Harvesting horseradish at home for the winter - a whole art! So the season of pleasant troubles, preparations for the winter has come. Vegetables and fruits have already been put into the cellar, in the barrel, in the banks, and what’s just in the drawers. It was the turn to think about seasonings, without them anywhere. One of the favorite and necessary seasonings in the winter is horseradish. After all, he gives some dishes an amazing, piquant taste, a certain zest.
What are the ways to prepare this wonderful root for the future? The most famous and favorite horseradish preparation for the winter is spicy traditional seasoning. After all, it is suitable for all meat, fish and even vegetable dishes.
But harvesting, this is not only canning. But what about the preparation of horseradish for the winter without additives? They store it fresh, in boxes with sand, preferably in a cellar or basement, occasionally sprinkling with water. In this form, the root is stored until the next harvest.
And for those who love this vigorous root in canned form, there are several ways.
Wash the horseradish roots and soak in water for 24 hours, then clean them thoroughly, scraping with a knife. Next, clean roots need to be grated and pour the marinade. Boil water, add salt, sugar, pour vinegar. Pour the horseradish pulp with this solution, mix and pour into small jars, sterilized, close.
Peel fresh horseradish roots, scrape them with a knife, wash well in running water. Pull a bag of polyethylene over the neck of the meat grinder, take the smallest grate. Scroll the whole horseradish through a meat grinder, add salt and sugar, dilute with boiling water until gruel and decompose in small jars. Top with a few drops of lemon, but do not interfere. Close and store such a snack in the refrigerator.
And calculate the amount of ingredients after the whole horseradish scrolls. From the amount of the resulting mass and dance. For example, if one and a half kilograms of mass came out of the meat grinder, then 1 tbsp of salt would be needed. l sugar - 3 tbsp. l lemon juice.
Whatever method of preparing horseradish for the winter is used, you need to know one simple trick. Such blanks should be stored in a glass dish tightly closed with a lid, so the horseradish retains its sharp, vigorous taste.
I hope that horseradish harvesting at home for the winter will become a good tradition in your country.
Well, who doesn’t know that with horseradish any dish, even not perfect, seems tastier? A wonderful seasoning for the winter is simple to execute and unique in taste. Of course, a ready-made supplement to meat and fish dishes is easier to buy in a store. Here are just homemade cooking guaranteed to be healthy and harmlessly tasty.
The best punishment for a guilty husband is to force him to rub horseradish on a grater. And tears will flow and flu prevention is effective, thanks to volatile, antibacterial agents.
A beautiful color, a familiar smell and pleasant pungency will please the cold at times lovers of vigorous Russian seasoning for the winter.
You can find adjika for winter without cooking here.
And the matter is not only in taste, to which no one will remain indifferent, but also in the amazing properties inherent in this nondescript root. Preparations for the winter with horseradish, very tasty!
Properly prepared horseradish for the winter improves digestion, helping the body cope with hearty and fatty foods, has bactericidal, anti-inflammatory and restorative properties.
Horseradish is useful to add to food for the prevention of acute respiratory infections, with urolithiasis, joint inflammation and problems with potency.
A high-quality product should be no less than a finger in thickness, juicy and strong, without damage. It is very important to properly prepare horseradish for the winter, choosing the option most suitable for you.
Fresh storage.
Carefully review the roots. Throw away the horseradish with the slightest damage without regret, cut the tops. Shake the roots off the ground, put them in rows in a wooden box so that the roots do not touch each other and fill each row with sand - sifted and clean, without any impurities of earth or clay.
To keep the horseradish fresh, the sand should be slightly moist all the time, for which once a week it is evenly sprayed with water. The temperature should not be lower than 00C and rise above + 40C.
Storage of horseradish in the winter in the freezer.
The roots need to be washed, peeled and cut into pieces suitable for chopping in a meat grinder. Now horseradish can be laid out in plastic bags and put in a freezer. Harvested in this way for the winter, will retain all the useful qualities of a fresh root, and the taste will become even sharper.
Dried storage.
Dried horseradish is used in the preparation of various pickles, so that the vegetables remain firm, and the filling is tasty and transparent. To prepare the seasoning, wash the roots, grate them on a coarse grater and dry them in the oven without closing the door. After drying, the roots need to be ground in a coffee grinder.
