Horseradish root recipes for the winter. Making savory preparations - horseradish roots for the winter

Dining room horseradish can be used as an independent seasoning, as a basis for preparing sauces, which is why housewives like to prepare .

Dissolve, infuse and store horseradish only in a glass container, otherwise his “anger” will evaporate. Do not dissolve horseradish with hot water. The volume of the solvent should slightly exceed the mass of horseradish. Horseradish roots can be dried. But this must be done carefully and quickly so that the horseradish does not fizzle out. The main thing that horseradish was dry.

Finely chopped dried roots are ground into powder and stored in a dry glass container, tightly closed. It is enough to dilute such a powder with a solvent - and the table horseradish is ready, even without infusion.

Horseradish needs to be grated or scrolled through a meat grinder under a plastic bag so as not to suffocate. Respirators are sometimes used.

Horseradish dining room for the winter.

Rinse the roots in cold water, clean the outer rough surface of lesions and darkening (lightly scrape off) and grate the root on a fine grater.

Salt the resulting mass and add twice as much granulated sugar, 1-2 tsp, powdered lemon zest, and as a “solvent”, depending on the purpose and taste, cold boiled water acidified with lemon juice or a 2% solution flavored vinegar, or with lemon or citric acid, or sour cream. Let the horseradish brew for 30-40 minutes, and it is ready to eat.

Horseradish can be dissolved with melted butter, fish or meat broth.

Horseradish"Dining room"

1.5 kg horseradish root
1 tbsp. l. salt
3 tbsp. l. sugar
1 lemon

Preparation:
Grind the horseradish roots in a meat grinder, add salt and sugar, pour in boiling water, stirring quickly until the consistency of a thick paste.

Divide the resulting mixture into clean jars, add a few drops of lemon juice into each, and close the lids. Before use, you can mix it with sour cream.

Pickled horseradish

1 kg horseradish root
200 ml 3% vinegar
15 g salt

Grind horseradish in a meat grinder, mix with salt and vinegar, heat in an enamel bowl. Place in jars and sterilize: half-liter jars - 15 minutes, liter jars - 20 minutes. Roll up.

Pickled horseradish with beets

1 kg horseradish root
1 kg beets

Marinade:

4 glasses of water
2 cups 3% vinegar
40 g salt
40 g sugar

Boil the beets for an hour, peel and cut into thin slices. Grind the horseradish root. Place in jars, alternating with horseradish in layers.

Pour in the marinade and place for sterilization: half-liter jars - 15 minutes, liter jars - 20 minutes. Roll up.

When preparing a killer spicy horseradish or adjika, have courage and patience.

Carrot snack with horseradish

Chornoder for the winter

4 large horseradish roots
5 kg tomatoes
1 large head of garlic
1 tbsp. l. salt

Hrenoder

3 kg tomatoes
1 kg horseradish
1 kg garlic
Salt, sugar to taste

Horseradish with garlic

1 kg tomatoes
300 g garlic
300 g horseradish
1 tbsp. l. salt
1 tbsp. l. Sahara
½ tsp. 9% vinegar

Hrenoder garlicky

1 kg horseradish
1 kg garlic
10 tbsp. l. salt
20 tbsp. l. Sahara

Vyatsky horseradish

1 kg tomatoes
1 large horseradish root
100 g garlic
Sugar, salt

Hrenoder boiled

3 kg tomatoes
100 g garlic
200 g horseradish root
400 g sweet pepper
2 tbsp. l. Sahara
3 tbsp. l. salt
Ground black pepper to taste

Grind the tomatoes and cook over medium heat for 20 minutes. Meanwhile, mince the horseradish root, garlic and pepper, add to the tomato mixture and cook for another 10 minutes.

At the end of cooking, add sugar, salt and ground pepper, place in sterilized jars, and roll up.

with plums

1 kg tomatoes
100 g horseradish
100 g plums
1 head of garlic

Shit for the winter

1 kg hot pepper
1 kg garlic
1 kg tomatoes
1 cup apple cider vinegar
1 large horseradish root

Pass all ingredients through a meat grinder, horseradish root last. Mix with vinegar and leave for 12 hours. Place into clean jars and seal (do not roll up). Keep refrigerated.

Gorloder with sweet pepper

3 kg tomatoes
1 kg sweet pepper
2-3 hot peppers
1 cup garlic
Salt, sugar, ground to taste

Adjika without cooking

10 sweet peppers
20 hot pepper pods
4 horseradish roots
2 bunches of parsley
2 bunches of dill
200 g garlic
2 kg tomatoes
4 tbsp. l. sugar
4 tbsp. l. salt
1 tbsp. l. vinegar

Adjika with horseradish"Ogonyok"

2.5 kg tomatoes
500 g sweet pepper
500 g sweet and sour apples
500 g carrots
120 g garlic
75-100 g hot pepper
50 g parsley
50 g dill
250 g vegetable oil
2 tbsp. 9% vinegar
Salt, ground black pepper

Peel the apples from seeds, and grind all the ingredients, except the herbs, through a meat grinder.

Add vegetable oil, salt and ground black pepper to the resulting mass and cook over low heat.

Cook for about 2 hours. 5 minutes before the end of cooking, add chopped. Place in sterilized jars and seal.

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 is a well-known root vegetable that improves the taste of food. If the vegetable root is prepared without harmful additives, it disinfects, improves appetite and promotes the normal functioning of the digestive system. You won't have any trouble preparing horseradish at home: the seasoning recipe is simple and economical.

Classic horseradish recipe

Horseradish seasoning is a spicy aromatic mixture, which, depending on the recipe, is used immediately after preparation or stored all winter, continuing to add variety to the daily menu during the cold season.

Ingredients:

300 g horseradish;
150 ml water;
20 g table salt;
20 g granulated sugar;
15 ml vinegar.

Preparation:

Cooks who are interested in how to prepare horseradish at home will benefit from a step-by-step recipe with photos that reveals all the secrets of the “vigorous” flavoring additive.

Before use, to simplify the work, soak the horseradish root for 5 hours.
Remove the roots from the water and remove the skins and heads.
To grind, use a closed blender or attach a plastic bag to the meat grinder so as not to provoke excessive tearing.
Dissolve salt and sugar crystals in water.
Mix the liquid with the grated root vegetable - the seasoning can be served.

Making horseradish with beets at home

Beet juice softens the harsh taste of horseradish and gives the seasoning a pleasant pink tint, making it visually more aesthetically pleasing. Prepared exactly according to this recipe, it is most often used in national cuisines of the world, as it gives the main dish a moderate spicy flavor.

Ingredients:

250 g root vegetables;
100 ml water;
50 ml 9% vinegar;
15 g table salt;
15 g sugar;
2 tbsp. l. red beetroot juice.

Preparation:

Thoroughly peel the horseradish root and rinse under cold running water.
Grind the root vegetable using a fine grater or pass through an electric meat grinder (if it has a fine mesh).
Pour boiling water over the resulting mass, stir, place in a closed container and cool completely.
Peel the boiled beets, grate and squeeze out the specified amount of juice.
Add salt, sugar, vinegar and beet juice to the cooled seasoning.
Mix everything and place in sterile jars with tight lids.

Horseradish with tomatoes

The addition of tomato pulp enriches the seasoning with fresh taste and aroma, and neutralizes the irritating effect on the mucous membranes of the essential oils contained in the roots of the plant. This recipe is especially popular among lovers of spicy tomato sauces.

Ingredients:

200 g horseradish roots;
5-6 overripe tomatoes;
5 heads of garlic;
salt to taste.

Preparation:

Wash the tomatoes well and turn them into a soft mass using a meat grinder.
The main product should be washed and cleaned before grinding.
Grind the garlic in a meat grinder too - this vegetable will act as a natural preservative.
Stir until smooth, add salt.
Pour the seasoning into glass jars and add to dishes in moderation.
The shelf life of a tightly closed jar of horseradish in the refrigerator or basement is 2-3 months.

The spiciness of the seasoning can be adjusted according to your preference by decreasing or increasing the amount of salt, garlic and acid. But if you decide to prepare horseradish for the winter, the recipe, which includes a natural preservative - vinegar, must be fully followed.

Horseradish - winter preparation

This composition of the product will help to maximize its shelf life and will delight you with a very pronounced taste, which is created due to the concentration of the mixture.

Ingredients:

10 horseradish roots;
1 beet;
coarse table salt to taste;
2 tbsp. l. table vinegar;
1 tsp. Sahara.

Preparation:

Grind the peeled roots to form a paste and place in a glass container.
The beets also need to be peeled and chopped.
Using cheesecloth, extract beet juice.
Add the juice to the jar of horseradish.
Add salt and sugar.
Mix everything and pour in vinegar.
Pour cooled boiled water over the mixture to cover the contents of the container.
Close the jar and shake well.
The product can be stored in a cold place all winter, but you can start consuming it after 8 hours.

What do lovers of this seasoning need to know?

Horseradish roots are dug up in late autumn, after temperatures begin to drop below zero. To prepare the seasoning at home, select roots about 45 cm long and 4 cm in diameter. They should be stored in a cool place with high humidity. If you started cooking horseradish at home before the onset of winter, the recipe allows you to store it in a ready-made form. But experienced chefs still advise preparing the seasoning in small portions so that it does not lose some of its taste. Horseradish is an excellent “company” for pork, beef, fish, poultry dishes and vegetables. It can be the main ingredient in sauces and marinades.

Horseradish is a hot, spicy vegetable that is mainly added to food as a seasoning. This product is rich in a large number of vitamins and microelements, and also helps cope with colds, increasing immunity. Horseradish preparations for the winter are excellent snacks that will complement any feast, filling dishes with a spicy aroma and taste.

Horseradish is a fiery, spicy vegetable that is mainly added to food as a seasoning.

You can prepare a fragrant, tasty appetizer from horseradish by turning it golden. To do this, you can add apples and carrots to the preparation.

Ingredients:

1 liter of water;
3 tablespoons of salt;
4 tablespoons of sugar;
800 grams of horseradish roots;
200 grams of sour apples;
100 grams of carrots.

Gold blanks are prepared according to the following instructions:

Horseradish, apples and carrots are washed and peeled. The core of the apples is removed.
Fruits and vegetables are grated on a coarse grater, mixed and compacted into a glass container.
Prepare the marinade mixture in a clean saucepan. To do this, water, salt and sugar are mixed and brought to a boil. The liquid boils until the salt and sugar granules are completely dissolved.
The appetizer is poured with boiling marinade and sent for sterilization. Containers with a volume of 0.5 liters should be sterilized for 12 minutes, 1 liter - 15.
Then the containers are sealed, placed upside down and insulated.

Before serving, drain the brine from the appetizer, replacing it with a few tablespoons of low-fat sour cream.

Proper homemade horseradish (video)

Preparing horseradish in a jar without sterilization

One of the fastest and easiest ways to prepare horseradish for the winter is to roll it without sterilization. Interestingly, this recipe does not even use a preservative such as vinegar.

During the preparation process you will need:

1 kilo horseradish roots;
2 tablespoons of salt;
3 tablespoons of sugar;
20 grams of citric acid;
0.5 liters of water.

One of the fastest and easiest ways to prepare horseradish for the winter is to roll it without sterilization.

How to prepare at home:

The root vegetable is washed, peeled and placed in cold water for half an hour.
The root is crushed into a puree using a blender or meat grinder.
The resulting mass is mixed with sugar and salt.
Bring water to a boil in a clean saucepan.
The snack is distributed into a 0.5-liter glass container and poured with boiling water.
A dessert spoon of citric acid is poured into each jar, and then the containers are rolled up, placed with the lid down and wrapped in a blanket.

If the housewife does not want to prepare horseradish sauce, at the stage of chopping the root vegetable, you should use a knife and cut it into pieces of the desired size. In this case, canning occurs in a similar way.

Cooking horseradish with lemon for the winter

This preparation, prepared for the winter, perfectly complements meat dishes, as well as jellied meats, for example, jellied meat.

To prepare you need:

1.5 kilos of horseradish root;
1 dining spoon of salt;
3 tablespoons of sugar;
1 large lemon.

This preparation, prepared for the winter, perfectly complements meat dishes, as well as jellied meats, for example, jellied meat

To marinate horseradish with lemon, you must follow the following step-by-step technology:

The root crop is washed from dirt and cleaned from the top layer.
The root is passed through a meat grinder.
Then add salt and sugar to the resulting mixture.
A small amount of boiling water is poured into the mass so that it acquires a thick, creamy consistency.
The mixture is poured into washed jars, and 1 dessert spoon of fresh lemon juice is poured into each filled container.
The container is screwed on with a lid and, after cooling, goes into the refrigerator.

The product prepared according to this recipe can be stored for 3 months.

Pickled horseradish without additives for the winter

Horseradish root can be prepared for the winter without the use of various additives.

To prepare the root vegetable for the winter you only need 1 ingredient: horseradish itself.

How to preserve:

The root crop is cleared of soil, washed, peeled from the top layer, and then grated on a coarse grater.
The mass is laid out on a baking sheet and sent to the oven, heated to 100 degrees.
The dry vegetable is crushed in a blender, transferred to glass jars and placed in the refrigerator.

Horseradish root can be prepared for the winter without the use of various additives

This preparation can be used to prepare sauce. To do this, the dry mixture must be diluted with water, mixed with a small amount of vinegar, sugar and salt. This snack can also be salted.

Marinating horseradish with beets

Rolling with beets can become not only an excellent appetizer, but also an excellent dressing for borscht.

To prepare it you need:

800 grams of horseradish root;
600 grams of beets;
700 milliliters of water;
60 grams of sugar;
170 milliliters of olive oil;
150 milliliters 6% balsamic vinegar;
30 grams of table salt.

Rolling with beets can become not only an excellent snack, but also an excellent dressing for borscht

How marinating occurs:

The root crop is peeled and washed under running water.
The beets are peeled from the top layer and boiled until fully cooked. The cooked root vegetable is grated on a coarse grater.
The root is ground through a meat grinder.
In a separate saucepan, bring water to a boil, add sugar, salt and chopped horseradish. The mixture is cooked over medium heat for 25 minutes. The container is cooked for another 15 minutes.
The mixture is mixed with oil and vinegar, everything is mixed and removed from the heat.
The finished snack is transferred to a sterilized container, compacted, rolled up, turned upside down and insulated.

This preservation will be ready 2 weeks after seaming.

Canned horseradish with plums

You can prepare a delicious unusual snack using horseradish and plums.. These ingredients complement each other perfectly, softening the bitter taste of the root vegetable and adding new sour notes.

To prepare such a preparation, you will need:

300 grams of horseradish;
400 milliliters of water;
200 grams of plums;
1 dining spoon of salt;
50 grams of sugar;
100 milliliters of 9% vinegar.

How to prepare pickled horseradish:

The root vegetable is thoroughly washed, peeled from the top layer, and cut into small pieces.
Then the root pieces are filled with cool water and left for 1 day. This soaking is necessary to remove the bitterness from the vegetable.
The plums are washed, cut in half and pitted.
Then all the pieces of root vegetables and plums are passed through a meat grinder.
The resulting mixture is poured with boiling water and left to cool completely.
Then you need to add salt, sugar and vinegar to the mixture.
The snack is placed in sterilized containers, covered with a lid and sent for sterilization.
After heat treatment, the workpiece in the jar is sealed, placed upside down and insulated.

The spicy plum appetizer should be served with meat or fish dishes.

Very spicy horseradish for the winter (video)

The recipes described will allow you to prepare healthy, tasty preparations for the winter. It has been proven that eating horseradish improves digestion, but you should not get carried away with such a delicacy. Horseradish in large quantities can cause cramps, flatulence and bloating in the intestines. Therefore, you should eat horseradish canned for the winter little by little. You can eat this preparation every day, and a constant intake of vitamin C into the body along with root vegetables will protect a person from the attacks of colds.

One of the healthy and tasty root vegetables is horseradish. Thanks to its pungent taste, healing properties and the presence of a large number of various vitamins and microelements, it has become an invariable ingredient on the human table. Quickly preparing horseradish at home for the winter allows you to have a healthy snack on hand even in frosty weather.

Classic recipe for horseradish with tomatoes

To prevent the burning vapors of horseradish from corroding your eyes, it is recommended to put a plastic bag on the meat grinder and constantly ventilate the work area.
Hrenoder (horseradish, horseradish snack) is a very simple, but the most delicious method and loved by housewives.
You will need:

rhizome one kg;
tomato three kg;
garlic cloves 1 kg;
salt, sugar to taste.

How to cook:

Divide the tomato into 4 pieces, peel the garlic and root.
Grind all the ingredients in a blender, add spices to taste and stir everything.
Place the resulting mixture in pasteurized jars and keep in the pantry.

In the next version, tomatoes play a key role and there is no need to add sugar to the dish.
Components:

horseradish 4 pcs;
garlic 1 head;
tomato 5 kg;
salt one tbsp. l.

How to cook:
Preparation is similar to the recipe described above.

Horseradish snack with vinegar for the winter

This recipe also involves vinegar.
Components:

horseradish 300g;
garlic cloves 300 gr;
tomato 1 kg;
salt one tbsp. l.;
sugar one tbsp. l.;
vinegar half tsp 9%.

Preparation:
The ingredients, just like in the two previous recipes, need to be cranked in a meat grinder, add sugar, salt, and finally vinegar. Then pour into prepared jars.

