A good housewife prepares a sleigh in the summer. During the harvest period, you need to take advantage of the moment and prepare as many different preserves as possible. And now cucumbers, tomatoes, eggplants, zucchini and salads are placed in jars. All that remains is to prepare a savory appetizer. Preparing horseradish at home for the winter is what will warm us up on a winter evening.

Let's consider all possible options

Russian cuisine is famous for its traditional dishes. For some reason, housewives often prepare jellied meat in winter. And it is customary to serve it only with mustard or horseradish. Lately, store-bought products leave much to be desired. To be sure of the quality of the product you use, you need to prepare it yourself.

Horseradish bushes are unpretentious and grow in our latitudes. The leaves of the plant are traditionally used for preservation. But if you want to make a spicy, fiery and savory snack, you will need horseradish root. The rhizome should be juicy, without damage, with a uniform color.

Harvesting horseradish for the winter without sterilization can be done in several ways:

• fresh;
• freezing;
• drying.

We preserve the original taste properties of horseradish

Few people know that horseradish can be stored in its pure form without preservation and grueling sterilization. To do this, before the first frost sets in, we need to work hard in the garden bed and dig up the horseradish rhizome. It is then thoroughly peeled, like potatoes. Only the top skin needs to be removed to a minimum. Then the horseradish rhizome is placed in boxes and covered with clean sand without impurities, clay and debris.

It is better to store horseradish in this form in the basement. Temperature conditions can vary from 0 to +40°. To ensure that horseradish root retains its sharpness and crispness, the surface of the sand must be periodically sprayed with clean water.

Freezing according to all rules

It turns out that horseradish root stores well in the freezer. Surprisingly, as a result of exposure to low temperatures, this vegetable becomes even more vigorous and pungent.

To freeze horseradish, you will need plastic bags and the product itself. There is no need to rinse the root; there is no need for excess moisture. Horseradish is peeled from the top skin and chopped into cubes.

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In this form, the vegetable is put into bags and sent to the freezer. Frozen horseradish root can be used in snacks or as a seasoning. There is no need to defrost it before use.

Spicy dried seasoning

The variety of spices and seasonings on the market today is simply overwhelming. If you want to make your own spicy seasoning, horseradish root is ideal for this purpose.

First, it is cleaned and grated. The chips are dried in an open oven and then ground in a coffee grinder to a powder consistency. This peppery seasoning will take pride of place among its savory counterparts.

If you want to make canned seasoning, then you're in the cards. Choose any recipe. You can preserve horseradish in its pure form or with the addition of an original marinade to taste. And the shavings will acquire a rich crimson color thanks to the beets.

Hot, quick seasoning

Horseradish prepared according to this recipe must be stored in the refrigerator. You can eat it literally a couple of hours after preparation. This method of preparing horseradish seduces with its simplicity: there is no need to cook the marinade and sterilize the jars.

Compound:

• 0.2 kg horseradish roots;
• 0.5 tbsp. water;
• 1 tbsp. l. vinegar with 9% concentration;
• 1 tsp. finely ground salts;
• 1 tbsp. l. granulated sugar.

Preparation:

• You've already done a great job in the garden. Now you need to peel the horseradish root. It is most convenient to scrape off the skin with a knife.
• To be sure, you can rinse it, but dry it thoroughly after that.

• We install a small nozzle on the meat grinder. A little trick: tie a plastic bag on top with an elastic band. This way we will preserve the juiciness and piquancy of the vegetable.

• Pass the horseradish through a meat grinder. This is the preparation we got.

• Now let's tie the bag tightly so that the caustic fumes do not evaporate.

• Let's start preparing the marinade.
• Place finely ground salt and granulated sugar in a separate bowl.

• Add water and stir everything thoroughly. The salt and sugar crystals should completely dissolve.

• Fill everything with marinade, vigorously shake the jar and place it in the refrigerator for storage.

Delicious adjika and more

Preparing horseradish for the winter without additives is tasty, piquant, but too familiar. But I want something unusual. We offer you a recipe for horseradish adjika. This snack contains celery and currants. This blend of vegetables and berries will saturate your body with an unprecedented portion of vitamins and beneficial elements.

