The most delicious dishes made from freshly grated horseradish. Since it is not sold in its entire form in supermarkets, you should try to buy it at the market. You will have to peel the roots and immediately rub them (if you can stand it) or grind them in a meat grinder. In order not to cry over an insidious vegetable, you can try putting it on a meat grinder plastic bag.

Horseradish with sour cream

Grate 150 g of washed, peeled horseradish, 1/2 teaspoon of sugar, 100 g of sour cream, a little salt. Mix everything thoroughly and can be used as a sauce.

Horseradish spicy

Same ingredients as in previous recipe, just replace the sour cream heavy cream, add grated almonds. Suitable as an appetizer for fish, vegetables, and meat.

Hungarian horseradish

2-3 large horseradish root grate, boil 4-5 medium-sized beets whole in their skins, cool and grate as well. Then add sugar (2 teaspoons), vinegar (2-3 teaspoons), salt to taste and a pinch of black pepper and cumin. Stir and leave to brew for several hours. Served with meat, shish kebab, and smoked meats.

Hrenoder

200 g ground or grated horseradish, 3-4 crushed garlic cloves, 2-3 ground in a meat grinder fresh tomatoes. Add black pepper and salt to taste.

Canned horseradish

1 kg fresh roots Wash the horseradish and soak for several hours, change the water at least twice. Peel and grind the horseradish in a meat grinder. Bring 250 g of water to a boil, add half a tablespoon of sugar and salt, 20 g citric acid. Pour the marinade into the ground horseradish. It is advisable to immediately cover the dish with a lid - firstly, so that the vegetable does not dry out, and secondly, because of its vigor. Place the prepared horseradish into prepared sterilized jars and close the lids tightly. Does not require any additional sterilization and can remain fresh for several years.

Sauerkraut with horseradish

Chop 5 medium heads of cabbage, grate 3 medium carrots. Prepare 1 large horseradish root - cut half of it into little finger-sized sticks, grate half of it. Rub grated horseradish well on the inside of a not very large enamel pan. Mix cabbage, carrots, horseradish, several small branches of dill, 5 tablespoons of salt, 3-4 bay leaves, 5 teaspoons of black pepper in a convenient bowl. Next, place the mixture into the pan, pressing it down with your fists as you go. By the end of laying, liquid should appear on top of the cabbage. Cover the cabbage inside the pan with gauze, press it down on top with a plate, place a weight (you can liter jar with water). Set aside in a warm place. After 3-4 weeks sauerkraut with horseradish, ready to eat.

Horseradish for preparations

- 200 g of ground or grated horseradish are placed on the bottom of a 3-liter jar, covered with a cardboard circle with holes. Tomatoes and/or cucumbers are placed tightly on top of it, covered with a lid and put in a cool place. Horseradish will keep vegetables fresh for 2-3 months.

- Any preparation will not become moldy if you sprinkle it with dry crushed horseradish leaves on top.

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Horseradish is the root of a perennial wild plant of the cruciferous family. Before eating, horseradish is grated and seasoned with vinegar and sugar. The horseradish root should be at least 2-3 cm thick and 20-25 cm long, its surface should be smooth and light, and the flesh should be white. The best roots horseradish yields in the first or second year, but the old roots are woody and too bitter.

Some simple recipes Russian cuisine, preparing horseradish at home:

Recipe 1: Horseradish roots are soaked in water, peeled (scraped with a knife), washed, and finely chopped. Place the grated horseradish in a bowl, pour in approximately the same amount of boiling water, cover with a lid and cool. After this, sugar, salt and vinegar are added. You can add grated boiled beets to the prepared horseradish.
Horseradish 100, 3% vinegar 80, water 100, granulated sugar, salt.
Recipe 2: Peel the horseradish, wash it, chop it, add sour cream, sugar, salt and mix. Sour cream can be replaced with mayonnaise.
Horseradish 100, sour cream 70, granulated sugar, salt.

