What winter preparations require horseradish. Storing horseradish in the refrigerator. With lime and sea salt

31.12.2023

A good housewife prepares a sleigh in the summer. During the harvest period, you need to take advantage of the moment and prepare as many different preserves as possible. And now cucumbers, tomatoes, eggplants, zucchini and salads are placed in jars. All that remains is to prepare a savory appetizer. Preparing horseradish at home for the winter is what will warm us up on a winter evening.

Let's consider all possible options

Russian cuisine is famous for its traditional dishes. For some reason, housewives often prepare jellied meat in winter. And it is customary to serve it only with mustard or horseradish. Lately, store-bought products leave much to be desired. To be sure of the quality of the product you use, you need to prepare it yourself.

Horseradish bushes are unpretentious and grow in our latitudes. The leaves of the plant are traditionally used for preservation. But if you want to make a spicy, fiery and savory snack, you will need horseradish root. The rhizome should be juicy, without damage, with a uniform color.

Harvesting horseradish for the winter without sterilization can be done in several ways:

fresh;
freezing;
drying.

We preserve the original taste properties of horseradish

Few people know that horseradish can be stored in its pure form without preservation and grueling sterilization. To do this, before the first frost sets in, we need to work hard in the garden bed and dig up the horseradish rhizome. It is then thoroughly peeled, like potatoes. Only the top skin needs to be removed to a minimum. Then the horseradish rhizome is placed in boxes and covered with clean sand without impurities, clay and debris.

It is better to store horseradish in this form in the basement. Temperature conditions can vary from 0 to +40°. To ensure that horseradish root retains its sharpness and crispness, the surface of the sand must be periodically sprayed with clean water.

Freezing according to all rules

It turns out that horseradish root stores well in the freezer. Surprisingly, as a result of exposure to low temperatures, this vegetable becomes even more vigorous and pungent.

To freeze horseradish, you will need plastic bags and the product itself. There is no need to rinse the root; there is no need for excess moisture. Horseradish is peeled from the top skin and chopped into cubes.

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In this form, the vegetable is put into bags and sent to the freezer. Frozen horseradish root can be used in snacks or as a seasoning. There is no need to defrost it before use.

Spicy dried seasoning

The variety of spices and seasonings on the market today is simply overwhelming. If you want to make your own spicy seasoning, horseradish root is ideal for this purpose.

First, it is cleaned and grated. The chips are dried in an open oven and then ground in a coffee grinder to a powder consistency. This peppery seasoning will take pride of place among its savory counterparts.

If you want to make canned seasoning, then you're in the cards. Choose any recipe. You can preserve horseradish in its pure form or with the addition of an original marinade to taste. And the shavings will acquire a rich crimson color thanks to the beets.

Hot, quick seasoning

Horseradish prepared according to this recipe must be stored in the refrigerator. You can eat it literally a couple of hours after preparation. This method of preparing horseradish seduces with its simplicity: there is no need to cook the marinade and sterilize the jars.

Compound:

0.2 kg horseradish roots;
0.5 tbsp. water;
1 tbsp. l. vinegar with 9% concentration;
1 tsp. finely ground salts;
1 tbsp. l. granulated sugar.

Preparation:

You've already done a great job in the garden. Now you need to peel the horseradish root. It is most convenient to scrape off the skin with a knife.
To be sure, you can rinse it, but dry it thoroughly after that.

We install a small nozzle on the meat grinder. A little trick: tie a plastic bag on top with an elastic band. This way we will preserve the juiciness and piquancy of the vegetable.

Pass the horseradish through a meat grinder. This is the preparation we got.

Now let's tie the bag tightly so that the pungent fumes do not evaporate.

Let's start preparing the marinade.
Place finely ground salt and granulated sugar in a separate bowl.

Add water and stir everything thoroughly. The salt and sugar crystals should completely dissolve.

Fill everything with marinade, vigorously shake the jar and place it in the refrigerator for storage.

Delicious adjika and more

Preparing horseradish for the winter without additives is tasty, piquant, but too familiar. But I want something unusual. We offer you a recipe for horseradish adjika. This snack contains celery and currants. This blend of vegetables and berries will saturate your body with an unprecedented portion of vitamins and beneficial elements.

