipe is not intended for harvesting for the winter.

200-250 grams of sour apples

100 ml beef broth

2 tablespoons vegetable oil

30 ml apple cider vinegar(6 percent)

Salt to taste

Grate horseradish and apples on a fine grater. Mix and add warm meat broth (preferably chicken or beef), oil. Season to taste with salt and pour in the vinegar. If desired, finely chopped parsley can also be added to the seasoning.

Transfer to a jar or container with a lid and refrigerate for several hours. Shelf life is no more than 2-3 days.

Horseradish with sour cream

This seasoning can be made using classic recipe just adding sour cream to it.

For 100 grams of horseradish root take:

100 grams of sour cream

1 dessert spoon of sugar

1/4 teaspoon salt (or to taste)

Twist the horseradish root in a meat grinder. Add salt, sugar and sour cream. If the mixture is thick in consistency, dilute with cold boiled water. Mix and transfer to a jar with a lid. Remove for several hours in the refrigerator.

This seasoning also does not keep for a long time. It should be consumed within 1-2 days.

Seasoning with carrots and horseradish

For cooking take:

100 grams of carrots

1-2 tablespoons of honey

1-2 teaspoons lemon juice

1 teaspoon grated horseradish

Sour cream - to taste

Grated on a fine grater, mix carrots with horseradish and honey. Add lemon juice and, if you want the seasoning to be softer in taste, sour cream. Mix everything and transfer to a jar with a lid. Remove for several hours in the refrigerator.

Horseradish seasoning with orange

For cooking take:

2 oranges

1 tablespoon grated horseradish

3 tablespoons of wine (preferably white)

Salt, sugar - to taste

Wash oranges well. Grate the zest from one fruit. Squeeze juice. Mix orange juice with horseradish. Add the rest of the ingredients and mix. Place in refrigerator for several hours. This seasoning is good for marinating meat.

Kamchatka sauce with horseradish

For 4 tablespoons of grated horseradish:

1 cup sour cream

2 boiled chicken yolks

3 teaspoons of sugar

Juice of half a lemon

Parsley, dill, salt

Grind the yolk and mix with grated horseradish. Sprinkle with lemon juice and add sour cream, salt to taste. Mix. Let stand in the refrigerator for a couple of hours.

How to cook horseradish for the winter

Many housewives make horseradish seasoning for the winter. Those who have the opportunity to store horseradish in the winter in the basement or greenhouse do not harvest a lot, preferring to do it in small portions. And who does not have such an opportunity, they do it immediately for the whole winter. Check out the most popular horseradish seasoning recipes for the winter.

Horseradish with apples

Two recipes for horseradish seasoning with apples: one with fresh apples, the second option with baked ones. Both recipes are equally delicious. Apples are desirable to take sour or sweet and sour. Seasoning with Antonovka turns out to be very fragrant.

Option 1

For 2 kilograms of fresh apples:

100 grams of horseradish root

100 grams of garlic

1 teaspoon vinegar essence

Salt and sugar - to taste

Prepare all ingredients. Wash clean and rub. Peel apples. Divide the garlic into cloves.

Twist in a meat grinder. Garlic can be passed through a garlic maker.

Combine in a large bowl. Season with salt and sugar. Pour in the vinegar essence and mix again.

Pack in small jars and cover with lids, but do not close completely.

To put on water bath and steam for 5 minutes. Close the jar completely and put it in a cold place.

Option 2

For 4 medium apples

70-100 grams of horseradish root

2-5 garlic cloves

2 teaspoons of vinegar (9 percent)

Salt and sugar - to taste

Peel the skin off the blocks and sprinkle them with lemon juice. Bake in the microwave for 2 to 5 minutes depending on the power. Apples should become soft.

Peel the horseradish and grate on a fine grater. Mash apples and mix with horseradish. Add the rest of the ingredients and mix. Arrange in clean sterile jars and close tightly with lids. Store in the basement or refrigerator.

Depending on the preferences of your own taste, the amount of horseradish and garlic can be varied. If you like it spicier - then add more horseradish. If it's less spicy, then reduce it.

Horseradish with carrots

This seasoning is served with meat dishes.

For 200 grams of horseradish take:

200 grams of carrots

1 teaspoon paprika

1 teaspoon white pepper

2 teaspoons salt (or to taste)

150 ml water

4 tablespoons of vinegar (9 percent)

Prepare horseradish and carrots and pass through a meat grinder. Place in a bowl and pour over boiling water. Cover and leave for 5 minutes.

Then add salt, sugar, vinegar and spices. If there is no white pepper, then you can replace it with black, but in a smaller amount. White pepper is less spicy.

Mix and divide into jars. Close lids tightly. Store in refrigerator or basement.

Horseradish with tomatoes and garlic for the winter

Who calls this seasoning: gorloder, horseradish, horseradish. But the essence is the same - the seasoning is not just spicy, but very spicy. True, each housewife, varying the main ingredients, makes it to her liking. And the seasoning itself is universal. It is put in soup or borsch, someone marinates meat or serves it with jelly. Here are 3 options for this seasoning. They differ only in the number of ingredients.

Option 1

In terms of sharpness, it can be attributed to medium.

