Harvesting horseradish at home for the winter: simple recipes How to cook horseradish at home - recipes and medicinal properties of horseradish roots

The traditional Russian seasoning for meat and fish dishes has not lost its popularity, despite the competition with mustard. Horseradish is usually served fresh when it has the full range of aroma and pungent taste. Harvesting horseradish for the winter according to numerous recipes allows you to cook your favorite dishes, regardless of the season. Canned root retains its culinary qualities.

Leaves and roots are used in canning. The plant is recognized by a specific, pungent odor, pungent taste. The reason for the strong aroma and burning 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 burns when it comes into contact with the skin.

Fresh root juice contains vitamins:

• vitamin A provitamin.

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

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

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

Its most famous use is as a spicy condiment that rivals mustard. The grated and chopped root goes like a spice, is part of the sauces. The leaves are used for salting, pickling and pickling.

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

However, in chronic diseases of the gastrointestinal tract, kidneys, liver, the use of spices will worsen the condition. Mustard oil in large quantities will cause a burn of the mucous membrane of the pharynx, esophagus, stomach. Horseradish in any form is contraindicated in children under the age of eight, pregnant, lactating women and during critical days.

Preparing the main ingredient

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

1. The spine must be at least 1 cm thick.
2. Color - light, dark brown.
3. If the integrity of the shell is violated, the aroma of horseradish should appear.
4. The length of the spine is 25-30 centimeters.
5. White flesh on the cut.

The rhizome should be fleshy, dry, resilient, clean, free of mold and mildew. Essential oil quickly disappears, leaving only bitterness in horseradish. When using the root of the plant in canning, the peculiar aroma is preserved under conditions of tight closure.

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

The roots in the air quickly lose moisture, are difficult to process. Before proceeding with their grinding, they must be placed in a container with fresh cold water. Before this, the rhizomes are washed under running water, cleaned of the integumentary shirt.

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;
• strongly dried root - up to a day.

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

Grinding horseradish on a grater in large quantities is not recommended. You will have to work using protective equipment: gloves, goggles, a respirator. The kitchen room will be saturated with the aroma of horseradish; it will not be possible to weather this spirit immediately. When grinding through a meat grinder, a plastic bag is fixed at the outlet, which reduces evaporation. Using a blender with a closed bowl minimizes the release of essential oil into the air.

After grinding, the prepared horseradish is stored in a glass container with a tightly fitted lid.

All components for canning must be mixed with horseradish in a short time. The longer the horseradish is left open, the more it will lose its sharpness. For the same reason, it is not necessary to harvest horseradish in large quantities and in containers of more than 500 milliliters. The optimal container volume is 50, 100, 200 milliliters in order to use 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, these dishes will not be used for other purposes.

Options for harvesting horseradish for the winter

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

In the Caucasus, beetroot juice is added to get a beautiful, spicy seasoning. Beet tomatoes are saturated with juice and retain its golden properties until the container is depressurized, where the seasoning or snack is stored.

For long-term storage of chopped or grated horseradish, vinegar or fillers are added. Canned salads, seasonings are obtained. Blanks can be prepared with or without sterilization. Heat treatment softens the burning taste. The root lends itself to drying, freezing. Dried horseradish is used as an additive to spicy mixtures. From the thawed root, you can cook any dressing, snack.

The classic way to preserve

To harvest 0.5 kilograms of roots you will need:

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

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

During this time, the root is prepared: washed, cleaned, crushed in a convenient way. Mixed with marinade, laid out in a container. Stored in the refrigerator.

Without sterilization in the bank

Seasoning prepared by the method of hot packaging 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. Lay out in a sterile dish, 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 beetroot juice or with boiled beets:

1. Preparation of beetroot juice is possible with a juicer or blender, after which the crushed beets are squeezed through gauze. The finished juice is placed in the refrigerator for 2 hours - to settle and remove the 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 boiled and rubbed on a coarse grater. 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 goes as a seasoning, in the second - as an appetizer.

Lime and sea salt preparation

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

Cooking:

• the zest of 1 lime is rubbed through a fine grater;
• mix in equal proportions the zest, sea salt, ground black pepper (one tablespoon each);
• bring 400 milliliters of water to a boil;
• add a mixture of zest, salt, pepper;
• cook for 5 minutes;
• pour a tablespoon of vinegar;
• boil;
• add horseradish (500 grams);
• pack up;
• 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 in relation to horseradish can be changed to your liking.

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

Proportions of a horseradish snack (classic way):

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

Preparation: rub the tomatoes on a coarse grater; garlic cloves - fine. All components are mixed in one bowl, packed in jars, stored in the refrigerator.