Compound:

5 pcs. horseradish rhizomes;
1 tomato;
3 pcs. hot peppers;
0.2 kg celery root;
150 g garlic cloves;
refined vegetable oil;
salt to taste;
100 g black currants.

Preparation:

You already know how to properly peel horseradish root.
Currants can be used both fresh and frozen.
We chop the tomato into slices and fry in refined vegetable oil for literally 2-3 minutes.
Let's do the same with currant berries.

We will also pass the celery root through a meat grinder.

Next, put the hot peppers and peeled garlic cloves into the meat grinder. The latter can be crushed through a press.

Now put the crushed ingredients into a deep bowl. Add fried tomato pieces.

Mix everything thoroughly and season with salt.
Then we need to grind the adjika using a blender.

Place the resulting snack into sterilized containers, close the lids tightly and place in the refrigerator for storage.

Most often, housewives prepare horseradish with beet juice. If you decide to preserve horseradish root, then you need to follow the following rules:

sterilize containers and lids;
bring the marinade to a boil;
add vinegar at the very end;
keep the workpiece warm until completely cooled.

Thursday, August 03, 2017 13:34 + to quote book

Horseradish for the winter or horseradish - recipes with photos. How to make horseradish seasoning at home.

Spicy seasoning made from horseradish with the addition of a wide variety of ingredients is called horseradish, horseradish, Russian adjika, or ognik. Throughout Russia - in Moscow, the Urals, Siberia - this snack is incredibly popular, especially in winter. Horseradish won people's love not only for its spicy pungency, but also for its healing properties.

How to make crap?

There are many options for preparing horloder; each housewife uses her own ingredients and tricks to prepare this unusual fragrant seasoning for the winter. Cooking horseradish requires horseradish, garlic and tomatoes (although there are exceptions). The principle of preparing a chronoder is to grind and mix the components. The main components determine the benefits of the finished product:

horseradish normalizes intestinal function, acts as an anti-cold, anti-inflammatory agent;
garlic is a popular antibacterial substance;
tomatoes are rich in microelements 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 the spicy taste all winter, you will need a recipe for horseradish for the winter with cooking. The crushed ingredients are turned into sauce and rolled into jars, which 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 preserve all the benefits of products. Therefore, a recipe for horseradish without cooking is a way to make a delicious sauce for the winter that retains maximum benefits. Preparing horseradish for the winter is possible without boiling, because the rhizome of the spicy-aromatic plant is an excellent preservative. This sauce can be stored for a long time, so you can safely prepare it in large quantities, serving it on weekdays and at holiday feasts. To prevent the spicy mass from turning 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 an excellent way to process horseradish rhizomes for the winter. The rich, fragrant mass will add spice to any meat dish or soup. The sauce does not contain tomatoes, beets, plums or other softening ingredients, so the garlorder 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 the spicy plant, grate or mince.
Divide the mixture into sterile jars so that it occupies 2/3 of the container.
Add sugar and salt to the water, bring to a boil, add spices.
Cool the liquid to 50 degrees, add vinegar.
Pour the marinade into jars and roll up.

Khrenovina - classic recipe

Cooking time: 30 minutes.
Number of 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 the pre-processing of vegetables. You can simplify the procedure if you neglect removing the seeds from the tomato. In this case, you cannot store the finished product for a long time, since 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:

Peel tomatoes and remove seeds.
Peel the horseradish.
Pass the garlic, roots, tomatoes through a meat grinder.
Add salt, sugar, mix the aromatic paste thoroughly.
Distribute the homogeneous mass into sterilized jars and screw on the lids tightly.
For storage, horseradish is sent to a cool place for the winter.

