Before you figure out how to store crap, you should nevertheless tell what it is, because it turns out there are people who do not know anything about this delicious seasoning.

They call it differently: horseradish, horseradish, Siberian adjika, gorloder. But no matter how it is
called - the essence of this does not change. Fucking came from Siberia, like a spicy seasoning to
a variety of savory foods such as soups, meats, fish, and vegetables. This dish is very easy to prepare. You just take tomatoes and horseradish and pass it through a meat grinder. Garlic is squeezed into the resulting mixture, some housewives also add bell peppers. And, of course, salt-pepper-paprika is added. Everyone determines the proportions in their own way, because everyone has different tastes, someone loves a more spicy seasoning, someone - on the contrary. Usually, 100 grams of horseradish and 100 grams of garlic are taken per kilogram of tomatoes. But here there is also a little secret - add salt and pepper before adding garlic, as it interrupts all the taste sensations. And yet, advice to people with sensitive eyes: when you roll horseradish through a meat grinder, put a plastic bag on it, in this way you will save yourself from unnecessary tears.

Well, we figured out the preparation, now let's move on directly to the question of how to store crap. Usually, after cooking, it is laid out in glass jars or ketchup jars and hidden in the refrigerator. This method has its advantages and disadvantages. The advantage is the taste, because if the seasoning is not rolled up, it will be much spicier. Among the shortcomings, it is worth mentioning that in this way you can store two or three jars, because in the refrigerator there is not only a place for crap. And yet - not rolled seasoning can turn sour in the refrigerator, and mold can appear on top of it. This nuisance can be prevented by pouring on top of the horseradish into a jar of vegetable oil (about a teaspoon).

And here's another surefire way to store your shit all winter long: just roll it up in jars. To do this, put the finished product in dry sterilized jars, and tighten with a boiled screw cap or roll up. No need to sterilize. To ensure that everything is preserved and does not deteriorate, you can add one teaspoon of vinegar to each jar. Choose small jars so that the open seasoning does not stand for a long time, otherwise all the pungency will simply disappear from it.
So, the cans are rolled up, now hide them in some dark, dry and cool place, where it can be stored all winter, until the next harvest. If you are going to store this preservation in a basement or other insufficiently dry place, the metal lids can rust. To prevent the problem, simply anoint them with petroleum jelly. And one more clarification, the place in which you will store the crap should be cool, but in no case should the temperature in it drop below zero. Firstly, hermetically sealed cans can simply burst, and secondly, even if they do not burst, the taste of our seasoning will suffer greatly.

On this question, how to store crap, you can close. But take into account the following fact: even hermetically rolled and properly hidden crap still loses its sharpness over time, and nothing can be done about it. The only way out is to put more horseradish and a little paprika in the jars that you will open last.

Those who like to tickle their receptors with hot seasoning are usually crazy about hot horseradish snacks.

And although when cleaning, cooking and eating it literally "hurts the throat", it is still quite useful in the fight against germs, colds and gastrointestinal infections.

This plant is not inferior in its properties to ginger and perfectly helps to cleanse the blood, remove mucus, reduce sugar, stimulate the kidneys and improve appetite, acting on the stomach and intestines. Surprisingly, it contains much more vitamin C than lemon!

However, it should be remembered that in the blanks, it retains its most useful essential oils and active substances for only a couple of weeks, and then its sharpness and usefulness decreases.

Nevertheless, table horseradish is prepared for long-term winter storage with all sorts of additions in the form of "horseradish", "gorloder", adjika, and so on.

There are a great many recipes for this spicy snack, both with and without boiling, with sterilization and normal storage. The essence of the whole cooking process is reduced to grinding and mixing the ingredients and then storing them in closed jars or bottles in a cool place.

The combination of the pungency of the pungent root with tomatoes is almost a classic version of the "gorlodera" preparation. Why is it called that? Try to cook and immediately understand everything yourself. For greater effect, garlic and hot pepper are added to the composition.

Some housewives are afraid that without sterilization and cooking, such a finished product can quickly ferment or mold, so they try to prevent air from reaching the workpiece and pour sunflower oil on top to create a thin film that creates a “vacuum effect”.