Recipe: Horseradish with Vinegar.
Grind the peeled, washed horseradish, put it in a bowl, pour boiling water over it, and cover the bowl with a lid. When the horseradish has cooled, vinegar, sugar and salt are added to it, and everything is thoroughly mixed. The sauce is served with cold and hot meat and fish dishes.
Horseradish (root) 300, vinegar 9% 250, water 450, granulated sugar 20, salt.

Recipe: Horseradish with sour cream.
Peeled horseradish, rinse, grate, then mix with sour cream, adding sugar and salt, mix thoroughly.
The sauce is served with boiled pig and meat jelly.
Horseradish (root) 300, sour cream 700, sugar 15, salt to taste.

Recipe: Horseradish with Mayonnaise.
After cleaning and washing the horseradish, grate it, combine it with the prepared mayonnaise, add vinegar, sugar, salt, then stir thoroughly.
Sauce is served with fish and meat dishes, as well as jellies.
Grated horseradish 200, mayonnaise 750, 3% vinegar 50, sugar 20, salt to taste.

Recipe: HORRISH SAUCE.
Horseradish root must be peeled and washed thoroughly in cold water After grating, place in a ceramic bowl. After that, pour water, vinegar into it, add sugar and salt, stir. Ready sauce should be stored in a sealed container.
Horseradish sauce is served with boiled meat, fish, jellies, ham, jellied dishes.
Horseradish (root) 250 g, 3% vinegar 1/2 cup, salt, granulated sugar 1 teaspoon. l., water 1 glass.

Recipe: HORSERASH SAUCE WITH SOUR CREAM AND MAYONEISE.
Add sour cream, mayonnaise to horseradish sauce prepared in a cold way and stir until smooth.
Horseradish sauce with sour cream and mayonnaise is served with meat jelly or boiled cold meat.
Horseradish (root) 200 g, 3% vinegar 1/2 cup, water (boiling water) 1 cup, mayonnaise 1/2 cup, sugar 1 partial teaspoon. l., salt.

Recipe: HORSERASH SEASONING.
The peeled roots are washed and passed through a meat grinder. Chopped horseradish is thoroughly mixed with sugar, salt, vinegar and placed in small jars.
For 1 kg of grated horseradish: 80% vinegar essence 40 g, sugar 80 g, salt - 40 g, boiled cooled water 800 g, you can add cinnamon and cloves.

Storing horseradish fresh

For long-term storage in fresh container, select undamaged, smoother and thicker horseradish roots. They need to be shaken off the ground, but not washed or scraped. Place in a vessel with slightly moistened sand. The most favorable air temperature is 0-1 "C with a relative air humidity of 85-90%. You can also keep them at outdoors, burying it in the ground and covering it with soil and recently rotted manure. You can leave them in the place where they grew, covering the bed with plant debris or rotted manure to prevent them from freezing.

Horseradish in marinade

Dissolve 40 g of salt and 20 g of sugar in 500 g of boiling water, add 1 g of cloves and cinnamon. Cover the vessel in which the marinade is made and, when the water has cooled to 50°, add 200 g of 9% vinegar. After a day, strain the marinade through cheesecloth and add 1 kg of grated horseradish to it. Mix well and pour into 500 g jars, close tightly and store in a cool place.

Horseradish with red beet juice

Grate the beets on a fine grater and squeeze out the juice using cheesecloth. Mix the resulting juice with grated horseradish in a ratio of 500 g per 1 kg of horseradish, combining with 250 g of 9% vinegar, 100 g of sugar, 50 g of salt. Stir well and pour into small jars, close and store in a cool place.

Dried horseradish leaves

Strain the horseradish leaves washed in cold water from the water and leave them in a shady, ventilated place to dry thoroughly. Horseradish leaves are then used to prepare various pickles from cucumbers, tomatoes, peppers and other vegetables. If you add at least a tablespoon of these leaves, the vegetables will remain firm and the filling will be clear and tasty.

