Horseradish recipe. How to choose and prepare supplies correctly

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

Cooking horseradish

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

How to grate horseradish at home

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

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

What can be made from horseradish

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

Classic recipe

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

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

Ingredients:

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

Cooking method:

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

Preparation for the winter

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

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

Ingredients:

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

Cooking method:

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

Marinated

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

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

Ingredients:

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

Cooking method:

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

With beets

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

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

Ingredients:

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

Cooking method:

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

Shitty

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

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

Ingredients:

spicy root – 100 g;
mayonnaise – 400 g.

Cooking method:

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

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

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

Ingredients:

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

Cooking method:

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

Dining room

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

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

Ingredients:

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

Cooking method:

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

With vinegar

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

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

Ingredients:

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

Cooking method:

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

For jellied meat

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

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

Ingredients:

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

Cooking method:

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

With tomatoes

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

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

Ingredients:

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

Cooking method:

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

To make it delicioushorseradish seasoning, you should follow some recommendations:

You need to prepare horseradish for food in September, selecting rhizomes 3-6 cm in diameter and 30-50 cm long.
Do not make a lot of preparations at once, as the plant will lose its pungency in a month.
The whole root can be stored in the refrigerator for about six months and used as needed.
If you decide to pickle the spice some time after extracting it from the ground, keep it in water before preparing the seasoning. This will help restore lost moisture to the roots.
After processing, horseradish must be stored in sterilized jars under an airtight lid.
The discharge that appears when grinding horseradish root irritates the mucous membranes. To protect yourself from this phenomenon, place the product in freezer for a couple of hours. If the recipe requires twisting it, secure a plastic bag to the neck of the meat grinder. Using a closed blender can relieve you from the pain in your eyes.
You can avoid damage to the skin if you wear gloves.
To prevent the horseradish mass from darkening after production or during the preparation of the component, you can sprinkle it with a little juice squeezed from lemon.
Ready filling Ideal for cold appetizers, meat and fish dishes. You can use horseradish for dressing to give them some spice.
To get a real Russian seasoning, do not use vinegar, as its sourish taste will drown out original scent spices. Since ancient times, horseradish dressing was prepared immediately before serving the dish so that guests could enjoy the pungent taste to the fullest.

Video

Now I will tell you how my father cooks delicious horseradish at home. Every year he digs up horseradish roots - our garden is full of it! I offer you the simplest recipe homemade horseradish with vinegar. The taste is sharp, “knocks out a tear” and takes your breath away in no time. This recipe is for true horseradish lovers.

This horseradish seasoning is served with meat dishes, and of course to the jellied meat, where would we be without it – a classic of the genre!

Preparing horseradish

Preparation horseradish at home is divided into several parts of work:

1). First you need to dig up the horseradish roots and rinse them thoroughly.

2). Upper skin clean carefully and rinse again. This is perhaps the most difficult stage of the work.

3). Grind and add the necessary ingredients.

Grate the peeled horseradish roots on a fine grater or grind through a meat grinder. To avoid tears from the pungent aroma of horseradish, place a plastic bag over the meat grinder. If you have a food processor that will chop the roots in a matter of minutes, then use it.

Horseradish with vinegar - classic recipe

Now let's move on to preparing horseradish at home. This recipe makes “Russian horseradish”, nuclear!

We will need:

1 kg. horseradish

3 tbsp sugar

2 tbsp salt

2-2.5 glasses of water

4-5 tbsp vinegar

How to cook horseradish at home for the winter

Add water, salt, sugar and table vinegar. Mix everything well. Then we transfer them into jars and close them with lids so that the contents do not dry out.

As for water, add enough to get the consistency thick porridge. As for vinegar, salt and sugar, add to taste. We do in specified proportions, and we are happy with this option. Seasoning long-term storage ready!

Now you know how to make horseradish at home. Prepared horseradish according to this recipe will last all winter.