We need:

• Ripe tomatoes - 2 kg.
• Horseradish root, garlic cloves - 0.4 kg each.
• Chili pepper (hot) - 2 pcs.
• Sunflower oil - 10 tbsp l.
• Sugar - 6 tbsp. l.
• Salt - 5 tbsp l.
• 9% vinegar - 4 tbsp. l.

Preparation:

1. Ripe tomatoes, rinse well, dry and peel off the stalks. Then carefully cut them into pieces that will be convenient to twist in a meat grinder.

Horseradish roots also need to be thoroughly peeled, rinsed and cut into small oblong pieces. Garlic cloves must be peeled off.

2. Now you can safely install the meat grinder and start twisting conveniently chopped pieces of tomatoes and roots.

It is advisable to use a hand tool for grinding, since further twisting of tough rhizomes can clog the cutting knife and the electric grinder can fail.

3. To avoid a burning sensation on the mucous membranes of the eyes and nose, it is best to set the dishes with twisted tomatoes aside, and put a plastic bag on the spout of the meat grinder and tie it tightly into the tough roots and fragrant cloves of garlic.

Then gently untie and pour the contents of the bag into the tomato paste.

4. To make the washed chili pods even more spicy, cut only the stalks and, together with the seeds, twist into a bowl with the previous ingredients.

Although, if you are afraid of great bitterness, then the seeds can be cleaned.

5. To achieve the fixation of the taste, it remains to pour the salt and sugar and add the vinegar. Mix everything well and pour into pre-sterilized jars.

6. Try to pour the "gorloder" in such a way that you can pour a couple of tablespoons of sunflower oil on top to create a protective airtight film.

7. All that remains is to tighten the sterile lids and store the spicy dish in a cool place.

Such a sharp piece usually keeps well in the refrigerator, or cold basement.

The classic recipe for making horseradish

The classic, beloved by many, the preparation consists of only four main ingredients: tomatoes, salt and garlic with horseradish. If you plan to store it for a long time, then add another 1 tablet of acetylsalicylic acid per 1 liter of the finished mixture.

If you plan to eat everything quite quickly, then you do not need to add pills. Moreover, you can use slightly unripe tomatoes, but a prerequisite should be the content of at least a third of ripe tomatoes in order to preserve the taste and color of a classic snack.

We need:

• Tomatoes - 5 kg.
• Horseradish, garlic - 0.450 kg each.
• Salt - 8 tbsp l. (depends on its saltiness and taste).

Preparation:

1. Cut the washed tomatoes into quarters. If you use large varieties of tomatoes, then try to cut into pieces that can easily go into the mouth of the meat grinder.

2. If you like "gorloder" like a sauce, it is best to get rid of the skins and seeds by chopping the vegetable to a state of puree in a juicer.

Otherwise, you can get by with an ordinary meat grinder.

3. Garlic and roots must be peeled and peeled.

After cleaning, it is advisable to immediately start grinding, otherwise these components may begin to darken and the kitchen will be saturated with their aroma quite quickly.

4. Twist the peeled rhizomes.

This should be done as quickly as possible, otherwise its essential oils will begin to affect your mucous membranes and what is called "wash with tears and sniff."

5. Do the same with garlic.

6. Stir all ingredients and add salt. It is advisable to taste it right away, because its lack can provoke the fermentation process.

7. It remains only to place the ready-made spicy yummy in jars and put it in the refrigerator. It is advisable to eat it within 1-2 months.

The most delicious seasoning for any hot dish is ready and you can enjoy its taste as much as you want!

A horseradish tomato snack for the winter without cooking (without garlic)

Another great recipe for "raw horseradish", only without garlic, which many do not like because of the smell that lasts for several hours after eating.

1 kilogram of tomato requires only a spoonful of salt and 100 grams of roots.

True, you only need to store such a blank in the refrigerator.

We need:

• Tomatoes - 3 kg.
• Horseradish - 0.3 kg.
• Salt - 3 tbsp. l.

