Horseradish blanks without tomatoes. Preparations for the winter: canned horseradish

Foreword

Horseradish seasoning is very healthy and goes well with many dishes, from meat and fish to salads. You can prepare real vigorous Russian horseradish at home.

One of the valuable taste properties hell - his sharpness. In order for it to be truly “evil”, it is very important to use high-quality and solid raw materials for harvesting for the winter - horseradish roots. They must be sufficiently juicy, strong, at least 20 mm thick and must not be damaged, bruised or rotten.

That is why it is very important, after digging up the roots, to properly store them until the upcoming processing, so that they remain as fresh and unspoiled as possible. To prepare horseradish for the winter, it is not at all necessary to preserve it. The best way, as well as all of its taste qualities and vitamins - this is to lay the roots in boxes with clean, sifted river sand. They should be laid loosely, in rows, each of which is sprinkled with sand. Since ancient times, horseradish has been harvested in Russia. To keep the roots juicy and fresh, you need to lightly sprinkle the sand with water once a week.

This method of harvesting horseradish allows you to keep it until the new harvest and serve only freshly grated, really vigorous horseradish to the table all winter, salting it, diluting it with water and adding sugar to taste. If you follow the traditions of Russian cuisine, then before serving in such horseradish, viscous and thick, you need to add sour cream - 1 tablespoon grated horseradish 1 dessert spoon sour cream. This will be the very famous, unsurpassed Russian horseradish.

If, nevertheless, it is decided at home for the winter, then below are several ways. Regardless of the recipe, the roots should be pre-prepared: wash thoroughly and then soak in water for a day. If the roots are freshly dug, they do not need to be soaked. Then, at the roots, it is necessary to cut off the tops and scrape off the skin - it is not necessary to peel like potatoes, cutting off the top layer. After that, they are crushed. You can use a grater, but a meat grinder with a nozzle, which has the smallest holes, is better.

A plastic bag should be put on the outlet socket of the meat grinder, securing it with an elastic band. This will both ease the “suffering” (reduce tearing) of the daredevil who grinds the roots, and prevent the horseradish from running out of steam during its processing. Further preparation is carried out in accordance with the selected recipe. The faster all cooking operations are carried out, the less the roots will run out of steam. It is best to store canned horseradish in small glass containers with a tight-fitting lid.

The latter is also an indispensable condition for the preservation of finished product taste. Should be stored in a cool place. Before serving, you can mix with sour cream - this will soften the sharpness of the seasoning and make it taste piquant.

After preparing the roots, as indicated above, you can continue harvesting them according to one of the recipes below. One of the ways to cook pickled horseradish for the winter at home is as follows. For the marinade you will need:

• 2 cups of water and 1 cup of 9% vinegar;
• 30 g of non-iodized salt and sugar.

After grinding 1 kg of roots, cook the marinade: dissolve sugar and salt in boiling water, and then immediately remove the brine from the stove, add vinegar to it and mix. Mix the resulting solution and horseradish until homogeneous mass with which we fill hot jars. We pasteurize the finished product for 15-20 minutes at a temperature of 90 ° C. After that, we twist the containers.

A recipe that uses citric acid instead of vinegar. For marinade for 1 kg of chopped roots you will need:

• water - 2 glasses;
• citric acid - 40 g;
• non-iodized salt and granulated sugar - 30 g each.

Dissolve marinade ingredients in boiling water. Then we fill the prepared roots with the resulting solution and mix everything until a homogeneous mass, with which we immediately fill the hot jars. We pasteurize the containers for 15-20 minutes at a temperature of 90 ° C. After that, we twist the containers.

Pickle recipe with cloves and cinnamon. You will need:

• horseradish - 0.5 kg;
• carnation (buds) - 2 pcs;
• cinnamon - 1/3 sticks;
• granulated sugar - 1 tbsp. a spoon;
• non-iodized salt - to taste;
• vinegar essence - 1 tbsp. a spoon;
• water - 1 glass.

Dissolve salt and sugar in water, and then put cloves and cinnamon there. We heat this mixture to a boil, and then cool it to 60 ° C and add vinegar to it. After that, the marinade must be allowed to brew. After a day, mix the marinade with prepared roots. We lay out the finished product in banks.

