Horseradish - recipes for cooking at home, growing rules. How to make table horseradish and alcoholic tincture at home Sauerkraut with horseradish at home

Alexander Gushchin

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

Content

Many housewives cannot imagine serving jellied meat without this seasoning. The sauce goes perfectly with the dish, adding aroma and a unique spicy taste. However, it can be used with other products. It is important to cook horseradish correctly, so you should study some recommendations before cooking.

Cooking horseradish

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. Housewives often use beets, garlic, tomatoes, and add butter, mayonnaise or sour cream. The root does not require any special preparation; you just need to scrape off the skin and chop it 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 with:

Grinding in a meat grinder. The roots will need to be cut into small pieces for convenience.
You can grate horseradish. It’s better to do this in small holes to get a paste-like mass, and be sure to go out onto a ventilated balcony or outside.
Grinding rhizomes in a blender is a universal and safest way. Depending on the time and speed of exposure of the device, you will receive small or large chips.

What can be made from horseradish

Horseradish preparations were popular in Rus'. There are many recipes that use this component. Our ancestors really loved making sauerkraut with horseradish, adding it when making kvass, and infusing alcoholic drinks with it. Each recipe does not require a large number of ingredients, but the process is labor-intensive. Modern technologies help make the work of housewives easier. The hardest stage is chopping; this can also be done in a blender. The method is fast and does not harm the eyes.

Classic recipe

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

The spicy root has a large supply of useful substances, has a tart taste, and is in demand among consumers. The classic recipe for horseradish with lemon will help the housewife make a simple, tasty and aromatic snack. The dish, supplemented with spice, becomes spicy and piquant. The spicy additive can be stored for up to 4 months, but experts recommend eating it earlier so that the spice does not lose its properties.

Ingredients:

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

Cooking method:

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

Preparation for the winter

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

Adding vinegar or citric acid will help preserve horseradish for the winter. It should be preserved in sterilized jars. Store in a dark, cool place. If these conditions are met, you will receive an aromatic, spicy and tasty dressing for dishes, which can be used instead of mustard or wasabi. Homemade seasoning will add piquancy to any dish and make the taste more interesting.

Ingredients:

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

Cooking method:

Peel the roots and soak them in water for a day. Grind using a meat grinder or blender.
Boil water, add salt and sugar, dissolve. Remove from heat, add citric acid.
Pour finely chopped horseradish with the resulting brine, stir, cover for a few minutes.
Place the resulting dish in sterile jars. Try to do this quickly so that the spice does not lose its aroma. Close tightly and store.

Marinated

Time: 2 hours.
Number of servings: 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 a recipe for preparing a delicious seasoning. It contains other vegetables that add healthy 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 or serve it on a 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:

The roots of the seasoning must be peeled, chopped on a grater or using a blender.
Peel the carrots and apples and grate them on a grater with large holes. Mix all the prepared ingredients and place them in jars so that the mass occupies 4/5 of the vessel.
Start making brine. Add salt and sugar to boiling water and stir well until the crystals dissolve.
Pour the liquid into the jars. Cover the preserves with lids. Store inside the basement.

With beets

Time: 1 hour 20 minutes.
Number of servings: 5-7 persons.
Calorie content of the dish: 56 kcal.
Purpose: snack/condiment.
Cuisine: Russian.
Difficulty of preparation: easy.

Horseradish products are deservedly popular on the Russian table. This seasoning is healthy, has a specific aroma, and is indispensable for meat dishes. Making sauce with beets at home will help slightly soften the taste of the main component. Preparing the dressing is not difficult. A step-by-step recipe with photos will help you make the famous additive correctly.

Ingredients:

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

Cooking method:

You need to start the cooking process by creating a marinade. Mix sugar, salt and vinegar in water. Place the contents of the pan on the fire, boil and cool.
Beets need to be peeled and grated on a fine grater.
The roots (one large horseradish) should be peeled and chopped using a blender or grater.
Mix the prepared ingredients, pour warm marinade. Place into sterile containers and close. After waiting for the preserved food to cool, store it in the refrigerator.

Shitty

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

Preparing horseradish at home for the winter is not a long process. However, you should remember that when twisting a sharp root, you will need to put a plastic bag on the meat grinder. Otherwise, the pungent aroma will burn your eyes. The recipe allows you to change the ratio of ingredients to taste. If you want a very spicy appetizer, add more of the main ingredient.

