Horseradish is an indispensable component of home canning, because the roots and leaves of this plant give pickled vegetables a piquant and spicy taste. But experienced housewives also prepare horseradish itself, making it into a spicy seasoning. Appetizing horseradish preparations for the winter will not only be an excellent addition to fish and meat dishes, but will also strengthen the immune system, which is especially important in the cold season.

Horseradish is an indispensable component of home canning.

Horseradish roots can be preserved either separately or with the addition of various ingredients, for example, lemon, beets, apples or garlic. Recipes for horseradish sauces with various vegetables are called golden and for good reason, because they have a wonderful taste and exquisite aroma, and they can even be used as a salad dressing.

Cooking horseradish without additives for the winter

The classic recipe for preparing this useful plant does not take much time and is very simple and easy to prepare.

What you will need:

• fresh horseradish roots - 1 kg;
• plain water - one glass;
• vinegar solution – 150 ml;
• salt – 30 g;
• sugar – 30 g.

The classic recipe for preparing this useful plant does not take much time.

How to cook:

1. Peel the roots and cut each one into two or three parts. Pour the raw material with ice water for half an hour. This method will make the root vegetables more juicy and will help you process them effortlessly.
2. The next step is chopping the horseradish. For this purpose, you can use a meat grinder, fine grater or blender.
3. To make the marinade, combine sugar and salt with water, bring to a boil and at the very end carefully pour in the vinegar solution.
4. Cool the brine, mix with grated horseradish, place this mass in sterile glass containers and close with lids.

Vinegar and citric acid successfully replace each other, so you can safely add it to a preparation of horseradish root vegetables instead of a vinegar solution.

Horseradish for the winter in a jar without sterilization

This is a quick and easy way to preserve horseradish root vegetables for the winter. This recipe does not use vinegar, so this preparation is considered healthier.

Recipes for delicious homemade preserves often involve the use of horseradish. It gives the preparations a special, spicy flavor. Fans of spicy seasonings willingly preserve the root itself for the winter, adding various ingredients to it. When optimal, “golden” proportions are selected, snacks from a jar turn out aromatic, appetizing and piquant.

How to cook horseradish for the winter without tears

In the fall, before frost arrives, summer residents begin to dig up and prepare horseradish roots for the winter. Some part of the harvest is sent for storage in its pure form, the rest is processed into sauces, adjika, and snacks. It is believed that not all roots are suitable for preservation, but only those dug up in September. Their length should be about 0.3-0.5 m, diameter - 3-6 cm. In many recipes, horseradish needs to be chopped in a meat grinder. To prevent the “vigorous” smell of the root from causing copious tears, it is worth taking note of the following advice from experienced housewives:

• When working with horseradish, wear gloves;
• Before grinding the root, put it in the freezer for a couple of hours. After this, you don’t even have to defrost it;

Horseradish root

• as an alternative to a meat grinder, use a blender - the recommendation is more suitable for young roots. Another option is a food processor;
• twist the horseradish in turn with other ingredients. This will “knock down” the smell;
• Place the bag on the meat grinder and secure it tightly so that the finished gruel does not emit a pungent aroma.

Advice. If the root has been lying around for a long time and has dried out, put it in cool water for 3-7 days.

Options for preparations with beets

Horseradish with beets is a delicious spicy sauce with a beautiful pink color. It goes well with meat, fish, jellied meat, and baked potatoes. For snacks, you can take beets boiled or raw, making juice from them. Depending on the form in which the beetroot ingredient is included, the proportions and technology of preparing the dish differ.

For the horseradish appetizer with boiled beets:

1. Wash and peel 0.2 kg of horseradish roots.
2. Grind them in a food processor, meat grinder or blender. For convenience, pre-cut into small pieces.
3. Grate the beets (1 piece) pre-boiled until half cooked on the finest grater.
4. Place it in a deep bowl along with the horseradish.
5. Add 2 tbsp. l. vinegar, half the sugar and 0.5 tsp. salt. The proportions are approximate, you may want to make the snack more sweet, sour or salty.
6. Mix everything, pour some water into the bowl. It should be a thick paste.
7. Transfer the snack into sterile jars, roll them up and take them to a cool place.