Recipe sharp workpiece with beetroot juice: "Homemade horseradish." You will need:

• horseradish - 1.5 kg;
• beets (large) - 1 pc;
• granulated sugar - 3 tbsp. spoons;
• non-iodized salt - 1 tbsp. a spoon;
• lemon - 1 pc (can be replaced with vinegar);
• water.

We rub the beets on a grater with small cells and filter the juice. Mix the prepared roots with salt and sugar. Mix beetroot juice with a small amount of water and heat to a boil, and then pour grated horseradish into it. We mix the resulting slurry until a homogeneous mass, which we immediately lay out in jars. After that, pour a few drops of lemon juice or vinegar squeezed out of the lemon on top and close the containers.

Pickled Beetroot Recipe. You will need:

• horseradish - 0.5 kg;
• beets (medium) - 0.5 kg.

To prepare the filling, you need: 1 glass of water, and 9% vinegar - 0.5; 30 g of non-iodized salt and sugar. We boil the beets, clean them, and then cut them into plates about 4 mm thick or rub them on a large-mesh grater. Then we put the beet slices in layers in jars, pouring prepared roots to the same thickness.

If the beets are grated, mix them with horseradish, and then put the finished mass in jars. We prepare the filling: dissolve salt and sugar in boiled water, and then remove the resulting brine from the stove and add vinegar to it. After that, pour hot marinade on the banks and put the containers with the finished product for pasteurization at 90 ° C. The duration of heat treatment of half-liter containers is 15 minutes, and 1-2-liter containers - 20 minutes.

granulated sugar - 1 tbsp. a spoon;

non-iodized salt - 2 tbsp. spoons.

Pass garlic and tomatoes through a meat grinder and combine with prepared roots. Add salt and sugar to the resulting mass, and then mix everything thoroughly. After that, we lay out the finished product in clean jars and put it away for storage.

Horseradish roots, which have a sharp and burning taste, have long been used in Russia for the preparation of national seasonings for meat and fish dishes. Essential oils and phytoncides contained in the plant give that same Russian taste, and are also extremely useful in their medicinal properties from autumn-winter colds and spring beriberi. Golden horseradish recipes, appetizers and horseradish sauces are simple enough to cook at home and are very popular among housewives.

Root storage methods

Horseradish grows everywhere in summer cottages and has the ability to quickly capture large areas with uncontrolled growth. The rhizomes are harvested by digging out of the ground, usually in September-October.

Keeping roots in winter period produced in several ways:

• in the basement, burying the rhizomes well in boxes with sand, excluding contact between them. The sand must be periodically moistened so that the roots do not dry out;
• on a glazed unheated balcony in sandboxes. The storage conditions are the same for storage in the basement;
• in the freezer, previously cleaned and cut into pieces. You can completely grind the roots of horseradish;
• place in containers or plastic bags and freeze. Before freezing, you can add lemon juice or grated horseradish to grated horseradish. sour apple. In the process of freezing, the seasoning does not lose its sharp, burning taste;
• drying in air, in an electric dryer, oven, after cleaning and cutting the roots into small pieces.

Dried roots must be stored in a sealed jar so that its specific pungent smell does not disappear. They are used in the preparation of soups, sauces, and it is also very convenient to use with pickles.

Processing of rhizomes

With any recipes for the preparation of seasonings or horseradish sauces, first of all, it must be processed, namely, chopped or ground.

When processing horseradish, precautions must be taken, since the released acute aromatic substances actively affect the organs of smell and vision. This can be dangerous for people with allergies. To protect the respiratory tract and organs of vision, you can use bandages for the mouth and nose, respirators, swimming goggles.

Before processing, the roots must be cleaned and placed in cold water. In a dry summer, soaking can last up to three days, with succulent rhizomes, one hour is enough. Soaking horseradish in cold water allows you to significantly facilitate the process of rubbing the roots on a vegetable grater.

At home, horseradish is often crushed by grinding in a meat grinder, after fixing a plastic bag on the bell with an elastic band.

It is best to use powerful household appliances to grind rhizomes:

• food processor;
• blender;
• juicer.

It is very effective to use a juicer: at the same time, little juice is released, and the rhizomes are ground into a tender mass. By adding the resulting juice to the crushed roots, we get a mass of good consistency.

Golden recipes for harvesting horseradish for the winter

In the traditions of Russian cuisine in winter, meat or fish dishes are served with horseradish seasoning, which gives a special taste and flavor. Golden recipes for preparing snacks, seasonings and sauces from rhizomes are preserved among the people.

