Horseradish canning. Harvesting horseradish at home for the winter: a burning combination of taste and benefits

Traditional Russian seasoning for meat, fish dishes has not lost its popularity, despite the competition with mustard. Horseradish is usually served in fresh when it has the full range of flavor and pungency. 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.

The most famous application is as spicy seasoning, competing with 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:

1. The spine must be at least 1 cm thick.
2. Color - light, dark brown.
3. If the integrity of the shell is violated, the aroma of horseradish should appear.
4. The length of the spine is 25-30 centimeters.
5. 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) method. 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 will have to work using protective equipment: gloves, goggles, a 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; subsequently, these dishes will not be used for other purposes.

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 chopped or grated horseradish add vinegar or fillers. Are obtained canned salads, seasonings. Blanks can be prepared with or without sterilization. Heat treatment softens the bitter 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 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:

1. 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.

1. 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 of zest, sea ​​salt, black ground pepper(on a tablespoon);
• 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 a fresh root in the autumn-winter period. It can be used as an additive to the 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 citric 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 is not required additional ingredients. 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:

1. 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.
2. 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: no mechanical damage, mold and fungus.

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.

Dried horseradish is placed in a glass container with a ground-in lid. Storage - at room temperature. Unsterilized canned food is stored in the refrigerator. Heated in a water bath retain their properties at room temperature. Opened jars should be used within 2-3 days before the essential oil evaporates.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

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.
• Grinding the rhizomes in a blender is the most versatile and safest 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 useful substances, has a tart taste, 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:

1. 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.
2. Add salt and sugar to the resulting slurry, mix.
3. Water needs to be boiled. Pour the mass with hot liquid, mixing again.
4. 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.

Save horseradish for the winter will help the addition of vinegar or citric acid. 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:

1. Peel the roots, soak for a day in water. Grind with a meat grinder or blender.
2. Boil water, add salt and sugar, dissolve. Remove from heat, add citric acid.
3. Pour finely chopped horseradish with the resulting brine, mix, cover for a few minutes.
4. 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:

1. Seasoning roots must be peeled, chopped on a grater or using a blender.
2. 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.
3. Engage in the manufacture of brine. Pour salt and sugar into boiling water, mix well until the crystals dissolve.
4. 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:

1. 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.
2. Beets need to be peeled and rubbed on a fine grater.
3. Roots (one large horseradish) should be cleaned, chopped using a blender or grater.
4. 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:

1. Rinse the roots thoroughly, clean. Then grate the product on a grater with small holes.
2. Pour boiling water over the resulting mass, cool.
3. 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:

1. The plant must be freed from the skin and grated.
2. Combine mustard, horseradish and lemon juice inside a glass container.
3. Pour vodka into the resulting mixture, close and shake well several times.
4. It will take 3 days to infuse the drink in a dark place with a warm temperature. Shake the bottle once a day.
5. 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 for a long time. Canning does not require specific skills and a large number of ingredients. 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:

1. 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.
2. Place the workpiece in a blender, chop.
3. Pour boiling water over the resulting mass, let it brew for a few minutes. Then, add vinegar, sugar, salt, mix until smooth.
4. Transfer the table horseradish prepared according to a homemade recipe to a clean container, place it in the refrigerator for storage.
5. You can use horseradish for several months, then it will begin to lose its taste qualities 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:

1. Wash the rhizomes, peel, pass through a fine grater.
2. Mix vinegar, salt, water and sugar to the resulting mass.
3. 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:

1. Peel the roots, rinse, put in a bag and place in the freezer for 15-20 minutes.
2. Boil water, cool to 20-30 degrees. Add salt, sugar.
3. Frozen spice grate or chop in a blender.
4. Using a special grater, grate the beets. Fill the resulting chips with water, leave for 5-10 minutes.
5. Separate the beetroot juice from the pulp, gradually introduce the liquid into a container with a grated root until it becomes moderately thick.
6. 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 for creating 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:

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

To make a delicious horseradish seasoning, you should follow some recommendations:

• 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 for dressing

Harvesting horseradish at home for the winter is a whole art! So the season of pleasant troubles, preparations for the winter has come. Vegetables and fruits have already been put away in the cellar, either in a barrel, or in jars, or simply in boxes. It was the turn to think about seasonings, without them nowhere. One of the favorite and necessary seasonings in the winter is horseradish. After all, it gives some dishes an amazing, piquant taste, a certain zest.

What are the ways to prepare this wonderful root for the future? The most famous and favorite preparation of horseradish for the winter is spicy traditional spice. After all, it is suitable for all meat, fish and even vegetable dishes.

But harvesting is not only canning. But what about harvesting horseradish for the winter without additives? It is stored fresh, in boxes with sand, preferably in a cellar or basement, occasionally sprinkled with water. In this form, the root is stored until the next harvest.

