HORSERADISH

Horseradish roots contain up to 150-250 mg of vitamin C (five times more than in lemons and oranges), up to 7 percent carbohydrates, essential oils, mineral salts, and phytoncides. They are eaten as a spicy seasoning for cold dishes, salads, as well as fish and meat products.

Horseradish roots are grated on a fine grater, seasoned with salt, sugar (and vinegar in some non-Russian cuisines - see below for adding vinegar to horseradish seasoning). Thanks to the essential oil content, horseradish in small doses increases appetite and improves intestinal activity.

To store the dug horseradish roots, you need to free them from the ground and cut off the tops and shoots 1-1.5 cm above the root.

Russian table horseradish
Horseradish should be considered the main Russian cold seasoning, used for all cold and boiled types of fish dishes (jellied, whole, boiled whole fish, hot smoked red fish (stellate sturgeon), boiled sturgeon), as well as for fish pies and kulebyaks, which were also accepted eat horseradish, if they were consumed cold, the next day, and not in the heat of the day.

Along with fish dishes, horseradish seasoning was also served with cold meat dishes, especially pork. Thus, horseradish was necessarily used for jelly, jellied meat, cold jellied pig, poultry jellied meat, boiled beef (cold), tongue, beef and pork offal (but not lamb!), and pork head (on Vasiliev day, January 7 - 10), to jellied and cold veal, and later, at the end of the 19th century, to cold roast beef, although this dish was English and, strictly speaking, should have been eaten with mustard.

In Russian classical cuisine, horseradish was always prepared only directly for the table. and they tried not to leave it for more than one or two days, since it was believed that horseradish should be peculiarly piquant and spicy, and if left for more than two days after cooking, it would lose its potency. In addition, in Russian, horseradish was always prepared without vinegar, which “kills” the power of horseradish and gives it its own taste and acetic-sour pungency, which is not characteristic of national Russian dishes.

Vinegar-based horseradish, or the so-called “Polish horseradish” prepared in Belarus, Volyn (Ukraine) and mainly in Lithuania.

It was from there that the preparation of horseradish on a vinegar base came from for the undemanding, often drunken consumer (who “would like a sour nose”), designed for two-week and sometimes even monthly storage and long-term transportation. This type of horseradish seasoning does not give dishes a specific sweet “Russian taste”, but with the disappearance of home cooking, it began to increasingly replace the traditional Russian horseradish seasoning, the characteristic feature of which was an unusually soft, delicate taste along with an extremely strong and unexpected piquancy that makes up the greatest charm of this Russian seasoning. Only such horseradish played its traditional role in the national feast: on the one hand, a purely culinary role - it made the dishes especially attractive in Russian, and on the other hand, a specifically table, entertaining role, since it always gave rise to jokes and fun at the table, to ironic remarks about newcomers or clumsy, unsubtle, inept people (all sorts of rootless aliens) who did not understand and did not master the art of using horseradish as a seasoning, did not grasp what the secret of this use was.

Meanwhile, this secret was extremely simple: it was necessary to eat horseradish only after biting off and only slightly chewing (but not swallowing!) another piece of fish or meat. In such cases, some “dodgy” people, with a certain dexterity, could consume relatively large portions of horseradish quite safely, while their less experienced and inept diners sometimes jumped up in their seats and burst into tears (to the deafening laughter of all those present) from the most insignificant, even tiny doses consumed without knowledge of specifics and traditions. Such people were always recognized as newcomers who did not have their own home and strong Russian family roots. Hence one of the old Russian customs of testing the bride and groom, which consisted of treating them to dishes in which the use of horseradish was obligatory. At the same time, the incompetent often received a complete refusal, even if he had other positive qualities.

First of all, for horseradish to be “sweet and evil”, you need a good, high-quality starting product. This means that the horseradish root must be at least as thick as a finger, without damage, juicy, and strong. External damage can be eliminated purely mechanically by cutting out rotten, ulcerated and bruised, cut and contaminated areas. The loss of juiciness by the horseradish root is a defect that is practically incorrigible, because an attempt to soak the horseradish, although it can lead to the restoration of its mechanical elasticity and thereby make it easier to grate, will inevitably lead to leaching and soaking of the juices that give the horseradish root its aroma , and its amazing peculiar piquant “causticity” (in Russian - “anger”). The degree of this leaching may be different in each case, but it always affects not only the strength of the finished table horseradish, but also the duration of preservation of this strength in the finished seasoning. As a rule, the strength of soaked horseradish does not remain strong for more than a day, and this explains the introduction of “strength” imitators such as vinegar into ready-made table horseradish.

Russian table horseradish should be prepared only from high-quality raw materials - as all dishes of Russian cuisine should be prepared. To do this, it is necessary to properly preserve the root after digging in the fall or spring. Horseradish is stored in a box with sand, laying it in rows so that one root never touches another, and filling each row with clean, sifted sand, free from clay and earth impurities. Once a week, this box of sand should be slightly watered (sprinkled) with water so that the sand is always evenly slightly damp. This way you can have absolutely fresh, juicy horseradish all year round.

