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

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

How to make crap?

There are many cooking options for gorloder, 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 harvesting horseradish is to grind and mix the components. The main components determine the benefits of the finished product:

• horseradish normalizes bowel function, acts as an anti-cold, anti-inflammatory agent;
• garlic is a popular antibacterial agent;
• Tomatoes are rich in trace elements 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 a savory taste all winter, you will need a recipe for horseradish for the winter with cooking. The crushed ingredients are turned into a sauce and rolled into jars that 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 make it possible to preserve all the benefits of products. Therefore, a horseradish recipe without cooking is a way to make a delicious sauce for the winter that retains the maximum benefit. Harvesting horseradish for the winter is possible without boiling, because the rhizome of a spicy-aromatic 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 at festive feasts. To prevent the spicy mass from 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 recipe for horseradish with a minimum of ingredients is a great way to process horseradish rhizomes for the winter. Saturated odorous mass will add spice to any meat dish or soup. The sauce does not include tomatoes, beets, plums or other softening ingredients, so the horloder will be 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:

1. Peel the rhizomes of a spicy plant, grate or pass through a meat grinder.
2. Arrange the mass in sterile jars so that it occupies 2/3 of the container.
3. Add sugar, salt to water, bring to a boil, put spices.
4. Cool the liquid to 50 degrees, add vinegar.
5. Pour marinade into jars and roll up.

Horseradish - classic recipe

• Cooking time: 30 minutes.
• 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-treatment of vegetables. You can simplify the procedure if you neglect the removal of seeds from the tomato. In this case, you can not store the finished product for a long time, as the seeds can quickly cause fermentation.

Ingredients:

• tomatoes - 3 kg;
• garlic - 250 g;
• horseradish - 250 g;
• salt - 3 tbsp. spoons;
• sugar - 1 tbsp. a spoon.

Cooking method:

1. Remove skins and seeds from tomatoes.
2. Peel the horseradish.
3. Pass garlic, root, tomatoes through a meat grinder.
4. Add salt, sugar, mix the fragrant gruel thoroughly.
5. Distribute a homogeneous mass over sterilized jars, tighten the lids tightly.
6. For storage, horseradish is sent to a cool place for the winter.

Homemade horseradish with beets

• Cooking time: 30 minutes.
• 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 recipe for homemade horseradish 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 have a treat that you can enjoy all winter long.

Ingredients:

• horseradish - 400 g;
• beets - 200 g;
• water - 100 ml;
• table vinegar (9%) - 1 tbsp. a spoon;
• sugar - 1 tbsp. a spoon;
• salt - 1 teaspoon.

Cooking method:

1. Clean, chop the root. It will be difficult to grate strong horseradish, so it is better to do it in a meat grinder or with a blender.
2. Clean the beets and chop. You can use only beet juice, without pulp.
3. Combine all the products from the recipe, mix thoroughly.
4. The amount of water can be adjusted according to the juiciness of the beets.
5. Place the prepared sauce in 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 is easy to change by adding additional products, such as plums, to the usual components. Horseradish prepared for the winter acquires a special piquancy, sourness and an incredible fruity aroma. Plum horseradish for the winter gives ordinary dishes new flavors. Cooking seasoning-light is simple, but it is better for novice cooks 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. a spoon;
• sugar - 1 tbsp. a spoon;
• vinegar (9%) - 100 ml.

Cooking method:

1. Products clean, wash, dry.
2. Pass everything through a meat grinder, mix, add salt, sugar, vinegar.
3. Arrange in sterilized jars, close with lids, store in the refrigerator for up to 6 months.
4. If you need to increase the shelf life, you should boil the mixture before laying out the jars.

Horseradish without tomatoes

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

Horseradish for the winter at home can be prepared without tomatoes. One of the original recipes is horseradish without tomatoes with garlic, bell and hot peppers. This appetizer is unusual, burning and incredibly tasty. Thrill-seekers in cooking will appreciate this interesting product. How to prepare such a unique treat? A novice cook will also cope with the task: follow the proportions and follow the instructions to treat the household with 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:

1. Peel, wash and grind the products in a meat grinder or in a blender.
2. Mix all ingredients, salt to taste.
3. Transfer the mixture to sterilized jars with lids and store in the refrigerator for 6 months.