Appetizer with beets

To prepare horseradish with beet juice, you need:

1. Grind 1 kg of peeled and washed roots.
2. Pass 0.5 kg of fresh beets without peel through a juicer.
3. Mix juice with chopped horseradish.
4. Add 50 g of apple cider vinegar, 3 tbsp. l. salt, 5 tbsp. l. Sahara.
5. Turn everything into a homogeneous mass, transfer to sterile containers and roll up.

Advice. For appetizers with horseradish, it is better to take small jars - up to 0.25 liters. Then the opened seasoning will not stagnate in the refrigerator. In addition, in a large container, the spicy aroma disappears faster.

“Hrenovina” with tomatoes and garlic: a classic recipe

Horseradish, tomatoes and garlic are the basis of a delicious sauce called “horseradish”, “Siberian adjika”, “gorloder”, etc. It is not difficult to prepare, especially if you have a good, proven recipe in mind. “Hrenovina” is used as an additive to main courses. For many, it replaces ketchup. And just with bread, especially black, this sauce is also good.

To prepare it you need:

1. Cut into pieces 4 kg of ripe, washed tomatoes, peeled from the stalk.
2. Wipe them, pour the resulting juice into a deep container.
3. Grind 0.2-0.3 kg of garlic through a meat grinder.
4. Process 10-20 cloves of garlic in the same way (you can chop them finely instead). The quantity depends on how spicy you like your snack.
5. Combine all ingredients, salt to taste. Pour in 1 tbsp. vegetable oil.
6. Leave the “horseradish” in the refrigerator for 1-2 days so that its color becomes brighter.
7. Pour the sauce into sterile jars and roll up.

Advice. If you don't want tomato seeds in the finished dish, use juice instead of fresh tomatoes.

Options for “horseradish” with additional ingredients

Many housewives like horseradish with carrots. One of the cooking methods:

Horseradish with tomatoes

1. Grind the following products in a meat grinder: 2 kg of ripe tomatoes; 100 g garlic; 100 g horseradish; 0.5 kg carrots; 1 pod of red hot pepper.
2. Add salt to taste and add 10 drops of vinegar at the end.
3. Place into jars and roll up.
4. Keep at a temperature not exceeding +5°C. This product can be stored for about 8 months. (for other horseradish snacks, the period usually does not exceed six months).

Horseradish with sweet pepper turns out to be aromatic:

1. Blanch and peel 1.5 kg of tomatoes and 2 peppers.
2. Grind everything in a meat grinder, adding 150 g of garlic and 170 g of horseradish.
3. Mix the resulting homogeneous mass, add salt and sugar. You will need 2 tsp. both.
4. For spiciness, you can add ground black pepper. This snack stands well in the refrigerator even without sterilization.

Horseradish sauces can be stored in the refrigerator all winter

Experienced housewives know how to prevent horseradish appetizers from fermenting and the jars from exploding. To do this, they advise not to close the containers immediately, but to let them stand. Another option is to lubricate the inside of the lids that you use to seal sterile jars with mustard. Perhaps it was precisely for the purpose of longer storage that the recipe for “horseradish” with the addition of mustard powder was invented.

For it you need:

1. Grind 2 kg of tomatoes in a food processor or meat grinder.
2. Boil them for 1.5 hours.
3. Add the following ingredients: 0.5 tsp. dry mustard; cinnamon - to taste; 3 pcs. dried cloves (“stars”); 1/4 tsp. hot pepper and the same amount of red; 50 g twice-ground horseradish; 1 tbsp. l. vinegar and salt; 150 g sugar.
4. Mix everything and boil for another 10 minutes.
5. Roll into jars and store in a cool place (cellar or basement).

Horseradish will not spoil longer if you add more garlic to it. Also, the shelf life increases if you add sour apples to the sauce. Plums give the seasoning an unusual taste, and honey makes it a means of preventing colds. If there are no contraindications for health reasons, snacks with horseradish can be eaten for the health of not only adults, but also children.