How to properly prepare RUSSIAN TABLE HORSERADISH:
1. When preparing table horseradish, peel the root with a knife, but avoid washing it by rinsing it, at least after cleaning it under cold running water.
2. Then rub it on a fine grater, having previously prepared a jar (glass, porcelain) with cold boiled water poured onto its bottom. As the horseradish is grated, the grated portions are constantly placed in this bowl, not allowing them to dry out in the open air.
3. Then, when the grating process is over, add a little more water to the grated mass until it has the consistency of a thick porridge, then sweeten with 1 piece of sugar and salt to taste (a pinch of salt).
It is good to additionally add grated lemon zest and lemon juice, reducing the amount of water accordingly.
The pieces of root remaining during grating are also placed in a bowl with the prepared horseradish, turning them with a spoon so that they are at the bottom.
This preparation of table horseradish should not be watery, but rather thick, with the consistency of a viscous porridge.
4. Before serving, each tablespoon of this preparation is diluted with a dessert spoon of sour cream.
It is this composition that is called “Russian table horseradish” (but for no more than 8-12 hours).

Russian table horseradish is one of the best seasonings in world cooking. Only absolute instability in storage (no more than 12-16 hours) does not allow it to become one of the most common seasonings, along with mustard, mayonnaise, ketchup and soy sauce. Freshness and the absence of vinegar distinguishes Russian table horseradish from horseradish seasonings used in the Baltics or Transcaucasia and including vinegar.

Only on the second or third day, if the prepared horseradish begins to show a decrease in pungency, you can add a little 0.5 percent vinegar to it, but this will no longer be Russian horseradish, but a so-so “horseradish” (a product spoiled by storage).

In Transcaucasia, a stronger 1.5% solution of real homemade wine vinegar is added and, in addition, such horseradish is tinted with beet juice. This type of horseradish seasoning is used with the Georgian jellied piglet - muzhuzhi, while the Russian type of horseradish seasoning is intended for veal or beef jellied meat, for jellied poultry and, mainly, for dishes from jellied, boiled and hot-smoked fish . It is in these cases that vinegar as a base, which coarsens the horseradish seasoning, and thereby the tender fish meat, is completely unsuitable, while sour cream acts both as a contrast and as an ennobler.

In classical Russian cuisine, horseradish is used not only as a seasoning for a cold appetizer table. This use mainly became established only in the 18th century and especially in the 19th century, when the snack table began to play a significant role in public and official life and when, due to the expansion of the network of taverns and the spread of vodka, it began to invade more and more into home life. It was in this situation that not the culinary, but the functional and auxiliary role of horseradish increased as a seasoning, acting as a moderating and hangover-inducing agent. This caused the cheapening and coarsening of various horseradish seasonings by adding sharp ingredients to them, such as a 3% solution of vinegar and cooking in water, without adding sugar and zest. Like, it’ll do just fine with vodka.

Ancient Moscow Russian cuisine of the 16th-17th centuries used horseradish as a seasoning, firstly, always in its truly Russian, “sour cream” version, as a traditional and indispensable seasoning for fish. And secondly, she introduced horseradish seasoning into a number of hot dishes to impart piquancy, aroma and a special “Russian taste”. So, horseradish seasoning was already on the table introduced into kalia (unlike fish soup!), into various pickles (chicken and meat, from kidneys), into all types of solyankas, as well as into gravies for dishes made from boiled meat and fish in one or two minutes before serving them.

Thus, horseradish as a seasoning found wide use in Russian cuisine and practically appeared on the Russian table one way or another every day. With the invention of salads, horseradish seasoning began to be introduced into raw salads made from grated carrots, turnips, rutabaga, radishes and apples, as well as into salads made from boiled root vegetables and into vinaigrettes as a piquant dressing.

Horseradish seasoning in Russian cuisine was absolutely dominant for a long time (until the end of the 18th - beginning of the 19th century) and in the cold Russian climate had not only nutritional, but also great preventive value, since horseradish in its Russian version retained its bactericidal properties and served both for improving the taste of dishes, and to prevent scurvy, flu and other colds and infectious diseases of the upper respiratory tract, as well as to prevent intestinal diseases.

At the end of the 18th century, Russian horseradish in everyday nutrition was significantly replaced (almost remaining only in the haute “lordly” cuisine) by much cheaper and shelf-stable mustard, although it did not have such health-improving properties. At the same time, Russian cuisine lost significantly, as when replacing, at approximately the same time, the traditional Russian turnip, which is very valuable in nutrition, with potatoes saturated with empty starch, more suitable for eating in mild or tropical climates, but not in the Russian cold. (The high content of biochemical sulfur compounds in turnips makes it a unique natural immunostimulant, but only if eaten frequently enough.)

