Recipes for self-cooking horseradish. Horseradish - winter harvesting

Now I will tell you how my father cooks delicious horseradish at home. Every year he digs out the roots of horseradish - we have a lot of him in the garden! I offer you the easiest recipe for homemade horseradish with vinegar. The taste is sharp, “knocks out a tear” and takes your breath away in no time. This recipe is for true horseradish lovers.

This horseradish seasoning is served with meat dishes, and of course to the jelly, where without it - a classic of the genre!

horseradish preparation

Cooking horseradish at home is divided into several parts of the work:

1). First you need to dig up the roots of horseradish and rinse them thoroughly.

2). top skin gently clean and rinse again. This is perhaps the most difficult stage of the work.

3). grind and add the necessary ingredients.

Grate the peeled horseradish roots on a fine grater or grind through a meat grinder. To avoid tears from the sharp aroma of horseradish, put on a meat grinder plastic bag. If there is a food processor that will grind the roots in a matter of minutes, then use it.

Horseradish with vinegar - a classic recipe

Now we proceed directly to cooking horseradish at home. According to this recipe, "Russian horseradish" is obtained, nuclear!

We will need:

1 kg. fuck

3 tbsp sugar

2 tbsp salt

2-2.5 glasses of water

4-5 tablespoons of vinegar

How to cook horseradish at home for the winter

In a bowl with chopped horseradish, add water, salt, sugar and table vinegar. We mix everything well. Then we transfer to jars and close the lids so that the contents do not exhale.

As for water, add enough to get a consistency. thick porridge. As for vinegar, salt and sugar, add to taste. We do in the indicated proportions, and this option suits us. Seasoning long-term storage ready!

Now you know how to make horseradish at home. Cooked horseradish according to this recipe will last all winter.

A herbaceous perennial plant - horseradish (the Egyptians, ancient Romans and Greeks knew it, and one and a half thousand years before new era used as a spicy condiment) is a relative of radish, watercress and mustard. Leaves are used for food (for preserving vegetables), but more often roots, which are dug up in late autumn. Contains minerals(especially phosphorus, calcium, potassium), glycosides, vitamin C, phytoncides.

Horseradish has antimicrobial and diuretic properties. Regulates the activity of the gastrointestinal tract, increases appetite, stimulates the secretion of gastric juice. It has an irritating effect on the mucous membranes of the stomach and intestines, so it is not recommended to use it in acute conditions. Horseradish is useful in the treatment of malignant tumors, lungs, bronchi. Activates functioning of cardio-vascular system. Used as an ingredient therapeutic diet.

It is applied externally (slurry, water infusion or juice) in the treatment of arthritis, radiculitis, inflammatory processes in the oral cavity. It can be prescribed for injuries, including sports ones. How to cook horseradish - it depends on the purpose of the product (used for food or as medicinal product).

It is widely used for pickling vegetables, salads, soups or as seasonings for jelly, various meat or fish dish. It gives a sharpness from tomatoes, which is popularly called "gorloder" or "horseradish". This dish is prepared with tomato (6-10 parts), garlic (1 part) and horseradish (¼ part). Everything is twisted, seasoned with salt. Stored in a dark cool place. Served as an appetizer or cold sauce.

This article provides several healthy recipes. All of them require the preparation of the root of this plant: it is washed, cleaned and ground on a grater, meat grinder or in a blender. When performing these operations, it is necessary to protect the mucous membranes of the eyes and nose. Fuck very spicy product so to soften and make possible use in food, it is often diluted with grated vegetables, fruits, berries and their juices, mayonnaise or sour cream.

Recipe 1

How to cook horseradish with mayonnaise? Excellent seasoning to meat, can be added to soups, to fish. Ingredients:

• 100 g chopped horseradish root;
• 200 g of any mayonnaise.

The crushed root is mixed with mayonnaise. Packed into small glass jars and sealed tightly. It is stored for a long time without losing its sharpness and its nutritional value.

Recipe 2

This recipe describes pickled. Ingredients:

• 150 g chopped horseradish root;
• ¼ lemon (use juice);
• ¼ cup boiled water;
• 2 tablespoons of vinegar 9%;
• 1 teaspoon of salt;
• 1 table spoon of sugar.