For 1 kilogram of tomato take:

50-60 grams of horseradish

1 head of garlic (7-10 cloves)

3 teaspoons salt (or to taste)

1 teaspoon sugar (or to taste)

Prepare all foods. Pass through a meat grinder and add salt with sugar and mix well. Arrange in jars and close with lids. Store in refrigerator or basement. It costs 3-4 months.

Option 2

This is a spicier condiment. But you can reduce the amount of horseradish and garlic and, accordingly, vinegar, so that the seasoning is less spicy. As an option to reduce the severity - add 1 small apple.

For 200 grams of horseradish take:

2 kilos tomato

200 grams of garlic

1 tablespoon salt

1 tablespoon sugar

3 tablespoons of vinegar (9 percent)

100 grams of vegetable oil

Wash the tomatoes and grind in a meat grinder. Place in a saucepan. Add salt and sugar and boil for 20 minutes from the moment the puree boils. 5 minutes before the end of cooking, add vegetable oil and minced garlic.

Grate the horseradish and add to the boiling tomato puree, pour in the vinegar. As soon as the puree boils, remove from the stove and pack hot in jars. Roll up lids.

Option 3

For 1 kilogram of horseradish take:

1 kilogram tomato

3-5 garlic cloves

2 tablespoons sugar (slightly heaped)

1 tablespoon salt

Pour boiling water over the tomatoes and hold for about 5 minutes. Drain and pour ice water. Remove skin.

Peel horseradish and garlic. Twist horseradish, tomatoes and garlic in a meat grinder. Add salt and sugar. Mix and place in clean, dry jars. Close with lids and store in the refrigerator.

Light with tomatoes, horseradish and chili peppers

One of the hottest condiments with horseradish. True, the sharpness can be adjusted by the amount hot pepper, garlic and horseradish.

For 100 grams of horseradish take:

About 1.5 kilograms of red tomatoes

1 head of garlic

1 pod of hot red pepper

Salt - to taste

Wash the tomatoes and grind in a meat grinder. You should get 1 liter of puree. You can first peel them from the skin as in the previous recipe.

Horseradish clean and scroll in a meat grinder or grate on a fine grater.

Pepper cut and twist together with horseradish or tomatoes. Someone clears it of seeds, and someone twists it whole. The seeds are the most pungent.

Chop the garlic. Mix everything in a bowl. Salt to taste. You can add some sugar.

Arrange in sterile jars and close with lids. Store in refrigerator or basement.

Horseradish with sweet pepper

For 100 grams of horseradish take:

200 grams of seeded sweet pepper

2-5 garlic cloves

1 tablespoon sugar

Salt - to taste

Juice of one lemon

Prepare all components. Twist horseradish and pepper in a meat grinder. Skip the garlic through the garlic press. Mix everything in a bowl, adding salt, sugar and lemon juice.

Pour into clean, dry jars and close with lids. Store in a cold place.

How to make horseradish salad

Most of us imagine horseradish as a seasoning ingredient and rarely put it in regular salads. Get to know simple recipe, which contains horseradish.

Salad with apples and horseradish

To prepare the salad, take:

1-2 carrots (about 200-250 grams)

1 large apple (preferably green sour)

Horseradish - 40-50 grams

For dressing: sour cream

Salt, sugar - to taste

Grate prepared horseradish and apples. Fill with sour cream. Salt and add sugar to taste.

The second simple version of the salad: grate horseradish and an apple in any proportion. Top with honey and serve.

Horseradish is valuable vegetable crop, which should be present, if not in the daily menu, then at least occasionally. After all, this is not only a spicy-spicy culture that improves and sets off the taste of the dish, but is also very useful for the body.

Interesting facts about horseradish as a culinary plant

Horseradish is often used in Asian cuisine. A version of this seasoning is better known as wasabi sauce, which is served with boiled meat, fish, and vegetables. By adding vinegar or mayonnaise, you can achieve a milder or spicier taste.

Seasoning with horseradish is usually served with boiled beef tongue.

Horseradish is eaten raw, grated or cut into strips.

It can be added to dishes with potatoes, beets, celery and in general to any vegetables.

Young horseradish leaves can be added to vitamin salads in spring.

Seasoning with horseradish is also prepared in other countries. It is very popular in many regions of Italy, Hungary, England, Austria. In Germany, it is served with sausages and egg dishes.

Finely chopped horseradish leaves are added to dog food as an anthelmintic and tonic.

Another seasoning with horseradish for the winter in this video

How to make seasoning with horseradish in production, see this video

Grated horseradish with beets has long and firmly become a favorite seasoning for many millions of people around the world. It is used along with mustard, mayonnaise and ketchup, giving meat dishes a unique exquisite spicy flavor. For example, jelly is impossible to imagine without horseradish or mustard.

You can easily buy it in jars and bags by visiting any grocery supermarket, however, factory-prepared horseradish with beetroot juice is not as spicy as homemade and contains fewer vitamins.

Today we will tell you how to make horseradish at home.

