How to cook a horseradish appetizer. How to cook horseradish: the classic way (white), with beets and a few more interesting recipes

Preparing horseradish at home for the winter is an art! The season is here pleasant troubles, preparations for the winter. 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 in 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 clean 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, wash them 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 glassware, tightly closed with a lid, so the 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 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 a matter of taste, to which not a single person will remain indifferent, but also amazing properties, inherent in this nondescript root. Winter preparations with horseradish, very tasty!

Properly prepared horseradish for the winter improves digestion, helping the body cope with nourishing and fatty foods, 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 and place them in rows wooden box so that the roots do not touch each other and fill each row with sand - sifted and clean, without 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 freezer. Horseradish prepared in this way for the winter will preserve everything useful qualities 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 it on a meat grinder plastic bag, 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!

Before you start cooking, carefully read our tips, as this process is unsafe. It’s not for nothing that the phrase “evil devil” has developed. You need to be more careful with him.

If you plan to process a large amount of roots, prepare gloves, otherwise burns cannot be avoided.

Protect your respiratory system and eyes. Don't be afraid to look strange - wear safety glasses and a respirator. Take out a fan and place it so that the air blows in the opposite direction from you.

It is most convenient to grind horseradish in the closed bowl of a food processor. Get ready for the fact that after opening it, all the “anger” of the roots will spill out on you. Be careful to open the lid away from your face (with your arms outstretched) and do not breathe deeply.

The dug roots must be soaked in water for at least half an hour. This will make it easier to wash them off the ground. If they are slightly wilted, keep them in water longer. Periodically drain dirty water and add new water.

Leave the leaves for pickles and marinades or for making medicinal rubs.

Homemade horseradish (white) recipe

The classic recipe includes the following ingredients:

Peeled horseradish – 1 kg;
Boiled chilled water – 0.5 l;
Coarse salt (rock) – 2 tbsp;
Granulated sugar – 4 tbsp;
Vinegar 9% – 5 tbsp.

Preparation:

Wash the roots thoroughly with a brush, peel and chop. For grinding, you can use a regular grater, a meat grinder, or the bowl of a food processor with knives.
Dissolve salt and sugar in slightly warm boiled water, add vinegar to the brine.
Pour in the grated horseradish, adding the brine little by little so as not to overdo it with the liquid. The consistency should be closer to kefir.

How much brine is needed depends on the method of chopping the roots: if you grate them on a coarse grater or chop them with a blender, the mass will absorb different amounts of liquid.

Place the finished seasoning in jars and place in a warm place to mature. Be sure to cover the jars with lids to essential oils did not disappear. This recipe for vigorous horseradish homemade– basic, its technology can be used as a basis for all others.

Attention! Be careful if you want to smell horseradish: if you inhale its vapors deeply, you can get a burn to the respiratory tract. Do this carefully and from a distance of at least 20 cm.

Depending on the room temperature, it will be ready in 1 – 3 days.

Horseradish (hrenoder, gorloder) with tomatoes, peppers and garlic

An atomic mixture - you will say, and you will be right: it turns out to be nuclear. For horseradish, prepare the following products:

Horseradish roots – 0.5 kg;
Ripe tomatoes – 1 kg;
Garlic – 3 heads;
Hot pepper – 1 pc.;
Salt, sugar - 1 tbsp.

First, let's prepare the rhizomes. To do this, soak them in water for a short time, clean them, chop them in a convenient way– in a stationary blender (food processor) or in a meat grinder.
Add the peeled cloves of garlic and a pod of hot pepper without seeds, press “start”.
Grind the tomatoes. Just add them to the horseradish, pepper and garlic and turn on the equipment.
Salt the resulting mixture, add sugar, and mix. If necessary, you can take a little more salt.

If you plan to store the sauce with the expressive name “Hrenovina” for a long time, it would be useful to be on the safe side with aspirin tablets. One tablet is enough for a half-liter jar. Crush it into powder before use.

