In the fall, before the onset of frost, it is time to harvest horseradish root for future use. It is used to prepare a traditional Russian seasoning, no less pungent than Caucasian adjika, and as vigorous as mustard. It is equally well suited to meat and fish dishes, warms up in cold weather and strengthens the immune system. However, not all housewives know how to make horseradish at home, and are forced to buy this seasoning in the store. Meanwhile, gourmets say: in terms of its burning and taste qualities, purchased horseradish is significantly inferior to homemade one. So it makes sense to learn how to cook this tapas at home.

Cooking rules

Cooking horseradish has several important features that must be taken into account. Otherwise, the process of making horseradish will be remembered as a bad dream, and the result, despite the efforts expended, will not live up to expectations.

• Horseradish roots dug out in September, the length of which is 30-50 centimeters, and the diameter is from 3 to 6 centimeters, are suitable for preparing a snack.
• It is not necessary to procure a lot of horseradish seasonings for future use: after a month of storage, it becomes noticeably less pungent, and lovers of "vigorous" seasonings will no longer be to their taste. The root itself can be stored in a cool and humid place for up to 6 months, so it makes sense to put the roots in the refrigerator and use as needed. However, if you do not want to bother with preparing a snack on a monthly basis, you can still prepare it for the winter, since it can be stored in sterilized, hermetically sealed jars for at least 4 months. In addition, some recipes allow you to prepare a snack from horseradish, which can even be stored in the pantry, and for a very long time (up to a year).
• If the horseradish root has waited too long in the wings, then it is almost certainly dried up. In this regard, before processing, it should be soaked in cool water for several days (from three to seven).
• To improve the storage of finished horseradish, it should be laid out in sterilized cans and hermetically sealed.
• Esters released when working with horseradish strongly irritate the mucous membranes and cause lacrimation. Horseradish will be slightly less aggressive if you put it in the freezer for a couple of hours before processing. It will be easier to grind it with a meat grinder if you attach a plastic bag to it to collect the finished horseradish mass. Working with horseradish is safer with gloves.

Even on the shelves of shops you can find horseradish cooked according to different recipes. There are even more homemade horseradish recipes. It makes sense to cook horseradish seasoning at least according to two or three popular recipes, especially since they are all different.

The classic homemade horseradish recipe

• horseradish - 1 kg;
• water - 0.25 l;
• salt - 30 g;
• sugar - 50 g;
• lemon juice - 20 ml.

Cooking method:

• Peel the prepared horseradish, chop it by passing it through a meat grinder. Use a nozzle that allows you to get the finest and most delicate consistency, similar to mashed potatoes. Do not forget to attach a bag to it to at least partially protect your eyes from the pungent odor.
• Combine chopped horseradish root with salt and sugar.
• Boil water and pour boiling water over the horseradish, stir.
• Sterilize very small jars and spread the seasoning over them. Pour a little lemon juice into each jar: no more than a teaspoon per 0.2 liter jar, but not less than two milliliters. The juice will act as a preservative and at the same time prevent the horseradish from darkening. However, a lot of juice is not needed so that the seasoning does not turn out sour - according to the traditional recipe, it should not be.
• Close the jars tightly and refrigerate.

Horseradish, made at home according to the classic recipe, can be stored for no more than 4 months, but it is still better not to risk it and eat it in a month or two. If you plan to store the workpiece all winter, it is better to choose another recipe, with vinegar.

Homemade horseradish with beetroot juice

• horseradish root - 0.4 kg;
• water - 0.15 l;
• table vinegar (9 percent) - 0.15 l;
• sugar - 20 g;
• salt - 30 g;
• beet juice - 50 ml.

Cooking method:

• Prepare the horseradish roots by soaking them in cool water for several days, peeling them and cutting them into pieces.
• Screw a nozzle with small holes onto the meat grinder, attach a plastic bag to it, preferably a dense one (for example, intended for freezing food).
• Scroll through a meat grinder into the horseradish bag.
• Pour boiling water over horseradish, add salt, sugar to it, stir.
• Finely grate or pass raw (peeled) beets through a meat grinder, squeeze out the juice. Measure out 2-2.5 tablespoons of beetroot juice and mix with vinegar.
• Pour the vinegar and beetroot juice into the horseradish, stir.
• Prepare the jars by washing them with baking soda and sterilizing them.
• Place the seasoning in jars, seal them tightly and refrigerate or simply in a cool place.