Ingredients:

spicy root – 100 g;
mayonnaise – 400 g.

Cooking method:

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

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

People have known how to prepare horseradish tincture since the time of Peter the Great. At that time, such a drink was reserved for people who worked in the cold or engaged in hard physical labor. Horseradish vodka is easy to make at home. You can infuse the drink with fresh or canned raw materials. However, the first option turns out tastier and more aromatic than when using semi-finished products.

Ingredients:

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

Cooking method:

The plant must be peeled and grated.
Inside a glass container, combine mustard, horseradish and lemon juice.
Pour vodka into the resulting mixture, close and shake well several times.
It will take 3 days to infuse the drink in a dark place with a warm temperature. Shake the bottle once a day.
The finished infusion will need to be strained through gauze and cotton wool. Pour into a suitable bottle and seal. The strength of this alcohol according to a home recipe is 36-38 degrees. The mixture can be stored for 2-3 years, sealed in a dark place.

Dining room

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

Horseradish is a common dish in Russian cuisine. This additive is usually used for meat and jellied meat. It is not difficult to prepare a seasoning from this root with a strong aroma; it can be stored for a long time. Canning does not require specific skills or a large number of ingredients. The finished product can be used to prepare sauces, for example, with sour cream or with tomatoes and garlic.

Ingredients:

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

Cooking method:

To make horseradish, soak the root in water for a couple of hours to absorb moisture. Then remove the skin with a knife and cut into small pieces to make it easier to chop.
Place the mixture in a blender and chop.
Pour boiling water over the resulting mass and let it brew for a few minutes. Then add vinegar, sugar, salt, stir until smooth.
Place the homemade horseradish recipe into a clean container and store it in the refrigerator.
You can use adjika with horseradish for several months, then it will begin to lose its taste and pungency, 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/condiment
Cuisine: Russian.
Difficulty of preparation: easy.

Horseradish with vinegar is a godsend for those who want to preserve the seasoning for the winter. Acidic liquids are an excellent preservative. Adding sugar and salt will help make the product taste brighter. The sauce is suitable for adding spiciness, piquancy and aroma to other dishes. The use of the spice 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:

Rinse the rhizomes, peel them, and pass through a fine grater.
Add vinegar, salt, water and sugar to the resulting mass.
Place the prepared horseradish into jars, close tightly, leave for 2-3 days, then put in the refrigerator.

For jellied meat

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 jellied meat is suitable not only for this dish. You can pour it over meat and fish food, salads. It has a pleasant color, bright aroma and unusual taste. The beet juice in the composition will help soften the pungency of the chopped spicy root. The product can be stored for a long time, but after a couple of days it will begin to lose its taste and pungency, so preparing a large volume at once is not recommended.

Ingredients:

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

Cooking method:

Peel the roots, rinse, put in a bag and place in the freezer for 15-20 minutes.
Boil water, cool to 20-30 degrees. Add salt, sugar.
Grate or grind the frozen spice in a blender.
Using a special grater, grate the beets. Fill the resulting shavings with water and leave for 5-10 minutes.
Separate the beet juice from the pulp, gradually add the liquid into a container with grated root until it becomes moderately thick.
Pour the prepared homemade sauce over the jellied meat.

With tomatoes

Time: 60 minutes.
Number of servings: for 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 dilute the spice a little and give it a runny 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 g;
salt – 2 tbsp. l.;
horseradish – 300 g;
garlic – 200 g;
sugar – 1 tbsp. l.

Cooking method:

Rinse the tomatoes, dry with a paper towel, remove the stems, and cut into several pieces. Grind in a meat grinder, drain the juice into the total mass.
Peel the garlic and garlic root, place in a blender, grind until finely crumbled.
Place the crushed ingredients inside a deep container, add salt and granulated sugar, mix.
Distribute the resulting mass into clean and dry containers. Store in the refrigerator.

