Horseradish recipe. Horseradish - recipes for cooking at home, growing rules. To make Pechora sauce you must prepare

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Many housewives cannot imagine serving jellied meat without this seasoning. The sauce goes perfectly with the dish, adding aroma and a unique spicy taste. However, it can be used with other products. It is important to cook horseradish correctly, so you should study some recommendations before cooking.

Cooking horseradish

The process of creating a delicious horseradish snack will not seem difficult if you follow all the rules. Cooking horseradish at home involves different recipes. Housewives often use beets, garlic, tomatoes, and add butter, mayonnaise or sour cream. The root does not require any special preparation; you just need to scrape off the skin and chop it in a way convenient for you.

How to grate horseradish at home

There are several ways to prepare a plant for preservation, which will be a pleasure to season dishes with:

• Grinding in a meat grinder. The roots will need to be cut into small pieces for convenience.
• You can grate horseradish. It’s better to do this in small holes to get a paste-like mass, and be sure to go out onto a ventilated balcony or outside.
• Grinding rhizomes in a blender is a universal and safest way. Depending on the time and speed of exposure of the device, you will receive small or large chips.

What can be made from horseradish

Horseradish preparations were popular in Rus'. There are many recipes that use this component. Our ancestors really loved making sauerkraut with horseradish, adding it when making kvass, and infusing alcoholic drinks with it. Each recipe does not require a large number of ingredients, but the process is labor-intensive. Modern technologies help make the work of housewives easier. The hardest stage is chopping; this can also be done in a blender. The method is fast and does not harm the eyes.

Classic recipe

• Time: 30 minutes.
• Number of servings: 9-10 persons.
• Calorie content of the dish: 30 kcal.
• Purpose: for a snack.
• Cuisine: Russian.

The spicy root has a large supply of useful substances, has a tart taste, and is in demand among consumers. The classic recipe for horseradish with lemon will help the housewife make a simple, tasty and aromatic snack. The dish, supplemented with spice, becomes spicy and piquant. The spicy additive can be stored for up to 4 months, but experts recommend eating it earlier so that the spice does not lose its properties.

Ingredients:

• lemon juice – 20 ml;
• water – 250 ml;
• horseradish – 1000 g;
• granulated sugar – 50 g;
• salt – 1 tbsp. l.

Cooking method:

1. Peel the roots and grind in a blender or meat grinder. In the second case, place a bag over the neck of the device to protect your eyes.
2. Add salt and sugar to the resulting slurry and mix.
3. The water needs to be boiled. Pour the hot liquid over the mixture, mixing again.
4. Sterilize storage jars, place seasoning and a little lemon juice in them. Close the containers tightly with lids and place in the refrigerator.

Preparation for the winter

• Time: 30 minutes.
• Number of servings: for 8-10 cans.
• Calorie content of the dish: 43 kcal.
• Purpose: for a snack.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Adding vinegar or citric acid will help preserve horseradish for the winter. It should be preserved in sterilized jars. Store in a dark, cool place. If these conditions are met, you will receive an aromatic, spicy and tasty dressing for dishes, which can be used instead of mustard or wasabi. Homemade seasoning will add piquancy to any dish and make the taste more interesting.

Ingredients:

• citric acid – 20 mg;
• rhizomes – 1 kg;
• salt – 1 tbsp. l.;
• granulated sugar – 1 tbsp. l.;
• water – 250 ml.

Cooking method:

1. Peel the roots and soak them in water for a day. Grind using a meat grinder or blender.
2. Boil water, add salt and sugar, dissolve. Remove from heat, add citric acid.
3. Pour finely chopped horseradish with the resulting brine, stir, cover for a few minutes.
4. Place the resulting dish in sterile jars. Try to do this quickly so that the spice does not lose its aroma. Close tightly and store.

Marinated

• Time: 2 hours.
• Number of servings: 10-12 servings.
• Calorie content of the dish: 54 kcal.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Many housewives are interested in how to pickle horseradish. To do this, you can use a recipe for preparing a delicious seasoning. It contains other vegetables that add healthy qualities to the snack. In addition to taste and aroma, it has a beautiful, attractive, appetizing color, so you can safely offer it to guests or serve it on a festive table as a sauce.

Ingredients:

• green apples – 1 kg;
• water – 1l;
• salt – 4 tbsp. l.;
• horseradish – 500 g;
• carrots – 1 kg;
• granulated sugar – 5 tbsp. l.

Cooking method:

1. The roots of the seasoning must be peeled, chopped on a grater or using a blender.
2. Peel the carrots and apples and grate them on a grater with large holes. Mix all the prepared ingredients and place them in jars so that the mass occupies 4/5 of the vessel.
3. Start making brine. Add salt and sugar to boiling water and stir well until the crystals dissolve.
4. Pour the liquid into the jars. Cover the preserves with lids. Store inside the basement.