Compound:

• 5 pieces. horseradish rhizomes;
• 1 tomato;
• 3 pcs. hot peppers;
• 0.2 kg celery root;
• 150 g garlic cloves;
• refined vegetable oil;
• salt to taste;
• 100 g black currants.

Preparation:

• You already know how to properly peel horseradish root.
• Currants can be used both fresh and frozen.
• We chop the tomato into slices and fry in refined vegetable oil for literally 2-3 minutes.
• Let's do the same with currant berries.

• We will also pass the celery root through a meat grinder.

• Next, put the hot peppers and peeled garlic cloves into the meat grinder. The latter can be crushed through a press.

• Now put the crushed ingredients into a deep bowl. Add fried tomato pieces.

• Mix everything thoroughly and season with salt.
• Then we need to grind the adjika using a blender.

• Place the resulting snack in sterilized containers, close the lids tightly and place in the refrigerator for storage.

Most often, housewives prepare horseradish with beet juice. If you decide to preserve horseradish root, then you need to follow the following rules:

• sterilize containers and lids;
• bring the marinade to a boil;
• add vinegar at the very end;
• keep the workpiece warm until completely cooled.

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.

That is, the main taste quality of horseradish, which distinguishes it from other herbs, is its pungency.

In the Slavic culinary tradition, horseradish as a seasoning began to be grown in the 8th-9th centuries. and over time takes a worthy place in Russian national cuisine. Along with horseradish in our traditions, it is used as seasonings and spices, and.

Beneficial properties of horseradish and its effect on the human body

In addition to proteins, fats, fiber and carbohydrates, horseradish contains essential oils, a number of useful microelements, phytoncides, vitamins C, B and E, as well as folic acid. In terms of the content of substances beneficial to the body, horseradish is quite comparable to everything known, or.

The most valuable component of horseradish is the enzyme myrosin, which has unique antimicrobial properties.

Regular use of horseradish seasoning will help improve the functioning of the gastrointestinal tract and cope with problems in the genitourinary system and skin diseases.

Horseradish is also useful for people who often suffer from colds of various types, since, like or, it contains essential oils.

Culinary features

The smell of horseradish roots is sharp, fragrant and pungent. Comparable in pungency to horseradish, horseradish has a complex flavor bouquet: initially sweetish with a transition to a burning aftertaste. The plant is actively used in Russian traditional cuisine for the preparation of pickled vegetables, sauces and seasonings.

In almost all cuisines of the world there is a plant that has the same properties as horseradish.

Horseradish serves as an excellent addition to any type of meat, fatty fish (salmon, trout, eel), various snacks, etc. Adding lemon juice and sugar to horseradish will significantly improve the taste of the seasoning, and sour cream and apples will soften the spiciness.

Horseradish is traditionally used for...

However, let's get back to cooking horseradish.

General rules for choosing the root and its preparation

If you decide to make horseradish preparation for the winter, then It’s worth considering a few general rules:

• The optimal period for harvesting horseradish roots is considered to be late autumn, when the plant has managed to fully ripen;
• the roots should be fleshy, from 30 to 40 cm in length and 3-6 cm in diameter;
• Horseradish roots dry out quite quickly, so they must be stored in cold water for 3-6 hours;
• chopped horseradish will not darken if you sprinkle it with a little lemon juice or vinegar;
• Before chopping, place the peeled horseradish roots in the freezer. This will help get rid of irritation of the mucous membrane of the eyes when preparing horseradish seasoning;
• Store the remaining grated horseradish roots in a cool place in an airtight container and later use them to prepare seasoning, diluting with water.

Traditional seasoning recipe

To prepare the classic version of horseradish you will need:

• 1 kg horseradish roots;
• 3 tbsp. l. Sahara;
• 1 tbsp. l. salt;
• 1 glass of boiling water;

Horseradish root can be grated, chopped with a blender or meat grinder.

If you use a meat grinder, do not forget to wrap the part from which the horseradish pulp comes out in a bag.