In the refrigerator, such a snack can be stored for a whole year, out of the refrigerator - up to six months. At the same time, you need to be prepared for the fact that vinegar and long-term storage will do their job - horseradish will become softer in taste. But thanks to beet juice, the appetizer will acquire a pleasant pink color and can decorate the table.

Horseradish with garlic and tomatoes ("Hrenoder")

• horseradish - 1 kg;
• tomatoes - 1 kg;
• garlic - 3 cloves;
• sugar - 40 g;
• salt - 20 g.

Cooking method:

• Wash the tomatoes, pour over boiling water, peel and cut into 4 parts.
• Peel the soaked roll, cut into small pieces.
• Peel the garlic and pass through a press.
• Prepare the meat grinder by attaching a tight plastic bag to it.
• Place a few horseradish and tomato slices in the meat grinder one at a time and rotate them until they run out. If the bag fills up earlier, change it, and then mix the contents of both bags.
• Add salt, sugar, garlic to the tomato-horseradish mass, stir well.
• Place in clean, dry jars, roll them up or tighten with screw caps. Refrigerate for the winter.

If stored in the refrigerator, homemade "Hrenoder" will stand quietly for 9 months, if you manage to eat it in six months - even better. The appetizer turns out to be spicy, juicy and very healthy.

Horseradish with apples

• horseradish root - 100 g;
• apple - 0.2-0.25 kg;
• meat broth - 100 ml;
• vegetable oil - 30 ml;
• apple cider vinegar - 30 ml;
• salt to taste;
• parsley (optional) - 50 g.

Cooking method:

• Prepare horseradish and mince.
• Mix with grated apple.
• Chop the parsley and add to the horseradish.
• Pour in broth, oil, vinegar, salt and stir.

Such horseradish needs to be cooked a few hours before serving and in small quantities. It turns out to be soft, fragrant, but it is stored for a very short time - no more than two days.

Horseradish with sour cream

• horseradish (root) - 100 g;
• sour cream - 100 g;
• sugar - 10 g;
• salt - a pinch.

Cooking method:

• Peel and chop the horseradish.
• Mix with sour cream, salt and add sugar.

Horseradish prepared according to this recipe is also not intended for long-term storage. It will not be too spicy and will appeal to those who do not like the too "vigorous" taste of fresh horseradish.

Homemade horseradish is a traditional seasoning for meat and fish dishes. If prepared with vinegar, it can be stored for a long time. However, many housewives do not procure it for future use, since over time it loses its burning properties.

A spicy seasoning and horseradish appetizer with your own hands is available to everyone. How to cook canned horseradish for the winter read and see further.

Preparations for the winter: canned horseradish

Horseradish is loved and appreciated in Russian cuisine for its sharpness and traditional taste. There are several ways to save horseradish for future use. Most often, horseradish is dried and canned. I propose to write down the recipes for canned horseradish for the winter to all lovers of this "evil" root.

Horseradish recipe with citric acid for the winter

Ingredients:

• horseradish roots

For filling:

• 1 liter of water
• 40 gr. citric acid
• 30 gr. salt
• 30 gr. Sahara

Cooking method:

1. Wash the horseradish roots thoroughly.

2. Soak horseradish in cold water for a day if the roots were dry. Freshly dug horseradish roots do not need to be soaked, rinse well enough.

3. With a sharp knife, scrape off the skin from the horseradish roots and cut off small pieces.

4. Pass the horseradish through a meat grinder or grate on a fine grater.

5. Prepare the fill. To do this, boil a liter of water and dissolve salt and sugar in it.

Take off dishes with filling from the heat and add citric acid.

6. Pour the filling into the chopped horseradish and mix thoroughly.

7. Sterilize banks.

8. Fill the jars with hot chopped horseradish and cover with lids.

9. Sterilize 0.5 L jars within 15-20 minutes.

Roll up the finished horseradish with lids and cool at room temperature.

