How to make horseradish seasoning for the winter. Spicy horseradish seasoning with walnuts

Preparing horseradish is not an easy task, especially for people who do not know all the intricacies of this process. In addition to the need to preserve its unique taste qualities, you should also take care that all the useful substances remain in place.

Why harvest horseradish: its benefits and scope

Horseradish is the hottest member of the cruciferous family. The comprehensively developed structure determines the use of all its parts: from leaves reaching 1.5 m in height to fleshy roots.

A multifunctional plant is used in various household and specialized areas:

prevention of respiratory system diseases;
replenishment of vitamin deficiency;
relieving toothache;
removal of pus and mucus from the body;
stimulation of the digestive system;
solution to many cosmetic skin problems;
imparting new taste qualities to products.

The chemical composition of horseradish contains the following components:

bactericidal and anti-inflammatory substances (phytoncides, saponins, coumarins, lysozyme, etc.);
macro- and microelements (calcium, potassium, phosphorus, iron, magnesium, sodium, sulfur, copper, zinc);
vitamins (E, C, PP, B1, B2, B3, B6, beta-carotene).

The root is highly valued as a culinary additive: it has great nutritional and energy value - 16% carbohydrates. The characteristic taste and smell of the seasoning is given by mustard (allylic) oil, and light sweetness- This is the result of the release of glucose. It is released during the breakdown of a special glycoside - sinigrin.

Harvest time

Horseradish should be dug up when it contains concentrated greatest number useful substances. Optimal period procurement of raw materials is a period of time from the end of August to the beginning of October. If there is an urgent need, then this can be done until the onset of spring.

The most mature (but not old) parts that do not have visible damage or any other defects should be cut off. This will also save root system from excessive growth.

Preparing horseradish at home for the winter

Most Popular home use root - as a spicy-flavoring additive for the main dish. It is also suitable for making condiments, drinks, salads and pickles. Leaves are traditional ingredient most marinades for vegetables and roots.

There are several types of horseradish, many of which are widely available in the European part of the world. Of the varieties common in Russia and the CIS countries, the most suitable for harvesting are “Krenox” and “Malen”.

To enjoy the gifts of this plant not only during the harvest period, but also all year round– you need to store it correctly.

Horseradish leaves and stems

Leaves for harvesting are cut without the “bare” stem part in the middle of the green part. The shoots closest to the ground and very young ones should not be taken.

The tops must be thoroughly washed and dried, after which they are treated in the appropriate way:

drying in a dehydrator or outside in natural sun until moisture completely evaporates;
conservation in sterile jars coarsely chopped pieces of greenery sprinkled with salt in layers to obtain brine;
freezing whole or shredded leaves in portioned bags.

Dried and salted parts of horseradish are stored for several months, both in the cellar (a cool place) and in the refrigerator.

Yellow cork bark

On a surface fresh root there is some keratinization of the outer layer. This is called yellow corky bark. When processing the pulp, it is usually cut off and thrown away. This should not be done: it contains a huge amount of aromatic and tannin substances.

The bark should be dried and ground into powder. After this you can add it to various dishes for taste and as an antiseptic component to increase the shelf life of products.

Whole root in fresh . To keep it in this condition for a long time, you only need a container of a suitable size and coarse, clean sand. The horseradish is separated from the tops (the bark must be left), laid out in layers and poured tightly.

The top layer should be sand, which can be lightly sprinkled with water if the room is excessively dry.

There are two ways to dry roots:

entirely– the cuttings are tied together in a narrow part and hung in the shade on outdoors until the moisture has completely evaporated;
plates (straws) – small pieces should be dried either in a dehydrator or in a slightly open oven at a minimum temperature for about an hour, stirring constantly, because In the section, very rapid evaporation of ethers occurs.

There are also several options for freezing horseradish., each of which has its own nuances:

the whole unpeeled root is simply wiped dry and placed in the freezer in a tight bag;
large cleaned parts must first be slightly dried (only upper layer), after which it is also placed in a bag and can be frozen;
grated shavings quickly lose their beneficial features, therefore, in order to preserve them in this form, it is first advisable to freeze the whole root a little, then grate it (grind with a blender or meat grinder), put it into molds and freeze again, this time for long-term storage.