How to cook horseradish for the winter
Of course, freshly cooked table horseradish is difficult to replace, but when guests suddenly arrive or catch a cold, it can be difficult to do without a jar of pickled root.
Horseradish recipe for the winter:
Take fresh horseradish roots, wash, peel. In total, 1 kg of peeled root should be obtained, which must be soaked in water for a day. Now you can proceed to the most difficult operation - grinding horseradish in a meat grinder. Experienced housewives recommend putting a plastic bag on the grinder, so coping with the pungent odor is much easier.
Then take one glass (250 ml) of water, boil, dissolve in it one tablespoon of sugar and salt. Remove the solution from the stove and add 20 ml of citric acid or 125 ml of 6% vinegar, and then the whole ground horseradish. Stir quickly and close the lid. All the hell is ready for the winter! It remains only to put it in banks.
This should be done quickly, filling and spinning each jar in turn. In total, one and a half kilograms of aromatic and, of course, “evil” seasoning will turn out!
In autumn, before the onset of frost, it is time to harvest horseradish root for the future. Traditional Russian seasoning is prepared from it, no less spicy than Caucasian adjika, and as vigorous as mustard. It is equally suitable for 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 a store. Meanwhile, gourmets claim: in terms of their burning and taste, the purchased horseradish is significantly inferior to homemade. So it makes sense to learn how to cook this savory snack at home.
Cooking horseradish has several important features, which must be taken into account. Otherwise, the process of preparing horseradish will be remembered as a nightmare, and the result, despite the efforts expended, will not live up to expectations.
Even on the shelves of shops you can find horseradish cooked according to various recipes. Homemade horseradish recipes - even more. It makes sense to cook a horseradish seasoning according to at least two or three popular recipes, especially since they are all different.
Cooking method:
Horseradish cooked at home according to the classic recipe can be stored for no more than 4 months, but still it is better not to risk it and eat it for a month or two. If you plan to store the workpiece all winter, the recipe is better to choose another, with vinegar.
Cooking method:
Such a snack can be stored in the refrigerator for a whole year, up to six months outside the refrigerator. At the same time, you need to be prepared for the fact that vinegar and long-term storage will do their job - horseradish will become softer in taste. But thanks to the beetroot juice, the appetizer will get a nice pink color and will be able to decorate the table.
Cooking method:
If stored in the refrigerator, the home “Khrenoder” will quietly stand for 9 months, if you manage to eat it in six months, it’s even better. The appetizer is spicy, juicy and very healthy.
Cooking method:
Such horseradish needs to be prepared a few hours before serving and in small quantities. It turns out to be soft, aromatic, but stored for a very short time - no more than two days.
Cooking method:
The horseradish prepared according to this recipe is also not intended for long-term storage. It will not be too sharp and will appeal to those who don’t like the too “vigorous” taste of fresh horseradish.
Homemade horseradish is a traditional seasoning for meat and fish dishes. If it is cooked with vinegar, then it can be stored for a long time. However, many housewives do not procure it for the future, since over time it loses its burning properties.
Dedicated to all thrill-seekers
Horseradish - this seasoning is called “Gleroder”, “Horseradish”, seasoning “Spark”, Russian adjika, “Horseradish”, “Cobra”, seasoning “Vyrviglaz”, “Thistle”, “Horseradish snack”, “Horseradish”, but in general it just horseradish table. Unless you can count the options for additives. For those who cannot imagine life without the thrill in a culinary sense, Culinary Eden has prepared a selection of recipes for stewing horseradish. Preparing horseradish is simple: grind all the ingredients, mix, put in jars and put in the cold. This For those who want to spin a hot little thing for the winter, there are recipes with cooking and sterilization. By the way, it is believed that you need to dig the horseradish root in those months in the name of which there is the letter "p", that is, September, October, November. At other times, it does not have that pungency and unique mustard smell.
But first, a few words about the benefits of a burning "weed." This is an excellent antimicrobial agent that protects against colds, gastrointestinal infections and other infections. Horseradish cleanses the blood, reduces sugar levels, simulates the functioning of the kidneys, improves appetite, stimulates the activity of the stomach and intestines. Horseradish allows you to cope with excess mucus, is used as an expectorant. Horseradish contains more vitamin C than citrus! But all these utilities are useful for a maximum of 2-3 weeks after the horseradish is cooked. The longer the seasoning is stored, the less all vitamins, essential oils and other biologically active substances are in it. So, if you have the opportunity to keep the horseradish roots “alive”, buried in the basement in the sand - keep it! And prepare the fucking as needed. Owners of urban apartments have to procure a hrenodor for the future and a lot, but here, as they say, nothing can be done.