With vinegar

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

The ratio of ingredients:

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

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

To prepare an appetizer, you will need half a kilogram of sweet and sour apples, preferably Antonovka. The fruit should have firm, juicy flesh. The number of carrots depends on its size: two medium or one large, at least 200 grams. Peel and core of apples are removed and rubbed on a coarse grater. If you preserve fruits passed through a blender, you get porridge. Peeled carrots are also rubbed on a coarse grater. To give spice and flavor, a part 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 to preserve horseradish. For long-term storage, the ratio of horseradish and mayonnaise is 1:1. Sweet, dietary mayonnaises are not used. Sweet mayonnaises are intended for sandwiches; dietary mayonnaises include mashed fruits and berries.

Domestic mayonnaises have a fat content of 67%, the predominant brand is Provencal. The sauce contains, in addition to vinegar, vegetable oil, sugar, salt. When mixing mayonnaise and horseradish, no additional ingredients are required. It is necessary to store the workpiece in the refrigerator.

Marinated

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

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

All ingredients, except vinegar, pour a glass of water and boil for 10 minutes. Pour in vinegar, boil. Distribute horseradish in jars, pour boiling marinade over, put on sterilization. Marinate - 15 minutes.

Root freezing

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

Freezing methods:

1. The roots are dried with paper napkins, cut into pieces up to 3 centimeters. Each particle is packed in a sealed bag and placed in a freezer.
2. Dried roots are rubbed on a fine grater, placed in ice molds and sealed with cling film. Stored in the freezer.

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

Drying

The rhizomes will have to be dried in the form of large chips. The root, crushed on a grater, is laid out on a sheet and placed in an oven heated to 70 degrees. The oven door must be left ajar to increase ventilation. Dried chips should be brittle, free of moisture.

Dried horseradish is ground in a coffee grinder to a powder. Store in glass containers. Used to preserve vegetables and salads for the winter, it gives them sharpness and elasticity. Bactericidal properties protect the brine from turbidity.

How to keep a horseradish

Fresh roots are stored until spring in the thickness of the sand, with constant moisture, in a cool, shady place. The temperature is maintained not lower than 0 degrees and not higher than 20. The rhizomes should not be in contact with each other. No flaws in the integumentary shell are allowed: no mechanical damage, mold and fungus.

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

No temperature difference is allowed in the freezer. If frost is maintained at 18 degrees, frozen roots are stored all winter.

The popularity of a variety of traditional Russian spicy dishes in last years, is growing steadily and many want to pamper their household and guests with them.

But not everyone is aware of how to cook horseradish at home, and it is he who is an indispensable additive for giving the desired spiciness to various fish and meat dishes. This plant has been used in cooking in many European countries for hundreds of years, and has proven to be an excellent addition for all lovers of spicy dishes.

There are many dishes, one of the ingredients of which is horseradish, but when preparing them, you should follow the recipe exactly. In addition, you should carefully approach the choice of horseradish, its harvesting and storage.

Selection and preparation of horseradish

When choosing and harvesting horseradish, there are some features that must be taken into account. If they are not respected, you will waste time and effort preparing a dish with this product.

Horseradish dug up in early autumn is best for making snacks. Its diameter should not exceed 6 centimeters, and the length should be approximately 30-50 centimeters. If you prefer spicy dishes, you should not store it for a long time, as it becomes less "vigorous". This is especially true if it is stored for more than a month.

The place where this product is stored should be damp and cool. Under such conditions, it is able not to lose its properties for six months. A refrigerator is good for this purpose.

If you are not going to use horseradish regularly, you can simply preserve it. In this case, it will not lose its properties for 4 months. In addition, there are many recipes for snacks from this plant that can be prepared and then stored, for example, in the pantry. They will not lose their taste during the year.

But as practice shows, it is best to store horseradish in boxes of sand. It should be laid in such a way that the roots do not touch each other. Sand for their backfilling should be used clean, not having any impurities.

If you notice that the horseradish root has dried up a little, it is recommended to soak it in cool water for several days before processing. Having decided to clog it, do not forget to sterilize the jars, then close them hermetically and efficiently.

Those who do not like too spicy dishes can be recommended to put horseradish in the freezer for several hours before cooking. This will make it less sharp. When working with this product, it is best to use gloves, and twisting it through a meat grinder, attach a plastic bag to it to collect the horseradish mass.

As you can see, the rules for choosing and harvesting horseradish are quite simple. But they must be observed. Thanks to this, the dishes will be not only tasty, but also the desired spiciness.

What to eat with horseradish

Horseradish can be used to prepare various dishes. It is perfect, for example, for boiled and smoked fish, jellied pies, cold meats.

Traditional Russian dishes are characterized by the preparation of horseradish, immediately before serving it to the table. Vinegar can be omitted.

Horseradish seasoning can make the dish not only spicy, but also soft and delicate in taste. Due to this, it is quite actively used in cooking in many countries. There are many dishes that require homemade horseradish. How to cook some of them, we will consider.

How to cook horseradish at home

Method 1

Cooking horseradish according to this recipe will appeal to lovers of especially spicy dishes.

• It should be washed well, and after that, clean and twist the horseradish in a meat grinder through a fine grate.

To quickly collect a horseradish mass, put a plastic bag on the meat grinder in advance.