Dried horseradish roots

Wash the horseradish roots from the soil, trim the top well, rinse again and grate on a coarse grater. Dry in the oven with the door open. After drying, you can grind it in a coffee grinder. Used for the same purpose as dried leaves.

Horseradish
Ingredients

150 g horseradish root,
20 g 9% vinegar,
2 g sugar,
2 g salt.

Cooking method:

Peel and rinse horseradish root cold water, grate on a fine grater, put in a glass or porcelain bowl, season with vinegar, sugar, salt, stir well; Close the container tightly and let stand for 2-3 hours. Keep refrigerated.
Content:
Application in cosmetics

Horseradish roots are used in cosmetics.

Dilute fresh horseradish juice in equal proportions. Wash your face with the resulting liquid and wipe your face if you have freckles. The procedure whitens the skin of the face.
Pour 100 g of finely grated horseradish roots into 0.5 liters of table vinegar. Leave the mixture for 14 days in a cool, dark place in a tightly sealed container, then strain. Before use, pour 2 tablespoons of infusion into 0.5 cups of cold boiled water. Wipe your face with this infusion several times a day for freckles and age spots. It is more effective to apply napkins moistened with a diluted infusion (1:1) to the face. The mask is applied for 5-10 minutes daily or every other day. The procedure makes the skin white and soft. Recommended for oily and normal skin. The infusion can be stored in a tightly sealed container in a dark, cool place.
Mix grated horseradish gruel into equal proportions with cream and yolk (if dry and normal skin) or protein (for oily skin). Apply for 15-20 minutes, remove with a warm, damp swab, then rinse your face with water. Course – 15-20 masks, no more than 2 times a week. For fading, aging skin.
Oily skin can be whitened by a mask made from a mixture of grated horseradish, lemon juice and sour cream, taken in equal quantities. Keep on face for 15-20 minutes.
0.5 tablespoon of grated horseradish, 0.25 cups of sour milk and a tablespoon oatmeal mix until a paste forms. Place it between two layers of gauze and cover your face for 15-20 minutes. The mask is designed for whitening oily skin in the presence of freckles, as well as age spots.
To improve complexion and remove freckles, a mixture of horseradish juice and sour cream, taken in equal proportions, is recommended. Apply the mask to your face for 5 minutes. Rinse off with warm water.
Apply horseradish root pulp 1-2 times a day for a few minutes on the skin of the face when freckles appear, as well as on areas affected by acne. It is advisable to lubricate the skin with Vaseline or vegetable oil.
Mix horseradish gruel in equal parts with sour cream or vegetable oil. Apply to face for 10 minutes. Rinse off with cold water. The mask is recommended for dull skin and at the same time whitens it.
Grate the horseradish root on a fine grater and squeeze out the juice. Use it in fresh for rubbing into the scalp for patchy baldness.
For severe hair loss, it is recommended to apply a paste of fresh horseradish roots to the bald parts of the head 2 times a week. After 30 minutes, rinse your hair with water.

Adjika with horseradish: take 2.5 kg of tomato, half a kilo of ratunda (or 1 kg of bell pepper), 250 g of garlic, 250 g of horseradish (roots), 250 g of hot pepper (or less, to taste), 1 glass of vinegar (apple or wine, better than your own preparation), 1 glass of sugar and half a glass of salt. Grind all these components in a meat grinder and mix well, place in jars, cover with a lid - and into the refrigerator.
Try it, you won't regret it.

Recipe - horseradish beet juice. First, you need to squeeze out the beet juice and let it stand for a while (15 minutes or more) so that the light fractions evaporate. It is better to grind the beets in a meat grinder (you can also chop them on a fine grater), and then squeeze the juice into a plate through a cloth and let it sit until you get through the horseradish roots. You will need 150-200 ml of juice.