You need to store such a workpiece in a cool place.

To make the horseradish even sharper or "meaner", sugar can be reduced to the filling or not added at all.

Horseradish recipe canned with vinegar

Ingredients:

• horseradish roots

For marinade:

• 2 tbsp. water
• 1 tbsp. vinegar 9%
• 2 tbsp. l. Sahara
• 2 tbsp. l. salt

Cooking method:

1. Wash horseradish roots, peel and soak in cold water for 12-24 hours.
2. Then the roots need to be rinsed again with water.
3. Remove the top layer from the roots with a special knife or fine grater, peel the skin.
4. Grind horseradish on a grater or in a meat grinder 1-2 times.
5. For the marinade, boil water with sugar and salt.
6. Pour vinegar into the boiling marinade.
7. Pour horseradish with marinade, mix and leave to soak for 10 minutes.
8. Sterilize cans and fill with horseradish.
9. Cover the jars with lids.
10. Sterilize a 0.5 L jar for about 10-15 minutes.
11. Then roll up the cans and wrap them up until they cool completely. Store horseradish in the refrigerator or any cool place.

There is another way, or rather a recipe for harvesting horseradish for the winter. Many people call it "light" or "crap." How to cook, see the video recipe.

Video recipe " Horseradish - a spicy horseradish seasoning"

Cook with pleasure and be healthy!

Always yours Alena Tereshina.

Horseradish is an excellent snack. The spicy product looks like a good addition to a wide variety of dishes. Let's find out how to prepare pickled horseradish for the winter. Cooking recipes that are popular among housewives will be discussed later in this article.

With beets

So how do you marinate horseradish? The recipe that is considered the most common uses beets as one of the main ingredients. To prepare such a snack you will need:

• horseradish root - 800 g;
• beets - 600 g;
• water - 700 ml;
• sugar - 60 g;
• table vinegar - 170 ml;
• vegetable oil - 150 ml;
• salt - 30 g.

You need to prepare such preservation as follows. Beets and horseradish are cleaned. The latter is crushed on a fine grater or using a meat grinder. Beets are boiled over low heat. The above amount of sugar and salt dissolves in boiled water. The grated horseradish root is placed in the liquid. The contents languish on a low flame for about 15-20 minutes. Then chopped beets, sunflower oil and table vinegar are added here. The mixture is removed from the heat and mixed thoroughly.

Finally, it remains to prepare sterile jars. The mixture is placed in such containers and sealed with lids. The finished product is stored in a cellar.

With spices

How to cook pickled horseradish with spices for the winter? To do this, you need to prepare the following ingredients:

• horseradish root - 2 kg;
• water - 1 l;
• sugar - 150 g;
• salt - 100 g;
• table vinegar - 80 ml;
• cloves and cinnamon - a few grams each.

How to marinate horseradish with spices? The horseradish root is peeled. Water is boiled, after which spices are added here. The container is removed from the fire. As soon as the marinade has cooled, table vinegar is poured into it. The mixture is placed in the refrigerator for a day. After 24 hours, horseradish chopped on a fine grater is placed in the marinade.

Glass jars are prepared, which are heat treated in an oven at a temperature of about 100 ° C for 20-25 minutes. As soon as the containers have cooled down, a ready-made snack is laid here and tightly sealed with lids.

Application of the method will allow the product to be stored for several years. If the snack is planned to be consumed soon, it is not necessary to resort to pasteurization.

With tomatoes, bell peppers and garlic

You can marinate horseradish with tomatoes. Such preservation will serve as an excellent side dish for main dishes. The product is moderately sweet and spicy. To prepare a snack, you need the following ingredients:

• tomatoes - 1 kg;
• garlic - 7-8 cloves;
• parsley - 1 bunch;
• Bulgarian pepper - several pieces;
• salt - 60 g;
• water - 1 l;
• sugar - 170 g;
• table vinegar - 180 ml.

How to pickle horseradish in this way? Garlic and horseradish are peeled. The seeds are removed from the pepper. Parsley is finely chopped. These ingredients are ground in a blender and then combined into a homogeneous mass.