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Wash the fruit of horseradish and peel it. Then rub the root on a fine grater, on which potatoes are usually rubbed for potato pancakes.
In a small amount of boiled water (one hundred milliliters), dissolve salt (one teaspoon), sugar (three teaspoons), vinegar (one spoon) and pour grated horseradish with this liquid.
Note that for sixty grams of grated root, you need to use one spoonful of this liquid.
Add beetroot juice too so that the seasoning reaches sufficient density. For one hundred grams of horseradish and water, you only need a teaspoon of beetroot juice.
Mix thoroughly, transfer the snack to a tightly closed glass dish and place it in the refrigerator for twenty-four hours.

This recipe differs from the previous one in that it does not use beetroot juice.

Products

Horseradish root - kilogram.
Water - half a liter.
Sugar - forty grams.
Salt - twenty grams.
Nine percent vinegar - fifty grams.
A pinch of cinnamon.
A pinch of cloves.

Recipe

Wash the fruits, peel and rub with a grater or grind them in a meat grinder.
The resulting mixture is transferred to half-liter glass jars.
Pour water into a bowl, add salt and sugar there, then put it on fire and bring to a boil. Once the water boils, add the cinnamon and cloves, then turn off the heat and cover with a lid. Wait until the water reaches a temperature of fifty degrees Celsius.
Next, pour the vinegar and let the mixture brew for twenty-four hours.
After a day, filter the liquid, pour it into jars, where ground horseradish is already located, and roll it up.

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Note that this recipe is interesting in that the resulting seasoning in color will very much resemble traditional horseradish with beetroot juice.

Products

Horseradish root - two hundred and fifty grams.
Fresh tomatoes - three kilograms.
Garlic - two hundred grams.
Sugar - three tablespoons.
Salt - three tablespoons.

Cooking

Wash the horseradish thoroughly, clean and soak with cold water, letting it brew for thirty minutes.
After this time, take out the roots and grind them in a blender.
Wash the tomatoes, cut into slices and pass them through a meat grinder. Peel the garlic, wash and grind it too.
Put all the resulting ingredients in a blender bowl, salt, pour sugar and grind.
Ready! Use glass jars with tight-fitting lids to store snacks.
It is best to store the dish in the refrigerator, so it will be usable for a long time.
However, remember that the sooner you start eating it, the more vitamins your body will receive.

This original recipe you can cook at any time of the year, because the apples here are taken not fresh, but sour.

Products

Sour apples - three hundred grams.
Sugar - fifty grams (you can use honey).
Grated horseradish root - one hundred grams.
A spoonful of freshly squeezed lemon juice.
A pinch of salt.

How to cook

Wash whole apples and chop coarsely, peeling and seeds do not need to be removed.
Pour the pieces into a saucepan, pour sugar or pour in honey and simmer.
After that, rub the pieces of apples on a sieve and mix with grated horseradish, salt the mixture and pour over with lemon juice.
That's all! As you can see, this recipe is very easy to prepare.

Required Products

Two hundred grams of horseradish root.
One hundred grams of beets.
Three tablespoons of nine percent vinegar.
A teaspoon of salt.
A spoonful of sugar.
Two hundred milliliters of water.

How to cook

Pour water into a saucepan, add sugar and salt, pour in vinegar. Put on fire, bring to a boil and leave alone to cool.
Beets and horseradish thoroughly wash and peel.
Grate horseradish and beets using a fine grater. Mix them and pour warm marinade, then mix well.
Transfer the resulting snack to a glass jar, tightly close the lid and let it cool.
After that, put the jar in the refrigerator for twenty-four hours, after which the dish can be consumed.

Products

One hundred grams of horseradish root.
Fifty milliliters of apple cider vinegar.
Fifty milliliters of boiled water.
Half a teaspoon of sugar.
Salt to taste.

How to cook

Wash the root, peel off the skin and grind in any way (you can use a meat grinder or blender for this purpose).
Pour water and vinegar into the crushed mass, salt. If you want to soften the spiciness, add sugar. Mix everything well.
The resulting dish is laid out in jars, tightly closed and put in the refrigerator. After about four hours, seasoning can be served at the table.
However, horseradish root is used not only to prepare a tasty, spicy and healthy seasoning. You can even make a delicious alcohol tincture from it.

Products

Five hundred milligrams of alcohol (moonshine or vodka).
A teaspoon of honey.
Horseradish root at least ten centimeters long.
Two tablespoons of lemon juice.
A teaspoon of mustard seeds.

How to insist

As a rule, the addition of mustard and lemon juice is traditionally dispensed with, however, the use of these ingredients will give the tincture a more delicate taste.
Wash the root, peel off the skin and grind with any accessible way. The easiest way to do this is with a meat grinder, because if you use a grater, you will have to cry a lot.
Take glass bottle right size and add grated root, lemon juice, honey and mustard seeds to it. Mix products with quick movements.
Add five hundred milligrams of alcohol (moonshine or vodka) and shake the contents again.
Put in a warm place and let the liqueur brew for three to four days.
Filter the finished liquid through cotton wool, pour into a glass bottle and cork.