Next, take about 300 g of horseradish roots, peel, wash and grind on a fine grater, or better yet, pass through a meat grinder with a fine mesh (this will be faster and you will shed fewer tears). Immediately put the ground horseradish into a jar with a lid (1 liter) and pour beet juice into it. You can also add a little boiled water if the seasoning turns out thick. We also throw salt here - 1 dessiatine. l., sugar - 1 table. spoon and fresh lemon juice(squeeze 0.5-1 lemon).

This classic recipe, but it can be adjusted: the amount of sugar, salt and acid can be added to taste, as you like. The seasoning, “horseradish with beet juice,” should always be kept closed, and it is better to store it in the refrigerator.

Horseradish - properties, recipes, treatment

horseradish Common horseradish is an unpretentious perennial plant with large oblong leaves and a powerful root system.

It should be grown somewhere in a separate place, because if it takes root, it will be difficult to remove it.

Therefore, for all its usefulness, horseradish can become the worst weed, which will be difficult to remove. But if you dig up its roots every year, the horseradish will grow from the remaining rhizomes without going beyond the territory allotted to it.

Preparation of horseradish. It is better to harvest common horseradish in August-September, although the root can also be harvested in the spring. IN folk medicine, as well as in cooking, use leaves and roots.

The leaves are thoroughly washed, dried in the shade, and then finely chopped and stored in tightly closed glass jars.

The root is harvested in two ways:
1. Keep the root fresh (in the cellar, covering it with sand). That. it remains fresh and juicy for a long time, retaining all vitamins.
2. Grind into powder (before drying, grind on a coarse grater, then dry in warm oven and grind in a coffee grinder). Store in tightly closed glass jars.

Horseradish is quite useful and treatment plant. Its roots are rich in vitamins, especially C, essential oils, enzymes, and glycosides. They contain salts of potassium, calcium, magnesium, phosphorus, as well as sugar, proteins, starch, bitter substances, mustard oil and resins.

Currently about horseradish, as a proven folk medicinal product, we began to forget a little, but in vain. After all, its antibiotic properties have therapeutic effect in inflammatory processes of the mucous membranes. Its infusion can disinfect and refresh the oral cavity. It is also useful for toothache (for rinsing) and for scurvy. For scurvy 1 teaspoon grated horseradish diluted with 1 glass of wine or beer. This infusion is taken 1 teaspoon 3 times a day.

The essential oil contained in horseradish in small doses stimulates the appetite, increasing the secretion of the digestive glands. IN fresh horseradish contains a protein substance lysozyme, which destroys the cell membranes of bacteria, it determines the antimicrobial properties.

An aqueous infusion of freshly ground horseradish root (1:10) is used for rinsing during various inflammatory processes, for wiping gums, and to speed up healing. purulent wounds. Pour 100 g of crushed root into 2 glasses of wine and leave for several days.
Take 1 tbsp orally. spoon of tincture 2 times a day for damaged skin.

For diseases of the sciatic nerve, horseradish juice is used for treatment as an adjuvant, in the form of compresses. In this case, massage is used to help the body get rid of congestion in organs and tissues and develop connective tissue.
There are contraindications for massage - tissue decay and bleeding, neoplasms, acute febrile condition, purulent pleurisy, acute stage tuberculosis.

Traditional medicine uses horseradish for stomach disorders. Fresh horseradish juice diluted with water enhances the release of hydrochloric acid.

With low acidity of gastric juice good remedy horseradish juice used to treat gastritis.

Horseradish is also used for dropsy, cough, colds, bronchitis, radiculitis, etc.

For otitis (ear pain), drop into the ears Fresh Juice horseradish: grate the root, squeeze out the juice, warm it to body temperature and drop 1-2 drops into your ears, 3 times a day.

It is useful to include horseradish in dietary food for vitamin deficiencies, hepatitis, indigestion, pleurisy, increased blood pressure, dysfunction of the gallbladder, pancreas, kidneys, and hematopoietic organs.

Horseradish promotes juice and blood circulation, dilation of blood vessels in the kidneys, spleen, lymph glands and facilitates the functioning of the relevant organs. It also enhances the functional activity of the liver, pancreas and kidneys, and is a medicinal source of vitamin C.