And for those who love this vigorous canned root, there are several ways.

Canned horseradish - a recipe for cooking for the winter

Ingredients

• Horseradish roots - 1 kg;
• water - 20 ml;
• table vinegar 9% - 20 ml;
• salt, sugar - 30 g.

Cooking

Wash and soak the horseradish roots in water for a day, then carefully clean them, scraping with a knife. Next, clean roots need to be grated and poured with marinade. Boil water, add salt, sugar, pour vinegar. Pour the horseradish gruel with this solution, mix and pour into small jars, sterilized, close.

Homemade horseradish

Ingredients

Cooking

Peel fresh horseradish roots, scrape them with a knife, wash well in running water. Pull a plastic bag over the neck of the meat grinder, take the smallest grate. Scroll all horseradish through a meat grinder, add salt and sugar, dilute with boiling water until gruel is obtained and arrange in small jars. Top with a few drops of lemon, but do not interfere. Close and store such a snack in the refrigerator.

And calculate the number of ingredients after the whole horseradish scrolls. From the amount of the resulting mass and dance. For example, if one and a half kilograms of mass came out of the meat grinder, then salt will need 1 tbsp. l. sugar - 3 tbsp. l. lemon juice.

Whatever way you use horseradish for the winter, you need to know one simple trick. You need to store such blanks in a glass dish, tightly closed with a lid, so horseradish retains its sharp, vigorous taste.

I hope that preparing horseradish at home for the winter will become a good tradition in your country.

How to prepare horseradish for the winter?

Well, who doesn’t know that with horseradish any dish, not even perfect, seems tastier? A wonderful seasoning for the winter is simple in execution and unique in taste. Of course, it is easier to buy a ready-made supplement for meat and fish dishes in a store. That's just homemade Guaranteed healthy and harmlessly tasty.

The best punishment for a guilty husband is to make him rub horseradish on a grater. And tears will flow and flu prevention is effective, thanks to volatile, antibacterial substances.

Traditional recipe for harvesting: "White horseradish"

• 1 kg of horseradish roots;
• 250 ml of water;
• 4 tablespoons of granulated sugar;
• 2 tablespoons of salt;
• 2 tablespoons vinegar essence or lemon juice.

1. Drive the culprit of all the misfortunes into the kitchen, make him grate clean horseradish roots on a fine grater.
2. If there was no reason for executions, put on swimming goggles.
3. Grate better in a food processor.
4. Mix with vinegar, salt and sugar.
5. Close tightly, put in the refrigerator.

Red horseradish with beetroot juice

A beautiful color, a familiar smell and a pleasant pungency will delight fans of vigorous Russian seasoning for the winter in the cold sometimes.

• 1 kilogram of horseradish;
• half a liter of beetroot juice;
• 30 gr of acetic essence;
• 3-4 large spoons of granulated sugar;
• 2 tablespoons of salt.

1. Wash the roots well and scrape off the upper skin a little.
2. Put a tight bag on the socket of the meat grinder, secure with an elastic band.
3. Chop the crap.
4. Mix with beetroot juice.
5. Add sugar and salt, pour essence.
6. Mix thoroughly and arrange in a prepared, suitable size dish.
7. Cover with lids, sterilize in a water bath for about a quarter of an hour.
8. Roll up, put away for storage.

You can find the recipe for adjika for the winter without cooking here.

Spicy seasoning "Spark" for the winter

• 250 gr. horseradish roots;
• 3 kg of large, very ripe tomatoes, red varieties;
• 1 large spoon of sugar;
• 2 tablespoons of table salt.

1. Grind the roots into a pulp.
2. Grind the garlic along with the tomatoes.
3. Mix both purees.
4. Add sugar and salt, mix.
5. Divide into a container and place in the refrigerator.

How to prepare horseradish for the winter according to all the rules

And the point is not only in taste, to which not a single person will remain indifferent, but also in amazing properties inherent in this nondescript root. Preparations for the winter with horseradish, very tasty!

Properly prepared horseradish for the winter improves digestion, helping the body cope with hearty and fatty foods, has bactericidal, anti-inflammatory and tonic properties.

It is useful to add horseradish to food for the prevention of acute respiratory diseases, with urolithiasis, inflammation of the joints and problems with potency.

A quality product should be at least a finger thick, juicy and strong, without damage. It is very important to properly prepare horseradish for the winter, choosing the most suitable option for you.

Fresh storage.

Carefully review the roots. Without regret, throw away the horseradish with the slightest damage, cut off the tops. Shake off the roots from the ground, put them in rows in a wooden box so that the roots do not touch each other and fill each row with sand - sifted and clean, without impurities of earth or clay.

To keep the horseradish fresh, the sand must be slightly damp all the time, for which once a week it is evenly sprinkled with water. The temperature should not be below 00C and rise above +40C.