With beets

• Time: 1 hour 20 minutes.
• Number of servings: 5-7 persons.
• Calorie content of the dish: 56 kcal.
• Purpose: snack/condiment.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Horseradish products are deservedly popular on the Russian table. This seasoning is healthy, has a specific aroma, and is indispensable for meat dishes. Making sauce with beets at home will help slightly soften the taste of the main component. Preparing the dressing is not difficult. A step-by-step recipe with photos will help you make the famous additive correctly.

Ingredients:

• vinegar (9%) – 2 tbsp. l.;
• granulated sugar – 1 tbsp. l.;
• beets – 100 g;
• horseradish – 200 g;
• water – 0.2 l;
• salt – 1 tsp.

Cooking method:

1. You need to start the cooking process by creating a marinade. Mix sugar, salt and vinegar in water. Place the contents of the pan on the fire, boil and cool.
2. Beets need to be peeled and grated on a fine grater.
3. The roots (one large horseradish) should be peeled and chopped using a blender or grater.
4. Mix the prepared ingredients, pour warm marinade. Place into sterile containers and close. After waiting for the preserved food to cool, store it in the refrigerator.

Shitty

• Time: 40 minutes.
• Number of servings: 8-10 persons.
• Calorie content of the dish: 82 kcal.
• Purpose: refueling.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Preparing horseradish at home for the winter is not a long process. However, you should remember that when twisting a sharp root, you will need to put a plastic bag on the meat grinder. Otherwise, the pungent aroma will burn your eyes. The recipe allows you to change the ratio of ingredients to taste. If you want a very spicy appetizer, add more of the main ingredient.

Ingredients:

• spicy root – 100 g;
• mayonnaise – 400 g.

Cooking method:

1. Rinse the roots thoroughly and clean them. Then grate the product using a grater with small holes.
2. Pour boiling water over the resulting mass and cool.
3. Mix the substance with mayonnaise. Divide the hot dressing into clean, dry jars and store in the refrigerator.

• Time: 30 minutes.
• Number of servings: 10 persons.
• Calorie content of the dish: 129 kcal.
• Purpose: for a holiday.
• Cuisine: Russian.
• Difficulty of preparation: easy.

People have known how to prepare horseradish tincture since the time of Peter the Great. At that time, such a drink was reserved for people who worked in the cold or engaged in hard physical labor. Horseradish vodka is easy to make at home. You can infuse the drink with fresh or canned raw materials. However, the first option turns out tastier and more aromatic than when using semi-finished products.

Ingredients:

• lemon juice – 2 tbsp. l.;
• vodka – 500 g;
• sharp root – 7-10 cm;
• grain mustard – 1 tbsp. l.

Cooking method:

1. The plant must be peeled and grated.
2. Inside a glass container, combine mustard, horseradish and lemon juice.
3. Pour vodka into the resulting mixture, close and shake well several times.
4. It will take 3 days to infuse the drink in a dark place with a warm temperature. Shake the bottle once a day.
5. The finished infusion will need to be strained through gauze and cotton wool. Pour into a suitable bottle and seal. The strength of this alcohol according to a home recipe is 36-38 degrees. The mixture can be stored for 2-3 years, sealed in a dark place.

Dining room

• Time: 1 hour 30 minutes.
• Number of servings: 20 persons.
• Calorie content of the dish: 54 kcal.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Horseradish is a common dish in Russian cuisine. This additive is usually used for meat and jellied meat. It is not difficult to prepare a seasoning from this root with a strong aroma; it can be stored for a long time. Canning does not require specific skills or a large number of ingredients. The finished product can be used to prepare sauces, for example, with sour cream or with tomatoes and garlic.

Ingredients:

• boiled water – 450 ml;
• white wine vinegar – 180 ml;
• sugar – 1 tbsp. l.;
• horseradish root – 0.4 kg;
• salt – 1 tbsp. l.

Cooking method:

1. To make horseradish, soak the root in water for a couple of hours to absorb moisture. Then remove the skin with a knife and cut into small pieces to make it easier to chop.
2. Place the mixture in a blender and chop.
3. Pour boiling water over the resulting mass and let it brew for a few minutes. Then add vinegar, sugar, salt, stir until smooth.
4. Place the homemade horseradish recipe into a clean container and store it in the refrigerator.
5. You can use adjika with horseradish for several months, then it will begin to lose its taste and pungency, so experts do not recommend cooking a lot at once.

With vinegar

• Time: half an hour.
• Number of servings: 10-15 persons.
• Calorie content of the dish: 43 kcal.
• Purpose: snack/condiment
• Cuisine: Russian.
• Difficulty of preparation: easy.