For the first time, information leaked from Israel that English scientists had discovered the unique ability of horseradish to destroy cancer cells. They stumbled upon these features of horseradish quite by accident while studying exotic extracts of the peoples of Africa. As a result of experiments, a molecule was isolated from horseradish that is capable of breaking down cancer cells. In the UK, a horseradish-based vaccine has already been synthesized, which, if necessary, is injected into the patient’s body. The technology for obtaining it is now a great secret.

Horseradish root is pungent, burning taste and a strong, pungent aroma. In cooking it is used as a spice in hot sauces for meat, fish, jellied meat, pate, jellied dishes, eggs, vegetable salads. We dilute the horseradish powder with water, let it swell, add sugar, vinegar, salt - it will work spicy seasoning for fish and meat dishes.

Horseradish is also used for pickling cucumbers, tomatoes, zucchini, cabbage, and beets. They eat it with smoked meats, sausages, herring, add to mayonnaise, cheese, sour milk. You can reduce the sharpness of horseradish by mixing it with an apple or sour cream.

Horseradish is also a good preservative and can be used for storage canned vegetables V open banks. To prevent the brine with cucumbers or tomatoes from becoming cloudy or moldy, you need to pour a tablespoon of chopped dried leaves horseradish - mold will not appear, the brine will be clear and tasty.

Horseradish is contraindicated for:

Children under 4 years old;
Pregnant women;
Carriers of inflammatory gastrointestinal diseases or other intestinal disorders;
People with thyroid dysfunction;
People with kidney and liver diseases.

Popularity of a variety of traditional Russians spicy dishes in recent years, it has been growing steadily and many people want to pamper their households and guests with them.

But not everyone knows how to cook horseradish at home, and yet it is an indispensable additive for imparting the desired spiciness to various fish and meat dishes. This plant was used in cooking in many European countries hundreds of years ago, and has proven itself great supplement for all lovers of spicy dishes.

There are many dishes in which horseradish is one of the ingredients, but when preparing them you should follow the recipe exactly. In addition, you should carefully approach the choice of horseradish, its preparation and storage.

Selection and preparation of horseradish

When choosing and preparing horseradish, there are some peculiarities that must be taken into account. If they are not followed, you will waste your time and effort preparing a dish with this product.

Horseradish dug up in early autumn is best suited for making appetizers. Its diameter should not exceed 6 centimeters, and its length should be approximately 30-50 centimeters. If you prefer spicy dishes, you should not store it for a long time, as it becomes less “vigorous”. This is especially true if it is stored for more than a month.

The place where this product is stored should be moist and cool. In such conditions, it is able not to lose its properties for six months. A refrigerator is good for this purpose.

If you are not going to use horseradish regularly, you can simply preserve it. In this case, it will not lose its properties for 4 months. In addition, there are many recipes for snacks from this plant that can be prepared and then stored, for example, in the pantry. They won't lose theirs taste qualities during a year.

But as practice shows, it is best to store horseradish in boxes with sand. It should be laid in such a way that the roots do not touch each other. The sand for filling them should be clean and free of any impurities.

If you notice that the horseradish root has dried out a little, it is recommended to soak it in cool water for several days before processing. When you decide to seal it, do not forget to sterilize the jars, then seal them tightly and properly.

For those who do not like too spicy dishes, we can recommend that before preparing them, put the horseradish in the freezer for several hours. This will make it less spicy. When working with this product, it is best to use gloves, and when twisting it through a meat grinder, attach a plastic bag to it to collect the horseradish mass.

As you can see, the rules for selecting and preparing horseradish are quite simple. But they must be followed. Thanks to this, the dishes will not only be tasty, but also have the required spiciness.

What do you eat horseradish with?

Horseradish can be used for cooking various dishes. It is perfect, for example, for boiled and smoked fish, jellied pies, cold meat appetizers.

