Recipes for self-cooking horseradish. Tincture preparation technology

In the fall, before the onset of frost, it's time to harvest horseradish root for future use. A traditional Russian seasoning is prepared from it, no less spicy than caucasian adjika, and as vigorous as mustard. It goes equally well with meat and fish dishes, warms 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 claim that purchased horseradish is significantly inferior to home-made horseradish in terms of its burning and taste qualities. So it makes sense to learn how to cook this spicy snack Houses.

Cooking rules

The preparation of horseradish has several important features which must be taken into account. Otherwise, the horseradish cooking process will be remembered as horrible dream, and the result, despite the effort expended, will not live up to expectations.

• Horseradish roots, dug in September, are suitable for preparing snacks, the length of which is 30-50 centimeters, the diameter is from 3 to 6 centimeters.
• You should not prepare a lot of seasoning from horseradish for future use: after a month of storage, it becomes noticeably less pungent, and lovers of “vigorous” seasonings will no longer like it. 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 don’t want to bother with preparing snacks every month, you can still prepare it for the winter, as in sterilized, airtight closed banks it can be stored 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 has 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 ready-made horseradish, it should be laid out in sterilized jars and hermetically sealed.
• The esters released when working with horseradish strongly irritate the mucous membranes and cause lacrimation. Horseradish will be a little less aggressive if you put it in freezer. It will be easier to grind it with a meat grinder if you attach it to it plastic bag to collect the finished horseradish mass. Working with horseradish is safer with gloves on.

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

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, 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.
• Mix chopped horseradish root with salt and sugar.
• Boil water and pour horseradish boiling water, 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 will not let the horseradish darken. However, a lot of juice is not needed so that the seasoning does not turn out sour - according to traditional recipe she shouldn't be.
• Close jars tightly and refrigerate.

Horseradish cooked at home 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 a different 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;
• beetroot juice - 50 ml.

Cooking method:

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

In the refrigerator, such an appetizer can be stored whole year, outside 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 beetroot juice, the snack will get 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 with boiling water, peel and cut into 4 pieces.
• 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.
• Alternately put a few pieces of horseradish and tomatoes into the meat grinder and turn 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.
• Arrange in clean, dry jars, roll them up or screw on the lids. Put in the refrigerator for the winter.

If stored in the refrigerator, the homemade "Khrenoder" will quietly stand for 9 months, if you have time to eat it in six months - even better. The appetizer is 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 pass through a meat grinder.
• Mix with grated apple.
• Chop parsley and add to horseradish.
• Pour in the broth, oil, vinegar, salt and mix.

Such horseradish should be cooked a few hours before serving and in a small amount. It turns out 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:

• Clean and chop 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 - traditional seasoning to meat and fish dishes. If it is prepared with vinegar, then it can be stored for a long time. However, many housewives do not prepare it for the future, as over time it loses its burning properties.

Horseradish is a valuable vegetable. Its root has a pungent, pungent odor and sweet taste, which later becomes stinging. In combination with vinegar, it acts as a seasoning for dishes. I’ll tell you how to cook horseradish at home, but first I’ll pay a little attention to the beneficial properties.

Horseradish is rich in vitamin C, which makes it an excellent weapon against scurvy. The root contains many useful substances, vitamins, fiber, resins and oils that have a healing effect on the body. He gets the job done internal organs and prevents the development of many diseases. Now I propose to consider the technology of preparation hot seasoning.

I will review a few popular and delicious step by step recipes homemade table horseradish. They are sure to come in handy and help diversify the menu.

Recipe for horseradish with beets

Ingredients:

• Horseradish - 200 g.
• Beets - 100 g.
• table vinegar- 3 spoons.
• Water - 200 ml.
• Sugar - 1 spoon.
• Salt - 1 spoon.

Cooking:

1. We start with the marinade. In a small saucepan, combine sugar, salt and vinegar, add water. I send it to the stove, bring it to a boil and remove it.
2. While the marinade is cooling, I pour over the beets and root with water, peel and pass through a fine grater. I mix the ingredients, add the cooled marinade, mix, put it in a jar, close the lid and send it to the refrigerator until the morning. Seasoning is ready.

Video recipe

How to cook pickled horseradish for the winter

Ingredients:

• Horseradish - 500 g.
• Water - 500 ml.
• Vinegar - 250 ml.
• Sugar - 1.5 tablespoons.
• Salt - 1 spoon.