Preservation of the grated product is carried out in the following form:

fresh mono-blanks without heat treatment;
pickled seasoning (with natural vinegar, salt, lemon juice, etc.);
assorted vegetables;
boiled mixture.

Horseradish root has very strong stimulating properties. It is not recommended to include it in the diet during pregnancy, acute gastrointestinal diseases, active hypertension and poor blood clotting.

Features of preparation and storage

The process of processing horseradish, as well as its subsequent storage, has several very important points:

Surprisingly, horseradish itself initially has no taste or smell. It acquires its recognizable features only through mechanical action and in contact with water. At this point, the sinigrin glycoside breaks down into a caustic mustard oil and glucose.

Options for canning horseradish root

Canning is the most common method of home preparation. It is also the most convenient storage option: finished product can be left outside the refrigerator, for example, in a cellar (cool place).

In general, canning can be divided into two general categories:

pickling with auxiliary acid;
fermentation by natural fermentation.

The last option is called fermentation. Its peculiarity is that this product contains probiotics, which promote proper digestion and absorption of food.

Canned root in its “pure form”

When preparing spicy roots or vegetables, it is worth remembering that synthetic acids enhance the aggressive effects of irritating substances, therefore home canning it is preferable to use natural vinegars(apple, wine, berry, etc.) or lemon juice.

To prepare pickled horseradish you will need:

grated horseradish root – 1 kg;
salt – 4 tbsp;
sugar – 8 tbsp;
vinegar 6% – 3/4 tbsp;
water – 2.5 tbsp;
spices (cloves, cinnamon) - to taste.

Preparation:

Add salt, sugar, spices to boiling water, stir and remove from heat.
Cool to room temperature and pour in vinegar.
Leave for a day in a warm place, then strain.
Mix the filling with horseradish.
Distribute the resulting slurry into jars and pasteurize for 30 minutes.
Roll up the lids and put them in storage.

Water in this recipe can be replaced with beet juice.

Pickled horseradish root consists of the following ingredients:

grated horseradish root – 0.4 kg;
salt – 1 tsp;
sugar – 1 tsp;
vinegar 6% – 1 tbsp;
water – 1 tbsp;
ground nuts - to taste.

Preparation:

Heat the water until warm.
Dissolve all the spices in it.
Mix solid ingredients with liquid and distribute into jars.
Leave for a day at room temperature, then put away for permanent storage in a cool place.

This recipe saves maximum amount useful substances, because there is no strong heat used here, and the acid prevents the destruction of vitamins.

Recipes for preparing spicy root with other root vegetables and vegetables

Canning horseradish together with other products significantly improves its taste and expands the scope of its culinary use.

Vigorous appetizer with beets:

horseradish root – 0.4 kg;
sweet beets – 0.2 kg;
water – 0.5 tbsp;
vinegar 6% - 1.5 tbsp;
sugar – 1 tbsp;
salt – 1 tsp.

Preparation:

Grind the roots into a fine paste.
Mix with remaining ingredients.
Place into sterilized jars.

This appetizer is not only extremely easy to prepare, but also very tasty: moderately spicy and pleasantly sweet.

Winter salad with carrots and apples (without vinegar):

Preparation:

Grate all the vegetables on a coarse grater (this is important, the structure should be felt).
Boil water and add spices to it.
Sterilize the jars and put the future salad in them.
Pour boiling water over and screw on the lids.
Cool immediately and store.

After opening, this salad must be additionally flavored with sour cream or aromatic vegetable oil.

Horseradish with tomatoes for the winter: recipes for classic dressings and preservation of whole fruits

Horseradish and tomatoes are a time-tested, win-win combination. It has long become traditional both for festive table, and for a “duty” dinner with the family.

Horseradish with garlic:

tomatoes – 1 kg;
horseradish root – 0.1 kg;
garlic – 0.1 kg;
salt – 1 tsp;
sugar – 1 tsp.

Preparation:

Peel all vegetables.
Pass them through a meat grinder (blender).
Add spices and stir thoroughly until completely dissolved.
Pour the mixture into sterilized jars and store.

After a few months of storage, this snack will gradually begin to lose its pungency, so it is recommended to consume it within six months.