Horseradish with vinegar is a godsend for those who want to preserve the seasoning for the winter. Acidic liquids are an excellent preservative. Adding sugar and salt will help make the product taste brighter. The sauce is suitable for adding spiciness, piquancy and aroma to other dishes. The use of the spice is recommended during the cold season: recovery will be faster due to its warming and antibacterial properties.

Ingredients:

• horseradish – 0.5 kg;
• boiled water – 1 tbsp.;
• sugar – 3 tbsp. spoons;
• vinegar (5%) – 1 tbsp.;
• salt – 2 tsp.

Cooking method:

1. Rinse the rhizomes, peel them, and pass through a fine grater.
2. Add vinegar, salt, water and sugar to the resulting mass.
3. Place the prepared horseradish into jars, close tightly, leave for 2-3 days, then put in the refrigerator.

For jellied meat

• Time: 70 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 54 kcal.
• Purpose: seasoning.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Horseradish sauce for jellied meat is suitable not only for this dish. You can pour it over meat and fish food, salads. It has a pleasant color, bright aroma and unusual taste. The beet juice in the composition will help soften the pungency of the chopped spicy root. The product can be stored for a long time, but after a couple of days it will begin to lose its taste and pungency, so preparing a large volume at once is not recommended.

Ingredients:

• horseradish – 3-4 pcs.;
• beets – 1 pc.;
• water – 0.2 l;
• sugar;
• salt.

Cooking method:

1. Peel the roots, rinse, put in a bag and place in the freezer for 15-20 minutes.
2. Boil water, cool to 20-30 degrees. Add salt, sugar.
3. Grate or grind the frozen spice in a blender.
4. Using a special grater, grate the beets. Fill the resulting shavings with water and leave for 5-10 minutes.
5. Separate the beet juice from the pulp, gradually add the liquid into a container with grated root until it becomes moderately thick.
6. Pour the prepared homemade sauce over the jellied meat.

With tomatoes

• Time: 60 minutes.
• Number of servings: for 10-12 cans.
• Calorie content of the dish: 55 kcal.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Horseradish with tomato and garlic is one of the classic combinations for creating homemade sauce. Tomatoes dilute the spice a little and give it a runny consistency. This dressing is convenient and tasty to add to meat dishes. If you like very spicy food, you will need more roots. If you want to get a gentle, aromatic seasoning, increase the number of tomatoes.

Ingredients:

• tomatoes – 2000 g;
• salt – 2 tbsp. l.;
• horseradish – 300 g;
• garlic – 200 g;
• sugar – 1 tbsp. l.

Cooking method:

1. Rinse the tomatoes, dry with a paper towel, remove the stems, and cut into several pieces. Grind in a meat grinder, drain the juice into the total mass.
2. Peel the garlic and garlic root, place in a blender, grind until finely crumbled.
3. Place the crushed ingredients inside a deep container, add salt and granulated sugar, mix.
4. Distribute the resulting mass into clean and dry containers. Store in the refrigerator.

To ensure you get a delicious horseradish seasoning, you should follow some recommendations:

• You need to prepare horseradish for food in September, selecting rhizomes 3-6 cm in diameter and 30-50 cm long.
• Do not make a lot of preparations at once, as the plant will lose its pungency in a month.
• The whole root can be stored in the refrigerator for about six months and used as needed.
• If you decide to pickle the spice some time after extracting it from the ground, keep it in water before preparing the seasoning. This will help restore lost moisture to the roots.
• After processing, horseradish must be stored in sterilized jars under an airtight lid.
• The discharge that appears when grinding horseradish root irritates the mucous membranes. To protect yourself from this phenomenon, place the product in the freezer for a couple of hours. If the recipe requires twisting it, secure a plastic bag to the neck of the meat grinder. Using a closed blender can relieve you from the pain in your eyes.
• You can avoid damage to the skin if you wear gloves.
• To prevent the horseradish mass from darkening after production or during the preparation of the component, you can sprinkle it with a little juice squeezed from lemon.
• The ready-made dressing is ideal for cold appetizers, meat and fish dishes. You can use horseradish for dressing

Ready-made horseradish can be purchased today in any store. But it’s still much better to prepare this spicy seasoning yourself, and it’s quite easy to do. The following recipes for preparing table horseradish will not take much of your time and effort, and as a result you will get a very tasty addition to a wide variety of dishes.

Table horseradish – taste with benefit

The main benefit of table horseradish lies in the essential oils that are part of the root. They exhibit a powerful antiseptic effect, thanks to which the body receives reliable protection against viruses and pathogenic bacteria. This property makes horseradish a natural antibiotic. In addition, by consuming this seasoning in small quantities, you can increase your appetite and stimulate your intestines.

The horseradish root contains vitamins of group B, as well as PP and C. Moreover, it contains approximately 4-4.5 times more of the latter than in many citrus fruits. This product is also rich in microelements, including sulfur, potassium, iron and phosphorus.