In this case, you will get rid of irritation in the eyes and nose. At the end of cooking, pour a glass of boiling water into the resulting mass to obtain a porridge-like consistency.

Place in sterilized small jars, adding 1-2 drops of lemon juice to each, and place in a cool place for long-term storage. This seasoning can be stored for about four months.

With tomatoes and garlic

If you want to give horseradish seasoning a special piquancy and spiciness, then all you need to do is add two ingredients.

Prepare the following foods in advance:

• 1.5 kg chopped horseradish;
• 4 cloves, peeled;
• 3 tbsp. Sahara;
• 1.5 tbsp. salt;
• 1.5 kg.

In this recipe, all ingredients are crushed at the same time. Next, add salt and sugar to the resulting mass of garlic, horseradish and tomatoes.

Horseradish prepared in this way will be sharper if it sits in the refrigerator for about two days.

With beet juice

The beet juice will give the horseradish seasoning a beautiful pink hue, which will give the preparation originality.

For the recipe you will need:

• 400 g horseradish roots;
• 150-200 g of water;
• 150 g vinegar consistency 9%;
• 1 tbsp. Sahara;
• 1.5 tbsp. salt;
• 2 tbsp. beet juice.

Wash the horseradish roots thoroughly under cool running water and chop.

Then season the grated horseradish poured with boiling water with salt and sugar, leaving to cool for 15 minutes.

While the horseradish is cooling, you can make freshly squeezed juice from it. Add vinegar and the resulting beet juice to the cooled horseradish mass and mix thoroughly.

With apple

Apple sauce made with horseradish will not leave lovers of meat dishes indifferent.

The list of required ingredients is as follows:

• 100 g chopped horseradish root;
• half a glass of meat broth;
• 1.5 tbsp. extra virgin olive oil;
• 1 green apple;
• 1.5 tsp. apple cider vinegar;
• a bunch of parsley;
• salt and sugar to taste.

First, mix the horseradish with the chopped apple and mix thoroughly until a homogeneous consistency is formed. Next, add chopped parsley, vinegar and broth. Finally, season with olive oil and let sit for about 2-4 hours.

This seasoning has a particularly mild taste and will appeal to those who prefer non-spicy sauces. - the most frequent guests on our table and are used in different combinations, for example, when or separately they are used.

Horseradish root seasoning, prepared at home, will become an integral decoration for both everyday and holiday tables.

Horseradish preparations should be served in small gravy boats, as the pungent smell can overwhelm the taste of other dishes.

Having an original taste, horseradish seasoning goes well with various dishes and adds a touch of piquancy to them.

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:

1. 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.
2. Add salt and sugar to the resulting slurry and mix.
3. The water needs to be boiled. Pour the hot liquid over the mixture, mixing again.
4. 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:

1. Peel the roots and soak them in water for a day. Grind using a meat grinder or blender.
2. Boil water, add salt and sugar, dissolve. Remove from heat, add citric acid.
3. Pour finely chopped horseradish with the resulting brine, stir, cover for a few minutes.
4. 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:

1. The roots of the seasoning must be peeled, chopped on a grater or using a blender.
2. 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.
3. Start making brine. Add salt and sugar to boiling water and stir well until the crystals dissolve.
4. 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:

1. 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.
2. Beets need to be peeled and grated on a fine grater.
3. The roots (one large horseradish) should be peeled and chopped using a blender or grater.
4. 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:

1. Rinse the roots thoroughly and clean them. Then grate the product using a grater with small holes.
2. Pour boiling water over the resulting mass and cool.
3. 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:

1. The plant must be peeled and grated.
2. Inside a glass container, combine mustard, horseradish and lemon juice.
3. Pour vodka into the resulting mixture, close and shake well several times.
4. It will take 3 days to infuse the drink in a dark place with a warm temperature. Shake the bottle once a day.
5. 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:

1. 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.
2. Place the mixture in a blender and chop.
3. Pour boiling water over the resulting mass and let it brew for a few minutes. Then add vinegar, sugar, salt, stir until smooth.
4. Place the homemade horseradish recipe into a clean container and store it in the refrigerator.
5. 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:

1. Rinse the rhizomes, peel them, and pass through a fine grater.
2. Add vinegar, salt, water and sugar to the resulting mass.
3. 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:

1. Peel the roots, rinse, put in a bag and place in the freezer for 15-20 minutes.
2. Boil water, cool to 20-30 degrees. Add salt, sugar.
3. Grate or grind the frozen spice in a blender.
4. Using a special grater, grate the beets. Fill the resulting shavings with water and leave for 5-10 minutes.
5. Separate the beet juice from the pulp, gradually add the liquid into a container with grated root until it becomes moderately thick.
6. 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:

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

To make it delicioushorseradish seasoning, you should follow some recommendations:

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

Video

The traditional Russian seasoning for meat and fish dishes has not lost its popularity, despite competition with mustard. Horseradish is usually served fresh, when it has the full spectrum of aroma and pungency. Preparing horseradish for the winter according to numerous recipes allows you to prepare your favorite dishes, regardless of the time of year. The canned root retains its culinary qualities.

Leaves and roots are used in canning. The plant is recognized by its specific, pungent odor and pungent taste. The reason for the strong aroma and pungent taste is the essential oil contained in all parts of horseradish. The basis of the volatile component is alyl mustard oil, which has a pungent odor and causes a burn if it comes into contact with the skin.

Fresh root juice contains vitamins:

• provitamin vitamin A.

The rhizome is rich in starch, carbohydrates, fatty acids, and minerals:

• potassium;
• calcium;
• iron;
• magnesium;
• copper;
• phosphorus.

Vitamin C, carotene, and alkaloids were found in the leaves.

Its most famous use is as a spicy condiment, rivaling mustard. The grated and chopped root is used as a spice and is included in sauces. The leaves are used for salting, pickling and pickling.

Eating dishes with horseradish helps stimulate appetite and promotes better digestion. The spicy seasoning will ease the course of sore throat, increase the flow of bile, and destroy pathogenic flora in the stomach and intestines.

At the same time, for chronic diseases of the gastrointestinal tract, kidneys, and liver, the use of spices will worsen the condition. Mustard oil in large quantities will cause a burn to the mucous membrane of the pharynx, esophagus, and stomach. Horseradish in any form is contraindicated for children under eight years of age, pregnant and lactating women and during menstrual periods.

Preparing the main ingredient

When choosing a root, you need to pay attention to the following points:

1. The thickness of the spine must be at least 1 centimeter.
2. Color – light, dark brown.
3. If the integrity of the shell is broken, a horseradish aroma should appear.
4. The length of the spine is 25-30 centimeters.
5. White flesh when cut.

The rhizome should be fleshy, dry, elastic, clean, free of mold and mildew. The essential oil quickly evaporates, leaving only bitterness in the horseradish. When using the root of the plant in canning, the peculiar aroma is preserved under tightly sealed conditions.

The leaves do not have such a pronounced aroma and have a milder taste.

Roots exposed to air quickly lose moisture and are difficult to process. Before you start grinding them, you need to place them in a container with fresh cold water. Before this, the rhizomes are washed under running water and cleared of the covering jacket.

The soaking time depends on the freshness of the horseradish:

• for up to 24 hours, 10-20 minutes is enough;
• at 2-3 days it will take up to an hour;
• for a very dried root - up to 24 hours.

The caustic root is crushed during harvesting. This can be done manually (using a grater) or mechanically (using a blender, meat grinder, food processor). The acrid fumes released make processing horseradish unpleasant, especially when using a grater. Essential oils cause lacrimation and irritation in the nasopharynx. The juice can cause chemical burns on your hands.

It is not recommended to grate horseradish in large quantities. You will have to work using protective equipment: gloves, goggles, respirator. The aroma of horseradish will permeate the kitchen space; it will not be possible to dispel this spirit right away. When grinding through a meat grinder, a plastic bag is secured at the outlet, which reduces evaporation. Using a blender with a closed bowl keeps the release of essential oil into the air to a minimum.

After grinding, the prepared horseradish is stored in a glass container with a tight-fitting lid.