Spicy-sweet adjika:

tomatoes – 1 kg;
hot pepper – 0.1 kg;
horseradish root – 0.1 kg;
sweet pepper – 0.2 kg;
apples – 0.5 kg;
salt – 1 tbsp;
sugar – 1 tbsp;
garlic – 3 heads;
spices (cloves, cinnamon, nutmeg, black pepper) - to taste.

Preparation:

This sauce has a very multifaceted unique taste that will suit any meat or vegetable dish, and will also be good as a topping for a sandwich.

Spicy tomatoes:

red or green tomatoes (preferably small) – 1.5 kg;
horseradish root – 0.1 kg;
garlic – 4 cloves;
parsley – 0.1 kg;
bell pepper – 0.2 kg;
water – 3.5 tbsp;
salt – 2.5 tbsp;
sugar – 3 tbsp;
vinegar 6% – 6 tbsp.

Preparation:

Cut large tomatoes into pieces, leave small ones whole.
Grind the remaining vegetables to fine crumbs.
Prepare a marinade from water and spices.
Place the tomatoes in jars and cover them with layers of vegetable crumbs.
Pour boiling water over and sterilize the jars along with the contents.
Screw on the lids, turn upside down and insulate.
After cooling, remove to storage.

Such canned food is good because even unripe crops can be used for them. Red tomatoes are sweetish-spicy, and green tomatoes are sour-spicy with a pleasant tartness.

A variety of options for preparing horseradish for the winter open up enormous scope for implementation. own ideas. Coming up with new recipes or using existing ones ready-made options, you can significantly diversify your diet and at the same time improve your health, which is very important for any modern person.

Video review of cooking Siberian horseradish

Regarding how to prepare horseradish for the winter, each housewife has her own opinion and, accordingly, her own recipes. Horseradish has many beneficial properties for the human body. It is used in home cosmetology, V medicinal purposes, but most often - as a spicy seasoning. In ancient times, in Russian villages, food was simple, and horseradish roots were used to vary the taste. This plant is unpretentious, and could be found in any garden. Since that time, people have learned to prepare horseradish for the winter so that it does not lose its wonderful properties.

Horseradish contains essential oils, which give special spicy taste, only they quickly disappear, so you need to cook horseradish to eat it today or tomorrow. There are two options for preserving horseradish so that in winter you can serve it to the table as if it had just come from the garden. You can save the rhizomes directly by providing them with the necessary conditions. Either do various sauces or ready-made seasonings like crap and roll it into a jar.

How to store horseradish rhizomes in winter

You can save horseradish rhizomes in the following ways: fresh, freeze, dry. In any of these cases, you must very carefully select the roots for storage. The rhizomes should be strong, not thin, without the slightest damage.

To save fresh horseradish for the winter you will need a wooden box with sand good quality, without various impurities and clay. Remove the tops from the selected rhizomes, shake off the lumps of earth, place them in a box in even rows, sprinkled with sand. Each root should be sprinkled with sand so as not to touch neighboring roots. The optimal place to store such a box is a basement or refrigerator. Possible variant and a glazed loggia, it is important that the temperature there is in the range from 0 to 20 degrees and the air is humid. Therefore, at low humidity, the sand in the box must be sprayed with water once a week.

When fresh, horseradish can be stored in the refrigerator for quite a long time. It just needs to be hermetically sealed. Before packaging, washed horseradish must be dried for 2 days. It is advisable to place each root in a separate bag.

Another the right way Save horseradish until winter - freeze it. This can be done in different ways. That is, either you freeze pieces of horseradish equal to one serving and then, in winter, take it out and cook it according to desired recipe. Or you prepare the seasoning mixture right away, so that all you have to do is defrost and season. For example, add grated apple to chopped horseradish, sprinkle with lemon juice, mix and place in a freezer container. It should be noted that freezing horseradish does not spoil its taste, but rather even enhances it.

Before freezing, thoroughly wash and peel the horseradish roots. Cut into pieces that can be conveniently put into a meat grinder later. Pack in plastic bags. Place in the freezer. When you need to cook horseradish in winter, grind it immediately without defrosting.

The third option for preserving horseradish is to dry it. Rub the clean, peeled roots on the very coarse grater. Dry the horseradish in a warm oven, spreading it in a thin layer on a baking sheet. Do not close the oven while drying. Place the dried horseradish into a cotton bag and store it in a dry place. This horseradish is good to use as a seasoning for hot dishes, for example, when cooking soup. Only before this it is recommended to grind it in a blender. Dried horseradish is also used to make pickles.

