How to make table horseradish and alcoholic tincture at home. Recipe with step-by-step photos of cooking grated horseradish for the winter at home

This year, just a gorgeous horseradish bush has grown in my dacha. At first I used its leaves and roots for rolling various kinds of preservation, and then I made adjika that tastes amazing from it. Due to the fact that horseradish can be stored in the refrigerator for a long time, I decided to dig it all out, because anyway, next year it will grow new. I wrapped the roots in a regular newspaper, wrapped it well and put it in the refrigerator. However, when a month passed, I decided to check how the roots are stored. To my surprise, they began to deteriorate in some places, so I decided to immediately save this situation, and rub the horseradish, roll it into jars and store it in this form. you know doing this recipe, I had to pretty cry, because the smell of horseradish is very “powerful”. Well, nothing, this is not the most important thing - the main thing is that I made grated horseradish and now it will not disappear from me. By the way, the husband very often smears bread with grated horseradish and eats borscht with it. Try it, maybe you will like this option. The recipe for grated natural horseradish at home is described in detail below. I also advise you to cook this one.




Required products:

- horseradish roots
- water

How to cook with a photo step by step

Pour the water into a bowl, preferably a deep one.




We put gloves on our hands. We clean the roots of horseradish with a sharp knife. Very often, horseradish roots deteriorate inside, so we are carefully watching this moment. If such roots still come across, then be sure to cut the damaged part well with a knife.




Then cut the roots into pieces. This procedure is not needed if you grate the roots, which I do not recommend doing. It is better to use a conventional meat grinder.






We spread the chopped pieces of horseradish in a bowl of water, leave them for 10 minutes.




After that, we connect the meat grinder to the power supply and on it, one at a time, we twist the horseradish roots.




We store grated horseradish in a jar in the refrigerator. I think you'll like this one too

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 peak. 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 paste from fresh horseradish and in 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 the horseradish prepared according to all the rules and chopped horseradish in a suitable container with mayonnaise until smooth and, spreading it into small glass jars under the screw, pre-sterilized and dry, close it with tightly 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 spicy seasoning to 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 according to the original recipe is 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 rightfully considered the main seasoning in Russian cuisine. It is served with cold and hot dishes, used in canning and cooking. various sauces. In the article you will find recommendations on how to make horseradish at home, the recipe for which can be very diverse.

On the territory of Russia, horseradish grows everywhere. It can be found not only in the corners of summer cottages, but also in meadows or along river banks. It is quite difficult to find it on the shelves of supermarkets, but in city markets you can buy fresh root for sauce or fragrant leaves for the marinade, it will not be difficult.

How horseradish grows, its properties and uses

This perennial plant can be attributed to the cabbage family. Horseradish has a powerful branched root system and erect, wide leaves. Horseradish is not demanding on the composition of the soil and is able to grow both in sunny areas and in shading. This plant can be found in almost every summer cottage, as many people like horseradish blanks.

Gardeners are trying to allocate a place for this crop in the corner of the site or near the fence, as horseradish grows rapidly and can interfere with other plants.

Aggressive and predatory growth of horseradish begins when it "runs wild"

This happens due to non-compliance with the rules of agricultural technology, when a culture has been growing in one place for many years. The fact is that on the roots of horseradish there are numerous buds that grow under any conditions, regardless of the depth of their occurrence. If horseradish is not dug up every year or two, the roots will go deep into the distance up to 2 m, and it will be impossible to dig them out.

Remaining in the ground, they will constantly give new growths, occupying more and more new areas with their shoots. Experienced summer residents know that getting horseradish on the site is much easier than getting rid of a "wild" plant.

The composition of horseradish includes many groups of vitamins (C, B, E), as well as folic acid, many macro and microelements useful for the body, essential oils, phytoncides. Horseradish is used to prevent scurvy, influenza, diseases of the genitourinary system, and as an appetite stimulant.

In cooking, horseradish, the recipe for which is discussed below, is famous for its special, pungent smell and burning-spicy taste with a sweetish note.

Harvesting horseradish roots

To make horseradish blanks for the winter, use the root, which contains a large amount of useful substances. Dig it up in late autumn or early spring. It is during this period that the root ripens, its taste becomes spicy without bitterness, or, as they say, "evil", "vigorous". A few bushes can be left in the garden, and the roots can be dug up as needed.

Horseradish roots dry out very quickly.

To avoid this, they are stored in plastic bags or in a wooden box, the bottom of which is sprinkled with wet sand, in the cellar. If the roots are a little wilted, harvesting horseradish for the winter is possible when their six-hour soaking in ice water.

In the summer, horseradish leaves are used for canning cucumbers and tomatoes. They are added as seasonings to the marinade for rich taste. Pickled and pickled cucumbers with the addition of leaves will always be crispy and fragrant.

Any recipe for making horseradish involves first grinding its roots. This is not easy to do, because the pungent smell hits the nose and eyes, tears flow in a stream at the very first attempts to grind the root. Here are some tips to help make this process easier:

• Before grinding, place the horseradish root in freezer for about half an hour.
• If you twist horseradish in a meat grinder, put plastic bags on the inlet and outlet.
• Open the windows wide and turn on the fan. If it is possible to rub horseradish in the fresh air - even better.
• A mask that covers the nose and eyes will also help to avoid the effects of a pungent odor on the mucous membranes.