The taste qualities of horseradish as a seasoning were so unique and attractive that after the Napoleonic wars they served as an incentive to create some fine seasonings in German and Austrian cuisine, where they were introduced by the cooks of foreign aristocrats who emigrated to Russia in the period 1789-1813.

But it was in Western Europe that the special properties of horseradish seasonings were distorted, both due to the inability to preserve the natural “anger” of horseradish, and in order to “soften” these seasonings.

HORSERASH SEASONING WITH VINEGAR
Peel the roots, wash thoroughly and grate on a fine grater or pass through a meat grinder. Prepare marinade filling. Dissolve salt and sugar in water, bring to a boil, add spices, cover and cool to a temperature of 50°C, then add vinegar essence and leave for 24 hours. After steeping, filter the filling through cheesecloth and mix thoroughly with horseradish.
Place the prepared seasoning into jars and seal.
For 1 kg of horseradish:
1st method - 40 g of salt, 80 g of sugar, 800 g of water, 40 g of 80% vinegar essence;
2nd method - 20 g of salt, 40 g of sugar, 500 g of water, 0.5 g of cinnamon, 0.5 g of cloves, 20 g of vinegar essence;
3rd method - 40 g of salt, 80 g of sugar, 500 g of beet juice, 30 g of vinegar essence.

HORSERASH SALAD WITH CARROTS AND APPLES
Wash and peel the horseradish, carrots and sour apples, grate them on a coarse grater, then mix, place tightly in jars and fill with hot brine. Cover the jars with lids and sterilize half-liter jars over low heat for 10-12 minutes, liter jars for 15 minutes.
Immediately roll up the jars and cool.
When using, add sour cream and drain the brine.
For brine - 1 liter of water, 2-3 tbsp. spoons of salt, 3-4 tbsp. spoons of sugar.

DRIED HORSERASH LEAVES
Wash the horseradish leaves thoroughly and, after removing the petioles of the leaves, hang them to dry, then chop them and place them on a sheet of paper on a baking sheet. Dry them, stirring, in the oven at a temperature of 40-45°C for 2-3 hours or under cover during the day. Store dried horseradish leaves in glass jars. They can be used for canning vegetables in open jars.
To prevent the solution in cucumbers from becoming cloudy or moldy, you need to pour a tablespoon of crushed dried horseradish leaves into it, mold will not appear and the brine will always be transparent and tasty.
A tomato in an open jar will not become moldy if it is sprinkled with dry horseradish leaves on top.

DRIED HORSERASH RHIZOMES
Peel the horseradish rhizomes from the soil, rinse and grate on a grater with large holes, then dry in a low-heat oven.
Grind the resulting preparation in a coffee grinder and store in glass jars in a cool place, use it in the same way as dried leaves.

Siberian "HRENOVINA"

Khrenovina is a famous Siberian seasoning.
This is the basic recipe. There are options when you add pepper (both black and red ground and sweet bell pepper), vinegar, and sugar.
In everyday life, this seasoning is also called “Gorloder”, “Hrenoder” and even “Cobra”; in cooking it is often used as Ogonyok seasoning.

Ingredients :
- 3 kg tomatoes
- 250 g horseradish
- 250 g garlic

Preparation

Pass fresh tomatoes, horseradish and garlic through a manual meat grinder. Salt the resulting mass, place in a glass container, close tightly and place in the refrigerator.

Along with ripe red tomatoes, you can also use green ones. You can make crap out of just green tomatoes, but the best result is obtained when ripe tomatoes make up at least 2/5 of the total.

You can eat horseradish immediately after preparation, but if you let it stand for a week in the refrigerator, it will infuse and taste better.
Can be stored in the refrigerator for a long time. (The more horseradish and garlic you use, the better and longer it will be stored.)
Before serving, you can add a little mayonnaise or thick sour cream to the “horseradish” to taste. You can add grated apple to taste (preferably Antonovka).

Another horseradish recipe

Ingredients :
- 1 kg of ripe tomatoes,
- 60 g horseradish,
- 60 g garlic,
- 3 teaspoons of salt,
- 1 teaspoon of sugar.

Preparation

Grind tomatoes, horseradish and garlic through a meat grinder. Add salt and sugar and mix well.
Place into small jars (no more than 0.5 liters) with tight lids.
Keep refrigerated.
Yield: 1.5 l.
ADVIСE
You don’t have to remove the skin from the tomatoes; you won’t be able to feel it.
It is advisable to grind the horseradish and everything else in a manual meat grinder - it turns out better and noticeably tastier. Or, in the absence of one, turn the horseradish last - it heavily clogs the grate.
You need to take about 10 g more horseradish in the hope that some part will screw onto the screw and not turn.
If you need to grind a large amount of horseradish, then you need to put a plastic bag on the meat grinder, securing it with an elastic band, otherwise it will seriously irritate your eyes.
Under no circumstances should you use “store-bought” canned horseradish.
Instead of passing the garlic through a meat grinder, you can crush it with a garlic press.
For a sharper taste of the seasoning, you need to take 100 g of horseradish and garlic per 1 kg of tomatoes.
For some people, even 60 g of horseradish is a lot. Then take 40 g.
The optimal shelf life in the refrigerator with 40 g of horseradish and 60 g of garlic is up to 2-3 weeks.