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

You need to prepare horseradish for food in September, selecting rhizomes 3-6 cm in diameter and 30-50 cm long.
Do not make a lot of preparations at once, as the plant will lose its pungency in a month.
The whole root can be stored in the refrigerator for about six months and used as needed.
If you decide to pickle the spice some time after extracting it from the ground, keep it in water before preparing the seasoning. This will help restore lost moisture to the roots.
After processing, horseradish must be stored in sterilized jars under an airtight lid.
The discharge that appears when grinding horseradish root irritates the mucous membranes. To protect yourself from this phenomenon, place the product in the freezer for a couple of hours. If the recipe requires twisting it, secure a plastic bag to the neck of the meat grinder. Using a closed blender can relieve you from the pain in your eyes.
You can avoid damage to the skin if you wear gloves.
To prevent the horseradish mass from darkening after production or during the preparation of the component, you can sprinkle it with a little juice squeezed from lemon.
The ready-made dressing is ideal for cold appetizers, meat and fish dishes. You can use horseradish for dressing

Preparing horseradish at home

Horseradish is rightfully considered the main seasoning in Russian cuisine. It is served with cold and hot dishes, used in canning and preparing various sauces. In the article you will find recommendations on how to make horseradish at home, the recipe for which can be very varied.

Horseradish grows everywhere in Russia. It can be found not only in the corners of summer cottages, but also in meadows or along river banks. It is quite difficult to find it on supermarket shelves, but in city markets it is not difficult to buy fresh root for sauce or aromatic leaves for marinade.

How horseradish grows, its properties and uses

This perennial plant can be classified as a member of the cabbage family. Horseradish has a powerful branched root system and erect, wide leaves. Horseradish is not picky about soil composition and can grow in both sunny and shaded areas. You can find this plant in almost every summer cottage, since horseradish preparations are to the taste of many.

Gardeners try to set aside a place for this crop in the corner of a plot or near a fence, since horseradish grows quickly and can interfere with other plants.

The aggressive and aggressive growth of horseradish begins when it “goes wild”

This happens due to non-compliance with the rules of agricultural technology, when a crop grows in one place for many years. The fact is that horseradish roots contain numerous buds that grow under any conditions, regardless of their depth. If you do not dig up horseradish every year or two, the roots will go deep to a distance of up to 2 m, and it will be impossible to dig them out.

Remaining in the ground, they will constantly produce new growths, occupying more and more new areas with their growth. Experienced summer residents know that it is much easier to introduce horseradish on your property than to get rid of a “feral” plant.

Horseradish contains many groups of vitamins (C, B, E), as well as folic acid, many macro and microelements useful for the body, essential oils, and phytoncides. Horseradish is used to prevent scurvy, flu, diseases of the genitourinary system, and as an appetite stimulant.

In cooking, horseradish, the recipe for which is discussed below, is famous for its special, pungent smell and pungent taste with a sweetish note.

Harvesting horseradish roots

To make horseradish preparations for the winter, use the root, which contains a large amount of useful substances. They dig it up in late autumn or early spring. It is during this period that the root ripens, its taste becomes sharp without bitterness, or, as they also say, “evil”, “vigorous”. A few bushes can be left in the garden bed and the roots can be dug up as needed.

Horseradish roots dry out very quickly

To avoid this, store them in plastic bags or in a wooden box, the bottom of which is sprinkled with wet sand, in the cellar. If the roots are a little wilted, harvesting horseradish for the winter is possible when their six-hour soaking in ice water is completed.

In summer, horseradish leaves are used for canning cucumbers and tomatoes. They are added as seasonings to the marinade for a rich taste. Pickled and pickled cucumbers with the addition of leaves will always be crispy and aromatic.

Any recipe for preparing horseradish involves first chopping its roots. This is not easy to do, because the pungent smell hits the nose and eyes, tears flow in a stream at the very first attempts to grind the root. Some tricks will help make this process easier:

Before chopping, place the horseradish root in the freezer for about half an hour.
If you are grinding horseradish in a meat grinder, put plastic bags over the inlet and outlet openings.
Open the windows wide and turn on the fan. If you have the opportunity to grate horseradish in the fresh air, even better.
A mask that covers your nose and eyes will also help avoid exposure to the pungent odor on your mucous membranes.

The best horseradish recipes

Cooking horseradish at home will allow you to stock up on the hot seasoning for the winter. It is served with aspic, jellied meat, jelly, homemade sausages and other dishes.

Horseradish in Russian

For a long time, preparing horseradish according to the classic recipe has been very popular. For horseradish in Russian we will need:

Horseradish root (1 kg) is peeled and washed. Grate it on a fine grater or grind it in a meat grinder. Add salt (1 tbsp), sugar (3 tbsp), and boiling water (1 cup). The ingredients are quickly mixed and placed in sterile jars. Add 2-3 drops of lemon juice to each jar on top. If the jars are sealed with canning lids, horseradish will be stored in the refrigerator for up to 3 months.