• Then, add salt and sugar. For 1.5 kg of horseradish, you need 1 tablespoon of salt and 3 tablespoons of sugar.
• After that, fill it with boiling water. You should get a kind of, fairly thick porridge, which will need to be mixed well and transferred to pre-sterilized jars. It is also recommended to drip a little lemon juice on top.

Serve it depending on the dish, you can mix it with sour cream or separately. If you are not going to use horseradish in the coming days, close the jars tightly with lids and put them in the refrigerator. So it can be stored for 3 months.

Method 2

Many, before serving horseradish to the table, give it a pink color. This will make it look more impressive. For this purpose, beets are used, which should be added to horseradish.

For 0.5 kg of horseradish you will need:

• 150 ml. water;
• 1 tablespoon of salt;
• 1 tablespoon of sugar;
• 100 ml. vinegar;
• 3 tablespoons of beets.

First, wash and clean the horseradish roots, then chop them with a meat grinder or a fine grater. Having done this, pour the resulting mass with boiling water and put sugar and salt.

Let it cool completely and then add vinegar and beetroot juice. Store pink horseradish should be in jars.

Method 3

Having made horseradish according to this recipe, you can fully experience its sharpness. You will need:

• Horseradish;
• Sugar;
• Salt;
• Tomatoes;
• Garlic.

Wash and clean horseradish, tomatoes and garlic. Then, grind them with a blender or meat grinder. In the latter case, do not forget to tie a plastic bag to it.

Salt the resulting mass, put sugar, and then mix thoroughly. It is recommended to consume it after a few days, as if it settles, its taste will be much better. Glass jars are great for storing it, which should be sterilized in advance.

Method 4

If you love horseradish, but are not fans of especially spicy dishes, this recipe will be perfect for you. It will require the following components:

• Horseradish;
• Sour cream;
• Sugar;
• Greenery.

Wash and grind horseradish roots with a grater, blender or meat grinder. Then put 1 tablespoon of sugar and 200 grams of sour cream.

Mix well and add greens.

Secrets of delicious homemade horseradish

To prepare a truly real "Russian snack", you should follow some recommendations. It is best to cook it a few hours before eating.

Vinegar should not be added to it. Products must be of high quality. Particular attention should be paid to the size of the horseradish root. It should not be too thick, not damaged, be juicy and strong.

But if there is still any damage, they can simply be cut out with a knife. But keep in mind, at the same time, its juiciness will immediately become much less.

To make the dish caustic and fragrant, horseradish should not be soaked. Since there will be little juice left in it then.

Horseradish is a wonderful product and, if prepared correctly, it will be a great addition to any dish. There are many recipes, following which you can quickly and easily cook horseradish. If necessary, its spiciness can be adjusted, making this or that dish more or less spicy.

Summer residents, who are familiar with the culture firsthand, are wondering if it is possible to preserve the roots in the winter. This is necessary in order to reinforce it during the period of limited intake of vitamins in the body. The recipes for preparing horseradish for the winter are simple and uncomplicated, you can make them at home without spending a lot of time and effort.

Before you decide to harvest the rhizome for the winter, you should familiarize yourself with the properties of the plant. To whom it is useful, and to whom it is harmful. Only then make a decision about its preparation for the future.

In addition to these advantages, the plant has other useful properties, so the degree of benefit cannot be overestimated. But do not forget about contraindications or harm from eating horseradish.

Before use, you should consult with your doctor, especially in the presence of chronic diseases of the kidneys, liver and gastrointestinal tract.

1. Negative effect on the mucous membrane.
2. In large quantities, it causes a burn at the site to which it was applied; when ingested, it causes an increase in blood pressure and bleeding.
3. It is not recommended for use by people with diseases of the gastrointestinal tract.
4. Do not use for children under 8 years old, pregnant and lactating mothers.
5. Use with caution in women during menstruation.

Everything is good in moderation, therefore, when self-medicating, one should be very careful not to cause deterioration instead of benefit. It is better to consult a doctor.

Preparing the main ingredient

To prepare horseradish, it is necessary to properly prepare the root crop for processing.

1. It is better to dig up the roots just before the processing process. Otherwise, the roots become soft and lose moisture.
2. If the horseradish has lain down and lost its presentation, it is soaked in ice water for 24 hours.
3. Frozen root vegetables are easier to process.
4. When cleaning horseradish, gloves are worn on the hands, this will prevent burns on the fingers.
5. Spices are boldly added to the marinade, this diversifies the taste and adds piquancy. Don't be afraid to experiment.
6. When processing a large number of rhizomes, tears cannot be avoided. If the roots are twisted in a meat grinder, it is enough to put a plastic bag on it and collect the twisted horseradish into it. As you fill, pour into a container with a lid - this way you can avoid unpleasant consequences.

By practicing harvesting plant roots every year, housewives gradually discover their secrets in cooking. And they continue to use them year after year.