Freshly prepared table horseradish, which is no more than seven days old, has the greatest benefit. After this time, the beneficial substances are gradually destroyed and horseradish becomes just a spicy seasoning. For this reason, no store-bought product can compare with homemade sauce.

Important! However, remember that table horseradish will not be useful for everyone. It should be used with caution in acute diseases of the digestive system and diseases that are accompanied by high acidity!

In order for table horseradish to turn out tasty, and the process of its preparation to be extremely simple and enjoyable, you must adhere to several important rules.

1. The essential substances that the root is rich in can cause severe lacrimation and irritation on the skin. To prevent this from happening, it is better to work with gloves, and grind the roots themselves not on a grater, but pass them through a meat grinder, after placing a plastic bag over the outlet hole.

   On a note! To make horseradish less aggressive, it should be placed in the freezer a couple of hours before processing!

2. The most suitable roots for preparing table horseradish are the roots of the autumn harvest, which were dug up in September and are 30-40 cm long.
3. If the roots that you prepared for seasoning have dried out somewhat, then plain water will help bring them back to “life.” Just soak the product and after 3-4 days it will be completely ready for use.
4. After a month of storage, table horseradish loses its burning qualities, so lovers of strong seasonings will no longer be interested in such a product. Of course, you can prepare a new portion every month, but we recommend doing it easier - closing the seasoning for the winter by sealing it in sterilized jars. Some recipes allow you to store it from 4 months to a year, right in the pantry.

Let's find out how to make table horseradish.

Horseradish - a classic recipe

For the recipe we take:

• kilo of roots;
• a quarter liter of water;
• tables. a spoonful of salt;
• a couple of tables. spoons of sugar;
• tables. a spoonful of lemon juice.

We clean the prepared roots and pass them through a meat grinder with a fine grid. The result should be a puree with a fine, delicate consistency. To prevent horseradish from irritating your eyes, we attach a plastic bag to the outlet hole. Transfer the finished mass to a large bowl, add the specified amount of sugar and salt.

Pour water into a saucepan, bring it to a boil and pour in the processed roots. Mix thoroughly, pour ¾ teaspoon of freshly squeezed lemon juice into small sterilized jars - it will act as a preservative and will not allow the mass to darken.

On a note! It is better to use small jars; you do not need to add a lot of juice - otherwise the finished seasoning will be too sour.

We immediately seal the jars and send them for storage. Table horseradish prepared according to this recipe will retain its taste for three to four months.

With beet juice

For the recipe we take:

• half a kilo of horseradish;
• 0.2 liters of water;
• 0.2 liters of vinegar;
• tables. a spoonful of sugar;
• tables. a spoonful of salt;
• a quarter glass of beet juice.

Wash the roots thoroughly, fill with water, and leave in the refrigerator overnight. In the morning, we clean the products and cut them into arbitrary pieces. Place a grid with small holes in a meat grinder and grind the horseradish. Pour boiling water over the resulting mass, add sugar, salt and mix.

Wash and peel the beets, grate them on a fine grater and squeeze out the juice. Measure out 2.5 tablespoons and combine with the specified amount of vinegar. Add this to the horseradish and mix.

Distribute the seasoning into sterilized jars, seal tightly and store in the refrigerator. Table horseradish prepared according to this recipe can be stored for a year.

With garlic and tomatoes

For the recipe you need to take:

• kilo of horseradish;
• kilo of tomatoes;
• three cloves of garlic;
• a couple of tables. spoons of sugar;
• tables. spoon of salt.

Pour some water into the saucepan and bring it to a boil. Blanch the tomatoes for 30 seconds, then remove the peel and cut into four parts. Soak the roots in water for 24 hours, peel and cut into small pieces. Remove the husks from the garlic and chop it.

We prepare the meat grinder: install a fine grate and attach a plastic bag to the outlet hole. Grind the horseradish and tomatoes, turning them one by one. Add crushed garlic, sugar, salt to the resulting mass and mix well. Place the seasoning in dry, sterilized jars, roll up the lids and store.

Table horseradish prepared according to this recipe can be stored for 9 months.

Bon appetit!

All materials on the website are presented for informational purposes only. Before using any product, consultation with a doctor is MANDATORY!

Hello, dear readers of my blog! Tell me, how many of you are spicy lovers? My husband doesn't sit down at the table without horseradish sauce. Seasons the meat with it, and... To make it not only tasty, but also natural, I found how to cook horseradish at home. It turned out to be very simple and can be stored all winter. Moreover, there is no shortage of this plant. I myself like to add such a strong snack to sour cream sauces, borscht, potatoes, or just lightly grease a piece of bread.