Any appetizer on a slice of bread flavored with horseradish will take on a completely different taste. To prevent the aroma from dissipating, always close the lid tightly. Keep refrigerated.

With apples

Apples reduce the pungency, but the seasoning is still very tasty. It goes harmoniously with meat and fish.

on a note

If you make the sauce by eye, stick to the following proportions: take 2 times more apples than the main product.

Ingredients:

Horseradish – 1 root 15-20 cm long;
Green apples – 2 pcs.;
Table vinegar 9% – 1 tsp;
Salt – 1 pinch;
Sugar - to taste (depending on how sour the apples are).

How to cook:

Wash the apples, peel them, cut them into several parts, and remove the core.
Pour ½ cup of water into a saucepan and place on low heat. Add apples, cover and cook until soft.
Drain off excess water and puree the apples.
Remove the skin from the horseradish, grate it on a fine grater or grind it in a meat grinder.
Mix with applesauce, add salt, sugar, vinegar.
Let it sit for at least a day.

You can bring apples to the desired condition not only in a saucepan. Put them in the microwave for a few minutes - it will be faster and you won’t need to add water. You don’t have to drain the released juice; the seasoning will just be liquid. If the apples are very sour (this will be clear when you try the juice), you don’t need to add vinegar.

Recipe for delicious homemade horseradish with beets

Many people love this option for its color and soft taste. It's not difficult to prepare it at home. In just half an hour you will mix everything you need, and then all you have to do is wait a day, and you can serve the seasoning with jellied meat or dumplings - dishes without which Russian cuisine is unthinkable.

You will need the following products:

Horseradish root – 0.5 kg;
Beets – 1 pc.;
Vinegar – 2-3 tsp;
Salt, sugar - 1 tsp each.

Cooking steps:

Boil the beets, cool, and remove the skins.
Peel, wash, and mince the horseradish.
Grate the beets on a fine grater, squeeze a little with your hands, drain the excess juice into a separate bowl (you may still need it).
Combine horseradish with beets, salt, add sugar, vinegar, mix. If the seasoning is too thick, add the previously drained beet juice.

Taste the seasoning and add salt or sugar if necessary. If there is not enough acid, add a little more vinegar.

You need to try the liquid. If the marinade is tasty, then the seasoning as a whole will be delicious.

That's the whole recipe for horseradish with beets; homemade seasoning is stronger than store-bought. If you like it weaker, take more beets; if stronger, add only the juice for color, and leave the beets themselves for some salad.

The easiest way

For this recipe, in addition to horseradish roots, you only need tomato marinade. If you have opened and eaten a jar of tomatoes stored for the winter, do not rush to pour out the brine.

Prepare the roots as in previous recipes.
Pour in slightly warmed marinade.
Place in a warm place for a day and you can serve.

The combination of salt, sugar and vinegar will be optimal. Try it, you will definitely like it!

Horseradish for the winter: classic recipe

The main thing in preparing for the winter is that the product does not ferment, and for this they use a technique such as sterilization. Ingredients required for preparation:

Horseradish, fresh or from the freezer – 1 kg;
Boiled water – 1 glass;
Vinegar – 150 g;
Coarse salt – 1 tbsp;
Sugar – 1 tbsp.

Equipment and accessories:

Food processor;
Small glass jars;
Screw caps;
Wide saucepan.

The process of preparing horseradish for the winter classic recipe:

Soak the rhizomes for several hours, peel and cut into 3-4 cm pieces.
Pass through a meat grinder or grind in a food processor (blender).
Dissolve salt and sugar in a glass of water, pour in vinegar. For better dissolution, it is recommended to let the brine boil.
Cool the solution, pour into chopped horseradish, stir.
Place the mixture in jars, cover with lids, and sterilize.

on a note

The jars are sterilized for 10–15 minutes. Time is counted from the moment the water boils.

After the sterilization time has expired, the jars are carefully removed from the water and the lids are screwed on.