A few words about safety. In order not to sob over the meat grinder, advanced users came up with a simple and effective tool: put a plastic bag on the neck of the meat grinder and tie it tightly, and tie the same package on a ring with a grill. But sometimes this also does not help, and the housewives are working in respirators and even gas masks. Grind horseradish is best in a manual meat grinder, and last but not least, after all the other ingredients.
And now - the recipes! Since the principle of preparation of any kind of horseradish, whether it is a horseradish, horlodor, light or crap, is the same, then we restrict ourselves to listing the necessary products and their quantities.
Horseradish appetizer
4 large horseradish roots
5 kg of tomatoes
1 large head of garlic,
1 tbsp salt.
3 kg of tomatoes
1 kg of horseradish
1 kg of garlic
salt, sugar to taste.
Crap
1 kg of tomatoes
300 g of garlic
300 g horseradish
1 tbsp salt
1 tbsp Sahara,
½ tsp 9% vinegar.
Garlic Horserador
1 kg of horseradish
1 kg of garlic
10 tbsp salt
20 tbsp Sahara.
Vyatka horserador
1 kg of tomatoes
1 large horseradish root
100 g of garlic
sugar, salt.
Horseradish with plums
1 kg of tomatoes
100 g horseradish
100 g plums
1 head garlic
salt, sugar to taste.
Horseradish "Table"
Ingredients:
1.5 kg horseradish root
1 tbsp salt
3 tablespoons Sahara
1 lemon.
Cooking:
Grind the horseradish roots in a meat grinder, add salt and sugar, pour cool boiling water, quickly stirring, until the consistency of a thick slurry. Arrange the resulting mixture in clean jars, drip a few drops of lemon juice into each, close the lids. Before use, you can mix with sour cream.
Thistle
Ingredients:
1 kg of hot pepper
1 kg of garlic
1 kg of tomatoes
1 cup apple cider vinegar
1 large horseradish root
salt.
Cooking:
Skip through the meat grinder all the ingredients, horseradish root last. Mix with vinegar and leave for 12 hours. Arrange on clean banks, cork (do not roll up). Store in the cold.
Horseradish appetizer with carrots
2 kg of tomatoes
100 g horseradish root
100 g of garlic
600 g carrots
1 pod of hot pepper,
8-10 drops of 70% vinegar,
salt to taste.
Sweet Pepper Bowl
3 kg of tomatoes
1 kg of sweet pepper
2-3 hot peppers
1 cup garlic
salt, sugar, ground black pepper to taste.
10 pods of sweet pepper,
20 pods of hot pepper,
4 horseradish roots
2 buns of cockerel,
2 bunches of dill,
200 g of garlic
2 kg of tomatoes
4 tbsp sugar,
4 tbsp salt
1 tbsp. vinegar.
Table horseradish with beets quickly: grated horseradish mix with grated raw beets. This mixture is not stored for a long time.
Or another quick recipe: turn the middle horseradish root and 2 apples through a meat grinder, season with sour cream and honey or vegetable oil with apple cider vinegar.
Whip
Ingredients:
1 kg of tomatoes
300 g horseradish root
200-300 g of garlic,
salt, black pepper to taste,
sour cream 35% fat.
Cooking:
Cut the tomatoes crosswise, blanch in boiling water, pour over ice water, remove the skin. Skip the garlic and horseradish through a meat grinder, mix all the ingredients, add salt and ground pepper. To the resulting mass add a little sour cream of high fat content and mix well.
Pickled horseradish
Ingredients:
1 kg horseradish root
200 ml of 3% vinegar,
15 g of salt.
Cooking:
Grind horseradish in a meat grinder, mix with salt and vinegar, heat in an enameled bowl. Put in jars, sterilize: half-liter - 15 minutes, liter - 20 minutes. Roll up.