Options for harvesting horseradish for the winter

Horseradish preparations for the winter are truly golden, since the importance of the product cannot be overestimated. Each housewife chooses a method at her own discretion. You just need to determine for yourself the purpose for which the product is being harvested. For seasoning meat and other dishes or for medicinal purposes.

The classic way to preserve

• horseradish;
• water;
• salt;
• sugar;
• vinegar.

Any amount of the root is thoroughly washed, peeled and twisted in a meat grinder, you can rub it on a grater. The choice of method depends on the availability of certain kitchen helpers.

The mass is diluted with water to the state of a thick slurry, salted, sugar is added to taste. Pour a small amount of vinegar for preservation and spread in sterile containers.

If vinegar is not used, it is replaced with citric acid or lemon juice.

Set for sterilization, the time depends on the volume of jars: the larger the jar, the more time you need to sterilize. Estimated time is 5 to 15 minutes.

At the end of the process, roll up and clean until completely cooled in a warm place, under a blanket.

Without sterilization in the bank

For cooking you will need:

• horseradish roots;
• garlic;
• tomatoes.

For this harvesting method, you need 1 kilogram of tomatoes without skins. It is easily separated if the vegetables are dipped in boiling water for a few minutes. Then twist the finished tomatoes in a meat grinder and add 100 grams of garlic to them.

Prepared roots, 300 grams, grate and mix with tomatoes, salt, add granulated sugar for preservation. Mix well and place in sterile jars. Close with plastic lids. Put the workpiece in the refrigerator.

In order to make the appetizer spicier, add black pepper and increase the amount of horseradish. On the contrary, to reduce the sharpness, reduce the number of crushed roots of the culture.

A beautiful and useful preparation will turn out if you add beets to horseradish. Nothing complicated needs to be done. The main thing is to strictly follow the recipe.

Components:

• horseradish roots - 0.3 kilograms;
• beets - 0.2 kilograms;
• salt - 1 tablespoon;
• sugar - 1 tablespoon;
• vinegar 9% - 0.5 cups;
• water - 2.5 cups.

Rinse the roots with cold water. In order for them to be better cleansed and less irritate the mucous membrane, they are soaked for a while in cold water. Then rubbed on a grater. After pour boiling water and leave to cool completely.

Beets are boiled until tender, peeled and also chopped on a grater. The settled and cooled water is drained from the horseradish. Combine with grated beets and salt the resulting mixture. Add sugar and vinegar to it. Mix well and put into jars. Close with lids and put in the refrigerator.

Lime and sea salt preparation

The original way to preserve horseradish. No need to replace lime with lemon, this particular fruit is needed. The taste of the finished snack will amaze the imagination of the most sophisticated gourmet.

Components:

• horseradish - 500 grams;
• lime zest - 30 grams;
• sea ​​salt - 30 grams;
• black pepper - 30 grams;
• sugar - 40 grams;
• water - 1 liter;
• vinegar 9% - 0.2 liters.

The roots are twisted in a meat grinder. Water is mixed with all ingredients except horseradish and vinegar. Bring the mixture to a boil, pour in the vinegar. After that, the chopped horseradish is well mixed and hot poured into jars.

They put 1-liter jars for sterilization for 20 minutes, smaller containers for 15 minutes. The finished seasoning is rolled up and removed to cool under a blanket.

Canning with garlic and tomatoes

This recipe is easy to make. It will take a little time to prepare it. In winter, this seasoning goes well with meat and fish dishes.

Components:

• horseradish and garlic in equal quantities, at the discretion of the housewife;
• tomatoes - 3 kilograms;
• salt, sugar and pepper to taste.

Tomatoes, root crops and garlic are twisted in a meat grinder, spices are added, salted and laid out in jars. Removed in the refrigerator. Such a blank is stored a little, you need to take this sign into account when preparing a large amount of snacks.

With vinegar

An easy way to extend the shelf life of the product. To prepare it, you need a minimum of time and ingredients.

Components:

• horseradish roots - 0.3 kilograms;
• vinegar 6% - 0.25 liters;
• water - 0.75 liters;
• sugar and salt - 2 teaspoons each;

The roots are grated, poured with boiling water and covered with a lid until completely cooled.

The water is drained, the workpiece is salted and sugar is added. Mix well, then pour in the vinegar. Re-mix the ingredients. Packed in jars and cleaned in the cold. It is easy to prepare, the main thing is to follow all the instructions.

Appetizer with carrots and apples

The ratio of products is set by the housewives themselves, based on individual preferences. You can prepare such an appetizer in any volume.

Components:

• horseradish roots;
• carrot;
• apples;
• water;
• salt;
• sugar.

Vegetables are crushed and mixed, laid out in jars. Meanwhile prepare the marinade. For 1 liter of liquid 1 teaspoon of salt, 1 teaspoon with a slide of granulated sugar. Let it boil and pour the prepared containers. Then they are sterilized for 30 minutes. If you preserve horseradish in this way, it will retain most of the vitamins.

with mayonnaise

Quick preparation of horseradish for storage. For its preparation, you only need horseradish and mayonnaise, in a ratio of 1: 2. The roots are rubbed on a grater and thoroughly mixed with mayonnaise. The resulting sauce is stored in the refrigerator.