Herbaceous perennial plant - horseradish (it was known by the Egyptians, ancient Romans and Greeks, and one and a half thousand years before the new era it was used as spicy seasoning) is a relative of radishes, watercress and mustard. The leaves are eaten (for canning vegetables), but more often the roots, which are dug up in late autumn. Contains minerals(especially phosphorus, calcium, potassium), glycosides, vitamin C, phytoncides.

Horseradish has antimicrobial and diuretic properties. Regulates the activity of the gastrointestinal tract, increases appetite, stimulates the secretion of gastric juice. It is irritating to the mucous membranes of the stomach and intestines, so it is not recommended for use in acute conditions. Horseradish is useful in the treatment of malignant tumors, lungs, and bronchi. Activates functioning cardiovascular system. Used as a component therapeutic diet.

Apply externally (paste, water infusion or juice) in the treatment of arthritis, radiculitis, inflammatory processes in the oral cavity. Can be prescribed for injuries, including sports ones. How to cook horseradish - it depends on the purpose of the product (used for food or as medicine).

It is widely used for pickling vegetables, in salads, in soups or as a seasoning for jellied meat, various meat or fish dishes. It imparts a spicy flavor from tomatoes, which is popularly called “gorloder” or “horseradish”. This dish is prepared from tomatoes (6-10 parts), garlic (1 part) and horseradish (¼ part). Everything is twisted and seasoned with salt. Stored in a dark, cool place. Serve as an appetizer or cold sauce.

This article provides several healthy recipes. All of them require preparation of the root of this plant: it is washed, peeled and crushed using a grater, meat grinder or blender. When performing these operations, you need to protect the mucous membranes of the eyes and nose. Horseradish is a very spicy product, so to soften and make possible use for food, it is often diluted with grated vegetables, fruits, berries and their juices, mayonnaise or sour cream.

Recipe 1

How to cook horseradish with mayonnaise? An excellent seasoning for meat, can be added to soups and fish. Ingredients:

100 g chopped horseradish root;
200 g of any mayonnaise.

The crushed root is mixed with mayonnaise. Packaged in small glass jars and sealed hermetically. It can be stored for a long time without losing its pungency and its nutritional value.

Recipe 2

This recipe describes pickled. Ingredients:

150 g chopped horseradish root;
¼ lemon (use juice);
¼ cup boiled water;
2 tablespoons vinegar 9%;
1 teaspoon salt;
1 tablespoon sugar.

Crushed horseradish root is mixed with water. Set aside for a day. After this, season with vinegar, salt and sugar. Served as a seasoning for boiled or fried meat, as well as smoked meats.

Recipe 3

How to cook horseradish with apple? Seasoning improves taste and aroma different dishes. It is served with boiled jellied meat veal tongue, sausages or fish. Ingredients:

3 tablespoons of grated horseradish root;
60 ml water;
4 apples, peeled, cored and chopped;
1 teaspoon lemon juice;
1 teaspoon white sugar;
½ lemon (use grated zest);
1 teaspoon butter.

Place the apples in a saucepan, add water, add lemon zest and sugar. Boiled on low heat until soft. Cool. Transfer the apples to a blender and chop. Mix the mixture with grated horseradish, lemon juice and oil. The sauce is served warm or chilled.

Recipe 4

How to prepare horseradish for smoked meats, boiled ham, boiled pork, and grilled beef steak? It is recommended to always have a salad prepared according to this recipe in the refrigerator in winter. For a liter of dish you will need the following products:

4 horseradish roots with a diameter of 2 cm and a length of up to 30 cm;
2 tablespoons of raw beets, finely grated;
2 tablespoons of chilled boiled water;
½ teaspoon lemon juice;
salt.

Grated horseradish roots are mixed with grated beets and water. Set aside for a day, after which citric acid and salt are added. If the seasoning is very thick, then it is diluted with chilled boiled water. Store in a dark, cool place.