If your family loves horseradish, take any recipe: classic, with beets, apples or tomatoes and prepare a delicious seasoning at home. It will be cheaper and tastier than the one from the store. Before serving, you can add mayonnaise or sour cream to the classic version and the one with beets.

Horseradish has an antibacterial effect, protecting against colds and infections, lowers glucose levels, cleanses the blood, stimulates kidney function, and awakens appetite. However, its beneficial properties are in full persist for two weeks after preparing horseradish, and then gradually decrease. Therefore, if possible, it is better to store the root vegetable fresh in the cellar, and season it as needed in small quantities.

Choosing the main ingredient...

Popular rumor says that you need to dig up the vegetable in the autumn months. The fruit harvested at this time has a special pungency and a characteristic mustard aroma. Three rules will help you choose root vegetables in the store.

Skin. Knobby, without traces of rot or mold. The “skin” is light brown in color. By rubbing it with your fingernail, you can instantly feel a pungent, pronounced odor.
Pulp. Must be white.
Size. The optimal choice is a root crop 25 cm long and at least 1 cm in diameter.

Eating horseradish is contraindicated for pregnant and lactating women, children, as well as for certain diseases of the stomach and intestines, severe kidney and liver diseases, and individual intolerance. Eating the product in large quantities may cause internal bleeding, burns of the mucous membranes of the mouth, gastrointestinal tract, and increased blood pressure.

... and other components

You can make horseradish for the winter only from horseradish, chopping it and mixing it with salt, but traditionally the following is also added to the hot sauce:

tomatoes - only red or together with green (in equal proportions), since the preparation is usually prepared without heat treatment, only fresh, unspoiled fruits are suitable;
garlic - preferably winter, “nuclear” varieties; if the vegetable is used young, you can take more of it than indicated in the recipe;
salt - table salt, coarse, non-iodized.

Vinegar, lemon juice, pods can be added to the preparation. hot pepper, ground black pepper and other spices, herbs, vegetables and fruits.

Culinary rules

When preparing horseradish, you need to take into account that the spicy snack begins to lose its pungency after two months. Here are four more rules that will be useful to housewives.

Grinding. The workpiece has a liquid consistency, so a meat grinder is used to grind the main components, food processor or a blender.
Protection. The caustic esters contained in the vegetable, when processing the fruit, make you “shed tears.” Housewives with experience recommend attaching it to a ring with a lattice using an elastic band plastic bag. This does not help some, but a gas mask or respirator will certainly save you.
Cleaning the meat grinder. To remove the tomato skin from the internal mechanism of the meat grinder, you need to skip a few pieces of carrots.
Sterilization. Jars for preparations must be sterilized in any way before filling with sauce. Pour boiling water over the lids or boil for five to ten minutes.

Judging by the reviews, manual meat grinder copes with horseradish better than an electric one, in which the fibrous root vegetable often gets stuck. When using a blender, the root pieces are too large.

Horseradish recipe for the winter: for quick consumption and storage

Peel horseradish sharp knife, cut large root vegetables into pieces to make it easier to chop. Remove the stems from the tomatoes and remove the peel from the garlic.

Traditional "daily" options

Traditionally, the sauce is prepared without cooking: vegetables are ground, combined with spices and distributed into jars. The blanks are covered with lids, but not rolled up, and stored in the refrigerator or cellar for three to six months.

The classic recipe for making horseradish: grind five horseradish roots, a head of garlic and 5 kg of tomatoes, mix in two tablespoons of salt, and pack in jars. Here are seven more sauce options with different proportions and additional ingredients.