Thanks to its rich, spicy taste and aroma, horseradish has firmly entered into cooking, taking the place of one of the main winter sauces served with meat and fish. You can learn the secrets of how to make healthy and tasty horseradish preparations for the winter at home, using golden recipes for seasonings and sauces, from this article.

Universal sauce with horseradish

To prepare 3.5 liters of sauce you will need:

• tomatoes – 2.5 kg;
• horseradish root – 250 g;
• sweet and hot pepper – 250 g each;
• garlic – 200 g;
• sugar and vinegar 9% - 1 glass each;
• salt – 2 tbsp. spoons.

Horseradish sauce can be used as a seasoning for dishes, as well as as an independent dish

Attention! To prepare this sauce, you can use both red and yellow and even green tomatoes. When preparing a sauce using green tomatoes, instead of red sweet pepper, it is better to use green peppers.

1. Prepare vegetables - wash, peel, cut.
2. Grind tomatoes, garlic, pepper through a meat grinder.
3. Grind the horseradish. To protect yourself from tears caused by volatile substances released during the grinding of horseradish, it is recommended to put a plastic bag on the grinder.
4. Mix the ground vegetables into a homogeneous mass.
5. Add remaining ingredients.
6. Mix thoroughly and pack into jars.

Store the sauce in the refrigerator and use as needed.

Attention! This sauce is universal in use and is served with pasta, offal dishes, borscht, dumplings, and as an independent snack with bread.

The sauce must be stored in the refrigerator or in a cool place

Classic recipes for sauces and seasonings with horseradish

1. Classic horseradish sauce “Table”. To prepare this sauce, pour 1.5 kg of ground horseradish with boiling water so that a paste is obtained, then stirring thoroughly, add salt (1 tbsp.) and lemon juice, sugar (3 tbsp.).

Advice! Before use, the sauce can be diluted with sour cream to soften the taste.

2. Classic Polish sauce (made from horseradish and beets). Grind 4 peeled raw beets into a meat grinder. Add chopped horseradish (100 g) and marinade. For the marinade: boil water (1 cup), adding salt (1 tsp) and sugar (1 tbsp). Then add vinegar (80 g), cool slightly and pour in the beetroot-horseradish mixture. Package.

Horseradish and beet sauce

Recipes for horseradish and fruit sauces

Fruit additives, such as apples and plums, add a special piquancy to horseradish sauces.

1. Horseradish sauce with apples. To prepare 2 liters of sauce you will need:

• tomatoes – 1 kg
• horseradish root, sweet pepper, garlic, apples – 300 g each
• salt, sugar

Attention! Traditionally, the Russian recipe for horseradish sauce does not contain vinegar, which allows you to preserve the taste and healing properties of this vegetable as much as possible.

1. Wash, peel and chop the apples and vegetables.
2. Pass through a meat grinder.
3. Mix the resulting vegetable mass thoroughly.
4. Salt, add sugar.
5. Pack into jars.

Horseradish and apple sauce

Keep refrigerated. Serve the sauce with fish pies and cold meat. This sauce goes especially well with pork.

2. Spicy horseradish and plum sauce. To prepare 1-1.2 liters of sauce you will need:

• tomatoes – 1 kg;
• horseradish root – 100 g;
• plum puree – 100 g or fresh plums – 200-300 g;
• garlic - 1 head.

Mince the vegetables, add puree or chopped fresh plums. Mix the mixture well, add spices, salt and sugar to taste. Package and store in the refrigerator.

Horseradish and plum sauce

Recipes for appetizers and sauces from horseradish with vegetables

To taste, horseradish goes well with most vegetables, as evidenced by the recipes below.

1. Appetizer of horseradish and beets. To prepare this dish you will need:

• beets – 1 kg;
• horseradish root – 1 kg;
• vinegar 3% - 2 cups;
• water – 2 glasses;
• salt and sugar - 2 tablespoons each.

Horseradish sauce can be stored in the refrigerator for 4-8 weeks

Preparation:

1. Without peeling, boil the beets until soft and cool.
2. Cut the peeled beets into thin slices.
3. Grind the horseradish root on a fine grater.
4. Place beets and horseradish in layers into a glass container.
5. Prepare a marinade from water, salt, sugar and vinegar. Pour cold marinade over beets and horseradish.
6. Soak the vegetables in the marinade for 1-2 days, after which they can be served.

Attention! This dish can be used as a preparation for the winter; for this, after pouring the marinade, jars of vegetables should be sterilized for 15-20 minutes and rolled up.

Before preparing the sauce, the skin of the horseradish root must be peeled off.

2. Horseradish appetizer like adjika. To prepare 4-4.5 liters of snacks you will need:

• tomatoes – 2.5 kg;
• red sweet pepper – 0.5 kg;
• carrots – 0.5 kg;
• apples – 0.5 kg;
• garlic -3 heads;
• hot pepper – 100 g;
• parsley and dill - 50 g each;
• vinegar – 9% – 2 tbsp. spoons;
• vegetable oil – 250 g;
• salt and black pepper to taste.

Preparation:

1. Pass washed and then peeled vegetables and fruits through a meat grinder.
2. Add oil, vinegar, spices and put on fire, simmer for about 2 hours.
3. Add chopped greens into the apple-vegetable mixture, boil for another 5 minutes, pack into jars and roll up.

Horseradish sauce can be frozen, it does not lose its taste

Recommendations for preparing sauces, seasonings and appetizers with horseradish

1. To prepare dishes from this vegetable, you should use only fresh, juicy, high-quality horseradish root, at least 2-2.5 cm thick.
2. Using horseradish root to prepare sauces and seasonings, you can not wash it, but only lightly clean it with a knife, scraping off dirty and damaged areas.
3. It is better to grind horseradish root using an electric or manual meat grinder. At the same time, as experience shows, horseradish root is easier to grind using a manual meat grinder.
4. By varying the amount of garlic, hot pepper, horseradish, vinegar and sugar in the dish, you can prepare a sauce of any severity.
5. Horseradish sauces and appetizers can last 4-8 weeks in the refrigerator. The more horseradish and garlic are present in the sauce, the longer the sauce can be stored in the refrigerator.
6. To preserve horseradish sauce for as long as possible, you can freeze it. After defrosting, the sauce retains its taste.
7. To add extra piquancy to horseradish snacks, you can add lemon juice, grated lemon zest, wine or apple cider vinegar, black and red hot peppers, paprika, chopped green onions, herbs, sour cream or mayonnaise.
8. Seasoning with horseradish can be used as a dressing, adding piquancy, when preparing salads from raw and boiled vegetables, hodgepodges, pickles, gravies for meat and fish.

The sauce can be used as a seasoning for meat and fish

Using any of the recipes presented, you can easily prepare a traditional Russian appetizer with a spicy, spicy taste and use it on its own or for preparing other dishes.

Hot horseradish sauce - video recipe

Horseradish sauce for the winter - photo

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In Rus', horseradish was considered the most important seasoning, without which meat and fish dishes and cold appetizers were not consumed.
Each housewife decides for herself how to prepare horseradish for the winter: freeze the peeled root in a container or bag, dry it or preserve it.
Our reader Galina offers her recipe for horseradish for the winter; the appetizer is in no way inferior to the store-bought equivalent.

Horseradish also grows in my garden. I mainly used it for pickling cucumbers. Having dug up the root, I decided to prepare the seasoning for the winter myself.
Here's what I needed for the horseradish seasoning.

Ingredients:

• Horseradish root - 1.2 kg,
• water - 250 ml,
• salt, sugar - 1 tbsp. spoon,
• vinegar 9% - 80 ml,
• cream – 100 ml.

Cooking process:

Let's prepare the seasoning in this way: rinse fresh horseradish root in water, scrape the peel with a knife. Rinse the peeled root again with water and dry. Next, soak the root in water for a day, and if you like a hearty snack, you don’t have to soak the horseradish.

After the specified period, you can begin the most important operation. We need to grind the horseradish root in a meat grinder. To prevent the pungent aroma of horseradish from irritating your eyes, you can put a plastic bag on the meat grinder. Place the rolled horseradish root in a dish and set aside, covering with a lid.

Now you need to boil 250 ml of water with added sugar and salt. Remove the brine from the heat and add vinegar to it. Then pour the marinade into a dish with ground horseradish. Mix thoroughly and quickly.

The vigorous horseradish seasoning for the winter is ready. Now the pickled horseradish can be transferred to sterilized small jars for the winter and screwed tightly. Store in a cool place.

To make the taste of the horseradish preparation a little softer, I put another half of the grated horseradish in a bowl and mixed it with heavy cream. I also sealed it in a small container.

Horseradish has been used as a spicy seasoning since ancient times. Our ancestors also knew about its beneficial properties. In addition to the fact that horseradish is able to stimulate appetite, it also helps to increase the tone of the body and enhance energy and vitality. So let’s try to figure out how to cook horseradish correctly. After all, it turns out that there is more than one, or even two recipes.

Classic cooking method

How to cook homemade horseradish? For the simplest option, we will need its root and cold boiled water. So, wipe the horseradish with a cotton cloth (but only dry) and peel it with a knife. It is important to remember that it is strictly not recommended to wash it! Three roots on a fine grater. Place the resulting mass in a porcelain or glass jar, at the bottom of which there should be cold boiled water. Having filled it with horseradish, add a little boiled water again. The result should be a thick and viscous mass.

In this form, horseradish should be stored in the refrigerator. To extend its shelf life, you can add vinegar or beet juice. But it is worth considering that by adding any ingredients, we sometimes noticeably worsen its taste and spiciness.

Now you know how to cook horseradish correctly, but also consider recipes with the addition of various ingredients.

Horseradish with beets

How to cook horseradish with beets? This version of the recipe is the most common; we can even buy this seasoning in the store. But you must admit, what is made with your own hands is much tastier.

We will need:

• horseradish root - 300 g;
• fresh beets - three pieces;
• hot water;
• vinegar, salt and sugar.

First, peel the root and rinse thoroughly. We pass it through a meat grinder. We do the same with beets.

Fill the horseradish and beets with hot water. Add salt, sugar and vinegar to taste. Mix everything thoroughly and leave for 2-3 hours.

After this, put the finished seasoning into jars. It is stored in a dark and cool place.

How to cook horseradish for the winter? Dry preparation

For this recipe we only need horseradish root. We clean it from the soil, wash it, and grate it on a coarse grater. After this, place it on a baking sheet and dry it in a not very hot oven. Then grind it using a coffee grinder. We unload the powder from it into glass jars and store it in a cool place.

Horseradish root powder can be used in a similar way to its dried leaves. If you sprinkle it on top of any preparation for the winter, it will not become moldy. This powder can also be diluted with water by adding sugar, vinegar and salt. Thus, we will have a spicy seasoning for fish and meat.

Horseradish for preparations

This product is great for storing fresh vegetables for up to 3 months. How to prepare horseradish for these purposes?

It’s quite simple: take ground or grated horseradish (200 g), put it on the bottom of a three-liter jar. Cover the top with a circle of cardboard with holes. And place tomatoes (cucumbers) tightly on the cardboard. Cover with a lid and store in a cool place. We enjoy fresh vegetables for a long time.

Canned horseradish

How to cook horseradish root? Take a kilo of roots. Soak them for several hours. During soaking, you need to change the water at least a couple of times. We clean and grind the roots in a meat grinder. Bring water (250 g) to a boil. Add 0.5 tablespoons of salt and sugar to it, as well as citric acid (20 g). Pour the prepared marinade into the ground horseradish. It is recommended to immediately cover the dish with a lid. Firstly, this way the vegetable will not fizzle out. Secondly, you will feel less of its vigor. Place the horseradish in pre-sterilized jars and close the lids tightly. Additional sterilization is not needed, and the workpiece can stand not only for one winter, but even for several years.

Horseradish with lime and sea salt

How to cook horseradish for the winter? We will prepare pickled horseradish with lime and sea salt. We take:

• fresh horseradish roots - 0.5 kg;
• sea ​​salt - 30 g;
• sugar - 40 g;
• lime zest - 30 g;
• green pepper (freshly ground black) - 30 g;
• 9% vinegar - 200 g.

How to cook horseradish? We do it this way:

Soak the roots in water for 24 hours. Next, we clean and process the roots. We twist them. In order not to be influenced by the pungent aroma of horseradish, we recommend placing the bag over the opening (outlet) of the meat grinder. Cover the root pulp with a napkin. Dissolve all ingredients except vinegar in water. Bring the marinade to a boil. Add vinegar, and then caustic gruel. Place the mixed horseradish into hot jars.

For good and long-term storage, it is recommended to sterilize half-liter jars for 15 minutes, and liter jars for 20 minutes.

There is another option that allows you to do without sterilizing the jars. You can portion the horseradish into ziplock bags and freeze. This way it is perfectly preserved.

In winter we take out a portion of the gruel. Add sea salt, pepper, lime and sugar to it. And we use it as a seasoning.

You can add vinegar instead of lime, but keep in mind that lime gives the horseradish a piquant flavor.

“Hrenovina” - a spicy horseradish appetizer

How to cook horseradish? The recipe is very simple. Let's prepare the following components:

• kilogram of tomatoes (meaty);
• horseradish (root) - 100 g;
• salt - 2 tsp;
• garlic - 100 g;
• sugar - 1 tsp.

Wash ripe tomatoes. Dry them, cut them in half and remove the stems. Wash the root and remove the rough outer skin. Peel the garlic.

Pass the horseradish through a meat grinder. As mentioned earlier, to prevent it from corroding your eyes during this process, it is recommended to put a bag over the meat grinder. Remove the bag of horseradish and set it aside.

Then twist the tomatoes and garlic, alternating them. Add chopped horseradish to the mixture of tomatoes and garlic, season with salt and sugar (to taste). Mix everything thoroughly.

Place the seasoning in sterilized jars, roll up or close with screw caps. We put the “crap” in a dark and cool place for storage. This seasoning can last for more than six months, but over time it will lose its aroma and vigor.

Another recipe

How else to cook horseradish? There are more than enough recipes. Try this method. We take:

• horseradish root - 30 cm long, with a diameter in the thick part of 10-11 cm;
• sugar - 2-3 tsp;
• 9% vinegar (lemon juice) - 1 tbsp. l.;
• salt - 1 tsp;
• boiled water (cold) - 100-150 ml.

Cooking process

Wash the root thoroughly under running water with a brush and soak for 3-4 days in cold water. The water needs to be changed every day. If the root is very dry, then the soaking process can be extended to 5-7 days. In this case, its quality will improve and it will be much easier to rub. We take out the horseradish, peel it, then grate it on a medium, not coarse, grater. If you are lazy, you can use a blender for this process. But keep in mind that after contact with the centrifuge, the taste of horseradish may become unpleasant. Housewives with many years of experience claim that it is best to grate horseradish using a grater. And even if you have to cry a little from the vigor of the product, it will only be beneficial.

When the horseradish is grated, pour it with water in which sugar, salt, and vinegar (lemon juice) were previously dissolved. If you determine that the horseradish is still a little dry, then add a little more water. Thus, we have prepared a basic preparation for horseradish seasonings, of which you can make a lot.

We will offer you several options. For example, you can mix horseradish with mayonnaise. This delicious sauce will become an indispensable dish on your New Year's or other holiday menu. After all, it is ideal for most cold appetizers.

If you mix horseradish with thick sour cream, a small amount of mild mustard and ketchup, you will get a wonderful dressing for a salad of Chinese cabbage, white radish and celery.

For smoked meats, boiled ham, boiled pork, and beef steak, beet salad seasoned with horseradish preparation is suitable.

You can also make an excellent sauce that is used for roasting pork loin in the oven. It is prepared simply: add a coarsely grated apple to the horseradish preparation, previously stewed and mixed with warm caramel.

And these are not all examples of seasonings. In fact, there are so many of them that it is often quite difficult to choose what is best to cook.