The best horseradish recipes

Cooking horseradish at home will allow you to stock up on hot seasoning for the winter. It is served with aspic, jelly, jelly, homemade sausages and other dishes.

Horseradish in Russian

It has long been the preparation of horseradish classic recipe enjoyed great popularity. For horseradish in Russian, we need:

Horseradish root (1 kg) is cleaned and washed. Rub it on a fine grater or twist it in a meat grinder. Add salt (1 tbsp), sugar (3 tbsp), and boiling water (1 cup). The ingredients are quickly mixed, laid out on sterile jars. Top each jar with 2-3 drops of lemon juice. If the jars are sealed with canning lids, horseradish will be stored in the refrigerator for up to 3 months.

This horseradish preparation is served as in pure form, and diluted with sour cream in a ratio of 1 to 1. Serves as an ideal complement to boiled potatoes, jelly, aspic, meat dishes.

Horseradish with beets

Popular beetroot horseradish - famous recipe horseradish, at home, which will not be difficult to cook even for inexperienced housewives. Seasoning is bright, stimulating appetite.

• Fresh horseradish root (10 pieces of medium size);
• Raw beets (1 pc.);
• Salt and sugar to taste;
• Wine or apple vinegar (5-6 tablespoons).

Horseradish and beets are ground on a grater or in a meat grinder. Salt and sugar are added to taste, and at the very end - vinegar. If the seasoning is too thick, you can add cold boiled water before desired consistency. The seasoning is mixed, laid out in jars, tightly closed with lids and put in the refrigerator. "Evil" such a seasoning will remain for a month.

If stored long time horseradish with beets is not necessary, you can not add vinegar.

Adjika Khrenoder (horseradish, gorloder)

Cooking horseradish at home, the recipe of which we will now tell, is popular among lovers of spicy hot sauces.

Prepare it like this:

• 1 kg of tomato is twisted in a meat grinder;
• Next, 300 g of horseradish root and garlic are crushed into a meat grinder or grater;
• Add 1 tbsp. l. salt and sugar and 2-3 tbsp. wine vinegar, or 1-2 tbsp. l. table 9% vinegar;
• The finished sauce is poured into sterile jars and tightly closed with lids.

Horseradish with apples and carrots

Lovers over mild taste you will like the recipe for making horseradish at home with carrots and sour varieties of apples. It is prepared as follows:

• 2 kg of carrots rubbed on a fine grater;
• Also prepare 100 gr. garlic;
• 100 gr. apples (Antonovka, Semerenko) are cut into thin slices;
• Apples, carrots, horseradish are laid in layers in a jar and poured with marinade.

The marinade is prepared like this:

• Boil 1 liter of water with 3 tbsp. sugar and 1 tbsp. salt. At the end, add 2 tbsp. vinegar 9%;
• Sterilize prepared jars with salad for 15-20 minutes and roll up.

Outcome

It is not difficult to cook horseradish at home, but you need to remember that when crushed, the smell of it irritates the mucous membranes and causes tearing. Ready seasoning will be a worthy addition to your culinary masterpieces and protect from colds in winter.

Horseradish is a well-known root vegetable that improves taste qualities food. If the vegetable root is cooked without harmful additives, it disinfects, improves appetite and promotes normal work digestive system. You will not have to worry about cooking horseradish at home: the seasoning recipe is simple and economical.

Classic horseradish recipe

Horseradish seasoning - spicy fragrant mixture, which, depending on the recipe, is consumed immediately after preparation or stored all winter, continuing to add variety to the daily menu in the cold season.

Ingredients:

• 300 g horseradish;
• 150 ml of water;
• 20 g of table salt;
• 20 g of granulated sugar;
• 15 ml of vinegar.

Cooking:

Cooks who are interested in how to cook horseradish at home will help step by step recipe with a photo, revealing all the secrets of the "vigorous" flavor additive.

1. Before use, to simplify the work, soak the horseradish root for 5 hours.
2. Remove the roots from the water and remove the skin and heads.
3. For grinding, use a closed blender or attach a plastic bag to the meat grinder so as not to provoke profuse lacrimation.
4. Dissolve salt and sugar crystals in water.
5. Mix the liquid with the grated root crop - the seasoning can be served at the table.

Cooking horseradish with beets at home

Beetroot juice softens the sharp taste of horseradish and gives the seasoning a pleasant pink hue, making it visually more aesthetic. Prepared according to this recipe, it is most often used in national cuisines world, as it gives the main dish a moderate spicy flavor.

Ingredients:

• 250 g of root;
• 100 ml of water;
• 50 ml 9% vinegar;
• 15 g of table salt;
• 15 g of sugar;
• 2 tbsp. l. red lettuce juice.

