Horseradish contains active ingredients that are herbal antibiotics that are harmful to some microbes, essential oils with antiseptic properties and vitamins. Raw horseradish contains fiber, carbohydrates, nitrogenous substances and fats. Horseradish is rich in macro and microelements: potassium, calcium, magnesium, sodium, sulfur, phosphorus, iron and other minerals. Horseradish contains ascorbic acid; and vitamin C in horseradish roots contains five times more than in oranges and lemons; phytoncides, capable of killing pathogenic microbes, endow horseradish with bactericidal properties; essential mustard oils, sugar, starch, resinous substances, carbohydrates, fiber, B vitamins: B1, B2, B3, B6, B9, folic acid PP, E. Fresh horseradish leaves contain a lot of carotene, horseradish root also contains sugar, various amino acids , bactericidal protein substance - lysozyme and organic compounds. The healing properties of horseradish have long been known to medicine. Horseradish improves intestinal activity, has choleretic, expectorant, antiscorbutic properties. It is prescribed for colds, various inflammatory processes, diseases of the gastrointestinal tract, liver diseases, gout, rheumatism, bladder, skin diseases.

Horseradish prevents scurvy, flu and other colds and infections of the upper respiratory tract. Horseradish is used in traditional medicine as a powerful stimulant for the digestive system. Horseradish is also used to treat inflammation of the urinary tract. Horseradish has a powerful diuretic property, therefore it is used for kidney stones, cystitis, as well as gout and rheumatism. Fresh horseradish poultices are useful for frostbite, facial neuralgia, and rheumatism of the joints. Horseradish with vinegar and glycerin is used to treat whooping cough and sore throat. Horseradish can be preserved with various additives. Below is the set horseradish recipes, described in detail how to cook horseradish yourself at home.

I have the most delicious and fastest recipe for making horseradish with your own hands at home. I take root Horseradish and lightly scrape the washed roots with a knife. I cut the horseradish into small pieces and load it into the coffee grinder.

I chop the horseradish and put the horseradish puree in a nice little jar. I pour it into a can of horseradish marinade of tomato, zucchini, ginger or cucumber, a jar of pickled cucumbers or tomatoes already has everything you need: spices, salt, sugar. I pour the cold tomato marinade into the chopped horseradish and stir, if the horseradish puree is still thick, then I just add another drop of the marinade. This recipe for me horseradish root I like it the most. Everything is done very quickly, and it's so delicious that you want to eat horseradish with a spoon. The only thing is, when I open the lid from the coffee grinder and put the horseradish in a jar, I try to do everything quickly so as not to breathe in vapors horseradish and I do it with the window ajar.

Horseradish sauce with vinegar and beets *

Horseradish- 200 g, vinegar 3% - 100 g, beet juice or boiled beets - 50 g, salt, sugar to taste.
Grated horseradish is combined with vinegar or lemon juice, salt, sugar, at the end pour in beet juice (grate raw beets on a fine grater and squeeze through cheesecloth) or add grated boiled beets and stir.

horseradish
beet juice - 500g
vinegar essence 80% - 30g
sugar - 80g
salt - 40g.

For cooking horseradish seasoning it is necessary to prepare the marinade filling. Preparation of marinade pouring.
Dissolve sugar, salt in water, bring to a boil, add spices, cover and cool to 50 degrees. Then add vinegar essence and leave for 24 hours. After insisting, filter the filling through cheesecloth and mix thoroughly with horseradish. Ready horseradish put in jars, cover with lacquered lids and put in a saucepan with water heated to 50 degrees for sterilization. Sterilization time at a temperature of 100 degrees for 0.5 liter cans is 20 minutes, 1 liter - 25 minutes. At the end of the processing, the cans are hermetically sealed, turned upside down and cooled.

