How to cook horseradish seasoning for the winter. Harvesting horseradish for the winter. The best recipes with photos

Horseradish prepared for the winter is not only an excellent spicy seasoning that adds sophistication and piquancy to your favorite dishes, but also a whole pantry of vitamins and useful elements that the body needs. To preserve it at home, there are recipes that have been proven over many years of use.

1

One of the valuable taste properties of horseradish is its sharpness. In order for it to be truly "evil", it is very important to use high-quality and solid raw materials for harvesting for the winter - horseradish roots. They must be sufficiently juicy, strong, at least 20 mm thick and must not be damaged, bruised or rotten.

That is why it is very important, after digging up the roots, to properly store them until the upcoming processing, so that they remain as fresh and unspoiled as possible. To prepare horseradish for the winter, it is not at all necessary to preserve it. The best way, as well as all its taste and vitamins - this is to lay the roots in boxes with clean sifted river sand. They should be laid loosely, in rows, each of which is sprinkled with sand. Since ancient times, horseradish has been harvested in Rus'. To keep the roots juicy and fresh, you need to lightly sprinkle the sand with water once a week.

This method of harvesting horseradish allows you to keep it until the new harvest and serve only freshly grated, really vigorous horseradish to the table all winter, salting it, diluting it with water and adding sugar to taste. If you follow the traditions of Russian cuisine, then before serving in such horseradish, viscous and thick, you need to add sour cream - for 1 tablespoon of grated horseradish 1 dessert spoon of sour cream. This will be the very famous, unsurpassed Russian horseradish.

If, nevertheless, it is decided at home for the winter, then below are several ways. Regardless of the recipe, the roots should be pre-prepared: wash thoroughly and then soak in water for a day. If the roots are freshly dug, they do not need to be soaked. Then, at the roots, it is necessary to cut off the tops and scrape off the skin - it is not necessary to peel like potatoes, cutting off the top layer. After that, they are crushed. You can use a grater, but a meat grinder with a nozzle, which has the smallest holes, is better.

A plastic bag should be put on the outlet socket of the meat grinder, securing it with an elastic band. This will both ease the "suffering" (reduce lacrimation) of the daredevil crushing the roots, and prevent the horseradish from running out of steam during its processing. Further preparation is carried out in accordance with the selected recipe. The faster all cooking operations are carried out, the less the roots will run out of steam. It is best to store canned horseradish in small glass containers with a tight-fitting lid.

The latter is also an indispensable condition for the preservation of the taste of the finished product. Should be stored in a cool place. Before serving, you can mix with sour cream - this will soften the sharpness of the seasoning and make it taste piquant.

2

After preparing the roots, as indicated above, you can continue harvesting them according to one of the recipes below. One of the ways to cook for the winter at home is as follows. For the marinade you will need:

• 2 cups of water and 1 cup of 9% vinegar;
• 30 g of non-iodized salt and sugar.

After grinding 1 kg of roots, cook the marinade: dissolve sugar and salt in boiling water, and then immediately remove the brine from the stove, add vinegar to it and mix. The resulting solution and horseradish are mixed until a homogeneous mass, with which we fill hot jars. The finished product is pasteurized for 15–20 minutes at temperature regime 90°C. After that, we twist the containers.

A recipe that uses citric acid instead of vinegar. For marinade for 1 kg of chopped roots you will need:

• water - 2 glasses;
• citric acid - 40 g;
• non-iodized salt and granulated sugar - 30 g each.

Dissolve marinade ingredients in boiling water. Then we fill the prepared roots with the resulting solution and mix everything until a homogeneous mass, with which we immediately fill the hot jars. We pasteurize the containers for 15-20 minutes at a temperature of 90 ° C. After that, we twist the containers.

Pickle recipe with cloves and cinnamon. You will need:

• horseradish - 0.5 kg;
• carnation (buds) - 2 pcs;
• cinnamon - 1/3 sticks;
• granulated sugar - 1 tbsp. spoon;
• non-iodized salt - to taste;
• vinegar essence - 1 tbsp. spoon;
• water - 1 glass.