Homemade horseradish with beets

Cooking time: 30 minutes.
Number of 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 homemade horseradish recipe for the winter is so simple that you can start creating the appetizer at any time. The simplest products will be used. The main secret of the delicious sauce is the fresh and vigorous root, collected in the fall. By adding a few ingredients, you'll have a treat 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:

Peel and chop the root. It will be difficult to grate strong horseradish, so it is better to do it in a meat grinder or using a blender.
Peel the beets and chop. You can only use beet juice, without pulp.
Combine all the ingredients from the recipe and mix thoroughly.
The amount of water can be adjusted based on the juiciness of the beets.
Place the prepared sauce into pre-sterilized jars, 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 a classic variation, the taste of which can be easily changed by adding additional products, such as plums, to the usual ingredients. Horseradish prepared for the winter acquires a special piquancy, sourness and an incredible fruity aroma. Plum horseradish adds new flavors to ordinary dishes for the winter. It’s easy to prepare fire seasoning, but for novice cooks it’s better to take a detailed recipe with a 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:

Clean, wash and dry the products.
Pass everything through a meat grinder, mix, add salt, sugar, vinegar.
Place in sterilized jars, close with lids, and store in the refrigerator for up to 6 months.
If you need to increase the shelf life, you should boil the mixture before placing it in jars.

Crap without tomatoes

Cooking time: 30 minutes.
Number of servings: 10 persons.
Purpose: seasoning.
Cuisine: Russian.
Difficulty of preparation: easy.

Horseradish for the winter can be prepared at home without tomatoes. One of the original recipes is horseradish without tomatoes with garlic, bell pepper and hot pepper. This snack is unusual, fiery and incredibly tasty. Fans of culinary thrills will highly appreciate this interesting product. How to prepare such a unique treat? Even a novice cook can cope with the task: observe the proportions and follow the instructions to treat your household to 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 blender.
Mix all ingredients, add salt to taste.
Transfer the mixture into sterilized jars with lids and store in the refrigerator for 6 months.

Apples with horseradish for the winter

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

Horseradish with apple for the winter goes better than other types of horseradish with cold meat dishes: jelly, boiled pork, jellied meat. The seasoning is also served with soup, salad, and it is also appropriate for a sandwich. If you store the freezer for a short time, you can do without vinegar. When you don’t have fresh horseradish on hand, dry powder prepared from the root in advance is suitable: for this, the rhizome is grated on a coarse grater, dried in the oven and ground in a coffee grinder. Before use, you need to soak it 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 the apples, remove seeds and peel, bake in the oven or cook in the microwave.
Scrape the top layer of skin from the root, grind it together with the apples in a meat grinder.
Mix all ingredients and place 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 piquant if you add hot and sweet peppers to it. How to prepare such a sauce? Just chop and mix the ingredients! Ready-made hot sauce is eaten a little at a time, so it is better to store it in small jars. Serve the seasoning with meat dishes, adding a Russian spirit to your favorite dish. Spicy, rich horseradish will add its own 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:

Peel and chop the root.
Peel tomatoes and peppers and grind them in a meat grinder.
Mix all ingredients, add salt and vinegar.
Place the sauce in sterilized jars with lids and store in a cool place.

Horseradish with tomato paste - recipe

Cooking time: 30 minutes.
Number of 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 you don’t have ripe tomatoes on hand? Arm yourself with tomato paste! This will somewhat worsen the benefits of the finished product, but if you choose the right paste, it will not spoil the taste at all. Give preference to jars that do not contain preservatives or modified starch. Horseradish with tomato paste is prepared even faster, because it does not require preparing tomatoes.

Ingredients:

tomato paste - 400 g;
horseradish - 1 kg;
bell pepper - 1 kg;
vegetable oil - 200 g;
sugar - 1 glass;
salt - 1 tbsp. spoon;
vinegar 9% - 100 g.

Cooking method:

Peel the root and pepper and pass through a meat grinder.
Mix vegetables with tomato paste and simmer for 10 minutes.
Add the remaining ingredients and boil for another 1-2 minutes.
Place in sterilized jars and seal.

Horseradish appetizer - cooking secrets

When preparing horseradish for the winter, use a few tips to ensure that the seasoning is a success, and you need a minimum of time and effort to prepare it:

When choosing the main component for the garlorder, give preference to pieces that are not too small or large. The most delicious rhizome will be 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 you wrap it in cling film. Freezing of the product is allowed.
In recipes, you can use green tomatoes along with ripe tomatoes, or prepare a garloter exclusively with this unripe product.
When storing horseradish, some of the spiciness is lost, so you can put a little more garlic, horseradish and hot pepper in jars that you plan to open by the end of winter.
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 defrosted before use.
You can soften the fiery preparation before serving by adding honey or sour cream to the sauce.