Apples with horseradish for the winter

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

Horseradish with an apple for the winter is better than other types of horseradish for cold meat dishes: jelly, boiled pork, jelly. Seasoning is also served with soup, salad, it is also appropriate for a sandwich. If you store horseradish for a short time, then you can do without vinegar. When there is no fresh horseradish at hand, a dry powder prepared from the root in advance will do: for this, the rhizome is rubbed on a coarse grater, dried in the oven and ground 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:

• apples - 2 pcs.;
• horseradish root - 50 g;
• garlic - to taste;
• salt - a pinch;
• sugar - to taste;
• vinegar 9% - 1 teaspoon.

Cooking method:

1. Peel apples from seeds and peel, bake in the oven or cook in the microwave.
2. Scrape off the top layer of the skin from the root, grind it together with apples in a meat grinder.
3. Mix all ingredients and arrange in sterile jars.
4. 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 grind and mix the ingredients! Ready hot sauce is eaten a little bit, so it is better to store it in small jars. Serve seasoning with meat dishes, giving the Russian spirit to your favorite dish. A sharp, rich horseradish will bring its 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. a spoon.

Cooking method:

1. Clean and chop the root.
2. Peel tomatoes and peppers from the peel and seeds, grind in a meat grinder.
3. Mix all the ingredients, salt, add vinegar.
4. Arrange the sauce in sterilized jars under the lids, store in a cool place.

Horseradish with tomato paste - recipe

• Cooking time: 30 minutes.
• 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 there are no ripe tomatoes at hand? Arm yourself with tomato paste! This will slightly worsen the benefits of the finished product, but if you choose the right pasta, it will not spoil the taste at all. Give preference to jars that do not contain preservatives, modified starch. Horseradish with tomato paste cooks even faster, because it does not require the preparation of tomatoes.

Ingredients:

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

Cooking method:

1. Peel the root and pepper, pass through a meat grinder.
2. Mix vegetables with tomato paste and boil for 10 minutes.
3. Add the rest of the ingredients, boil for another 1-2 minutes.
4. Arrange in sterilized jars and roll up.

Horseradish appetizer - cooking secrets

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

1. When choosing the main component for a horloder, give preference to not too small or large pieces. The most delicious will be a rhizome 25 cm long and 3 cm wide. There should be no stains or damage on its surface.
2. You can store fresh root in the refrigerator for up to 3 weeks if wrapped in cling film. Freezing of a product is allowed.
3. In recipes, along with ripe tomatoes, you can use green tomatoes or cook gorloder exclusively with this unripe product.
4. When storing horseradish, some of the sharpness is lost, so you can put a little more garlic, horseradish and hot pepper in the jars that you plan to open by the end of winter.
5. 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 thawed before use.
6. You can soften the fiery preparation before serving by adding honey or sour cream to the sauce.

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

Cooking rules

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

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

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

Classic homemade horseradish recipe

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

Cooking method:

• Peel the prepared horseradish, chop it, passing it through a meat grinder. Use a nozzle that allows you to get the finest and most delicate consistency, similar to mashed potatoes. Do not forget to attach a bag to it to at least partially protect your eyes from the pungent odor.
• Mix chopped horseradish root with salt and sugar.
• Boil water and pour horseradish with boiling water, stir.
• Sterilize very small jars and spread the seasoning over them. Pour a little lemon juice into each jar: no more than a teaspoon per 0.2 liter jar, but not less than two milliliters. The juice will act as a preservative and at the same time will not let the horseradish darken. However, a lot of juice is not needed so that the seasoning does not turn out sour - according to the traditional recipe, it should not be so.
• Close jars tightly and refrigerate.

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

Homemade horseradish with beetroot juice

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

Cooking method:

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

In the refrigerator, such an appetizer can be stored for a whole year, out of the refrigerator - up to six months. At the same time, you need to be prepared for the fact that vinegar and long-term storage will do their job - horseradish will become softer in taste. But thanks to beetroot juice, the appetizer will acquire a pleasant pink color and will be able to decorate the table.