All components for canning must be mixed with horseradish in a short time. The longer the horseradish sits open, the more it will lose its pungency. For the same reason, there is no need to prepare horseradish in large quantities and in containers larger than 500 milliliters. The optimal container volume is 50, 100, 200 milliliters, in order to use up the product within 2-3 days.

Use only glass containers for storage. The smell of horseradish will remain on the lids (metal, plastic) and glass; subsequently, you will not be able to use this dish for other purposes.

Options for preparing horseradish for the winter

Horseradish is distinguished between “Russian-style”, “Polish-style”, “Caucasian-style”. In its pure form, without filler, the root in the Russian version, even when sealed, loses its spicy-pungent properties after 2 days. The essential oil evaporates, leaving only bitterness. Vinegar distorts the taste of horseradish, gives it sourness, but delays evaporation.

In the Caucasus, beet juice is added to create a beautiful, tangy seasoning. Beet tomatoes are soaked in juice and retain its golden properties until the container where the condiment or snack is stored is depressurized.

For long-term storage of chopped or grated horseradish, add vinegar or fillers. Canned salads and seasonings are obtained. Workpieces can be prepared with or without sterilization. Heat treatment softens the burning taste. The root can be dried and frozen. Dried horseradish is used as an additive to spicy mixtures. You can prepare any dressing or snack from the defrosted root.

Classic way of canning

To harvest 0.5 kilograms of roots you will need:

• ½ tablespoon each of salt and sugar;
• 3 tablespoons vinegar 9%;
• 0.1 liters of liquid.

At the first stage, vinegar filling is prepared. Sugar and salt are added to the water. After 5 minutes of boiling, add vinegar, let it boil and remove from heat. Cool to room temperature covered.

During this time, the root is prepared: washed, peeled, and crushed in a convenient way. Mix with marinade and place in container. Store in the refrigerator.

Without sterilization in a jar

The seasoning prepared using the hot packing method retains the taste and aroma of horseradish. Half a kilogram of crushed root is mixed with a tablespoon of salt and 1.5 tablespoons of sugar. Place in a sterile container and add 10 grams of lemon juice. The prepared mixture is poured with boiling water at the rate of 250 milliliters for the entire volume. Close the jars with lids and cover with a warm cape until cool.

Recipe with beets

The root can be mixed with beet juice or boiled beets:

1. Preparing beet juice is possible using a juicer or blender, after which the chopped beets are squeezed through cheesecloth. The finished juice is placed in the refrigerator for 2 hours to settle and remove foam.

Pour a tablespoon of sugar, ½ tablespoon of salt into a glass of juice and boil for 3-4 minutes. Pour a teaspoon of vinegar essence into the cooled solution. Add chopped horseradish. Stir. Distributed among banks.

1. 4 medium-sized beets are boiled and grated on a coarse grater. A dressing is prepared from 2 roots. Prepare a mixture of beets, horseradish, salt, sugar, vinegar (additional ingredients - 15 grams each). Mix well, sterilize for 5 minutes from the moment of boiling. The initial temperature in the sterilizer is 40 degrees.

In the first recipe, beetroot horseradish is used as a seasoning, in the second - as an appetizer.

Preparation with lime and sea salt

The combination of horseradish with lemon will provide a piquant addition to sauces and salads. Lime zest is used. Sea salt contains iodine, which makes the seasoning useful when there is a deficiency of this element in food.

Preparation:

• zest of 1 lime rubbed through a fine grater;
• mix in equal proportions the zest, sea salt, ground black pepper (a tablespoon each);
• bring 400 milliliters of water to a boil;
• add a mixture of zest, salt, pepper;
• cook for 5 minutes;
• pour in a tablespoon of vinegar;
• boil;
• add horseradish (500 grams);
• package;
• sterilize.

Heat treatment time: 0.5 liters – 5 minutes, 1.0 liters – 7 minutes.

Canning with garlic and tomatoes

The ratio of garlic and tomatoes to horseradish can be changed to suit your taste.

There will be more tomatoes - the seasoning will not be so spicy; garlic enhances the spiciness of horseradish.