Video: how to cook horseradish

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It’s no secret that the uncontrolled growth of horseradish on a site is the scourge of any gardener, but don’t despair! Today's selection of recipes for preserving horseradish will surely appeal to lovers of spicy foods and you will be happy to prepare horseradish for the winter.

Controlling horseradish plantings

However, first, a few words about how to make the process of horseradish growth controllable and prevent this plant from overgrowing the entire area.

Let's start with anatomy: the fact is that horseradish reproduces by releasing lateral roots, on which a new plant with its own root system then appears. Therefore, to prevent horseradish from growing uncontrollably, the space where it grows should be limited.

1. The simplest option is an old bucket without a bottom. The bucket is dug in to its full depth, filled with substrate and then the horseradish roots are planted. The walls of the bucket will not allow the horseradish root system to grow, and it will be easier to dig it up.
2. Alternatively, horseradish can be planted in a ground container,
or dig plastic borders or pieces of foam plastic on the sides of the horseradish bed to a depth of 50 cm.

3. We dig up ripe horseradish roots and, if there are a lot of them, we use some of them for cooking, and some of them are placed in the cellar for storage along with other root vegetables. You should not process the entire horseradish harvest at once. The fact is that the beneficial substances of horseradish are lost during long-term storage in preparations.

Therefore, it is better to get the roots in the middle of winter and prepare fresh preparations at home. After all, they (as additional ingredients) can also be stored in the cellar throughout the winter.

Preparing horseradish for the winter

This is the simplest, classic recipe for preparing horseradish; for it we do not need any additional ingredients other than the horseradish itself. So, the first recipe:

Canned horseradish

Components:

Horseradish roots - 1 kg
Water - 1 tbsp
Vinegar 6% - 125 ml
Salt - 0.5 tbsp
Sugar - 0.5 tbsp

Preparation:

Peel the horseradish roots, cut them into pieces about 10 cm long (or whatever is convenient for you) and place them in cold water to soak. This will make the horseradish juicier and easier to process. The soaking time depends on the initial juiciness of the root vegetable itself.

If you have systematically cared for it and watered it sufficiently all summer, then 20 minutes will be enough. If the root crop grew independently without special care, especially in dry summers, then the soaking time should be increased from 1 day to one and a half.

Grate the finished root vegetables on a fine grater or pass through a meat grinder or blender. When processing horseradish, you should take care of good ventilation of the room, or wear safety glasses or secure a plastic bag with an elastic band to the mouth of the meat grinder, because horseradish eats your eyes no less cruelly than onions.

To prepare the brine - horseradish marinade, bring water to a boil in a saucepan, add salt and sugar, mix thoroughly until completely dissolved and at the end carefully pour in the vinegar.

Cool the brine slightly and pour it into the ground horseradish mass. Mix, place in sterilized jars, seal tightly and store in a cool place.

Hrenoder (light, horseradish, gorloder)

Another simple, classic and everyone’s favorite recipe for horseradish with tomatoes and garlic.

Proportions:

Tomatoes - 1 kg,
peeled garlic - 100 g,
horseradish root - 100 g,
salt - 1 tbsp,
sugar - 1 tbsp,

How to cook:

Very simple! Grind all the ingredients in a meat grinder or blender, add salt and sugar (you can use your taste). We pour the mixture into sterilized jars; however, it will also keep well in simple, clean plastic bottles. Place for storage in the cellar, underground or refrigerator.

Horseradish with carrots

This is an old Russian recipe. Preparing horseradish with carrots is a very tasty and healthy dish that harmonizes especially well with meat dishes.