So that the cooking process does not cause inconvenience, and the result pleases you, follow simple rules:

1. The thickness of the roots should be no thinner than the index finger, otherwise the sauce will not have a pronounced strength.
2. The roots do not need to be thoroughly washed, much less soaked, so that the sharpness is not lost.
3. For chopping, it is better to use a meat grinder rather than a grater, it’s easier. Place a plastic bag over the outlet hole and secure it with a rubber band. This way, more essential oils will be retained in the finished sauce.

This spicy, spicy root contains a lot of and, which is beneficial for the nervous system and immunity. And even when harvested for the winter, the beneficial properties of the plant are preserved. Therefore, try recipes and prepare food for the winter :)

Classic recipe for horseradish with beets in a meat grinder at home

I always have a jar of this sauce in my refrigerator. It is sharp, vigorous, and perfectly whets the appetite. It is also a good antiseptic. Our family uses it regularly, but in reasonable quantities. I add beets for taste, beautiful color and benefits.

To prepare, take:

• 5-6 fresh horseradish roots;
• 1 raw beets;
• 1 tbsp. Sahara;
• 1 tsp salt;
• 1 tbsp. vinegar.

How to do:

1. Peel the root, rinse, cut into slices and pass through a meat grinder.

Don't forget to put a plastic bag over the outlet. Secure it with a rubber band or tie a knot to keep it in place.

2. Then, cut the beets into pieces and twist them.

3. Add sugar, salt and vinegar directly into the plastic bag with the chopped root vegetables. Stir and transfer into small jars.

4. Pour boiling water over the contents of the jars, wait until they cool completely and place in the refrigerator for 12 hours.

This amount makes approximately two half-liter jars of snacks. The appetizer goes well with.

How to prepare horseradish at home for the winter without vinegar?

Fermented beet kvass allows you to do without vinegar. It makes a delicious pasty snack. It is better to store it in small jars - the more often you open them, the faster the strength will be lost.

You will need:

• 550 g horseradish;
• 500 ml beet kvass;
• 2 tbsp. Sahara;
• 1-2 tsp. salt.

How to cook:

1. Divide the roots into small pieces. Twist them in a meat grinder with a fine grid, after placing a plastic bag over the outlet hole. Remove and tie the bag immediately so as not to release the burning fumes.

2. Prepare beet kvass, salt and sugar. Place the chopped horseradish in a bowl and immediately pour kvass over it. Add salt, add sugar and mix well. Taste for salt, add another 1 tsp if necessary.

3. Divide the mixture into jars, add 1-2 tbsp on top. beet kvass.

4. For beet kvass: fill a three-liter jar ⅔ full with large pieces of beets, add 1 chopped horseradish root. Fill to the top with clean (not chlorinated) water, pour in 1 tbsp. 9% vinegar. Leave to ferment for 3 days – a light foam will appear on top. Then store in a cool place. Bon appetit!

Add a little sauce to it, the taste will be more spicy and rich.

Homemade horseradish with brine - recipe with vinegar

This option is convenient because you don’t need to measure the amount of horseradish; just dilute the twisted mass with brine to the required consistency. This time it is better to use a blender. With its help, you will make the most homogeneous sauce, no worse than store-bought. It will be pure white in color, spicy but pleasant to the taste.

Ingredients:

• horseradish;
• 800 ml water;
• 50 ml vinegar 9%;
• 4 tsp heaped sugar;
• 2 tsp salt.

Cooking steps with photos:

1. Peel the roots, rinse and cut into medium cubes. If you chop them too much, it will be more difficult for the blender to process them. Grind for 2-3 minutes until you get very fine crumbs that stick to the sides. Transfer the mixture into a two-liter jar.

2. Now prepare the brine. Boil the water and cool. Add vinegar and sugar to it, salt. Stir until seasonings dissolve.

3. Pour the brine in parts into the jar with the crushed root and mix.

You should have a thick paste with a little liquid on top. There is no need to use the entire filling - its quantity depends on the dryness of the rhizome.

Cheap and cheerful! Serve with . Bon appetit :)

How to make horseradish with tomatoes at home?

A very tasty sauce based on two hot ingredients - horseradish and garlic. You can't get any more piquant! To soften the harshness of the first one a little, you can pour boiling water over it. With tomato, the taste becomes more balanced, and the sauce acquires a delicate and juicy consistency.

How to quickly prepare grated table horseradish with mayonnaise at home?

And on a grater, the root will be grated quickly and easily if you follow the little secret described in the recipe. Mayonnaise is added for taste and to give it a creamy consistency. And not vinegar, but lemon juice is used as a preservative.

Required Products:

• 2 small roots;
• 200 ml boiled water;
• 1 tbsp. dietary mayonnaise;
• 1 tbsp. lemon juice;
• 1 tsp Sahara;
• 1 tsp salt.

The root of this plant contains several times more vitamins than citrus fruits. It can have a beneficial effect on the body's immune system, stimulate the digestive system, and increase muscle tone and endurance. This is not ginseng, as one might assume, but a simple horseradish root, known to everyone. You can use it to prepare various homemade sauces, pickles, soft or hot drinks by taking your favorite horseradish recipe from the selection below.