Harvesting seasonings at home is done in two ways:

• with heat treatment, sterilization and hermetic sealing of cans;
• raw cooking, without heat treatment and sterilization, storage only in the refrigerator under the lid.

When harvesting horseradish for a long time, it must be taken into account that its sharp and burning taste weakens over time and may completely disappear after three to four weeks of storage.

Horseradish roots are harvested for the winter both separately and with the addition of various vegetables and some fruits, for example:

• tomatoes;
• garlic;
• sweet and hot peppers;
• beet;
• lemon;
• sour apple.

Classic horseradish recipe

Classic recipe cooking horseradish for the future is quite simple. A little water is poured into the crushed roots so that the consistency is not dry, sugar, salt, vinegar are added to taste and laid out in jars. Sterilize for 5 minutes and seal tightly.

In blanks, vinegar can be safely replaced with citric acid or squeezed lemon juice.

Folk recipe for Khrenovina

Truly folk recipe cooking horseradish called "Spark" or "Hrenovina". He is widely known and loved in different regions of the country.

There are two ways to cook horseradish for the winter. The main difference is as follows:

• vegetables remain raw;
• vegetables are cooked.

When preparing the Khrenovina seasoning, the vegetables remain raw, are not exposed to heat and sterilization. The workpiece must be stored in the refrigerator.

Ingredients:

• 300 grated roots;
• 100 grams of garlic;
• 1 kg of tomatoes.

Chop the tomatoes and garlic in a meat grinder, add the grated mass, salt and sugar to taste. Mix everything, arrange in jars, close with plastic lids, store in the refrigerator.

Tomatoes should be pre-peeled. To do this, the skin at the stalk is cut crosswise, and the tomatoes are dipped in boiling water for half a minute, after such a procedure the skin is easily removed.

The amount of garlic and roots in the seasoning can be increased up to 100 g for each kg of tomatoes. For those who like it "hot", you can add hot red pepper to the seasoning 1 pod per 1 kg of tomatoes.

For those who like it softer, you can add sour cream or mayonnaise to the appetizer before serving.

When using the second method, vegetables are stewed on fire, jars of seasoning are hermetically sealed. You can store blanks in any dark, cool place. This method is especially relevant when the refrigerator is busy.

Ingredients:

• 1 kg of ripe tomatoes;
• 300 gr grated rhizomes;
• 300 gr sweet pepper;
• 1.5 tablespoons of salt;
• 1.5 tablespoons of sugar optional
• 300 gr grated carrots optional;
• black ground pepper taste.

Put the chopped vegetables in a saucepan, salt, add sugar and black pepper. Bring the mass to a boil and cook, stirring occasionally, over low heat for 40 minutes. Arrange the boiling mixture in jars and sterilize for 5 minutes, then roll up the jars with lids, turn the hot jars upside down and cover with a blanket. The cooled seasoning should be stored in a dark, cool place.

Horseradish with beets

Chopped horseradish pour boiling water, cool, drain the water. In the cooled mass, add boiled grated beets, salt, sugar, vinegar. Pour the resulting mixture into jars, cork with plastic lids, store in the refrigerator.

Ingredients:

• 300 grams of grated roots;
• 2.5 glasses of water;
• 1 cup 6% vinegar;
• 2 teaspoons of salt;
• 2 teaspoons of sugar;
• 200 grams of grated boiled beets.

Horseradish with beetroot juice

Horseradish seasoning with beetroot juice differs from beetroot in a more uniform consistency.

Ingredients:

• 1 kg of grated rhizomes;
• 500 ml beetroot juice;
• 40 grams of salt;
• 80-90 grams of sugar;
• 30 ml 70% vinegar.

Add salt and sugar to beetroot juice, bring to a boil, cool, pour in vinegar and mix with grated horseradish. Pour the mass into jars, store in the refrigerator under the lid.

Horseradish with sour cream

Horseradish with sour cream - the most soft recipe seasoning preparation.

Ingredients:

• 300 gr of grated roots;
• 2.5 cups of sour cream;
• 1 full teaspoon of sugar;
• 1 incomplete teaspoon of salt.

Mix everything, let it brew, arrange in jars, store covered in the refrigerator.

Horseradish with lemon

Horseradish with lemon is a wonderful sauce for fish dishes, and also effectively helps in the treatment of colds.