Video lessons

In the off-season, when autumn rain drizzles outside the window or snow falls quietly, you really want a vitamin, and not only fruits. After rolling compotes, jams and vegetables, it's time to prepare horseradish roots for the winter. A spicy seasoning made from them will warm you on winter evenings and add spice to boring dishes. Fish, meat or horseradish will taste better. In addition, horseradish will also strengthen the body, increase immunity, and help in the fight against colds. Keeping fragrant roots fresh for a long time will not work, although this is possible for some time. But canned horseradish will stand until the next harvest. Today we will tell you what you can do with horseradish for the winter to provide your family with a fragrant and healthy seasoning. But first, let's reveal a few tricks of its preparation.

Some secrets of preserving horseradish at home

Horseradish has a very pungent smell, which is especially evident during the processing of the roots. To alleviate your "suffering", the whole procedure is best done on outdoors. If you put a bag on the meat grinder and grind the roots directly into it, the smell will not be so sharp.

Do you know how to grate horseradish without tears? No matter how ridiculous it may look, but a regular scuba diving mask will protect your eyes from tears. You can simply grind in a blender with a bowl - it will be faster and more reliable.

There are a few more tricks that will make harvesting stinging roots easier and help preserve their flavor:

The most pungent horseradish seasoning is obtained from recipes that do not contain vinegar. The latter has the ability to change the taste of the roots, making it softer. And if you need, on the contrary, to remove the sharpness, before serving, the grated roots are mixed with cream.

Harvesting horseradish for the winter without additives

Not everyone likes when the characteristic horseradish flavor and pungency dissolve into the taste of additional ingredients. For example, if you add apples to the roots, they soften their pungency. The sauce from this becomes more pleasant and weak. If you are a hardcore condiment fan, just don't add anything to the roots. Then horseradish will turn out real and evil.

Horseradish recipe for the winter with vinegar

Before you start cooking, 1 kg of roots must be washed well from the ground and left for a day in water. Soaked horseradish on the second day can be peeled by scraping off the skin, as with a young carrot. The harvesting process itself is simple:

To prepare horseradish brine:

boil 250 ml of water;
pour in 1 tbsp. l. salt and sugar;
at the end, pour in 150 ml of vinegar (9%).

Pour the grated roots with the cooled brine, mix and arrange in jars. This seasoning is stored in the refrigerator. The maximum time is no more than 4 months. The purpose of preparing horseradish at home for the winter is often a longer shelf life. You can increase it by additionally sterilizing jars of sauce for 20 minutes.

Jars must always be glass, with a well-twisted lid - in such a container, horseradish retains its aroma and “strength” better. They also need to be sterilized and allowed to dry.

Quick horseradish seasoning recipe

And not all housewives like to mess with jars, exposing their contents to additional heat treatment. On the one hand, this increases the shelf life of conservation and makes it more reliable in this regard. But at the same time, this is an additional time cost. A fragrant root crop is one of those from which you can make horseradish blanks for the winter without sterilization. This also has its advantages. Such products can be stored for several months, however, it is best in the refrigerator, but at the same time, the characteristic vigorous smell and pungency are completely preserved. In addition, "raw" horseradish also retains the maximum amount of useful substances, especially if citric acid is used instead of vinegar.

Useful seasoning is made like this:

Soak the washed roots (1 kg) for 20 minutes, then peel and grind in any way.
Pour into a mass of horseradish 2 tbsp. l. sugar and salt, stir.
Boil 1 tbsp. water and immediately pour it into the grated roots.
Pack the seasoning in sterilized jars and add 1 tsp to each. citric acid "under the lid". Cover tightly or roll up.

Recipes for harvesting horseradish roots for the winter with additional ingredients

Real gourmets will appreciate horseradish with apples or mayonnaise. They have a rich flavor while retaining all or almost all of the sharpness of the roots. And if you add spices to the sauce, you get a whole bunch of flavors.

Horseradish recipe for the winter with lemon and spices

Such a seasoning will not leave anyone indifferent. The triple composition of various spices is perfectly combined with the sharp aroma of horseradish, perfectly complementing it. Lemon juice will also add a pleasant sourness.

For cooking you will need:

horseradish in the amount of 1 kg;
1 st. l. salt and sugar;
1 lemon;
ground nutmeg and cinnamon - 1/3 tsp;
3 cloves;
¼ tsp mustard seeds.

First you need to clean the roots and leave them to soak in cold water for half an hour. After the specified time, you can start harvesting horseradish roots for the winter:

Horseradish with lemon zest

Another recipe for the original horseradish-lemon snack will bring double benefits. It can be used as a seasoning for fish dishes, as well as used to prevent colds. As usual, the roots are washed, soaked, cleaned and crushed. Separately, you need to squeeze the juice from a large lemon, and grate the zest into a plate on a fine grater.

Now mix the grated horseradish with salt and sugar (1 tablespoon of each product). Then pour all the zest into it, and also pour 1 tbsp. boiled, but chilled, water. Mix all the ingredients and put the workpiece in jars. Before rolling into each container (from above, without stirring), pour in a little, about 1 tsp. freshly squeezed lemon juice.

The amount of horseradish per serving is 1 kg in purified form. It is not necessary to sterilize such a seasoning in order to preserve the maximum of useful substances.

