Horseradish with boiled beets. Recipe for making horseradish with beets for the winter

Beetroot with horseradish for the winter is an amazing “mixture” of two unpretentious vegetables. Preparing such a snack is not difficult even for a not very experienced housewife.

Root crops

For canning, it is better to take small table beets without tops, round in shape and dark red flesh. The beets are washed well and blanched until half done. Then we peel it and cut it into pieces.

Horseradish is pre-soaked in water for a day. It is necessary to scrape off the skin and grind it. A blender is best for grinding, since such a container closes tightly.

Dishes

Before you begin any sterilization, you need to make sure that the neck of the jar is intact and without chips. The covers must not be bent. And the jars themselves should be washed with soda and a new clean sponge. The lids should be boiled in water for a few minutes and the jars should be sterilized well.

Place the jars in a pan filled with warm water upside down (the pan should be approximately one third filled with water). Bring water to a boil and sterilize jars for 5-10 minutes. Remove the jars and place them on a clean, dry towel and leave to dry.
You can place a pan of water on the stove, cover with a lid with a hole, place a jar in the opening and boil for 10-15 minutes. Remove the jar and place it on a clean, dry surface. clean towel dry.
To sterilize jars in the oven, you need to heat the oven to 100-120 C and place the jars on a wire rack for 15-20 minutes. If the jars are dry, it is better to place them with the neck down, if wet - with the neck up, so that the moisture has time to evaporate.

Horseradish preparations with beets: recipes

We will share with you several ways to make horseradish with beets at home. Eat healthy products all winter!

Ingredients:

beets - 1 kg,
fresh horseradish - 100 g,
sugar - 25 g,
ground black pepper - 0.5 g,
salt - 15 g,
table vinegar- 50 gr.

Preparation:

Take young beets (it is very desirable that they are the same size) and cut off the head and root.
Boil vegetables in water. Cooking time will depend on the size of the fruit. Large ones take longer to cook, while smaller ones cook faster.
After boiling, cut off the peel and cut it into small slices or cubes. Grind the horseradish on a grater. This process is best done using a meat grinder with a plastic bag on the end. This will prevent tears from appearing during processing.
Prepared vegetables are placed in a bowl made of stainless steel, pour sugar, black pepper and salt. Stir the contents of the container, heat to a temperature of 70 degrees.
Once heated, remove from heat, add acetic acid, mix, fill the prepared jars, cover with sterile lids. Sterilize and seal the jars.

The proportions of the two main products, which you can change depending on your taste preferences. In our recipe we will only provide an approximate version.

So, prepare 4 medium beets: wash, cut off the stems and tails, peel. Peel the horseradish and cut into pieces. Place them in a bowl filled with cool water and let them sit for about 20 minutes. After that add to it boiled beets and grind into a meat grinder. To avoid tears, place a plastic bag on the end of the grinder. The finished root vegetables are left in a bowl and the brine is prepared. Pour 200 ml of water into a large saucepan, add a tablespoon of sugar and a small spoon of salt. Once the liquid boils, add 4 tablespoons of vinegar. Let cool slightly. The vegetables are placed in jars, poured with marinade, and rolled up.

First, let's prepare the vegetables. Wash 1 kg of horseradish roots, wipe with a towel so that they dry slightly. Wash 1 kg of beets. The tails do not need to be cut, otherwise the fruits will lose their juiciness and bright color. Just wash the tails thoroughly and dry them. Wrap the dried roots in a bag and put it in the freezer for literally a quarter of an hour. Take a three-liter container, pour water into it, and bring to a boil. Add a pinch of sugar, a small spoon of acetic acid to the boiling liquid, and carefully lower the beets. Boil them for 45 minutes with the lid on.

Remove the horseradish roots from the freezer and chop them using the familiar method:

Pour water into a separate pan, boil it, add salt, a little sugar, and chopped roots.
The resulting mass is cooked for 20 minutes, setting the heat to the lowest possible level.
Pour cool water over the finished beets for a couple of minutes, peel and chop.
Combine the prepared vegetables, mix well, boil for 10 minutes, pour in 195 ml of acetic acid, 145 g vegetable oil, stir, cook for another 10 minutes over low heat.
Place the seasoning in jars and roll up the lids.

