We make spicy preparations - horseradish roots for the winter. What can be prepared from horseradish and its use

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 unique exquisite spicy taste. 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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1. 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.
2. Dissolve salt (one teaspoon), sugar (three teaspoons), vinegar (one spoon) in a small amount of boiled water (one hundred milliliters) and pour grated horseradish with this liquid.
3. Note that for sixty grams of grated root, you need to use one spoonful of this liquid.
4. 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.
5. 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

1. Wash the fruits, peel and rub with a grater or grind them in a meat grinder.
2. The resulting mixture is transferred to half-liter glass jars.
3. 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.
4. Next, pour the vinegar and let the mixture brew for twenty-four hours.
5. 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 interesting in that the resulting seasoning in color will be very reminiscent of 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

1. Wash horseradish well, clean and soak cold water let it sit for thirty minutes.
2. After this time, take out the roots and grind them in a blender.
3. Wash the tomatoes, cut into slices and pass them through a meat grinder. Peel the garlic, wash and grind it too.
4. Put all the resulting ingredients in a blender bowl, salt, pour sugar and grind.
5. Ready! Use glass jars with tight-fitting lids to store snacks.
6. It is best to store the dish in the refrigerator, so it will be usable for a long time.
7. 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

1. Wash whole apples and chop coarsely, peeling and seeds do not need to be removed.
2. Pour the pieces into a saucepan, pour sugar or pour in honey and simmer.
3. After that, rub the pieces of apples on a sieve and mix with grated horseradish, salt the mixture and pour over with lemon juice.
4. 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 spoons of nine percent vinegar.
A teaspoon of salt.
A spoonful of sugar.
Two hundred milliliters of water.

How to cook

1. Pour water into a saucepan, add sugar and salt, pour in vinegar. Put on fire, bring to a boil and leave alone to cool.
2. Beets and horseradish thoroughly wash and peel.
3. Grate horseradish and beets using a fine grater. Mix them and pour warm marinade, then mix well.
4. Transfer the resulting snack to glass jar close the lid tightly and let it cool down.
5. 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 apple cider vinegar.
Fifty milliliters of boiled water.
Half a teaspoon of sugar.
Salt to taste.

How to cook

1. Wash the root, peel off the skin and grind in any way (you can use a meat grinder or blender for this purpose).
2. Pour water and vinegar into the crushed mass, salt. If you want to soften the spiciness, add sugar. Mix everything well.
3. 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.
4. However, horseradish root is used not only to cook tasty, spicy and useful 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

1. 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.
2. Wash the root, peel off the skin and grind in any way possible. The easiest way to do this is with a meat grinder, because if you use a grater, you will have to cry a lot.
3. Take glass bottle of a suitable size and add grated root, lemon juice, honey and mustard seeds to it. Mix products with quick movements.
4. Add five hundred milligrams of alcohol (moonshine or vodka) and shake the contents again.
5. Put in a warm place and let the liqueur brew for three to four days.
6. Filter the finished liquid through cotton wool, pour into a glass bottle and cork.

Video lessons

Horseradish root must be harvested before the first frost. Seasonings can be prepared from it, which are not inferior in pungency to adjika and mustard. They support immunity and warm in the cold season, well emphasize the taste of meat and fish dishes. Purchased seasoning is inferior to homemade in all properties, so it’s better to cook horseradish with your own hands.

Mandatory preparation conditions

Regardless of the recipe, you can make horseradish at home only by following certain rules, otherwise you can not only not get delicious dressing but hurt yourself . It has to do with the properties of the plant..

To get started, you can make horseradish seasoning in several ways to choose the one that you like best.

traditional recipe

The most common option for preparing Russian seasoning is considered classic. It turns out very tasty if you add horseradish to jelly and meat snacks. . To prepare a dish, you need to take:

• 1 kg of horseradish;
• 3 art. spoons of salt;
• ¼ liter of water;
• 20 g lemon juice;
• 50 g sugar.

Prepare the roots, pass through the smallest grate of a meat grinder to get a homogeneous mass, similar to mashed potatoes. Add sugar and salt there, then pour hot (but not boiling) water, mix.

For storage, it is better to use small jars with a volume of up to a liter. They need to be sterilized, then pour seasoning and pour lemon juice. It should be no more than a teaspoon per 200 ml jar. Juice is needed for conservation, besides, it does not allow horseradish to darken. If you pour it more than necessary, then the seasoning will be sour.

Seasoning prepared according to this recipe is stored no longer than 4 months, fully preserves taste qualities about 2 months, then they weaken.

With beetroot juice

Thanks to the addition of beets, the seasoning will become pinkish in color and is perfect for decorating a festive table. It will be stored in the refrigerator for up to a year, outside the refrigerator for about six months, but because of the vinegar, the taste may become a little softer. . For cooking you need:

• 50 ml beetroot juice;
• 0.15 l 9% vinegar;
• 20 g of sugar;
• 0.15 l of water;
• 3 art. l. salt;
• 400 g root.