Recipe for horseradish with apples for the winter

For cold meat dishes, a sauce of horseradish and sour apples is good. It turns out sour, but with a well-defined spicy note. However, the amount of ingredients can be changed depending on taste preferences. If you use sweet fruits, then the sauce will be sweeter and softer. And to get a spicy seasoning, you need to put more horseradish and.

So, for one serving of the sauce you will need:

2 kg of apples;
100 g of horseradish and garlic;
sugar, salt (to taste).

A horseradish appetizer with apples is made like this:

This sauce is stored in the refrigerator. And in order for it to stand longer without it, you need to add 1 tsp during the cooking process. table vinegar.

The sauce according to this horseradish recipe for the winter in its raw form is also very tasty. In this version, it is not boiled, but only apples are pre-baked. Horseradish and garlic remain raw. For winter storage be sure to add vinegar.

Horseradish with mayonnaise for the winter

Spicy seasoning can be not only spicy, but at the same time satisfying. Mayonnaise will help add some calories to the horseradish sauce. The only drawback of such a blank is that it is not quite “winter”. Of course, well-closed jars will stand in the refrigerator for some time. However, mayonnaise significantly reduces the shelf life, although it makes the sauce tasty.

Such horseradish roots are prepared for the winter quickly as follows:

Roots in the amount of 200 g wash, soak, peel and grate.
Add mayonnaise to them (preferably in an amount exceeding horseradish by 2 times, that is, 400 g).
Put a little salt (given that mayonnaise itself contains it decently) and 1 tbsp. l. Sahara.
Pour 1.5 tbsp. l. vinegar.
Mix the mass, arrange in jars and seal tightly.

As already mentioned, horseradish mayonnaise sauce should be stored in the refrigerator.

To make the seasoning as low-calorie and healthy as possible, it is better to use home-made mayonnaise.

To do this, break 1 egg into an immersion blender (so that the yolk remains intact), salt a little, add 1 tsp each. sugar, vinegar and mustard. Last pour 200 ml of refined sunflower oil. Now you need to cover the yolk with a blender and beat until a thick white mass, gradually raising the blender and adding oil.

Now you know what you can do with horseradish for the winter. We hope that among this selection there is also a recipe for your family, which can surprise loved ones and guests. Cook with pleasure and bring variety to the winter menu!

Horseradish video recipe for the winter

Two types of horseradish preparations - video

The traditional Russian seasoning for meat and fish dishes has not lost its popularity, despite the competition with mustard. Horseradish is usually served fresh when it has the full range of aroma and pungent taste. Harvesting horseradish for the winter according to numerous recipes allows you to cook your favorite dishes, regardless of the season. Canned root retains its culinary qualities.

Leaves and roots are used in canning. The plant is recognized by a specific, pungent odor, pungent taste. The reason for the strong aroma and burning taste is the essential oil contained in all parts of horseradish. The basis of the volatile component is alyl mustard oil, which has a pungent odor and causes burns when it comes into contact with the skin.

Fresh root juice contains vitamins:

vitamin A provitamin.

The rhizome is rich in starch, carbohydrates, fatty acids, minerals:

potassium;
calcium;
iron;
magnesium;
copper;
phosphorus.

Vitamin C, carotene, alkaloids were found in the leaves.

Its most famous use is as a spicy condiment that rivals mustard. The grated and chopped root goes like a spice, is part of the sauces. The leaves are used for salting, pickling and pickling.

Eating dishes with horseradish helps stimulate appetite, promotes better digestion. Spicy seasoning will ease the course of a sore throat, increase the outflow of bile, and destroy the pathogenic flora in the stomach and intestines.

However, in chronic diseases of the gastrointestinal tract, kidneys, liver, the use of spices will worsen the condition. Mustard oil in large quantities will cause a burn of the mucous membrane of the pharynx, esophagus, stomach. Horseradish in any form is contraindicated in children under the age of eight, pregnant, lactating women and during critical days.

Preparing the main ingredient

When choosing a root, you need to pay attention to the following points:

The spine must be at least 1 cm thick.
Color - light, dark brown.
If the integrity of the shell is violated, the aroma of horseradish should appear.
The length of the spine is 25-30 centimeters.
White flesh on the cut.

The rhizome should be fleshy, dry, resilient, clean, free of mold and mildew. Essential oil quickly disappears, leaving only bitterness in horseradish. When using the root of the plant in canning, the peculiar aroma is preserved under conditions of tight closure.

The leaves do not have such a pronounced aroma, they have a milder taste.

The roots in the air quickly lose moisture, are difficult to process. Before proceeding with their grinding, they must be placed in a container with fresh cold water. Before this, the rhizomes are washed under running water, cleaned of the integumentary shirt.

Soaking time depends on the freshness of the horseradish:

for up to 24 hours, 10-20 minutes is enough;
at 2-3 days it will take up to an hour;
strongly dried root - up to a day.

The caustic root is crushed during harvesting. This can be done manually (through a grater), mechanically (using a blender, meat grinder, food processor) way. The caustic vapors released make the processing of horseradish unpleasant, especially when using a grater. Essential oils cause lacrimation, irritation in the nasopharynx. The juice can cause a chemical burn on the hands.