Storing horseradish in the winter in the freezer.

The roots need to be washed, peeled and cut into pieces suitable for grinding in a meat grinder. Now horseradish can be decomposed into plastic bags and put in the freezer. Horseradish prepared in this way for the winter will save everything useful qualities fresh root, and the taste will become even sharper.

Dry storage.

Dried horseradish is used in the preparation of various pickles so that the vegetables remain firm and the filling is tasty and transparent. To prepare the seasoning, wash the roots, grate them on a coarse grater and dry in the oven without closing the door. After drying, the roots must be ground in a coffee grinder.

How to cook horseradish for the winter

Of course, freshly prepared table horseradish is difficult to replace, but when guests suddenly arrive or a cold sets in, it can be difficult to do without a jar of pickled root.

Horseradish recipe for the winter:

Take fresh horseradish roots, wash, peel. In total, 1 kg of peeled root should be obtained, which must be soaked in water for a day. Now you can proceed to the most difficult operation - grinding horseradish in a meat grinder. Experienced housewives it is recommended to put a plastic bag on the meat grinder, so it is much easier to cope with the pungent smell.

Then take one glass (250 ml) of water, boil, dissolve in it one tablespoon of sugar and salt. Remove the solution from the stove and add 20 ml of citric acid or 125 ml of 6% vinegar, and then all the ground horseradish. Stir quickly and close the lid. Everything, hell is ready for the winter! It remains only to decompose it into banks.

This must be done quickly, filling and twisting each jar in turn. In total, you get one and a half kilograms of fragrant and, of course, “evil” seasoning!

Horseradish - burning spicy vegetable, which is mainly added to food as a condiment. This product is rich in a large number of vitamins and minerals, and also helps to cope with colds, increasing immunity. Horseradish blanks for the winter are excellent snacks that will complement any feast, fill the dishes with a spicy aroma and taste.

Horseradish is a hot, spicy vegetable that is mainly added to food as a condiment.

Prepare fragrant delicious snack from horseradish you can, making its shade golden. To do this, you can add apples and carrots to the workpiece.

Ingredients:

• 1 liter of water;
• 3 tablespoons of salt;
• 4 tablespoons of sugar;
• 800 grams of horseradish roots;
• 200 grams of sour apples;
• 100 grams of carrots.

Gold blanks are prepared according to the following instructions:

1. Horseradish, apples and carrots are washed, peeled. The core is removed from the apples.
2. Fruits and vegetables are rubbed on a coarse grater, mixed and packed into a glass container.
3. Marinade filling is prepared in a clean saucepan. To do this, water, salt and sugar are mixed and brought to a boil. The liquid boils until the granules of salt and sugar are completely dissolved.
4. The appetizer is poured with boiling marinade and sent for sterilization. A container with a volume of 0.5 liters should be sterilized for 12 minutes, 1 liter - 15.
5. Then the containers are sealed, placed upside down and insulated.

Before serving, drain the brine from the snack, replacing it with a few tablespoons of low-fat sour cream.

Proper homemade horseradish (video)

Harvesting horseradish in a jar without sterilization

One of the fastest and simple ways cooking horseradish for the winter is considered to be seaming without sterilization. Interestingly, this recipe does not even use a preservative such as vinegar.

During the cooking process you will need:

• 1 kilo of horseradish roots;
• 2 tablespoons of salt;
• 3 tablespoons of sugar;
• 20 grams of citric acid;
• 0.5 liters of water.

One of the fastest and easiest ways to cook horseradish for the winter is to roll it without sterilization.

How to cook at home:

1. The root crop is washed, peeled and placed in cold water for half an hour.
2. The root is crushed with a blender or meat grinder to a puree state.
3. The resulting mass is mixed with sugar and salt.
4. Bring water to a boil in a clean saucepan.
5. The appetizer is distributed in 0.5-liter glass containers, poured with boiling water.
6. Pour into each jar dessert spoon citric acid, and then the containers are rolled up, placed with the lid down and wrapped in a blanket.

If the hostess does not want to cook horseradish sauce, at the stage of chopping the root crop, you should use a knife and cut it into pieces of the desired size. In this case, conservation occurs in a similar way.

Cooking horseradish with lemon for the winter

Such a preparation, prepared for the winter, perfectly complements meat dishes, as well as aspic, for example, jelly.

For cooking you need:

• 1.5 kilos of horseradish root;
• 1 tablespoon of salt;
• 3 tablespoons of sugar;
• 1 large lemon.

Such a preparation, prepared for the winter, perfectly complements meat dishes, as well as jellied, for example, jelly.