Horseradish seasoning with beets for the winter

How is horseradish and beetroot seasoning made? Let's try!

Ingredients:

Horseradish root - 200 gr.
Beets - 100 gr.
Vinegar 9% - 2-3 tbsp. l.
Salt - 1 tsp.
Sugar - 1 tbsp. l.
Water - 200 ml.

Mix grated beets and horseradish, then add warm marinade. Stir again. Transfer to a jar and close with a lid. When the marinade has cooled, place the jar in the refrigerator for one day. After this, the horseradish is ready. Bon appetit!

Preparation without vinegar

Rich and flavorful sauce Beetroot and horseradish can also be prepared without vinegar. The rest of the dish will be as follows:

Horseradish root 0.5 kg;
Granulated sugar 2 tbsp. l.;
Salt 1 tsp;
Beetroot 1 pc.;
Boiled water.

The preparation time for this dish will take about 13 hours, 12 hours for infusion in the refrigerator. The calorie content per 100 g of product does not exceed 50 kcal.

How long do you think the product can be stored without vinegar?

Yes, it can last a long timeNo, you need to eat it over the winter

How to cook:

The roots are washed in water, cleaned of dirt and peel;
Horseradish should be finely chopped using a blender;
Prepare glass container(this can be a deep bowl or jar), into which the pulp is placed from the roots, sprinkled with sugar and salt on top;
Beets (you can take them to fresh) chop on a fine grater (so that it gives more juice), pour the resulting juice into the horseradish;
Mix all the ingredients together, add a little water (if necessary), put the seasoning in the refrigerator for 12 hours.

How and how long can you store

If you live in a private house, of course, you have a so-called cold room, country house, terrace, basement, storage room or garage. IN in this case, the issue of storing blanks is resolved by itself.

Some apartments have storage rooms, underground floors and small closets under the kitchen window. In such cases, preservation can be stored here.

In an apartment that has a glazed balcony or loggia, this issue is eliminated by itself. It is only important that the air temperature there does not drop below 0, otherwise the contents of the cans will freeze, the glass will burst and all the contents will simply spill out. The shelf life usually reaches 24 months.

Video recipe

In this video you can clearly see how to make horseradish with beets. Simple recipe!

A preparation prepared according to one of the above recipes is beneficial. It can be submitted to various dishes. It turns out tasty and healthy.

Preface

Pickled horseradish with beets, recipes for which can be found in every notebook experienced housewives, is far from the only seasoning made from this root vegetable. Here you can find “Siberian” adjika with horseradish, plum horseradish sauce and much more.

First of all, horseradish has unique healing properties. It has no equal in terms of the amount of phytoncides, and it contains more vitamin C than citrus fruits. The roots contain natural antibiotics that can effectively combat seasonal flu outbreaks, essential oils with their antiseptic properties, they promote the healing of wounds and ulcers, affecting many bacteria.

Possessing truly invaluable properties, horseradish will strengthen your immune system, and beets will help you survive the gray winter days, because, among other things, it contains folic acid, helping to produce joy hormones - endorphins.

Eating even one tablespoon of pickled horseradish every day will be an excellent preventive measure. colds. To save as much as possible beneficial properties This vegetable, you should pay attention to proper storage.

If you have a cellar in your country house, you can freely use horseradish. Freezer- one of the suitable options. Clean the roots and cut them into small pieces 5–6 cm in size and put in bags in the freezer. IN cool places(pantries, loggias and balconies) it would be advisable to place large and whole roots in a box, sprinkling them with sand. But it is better to set aside small thin or slightly damaged ones for further processing.

We have already talked about cooking delicious seasoning from Georgian cuisine– . Now it’s time for Russian seasonings. There are recipes for horseradish preparations huge amount: with beets or plums, with tomatoes and garlic, with apples or carrots. Cooks use this vegetable to make savory sauces and seasonings for main dishes. One of the most popular appetizers is beets marinated with horseradish, or simply horseradish with beets for the winter.