Horseradish is a wonderful plant. It grows in garden plots, requiring virtually no care. A wonderful seasoning is prepared from the root of this plant, which not only gives good taste meat dishes, but also has a number of beneficial properties. Horseradish improves appetite, enhances the secretion of digestive juices, stimulates the functioning of the stomach and intestines.

Making horseradish at home is quite simple. We bring to your attention a recipe for making horseradish.

The dug horseradish must be washed.

Peel off the top layer with a knife.

We do not recommend that you grate horseradish. This root gives off a rather pungent odor. Therefore, when a cooking recipe says that horseradish must be grated, the thought arises that either the person himself has never prepared this root, or he has a complete lack of sense of smell. As a rule, not knowing the intricacies of preparing horseradish, people start shedding tears after a few minutes from the smell. To avoid negative consequences, we suggest using a meat grinder with a plastic bag pre-attached to it instead of a grater. In addition, this cooking process is much faster.

Place the prepared horseradish in an airtight container to prevent our seasoning from drying out. Add salt and sugar to taste to the grated horseradish, and a little boiling water (the water should barely cover the horseradish). Cover the dish with a lid. When the horseradish has cooled, add table vinegar to taste.

Horseradish prepared according to this recipe can be mixed with sour cream when serving. It will acquire a milder taste.

In the fall, before frost sets in, it’s time to prepare horseradish root for future use. A traditional Russian seasoning is prepared from it, no less spicy than Caucasian adjika, and as vigorous as mustard. It goes equally well with meat and fish dishes, warms in cold weather and strengthens the immune system. However, not all housewives know how to make horseradish at home, and are forced to buy this seasoning in the store. Meanwhile, gourmets claim: according to their burning and taste qualities Store-bought horseradish is significantly inferior to home-made horseradish. So it makes sense to learn how to cook this spicy snack at home.

Cooking rules

Cooking horseradish has several important features that must be taken into account. Otherwise, the process of preparing horseradish will be remembered as a bad dream, and the result, despite the efforts expended, will not live up to expectations.

Horseradish roots, dug up in September, are suitable for preparing snacks; their length is 30-50 centimeters, and their diameter is from 3 to 6 centimeters.
You shouldn’t prepare a lot of horseradish seasoning for future use: after a month of storage, it becomes noticeably less hot, and lovers of “vigorous” seasonings will no longer like it. The root itself can be stored in a cool and damp place for up to 6 months, so it makes sense to put the roots in the refrigerator and use as needed. However, if you don’t want to bother with preparing snacks every month, you can still prepare them for the winter, since they are sterilized and hermetically sealed. closed banks it can be stored for at least 4 months. In addition, some recipes allow you to prepare an appetizer from horseradish that can even be stored in the pantry for a very long time (up to a year).
If the horseradish root has waited too long in the wings, it will almost certainly dry out. In this regard, before processing it should be soaked in cool water for several days (from three to seven).
To improve the storage of prepared horseradish, it should be placed in sterilized jars and hermetically sealed.
The esters released when working with horseradish strongly irritate the mucous membranes and cause lacrimation. Horseradish will be a little less aggressive if you put it in the freezer for a couple of hours before processing. It will be easier to grind it with a meat grinder if you attach a plastic bag to it to collect the finished horseradish mass. It is safer to work with horseradish while wearing gloves.

Even on store shelves you can find horseradish prepared according to different recipes. There are even more recipes for homemade horseradish. It makes sense to prepare horseradish seasoning in at least two or three popular recipes, especially since they are all different.

Classic homemade horseradish recipe

horseradish – 1 kg;
water – 0.25 l;
salt – 30 g;
sugar – 50 g;
lemon juice – 20 ml.