There are different recipes for sauces based on the horseradish root, but most appreciate the classic table horseradish recipe for its ease of preparation and purity of taste.

For a small portion of sauce you will need:

• 300 g horseradish;
• 200 ml hot boiled water;
• 5 g salt;
• 20 g sugar.

Recipe step by step:

1. Wash the horseradish roots, peel them and finely grate them. You can grind them in a blender, but the most reliable way is grandma’s hand grinder.
2. Dissolve salt and sugar in hot water. When the temperature of the solution reaches 40–50 degrees, pour it into the crushed main ingredient and mix.
3. Divide the dressing into small, tightly sealed jars. Before using, let the sauce sit for at least 2-3 hours.

It can be stored for up to 2-3 days. To extend the shelf life, add a little vinegar.

How to prepare food for the winter?

The easiest way to prepare horseradish for the winter is to make a “breathtaking” sauce from it with a minimum of ingredients:

• 1000 g horseradish roots;
• 30 g salt;
• 60 g sugar;
• 1 lemon (can be replaced with a few drops of apple or wine vinegar);
• water.

How to make a blank:

1. Grind the roots into a paste using any available method, add salt and sugar to it. Mix everything well and add boiling water until the cream becomes thick.
2. Place the workpiece in sterile small containers and sterilize for five minutes. Then add a few drops of lemon juice or vinegar to each jar, seal with lids and store in a cool, dark place.

To prevent the aroma of the dressing from dissipating after opening the seamer, you should choose small containers.

Cooking "Chrenoder" at home

Gorloder, horseradish, hrenoder are the names of the same sauce with a strong taste, the main ingredients of which are only three products: horseradish root, garlic and tomatoes. In addition to excellent taste, this dressing also has a number of useful properties, including increasing the immune functions of the body.

And the proportions of products for its preparation will be as follows:

• 2000 g ripe tomatoes;
• 200–300 g horseradish roots;
• 30–50 g garlic;
• 30 g salt.

Cooking method:

1. Wash the tomatoes, dry them, cut them into slices and cut off the place where the stalk is attached. Remove the peel from the garlic cloves. Peel, wash and chop the horseradish into pieces that will be convenient to put into a meat grinder.
2. Grind all prepared sauce components in a fine-hole meat grinder, add salt, mix and place in prepared sterile jars.

After a day, all the components of the sauce will combine, making it as rich as possible.

Beet juice recipe

Horseradish with beets is a combination loved by many spicy lovers, since such an addition to meat and fish dishes not only gives an unforgettable taste sensation, but also pleases the eye with a pleasant color.

To prepare sauce with beet juice you need to take:

• 400 g horseradish roots;
• 150 ml water;
• 150 ml vinegar;
• 50 ml beet juice;
• 30 g salt;
• 20 g sugar.

Progress:

1. The main ingredient of the sauce must be prepared: peeled, washed and soaked for two days in cold water. After such preparation, the horseradish is crushed as finely as possible (in a meat grinder, blender or grater).
2. Pour sugar and salt into the root pulp, pour boiling water over it and stir. Grind a certain amount of beets and squeeze out the amount of juice required by the recipe through several layers of gauze.
3. Mix beet juice and vinegar, pour into horseradish, stir. Place the finished dressing in prepared sterile jars, close the lids tightly so that the aroma does not dissipate, and store in the refrigerator for up to six months.

In order not to wash your face with tears when grinding the root through a meat grinder, you need to tie a thick plastic bag (for example, for freezing food) to the grill of the device.

Homemade with apples

This sauce is perfect not only for jellied meat, boiled tongue or lard. A small spoon of dressing in a plate of borscht or okroshka will have an “incendiary” effect on the taste buds.

Apple-horseradish sauce contains:

• 200 g horseradish;
• 100 g sweet and sour apple;
• 5 g powdered sugar;
• 3 g salt;
• 15 ml apple cider vinegar;
• 30 g sour cream.

How to cook horseradish with apples:

1. Grind the prepared horseradish root using the finest grater. Do the same with the peeled and cored apple. To prevent the pungent aroma of the root from irritating the mucous membranes, you can grind the sauce components in a blender bowl.
2. Add salt, sugar, sour cream and vinegar to the apple and horseradish pulp. Mix the sauce well. Store the snack in a tightly sealed container in a cool place.

Option with sour cream added

Homemade horseradish sauce with the addition of sour cream is good because you can independently adjust its spiciness by increasing or decreasing the amount of dairy product.

Basic ratio of filling components:

• 250 g horseradish root;
• 100 ml vinegar;
• 400 ml water;
• 20 g salt;
• 20 g sugar;
• sour cream to taste.