Horseradish with garlic and tomatoes ("Hrenoder")

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

Cooking method:

• Wash the tomatoes, pour over with boiling water, peel and cut into 4 parts.
• Peel the soaked roll, cut into small pieces.
• Peel the garlic and pass through a press.
• Prepare the meat grinder by attaching a tight plastic bag to it.
• Alternately put a few pieces of horseradish and tomatoes into the meat grinder and turn them until they run out. If the bag fills up earlier, change it, and then mix the contents of both bags.
• Add salt, sugar, garlic to the tomato-horseradish mass, stir well.
• Arrange in clean, dry jars, roll them up or screw on the lids. Put in the refrigerator for the winter.

If stored in the refrigerator, the homemade "Khrenoder" will quietly stand for 9 months, if you have time to eat it in six months - even better. The appetizer is spicy, juicy and very healthy.

Horseradish with apples

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

Cooking method:

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

Such horseradish should be cooked a few hours before serving and in small quantities. It turns out soft, fragrant, but it is stored for a very short time - no more than two days.

Horseradish with sour cream

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

Cooking method:

• Clean and chop horseradish.
• Mix with sour cream, salt and add sugar.

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

Homemade horseradish is a traditional seasoning for meat and fish dishes. If it is prepared with vinegar, then it can be stored for a long time. However, many housewives do not prepare it for the future, as over time it loses its burning properties.

In our country, horseradish is a fairly common plant and is known primarily as a spicy addition to a variety of dishes. But this root is quite capable of acting as the main ingredient. For example, a very popular sauce is prepared on its basis - horseradish seasoning, which can spice up many fish and meat snacks.

Horseradish seasoning is an excellent addition to hot and cold dishes, which is sure to decorate any table.

A little about the spice itself

Horseradish, which is the main component of our seasoning, is a very useful root. It increases appetite, tones the body and activates energy. A few small jars of this sauce can serve you well. And in order to prepare it, you must follow a few simple rules.

Cooking Basics

1. For seasoning, horseradish, which was collected in late autumn, is considered the most suitable.
2. Pick up large roots, the length of which is at least 30 cm, and the diameter is not more than 6 cm.
3. Before cooking, it is advisable to soak the horseradish in cool water and let stand for three to six hours.
4. Next, we clean the roots, wrap them in cling film and send them to the freezer for about an hour.

   On a note! These procedures will help prevent the discomfort that usually occurs when chopping horseradish - your eyes will not water!

5. After you have passed the roots through a meat grinder or grated them, you need to add a little lemon juice or vinegar to the mass.
6. Next, the prepared horseradish is laid out in small jars or plastic containers.

Thus, you will always have the original product at hand, from which you can quickly prepare another batch of fresh sauce at any time. And the following recipes will tell you how to make horseradish seasoning from start to finish with various additives.

With beetroot juice

For cooking you need to take:

• a kilo of horseradish roots;
• half a liter of beetroot juice;
• 1 tables. a spoonful of vinegar essence;
• half a glass of sugar;
• 3 tables. spoons of salt.

We prepare the seasoning: thoroughly wash the roots of horseradish, peel and chop with a meat grinder. We rub the beets on a fine grater, squeeze the crushed mass, add the resulting juice to the horseradish, which we twisted. Then add vinegar, sugar and salt. We mix everything thoroughly. Put the resulting seasoning in jars and sterilize for 15 minutes, if the jar is half a liter, and sterilize a liter jar for 20 minutes.

with an apple

For the horseradish and apple seasoning recipe, we take the following ingredients:

• a kilo of apples;
• 0.15 kg of horseradish;
• 0.15 kg of garlic;
• 5 ml of vinegar essence;
• 15 g of salt;
• 20 g sugar.

We stand the roots in cold water for three hours, after which we remove the peel from them. Apples are also peeled. Grind prepared ingredients. We release the garlic from the husk and pass through the press.

We combine all prepared products in a large bowl. Add salt, add sugar, pour in vinegar essence and mix well. We lay out the seasoning in small clean jars, cover with lids and send to a water bath. Let stand for five minutes, then close tightly and store in a cool place.

with carrots

For the recipe, take:

• 0.15 kg of horseradish;
• 0.3 kg of carrots;
• 5 g paprika;
• 5 g white pepper;
• 10 g of salt;
• 5-7 g of sugar;
• half a glass of water;
• 55-60 ml of vinegar.