This horseradish preparation is served either in its pure form or diluted with sour cream in a ratio of 1 to 1. It is an ideal addition to boiled potatoes, jellied meat, jellied meat, and meat dishes.

Horseradish with beets

Beetroot horseradish is a well-known horseradish recipe that can be easily prepared at home even by inexperienced housewives. The seasoning turns out bright, stimulating the appetite.

Fresh horseradish root (10 pieces medium size);
Raw beets (1 pc.);
Salt and sugar to taste;
Wine or apple vinegar (5-6 tablespoons).

Horseradish and beets are ground on a grater or in a meat grinder. Add salt and sugar to taste, and at the very end - vinegar. If the seasoning is too thick, you can add cold boiled water to the desired consistency. The seasoning is mixed, placed in jars, tightly closed with lids and placed in the refrigerator. This “evil” seasoning will remain for a month.

If there is no need to store horseradish and beets for a long time, you do not need to add vinegar.

Adjika Khrenoder (horseradish, gorloder)

Cooking horseradish at home, the recipe for which we will now tell you, is popular among lovers of spicy hot sauces.

It is prepared like this:

1 kg of tomato is ground in a meat grinder;
Next, 300 g of horseradish root and garlic are ground into a meat grinder or grater;
Add 1 tbsp. l. salt and sugar and 2-3 tbsp. wine vinegar, or 1-2 tbsp. l. table vinegar 9%;
The finished sauce is poured into sterile jars and tightly closed with lids.

Horseradish with apples and carrots

Those who like a milder taste will like the recipe for making horseradish at home with carrots and sour varieties of apples. It is prepared as follows:

2 kg of carrots are grated on a fine grater;
100 grams are also prepared. garlic;
100 gr. apples (Antonovka, Semerenko) cut into thin slices;
Place apples, carrots, horseradish in layers in a jar and fill with marinade.

The marinade is prepared like this:

Boil 1 liter of water with 3 tbsp. sugar and 1 tbsp. salt. At the end add 2 tbsp. vinegar 9%;
Sterilize prepared jars with salad for 15-20 minutes and roll up.

Bottom line

It is not difficult to prepare horseradish at home, but you need to remember that when crushed, its smell irritates the mucous membranes and causes tearing. The finished seasoning will be a worthy addition to your culinary masterpieces and will protect against colds in the winter.

Horseradish is rightfully considered a storehouse of useful enzymes. The root of the plant is characterized by an intense aroma that “hits” right in the nose. Many people love horseradish for its sweet aftertaste, which later becomes hot. Grated horseradish root is added to the first and second courses; many people prefer to use the sauce along with a slice of baguette. Horseradish contains a lot of vitamins, including rare groups PP, B, A, D, and amino acids. To enjoy all the beneficial properties, we will consider important aspects and basic recipes for preparing horseradish at home.

Cooking horseradish: important features

It is not difficult to prepare horseradish at home if you follow important aspects. Make sure you have the plant root and prepare it in advance.

Raw materials are dug out in late October or early November. As a rule, horseradish grows up to 35-40 cm, in some cases more. In this case, the diameter of the plant reaches 3-5 cm. It is the listed characteristics that indicate that the root is suitable for pickling.
To ensure that horseradish retains its properties after collection and does not erode, place the root in a cool place with sufficient humidity. Take a certain amount of the composition as needed, without violating storage conditions.
Not many people know that horseradish retains its beneficial qualities and characteristic pungency only during the first month. This feature is achieved by a completely natural composition. To increase the effect, you will have to use chemicals.
Get into the habit of preparing pickled horseradish in small portions. You should not stock up on the product for future use. After combining all the ingredients, transfer the canned mixture to a container or jar and store in the cold.
Even when the roots are kept in a humid room, they still dry out. For this reason, before you start cooking, wash the roots, then soak them in cold water. Change the fluid 2 times daily. The duration of soaking is 3-7 days.
When the horseradish becomes soft and swells a little, remove and peel it. Grate on a very fine grater or use a food processor/blender/meat grinder. Be prepared for the process itself to be unpleasant. Horseradish will burn your throat, nose, eyes.
To avoid burning your skin, wear rubber gloves when working with horseradish. Protect your respiratory tract with a medical mask and your eyes with goggles. To prevent chopped horseradish from starting to darken, it is sprayed with table vinegar (6% concentration) or lemon juice.
Before preparing horseradish seasoning, place the root of the plant in the freezer for half an hour. This move will save you from the difficulties with well-being that usually arise when working with a nuclear composition.
If you still have horseradish roots after preparing the seasoning, try increasing their shelf life. Prepare a container for microwave or food, fill it with water, place the plants inside. Change the fluid every day.

table vinegar solution (9%) - 145 ml.
horseradish root - 385 gr.
granulated sugar - 25 gr.
table salt - 35 gr.
beet juice - 60 ml.
drinking water - 180 ml.