Recipes for preparations with horseradish for the winter

1. Horseradish without vinegar. Peel 1.5 kg of washed horseradish rhizomes. Prepare a meat grinder. Install a fine grille. Place a plastic bag over the meat grinder and secure with a string or rubber band. This is necessary so that the caustic fumes released during grinding do not interfere with cooking. 1 tbsp. a spoonful of salt and 3 tbsp. add spoons of sugar to the chopped horseradish. Now pour boiled water over the horseradish to make a paste. Stir and immediately pour into jars. Take half a lemon and squeeze a few drops into each jar. Close the lids tightly and place all jars in the refrigerator compartment.

2. Horseradish with mayonnaise. For 100 g of finely grated horseradish root you will need 200 g of mayonnaise. Stir, pack into small jars, seal tightly.

3. Horseradish with tomatoes and garlic. For 250 g of horseradish you need the same amount of garlic and 3 kg of tomatoes. Grind everything in a meat grinder, add salt, put it in a jar, close it tightly and put it in the refrigerator.

4. Horseradish with lemon. Grind 300 g of horseradish, immediately squeeze the juice from half a lemon, mix with horseradish, add grated zest. Stir. Store glass jars with the resulting seasoning in the refrigerator, hermetically sealed.

5. Horseradish with beets. Grind 300 g of horseradish and place in jars. Pour a glass of boiling water, distributing evenly among the jars. Boil 200 g of beets, finely grate, add to the cooled horseradish along with salt and sugar. Pour in table vinegar, equal to one glass for all the resulting jars. Stir and seal.

6. Horseradish with apples and carrots. Grate washed and peeled apples, carrots and horseradish root. Mix all ingredients. Place tightly in jars. Prepare hot pickle, in which per 1 liter of water there should be approximately 2 tbsp. spoons of salt and twice as much sugar. Sterilize the jars with lids. And roll it up right away.

7. Horseradish with vinegar. Prepare the filling first. Pour half a liter of water into a saucepan, dilute a couple of tablespoons in it. spoons of salt, 4 tbsp. spoons of sugar. Boil the solution. Add a small pinch of spices: cinnamon and cloves. Close the lid and let cool slightly, to 50 degrees. Then pour in vinegar essence, 20 g, and leave for a day. Strain the finished filling and mix with finely grated horseradish. Place the seasoning in jars and close with tight lids.

8. Horseradish with bell pepper. Using a meat grinder, grind peeled pepper, 200 g, and 100 g of horseradish. Add crushed garlic, 1 tbsp. a spoonful of sugar and lemon juice. Mix all ingredients well and place in jars.

9. Horseradish with vegetables. Take 300 g of tomato, 100 g of sweet pepper and garlic per 100 g of horseradish. Grind the vegetables in a meat grinder. Salt and pepper. Then cook for 40 minutes. Place hot vegetable mixture into a sterilized container and roll it up. Store the cooled jars for storage.

10. Horseradish with apple cider vinegar and nuts. Grind 100 g of horseradish roots as finely as possible. Add a quarter cup boiled water And apple cider vinegar, salt, a little sugar, chopped nuts. Move, package in jars. Close tightly.

11. Horseradish in marinade. Make the marinade by diluting it in 0.5 liters. beet juice 4 tbsp. spoons of salt and 8 tbsp. spoons of sugar. Boil, cool slightly and pour in vinegar essence, 30 g. Leave the marinade for a day, then strain. Mix with grated horseradish, 1 kg. Transfer the pickled horseradish into jars and roll up.

Spicy spicy horseradish, as a seasoning for dishes, especially fish and meat, is preferred by those who want it “hotter,” so to speak. Hot in our case is odorous, vigorous, burning to the point of tears. Horseradish is an old Russian seasoning. There are many methods for preparing it. You will learn some of them in this article.

