Spicy and fragrant seasoning ennobles the taste of the dish, especially meat and fish snacks and hot meals. We have prepared several recipes for homemade horseradish and will consider in detail how to cook it at home, including with beets. This most popular hot sauce is a regular guest on our dining tables, moreover, for health - this is a valuable product!

Who among us is not familiar with such a home-style familiar cold horseradish sauce? Odorous and vigorous, it is rich not only in vitamins (especially vitamin C), but also in mineral salts, essential oils with high antiseptic properties. Also, products from this rhizome can be safely considered as a plant antibiotic. Green fresh leaves of this crop are actively used both in conservation and as a spicy ingredient in salads - they contain a lot of carotene and fiber.

But the most important effect of the use of seasoning from the root of this plant is that it naturally activates the secretion of gastric secretions and has a powerful effect on the activity of the entire digestive system. Agree that such a seasoning for protein products is a reliable assistant to our gastrointestinal tract, which can help digest food and give us a feeling of lightness in the stomach after a hearty meal.

Let's cook homemade horseradish together, the recipes of which we will consider in detail. Making it at home is a very simple process, and the components are available almost at any time of the year.

horseradish recipe with apple cider vinegar

Ingredients

• Horseradish root - 100 g + -
• Apple cider vinegar - 50 ml + -
• - 50 ml + -
• — according to taste preferences + -
• — to soften the spiciness + -

Cooking

1. We first clean the roots with a sharp knife, then grind as finely as possible. If you have a blender, then this process will take you no more than a few minutes.
2. Mix the resulting slurry with water and vinegar, add salt to taste. Sugar can be omitted, but 1 teaspoon can be added to soften the spiciness of the seasoning. Mix thoroughly.
3. We shift the horseradish home cooking into a glass jar and close tightly. We send it to the refrigerator to infuse for several hours.

Seasoning is ready!

* Cook's Tip:
If you do not like to use vinegar, then you are right here! Horseradish at home, we cook right at the table and there is no need to do it for the future! After a couple of days, he already loses his vigorous sharpness! And although vinegar is a natural preservative, it also weakens the power and piquancy of horseradish, giving it unnecessary sourness.

Homemade horseradish with beets

Ingredients

• Horseradish root - 500 g + -
• Large beets- 1 root vegetable + -
• — to taste or 1 tsp. + -
• - taste + -
• Table vinegar - 2 tbsp. l. + -

Cooking

We give the recipe for cooking with beets based on the number of roots you have. Those. You can adjust the amount of other ingredients yourself, according to the proportions indicated in the recipe.

1. We clean the roots, cut them into small pieces. Grind with an electric meat grinder or blender and transfer to a liter glass jar with a lid.
2. We clean the beets (we choose salad beets, with bright flesh), cut into convenient pieces and grind them as finely as possible. We only need beetroot juice, which we need to squeeze through two layers of gauze.
3. Open a jar of ground root and pour beetroot juice into it. Top the contents of the jar with 1 tablespoon of sugar (or more or less) and 1 teaspoon of salt. All components carefully mix until smooth and only then add 9% vinegar (2 tablespoons).
4. Surface homemade fill with water (boiled cold) so that all the contents are covered with it, but no more! We do not spill water! Close the lid tightly and shake several times.

Ready! We put the prepared product in the refrigerator for aging. One night is enough to in the morning ... put yourself in a plate of cold or a couple of slices of fresh lard, put a spoonful of home-made hot product on the side and ... Lyapota!

As you can see, making horseradish at home is easy and simple!
The main thing you should remember is that it does not make sense to make a large amount of it. Why not lose its indescribable taste and its magical properties?

Thursday, August 03, 2017 13:34 + to quote

Horseradish for the winter or horseradish - recipes with photos. How to cook horseradish seasoning at home.

A spicy horseradish seasoning with the addition of a wide variety of ingredients is called horseradish, horseradish, Russian adjika, spark. Throughout Russia - in Moscow, in the Urals, in Siberia - this snack is incredibly popular, especially in winter. Horseradish won people's love not only for its piquant sharpness, but also for its healing properties.

How to make crap?

There are many cooking options for gorloder, each housewife uses her own ingredients and tricks to prepare this unusual fragrant seasoning for the winter. Cooking horseradish requires horseradish, garlic and tomatoes (although there are exceptions). The principle of harvesting horseradish is to grind and mix the components. The main components determine the benefits of the finished product:

• horseradish normalizes bowel function, acts as an anti-cold, anti-inflammatory agent;
• garlic is a popular antibacterial agent;
• Tomatoes are rich in trace elements and vitamins.

