How to cook horseradish: homemade recipes. Harvesting horseradish root for the winter: storage at home, processing methods Twisted horseradish for the winter a simple recipe

It’s no secret that the uncontrolled growth of horseradish on a site is the scourge of any gardener, but don’t despair! Today's selection of recipes for preserving horseradish will surely appeal to lovers of spicy foods and you will be happy to prepare horseradish for the winter.

Controlling horseradish plantings

However, first, a few words about how to make the process of horseradish growth controllable and prevent this plant from overgrowing the entire area.

Let's start with anatomy: the fact is that horseradish reproduces by releasing lateral roots, on which a new plant with its own root system then appears. Therefore, to prevent horseradish from growing uncontrollably, the space where it grows should be limited.

1. The simplest option is an old bucket without a bottom. The bucket is dug into the ground to its full depth, filled with substrate and then the horseradish roots are planted. The walls of the bucket will not allow the horseradish root system to grow, and it will be easier to dig it up.
2. Alternatively, horseradish can be planted in a ground container,
or dig plastic borders or pieces of foam plastic on the sides of the horseradish bed to a depth of 50 cm.

3. We dig up ripe horseradish roots and, if there are a lot of them, we use some for harvesting, and place some in the cellar for storage along with other root vegetables. You should not process the entire horseradish harvest at once. The fact is that the beneficial substances of horseradish are lost during long-term storage in preparations.

Therefore, it is better to get the roots in the middle of winter and prepare fresh preparations at home. After all, carrots and beets (as additional ingredients) can also be stored in the cellar throughout the winter.

Preparing horseradish for the winter

This is the simplest, classic recipe for preparing horseradish; for it we do not need any additional ingredients other than the horseradish itself. So, the first recipe:

Canned horseradish

Components:

Horseradish roots - 1 kg
Water - 1 tbsp
Vinegar 6% - 125 ml
Salt - 0.5 tbsp
Sugar - 0.5 tbsp

Preparation:

We peel the horseradish roots, cut them into pieces about 10 cm long (or whatever is convenient for you) and place them in cold water to soak. This will make the horseradish juicier and easier to process. The soaking time depends on the initial juiciness of the root vegetable itself.

If you have systematically cared for and sufficiently watered the plants all summer, then 20 minutes will be enough. If the root crop grew independently without special care, especially in dry summers, then the soaking time should be increased from 1 day to one and a half.

We grate the finished root vegetables on a fine grater or pass them through a meat grinder or blender. When processing horseradish, you should take care of good ventilation of the room, or wear safety glasses or secure a plastic bag with an elastic band to the mouth of the meat grinder, because horseradish eats your eyes no less cruelly than onions.

To prepare the brine - horseradish marinade, bring water to a boil in a saucepan, add salt and sugar, mix thoroughly until completely dissolved and at the end carefully pour in the vinegar.

Cool the brine slightly and pour it into the ground horseradish mass. Mix, place in sterilized jars, seal tightly and store in a cool place.

Hrenoder (light, horseradish, gorloder)

Another simple, classic and beloved recipe for horseradish with tomatoes and garlic.

Proportions:

Tomatoes – 1 kg,
peeled garlic – 100 g,
horseradish root – 100 g,
salt – 1 tbsp,
sugar – 1 tbsp,

How to cook:

Very simple! Grind all the ingredients in a meat grinder or blender, add salt and sugar (you can use your taste). We pour the mixture into sterilized jars; however, it will also keep well in simple, clean plastic bottles. Place for storage in the cellar, underground or refrigerator.

Horseradish with carrots

This is an old Russian recipe. Preparing horseradish with carrots is a very tasty and healthy dish that harmonizes especially well with meat dishes.

Ingredients:

Horseradish root – 150-200 g,
Carrots – 150 – 200 g,
Paprika, white pepper – 1 tsp,
Salt – 2 tsp.
Sugar – 1 tsp.
Vinegar 9% – 4 tbsp. l.,
Boiling water – 150 ml,

Blank:

Peel the horseradish and peel the carrots. Pass the root vegetables through a meat grinder and mix. Pour boiling water, cover with a lid for 5 minutes and then add seasonings, spices and vinegar. Mix thoroughly again and place in jars. Seal and store in a cool place.