Horseradish preparations

Making your own horseradish at home is quite simple. It is important to take care of the ingredients in advance, namely the roots, which need to be dug up in late autumn. They ideally grow to 40-50 centimeters, and reach 4-5 centimeters in diameter. These roots are considered the most suitable for making horseradish. But to prevent it from “fizzle out” and lose its properties, it should be placed in a fairly damp and cool place. Then you can use these roots little by little for cooking. But there are people who immediately prepare this seasoning for the whole winter and often end up losing. So that horseradish retains its properties in canned, you can’t do without chemicals. Your wit homemade horseradish can be stored for no longer than a month, and only then on the condition that it is in a tightly sealed jar that is kept in the refrigerator. So make this snack little by little.

Even if the roots are stored in a humid room, they still dry out. Therefore, before preparing horseradish, you need to thoroughly rinse the roots and then put them in cold water, which needs to be changed every day. The soaking time should be from 2-3 days to a week, it depends on their condition. When the roots soften and swell a little, you can remove them, clean them, and then rub them on fine grater or pass through a meat grinder. This process is not pleasant, since horseradish burns the nasopharynx and eats away the eyes. Therefore, cooks use protective equipment. In addition, we need latex gloves, if you do not want to burn your palms and/or fingers.

Horseradish recipes

Recipe 1

Wash and peel the horseradish roots thoroughly. Place the bag tightly on the meat grinder, tying it to the socket. Use a fine grinder rack. At 1.5 kg grated horseradish required: 3 tbsp. sugar and tbsp. salt. Then pour boiling water into the horseradish so that it comes out thick porridge, mix everything quickly and place in sterilized jars. Add a couple drops of lemon juice on top. Serve this horseradish with fish and meat separately or mixed with sour cream. If you close the lid tightly, it can be stored in the refrigerator for more than 3 months.

Recipe 2

This recipe will help you make it for real vigorous horseradish. Take: sugar, salt, 3 large horseradish roots, 3 cloves of garlic and 1 kg of tomatoes. Peel the tomatoes, garlic and horseradish, then grind in a meat grinder or blender. If you use a meat grinder, then twist the horseradish into a tied bag, as it really hurts your eyes. Salt it all, add sugar and stir. Store in sterilized jars. It will taste much better if it sits in the refrigerator for a day.

Recipe 3

Most people serve horseradish with pink color. It's easy to do and looks beautiful. This is done by adding beets. For 300 gr. roots need 2 tbsp. beet juice, tbsp. salt and sugar, 100 gr. 9% vinegar, 150 gr. water. First, the horseradish roots must be thoroughly washed and peeled. Then grate the roots on a fine grater, but it is better to pass them through a meat grinder. Don't forget about a bag that can protect your eyes and nose. Pour boiling water over the ground horseradish, add sugar and salt and leave to cool. IN cold horseradish add beet juice, which is made from boiled vegetables, and vinegar. Store this horseradish in sterile jars.

Horseradish is hot spicy vegetable, which is mainly added to food as a seasoning. This product is rich in a large number of vitamins and microelements, and also helps to cope with colds, increasing immunity. Horseradish preparations for the winter - great snacks, which will complement any feast, fill dishes spicy aroma and taste.

Horseradish is a fiery, spicy vegetable that is mainly added to food as a seasoning.

Prepare aromatic delicious snack You can make it from horseradish, making it golden in color. To do this, you can add apples and carrots to the preparation.

Ingredients:

1 liter of water;
3 tablespoons of salt;
4 tablespoons of sugar;
800 grams of horseradish roots;
200 grams of sour apples;
100 grams of carrots.

Gold blanks are prepared according to the following instructions:

Horseradish, apples and carrots are washed and peeled. The core of the apples is removed.
Fruits and vegetables are grated on a coarse grater, mixed and compacted into a glass container.
Cooking in a clean pan marinade filling. To do this, water, salt and sugar are mixed and brought to a boil. The liquid boils until the salt and sugar granules are completely dissolved.
The appetizer is poured with boiling marinade and sent for sterilization. Containers with a volume of 0.5 liters should be sterilized for 12 minutes, 1 liter - 15.
Then the containers are sealed, placed upside down and insulated.

Before serving, drain the brine from the appetizer, replacing it with a few tablespoons of low-fat sour cream.

Proper homemade horseradish (video)

Preparing horseradish in a jar without sterilization

One of the fastest and simple ways preparing horseradish for the winter involves seaming it without sterilization.