The crushed horseradish root is mixed with and water. Set aside for a day. After that, season with vinegar, salt and sugar. Serve as a seasoning for boiled or fried meat, as well as smoked meats.

Recipe 3

How to cook horseradish with an apple? Seasoning improves taste and aroma different dishes. It is served with jelly, boiled veal tongue, sausages or fish. Ingredients:

• 3 tablespoons grated root horseradish;
• 60 ml of water;
• 4 apples, peeled, cored and chopped
• 1 teaspoon lemon juice;
• 1 teaspoon white sugar;
• ½ lemon (use grated zest)
• 1 teaspoon of butter.

Apples are put in a saucepan, poured with water, lemon zest and sugar are added. Cook over low heat until soft. Cool down. Transfer the apples to a blender and chop. The mass is mixed with grated horseradish, lemon juice and oil. The sauce is served warm or chilled.

Recipe 4

How to cook horseradish for smoked meats, boiled ham, boiled pork, grilled beef steak? Salad prepared according to this recipe is recommended to always have in the refrigerator in winter. For a liter of a dish, you will need products:

• 4 horseradish roots with a diameter of 2 cm and a length of up to 30 cm;
• 2 tablespoons raw beets, grated fine grater;
• 2 tablespoons of chilled boiled water;
• ½ teaspoon lemon juice;
• salt.

Grated horseradish roots are mixed with grated beets and water. Set aside for a day, then add citric acid and salt. If the seasoning is very thick, then it is diluted with chilled boiled water. Store in a dark cold place.

Horseradish as a seasoning is used in cooking in many countries. It is used for pickling cucumbers and tomatoes, marinating meat. But most often it is served as a seasoning for fish and meat dishes, smoked meats. It helps to revive and give a special flavor to the dish, better digest food and neutralize fats.

In many countries, horseradish seasonings are served with cabbage, meatballs, eggs and many other dishes. We have horseradish seasoning - a must-have addition to jelly.

Someone is buying ready seasoning with him in the store, but most cook themselves at home. Moreover, it is very easy to prepare and does not take much time. Another plus of homemade horseradish, or as it is called table horseradish, it does not contain preservatives and other not very healthy ingredients. You will find recipes for the most popular horseradish seasonings in this article.

Basic rules for cooking horseradish

Horseradish is a perennial plant. It belongs to the cruciferous family. It is noteworthy that at first it was used as medicinal plant. And only then, from the end of the 16th century, they began to use it in cooking.

The root of the plant is mainly used for food. Depending on the growing conditions, it is a large fleshy root crop, the length of which can reach up to 50 centimeters and from 2 to 7 centimeters in diameter.

The skin of the root is wrinkled, white-cream in color. The pulp is dense. Unpeeled horseradish has practically no smell. But one has only to squeeze or incise a little, then it emits a very strong and pungent odor. It owes this smell mainly to the presence of essential oil, which contains mustard oil.

For the most part, horseradish is cultivated for the sake of obtaining a root. After cutting or chopping on a grater, it must immediately be sprinkled with vinegar. Otherwise, it becomes bitter and unpleasant in taste.

Fresh horseradish root is the source of many useful substances including vitamins and minerals. It has no fat at all. table spoon for grated horseradish contains only 6 calories. But at the same time, a lot of carbohydrates, antioxidants, minerals, vitamins, dietary fiber. One vitamin C in 100 grams of horseradish is almost 40 percent of daily requirement adult person.

When harvesting horseradish for the winter, you need to follow a few simple rules.

Dig up plant roots for seasoning and other culinary specialties needed late in the fall.

Choose large juicy roots with a length of at least 30-40 centimeters and a diameter of 3 to 6 centimeters.

After harvesting, soak the horseradish root in cold water for 3-6 hours.

Before cooking, put the peeled root in freezer wrapped in cling film or plastic bag for at least an hour. Only after that it is recommended to twist or grate. So he will not “bite” much and less watery eyes.

Sprinkle crushed root lemon juice or vinegar.