Soak the roots of the plant in water according to the general rules. After this, wash the horseradish well with a table sponge, remove the peel, and grate it. Pour boiling water over the mixture and wait 5 minutes.
After this, add sugar, salt, wait until it cools completely (about 40 minutes). Squeeze the juice from the beets to obtain 2 tablespoons of the mixture.
Mix beet juice with table vinegar, pour the mixture into the soaked horseradish. There is no need to pour out the cooled water; it serves as brine for long-term storage.

Tomato horseradish

horseradish root - 500 gr.
fresh tomatoes - 2.8 kg.
garlic - 200 gr.
salt - 85 gr.
sugar - 80 gr.

Peel the horseradish roots, soak in ice water, and leave for 4 hours. After this, chop the product into equal pieces, grind in a blender or pass through a meat grinder. You can use a grater, use your discretion.
Wash the tomatoes, make a cross-shaped cut on each tomato, and scald with boiling water. Wait 1 minute, peel and remove stems. Scroll the tomatoes in a meat grinder 2 times, mix with garlic, passed through a press.
Combine all ingredients into a homogeneous mass and blend again with a blender. Season with salt, sweeten, and add ground pepper and bay leaf if desired. Pack the finished composition in sterilized glass containers.
Store in the refrigerator for no longer than two months in the case of rolled up products, and about 30 days for sealed products. If possible, consume horseradish in the first two weeks so that it does not lose its beneficial properties.

Horseradish with cinnamon

filtered water - 480 ml.
table vinegar (9%) - 55 gr.
horseradish root - 600 gr.
sugar (preferably brown) - 45 gr.
table salt - 25 gr.
cloves - 4 buds
cinnamon - to taste

Wash the horseradish with a kitchen sponge, remove the peel and grate it on a fine grater (you can grind it in a blender or meat grinder). Prepare a sterile glass container and package the horseradish in it.
In another bowl, mix sugar and salt, add filtered water. Pour the mixture into a saucepan, put on fire and bring until the first bubbles appear.
When the granules are completely dissolved, add the clove buds and cook the mixture for 3 minutes. Cover the container with a lid and let the solution cool at room temperature.
When the mixture has cooled to 55 degrees, pass it through a filter and add cinnamon. Pour in table vinegar, seal and wait 20 hours. After this, pour the solution into the horseradish, roll up the jars, and transfer to the cellar.

olive oil - 40 ml.
green apple - 1 pc. large size
meat broth (pork-beef) - 135 ml.
horseradish (root) - 110 gr.
apple cider vinegar - 40 ml.
fresh parsley - 1 bunch
sugar - to taste
salt - to taste

Wash the horseradish and remove the peel. Do the same with the apple: remove the stem and seeds. Grind the products until smooth by passing them through a blender or grater.
Wash a bunch of parsley, chop it, pour in the vinegar solution and chicken broth. Combine all ingredients, add olive oil, sugar, salt, leave the mixture to steep for 3 hours.
Apple seasoning is distinguished by its mild composition, for this reason people with gastrointestinal diseases love it. The sauce is aromatic, not too spicy, and pleasant to the taste.
Serve apple relish in small gravy boats. Garnish with a leaf of fresh parsley or dill. Some housewives prefer to add grated olives to the above composition.

Horseradish with sour cream

horseradish root - 285 gr.
sugar - 25 gr.
sour cream - 190-200 gr.
fresh dill - 20 gr.
fresh parsley - 10-15 gr.

