Harvesting horseradish at home for the winter: simple recipes Cooking horseradish at home: recipes for quick consumption and for the winter

19.10.2019

In the fall, before the onset of frost, it's time to harvest horseradish root for future use. A traditional Russian seasoning is prepared from it, no less spicy than Caucasian adjika, and as vigorous as mustard. It goes equally well with meat and fish dishes, warms in cold weather and strengthens the immune system. However, not all housewives know how to make horseradish at home, and are forced to buy this seasoning in the store. Meanwhile, gourmets claim that purchased horseradish is significantly inferior to home-made horseradish in terms of its burning and taste qualities. So it makes sense to learn how to cook this spicy snack at home.

Cooking rules

Cooking horseradish has several important features that must be taken into account. Otherwise, the horseradish cooking process will be remembered as nightmare, and the result, despite the effort expended, will not live up to expectations.

Horseradish roots, dug in September, are suitable for preparing snacks, the length of which is 30-50 centimeters, the diameter is from 3 to 6 centimeters.
You should not prepare a lot of seasoning from horseradish for future use: after a month of storage, it becomes noticeably less pungent, and lovers of “vigorous” seasonings will no longer like it. The root itself can be stored in a cool and humid place for up to 6 months, so it makes sense to put the roots in the refrigerator and use as needed. However, if you don’t want to bother with preparing snacks every month, you can still prepare it for the winter, since it can be stored in sterilized, hermetically sealed jars for at least 4 months. In addition, some recipes allow you to prepare a snack from horseradish, which can even be stored in the pantry, and for a very long time (up to a year).
If the horseradish root has waited too long in the wings, then it has almost certainly dried up. In this regard, before processing, it should be soaked in cool water for several days (from three to seven).
To improve the storage of ready-made horseradish, it should be laid out in sterilized jars and hermetically sealed.
The esters released when working with horseradish strongly irritate the mucous membranes and cause lacrimation. Horseradish will be a little less aggressive if you put it in the freezer for a couple of hours before processing. It will be easier to grind it with a meat grinder if you attach a plastic bag to it to collect the finished horseradish mass. Working with horseradish is safer with gloves on.

Even on store shelves you can find horseradish cooked according to different recipes. There are even more recipes for homemade horseradish. It makes sense to cook horseradish seasoning according to at least two or three popular recipes, especially since they are all different.

Classic homemade horseradish recipe

horseradish - 1 kg;
water - 0.25 l;
salt - 30 g;
sugar - 50 g;
lemon juice - 20 ml.

Cooking method:

Peel the prepared horseradish, chop it, passing it through a meat grinder. Use a nozzle that allows you to get the finest and most delicate consistency, similar to mashed potatoes. Do not forget to attach a bag to it to at least partially protect your eyes from the pungent odor.
Mix chopped horseradish root with salt and sugar.
Boil water and pour horseradish with boiling water, stir.
Sterilize very small jars and spread the seasoning over them. Pour a little lemon juice into each jar: no more than a teaspoon per 0.2 liter jar, but not less than two milliliters. The juice will act as a preservative and at the same time will not let the horseradish darken. However, a lot of juice is not needed so that the seasoning does not turn out sour - according to traditional recipe she shouldn't be.
Close jars tightly and refrigerate.

Horseradish cooked at home according to the classic recipe can be stored for no more than 4 months, but it’s still better not to risk it and eat it in a month or two. If you plan to store the workpiece all winter, it is better to choose a different recipe, with vinegar.

Homemade horseradish with beetroot juice

horseradish root - 0.4 kg;
water - 0.15 l;
table vinegar (9 percent) - 0.15 l;
sugar - 20 g;
salt - 30 g;
beetroot juice - 50 ml.

Cooking method:

Prepare horseradish roots by soaking them for several days in cool water, peeling and cutting into pieces.
Screw a nozzle with small holes onto the meat grinder, attach a plastic bag to it, preferably tight (for example, designed for freezing food).
Scroll through a meat grinder into a package of horseradish.
Pour boiling water over horseradish, add salt, sugar, stir.
Finely grate or mince raw (peeled) beets, squeeze out the juice. Measure out 2-2.5 tablespoons of beetroot juice and mix it with vinegar.
Pour vinegar with beetroot juice into horseradish, mix.
Prepare the jars by washing them with baking soda and sterilizing them.
Put the seasoning in jars, close them tightly and put in the refrigerator or just in a cool place.