Place the remaining chopped horseradish in a jar with a lid or a hermetically sealed container. Before preparing the next portion of seasoning, you just need to add a little cold boiled water.

How to cook horseradish seasoning at home

Those who like to add horseradish seasoning to their dishes note that the one bought in the store is significantly inferior in its palatability home. It doesn't have that spiciness or flavor. Yes, and the range of seasonings is limited. But there are many more recipes for making horseradish at home. Here are the most common and popular.

Classic horseradish seasoning

For 1.5 kilograms of horseradish:

Salt - 1 tablespoon

Sugar - 3 tablespoons

Juice of 1 large lemon

Prepare the horseradish root, taking into account all of the above recommendations.

Twist it in a meat grinder. To prevent your eyes from watering too much, put a plastic bag on the meat grinder and fix it with an elastic band.

Add salt and sugar to the resulting mass. Pour in boiling water to get a consistency like thick sour cream.

Add lemon juice to prepared jars (no more than 1 teaspoon per 200 ml). Pour seasoning into jars and immediately close tightly with lids. You don't need to sterilize it.

Store in refrigerator or cold basement. Shelf life 1-4 months. But over time, the seasoning loses its aroma and pungency. Therefore, it is better not to store more than a month.

This is a classic seasoning recipe. Before serving, you can add sour cream, cottage cheese, mix with mustard or other spices and spices.

How to cook horseradish with beets

Horseradish seasoning is made both with beet root and beetroot juice. When harvesting for the winter, vinegar is added to it. If the seasoning is prepared for short term, vinegar can be omitted.

Horseradish with beets for the winter

For 200 grams of horseradish root take:

100 grams of beets (root vegetable)

1/2 teaspoon salt

50 ml water

1/2 tablespoon sugar

1/2 tablespoon of vinegar (9 percent)

Peel the beet root and horseradish root. Grate on a fine grater or twist through a meat grinder separately beets and horseradish.

Mix in a bowl and add hot water, salt, sugar and pour in the vinegar.

Mix well and pack into clean jars that need to be sterilized and dried in advance. Close the lids and put in the refrigerator or cellar.

Horseradish with beetroot juice

For 400 grams of horseradish root:

50 ml beetroot juice

Get the hell ready. Squeeze juice from beets. To do this, you can use a juicer or just grate it on a fine grater and squeeze the juice through cheesecloth.

Mix grated horseradish with beetroot juice and add salt and sugar to taste. Transfer to a jar with a lid and refrigerate. Seasoning can be served after 8-12 hours.

For winter preparation, add vinegar to taste.

Horseradish with apples

This seasoning recipe is not intended for harvesting for the winter.

200-250 grams of sour apples

100 ml beef broth

2 tablespoons vegetable oil

30 ml apple cider vinegar(6 percent)

Salt to taste

Grate horseradish and apples on a fine grater. Mix and add warm meat broth(preferably chicken or beef), butter. Season to taste with salt and pour in the vinegar. If desired, finely chopped parsley can also be added to the seasoning.

Transfer to a jar or container with a lid and refrigerate for several hours. Shelf life is no more than 2-3 days.

Horseradish with sour cream

This seasoning can be made using classic recipe just adding sour cream to it.

For 100 grams of horseradish root take:

100 grams of sour cream

1 dessert spoon Sahara

1/4 teaspoon salt (or to taste)

Twist the horseradish root in a meat grinder. Add salt, sugar and sour cream. If the mixture is thick in consistency, dilute with cold boiled water. Mix and transfer to a jar with a lid. Remove for several hours in the refrigerator.

This seasoning also does not keep for a long time. It should be consumed within 1-2 days.

Seasoning with carrots and horseradish

For cooking take:

100 grams of carrots

1-2 tablespoons of honey

1-2 teaspoons lemon juice

1 teaspoon grated horseradish

Sour cream - to taste

Grated on a fine grater, mix carrots with horseradish and honey. Add lemon juice and, if you want the seasoning to be softer in taste, sour cream. Mix everything and transfer to a jar with a lid. Remove for several hours in the refrigerator.