The recipe is intended for the category of citizens who cannot stand too spicy horseradish sauce. Drench the roots of the plant with water, remove dirt with a sponge, and remove the peel.
Pass the horseradish through a meat grinder or blender to obtain a paste. Add chilled high-fat sour cream (25% or more), stir, and refrigerate for 2 hours.
During this period, wash and completely dry the dill and parsley, mix the herbs with sugar. If desired, add 3 cloves of garlic, passed through a press.
Remove the horseradish from the refrigerator, mix with other ingredients, and roll into jars. The storage time in the cellar is 20 days; if possible, consume the product as quickly as possible.

horseradish root - 300 gr.
honey (can be replaced with cane sugar) - to taste
salt - to taste
lemon zest (fresh) - 45 gr.
sour cream - in fact

Rinse the horseradish root, peel off the skin with a knife, grate it to form thin plates (as is the case with pickled ginger).
Prepare small glass jars, sterilize them, and fill them 3 cm with ice-cold filtered water. Place chopped horseradish into the cavity, add sugar and salt.
Seal the lids and shake each container until the mixture is mixed. Grate the lemon peel and, if desired, add citrus juice (amount at your discretion).
Leave the horseradish to steep in the refrigerator for 1 hour. Before serving, brush the product with sour cream to give the product a creamy taste. Use within a week, otherwise horseradish will lose its beneficial properties.

To make the snack rich, store the finished product in glass jars. If possible, wrap containers in a dark bag to prevent light from entering.
The harvested crop is stored in wooden containers with sand. In this case, the roots are positioned in such a way as to completely eliminate their contact with each other. Once a week it is necessary to water the composition with drinking water.
Traditionally, horseradish is consumed with meat dishes (pork, beef, lamb). The seasoning also serves as an excellent addition to jellied meat, smoked fish, mince pies, jelly, knuckle, sturgeon jellies and suckling pig.

Making horseradish at home is quite simple. Consider cooking recipes with the addition of tomatoes, cinnamon, full-fat sour cream, vinegar, and green apples. Add your favorite seasonings, lemon zest, and fresh herbs. Serve pickled horseradish root with meat and fish dishes, as well as jellied meat.

Video: homemade version of horseradish preparation

Ready-made horseradish can be purchased today in any store. But it’s still much better to prepare this spicy seasoning yourself, and it’s quite easy to do. The following recipes for preparing table horseradish will not take much of your time and effort, and as a result you will get a very tasty addition to a wide variety of dishes.

Table horseradish – taste with benefit

The main benefit of table horseradish lies in the essential oils that are part of the root. They exhibit a powerful antiseptic effect, thanks to which the body receives reliable protection against viruses and pathogenic bacteria. This property makes horseradish a natural antibiotic. In addition, by consuming this seasoning in small quantities, you can increase your appetite and stimulate your intestines.

The horseradish root contains vitamins of group B, as well as PP and C. Moreover, it contains approximately 4-4.5 times more of the latter than in many citrus fruits. This product is also rich in microelements, including sulfur, potassium, iron and phosphorus.

Freshly prepared table horseradish, which is no more than seven days old, has the greatest benefit. After this time, the beneficial substances are gradually destroyed and horseradish becomes just a spicy seasoning. For this reason, no store-bought product can compare with homemade sauce.

Important! However, remember that table horseradish will not be useful for everyone. It should be used with caution in acute diseases of the digestive system and diseases that are accompanied by high acidity!

In order for table horseradish to turn out tasty, and the process of its preparation to be extremely simple and enjoyable, you must adhere to several important rules.

The essential substances that the root is rich in can cause severe lacrimation and irritation on the skin. To prevent this from happening, it is better to work with gloves, and grind the roots themselves not on a grater, but pass them through a meat grinder, after placing a plastic bag over the outlet hole.
On a note! To make horseradish less aggressive, it should be placed in the freezer a couple of hours before processing!
The most suitable roots for preparing table horseradish are the roots of the autumn harvest, which were dug up in September and are 30-40 cm long.
If the roots that you prepared for seasoning have dried out somewhat, then plain water will help bring them back to “life.” Just soak the product and after 3-4 days it will be completely ready for use.
After a month of storage, table horseradish loses its burning qualities, so lovers of strong seasonings will no longer be interested in such a product. Of course, you can prepare a new portion every month, but we recommend doing it easier - closing the seasoning for the winter by sealing it in sterilized jars. Some recipes allow you to store it from 4 months to a year, right in the pantry.

Let's find out how to make table horseradish.

Horseradish - a classic recipe

For the recipe we take:

kilo of roots;
a quarter liter of water;
tables. a spoonful of salt;
a couple of tables. spoons of sugar;
tables. a spoonful of lemon juice.