Adjika "Spark"
Ingredients:
2.5 kg of tomatoes
500 g of sweet pepper
500 g of sweet and sour apples,
500 g carrots
120 g of garlic
75-100 g hot pepper
50 g of parsley,
50 g of dill,
250 g of vegetable oil,
2 tbsp 9% vinegar
salt,
ground black pepper.
Cooking:
Peel the apples from the seeds, and turn all the ingredients except the greens through a meat grinder. In the resulting mass add vinegar, vegetable oil, salt and ground black pepper and put to simmer on low heat. Cook for about 2 hours. 5 minutes before the end of cooking add chopped greens. Arrange on sterilized banks, roll up.
Boiled horseradish
Ingredients:
3 kg of tomatoes
100 g of garlic
200 g horseradish root
400 g of sweet pepper
2 tbsp Sahara,
3 tbsp salt
ground black pepper to taste.
Cooking:
Turn the tomatoes through a meat grinder and set to cook on medium heat for 20 minutes. Meanwhile, pass the horseradish root, garlic and sweet pepper through a meat grinder, add to the tomato mass and cook for another 10 minutes. At the end of cooking, add sugar, salt and ground pepper, put into sterilized jars, roll up.
Pickled horseradish with beetroot
Ingredients:
1 kg horseradish root
1 kg of beets.
Marinade:
4 glasses of water
2 cups 3% vinegar,
40 g of salt
40 g of sugar.
Cooking:
Boil beets for an hour, peel and cut into thin slices. Grind the horseradish root. Stack in jars, alternating with horseradish layers. Pour marinade, put on sterilization: half-liter cans - 15 minutes, liter - 20 minutes. Roll up.
As you can see, there are not so many options. And what can you come up with when preparing a killer sharp horseradish or adjika? Burning horseradish in the winter will help you get around all colds. Successful blanks!
Larisa Shuftaykina
Hot horseradish seasoning with the addition of a wide variety of components is called horseradish, horseradish, Russian adjika, twinkle. Across Russia - in Moscow, in the Urals, in Siberia - this snack is incredibly popular, especially in winter. Fuck won people's love, not only for its pungent spiciness, but also for healing properties.
Dedicated to all thrill-seekers
Horseradish - this seasoning is called “Gleroder”, “Horseradish”, seasoning “Spark”, Russian adjika, “Horseradish”, “Cobra”, seasoning “Vyrviglaz”, “Thistle”, “Horseradish snack”, “Horseradish”, but in general it just horseradish table. Unless you can count the options for additives. For those who cannot imagine life without a thrill in the culinary sense, OMJ has prepared a selection of recipes for stewing horseradish. Preparing horseradish is simple: grind all the ingredients, mix, put in jars and put in the cold. This For those who want to spin a hot little thing for the winter, there are recipes with cooking and sterilization. By the way, it is believed that you need to dig the horseradish root in those months in the name of which there is the letter "p", that is, September, October, November. At other times, it does not have that pungency and unique mustard smell.
Spicy horseradish is usually served as a sauce for main dishes and, of course, it can be eaten with bread. Horseradish improves appetite, so eat a spoonful of homemade horseradish half an hour before meals. Horseradish also fights well with colds, therefore, cooking home-made horseradish is an integral part of homemade preparations, so healthy and tasty, without which we do not sit at the table. A bowl with horseradish must be present on the table. Moreover, horseradish can be prepared at any time of the year. The main thing is your desire.
This dish is prepared by grinding all the ingredients, with or without cooking. The sharpness of the sauce is regulated by the number of tomatoes, the more you put them, the softer the taste.
Horseradish is a useful plant, but it is very fragrant and spicy. Therefore, before cooking, you need to take care of your safety: you can clean and grind the roots only in a ventilated room and preferably near an open window. To prevent burning juice on your hands, it is better to wear disposable gloves.
So that your eyes do not water and the aroma of horseradish does not interrupt your breath, put a bag on the meat grinder.
But first, a few words about the benefits of a burning "weed." This is an excellent antimicrobial agent that protects against colds, gastrointestinal infections and other infections. Horseradish cleanses the blood, reduces sugar levels, simulates the functioning of the kidneys, improves appetite, stimulates the activity of the stomach and intestines. Horseradish allows you to cope with excess mucus, is used as an expectorant. Horseradish contains more vitamin C than citrus! But all these utilities are useful for a maximum of 2-3 weeks after the horseradish is cooked. The longer the seasoning is stored, the less all vitamins, essential oils and other biologically active substances are in it. So, if you have the opportunity to keep the horseradish roots “alive”, buried in the basement in the sand - keep it! And prepare the fucking as needed. Owners of urban apartments have to procure a hrenodor for the future and a lot, but here, as they say, nothing can be done.