Horseradish marinated with beets

red beets - 900 g
horseradish - 100-150 g
sunflower oil - 3-4 tablespoons
vinegar 9% - 2-3 tablespoons
sugar - 1.5 tablespoons
salt - 2 tsp
ground black pepper - on the tip of a knife

Select young fresh beetroots, rinse and cook large roots for 45 minutes, small ones - 30 minutes. Peel and cut into small cubes or slices. Fresh horseradish chop, mix with beets, put in an enamel pan, add sugar, salt and pepper. Boil the sunflower oil for 10 minutes and pour it into a saucepan. Stir the contents of the pan and heat over low heat to 70-75 degrees C, then remove the pan from heat, add vinegar, mix everything and fill the jars. Pasteurize at a temperature of 90 C: half-liter cans - 20 minutes, liter cans - 25 minutes. Preparations for the winter.

Horseradish sauce with vinegar and carrots

Horseradish - 200 g, vinegar 3% - 100 g, carrot juice or boiled carrots - 50 g, salt, sugar to taste.
The sauce is prepared in the same way as horseradish sauce with vinegar and beets*.

Siberian seasoning "Khrenovaya"

This is a basic recipe. There are options for adding more pepper (both black and red ground, and Bulgarian sweet), vinegar, sugar.

This seasoning is also called "Ogonyok".

Ingredients:
3 kg of tomatoes,
250 g horseradish
250 g garlic
5-7 teaspoons of salt,
3 teaspoons of sugar.

Preparation:
Fresh tomatoes together with horseradish and mince the garlic. Salt the resulting mass, put in a glass container, close tightly and place in the refrigerator.

Together with ripe red tomatoes, green ones can also be used. You can also make this seasoning with the addition of green tomatoes.

You can use horseradish seasoning immediately after cooking, but if you let it stand for a week in the refrigerator, it will infuse and it will be tastier.
It can be stored in the refrigerator for a long time. (The more horseradish and garlic are taken, the better and longer it is stored.)
Before serving, you can add a little mayonnaise or thick sour cream to this seasoning to taste. You can also add grated apple to taste (preferably Antonovka).

Horseradish seasoning

100 g of horseradish roots 40 ml of boiled water, 50 ml of apple cider vinegar, salt, sugar.

Grind horseradish very finely, I grind horseradish in a coffee grinder, then mix horseradish puree with boiled water, apple cider vinegar, add salt and sugar to taste and refrigerate. Chopped nuts can be added. After a few hours, the horseradish seasoning is ready for use, it is added to meat dishes already on a plate or it is spread in a very thin layer on bread. Store horseradish need in a glass container with a very tightly closed lid. For a sharper workpiece, sugar is not added.

Horseradish marinated

horseradish - 1 kg
water - 2 glasses
vinegar essence - 1 tbsp.
sugar - 2 tablespoons
salt - 1 tablespoon
cinnamon - 1/2 tsp
cloves - 10 pcs.

For the marinade, bring the water with the sugar and salt dissolved in it to a boil, add the spices, cover and cool to 50 degrees C, then pour in the essence. Cover again and set aside overnight. Then filter and add grated horseradish, stir thoroughly, put in jars and close. You can add sugar to pickled horseradish to soften the pungency.

Horseradish sterilized with apples

250 g pureed horseradish, 5 g of salt, 0.05 l of 8% vinegar, 3-4 g of sugar, 3 teaspoons of water, 70 g of mashed apples

All components are mixed, laid out in small jars, closed with lids, placed in a sterilization tank with warm water, heated to 90 C for 20 minutes and sterilized at this temperature for 20 minutes. Then taken out and cooled.

Horseradish spices with vinegar

For 1 kg of horseradish:
1st method - 40 g of salt, 80 g of sugar, 800 g of water, 40 g of 80 percent vinegar essence, ginger root or mustard to taste;
2nd method - 20 g of salt, 40 g of sugar, 500 g of water, 0.5 g of cinnamon, 0.5 g of cloves, 20 g of vinegar essence;
3rd method - 40 g of salt, 80 g of sugar, 500 g of beet juice, 30 g of vinegar essence.

Horseradish roots peel, wash thoroughly and grate on a fine grater or pass through a meat grinder. Prepare the marinade filling. Dissolve salt and sugar in water, bring to a boil, add spices, cover and cool to 50 C, then add vinegar essence and leave for 24 hours. After insisting, filter the filling through cheesecloth and mix thoroughly with horseradish. Put the prepared seasoning in jars and seal.