Cooking method:

Peel the prepared horseradish, chop it by passing it through a meat grinder. Use a nozzle that allows you to get the most fine and delicate consistency, similar to puree. Don't forget to attach a bag to it to at least partially protect your eyes from the pungent odor.
Mix chopped horseradish root with salt and sugar.
Boil water and pour boiling water over the horseradish, stir.
Sterilize very small jars and place the seasoning in them. Pour a little lemon juice into each jar: no more than a teaspoon per 0.2 liter jar, but not less than two milliliters. The juice will act as a preservative and at the same time prevent the horseradish from darkening. However, a lot of juice is not needed so that the seasoning does not turn out sourish - according to traditional recipe it shouldn't be like that.
Close the jars tightly and place in the refrigerator.

Homemade horseradish classic recipe, can be stored for no more than 4 months, but it’s still better not to risk it and eat it in a month or two. If you plan to store the product all winter, it is better to choose a different recipe, with vinegar.

Homemade horseradish with beet juice

horseradish root – 0.4 kg;
water – 0.15 l;
table vinegar (9 percent) – 0.15 l;
sugar – 20 g;
salt – 30 g;
beet juice – 50 ml.

Cooking method:

Prepare the horseradish roots by soaking them for several days in cool water, peeling them and cutting them into pieces.
Screw a nozzle with small holes onto the meat grinder, attach a plastic bag to it, preferably a thick one (for example, intended for freezing food).
Grind the horseradish into the bag through a meat grinder.
Pour boiling water over the horseradish, add salt and sugar and stir.
Finely grate or mince raw (peeled) beets and squeeze out the juice. Measure out 2-2.5 tablespoons of beet juice and mix it with vinegar.
Pour the vinegar and beet juice into the horseradish and stir.
Prepare the jars by washing them with baking soda and sterilizing them.
Place the seasoning in jars, seal them tightly and place them in the refrigerator or just in a cool place.

This snack can be stored in the refrigerator whole year, outside the refrigerator - up to six months. At the same time, you need to be prepared for the fact that vinegar and long-term storage will do their job - the horseradish will become milder in taste. But thanks beet juice the snack will become pleasant pink and can decorate the table.

Horseradish with garlic and tomatoes (“Hrenoder”)

horseradish – 1 kg;
tomatoes – 1 kg;
garlic – 3 cloves;
sugar – 40 g;
salt – 20 g.

Cooking method:

Wash the tomatoes, pour boiling water over them, peel and cut into 4 pieces.
Peel the soaked roll and cut into small pieces.
Peel the garlic and pass through a press.
Prepare the meat grinder by attaching a thick plastic bag to it.
Place several pieces of horseradish and tomatoes into the meat grinder one at a time and crank them until you run out. If the bag becomes full early, change it and then mix the contents of both bags.
Add salt, sugar, garlic to the tomato-horseradish mixture and stir well.
Place in clean, dry jars, roll them up or screw on the lids. Put it in the refrigerator for the winter.

If stored in the refrigerator, homemade Chrenoder will easily last for 9 months; if you manage to eat it in six months, even better. The snack turns out to be spicy, juicy and very healthy.

Horseradish with apples

horseradish root – 100 g;
apple – 0.2-0.25 kg;
meat broth – 100 ml;
vegetable oil – 30 ml;
apple cider vinegar – 30 ml;
salt - to taste;
parsley (optional) – 50 g.

Cooking method:

Prepare the horseradish and pass through a meat grinder.
Mix with grated apple.
Chop the parsley and add to the horseradish.
Pour in the broth, oil, vinegar, salt and stir.

This horseradish should be prepared several hours before serving and in small quantities. It turns out soft, aromatic, but does not last long - no more than two days.

Horseradish with sour cream

horseradish (root) – 100 g;
sour cream – 100 g;
sugar – 10 g;
salt - a pinch.

Cooking method:

Peel and chop the horseradish.
Mix with sour cream, salt and add sugar.

Horseradish prepared according to this recipe is also not intended for long-term storage. It will not be too spicy and will appeal to those who do not like the too “vigorous” taste of fresh horseradish.

Homemade horseradish – traditional seasoning for meat and fish dishes. If you cook it with vinegar, it can be stored for a long time. However, many housewives do not prepare it for future use, since over time it loses its burning properties.