Homemade horseradish. With beetroot juice. When and how to harvest, preparation for storage

Dumplings, jelly, jellied and fried fish, as well as almost all meat dishes, coaxed with vigorous root dressing, will become much tastier. To save such an appetizing dressing for the snowy season, horseradish recipes for the winter for every taste will help: without additives, with beets, apples, lemons, tomatoes and garlic.

Harvesting horseradish for the winter is a tearful event, but the reward for the hostess will be an appetizing dressing for most dishes, which, in addition, has a beneficial effect on the immune functions of the body.

For winter preservation without any additives, it is necessary to prepare:

1000 g of horseradish rhizomes;
200 ml of water;
150 ml of 9% table vinegar;
30 g of granulated sugar;
30 g of table salt.

Step-by-step procurement algorithm:

Vigorous roots need to be cleaned and chopped. A fine grater, meat grinder or food processor will help to cope with the work of grinding. To make the roots juicier and more pliable during the grinding process, they should be soaked in ice water for 30-40 minutes.
Make a marinade by dissolving salt and sugar in a prescription volume of water, bring this solution to a boil, then carefully pour in the vinegar, stir and remove from heat. Cool the resulting liquid completely.
Mix the horseradish chips with the cooled brine, distribute the workpiece in a sterile container of a small volume, cork with lids and determine for further storage in the refrigerator.

Delicious preparation with beets

Horseradish with beets, prepared according to this recipe, is moderately spicy. If you want to cook a stronger snack, you can simply squeeze the juice from the root crop and stir it with other dressing components.

For a bright spicy sauce you will need:

100 g horseradish (root);
250 g of boiled beets;
90 ml of water;
40 ml of vinegar;
10 g of sugar;
2.5 g salt.

Process sequence:

Boil water, vinegar, salt and sugar, and then allow the brine to cool to room temperature.
We clean the horseradish soaked in cold water in advance and interrupt with a blender. Grind boiled beets in the same way.
Combine all components of the workpiece, mix. If you want to achieve the most homogeneous mixture, you can re-pass everything through a blender.
After that, it remains only to pack the horseradish in a disinfected container, close it tightly with lids and send it to storage until winter.

How to cook without sterilization

The most popular way to prepare this spicy root is to preserve it without sterilization, which helps to maximize the benefits of the product. As a substance that ensures the long-term preservation of the product, vinegar is usually used, but citric acid can also be taken.

For this technology, the set of ingredients will be as follows:

1000 g of horseradish root;
60 g of salt;
90 g of sugar;
20 g of citric acid;
500 ml of water.

Preservation method:

Grind horseradish with any to the state of puree with any gadget at hand, mix the resulting slurry with sugar and salt.
Boil water, and spread the workpiece into sterile half-liter jars, put a teaspoon of citric acid on top in each container.
Pour jars with var, roll up lids and do not touch until completely cool, turning them upside down and wrapping them in a warm blanket.

Horseradish for the winter

Real traditional horseradish is prepared without boiling, but its shelf life is not long; vegetable oil poured over the workpiece will help to extend it. Then horseradish will be fresh throughout the winter.

Proportions of vegetables for harvesting for the winter:

500 g of ripe tomatoes with fleshy pulp;
150 g of peeled horseradish root;
50 g of garlic cloves;
salt and vegetable oil.

Cooking steps:

Wash the tomatoes, cut into slices and twist through a meat grinder with a fine grate along with the peel and seeds. Remove the husk from the garlic cloves and pass them through a press or grater with the smallest holes.
Carefully remove the dense peel from the vigorous root, it is darker in color, and chop with a manual meat grinder. In order not to burst into tears while grinding horseradish, you need to put a bag on the meat grinder into which the chopped root will come.
Mix all the components of the snack, salt, and then distribute in sterile dry jars. From above, pour vegetable oil into each jar with a layer of 1 cm and close with sterile lids. Further preservation of preservation should be ensured by being in a cool place.