We clean the prepared roots and pass them through a meat grinder with a fine grid. The result should be a puree with a fine, delicate consistency. To prevent horseradish from irritating your eyes, we attach a plastic bag to the outlet hole. Transfer the finished mass to a large bowl, add the specified amount of sugar and salt.

Pour water into a saucepan, bring it to a boil and pour in the processed roots. Mix thoroughly, pour ¾ teaspoon of freshly squeezed lemon juice into small sterilized jars - it will act as a preservative and will not allow the mass to darken.

On a note! It is better to use small jars; you do not need to add a lot of juice - otherwise the finished seasoning will be too sour.

We immediately seal the jars and send them for storage. Table horseradish prepared according to this recipe will retain its taste for three to four months.

With beet juice

For the recipe we take:

half a kilo of horseradish;
0.2 liters of water;
0.2 liters of vinegar;
tables. a spoonful of sugar;
tables. a spoonful of salt;
a quarter glass of beet juice.

Wash the roots thoroughly, fill with water, and leave in the refrigerator overnight. In the morning, we clean the products and cut them into arbitrary pieces. Place a grid with small holes in a meat grinder and grind the horseradish. Pour boiling water over the resulting mass, add sugar, salt and mix.

Wash and peel the beets, grate them on a fine grater and squeeze out the juice. Measure out 2.5 tablespoons and combine with the specified amount of vinegar. Add this to the horseradish and mix.

Distribute the seasoning into sterilized jars, seal tightly and store in the refrigerator. Table horseradish prepared according to this recipe can be stored for a year.

With garlic and tomatoes

For the recipe you need to take:

kilo of horseradish;
kilo of tomatoes;
three cloves of garlic;
a couple of tables. spoons of sugar;
tables. spoon of salt.

Pour some water into the saucepan and bring it to a boil. Blanch the tomatoes for 30 seconds, then remove the peel and cut into four parts. Soak the roots in water for 24 hours, peel and cut into small pieces. Remove the husks from the garlic and chop it.

We prepare the meat grinder: install a fine grate and attach a plastic bag to the outlet hole. Grind the horseradish and tomatoes, turning them one by one. Add crushed garlic, sugar, salt to the resulting mass and mix well. Place the seasoning in dry, sterilized jars, roll up the lids and store.

Table horseradish prepared according to this recipe can be stored for 9 months.

Bon appetit!

All materials on the website are presented for informational purposes only. Before using any product, consultation with a doctor is MANDATORY!

Horseradish is a valuable vegetable. Its root has a pungent odor and a sweetish taste, which later becomes pungent. In combination with vinegar it acts as a seasoning for dishes. I’ll tell you how to prepare horseradish at home, but first I’ll pay a little attention to its beneficial properties.

Horseradish is rich in vitamin C, which makes it an excellent weapon against scurvy. The root contains many useful substances, vitamins, fiber, resins and oils that have a healing effect on the body. It normalizes the functioning of internal organs and prevents the development of many diseases. Now I propose to consider the technology for preparing hot seasoning.

I will look at several popular and delicious step-by-step recipes for homemade table horseradish. They will definitely come in handy and help diversify the menu.

Horseradish with beets recipe

Ingredients

Servings: 10

horseradish 200 g
beet 100 g
table vinegar 3 tbsp. l.
water 200 ml
sugar 1 tbsp. l.
salt 1 tbsp. l.

Per serving

Calories: 73 kcal

Proteins: 1.1 g

Fats: 4.1 g

Carbohydrates: 7.8 g

25 min. Video recipe Print

We start with the marinade. In a small saucepan, combine sugar, salt and vinegar, add water. I put it on the stove, bring it to a boil and remove it.

While the marinade is cooling, I pour water over the beets and roots, peel them and pass them through a fine grater. I mix the ingredients, add the cooled marinade, mix, put it in a jar, close the lid and put it in the refrigerator until the morning. The seasoning is ready.

How to cook pickled horseradish for the winter

Ingredients:

Horseradish - 500 g.
Water -- 500 ml.
Vinegar -- 250 ml.
Sugar - 1.5 spoons.
Salt - 1 spoon.