Ingredients:

Horseradish root – 150-200 g,
Carrots – 150 – 200 g,
Paprika, white pepper – 1 tsp,
Salt – 2 tsp.
Sugar – 1 tsp.
Vinegar 9% – 4 tbsp. l.,
Boiling water – 150 ml,

Blank:

Peel the horseradish and peel the carrots. Pass the root vegetables through a meat grinder and mix. Pour boiling water, cover with a lid for 5 minutes and then add seasonings, spices and vinegar. Mix thoroughly again and place in jars. Seal and store in a cool place.

Horseradish with beets

Horseradish with beets for the winter is an excellent recipe, suitable for jellied meat, brawn and aspic.

Compound:

Beets - 4 medium pieces,
peeled horseradish root - 100 g,
salt - 1 tsp,
sugar - 1 tbsp,
vinegar 9% - 4 tbsp,
water - 200 ml,

How to do:

Beets can be boiled for extra sweetness or used raw. We clean the root vegetables and grind them in a meat grinder. Prepare the brine - add sugar and salt to boiling water and boil until they are completely dissolved. At the end, pour in the vinegar and pour the brine over the horseradish and beets. Mix, put into jars, store in a cool place. Before serving, you can add sour cream to the appetizer, the taste will be more tender and not so spicy.

Horseradish with apples

Homemade horseradish with apples - a recipe with an original and delicate taste, try it, you won’t regret it!

Compound:

Recipes for delicious homemade preserves often involve the use of horseradish. It gives the preparations a special, spicy flavor. Fans of spicy seasonings willingly preserve the root itself for the winter, adding various ingredients to it. When optimal, “golden” proportions are selected, snacks from a jar turn out aromatic, appetizing and piquant.

How to cook horseradish for the winter without tears

In the fall, before frost arrives, summer residents begin to dig up and prepare horseradish roots for the winter. Some part of the harvest is sent for storage in its pure form, the rest is processed into sauces, adjika, and snacks. It is believed that not all roots are suitable for preservation, but only those dug up in September. Their length should be about 0.3-0.5 m, diameter - 3-6 cm. In many recipes, horseradish needs to be chopped in a meat grinder. To prevent the “vigorous” smell of the root from causing copious tears, it is worth taking note of the following advice from experienced housewives:

When working with horseradish, wear gloves;
Before grinding the root, put it in the freezer for a couple of hours. After this, you don’t even have to defrost it;

Horseradish root

As an alternative to a meat grinder, use a blender - the recommendation is more suitable for young roots. Another option is a food processor;
twist the horseradish in turn with other ingredients. This will “knock down” the smell;
Place the bag on the meat grinder and secure it tightly so that the finished gruel does not emit a pungent aroma.

Advice. If the root has been lying around for a long time and has dried out, put it in cool water for 3-7 days.

Options for preparations with beets

Horseradish with beets is a delicious spicy sauce with a beautiful pink color. It goes well with meat, fish, jellied meat, and baked potatoes. For snacks, you can take beets boiled or raw, making juice from them. Depending on the form in which the beetroot ingredient is included, the proportions and technology of preparing the dish differ.

For the horseradish appetizer with boiled beets:

Wash and peel 0.2 kg of horseradish roots.
Grind them in a food processor, meat grinder or blender. For convenience, pre-cut into small pieces.
Grate the beets (1 piece) pre-boiled until half cooked on the finest grater.
Place it in a deep bowl along with the horseradish.
Add 2 tbsp. l. vinegar, half the sugar and 0.5 tsp. salt. The proportions are approximate, you may want to make the snack more sweet, sour or salty.
Mix everything, pour some water into the bowl. It should be a thick paste.
Transfer the snack to sterile jars, roll them up and take them to a cool place.

Appetizer with beets

To prepare horseradish with beet juice, you need:

Grind 1 kg of peeled and washed roots.
Pass 0.5 kg of fresh beets without peel through a juicer.
Mix juice with chopped horseradish.
Add 50 g of apple cider vinegar, 3 tbsp. l. salt, 5 tbsp. l. Sahara.
Turn everything into a homogeneous mass, transfer to sterile containers and roll up.

Advice. For appetizers with horseradish, it is better to take small jars - up to 0.25 liters. Then the opened seasoning will not stagnate in the refrigerator. In addition, in a large container, the spicy aroma disappears faster.