Horseradish with beets

Horseradish with beets for the winter is an excellent recipe, suitable for jellied meat, brawn and aspic.

Compound:

Beets – 4 medium pieces,
peeled horseradish root – 100 g,
salt – 1 tsp,
sugar – 1 tbsp,
vinegar 9% – 4 tbsp,
water – 200 ml,

How to do:

Beets can be boiled for extra sweetness or used raw. We clean the root vegetables and grind them in a meat grinder. Prepare the brine - add sugar and salt to boiling water and boil until they are completely dissolved. At the end, pour in the vinegar and pour the brine over the horseradish and beets. Mix, put into jars, store in a cool place. Before serving, you can add sour cream to the appetizer, the taste will be more tender and not so spicy.

Horseradish with apples

Homemade horseradish with apples is a recipe with an original and delicate taste, try it, you won’t regret it!

Compound:

Sour apples - 2 kg
garlic - 100 g
horseradish root - 100 g
vinegar essence - 1 tsp
sugar,
salt - to taste.

Preparation:

Peel the horseradish and garlic, grind in a meat grinder and mix. Peel the apples (optional), remove the core and also pass through a meat grinder (this should be done at the very last stage of cooking so that the apples do not have time to darken).

Mix horseradish and applesauce. add spices and vinegar, pour into jars and heat them in a water bath for 5 minutes. Seal (you can use plastic lids if you use them right away) and store in the refrigerator.

I hope you liked these recipes with horseradish and you will give this root vegetable its rightful place in your garden.

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 horseradish with it 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. 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 the 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, 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 a little with juice squeezed from lemon.
The ready-made dressing is ideal for cold appetizers, meat and fish dishes. You can use horseradish for dressing

Horseradish root has been known since ancient times. It was grown and used as a spice with antibacterial properties. The bright, characteristic aroma and scorching taste have ensured that the plant is widely used in the preparation of seasonings and various sauces for all meat, fish, and vegetable dishes. Let's look at recipes on how to prepare delicious horseradish for the winter.

Traditional version with citric acid

The cooking process is simple. Citric acid is used as a preservative. The main thing is not to overdo it with the ingredient. Otherwise, the spicy snack will turn out to be sour, which is unacceptable in the classic method. Let's find out how to make horseradish seasoning for the winter.

Products:

filtered water - 500 ml;
horseradish root - 2 kg;
rock salt - 1.5 tbsp;
granulated sugar - 45 g;
citric acid - 1.5 tsp.

We proceed like this:

Wash the main ingredient and peel off the peel in a thin layer. Divide into several parts for easy chopping. Scroll through a meat grinder. It is important that in the end a soft puree with small pieces comes out of the grill. To protect against pungent odor, it is recommended to put a plastic bag on the kitchen appliance, secure it tightly with an elastic band.
Place the finished mixture in a deep bowl, add salt, sugar and mix. Pour the required amount of water into a saucepan, place on the stove and bring to a boil. Combine with horseradish and citric acid, mixing thoroughly.
Place the snack in sterile jars. Seal tightly and put in the refrigerator. Shelf life: no more than 4 months.

Classic version with vinegar

This method of preparing horseradish for the winter without sterilization will allow you to store the seasoning for a long time. The sauce is perfect for first and second courses.

Products:

horseradish - 1 kg;
cloves - 4 inflorescences;
cinnamon - 2/3 sticks;
granulated sugar - 50 g;
rock salt - 1.5 tbsp;
essence - 2 tbsp;
filtered water - 400 ml.

Pour the required amount of liquid into a saucepan, add salt, sugar and other spices. Bring to a boil, cool and pour in the acid. Cover and leave for 24 hours.
Wash the root, peel and cut into convenient pieces. Grind in a food processor. Place in a suitable bowl and combine with the prepared marinade.
Place in sterile jars, seal tightly and store in the refrigerator.

Horseradish "Table"

Do you like a fiery snack? Why buy from a store when you can make it yourself. We offer you to consider a step-by-step recipe for preparing table horseradish for the winter.