The advantage of the method is that you can cook little by little. The root should be stored in the freezer and thawed before use.

Marinated

A delicious and quick way to harvest horseradish in the winter. Marinating in this way is very simple.

Components:

• horseradish roots - 2.3 kilograms;
• 10 grams of salt;
• 25 grams of sugar;
• 75 milliliters of table vinegar.

The roots are crushed in a convenient way, laid on 2/3 of a sterile container. It is advisable, for convenience, to use 3-liter jars. Pour into it, on top of the rhizomes, 1.7 liters of boiling water. To it add 1 tablespoon of salt and sugar and vinegar. Shake well and let cool. Then put in smaller jars and refrigerate.

Root freezing

To preserve the roots, they should be frozen. To do this, thoroughly washed roots are peeled and cut into pieces convenient for processing. Then they put it in bags and put it in the freezer. Horseradish can be stored there for a long time, completely retaining its beneficial properties.

Just do not constantly expose them to defrosting and re-freezing - the fetus loses its benefits.

Drying

For those who do not have the opportunity to prepare root crops in other ways, summer residents are advised to simply dry the root.

It is recommended to clean the root well from the remnants of the earth, then carefully remove the skin and wash the root crops. Wipe them with a towel, grate or chop in another way and put in the oven.

The temperature is set at 40-45 ⁰С. Keep the crushed roots at this temperature for 2-3 hours. The dried composition is stored in a clean container. The storage place is selected dry and dark.

Not only roots are dried, but also horseradish leaves. They are no less useful for humans. Do this in a well-ventilated area, but not in the sun. The dried material is crushed and put into a glass dish. Store until it is useful for use, but no more than 2 years.

How to keep a horseradish

Storing the roots of a plant is not an easy task. But if you do everything right, then you can save it until the end of winter and longer, depending on the chosen method of preservation.

There are the following ways to save the roots in the winter:

• fresh in the cellar;
• drying;
• freezing;
• salting;
• canning;
• sterilization.

When using a certain method of preserving the product, the shelf life changes. Certain rules are required to keep the root fresh.

1. Root crops - 2-3 years. Younger ones do not have the necessary taste characteristics. Old roots are rough.
2. The tops cannot be cut off completely, you need to leave 2-3 centimeters.
3. Dig up the rhizomes in late autumn, when the tops are completely withered.
4. Roots for fresh storage are selected without damage and visible signs of disease.
5. Without special processing, horseradish is stored for 3 weeks without losing presentation.
6. Each root stored in the refrigerator needs to be individually wrapped.

River sand will help keep the root in the cellar. They take not very small, pour on the bottom of the storage container, 7-10 centimeters high. Roots are laid out on it. Each individually, covered with a layer of sand from above, and so on until the container is full.

Horseradish has a beneficial effect on the human body, so it is recommended to save it for the winter in any convenient form.

Horseradish table Russian homemade- An excellent seasoning for many dishes. Good with horseradish jelly, and jellied fish, and okroshka! Yes, and it fits perfectly with baked meat, and with dumplings, it’s just delicious! Table horseradish can be served mixed with sour cream, and whoever likes seasonings is spicier and more picky, you can serve it like that - it’s also very tasty. A simple and delicious homemade horseradish recipe for spicy lovers.

Ingredients:

• 300 gr. fuck
• 1 tsp salt without a slide
• 2-3 tbsp. l. vinegar 9% or lemon juice - optional (I add)
• 200 ml. water
• 1 st. l. sugar without a slide (or to taste)
• sour cream - optionally added to a small portion of the finished table horseradish immediately before serving.

Cooking:

1. We prepare the filling for horseradish: we put water to boil, add salt and sugar there. Turn off the boiled water. If desired, you can add vinegar or lemon juice to this filling, then you get pickled table horseradish. Personally, I like this option more, and such horseradish is stored longer, up to 3 months. Without the addition of vinegar or lemon juice - only 2-3 days in the refrigerator, longer is possible, but the seasoning will no longer be so tasty. So, if the option without vinegar and lemon is closer to you, it is better to cook horseradish in small portions immediately before use or a day before it.
2. We clean the roots of horseradish and wash them.
   
3. We grind in an accessible and convenient way for you: you can grind horseradish with a food processor, blender or electric meat grinder (after tying a plastic bag to it so that twisted horseradish gets into it). Or, in the old fashioned way, three horseradish on a fine grater. To be honest, I use the latter method. At the same time, I carry out the prevention of influenza and colds - horseradish rub all family members in turn. Do not look that there is not too much of him - he is so evil that he is enough for everyone :). Any runny nose goes away or the beginning of a cold.
   
4. Pour the still hot, but no longer boiling filling into the horseradish, mix until smooth, and immediately transfer it to a clean, dry jar, close the lid tightly so that the horseradish does not lose its sharpness, does not weather. If you cook seasoning in large quantities, you need to prepare several small, tightly closed jars for it in advance.
   