Horseradish seasoning with orange

For cooking take:

2 oranges

1 tablespoon grated horseradish

3 tablespoons of wine (preferably white)

Salt, sugar - to taste

Wash oranges well. Grate the zest from one fruit. Squeeze juice. mix Orange juice with hell. Add the rest of the ingredients and mix. Place in refrigerator for several hours. This seasoning is good for marinating meat.

Kamchatka sauce with horseradish

For 4 tablespoons of grated horseradish:

1 cup sour cream

2 boiled chicken yolks

3 teaspoons of sugar

Juice of half a lemon

Parsley, dill, salt

Grind the yolk and mix with grated horseradish. Sprinkle with lemon juice and add sour cream, salt to taste. Mix. Let stand in the refrigerator for a couple of hours.

How to cook horseradish for the winter

Many housewives make horseradish seasoning for the winter. Those who have the opportunity to store horseradish in the winter in the basement or greenhouse do not harvest a lot, preferring to do it in small portions. And who does not have such an opportunity, they do it immediately for the whole winter. Get to know the most popular recipes seasonings from horseradish for the winter.

Horseradish with apples

Two recipes for horseradish seasoning with apples: one with fresh apples, the second option - with baked. Both recipes are equally delicious. Apples are desirable to take sour or sweet and sour. Seasoning with Antonovka turns out to be very fragrant.

Option 1

For 2 kilograms of fresh apples:

100 grams of horseradish root

100 grams of garlic

1 teaspoon vinegar essence

Salt and sugar - to taste

Prepare all ingredients. Wash clean and rub. Peel apples. Divide the garlic into cloves.

Twist in a meat grinder. Garlic can be passed through a garlic maker.

Combine in a large bowl. Season with salt and sugar. Pour in vinegar essence and mix again.

Pack in small jars and cover with lids, but do not close completely.

To put on water bath and steam for 5 minutes. Close the jar completely and put it in a cold place.

Option 2

For 4 medium apples

70-100 grams of horseradish root

2-5 garlic cloves

2 teaspoons of vinegar (9 percent)

Salt and sugar - to taste

Peel the skin off the blocks and sprinkle them with lemon juice. Bake in the microwave for 2 to 5 minutes depending on the power. Apples should become soft.

Peel the horseradish and grate on a fine grater. Mash apples and mix with horseradish. Add the rest of the ingredients and mix. Arrange in clean sterile jars and close tightly with lids. Store in the basement or refrigerator.

Depending on the preferences of your own taste, the amount of horseradish and garlic can be varied. If you like it spicier - then add more horseradish. If it's less spicy, then reduce it.

Horseradish with carrots

This seasoning is served with meat dishes.

For 200 grams of horseradish take:

200 grams of carrots

1 teaspoon paprika

1 teaspoon white pepper

2 teaspoons salt (or to taste)

150 ml water

4 tablespoons of vinegar (9 percent)

Prepare horseradish and carrots and pass through a meat grinder. Place in a bowl and pour over boiling water. Cover and leave for 5 minutes.

Then add salt, sugar, vinegar and spices. If there is no white pepper, then you can replace it with black, but in a smaller amount. White pepper is less spicy.

Mix and divide into jars. Close lids tightly. Store in refrigerator or basement.

Horseradish with tomatoes and garlic for the winter

Who calls this seasoning: gorloder, horseradish, horseradish. But the essence is the same - the seasoning is not just spicy, but very spicy. True, each housewife, varying the main ingredients, makes it to her liking. And the seasoning itself is universal. It is put in soup or borsch, someone marinates meat or serves it with jelly. Here are 3 options for this seasoning. They differ only in the number of ingredients.

Option 1

In terms of sharpness, it can be attributed to medium.

For 1 kilogram of tomato take:

50-60 grams of horseradish

1 head of garlic (7-10 cloves)

3 teaspoons salt (or to taste)

1 teaspoon sugar (or to taste)

Prepare all foods. Pass through a meat grinder and add salt with sugar and mix well. Arrange in jars and close with lids. Store in refrigerator or basement. It costs 3-4 months.