A few words about safety. In order not to sob over the meat grinder, advanced users came up with a simple and effective tool: put on a neck of the meat grinder and tightly tie a plastic bag, tie the same package on a ring with a grill. But sometimes this also does not help, and the housewives are working in respirators and even gas masks. Grind horseradish is best in a manual meat grinder, and in the last
There are many cooking options for the horlloder; each housewife uses her components 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 harvesting a horserador is to grind and mix the components. The main components determine the benefits of the finished product:
The 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 components are turned into sauce and rolled up into jars that must first be sterilized. Compliance with cleanliness will keep the product in proper form until spring.
Heat treatment does not always save all the benefits of the products. Therefore, the recipe of horseradish without cooking is a way to make a delicious sauce for the winter that has retained the maximum benefit. Harvesting horseradish for the winter is possible without boiling, because the rhizome of a spicy-fragrant plant is an excellent preservative. This sauce is stored for a long time, so you can safely cook it in large quantities, serving it on weekdays and on festive feasts. So that the sharp mass does not turn sour, it can be frozen in small portions.
And now - the recipes! Since the principle of preparation of any kind of horseradish, whether it is a horseradish, horlodor, light or crap, is the same, then we restrict ourselves to listing the necessary products and their quantities.
The classic recipe for preparing horseradish - real, Siberian - prescribes the use of horseradish root and tomatoes, garlic and salt, often with the addition of chili peppers. Tomatoes are the essential ingredient in the sauce - they give it a pleasant sourness and soften the spice of horseradish. Sometimes seasoning is added with bell pepper and green apples. But here it is important not to overdo it, because a shitty appetizer must be sharp! Therefore, vegetables can be added, but sparingly, otherwise the very “tearing” taste for which we are preparing this product will be lost.
My recipe for horseradish snacks for the winter includes only tomatoes, horseradish root, garlic and salt. It turns out "baking" and very piquant. If it’s too spicy for you, at any time you can add more tomatoes or a couple of green apples, focusing on your taste.
A simple horseradish recipe with a minimal amount of ingredients is a great way to process horseradish rhizomes for the winter. A rich odorous mass will add spice to any meat dish or soup. The sauce does not include tomatoes, beets, plums or other emollients, so the horlöder will turn out to be vigorous. You can store the sauce in the refrigerator or cellar all winter.
Ingredients:
Cooking method:
Peel the rhizomes of a spicy plant, grate or mince. Arrange the mass in sterile jars so that it occupies 2/3 of the capacity. Add sugar, salt to water, bring to a boil, put spices. Cool the liquid to 50 degrees, add vinegar. Pour marinade into jars and roll up. 
The secret of the proposed recipe is the freshness of the products used. No boiling or sterilization is needed. Just a natural rich taste, stored for a long time, without additional tricks.
Ingredients:
Output: 2 liters.
Cooking process:
Until January, you can provide yourself with a tasty and healthy snack that can diversify any feast and add to it a greater number of taste faces.
The traditional recipe, according to which classic horseradish is prepared, contains only three main components. The main difficulty of the process is the pre-processing of vegetables. The procedure can be simplified if neglected is the removal of seeds from the tomato. In this case, you cannot store the finished product for a long time, as the seeds can quickly cause fermentation.
To prepare tomato horseradish you will need:
How to make homemade horseradish: Horseradish can be made either from pure tomato juice, or from grated tomatoes on a grater or passed through a meat grinder. Here in the tomato grains will be present.
Usually there is not enough patience, and they immediately eat horseradish with a large spoon, laying on a large piece of bread. Good horseradish gives to the nose and diseases (if any) disappear by themselves. Prepare horseradish for the whole family, teach children to eat it and increase their immunity. Bon Appetit!
Beetroot horseradish is a bright, vigorous seasoning that will reveal the taste of familiar dishes in a new way. Homemade horseradish recipe for the winter is so simple that you can start creating snacks at any time. The simplest products will be used. The main secret of a delicious sauce is a fresh and vigorous root, harvested in the fall. By adding a few ingredients to it, you get a treat that you can enjoy all winter.