Burning. 1 kg of horseradish and garlic, 3 kg of tomatoes, sugar and salt to taste. This recipe for horseradish with tomatoes and garlic will appeal to those who like it “spicier”.
With vinegar. Horseradish and garlic 300 g, 1 kg of tomatoes, a tablespoon of salt and sugar, half a teaspoon of 9% vinegar.
No tomatoes. The “Gorloder” recipe for the winter suggests making an appetizer with garlic and horseradish (1 kg each), 20 tablespoons of sugar and ten tablespoons of salt.
Soft. For a less hot version of horseradish with garlic and tomatoes you will need: one horseradish root, 100 g of garlic and 1 kg of tomatoes, salt and sugar to taste.
With carrots. 100 g each of garlic and horseradish, 2 kg of tomatoes, 600 g of carrots, a pod of hot pepper, eight to ten drops of vinegar essence, salt to taste.
With plums. 100 g each of horseradish and xylo-sweet plums (seedless), 1 kg of tomatoes, a head of garlic, sugar and salt to taste.
With chili. The “Spark” appetizer of tomatoes and garlic is prepared without horseradish, replacing it with an equal amount of hot pepper.

Making apple crap requires pre-treatment fruit. Chop four large sweet and sour apples into large slices, remove the core, add water and, after boiling, cook over low heat until soft for two to three minutes. Condemn, grind through a sieve. Add three tablespoons of chopped horseradish, a tablespoon of sugar and half a tablespoon of lemon juice. Store in the refrigerator.

You cannot roll up a “raw” product that has not undergone heat treatment: botulism bacteria, which are life-threatening, can develop in the snack.

For sunset

Horseradish snack recipes for long storage(from eight to nine months to a year) involve either sterilization of the workpieces or long-term stewing. Here are four options for rolling crap for step-by-step implementation.

Marinated. Grind 1 kg of horseradish, combine with 15 g of salt and 200 ml of 3% vinegar. Boil, cook for one or two minutes and put into jars. Sterilize liter containers for 20 minutes, half-liter containers for a quarter of an hour. Roll up.
With bell pepper. Grind 3 kg of tomatoes, boil the mixture and cook over moderate heat for 20 minutes. Add processed horseradish (200 g), garlic (100 g) and pepper (400 g), after boiling again, cook for ten minutes. Three to five minutes before readiness, add three tablespoons of salt, two tablespoons of sugar and, if desired, ground black pepper. Place the hot mixture in a glass container and roll up.
With tomato paste. Grind 1 kg of bell pepper and horseradish, pour in 400 g of tomato paste, boil, cook for ten minutes, add a glass of sugar, a tablespoon of salt, 200 ml of vegetable oil and 100 ml of 9% vinegar, boil for another one or two minutes. Distribute among jars and roll up.
With beets. Boil 1 kg of beets for an hour, peel the fruits and chop into thin slices. Place in jars, alternating with chopped horseradish in layers. In four glasses of water, stir 40 g of salt and 400 ml of 3% vinegar, boil for one or two minutes. Pour the hot marinade into jars with the preparation, sterilize 1 liter containers for 20 minutes, 0.5 liter containers for a quarter of an hour. Roll up.

Tomato horseradish for the winter is usually prepared from tomatoes processed together with the skin, but the “skin” can be removed by first dousing the fruit with boiling water.

How to keep it fresh

How to ensure that the sauce prepared without heat treatment does not sour for as long as possible? Here are five rules of experienced housewives.

Increase the proportions of horseradish and garlic. The more of these products in the sauce, the longer it will be stored.
Introduce natural preservatives. Adding lemon juice or vinegar to the preparation will extend its shelf life.
Use the cold marinating method. Grind 1 kg of garlic, tomatoes, hot peppers, and large horseradish root with a meat grinder. Mix 200 ml apple cider vinegar and salt to taste. Marinate for 12 hours, spread over glass jars, close, but do not roll up.
Cover with a “protective disk”. Cut a circle out of wax paper that is the same size as the diameter of the jar, soak it in alcohol or vodka, place it on the workpiece, and close it with a lid.
To freeze. Pack the sauce into small bags or plastic bottles and place in the freezer.