Cooking with lemon

Horseradish with lemon can be found in folk medicine as a remedy for colds, but in cooking it is a delicious snack that is ideal for fish dishes. Those who do not like the pronounced taste of a vigorous root can mix horseradish with sour cream, resulting in a very tasty sauce.

The appetizer includes:

1500 g chopped horseradish root;
90 g of sugar;
30 g of salt;
1 lemon;
boiling water.

How to cook horseradish with lemon:

Using a meat grinder or a fine grater, grind horseradish, mix it with sugar and salt, spread the resulting slurry into small sterile glass jars.
Wash the lemon, wipe dry with a towel and cut into thin circles with the peel. Put a slice of lemon on top of each jar of horseradish.
Boil water and pour it into horseradish prepared jars. Next, sterilize the appetizer in a pot of boiling water for 5-10 minutes and roll up the lids.

Delicious recipe with apples

Horseradish sauce based on apples comes out unusually appetizing. You can adjust the spiciness of the dressing by increasing or decreasing the proportion of horseradish and garlic according to your preference. Apples for harvesting must certainly be taken of sour varieties, with them the taste of the sauce will be more piquant.

List of required ingredients:

500 g of apples;
50 g of horseradish root;
50 g of garlic;
5 ml of vinegar;
salt and sugar to taste.

Progress:

Cut the apples into slices, cut out the seed boxes and bake in the microwave at maximum power for three minutes. Then carefully remove the skin from them and survive in a bowl.
Pass the burning ingredients (garlic and horseradish) through a fine grater. Add these chopped ingredients to baked apples. Then puree the mixture with an immersion blender. The result should be a thick, smooth sauce.
Salt the workpiece, sweeten to taste, pour in the vinegar and distribute into sterile glass jars with tight-fitting lids. Storage conditions: refrigerator or other cool place.

For preparations from a vigorous root for the winter, small jars with a volume of no more than 200 ml are ideal, for example, from baby food.

Canned horseradish with garlic and tomatoes

This Siberian spice has many names that speak for themselves: "Gorloder", "Cobra", "Spark" or "Hrenoder". The composition of the ingredients is always identical, the proportions can only differ.

In the classic version of the workpiece, they are:

3000 g tomatoes (you can take green or ripe ones);
250 g horseradish;
250 g of garlic.

Sequence of actions:

Cut the tomatoes into quarters, cut out the place of attachment of the stalk and carefully scoop out the seeds with a spoon. Remove the husk from the garlic cloves, cut the large ones in half. Peel the root soaked in ice water and cut into smaller slices.
Turn all the components of the snack into gruel through a meat grinder, distribute it among the jars calcined in the oven and close it with plastic lids, used for several minutes in boiling water. Store such a snack exclusively on the shelf of the refrigerator.

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 buys ready-made 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 useful 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 a 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 a source of many useful substances, including vitamins and minerals. It has no fat at all. A tablespoon of 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 the daily requirement of an adult.

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

Dig up the roots of the plant for seasonings and other culinary dishes in late autumn.

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 the freezer, wrapping it in a 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 the crushed root with 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 those bought in the store are much inferior in taste to homemade ones. 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 with both beet root and beet juice. When harvesting for the winter, vinegar is added to it. If the seasoning is cooked for a short time, 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 in 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), oil. 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

Such a seasoning can be made using the classic recipe by simply adding sour cream to it.

For 100 grams of horseradish root take:

100 grams of sour cream

1 dessert spoon of sugar

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 horseradish. 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. Check out the most popular horseradish seasoning recipes for the winter.

Horseradish with apples

Two recipes for horseradish seasoning with apples: one with fresh apples, the second option with baked ones. 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 the vinegar essence and mix again.

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

Put in a 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 the severity - add 1 small 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, pour in vegetable oil and chopped garlic.

Grate the horseradish and add to the 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 hottest condiments with horseradish. True, the sharpness can be adjusted by the amount of 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 salads. Check out a simple recipe that 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 a valuable vegetable crop that should be present, if not in the daily menu, then 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 seasoning is better known as wasabi sauce, which is served with boiled meat, fish, and 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

A spicy horseradish seasoning with the addition of a wide variety of ingredients is called horseradish, horseradish, Russian adjika, spark. Throughout Russia - in Moscow, in the Urals, in Siberia - this snack is incredibly popular, especially in winter. Horseradish won people's love not only for its piquant sharpness, but also for its healing properties.