Preparing horseradish at home for the winter is an art! The season of pleasant chores and preparations for the winter has come. Vegetables and fruits have already been put away in the cellar, some in a barrel, some in jars, and some just sitting in boxes. It’s time to think about seasonings; you can’t live without them. One of the favorite and necessary seasonings in the winter is horseradish. After all, it gives some dishes an amazing, piquant taste, a certain zest.

What are the best ways to prepare this wonderful root for future use? The most famous and favorite preparation of horseradish for the winter is spicy traditional seasoning. After all, it goes well with all meat, fish and even vegetable dishes.

But harvesting is not only canning. But what about preparing horseradish for the winter without additives? Store it fresh, in boxes with sand, preferably in a cellar or basement, occasionally sprinkling with water. The root can be stored in this form until the next harvest.

And for those who love this vigorous root in canned form, there are several ways.

Canned horseradish - a recipe for preparing for the winter

Ingredients

Horseradish roots – 1 kg;
water – 20 ml;
table vinegar 9% - 20 ml;
salt, sugar – 30 g.

Preparation

Wash the horseradish roots and soak them in water for a day, then peel them thoroughly, scraping them with a knife. Next, clean roots need to be grated and poured with marinade. Boil water, add salt, sugar, and vinegar. Pour horseradish gruel with this solution, mix and pour into small sterilized jars, close.

Preparing horseradish at home

Ingredients

Preparation

Peel fresh horseradish roots, scrape them with a knife, and wash well in running water. Place a plastic bag over the neck of the meat grinder and take the smallest grate. Grind all the horseradish through a meat grinder, add salt and sugar, dilute with boiling water to obtain a paste and place in small jars. Add a few drops of lemon on top, but do not stir. Cover and store this snack in the refrigerator.

And calculate the amount of ingredients after all the horseradish has been rolled. 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 you will need 1 tbsp of salt. l. sugar – 3 tbsp. l. lemon juice.

Whatever method you use to prepare horseradish for the winter, you need to know one simple trick. Such preparations should be stored in a glass container with a tightly closed lid, so horseradish retains its sharp, vigorous taste.

I hope that preparing horseradish at home for the winter will become a good tradition in your country.

How to prepare horseradish for the winter?

Well, who doesn’t know that horseradish makes any dish, even if it’s not ideal, taste better? This wonderful seasoning for the winter is simple to make and unique in taste. Of course, it is easier to buy a ready-made additive for meat and fish dishes in a store. But homemade food is guaranteed to be healthy and harmlessly tasty.

The best punishment for a guilty husband is to force him to grate horseradish. And the tears will flow and flu prevention is effective, thanks to volatile, antibactericidal substances.

Traditional recipe: “White horseradish”

1 kg horseradish roots;
250 ml water;
4 tablespoons granulated sugar;
2 tablespoons salt;
2 tablespoons of vinegar essence or lemon juice.

Drive the culprit of all misfortunes into the kitchen and force him to grate pure horseradish roots on a fine grater.
If there is no reason for execution, put on swimming goggles.
It is better to grate in a food processor.
Mix with vinegar, salt and sugar.
Close tightly and put in the refrigerator.

Red horseradish with beet juice

The beautiful color, familiar smell and pleasant pungency will delight lovers of the hearty Russian seasoning for the winter in cold times.

1 kilogram of horseradish;
half a liter of beet juice;
30 grams of vinegar essence;
3-4 large spoons of granulated sugar;
2 tablespoons salt.

Wash the roots thoroughly and slightly scrape off the outer skin.
Place a tight bag over the meat grinder mouth and secure with an elastic band.
Grind the horseradish.
Mix with beet juice.
Add sugar and salt, pour in the essence.
Mix thoroughly and place in prepared, suitable-sized dishes.
Cover with lids and sterilize in a water bath for about a quarter of an hour.
Roll up and store.

You will find a recipe for adjika for the winter without cooking here.

Spicy seasoning “Ogonyok” for the winter

250 gr. horseradish roots;
3 kg of large, very ripe tomatoes, red varieties;
1 large spoon of sugar;
2 tablespoons of table salt.

Grind the roots into a paste.
Grind the garlic along with the tomatoes.
Mix both purees.
Add sugar and salt, mix.
Place in a container and place in the refrigerator.

How to prepare horseradish for the winter according to all the rules

And it’s not only about the taste, to which not a single person will remain indifferent, but also about the amazing properties inherent in this inconspicuous root. Winter preparations with horseradish, very tasty!