Tomatoes are washed under running water, cut into thin circles and stacked in several layers in sterile jars. The prepared dressing is placed between the tomatoes. The containers are filled to the top with the composition. Further, sugar, salt and vinegar are dissolved in boiled water. The contents of the cans are poured with such a liquid.

A large pot is covered with a thick cloth, filled with water and placed on the stove. Jars filled with snacks are placed here. For 15-20 minutes, containers are additionally sterilized over low heat. After the specified time has elapsed, the cans are removed from the pan and rolled up with tin lids. Once the product has cooled, it can be placed in the place where the pickles are stored.

With lemon

An interesting, spicy appetizer is obtained by marinating horseradish with lemon. Eating such preservation is useful in order to strengthen the immune system and prevent colds. To prepare the product, you will need the following:

• horseradish root - 700 g;
• lemon - several pieces;
• sugar - 3-4 tablespoons;
• water - 1 l;
• citric acid - 20 g;
• salt - 2 tablespoons.

You need to marinate horseradish with lemon in this way. The ingredients are thoroughly washed and peeled, and then cut into small circles. Water is boiled in a large saucepan, where sugar, salt, and citric acid are dissolved.

Sterilized jars are being prepared. Pre-cut horseradish and lemon are placed in containers. The mixture should be about ¾ of the volume. The rest of the space is filled with marinade. Banks are sterilized in boiled water for 20 minutes. Then the snack is corked with tin lids. After cooling, the product is stored in a cool, dark place.

With apples

Finally, I would like to tell you how to marinate horseradish with apples. To prepare snacks you will need:

• horseradish root - 250 g;
• salt - 1 teaspoon;
• table vinegar - 50 g;
• sugar - 1 teaspoon;
• water - 100 g;
• apples - 70 g.

Horseradish and apples are chopped on a fine grater. Table vinegar, salt and sugar are combined with boiled water. All ingredients are mixed into a homogeneous mass. The resulting composition is distributed in small jars and sealed tightly. The containers are sterilized in a saucepan filled with boiled water for 20 minutes. The product is then allowed to cool. Banks are stored in a cellar or refrigerator.

Finally

As you can see, there are many interesting recipes that allow you to make a tasty and healthy horseradish snack for the winter. The use of such preservation makes it possible to diversify the diet with the onset of cold weather, as well as saturate the body with a whole mass of essential vitamins and microelements.

Before you start cooking, read our tips carefully, as this process is unsafe. It is not for nothing that the stable phrase "evil horseradish" has developed. You have to be more careful with him.

If you plan to process a large number of roots, prepare gloves, otherwise a burn can not be avoided.

Protect your respiratory system and eyes. Don't be afraid to look strange - wear safety glasses and a respirator. Take out the fan and position it so that the air blows in the opposite direction from you.

The best way to grind horseradish is in a closed bowl of a food processor. Get ready for the fact that after opening it, all the "anger" of the roots will splash out on you. Be careful to open the lid away from your face (with outstretched arms) and do not breathe deeply.

The dug roots must be soaked in water for at least half an hour. This will make it easier to wash them off the ground. If they are slightly wilted, keep them in the water longer. Drain dirty water periodically and refill with new one.

Leave the leaves for pickles and marinades or for making medicinal rubbing.

Homemade horseradish (white) recipe

The classic recipe includes the following ingredients:

• Peeled horseradish - 1 kg;
• Boiled chilled water - 0.5 l;
• Coarse salt (stone) - 2 tablespoons;
• Granulated sugar - 4 tablespoons;
• Vinegar 9% - 5 tablespoons

Preparation:

1. Wash the roots thoroughly with a brush, peel, chop. For chopping, you can use a regular grater, a meat grinder, a thicket of a food processor with knives.
2. Dissolve salt and sugar in slightly warm boiled water, add vinegar to the brine.
3. Pour the grated horseradish, pouring in the brine little by little, so as not to overdo it with the liquid. The consistency should be closer to kefir.

How much brine is needed depends on the method of grinding the roots: if you grate them on a coarse grater or grind them with a blender, the mass will absorb a different amount of liquid.