Preparation:

1. Chop the washed tomatoes, depending on their size, into convenient halves or quarters and peel them off.

2. In order for the sharp roots to be less pungent and to be cleaned faster and easier, they should be soaked in cold water for at least an hour. Then quickly peel off the skin from them and rinse.

3. Twist the tomatoes together with the rhizome, salt and stir until smooth.

4. It remains only to pour the finished mixture into dry clean cans, seal with lids and send for storage in the refrigerator.

It is advisable to eat this seasoning within a month.

Spicy snack recipe for long storage with cooking

For those who are still worried about the preservation of the hot seasoning for a long time, or are unable to store it in the refrigerator, a recipe with a boiling process for an hour is ideal.

Such a blank can be safely stored in the cellar. It goes well with meat dishes and retains its sharpness and richness of aroma for a long time. In fact, she is. But due to the high content of "burning" roots in it, it is still considered crap.

We need:

• • Tomatoes - 2.5 kg.
  • Bulgarian pepper - 0.5 kg
  • Bitter pepper 0.3 kg
  • Horseradish - 0.25 kg
  • Garlic cloves - 0.15 kg.
  • 6% vinegar - 1 cup
  • Sunflower oil - ½ cup.
  • Granulated sugar - 4 tbsp. l.
  • Salt - 2 tbsp. l.

Preparation:

1. Grind well peeled and washed roots in a meat grinder. It is best to twist them into a bag so that at this all the zeal for canning does not disappear due to a pungent pungent smell that makes you want to cry.

2. Do the same with peeled garlic cloves.

3. Free the washed hot pepper from the stalks and twist together with the seeds to the previous ingredients. If you are afraid of excessive pungency, then the seeds can be removed.

4. Cut the washed and dried tomatoes into pieces and chop in the same way as the previous components of our harvest.

5. Bulgarian pepper is better to choose red or orange, so that it does not lighten the color of the snack, and grind it with a meat grinder.

In this case, it is better to get rid of both the stalk and the seed pod. If you like seeds, then the box can not be removed.

6. Put all the chopped vegetables in one container and mix well together until smooth.

7. Pour in oil and vinegar, add sugar and salt and stirring occasionally, bring to a boil over medium heat, and then boil for an hour.

During this time, the excess liquid will evaporate and the snack will become thicker.

8. While the vegetable fragrant mixture is being cooked, it is advisable to fill them with a still boiling cooked snack. Close with tight screw caps or roll up. After cooling, send to a cool place.

Eat with pleasure!

Spicy horseradish tomato snack for 1 kg for preparation for the winter

If you are not a fan of very hot preparations, but still want to prepare a small amount of spicy seasoning for the winter, for example, for mantas, then the amount of "gorloder" per 1 kg of tomatoes is quite suitable for you.

In this case, the entire calculation of ingredients will be minimal.

We need:

• Ripe tomatoes - 1 kg.
• Horseradish root, garlic - 0.1 kg each.
• Sugar, salt - 1 tsp each.

Preparation:

1. First, rinse well and clean all ingredients requiring cleaning. Tomatoes can be additionally cut into pieces to make it easier to grind them further.

2. So that you do not have to clean the meat grinder for a long time and it does not absorb too pungent smell of roots, put a plastic bag on its nose and tie it.

Scroll the roots first, and then, after removing and tying the bag with the contents and setting it aside, proceed to chop the other components.

3. It is best to alternate tomatoes with cloves of garlic so that they can push the stuck small fibers of the roots with them and the meat grinder is completely cleaned.

Tomatoes will partially cope with unwanted odor residues inside the meat grinder.

4. Gently pour chopped horseradish from the bag into the garlic tomato mixture.

5. Season with loose ingredients, mix well until smooth.

6. After pouring the prepared mixture into sterilized jars, close them and send them to a cold place. You can eat in a day, but if necessary, you can save it until spring.

The blank turns out to be tasty and desirable on the table even for lunch, even for dinner.