Interestingly, this recipe does not even use a preservative such as vinegar.

During the preparation process you will need:
1 kilo horseradish roots;
2 tablespoons of salt;
3 tablespoons of sugar; 20 grams;
citric acid

0.5 liters of water.

One of the fastest and easiest ways to prepare horseradish for the winter is to roll it without sterilization.

How to prepare at home:
The root vegetable is washed, peeled and placed in cold water for half an hour.
The root is crushed into a puree using a blender or meat grinder.
The resulting mass is mixed with sugar and salt.
Bring water to a boil in a clean saucepan. The snack is distributed into a 0.5-liter glass containers
, poured boiling water. Each jar is filled with dessert spoon

citric acid, and then the containers are rolled up, placed with the lid down and wrapped in a blanket.

If the housewife does not want to prepare horseradish sauce, at the stage of chopping the root vegetable, you should use a knife and cut it into pieces of the desired size. In this case, canning occurs in a similar way.

Cooking horseradish with lemon for the winter

This preparation, prepared for the winter, perfectly complements meat dishes, as well as jellied meats, for example, jellied meat.

To prepare you need:
1.5 kilos of horseradish root;
2 tablespoons of salt;
1 dining spoon of salt;

This preparation, prepared for the winter, perfectly complements meat dishes, as well as jellied meats, for example, jellied meat

To marinate horseradish with lemon, you must follow the following step-by-step technology:

The root crop is washed from dirt and cleaned from the top layer.
The root is passed through a meat grinder.
Then add salt and sugar to the resulting mixture.
A small amount of boiling water is poured into the mass so that it acquires a thick, creamy consistency.
The mixture is poured into washed jars, and 1 dessert spoon of fresh lemon juice is poured into each filled container.
The container is screwed on with a lid and, after cooling, goes into the refrigerator.

The product prepared according to this recipe can be stored for 3 months.

Pickled horseradish without additives for the winter

Horseradish root can be prepared for the winter without the use of various additives.

To prepare the root vegetable for the winter you only need 1 ingredient: horseradish itself.

How to preserve:

The root crop is cleared of soil, washed, peeled from the top layer, and then grated on a coarse grater.
The mass is laid out on a baking sheet and sent to the oven, heated to 100 degrees.
The dry vegetable is crushed in a blender, transferred to glass jars and put it in the refrigerator.

Horseradish root can be prepared for the winter without the use of various additives

This preparation can be used to prepare sauce. To do this, the dry mixture must be diluted with water, mixed with a small amount of vinegar, sugar and salt. This snack can also be salted.

Marinating horseradish with beets

Sealing with beets can become not only great snack, but also excellent dressing for borscht.

To prepare it you need:

800 grams of horseradish root;
600 grams of beets;
700 milliliters of water;
60 grams of sugar;
170 milliliters of olive oil;
150 milliliters 6% balsamic vinegar;
30 grams of table salt.

Rolling with beets can become not only an excellent snack, but also an excellent dressing for borscht

How marinating occurs:

The root crop is peeled and washed under running water.
The beets are peeled from the top layer and boiled until fully cooked. The cooked root vegetable is grated on a coarse grater.
The root is ground through a meat grinder.
IN separate pan Bring water to a boil, add sugar, salt and chopped horseradish. The mixture is cooked over medium heat for 25 minutes. The container is cooked for another 15 minutes.
The mixture is mixed with oil and vinegar, everything is mixed and removed from the heat.
The finished snack is transferred to a sterilized container, compacted, rolled up, turned upside down and insulated.

This preservation will be ready 2 weeks after seaming.

Canned horseradish with plums

Prepare delicious unusual snack you can use horseradish and plums. These ingredients complement each other perfectly, softening the bitter taste of the root vegetable and adding new sour notes.

To prepare such a preparation, you will need:

300 grams of horseradish;
400 milliliters of water;
200 grams of plums;
1.5 kilos of horseradish root;
50 grams of sugar;
100 milliliters of 9% vinegar.