You can easily prepare canned horseradish.
Ingredients:

horseradish 1 kg;
vinegar 100-150 g 6%;
salt 1/2 tbsp.;
sugar 1/2 tbsp.;
water one tbsp.

How to cook:

Peel the horseradish root, cut into small pieces and soak for about half an hour.
Next, you need to grind it with a meat grinder or blender.
Separately, it is worth making the brine. To do this, after boiling water, dilute salt and sugar in it, mix the consistency and add vinegar at the end.
This marinade must be cooled and carefully poured into the ground rhizome.

Place the resulting dish into sterilized jars.

Horseradish preparation without garlic

Horseradish “Table” is no less common dish than horseradish.
Compound:

horseradish one - two kg;
salt one tbsp. l.;
sugar three tbsp. l.;
lemon one piece

Scroll the rhizome, add salt and sugar.
Then add boiling water to a liquid consistency.
Transfer the mixture into pasteurized jars.
At the end, drop a few drops of lemon juice directly into the finished container.

Dried horseradish is an excellent seasoning for various dishes.
Ingredients:

horseradish - any quantity.

Preparation:
Peel the horseradish rhizomes and grate them on a coarse grater. Then the product must be dried in a low-heat oven and finely ground into powder. This seasoning should be stored in a glass container in a dry place.

Horseradish with vegetables and fruits

Dish with carrots.

Compound:

horseradish 150-200 g;
carrots 150-200g;
pepper (white, black) one tsp;
salt two tsp;
sugar one tsp;
vinegar four tbsp. l. 9%;
water 150 ml.

Preparation:

Root vegetables need to be peeled and minced.
Next, pour boiling water over the mixture, close the lid, let it brew for five minutes and add spices and vinegar.
Pour the snack into prepared jars.

Horseradish with beets is a tart dish that harmonizes very well with jellied meat.
Components:

horseradish one hundred grams;
four beets;
salt one tsp;
sugar two tbsp. l.;
water one cup;
vinegar four tbsp. l. 9%.

You can add either raw or boiled beets (for extra sweetness). Grind the root vegetables in a meat grinder. Separately, you need to prepare a marinade from water, sugar and salt, and finally add vinegar. Pour brine over the rhizomes and beets and place in jars.

Root vegetable with apples is a very delicate tasting dish.
Components:

horseradish one hundred grams;
sour apples two kg;
garlic one hundred grams;
vinegar 9% one tsp;
sugar and salt to taste.

How to cook:

Grind all the ingredients, add spices, add vinegar and pour into a glass container.
Next, the jars need to be heated in a water bath for five minutes, after which they need to be sealed with lids.

It is added to soups and sauces, but the most delicious are root vegetable dishes prepared for future use.

How to make your own horseradish snack

Boiled horseradish.

Compound:

tomato 3 kg;
horseradish 200 gr;
garlic one hundred grams;
sweet pepper 400 gr;
salt three tbsp. l.;
sugar two tbsp. l.;
spices to taste.

How to cook:

The tomato needs to be rolled and boiled for twenty minutes over low heat.
At the same time, scroll through the horseradish, garlic and pepper, then add this mixture to the tomato and cook for another 7-10 minutes.
At the final stage, add spices, pour into prepared jars and screw on the lids.

Garlic horseradish – the dish turns out sweetish.
Ingredients:

horseradish one kg;
garlic cloves 1 kg;
salt ten tbsp. l.;
sugar 20 tbsp.

How to cook:

Horseradish must first be soaked in water for half an hour.
After this, grind all the products in a meat grinder.
The result is a white liquid mass with a sweet-sharp taste.

Gorloder with sweet pepper.
Ingredients:

tomato three kg;
sweet pepper one kg;
two hot peppers;
one tablespoon garlic;
spices to taste.

Chop all the vegetables, add spices and seal in a glass container.
There are a lot of recipes for preparing horseradish at home for the winter. It is very difficult to say which is sharper and more useful. To prepare dishes from this root vegetable, you need to be patient, because the burning fumes corrode the eyes. But inhaling these vapors is very useful, and the snack itself will be very useful in winter during the cold season.

The simplest and most common cooking methods are collected above. Recently, the variety of methods for home use has greatly increased. By the beginning of autumn, a whole assortment of all kinds of canned products usually appears in stores, but it is much tastier when the housewife prepares such dishes herself. In order for the fruits to be juicy, you need to know.