Recipe for making a shitty snack without tomatoes for long storage

Did you know that you can cook classic shit without a tomato? Indeed, you can! Your favorite vegetable can be replaced with juicy beets. You will get an even more spicy and original appetizer.

Although this option can be found in the store, homework will still come out much more economical. In addition, you yourself can adjust the amount of one or another ingredient to get the "very" taste that you like so much.

We need:

• Beets - 1 kg.
• Horseradish - 0.5 kg.
• 9% vinegar - 175 ml.
• Sugar - 0.1 kg.
• Salt - 30 gr.

Preparation:

1. In order not to waste time, you first need to soak the roots in lukewarm water for 20 minutes.

While the rhizome skin is softening, rinse and peel the beets. Cut it into round pieces of about a centimeter thick. Clean slightly soaked roots with a vegetable peeler, constantly dipping it in cold water so as not to sting your eyes.

2. Put a bag on the spout of the meat grinder and twist the horseradish into it. It is desirable that the mesh be smaller, so that the root crop is better crushed and in good harmony with its red comrade.

3. Grind the beetroot rounds in the same way.

Then remove the bag from the device, wrap the neck and shake the contents slightly so that it mixes and is not too caustic.

4. Pour the resulting mixture into a saucepan and add the vinegar, sugar and salt. Thanks to granulated sugar, beets will give juice, and salt and vinegar will add the desired piquancy and act as preservatives for long-term storage.

You can cook without vinegar, but then the preparation will look more like a beetroot salad without a pleasant sour, slightly spicy aftertaste.

5. Mix everything well until smooth, lightly pressing down with a spoon, so that the mixture becomes juicier.

6. Arrange in pre-sterilized jars. You can store it in the refrigerator for a couple of months.

Eating with pleasure, of course!

Video on how to cook a horseradish appetizer with tomatoes and peppers

And in this recipe, all the ingredients are not twisted in a meat grinder, but rubbed on a grater. And it is believed that this is the most correct way to cook your favorite piece.

Of course, to know this for sure, you just need to take it and cook it in different ways.

And the presentation is also good here. Horseradish is served with slices of fresh black bread fried in a small amount. The taste is simply delicious. And the smell ... But what to tell, you yourself know everything.

Having prepared a shitty preparation for the winter, you will not have to rack your brains anymore, how to season your favorite meat dish. Especially if you don't have time to cook a special sauce, or you want to diversify your menu with a pleasant and healthy spice.

You can cook "gorloder" even from the very last, slightly unripe tomatoes, which usually have to be picked at the end of the summer season due to the beginning of cold weather.

And if you have horseradish root in a box with sand in your cellar, then you can prepare an appetizing and very bright in taste snack even from purchased tomatoes in winter, which will surprise your households indescribably.

And may you not be afraid of any colds in the frosty season!

Bon Appetit!

Dedicated to all thrill-seekers

Horseradish - this seasoning is called “Gorloder”, “Horseradish”, “Ogonyok” seasoning, Russian adjika, “Horseradish”, “Cobra”, “Vyrviglaz” seasoning, “Thistle”, “Horseradish snack”, “Horseradish”, but in general it is just table horseradish. Unless the options for additives are countless. For those who cannot imagine life without thrills in the culinary sense, "Culinary Eden" has prepared a selection of recipes for burning horseradish. It's easy to cook horseradish: chop all the ingredients, mix, put in jars and put in the cold. This is For those who want to spin a spicy thing for the winter, there are recipes with cooking and sterilization. By the way, it is believed that you need to dig horseradish root in those months in the name of which there is the letter "r", that is, September, October, November. At other times, it does not have that pungency and unique mustard smell.

But first, a few words about the benefits of burning "weed". It is an excellent antimicrobial agent that protects against colds, gastrointestinal infections and other infections. Horseradish cleanses the blood, lowers sugar levels, simulates kidney function, improves appetite, and stimulates the activity of the stomach and intestines. Horseradish allows you to cope with excess mucus, is used as an expectorant. Horseradish contains more vitamin C than citrus fruits! But all these benefits are useful for a maximum of 2-3 weeks after the crap is cooked. The longer the hot seasoning is stored, the less all vitamins, essential oils and other biologically active substances are in it. So, if you have the opportunity to store horseradish roots "alive", buried in the basement in the sand - store it! And cook the shit as needed. Owners of city apartments have to procure a lot of horseradish for future use, but here, as they say, there is nothing to be done.