Preparation:

I pour water over the roots, clean them with a knife, put them in a bowl, fill them with cold water and leave them for a day. If the root is freshly harvested, I skip the procedure. A day later, I drain the water, dry it and pass it through a fine grater.
I'm making a marinade. Pour two glasses of water into a separate pan, add salt and sugar, bring to a boil and add vinegar. As soon as the mixture boils again, remove the container from the stove, pour in the grated horseradish and stir quickly.
I put the future snack into small jars and cover with lids. I place the jars on the bottom of the pan lined with a towel, add water so that it covers the glassware almost to the top, bring to a boil and sterilize for 20 minutes.
After the time has passed, I remove the jars from the boiling water, roll them up, turn them upside down, wrap them in a blanket and leave them for 6 hours. Without sterilization, the product can be stored in the refrigerator for 3 weeks. Sterilization increases the lifespan to 2 years, which will be an excellent option for preparing for the winter.

How to make apple horseradish

Ingredients:

Apple -- 4 pcs.
Grated horseradish - 3 tablespoons.
Sugar - 1 spoon.
Lemon juice - 1 spoon.
Grated zest of half a lemon.

Preparation:

Peel the apple, remove the core, cut into large pieces, add a little water, sugar and lemon zest. Cook over low heat until it becomes soft.
I cool the finished apple and puree it with a blender. I combine the resulting mixture with lemon juice and grated root. Serve with fish, meat or sausage products, for example, beef goulash or homemade stew.

Cooking horseradish with tomatoes

Ingredients:

Tomatoes - 1 kg.
Horseradish - 100 g.
Garlic -- 100 g.
Salt - 1 spoon.
Sugar - 1 spoon.

Preparation:

I douse the horseradish with water and peel it, cut the tomatoes in half and remove the central stem, and peel the garlic. I grind the prepared products in a blender, add sugar, salt and mix.
I fill sterilized jars with the resulting mass, roll up the lids and put them in the refrigerator. The shelf life reaches one year.

Siberian "horseradish"

Ingredients:

Tomatoes -- 2.5 kg.
Horseradish - 350 g.
Vinegar essence - 2 spoons.
Sugar - 2 spoons.
Salt -- 1.5 spoons

Preparation:

I douse the tomatoes and horseradish with water, cut them into pieces and put them through a meat grinder. I add crushed garlic, essence, sugar, and salt. I stir.
I fill plastic bottles with the resulting mixture and store them in the refrigerator. Sometimes I roll the “crenoder” into jars and send it to the cellar.

The recipes I reviewed are simple and will not cause problems. Make homemade horseradish, complement your favorite dishes with it, experiment with ingredients and share the results in the comments.

Horseradish-based alcoholic tincture recipes

Horseradish tincture is a common alcoholic drink that enlightens the mind, strengthens the fortitude, stimulates the appetite and fills the body with vital energy. The original drink is made from an alcohol base, horseradish and honey, but there are also options using sugar coloring, vanilla, cloves, hot pepper or ginger. If the tincture is prepared correctly, it has a pleasant taste and does not burn. There is no hangover from the “right” drink.

Vodka tincture with honey

Ingredients:

Vodka -- 0.5 l.
Honey - 1 spoon.
Lemon juice - 2 tablespoons.
Horseradish - 1 root.

Preparation:

I clean the horseradish, rinse it with water and cut it into small cubes or pass it through a coarse grater. I put it in a liter jar, add lemon juice and honey, pour in vodka, stir and leave for three days, stirring once a day.
I pass the finished tincture through cheesecloth and bottle it. I definitely give it a few days to rest. The result is a soft, yellowish drink with a pleasant aroma. I recommend using it as a good snack.

Horseradish tincture with ginger

Ingredients:

Vodka - 2.5 liters.
Horseradish - 300 g.
Ginger -- 150 g.
Honey - 3 spoons.
Cloves - 5 heads.

Preparation:

I peel the horseradish and ginger, rinse it with water, chop it into cubes and put it in a three-liter jar along with honey and cloves. I fill it with vodka or moonshine and leave it in a dark place for 5 days.
After the time has passed, I filter the tincture, pour it into bottles, seal it and send it to a dark place for a day to rest. Afterwards, the product is ready for use.

Despite the simplicity, the recipes allow you to prepare a tasty and rich tincture. If desired, you can experiment with the vodka base, spices and ingredients used.

Preparing horseradish for the winter

If you remember the unique taste and beneficial properties of the root, it becomes clear why it is harvested for the winter and used during influenza epidemics Loading...