Horseradish with cooking for the winter

Horseradish prepared for the winter is ideal for meat, fish, potatoes, pasta, dumplings and many other products. To enjoy a savory taste all winter, you will need a recipe for horseradish for the winter with cooking. The crushed ingredients are turned into a sauce and rolled into jars that must first be sterilized. Maintaining cleanliness will keep the product in proper form until spring.

Horseradish for the winter without cooking

Heat treatment does not always make it possible to preserve all the benefits of products. Therefore, a horseradish recipe without cooking is a way to make a delicious sauce for the winter that retains the maximum benefit. Harvesting horseradish for the winter is possible without boiling, because the rhizome of a spicy-aromatic plant is an excellent preservative. This sauce is stored for a long time, so you can safely cook it in in large numbers, filing in weekdays and for holiday feasts. To prevent the spicy mass from sour, it can be frozen in small portions.

horseradish recipe

• Calorie content of the dish: 30 kcal per 100 g.
• Purpose: seasoning.
• Cuisine: Russian.

A simple horseradish recipe with a minimum number of ingredients is great way processing horseradish rhizomes for the winter. Saturated odorous mass will add spice to any meat dish or soup. The sauce does not include tomatoes, beets, plums or other softening ingredients, so the horloder will be vigorous. You can store the sauce in the refrigerator or cellar all winter.

Ingredients:

• horseradish - 1 kg;
• water - 0.5 l;
• sugar - 40 g;
• salt - 20 g;
• vinegar 9% - 50 g;
• cinnamon, cloves - to taste.

Cooking method:

1. rhizomes spicy plant peel, grate or pass through a meat grinder.
2. Arrange the mass in sterile jars so that it occupies 2/3 of the container.
3. Add sugar, salt to water, bring to a boil, put spices.
4. Cool the liquid to 50 degrees, add vinegar.
5. Pour marinade into jars and roll up.

Horseradish - classic recipe

• Cooking time: 30 minutes.
• Servings: 20 persons.
• Calorie content of the dish: 34 kcal per 100 g.
• Purpose: seasoning.
• Cuisine: Russian.
• Difficulty of preparation: easy.

The traditional recipe for preparing classic horseradish contains only three main components. The main difficulty of the process lies in the pre-treatment of vegetables. You can simplify the procedure if you neglect the removal of seeds from the tomato. In this case, you can not store the finished product for a long time, as the seeds can quickly cause fermentation.

Ingredients:

• tomatoes - 3 kg;
• garlic - 250 g;
• horseradish - 250 g;
• salt - 3 tbsp. spoons;
• sugar - 1 tbsp. a spoon.

Cooking method:

1. Remove skins and seeds from tomatoes.
2. Peel the horseradish.
3. Pass garlic, root, tomatoes through a meat grinder.
4. Add salt, sugar, mix the fragrant gruel thoroughly.
5. Distribute a homogeneous mass over sterilized jars, tighten the lids tightly.
6. For storage, horseradish is sent to a cool place for the winter.

Homemade horseradish with beets

• Cooking time: 30 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 68 kcal per 100 g.
• Purpose: seasoning.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Horseradish with beets is a bright, vigorous seasoning that will reveal the taste of familiar dishes in a new way. The recipe for homemade horseradish for the winter is so simple that you can start creating snacks at any time. The most simple products. The main secret delicious sauce- fresh and vigorous root, collected in autumn. By adding a few ingredients to it, you have a treat that you can enjoy all winter long.

Ingredients:

• horseradish - 400 g;
• beets - 200 g;
• water - 100 ml;
• table vinegar (9%) - 1 tbsp. a spoon;
• sugar - 1 tbsp. a spoon;
• salt - 1 teaspoon.

Cooking method:

1. Clean, chop the root. It will be difficult to grate strong horseradish, so it is better to do it in a meat grinder or with a blender.
2. Clean the beets and chop. You can use only beet juice, without pulp.
3. Combine all the products from the recipe, mix thoroughly.
4. The amount of water can be adjusted according to the juiciness of the beets.
5. Place the prepared sauce in pre-sterilized jars, close the lid tightly, and store in the refrigerator.