How to prepare pickled horseradish:

The root vegetable is thoroughly washed, peeled from the top layer, and cut into small pieces.
Then the root pieces are filled with cool water and left for 1 day. This soaking is necessary to remove the bitterness from the vegetable.
The plums are washed, cut in half and pitted.
Then all the pieces of root vegetables and plums are passed through a meat grinder.
The resulting mixture is poured with boiling water and left to cool completely.
Then you need to add salt, sugar and vinegar to the mixture.
The snack is placed in sterilized containers, covered with a lid and sent for sterilization.
After heat treatment, the workpiece in the jar is sealed, placed upside down and insulated.

Serve spicy snack with plum goes with meat or fish dishes.

Very spicy horseradish for the winter (video)

The recipes described will allow you to prepare healthy food for the winter. delicious preparation. It has been proven that eating horseradish improves digestion, but you should not get carried away with such a delicacy. Horseradish in large quantities can cause cramps, flatulence and bloating in the intestines. Therefore, you should eat horseradish canned for the winter little by little. You can eat this preparation every day, and a constant intake of vitamin C into the body along with root vegetables will protect a person from the attacks of colds.

In the off-season, when the autumn rain is drizzling outside the window or the snow is quietly falling, you really want a vitamin, and not just fruit. After making compotes, jam and vegetables, it’s time to prepare horseradish roots for the winter. Made from them savory seasoning It will warm you up on winter evenings and add spice to boring dishes. Fish, meat or horseradish will taste better. In addition, horseradish will also strengthen the body, increasing immunity, and help in the fight against colds. Keep aromatic roots fresh for a long time will not work, although for some time it is possible. But canned horseradish will last until the new harvest. Today we will tell you what you can do with horseradish for the winter to provide your family with a fragrant and healthy seasoning. But first, let’s reveal a few tricks of preparing it.

Some secrets of preserving horseradish at home

Horseradish has a very pungent odor, which is especially noticeable during processing of the roots. To ease your “suffering”, it is better to carry out the entire procedure outdoors. If you put a bag on a meat grinder and grind the roots directly into it, the smell will not be so pungent.

Do you know how to grate horseradish without tears? No matter how funny it may look, a regular scuba diving mask will protect your eyes from tears. You can simply grind it in a blender with a bowl - it will be faster and more reliable.

There are a few more tricks that will make it easier to prepare hot roots and help preserve their taste:

The most hot seasoning Horseradish is obtained from recipes that do not contain vinegar. The latter has the property of changing the taste of the roots, making it softer. And if you need, on the contrary, to remove the sharpness, before serving, mix the grated roots with cream.

Preparing horseradish for the winter without additives

Not everyone likes it when the characteristic horseradish aroma and spiciness dissolve into the aftertaste additional ingredients. For example, if you add apples to the roots, they soften their heat. This makes the sauce more pleasant and weaker. If you are one of the ardent fans of strong seasonings, simply do not add anything to the roots. Then the horseradish will turn out to be real and evil.

Horseradish recipe for the winter with vinegar

Before you start cooking, 1 kg of roots must be thoroughly washed from the soil and left in water for a day. On the second day, soaked horseradish can be peeled by scraping the skin, like a young carrot. The preparation process itself is simple:

To prepare horseradish brine:

boil 250 ml of water;
add 1 tbsp. l. salt and sugar;
at the end pour in 150 ml of vinegar (9%).

Pour the cooled brine over the grated roots, mix and place in jars. This seasoning is stored in the refrigerator. The maximum time is no more than 4 months. The purpose of preparing horseradish at home for the winter is often to long term storage You can increase it by additionally sterilizing the jars of sauce for 20 minutes.

The jars must be glass, with a well-screwed lid - in such containers, horseradish better retains its aroma and “strength”. They also need to be sterilized first and allowed to dry.

Quick horseradish seasoning recipe

And not all housewives like to tinker with jars, subjecting their contents to additional heat treatment. On the one hand, this increases the shelf life of preservation and makes it more reliable in this regard. But at the same time, this is an additional time investment. The aromatic root vegetable is one of those from which you can make horseradish preparations for the winter without sterilization. This has its advantages too. Such products can be stored for several months, although it is best in the refrigerator, but the characteristic pungent smell and pungency are completely preserved. In addition, “raw” horseradish also retains the maximum amount of nutrients, especially if you use citric acid instead of vinegar.