Products:

horseradish root - 1.8 kg;
rock salt - 30 g;
granulated sugar - 100 g;
lemon - 1 fruit.

We do this:

Wash the root well, cut off the peel in a thin layer. Grind through a meat grinder into a separate bowl.
Add salt, sugar and boiling water until it reaches the consistency of porridge. Stir and pour the sauce into sterile jars. Before closing, pour 0.5 tsp into each. lemon juice. Roll up, turn over, and after cooling, store in the cellar.
Before use, it is allowed to mix with broths, sour cream or melted butter.

Snack "Hrenovina"

Depending on the conditions and temperature during storage, the product has a different shelf life. In the cellar - 2-3 months, in the refrigerator - 9. The sauce is spicy, juicy, healthy. Let's look at how to prepare horseradish with tomatoes for the winter in a jar.

Products:

tomatoes - 1.5 kg;
garlic - 7 cloves;
granulated sugar - 2.5 tbsp;
rock salt - 1.5 tbsp;
horseradish root - 1.5 kg.

Rinse the tomatoes, place them in a saucepan and pour boiling water over them. Remove, cool and remove the peel. Cut into several pieces.
Wash the root and soak it for 1.5-2 hours. Peel and chop in a convenient way. Remove the skins from the garlic cloves and finely grate.
Grind the horseradish and tomatoes through a meat grinder. Mix them in a separate container, add garlic, salt, granulated sugar and mix thoroughly.
Place in sterile jars, seal tightly and immediately put in a cool place.

Seasoning with walnuts

Products:

horseradish root - 600 g;
warm boiled water - 200 ml;
apple cider vinegar - 200 ml;
rock salt - 1.5 tsp;
granulated sugar - 1.5 tsp;
walnuts - 100 g.

We proceed as follows:

Rinse the horseradish, place in a suitable container and fill with ice liquid. Leave it like this for 1.5 hours. Remove the skin in a thin layer. Cut into small pieces and grind in a food processor.
Sort out the nuts, place them in a hot, dry frying pan and fry a little. This way, inedible partitions will be easier to remove. After cleaning, cut into several parts and grind into powder with a blender.
In a convenient bowl, combine liquid, acid, salt and granulated sugar. Stir until the bulk components are completely dissolved. Add chopped horseradish and walnuts and stir.
Place the finished sauce into sterile jars, close and put in the refrigerator.

Pickled horseradish for the winter: 2 ways

There are two methods for pickling the hot and spicy root. We suggest considering recipes for horseradish canned in grated form for the winter. They are simple and easy to understand.

1 option

Products:

fresh horseradish root - 0.75 kg;
granulated sugar - 45 g;
rock salt - 45 g;
table vinegar - 300 ml;
boiled chilled water - 600 ml.

The actions will be as follows:

If the root is dug up immediately before cooking, there is no need to soak it in cold water. In all other cases, the washed horseradish is placed in a container and filled with ice water for 1.5-2 hours. Cut off the skin in a thin layer and finely grate.
Pour clean liquid into a saucepan, add salt and granulated sugar. After boiling, boil for 5 minutes. Remove from heat and combine with vinegar. Add the main ingredient, mixing thoroughly.
Pre-prepare the jars: wash and sterilize. Lay out the prepared snack, cover and sterilize. Warming up time depends on the volume of the container: 0.5 l - 10 minutes, and 1 l - 20 minutes.

Option 2

Products:

horseradish - 1.5 kg;
table vinegar - 300 ml;
rock salt - 40 g.

Wash the root and remove the skin. Grind on a fine grater. Combine vinegar and salt in a large saucepan. Stir until completely dissolved. Mix with the main component.

Place on the stove, heat for 5 minutes and place in sterile jars. Cover containers and sterilize. Roll up hermetically, cool on the counter and store in the cellar.

With mayonnaise

Now the hot root can be preserved not only fresh, but also as sauces. Pairs well with meat, fish and vegetables. How to prepare horseradish with mayonnaise according to a delicious recipe for the winter.

Products:

fresh horseradish root - 0.4 kg;
mayonnaise “Provencal” - 800 g.