“Hrenovina” with tomatoes and garlic: a classic recipe

Horseradish, tomatoes and garlic are the basis of a delicious sauce called “horseradish”, “Siberian adjika”, “gorloder”, etc. It is not difficult to prepare, especially if you have a good, proven recipe in mind. “Hrenovina” is used as an additive to main courses. For many, it replaces ketchup. And just with bread, especially black, this sauce is also good.

To prepare it you need:

Cut into pieces 4 kg of ripe, washed tomatoes, peeled from the stalk.
Wipe them, pour the resulting juice into a deep container.
Grind 0.2-0.3 kg of garlic through a meat grinder.
Process 10-20 cloves of garlic in the same way (you can chop them finely instead). The quantity depends on how spicy you like your snack.
Combine all ingredients, salt to taste. Pour in 1 tbsp. vegetable oil.
Leave the “horseradish” in the refrigerator for 1-2 days so that its color becomes brighter.
Pour the sauce into sterile jars and roll up.

Advice. If you don't want tomato seeds in the finished dish, use juice instead of fresh tomatoes.

Options for “horseradish” with additional ingredients

Many housewives like horseradish with carrots. One of the cooking methods:

Horseradish with tomatoes

Grind the following products in a meat grinder: 2 kg of ripe tomatoes; 100 g garlic; 100 g horseradish; 0.5 kg carrots; 1 pod of red hot pepper.
Add salt to taste and add 10 drops of vinegar at the end.
Place into jars and roll up.
Keep at a temperature not exceeding +5°C. This product can be stored for about 8 months. (for other horseradish snacks the period usually does not exceed six months).

Horseradish with sweet pepper turns out to be aromatic:

Blanch and peel 1.5 kg of tomatoes and 2 peppers.
Grind everything in a meat grinder, adding 150 g of garlic and 170 g of horseradish.
Mix the resulting homogeneous mass, add salt and sugar. You will need 2 tsp. both.
For spiciness, you can add ground black pepper. This snack stands well in the refrigerator even without sterilization.

Horseradish sauces can be stored in the refrigerator all winter

Experienced housewives know how to prevent horseradish appetizers from fermenting and the jars from exploding. To do this, they advise not to close the containers immediately, but to let them stand. Another option is to lubricate the inside of the lids used to seal sterile jars with mustard. Perhaps it was precisely for the purpose of longer storage that the recipe for “horseradish” with the addition of mustard powder was invented.

For it you need:

Grind 2 kg of tomatoes in a food processor or meat grinder.
Boil them for 1.5 hours.
Add the following ingredients: 0.5 tsp. dry mustard; cinnamon - to taste; 3 pcs. dried cloves (“stars”); 1/4 tsp. hot pepper and the same amount of red; 50 g twice-ground horseradish; 1 tbsp. l. vinegar and salt; 150 g sugar.
Mix everything and boil for another 10 minutes.
Roll into jars and store in a cool place (cellar or basement).

Horseradish will not spoil longer if you add more garlic to it. Also, the shelf life increases if you add sour apples to the sauce. Plums give the seasoning an unusual taste, and honey makes it a means of preventing colds. If there are no contraindications for health reasons, snacks with horseradish can be eaten for the health of not only adults, but also children.

The benefits of horseradish have been known for a long time. This vegetable has become not only a special dish on the table, but also an element of traditional medicine. That is why it is very actively prepared at home.

Preservation of this product is a unique process that requires special preparation, since horseradish root has a characteristic strong aroma due to the content of essential oils.

Every housewife involved in canning knows the intricacies and secrets of the process, but it is difficult for beginners in this business. Horseradish is also prepared for cosmetic purposes, so your recipes should have several options that could be useful in different situations.

Since horseradish is most often used in cooking, much attention during preparation and canning is paid to the taste and aesthetic qualities of the product. Processing requires a sufficient amount of time, since even with a small amount of vegetable, the persistent smell in the room remains for a long time.

Features of the vegetable

Horseradish, namely its root, contains essential oils and phytoncides in its microelements. They give the finished dish a characteristic pungent taste and a unique, unique aroma.