Grinding horseradish on a grater in large quantities is not recommended. You have to work using protective equipment: gloves, goggles, respirator. The kitchen room will be saturated with the aroma of horseradish; it will not be possible to weather this spirit immediately. When grinding through a meat grinder, a plastic bag is fixed at the outlet, which reduces evaporation. Using a blender with a closed bowl minimizes the release of essential oil into the air.

After grinding, the prepared horseradish is stored in a glass container with a tightly fitted lid.

All components for canning must be mixed with horseradish in a short time. The longer the horseradish is left open, the more it will lose its sharpness. For the same reason, it is not necessary to harvest horseradish in large quantities and in containers of more than 500 milliliters. The optimal container volume is 50, 100, 200 milliliters in order to use the product within 2-3 days.

Use only glass containers for storage. The smell of horseradish will remain on the lids (metal, plastic) and glass, and you will not be able to use these dishes for other purposes later.

Options for harvesting horseradish for the winter

Horseradish is distinguished “in Russian”, “in Polish”, “in Caucasian”. In its pure form, without filler, the root in the Russian version, even in a corked form, loses its spicy-spicy properties after 2 days. The essential oil evaporates, only bitterness remains. Vinegar distorts the taste of horseradish, gives it sourness, but delays evaporation.

In the Caucasus, beetroot juice is added to get a beautiful, spicy seasoning. Beet tomatoes are saturated with juice and retain its golden properties until the container is depressurized, where the seasoning or snack is stored.

For long-term storage of chopped or grated horseradish, vinegar or fillers are added. Are obtained canned salads, seasonings. Blanks can be prepared with or without sterilization. Heat treatment softens the burning taste. The root lends itself to drying, freezing. Dried horseradish is used as an additive to spicy mixtures. From the thawed root, you can cook any dressing, snack.

The classic way to preserve

To harvest 0.5 kilograms of roots you will need:

½ tablespoon of salt-sugar;
3 tablespoons of vinegar 9%;
0.1 liters of liquid.

At the first stage, vinegar filling is prepared. Sugar and salt are added to water. After 5 minutes of boiling, pour in the vinegar, let it boil and remove from heat. Cool to room temperature under a lid.

During this time, the root is prepared: washed, cleaned, crushed in a convenient way. Mixed with marinade, laid out in a container. Stored in the refrigerator.

Without sterilization in the bank

Seasoning prepared by the method of hot packaging retains the taste and aroma of horseradish. Half a kilogram of crushed root is mixed with a tablespoon of salt and 1.5 tablespoons of sugar. Lay out in a sterile dish, add 10 grams of lemon juice. The prepared mixture is poured with boiling water at the rate of 250 milliliters for the entire volume. Close the jars with lids and cover with a warm cape until cool.

Recipe with beets

The root can be mixed with beetroot juice or with boiled beets:

Preparation of beetroot juice is possible with a juicer or blender, after which the crushed beets are squeezed through gauze. The finished juice is placed in the refrigerator for 2 hours - to settle and remove the foam.

Pour a tablespoon of sugar, ½ tablespoon of salt into a glass of juice and boil for 3-4 minutes. Pour a teaspoon of vinegar essence into the cooled solution. Add chopped horseradish. Stir. distributed among banks.

4 medium-sized beets boiled and rubbed on a coarse grater. Dressing is prepared from 2 roots. Prepare a mixture of beets, horseradish, salt, sugar, vinegar (additional ingredients - 15 grams each). Mix well, sterilize for 5 minutes from the moment of boiling. The initial temperature in the sterilizer is 40 degrees.

In the first recipe, beetroot horseradish goes as a seasoning, in the second - as an appetizer.

Lime and sea salt preparation

The combination of horseradish with lemon will give a savory addition to sauces and salads. Lime zest is used. Sea salt contains iodine, which makes the seasoning useful when this element is deficient in food.

Cooking:

the zest of 1 lime is rubbed through a fine grater;
mix in equal proportions the zest, sea salt, ground black pepper (one tablespoon each);
bring 400 milliliters of water to a boil;
add a mixture of zest, salt, pepper;
cook for 5 minutes;
pour a tablespoon of vinegar;
boil;
add horseradish (500 grams);
pack up;
sterilize.

Heat treatment time: 0.5 liters - 5 minutes, 1.0 liters - 7 minutes.

Canning with garlic and tomatoes

The ratio of garlic and tomatoes in relation to horseradish can be changed to your liking.

There will be more tomatoes - the seasoning will not be so spicy; garlic ennobles the sharpness of horseradish.

Proportions of a horseradish snack (classic way):

prepared root - 500 grams;
ripe, thin-skinned tomatoes - 500 grams;
garlic - 1 head;
salt - ½ teaspoon;
sugar - ½ teaspoon.

Preparation: rub the tomatoes on a coarse grater; garlic cloves - fine. All components are mixed in one bowl, packed in jars, stored in the refrigerator.

With vinegar

Preservation with vinegar makes it possible to use the fresh root in autumn-winter period. It can be used as an additive to sauce for meat, fish dishes; To spice up salads, cook with sour cream.