A few words about safety precautions. In order not to sob over the meat grinder, advanced users have come up with a simple and effective means: put on and tightly tie a plastic bag on the neck of the meat grinder, and tie the same bag to a ring with a lattice. But sometimes this does not help either, and the hostesses wear respirators and even gas masks. It is best to grind horseradish in a manual meat grinder, and last of all, after all other ingredients.

And now - the recipes! Since the principle of cooking any kind of horseradish, be it a horseradish, gorodder, light or horseradish, is the same, we will restrict ourselves to listing the necessary products and their quantities.

Horseradish snack

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

3 kg of tomatoes,
1 kg of horseradish,
1 kg of garlic
salt, sugar to taste.

Crap

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

Garlic horse

1 kg of horseradish,
1 kg of garlic
10 tbsp salt,
20 tbsp Sahara.

Vyatka horse

1 kg of tomatoes,
1 large horseradish root,
100 g of garlic
sugar, salt.

Horseradish with plums

1 kg of tomatoes,
100 g horseradish
100 g plums,
1 head of garlic
salt, sugar to taste.

Horseradish "Table"

Ingredients:
1.5 kg horseradish root,
1 tbsp salt,
3 tbsp. Sahara
1 lemon.

Preparation:
Grind the horseradish roots in a meat grinder, add salt and sugar, pour boiling water over, stirring quickly, until the consistency of a thick gruel. Divide the resulting mixture into clean jars, drip a few drops of lemon juice into each, close the lids. Can be mixed with sour cream before use.

Thistle

Ingredients:
1 kg of hot pepper,
1 kg of garlic
1 kg of tomatoes,
1 glass of apple cider vinegar
1 large horseradish root,
salt.

Preparation:
Mince all ingredients, horseradish root last. Mix with vinegar and leave for 12 hours. Arrange in clean cans, seal (do not roll up). Keep cold.

Shitty snack with carrots

2 kg of tomatoes,
100 g horseradish root,
100 g of garlic
600 g carrots
1 pod of hot pepper,
8-10 drops of 70% vinegar,
salt to taste.

Sweet Pepper Gorlodoer
3 kg of tomatoes,
1 kg of sweet pepper
2-3 hot peppers
1 cup garlic
salt, sugar, ground black pepper to taste.

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

Quick table horseradish with beets: mix the grated horseradish with grated raw beets. This mixture is not stored for a long time.

Or another quick recipe: turn medium horseradish root and 2 apples through a meat grinder, season with sour cream and honey or vegetable oil with apple cider vinegar.

Whip up a fucking thing

Ingredients:
1 kg of tomatoes,
300 g horseradish root,
200-300 g of garlic,
salt, black pepper to taste,
sour cream 35% fat.

Preparation:
Cut the tomatoes crosswise, blanch in boiling water, pour over with ice water, remove the skin. Pass the garlic and horseradish through a meat grinder, mix all the ingredients, add salt, ground pepper. Add a little high fat sour cream to the resulting mass and mix well.

Pickled horseradish

Ingredients:
1 kg of horseradish root,
200 ml of 3% vinegar,
15 g of salt.

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

Adjika "Ogonyok"

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

Preparation:
Peel the apples of seeds, and turn all the ingredients, except the herbs, through a meat grinder. Add vinegar, vegetable oil, salt and black pepper to the resulting mass and cook over low heat. Cook for about 2 hours. Add chopped herbs 5 minutes before the end of cooking. Arrange in sterilized jars, roll up.

Boiled horseradish

Ingredients:
3 kg of tomatoes,
100 g of garlic
200 g horseradish root,
400 g sweet pepper
2 tbsp Sahara,
3 tbsp salt,
ground black pepper to taste.