Traditional Russian dishes are characterized by the preparation of horseradish immediately before serving. You don't have to use vinegar.

Horseradish seasoning can make a dish not only spicy, but also soft and delicate in taste. Thanks to this, it is quite actively used in cooking in many countries. There are many dishes that require homemade horseradish. We'll look at how to prepare some of them.

How to cook horseradish at home

Method 1

Cooking horseradish according to this recipe will appeal to lovers of particularly spicy dishes.

• You should wash it well, and then peel and grind the horseradish in a meat grinder through a fine sieve.

To quickly collect the horseradish mass, place a plastic bag on the meat grinder in advance.

• Then, add salt and sugar. For 1.5 kg of horseradish, you will need 1 tablespoon of salt and 3 tablespoons of sugar.
• After this, pour boiling water over it. You should end up with a kind of rather thick porridge, which you will need to stir well and transfer to pre-sterilized jars. It is also recommended to add a little lemon juice on top.

Serve it depending on the dish, you can mix it with sour cream or separately. If you do not plan to use the horseradish in the next few days, tightly seal the jars with lids and place them in the refrigerator. This way it can be stored for 3 months.

Method 2

Many, before serving horseradish to the table, give it pink color. This will make him look more impressive. For this purpose, beets are used, which should be added to horseradish.

For 0.5 kg of horseradish you will need:

• 150 ml. water;
• 1 tablespoon salt;
• 1 tablespoon sugar;
• 100 ml. vinegar;
• 3 tablespoons of beets.

First, wash and peel the horseradish roots, then chop them using a meat grinder or fine grater. Having done this, pour boiling water over the resulting mass and add sugar and salt.

Let it cool completely and then add the vinegar and beet juice. Pink horseradish should be stored in jars.

Method 3

By making horseradish according to this recipe, you will be able to fully experience its spiciness. You will need:

• Horseradish;
• Sugar;
• Salt;
• Tomatoes;
• Garlic.

Wash and peel the horseradish, tomatoes and garlic. Then grind them using a blender or meat grinder. In the latter case, do not forget to tie a plastic bag to it.

Salt the resulting mass, add sugar, and then mix thoroughly. It is recommended to consume it after a few days, as if it sits, its taste will be much better. Perfect for storing it glass jars which should be sterilized in advance.

Method 4

If you love horseradish but are not a fan of particularly spicy foods, this recipe will be perfect for you. It will require the following components:

• Horseradish;
• Sour cream;
• Sugar;
• Greenery.

Wash and chop the horseradish roots using a grater, blender or meat grinder. Then add 1 tablespoon of sugar and 200 grams of sour cream.

Mix it all well and add the greens.

Secrets of delicious homemade horseradish

To prepare a truly authentic “Russian appetizer,” you should follow some recommendations. It is best to prepare it a few hours before use.

Vinegar should not be added to it. Products must be of high quality. Special attention It is necessary to pay attention to the size of the horseradish root. It should not be too thick, not damaged, juicy and strong.

But if there are any damages, they can simply be cut out with a knife. But keep in mind that its juiciness will immediately become significantly less.

To make the dish tart and aromatic, horseradish should not be soaked. Since then there will be little juice left in it.

Horseradish - great product and, if prepared correctly, it makes a wonderful addition to any dish. There are many recipes that you can follow to quickly and easily prepare horseradish. If necessary, its sharpness can be adjusted, making this or that dish more or less spicy.

March 27, 2016 755

Taste properties horseradish have been known to mankind for a long time. Back in the days Kievan Rus it was consumed daily with cold and hot dishes. Thanks to high rates fertility, it was available to the poor and was used as a basis for cooking in aristocratic families.

Over time, reviews of the amazing plant and its specific taste spread throughout the entire European continent. Horseradish began to be in demand in world cooking, and its taste was often complemented by food products.

Useful properties of horseradish

Horseradish is a perennial crop that grows throughout Europe; it multiplies quickly in any soil and is unpretentious to climatic conditions. It contains five times more vitamin C than exotic lemons.