Done healthy seasoning So:

Soak washed roots (1 kg) for 20 minutes, then peel and chop in any way.
Pour 2 tbsp into the horseradish mixture. l. sugar and salt, mix.
Boil 1 tbsp. water and immediately pour it into the grated roots.
Pack the seasoning into sterilized jars and add 1 tsp to each. citric acid “under the lid”. Cover tightly or roll up.

Recipes for harvesting horseradish roots for the winter with additional ingredients

True gourmets will appreciate preparations made from horseradish with apples or mayonnaise. They have a rich flavor while retaining all or most of the sharpness of the roots. And if you add spices to the sauce, you get a whole bouquet of flavors.

Horseradish recipe for the winter with lemon and spices

This seasoning will not leave anyone indifferent. The triple composition of various spices combines perfectly with the sharp aroma of horseradish, complementing it perfectly. And lemon juice will also add a pleasant sourness.

For preparation you will need:

horseradish in the amount of 1 kg;
1 tbsp. l. salt and sugar;
1 lemon;
ground nutmeg and cinnamon – 1/3 tsp;
3 buds of cloves;
¼ tsp. mustard seeds.

First you need to clean the roots and leave them to soak in cold water within half an hour. After the specified time has passed, you can begin harvesting horseradish roots for the winter:

Horseradish with lemon zest

Another recipe for an original horseradish-lemon snack will bring double benefit. It can be used as a seasoning for fish dishes, and can also be used to prevent colds. As usual, the roots are washed, soaked, peeled and chopped. Separately, you need to squeeze the juice from a large lemon, and grate the zest into a plate on a fine grater.

Now mix the grated horseradish with salt and sugar (1 tablespoon of each product). Then pour all the zest into it, and also pour 1 tbsp. boiled but cooled water. Mix all ingredients and place the mixture in jars. Before rolling into each container (from above, without stirring), pour a little, about 1 tsp. freshly squeezed lemon juice.

The amount of horseradish per serving is 1 kg in peeled form. There is no need to sterilize this seasoning in order to preserve maximum nutrients.

Recipe for horseradish with apples for the winter

To the cold meat dishes good horseradish and apple sauce sour varieties. It turns out to be sour, but with a well-defined spicy note. However, the amount of ingredients can be changed depending on taste preferences. If you use sweet fruits, then the sauce will be sweeter and softer. And to get a spicy seasoning, you need to put more horseradish and.

So, for one serving of sauce you will need:

2 kg apples;
100 g each of horseradish and garlic;
sugar, salt (to taste).

Done crappy snack with apples like this:

This sauce is stored in the refrigerator. And to make it last longer without it, during the cooking process you need to add 1 tsp. table vinegar.

The sauce for this raw horseradish recipe for the winter is also very tasty. In this version, it is not boiled, but only the apples are pre-baked. Horseradish and garlic remain raw. For winter storage Be sure to add vinegar.

Horseradish with mayonnaise for the winter

A spicy seasoning can be not only spicy, but also satisfying. Add some calories to horseradish sauce Mayonnaise will help. The only drawback of this preparation is that it is not quite “winter”. Of course, well-sealed jars will last in the refrigerator for some time. However, mayonnaise significantly reduces shelf life, although it makes the sauce tasty.

These horseradish roots are quickly prepared for the winter as follows:

Wash, soak, peel and grate 200 g of roots.
Add mayonnaise to them (preferably in an amount exceeding 2 times horseradish, that is, 400 g).
Put a little salt (considering that mayonnaise itself contains a fair amount of it) and 1 tbsp. l. Sahara.
Pour in 1.5 tbsp. l. vinegar.
Mix the mixture, place in jars and seal tightly.

As already mentioned, horseradish mayonnaise sauce should be stored in the refrigerator.

To make the seasoning as low in calories and healthy as possible, it is better to use homemade mayonnaise.

To do this, break 1 egg into a submersible blender (so that the yolk remains intact), add a little salt, add 1 tsp. sugar, vinegar and mustard. Lastly pour in 200 ml of refined sunflower oil. Now you need to cover the yolk with a blender and beat until a thick white mass, gradually lifting the blender and adding oil.

Now you know what you can do with horseradish for the winter. We hope that among this selection there will be a recipe for your family that you can surprise your loved ones and guests with. Have fun cooking and add variety to your winter menu!

Video recipe for horseradish for the winter

Two types of horseradish preparations - video

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