Properly prepared horseradish for the winter helps improve digestion, helping the body cope with rich and fatty dishes, and has bactericidal, anti-inflammatory and restorative properties.

Horseradish is useful to add to food for the prevention of acute respiratory diseases, urolithiasis, joint inflammation and problems with potency.

A high-quality product should be no less than a finger thick, juicy and strong, without damage. It is very important to properly prepare horseradish for the winter, choosing the most suitable option for you.

Fresh storage.

Examine the roots carefully. Without regret, throw away horseradish with the slightest damage, cut off the tops. Shake the roots off the ground, place 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 must be slightly damp at all times, for which purpose it is evenly sprinkled with water once a week. The temperature should not be below 00C and rise above +40C.

Storing horseradish in the freezer in winter.

The roots need to be washed, peeled and cut into pieces suitable for grinding in a meat grinder. Now the horseradish can be put into plastic bags and placed in the freezer. Horseradish prepared in this way for the winter will retain all the beneficial qualities of the 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 prepared table horseradish is difficult to replace, but when guests arrive unexpectedly or a cold sets in, it can be difficult to do without a jar of pickled root.

Horseradish recipe for the winter:

Take fresh horseradish roots, wash and peel. In total, you should get 1 kg of peeled root, which needs to be soaked in water for a day. Now you can begin the most difficult operation - grinding horseradish in a meat grinder. Experienced housewives recommend putting a plastic bag on the meat grinder, this makes it much easier to deal with the pungent odor.

Then take one glass (250 ml) of water, boil it, dissolve one tablespoon of sugar and salt in it. Remove the solution from the stove and add 20 ml of citric acid or 125 ml of 6% vinegar, and then all the ground horseradish. Stir quickly and cover with a lid. That's it, the horseradish is ready for the winter! All that remains is to put it into jars.

This must be done quickly, filling and screwing each jar in turn. In total you will get one and a half kilograms of aromatic and, of course, “evil” seasoning!

Horseradish is rightfully considered a storehouse of useful enzymes. The root of the plant is characterized by an intense aroma that “hits” right in the nose. Many people love horseradish for its sweet aftertaste, which later becomes hot. Grated horseradish root is added to the first and second courses; many people prefer to use the sauce along with a slice of baguette. Horseradish contains a lot of vitamins, including rare groups PP, B, A, D, and amino acids. To enjoy all the beneficial properties, we will consider important aspects and basic recipes for preparing horseradish at home.

Cooking horseradish: important features

It is not difficult to prepare horseradish at home if you follow important aspects. Make sure you have the plant root and prepare it in advance.

Raw materials are dug out in late October or early November. As a rule, horseradish grows up to 35-40 cm, in some cases more. In this case, the diameter of the plant reaches 3-5 cm. It is the listed characteristics that indicate that the root is suitable for pickling.
To ensure that horseradish retains its properties after collection and does not erode, place the root in a cool place with sufficient humidity. Take a certain amount of the composition as needed, without violating storage conditions.
Not many people know that horseradish retains its beneficial qualities and characteristic pungency only during the first month. This feature is achieved by a completely natural composition. To increase the effect, you will have to use chemicals.
Get into the habit of preparing pickled horseradish in small portions. You should not stock up on the product for future use. After combining all the ingredients, transfer the canned mixture to a container or jar and store in the cold.
Even when the roots are kept in a humid room, they still dry out. For this reason, before you start cooking, wash the roots, then soak them in cold water. Change the fluid 2 times daily. The duration of soaking is 3-7 days.
When the horseradish becomes soft and swells a little, remove and peel it. Grate on a very fine grater or use a food processor/blender/meat grinder. Be prepared for the process itself to be unpleasant. Horseradish will burn your throat, nose, eyes.
To avoid burning your skin, wear rubber gloves when working with horseradish. Protect your respiratory tract with a medical mask and your eyes with goggles. To prevent chopped horseradish from starting to darken, it is sprayed with table vinegar (6% concentration) or lemon juice.
Before preparing horseradish seasoning, place the root of the plant in the freezer for half an hour. This move will save you from the difficulties with well-being that usually arise when working with a nuclear composition.
If you still have horseradish roots after preparing the seasoning, try increasing their shelf life. Prepare a container for microwave or food, fill it with water, place the plants inside. Change the fluid every day.

table vinegar solution (9%) - 145 ml.
horseradish root - 385 gr.
granulated sugar - 25 gr.
table salt - 35 gr.
beet juice - 60 ml.
drinking water - 180 ml.

Soak the roots of the plant in water according to the general rules. After this, wash the horseradish well with a table sponge, remove the peel, and grate it. Pour boiling water over the mixture and wait 5 minutes.
After this, add sugar, salt, wait until it cools completely (about 40 minutes). Squeeze the juice from the beets to obtain 2 tablespoons of the mixture.
Mix beet juice with table vinegar, pour the mixture into the soaked horseradish. There is no need to pour out the cooled water; it serves as brine for long-term storage.