Horseradish with tomatoes and garlic

• Cooking time: 30 minutes.
• Calorie content of the dish: 41 kcal per 100 g.
• Purpose: seasoning.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Horseradish with tomatoes and garlic for the winter is classic variation, the taste of which is easy to change by adding additional products, such as plums, to the usual components. Horseradish prepared for the winter acquires a special piquancy, sourness and an incredible fruity aroma. Plum horseradish for the winter gives ordinary dishes new flavors. Cooking seasoning-light is simple, but it is better for novice cooks to take detailed recipe with photo.

Ingredients:

• horseradish - 300 g;
• tomatoes - 1 kg;
• garlic - 200 g;
• hot peppers- 1 small pod (optional)
• sour plums - 200 g;
• salt - 1 tbsp. a spoon;
• sugar - 1 tbsp. a spoon;
• vinegar (9%) - 100 ml.

Cooking method:

1. Products clean, wash, dry.
2. Pass everything through a meat grinder, mix, add salt, sugar, vinegar.
3. Arrange in sterilized jars, close with lids, store in the refrigerator for up to 6 months.
4. If you need to increase the shelf life, you should boil the mixture before laying out the jars.

Horseradish without tomatoes

• Cooking time: 30 minutes.
• Servings: 10 persons.
• Purpose: seasoning.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Horseradish for the winter at home can be prepared without tomatoes. One of the original recipes is horseradish without tomatoes with garlic, bell and hot peppers. This appetizer is unusual, burning and incredibly tasty. Thrill-seekers in cooking will appreciate this interesting product. How to prepare such a unique treat? A novice cook will also cope with the task: follow the proportions and follow the instructions to treat the household with an original dish.

Ingredients:

• horseradish root - 200 g;
• bell pepper- 200 g;
• red hot pepper - 200 g;
• garlic - 200 g;
• salt - to taste.

Cooking method:

1. Peel, wash and grind the products in a meat grinder or in a blender.
2. Mix all ingredients, salt to taste.
3. Transfer the mixture to sterilized jars with lids and store in the refrigerator for 6 months.

Apples with horseradish for the winter

• Cooking time: 15 min.
• Servings: 2 persons.
• Calorie content of the dish: 53 kcal per 100 g.
• Purpose: seasoning.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Horseradish with an apple for the winter is better than other types of horseradish for cold meat dishes: jelly, boiled pork, jelly. Seasoning is also served with soup, salad, it is also appropriate for a sandwich. If you store horseradish for a short time, then you can do without vinegar. When there is no fresh horseradish at hand, a dry powder prepared from the root in advance will do: for this, the rhizome is rubbed on a coarse grater, dried in the oven and ground in a coffee grinder. Before use, it must be soaked in warm water. You can diversify the recipe with lemon zest, peppers, garlic and other products.

Ingredients:

• apples - 2 pcs.;
• horseradish root - 50 g;
• garlic - to taste;
• salt - a pinch;
• sugar - to taste;
• vinegar 9% - 1 teaspoon.

Cooking method:

1. Peel apples from seeds and peel, bake in the oven or cook in the microwave.
2. scrape off upper layer peel from the root, grind it together with apples in a meat grinder.
3. Mix all ingredients and arrange in sterile jars.
4. Use refrigerator for storage.

Horseradish without garlic for the winter

• Cooking time: 30 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 48 kcal per 100 g.
• Purpose: seasoning.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Horseradish with tomatoes without garlic becomes especially spicy if you add spicy and Bell pepper. How to prepare such a sauce? Just grind and mix the ingredients! Ready hot sauce is eaten a little bit, so it is better to store it in small jars. Serve seasoning with meat dishes, giving the Russian spirit to your favorite dish. A sharp, rich horseradish will bring its zest to any feast.

Ingredients:

• horseradish - 200 g;
• tomatoes - 1 kg;
• sweet red pepper - 0.5 kg;
• chili pepper - 1 pod;
• salt - to taste;
• vinegar essence - 1 tbsp. a spoon.

Cooking method:

1. Clean and chop the root.
2. Peel tomatoes and peppers from the peel and seeds, grind in a meat grinder.
3. Mix all the ingredients, salt, add vinegar.
4. Arrange the sauce in sterilized jars under the lids, store in a cool place.

Horseradish with tomato paste - recipe

• Cooking time: 30 minutes.
• Servings: 20 persons.
• Calorie content of the dish: 47 kcal per 100 g.
• Purpose: seasoning.
• Cuisine: Russian.
• Difficulty of preparation: easy.