Ingredients:

• 1 kg of grated horseradish;
• 1 large lemon (zest and juice)
• 1 tablespoon of salt;
• 1 tablespoon of sugar;
• boiled chilled water.

The step-by-step method for preparing a workpiece consists of the following operations:

• scald the lemon with boiling water, remove the zest on a fine grater and squeeze the juice;
• add the zest to the chopped horseradish and mix;
• add salt and sugar;
• pour cooled, boiled water into the resulting mixture, bringing it to the state of a thick slurry;
• Arrange the resulting seasoning in jars;
• add 1 teaspoon of lemon juice to each jar;
• close jars tightly.

It is good to use horseradish with lemon for making sauce by adding sour cream or mayonnaise to it.

Salad of roots, apples and carrots

Sour apples and carrots give a very good combination with horseradish. This vitamin salad with a piquant taste serves as a table decoration in the winter season. The number of ingredients can be selected independently. It is important to consider one point: the greater the ratio of roots to other components, the more spicy the appetizer will turn out. The classic recipe suggests using all three ingredients in equal proportions.

Mix the crushed products, arrange in jars, pour boiling marinade and sterilize for 30 minutes, then roll up the jars.

Pickle should be brine based on 1 liter of water:

• 1 teaspoon of salt without a slide;
• 1 full teaspoon of sugar.

Bring everything to a boil, making sure that the salt and sugar are completely dissolved.

Golden recipes for horseradish preparations for the winter allow you to supplement food with delicious and very healthy spices, sauces and salads from raw and canned vegetables.

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,
ground black pepper - to taste.

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

Spicy horseradish seasoning with walnuts

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

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

With horseradish root, you can cook savory appetizer salads.

Salad of horseradish, apples and carrots

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

Cooking:
Choose the amount of ingredients yourself. If you like 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 spread over liter jars 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, an 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

• Ingredients - 400-600 grams of horseradish roots.
• Marinade (brine) - 400-600 ml of water, 40-60 ml (3-4 tablespoons) 9% table vinegar or 60-90 ml of 6% (5-6 tablespoons), 20-30 grams of salt (2-3 teaspoons with a slide), 20-30 grams of sugar (3-4 teaspoons with a slide).

By the way! You can use 6% apple cider vinegar or wine vinegar.

The sequence of steps for preparing a blank of horseradish with vinegar for the winter:

• Rinse the horseradish roots and peel them (it is convenient to use a regular vegetable peeler).

• Prepare the marinade: dissolve sugar and salt in water, add vinegar + other ingredients and mix.

Advice! Heat treatment(use of boiling water) reduces the amount useful substances in vegetables, so it is recommended to use boiled water cooled to room temperature.

• Sterilize jars for horseradish (boil with lids).

Think! It is believed that horseradish cannot ferment, which means that it makes no sense to sterilize jars.

• Grate horseradish roots on a fine grater, pass through a meat grinder or grind in a mixer.

Important! When passing horseradish through a meat grinder, be sure to immediately put a plastic bag on it so that the “horseradish vapor” does not hurt your eyes. And in general, you shouldn’t joke with horseradish - it burns your eyes more than an onion.

• Pour the marinade into the chopped horseradish and mix thoroughly until smooth (in a separate container).
• Fill sterilized jars with horseradish and close the lids.

If desired, you can pasteurize the finished product in jars for 15-20 minutes and only then tighten the lids.

We prepare horseradish for the winter. Recipes for delicious horseradish for the winter

It is impossible to overestimate the role of horseradish in home preservation. Rhizomes and dried leaves give pickled products a special spicy taste and piquancy. Experienced housewives they prefer not only to add seasoning to jars of vegetables, but also to prepare it for the winter itself. Seasonings and sauces with horseradish will not only complement meat, fish meals, but also help to strengthen the immune system, which is especially important during the winter cold. Since there are practically no useful substances in purchased cans with the product, blanks fresh product especially important at home.

Beneficial features

Horseradish occupies a leading place among the means traditional medicine. The use of seasoning blanks will help support the body in a difficult winter period.

Useful properties of horseradish are diverse.