Take 1 kg of beets, wash them thoroughly and cook until tender. Then grate the cooled vegetables. Next, prepare the horseradish. Pre-soak it in cold water for up to a day to make it juicier. Scrape off the skin and then grind it. The best way will be crushed using a blender, since the container closes tightly. If using a meat grinder, place a bag over the outlet and secure it tightly. After all, phytoncides have such a strong effect on the mucous membrane that your tears will simply roll down like hail. We'll need horseradish pure form 200–300 g.

Then prepare the marinade. Pour 200 g of water into a saucepan, 100 g sunflower oil, add 2 tablespoons of sugar and salt, bay leaf and cloves to taste. After the liquid boils, add 50 g of vinegar and a few peas of black pepper. In a pre-prepared container, mix horseradish, beets and fill with marinade. Fill the jars with the resulting mixture, sterilize for 15 minutes and roll up the lids. Horseradish and beet preparations will go perfectly with aspic, chops, cutlets and other meat dishes.

A very simple and useful recipe for preparing horseradish in beet juice. Prepare and chop the horseradish. Wash and remove skins raw beets. Using a juicer, prepare beet juice. Alternatively, you can grate the root vegetable and squeeze through cheesecloth. Moderately for lovers spicy food You can add a little squeezed dry mixture to the beet juice, which will soften the taste and reduce the pungency.

A Russian feast is not complete without a spicy appetizer. Piquant in taste, horseradish is served with jellied meat, aspic, meat, fish dishes. Besides classic version You can cook horseradish with beets in an unusual way; the recipes will surprise even the most experienced cooks!

Homemade classic horseradish with beets

Required Products:

horseradish root - 150 g;
beets - 1 pc.;
sugar - 2 tbsp. l;
salt - 1 tsp;
vinegar 5% - 6 tbsp. l.

Cooking technology:

Rinse the roots thoroughly, peel, and wipe dry with a napkin.
You can grind horseradish on a fine grater or using a meat grinder. If you need to prepare a small amount of snack, a grater is suitable, but it is easier to use a meat grinder.
Horseradish itself is very pungent. When preparing it, care must be taken to avoid burning your eyes. Therefore, if you grind with a meat grinder, it is better to tie a bag to it, then the bitter fumes will not cause inconvenience.
Peel the beets, grate or chop with a meat grinder, squeeze out the juice, add to the horseradish. Who doesn't love very much spicy snack, you can put the beets along with the pulp.
Next, add salt, mix sugar, pour in vinegar. Place into clean jars and close with lids.
You need to work with horseradish quickly. Therefore, it is better to immediately prepare everything you need.
This snack can be stored for quite a long time in the refrigerator, however, over time it loses its strength. Ideal option- prepare snacks in small portions.

Prepared as a sauce

The spicy appetizer is prepared according to any classic recipe or with additives. The only difference is that it contains water. You need to add boiled water, bring the appetizer to the state of a liquid sauce.

It is better to take boiled water and pour it in portions. The consistency will change as you add it.
It should be understood that when adding water you will need to increase the portion of sugar, salt, and vinegar. The ingredients can be boiled together and poured over the chopped root.
Color the sauce with beets without pulp, then less water is needed.

Jellied meat, aspic, salted lard, boiled pork, dumplings or just a piece of fresh homemade bread with this spicy and vigorous addition they will reveal the taste of familiar dishes in a new way. We will prepare horseradish and beets for the winter, so that until next season you can enjoy this aromatic and healthy vegetable seasoning.

The recipe for horseradish with beets is so simple that you just have to get the urge and you can go straight to the kitchen to cook. The main thing is to get good, fresh, vigorous horseradish root. Well, I don’t think there will be any problems with beets. I had the freshest horseradish - dug up with my own hands in my mother-in-law’s garden that same day.

By the way, have you ever dug up horseradish? Well, it’s a very labor-intensive task, especially if the bush is already 10 years old. The horseradish root is hidden deep underground (you’ll have to dig about half a meter to get there and not leave precious parts), so you’ll have to work hard. But it often happens to me: suddenly I want something, so I need to do it right away, I’m not too lazy to even wave a shovel.

Ingredients:

Cooking the dish step by step with photos:

In this recipe cold snack includes ingredients such as: horseradish root, fresh beets, water, table vinegar, salt and granulated sugar. Vinegar can be used not only at 9%, but also at a lower concentration, as well vinegar essence, divorced in correct proportions. In addition, other types of vinegar are perfect - wine, apple, and so on. Some chefs even use lemon juice for this purpose.

