How to make table horseradish and alcoholic tincture at home. How to cook pickled horseradish for the winter

That is, the main taste quality of horseradish, which distinguishes it from others herbs- sharpness.

In Slavic culinary tradition horseradish as a seasoning began to be grown in the 8th-9th centuries. and over time occupies a worthy place in Russian national cuisine. Along with horseradish in our traditions, use as seasonings and spices, and.

Useful properties of horseradish and its effect on the human body

In addition to proteins, fats, fiber and carbohydrates, horseradish contains essential oils, a number of useful trace elements, phytoncides, vitamins C, B and E, as well as folic acid. In terms of the content of substances useful for the body, horseradish is quite comparable with everything known, or.

The most valuable component of horseradish is the enzyme myrosin, which has unique antimicrobial properties.

Regular use of horseradish seasoning will help to improve the functioning gastrointestinal tract, cope with problems in the genitourinary system and skin diseases.

Horseradish is also useful for people who often suffer from colds of a different nature, since, just like or, it contains essential oils.

Culinary Features

The smell of horseradish roots is sharp, odorous and pungent. Comparable in pungency to horseradish, it has a complex flavor bouquet: initially sweetish with a transition to a burning aftertaste. The plant is actively used in Russian traditional cuisine for cooking pickled vegetables, sauces and seasonings.

In almost all cuisines of the world, there is a plant that has the same properties as horseradish..

Fuck serves great addition for any kind of meat fatty varieties fish (salmon, trout, eel), various snacks, etc. Adding lemon juice and sugar to horseradish will greatly improve taste qualities seasonings, and sour cream and apples will soften the sharpness.

Horseradish is traditionally used for.

However, back to cooking horseradish.

General rules for choosing a root and its preparation

If you decide to make a harvest of horseradish for the winter, then there are a few general rules to keep in mind:

the optimal period for harvesting horseradish roots is considered late fall when the plant has fully matured;
roots should be fleshy, 30 to 40 cm long and 3-6 cm in diameter;
horseradish roots dry out quickly enough, so they need to be stored in cold water within 3-6 hours;
chopped horseradish will not turn brown if you sprinkle it with a little lemon juice or vinegar;
before grinding, put the peeled horseradish roots in the freezer. This will help get rid of irritation of the mucous membrane of the eyes when preparing horseradish seasoning;
store the remaining grated horseradish roots in a cold place in an airtight container and later use for cooking seasoning, diluted with water.

Traditional seasoning recipe

To prepare the classic version of horseradish, you will need:

1 kg of horseradish roots;
3 art. l. Sahara;
1 st. l. salt;
1 cup boiling water;

Horseradish root can be grated, chopped with a blender or meat grinder.

If you use a meat grinder, then do not forget to wrap the part from which the horseradish pulp comes out with a bag.

In this case, you will get rid of irritation in the eyes and nose. At the end of cooking, pour a glass of boiling water into the resulting mass to get a porridge-like consistency.

Arrange in small sterilized jars, dropping 1-2 drops of lemon juice into each, and place in a cold place for long-term storage. This seasoning is stored for about four months.

With tomatoes and garlic

If you want to give horseradish seasoning a special piquancy and spiciness, then just add two ingredients.

Prepare the following foods in advance:

1.5 kg of chopped horseradish;
4 cloves peeled;
3 tbsp Sahara;
1.5 tbsp salt;
1.5 kg.

IN this recipe all components are crushed at the same time. Next, add salt and sugar to the resulting mass of garlic, horseradish and tomatoes.

Horseradish prepared in this way will be sharper if it is infused in the refrigerator for about two days.

With beetroot juice

Beetroot juice will add a beautiful pink shade to the horseradish seasoning, which will give the workpiece originality.

For a prescription, you will need:

400 g of horseradish roots;
150-200 g of water;
150 g of vinegar, 9% consistency;
1 tbsp Sahara;
1.5 tbsp salt;
2 tbsp beet juice.

Thoroughly wash the horseradish roots under running cool water and chop.

Then you should season the grated horseradish filled with boiling water with salt and sugar, leaving for 15 minutes to cool.

While the horseradish is cooling, you can make freshly squeezed juice from. In the cooled mass of horseradish, add vinegar, the resulting beetroot juice and mix thoroughly.

with an apple

Horseradish-based apple sauce will impress fans of meat dishes.