Proportions of horseradish snack (classic method):

• prepared root – 500 grams;
• ripe, thin-skinned tomatoes – 500 grams;
• garlic – 1 head;
• salt – ½ teaspoon;
• sugar – ½ teaspoon.

Preparation: grate the tomatoes on a coarse grater; garlic cloves - finely chopped. Mix all the ingredients in one container, pack into jars, and store in the refrigerator.

With vinegar

Preservation with vinegar makes it possible to use fresh root in the autumn-winter period. It can be used as an additive to sauce for meat and fish dishes; To add piquancy to salads, cook with sour cream.

Ingredient ratio:

• 200 grams of pureed horseradish;
• 1 tablespoon vinegar 9%;
• 1 tablespoon of boiled water at room temperature;
• ½ teaspoon salt;
• ½ teaspoon sugar.

The prepared mixture is transferred to a jar, tightly closed, and placed in the refrigerator.

To prepare a snack, you will need half a kilogram of sweet and sour apples, preferably Antonovka. The fruits should have dense, juicy pulp. The quantity of carrots depends on its size: two medium or one large, at least 200 grams. The apples are peeled, cored and grated on a coarse grater. If you can preserve fruits that are put through a blender, you will get porridge. Peeled carrots are also grated on a coarse grater. To add pungency and aroma, a portion of the crushed root (4-5 centimeters) is enough.

Finish the preparation with salt and sugar to taste. Store jars of vitamin snacks on the top shelf of the refrigerator for no more than 2 months.

With mayonnaise

Mayonnaise contains vinegar or citric acid, which allows it to be used for preserving horseradish. For long-term storage, a 1:1 ratio of horseradish to mayonnaise is used. Sweet, dietary mayonnaises are not used. Sweet mayonnaises are intended for sandwiches; dietary mayonnaises include fruit and berry purees.

Domestic mayonnaise has a fat content of 67%, the predominant brand is Provencal. The sauce contains, in addition to vinegar, vegetable oil, sugar, and salt. When mixing mayonnaise and horseradish, no additional ingredients are required. The product must be stored in the refrigerator.

Marinated

To pickle horseradish, you need to prepare vinegar, sugar, salt, clove seeds, allspice and hot pepper. For 0.5 kilograms of root passed through a blender or meat grinder you will need, respectively:

• 60 milliliters;
• ½ tablespoon each;
• 2-4 pieces of each.

Pour all ingredients except vinegar into a glass of water and simmer for 10 minutes. Pour in vinegar and boil. Distribute the horseradish into jars, pour boiling marinade over it, and place for sterilization. Marinate for 15 minutes.

Freezing roots

You can freeze the roots whole and pureed. In both cases, the rhizomes, after peeling and washing, are soaked for several hours in cold water.

Freezing methods:

1. The roots are dried using paper napkins and cut into pieces up to 3 centimeters. Each particle is packaged in a sealed bag and placed in the freezer.
2. The dried roots are finely grated, placed in ice molds and sealed with cling film. Stored in the freezer.

Frozen roots do not have such a pungent odor when processed. Do not wait until they are completely thawed to prepare condiments and snacks. The ground particles must be thawed and then added to dishes.

Drying

The rhizomes will have to be dried in the form of large shavings. The grated root is laid out on a sheet and placed in an oven heated to 70 degrees. The oven door should be left slightly open to enhance ventilation. Dried chips should be brittle and free of moisture.

Dried horseradish is ground in a coffee grinder to a powdery state. Store in glass containers. Used for preserving vegetables and salads for the winter, this gives them pungency and elasticity. Bactericidal properties protect the brine from clouding.

How to preserve horseradish

Fresh roots are stored until spring in thick sand, with constant moisture, in a cool, shaded place. The temperature is maintained not lower than 0 degrees and not higher than 20. Rhizomes should not touch each other. No defects in the covering shell are allowed: no mechanical damage, mold or mildew.

Storage location: basement, insulated balcony. For a short period of time (up to a week), peeled and cut into pieces (up to 5 centimeters) horseradish is placed in the refrigerator in sealed plastic bags.

Temperature changes in the freezer are not allowed. Provided the frost remains at 18 degrees, frozen roots are stored all winter.