1. The product is used to prevent colds. Helps to remove mucus from the body.
2. Protects the body from infectious diseases due to the presence of phytoncides in the composition. Because of this property, horseradish is considered a natural antibiotic.
3. Seasoning is recommended to be used in in large numbers in diabetes mellitus because it helps to normalize blood glucose levels.
4. Horseradish improves appetite, stimulates peristalsis of the stomach. For this reason, it is served with fatty and heavy foods. Also improves performance gastrointestinal tract generally. Helps with constipation.
5. Promotes the excretion of bile from the body.
6. Has a diuretic effect. Horseradish eliminates inflammation in the urinary tract, treats cystitis and dropsy, helps to get rid of kidney stones. Doctors often recommend seasoning as an adjunct to the main drug treatment.
7. Favorably affects the teeth, protects the enamel from destruction.
8. Eating horseradish can improve male potency.

How to store twisted horseradish. How to store horseradish?

Many people look forward to the autumn season to harvest horseradish and stock up on it for the winter, and then make a delicious condiment. But did you know that not all plants are suitable for this purpose. After all, it is best to dig up rhizomes whose age is about 3 years, while their surface must certainly be light, even and white when cut. As for the storage itself, there are several ways. We will now tell you how to store horseradish root at home, and you yourself choose the best one for yourself.

How to store horseradish at home?

In order for the horseradish to be preserved for a whole year, we select good roots, without damage, we reject damaged specimens, cut off the tops, put them in a box and cover them with sand so that they do not touch each other. In this case, the bottom layer of sand should be approximately 7 centimeters. About once a week we moisten the sand with water so that it is slightly damp. This way the rhizomes will stay fresh until the next season, and you all year round you will have fresh seasoning to the table.

If you have nowhere to put a box of horseradish, we suggest trying another way to store horseradish. We wash the dug roots and put them in a warm place to dry. After it dries, take a mortar and crush it into powder.

How to store grated horseradish?

But this method is great for long-term storage root. So, we take the horseradish root, clean it and rub it on a small grater. After that, we dilute it in vinegar so that the result is a liquid slurry. Next, transfer it to a jar and seal well.

How to store horseradish in the refrigerator?

Thanks to this method of storage, you will quickly prepare horseradish, but, unfortunately, it will “live” for no more than 3 weeks. So, we take young root roots, no more than 30 centimeters long and clean them from the ground. After that, we transfer them to bags and put them in the refrigerator. If you place the horseradish root not in the refrigerator, but in the freezer, then it will stand for 5 months. However, in this case, it must be cut into pieces.

How to store twisted horseradish?

Using a meat grinder, grind the horseradish and put it in jars. At the same time, you can add beetroot juice to it, add salt, granulated sugar and pour in vinegar. Seal jars and store in the refrigerator.

How to store fresh horseradish?

How to store horseradish in the freezer?

Well, the last way. We wash the horseradish, dry it, peel it, then put it in whole plastic bags and tie it in such a way that air does not get into them, it is very tight. Now we put them in the freezer and take them out as needed. This method is convenient in that if you suddenly want to use it, then just rub it on a grater and add it to the desired dish.

The next method is as follows: first, we wash the roots in cold water, then we clean and cut them into thin strips. After that, put them on a baking sheet and put in the oven, heated to 60 degrees. After 40 minutes, we take them out, cool, grind in a blender and transfer the dry mixture to glass jar covering the top with a lid. Just keep in mind the fact that before use, the powder is first soaked in water and left for about an hour. During this time, it will swell well, and you can fill the resulting slurry with vinegar or sour cream.

Horseradish and tomatoes are a win-win combination that has stood the test of time. It has long been traditional for holiday table, and for a "duty" dinner with the family.

Horseradish with garlic:

• tomatoes - 1 kg;
• horseradish root - 0.1 kg;
• garlic - 0.1 kg;
• salt - 1 tsp;
• sugar - 1 tsp

Cooking:

1. Peel all vegetables.
2. Pass them through a meat grinder (blender).
3. Add spices and stir thoroughly until completely dissolved.
4. Pour the mixture into sterilized jars and store.

After a few months of storage, this snack will begin to gradually lose its spiciness, so it is recommended to consume it within six months.

Spicy sweet adjika:

• tomatoes - 1 kg;
• hot peppers- 0.1 kg;
• horseradish root - 0.1 kg;
• sweet pepper - 0.2 kg;
• apples - 0.5 kg;
• salt - 1 tbsp;
• sugar - 1 tbsp;
• garlic - 3 heads;
• spices (cloves, cinnamon, nutmeg, black pepper) - to taste.

Cooking:

This sauce has a very multifaceted unique taste that is suitable for any meat or vegetable dish, and will also be good as a topping for a sandwich.