Tomato horseradish

horseradish root - 500 gr.
fresh tomatoes - 2.8 kg.
garlic - 200 gr.
salt - 85 gr.
sugar - 80 gr.

Peel the horseradish roots, soak in ice water, and leave for 4 hours. After this, chop the product into equal pieces, grind in a blender or pass through a meat grinder. You can use a grater, use your discretion.
Wash the tomatoes, make a cross-shaped cut on each tomato, and scald with boiling water. Wait 1 minute, peel and remove stems. Scroll the tomatoes in a meat grinder 2 times, mix with garlic, passed through a press.
Combine all ingredients into a homogeneous mass and blend again with a blender. Season with salt, sweeten, and add ground pepper and bay leaf if desired. Pack the finished composition in sterilized glass containers.
Store in the refrigerator for no longer than two months in the case of rolled up products, and about 30 days for sealed products. If possible, consume horseradish in the first two weeks so that it does not lose its beneficial properties.

Horseradish with cinnamon

filtered water - 480 ml.
table vinegar (9%) - 55 gr.
horseradish root - 600 gr.
sugar (preferably brown) - 45 gr.
table salt - 25 gr.
cloves - 4 buds
cinnamon - to taste

Wash the horseradish with a kitchen sponge, remove the peel and grate it on a fine grater (you can grind it in a blender or meat grinder). Prepare a sterile glass container and package the horseradish in it.
In another bowl, mix sugar and salt, add filtered water. Pour the mixture into a saucepan, put on fire and bring until the first bubbles appear.
When the granules are completely dissolved, add the clove buds and cook the mixture for 3 minutes. Cover the container with a lid and let the solution cool at room temperature.
When the mixture has cooled to 55 degrees, pass it through a filter and add cinnamon. Pour in table vinegar, seal and wait 20 hours. After this, pour the solution into the horseradish, roll up the jars, and transfer to the cellar.

olive oil - 40 ml.
green apple - 1 pc. large size
meat broth (pork-beef) - 135 ml.
horseradish (root) - 110 gr.
apple cider vinegar - 40 ml.
fresh parsley - 1 bunch
sugar - to taste
salt - to taste

Wash the horseradish and remove the peel. Do the same with the apple: remove the stem and seeds. Grind the products until smooth by passing them through a blender or grater.
Wash a bunch of parsley, chop it, pour in the vinegar solution and chicken broth. Combine all ingredients, add olive oil, sugar, salt, leave the mixture to steep for 3 hours.
Apple seasoning is distinguished by its mild composition, for this reason people with gastrointestinal diseases love it. The sauce is aromatic, not too spicy, and pleasant to the taste.
Serve apple relish in small gravy boats. Garnish with a leaf of fresh parsley or dill. Some housewives prefer to add grated olives to the above composition.

Horseradish with sour cream

horseradish root - 285 gr.
sugar - 25 gr.
sour cream - 190-200 gr.
fresh dill - 20 gr.
fresh parsley - 10-15 gr.

The recipe is intended for the category of citizens who cannot stand too spicy horseradish sauce. Drench the roots of the plant with water, remove dirt with a sponge, and remove the peel.
Pass the horseradish through a meat grinder or blender to obtain a paste. Add chilled high-fat sour cream (25% or more), stir, and refrigerate for 2 hours.
During this period, wash and completely dry the dill and parsley, mix the herbs with sugar. If desired, add 3 cloves of garlic, passed through a press.
Remove the horseradish from the refrigerator, mix with other ingredients, and roll into jars. The storage time in the cellar is 20 days; if possible, consume the product as quickly as possible.

horseradish root - 300 gr.
honey (can be replaced with cane sugar) - to taste
salt - to taste
lemon zest (fresh) - 45 gr.
sour cream - in fact

Rinse the horseradish root, peel off the skin with a knife, grate it to form thin plates (as is the case with pickled ginger).
Prepare small glass jars, sterilize them, and fill them 3 cm with ice-cold filtered water. Place chopped horseradish into the cavity, add sugar and salt.
Seal the lids and shake each container until the mixture is mixed. Grate the lemon peel and, if desired, add citrus juice (amount at your discretion).
Leave the horseradish to steep in the refrigerator for 1 hour. Before serving, brush the product with sour cream to give the product a creamy taste. Use within a week, otherwise horseradish will lose its beneficial properties.

To make the snack rich, store the finished product in glass jars. If possible, wrap containers in a dark bag to prevent light from entering.
The harvested crop is stored in wooden containers with sand. In this case, the roots are positioned in such a way as to completely eliminate their contact with each other. Once a week it is necessary to water the composition with drinking water.
Traditionally, horseradish is consumed with meat dishes (pork, beef, lamb). The seasoning also serves as an excellent addition to jellied meat, smoked fish, mince pies, jelly, knuckle, sturgeon jellies and suckling pig.