Dissolve salt and sugar in water, and then put cloves and cinnamon there. We heat this mixture to a boil, and then cool it to 60 ° C and add vinegar to it. After that, the marinade must be allowed to brew. After a day, mix the marinade with prepared roots. We lay out the finished product in banks.

3

Recipe for a spicy billet with beetroot juice: Horseradish at home. You will need:

• horseradish - 1.5 kg;
• beets (large) - 1 pc;
• granulated sugar - 3 tbsp. spoons;
• non-iodized salt - 1 tbsp. spoon;
• lemon - 1 pc (can be replaced with vinegar);
• water.

We rub the beets on a grater with small cells and filter the juice. Mix the prepared roots with salt and sugar. beetroot juice mix with a small amount of water and heat to a boil, and then pour them with grated horseradish. We mix the resulting slurry until a homogeneous mass, which we immediately lay out in jars. After that, pour a few drops of lemon juice or vinegar squeezed out of the lemon on top and close the containers.

Pickled Beetroot Recipe. You will need:

• horseradish - 0.5 kg;
• beets (medium) - 0.5 kg.

To prepare the filling, you need: 1 glass of water, and 9% vinegar - 0.5; 30 g of non-iodized salt and sugar. We boil the beets, clean them, and then cut them into plates about 4 mm thick or rub them on a large-mesh grater. Then we put the beet slices in layers in jars, pouring prepared roots to the same thickness.

If the beets are grated, mix them with horseradish, and then put the finished mass in jars. We prepare the filling: dissolve salt and sugar in boiled water, and then remove the resulting brine from the stove and add vinegar to it. After that, we pour the hot marinade into jars and put the containers with the finished product for pasteurization at 90 ° C. The duration of heat treatment of half-liter containers is 15 minutes, and 1-2-liter containers - 20 minutes.

Recipe with Siberian harvested tomatoes for the winter "Spark". You will need:

• horseradish - 250 g;
• tomatoes - 3 kg;
• garlic - 250 g;
• granulated sugar - 1 tbsp. spoon;
• non-iodized salt - 2 tbsp. spoons.

Pass garlic and tomatoes through a meat grinder and combine with prepared roots. Add salt and sugar to the resulting mass, and then mix everything thoroughly. After that, we lay out the finished product in clean jars and put it away for storage.

Let's prepare the seasoning in this way: rinse the fresh horseradish root in water, scrape the peel with a knife. Rinse the peeled root again with water and dry. Next, soak the root in water for a day, and whoever likes a vigorous snack, horseradish may not be soaked.

After the specified period, you can proceed to the most important operation. We need to scroll the horseradish root in a meat grinder. So that the caustic aroma of horseradish does not irritate the eyes, you can put a plastic bag on the meat grinder. Spread the rolled horseradish root in a dish and set aside, covered with a lid.

Now you need to boil 250 ml of water with the addition of sugar and salt. Remove the brine from the heat and add vinegar to it. Then pour the marinade into a dish with ground horseradish. Mix thoroughly and quickly.

Vigorous horseradish seasoning for the winter is ready. Now pickled horseradish can be transferred to sterilized small jars for the winter and tightly twisted. Store in a cool place.

To make the taste of the horseradish preparation a little softer, I put another half of the grated horseradish in a bowl and mixed it with heavy cream. Also corked in a small container.

Cooking time is less than an hour. Got 6 cans.

Galina Kotyakhova told how to cook horseradish for the winter. And what horseradish preparations do you make?

Horseradish seasonings for the winter are a great option for those who love spicy. In this article, we will talk about simple recipes several options for such spices.

Horseradish in our country is a common plant, and, interestingly, it belongs to the cabbage family, and horseradish relatives are mustard, watercress and radish. First of all, horseradish is known as a spicy addition to various preparations for the winter, but it can also be used to make preparations from it, using it as the main product.

Horseradish as a bitter and spicy seasoning has been used since ancient times. It was used by the Egyptians, the ancient Greeks, and the Romans.

Horseradish is very useful - it stimulates the appetite, increases the tone of the body, activates energy and vitality, so a jar or two of such seasoning will serve you well, and we will tell you how such seasonings can be made.