The ratio of ingredients:

200 grams of pureed horseradish;
1 tablespoon of vinegar 9%;
1 tablespoon of boiled water at room temperature;
½ teaspoon salt;
½ teaspoon of sugar.

The prepared mixture is transferred to a jar, tightly closed, placed in the refrigerator.

To prepare an appetizer, you will need half a kilogram of sweet and sour apples, preferably Antonovka. The fruit should have firm, juicy flesh. The number of carrots depends on its size: two medium or one large, at least 200 grams. Peel and core of apples are removed and rubbed on a coarse grater. If you preserve fruits passed through a blender, you get porridge. Peeled carrots are also rubbed on a coarse grater. To give spice and flavor, a part of the crushed root (4-5 centimeters) is enough.

Finish the preparation with salt and sugar to taste. Store jars of vitamin snacks on the top shelf of the refrigerator for no more than 2 months.

with mayonnaise

Mayonnaise contains vinegar or lemon acid, which allows it to be used to preserve horseradish. For long-term storage, the ratio of horseradish and mayonnaise is 1:1. Sweet, dietary mayonnaises are not used. Sweet mayonnaises are intended for sandwiches; dietary mayonnaises include mashed fruits and berries.

Domestic mayonnaises have a fat content of 67%, the predominant brand is Provencal. The sauce contains, in addition to vinegar, vegetable oil, sugar, salt. When mixing mayonnaise and horseradish, no additional ingredients are required. It is necessary to store the workpiece in the refrigerator.

Marinated

To pickle horseradish, you need to prepare vinegar, sugar, salt, cloves, allspice and bitter pepper. For 0.5 kilograms of root passed through a blender or meat grinder, you will need, respectively:

60 milliliters;
½ tablespoon;
2-4 pieces each.

All ingredients, except vinegar, pour a glass of water and boil for 10 minutes. Pour in vinegar, boil. Distribute horseradish in jars, pour boiling marinade over, put on sterilization. Marinate - 15 minutes.

Root freezing

You can freeze the roots whole and wiped. In both cases, the rhizomes, after peeling and washing, are soaked for several hours in cold water.

Freezing methods:

The roots are dried with paper napkins, cut into pieces up to 3 centimeters. Each particle is packed in a sealed bag and placed in a freezer.
Dried roots are rubbed on a fine grater, placed in ice molds and sealed. cling film. Stored in the freezer.

Frozen roots do not have such a pungent odor when processed. To prepare condiments and snacks, do not wait until they are completely thawed. The ground particles must be thawed, and then added to dishes.

Drying

The rhizomes will have to be dried in the form of large chips. The root, crushed on a grater, is laid out on a sheet and placed in an oven heated to 70 degrees. The oven door must be left ajar to increase ventilation. Dried chips should be brittle, free of moisture.

Dried horseradish is ground in a coffee grinder to a powder. Store in glass containers. Used to preserve vegetables and salads for the winter, it gives them sharpness and elasticity. Bactericidal properties protect the brine from turbidity.

How to keep a horseradish

Fresh roots are stored until spring in the thickness of the sand, with constant moisture, in a cool, shady place. The temperature is maintained not lower than 0 degrees and not higher than 20. The rhizomes should not be in contact with each other. No flaws in the integumentary shell are allowed: without mechanical damage, mold and mildew.

Storage location: basement, insulated balcony. For a short period (up to a week), peeled and cut into pieces (up to 5 centimeters), horseradish is placed in a refrigerator in sealed plastic bags.

No temperature difference is allowed in the freezer. If frost is maintained at 18 degrees, frozen roots are stored all winter.

The cuisine of any nation in the world has its own burning, "evil" seasonings. Red pepper, wasabi, mustard... And we have horseradish! Stubborn - if you let it go in the garden, it will kill everything, it will sprout everywhere, burning, it takes your breath away, and useful - you can’t describe it in a nutshell! Therefore, it is so important to stock up on a burning root for the future, so that for the whole cold winter and a vitamin-free early spring was enough. Harvesting horseradish for the winter is a fairly simple task, you just need to know a few secrets of harvesting and cooking horseradish.

Harvesting horseradish for the winter begins with the harvest. It is believed that you need to dig out the horseradish root in those months in which there is the letter "r". These are all autumn months - September, October, November. And the first thing that can be done to preserve the precious root is to winter it in the sand. The container with sand should be in a cool place (cellar or basement), horseradish roots are buried in the sand so that they do not touch each other, and so that the roots do not dry out, the sand must be slightly moistened periodically. This is the best way in terms of the safety of valuable substances, but not the most acceptable way in the city.

Freeze - an option for preserving the horseradish harvest for the happy owners of the freezer. The roots can be frozen whole, or grated or minced and put into bags or containers. Horseradish can be mixed with grated sour apple or lemon juice.

Drying roots and leaves - another good way save for the winter horseradish. There is nothing complicated about this: chop the leaves, peel the roots with a knife and grate on a coarse grater (you don’t need to wash the roots!), Spread in a thin layer on a baking sheet and dry in an open oven at a temperature of 40-45 ° C for a couple of hours. Then grind in a coffee grinder. Dried leaves and roots are used to prevent mold on tomato paste, cucumber jars, etc.

canning in the form of various seasonings - this is the most convenient way to harvest horseradish for the winter. Of course, while not all the valuable qualities of horseradish are fully preserved, but the main thing remains unchanged - its burning taste and "anger".

Horseradish seasoning with beetroot juice

Ingredients:
1 kg of grated horseradish root,
40 g salt
80-90 g of sugar,
500 ml beetroot juice
30 ml 70% vinegar.

Cooking:
Boil the beetroot juice with salt and sugar, bring to a boil and pour in the vinegar. Mix with horseradish and arrange in jars. Store in a cool place.

Simple horseradish seasoning

Ingredients:
1 kg of grated horseradish,
40 g salt
80 g sugar
800 ml of water
40 ml 70% vinegar.

Cooking:
A day before cooking, boil water with salt and sugar, cool to 50 ° C and pour in vinegar. Leave to insist. Peeled horseradish roots should be crushed with a fine grater or meat grinder. Strain the marinade and mix with horseradish. Arrange in jars and roll up. It is advisable to store such a workpiece in a cool place.

Fire seasoning "Hrenovina" ("Gorloder", "Spark", etc.)

Ingredients:
3 kg fleshy tomatoes,
250-300 g of grated horseradish,
250-300 g of garlic.

Cooking:
Remove the skin from the tomato: cut crosswise at the stalk and scald with boiling water, the skin will be removed easily. Pass the garlic through a press, grate the horseradish on a fine grater or pass through a meat grinder along with tomatoes. Tomatoes can be pureed with a blender. In general, grind the products in any convenient way and arrange them in jars or plastic bottles(It's best to keep them in the fridge.) Before serving, seasoning can be softened with a little sour cream or mayonnaise.

Salt and sugar can be added to this seasoning (about 1 tablespoon of salt and 1 teaspoon of sugar for every kilogram of tomato). The amount of horseradish and garlic can be increased (up to 100 g per kilogram of tomato).

In addition to sugar and salt, hot red pepper can be added to the fiery seasoning. It will turn out just a killer seasoning!

Horseradish (with boiling)

Ingredients:
1.2 kg ripe tomatoes,
400 g horseradish
400 g sweet red pepper,
400 g garlic
2 tbsp salt,
ground black pepper - to taste.

Cooking:
Grind all products in any way. Add salt and ground pepper, put in a saucepan and put on fire. Boil for 40 minutes from the start of boiling, spread hot in sterilized jars and roll up. Store in a dark cool place.

Spicy horseradish seasoning with walnuts

Ingredients:
400 g grated horseradish
1 glass of warm water
1 cup apple cider vinegar
1 tsp salt,
1 tsp Sahara,
4-5 tbsp ground walnuts.

Cooking:
Combine all products, mix and arrange in small jars. Store in a cold place.

With horseradish root, you can cook savory appetizer salads.

Salad of horseradish, apples and carrots

Ingredients:
horseradish,
sour apples,
carrot.
Marinade:
1 liter of water
2 tbsp salt,
4 tbsp Sahara.

Cooking:
Choose the amount of ingredients yourself. If you like spicy taste, take horseradish in equal parts with apples and carrots. Grate carrots and apples on a medium grater, pass horseradish through a meat grinder or grate on a fine grater. Mix the products and arrange in jars. Boil the marinade, dissolving salt and sugar in water, pour into boiling jars, shake well so that there are no air bubbles left, and put it to pasteurize for 30 minutes from the moment of boiling. Roll up.

Horseradish with beets in marinade

Ingredients:
900 g horseradish root,
600 g beets,
3 tsp salt,
3 tsp Sahara,
600 ml 9% vinegar.

Cooking:
Grate horseradish and arrange in liter jars up to about half the volume. Immediately pour 1 cup boiling water into each jar. Grate the beets on a medium grater, add salt and sugar, mix and arrange in jars with horseradish. Mix the food in jars, add vinegar and close the lids. It is better to store this seasoning, like all preparations with horseradish, in the cold.

Horseradish with sweet pepper

Ingredients:
300 g horseradish root,
600 g sweet pepper,
1 head of garlic
3 tbsp Sahara,
3 lemons (juice)

Cooking:
Pass the horseradish root and sweet pepper through a meat grinder, add the garlic, passed through the press, sugar and lemon juice, mix well and arrange in jars. Store in refrigerator.

Horseradish with mayonnaise

Cooking:
Grate horseradish on a fine grater and mix with mayonnaise. Divide into small jars and close with lids. Store in refrigerator.

Horseradish with lemon

Ingredients:
600 g grated horseradish
1 lemon.

Cooking:
Remove the zest from the lemon, squeeze out the juice. Mix juice and zest with horseradish and arrange in jars. You need to store this blank in the refrigerator.

Harvesting horseradish for the winter is a tearful occupation. What kind of tricks do not go fighters of the culinary front! They cover the meat grinder and the plate with horseradish with plastic bags, freeze the roots, even use a gas mask - in the matter of chopping horseradish, all means are good. In any case, the evening of suffering will turn out for you and your household with an abundance of seasonings and snacks with horseradish throughout the winter. And it's great!

Good luck preparing!

Larisa Shuftaykina