Arrange the prepared seasoning in jars and place in a warm place for ripening. Be sure to cover the jars with lids to prevent the essential oils from volatilizing. This recipe for homemade vigorous horseradish is basic, its technology can be used as the basis for all others.

Attention! Be careful if you want to smell horseradish: if you inhale its vapors deeply, you can burn the respiratory tract. Do this carefully and from a distance of at least 20 cm.

Depending on the room temperature, it will be ready in 1 - 3 days.

Horseradish (horseradish, gorloder) with tomatoes, pepper and garlic

An atomic mixture - you say, and you will be right: it turns out to be vigorous. For crap, prepare the following foods:

• Horseradish roots - 0.5 kg;
• Ripe tomatoes - 1 kg;
• Garlic - 3 heads;
• Hot pepper - 1 pc.;
• Salt, sugar - 1 tablespoon each

1. First, let's prepare the rhizomes. To do this, we will briefly soak them in water, clean them, grind them in a convenient way - in a stationary blender (food processor) or in a meat grinder.
2. Add peeled cloves of garlic and a pod of hot pepper without seeds, click on "start".
3. Grind the tomatoes. Just add them to horseradish, pepper and garlic and turn on the technique.
4. Salt the resulting mixture, pour sugar, mix. If necessary, you can take a little more salt.

If you plan to keep the sauce with the expressive name "Horseradish" for a long time, it will be useful to insure yourself with aspirin tablets. One tablet is enough for a half-liter jar. Crush it into powder before use.

Any snack on a slice of horseradish-flavored bread will taste completely different. Always close the lid tightly to keep the scent from eroding. Keep refrigerated.

With apples

Apples reduce vigor, but the seasoning still tastes great. It goes well with meat and fish.

on a note

If you make a sauce "by eye", stick to the following proportions: take 2 times more apples than the main product.

Ingredients:

• Horseradish - 1 root 15-20 cm long;
• Green apples - 2 pcs.;
• Table vinegar 9% - 1 tsp;
• Salt - 1 pinch;
• Sugar - to taste (depends on how sour the apples are).

How to cook:

1. Wash the apples, peel, cut into several pieces, remove the core.
2. Pour ½ glass of water into a saucepan, put on the lowest heat. Add apples, cover and bring until tender.
3. Drain excess water, make puree from apples.
4. Remove the skin from the horseradish, grate it on a fine grater or twist it in a meat grinder.
5. Mix with applesauce, add salt, sugar, vinegar.
6. Let it infuse for at least a day.

You can bring apples to the desired condition not only in a saucepan. Put them in the microwave for a few minutes - it will be faster and you will not need to add water. The released juice can not be drained, just the seasoning will be liquid. If the apples are very sour (this will be clear when you taste the juice), you do not need to add vinegar.

Homemade beetroot delicious horseradish recipe

Many people love this option for the color and softness of the taste. Making it at home is a snap. In just half an hour you will mix everything you need, and then you just have to wait a day, and you can serve seasoning for jellied meat or dumplings - dishes without which Russian cuisine is unthinkable.

You will need the following products:

• Horseradish root - 0.5 kg;
• Beets - 1 pc.;
• Vinegar - 2-3 tsp;
• Salt, sugar - 1 tsp each.

Cooking steps:

1. Boil the beets, cool, peel.
2. Horseradish peel, wash, mince.
3. Grate the beets on a fine grater, squeeze a little with your hands, drain the excess juice into a separate bowl (you may still need it).
4. Combine horseradish with beets, salt, add sugar, vinegar, mix. If the seasoning is too thick, add the previously drained beetroot juice.

Try the seasoning, add salt or sugar if necessary. If there is not enough acid, add a little more vinegar.

You need to try liquid. If the marinade is tasty, then the seasoning as a whole will turn out - just delicious.

That's the whole recipe for horseradish with beets, homemade seasoning is more vigorous than store-bought. If you are weaker, take more beets, if stronger, add only juice for color, and leave the beets for some salad.