Preparation:
Turn the tomatoes through a meat grinder and cook over medium heat for 20 minutes. Meanwhile, mince the horseradish root, garlic and bell pepper, add to the tomato mass and cook for another 10 minutes. At the end of cooking, add sugar, salt and ground pepper, arrange in sterilized jars, roll up.

Pickled horseradish with beets

Ingredients:
1 kg of horseradish root,
1 kg of beets.
Marinade:
4 glasses of water
2 cups 3% vinegar
40 g salt
40 g sugar.

Preparation:
Boil the beets for an hour, peel and cut into thin slices. Chop horseradish root. Put in jars, alternating with horseradish, in layers. Pour with marinade, put on sterilization: half-liter cans - 15 minutes, liter - 20 minutes. Roll up.

As you can see, there are not so many options. And what can you think of when preparing a killer spicy horse or adjika? Burning crap in winter will help you bypass all colds. Happy blanks!

Larisa Shuftaykina

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.

Harvesting horseradish at home for the winter is a whole art! So the season of pleasant chores has come, preparations for the winter. Vegetables and fruits have already been removed to the cellar, what's in the barrel, what's in the jars, and what's just in the boxes. It was the turn to think about seasonings, without them anywhere. One of the favorite and necessary seasonings in winter is horseradish. After all, it gives some dishes an amazing, piquant taste, a kind of zest.

What are the ways to prepare this wonderful root for future use? The most famous and favorite horseradish harvesting for the winter is spicy traditional seasoning... After all, it suits all meat, fish and even vegetable dishes.

But harvesting is not only canning. But what about harvesting horseradish for the winter without additives? Store it fresh, in boxes with sand, preferably in a cellar or basement, occasionally sprinkling with water. In this form, the root is stored until the next harvest.

And for those who love this vigorous canned root, there are several ways.

Canned horseradish - a recipe for the winter

Ingredients

• Horseradish roots - 1 kg;
• water - 20 ml;
• table vinegar 9% - 20 ml;
• salt, sugar - 30 g.

Preparation

Wash horseradish roots and soak in water for 24 hours, then carefully clean them by scraping with a knife. Next, clean the roots need to be grated and filled with marinade. Boil water, add salt, sugar, vinegar. Pour horseradish gruel with this solution, mix and pour into small sterilized jars, close.

Harvesting horseradish at home

Ingredients

Preparation

Peel fresh horseradish roots, scrape them with a knife, wash well in running water. Pull a polyethylene bag over the neck of the meat grinder, take the smallest grate. Scroll all the horseradish through a meat grinder, add salt and sugar, dilute with boiling water until a gruel is obtained and arrange in small jars. Drop a few drops of lemon on top, but do not interfere. Close and store such a snack in the refrigerator.

And calculate the number of ingredients after all the horseradish has scrolled. From the amount of the resulting mass and dance. For example, if one and a half kilograms of mass came out of the meat grinder, then salt will need 1 tbsp. l. sugar - 3 tbsp. l. lemon juice.

Whichever method of harvesting horseradish for the winter is used, you need to know one simple trick. You need to store such blanks in a glass container with a tightly closed lid, so horseradish retains its sharp, vigorous taste.

I hope harvesting horseradish at home for the winter will become a good tradition in your country.

How to prepare horseradish for the winter?

Well, who doesn't know that with horseradish any dish, even not ideal, seems tastier? A wonderful seasoning for the winter, simple to perform and unique in taste. Of course, it is easier to buy a ready-made supplement for meat and fish dishes in the store. Here are just homemade products guaranteed to be healthy and harmlessly tasty.

The best punishment for a guilty husband is to make him grate horseradish. And tears will flow and the prevention of influenza is effective, thanks to volatile, antibacterial substances.

Traditional recipe for preparation: "White horseradish"

• 1 kg of horseradish roots;
• 250 ml of water;
• 4 tablespoons of granulated sugar;
• 2 tablespoons of salt;
• 2 tablespoons vinegar essence or lemon juice.