Cooking sequence:

1. Grind the vigorous root using a grater or a meat grinder, pour boiling water over it in the amount specified in the recipe, and leave until it cools completely.
2. Add salt, sugar and vinegar to the cooled horseradish. Mix everything thoroughly and put it in the refrigerator for at least 2-3 hours.
3. Next, just before serving, mix a small amount of the product with sour cream to taste, for example, in a ratio of 1:2.

The easiest way to prepare horseradish roots

Among all the options for horseradish-based sauces, perhaps the simplest is Pechora-style horseradish with honey. This sauce can be stored for up to three months, since both honey and cranberries act as natural preservatives, but you should not prepare it for future use. The taste of the vigorous root becomes softer over time.

To make Pechora sauce you need to prepare:

• 200 g horseradish roots;
• 200 ml water;
• 50 g cranberries;
• 50 g honey.

Cooking algorithm:

1. Grind the prepared fresh horseradish roots. Together with them, pass the cranberries through a meat grinder.
2. Dissolve honey in warm, but not hot water. The water temperature should not be more than 70 degrees to preserve all the beneficial properties of the bee product.
3. Next, you just need to pour the honey solution into the crushed products, mix them and place them in prepared jars.

Homemade sauerkraut with horseradish

The benefits of such a snack for the human body are invaluable: fermentation products have a beneficial effect on the microflora of the stomach, and the spicy root will help cope with harmful bacilli, which often cause colds.

To prepare it you will need:

• 2000 g white cabbage;
• 1500 ml water;
• 200 g carrots;
• 100 g horseradish root;
• 100 g sugar;
• 50 g salt;
• 3–4 bay leaves;
• 8–10 black peppercorns.

How to ferment cabbage with horseradish:

1. Cut the stalk from the cabbage fork and chop the leaves into thin strips. Grind the carrots using a coarse grater, and the horseradish root using a fine grater.
2. Mix all the vegetables well, add spices and pack tightly into a glass or enamel container.
3. Boil water, dissolve salt and sugar in it. When the solution has cooled, pour it over the prepared cabbage.
4. Cover the container with a lid and leave at room temperature to ferment.

After three to four days the cabbage is ready. For further storage, it is moved to the refrigerator.

Step-by-step recipe for horseradish

By decree of Peter the Great, this drink was to be given (in small quantities, of course) to all people working in the cold. But those who don’t spend a lot of time in the cold will also like horseradish tincture, since honey makes the drink soft, and horseradish completely deprives it of the alcoholic smell.

List of products used:

• 500 ml vodka;
• 50 g fresh horseradish root;
• 50 g honey.

Technology for preparing the tincture:

1. Place the peeled horseradish and cut into small pieces into a container of a suitable size and pour in the honey. Pour vodka over everything.
2. Next, take an immersion blender and blend everything as thoroughly as possible. Pour the resulting mixture into a container of a suitable size, seal it tightly with a stopper and put it in a dark place for 4–5 days.
3. Every day you need to shake the contents of the bottle and check if the smell of alcohol has disappeared. As soon as this happens, you should strain the tincture through a paper towel to get rid of not only the crushed root, but also the honey, since it tends to precipitate in flakes.

Horseradish should be stored in the refrigerator.

Homemade horseradish kvass

The benefits of the vigorous root are invaluable not only in the cold season. Even on hot summer days it can give you that much-desired coolness. Those who do not believe in its refreshing effect can try making kvass at home from rye bread and horseradish.

This drink contains:

• 6000 ml water;
• 1400–2100 g rye bread;
• 250 g horseradish root;
• 250 g sugar;
• 50 g pressed yeast;
• 50 g honey (it is better to take meadow honey or herbs);
• 30 g white raisins.

Prepare a soft drink as follows:

1. Cut the rye bread into small pieces and dry in the oven until it becomes crackers with a thick crust. Place the bread in an enamel or glass container and pour boiling water over it. Leave for 3–6 hours.
2. Strain the cooled and infused wort, dissolve sugar and yeast in it. As soon as foam appears on the surface of the liquid - the result of activation of yeast - add grated horseradish and honey.
3. After steeping the kvass for three hours, filter it and pour it into bottles, putting a few raisins in each. After this, the drink should ripen for another two to three days in a cool place. Then you can put it in the refrigerator.

Cinnamon and clove sauce

For a spicy sauce made from horseradish rhizomes with spicy notes of cinnamon and cloves, you need to take:

• 600–800 g horseradish roots;
• 500 ml water;
• 55 ml table vinegar;
• 25 g salt;
• 45 g sugar;
• 4 buds of cloves;
• 5–10 g cinnamon powder.