List necessary ingredients such is:

100 g chopped horseradish root;
half a glass of meat broth;
1.5 tbsp extra virgin olive oil;
1 green apple;
1.5 tsp apple cider vinegar;
bunch of parsley;
salt and sugar to taste.

To begin with, mix horseradish with chopped apple and mix thoroughly until a homogeneous consistency is formed. Next, add chopped parsley, vinegar and broth. At the end, submit olive oil and let it brew for about 2-4 hours.

This seasoning has a particularly mild taste and will appeal to those who prefer not spicy sauces. - the most frequent guests on our table and are used in different combinations, for example, when or separately they use and.

Seasoning from the root of horseradish, cooked at home, will become an integral decoration of both everyday and festive tables.

Horseradish preparations should be served in small gravy boats, as the pungent smell can interrupt the taste of other dishes.

Possessing original taste, horseradish seasoning goes well with various dishes and adds a touch of spice to them.

Before you start cooking, carefully read our tips, as this process is not safe. It is not for nothing that the stable phrase “evil horseradish” has developed. You have to be more careful with him.

If you plan to process a large number of roots, prepare gloves, otherwise a burn cannot be avoided.

Protect your respiratory organs and eyes. Don't be afraid to look weird - wear goggles and a respirator. Remove the fan and place it so that the air blows in the opposite direction from you.

It is most convenient to grind horseradish in the closed bowl of a food processor. Get ready for the fact that after opening it, all the "anger" of the roots will splash out on you. Be careful to open the lid away from your face (arms outstretched) and do not breathe deeply.

The dug roots must be soaked in water for at least half an hour. So it will be easier to wash them off the ground. If they are slightly wilted, keep them in the water longer. Dirty water periodically drain and pour new.

Leave the leaves for pickles and marinades or for making medicinal rubs.

Recipe for horseradish (white) homemade

The classic recipe includes the following ingredients:

Horseradish peeled - 1 kg;
Boiled cooled water - 0.5 l;
Coarse salt (rock) - 2 tablespoons;
Sugar - 4 tablespoons;
Vinegar 9% - 5 tbsp.

Cooking:

Thoroughly wash the roots with a brush, clean, chop. For grinding, you can use a regular grater, meat grinder, a thicket of a food processor with knives.
in slightly warm boiled water dissolve salt and sugar, add vinegar to the brine.
Pour the grated horseradish, pouring in the brine little by little, so as not to overdo it with the liquid. The consistency should be closer to kefir.

How much brine is needed depends on the method of grinding the roots: if you grate them on a coarse grater or chop them with a blender, the mass will absorb a different amount of liquid.

Arrange the finished seasoning in jars and put in a warm place for ripening. Be sure to cover the jars with lids so that the essential oils do not evaporate. This recipe for vigorous horseradish home cooking- basic, its technology can be used as a basis for all others.

Attention! Be careful if you want to smell horseradish: if you inhale its vapors with a full chest, you can get burned. respiratory tract. Do this carefully and from a distance of at least 20 cm.

Depending on the temperature in the room, it will be ready in 1 to 3 days.

Horseradish (horseradish, gorloder) with tomatoes, peppers and garlic

An atomic mixture - you will say, and you will be right: it turns out vigorous. For horseradish, prepare the following products:

Horseradish roots - 0.5 kg;
Ripe tomatoes - 1 kg;
Garlic - 3 heads;
Hot pepper - 1 pc.;
Salt, sugar - 1 tbsp each

First, let's prepare the roots. To do this, briefly soak them in water, clean, grind in a convenient way - in a stationary blender (food processor) or in a meat grinder.
Add peeled garlic cloves and a pod of hot pepper without seeds, click on "start".
Grind the tomatoes. Just add them to horseradish, pepper and garlic and turn on the technique.
Salt the resulting mixture, pour sugar, mix. If necessary, you can take a little more salt.

If you plan to store the sauce with the expressive name "Khrenovina" for a long time, it would be useful to play it safe with aspirin tablets. On the floor liter jar one tablet is enough. Crush it into powder before use.