How to make crap?

There are many cooking options for gorloder, each housewife uses her own ingredients and tricks to prepare this unusual fragrant seasoning for the winter. Cooking horseradish requires horseradish, garlic and tomatoes (although there are exceptions). The principle of harvesting horseradish is to grind and mix the components. The main components determine the benefits of the finished product:

horseradish normalizes bowel function, acts as an anti-cold, anti-inflammatory agent;
garlic is a popular antibacterial substance;
Tomatoes are rich in trace elements and vitamins.

Horseradish with cooking for the winter

Horseradish prepared for the winter is ideal for meat, fish, potatoes, pasta, dumplings and many other products. To enjoy a savory taste all winter, you will need a recipe for horseradish for the winter with cooking. The crushed ingredients are turned into a sauce and rolled into jars that must first be sterilized. Maintaining cleanliness will keep the product in proper form until spring.

Horseradish for the winter without cooking

Heat treatment does not always make it possible to preserve all the benefits of products. Therefore, a horseradish recipe without cooking is a way to make a delicious sauce for the winter that retains the maximum benefit. Harvesting horseradish for the winter is possible without boiling, because the rhizome of a spicy-aromatic plant is an excellent preservative. This sauce is stored for a long time, so you can safely cook it in large quantities, serving it on weekdays and at festive feasts. To prevent the spicy mass from sour, it can be frozen in small portions.

horseradish recipe

Calorie content of the dish: 30 kcal per 100 g.
Purpose: seasoning.
Cuisine: Russian.

A simple recipe for horseradish with a minimum of ingredients is a great way to process horseradish rhizomes for the winter. Saturated odorous mass will add spice to any meat dish or soup. The sauce does not include tomatoes, beets, plums or other softening ingredients, so the horloder will be vigorous. You can store the sauce in the refrigerator or cellar all winter.

Ingredients:

horseradish - 1 kg;
water - 0.5 l;
sugar - 40 g;
salt - 20 g;
vinegar 9% - 50 g;
cinnamon, cloves - to taste.

Cooking method:

Peel the rhizomes of a spicy plant, grate or pass through a meat grinder.
Arrange the mass in sterile jars so that it occupies 2/3 of the container.
Add sugar, salt to water, bring to a boil, put spices.
Cool the liquid to 50 degrees, add vinegar.
Pour marinade into jars and roll up.

Horseradish - classic recipe

Cooking time: 30 minutes.
Servings: 20 persons.
Calorie content of the dish: 34 kcal per 100 g.
Purpose: seasoning.
Cuisine: Russian.
Difficulty of preparation: easy.

The traditional recipe for preparing classic horseradish contains only three main components. The main difficulty of the process lies in the pre-treatment of vegetables. You can simplify the procedure if you neglect the removal of seeds from the tomato. In this case, you can not store the finished product for a long time, as the seeds can quickly cause fermentation.

Ingredients:

tomatoes - 3 kg;
garlic - 250 g;
horseradish - 250 g;
salt - 3 tbsp. spoons;
sugar - 1 tbsp. spoon.

Cooking method:

Remove skins and seeds from tomatoes.
Peel the horseradish.
Pass garlic, root, tomatoes through a meat grinder.
Add salt, sugar, mix the fragrant gruel thoroughly.
Distribute a homogeneous mass over sterilized jars, tighten the lids tightly.
For storage, horseradish is sent to a cool place for the winter.

Homemade horseradish with beets

Cooking time: 30 minutes.
Servings: 5 persons.
Calorie content of the dish: 68 kcal per 100 g.
Purpose: seasoning.
Cuisine: Russian.
Difficulty of preparation: easy.