Spicy Tomatoes:

• red or green tomatoes (preferably small) - 1.5 kg;
• horseradish root - 0.1 kg;
• garlic - 4 cloves;
• parsley - 0.1 kg;
• Bulgarian pepper - 0.2 kg;
• water - 3.5 st;
• salt - 2.5 tbsp;
• sugar - 3 tbsp;
• vinegar 6% - 6 tbsp.

Cooking:

1. Cut large tomatoes into pieces, small ones - leave whole.
2. Grind the remaining vegetables to a state of fine crumbs.
3. Prepare a marinade from water and spices.
4. Put the tomatoes in jars and cover with vegetable crumbs in layers.
5. Pour boiling water and sterilize the jars along with the contents.
6. Screw on the lids, turn upside down and insulate.
7. After cooling, remove to storage.

Such canned food is good because even unripe crops can be used for them. Red tomatoes are sweet and spicy, and green - sour and spicy with a pleasant astringency.

A variety of options for harvesting horseradish for the winter open up huge scope for implementation. own ideas. Coming up with new recipes or using ready-made options, you can significantly diversify your diet and at the same time improve your health, which is very important for any modern person.

How to store horseradish for the winter in the refrigerator. Making spicy horseradish seasoning

How to store horseradish in the refrigerator as a condiment? Everything is pretty simple. Having dug up horseradish, it is necessary to wash and clean it. Next, grind the roots. We do this with a large grater or meat grinder. Then you should wash the jar in which the seasoning will be stored and sterilize it. The chopped vegetable is placed in a glass container. Sprinkle the top with sugar and salt to your taste.

We advise you to add lemon juice or cook horseradish with beets. Ready seasoning put in a jar, close the lid and put in the refrigerator. If you plan to store the seasoning for a long time, add some vinegar to it. It will help keep the flavor strong.

Storage of horseradish in the freezer, refrigerator is used by many housewives. But besides this method, there are others, no less effective. Many vegetables, homemade preparations can be easily preserved by simply sending them to the cellar, underground. There are all the conditions necessary for the safety of products: air temperature, humidity and darkness. To store a spicy root crop in this way, you need to place it in a wooden box, which we also fill with sand.

Take:

• 1 kg ripe juicy tomatoes,
• 80 g horseradish
• 60 g garlic
• a couple pinches of paprika
• 3 tsp salt,
• 1 tsp Sahara.

Horseradish roots must be young. The old root is easy to distinguish - it is yellow and loose, such a root is not suitable. If desired, you can remove the peel from the tomatoes before cooking, it is quite simple to do this - pour them with boiling water for 2-3 minutes, and then just peel them like boiled potatoes. After that, put the tomatoes in the bowl of the combine or twist through a meat grinder. Add salt, sugar, ground paprika. Although, if the tomatoes are from a home garden, then sugar may not be needed at all.

Rinse and clean horseradish roots. Now it needs to be crushed. Using a meat grinder is not very convenient, since the knives are constantly clogged, you often have to disassemble the entire structure. It is much more convenient to use a food processor. Garlic cloves need to be peeled and also chopped, you can pass through a special press.

Now mix all the prepared ingredients, arrange in pre-prepared sterile jars and tightly tighten the lids. You don't need to sterilize. It is very convenient to use small jars so that the open blank is not stored for long - the horseradish will lose its “fiery” qualities. Despite the fact that horseradish is perfectly stored, properties are lost even in closed jars over time, so you can close several jars with a lot of horseradish and garlic - you will open these jars last.

How to cook thick horseradish

To some hostesses, horseradish made from whole tomatoes seems watery, so it is prepared from tomato thick. Such thick in large quantities remains after production tomato juice using a juicer.

Accompanying ingredients are horseradish, garlic, hot pepper and salt.

If the tomatoes were not the most ripe, then the horseradish can turn out sour, and in this case it is better to add a little sugar. Twist horseradish, garlic and hot peppers with a combine, and if you decide to use a meat grinder, then you are guaranteed tears - very caustic and aggressive fumes will come from the ingredients for the sauce. As for the proportions, they are as follows: for 6 liters of tomato mass you need to take:

• 2 pods of hot pepper,
• 350 g garlic
• 450 g horseradish.