In the refrigerator, such an appetizer can be stored for a whole year, out of the refrigerator - up to six months. At the same time, you need to be prepared for the fact that vinegar and long-term storage will do their job - horseradish will become softer in taste. But thanks to beetroot juice, the snack will get a pleasant pink color and can decorate the table.

Horseradish with garlic and tomatoes ("Hrenoder")

horseradish - 1 kg;
tomatoes - 1 kg;
garlic - 3 cloves;
sugar - 40 g;
salt - 20 g.

Cooking method:

Wash the tomatoes, pour over with boiling water, peel and cut into 4 parts.
Peel the soaked roll, cut into small pieces.
Peel the garlic and pass through a press.
Prepare the meat grinder by attaching a tight plastic bag to it.
Alternately put a few pieces of horseradish and tomatoes into the meat grinder and turn them until they run out. If the bag fills up earlier, change it, and then mix the contents of both bags.
Add salt, sugar, garlic to the tomato-horseradish mass, stir well.
Arrange in clean, dry jars, roll them up or screw on the lids. Put in the refrigerator for the winter.

If stored in the refrigerator, the homemade "Khrenoder" will quietly stand for 9 months, if you have time to eat it in six months - even better. The appetizer is spicy, juicy and very healthy.

Horseradish with apples

horseradish root - 100 g;
apple - 0.2-0.25 kg;
meat broth - 100 ml;
vegetable oil - 30 ml;
apple cider vinegar - 30 ml;
salt - to taste;
parsley (optional) - 50 g.

Cooking method:

Prepare horseradish and pass through a meat grinder.
Mix with grated apple.
Chop parsley and add to horseradish.
Pour in the broth, oil, vinegar, salt and mix.

Such horseradish should be cooked a few hours before serving and in small quantities. It turns out soft, fragrant, but it is stored for a very short time - no more than two days.

Horseradish with sour cream

horseradish (root) - 100 g;
sour cream - 100 g;
sugar - 10 g;
salt - a pinch.

Cooking method:

Clean and chop horseradish.
Mix with sour cream, salt and add sugar.

Horseradish prepared according to this recipe is also not intended for long-term storage. It will not be too spicy and will appeal to those who do not like the too “vigorous” taste of fresh horseradish.

Homemade horseradish is a traditional seasoning for meat and fish dishes. If it is prepared with vinegar, then it can be stored for a long time. However, many housewives do not prepare it for the future, as over time it loses its burning properties.

Regarding how to prepare horseradish for the winter, each housewife has her own opinion and, accordingly, her own recipes. Horseradish has a lot of useful properties for the human body. It is used in home cosmetology, for medicinal purposes, but most often as a spicy seasoning. In ancient times, in Russian villages, food was simple, and horseradish roots were used to diversify the taste. The plant is unpretentious, and it could be found in any garden. Since that time, people have learned to prepare horseradish for the winter so that it does not lose its wonderful properties.

Horseradish contains essential oils, which give a special piquant taste, only they quickly disappear, so you need to cook horseradish to eat it today or tomorrow. There are two options for how to save horseradish so that in winter you can serve it to the table, as if it had just come from the garden. You can save directly the rhizomes by providing them the necessary conditions. Or make various sauces or ready-made seasonings like horseradish and roll them into a jar.

How to store horseradish rhizomes in winter

You can save horseradish rhizomes in the following ways: fresh, freeze, dry. In any of these cases, it is necessary to carefully select the roots for storage. Rhizomes should be strong, not thin, without the slightest damage.

To keep fresh horseradish for the winter you will need wooden box with sand good quality, without various impurities and clay. At the selected rhizomes, remove the tops, shake off the lumps of earth, put in a box in even rows, pouring sand. Each root should be covered with sand so as not to touch neighboring roots. Optimal location to store such a box - a basement or a refrigerator. Possible variant and a glazed loggia, it is important that the temperature there be in the range from 0 to 20 degrees and humid air. Therefore, at low humidity, the sand in the box must be sprayed with water once a week.

Fresh horseradish is stored in the refrigerator for quite a long time. It just needs to be sealed. Before packing, the washed horseradish must be dried for 2 days. Each root is preferably placed in a separate package.

Another the right way save horseradish until winter - freeze it. You can do this in different ways. That is, either you freeze pieces of horseradish equal to one serving and then, in winter, take it out and cook it according to the desired recipe. Or you immediately prepare the mixture for seasoning, so that later it remains only to defrost and season. For example, put a grated apple to the chopped horseradish, sprinkle with lemon juice, mix and put in a freezer container. It should be noted that freezing horseradish does not spoil its taste, but rather enhances it.