Some housewives add one crushed aspirin tablet (per liter of horseradish) to the preparation in order to increase shelf life. However, administering the medicine may be unsafe, so you should not do this, especially since horseradish itself has pronounced antiseptic properties.

You can prepare horseradish with a twist by adding cloves, oregano, basil, cinnamon or chopped fresh herbs. Serve the sauce with homemade dumplings, meat and chicken, boiled potatoes, or simply spread on a slice of rye bread.

Horseradish, gorloder, Siberian adjika, horseradish, ogonyok, cobra - all these are names of the same dish. A spicy sauce with a pleasant pungency and characteristic aroma goes well with meat, poultry, and just a slice of black bread. They also say that this vigorous, spicy snack can kill all germs, so you won’t be afraid of colds or gastrointestinal infections with it. And if you don’t yet know how to cook horseradish for the winter, I will be happy to share with you my favorite recipe.

What does it contain? Horseradish - tomatoes - garlic

The classic recipe for making horseradish - real, Siberian - requires using horseradish root and tomatoes, garlic and salt, often with the addition of chili pepper. It is tomatoes that are a mandatory ingredient in the sauce - they give it a pleasant sourness and soften the pungency of horseradish. Sometimes the seasoning is also added bell pepper and green apples. But here it is important not to overdo it, because a horseradish snack must be spicy! Therefore, you can add vegetables, but in moderation, otherwise you will lose that very “punchy” taste for which we are preparing this product.

My recipe for horseradish snacks for the winter includes only tomatoes, horseradish root, garlic and salt. It turns out “baking” and very piquant. If it's too spicy for you, you can add more tomatoes or a couple of green apples at any time, depending on your taste.

Should I add sugar or not?

Sometimes granulated sugar is included in horseradish, especially if the tomatoes are too sour. I don't add sugar - it lasts longer. Instead, I try to choose sweet tomatoes, ripe, not green, then the sauce itself turns out to be sweet and sour. It’s good if the tomatoes are dense and not too watery so that the appetizer doesn’t “float.” For example, you can cook shitty snack with plum tomatoes, which I think are just perfect for this appetizer.

How to make horseradish for the winter so it doesn’t go sour?

The horseradish snack stands well in the refrigerator under a nylon lid. The main thing is to put correct proportions garlic and horseradish so that the seasoning does not ferment and sour, and also store it strictly in the refrigerator, not in a warm place. If you put it in sterilized jars and close with clean lids, then additional preservatives (vinegar, lemon acid or aspirin) are not required.

If the horseradish sours, then:

jars are poorly sterilized;
tomatoes are spoiled;
little salt and garlic;
the workpiece is in a warm place.

For long-term storage fits glass containers(it is best to use small jars, 250, 300 or 500 ml). Thick nylon lids are suitable, as well as screw-on lids - it is advisable to place a couple of layers of cellophane under them to minimize air access and contact with metal.

How to extend the shelf life?

The snack lasts well all winter. But still, some housewives, fearing that it will ferment, try to extend its shelf life as much as possible. Some bring it to a boil, others add vinegar or a glass of oil...

I am categorically against any heat treatment, which kills all the usefulness of this Siberian snack. Vegetables and roots twisted through a meat grinder should be stored raw; if they are boiled, the taste will become incomparably worse. It will no longer be a crap, but at best adjika.

You can extend the shelf life in one of two gentler ways:

pour oil under the lid;
grease the lid with mustard.

In the first case, the contents of the jar are filled with literally 1-2 tablespoons of vegetable oil. It forms a thin film that prevents mold from forming on top. Alternative option- coat the lid with mustard. This will also prevent mold from forming in the jar, but without the extra calories in the end.

Ingredients for a classic horseradish recipe

tomatoes 1 kg
horseradish root 200 g
garlic 4 cloves
non-iodized salt 3 tsp.

How to cook horseradish

Now you know how to cook horseradish for the winter with tomatoes and garlic according to the “correct” classic recipe. Delicious dishes with a horseradish appetizer!)