Making horseradish at home is quite simple. Consider cooking recipes with the addition of tomatoes, cinnamon, full-fat sour cream, vinegar, and green apples. Add your favorite seasonings, lemon zest, and fresh herbs. Serve pickled horseradish root with meat and fish dishes, as well as jellied meat.

Video: homemade version of horseradish preparation

Horseradish is a wonderful plant. It grows in garden plots, requiring virtually no care. A wonderful seasoning is prepared from the root of this plant, which not only gives a pleasant taste to meat dishes, but also has a number of beneficial properties. Horseradish improves appetite, enhances the secretion of digestive juices, stimulates the functioning of the stomach and intestines.

Making horseradish at home is quite simple. We bring to your attention a recipe for making horseradish.

The dug horseradish must be washed.

Peel off the top layer with a knife.

We do not recommend that you grate horseradish. This root gives off a rather pungent odor. Therefore, when a cooking recipe says that horseradish needs to be grated, the thought arises that either the person himself has never prepared this root, or he has a complete lack of sense of smell. As a rule, not knowing the intricacies of preparing horseradish, after a few minutes people start shedding tears from the smell. To avoid negative consequences, we suggest using a meat grinder with a plastic bag pre-attached to it instead of a grater. In addition, this cooking process is much faster.

Place the prepared horseradish in an airtight container to prevent our seasoning from drying out. Add salt and sugar to taste to the grated horseradish, and a little boiling water (the water should barely cover the horseradish). Cover the dish with a lid. When the horseradish has cooled, add table vinegar to taste.

Horseradish prepared according to this recipe can be mixed with sour cream when serving. It will acquire a milder taste.

Horseradish contains active components that are plant antibiotics that are harmful to some microbes, essential oils with antiseptic properties and vitamins. Raw horseradish contains fiber, carbohydrates, nitrogenous substances and fats. Horseradish is rich in macro and microelements: potassium, calcium, magnesium, sodium, sulfur, phosphorus, iron and other minerals. Horseradish contains ascorbic acid; and horseradish roots contain five times more vitamin C than oranges and lemons; phytoncides, capable of killing pathogenic microbes, give horseradish bactericidal properties; essential mustard oils, sugar, starch, resinous substances, carbohydrates, fiber, B vitamins: B1, B2, B3, B6, B9, folic acid PP, E. Fresh horseradish leaves contain a lot of carotene, horseradish root also contains sugar, various amino acids , bactericidal protein substance - lysozyme and organic compounds. The healing properties of horseradish have long been known to medicine. Horseradish improves intestinal activity, has choleretic, expectorant, and antiscorbutic properties. It is prescribed for colds, various inflammatory processes, diseases of the gastrointestinal tract, liver diseases, gout, rheumatism, bladder, and skin diseases.

Horseradish prevents scurvy, flu and other colds and infectious diseases of the upper respiratory tract. Horseradish is used in traditional medicine as a powerful stimulant for the digestive system. Horseradish is also used to treat inflammation of the urinary tract. Horseradish has a powerful diuretic property, so it is used for kidney stones, cystitis, as well as gout and rheumatism. Poultices made from fresh horseradish are useful for frostbite, facial neuralgia and rheumatism of the joints. Horseradish with vinegar and glycerin is used to treat whooping cough and sore throat. Horseradish can be preserved with various additives. Below are many recipes with horseradish, described in detail how to cook horseradish yourself at home.

I have the most delicious and fastest recipe for making horseradish with your own hands at home. I take the root Horseradish and lightly scrape the washed roots with a knife. I cut the horseradish into small pieces and put it into a coffee grinder.

I chop the horseradish and put the horseradish puree in a beautiful small jar. I pour it into a jar with horseradish marinade of tomatoes, zucchini, ginger or cucumbers, a jar of pickled cucumbers or tomatoes already contains everything you need: spices, salt, sugar. I pour cold tomato marinade into the chopped horseradish and stir; if the horseradish puree is still a bit thick, then I just add another drop of marinade. I need this recipe horseradish root I like it the most. Everything is done very quickly, and it’s so delicious that you want to eat horseradish with a spoon. The only thing is, when I open the lid of the coffee grinder and put horseradish in a jar, I try to do everything quickly so as not to breathe in the fumes horseradish and I do this with the window slightly open.

Horseradish sauce with vinegar and beets *

Horseradish- 200 g, 3% vinegar - 100 g, beet juice or boiled beets - 50 g, salt, sugar to taste.
Grated horseradish is combined with vinegar or lemon juice, salt, sugar, at the end add beet juice (raw beets are grated on a fine grater and squeezed through cheesecloth) or add grated boiled beets and stir.

horseradish
beet juice - 500g
vinegar essence 80% - 30g
sugar - 80g
salt - 40g.