Before freezing, thoroughly wash and clean the horseradish roots. Cut into pieces that will be convenient to send to the meat grinder later. Pack in plastic bags. Place in the freezer. When you need to cook horseradish in winter, grind it immediately without defrosting.

The third option for preserving horseradish is to dry it. Grate clean, peeled roots on the largest grater. Dry the horseradish in a warm oven, spreading it in a thin layer on a baking sheet. Do not close the oven during drying. Pour the dried horseradish into a cotton bag and store in a dry place. This horseradish is good to use as a seasoning for hot dishes, for example, when cooking soup. Just before that, it is recommended to grind it in a blender. Dried horseradish is also used to make pickles.

Recipes for blanks with horseradish for the winter

1. Horseradish without vinegar. Peel 1.5 kg of washed horseradish rhizomes. Prepare your grinder. Install a small grill. Put a plastic bag on the meat grinder and secure with a string or elastic band. This is necessary so that the caustic fumes released during grinding do not interfere with cooking. 1 st. a spoonful of salt and 3 tbsp. add a spoonful of sugar to the chopped horseradish. Now fill the horseradish with boiled water to make a slurry. Stir and immediately place in jars. Take half a lemon and squeeze a few drops into each jar. Close the lids tightly and put all the jars in the refrigerator compartment.

2. Horseradish with mayonnaise. For 100 g of finely grated horseradish root, you will need 200 g of mayonnaise. Mix, pack in small jars, seal tightly.

3. Horseradish with tomatoes and garlic. For 250 g of horseradish you need the same amount of garlic and 3 kg of tomato. Grind everything in a meat grinder, salt, put in a jar, and tightly closed, put in the refrigerator.

4. Horseradish with lemon. Grind 300 g of horseradish, immediately squeeze the juice from half a lemon, mix with horseradish, add grated zest. Stir. Store glass jars with the resulting seasoning in the refrigerator tightly closed.

5. Horseradish with beets. Grind 300 g of horseradish, arrange in jars. Pour a glass of boiling water, distributing evenly over the jars. Boil 200 g of beets, finely grate, add to the cooled horseradish along with salt and sugar. Pour table vinegar, at the rate of a glass for all the resulting jars. Stir and seal.

6. Horseradish with apples and carrots. Grate washed and peeled apples, carrots and horseradish root. Mix all ingredients. Pack tightly into jars. cook hot pickle, in which for 1 liter of water there should be about 2 tbsp. tablespoons of salt and twice as much sugar. Sterilize jars with lids. And roll up right away.

7. Horseradish with vinegar. Prepare the filling first. Pour half a liter of water into a saucepan, dilute a couple of tablespoons in it. spoons of salt, 4 tbsp. spoons of sugar. Boil the solution. Add a small pinch of spices: cinnamon and cloves. Close the lid and let cool slightly, up to 50 degrees. Then pour in vinegar essence, 20 g, and leave for a day. Strain the finished filling and mix with finely grated horseradish. Put the seasoning in jars, close with tight lids.

8. Horseradish with bell pepper. Using a meat grinder, grind peeled peppers, 200 g, and 100 g of horseradish. Add crushed garlic, 1 tbsp. a spoonful of sugar and lemon juice. Mix all ingredients well, put in jars.

9. Horseradish with vegetables. Take 300 g of tomato, 100 g of sweet pepper and garlic per 100 g of horseradish. Grind vegetables in a meat grinder. Salt, pepper. Then boil for 40 minutes. Arrange the hot vegetable mixture in a sterilized container, roll up. Store cooled jars.

10. Horseradish with apple cider vinegar and nuts. Grind as finely as possible 100 g of horseradish roots. Add a quarter cup of boiled water and apple cider vinegar, salt, a little sugar, chopped nuts. Move, pack in jars. Close tightly.

11. Horseradish in the marinade. Make a marinade by diluting in 0.5 liters. beetroot juice 4 tbsp. tablespoons of salt and 8 tbsp. spoons of sugar. Boil, cool a little and pour in the vinegar essence, 30 g. Infuse the marinade for a day, then strain. Mix with grated horseradish, 1 kg. Transfer the pickled horseradish to jars and roll up.