Horseradish with beets is a bright, vigorous seasoning that will reveal the taste of familiar dishes in a new way. The recipe for homemade horseradish for the winter is so simple that you can start creating snacks at any time. The simplest products will be used. The main secret of a delicious sauce is a fresh and vigorous root, harvested in the fall. By adding a few ingredients to it, you have a treat that you can enjoy all winter long.

Ingredients:

horseradish - 400 g;
beets - 200 g;
water - 100 ml;
table vinegar (9%) - 1 tbsp. spoon;
sugar - 1 tbsp. spoon;
salt - 1 teaspoon.

Cooking method:

Clean, chop the root. It will be difficult to grate strong horseradish, so it is better to do it in a meat grinder or with a blender.
Clean the beets and chop. You can use only beet juice, without pulp.
Combine all the products from the recipe, mix thoroughly.
The amount of water can be adjusted according to the juiciness of the beets.
Place the prepared sauce in pre-sterilized jars, close the lid tightly, and store in the refrigerator.

Horseradish with tomatoes and garlic

Cooking time: 30 minutes.
Calorie content of the dish: 41 kcal per 100 g.
Purpose: seasoning.
Cuisine: Russian.
Difficulty of preparation: easy.

Horseradish with tomatoes and garlic for the winter is a classic variation, the taste of which is easy to change by adding additional products, such as plums, to the usual components. Horseradish prepared for the winter acquires a special piquancy, sourness and an incredible fruity aroma. Plum horseradish for the winter gives ordinary dishes new flavors. Cooking seasoning-light is simple, but it is better for novice cooks to take a detailed recipe with a photo.

Ingredients:

horseradish - 300 g;
tomatoes - 1 kg;
garlic - 200 g;
hot pepper - 1 small pod (optional);
sour plums - 200 g;
salt - 1 tbsp. spoon;
sugar - 1 tbsp. spoon;
vinegar (9%) - 100 ml.

Cooking method:

Products clean, wash, dry.
Pass everything through a meat grinder, mix, add salt, sugar, vinegar.
Arrange in sterilized jars, close with lids, store in the refrigerator for up to 6 months.
If you need to increase the shelf life, you should boil the mixture before laying out the jars.

Horseradish without tomatoes

Cooking time: 30 minutes.
Servings: 10 persons.
Purpose: seasoning.
Cuisine: Russian.
Difficulty of preparation: easy.

Horseradish for the winter at home can be prepared without tomatoes. One of the original recipes is horseradish without tomatoes with garlic, bell and hot peppers. This appetizer is unusual, burning and incredibly tasty. Thrill-seekers in cooking will appreciate this interesting product. How to prepare such a unique treat? A novice cook will also cope with the task: follow the proportions and follow the instructions to treat the household with an original dish.

Ingredients:

horseradish root - 200 g;
bell pepper - 200 g;
red hot pepper - 200 g;
garlic - 200 g;
salt - to taste.

Cooking method:

Peel, wash and grind the products in a meat grinder or in a blender.
Mix all ingredients, salt to taste.
Transfer the mixture to sterilized jars with lids and store in the refrigerator for 6 months.

Apples with horseradish for the winter

Cooking time: 15 min.
Servings: 2 persons.
Calorie content of the dish: 53 kcal per 100 g.
Purpose: seasoning.
Cuisine: Russian.
Difficulty of preparation: easy.

Horseradish with an apple for the winter is better than other types of horseradish for cold meat dishes: jelly, boiled pork, jelly. Seasoning is also served with soup, salad, it is also appropriate for a sandwich. If you store horseradish for a short time, then you can do without vinegar. When there is no fresh horseradish at hand, a dry powder prepared from the root in advance will do: for this, the rhizome is rubbed on a coarse grater, dried in the oven and ground in a coffee grinder. Before use, it must be soaked in warm water. You can diversify the recipe with lemon zest, peppers, garlic and other products.

Ingredients:

apples - 2 pcs.;
horseradish root - 50 g;
garlic - to taste;
salt - a pinch;
sugar - to taste;
vinegar 9% - 1 teaspoon.