Twisted horseradish, garlic and pepper are added to already salted tomatoes, everything is mixed and laid out in prepared jars. Close jars with regular nylon lids and send it to the refrigerator, you can store horseradish in this form for about 4 months. If you keep the snack longer, it will become less burning. If your horseradish turned out to be spicier than you planned, then the usual grated sour apple, for example, the Antonovka variety, will save the situation.
Sometimes sunflower oil is also added to horseradish so that the top of the workpiece is not covered with mold.

It is simply impossible to convey the flavor of Russian cuisine without such seasoning as horseradish. From time immemorial, our ancestors have harvested a burning root, using it in cooking and in the treatment of ailments. Harvesting horseradish for the winter at home is a troublesome process, the aroma of the product alone is worth something! But the burning spice contains vitamins, minerals, essential oils, phytoncides, which help strengthen the immune system. Therefore, you should definitely stock up on this fragrant helper. Horseradish storage methods are detailed below.

Horseradish is a typical perennial that propagates by root cuttings. The vitality of this plant is amazing - adult specimens develop even from tiny pieces of the root and they are not afraid of severe frosts. There are also cultural forms that are especially common in Europe.

Do you know that…

Gardeners note the rapid growth of adults, so they try to enclose the area for growing with plastic or slate dug around the perimeter of the garden.

For harvesting horseradish for the winter, roots aged 2-3 years are used. The young shoots are not so pronounced characteristic taste, and the old rhizomes are too coarse.

They dig them out in the fall, before the first frosts, focusing on the climatic conditions of their region. If you miss the required time, the roots will become brittle, which will affect the safety.

It is permissible to harvest in the spring, but this must be done before the flower stalks are laid. Otherwise, the plant will begin to use reserves to form seeds, which will affect the nutritional and beneficial qualities.

Algorithm for harvesting and preparing for storage:

1. Remove foliage, set aside for recycling.
2. Using a shovel or pitchfork, dig a bush at some distance.
3. Carefully remove the roots, scrape off the soil, being careful not to damage the skin.
4. Lay out the dug roots to dry in a dry, warm room with good ventilation.
5. Carry out a culling, selecting horseradish with a diameter of more than 10 mm for storage. Make sure there are no damages, areas of decay, cut off the remains of the tops.

A quality product has a white cut, juicy fleshy structure

When buying from the market, follow the rules described above. Damaged root crops unsuitable for long-term storage, set aside for processing.

Storage methods

How to store horseradish root? Each hostess can choose a convenient way that will ensure the keeping quality of a useful product:

• laying in the cellar, basement;
• cold storage;
• freezing;
• drying;
• preservation, preparation of sauces, appetizers.

Let's consider each of them in more detail.

How to store in the cellar, basement

The best way to preserve the freshness, benefits and pungency of fragrant roots is to lay them in the cellar, basement. The storage should be pre-prepared by disinfecting the shelves and walls with a solution of bleach, blue vitriol or sulfuric checker.

Optimal cellar storage conditions:

• humidity 85-90%;
• good ventilation;
• temperature background 0-2 °C.

Wooden boxes and clean, damp sand, perlite or vermiculite are suitable for storing horseradish in the cellar (see):

1. Sprinkle a layer of filler on the bottom of the container.
2. Form the next layer from selected unwashed roots, which must be laid out at some distance from each other.
3. Fill the box in layers so that the filling is on top.

Roots will be kept in fresh 10-12 months, only periodically inspect to remove damaged specimens and moisten the substrate with a spray bottle once a week.

If the box was not found, you can similarly form a pyramid right on the cellar floor. Also, an alternative to boxes will be a bucket filled with garden soil. The earth should be slightly moistened and the roots deepened at a distance from each other. The storage technology is identical.

Tip of the day

Put fragrant roots in one box with. Phytoncides will protect carrots from spoilage.

How to keep vegetables fresh in the apartment

How to store horseradish at home if there is no cellar:

• If there is a balcony, sand laying technology is used on the balcony.
• To prevent severe frost from spoiling the harvest, cover the container with the roots with a blanket, felt.

To preserve the pungency and flavor of horseradish, it is better to store it fresh and process it as needed.

Storing Whole Roots in the Vegetable Compartment of the Refrigerator

In the absence of equipped storage, you can put horseradish in the refrigerator. In the vegetable compartment, the temperature and humidity are suitable for storing small crops.