Cooking:

1. I pour water over the roots, clean them with a knife, put them in a bowl, pour cold water and leave for a day. If the root is freshly harvested, I skip the procedure. After a day, I drain the water, dry it and pass it through a fine grater.
2. I'm making a marinade. IN a separate pan I pour two glasses of water, add salt and sugar, bring to a boil and add vinegar. As soon as the mixture boils again, I remove the container from the stove, pour in the grated horseradish and mix rapidly.
3. I lay out the future snack in small jars and cover with lids. I put the jars on the bottom of the pan covered with a towel, add water so that it covers the glassware almost to the top, bring to a boil and sterilize for 20 minutes.
4. After the time has elapsed, I take the jars out of boiling water, roll them up, turn them upside down, wrap them in a blanket and leave them for 6 hours. Without sterilization, the product is stored in the refrigerator for 3 weeks. Sterilization increases the period to 2 years, which will become great option winter preparations.

How to make apple cider

Ingredients:

• Apple - 4 pcs.
• Grated horseradish - 3 tablespoons.
• Sugar - 1 spoon.
• Lemon juice - 1 teaspoon.
• Grated rind of half a lemon.

Cooking:

1. I peel the apple, remove the core, cut into large pieces, add a little water, sugar and lemon peel. Cook on low heat until soft.
2. Ready apple cool and puree with a blender. The resulting mixture is combined with lemon juice and grated root. I serve with fish, meat or sausages, for example, with beef goulash or homemade stew.

Cooking horseradish with tomatoes

Ingredients:

• Tomatoes - 1 kg.
• Horseradish - 100 g.
• Garlic - 100 g.
• Salt - 1 spoon.
• Sugar - 1 spoon.

Cooking:

1. I douse the horseradish with water and peel it, cut the tomatoes in half and remove the central stem, peel the garlic. I grind the prepared products in a blender, add sugar, salt and mix.
2. The resulting mass is filled with sterilized jars, rolled up with lids and sent to the refrigerator. Shelf life reaches one year.

Siberian "horseradish"

Ingredients:

• Tomatoes - 2.5 kg.
• Horseradish - 350 g.
• Vinegar essence - 2 tablespoons.
• Sugar - 2 tablespoons.
• Salt - 1.5 spoons

Cooking:

1. Tomatoes, along with horseradish, are poured over with water, cut into pieces and passed through a meat grinder. I add crushed garlic, essence, sugar, salt. I mix.
2. I fill with the resulting mixture plastic bottles and store in the refrigerator. Sometimes I roll the horseradish into jars and send it to the cellar.

The recipes I have reviewed are simple and will not cause problems. Do homemade horseradish, complement them signature dishes, experiment with the ingredients and share the results in the comments.

Recipes for alcoholic tincture based on horseradish

Horseradish tincture - common alcoholic drink, which enlightens the mind, strengthens the strength of the spirit, stimulates the appetite and fills the body life energy. original drink made from an alcohol base, horseradish and honey, but there are also options that involve the use sugar color, vanilla, cloves, hot pepper or ginger. If the tincture is prepared correctly, it has pleasant taste and doesn't burn. There is no hangover from the "right" drink.

Vodka tincture with honey

Ingredients:

• Vodka - 0.5 l.
• Honey - 1 spoon.
• Lemon juice - 2 tablespoons.
• Horseradish - 1 root.

Cooking:

1. I clean the horseradish, pour it over with water and cut it into small cubes or pass it through coarse grater. I ship to liter jar, add lemon juice and honey, pour vodka, mix and insist for three days, stirring once a day.
2. I pass the finished tincture through cheesecloth and bottle it. I will definitely give it a few days off. It turns out a soft, yellowish drink, with pleasant aroma. Recommended for a good snack.

Horseradish tincture with ginger

Ingredients:

• Vodka - 2.5 liters.
• Horseradish - 300 g.
• Ginger - 150 g.
• Honey - 3 tablespoons.
• Carnation - 5 heads.

Cooking:

1. I clean the horseradish and ginger, pour over with water, chop into cubes and send to three-liter jar along with honey and cloves. I fill it with vodka or moonshine, leave it in a dark place for 5 days.
2. After the time has elapsed, I filter the tincture, bottle it, cork it and send it to a dark place for a day to rest. After, the product is ready for use.

Despite the simplicity, the recipes allow you to prepare a delicious and rich tincture. If you wish, you can experiment with the vodka base, spices and ingredients used.

Harvesting horseradish for the winter

If you remember unique taste And beneficial features root, it becomes clear why it is harvested for the winter and used in influenza epidemics.

The homeland of the plant is considered to be South-Eastern Europe, from where the root spread throughout the world. Since ancient times, people have been using it as a medicine and savory seasoning.