5. Let the seasoning brew for 2-3 hours, if vinegar or lemon juice was added, then a day. We store horseradish in tightly closed jars in the refrigerator: without vinegar - 2-3 days (a little longer can be), with vinegar - up to 3 months. But I want to say that freshly prepared horseradish is tastier, so I cook it in small portions, and I can’t store it for a long time - it is eaten quickly.
6. Before serving, homemade table Russian horseradish can be mixed with sour cream if desired (for 2 tablespoons of horseradish 1 tablespoon of sour cream or to taste). The taste of horseradish with sour cream is more delicate, soft. But you can serve seasoning without sour cream. Like

HORSERADISH

Horseradish roots have up to 150-250 mg of vitamin C (five times more than in lemons and oranges), up to 7 percent carbohydrates, essential oils, mineral salts, phytoncides. They are eaten as a spicy seasoning for cold dishes, salads, as well as for fish and meat products.

Horseradish roots are rubbed on a fine grater, seasoned with salt, sugar (and vinegar in some non-Russian cuisines - see below for adding vinegar to horseradish seasoning). Due to the content of essential oil, horseradish in small doses increases appetite and improves bowel activity.

For storage, the dug-out horseradish roots must be freed from the ground and the tops and shoots cut 1-1.5 cm above the root.

Russian table horseradish
Horseradish should be considered the main Russian cold seasoning, used for all cold and boiled types of fish dishes (jellied, whole, boiled whole fish, hot smoked red fish (stellate sturgeon), boiled sturgeon), as well as for fish pies and kulebyaks, which were also taken eat horseradish, in the case when they were consumed cold, the next day, and not piping hot.

Along with fish dishes, horseradish seasoning was also served with cold meat dishes, especially pork. So, horseradish was necessarily used for jelly, jelly, for cold jellied pig, for jellied poultry, for boiled beef (cold), for tongue, for beef and pork giblets (but not for lamb!), for pig's head (on Vasiliev day, January 7-10), to jellied and cold veal, and later, at the end of the 19th century, to cold beef tenderloin roast beef, although this dish was English and, strictly speaking, it should have been consumed with mustard.

In Russian classical cuisine, horseradish was always cooked only directly to the table. and they tried not to leave it for more than one or two days, since it was believed that horseradish should be peculiarly piquant and spicy, and left for more than two days after preparation, it lost its strength. In addition, horseradish was always cooked in Russian without vinegar, which “kills” the power of horseradish and gives it its own taste and acetic-acid pungency, which is not characteristic of national Russian dishes.

Vinegar-based horseradish, or the so-called "Polish horseradish", prepared in Belarus, in Volyn (Ukraine) and mainly in Lithuania.

It was from there that the preparation of vinegar-based horseradish came from for an undemanding, often drunken consumer (who "if only he had a sour nose"), designed for two-week and sometimes even a month's storage and long-term transportation. This type of horseradish seasoning does not give the dishes a specific sweet "Russian taste", but with the disappearance of home cooking, it began to increasingly replace the traditional Russian horseradish seasoning, a characteristic feature of which was an unusually soft, delicate taste along with an extremely strong and unexpected piquancy, which is the biggest charm of this Russian seasoning. Only such horseradish played its traditional role in the national feast: on the one hand, purely culinary - it made the dishes especially attractive in Russian, and on the other hand, specifically table, entertaining, as it always gave rise to jokes and fun at the table, to ironic remarks about beginners or clumsy, unsubtle, inept people (all sorts of rootless newcomers foreigners) who did not understand and did not master the art of using horseradish as a seasoning, did not grasp what the secret of this use was.

Meanwhile, this secret was extremely simple: it was necessary to consume horseradish only after biting off and only slightly chewing (but not swallowing!) Another piece of fish or meat. In such cases, some "dodgers" with a certain skill could use relatively large portions of horseradish quite safely, while their less experienced and inept companions sometimes jumped in their places and burst into tears (to the deafening laughter of all those present) from the most insignificant, even tiny ones. doses taken without knowledge of the specifics and traditions. Such people have always been recognized as newcomers who did not have their own hearth and strong Russian family roots. Hence one of the old Russian customs of testing the bride and groom, which consisted in treating them to such dishes, where the use of horseradish was mandatory. At the same time, the incompetent often received a complete refusal, even if he had other positive qualities.

First of all, for horseradish to be "sweet-evil", you need a solid, high-quality source product. This means that the horseradish root should be no less than a finger thick, without damage, juicy, strong. You can get rid of external damage in a purely mechanical way, cutting out rotten, ulcerated and beaten, cut and contaminated places. The loss of juiciness by the horseradish root is a vice that is practically irreparable, because an attempt to soak the horseradish, although it can lead to the restoration of its mechanical elasticity and thereby facilitate its rubbing on a grater, will nevertheless inevitably lead to washing out, soaking and juices that give the horseradish root flavor , and its amazing peculiar spicy "causticity" (in Russian - "anger"). The degree of this washing out may be different in each case, but it always affects not only the strength of the finished table horseradish, but also the duration of this strength in the finished seasoning. As a rule, the strength of soaked horseradish does not remain for more than a day, and this explains the introduction of imitators of "strength" like vinegar into the finished table horseradish.