To pickle horseradish with lemon, you must adhere to the following step-by-step technology:

1. The root crop is washed from dirt, cleaned from the top layer.
2. The root is passed through a meat grinder.
3. Then salt and sugar are poured into the resulting mixture.
4. A small amount of boiling water is poured into the mass so that it acquires a thick creamy consistency.
5. The mixture is laid out in washed jars, 1 dessert spoon of fresh lemon juice is poured into each filled container.
6. The container is twisted with a lid, and after cooling it is sent to the refrigerator.

You can store the workpiece prepared according to this recipe for 3 months.

Pickled horseradish without additives for the winter

Horseradish root can be prepared for the winter without the use of various additives.

To prepare a root crop for the winter, you need only 1 ingredient: horseradish itself.

How to preserve:

1. The root crop is cleaned from the ground, washed, cleaned from the top layer, and then rubbed on a coarse grater.
2. The mass is laid out on a baking sheet and sent to the oven, heated to 100 degrees.
3. Dry vegetable is crushed in a blender, transferred to glass jars and transferred to the refrigerator.

Horseradish root can be prepared for the winter without the use of various additives

Such a blank can be used to make a sauce. To do this, the dry mixture must be diluted with water, mixed with a small amount of vinegar, sugar and salt. Also, such an appetizer can be salted.

Marinated horseradish with beets

Sunset with beets can be not only a great snack, but also an excellent dressing for borscht.

To prepare it you need:

• 800 grams of horseradish root;
• 600 grams of beets;
• 700 milliliters of water;
• 60 grams of sugar;
• 170 milliliters of olive oil;
• 150 milliliters of 6% balsamic vinegar;
• 30 grams of table salt.

Sunset with beets can be not only a great snack, but also an excellent dressing for borscht

How does pickling work:

1. The root crop is peeled, washed under running water.
2. Beets are peeled from the top layer and boiled until fully cooked. The boiled root crop is rubbed on a coarse grater.
3. The root is ground through a meat grinder.
4. In a separate saucepan, water is brought to a boil, sugar, salt and chopped horseradish are poured into it. The mixture is cooked over medium heat for 25 minutes. The container is cooked for another 15 minutes.
5. The mixture is mixed with oil and vinegar, everything is mixed and removed from heat.
6. The finished snack is transferred to a sterilized container, rammed, rolled up, turned upside down and insulated.

Such conservation will be ready 2 weeks after seaming.

Canned horseradish with plums

You can cook a delicious unusual snack using horseradish and plums.. These ingredients complement each other perfectly, softening the bitter taste of the root vegetable and adding new sour notes.

To prepare such a blank, you will need:

• 300 grams of horseradish;
• 400 milliliters of water;
• 200 grams of plums;
• 1 tablespoon of salt;
• 50 grams of sugar;
• 100 milliliters of 9% vinegar.

How to prepare pickled horseradish:

1. The root crop is thoroughly washed, cleaned from the top layer, cut into small pieces.
2. Then the root pieces are poured with cool water and left for 1 day. Such soaking is necessary to eliminate bitterness from the vegetable.
3. Plums are washed, cut in half and pitted.
4. Then all the pieces of the root crop and plums are passed through a meat grinder.
5. The resulting mixture is poured with boiling water and left to cool completely.
6. Then you need to pour salt, sugar, pour vinegar into the mass.
7. The appetizer is laid out in sterilized containers, covered with a lid and sent for sterilization.
8. After heat treatment, the workpiece in the jar is sealed, placed upside down and insulated.

Serve a spicy plum appetizer with meat or fish dishes.

Very spicy horseradish for the winter (video)

The described recipes will allow you to cook a healthy meal for the winter. delicious preparation. It has been proven that eating horseradish improves digestion, but you should not get carried away with such a delicacy. Horseradish in large quantities can cause spasms, flatulence and bloating in the intestines. Therefore, horseradish canned for the winter should be eaten little by little. You can use such a preparation every day, and the constant intake of vitamin C along with the root crop will protect a person from attacks of colds.

For example, horseradish recipes for the winter are relevant everywhere and are used as a seasoning sauce for jellied meats, as well as second courses. Some lovers are accustomed to making sandwiches with canned pasty consistency: it is enough to spread a piece of white or rye bread and spicy snack Ready for a hot drink! In order for the result to meet expectations, it is necessary to choose the appropriate products. Horseradish roots should be fresh, juicy, "fleshy", without damage and rot.

The five most commonly used ingredients in recipes are:

The recommended thickness is at least 2 cm. Until the moment of spinning, it must be stored properly so as not to lose moisture and not undergo a rotting process. The best way storage - in boxes with clean river sand. Spinning horseradish, housewives invent new ways to store it, add tomatoes and many other vegetables, garlic, and herbs to the preparations. Given it beneficial features, in particular, improving digestion, nutritionists advise combining "shitty" snacks with fatty and high-calorie meals. Moreover, horseradish preparations will help to cope with impotence, urolithiasis and inflammation of the joints.