Option 2

This is a spicier condiment. But you can reduce the amount of horseradish and garlic and, accordingly, vinegar, so that the seasoning is less spicy. As an option to reduce spiciness - add 1 not Big apple.

For 200 grams of horseradish take:

2 kilos tomato

200 grams of garlic

1 tablespoon salt

1 tablespoon sugar

3 tablespoons of vinegar (9 percent)

100 grams of vegetable oil

Wash the tomatoes and grind in a meat grinder. Place in a saucepan. Add salt and sugar and boil for 20 minutes from the moment the puree boils. 5 minutes before the end of cooking, add vegetable oil and minced garlic.

Grate horseradish and add to boiling tomato puree, pour in the vinegar. As soon as the puree boils, remove from the stove and pack hot in jars. Roll up lids.

Option 3

For 1 kilogram of horseradish take:

1 kilogram tomato

3-5 garlic cloves

2 tablespoons sugar (slightly heaped)

1 tablespoon salt

Pour boiling water over the tomatoes and hold for about 5 minutes. Drain and fill with ice water. Remove skin.

Peel horseradish and garlic. Twist horseradish, tomatoes and garlic in a meat grinder. Add salt and sugar. Mix and place in clean, dry jars. Close with lids and store in the refrigerator.

Light with tomatoes, horseradish and chili peppers

One of the most hot spices with hell. True, the sharpness can be adjusted by the amount hot pepper, garlic and horseradish.

For 100 grams of horseradish take:

About 1.5 kilograms of red tomatoes

1 head of garlic

1 pod of hot red pepper

Salt - to taste

Wash the tomatoes and grind in a meat grinder. You should get 1 liter of puree. You can first peel them from the skin as in the previous recipe.

Horseradish clean and scroll in a meat grinder or grate on a fine grater.

Pepper cut and twist together with horseradish or tomatoes. Someone clears it of seeds, and someone twists it whole. The seeds are the most pungent.

Chop the garlic. Mix everything in a bowl. Salt to taste. You can add some sugar.

Arrange in sterile jars and close with lids. Store in refrigerator or basement.

Horseradish with sweet pepper

For 100 grams of horseradish take:

200 grams of seeded sweet pepper

2-5 garlic cloves

1 tablespoon sugar

Salt - to taste

Juice of one lemon

Prepare all components. Twist horseradish and pepper in a meat grinder. Skip the garlic through the garlic press. Mix everything in a bowl, adding salt, sugar and lemon juice.

Pour into clean, dry jars and close with lids. Store in a cold place.

How to make horseradish salad

Most of us imagine horseradish as a seasoning ingredient and rarely put it in regular salad. Get to know simple recipe, which contains horseradish.

Salad with apples and horseradish

To prepare the salad, take:

1-2 carrots (about 200-250 grams)

1 large apple (preferably green sour)

Horseradish - 40-50 grams

For dressing: sour cream

Salt, sugar - to taste

Grate prepared horseradish and apples. Fill with sour cream. Salt and add sugar to taste.

The second simple version of the salad: grate horseradish and an apple in any proportion. Top with honey and serve.

Horseradish is valuable vegetable crop, which must be present if not in daily menu, at least occasionally. After all, this is not only a spicy-spicy culture that improves and sets off the taste of the dish, but is also very useful for the body.

Interesting facts about horseradish as a culinary plant

Horseradish is often used in Asian cuisine. A version of this condiment is better known as wasabi sauce, which is served with boiled meat, fish, vegetables. By adding vinegar or mayonnaise, you can achieve a milder or spicier taste.

Seasoning with horseradish is usually served with boiled beef tongue.

Horseradish is eaten raw, grated or cut into strips.

It can be added to dishes with potatoes, beets, celery and in general to any vegetables.

Young horseradish leaves can be added to vitamin salads in spring.

Seasoning with horseradish is also prepared in other countries. It is very popular in many regions of Italy, Hungary, England, Austria. In Germany, it is served with sausages and egg dishes.

Finely chopped horseradish leaves are added to dog food as an anthelmintic and tonic.