Ingredients:
Cooking method:
Peel, grind the root. Grating hard horseradish will be difficult, so it is better to do it in a meat grinder or with a blender. Peel and chop the beets. You can use only beet juice, without pulp. Combine all products from the recipe, mix thoroughly. The amount of water can be adjusted based on the juiciness of beets. Put the finished sauce in previously sterilized jars, close tightly with a lid, and store in the refrigerator. 
Horseradish with tomatoes and garlic for the winter is a classic variation, the taste of which is easy to change by adding additional products, for example, plums, to the usual components. The horseradish prepared for the winter acquires a special piquancy, sourness and incredible fruity aroma. Plum horseradish for the winter gives ordinary dishes new tastes. It’s easy to make a seasoning, but for beginners it’s better to take a detailed recipe with a photo.
Ingredients:
Cooking method:
Products to clean, wash, dry. Skip everything through a meat grinder, mix, add salt, sugar, vinegar. Arrange on sterilized jars, cover with lids, store in the refrigerator for up to 6 months. If you need to increase the shelf life, you should boil the mixture before laying out on the banks. 
Horseradish for the winter at home can be prepared without tomatoes. One of the original recipes is a tomato freezer with garlic, bell peppers and hot peppers. This appetizer is unusual, burning and incredibly tasty. Cooking thrill lovers will appreciate this interesting product. How to cook such a unique treat? The novice cook will also cope with the task: observe the proportions and follow the instructions to treat the household with an original dish.
Ingredients:
Cooking method: Clean, wash and grind products in a meat grinder or in a blender. Mix all the ingredients, salt to taste. Transfer the mixture to sterilized jars with lids, store in the refrigerator for 6 months.
Horseradish sauce is tasty and healthy. It perfectly supplies the body with beneficial vitamins. Sometimes it happens that the snack starts to mold or sour. In this case, the well-known rule should not be neglected: the finished product must be stored in the refrigerator.
The room in sterilized jars and clean polyethylene lids prevent the addition of additional preservatives: vinegar, aspirin or citric acid.
Souring of horseradish can provoke:
Standard nylon covers are great for long-term storage. If you have to store in a glass container for a long time, then it is advisable to put several layers of cellophane under the screw caps - this will reduce the ingress of air.
Horseradish with apple for the winter is better than other types of horseradish approaches to cold meat dishes: jelly, boiled pork, jellied meat. They serve seasoning for soup and salad, and it is appropriate for a sandwich. If you keep the hrenoder for long, then you can do without vinegar. When there is no fresh horseradish at hand, a dry powder prepared from the root in advance is suitable: for this, the rhizome is rubbed on a coarse grater, dried in the oven and grinded in a coffee grinder. Before use, it must be soaked in warm water. You can diversify the recipe with lemon zest, peppers, garlic and other products.
Ingredients:
Cooking method:
Horseradish with tomatoes without garlic becomes especially piquant if you add hot and sweet peppers to it. How to make such a sauce? Just grind and mix the ingredients! Ready hot sauce is eaten a little bit, so it is better to store it in small jars. Season the meat dishes, giving the Russian spirit to your favorite dish. A sharp, intense horseradder will bring its zest to any feast.
Ingredients:
Cooking method:
How to cook a horseradish if ripe tomatoes are not at hand? Arm yourself with tomato paste! This will somewhat worsen the benefits of the finished product, but if you choose the right pasta, it does not spoil the taste. Give preference to banks, which do not contain preservatives, modified starch. Horseradish with tomato paste cooks even faster, because it does not require the preparation of tomatoes.
Ingredients:
Cooking method:
"Spark" - a snack is very vigorous, strong and spicy. It uses ingredients such as tomato and horseradish. Despite this, the horseradish is not only tasty, but also healthy. After all, garlic and horseradish, which are included here, help to remove excess mucus from the body, fight colds, help increase appetite and activate the intestines.
See that your horseradish does not spoil inadvertently, since it mainly contains parts of the plant, and juice, as well as weak saline and water. It is in such a solution that bacteria survive without difficulty, multiply very quickly. If you make the solution more saturated with salt, then the horseradish will turn out to be slightly salted. Juice does not harm microbes, it can only irritate the mucous membranes in large animals.