Cooking method:

Peel apples from seeds and peel, bake in the oven or cook in the microwave.
Scrape off the top layer of the skin from the root, grind it together with apples in a meat grinder.
Mix all ingredients and arrange in sterile jars.
Use refrigerator for storage.

Horseradish without garlic for the winter

Cooking time: 30 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 48 kcal per 100 g.
Purpose: seasoning.
Cuisine: Russian.
Difficulty of preparation: easy.

Horseradish with tomatoes without garlic becomes especially piquant if you add hot and sweet peppers to it. How to prepare such a sauce? Just grind and mix the ingredients! Ready hot sauce is eaten a little bit, so it is better to store it in small jars. Serve seasoning with meat dishes, giving the Russian spirit to your favorite dish. A sharp, rich horseradish will bring its zest to any feast.

Ingredients:

horseradish - 200 g;
tomatoes - 1 kg;
sweet red pepper - 0.5 kg;
chili pepper - 1 pod;
salt - to taste;
vinegar essence - 1 tbsp. spoon.

Cooking method:

Clean and chop the root.
Peel tomatoes and peppers from the peel and seeds, grind in a meat grinder.
Mix all the ingredients, salt, add vinegar.
Arrange the sauce in sterilized jars under the lids, store in a cool place.

Horseradish with tomato paste - recipe

Cooking time: 30 minutes.
Servings: 20 persons.
Calorie content of the dish: 47 kcal per 100 g.
Purpose: seasoning.
Cuisine: Russian.
Difficulty of preparation: easy.

How to cook horseradish if there are no ripe tomatoes at hand? Arm yourself with tomato paste! This will slightly worsen the benefits of the finished product, but if you choose the right pasta, it will not spoil the taste at all. Give preference to jars that do not contain preservatives, modified starch. Horseradish with tomato paste cooks even faster, because it does not require the preparation of tomatoes.

Ingredients:

tomato paste - 400 g;
horseradish - 1 kg;
bell pepper - 1 kg;
vegetable oil - 200 g;
sugar - 1 cup;
salt - 1 tbsp. spoon;
vinegar 9% - 100 g.

Cooking method:

Peel the root and pepper, pass through a meat grinder.
Mix vegetables with tomato paste and boil for 10 minutes.
Add the rest of the ingredients, boil for another 1-2 minutes.
Arrange in sterilized jars and roll up.

Horseradish appetizer - cooking secrets

When preparing horseradish for the winter, use a few tips so that the seasoning is a success, and you need a minimum of time and effort to cook it:

When choosing the main component for a horloder, give preference to not too small or large pieces. The most delicious will be a rhizome 25 cm long and 3 cm wide. There should be no stains or damage on its surface.
You can store fresh root in the refrigerator for up to 3 weeks if wrapped in cling film. Freezing of a product is allowed.
In recipes, along with ripe tomatoes, you can use green tomatoes or cook gorloder exclusively with this unripe product.
When storing horseradish, some of the sharpness is lost, so you can put a little more garlic, horseradish and hot pepper in the jars that you plan to open by the end of winter.
To store the finished horseradish, you can choose a freezer. Small portions of the sauce will definitely not turn sour, and they only need to be thawed before use.
You can soften the fiery preparation before serving by adding honey or sour cream to the sauce.

Video: how to cook horseradish

Horseradish is an indispensable component of home preservation, because the roots and leaves of this plant give pickled vegetables a piquant and spicy taste. But experienced housewives prepare the horseradish itself, making it a spicy seasoning. Appetizing horseradish preparations for the winter will not only be an excellent addition to fish and meat dishes, but also strengthen the immune system, which is especially important in the cold season.

Horseradish is an indispensable component of home preservation

Horseradish roots can be preserved both separately and with the addition of various ingredients, such as lemon, beets, apples or garlic. Recipes for horseradish sauces with various vegetables are called golden and for good reason, because they have a wonderful taste and exquisite aroma, and they can even be used as a dressing for salads.

Cooking horseradish without additives for the winter

The classic recipe for harvesting this healthy plant does not take much time and is prepared very simply and easily.

What you need:

fresh horseradish roots - 1 kg;
ordinary water - one glass;
acetic solution - 150 ml;
salt - 30 g;
sugar - 30 g.

The classic recipe for harvesting this useful plant does not take much time.

How to cook:

The roots are peeled and each cut into two or three parts. Pour raw materials with ice water for half an hour. This method will make the root crops more juicy and help to process them effortlessly.
The next stage is the grinding of horseradish. For this purpose, you can use a meat grinder, fine grater or blender.
For the marinade, combine sugar and salt with water, bring to a boil and at the very end, carefully pour in the vinegar solution.
The brine is cooled, mixed with grated horseradish, this mass is put into sterile glass containers and covered with lids.

Vinegar and citric acid successfully replace each other, so you can safely add it to the workpiece from horseradish root crops instead of the vinegar solution.

Horseradish for the winter in a jar without sterilization

This is a quick and easy way to preserve horseradish roots for the winter. This recipe does not use vinegar, so this preparation is considered more useful.

Thursday, August 03, 2017 13:34 + to quote

Horseradish for the winter or horseradish - recipes with photos. How to cook horseradish seasoning at home.

How to make crap?

horseradish normalizes bowel function, acts as an anti-cold, anti-inflammatory agent;
garlic is a popular antibacterial agent;
Tomatoes are rich in trace elements and vitamins.

Horseradish with cooking for the winter

Horseradish for the winter without cooking

horseradish recipe

Calorie content of the dish: 30 kcal per 100 g.
Purpose: seasoning.
Cuisine: Russian.

Ingredients:

horseradish - 1 kg;
water - 0.5 l;
sugar - 40 g;
salt - 20 g;
vinegar 9% - 50 g;
cinnamon, cloves - to taste.

Cooking method:

Peel the rhizomes of a spicy plant, grate or pass through a meat grinder.
Arrange the mass in sterile jars so that it occupies 2/3 of the container.
Add sugar, salt to water, bring to a boil, put spices.
Cool the liquid to 50 degrees, add vinegar.
Pour marinade into jars and roll up.

Horseradish - classic recipe

Cooking time: 30 minutes.
Servings: 20 persons.
Calorie content of the dish: 34 kcal per 100 g.
Purpose: seasoning.
Cuisine: Russian.
Difficulty of preparation: easy.

Ingredients:

tomatoes - 3 kg;
garlic - 250 g;
horseradish - 250 g;
salt - 3 tbsp. spoons;
sugar - 1 tbsp. spoon.

Cooking method:

Remove skins and seeds from tomatoes.
Peel the horseradish.
Pass garlic, root, tomatoes through a meat grinder.
Add salt, sugar, mix the fragrant gruel thoroughly.
Distribute a homogeneous mass over sterilized jars, tighten the lids tightly.
For storage, horseradish is sent to a cool place for the winter.

Homemade horseradish with beets

Cooking time: 30 minutes.
Servings: 5 persons.
Calorie content of the dish: 68 kcal per 100 g.
Purpose: seasoning.
Cuisine: Russian.
Difficulty of preparation: easy.

Ingredients:

horseradish - 400 g;
beets - 200 g;
water - 100 ml;
table vinegar (9%) - 1 tbsp. spoon;
sugar - 1 tbsp. spoon;
salt - 1 teaspoon.

Cooking method:

Clean, chop the root. It will be difficult to grate strong horseradish, so it is better to do it in a meat grinder or with a blender.
Clean the beets and chop. You can use only beet juice, without pulp.
Combine all the products from the recipe, mix thoroughly.
The amount of water can be adjusted according to the juiciness of the beets.
Place the prepared sauce in pre-sterilized jars, close the lid tightly, and store in the refrigerator.

Horseradish with tomatoes and garlic

Cooking time: 30 minutes.
Calorie content of the dish: 41 kcal per 100 g.
Purpose: seasoning.
Cuisine: Russian.
Difficulty of preparation: easy.

Ingredients:

horseradish - 300 g;
tomatoes - 1 kg;
garlic - 200 g;
hot pepper - 1 small pod (optional);
sour plums - 200 g;
salt - 1 tbsp. spoon;
sugar - 1 tbsp. spoon;
vinegar (9%) - 100 ml.

Cooking method:

Products clean, wash, dry.
Pass everything through a meat grinder, mix, add salt, sugar, vinegar.
Arrange in sterilized jars, close with lids, store in the refrigerator for up to 6 months.
If you need to increase the shelf life, you should boil the mixture before laying out the jars.

Horseradish without tomatoes

Cooking time: 30 minutes.
Servings: 10 persons.
Purpose: seasoning.
Cuisine: Russian.
Difficulty of preparation: easy.

Ingredients:

horseradish root - 200 g;
bell pepper - 200 g;
red hot pepper - 200 g;
garlic - 200 g;
salt - to taste.

Cooking method:

Peel, wash and grind the products in a meat grinder or in a blender.
Mix all ingredients, salt to taste.
Transfer the mixture to sterilized jars with lids and store in the refrigerator for 6 months.

Apples with horseradish for the winter

Cooking time: 15 min.
Servings: 2 persons.
Calorie content of the dish: 53 kcal per 100 g.
Purpose: seasoning.
Cuisine: Russian.
Difficulty of preparation: easy.

Ingredients:

apples - 2 pcs.;
horseradish root - 50 g;
garlic - to taste;
salt - a pinch;
sugar - to taste;
vinegar 9% - 1 teaspoon.

Cooking method:

Peel apples from seeds and peel, bake in the oven or cook in the microwave.
Scrape off the top layer of the skin from the root, grind it together with apples in a meat grinder.
Mix all ingredients and arrange in sterile jars.
Use refrigerator for storage.

Horseradish without garlic for the winter

Cooking time: 30 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 48 kcal per 100 g.
Purpose: seasoning.
Cuisine: Russian.
Difficulty of preparation: easy.

Ingredients:

horseradish - 200 g;
tomatoes - 1 kg;
sweet red pepper - 0.5 kg;
chili pepper - 1 pod;
salt - to taste;
vinegar essence - 1 tbsp. spoon.

Cooking method:

Clean and chop the root.
Peel tomatoes and peppers from the peel and seeds, grind in a meat grinder.
Mix all the ingredients, salt, add vinegar.
Arrange the sauce in sterilized jars under the lids, store in a cool place.

Horseradish with tomato paste - recipe

Cooking time: 30 minutes.
Servings: 20 persons.
Calorie content of the dish: 47 kcal per 100 g.
Purpose: seasoning.
Cuisine: Russian.
Difficulty of preparation: easy.

Ingredients:

tomato paste - 400 g;
horseradish - 1 kg;
bell pepper - 1 kg;
vegetable oil - 200 g;
sugar - 1 glass;
salt - 1 tbsp. spoon;
vinegar 9% - 100 g.

Cooking method:

Peel the root and pepper, pass through a meat grinder.
Mix vegetables with tomato paste and boil for 10 minutes.
Add the rest of the ingredients, boil for another 1-2 minutes.
Arrange in sterilized jars and roll up.

Horseradish appetizer - cooking secrets

When preparing horseradish for the winter, use a few tips so that the seasoning is a success, and you need a minimum of time and effort to cook it:

When choosing the main component for a horloder, give preference to not too small or large pieces. The most delicious will be a rhizome 25 cm long and 3 cm wide. There should be no stains or damage on its surface.
You can store fresh root in the refrigerator for up to 3 weeks if wrapped in cling film. Freezing of a product is allowed.
In recipes, along with ripe tomatoes, you can use green tomatoes or cook gorloder exclusively with this unripe product.
When storing horseradish, some of the sharpness is lost, so you can put a little more garlic, horseradish and hot pepper in the jars that you plan to open by the end of winter.
To store the finished horseradish, you can choose a freezer. Small portions of the sauce will definitely not turn sour, and they only need to be thawed before use.
You can soften the fiery preparation before serving by adding honey or sour cream to the sauce.

Video: how to cook horseradish

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