We peel the root crops and grind them in any convenient way - we twist them in a meat grinder or rub them on a fine grater. We combine everything in a bowl and pour 150 ml of boiling water. Cover with a lid and leave for five minutes.

We introduce vinegar into the mass, add sugar, paprika, pepper and salt.

On a note! If white pepper is not available, then in this recipe it is quite possible to replace it with black!

We mix everything thoroughly and put it in sterilized jars. Close tightly and store in a cool place.

With garlic and tomatoes

For horseradish seasoning with garlic and tomatoes, take:

• 0.2 kg of horseradish;
• 0.2 kg of tomatoes;
• 0.1 kg of garlic;
• 15 g of salt;
• 15 g of sugar;
• 45-50 ml of vinegar;
• 90 ml vegetable oil.

We blanch the tomatoes in boiling water for 30 seconds, after which we remove the skin from them and pass through a meat grinder. Add sugar to the tomato mass, salt and send to the stove. With a small gas supply, boil for 20 minutes. About five minutes before the end of cooking, pour in the oil and crushed garlic.

We clean the roots, rub on a fine grater and put in a boiling tomato mass. Add vinegar and immediately after boiling, remove from heat. Pour into sterilized jars and seal with lids.

"Spark" with chili pepper

For the recipe, take:

• 0.1 kg of roots;
• a kilo of tomatoes;
• 10-12 cloves of garlic;
• a pod of chili pepper;
• a couple of tables. spoons of salt.

First you need to prepare the tomatoes - blanch them in boiling water and remove the skin. We pass through a meat grinder. As a result, you should get a puree with a volume of 1 liter. Peel and chop the horseradish roots. Chili cut into small pieces and twisted in a meat grinder.

On a note! It is better to clean the chili from the seeds, otherwise the seasoning will turn out to be too vigorous!

Mix the ingredients and add crushed garlic. Salt, add sugar. We lay out the seasoning in clean jars and cork.

With bell pepper

For the dish you will need:

• 0.1 kg of burning root crop;
• 0.3 kg of bell pepper;
• 4-5 cloves of garlic;
• 15 g of sugar;
• 20 g of salt;
• a couple of tables. spoons of lemon juice.

My horseradish, clean and peel. We release the pods of sweet pepper from seeds, cut off the stalks. We twist the products in a meat grinder.

Add crushed garlic to the resulting mass, pour in lemon juice, salt and pour in sugar. Mix everything and distribute in sterilized jars. Close tightly with lids and store in a cool place.

With oranges

Horseradish seasoning with orange juice is prepared from the following products:

• 0.1 kg of horseradish;
• a couple of oranges;
• 45 ml dry white wine;
• 2-3 g of salt.

Pour boiling water over oranges, remove the zest from one of them, squeeze the juice from both. Add wine, zest and grated horseradish to the juice. Salt, put sugar, mix everything.

With sour cream

For the recipe, take:

• 0.3 kg of burning roots;
• 200-220 ml of sour cream;
• 30 g of sugar;
• 2-3 g of salt.

We clean the roots and pass through a meat grinder. Salt, add sugar. Mix everything and add sour cream to the mass.

On a note! If it seems to you that the seasoning is too thick, it can be slightly diluted with chilled boiled water.

We shift the mass into a jar, tightly close and put it in the refrigerator for a couple of hours. Since such a seasoning is stored for a short time, it is advisable to use it quickly - within two days.

Obviously, making horseradish seasoning at home is easy. Therefore, do not rush to buy a store product - better, do it yourself. After all, this way you will be completely sure of its quality.

Enjoy your meal!

All materials on the site are presented for informational purposes only. Before using any means, consultation with a doctor is MANDATORY!

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Combining the piquant taste of horseradish with various products, you can create interesting salads, holiday snacks, preparations for the winter and original seasonings. If you still don’t know how to cook horseradish to make it delicious, add interesting recipes to your culinary piggy bank that will help you cope with many ailments.

Classic horseradish at home

Try to cook horseradish from the root, which will perfectly set off the taste of fish and meat dishes, jelly and sandwiches. In combination with garlic, you get a delicious Russian seasoning.

Ingredients:

• vinegar - 3 tbsp. spoons;
• horseradish - 4 roots;
• salt - 4 teaspoons;
• garlic - 17 cloves;
• sugar - 2 teaspoons;
• water - 140 ml hot.

Cooking:

1. Place the garlic cloves and roots in a blender. Grind. If you do not have a blender, then use a grater.
2. Pour vinegar into sugar. Pour salt. Pour in boiling water. Mix. All components must dissolve. Pour in the crap mixture. Mix. Cool down. Remove for storage in the refrigerator. Suitable for use immediately after cooling.

How to cook with beets?

A very simple option for cooking horseradish with beets, which turns out to be beautiful in appearance and tasty.

Large portions should not be cooked. In the grated form, horseradish instantly loses its useful properties and sharpness.

Ingredients:

• apple cider vinegar - 7 tbsp. spoons;
• horseradish - 210 g;
• salt - 1 teaspoon;
• beetroot - 1 pc.;
• water - 180 ml;
• sugar - 1 tbsp. a spoon.

Cooking:

1. Pour water over the roots. Leave for half an hour. Take out and peel. Cut into bars. Clear the beetroot.
2. Place prepared foods in a meat grinder. Twist. Use the middle grid. To prevent the pungent smell from spreading around the room, put a bag on the meat grinder and wrap it with an elastic band. For cooking, it is more convenient to use a manual meat grinder.
3. Pour sugar into the amount of water indicated in the recipe. Pour in vinegar and add salt. Boil. Cool down. The temperature of the liquid needs 30 degrees.
4. Pour into mashed mixture. Stir. Cover with foil and leave overnight in the refrigerator.

Due to its rich spicy taste and aroma, horseradish has firmly entered the culinary scene, taking the place of one of the main winter sauces served with meat and fish. The secrets of how to make healthy and tasty horseradish preparations for the winter at home using golden recipes for seasonings and sauces can be found in this article.

Universal sauce with horseradish

To prepare 3.5 liters of sauce you will need:

• tomatoes - 2.5 kg;
• horseradish root - 250 g;
• sweet and hot peppers - 250 g each;
• garlic - 200 g;
• sugar and vinegar 9% - 1 glass each;
• salt - 2 tbsp. spoons.

Horseradish sauce can be used as a seasoning for dishes, as well as an independent dish.

Attention! To prepare this sauce, you can use both red and yellow and even green tomatoes. When preparing a sauce using green tomatoes, instead of red sweet, it is better to use green peppers.

1. Prepare vegetables - wash, peel, chop.
2. Grind tomatoes, garlic, pepper through a meat grinder.
3. Grind the hell out. To protect yourself from tears caused by volatile substances released during the grinding of horseradish, it is recommended to put a plastic bag on the meat grinder.
4. Mix chopped vegetables into a homogeneous mass.
5. Add remaining ingredients.
6. Mix thoroughly and pack in jars.

Store the sauce in the refrigerator and use as needed.

Attention! This sauce is universal in use, and is served with pasta, offal dishes, borscht, dumplings, and as an independent snack with bread.

The sauce must be stored in the refrigerator or in a cool place.

Classic recipes for sauces and seasonings with horseradish

1. Classic horseradish sauce "Table". To prepare this sauce, pour 1.5 kg of ground horseradish with boiling water, so that a slurry is obtained, then, stirring thoroughly, add salt (1 tablespoon) and lemon juice, sugar (3 tablespoons).

Advice! Before use, the sauce can be diluted with sour cream to soften the taste.

2. Classic sauce "Polish" (from horseradish and beets). Grind 4 peeled raw beets into a meat grinder. Add chopped horseradish (100 g) and marinade. For the marinade: boil water (1 cup), adding salt (1 tsp) and sugar (1 tbsp). Then add vinegar (80 g), cool a little and pour over the beet-horseradish mass. Pack up.

Horseradish and beetroot sauce

Recipes for horseradish and fruit sauces

Fruit additives, such as apples and plums, give a special piquancy to horseradish sauces.

1. Sauce "Hrenovina with apples". To prepare 2 liters of sauce you will need:

• tomatoes - 1 kg
• horseradish root, sweet pepper, garlic, apples - 300 g each
• salt, sugar

Attention! The traditional Russian recipe for horseradish sauce does not contain vinegar, which allows you to preserve the taste and healing properties of this vegetable as much as possible.