Russian table horseradish should be prepared only from high-quality raw materials - as all dishes of Russian cuisine should be prepared. To do this, it is necessary to properly preserve the root after digging in autumn or spring. Horseradish is stored in a box with sand, laying it in rows so that one root never touches the other, and filling each row with clean, sifted sand free from impurities of clay and earth. Once a week, this sand box should be slightly watered (sprinkled) with water so that the sand is always evenly slightly moist. In this way, you can have absolutely fresh, juicy horseradish throughout the year.

How to cook RUSSIAN TABLE HORSERADISH:
1. When preparing table horseradish, the root is peeled with a knife, but they avoid washing it, rinsing it, in extreme cases, after cleaning under a stream of cold running water.
2. Then they rub on a fine grater, having previously prepared a jar (glass, porcelain) with cold boiled water poured onto its bottom. In this dish, as the horseradish is rubbed, the grated portions are added all the time, preventing them from exhaling in the open air.
3. Then, when the rubbing process is over, a little more water is added to the grated mass to the consistency of a thick porridge, then sweetened with 1 piece of sugar and salted to taste (with a pinch of salt).
It is good to add additional grated lemon zest and lemon juice, while reducing the amount of water accordingly.
The pieces of root remaining during rubbing are also placed in a bowl with ready-made horseradish, turning them with a spoon so that they are at the bottom.
Such a preparation of table horseradish should not be watery, but rather thick, with the consistency of viscous porridge.
4. Before serving, each tablespoon of such a blank is diluted with a dessert spoon of sour cream.
It is this composition that is called "Russian table horseradish" (but for no more than 8-12 hours).

Russian table horseradish is one of the best spices in world cuisine. Only absolute instability in storage (no more than 12-16 hours) does not allow it to become one of the most common spices, along with mustard, mayonnaise, ketchup and soy sauce. The freshness and absence of vinegar distinguishes Russian table horseradish from horseradish seasonings used in the Baltics or Transcaucasia and including vinegar.

Only on the second or third day, if the horseradish preparation begins to show a decrease in spiciness, you can add a little 0.5% vinegar to it, but it will no longer be Russian horseradish, but so-so “horseradish” (a product spoiled by storage).

In Transcaucasia, a stronger 1.5% solution of real homemade wine vinegar is added and, in addition, such horseradish is tinted with beetroot juice. This type of horseradish-seasoning is used with Georgian jelly from a piglet - muzhuzha, while the Russian type of horseradish-seasoning is designed for veal or beef jelly, poultry aspic and, mainly, dishes from aspic, boiled and hot-smoked fish . It is in these cases that vinegar, as a base that coarsens the horseradish seasoning, and thus the tender meat of the fish, is completely unsuitable, while sour cream acts both in contrast and ennobling.

In classical Russian cuisine, horseradish is used not only as a seasoning for a cold snack table. This use was mainly fixed only in the 18th century and especially in the 19th century, when the snack table began to play a significant role in public and official life, and when, due to the expansion of the network of taverns and the spread of vodka, it began to intrude more and more into home life. It was in this environment that not the culinary, but the functional and auxiliary role of horseradish as a seasoning, acting to moderate and soothe, increased. This caused the cheapening and coarsening of various horseradish seasonings by adding sharp components to them like a 3% vinegar solution and cooking with water, without adding sugar and zest. Like, with vodka it will do.

Ancient, Moscow Russian cuisine of the 16th-17th centuries used horseradish as a seasoning, firstly, always in its truly Russian, “sour cream” version, as a traditional and indispensable seasoning for fish. And secondly, it introduced horseradish seasoning into a number of hot dishes to give them piquancy, aroma and a special “Russian taste”. So, already on the table, horseradish seasoning was introduced into kalja (unlike fish soup!), into various pickles (chicken and meat, from kidneys), into all types of saltworts, as well as into sauces of boiled meat and fish dishes for one or two minutes before serving.

Thus, horseradish as a seasoning was widely used in Russian cuisine and practically appeared on the Russian table one way or another every day. With the invention of salads, horseradish seasoning began to be introduced into raw salads made from grated carrots, turnips, swedes, radishes and apples, as well as into salads from boiled root vegetables and vinaigrettes as a savory dressing.

Horseradish seasoning in Russian cuisine was for a long time (until the end of the 18th - beginning of the 19th century) absolutely dominant and, in the cold Russian climate, had not only nutritional, but also great prophylactic significance, since horseradish in its Russian version retained its bactericidal properties and served both for improve the taste of dishes, and to prevent scurvy, influenza and other colds and infectious diseases of the upper respiratory tract, as well as to prevent intestinal diseases.