How to cook horseradish if ripe tomato not at hand? Arm yourself with tomato paste! This will slightly worsen the benefits of the finished product, but if you choose the right pasta, it will not spoil the taste at all. Give preference to jars that do not contain preservatives, modified starch. Horseradish with tomato paste cooks even faster, because it does not require the preparation of tomatoes.

Ingredients:

• tomato paste - 400 g;
• horseradish - 1 kg;
• bell pepper - 1 kg;
• vegetable oil- 200 g;
• sugar - 1 glass;
• salt - 1 tbsp. a spoon;
• vinegar 9% - 100 g.

Cooking method:

1. Peel the root and pepper, pass through a meat grinder.
2. Mix vegetables with tomato paste and boil for 10 minutes.
3. Add the rest of the ingredients, boil for another 1-2 minutes.
4. Arrange in sterilized jars and roll up.

Horseradish appetizer - cooking secrets

When preparing horseradish for the winter, use a few tips so that the seasoning is a success, and you need a minimum of time and effort to cook it:

1. When choosing the main component for a horloder, give preference to not too small or large pieces. The most delicious will be a rhizome 25 cm long and 3 cm wide. There should be no stains or damage on its surface.
2. You can store fresh root in the refrigerator for up to 3 weeks if wrapped in cling film. Freezing of a product is allowed.
3. In recipes, along with ripe tomatoes, you can use green tomatoes or cook gorloder exclusively with this unripe product.
4. When storing horseradish, some of the sharpness is lost, so you can put a little more garlic, horseradish and hot pepper in the jars that you plan to open by the end of winter.
5. To store the finished horseradish, you can choose freezer. Small portions of the sauce will definitely not turn sour, and they only need to be thawed before use.
6. You can soften the fiery preparation before serving by adding honey or sour cream to the sauce.

Video: how to cook horseradish

Quelle der Zitate: http://sovets.net/

Bild: https://www.google.de/

2011-11-12

Date: 12 11 2011

Tags:

How to cook horseradish so that the spirit from it first dies, and then takes off and takes the knocked out tear with it? That's what we'll talk about today. Grated horseradish seasoning is so versatile, it suits meat, fish, and vegetables in different variations that it is worth learning how to cook horseradish at home.

Horseradish seasoning at our house usually appears on the table in winter. Probably, the body going into the winter requires something intoxicating. My late father-in-law used to make horseradish and always said: "Lyuta!" What does evil mean. Horseradish in Transcarpathian - feminine!

A little background on the preparation of horseradish

Many years ago, he told us a funny story that is closely related to our topic today. Once, before Christmas, a boar was slaughtered in the grandfather's family. The still unflaked carcass hung in the yard. Mother ordered the then ten-year-old Lotsi (that was the name of our grandfather) to make grated horseradish. He already at such a young age knew how to cook it at home.

The fact is that from pork legs, the mother decided to immediately put the jelly, which everyone loved very much, to cook. And what goes with cold? Of course hell! Loci fiddled diligently with the eye-pulling spine. And his grandfather decided to modernize the process of removing hair from the boar. Usually they burned it with straw, but grandfather heard from someone that the pig should be doused with boiling water and after that the bristles will easily and simply come out on their own.

Well, grandfather gave the piggy a bath with boiling water. But the bristles, for some reason, did not want to climb out (some kind of boar caught the wrong one). She stood on end and turned into a real wire. What to do?

The grandfather rushed to the kitchen, took Loci in his armful and said that until the father arrived, something had to be done with the pig! Loci suggested barter. "You, grandfather, rub the horseradish, and I'll figure out what to do with the boar!" The grandfather agreed. Loci came up with a cunning method of cutting the “Pyatachkovskogo” look like Kotovsky - he took his father's straight razor and shaved the boar!

Already an elderly and even a little old father-in-law laughed heartily when he told us this story for the hundredth time. So my father came and saw a painting by Repin: Loci shaves a wild boar, periodically moving away and considering the result, like a real artist. And grandfather cautiously looks out of the kitchen, holding a bowl of cooked horseradish.

The father, without understanding, ran into the boy, and Loci shouted with resentment between his father’s cuffs: “How to cook horseradish - so I, how to shave a boar - so I, how to get in the ass - so am I!” I'm sorry that you don't understand the Rusyn dialect - it would be even more colorful and funnier in the original.