1. Wash and peel apples and vegetables and chop.
2. Pass through a meat grinder.
3. Thoroughly mix the resulting vegetable mass.
4. Salt, add sugar.
5. Packed into banks.

Horseradish and apple sauce

Keep refrigerated. Serve sauce for pies with fish, cold meat. This sauce goes especially well with pork.

2. Spicy horseradish sauce and plums. To prepare 1-1, 2 liters of sauce you will need:

• tomatoes - 1 kg;
• horseradish root - 100 g;
• plum puree - 100 g or fresh plums - 200-300 g;
• garlic - 1 head.

Pass vegetables through a meat grinder, add mashed potatoes or chopped fresh plums. Mix well, add spices, salt and sugar to taste. Pack up, store in the refrigerator.

Horseradish sauce and plums

Recipes for appetizers and horseradish sauces with vegetables

To taste, horseradish goes well with most vegetables, as evidenced by the recipes below.

1. Appetizer of horseradish and beets. To prepare this dish you will need:

• beets - 1 kg;
• horseradish root - 1 kg;
• vinegar 3% - 2 cups;
• water - 2 glasses;
• salt and sugar - 2 tablespoons each.

Horseradish sauce can be refrigerated for 4-8 weeks

Cooking:

1. Beets, without peeling, boil until soft, cool.
2. Peeled beets cut into thin slices.
3. Grind horseradish root on a fine grater.
4. Layer beets and horseradish in a glass container.
5. Prepare a marinade from water, salt, sugar and vinegar. Pour beets with horseradish with cold marinade.
6. Soak the vegetables in the marinade for 1-2 days, after which they can be served.

Attention! This dish can be used as a preparation for the winter, for this, after pouring the marinade, jars with vegetables should be sterilized for 15-20 minutes and rolled up.

Before preparing the sauce from the horseradish root, it is necessary to peel off the skin

2. Horseradish appetizer like adjika. To prepare 4-4.5 liters of snacks you will need:

• tomatoes - 2.5 kg;
• red sweet pepper - 0.5 kg;
• carrots - 0.5 kg;
• apples - 0.5 kg;
• garlic -3 heads;
• hot pepper - 100 g;
• parsley and dill - 50 g each;
• vinegar - 9% - 2 tbsp. spoons;
• vegetable oil - 250 g;
• salt and black pepper to taste.

Cooking:

1. Pass washed and then peeled vegetables and fruits through a meat grinder.
2. Add oil, vinegar, spices and put on fire, simmer for about 2 hours.
3. Introduce chopped greens into the apple and vegetable mass, boil for another 5 minutes and pack in jars, roll up.

Horseradish sauce can be frozen, it does not lose its taste

Recommendations for the preparation of sauces, seasonings and appetizers with horseradish

1. To prepare dishes from this vegetable, you should use only fresh, juicy, high-quality horseradish root, at least 2-2.5 cm thick.
2. Using horseradish root for making sauces and seasonings, you can not wash it, but only lightly clean it with a knife, scraping off contaminated and damaged areas.
3. It is better to grind horseradish root in an electric or manual meat grinder. At the same time, as experience shows, horseradish root is easier to grind with a manual meat grinder.
4. By varying the amount of garlic, hot peppers, horseradish, vinegar and sugar in a dish, you can prepare a sauce of any spiciness.
5. Horseradish sauces and snacks can last 4-8 weeks in the refrigerator. The more horseradish and garlic present in the sauce, the longer the sauce can be stored in the refrigerator.
6. To keep horseradish sauce as long as possible, you can freeze it. After thawing, the sauce retains its taste.
7. To add a special piquancy to horseradish snacks, you can add lemon juice, grated lemon zest, wine or apple cider vinegar, black and red hot peppers, paprika, chopped green onions, herbs, sour cream or mayonnaise to their composition.
8. Seasoning with horseradish can be used as a savory dressing in the preparation of salads from raw and boiled vegetables, pickles, pickles, sauces for meat and fish.

The sauce can be used as a seasoning for meat and fish

Using any of the presented recipes, you can easily prepare a traditional Russian appetizer with a spicy, spicy taste and use it on its own or for cooking other dishes.

Spicy horseradish sauce - video recipe

Horseradish sauce for the winter - photo

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