Preparation procedure:

1. Place the peeled, washed and chopped roots into a dry glass jar of a suitable size. After this, you can start preparing the spicy filling.
2. After dissolving crystals of sugar and salt in water, bring this mixture to a boil. Place the clove buds into the bubbling solution and boil for three minutes.
3. When the filling has cooled to room temperature, you need to strain it and add cinnamon and vinegar. Let it brew for a day.
4. Pour the aromatic spicy filling into the grated horseradish and leave for a day or two.

Horseradish is a valuable vegetable. Its root has a pungent odor and a sweetish taste, which later becomes pungent. In combination with vinegar it acts as a seasoning for dishes. I’ll tell you how to prepare horseradish at home, but first I’ll pay a little attention to its 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. It normalizes the functioning of internal organs and prevents the development of many diseases. Now I propose to consider the technology for preparing hot seasoning.

I will look at several popular and delicious step-by-step recipes for homemade table horseradish. They will definitely come in handy and help diversify the menu.

Horseradish with beets recipe

Ingredients

Servings: 10

• horseradish 200 g
• beet 100 g
• table vinegar 3 tbsp. l.
• water 200 ml
• sugar 1 tbsp. l.
• salt 1 tbsp. l.

Per serving

Calories: 73 kcal

Proteins: 1.1 g

Fats: 4.1 g

Carbohydrates: 7.8 g

25 min. Video recipe Print

We start with the marinade. In a small saucepan, combine sugar, salt and vinegar, add water. I put it on the stove, bring it to a boil and remove it.

While the marinade is cooling, I pour water over the beets and roots, peel them and pass them through a fine grater. I mix the ingredients, add the cooled marinade, mix, put it in a jar, close the lid and put it in the refrigerator until the morning. The seasoning is ready.

How to cook pickled horseradish for the winter

Ingredients:

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

Preparation:

1. I pour water over the roots, clean them with a knife, put them in a bowl, fill them with cold water and leave them for a day. If the root is freshly harvested, I skip the procedure. A day later, I drain the water, dry it and pass it through a fine grater.
2. I'm making a marinade. Pour two glasses of water into a separate pan, add salt and sugar, bring to a boil and add vinegar. As soon as the mixture boils again, remove the container from the stove, pour in the grated horseradish and stir quickly.
3. I put the future snack into small jars and cover with lids. I place the jars on the bottom of the pan lined 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 passed, I remove the jars from the boiling water, roll them up, turn them upside down, wrap them in a blanket and leave them for 6 hours. Without sterilization, the product can be stored in the refrigerator for 3 weeks. Sterilization increases the lifespan to 2 years, which will be an excellent option for preparing for the winter.

How to make apple horseradish

Ingredients:

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

Preparation:

1. Peel the apple, remove the core, cut into large pieces, add a little water, sugar and lemon zest. Cook over low heat until it becomes soft.
2. I cool the finished apple and puree it with a blender. I combine the resulting mixture with lemon juice and grated root. Serve with fish, meat or sausage products, for example, 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.

Preparation:

1. I douse the horseradish with water and peel it, cut the tomatoes in half and remove the central stem, and peel the garlic. I grind the prepared products in a blender, add sugar, salt and mix.
2. I fill sterilized jars with the resulting mass, roll up the lids and put them in the refrigerator. The shelf life reaches one year.

Siberian "horseradish"

Ingredients:

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

Preparation:

1. I douse the tomatoes and horseradish with water, cut them into pieces and put them through a meat grinder. I add crushed garlic, essence, sugar, and salt. I stir.
2. I fill plastic bottles with the resulting mixture and store them in the refrigerator. Sometimes I roll the “crenoder” into jars and send it to the cellar.

The recipes I reviewed are simple and will not cause problems. Make homemade horseradish, complement your favorite dishes with it, experiment with ingredients and share the results in the comments.

Horseradish-based alcoholic tincture recipes

Horseradish tincture is a common alcoholic drink that enlightens the mind, strengthens the fortitude, stimulates the appetite and fills the body with vital energy. The original drink is made from an alcohol base, horseradish and honey, but there are also options using sugar coloring, vanilla, cloves, hot pepper or ginger. If the tincture is prepared correctly, it has a pleasant taste and does not 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.

Preparation:

1. I clean the horseradish, rinse it with water and cut it into small cubes or pass it through a coarse grater. I put it in a liter jar, add lemon juice and honey, pour in vodka, stir and leave for three days, stirring once a day.
2. I pass the finished tincture through cheesecloth and bottle it. I definitely give it a few days to rest. The result is a soft, yellowish drink with a pleasant aroma. I recommend using it as a good snack.

Horseradish tincture with ginger

Ingredients:

• Vodka - 2.5 liters.
• Horseradish - 300 g.
• Ginger -- 150 g.
• Honey - 3 spoons.
• Cloves - 5 heads.

Preparation:

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

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

Preparing horseradish for the winter

If you remember the unique taste and beneficial properties of the root, it becomes clear why it is harvested for the winter and used during influenza epidemics Loading...