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 hot seasoning) 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 salting vegetables, salads, soups or as seasonings for jelly, various meat or fish dishes. 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 root must be harvested before the first frost. Seasonings can be prepared from it, which are not inferior in pungency to adjika and mustard. They support immunity and warm in the cold season, well emphasize the taste of meat and fish dishes. Purchased seasoning is inferior to homemade in all properties, therefore better fuck cook with your own hands.

Mandatory preparation conditions

Regardless of the recipe, you can make horseradish at home only by following certain rules, otherwise you can not only not get delicious dressing but hurt yourself . It has to do with the properties of the plant..

To get started, you can make horseradish seasoning in several ways to choose the one that you like best.

traditional recipe

The most common option for preparing Russian seasoning is considered classic. It turns out very tasty if you add horseradish to jelly and meat snacks. To prepare a dish, you need to take:

• 1 kg of horseradish;
• 3 art. spoons of salt;
• ¼ liter of water;
• 20 g lemon juice;
• 50 g sugar.

Prepare the roots, pass through the smallest grate of a meat grinder to get a homogeneous mass, similar to mashed potatoes. Add sugar and salt there, then pour hot (but not boiling) water, mix.

For storage, it is better to use small jars with a volume of up to a liter. They need to be sterilized, then pour the seasoning and pour in the lemon juice. It should be no more than a teaspoon per 200 ml jar. Juice is needed for conservation, besides, it does not allow horseradish to darken. If you pour it more than necessary, then the seasoning will be sour.

Seasoning prepared according to this recipe is stored no longer than 4 months, fully preserves taste qualities about 2 months, then they weaken.

With beetroot juice

Thanks to the addition of beets, the seasoning will become pinkish in color and is perfect for decorating a festive table. It will be stored in the refrigerator for up to a year, outside the refrigerator for about six months, but because of the vinegar, the taste may become a little softer. . For cooking you need:

• 50 ml beetroot juice;
• 0.15 l 9% vinegar;
• 20 g of sugar;
• 0.15 l of water;
• 3 art. l. salt;
• 400 g root.

The roots need to be prepared, if necessary, soak, peel and cut, then scroll through a meat grinder. Pour salt, sugar into the gruel and pour hot non-boiling water. Stir.

To get juice from beets, you need to clean them and grate or pass through a meat grinder, then squeeze the juice using a sieve or gauze folded in several layers. Juice will need 2-2.5 tbsp. spoons, it must be mixed with vinegar, then poured into horseradish gruel. After that, the mass must be mixed well, you can use a mixer, and decompose into sterile jars.

To make the dish more pungent, you can replace the juice with beet kvass, vinegar - on lemon juice, and sugar - on honey, keeping the proportions. True, such a dish will not be stored for as long as prepared according to the first option.

Seasoning horseradish

You can make a horseradish appetizer with tomatoes and garlic. It will be a wonderful addition to meat and fish dishes. If you store it in the refrigerator, the taste will last for 9 months. Have to take:

Pour over the tomatoes hot water, peel and cut into 4 pieces. Roots cut into small pieces. Chop the garlic or pass through a press.

Tomatoes and horseradish must be alternately passed through a meat grinder, then add salt, sugar and garlic. Mix thoroughly. You can store seasoning in non-sterile jars in the refrigerator. To give more spiciness, you can add one red pepper to the listed ingredients.

With apples and sour cream

This cooking option is well suited for serving festive table. The taste of the seasoning is mild, but it is stored for a very short time - about two days. Compound:

The preparation is very simple: pass the roots through a meat grinder, grate an apple and mix all the ingredients. You can serve or season the dish a few hours after preparation.

To make dressing with sour cream, you need to take the ingredients in equal proportions and mix, add salt and sugar. Sour cream softens the taste of horseradish, so it will not be too spicy. This seasoning is stored for no longer than two days, the jar with it must be closed.

To get a traditional Russian seasoning, you need to make it shortly before serving, and not in the form of blanks. There are a lot of recipes for how to make horseradish at home, so everyone will definitely find the right one for themselves.

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

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

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

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

Horseradish sauce with vinegar and beetroot *

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

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

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

Horseradish marinated with beets

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

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

Horseradish sauce with vinegar and carrots

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

Siberian seasoning "Hrenovaya"

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

This seasoning is also called "Spark".

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

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

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

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

Horseradish seasoning

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

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

Horseradish in marinade

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

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

Horseradish sterilized with apples

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

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

Horseradish seasonings with vinegar

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

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