Horseradish must be a spicy seasoning. It was first prepared in Siberia, when a sauce was made from the root, which was customary to be consumed with meat. Today this sauce is widespread in all regions of our country; not only meat is eaten with it, but even dumplings or simply spread on bread. Do you know how to cook horseradish so that it doesn’t go sour?

According to all the recipes given in this article, it is prepared quality product, which will be stored for a long time. To keep the sauce better, you should add more garlic and salt to it, but the main component, of course, will be horseradish root.

Interesting! As additional components, you can add vinegar or any type of pepper, bell pepper and even sugar to this sauce. It is important to grind all the ingredients as much as possible.

Separately, it is worth mentioning the benefits of horseradish. In terms of vitamin C content, it surpasses any citrus fruit, even the so popular lemon. The root helps fight different types gastrointestinal infections, colds and simply strengthens the immune system.

Classic recipe

To prepare horseradish according to the classic southern recipe, you must add ripe tomatoes to the sauce. They will give a pleasant sour taste to the sauce, while at the same time they will be able to soften the often too hard horseradish root.

What do you need:
100 grams of fresh horseradish root;
Two teaspoons of salt;
A kilogram of tomatoes;
A teaspoon of sugar;
100 grams of garlic;

Wash the tomatoes and cut into slices. Wash and peel the horseradish root, peel the garlic too. Set up a meat grinder and pass horseradish, garlic and tomatoes through it. Mix all the vegetables, add salt and sugar, mix everything. You can use the finished sauce this way, or you can put the sauce in sterilized jars and store it for the winter. The horseradish will be stored in this form for six months to a year. How to cook?

With vegetable oil

Another recipe for how to prepare horseradish for the winter so it doesn’t go sour (video) involves adding vegetable oil. This is an excellent preparation option to prevent mold from forming on the surface of the sauce.

What do you need:
0.2 kg of fresh horseradish root;
Half a glass of vegetable oil.
O.2 kg of garlic;
One tbsp. salt and sugar;
Two kg of tomatoes;
3 tbsp. vinegar;

Cooking begins again with tomatoes. You need to remove the skin from them, for which the fruits are first doused with boiling water, and then placed in a cold place for a couple of minutes. water. Next, pass the tomatoes through a meat grinder and mix with salt and sugar. Place on the fire and simmer for a quarter of an hour from the moment it boils.

At the very end of cooking you need to add it to the sauce. vegetable oil and vinegar. Before this, you need to clean the spine and soak it in cold water. Then grind through a meat grinder together with peeled garlic and add to tomato paste, which should already be boiling by this point. Remove from heat, stir. You can eat it this way, or you can put it in glass bottles, jars and roll it up. The sauce is made with pleasant aroma and very rich. Pay attention to .

Cooking instructions:
The roots need to be well selected. It is best to take those dug up at the end of autumn: such horseradish has the strongest and most pungent taste. This means that this particular root is beneficial for the body.
Only within three weeks after being removed from the ground do the roots retain all of their positive characteristics. So, there is no need to dig up the root for future use; it is better to do this already at the time of preparing the sauce itself.
You can, in principle, cook horseradish with dried root, but it must first be properly prepared. When the roots are dug up, they should be peeled, chopped and dried in the oven, then ground in coffee grinders, placed in glass vessels for storage.
When grinding horseradish, it is very corrosive to the eyes; to avoid this, you can wrap a bag around the neck of the meat grinder. It is best to work with the root by opening the window or with the hood on.
You can add completely different products to horseradish when preparing this sauce. Mention should be made of apples, bell peppers and even cranberries and various greens.

These two recipes will help you on how to prepare horseradish for the winter so that it doesn’t go sour. It is important to immediately pour the sauce into pre-sterilized jars and roll up. In this form it can be stored for a year, but it is better to eat the sauce quickly while it has maximum beneficial properties and strong taste.