Any snack on a slice of bread flavored with horseradish will acquire a completely different taste. Always close the lid tightly to prevent the fragrance from escaping. Keep refrigerated.

with apples

Apples reduce vigor, but the seasoning still turns out to be very tasty. It goes well with meat and fish.

on a note

If you are making the sauce “by eye”, stick to the following proportions: take 2 times more apples than the main product.

Ingredients:

Horseradish - 1 spine 15-20 cm long;
Green apples - 2 pcs.;
Table 9% vinegar - 1 tsp;
Salt - 1 pinch;
Sugar - to taste (depending on how sour the apples are).

How to cook:

Wash the apples, peel, cut into several pieces, remove the core.
Pour ½ cup of water into a saucepan, put on the smallest fire. Add apples, cover and bring to a boil.
Drain excess water, mash apples.
Remove the skin from horseradish, grate it on a fine grater or twist it in a meat grinder.
Mix with applesauce, add salt, sugar, vinegar.
Let it sit for at least a day.

You can bring apples to the desired condition not only in a saucepan. Put them in the microwave for a few minutes - it will be faster and you will not need to add water. The released juice can not be drained, just the seasoning will be liquid. If the apples are very acidic (you will understand this when you taste the juice), you can omit the vinegar.

Recipe for delicious homemade horseradish with beetroot

Many people love this option for color and softness of taste. It is very easy to prepare it at home. In just half an hour you will mix everything you need, and then you just have to wait a day, and you can serve seasoning for aspic or dumplings - dishes without which Russian cuisine is unthinkable.

You will need the following products:

Horseradish root - 0.5 kg;
Beets - 1 pc.;
Vinegar - 2-3 tsp;
Salt, sugar - 1 tsp each.

Cooking steps:

Boil beets, cool, peel.
Horseradish clean, wash, pass through a meat grinder.
Grate the beets on a fine grater, squeeze a little with your hands, drain the excess juice into a separate bowl (you may still need it).
Combine horseradish with beets, salt, add sugar, vinegar, mix. If the seasoning is too thick, add the previously drained beetroot juice.

Taste the seasoning, adding salt or sugar if needed. If there is not enough acid, splash a little more vinegar.

You need to try the liquid. If the marinade is delicious, then the seasoning as a whole will turn out - just delicious.

That's the whole recipe for horseradish with beets, homemade seasoning is more vigorous than store-bought. If you like weaker, take more beets, if stronger, add only juice for color, and leave the beets themselves for some kind of salad.

The easiest way

For this recipe, in addition to horseradish roots, you only need marinade from tomatoes. If you opened and ate a jar of tomatoes prepared for the winter, do not rush to pour out the brine.

Prepare the roots as in previous recipes.
Pour in slightly warmed marinade.
Put in a warm place for a day and you can serve.

The combination of salt, sugar and vinegar will be optimal. Try it, you will definitely like it!

Horseradish for the winter: a classic recipe

The main thing in preparations for the winter is that the product does not ferment, and for this they use such a technique as sterilization. Ingredients required for cooking:

Horseradish fresh or from the freezer - 1 kg;
Boiled water - 1 glass;
Vinegar - 150 g;
Coarse salt - 1 tbsp;
Sugar - 1 tbsp.

Equipment and fixtures:

Food processor;
Small glass jars;
Screw caps;
Wide saucepan.

The process of preparing horseradish for the winter according to the classic recipe:

Soak the rhizomes for several hours, peel, cut into pieces of 3-4 cm.
Pass through a meat grinder or chop in a food processor (in a blender).
Dissolve salt and sugar in a glass of water, pour vinegar. For better dissolution, it is recommended to let the brine boil.
Cool the solution, pour into chopped horseradish, mix.
Spread the mixture in jars, cover with lids, put to sterilize.

on a note

Jars are sterilized for 10 - 15 minutes. The time is counted from the moment the water boils.

After the sterilization time has elapsed, the jars are carefully removed from the water, the lids are twisted.

If your family loves horseradish, take any cooking recipe: classic, with beets, apples or tomatoes and cook delicious seasoning at home. It will be cheaper and tastier than the one from the store. Before serving in classic version and in the one with beets, you can add mayonnaise or sour cream.