How to make horseradish for the winter:

Rinse the main ingredient well. Cut off the skin in a thin layer and chop on a grater.
Place in a bowl and combine with mayonnaise sauce. To stir thoroughly. Cover and leave on the table for a quarter of an hour.
Wash and sterilize jars. Spread the delicious sauce and seal tightly. Place in the refrigerator.

The product is not stored for long - no more than 3-4 months.

With apple

The recipe for horseradish with apples for the winter is prepared for several days and in small quantities. The shelf life of the spicy sauce is no more than 48 hours. The soft and aromatic structure of the paste perfectly complements meat, dumplings, fish or simple vegetables. Fans of hot spices will especially appreciate the sauce.

Products:

oil - 60 ml;
meat broth - 200 ml;
fresh horseradish - 0.2 kg;
apples - 0.5 kg;
apple cider vinegar - 60 ml;
rock salt to taste;
parsley, cilantro - 100 g.

Clean the main ingredient and rinse well. Cut into convenient slices and grind through a meat grinder.
Wash the apples, remove the seeds and chop them on a fine grater. Wash fresh herbs, dry and chop.
Combine all prepared ingredients with horseradish in one bowl.
Heat the broth slightly, add vinegar, oil and salt to taste. Stir until the bulk component is completely dissolved.
Mix horseradish-apple mixture with brine. Stir, cover and leave in the refrigerator for 2 hours. After the time has passed, you can serve it or place it in sterile jars, seal it tightly and refrigerate.

With apple and carrots

For longer storage, we suggest considering a salad with the addition of apples and carrots. We will tell you below how to properly prepare horseradish for the winter.

Products:

horseradish root - 700 g;
green apples - 700 g;
carrots - 0.7 kg;
filtered water - 1 l;
rock salt - 40 g;
granulated sugar - 80 g.

Algorithm of actions:

Peel vegetables and remove seeds. Chop carrots and apples on a fine grater. Grind the root in a food processor.
In a separate large bowl, combine all ingredients. Place the hot and spicy mixture into sterile jars and cover.
Pour filtered water into a saucepan, add salt and sugar. Bring to a boil and cook until the bulk ingredients are completely dissolved.
Fill the container with vegetables and sterilize for half an hour. Close tightly, wrap, after turning the container with the contents over.
Horseradish root for the winter, prepared according to this delicious recipe, must be stored in the cellar or refrigerator.

The fiery herbal ingredient can not only be canned, but also frozen or dried. It all depends on the form in which it is most convenient to store it.

Drying roots or leaves. It’s not difficult to prepare a bright and aromatic spice for the winter. Rinse thoroughly and clean. Chop the leaves and grate the root. Place on a dry baking sheet and place in the oven, preheating it to a temperature of 45 degrees. There is no need to close the door. Transfer to a glass container and store in a dark and dry place. If necessary, the slices are crushed in a coffee grinder and added as intended.
If you have a lot of space in the freezer, you can use a recipe for freezing horseradish for the winter. To do this, the main product needs to be cleaned and washed. Cut with a knife or grate. Place the finished mixture in plastic bags or plastic containers and place in the freezer. As a change, housewives freeze the ingredient with an apple or combine it with lemon juice.

Horseradish is a beneficial root for the human body. That is why many housewives strive to preserve all the positive qualities using various preparation methods.

Dumplings, jelly, jellied and fried fish, as well as almost all meat dishes flavored with a vigorous root dressing will become much tastier. Recipes for winter horseradish for every taste will help you preserve such an appetizing dressing for the snowy season: without additives, with beets, apples, lemons, tomatoes and garlic.

Preparing horseradish for the winter is a tear-jerking event, but the reward for the housewife will be an appetizing dressing for most dishes, which, in addition, has a beneficial effect on the body’s immune functions.

For winter preservation without any additives, you need to prepare:

1000 g horseradish rhizome;
200 ml water;
150 ml 9% table vinegar;
30 g granulated sugar;
30 g table salt.