1. Drive the culprit of all misfortunes into the kitchen, make him grate clean horseradish roots on a fine grater.
2. If there is no reason for the executions, wear swimming goggles.
3. Grate better in a food processor.
4. Mix with vinegar, salt and sugar.
5. Close tightly, put in the refrigerator.

Red horseradish with beetroot juice

The beautiful color, familiar smell and pleasant pungency will delight the cold sometimes fans of vigorous Russian seasoning for the winter.

• 1 kilogram of horseradish;
• half a liter of beet juice;
• 30 grams of vinegar essence;
• 3-4 large tablespoons of granulated sugar;
• 2 tablespoons of salt.

1. Wash the roots well and scrape off the top skin a little.
2. Put a tight bag on the mouth of the meat grinder, secure with an elastic band.
3. Grind horseradish.
4. Mix with beetroot juice.
5. Add sugar and salt, pour in the essence.
6. Stir well and place in prepared, suitable size dishes.
7. Cover with lids, sterilize in a water bath for about a quarter of an hour.
8. Roll up, put away for storage.

You will find a recipe for adjika for the winter without cooking here.

Spicy seasoning "Spark" for the winter

• 250 g horseradish roots;
• 3 kg of large, very ripe tomatoes, red varieties;
• 1 large spoonful of sugar;
• 2 tablespoons of table salt.

1. Grind the roots into gruel.
2. Grind the garlic with the tomatoes.
3. Mix both purees.
4. Add sugar and salt and stir.
5. Arrange in a container and refrigerate.

How to prepare horseradish for the winter according to all the rules

And it's not only about the taste, to which not a single person will remain indifferent, but also about the amazing properties inherent in this nondescript root. Preparations for the winter with horseradish, very tasty!

Properly harvested horseradish for the winter helps to improve digestion, helping the body to cope with hearty and fatty foods, has bactericidal, anti-inflammatory and tonic properties.

It is useful to add horseradish to food for the prevention of acute respiratory diseases, urolithiasis, inflammation of the joints and problems with potency.

A quality product should be no less than a finger in thickness, juicy and strong, without damage. It is very important to properly prepare horseradish for the winter, choosing the option most suitable for you.

Fresh storage.

Review the roots carefully. Throw away the horseradish with the slightest damage without regret, cut off the tops. Shake the roots off the ground, put them in rows in a wooden box so that the roots do not touch each other, and cover each row with sand - sifted and clean, without admixtures of earth or clay.

To keep the horseradish fresh, the sand should be slightly damp all the time, for which it is evenly sprayed with water once a week. In this case, the temperature should not be lower than 00C and rise above + 40C.

Storing horseradish in the freezer in winter.

The roots must be washed, peeled and cut into pieces suitable for grinding in a meat grinder. The horseradish can now be wrapped in plastic bags and placed in the freezer. Horseradish prepared in this way for the winter will retain all the useful qualities of the fresh root, and the taste will become even sharper.

Dry storage.

Dried horseradish is used in the preparation of various pickles so that the vegetables retain their firmness, and the filling is tasty and transparent. To prepare the seasoning, wash the roots, grate them on a coarse grater and dry them in the oven without closing the door. After drying, the roots must be ground in a coffee grinder.

How to cook horseradish for the winter

Of course, freshly prepared table horseradish is difficult to replace, but when guests suddenly come or a cold comes, it can be difficult to do without a jar of pickled root.

Horseradish recipe for the winter:

Take fresh horseradish roots, wash, peel. In total, you should get 1 kg of peeled root, which must be soaked in water for a day. Now you can start the most difficult operation - grinding horseradish in a meat grinder. Experienced housewives recommend putting a plastic bag on the meat grinder, so it is much easier to cope with the pungent smell.

Then take one glass (250 ml) of water, boil, dissolve one tablespoon of sugar and salt in it. Remove the solution from the stove and add 20 ml of citric acid or 125 ml of 6% vinegar, and then all the ground horseradish. Stir quickly and cover. That's it, horseradish is ready for the winter! It remains only to put it in the banks.

This should be done quickly, filling and twisting each jar in turn. In total, you get one and a half kilograms of fragrant and, of course, "evil" seasoning!