Ingredients:
kilogram of sweet pepper,
kilogram tomato
six horseradish roots
1 garlic
one tablespoon of sugar and salt
How to make sharp horseradish:
Everything is very simple. Grind all the ingredients in a blender or grinder. Stir everything thoroughly and be sure to let it stand for at least three hours so that both salt and sugar dissolve in it well. Pour the horseradish over the banks. Put stored on the lower shelves of the refrigerator.
4 large horseradish roots
5 kg of tomatoes
1 large head of garlic,
1 tbsp salt.
Horseradish is an excellent sauce with a pleasant pungency and smell that gives meat, any main dishes and poultry its unique and refined taste. It should also be noted that the more you add horseradish and garlic to such a sauce, the longer it will remain. If, nevertheless, your horseradish is too sharp, then you can add 1 apple from the Antonovka variety grated on it. So, how to make Siberian horseradish, the most genuine, will tell our recipe below. You will, of course, be surprised when you see butter in a recipe for crap. This ingredient is needed only so that your horseradish snack is not acidified, and mold does not form on top of it. I hope that this little secret is useful to many.
Ingredients for a horseradish recipe:
a kilogram of ripe red tomatoes;
300 grams of horseradish root;
100 grams of garlic;
vegetable oil;
salt to taste
1. Thoroughly rinse the tomatoes and cut them into identical, if possible, slices.
2. Take horseradish, clean it from contamination, rinse.
3. Twist the tomatoes through a meat grinder tomatoes together with a peel or chop with a blender.
4. If you still use a meat grinder, then put on a plastic bag and tie it properly. Pieces of horseradish in turn skip directly into this bag, saving yourself, thereby, from the extraordinary bitterness and tears when you scroll through it.
5. Peel the garlic, peeled, through the garlic press.
6. Mix all vegetables in one bowl and salt them to taste.
7. Pour them into a sterilized jar, pour on top, about one centimeter, with a layer of vegetable oil and close the capron lid.
8. Remove the horseradish in a cool, dark place. Horseradish is served with poultry, any meat, soups, vegetables or fish.
According to the same recipe, horseradish is prepared for the winter.
3 kg of tomatoes
1 kg of horseradish
1 kg of garlic
salt, sugar to taste.
1 kg of horseradish
1 kg of garlic
10 tbsp salt
20 tbsp Sahara.
1 kg of tomatoes
1 large horseradish root
100 g of garlic
sugar, salt.
Ingredients:
1.5 kg horseradish root
1 tbsp salt
3 tablespoons Sahara
1 lemon.
Cooking:
Grind the horseradish roots in a meat grinder, add salt and sugar, pour cool boiling water, quickly stirring, until the consistency of a thick slurry. Arrange the resulting mixture in clean jars, drip a few drops of lemon juice into each, close the lids. Before use, you can mix with sour cream.
Ingredients:
1 kg of hot pepper
1 kg of garlic
1 kg of tomatoes
1 cup apple cider vinegar
1 large horseradish root
salt.
Cooking:
Skip through the meat grinder all the ingredients, horseradish root last. Mix with vinegar and leave for 12 hours. Arrange on clean banks, cork (do not roll up). Store in the cold.
2 kg of tomatoes
100 g horseradish root
100 g of garlic
600 g carrots
1 pod of hot pepper,
8-10 drops of 70% vinegar,
salt to taste.
3 kg of tomatoes
1 kg of sweet pepper
2-3 hot peppers,
1 cup garlic
salt, sugar, ground black pepper to taste.
10 pods of sweet pepper,
20 pods of hot pepper,
4 horseradish roots
2 buns of cockerel,
2 bunches of dill,
200 g of garlic
2 kg of tomatoes
4 tbsp sugar,
4 tbsp salt
1 tbsp. vinegar.
grated horseradish mix with grated raw beets. This mixture is not stored for a long time.
Or another quick recipe: turn the middle horseradish root and 2 apples through a meat grinder, season with sour cream and honey or vegetable oil with apple cider vinegar.
Ingredients:
1 kg of tomatoes
300 g horseradish root
200-300 g of garlic,
salt, black pepper to taste,
sour cream 35% fat.