Step-by-step procurement algorithm:

The vigorous roots need to be peeled and chopped. A fine grater, meat grinder or food processor will help you cope with the chopping work. To make the roots juicier and more pliable during the grinding process, they should be soaked in ice water for 30-40 minutes.
Make the marinade by dissolving salt and sugar in the recipe volume of water, bring this solution to a boil, then carefully pour in the vinegar, stir and remove from heat. Cool the resulting liquid completely.
Mix the horseradish shavings with the cooled brine, distribute the workpiece into a small sterile container, seal with lids and store in the refrigerator for further storage.

Delicious preparation with beets

Horseradish with beets prepared according to this recipe turns out to be moderately spicy. If you want to prepare a stronger snack, you can simply squeeze the juice out of the root vegetable and mix it with the other ingredients of the dressing.

For a bright, spicy sauce you will need:

100 g horseradish (root);
250 g boiled beets;
90 ml water;
40 ml vinegar;
10 g sugar;
2.5 g salt.

Sequence of processes:

Boil water, vinegar, salt and sugar, and then allow the brine to cool to room temperature.
We clean the horseradish soaked in cold water in advance and puree it using a blender. Grind the boiled beets using the same method.
Combine all components of the workpiece and mix. If you want to achieve the most homogeneous mixture, you can re-pass everything through the blender.
After this, all that remains is to package the horseradish in disinfected containers, close tightly with lids and store until winter.

How to cook without sterilization

The most popular way to harvest this piquant root is to preserve it without sterilization, which helps preserve the benefits of the product as much as possible. Vinegar is usually used as a substance that ensures long-term preservation of the product, but citric acid can also be used.

For such a technology, the set of ingredients will be as follows:

1000 g horseradish root;
60 g salt;
90 g sugar;
20 g citric acid;
500 ml water.

Canning method:

Grind the horseradish to a puree using any available gadget, mix the resulting pulp with sugar and salt.
Boil water, place the mixture in sterile half-liter jars, and top each container with a teaspoon of citric acid.
Fill the jars with the pitch, roll up the lids and leave until completely cooled, turning them upside down and wrapping them in a warm blanket.

Shit for the winter

Real traditional horseradish is prepared without cooking, but its shelf life is not long; vegetable oil poured on top of the preparation will help to extend it. Then the horseradish will be fresh throughout the winter.

Proportions of vegetables for harvesting for the winter:

500 g ripe tomatoes with fleshy pulp;
150 g peeled horseradish root;
50 g garlic cloves;
salt and vegetable oil.

Cooking steps:

Wash the tomatoes, cut into slices and grind through a meat grinder with a fine wire rack along with the peel and seeds. Peel the garlic cloves and pass them through a press or grater with the smallest holes.
Carefully remove the dense peel from the vigorous root, it is darker in color, and grind it using a manual meat grinder. To avoid tears when grinding horseradish, you need to put a bag on the meat grinder, which will receive the crushed root.
Mix all the ingredients of the snack, add salt, and then distribute into sterile dry jars. Pour vegetable oil into each jar on top in a 1 cm layer and close with sterile lids. Further preservation of the preservation should be ensured by keeping it in a cool place.

Cooking with lemon

Horseradish with lemon can be found in folk medicine as a remedy for colds, but in cooking it is a delicious snack that is ideal for fish dishes. Those who do not like the pronounced taste of the vigorous root can mix horseradish with sour cream, resulting in a very tasty sauce.

The snack includes:

1500 g chopped horseradish root;
90 g sugar;
30 g salt;
1 lemon;
boiling water.

How to prepare horseradish with lemon:

Using a meat grinder or fine grater, chop the horseradish, mix it with sugar and salt, and place the resulting pulp in small sterile glass jars.
Wash the lemon, wipe dry with a towel and cut into thin slices along with the peel. Place a lemon slice on top of each jar of horseradish.
Boil water and pour horseradish into prepared jars. Next, sterilize the appetizer in a pan of boiling water for 5-10 minutes and roll up the lids.

Delicious recipe with apples

Horseradish sauce based on apples turns out to be unusually appetizing. You can adjust the spiciness of the dressing by increasing or decreasing the specific gravity of horseradish and garlic according to your preferences. You should definitely take sour varieties of apples for preparation; with them the taste of the sauce will be more piquant.

List of required ingredients:

500 g apples;
50 g horseradish root;
50 g garlic;
5 ml vinegar;
salt and sugar to taste.

Progress:

Cut the apples into slices, cut out the seed pods and bake in the microwave at maximum power for three minutes. Then carefully remove the skin from them and place in a bowl.
Pass the hot ingredients (garlic and horseradish) through a fine grater. Add these crushed ingredients to the baked apples. After this, puree the mixture with an immersion blender. The result should be a thick, smooth sauce.
Salt the preparation, sweeten to taste, pour in vinegar and distribute into sterile glass jars with tight-fitting lids. Storage conditions: refrigerator or other cool place.

For preparations from the vigorous root for the winter, small jars with a volume of no more than 200 ml, for example, baby food, are ideal.

Canned horseradish with garlic and tomatoes

This Siberian seasoning has many names that speak for themselves: “Gorloder”, “Cobra”, “Ogonyok” or “Hrenoder”. The composition of the ingredients is always identical, only the proportions may differ.

In the classic version of the blank they are:

3000 g tomatoes (you can take green or ripe ones);
250 g horseradish;
250 g garlic.

Sequence of actions:

Cut the tomatoes into quarters, cut out the place where the stalk is attached and carefully remove the seeds with a spoon. Peel the garlic cloves and cut large ones in half. Peel the root soaked in ice water and cut into smaller slices.
Turn all the ingredients of the snack into a paste using a meat grinder, distribute into oven-baked jars and close with plastic lids after soaking in boiling water for a few minutes. Store this snack exclusively on the refrigerator shelf.

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A savory seasoning and homemade horseradish appetizer is available to everyone. How to prepare canned horseradish for the winter read and watch further.

Winter preparations: canned horseradish

Horseradish is loved and appreciated in Russian cuisine for its pungency and traditional taste. There are several ways to preserve horseradish for future use. Most often, horseradish is dried and canned. I suggest writing down recipes for canned horseradish for the winter for all lovers of this “evil” root.

Recipe Horseradish with citric acid for the winter

Ingredients:

horseradish roots

For filling:

1 liter of water
40 gr. citric acid
30 gr. salt
30 gr. Sahara

Cooking method:

1. Wash the horseradish roots thoroughly.

2. Soak the horseradish in cold water for a day if the roots were dry. There is no need to soak freshly dug horseradish roots, just rinse well.

3. Using a sharp knife, scrape the skin from the horseradish roots and cut off small parts.

4. Pass the horseradish through a meat grinder or grate it on a fine grater.

5. Prepare the filling. To do this, boil a liter of water and dissolve salt and sugar in it.

Take off dishes with filling from heat and add citric acid.

6. Pour the filling into the chopped horseradish and mix thoroughly.

7. Sterilize jars.

8. Fill the jars with hot chopped horseradish and cover with lids.

9. Sterilize 0.5 liter jars within 15-20 minutes.

Roll up the finished horseradish with lids and cool at room temperature.

This product should be stored in a cool place.

To make the horseradish even sharper or angrier, you can reduce the sugar in the filling or not add it at all.

Horseradish recipe canned with vinegar

Ingredients:

horseradish roots

For marinade:

2 tbsp. water
1 tbsp. vinegar 9%
2 tbsp. l. Sahara
2 tbsp. l. salt

Cooking method:

Wash the horseradish roots, peel and soak in cold water for 12-24 hours.
Then the roots need to be rinsed again with water.
Using a special knife or fine grater, remove the top layer from the roots and peel the skin.
Grind the horseradish on a grater or in a meat grinder 1-2 times.
For the marinade, boil water with sugar and salt.
Pour vinegar into the boiling marinade.
Pour the marinade over the horseradish, stir and leave to soak for 10 minutes.
Sterilize the jars and fill them with horseradish.
Cover the jars with lids.
Sterilize 0.5 liter jars for about 10-15 minutes.
Then roll up the jars and wrap them until they cool completely. Store horseradish in the refrigerator or any cool place.

There is another way, or rather a recipe for preparing horseradish for the winter. Many people call it “light” or “crap”. Watch the video recipe for how to prepare it.

Video recipe " Khrenovina - spicy horseradish seasoning"

Have fun cooking and be healthy!

Always yours Alena Tereshina.