Others useful components plants are essential oils, phytoncides, carbohydrates and mineral salts. Thanks to the rich vitamin composition and excellent taste it is used:

1. In cooking. Chopped horseradish is used to prepare seasonings and sauces. In summer, the root and leaves of the plant can be used to preserve vegetables;
2. In folk medicine. The plant is valued for its antimicrobial and bactericidal properties. It is used to treat sore throat and infectious diseases. The use of horseradish-based infusions allows you to get rid of stones in the bladder, overcome hypertension, helps treat burns, improves appetite and intestinal activity;
3. In cosmetology. Gruels from the root of the culture help to reduce pores, they have whitening properties, so they help get rid of freckles and age spots.

How to choose and prepare supplies correctly

It is advisable to stock horseradish in late autumn, since it is then that the plant is fully formed and is suitable for further processing. You need to choose a root with a diameter of 4 - 5 cm and a length of about 40 cm. The plant must be cleared of tops (at a height of 2 cm) and side shoots.

It is recommended to store the plant in a humid room (80 - 90%), at a temperature no higher than + 1 ° C. For storage, it is better to use wooden boxes with sand. Add a small layer of sand to the bottom of the box, lay out the roots, placing them so that they do not touch each other, and add another layer of sand.

Such placement will avoid mass rotting of the culture. The sand must be sprayed with water periodically. Pull out the horseradish as you use it, preferably two days before processing, soak the plant in cold water.

Some people believe that it is better to immediately prepare supplies for the entire winter. However, this is wrong, since horseradish without the use of preservatives can retain its pungency for no more than one month, and then only if stored at low temperatures and in a tightly closed container.

Homemade recipe

Russian classic kitchen involves preparing horseradish immediately before serving. The list of ingredients of the dish does not include vinegar; this component acts as a preservative, so it is necessary to prepare horseradish in such an amount that it can be eaten within 2 days, since during long-term storage it loses its pungency.

Homemade horseradish is soft and delicate taste, which is accompanied by unexpected piquancy. It can be served with fish and meat dishes. Using the product will give spicy taste cabbage soup, solyanka and cabbage soup.

To prepare a snack at home, you need to select roots about 3 cm thick in diameter. Clean the prepared product from the soil using a knife and rinse with cold water.

To make homemade horseradish, you will need the following ingredients:

• Horseradish;
• Water;
• Salt;
• Sugar;
• Zest of one lemon;
• Sour cream.

Before you start cooking, you need to take a glass jar and pour cold, boiled water into the bottom. Grind the roots of the plant on a fine grater and place them in a prepared jar as they are grated.

Subsequently add sugar to taste and a pinch of salt. Special taste The dish becomes more flavorful if you add honey instead of sugar. Separately, grate the lemon zest and add to the jar.

The prepared mixture should have a mushy consistency; if necessary, you can add water. This snack retains its spiciness for two days. It must be stored in the refrigerator in a hermetically sealed container.

Before serving, 1 tbsp. l. horseradish must be diluted with 1 tsp. sour cream. To give the dish a more attractive look, you can enrich it with chopped green onions.

Horseradish with beets

Among large quantity recipes according to which you can prepare horseradish at home, takes pride of place classic version dishes with red beets. At the same time, horseradish seasoning does not lose its taste and has a good red color. To prepare it you will need:

• 0.5 kg horseradish;
• 0.5 tbsp. l. salt;
• 1 tbsp. l. Sahara,
• 5 tbsp. l. vinegar;
• 150 ml water;
• 150 ml beet juice.

The root must be grated on a fine grater or ground in a meat grinder.

Boil water and add salt, sugar and vinegar. Mix the marinade with grated horseradish and add beet juice.

Place the finished dish in a glass container, close with an airtight lid and leave to infuse for a day.

Recipe for preparing horseradish for the winter

Since ancient times, horseradish has been an integral attribute on every table; it symbolizes health, strong family relationships and preserves traditions. In summer, the leaves of the plant can be used to preserve cucumbers, which, thanks to this component, become crispy and do not become soft. And in winter beneficial features This product can be used to prevent viral diseases.

Stock up on horseradish for the entire next year better in the fall, since it is at this time of year that it is juicy and has healing properties. It is best to store the root in conditions low temperatures, in a room with high humidity levels. However, if it is not possible to store the product, then you can prepare horseradish for the winter, in the form of powder or canned food.

One of alternative options the workpiece is considered to be drying of the product. To do this, you need to clean the root from the soil, rinse with running water and dry with paper towels. Grate the finished root on a fine grater (or grind in a meat grinder) and dry in the oven.

Grind the resulting product in a coffee grinder, pour the powder into dry jars and roll up. Subsequently, the mixture can be used as a seasoning for various dishes.

One more popular recipe is preparing horseradish seasoning with vinegar. To prepare it you need:

• 500 ml water;
• 40 g salt;
• 80 g sugar;
• 30 ml vinegar.

Bring water to a boil, add salt, sugar, vinegar and let it brew. After a day, mix the marinade from 1 kg of grated horseradish and roll up with metal lids.

Some secrets of plant preparation

1. Tips for selecting a plant. For long-term storage it is necessary to select only hard, flaccid and juicy roots that do not have any damage;
2. Optimal storage conditions. It is best to store the plant in a box with sand, in conditions of low temperatures and at high humidity. Once a week, water the contents of the box with water so that the roots do not wither in the sand and maintain a fresh appearance;
3. Preparation for harvesting. To make the future dish tasty and juicy, the root must be soaked in cold water for 2-3 days before use. At the same time, change the water in the morning and evening;
4. Root processing. A significant problem for most gourmets is the procedure for chopping horseradish. To simplify it, you can use gauze bandages, but it is best to tie a plastic bag around the neck of the meat grinder; the crushed product will immediately fall into the bag and will not irritate the olfactory organs. In addition, it is recommended to wear gloves, since prolonged exposure to aggressive substances can lead to burns on the fingers;
5. Product use. If the dish contains vinegar, then horseradish can be stored for a month; if not, then it is better to eat horseradish within two days, as it quickly loses its taste.

Good luck with your horseradish preparations!

Now I will tell you how my father cooks delicious horseradish at home. Every year he digs up horseradish roots - our garden is full of it! I offer you the simplest recipe homemade horseradish with vinegar. The taste is sharp, “knocks out a tear” and takes your breath away in no time. This recipe is for true lovers horseradish.

This horseradish seasoning is served with meat dishes, and of course with jellied meat, where would we be without it - a classic of the genre!

Preparing horseradish

Preparation horseradish at home is divided into several parts of work:

1). First you need to dig up the horseradish roots and rinse them thoroughly.

2). Upper skin clean carefully and rinse again. This is perhaps the most difficult stage of the work.

3). Grind and add the necessary ingredients.

Grate peeled horseradish roots onto fine grater or grind through a meat grinder. To avoid tears from the pungent aroma of horseradish, place a plastic bag over the meat grinder. If there food processor, which will grind the roots in a matter of minutes - then use it.

Horseradish with vinegar - classic recipe

Now let's move on to preparing horseradish at home. This recipe makes “Russian horseradish”, nuclear!

We will need:

1 kg. horseradish

3 tbsp sugar

2 tbsp salt

2-2.5 glasses of water

4-5 tbsp vinegar

How to cook horseradish at home for the winter

Add water, salt, sugar and table vinegar. Mix everything well. Then we transfer them into jars and close them with lids so that the contents do not dry out.

As for water, add enough to get the consistency thick porridge. As for vinegar, salt and sugar, add to taste. We do it in the specified proportions, and we are satisfied with this option. The shelf-stable seasoning is ready!

Now you know how to make horseradish at home. Prepared horseradish according to this recipe will last all winter.