The most difficult and problematic part of this appetizer is peeling and grating the horseradish root. Removing the skin is not so bad, but chopping it is another matter. So, we peel the horseradish root (be sure to cut off the ends) and fresh beets. The richer the color of the root vegetable, the brighter the finished snack will be. Sometimes I cook horseradish with beets, which I boil first. It turns out both delicious and delicious. Wash the peeled horseradish under cold running water and dry.

With the help of a metal knife attachment, literally in a minute the roots turn into small sawdust shavings. I like it when the horseradish is very small. During the process, not a single tear fell from me, but when I opened the lid... I had to take the bowl of horseradish, tightly closing the lid, onto the balcony, since everyone in the house unanimously shouted for me to immediately remove THIS away. No arguments that this is useful, breathe for prevention, did not help.

I chopped the horseradish in 2 batches (400 grams after all). Following the horseradish, I similarly crushed pieces of fresh beets into a pulp.

It is penetrated with a metal nozzle (knife) also very quickly and quite finely. Some chefs suggest using fresh beet juice rather than pulp, but I like it when the horseradish is diluted with the vegetable.

Now you will need to combine the chopped horseradish with the beets. I do this in several steps, although, of course, it can be done at once. I put some of the horseradish in the bowl with the beets and punch it all through again.

From beet juice Horseradish root not only turns a characteristic color, but also becomes more moist. The result is a more delicate and smooth texture.

Mix everything. The vapors of a substance called sinigrin glycoside, which is contained in horseradish root, undoubtedly make themselves felt - tears flow in three streams. But it won't last long, be patient. Add salt, granulated sugar, and vinegar there. Stir - the appetizer (or is it a sauce?) turns out to be quite dry and crumbly, so you will need water. I indicated its quantity (100 milliliters) specifically for my case, since it all depends on the juiciness of the beets. Gradually adding water to the container with horseradish, adjust the consistency of the snack yourself. Under no circumstances should it be dry, since the horseradish will still absorb water during the infusion process. If you press the horseradish into the container with a spoon, the liquid should be level. Now taste the horseradish (just a little, on the tip of a teaspoon) and adjust the salt, sugar, vinegar. You understand that everyone has different tastes, but here I cook the way I like it.

And although you can buy seasonings now, is it really possible? a real gourmet will deny himself the pleasure of trying to cook them himself at home. That’s why we’re preparing homemade food today that will bring tears to your eyes, spicy horseradish with beets.

To begin with, the horseradish roots must be washed from any remaining sand and peeled off the outer layer with a sharp knife.
Again, thoroughly rinse the peeled roots and cut into small pieces.

Then these pieces of horseradish need to be soaked in cold water and put in the refrigerator for about 6-12 hours. This is done so that the horseradish roots swell and regain their juicy elasticity, because no one knows how much time has passed since they were dug up - they could have withered.

Well, now you can grate the horseradish. This procedure is quite unpleasant due to the rather pungent odor. Therefore, if, of course, there is such a possibility, it is better to move the rubbing process outside - in a confined space it will be like a mockery of your eyes and nasopharynx...

How to rub? You can, of course, do it the old-fashioned way by hand, using a fine grater and, preferably, male hands. But nowadays this process can be simplified quite simply and kitchen appliances- an electric meat grinder or blender will help you perfectly. For this purpose I used a potato masher - an indispensable gadget in the kitchen of a Lithuanian housewife.

Pour grated horseradish into chilled boiled water, so that the liquid (for now) barely covers the horseradish.

Now add spices - salt, sugar and vinegar (optional). First add 2 teaspoons of sugar, 1 teaspoon of salt and 1 tablespoon of vinegar, mix and taste. Adjust to your taste, if necessary, adding more sugar and salt.

Mix everything well and put it in a jar with a tight-fitting lid. If necessary, add water so that the entire contents look like a viscous slurry (not thick, but not liquid either). We put it in the refrigerator for 12 hours to “ripen”. During this time, the horseradish will share its pungency with the marinade and become saturated with beetroot flavor and color.