The roots need to be prepared, if necessary, soak, peel and cut, then scroll through a meat grinder. Pour salt, sugar into the gruel and pour hot non-boiling water. Stir.

To get juice from beets, you need to clean them and grate or pass through a meat grinder, then squeeze the juice using a sieve or gauze folded in several layers. Juice will need 2-2.5 tbsp. spoons, it must be mixed with vinegar, then poured into horseradish gruel. After that, the mass must be mixed well, you can use a mixer, and decompose into sterile jars.

To make the dish more pungent, you can replace the juice with beet kvass, vinegar with lemon juice, and sugar with honey, keeping the proportions. True, such a dish will not be stored for as long as prepared according to the first option.

Seasoning horseradish

You can make a horseradish appetizer with tomatoes and garlic. It will be a wonderful addition to meat and fish dishes. If you store it in the refrigerator, the taste will last for 9 months. Have to take:

Wash the tomatoes in hot water, peel and cut into 4 pieces. Roots cut into small pieces. Chop the garlic or pass through a press.

Tomatoes and horseradish must be alternately passed through a meat grinder, then add salt, sugar and garlic. Mix thoroughly. You can store seasoning in non-sterile jars in the refrigerator. To give more spiciness, you can add one red pepper to the listed ingredients.

With apples and sour cream

This cooking option is well suited for serving festive table. The taste of the seasoning is mild, but it is stored for a very short time - about two days. Compound:

The preparation is very simple: pass the roots through a meat grinder, grate an apple and mix all the ingredients. You can serve or season the dish a few hours after preparation.

To make dressing with sour cream, you need to take the ingredients in equal proportions and mix, add salt and sugar. Sour cream softens the taste of horseradish, so it will not be too spicy. This seasoning is stored for no longer than two days, the jar with it must be closed.

To get a traditional Russian seasoning, you need to make it shortly before serving, and not in the form of blanks. There are a lot of recipes for how to make horseradish at home, so everyone will definitely find the right one for themselves.

Foreword

A lot of dishes go well with spicy seasonings, which include properly cooked horseradish, everyone can preserve it for the winter with the help of simple recipes.

If you like fresh spicy seasonings for dishes or salads "with a spark", it is best to harvest horseradish rhizomes without heat treatment. There are several options for preserving this useful, although not too tasty plant. You can use freezing, drying, or try to protect the crop from spoilage in fresh . The last option seems to be the most economical, all you need is coarse sand and a few crates. In this case, be sure to completely cut off the tops. Clean roots are laid at some intervals and completely covered with sand, a new layer is placed on top. Store in a cool and damp place, preferably in a cellar. If there is not enough moisture, we wet the sand.

Preparation of horseradish rhizomes

The next option is to freeze. This will require you to take some of the free space in the freezer for horseradish. Storage in the food compartment of the refrigerator is allowed if you intend to use the roots in the next month. It is enough to clean them from the tops, wash them, dry them for a couple of days and pack them hermetically, each separately from the others. Freezing can only be applied to slices of washed and peeled horseradish (in portions) or to gruel from it obtained in a meat grinder. Packing can be in bags or containers. It is better to supplement the second option with grated apple and flavor with lemon juice, which will significantly improve the taste.

The third way to store horseradish is to dry it. It must be said that the roots of this plant can be stored in chopped or grated form only for a very short time, since easily volatile essential oils. That is why drying must be carried out quickly in order to preserve all the properties of the product. It is recommended to use an oven (stove) for this purpose.

Storing vegetables in a grated form

Here is the recipe homemade horseradish for the winter. We cut it into thin slices or straws, you can also make shavings on a grater, after which we place it on a baking sheet in one thin even layer. We put in the oven and, opening the door, dry for 40-60 minutes, constantly stirring. Store in a cotton bag.

So that while chopping horseradish on a grater, caustic essential oils do not irritate the eyes and nasal mucosa, it is recommended that you first hold the roots for about an hour in the freezer.

If you still want to prepare a spicy snack for storage for a long time outside the refrigerator, the easiest way to preserve horseradish for future use is to pickle it for the winter. The following recipes allow you to quickly and easily make a very delicious product. Let's start with the simplest. First of all, you need to prepare the marinade, for which you will need beetroot juice. For every half liter of it, take 4 tablespoons of salt and 2 times more sugar, as well as 30 grams of vinegar essence (undiluted).