It is important to remember that the pungency of the product is lost over time, as essential oils and phytoncides quickly evaporate. If you do not preserve it, then prepare the dish for 1-2 days so that it retains its taste. Canning will help preserve it throughout the winter.

Horseradish root is collected in the fall (for winter preparations) or in early spring - for the preparation of seasonings and sauces for everyday use in the warm season. A variety of recipes allow you to create real culinary masterpieces, since in addition to grated root, they include tomatoes, vinegar, lemon, garlic, and beets.

The horseradish recipe is especially popular because this sauce contains bright flavors and aromas that excite the taste buds. That is why dishes based on it are served as a seasoning for main dishes. Many people also use it as an independent dish, making sandwiches and using them as a snack before main courses.

Basic canning recipes and features

You can prepare horseradish using recipes or by providing special conditions for the rhizomes.

The first option is more popular, since it can be implemented even in urban environments. If the preparation does not involve canning, then you can preserve the vegetable in the following way:

prepare wooden boxes;
pour sand into them;
put horseradish roots in it;
put in a cool place.

Ideally, this should be a cellar or basement, but in apartments you can use a balcony or loggia for this purpose. Sometimes horseradish roots are stored in the refrigerator. To do this, the rhizomes should be cleaned and washed. Then dry and put into bags. The temperature should not be low.

You can preserve horseradish using the preservation method in any conditions.

One of the popular home recipes is “Hrenovina”:

fresh horseradish roots – 1 kg;
water – 20 ml;
table vinegar (standard 9%) - 20 ml;
salt and sugar - 30 g each.

Preparation will be done as follows:

Horseradish roots should be rinsed well, it is best to use warm running water, but you can also place them in a bowl of water.
then clean off the dirt using a knife or a special vegetable peeler.
The prepared horseradish roots will need to be chopped. Grated is the most popular option for preparations, so you will need a grater.
In order to preserve the product throughout the winter, it should be pickled. The filling is prepared as follows: water is heated, vinegar, salt and sugar are placed in it. Everything must be mixed and brought to a boil, and then pour the resulting marinade over the grated horseradish.
The product must be sealed in prepared small jars.

Another recipe for preparing horseradish for the winter at home is also not very difficult to prepare; you just need to protect yourself from the characteristic aroma of the main ingredient.

To prepare Horseradish with Lemon you will need:

fresh horseradish (roots);
salt - to taste;
sugar - to taste;
fresh lemon – 0.5 – 1 pc. (depending on the amount of horseradish);
Water for preparing brine.

Cooking process:

horseradish should be peeled and chopped using a meat grinder;

Advice: To reduce the concentration of essential oils in the air, place a plastic bag over the neck of the device.

all horseradish is passed through a meat grinder, salt and sugar are added to it;
The water should be heated, its quantity depends on the volume of the main ingredient. The point is to dilute the horseradish to the concentration of thick sour cream;
The brine will give a pleasant taste. To give the dish additional piquancy, add lemon juice. You can first put the horseradish into jars and drip lemon juice into each of them, in this case there is no need to stir.

Cooking tricks

Regardless of how the canned horseradish was prepared, the product is stored exclusively in a glass container with a tightly closed lid.

horseradish;
tomato;
garlic.

It’s not difficult to prepare – all the ingredients will need to be minced and then added salt and sugar to taste. The resulting sauce is added to main courses, added to national soups, and used as a dressing for preparing marinades.

Important to know: Dishes containing horseradish should be eaten with great caution by people suffering from gastrointestinal diseases. It is also not recommended for children in large quantities.

To add an unusual color, many people use beets in the classic recipe, and in order to take away some of the spiciness and make the dish tender, they use sour cream.

Thus, cooking horseradish is a special side of cooking. Any housewife can demonstrate her talents in this matter, but it will be difficult to avoid typical difficulties at first.

Please note: To preserve horseradish for the winter, small glass containers are used so that the product can be consumed within a few days, since the essential oils that add pungency quickly disappear.

If you plan to use horseradish in folk medicine, then it should also be stored in small containers. It is best if there are not too many additional ingredients in the product.

How to make homemade horseradish, watch the recipe in the following video: