Is it possible to store horseradish snacks in the freezer? Is it possible to freeze horseradish snack for the winter?

Here's the Horseradish “Tear Your Eye Out” (horseradish appetizer made from tomato, horseradish and garlic). How to Preserve Horseradish Snacks for the Winter

Horseradish for the winter (horseradish appetizer made from tomato, horseradish and garlic)

Once I was treated to such a “throater” and you know... I liked this crap! Moderately spicy, moderately hot, moderately spicy. What else do they call such an appetizer in Mother Rus' - aromatic sauce?

Adjika, horseradish, horseradish, gorloder, fire sauce, cobra - this is what I found in the first minutes of searching on the Internet. If you use it regularly, you can avoid going to the clinic. Due to the presence of sharp elements, horseradish leaves no chance for microbes - it burns them!

Fresh Horseradish with tomatoes and garlic for the winter - a classic recipe from a Siberian grandmother

“An invention is cunning” - there is such a proverb. I want to say don’t experiment with crap - cook it as it should according to the classic recipe. without any unnecessary additions.

And such a spicy appetizer will last for a long time without sourdough. And in order to prevent it from wandering, it is necessary to perform a number of correct actions:

a certain amount of salt and garlic,
add a little sugar
do not heat treat (do not cook),
take only firm and fresh tomatoes,
sterilize jars.

To enhance the effect, and to be on the safe side, you can pour a couple of tablespoons of vegetable oil on top of the horseradish or grease the lid with mustard. This way, these products will prevent mold from developing.

Look at the article: Homemade adjika - 12 recipes for the most delicious adjika for the winter

Composition of horseradish for the winter - a classic

Tomatoes of the “Cream” variety - 1 kg.,
Garlic - 5-6 cloves,
Horseradish root - 100-200 grams,
Salt - 2 teaspoons spoons,
Sugar - 1 teaspoon. spoon.

If you like it spicier, add a pinch of red pepper.

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Cooking recipe - How to cook horseradish

First, take the tomatoes and wash them. If they are too dense, then remove the skin (how to remove - just pour boiling water over them).

We pass the tomatoes through a meat grinder - it turns out to be a kind of gruel. Drain off excess liquid.

I finely chop the horseradish and throw it into a blender, which will grind it to a homogeneous fraction. You can use a mechanical meat grinder. But by no means electric. Horseradish root is hard and can damage it.

I crush the garlic and mix all the ingredients.

It is better to put the finished horseradish in the refrigerator for 20-30 minutes. So she will stand up.

We put our resulting horseradish snack into clean jars (100-500 grams). Roll up again with clean lids.

We put it in a cool, dry place for the winter.

And you can eat right now. Horseradish according to this recipe is stored for a long time and does not spoil.

Bon appetit!

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ver-a.ru

Horseradish snack for the winter: recipe with photo

Most of all, the horseradish appetizer made from tomatoes with horseradish is liked, of course, by men. An unusually hot, vigorous horseradish tomato appetizer for the winter is also suitable for those who cannot imagine their life without hot sauces. There are so many names this crappy winter snack has. She is called a gorloder, and a tear-out, and a spark, and even a cobra. The reason for this is the extraordinary spiciness of the dish. But most often you can hear the name horseradish appetizer made from tomatoes with horseradish or horseradish, due to the very large amount of horseradish in the recipe.

I got this recipe for a horseradish tomato appetizer from my dad. He, like no one else, knows how to prepare a horseradish appetizer so that the end result is an amazingly delicious sauce. Dad’s recipe for horseradish appetizer is very simple and straightforward, but the proportions of tomato, horseradish and garlic are chosen perfectly! We open the first jars of the horseradish snack for the New Year and Christmas holidays.

This horseradish tomato and horseradish appetizer goes best with homemade sausage, boiled pork and festive jellied meat. Do you already want to quickly prepare this crappy winter snack with garlic? Then welcome to my kitchen, where I will tell you in detail how to prepare a horseradish tomato appetizer.

Ingredients:

2 kg tomatoes,
250 g hot pepper,
250 g garlic,
250 g horseradish,
1 glass of vinegar,
1/2 cup sugar
2 tablespoons of salt (not heaped).

How to make a horseradish snack:

Peel the pepper, garlic and horseradish. During this procedure, do not touch your face with your hands, otherwise it will start to burn. It’s best to prepare the dish while wearing gloves.

Wash the tomatoes. Cut in half and remove the core as for juicing.

Grind everything in a meat grinder - tomatoes, peppers, garlic, horseradish.

Transfer the mixture into a deep saucepan so that it is convenient to stir. Add sugar, vinegar and salt as required in the recipe for horseradish tomato snack for the winter.

Mix everything. Taste it. You may need a little more salt or sugar. Wash the soda cans. There is no need to sterilize them. For this amount of ingredients you will need approximately 3 liter jars. Place the horseradish tomato appetizer in them. Cover with a nylon lid. Store in the refrigerator.

You can rest assured that the sauce will not ferment or spoil, unless, of course, you keep the horseradish tomato and horseradish appetizer in the cold all the time. The dish contains enough vinegar. In addition, it contains such a large amount of horseradish, garlic and pepper, which themselves are preservatives, that the dish simply cannot spoil.

Despite the spiciness, this horseradish winter appetizer with garlic is quite a healthy dish. Horseradish, hot peppers and garlic will prevent you from catching the virus in winter, will help strengthen your immune system, lower sugar levels and even cleanse your blood. However, be careful. It is recommended to use it in very moderate quantities and only in the absence of problems with the gastrointestinal tract.

The uniqueness of horseradish snack is also that it can be stored until spring. To do this, you need to prepare the sauce in the quantity you need during the season, put it in jars, close with nylon lids and simply put it in the refrigerator.

8spoon.ru

Is it possible to freeze horseradish snack for the winter. How and where to store horseradish correctly

Since ancient times, this vegetable has been popular and widely used in the kitchen. Even then, housewives wondered how to store horseradish all winter, because it could easily diversify the taste of soups and other dishes. And today, roots and leaves are one of the most popular ingredients for preparing meat or fish dishes. This is not surprising - they not only give them a zest, but also help increase appetite. In addition, horseradish is a source of vitamin C, which it contains even more than lemon. It is also rich in potassium, calcium, sodium, sulfur, phosphorus, iron and other minerals. Root vegetables contain a lot of ascorbic acid, phytoncides, essential mustard oils, sugar, starch, resinous substances, carbohydrates, fiber, B vitamins and PP, and fresh leaves contain carotene.

Thanks to this and other beneficial properties, horseradish has found wide application in medicine. It is recommended to be used for diseases such as gastritis with low acidity, kidney stones, inflammation of the urinary tract, cystitis, as well as gout and rheumatism.

Like many other vegetables, horseradish can retain most of its beneficial properties throughout the winter. But in order to use this vegetable for a long time, you need to understand that storing horseradish at home is a very important task, and it must be approached with full responsibility.

How to choose?

As a rule, horseradish is dug up in mid-autumn or a little earlier. But even if you do not have your own summer cottage, at this time you can choose suitable vegetables at the market. For harvesting for the winter, it is better to use large roots without unnecessary cuts. Thin roots or chopped pieces should not be thrown away - they will also come in handy. For example, to create seasoning. True, it retains its taste for only a few weeks, so it makes no sense to make preparations in large quantities for future use.

How to prepare for storage?

Carefully clean the fruits from the soil. Then wash them with running water and dry them at room temperature. This will allow the vegetables to be stored in optimal condition and not dry them out.

Basement storage

Option 1.

Thoroughly clean the root vegetables from the soil and let them dry in the fresh air. Then put them in wooden boxes or boxes, sprinkling each layer with sand.

Option 2.

Form small bunches of root vegetables and hang them from the ceiling.

You can store horseradish for the winter either in the basement or in any other unheated room. For example, in an apartment it could be a balcony. True, in severe frosts it is better to additionally cover vegetables to protect them from the effects of low temperatures.

Make sure that the root vegetables in the boxes do not touch. This will avoid rot.

Freezer storage

After clearing the root vegetables from the soil, wash them with running water and dry them at room temperature. This will allow the vegetables to be stored in optimal condition and not dry out. Peel them (you can just scrape them with a knife) and cut them into pieces 3-5 centimeters in size. Then, like any other vegetable or fruit, place the horseradish in plastic bags.

You shouldn’t put all the vegetables in one bag - it’s better to freeze them in small portions.

The disadvantage of this method is the partial loss of the beneficial properties of the vegetable. And you can’t make a spicy seasoning from it. But dried horseradish is perfect for use in various sauces, main courses or soups. In addition, it is convenient to add to pickles.

Place the dried and cut into pieces root vegetables in a single layer on a tray or baking sheet. It is convenient to dry them in the oven (with the door open) or in a fruit dryer. But if you have extra time, you can dry the vegetables outdoors. Then put them in bags and store them in a place protected from moths.

Before using dried horseradish, soak it in water for about an hour.

Cold storage

To store horseradish for the winter in the refrigerator, select small roots. Their length should not exceed 30 centimeters. Peel the selected root vegetables from the soil, and then wrap them in cling film. After this, make several holes in it for air circulation.

Advice Horseradish can be stored in the refrigerator for no more than a month. For a longer period, it is better to use the freezer.

Wash the root vegetables and grate them on a fine grater. Then dilute with vinegar and stir until a homogeneous liquid mass is obtained. This mixture is best stored in glass jars with a tight lid.

Twisted Horseradish

Grind the washed root vegetables using a meat grinder. Add vinegar, beet juice, sugar or salt to taste. Place the mixture into jars and place them in the refrigerator. You can preserve horseradish at home in this way for 3-5 months.

How to store horseradish leaves?

After you have learned how to store horseradish throughout the year, you should pay attention to another part of this vegetable - the leaves. They contain many useful substances, which is why this product is used for preparing marinades or canning.

Dishes prepared with the addition of horseradish have a special taste. In addition, sauces or seasonings with it help in overcoming many diseases. You can preserve the roots and leaves of this vegetable for the winter, as well as most of its beneficial properties at home, thanks to these simple methods.

Used as a seasoning for meat dishes and snacks. A perennial from the cabbage family, it also has many beneficial properties. The underground part dug out in the fall can be easily preserved at home. There are methods in which the product can last not only until winter, but also until the spring months.

Selection of fruits and storage of horseradish in the refrigerator

Horseradish is chosen in late autumn. This must be done before severe frosts. The wilting of the top of the plant is a kind of signal for its harvesting. Two or three year old specimens are suitable for this. During the first year of life, the roots will not give the expected taste and smell. The old ones will be rough and have an unpleasant bitter taste. Dig with a pitchfork so as not to damage the root crops. The tops are not completely cut off, but 2 cm are left.

Advice! Horseradish is perfectly preserved in the soil in the garden. Dig in the spring before the first greenery appears.

Whole, undamaged, mature roots with a thickness of at least 20 mm are selected. They should not be left for long after digging. Start preparing immediately. In a city apartment, horseradish is stored in the refrigerator. This could be the freezer or the bottom shelf.

Horseradish root in the freezer. Grate and wrap in sealed bags. You can simply cut into small pieces (up to 5 cm) and freeze. In this state, the spice will last for 5 months. At the same time, the taste and beneficial properties will not be lost.

Attention! It’s easier to grate frozen roots; you don’t have to protect your eyes from the caustic juice.

In the lower compartment of the refrigerator. In principle, any shelf will do. The roots are washed, cleaned, and dried for 48 hours. Prepared material

dybsky.ru

Horseradish snacks for the winter

Horseradish has quite a rich history; it was still used by the Greeks 1500 BC, which not only possessed a piquant taste, but also generously gave vitality. The homeland of horseradish is considered to be Southeast Europe and Western Asia, although many consider it a Russian plant.

Horseradish has a wide range of uses. The root is used to prepare various snacks. In general, October roots are considered the best and it is best to prepare a horseradish appetizer for the winter in October. This snack is not only savory, but is a jar of vitamins. The dried leaves powder is believed to retain its properties.

Horseradish appetizers for the winter are prepared in different recipes. You can even prepare a traditional one, and then when using it, add different ingredients that will make your snack more piquant.

The traditional horseradish snack not only has a spicy taste, but is also a very healthy product.

When horseradish roots are passed through a meat grinder, a pungent aroma appears and the eyes water, which is why culinary specialists advise that you always put a plastic bag on the meat grinder.

Ingredients:

2 kg horseradish rhizomes
6 tbsp. vinegar
2 tsp Sahara
2 tbsp. salt

Preparation:

First, you need to prepare food for the snack. We start with the horseradish rhizome, wash it thoroughly and peel the skin. Then you need to pass the horseradish rhizome through a fine grinder. After the meat grinder, you need to use a blender, since the secret to the taste of this delicious snack is its creamy consistency, which can only be obtained using a blender. The most important thing is to get a homogeneous mass, gruel. When our horseradish porridge is ready, you need to season with sugar and salt and add vinegar (9% After this, mix thoroughly and place in clean, dry jars. It is better to store horseradish snack in the refrigerator.

It is impossible to imagine a Russian feast without spicy taste, so there is no way to do without horseradish. Horseradish is both an addition to all kinds of dishes and an excellent snack. Especially horseradish with beets for the winter improves the taste, making both meat and fish more piquant. Horseradish roots - 10-12 pieces.

Ingredients:

Beetroot - 1 piece
Vinegar - 2 tbsp. spoons
Sugar - 1 tbsp. spoon (with top)
Coarse salt - 1 teaspoon

Preparation:

First, you need to prepare food for the snack. You need to start by peeling the horseradish and beets. Then the peeled horseradish roots need to be cut into pieces. Then the pieces should be filled with ice water and left in the refrigerator for about 6 hours. After this, grind the horseradish using a meat grinder, or with a fine grater. Then grate the raw beets on a fine grater, place them on a piece of gauze and squeeze out the juice. After that, transfer the horseradish into a bowl and add beet juice, sugar, salt and vinegar on top, adding cooled boiled water. After all the ingredients are added, everything must be thoroughly mixed. Place the horseradish pulp into sterilized jars and roll up. Jars should be stored in a cool place, preferably in the refrigerator.

This amazing snack has different names: “Ogonyok”, “Russian adjika”, etc.

With this snack you can store a lot of vitamins in one jar for the winter. This appetizer is ideal especially for meat and fish dishes. You can also eat it as a snack with a piece of bread.

Ingredients:

tomatoes 3 kg
horseradish (root) 200 g
garlic 200 g
red pepper (hot) 2-3 pcs.
salt 3-4 tbsp.

Preparation:

First, you need to prepare food for the snack. You need to start with tomatoes and horseradish roots, wash and dry them. Then peel the roots and garlic. Cut the tomatoes and roots into pieces and put into a meat grinder along with the garlic and pepper. Then add salt to the pulp and leave to steep for 3 hours. At this time, you need to sterilize the jars. Place the horseradish mass into the sterilized jars and close with screw caps. Be sure to store in the refrigerator.

Excellent with meat and fish dishes. For variety, you can add sour cream to the horseradish mixture when serving. The recipe is quite universal and you can add tomatoes, lemon, garlic or beets to the horseradish.

Ingredients:

Horseradish roots 2kg
Salt - 1 tbsp
Sugar - 2 tbsp

Preparation:

First, you need to prepare the food for the snack. Rinse the horseradish roots with cold water. Then peel. After this, pass through a meat grinder using the smallest attachment. You should get about 1.5 kg of horseradish gruel. Add salt and sugar to the mixture, pour boiling water over it, stirring quickly to form a thick paste. After this, put it into jars. If desired, pour a little lemon juice on top of the jars. Close tightly with lids and store in the refrigerator.

A savory appetizer with an interesting flavor will decorate your holiday table.

Horseradish has a rather sharp and pungent aroma; in order to make this sharp aroma a little softer, cooks advise adding vegetable oil to the horseradish pulp.

Ingredients:

red beets 1000 gr
horseradish 150 gr
vegetable oil 4 tbsp
vinegar 3 tbsp
sugar 1.5 tbsp
salt 2 tsp.
ground black pepper

Preparation:

First, you need to prepare the food for the snack. Wash the beets, peel them and cook for 45 minutes. Then cut the beets and horseradish roots into cubes. Grind the horseradish and beets using a meat grinder. Boil vegetable oil for 10 minutes, pour into an enamel pan and add horseradish mass. Then season with salt, sugar and pepper. After seasoning, mix thoroughly and place over low heat. Then remove the pan and add vinegar. Then you need to sterilize the jars and fill them with horseradish snack.

This interesting appetizer will add new colors to any meat and fish dishes. This savory snack will make any food taste much better.

Ingredients:

Horseradish 300 gr
Water 400 ml
Plums 200 gr
Salt 1 tablespoon
Sugar 50 gr
Vinegar 100 ml

Preparation:

First, you need to prepare the products for the snack. You need to thoroughly rinse, peel and chop the horseradish roots. Then add water and leave for one day to remove the bitterness. After a day, pass the roots and plums through a meat grinder. Then pour boiling water over the resulting mass and leave to cooled down and add salt, sugar and vinegar. When our appetizer is ready, we need to sterilize the jars and add horseradish pulp there and close.

If desired, the horseradish appetizer can be prepared with a mild taste, for which you need to mix a little heavy cream.

Ingredients:

Horseradish root - 1.2 kg,
water - 250 ml,
salt, sugar - 1 tbsp. spoon,
vinegar 9% - 80 ml,
cream – 100 ml.

Preparation:

First, you need to prepare food for the snack. You need to wash the horseradish root and peel the skin. There are two options: you can leave the root overnight, this will give you a milder taste. Then we pass the horseradish root through a meat grinder and cover with a lid. Then we need to prepare the marinade, which requires 250 ml of boiling water. Add sugar and salt to boiling water. After removing from heat, add vinegar. After thoroughly mixing the marinade, add it to the horseradish gruel. When our snack is thoroughly mixed, you can transfer it to sterilized jars and screw tightly. Store in the refrigerator. During use, you can add heavy cream, which will make the taste of the snack softer.

A spicy horseradish appetizer with carrots has a rather interesting taste. It’s a combination of spicy and sweet.

Ingredients:

Horseradish root – 100 grams;
Garlic – 100 grams;
Carrots – 600 grams;
Hot pepper - one pod;
Vinegar essence 70% - literally 10 drops;
Salt to taste.

Preparation:

First, you need to prepare the food for the snack. Wash the vegetables. Peel the horseradish and carrots, grind them with garlic in a blender. Add hot pepper and salt. After that, put the finished mass on the fire and cook for 30 minutes, then add vinegar and pour into sterilized jars.

Horseradish snack with lemons has a rather piquant aroma. There is an elegant combination of hot and sour.

Ingredients:

Horseradish root - approximately 1.5 kilograms
Salt - tablespoon
Granulated sugar – 3 tablespoons
Large lemon - one piece

Preparation:

First, you need to prepare the products for the snack. First, you need to wash and peel the horseradish root, and then mince it. Then add salt and sugar and pour boiling water over it. Mix thoroughly. Horseradish pulp Then put it into jars and pour a teaspoon of lemon juice on top. Cover tightly and store in the refrigerator.

Raw appetizer with horseradish in the form of adjika is quite an interesting appetizer and easy to prepare.

It is a storehouse of vitamins. I have been making this adjika for several years now.

Ingredients:

hard apples – 500 g
tomatoes – 600 g
hot pepper – 200 g
vinegar 9% – 250 g
tomato paste – 3 tbsp. l.
sweet red pepper – 600 g
garlic – 300 g
carrots – 500 g
parsley root – 400 g
mustard – 100 g

Preparation:

First, you need to prepare food for the snack. Peel apples, tomatoes, garlic, carrots, and then grind them together with pepper and parsley in a meat grinder with a fine attachment. Add tomato paste to the finished mass. Add salt, vinegar, mustard and mix thoroughly and place in jars. After that we insist and it’s ready.

A savory winter snack that is easy to prepare and does not require cooking.

Ingredients:

Tomato - 1 kg
Sweet pepper - 1 kg
Garlic - 1 head
Red hot pepper - 300 g
Horseradish - 100 g
Salt - 1 tbsp. spoon
Sugar -1 teaspoon
Vinegar - 1 cup

Preparation:

First, you need to prepare food for the snack. First, we clean the horseradish roots and garlic, then remove the seeds from the tomatoes, sweet and bitter peppers, and pass them together with the garlic and horseradish through a meat grinder or blender. Add salt and sugar to the already prepared horseradish gruel, stirring thoroughly; if desired, you can add vinegar. After this, put the mixture into jars and close with regular lids. Be sure to store it in the refrigerator.

Spices add a special piquancy to the horseradish appetizer.

Ingredients:

grated horseradish – 60 g.
water – 250 ml.
vinegar – 250 ml.
cinnamon –5 g.
cloves – 3 buds
bay leaf – 2 pcs.
sugar – 1 tablespoon
salt – 1 teaspoon
black peppercorns – 6 pcs.

Preparation:

First, you need to prepare food for the snack. First, wash the beets and cook. Then peel the horseradish and grate it on a fine grater or you can put it through a meat grinder. After that, prepare the marinade. To prepare the marinade, put the water on the fire until it boils and add salt, ground black pepper, bay leaf, and cloves to this water. After boiling, add vinegar. After this, put pieces of beets on the bottom of the jars, then a layer of horseradish, and so on one by one until the very top and fill with hot marinade. After this, you need to close the jars with lids and place in a large saucepan with boiling water to sterilize. Then roll it up.

Minimum effort and maximum pleasure. Basic horseradish appetizer. This recipe serves as a base and you can add plums, chili lemons, carrots, beets, bell peppers, etc.

Ingredients:

Horseradish root - 100g
Tomatoes – 1 kg
Garlic – 100g
Salt 1-2 tsp.
Sugar 1 tsp.
Vinegar

Preparation:

To begin with, you need to prepare the products for the snack. First, we peel the horseradish and tomatoes and twist them into a fine grinder. When the horseradish gruel is ready, add salt to taste. You can also add sugar. To store the seasoning for a long time, be sure to add vinegar. Then put into jars. This sauce must be stored in the refrigerator.

The savory snack can be stored for the winter without losing its taste. This delicious appetizer will decorate your feast.

Ingredients:

Tomato - 1.5 kg
Bell pepper - 1 kg
Horseradish - 200 g (peeled)
Garlic - 20 teeth.
Salt - 3 tbsp. l.
Sugar - 3 tbsp. l.
Ground chili pepper - 0.5 tsp.
Vegetable oil - 2 tbsp. l.
Vinegar - 100 ml
Aspirin (1 tablet per 1 liter of sauce, if you do not plan long-term storage) - 3 pcs.

Preparation:

First, you need to prepare the food for the snack. First, you need to wash the tomatoes, bell peppers, and then finely chop them. After this, dispense the chopped vegetables with garlic and horseradish through a meat grinder. When the horseradish mass is ready, season and mix, and add oil and vinegar. You can add aspirin instead of vinegar to preserve it for a long time. Then pour it into pre-sterilized jars and close the lids tightly. You can use nylon. Be sure to store in the refrigerator.

www.salatyday.ru

recipe with photos and videos

Horseradish appetizer or horseradish is an excellent addition to the main dish; endless variations of this sauce are called by names: ogonyok, gorloder, Siberian adjika, horseradish, cobra. A minimum of ingredients and ease of preparation have made the horseradish snack popular. The basis of the dish is horseradish roots; due to their ability to kill bacteria, the sauce does not require heat treatment. This does not prevent it from being stored for a long time, maintaining a fresh aroma.

Among other advantages of the horseradish snack, one can note its benefits from a medical point of view. The vitamin C content in horseradish roots is 5 times higher than in citrus fruits, so in winter horseradish will be an excellent preventative against colds and acute respiratory infections. In addition, the roots contain mustard oil, which increases appetite. Horseradish snack in moderation is useful for everyone, the only limitation is for people with chronic gastrointestinal diseases.

If desired, the horseradish roots in each recipe can be replaced with ready-made table horseradish. You need to add it very carefully until you achieve the desired spiciness from the snack.

The rich aroma of horseradish will not leave thrill-seekers indifferent!

Ingredients:

Sugar
Table vinegar

Preparation:

Grind the horseradish in a meat grinder or blender, and then pour boiling water over it. Wait, drain the water and add sugar, salt and vinegar to taste. Stir, transfer to jars and store in a cool place.

If you want something new, prepare Siberian adjika. It is no worse than the Caucasian or any other; thanks to the ripe tomatoes, the taste of horseradish is slightly smoothed out.

Ingredients:

Tomatoes
Garlic
Sugar

Preparation:

Peeling the skins off the tomatoes is very easy to do. First, make a cross-shaped cut on each tomato, and then scald them with boiling water. The skin comes off without any problems. Grind the tomatoes in a meat grinder along with garlic and horseradish (last). Stir, then add sugar and salt and stir again.

A rich, spicy taste with a slight hint of sourness is exactly what will make your fish incredibly tasty.

Ingredients:

Lemon
Sugar

Preparation:

Squeeze the juice from one lemon into a separate bowl. Now it’s time to get started with the horseradish, peel the roots and chop them in a convenient way. Pour boiling water to form a thick paste. Then add salt, sugar and lemon juice to taste. Stir, transfer to jars and store in the refrigerator.

The appetizer prepared according to this recipe differs from the standard recipe in that, in addition to all other ingredients, it includes sweet peppers. The result will be a snack with a thicker consistency, with a delicate aroma of fresh vegetables. Pairs perfectly with pasta, dumplings, meat and fish dishes.

Ingredients:

Tomatoes
Sweet pepper
Garlic
Sugar
Ground red pepper
Sunflower oil

Preparation:

Grind the tomatoes and bell peppers in a meat grinder; if desired, you can use a blender for this. At the very end, chop the garlic and horseradish roots. Add sugar, salt, a little ground pepper, and sunflower oil to taste. You can also add vinegar at the very end to make the snack last longer. Mix and distribute into jars.

If you think that plums can only be useful for compote, try adding them to a horseradish appetizer. The result will exceed your expectations!

Ingredients:

Tomatoes
Plums
Garlic
Sugar

Preparation:

Chop the tomatoes, remove the seeds from the plums and twist them too. Lastly, grind the horseradish in a meat grinder and add salt and sugar. Mix and place in jars. Store the snack in a cool place.

When it comes time to grind horseradish into a meat grinder, be careful and use the following advice. To prevent your eyes from burning and watering, place the bag on the meat grinder and secure it in such a way that the twisted mass falls directly into the bag.

Incredibly hot chili, spicy aroma of horseradish - is it possible to deny yourself the thrill?

Ingredients:

Tomatoes
Garlic
Chili pepper
Sugar

Preparation:

Chop tomatoes, garlic and horseradish. Peel the pepper from seeds, cut into thin strips and mix with other products. At the end, add sugar, salt and the snack is ready.

Even though the twisted tomatoes in this recipe will have to be boiled, the finished sauce will be spicy and aromatic. This is because the horseradish appetizer with the addition of dry mustard contains fragrant spices, which will add a piquant aroma to the appetizer.

Ingredients:

Tomatoes
Dry mustard
Cinnamon
Carnation
Sugar
Vinegar

Preparation:

Chop the tomatoes and boil for an hour. Add seasonings, dry mustard, chopped horseradish. Add sugar, vinegar, salt to taste. Stir and bring to a boil. Boil for 10 minutes, stirring occasionally. Place in sterilized jars, roll up and store in the cellar.

Another version of the appetizer with horseradish, in which apples were added to the standard set of products. You can take sweet or sour apple varieties, then the taste of the finished seasoning will be different.

Ingredients:

Tomatoes
Apples
Garlic
Sugar

Preparation:

Tomatoes, apples, and then garlic are chopped. To do this, you can use a meat grinder or food processor. At the very end, I chop the horseradish roots until smooth and add them to the rest of the products. Add salt and sugar. All you have to do is stir and the appetizer is ready.

If you want the snack to retain its taste for as long as possible, you need to use the following recipe. The peculiarity of this recipe is that the tomatoes are first baked in the oven before twisting.

Ingredients:

Tomatoes
Lemon juice
Vinegar

Preparation:

First you need to bake ripe tomatoes. To do this, cover a baking sheet and place the tomato halves on it, cut sides up. The baking sheet is placed in the oven and baked for 10 minutes. After they have cooled, grind them in a blender. Then the horseradish is crushed and the rest of the products are added. Place in clean jars, sterilize for 5 minutes, and then roll up the lids.

In addition to ripe tomatoes, you can take green or brown tomatoes, which are abundant in autumn. Such a culinary experiment will not spoil the taste of the finished dish.

Ingredients:

Green tomatoes
Dill greens
Hot pepper
Garlic
Sugar

Preparation:

Pass all ingredients through a meat grinder. Mix them in a bowl and add sugar and salt. Place into clean and dry jars. The finished snack can be stored in the refrigerator.

For convenience, it is better to use 0.5 liter jars so that you can open a jar in winter and quickly eat it.

In addition to tomatoes, you can bake apples for a snack; you will get an incredibly tasty horseradish soup originally from Germany. It is called very beautifully - apfelkren, i.e. apple horseradish.

Ingredients:

Sweet and sour apples
Lemon juice
Sugar

Preparation:

Carefully remove the skin from the baked apples and grind them to a puree. They grind horseradish. Just add salt, lemon juice, sugar to the water and you can taste it.

The following seasoning is ideal for meat dishes; it requires a minimum of ingredients.

Ingredients:

Beet
Vinegar

Preparation:

Wash and peel the horseradish and beets. Grate them on a fine grater. Mix, add a little water and salt to taste.

Just a little kefir is added to this snack to get a uniform white color. It can be stored in the refrigerator for 2-3 weeks.

Ingredients:

Apple
Kefir
Sugar
Vinegar
Sugar

Preparation:

Peel and grate the apple. Grind the peeled and washed horseradish in a meat grinder, mix everything and add sugar, 2 tbsp. kefir, a little vinegar and a little water. Mix everything and put it in jars.

This appetizer goes well with both meat and other dishes. Requires heat treatment, but can be stored longer.

Ingredients:

Tomatoes
Sweet pepper
Apples
Carrot
Garlic
Chili pepper
Sugar
Vegetable oil

Preparation:

Grind the tomatoes in a meat grinder, pour into a saucepan and put on fire. Meanwhile, chop the remaining vegetables, apples and horseradish. Boil the tomato juice for 10 minutes, then add the rest of the products and cook the mixture for 10 minutes. Place into clean and dry jars. You can store the finished snack in the refrigerator or cellar.

In addition to horseradish, cranberries and honey are added to this appetizer. Cranberries give it a slight hint of sourness; in addition, cranberries and honey are natural preservatives. Thanks to this, the snack can be stored in a cold place all winter.

Ingredients:

Cranberry

Preparation:

Wash the horseradish, peel it and grate it. Grind the cranberries through a sieve and add to the horseradish. At the end, just add a little honey and mix everything well. If anyone wants, you can add a little salt.

In addition to cranberries, you can add a little pomegranate juice.

You can find many recipes on the Internet, in addition to those collected here, but you can always come up with your own special one. The good thing about horseradish appetizer is that you can always add a new ingredient and you will get a new unique taste.

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Horseradish snack 7 recipes for the winter. Those who like to tickle their taste buds with a fiery seasoning are usually crazy about spicy horseradish snacks.

And although it literally hurts your throat when peeling, preparing and eating it, it is still quite useful in the fight against germs, colds and gastrointestinal infections.

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

However, it should be remembered that in preparations it retains its most beneficial essential oils and active substances for only a couple of weeks, and then its pungency and usefulness decreases.

What you will learn from this material:

Horseradish snack 7 recipes for the winter

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

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

Horseradish appetizer of tomatoes with horseradish and garlic for the winter

The combination of the pungency of the hot root with tomatoes is an almost classic version of preparing a “gorloder”. Why is it called that? Try cooking and you will immediately understand everything yourself. For greater effect, add garlic and hot pepper to the composition.

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

We will need:

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

Preparation:

1. Rinse the ripe tomatoes well, dry and remove the stems. Then carefully cut them into pieces that will be convenient to twist in a meat grinder.

Horseradish roots also need to be thoroughly peeled, washed and cut into small oblong pieces. Garlic cloves must be freed from husks.

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

It is advisable to use a hand tool for chopping, since further twisting of the hard rhizomes may clog the cutting knife and the electric meat grinder may fail.

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

Then carefully untie and pour the contents of the bag into the tomato mass.

4. To add even more spiciness, cut off only the stems from the washed chili pods and twist them together with the seeds into a bowl with the previous ingredients.

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

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

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

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

Such a sharp preparation is usually perfectly stored in the refrigerator or cold basement.

Classic recipe for making horseradish

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

If you plan to eat everything quite quickly, then there is no need to add tablets. Moreover, you can use slightly unripe tomatoes, but a prerequisite must be to contain at least a third of ripe tomatoes in order to preserve the taste and color of the classic snack.

We will need:

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

Preparation:

1. Cut the washed tomatoes into quarters. If you are using large varieties of tomatoes, then try to cut them into pieces that can easily fit into the bell of the meat grinder.

2. If you like a “horloder” like sauce, then it is best to get rid of the skin and seeds by grinding the vegetable to a puree in a juicer.

Otherwise, you can get by with a regular meat grinder.

3. Garlic and roots must be peeled and peeled.

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

4. Twist the peeled rhizomes.

This must be done as quickly as possible, otherwise its essential oils will begin to affect your mucous membranes and what is called “you will wash your face with tears and sniffle.”

5. Do the same with garlic.

6. Mix all ingredients and add salt. It is advisable to taste it immediately, because its deficiency can trigger the fermentation process.

7. All that remains is to place the finished spicy delicacy in jars and put it in the refrigerator. It is advisable to eat it within 1-2 months.

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

Horseradish tomato appetizer for the winter without cooking (no garlic)

Another great recipe for “raw horseradish,” only without garlic, which many people don’t like because of the smell that lingers for several hours after eating.

For 1 kilogram of tomato you only need a spoonful of salt and 100 grams of roots.

True, such a preparation should only be stored in the refrigerator.

We will need:

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

Preparation:

1. Depending on their size, chop the washed tomatoes into convenient halves or quarters and remove the stems.

2. To make sharp roots less caustic and to clean faster and easier, they should be soaked in cold water for at least an hour. Then quickly peel off the skin and rinse.

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

4. All that remains is to pour the finished mixture into dry, clean jars, seal with lids and store in the refrigerator.

It is advisable to eat this seasoning within a month.

Recipe for a savory snack for long-term storage with cooking

For those who are still worried about the safety of hot seasoning for a long time, or do not have the opportunity to store it in the refrigerator, a recipe with a boiling process for an hour is ideal.

This preparation can be safely stored in the cellar. It goes well with meat dishes and retains its sharpness and rich aroma for a long time. In fact, it is a type of adjika. But due to the high content of “hot” roots in it, it is still considered horseradish.

We will need:

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

Preparation:

1. Grind well-peeled and washed roots in a meat grinder. It is best to twist them into a bag so that all the zeal for canning is not lost due to the sharp acrid smell that makes you want to cry.

2. Do the same with peeled garlic cloves.

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

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

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

In this case, it is better to get rid of both the stalk and the seed pod. If you like seeds, then you don’t have to remove the box.

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

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

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

8. While the aromatic vegetable mixture is cooking, it is advisable to sterilize the jars and fill them with the still boiling cooked snack. Close with tight screw caps or roll up. After cooling, place in a cool place.

Enjoy eating!

Spicy horseradish appetizer of tomatoes for 1 kg for preparation for the winter

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

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

We will need:

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

Preparation:

1. First, thoroughly rinse and clean all ingredients that require cleaning. The tomatoes can be additionally cut into pieces to make it easier to chop them later.

2. To avoid having to clean the meat grinder for a long time and to prevent it from absorbing the too pungent smell of roots, put a plastic bag over its spout and tie it.

Scroll the roots first, and then, after removing and tying the bag with the contents and setting it aside, begin chopping the other components.

3. It is best to alternate tomatoes with garlic cloves so that they can push through the stuck small root fibers and the meat grinder is completely clean.

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

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

5. Season with bulk ingredients and mix well until smooth.

6. Transfer the finished mixture into sterilized jars, close them and place them in a cool place. You can eat it within a day, but if necessary, you can save it until spring.

The preparation turns out tasty and welcome on the table, whether for lunch or dinner.

Recipe for making horseradish snack without tomatoes for long-term storage

Did you know that classic horseradish can be made without tomatoes? Indeed, it is possible! Your favorite vegetable can be replaced with juicy beets. The result will be an even more piquant and original snack.

Although this option can be found in the store, home preparation will still be much more economical. In addition, you yourself can adjust the amount of one or another ingredient to get “that” taste that you like so much.

We will need:

Beetroot – 1 kg.
Horseradish – 0.5 kg.
9% vinegar – 175 ml.
Sugar – 0.1 kg.
Salt – 30 gr.

Preparation:

1. To avoid wasting time, first soak the roots in slightly warm water for 20 minutes.

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

2. Place a bag on the spout of the meat grinder and twist the horseradish into it. It is desirable that the mesh be smaller so that the root crop is better crushed and harmonizes well with its red comrade.

3. Grind the beet rounds in the same way.

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

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

You can prepare it without vinegar, but then the preparation will look more like beet salad without the pleasant sour, slightly spicy taste.

5. Mix everything thoroughly until smooth, pressing lightly with a spoon to make the mixture juicier.

6. Place into pre-sterilized jars. Can be stored in the refrigerator for a couple of months.

Of course, enjoy eating!

Video on how to prepare horseradish appetizer with tomatoes and peppers

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

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

The presentation is also good here. Horseradish is served with small pieces of fresh black bread fried. The taste is simply amazing. And the smell... What can I tell you, you know everything yourself.

Having prepared a horseradish preparation for the winter, you will no longer have to rack your brains about how to season your favorite meat dish. Especially if you don’t have time to prepare a special sauce, or you want to diversify your menu with a pleasant and healthy twist.

You can make a “horloder” even from the very last, slightly unripe tomatoes, which usually have to be picked at the end of the summer season due to the cold weather setting in.

And if you have horseradish root stored in a box with sand in your cellar, then you can prepare an appetizing and very bright-tasting snack even from store-bought tomatoes in the winter, which will incredibly surprise your household.

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

Bon appetit!

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Ingredients of a horseradish snack. How to preserve horseradish for the winter to make a spicy seasoning from the roots

Horseradish root is used to prepare various hot sauces and cold appetizers, and horseradish leaves are used in home canning. The benefits of this plant are undeniable, so housewives often have the question: “Is it possible to freeze horseradish?” You will find out a detailed answer to this question by reading our article.

It is possible and even necessary to freeze a plant such as horseradish for the winter. When stored in the freezer, the root does not lose its beneficial properties. According to reviews from experienced housewives, horseradish after freezing has an even richer taste and aroma. It can be used in all dishes that require fresh horseradish root.

Methods for freezing horseradish root

Before storing the product in the freezer, it must be thoroughly washed and cleaned with a knife. To better wash off the dirt, the rhizome can be soaked for a couple of hours in a large container of water.

Large rhizomes are convenient to clean with a vegetable peeler, while small and thin rhizomes are scraped off from dirt with the tip of a knife. Cleaning rhizomes is a long and not very pleasant task.

To eliminate contact of horseradish with air as much as possible, cleaned roots should be placed in a container with cool water. This will keep the aromatic substances of the plant intact.

After all the horseradish has been cleaned, you need to blot it with towels to remove excess moisture. Now you can start freezing!

Horseradish pieces

The cleaned rhizomes are cut into small pieces, 2–3 centimeters in length. The workpiece is placed in freezer bags or small containers. The tightly packed container is sent to the freezer for storage. If necessary, horseradish can be taken out and chopped in a meat grinder or blender without defrosting, and used for its intended purpose.

Watch the video from the channel “Know and be able” - How to preserve horseradish for the winter. The freezer will help you!

Grated horseradish

Horseradish can be chopped before placing in the freezer. To do this, use: a hand grater, a meat grinder or a blender.

The manual method of processing horseradish is very labor-intensive. At the same time, aromatic vapors corrode the eyes and prevent you from breathing freely. Therefore, to grind horseradish, it is better to use a manual or electric meat grinder or blender.

If you are using an electric meat grinder, then place a plastic bag over the outlet hole to maximally prevent the release of essential oils that cause burning and tearing of the eyes.

The “safest” way to chop horseradish is to cut it using a blender or food processor. Since the rhizome is very hard and dense, the power of the unit should be at least 600 - 700 W.

The Brovchenko family in their video will tell you how to clean and grate horseradish. Painless and tearless way.

Horseradish with apple and lemon juice

An excellent option for freezing horseradish immediately in the form of a sauce or snack. For example, you can freeze chopped horseradish root with grated apple. To do this, the products are taken in equal proportions and mixed with 1 teaspoon of lemon juice. This workpiece can be frozen in ice cube trays or in a bag, spreading it out into a thin layer.

After pre-freezing, horseradish cubes are removed from the molds and transferred to packaging bags or containers.

How to freeze horseradish leaf

You can pickle food in winter, and so that you always have the right greens on hand, you can freeze them. To freeze horseradish leaves, wash them under running water, dry them thoroughly with towels and place them in portions in bags. Use frozen horseradish leaves immediately without defrosting.

Shelf life of horseradish in the freezer

The rhizome and green part of the plant tolerate freezing well and can be stored in this form for quite a long time, from 10 to 12 months. This depends on keeping the chamber temperature at -18°C, without changes.

Freezing horseradish for the winter, recipes

Regarding how to prepare horseradish for the winter, each housewife has her own opinion and, accordingly, her own recipes. Horseradish has many beneficial properties for the human body. It is used in home cosmetology, for medicinal purposes, but most often as a spicy seasoning. In ancient times, food in Russian villages was simple, and horseradish roots were used to add variety to the taste. This plant is unpretentious and could be found in any garden. Since that time, people have learned to prepare horseradish for the winter so that it does not lose its wonderful properties.

Horseradish contains essential oils, which give it a special piquant taste, but they quickly disappear, so you need to cook horseradish to eat it today or tomorrow. There are two options for preserving horseradish so that in winter you can serve it to the table as if it had just come from the garden. You can save the rhizomes directly by providing them with the necessary conditions. Or make various sauces or ready-made seasonings and roll them into a jar.

A surefire way to preserve horseradish until winter is to freeze it. This can be done in different ways. That is, either you freeze pieces of horseradish equal to one serving and then, in winter, take it out and cook it according to the desired recipe. Or you prepare the seasoning mixture right away, so that all you have to do is defrost and season. For example, add grated apple to chopped horseradish, sprinkle with lemon juice, mix and place in a freezer container. It should be noted that freezing horseradish does not spoil its taste, but rather even enhances it.

Horseradish is usually harvested in mid-autumn. If necessary, you can dig up the roots in early spring. Seasoning made from horseradish loses some of its pungent smell and taste over time, so it is better not to prepare it for future use in large quantities. It's best to prepare it to use several weeks in advance and then make new batches.

Before freezing, thoroughly wash and peel the horseradish roots. Inspect the dug up rhizomes and select large and thick ones - you will set them aside for storage. And thin, cut into pieces roots can be immediately processed - put them aside for now. We cut them into pieces of such a size that it is convenient for us to process them further, that is, 3-5 cm. Then we put them into portioned bags and put them in the freezer. You should not freeze them all together in one plastic bag - then it will be difficult for you to separate the part needed for processing. Place in the freezer. When you need to cook horseradish in winter, grind it immediately without defrosting.

How to properly prepare Russian table horseradish

When preparing table horseradish, peel the root with a knife, but avoid washing it by rinsing it, at least after cleaning it under cold running water.

Then nat

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Preparations from it are often used in cooking. The root is used in a variety of sauces and cold appetizers, while the leaves are common in canning and seasoning. Many people wonder if it can be frozen. We'll talk about this later.

Are nutrients preserved when frozen?

Apple and roots must be taken in equal quantities and mixed with a teaspoon of lemon juice.
Next, freeze this mixture in molds or in a bag.
If you are going to store it in a bag, then the mixture should be distributed in it in a thin layer.
Once it's all frozen, transfer the mixture into a bag or storage container.

How to freeze horseradish leaves

Greens are very important when cooking and should always be in the freezer. Horseradish leaves go well with meat dishes. You can add them to soup and use them in making sandwiches. In addition, they protect pickles well from mold.

How to freeze and store horseradish in the refrigerator or freezer for the winter? There is nothing complicated in this method either. We clean the root crops from the soil. Place vegetables in plastic bags. You can wrap it in cling film, there is no big difference. Place the horseradish in the refrigerator, where it can be stored for about 3 weeks. To ensure long-term preservation of root vegetables, you need to place them in the freezer, or use.

Horseradish practically does not lose its beneficial properties and bright taste even at very low temperatures.. If you plan to store this vegetable in the freezer, you can pre-cut it into pieces. This will make it easier to use in the future - you won’t have to defrost the whole root vegetable each time before using it.

Drying horseradish roots

The second storage method is to dry the vegetable. To do this, we need to peel the root vegetables and chop them. You need to cut the root vegetable into thin slices. Then we begin the drying process. For this procedure we use an oven. We heat it to a temperature of 60 degrees. Place the horseradish pieces on a baking sheet and place in the oven. We leave there until they harden properly.

You can dry the root vegetables in the sun by placing the slices on trays. Once the vegetable has dried, you need to chop it. To do this, you will need a mortar in which to crush it. Pour the resulting powder into a glass jar and close it tightly with a lid. Note that after these operations the root will lose most of its phytoncides and aromatic substances, but will retain its vitamins.

Making a spicy horseradish seasoning

How to store horseradish in the refrigerator as a seasoning? It's quite simple. After digging up the horseradish, you need to wash and clean it. Next, chop the root vegetables. We do this using a coarse grater or meat grinder. Then you should wash the jar in which the seasoning will be stored and sterilize it. Place the chopped vegetable in a glass container. Sprinkle sugar and salt on top to your taste.

We recommend adding lemon juice or cooking. Place the prepared seasoning in a jar, close the lid and put it in the refrigerator. If you plan to store the seasoning for a long time, add a little vinegar to it. It will help maintain the bright taste.

Many housewives use horseradish storage in the freezer and refrigerator. But besides this method, there are others that are no less effective. Many vegetables and homemade preparations can be easily preserved by simply sending them to the cellar or underground. There are all the conditions necessary for the preservation of food: air temperature, humidity and darkness. To store the spicy root vegetable in this way, you need to place it in a wooden box, which we also fill with sand.

Sand should be poured onto the bottom of a wooden container in a layer of 10–12 centimeters. Root crops must be placed on top so that they lie separately from each other and do not touch.

Sprinkle the remaining sand on top of the vegetables and leave the box in the cellar. Vegetables can be stored this way for several months. In order for all of the above storage methods to work properly, it is necessary to properly prepare the vegetables. Damaged root vegetables must be removed. Long-term storage is possible only for a strong, strong and intact root.

Often used in cooking. The root is used in a variety of sauces and cold appetizers, while the leaves are common in canning and seasoning. Many people wonder whether it can be frozen. We'll talk about this later.

Are nutrients preserved when frozen?

Root preparation

For storage, the roots must be well selected; they must be strong and undamaged. Before freezing them, peel them with a knife or vegetable peeler (if the root is large). Next, you need to soak them in water for a couple of hours, then wash them - and they are ready to be frozen.

Did you know? Due to the fact that this product is an aphrodisiac, in England it was nicknamed “horse radish”.

How to freeze horseradish roots

There are several recipes for freezing horseradish for the winter. It can be stored either whole or in the form of pieces, grated, or immediately prepared as a seasoning.

Pieces

Let's look at how to store horseradish for the winter in the freezer in the form of pieces.

Before freezing the rhizomes, clean them well from the soil.
Next, you need to rinse them well.
Cut into pieces of several centimeters.
Wrap in a plastic bag and put in the freezer.

Important!Do not defrost the product before grinding it using a meat grinder.

Grated

Grind the roots using a meat grinder or grater.
Wrap in a plastic bag.
Place in the freezer.

It is better to use a blender, as the vapors that a fresh one emits are corrosive to the eyes and make it difficult to breathe.

Important! If you use a meat grinder, you should put a bag over the outlet. This is done to ensure that there is as little vapor as possible.

Seasoning mix

Apple and roots must be taken in equal quantities and mixed with a teaspoon of lemon juice.
Next, freeze this mixture in molds or in a bag.
If you are going to store it in a bag, then the mixture should be distributed in it in a thin layer.
Once it's all frozen, transfer the mixture into a bag or storage container.

How to freeze horseradish leaves

To freeze leaves, you need to wash them well.
Then dry.
Place into bags.

Do not defrost them when you are going to use them in cooking.

If you want to save horseradish root until the next harvest, do not forget about its proper harvesting. Harvesting of root crops is usually carried out in October or early November. Then this vegetable becomes excessively brittle, so if you have not dug it up before mid-November, it is better to leave the root in the ground until spring. In winter, it will be perfectly preserved there, and in the midst of vitamin deficiency it will share with you a lot of nutrients.

Plants that are 2-3 years old are best suited for storage. Annual roots are too fine and should be left for planting. In addition, you should not store specimens that are damaged, cracked, dark stained, or broken or uneven in winter.

After digging up the horseradish, you need to cut off the leaves, carefully shake off the soil and put it in the fresh air to dry. Every other day, vegetables can be stored for the winter. Stores well in a basement or cellar. The ideal container for it is wooden boxes with sand. The roots need to be laid in them in layers so that they do not touch each other. The sand should be periodically moistened with a little water so that the rhizomes do not dry out. Another way is to store vegetables in the cellar in buckets with slightly damp soil. With sufficient ventilation and a temperature of about 0ºC, horseradish can survive in such conditions all winter and spring.

If you don’t have a basement, you can store this vegetable at home - for example, on a glazed balcony. The technology does not change: damp sand is poured into wooden boxes, and rhizomes are placed in it separately from each other. In severe frosts, the structure should be wrapped in a warm blanket.

In addition, at home you can store rhizomes in the refrigerator. To do this, they are washed, dried well and placed in a sealed bag. Fresh horseradish can be stored in the vegetable section of the refrigerator for 3-4 weeks, although if you put it in a vacuum container, the shelf life of the product will increase to 2-3 months.

By the way, you can store not only the roots, but also the leaves of horseradish in the refrigerator. True, they will not lie all winter, but it is quite possible to organize their storage for a short time. As a rule, housewives need leaves for canning vegetables. You won’t go to the dacha every day, but during the hot season you need fresh herbs almost every day. Therefore, horseradish leaves are thoroughly dried, packaged in bags and placed in the refrigerator. You shouldn’t hope for long-term storage, but the leaves will retain their freshness for 3 weeks.

Freezing

As you can see, putting horseradish in the refrigerator is far from the best way to preserve it for the winter. If you don’t have the opportunity to keep the roots in the cellar or on the balcony, the best solution at home is to freeze this vegetable. Cut the peeled root vegetable into small pieces, dry it at room temperature, place it on a baking sheet and put it in the freezer. After a couple of hours, the workpiece is removed, packaged in sealed bags and stored for long-term storage. You can also freeze the grated root by grinding it in a meat grinder and placing it in an airtight container.

The huge advantage of such storage is the minimum space, the availability of the product (it can be taken out and defrosted at any time), as well as the loss of horseradish’s tear-stirring properties. Those who have grated this product at least once in their lives know that horseradish makes you cry even more than the “evil” onion itself. But defrosted horseradish can be easily grated and not feel any discomfort. Moreover, the product retains all other useful qualities, and sauces made from defrosted horseradish are in no way inferior in their pungency to dishes made from fresh roots. You can store rhizomes in the freezer for a very long time - up to a year.

Drying

This method of storing horseradish is not as popular as the previous ones, but believe me, a spicy seasoning that takes up minimal space in the kitchen has never hurt anyone. Dried horseradish is an excellent preparation for the winter, because it retains most of the beneficial substances, and its bactericidal properties will certainly be useful to you during flu epidemics.

You can dry horseradish in any way convenient for you: in a special electric dryer, convection oven or oven. And in the summer it is quite possible to do this outside in the shade. By the way, you can harvest not only the roots, but also the leaves of this plant in this way.

At home, the easiest way to dry horseradish is in the oven. The peeled root should be cut into small pieces, placed on a baking sheet and placed in the oven. It is best to dry this product at a temperature of 60 ºС, while keeping the oven door open. After an hour or an hour and a half, when the pieces begin to crumble easily, you can take them out and grind them in a coffee grinder, blender, or crush them in a mortar the old-fashioned way. Then pour the powder into a glass jar and close it tightly with a lid. This seasoning can be stored for up to two years.

Conservation

To prepare horseradish for the winter, housewives use a variety of recipes, but one of the most popular is still canning. Preparing the so-called horseradish is not at all difficult, and using an already prepared appetizer is much easier than preparing a new sauce from a fresh product each time.

Here are the basic recipes for canned horseradish.

Classical. Add salt and sugar to taste to the grated horseradish, then add a little vinegar and water and sterilize in a water bath for about 5 minutes. After this, the workpiece is rolled up with tin lids.
"Spark." To prepare this beloved horseradish, you will need 1 kg of tomatoes, 300 g of grated horseradish and 100 g of garlic. Vegetables are minced and then seasoned with salt, sugar and vinegar. This preparation does not even require rolling - it can be stored under plastic covers.
With beets. Pour boiling water over the grated horseradish (500 g) and cover with a lid. After the water has cooled, it needs to be drained, and add 1 tablespoon of salt, sugar and half a glass of vinegar (6%) to the horseradish. Boil beets (about 300 g), finely grate and also add to the mixture. You can store such crap for several years if you roll it up in sterile jars. Some recipes suggest using beet juice instead of grated beets, but, in my opinion, then the product will turn out too watery.
With sour cream. This option is milder than previous recipes, so spicy lovers should avoid it. Preparing horseradish with sour cream is very simple: mix grated horseradish (300 g) with 2.5 cups of sour cream, add salt and sugar to taste, pack in jars with lids and store in the refrigerator for no more than 5 days.

These fairly simple recipes will allow you to store grated horseradish root at home for a year or more (provided you add vinegar and package it in sterilized jars). Inexperienced housewives may experience difficulties at the stage of grating vegetables on a fine grater. Let me share a secret: the easiest way to get grated horseradish is to grind it in an electric meat grinder and wear a protective mask or swimming goggles. If you have a manual meat grinder, it is advisable to put a plastic bag on it: then a much smaller amount of irritating substances will reach your eyes.

Horseradish is a noble vegetable. It is used both as an aromatic seasoning in cooking and as a remedy for the treatment of many diseases in folk medicine. Just very capricious. A little higher than necessary temperature will dry out, a little higher humidity will rot.

But our great-grandmothers knew how to keep horseradish fresh at home until the new harvest. Great-grandmothers knew, but great-grandchildren forgot. Now we have to remember how our ancestors stored horseradish correctly.

Preparing roots for storage

Being a perennial crop, horseradish accumulates a lot of juice and nutrients in the roots by the end of the 2nd growing season. By the 3rd year, they already contain more dry matter and less juice, and in the future this disproportion only increases - the root becomes very hard, “basty.”

Tip: The roots of a two-year-old plant are best suited for storing horseradish at home. You can also harvest three-year-old ones, but they will initially be less juicy and aromatic.

There are only 2 ways to store horseradish roots: in the roots or chopped. Usually, when stored in roots, some of them are inevitably discarded, and experienced housewives put them into processing, simultaneously using both methods.

To store the roots, you need to dig them up in late October - early November. You can extend this period until mid-November, but only if there have been no frosts - after that the roots become brittle and will not be stored for a long time.

Dry the dug roots slightly, clean them of soil and remaining tops and sort them thoroughly. Ruthlessly discard roots with large cracks or spots of rot, but do not throw them away - they will be recycled. You should not wash the roots from the ground: if they absorb moisture, they will not be stored for long.

How to store roots whole

Horseradish roots are stored in a cool basement or cellar. They should be kept in small wooden boxes. Having placed the box in the cellar, pour 4-5 cm of clean sand onto the bottom, place the horseradish roots on it, but so that they do not have the slightest points of contact. Sprinkle them with a layer of sand of the same thickness on top, place another layer of roots on it, and sprinkle them again. If the height of the box allows, you can add a third layer.

Most of the horseradish roots planted in this way will safely overwinter and remain fresh until mid-spring. But with a little effort, you can preserve the roots until the next harvest. To do this, periodically (every 20-25 days) you need to “inspect” the roots, removing damaged ones and replacing the sand with new ones.

With the advent of the refrigerator, people's ingenuity came up with a new way to store horseradish. The thoroughly washed and peeled root is slightly dried, wrapped in several layers of cling film, with several holes made in it for air circulation, and placed in a compartment for storing vegetables. Is it possible to keep horseradish fresh in this way until spring? This is a problematic question, but it will last a month and a half.

How to prepare and store chopped horseradish

You can store chopped horseradish for the winter frozen, dried, grated or in the form of sauces, the most famous of which is horseradish. For all these methods, you can use the roots that were rejected during inspection, you just need to thoroughly wash and clean them, mercilessly removing all suspicious stains from them.

When processing horseradish, keep in mind that it irritates the eyes more than onions, causing them not to cry, but to sob. You can grind it into slices or using a blender in a well-ventilated area, but it is better to grate it in the open air.

When talking about how to store horseradish in the refrigerator, one cannot fail to mention the freezer, where the frozen root can remain until the next harvest. The peeled and washed root should be cut into small (2-3 cm) slices, allowed to dry slightly, and then placed on a tray, making sure that the slices do not touch each other, and frozen in the freezer. Frozen slices, in order to free up scarce space, are poured into a plastic bag and stored in it until the next harvest, and after defrosting they will be as tasty and aromatic as fresh ones.

Horseradish root can also be dried. Peeled and washed roots are cut into thin (no thicker than 5 mm) slices, or grated on a medium grater. After grating, place the horseradish in a thin layer on a baking sheet and place in the oven to dry. Chop the dried slices or grated horseradish, pour into a glass jar, cover with a lid and store in a cool place. Just don’t forget to soak this powder in water an hour and a half before using it.

You can also store grated horseradish in vinegar. Grate the prepared roots on a fine grater, then mix with vinegar to make a paste, transfer to a glass jar and seal thoroughly. Sealed horseradish can be stored for up to a year, but it will not stand open for long.

Among all the ways to store horseradish: in roots, frozen, grated or dried - choose the one that you like best. The main thing is that this vigorous vegetable can be present on your table all year round, making cooked dishes tastier and more aromatic.

In many cuisines of the world, horseradish is considered perhaps the most suitable seasoning for homemade sausages, and even some. Therefore, it is not surprising that many housewives prefer to have a supply of fresh or dried roots so that, if necessary, they can prepare an excellent spicy seasoning, which not only increases appetite, but is also the richest source of vitamin C. How to store horseradish, in the form of fresh roots, in dry form , or grated on a fine grater, every housewife decides. The bactericidal properties, aroma and taste are preserved in any case. Let's try to figure out how to store horseradish so that you can enjoy hot and spicy seasonings all year round, or use the roots for medicinal purposes.

Horseradish root in the refrigerator

After you pick horseradish from the ground in the fall or spring, select the young roots, the length of which is no more than 30 centimeters, remove the leaves, clean them from the soil and wrap them in a bag or cling film. In the lower compartment of the refrigerator, horseradish in cellophane can last up to 3 weeks. For longer storage (about six months), place the bag of roots in the freezer. You can also store peeled horseradish and cut into small pieces in the freezer, don’t worry, nothing will happen to the roots, horseradish is an amazing plant that can withstand frosts down to minus 80 degrees.

How to store horseradish in the cellar

Place the roots extracted from the ground in a box with sand poured at the bottom. Place the horseradish so that the roots do not touch each other, then cover it with sand and place it in a dark cellar with zero temperature. If you chose roots in the spring, they may germinate in the summer; to prevent this from happening, sprinkle them with slaked lime.

Dried horseradish roots

If you do not have the opportunity to store horseradish in a cellar or freezer, the roots can be dried. To do this, cut the horseradish into slices, arrange them in one layer on a baking sheet and place in the oven, which must be preheated to 60 degrees. When the horseradish slices become hard, they need to be ground. You can do this in a mortar or in a special home mill, after which the dried and crushed horseradish is poured into a glass or porcelain bowl and tightly closed with a lid. When you want to make seasoning, all you need to do is soak the powder in water.

Grated horseradish

If you decide to store horseradish in the form of grated seasoning, be careful; prolonged inhalation of the aromas that will spread as soon as you touch the root with a knife can be dangerous for the mucous membranes. Therefore, process only a small amount of horseradish at a time. Using a fine grater or meat grinder, chop the washed roots, place in sterilized jars, add sugar, salt, vinegar, and, if you like, beet juice. Now seal the jars so that on a holiday evening or just for dinner you can open a vessel with aromatic seasoning.

Freezing horseradish for the winter, recipes

How to properly prepare Russian table horseradish

When preparing table horseradish, peel the root with a knife, but avoid washing it by rinsing it, at least after cleaning it under cold running water.

Then rub it on a fine grater, having previously prepared a jar (glass, porcelain) with cold boiled water poured onto its bottom. As the horseradish is grated, the grated portions are constantly placed in this bowl, not allowing them to dry out in the open air.

Then, when the grating process is over, add a little more water to the grated mass until it has the consistency of a thick porridge, then sweeten it with 1 piece of sugar (in the old days it was sweetened with honey) and salt to taste (a pinch of salt).

It is good to additionally add grated lemon zest and lemon juice, while reducing the amount of water accordingly.

The pieces of root remaining during grating are also placed in a bowl with the prepared horseradish, turning them with a spoon so that they are at the bottom.

This preparation of table horseradish should not be watery, but rather thick, with the consistency of a viscous porridge.
Before serving, each tablespoon of this preparation is diluted with a dessert spoon of sour cream.

Recipes for preparations with horseradish for the winter

1. Horseradish without vinegar. Peel 1.5 kg of washed horseradish rhizomes. Prepare a meat grinder. Install a fine grille. Place a plastic bag over the meat grinder and secure with a string or rubber band. This is necessary so that the caustic fumes released during grinding do not interfere with cooking. 1 tbsp. a spoonful of salt and 3 tbsp. add spoons of sugar to the chopped horseradish. Now pour boiled water over the horseradish to make a paste. Stir and immediately pour into jars. Take half a lemon and squeeze a few drops into each jar. Close the lids tightly and place all jars in the refrigerator compartment.

2. Horseradish with mayonnaise. For 100 g of finely grated horseradish root you will need 200 g of mayonnaise. Stir, pack into small jars, seal tightly.

3. Horseradish with tomatoes and garlic. For 250 g of horseradish you need the same amount of garlic and 3 kg of tomatoes. Grind everything in a meat grinder, add salt, put it in a jar, close it tightly and put it in the refrigerator.

4. Horseradish with lemon. Grind 300 g of horseradish, immediately squeeze the juice from half a lemon, mix with horseradish, add grated zest. Stir. Store glass jars with the resulting seasoning in the refrigerator, hermetically sealed.

5. Horseradish with beets. Grind 300 g of horseradish and place in jars. Pour a glass of boiling water, distributing evenly among the jars. Boil 200 g of beets, finely grate, add to the cooled horseradish along with salt and sugar. Pour in table vinegar, equal to one glass for all the resulting jars. Stir and seal.

6. Horseradish with apples and carrots. Grate washed and peeled apples, carrots and horseradish root. Mix all ingredients. Place tightly in jars. Prepare a hot brine, which should contain approximately 2 tbsp per 1 liter of water. spoons of salt and twice as much sugar. Sterilize the jars with lids. And roll it up right away.

7. Horseradish with vinegar. Prepare the filling first. Pour half a liter of water into a saucepan, dilute a couple of tablespoons in it. spoons of salt, 4 tbsp. spoons of sugar. Boil the solution. Add a small pinch of spices: cinnamon and cloves. Close the lid and let cool slightly, to 50 degrees. Then pour in vinegar essence, 20 g, and leave for a day. Strain the finished filling and mix with finely grated horseradish. Place the seasoning in jars and close with tight lids.

8. Horseradish with bell pepper. Using a meat grinder, grind peeled pepper, 200 g, and 100 g of horseradish. Add crushed garlic, 1 tbsp. a spoonful of sugar and lemon juice. Mix all ingredients well and place in jars.

9. Horseradish with vegetables. Take 300 g of tomato, 100 g of sweet pepper and garlic per 100 g of horseradish. Grind the vegetables in a meat grinder. Salt and pepper. Then cook for 40 minutes. Place the hot vegetable mixture in a sterilized container and roll up. Store the cooled jars for storage.

10. Horseradish with apple cider vinegar and nuts. Grind 100 g of horseradish roots as finely as possible. Add a quarter glass of boiled water and apple cider vinegar, salt, a little sugar, chopped nuts. Move, package in jars. Close tightly.

11. Horseradish in marinade. Make the marinade by diluting it in 0.5 l. beet juice 4 tbsp. spoons of salt and 8 tbsp. spoons of sugar. Boil, cool slightly and pour in vinegar essence, 30 g. Leave the marinade for a day, then strain. Mix with grated horseradish, 1 kg. Transfer the pickled horseradish into jars and roll up.

12. Horseradish with balsamic vinegar. For 300 grams of grated horseradish, take 100 g of garlic and 1 kg of tomatoes, scroll everything together, and put the mixture into jars. Salt and sugar can be added to taste, water or brine - as needed. Add balsamic vinegar ("aceto balsamico") or homemade apple cider vinegar. Do not roll up the jars - close the lids and store in the refrigerator.

With sour cream
Mix 150 g of horseradish root pulp with 1/3 tsp. sugar, 100 ml. fresh sour cream. Add salt to taste, mix well, use as a sauce for hot boiled potatoes, stewed or fried meat, fish, etc. Store in a tightly closed jar in the refrigerator.

1 3. Spicy. Also mix 150-200 g of grated pulp, add 1/3 tsp. sugar, 1/3 cup heavy cream. Season with salt and add a little grated almonds. This tasty snack also goes well with many of his dishes and is also simply spread on bread and eaten like a sandwich.

14. Hungarian, with beets . Boil or bake in the oven 2 red beets along with the peel (wash thoroughly). Then cool, peel and grate. Mix with 400 g of grated horseradish. Salt, add 2 tsp. sugar, 2 tsp. 6% apple cider vinegar. Put a little black pepper, add a pinch of cumin. Mix thoroughly, close the lid tightly, and leave for 2-3 hours. Then transfer to a clean jar and store in the refrigerator. This dish is an excellent addition to barbecue and smoked meat.

15. Spicy adjika. Grind 4-5 fresh tomatoes without skin using a meat grinder, mix with 200-300 g of horseradish gruel, add 3-4 chopped garlic cloves. Salt, pepper, mix well. Serve with cold or hot meat, potatoes, rice.

16. A hearty snack for the winter. To use this horseradish recipe, soak 1 kg of peeled, rinsed roots in cold water for 3 hours. During this time, change the water twice. Then grind them using a meat grinder. Now prepare the marinade:

Boil 250 ml. water, put 1/3 tbsp. l. salt, sugar, add 20 g of citric acid. Pour the marinade over the grated roots, stir and immediately close the lid so that the appetizer does not dry out.

Then sterilize the jars (0.5 l), fill with the mixture, and immediately roll up the lids tightly. There is no need for additional sterilization. The snack can be stored in this form for several years.

1 7. With cabbage. Finely chop a couple of medium heads of cabbage, grate 3 carrots and mix everything together. Now add 200 g of grated roots. Add chopped dill sprigs, 3 bay leaves, 3-5 tbsp. l. salt, ground pepper. Place everything in an enamel pan and press tightly. Cover the top with gauze, press down with a large plate, and place a weight. Place in a warm place to ferment. After a week, put it in the cold, and after another week you can put it in jars.