How to make fresh horseradish powder at home

The love for pickling seasoning was inherited by my husband. When we studied at the institute, they sent him white powder from home all the time. Yes, stop! What did you think? Ah ah ah! And these are my friends and readers! The white powder is dried horseradish! Yes, and it happens! Now I will explain to you how to cook horseradish from such a powder.

First, I will talk about how to dry fresh horseradish. First, you need to dig it out. It is better to do this in the fall, when the horseradish is the most vigorous, and not just bitter. Then you need to wash it, as it should, with a brush, clean it, grate it on the largest grater, or simply cut it with a knife. Then put to dry in an oven heated to 50-60 ° C. Dry for about 2-3 hours, then raise the temperature to 60-65°C, dry for another 3 hours.

You can cook grated horseradish, then put it in a linen bag and dry it on radiator batteries for no more than a day. Otherwise, all the anger and ferocity of the root from the heat will turn into tenderness and affection.

Dried horseradish is ground in a coffee grinder. You can also grind it in a mortar. You can store such a workpiece in tightly closed glass jars. Make sure that the horseradish powder is not attacked by moths - they also like to enjoy a kind of delicacy.

How to make a delicious sauce - horseradish powder

Before use, dilute the prepared powder in warm boiled water, add salt, sugar or honey, lemon juice or vinegar to taste. Such a paste can be mixed with sour cream, mayonnaise, whipped cream, boiled and raw, grated beets, served with dishes such as meat in the oven, homemade ham.

Now we will make seasoning from raw fresh horseradish.

How to cook horseradish at home - recipe

Ingredients

• A horseradish root is 30 centimeters long and 10-11 centimeters in diameter at the thickest part.
• 2-3 teaspoons of sugar.
• 1 tablespoon at ksusa 9%or lemon juice.
• 100-150 ml of cold boiled water.
• 1 teaspoon of salt.

Cooking

Horseradish root thoroughly washed with a brush under running water, then soak in very cold water for 3-4 days.
We change water daily. It is possible, if the horseradish is rather dry, to wet it for 5-7 days - its quality will only improve and it will be much easier to rub it. After the period of floundering in the water, we take out the horseradish,
clean it up
and rub on a grater, not the largest, such as in the photo.

You can, of course, use a blender. But the taste of horseradish after this centrifuge becomes unpleasant. Many years of experience in the production of this dish suggests that it is necessary to grate it.
Let at this moment your native organism does not really understand you - your eyes climb on your forehead, tears flow, as after a Mexican TV series and takes your breath away, like on a first date. This is more helpful than harmful.

So, he's worn out! Now fill the tormentor with water, in which salt, sugar and vinegar or lemon juice are already dissolved.
If horseradish is still dry, add a little more water. That's all! This is the basic preparation.

My remarks

From the base blank, you can make a bunch of all sorts of other seasonings:mix with mayonnaise to taste thick sour cream, mild mustard, ketchup.

Here's some more food for thought. Mix the horseradish billet with the apple grated on a coarse grater, which must first be stewed and mixed with warm caramel. This is a great sauce for oven baked pork loin with bone.

Try pairings like horseradish and redcurrant jelly or blackcurrant jam. I myself want to experiment and serve this to some new meat dish.

I offer my sincere thanks to my esteemed commentators. Looking forward to more comments. If you liked the article, please share it in social networks. And so that you do not miss interesting and useful events on the blog - get my new articles to your e-mail - subscribe to blog updates.

Here nice video delicious horseradish sauce recipe. The video is in English, but the minimum knowledge of the language is enough to understand what it is about.

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

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

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

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

Horseradish sauce with vinegar and beetroot *

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

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

For cooking horseradish spices you need to prepare the marinade filling. Preparing the marinade.
Dissolve sugar, salt in water, bring to a boil, add spices, cover and cool to a temperature of 50 degrees. Then add vinegar essence and leave for a day. After infusion, filter the filling through gauze and mix thoroughly with horseradish. Ready horseradish Arrange in jars, cover with varnished lids and put in a pan with water heated to 50 degrees for sterilization. Sterilization time at a temperature of 100 degrees for cans 0.5 l - 20 minutes, 1 l - 25 minutes. At the end of processing, the jars are hermetically sealed, turned upside down and cooled.