In the off-season, when autumn rain is drizzling outside the window or snow is quietly falling, 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 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 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 cover". 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 within 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

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

Many housewives cannot imagine serving jelly without this seasoning. The sauce goes perfectly with the dish, gives aroma and a peculiar spicy taste. However, it can be used with other products as well. Horseradish is important to cook properly, so before cooking, you should study some recommendations.

horseradish cooking

The process of creating a delicious horseradish snack will not seem difficult if you follow all the rules. Cooking horseradish at home involves different recipes. Often housewives use beets, garlic, tomatoes, add butter, mayonnaise or sour cream. The root does not require special preparation, it should only be scraped off the skin and chopped in a way convenient for you.

How to grate horseradish at home

There are several ways to prepare a plant for preservation, which will be a pleasure to season dishes:

Grinding in a meat grinder. The roots will need to be cut into small pieces for convenience.
You can grate horseradish. It is better to do this on small holes in order to get a mushy mass, and be sure to go out onto a ventilated balcony or outside.
Grind rhizomes in a blender - versatile and most safe way. Depending on the time and speed of exposure to the machine, you will get small or large chips.

What can be made from horseradish

Horseradish blanks were popular in Russia. There are many recipes where this ingredient is used. Our ancestors loved to do sauerkraut with horseradish, add it when making kvass, infuse alcoholic beverages on it. Each recipe does not require a large number ingredients, but the process is laborious. Modern technologies help to facilitate the work of housewives. The most difficult stage is grinding, this can also be done in a blender. The method is fast, does not harm the eyes.

Classic recipe

Time: 30 minutes.
Servings: 9-10 persons.
Calorie content of the dish: 30 kcal.
Purpose: for a snack.
Cuisine: Russian.

The spicy root has a large supply of nutrients, has a tart taste, and is in demand among consumers. Classic recipe horseradish with lemon will help the hostess to make a simple, tasty and fragrant snack. The dish, supplemented with spice, acquires spiciness and piquancy. You can store a spicy additive for up to 4 months, but experts recommend eating it earlier so that the spice does not lose its properties.

Ingredients:

lemon juice - 20 ml;
water - 250 ml;
horseradish - 1000 g;
granulated sugar - 50 g;
salt - 1 tbsp. l.

Cooking method:

Peel the roots, grind in a blender or meat grinder. In the second case, put a bag over the neck of the device to protect your eyes.
Add salt and sugar to the resulting slurry, mix.
Water needs to be boiled. Pour the mass with hot liquid, mixing again.
Sterilize storage jars, put seasoning and a little lemon juice in them. Close the containers tightly with lids, put in the refrigerator.

Preparation for the winter

Time: 30 minutes.
Servings: 8-10 jars.
Calorie content of the dish: 43 kcal.
Purpose: for a snack.
Cuisine: Russian.
Difficulty of preparation: easy.

Adding vinegar or citric acid will help save horseradish for the winter. It should be preserved in sterilized jars. Store in a dark, cool place. Under these conditions, you will get a fragrant, spicy and delicious dressing to dishes that can be used instead of mustard or wasabi. Homemade seasoning will add spice to any dish, make the taste more interesting.

Ingredients:

citric acid - 20 mg;
rhizomes - 1 kg;
salt - 1 tbsp. l.;
granulated sugar - 1 tbsp. l.;
water - 250 ml.

Cooking method:

Peel the roots, soak for a day in water. Grind with a meat grinder or blender.
Boil water, add salt and sugar, dissolve. Remove from heat, add citric acid.
Pour finely chopped horseradish with the resulting brine, mix, cover for a few minutes.
Arrange the resulting dish in sterile jars. Try to do it faster so that the spice does not lose flavor. Close tightly, send to storage.

Marinated

Time: 2 hours.
Servings Per Container: 10-12 servings.
Calorie content of the dish: 54 kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty of preparation: easy.

Many housewives are interested in how to pickle horseradish. To do this, you can use the recipe for preparing a delicious seasoning. It includes other vegetables that add useful qualities to the snack. In addition to taste and aroma, it has a beautiful, attractive, appetizing color, so you can safely offer it to guests, serve it on festive table as a sauce.

Ingredients:

green apples - 1 kg;
water - 1l;
salt - 4 tbsp. l.;
horseradish - 500 g;
carrots - 1 kg;
granulated sugar - 5 tbsp. l.

Cooking method:

Seasoning roots must be peeled, chopped on a grater or using a blender.
Free the carrots and apples from the peel and grate with large holes. Mix all prepared ingredients and arrange in jars so that the mass occupies 4/5 of the vessel.
Engage in the manufacture of brine. Pour salt and sugar into boiling water, mix well until the crystals dissolve.
Pour liquid into jars. Cover the preserves with lids. Store in the basement.