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 options for cooking gorloder, each housewife uses her own components and tricks to prepare this unusual dish for the winter. fragrant seasoning. 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 benefit 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 piquant 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 in large numbers, serving on weekdays and on 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 horseradish recipe with a minimum number of ingredients is great way processing 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 turn out 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.
Divide the mass into sterile jars so that it occupies 2/3 of the capacity.
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 pretreatment 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 most simple products. The main secret delicious sauce- fresh and vigorous root, collected 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 in pre-sterilized jars ready sauce 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 classic variation, the taste of which is easy to change by adding to the usual components additional products such as plums. Horseradish prepared for the winter acquires a special piquancy, sourness and an incredible fruity aroma. Plum horseradish for the winter gives regular meals new flavors. Cooking seasoning-light is simple, but it is better for novice cooks to take detailed recipe with 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. Culinary thrill seekers 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 not at hand fresh horseradish, fit dry powder prepared from the root in advance: 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 spicy if you add spicy and Bell pepper. How to prepare such a sauce? Just grind and mix the ingredients! Ready spicy sauce eat a little bit, so it is better to store it in small jars. Serve the seasoning 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 ripe tomato not at hand? arm yourself 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 banks 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 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 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

People believe that radish horseradish is not sweeter, although they are the closest botanical relatives. Most of all in vegetable culture horseradish is common, as it is also called, rustic. It is valued for its powerful root, for its nutritional and healing properties.

Horseradish leaves, oblong and shiny, are used for salting and other preservation. various vegetables. The root is used to prepare hot spices for meat and fish dishes, especially for jelly; it is used raw and boiled, it is salted, pickled and even dried for the future for the winter.

Horseradish, a herbaceous plant, came to us from antiquity - it was known as a spicy seasoning for food as early as one and a half thousand years BC and belongs to the same family as radish, radish, mustard and watercress. How to cook horseradish at home, what dishes harmonize with horseradish and what recipes are optimal? These questions will be answered in this article!

All parts of this plant contain mineral salts, vitamins, phytoncides, essential volatile substances, the enzyme lysozyme. Allyl (mustard) oil and glycosidic sinigrin is due to specific smell and the sharp burning taste of horseradish roots. Horseradish roots are harvested in late autumn, when they are at their maximum useful properties, including medicinal ones.

Crushed horseradish root, its juice and water dilutions increase the secretion of hydrochloric acid in the stomach, which contributes to the treatment of gastritis with low acidity. In this regard, horseradish is used as a means of stimulating appetite and improving digestion. And also in the treatment of kidney stone insufficiency and with difficulty urinating.

Traditional medicine recognizes the effectiveness of the use of horseradish in dropsy, malaria, anemia, beriberi, diseases of the upper respiratory tract, colds, disorders menstrual cycle, muscle pain in the lower back and back, with sacro-lumbar sciatica and rheumatism. It is still recognized as effective medicinal properties horseradish for inflammatory processes in the throat, ears, and even for the treatment of chronic ulcers and purulent wounds. For headaches, it can be used in the form of compresses from the rubbed root.

It is possible to use fresh horseradish paste and cosmetic purposes when removing freckles and dark pigmentation on the skin. It is advised to use horseradish to treat injuries, including sports ones. It is suggested to include in a health-improving diet.

However, it has horseradish and contraindications, so, for example, it is better to refuse to ingest horseradish during an exacerbation inflammatory diseases gastrointestinal tract, kidney or liver.

How to choose and cook horseradish?

Harvested or purchased on the market, horseradish roots are first soaked for a short time in cold water, then they are thoroughly washed, the upper skin is removed, chopped in an accessible and convenient way for you: grate, skip in a meat grinder; chop, after cutting with a knife into plates, with a blender. But with any method, it is necessary to protect the mucous membranes of the nose and eyes from its caustic ethereal smell. Someone grinds horseradish roots on an open balcony, someone uses a plastic bag to twist in a mechanical meat grinder, leaving a hole only for turning its handle. But you still have to shed a tear over chopped horseradish, although it's worth it.

To soften too spicy taste horseradish and preserve pleasant aromatic features, for this it is combined with grated vegetables, fruits, berries or their juice, with sour cream and mayonnaise.

1. How to cook horseradish according to the folk recipe "Gorloder"

Chopped horseradish gives a special sharpness to vegetable cold appetizer from tomatoes that do not need to be stored in heat treatment, which is valuable for the preservation of natural vitamins and mineral salts.

Ingredients:

ripe fleshy tomatoes - 6-10 parts;
fresh garlic - 1 part;
fresh horseradish - 1/4 part;
table salt - a little stronger than to taste.

Peeled horseradish, garlic and better tomatoes are also crushed, seasoned to taste - better at the limit of taste, with salt. The resulting vegetable mass mix thoroughly, arrange in small jars under the screw, previously washed, sterilized and dry, close the lid and store in a dark and cold place. Eat as a cold sauce or snack.

2. Homemade recipe for horseradish with mayonnaise

It’s hard to come up with a more appetizing seasoning for fish, meat or soups, but it’s hard to cook hern with mayonnaise according to home recipe simply and easily.

Ingredients:

shredded horseradish root - 100 grams;
any mayonnaise - 200 grams.

Mix prepared according to all the rules and chopped horseradish in a suitable container with mayonnaise until homogeneous mass and, having decomposed into small-sized glass jars under the screw, previously sterilized and dry, close tightly with clean lids and store in a cold and dark place. Experience shows that such a sauce is stored for a long time and does not lose nutritional value, specific sharpness and aroma. Good for meat and fish dishes, especially for jelly.

3. Spicy Pickled Horseradish Recipe

It would seem that you can buy such horseradish in almost any grocery store in the grocery department, but experts assure that homemade horseradish marinated and spicier and tastier than store-bought.

Ingredients:

chopped horseradish - 150 grams;
fresh lemon juice - 1/4 lemon;
boiled chilled water - 1/4 cup;
table vinegar 9% - 2 tablespoons;
table salt - 1 teaspoon;
granulated sugar - 1 tablespoon.

Mix the horseradish root, crushed according to all the rules, with water and lemon juice and leave to brew for a day. After these days, season the infusion with horseradish with the rest of the ingredients: salt, sugar and vinegar - stir and store in the refrigerator. Serve as a spicy seasoning for various meat and fish dishes and smoked meats.

4. How to cook horseradish with an apple according to a country recipe

Horseradish seasoning with an apple can add wonderful taste sensations when eating the most different dishes. She fits with boiled meat, fish, sausage products, ham and, of course, jelly.

Ingredients:

chopped horseradish root - 3 tablespoons;
ripe fresh apple - 4 pieces;
drinking water - 60 milliliters;
fresh lemon juice - 1 teaspoon;
granulated sugar - 1 teaspoon;
butter - 1 teaspoon;
lemon zest - 0.5 lemon.

Peeled, cored and sliced apples are placed in a saucepan, add lemon zest and sugar, pour water and boil for low fire until the apples are soft. Transfer the apples to a blender, chop and mix with grated horseradish, season with lemon juice and butter. This sauce is good both warm and cold.

5. The original horseradish salad recipe

Their horseradish salad deserves to be in your fridge all the time. winter time, especially because all kinds of smoked meats, any ham and boiled pork or beef steak Grilled.

Ingredients:

fresh horseradish root - 4 pieces, 30 centimeters long and 2 in diameter;
chopped fresh beets - 2 tablespoons;
cold boiling water - 2 tablespoons;
fresh lemon juice - 0.5 teaspoon;
table salt and citric acid powder - to taste.

Preparing horseradish salad original recipe quite simple, for this you need to mix chopped peeled horseradish with beets, grated on a fine grater, and water. Insist for 1 day, after which add salt to the salad with citric acid and stir. You can dilute too thick horseradish seasoning with cold boiled water. Such a salad with horseradish is stored well and for a long time in a cold and dark place in a glass container under a tight lid.

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

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

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

Recipe for horseradish with beets

Ingredients:

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

Cooking:

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

Video recipe

How to cook pickled horseradish for the winter

Ingredients:

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

Cooking:

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

How to make apple cider

Ingredients:

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

Cooking:

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

Cooking horseradish with tomatoes

Ingredients:

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

Cooking:

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

Siberian "horseradish"

Ingredients:

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

Cooking:

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

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

Recipes for alcoholic tincture based on horseradish

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

Vodka tincture with honey

Ingredients:

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

Cooking:

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

Horseradish tincture with ginger

Ingredients:

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

Cooking:

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

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

Harvesting horseradish for the winter

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

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