Horseradish marinated with beets

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

Select young fresh beet root crops, wash and cook large root crops for 45 minutes, small ones - 30 minutes. Peel off the skin and cut into small cubes or slices. Fresh horseradish chop, mix with beets, put in an enamel pan, add sugar, salt and pepper. Sunflower oil boil for 10 minutes and also pour into the pan. Mix the contents of the pan and heat over low heat to 70-75 degrees C, then remove the pan from the heat, add vinegar, mix everything and fill the jars. Pasteurize at a temperature of 90 C: half-liter jars - 20 minutes, liter - 25 minutes. Preparations for the winter.

Horseradish sauce with vinegar and carrots

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

Siberian seasoning "Hrenovaya"

it basic recipe. There are options when more pepper is added (both black and red ground, and Bulgarian sweet), vinegar, sugar.

This seasoning is also called "Spark".

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

Cooking:
Fresh tomatoes together with horseradish and pass the garlic through a meat grinder. Salt the resulting mass, put in a glass container, close tightly and place in the refrigerator.

Green tomatoes can also be used along with ripe red tomatoes. You can make this seasoning with the addition of green tomatoes.

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

Horseradish seasoning

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

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

Horseradish in marinade

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

For marinade, bring water with sugar and salt dissolved in it to a boil, put spices, cover and cool to 50 degrees C, then pour in the essence. Cover again and leave overnight. Then filter and add grated horseradish, mix thoroughly, place in jars and close. Sugar can be added to soften the spiciness in pickled horseradish.

Horseradish sterilized with apples

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

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

Horseradish seasonings with vinegar

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

horseradish roots clean, wash thoroughly and grate on a fine grater or pass through a meat grinder. Prepare the marinade. Dissolve salt and sugar in water, bring to a boil, add spices, cover and cool to a temperature of 50 C, then add vinegar essence and insist for a day. After infusion, filter the filling through gauze and mix thoroughly with horseradish. Put the finished seasoning into jars and cork.

People believe that radish horseradish is not sweeter, although they are the closest botanical relatives. Most of all in vegetable culture horseradish is common, as it is also called, rustic. It is valued for its powerful root, for its nutritional and healing properties.

Horseradish leaves, oblong and shiny, are used for salting and other preservation of various vegetables. The root is used to prepare spicy seasonings for meat and fish dishes, especially for jelly; it is used raw and boiled, it is salted, pickled and even dried for the future for the winter.

Horseradish, herbaceous plant, came to us from antiquity - it was known as a spicy seasoning for food as early as one and a half thousand years BC and belongs to the same family as radish, radish, mustard and watercress. How to cook horseradish at home, what dishes harmonize with horseradish and what recipes are optimal? These questions will be answered in this article!

All parts of this plant contain mineral salts, vitamins, phytoncides, essential volatile substances, the enzyme lysozyme. Allyl (mustard) oil and glycosidic sinigrin are responsible for the specific smell and sharp burning taste of horseradish roots. Horseradish roots are harvested in late autumn, when they are at their peak. useful properties, including medicinal ones.

Crushed horseradish root, its juice and water dilutions increase the secretion of hydrochloric acid in the stomach, which contributes to the treatment of gastritis with low acidity. In this regard, horseradish is used as a means of stimulating appetite and improving digestion. And also in the treatment of kidney stone insufficiency and with difficulty urinating.

Traditional medicine recognizes the effectiveness of the use of horseradish in dropsy, malaria, anemia, beriberi, diseases of the upper respiratory tract, colds, disorders menstrual cycle, muscle pain in the lower back and back, with sacro-lumbar sciatica and rheumatism. It is still recognized as effective medicinal properties horseradish for inflammatory processes in the throat, ears, and even for the treatment of chronic ulcers and festering wounds. For headaches, it can be used in the form of compresses from the rubbed root.

It is possible to use fresh horseradish paste for cosmetic purposes when removing freckles and dark pigmentation on the skin. It is advised to use horseradish to treat injuries, including sports ones. It is suggested to include in a health-improving diet.

However, horseradish also has contraindications, for example, it is better to refuse to eat horseradish during an exacerbation of inflammatory diseases of the gastrointestinal tract, kidneys or liver.

How to choose and cook horseradish?