Another seasoning with horseradish for the winter in this video

How to make seasoning with horseradish in production, see this video

Since ancient times, in Russian cuisine, a horseradish-based appetizer was served with fish and meat dishes. Yes, and now, we are not averse to flavoring vigorous horseradish boiled beef or a good portion of jelly. And it’s not at all necessary to buy the spice in the store - make it at home, following the recipe below.

How to make horseradish at home - a recipe for table seasoning

Horseradish sauce contains vitamins, folic acid, essential oils, phytoncides, so the use of this hot seasoning improves appetite and helps digestion of protein foods. Prepare shitty billet better from roots dug up in late autumn.

Tip: if the horseradish is a little sluggish (stored in the basement), pour it cold water three hours.

For 1 kg of horseradish - 1 tbsp. l. salt, 3 tbsp. l. sugar, glass hot water, 30 ml lemon juice.

Remove the skin from the roots, rinse with water. Grate horseradish on a special grater (to avoid severe tearing) or scroll in a meat grinder, putting on a plastic bag at the exit point of the product. Put salt, sugar, juice into the resulting slurry and steam with boiling water. Distribute the cooled mass in jars and cork, and serving on the table, for more rich taste, add to spicy sauce a couple of tablespoons of mayonnaise.

How to make horseradish at home - a recipe with beets

Such a brightly colored appetizer will present you with a familiar food in a new way, whether it be fish meatballs, stew, homemade sausages, smoked lard or salted fish.

Ingredients: 200 gr. beets, 500 gr. horseradish, half a glass of water, 150 ml vegetable oil, sugar - 2 tbsp. l, salt - 1 tbsp. l, vinegar - 50 ml.

Grind boiled beets in a meat grinder, peeled horseradish in a blender. Boil water with sugar and salt. Put the horseradish mass in the liquid and cook over low heat for a quarter of an hour, then add the beets and butter. After 10 minutes, add vinegar, boil for 7 minutes and the yummy is ready.

How to make horseradish at home - a recipe with apples

Apple sauce with horseradish is prepared simply and quickly, but it turns out to be unusually appetizing. Take: 2 kg of apples, 100 gr. horseradish and garlic, 50 ml of vinegar, sugar and salt - to taste.

Place the chopped horseradish, garlic, apples in a saucepan, add sugar, salt and cook for five minutes. At the end of cooking, pour in the vinegar and turn off the gas. After half an hour, fill the jars with the mixture and place the workpiece in the cellar.

How to make horseradish at home - a recipe with carrots

With such cooking, the original taste of horseradish is preserved, but its excess sharpness is removed, so this seasoning can be eaten without fear with spoons. You will need: 200 gr. horseradish and carrots, a glass without a quarter of water, 3 tbsp. l. vinegar, 30 gr. salt, sugar, paprika, white pepper- 1 tsp.

Put the grated horseradish and carrots in a saucepan, pour boiling water over everything, let stand for 5 minutes. Add sugar, salt, spices, vinegar and mix. Leave to cool, then transfer to a storage container, transfer to the refrigerator for 12 hours, after the time has elapsed - use as needed.

Horseradish seasoning, cooked different ways, can be served with first and second courses, added to vegetable salads or use as minced meat for sandwiches, tartlets, snack pies.

Vegetables

Description

Grated horseradish for the winter provide you and your loved ones reliable protection from all kinds of viruses and colds. Of course, horseradish is used not only in medical purposes, it is no less important in cooking. So, for example, few sauces do without this spicy and aromatic ingredient. Only your own imagination can tell you what else this preparation is perfect for. Concerning traditional medicine, then there horseradish is used everywhere: they are treated with colds, mixed with honey, tinctures from it lubricate diseased joints and bones, because horseradish has an antibacterial and warming effect.

Returning to cooking, in this step by step photo recipe, we will describe the simplest and fast way prepare for the winter grated horseradish, pickled with a minimum of spices. Thus, you will prepare in advance the basis not only for sauces, but also an ingredient for other preservations. Frankly, apart from salt, sugar and vinegar, we will not have other ingredients. Thereby the workpiece will turn out completely natural and with original taste the fuck. Although the cooking method is really simple, there are some details that will make your work even easier. Let's start cooking grated horseradish with vinegar for the winter at home.