How to store horseradish in the refrigerator? There are two ways:

• Wash the roots thoroughly, dry on a paper towel. After drying, put the roots in a plastic bag and tie tightly. You can use an airtight food container. Harvest freshness will last 8-10 weeks.
• Unwashed roots cleaned from the soil, wrap one by one cling film. Make a few ventilation holes, put on a vegetable shelf. The shelf life will be about 5 months.

When pulling out seasoning for cooking, inspect for spoilage. By the end of the shelf life, use the spice for blanks.

Do you know that…

When rubbing horseradish, the space is disinfected. Horseradish phytoncides, flying around the room, kill the malignant pathogenic microflora, so it is better to prepare a fragrant seasoning during the approaching epidemics of acute respiratory infections.

Freezing horseradish roots

Mistresses are wondering if it is possible to freeze horseradish root. Of course! This method is practical, allows you to save beneficial features, aroma and taste of the product for a period of 10-18 months.

Freezing tips:

• Before storage, horseradish roots should be soaked overnight in cold water, and then thoroughly washed, dried and peeled.
• You can immerse in the freezer compartment both whole or chopped roots, as well as chopped in a meat grinder, grater. Whole or chopped horseradish is suitable for canning, while grated horseradish is ideal as an addition to, marinades, sauces.
• When using electric grinders, the power of the device should not be less than 700 watts. A low-power device is unlikely to cope with a hard rhizome.
• Pieces and whole roots are pre-frozen on a baking sheet, and then transferred to individual ziplock bags or plastic containers.
• You can freeze horseradish for the winter in the form of cubes. To do this, chop the root crop on a grater or twist it in a meat grinder. Spread the workpiece into molds, freeze. After freezing, remove the cubes and transfer to an airtight container.
• Pack the frozen semi-finished product in small portions, monitor the integrity of the packaging.

You can immediately add your favorite ingredients to the pureed root and freeze the sauce in cubes. For example, equal parts chopped root vegetable and season lemon juice. A few cubes, without defrosting, wipe with in a blender - a great sauce is ready!

Do you know that…

Keeping horseradish in the freezer has " side effect"- freezing "tames the anger" of the roots. When grinding and further processing, the product will not cause irritation of the mucous membranes.

Drying horseradish roots

Some housewives prefer to use dried spices. They do not take up much space, retain the aroma. But the typical hotness and useful properties during heat treatment will be partially lost.

Before drying the horseradish, the roots should be washed as soon as possible so that they do not have time to absorb water, and then chopped in any way - in circles, straws, small cubes.

You can dry:

• outdoors;
• in the oven;
• in an electric dryer.

Drying time depends on the thickness of the cut. Temperature regime 40-60°C. If drying in the oven, keep the door ajar.

Seasoning is ideal for seasoning soups. It is stored up to 2 years in a closed glass jar, which excludes the penetration of moisture. If you want to get a sauce like mustard, pour the powder with water, and after swelling, add spices and.

Tip of the day

Grated horseradish is better not to use for drying because of the pungent odor. Grind the root crop after drying with a coffee grinder.

Preservation for the winter

Another popular way to save horseradish for the winter is conservation. If vinegar, spices to taste are added to the mashed rhizome and the mass is decomposed into sterilized glass jars, freshness will last for 3-4 months. When sterilizing the mixture for 20 minutes and sealing in sterilized jars sunflower oil 1 cm) and 2-3 years after sterilization.

Horseradish variations are prepared using various ingredients - plums, carrots, beets

Tip of the day

Don't confuse crap with crap. Khrenovukha (khrenovka) is a bitter tincture with honey and fragrant root, used in Russia for the treatment of colds since ancient times.

How to store leaves

The leafy mass of the plant is rich in carotene, vitamins, essential oils, phytoncides. The leaves have long been used to make salads, marinades, and preserves.

You can prepare horseradish leaves for the winter by drying or freezing. Wash and dry leaves thoroughly. After grinding, process in the chosen way.

• Frozen foliage will lie for 9-12 months, suitable for canning.
• The dried product is usually crushed, used for dressing soups, marinades. Shelf life is up to six months, then the leaves turn pale and are thrown away.
• Fresh leaves in an airtight bag will remain on the vegetable shelf for 2-3 weeks.

Do you know that…

The plant is used for early forcing to get vitamin greens for salads.

To prepare healthy roots, there are many different ways. Choose the right option, and the fragrant seasoning will strengthen your immunity, protect against diseases, and give the dishes an interesting flavor.

Store properly and be healthy!