With beets

Time: 1 hour 20 minutes.
Servings: 5-7 persons.
Calorie content of the dish: 56 kcal.
Purpose: appetizer / seasoning.
Cuisine: Russian.
Difficulty of preparation: easy.

Horseradish products are well-deservedly popular on the Russian table. This seasoning is useful, has a specific aroma, and is indispensable for meat dishes. Making beetroot sauce at home will help soften the taste of the main component a little. Preparing a filling is not difficult. Making the famous supplement right will help you step by step recipe with photo.

Ingredients:

vinegar (9%) - 2 tbsp. l.;
granulated sugar - 1 tbsp. l.;
beets - 100 g;
horseradish - 200 g;
water - 0.2 l;
salt - 1 tsp

Cooking method:

You need to start the cooking process by creating a marinade. Mix sugar, salt and vinegar in water. Put the contents of the pot on the fire, boil and cool.
Beets need to be peeled and rubbed on a fine grater.
Roots (one large horseradish) should be cleaned, chopped using a blender or grater.
Mix the prepared ingredients, pour the warm temperature marinade. Arrange in sterile vessels, close. After waiting for the preservation to cool, send it for storage in the refrigerator.

horseradish

Time: 40 minutes.
Servings: 8-10 persons.
Calorie content of the dish: 82 kcal.
Purpose: refueling.
Cuisine: Russian.
Difficulty of preparation: easy.

Cooking horseradish at home for the winter is a short process. However, it should be remembered that when twisting a sharp root, you will need to put a plastic bag on the meat grinder. Otherwise, the pungent aroma will burn the eyes. The recipe allows you to change the ratio of ingredients to taste. If you want a very spicy snack, add more of the main component.

Ingredients:

sharp root - 100 g;
mayonnaise - 400 g.

Cooking method:

Rinse the roots thoroughly, clean. Then grate the product on a grater with small holes.
Pour boiling water over the resulting mass, cool.
Mix the substance with mayonnaise. Divide the hot dressing into clean, dry jars and store in the refrigerator.

Time: 30 minutes.
Servings: 10 persons.
Calorie content of the dish: 129 kcal.
Purpose: for the holiday.
Cuisine: Russian.
Difficulty of preparation: easy.

How to make horseradish tincture has been known since the time of Peter the Great. Then such a drink relied on people who worked in the cold or were engaged in hard physical labor. Horseradish vodka is easy to make at home. You can insist the drink on fresh or canned raw materials. However, the first option turns out to be tastier and more aromatic than when using semi-finished products.

Ingredients:

lemon juice - 2 tbsp. l.;
vodka - 500 g;
sharp root - 7-10 cm;
grain mustard - 1 tbsp. l.

Cooking method:

The plant must be freed from the skin and grated.
Combine mustard, horseradish and lemon juice inside a glass container.
Pour vodka into the resulting mixture, close and shake well several times.
It will take 3 days to infuse the drink in a dark place with a warm temperature. Shake the bottle once a day.
The finished infusion will need to be filtered through gauze and cotton wool. Pour into a suitable bottle, cork. The strength of such alcohol home recipe is 36-38 degrees. You can store the mixture for 2-3 years in a closed form in a dark place.

Canteen

Time: 1 hour 30 minutes.
Servings: 20 persons.
Calorie content of the dish: 54 kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty of preparation: easy.

Table horseradish is a familiar dish of Russian cuisine. It is customary to apply such an additive to meat and jelly. Seasoning from this root with a vigorous aroma is not difficult to prepare, it can be stored long time. Canning does not require specific skills and a large number of ingredients. The finished product can be used to prepare sauces, for example, with sour cream or with tomatoes and garlic.

Ingredients:

boiled water - 450 ml;
wine white vinegar - 180 ml;
sugar - 1 tbsp. l.;
horseradish root - 0.4 kg;
salt - 1 tbsp. l.

Cooking method:

To make horseradish, soak the root in water for a couple of hours to absorb moisture. Then remove the skin with a knife and cut into small pieces to make it easier to chop.
Place the workpiece in a blender, chop.
Pour boiling water over the resulting mass, let it brew for a few minutes. Then, add vinegar, sugar, salt, mix until smooth.
Transfer the table horseradish prepared according to a homemade recipe to a clean container, place it in the refrigerator for storage.
You can use horseradish with horseradish for several months, then it will begin to lose its taste and sharpness, so experts do not recommend cooking a lot at once.