Harvested or purchased on the market, horseradish roots are first soaked for a short time in cold water, then they are thoroughly washed, the upper skin is removed, chopped in an accessible and convenient way for you: grate, skip in a meat grinder; chop, after cutting with a knife into plates, with a blender. But with any method, it is necessary to protect the mucous membranes of the nose and eyes from its caustic ethereal smell. Someone grinds horseradish roots on open balcony, someone with the help of a plastic bag twists on a mechanical meat grinder, leaving a hole only for turning its handle. But you still have to shed a tear over chopped horseradish, although it's worth it.

To soften the too spicy taste of horseradish and preserve pleasant aromatic features, for this it is combined with grated vegetables, fruits, berries or their juice, with sour cream and mayonnaise.

1. How to cook horseradish according to the folk recipe "Gorloder"

Chopped horseradish gives a special sharpness to vegetable cold appetizer from tomatoes that do not need to be stored in heat treatment, which is valuable for the preservation of natural vitamins and mineral salts.

Ingredients:

• ripe fleshy tomatoes - 6-10 parts;
• fresh garlic - 1 part;
• fresh horseradish - 1/4 part;
• table salt - a little stronger than to taste.

Peeled horseradish, garlic and better tomatoes are also crushed, seasoned to taste - better at the limit of taste, with salt. Mix the resulting vegetable mass thoroughly, arrange in small jars under the screw, previously washed, sterilized and dry, close the lid and store in a dark and cold place. Eat as a cold sauce or snack.

2. Homemade recipe for horseradish with mayonnaise

It’s hard to come up with a more appetizing seasoning for fish, meat or soups, but it’s hard to cook hern with mayonnaise according to home recipe simply and easily.

Ingredients:

• shredded horseradish root - 100 grams;
• any mayonnaise - 200 grams.

Mix the horseradish prepared in accordance with all the rules and chopped in a suitable container with mayonnaise until smooth and, having decomposed into small-sized glass jars under the screw, pre-sterilized and dry, close with tightly clean lids and store in a cold and dark place. Experience shows that such a sauce is stored for a long time and does not lose its nutritional value, specific pungency and aroma. Good for meat and fish dishes, especially for jelly.

3. Spicy Pickled Horseradish Recipe

It would seem that you can buy such horseradish in almost any grocery store in the grocery department, but experts assure that home-made pickled horseradish is spicier and tastier than store-bought.

Ingredients:

• chopped horseradish - 150 grams;
• fresh lemon juice - 1/4 lemon;
• boiled chilled water - 1/4 cup;
• table vinegar 9% - 2 tablespoons;
• table salt - 1 teaspoon;
• granulated sugar - 1 tablespoon.

Mix the horseradish root, crushed according to all the rules, with water and lemon juice and leave to brew for a day. After these days, season the infusion with horseradish with the rest of the ingredients: salt, sugar and vinegar - stir and store in the refrigerator. Serve as a spicy seasoning for various meat and fish dishes and smoked meats.

4. How to cook horseradish with an apple according to a country recipe

Horseradish seasoning with an apple can add wonderful taste sensations when eating a variety of dishes. She fits with boiled meat, fish, sausage products, ham and, of course, jelly.

Ingredients:

• chopped horseradish root - 3 tablespoons;
• ripe fresh apple - 4 pieces;
• drinking water - 60 milliliters;
• fresh lemon juice - 1 teaspoon;
• granulated sugar - 1 teaspoon;
• butter - 1 teaspoon;
• lemon zest - 0.5 lemon.

Place the peeled, cored and sliced ​​apples in a saucepan, add lemon zest and sugar, add water and boil over low heat until the apples are soft. Transfer the apples to a blender, chop and mix with grated horseradish, season with lemon juice and butter. This sauce is good both warm and cold.

5. The original horseradish salad recipe

Their horseradish salad deserves to be constantly in your refrigerator in the winter, especially because it tastes delicious with all kinds of smoked meats, any ham and boiled pork or grilled beef steak.

Ingredients:

• fresh horseradish root - 4 pieces, 30 centimeters long and 2 in diameter;
• chopped fresh beets - 2 tablespoons;
• cold boiling water - 2 tablespoons;
• fresh lemon juice - 0.5 teaspoon;
• table salt and citric acid powder - to taste.

Preparing horseradish salad original recipe quite simple, for this you need to mix chopped peeled horseradish with beets, grated on a fine grater, and water. Insist for 1 day, after which add salt to the salad with citric acid and stir. You can dilute too thick horseradish seasoning with cold boiled water. Such a salad with horseradish is stored well and for a long time in a cold and dark place in a glass container with a tight lid.