The easiest way

For this recipe, in addition to horseradish roots, you only need a tomato pickle. If you have opened and ate a jar of tomatoes harvested for the winter, do not rush to pour out the brine.

1. Prepare the roots as in the previous recipes.
2. Pour over slightly warmed marinade.
3. Place in a warm place for a day and serve.

The combination of salt, sugar and vinegar will be optimal. Try it, you will definitely like it!

Horseradish for the winter: a classic recipe

The main thing in the preparations for the winter is that the product does not ferment, and for this they use such a technique as sterilization. For cooking you need ingredients:

• Fresh horseradish or from the freezer - 1 kg;
• Boiled water - 1 glass;
• Vinegar - 150 g;
• Coarse salt - 1 tablespoon;
• Sugar - 1 tablespoon

Equipment and fixtures:

• Food processor;
• Glass jars of small volume;
• Screw caps;
• Wide saucepan.

The process of preparing horseradish for the winter according to the classic recipe:

1. Soak the rhizomes for several hours, peel, cut into 3-4 cm pieces.
2. Grind or grind in a food processor (blender).
3. Dissolve salt and sugar in a glass of water, pour in vinegar. For better dissolution, it is recommended to let the brine boil.
4. Cool the solution, pour into chopped horseradish, mix.
5. Put the mixture in jars, cover with lids, put to sterilize.

on a note

Jars are sterilized for 10 - 15 minutes. Time is counted from the moment the water boils.

After the sterilization time has elapsed, the jars are carefully removed from the water, the lids are tightened.

If your family loves horseradish, take any cooking recipe: classic, with beets, apples or tomatoes and cook a delicious seasoning at home. It will be cheaper and tastier than the one from the store. Before serving in the classic version and in the one with beets, you can add mayonnaise or sour cream.

Pickled is not just a tasty savory snack or addition to your sauces, in fact, it is a pantry of essential elements to help fight colds, which are widespread in the cold season. Therefore, today we will learn how to kill two birds with one stone: prepare a delicious snack and a prophylactic agent at the same time.

Pickled horseradish recipe

Ingredients:

• horseradish - 500 g;
• vinegar - 1 tbsp. spoon;
• salt to taste;
• sugar - 1 tbsp. spoon;
• carnation - 2 buds;
• 1/3 cinnamon stick

Preparation

Dissolve sugar, salt in a glass of water and add cloves and cinnamon. Bring the water to a boil, then cool it to 50-60 degrees and add vinegar essence. We leave the marinade to infuse for a day. Rub the peeled horseradish and mix with the marinade. Pour the mixture into sterilized jars and roll up.

Pickled horseradish

Ingredients:

• horseradish - 50 g;
• beets - 450 g;
• vinegar - 2 tbsp. spoons;
• sugar - 1 tbsp. spoon;
• salt to taste;
• vegetable oil - 1/4 tbsp.

Preparation

Boil the beets for 30 minutes, after which we clean the root vegetable and cut into cubes. Mix the beets with chopped horseradish, add salt and sugar and fill everything with hot vegetable oil. We put the pan on the fire and heat it up to 70 degrees, after which we put the mixture in the jars and set it to sterilize for 20-25 minutes at 90 degrees.

Harvesting horseradish for the winter

An original horseradish appetizer with lime will amaze even a seasoned eater not only with its spiciness, but also with its freshness.

Ingredients:

• horseradish root - 250 g;
• lime zest - 1 tsp;
• vinegar - 100 ml;
• water - 1 tbsp.;
• salt - 10-15 g;
• sugar - 20 g.

Preparation

First, the horseradish roots should be peeled, if they are not completely fresh, then soak them in water for a day. The washed roots can be grated or minced. Ready We cover the gruel with a film so that it does not dry out, and the pungent aroma does not interfere with work.

Grind the lime zest with sugar and salt in a mortar (this mixture is suitable not only as an addition to horseradish appetizer, but also as a seasoning for fish and seafood). We heat the water and put the resulting mass in it, bring to a boil and reduce the heat. We add vinegar to the marinade, and then add the grated horseradish gruel. We remove the container from the fire and pour the snack into hot jars. We sterilize the cans for 15-20 minutes, then roll up and cool.