At the end of the 18th century, Russian horseradish in everyday nutrition was significantly supplanted (practically remaining only in the high "master's" cuisine) by much cheaper and more stable mustard, although it did not have such health-improving properties. At the same time, Russian cuisine lost significantly, as well as when replacing the traditional Russian turnip, which was very valuable in nutrition at about the same time, with potatoes saturated with empty starch, more suitable for eating in a mild or tropical climate, but not in Russian cold. (The high content of biochemical sulfur compounds inherent in turnips makes it a unique natural immunostimulant, but subject to fairly frequent consumption.)

The taste qualities of horseradish as a seasoning were so peculiar and attractive that after the Napoleonic wars they served as an incentive for the creation of some fine seasonings in German and Austrian cuisine, where they were introduced by cooks of foreign aristocrats who emigrated to Russia in the period 1789-1813.

But it was in Western Europe that the special properties of horseradish seasonings were distorted, both as a result of the inability to preserve the natural “malice” of horseradish, and in order to “soften” these seasonings.

HORSERADISE SPICE WITH VINEGAR
Peel the roots, 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.
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;
2nd method - 20 g of salt, 40 g of sugar, 500 g of water, 0.5 g of cinnamon, 0.5 g of cloves, 20 g of vinegar essence;
3rd method - 40 g of salt, 80 g of sugar, 500 g of beetroot juice, 30 g of vinegar essence.

HORSERADISH SALAD WITH CARROTS AND APPLES
Wash and peel the horseradish, carrots and sour apples, grate on a coarse grater, then mix, place tightly in jars and pour hot brine. Cover the jars with lids and sterilize on low heat half-liter - 10-12 minutes, liter - 15 minutes.
Banks immediately roll up and cool.
When used, add sour cream, drain the brine.
For brine - 1 liter of water, 2-3 tbsp. spoons of salt, 3-4 tbsp. spoons of sugar.

DRIED HORSERADISE LEAVES
Thoroughly wash the horseradish leaves and, removing the petioles of the leaves, hang to dry, then chop and spread on a sheet of paper on a baking sheet. Dry them, stirring, in the oven at a temperature of 40-45 ° C for 2-3 hours or under a canopy during the day. Store dried horseradish leaves in glass jars. They can be used for canned vegetables in open jars.
So that the solution in cucumbers is not cloudy, not moldy, you need to pour a tablespoon of chopped dried horseradish leaves into it, mold will not appear and the brine will be transparent and tasty all the time.
A tomato in an open jar will not grow moldy if it is sprinkled on top with dry horseradish leaves.

DRIED HORSERADISH ROOMS
Peel horseradish rhizomes from the ground, rinse and cut on a grater with large holes, then dry in a slightly heated oven.
Grind the resulting workpiece in a coffee grinder and store in glass jars in a cold place, use in the same way as dried leaves.

Siberian "HRENOVINA"

Horseradish is a famous Siberian spice.
This is the basic recipe. There are options when more pepper is added (both black and red ground, and Bulgarian sweet), vinegar, sugar.
In everyday life, this seasoning is also called "Gorloder", "Hrenoder" and even "Cobra"; in cooking, often - seasoning "Spark".

Ingredients :
- 3 kg of tomatoes
- 250 g horseradish
- 250 g garlic

Cooking

Pass fresh tomatoes along with horseradish and garlic through a manual 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 horseradish from green tomatoes alone, but the best result is obtained when ripe tomatoes make up at least 2/5 of the total.

You can use horseradish 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 the “horseradish” to taste. You can also add grated apple to taste (Antonovka is better).

Another recipe for "HRENOVINA"

Ingredients :
- 1 kg of ripe tomatoes,
- 60 g of horseradish,
- 60 g of garlic,
- 3 teaspoons of salt,
- 1 teaspoon of sugar.

Cooking

Scroll tomatoes, horseradish and garlic through a meat grinder. Add salt and sugar and mix well.
Arrange in small jars (no more than 0.5 l) with tight lids.
Keep refrigerated.
Yield: 1.5 l.
ADVICE
You can not remove the skin from the tomatoes, it will not be felt.
It is desirable to scroll horseradish and everything else in a manual meat grinder - it turns out better and noticeably tastier. Or, in the absence of such, scroll the horseradish last - it clogs the grate a lot.
Horseradish should be taken approximately 10 g more in the expectation that some part will screw on the screw and not scroll.
If you need to scroll a large amount of horseradish, then you need to put a plastic bag on the meat grinder, securing it with an elastic band, otherwise it will greatly corrode your eyes.
In no case do not use "shop" canned horseradish.
Garlic can not be passed through a meat grinder, but crushed with a garlic press.
For a sharper taste of seasoning for 1 kg of tomatoes, you need to take 100 g of horseradish and garlic.
For the taste of some, even 60 g of horseradish is a lot. Then take 40 g.
The optimal shelf life in the refrigerator with 40 g of horseradish and 60 g of garlic is up to 2-3 weeks.