For cooking horseradish seasoning you need to prepare the marinade filling. Preparation of marinade filling.
Dissolve sugar and salt in water, bring to a boil, add spices, cover and cool to 50 degrees. Then add vinegar essence and leave for 24 hours. After steeping, filter the filling through cheesecloth and mix thoroughly with horseradish. Ready horseradish Place in jars, cover with varnished lids and place in a pan with water heated to 50 degrees for sterilization. Sterilization time at a temperature of 100 degrees for 0.5 liter jars is 20 minutes, 1 liter - 25 minutes. At the end of processing, the jars are hermetically sealed, turned upside down and cooled.

Horseradish marinated with beets

red beets - 900 g
horseradish - 100-150 g
sunflower oil - 3-4 tbsp.
vinegar 9% - 2-3 tbsp.
sugar - 1.5 tbsp.
salt - 2 tsp.
ground black pepper - on the tip of a knife

Select young fresh beet roots, rinse and cook large root vegetables for 45 minutes, small ones for 30 minutes. Peel and cut into small cubes or slices. Fresh horseradish chop, mix with beets, put in an enamel pan, add sugar, salt and pepper. Boil sunflower oil for 10 minutes and also pour into the pan. Mix the contents of the pan and heat over low heat to 70-75 degrees C, then remove the pan from the heat, add vinegar, mix everything and fill the jars. Pasteurize at a temperature of 90 C: half-liter jars - 20 minutes, liter jars - 25 minutes. Preparations for the winter.

Horseradish sauce with vinegar and carrots

Horseradish - 200 g, 3% vinegar - 100 g, carrot juice or boiled carrots - 50 g, salt, sugar to taste.
The sauce is prepared in the same way as horseradish sauce with vinegar and beets*.

Siberian seasoning “Hrenovaya”

This is the basic recipe. There are options when you add pepper (both black and red ground and sweet bell pepper), vinegar, and sugar.

This seasoning is also called “Ogonek”.

Ingredients:
3 kg tomatoes,
250 g horseradish,
250 g garlic,
5-7 teaspoons of salt,
3 teaspoons sugar.

Preparation:
Fresh tomatoes together with horseradish and mince the garlic. Salt the resulting mass, place in a glass container, close tightly and place in the refrigerator.

Along with ripe red tomatoes, you can also use green ones. You can make this seasoning with the addition of green tomatoes.

You can use horseradish seasoning immediately after preparation, but if you let it sit for a week in the refrigerator, it will infuse and taste better.
Can be stored in the refrigerator for a long time. (The more horseradish and garlic you use, the better and longer it will be stored.)
Before serving, you can add a little mayonnaise or thick sour cream to this seasoning to taste. You can add grated apple to taste (preferably Antonovka).

Horseradish seasoning

100 g horseradish roots, 40 ml boiled water, 50 ml apple cider vinegar, salt, sugar.

Grind the horseradish very finely, I chop it horseradish in a coffee grinder, then mix horseradish puree with boiled water, apple cider vinegar, add salt and sugar to taste and put in the refrigerator. You can add chopped nuts. After a few hours, horseradish seasoning is ready for use; it is added to meat dishes already on a plate or spread in a very thin layer on bread. Store horseradish need to be in a glass container with a very tightly closed lid. To obtain a sharper preparation, sugar is not added.

Horseradish in marinade

horseradish - 1 kg
water - 2 glasses
vinegar essence - 1 tbsp.
sugar - 2 tbsp.
salt - 1 tbsp.
cinnamon - 1/2 tsp.
cloves - 10 pcs.

For the marinade, bring water with sugar and salt dissolved in it to a boil, add spices, cover with a lid and cool to 50 degrees C, then pour in the essence. Cover again and leave for a day. Then filter and add grated horseradish, stir thoroughly, put into jars and close. To soften the spiciness, you can add sugar to the pickled horseradish.

Horseradish, sterilized with apples

250 g mashed horseradish, 5 g salt, 0.05 l 8% vinegar, 3 - 4 g sugar, 3 teaspoons water, 70 g mashed apples

All components are mixed, placed in small jars, covered with lids, placed in a sterilization tank with warm water, heated to 90 C for 20 minutes and sterilized at this temperature for 20 minutes. Then remove and cool.

Horseradish seasoning with vinegar

For 1 kg of horseradish:
1st method - 40 g of salt, 80 g of sugar, 800 g of water, 40 g of 80% vinegar essence, ginger root or mustard to taste;
2nd method - 20 g of salt, 40 g of sugar, 500 g of water, 0.5 g of cinnamon, 0.5 g of cloves, 20 g of vinegar essence;
3rd method - 40 g of salt, 80 g of sugar, 500 g of beet juice, 30 g of vinegar essence.

Horseradish roots Peel, wash thoroughly and grate on a fine grater or pass through a meat grinder. Prepare marinade filling. Dissolve salt and sugar in water, bring to a boil, add spices, cover and cool to a temperature of 50 C, then add vinegar essence and leave for 24 hours. After steeping, filter the filling through cheesecloth and mix thoroughly with horseradish. Place the prepared seasoning into jars and seal.