Cooking spicy snack in the marinade

We boil the base of the marinade, when bubbles appear, add salt and sugar to it, wait a bit for them to dissolve and turn it off. When cool, pour in the essence. Put the fill in a warm, dark place for 24 hours, and then, passing through gauze, fill it with a kilogram grated horseradish(previously washed and peeled), you can add a little cinnamon and cloves. As a result, we get a thick gruel, which we lay out in jars, loosely close the lids and pasteurize for 30 minutes. Next, we roll up the horseradish dressing and, having cooled, put it in the cellar for the winter. You can use it as a separate snack or to add to hot dishes.

Thick gruel from grated root

There is also a very original and at the same time extremely simple recipe, similar to the previous one. However, in this case, we start cooking with horseradish, which needs to be washed, cleaned and ground in a meat grinder. For every 100 grams of root, add 0.25 cups of warm boiled water, the same amount of apple cider vinegar, as well as 0.25 teaspoons of salt and sugar and a tablespoon of ground walnuts. All this is thoroughly mixed and the resulting thick mass is placed in small jars, which we seal tightly and put in the refrigerator.

If in itself the root of horseradish - spicy seasoning or an additive to dishes, then in combination with the fruits of various garden crops, this is almost ready salad, independent snack. These are the recipes we offer below. Let's start with something simpler - let's try to make horseradish with apples and carrots. All components need to be washed and cleaned, and we remove the cores from the apples, after which we grind them on a grater, resulting in a slurry saturated with juice after mixing. Transfer to jars up to shoulders. Then we prepare the brine: 2 tablespoons of salt and 4 tablespoons of sugar per liter of water, bring to a boil and pour into containers. Close, shake and roll on the table. Then pasteurize in a saucepan with boiling water for half an hour and roll up.

Horseradish salad with apples and carrots

In the next recipe, we need vinegar, we will prepare horseradish, for 300 grams of the spicy component, prepare 200 grams of sweet root. To begin with, we wash and clean each component, after which we grind it on a grater into different containers. Horseradish can be immediately decomposed into liter jars(up to half) and pour boiling water, a glass in each. To the beets, add a teaspoon of salt and sugar to the volume indicated above, after which we lay out the grated root crop in jars with horseradish. Before rolling horseradish, the preservation recipe recommends mixing it thoroughly, adding 9% table vinegar (200 grams evenly for all containers) and corking for the winter. Store in the refrigerator or in a cold cellar.

Horseradish with beets in vinegar

Horseradish root goes very well with bell pepper, and, according to next recipe, the first one for one serving we need 100 grams, and the second - 2 times more. We skip the components of the future spin through a meat grinder, mix thoroughly. On a fine grater, grind garlic (3-4 cloves) into gruel and add to the total mass, send a tablespoon there granulated sugar and juice squeezed from one lemon. Mix well again until homogeneous mass and put into jars. Store in refrigerator or similar temperature conditions.

Next, we will tell you how to make homemade preparations and horseradish dishes, canned for the winter, like ordinary marinades. To begin with, consider a very original recipe with tomatoes. To prepare one serving, you will need 300 grams of tomatoes, as well as 100 grams of horseradish, sweet bell pepper and garlic cloves. We pass all this through a meat grinder, add a little ground pepper, bitter or allspice, as well as 0.5 tablespoon of salt. We place the resulting mass in the boiler and boil for 40 minutes. During this time, we sterilize jars and metal lids, and then lay the workpiece in containers and close it. Store in a cool place.

And ahead is the preparation of horseradish snacks, and preservation recipes similar to it allow you to make a twist for the winter in a matter of minutes. All you need is a washed and peeled horseradish root, chopped on a grater or passed through a meat grinder. For every 100 grams of root, we take 2 times more mayonnaise and mix thoroughly. As a result, we get a thick paste, which we lay out in jars, preferably small ones, so that when opened, we quickly eat. With such horseradish blanks, you can make sandwiches or add them to salads. Should be stored in the refrigerator.

Preparation of snacks with mayonnaise

And two more simple prescription. The first involves the use of horseradish as an auxiliary component (0.25 kilos), tomatoes will be the basis, 3 kilograms per serving. We pass horseradish with the same amount of peeled garlic through a meat grinder, and send tomatoes into it. Thoroughly mix the horseradish and salt and pepper to taste, then transfer to jars and put in the refrigerator for the winter.

If there is still room in it, there is another quick preparation of horseradish for the winter. Grind three hundred grams of the root on a grater or through a meat grinder, squeeze half a lemon into the gruel, separate the zest from the second and add to the resulting mass. After mixing the ingredients, put the future snack in jars and put it in the refrigerator.