Cooking:
Cut the tomatoes crosswise, blanch in boiling water, pour over ice water, remove the skin. Skip the garlic and horseradish through a meat grinder, mix all the ingredients, add salt and ground pepper. To the resulting mass add a little sour cream of high fat content and mix well.
Ingredients:
1 kg horseradish root
200 ml of 3% vinegar,
15 g of salt.
Cooking:
Grind horseradish in a meat grinder, mix with salt and vinegar, heat in an enameled bowl. Put in jars, sterilize: half-liter - 15 minutes, liter - 20 minutes. Roll up.
Ingredients:
2.5 kg of tomatoes
500 g of sweet pepper
500 g of sweet and sour apples,
500 g carrots
120 g of garlic
75-100 g of hot pepper
50 g of parsley,
50 g of dill,
250 g of vegetable oil,
2 tbsp 9% vinegar
salt,
ground black pepper.
Cooking:
Peel the apples from the seeds, and turn all the ingredients except the greens through a meat grinder. In the resulting mass add vinegar, vegetable oil, salt and ground black pepper and put to simmer on low heat. Cook for about 2 hours. 5 minutes before the end of cooking add chopped greens. Arrange on sterilized banks, roll up.
Ingredients:
3 kg of tomatoes
100 g of garlic
200 g horseradish root
400 g of sweet pepper
2 tbsp Sahara,
3 tbsp salt
ground black pepper to taste.
Cooking:
Turn the tomatoes through a meat grinder and set to cook on medium heat for 20 minutes. Meanwhile, pass the horseradish root, garlic and sweet pepper through a meat grinder, add to the tomato mass and cook for another 10 minutes. At the end of cooking, add sugar, salt and ground pepper, put into sterilized jars, roll up.
Ingredients:
1 kg horseradish root
1 kg of beets.
Marinade:
4 glasses of water
2 cups 3% vinegar,
40 g of salt
40 g of sugar.
Cooking:
Boil beets for an hour, peel and cut into thin slices. Grind the horseradish root. Stack in jars, alternating with horseradish layers. Pour marinade, put on sterilization: half-liter cans - 15 minutes, liter - 20 minutes. Roll up.
As you can see, there are not so many options. And what can you come up with when preparing a killer sharp horseradish or adjika? Burning horseradish in the winter will help you get around all colds. Successful blanks!
When preparing a horseradish for the winter, use a few tips to make the seasoning a success, and to prepare it, you need a minimum of time and effort:
Such a delicious snack is always nice to serve. It happens that up to some significant dates she does not "live out" due to certain circumstances. And this is not the number of prepared blanks, but banal mold and souring. Therefore, some housewives are trying by all available means to extend the shelf life. For these purposes, use additional preservatives or cook the sauce. As a result, useful properties are leveled, and taste qualities become less bright. But didn’t you want to achieve this when cooking?
Freshness of vegetables in horseradish is the key to its extraordinary taste and aroma. And adjika can be cooked without it. Therefore, to extend the shelf life of the dish, you should use a well-known trick: pour sunflower oil over the top of the sauce. Some craftsmen use mustard for these purposes, although they are the ones who lubricate the lid.
Which method to choose should be decided based on taste preferences. Vegetable oil will make the dish more caloric, and mustard will give certain flavor notes.
An interesting sauce will appeal to every lover of savory foods. Horseradish is delicious at any time of the year. It can be easily prepared both seasonally and as a preparation for a long time.
Tomato and horseradish horseradish with garlic, which is harvested for the winter (not to be confused with the famous), is a delicious snack that is very popular in the Urals and Siberia.
Someone uses it as a vegetable salad and eats it directly with a spoon. Someone uses it solely as a sauce.
The method of use depends largely on the severity of the snack and its severity. This recipe for horseradish tomato and horseradish is particularly sharp, but at the same time has a mild spicy taste.
To cook horseradish with tomatoes and garlic, we need:
This ratio of ingredients will appeal to most people. Fans of spicy can add a little more hot pepper.
We add aspirin so that horseradish with tomatoes, cooked for the winter without boiling, does not turn sour.
For cooking, it is better to take slightly overripe tomatoes with tender and juicy pulp.
Horseradish has a pungent smell, so it is better to be careful when working with it. When chopping vegetables in a meat grinder, it is advisable to put a plastic bag on the output bell and thus “close” the smell inside.