Cooking:

1. Thoroughly clean the horseradish root and rinse under running cold running water.
2. Grind the root crop with a fine grater or pass through an electric meat grinder (if it has a fine mesh).
3. Pour the resulting mass with boiling water, mix, place in a closed container and cool completely.
4. Peel the boiled beets, grate and squeeze specified quantity juice.
5. Add salt, sugar, vinegar and beet juice to the cooled seasoning.
6. Mix everything, put in sterile jars with tight lids.

Horseradish with tomatoes

The addition of tomato pulp enriches the seasoning fresh taste and aroma, neutralizes the irritating effect on the mucous membranes essential oils contained in the roots of the plant. This recipe is especially popular with lovers of spicy tomato sauces.

Ingredients:

• 200 g of horseradish roots;
• 5-6 re ripe tomato ov;
• 5 heads of garlic;
• salt to taste.

Cooking:

1. Wash the tomatoes well and turn them into a soft mass using a meat grinder.
2. The main product should be washed and cleaned before grinding.
3. Twist the garlic in a meat grinder too - this vegetable will act as a natural preservative.
4. Stir until smooth, season with salt.
5. Pour seasoning over glass jars and add to meals in moderation.
6. The shelf life of a tightly closed jar of horseradish in the refrigerator or basement is 2-3 months.

The spiciness of the seasoning can be adjusted according to your preference by reducing or increasing the amount of salt, garlic and acid. But if you decide to prepare horseradish for the winter, the recipe, which includes a natural preservative - vinegar, must be fully observed.

Horseradish - winter harvesting

This composition of the product will help to maximize its shelf life and will delight you with a very pronounced taste, which is created due to the concentration of the mixture.

Ingredients:

• 10 horseradish roots;
• 1 beet;
• large salt taste;
• 2 tbsp. l. table vinegar;
• 1 tsp Sahara.

Cooking:

1. Grind the peeled roots until a slurry is formed and put them in a glass container.
2. Beets also need to be cleaned and chopped.
3. Using cheesecloth, extract the beetroot juice.
4. Add juice to the jar of horseradish.
5. Put salt and sugar.
6. Mix everything and pour in the vinegar.
7. Top the mixture with chilled boiled water to cover the contents of the container.
8. Close the jar and shake well.
9. The product can be stored in a cold place all winter, but you can start using it after 8 hours.

What do lovers of this seasoning need to know?

Horseradish roots are dug up in late autumn, after the temperature begins to drop below zero. To prepare the seasoning at home, select roots about 45 cm long and 4 cm in diameter. They should be stored in a cool place with high humidity. If you started cooking horseradish at home before the onset of winter, the recipe allows you to store it already. ready-made. But experienced chefs nevertheless, it is advised to cook the seasoning in small portions so that it does not lose some of the taste. Horseradish is an excellent "company" for pork, beef, fish, poultry and vegetable dishes. It can be the main ingredient in sauces and marinades.

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:

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

Cooking method:

1. Remove skins and seeds from tomatoes.
2. Peel the horseradish.
3. Pass garlic, root, tomatoes through a meat grinder.
4. Add salt, sugar, mix the fragrant gruel thoroughly.
5. distribute homogeneous mass on sterilized jars, tighten the lids tightly.
6. 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. horseradish recipe home cooking 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. a spoon;
• sugar - 1 tbsp. a spoon;
• salt - 1 teaspoon.

Cooking method:

1. 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.
2. Clean the beets and chop. You can use only beet juice, without pulp.
3. Combine all the products from the recipe, mix thoroughly.
4. The amount of water can be adjusted according to the juiciness of the beets.
5. 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. a spoon;
• sugar - 1 tbsp. a spoon;
• vinegar (9%) - 100 ml.

Cooking method:

1. Products clean, wash, dry.
2. Pass everything through a meat grinder, mix, add salt, sugar, vinegar.
3. Arrange in sterilized jars, close with lids, store in the refrigerator for up to 6 months.
4. 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 original recipes- horseradish without tomato 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:

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

Apples with horseradish for the winter

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

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

1. Peel apples from seeds and peel, bake in the oven or cook in the microwave.
2. Scrape off the top layer of the skin from the root, grind it together with apples in a meat grinder.
3. Mix all ingredients and arrange in sterile jars.
4. 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 seasoning with meat dishes, giving the Russian spirit to your favorite dish. A sharp, rich horseradish will bring its zest to any feast.

Ingredients:

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

Cooking method:

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

Horseradish with tomato paste - recipe

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

How to cook horseradish if there are no ripe tomatoes at hand? arm yourself 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. a spoon;
• vinegar 9% - 100 g.

Cooking method:

1. Peel the root and pepper, pass through a meat grinder.
2. Mix vegetables with tomato paste and boil for 10 minutes.
3. Add the rest of the ingredients, boil for another 1-2 minutes.
4. 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:

1. 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.
2. You can store fresh root in the refrigerator for up to 3 weeks if wrapped in cling film. Freezing of a product is allowed.
3. In recipes with ripe tomatoes you can use green tomatoes or cook gorloder exclusively with this unripe product.
4. 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.
5. To store the finished horseradish, you can choose a freezer. Small portions of the sauce will definitely not turn sour, and they only need to be thawed before use.
6. You can soften the fiery preparation before serving by adding honey or sour cream to the sauce.

Video: how to cook horseradish