The cuisine of any nation in the world has its own burning, "evil" seasonings. Red pepper, wasabi, mustard... And we have horseradish! Stubborn - 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, in jars with cucumbers, etc.

canning in the form of various seasonings - this is the most convenient way to harvest horseradish for the winter. Of course, at the same time, 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,
the black ground pepper- 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 a 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:
Skip the horseradish root and Bell pepper through a meat grinder, add garlic, passed through a 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

In the winter stocks of every housewife there are dishes concocted with fuck. Due to the presence in the vegetable a large number vitamins and essential oils this root owns healing properties. There are hundreds how to cook horseradish. The root crop is widely used in cooking. Consider the basic methods of harvesting horseradish for the winter.

Did you know? Horseradish root contains more vitamin C than lemon. It contains sulfur, potassium, magnesium, iron, phosphorus, sodium.

Dried horseradish is popular with spice lovers. The root is the main source of nutrients. It is in dried horseradish that the maximum amount of useful substances is preserved. Before transgressing to drying horseradish for the winter, you need to wash and thoroughly clean the root of the skin. Then we cut the horseradish into thin narrow strips.

Lay out on the laid parchment paper baking sheet and set to dry in the oven at a temperature of 60 degrees with the door slightly ajar for 1.5 hours.

Important! To save all the useful substances in horseradish, drying time should be minimal.

When the roots are dry, they are ground to a powder using a coffee grinder or other methods. You need to save dried seasoning in a glass container with a hermetically sealed lid. Before eating, take right amount prepared powder and soak in warm boiled water. Dried horseradish is used to prepare preserves, pickles and marinades.

Frozen horseradish roots

Another way horseradish for the winter is freezing. Stored in the freezer, the root will not lose its beneficial properties. All that is required of you: thoroughly wash the roots, clean them, wipe moisture with a paper towel and grind to the desired size for ease of use. We place the workpiece in containers of the desired size and put in the freezer. In this form, the roots are preserved useful material up to a year.

Did you know? Horseradish in pure form saves beneficial features just a week.

How to grate horseradish roots at home

Almost all winter recipes use chopped horseradish. Our main task is to understand how to grate horseradish without tears. In order for the root crop to become juicier and easier to pray, you need to soak it for a day in cold water.

The main problem when grinding the root crop is the release of essential oils by the plant, which irritate the nasal mucosa. If you have a good blender in your kitchen, leave the job to him. We put the peeled roots in a blender and voila - the horseradish is crushed. If you grind horseradish with a meat grinder, use the old-fashioned way: put a plastic bag on the outlet, it will significantly reduce the contact of your mucous membranes with this fragrant product.

Important! So that when grinding the essential oils of the root do not irritate the eyes and nasal mucosa, it must be sent to the freezer for an hour.

Horseradish preparations in combination with other vegetables and root crops

At home, preservation using horseradish has incredible taste. There are many recipes for harvesting horseradish with other vegetables. We bring to your attention the most common and favored among gourmets.

Horseradish in its purest form

Classic horseradish recipe. We wash and clean the root crop from the peel. We grind horseradish by methods known to us. We put the ground horseradish in a sterile jar. Sprinkle with salt or sugar on top, add a little cold boiled water, close the lid tightly and put in the refrigerator. If you plan to store the seasoning for a long time, then add vinegar and water to everything, sterilize the jars with the workpiece for several minutes and cork with lids.

Did you know? Horseradish belongs to the cabbage family and is considered a vegetable.

It is considered traditional recipe for horseradish with beets. Let's figure out how to cook horseradish root with beets at home. We will need: 300 grams of horseradish, 200 grams of beets. We thoroughly wash the root crops, clean and grind the products into a separate container. Put a teaspoon of sugar and salt in a bowl with beets.

We put horseradish in jars of 0.5 liters to half, pour in 1 glass of boiling water, then add beets. Mix the ingredients thoroughly and add vinegar to the jars, close the lids. Cooked seasoning can be stored in the cellar or refrigerator.

Horseradish with tomatoes and garlic

Horseradish seasoning used to prepare spicy tomato dressing - light. For dressing, we need: 300 grams of horseradish, 100 grams of garlic and 1 kilogram of tomatoes. We clean the components, wash them, scroll through a meat grinder, add salt, sugar to taste. We lay out the workpiece in jars, adding 1 tablespoon of vinegar to each. Seal jars with lids and store in the refrigerator.

Important! Horseradish should not be abused. There are a number of diseases in which the use of horseradish is prohibited: gastritis, ulcers, kidney and liver diseases.

Can be made from horseradish, carrots and apples delicious salad. Once you try it, you will want more. The secret is simple - horseradish gives spice to vegetables.

To prepare a salad, we take 150 grams of carrots, 150 grams of sour apples, 1 horseradish root. For brine: water 1 liter, salt 70 grams, sugar 100 grams, vinegar 20 ml. Carrots and horseradish, peeled and seeds of apples, three on a coarse grater. We stir everything and put it in jars, pour hot pickle, cover with lids and send to sterilize. Banks with a capacity of 0.5 liters are sterilized for 5 minutes.