With vinegar

Time: half an hour.
Number of servings: 10-15 persons.
Calorie content of the dish: 43 kcal.
Purpose: snack / seasoning
Cuisine: Russian.
Difficulty of preparation: easy.

Horseradish with vinegar is a godsend for those who want to save seasoning for the winter. Acidic liquids are an excellent preservative. Adding sugar and salt will help brighten up the taste of the product. The sauce is suitable for giving other dishes spiciness, piquancy and aroma. The use of spices is recommended during the cold season: recovery will be faster due to its warming and antibacterial properties.

Ingredients:

horseradish - 0.5 kg;
boiled water - 1 tbsp.;
sugar - 3 tbsp. spoons;
vinegar (5%) - 1 tbsp.;
salt - 2 tsp

Cooking method:

Wash the rhizomes, peel, pass through a fine grater.
Mix vinegar, salt, water and sugar to the resulting mass.
Arrange the finished horseradish in jars, close tightly, leave for 2-3 days, then refrigerate.

For jelly

Time: 70 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 54 kcal.
Purpose: seasoning.
Cuisine: Russian.
Difficulty of preparation: easy.

Horseradish sauce for jelly is suitable not only for this dish. They can pour food from meat and fish,. It has a pleasant color, bright aroma and unusual taste. Beetroot juice in the composition will help soften the sharpness of the crushed spicy root. You can store the product for a long time, but after a couple of days it will begin to lose its taste and sharpness, so it is not recommended to cook a large volume at once.

Ingredients:

horseradish - 3-4 pieces;
beets - 1 pc.;
water - 0.2 l;
sugar;
salt.

Cooking method:

Peel the roots, rinse, put in a bag and place in the freezer for 15-20 minutes.
Boil water, cool to 20-30 degrees. Add salt, sugar.
Frozen spice grate or chop in a blender.
Via special grater rub the beets. Fill the resulting chips with water, leave for 5-10 minutes.
Separate the beetroot juice from the pulp, gradually introduce the liquid into a container with a grated root until it becomes moderately thick.
Pour the jellied meat with a prepared sauce according to a homemade recipe.

With tomatoes

Time: 60 minutes.
Servings: 10-12 cans.
Calorie content of the dish: 55 kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty of preparation: easy.

Horseradish with tomato and garlic is one of the classic combinations to make homemade sauce. Tomatoes slightly dilute the spiciness and give a fluid consistency. This dressing is convenient and tasty to add to meat dishes. If you like very spicy food, you will need more roots. If you want to get a gentle aromatic seasoning, increase the number of tomatoes.

Ingredients:

tomatoes - 2000;
salt - 2 tbsp. l.;
horseradish - 300 g;
garlic - 200 g;
sugar - 1 tbsp. l.

Cooking method:

Rinse and dry tomatoes paper towel, remove the stalks, cut into several pieces. Twist in a meat grinder, drain the juice to the total mass.
Peel the garlic and the burning root, place in a blender, grind to fine crumbs.
Place the crushed ingredients inside a deep container, add salt and granulated sugar, mix.
Distribute the resulting mass into clean and dry vessels. Store in refrigerator.

To make you delicioushorseradish seasoning, some guidelines should be followed:

It is necessary to prepare horseradish for food in September, selecting rhizomes 3-6 cm in diameter, 30-50 cm long.
Do not make many blanks at once, as the plant will lose its sharpness in a month.
The whole root can be stored in the refrigerator for about six months, using it as needed.
If you decide to salt the spice for some time after extracting it from the ground, hold it in water before preparing the seasoning. This will help restore the lost moisture to the roots.
It is required to store horseradish after processing in sterilized jars under an airtight lid.
The secretions that appear when the horseradish root is crushed irritate the mucous membranes. To protect yourself from this phenomenon, place the product in the freezer for a couple of hours. If the recipe requires it to be twisted, fasten a plastic bag to the neck of the meat grinder. The use of a closed blender can save you from pain in the eyes.
You can avoid damage to the skin if you work with gloves.
So that the horseradish mass does not darken after manufacturing or during the preparation of the component, you can sprinkle it a little with juice squeezed from a lemon.
Ready dressing is ideal for cold appetizers, meat and fish dishes. You can use horseradish dressing to spice them up.
For a real Russian seasoning, do not use vinegar, as its sour taste drowns out the original flavor of the spice. Since ancient times, horseradish dressing has been prepared just before serving the dish on the table, so that guests can enjoy the sharp taste to the fullest.