Recipe for dry horseradish for the winter

Ingredients:

horseradish root

Cooking method:

How to prepare horseradish for the winter. Peel the horseradish root from the ground, rinse, rub on a coarse grater, then put on a baking sheet and dry in the oven, not too hot. Next, grind dry horseradish or grind in a coffee grinder. Put horseradish powder in glass jars and put in a cold place for storage.

You can use such a blank in the same way as dried horseradish leaves. You can dilute it with water, add vinegar and sugar, salt and thus prepare a spicy seasoning for fish and meat dishes.

Recipe for harvesting horseradish for the winter with beetroot juice

Photo: allwomens.ru Ingredients:

1kg horseradish
500g beetroot juice
30g vinegar essence
3.5 tbsp. Sahara
2 tablespoons salt

Cooking method:

How to cook horseradish for the winter. Rinse the horseradish root, peel, twist in a meat grinder. Grate the beets, squeeze the juice, add to the grated horseradish, pour in the vinegar, add sugar and salt, mix everything until smooth. Put the mixture in jars, sterilize in boiling water for 15 minutes (0.5 l jars) or 20 min (1 l jars).

horseradish seasoning recipe

Ingredients:

1kg horseradish root
2.5 glasses of water
4 tablespoons Sahara
2 tbsp. salt and vinegar essence

Cooking method:

How to cook horseradish seasoning for the winter. Peel the horseradish root, rinse it, twist it in a meat grinder, or grate it, add all the other ingredients, put the mixture into jars, seal tightly and store in a cool place.

You can replace the vinegar essence in this recipe with citric acid.

See the video recipe for another version of horseradish seasoning for the winter.

Horseradish seasoning video recipe for the winter

Harvesting horseradish at home for the winter is a whole art! So the season of pleasant troubles, preparations for the winter has come. Vegetables and fruits have already been put away in the cellar, either in a barrel, or in jars, or simply in boxes. It was the turn to think about seasonings, without them nowhere. 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 ways to prepare this wonderful root for the future? The most famous and favorite preparation of horseradish for the winter is spicy traditional spice. After all, it is suitable for all meat, fish and even vegetable dishes.

But harvesting is not only canning. But what about harvesting horseradish for the winter without additives? It is stored fresh, in boxes with sand, preferably in a cellar or basement, occasionally sprinkled with water. In this form, the root is stored until the next harvest.

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

Canned horseradish - a recipe for cooking for the winter

Ingredients

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

Cooking

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

Harvesting horseradish at home for the winter

Ingredients

• horseradish roots;
• salt;
• sugar;
• lemon;
• water.

Cooking

Peel fresh horseradish roots, scrape them with a knife, wash well in running water. Pull a plastic bag over the neck of the meat grinder, take the smallest grate. Scroll all horseradish through a meat grinder, add salt and sugar, dilute with boiling water until gruel is obtained and arrange in small jars. Top with a few drops of lemon, but do not interfere. Close and store such a snack in the refrigerator.

And calculate the number of ingredients after the whole horseradish scrolls. From the amount of the resulting mass and dance. For example, if one and a half kilograms of mass came out of the meat grinder, then salt will need 1 tbsp. l., sugar - 3 tbsp. l., lemon juice.

Whatever way you use horseradish for the winter, you need to know one simple trick. You need to store such blanks in a glass dish, tightly closed with a 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.

Harvesting horseradish at home for the winter is a whole art! So the season of pleasant troubles, preparations for the winter has come. Vegetables and fruits have already been put away in the cellar, either in a barrel, or in jars, or simply in boxes. It was the turn to think about seasonings, without them nowhere. 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 ways to prepare this wonderful root for the future? The most famous and favorite preparation of horseradish for the winter is spicy traditional spice. After all, it is suitable for all meat, fish and even vegetable dishes.

But harvesting is not only canning. But what about harvesting horseradish for the winter without additives? It is stored fresh, in boxes with sand, preferably in a cellar or basement, occasionally sprinkled with water. In this form, the root is stored until the next harvest.

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

Canned horseradish - a recipe for cooking for the winter

Ingredients

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

Cooking

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

Homemade horseradish

Ingredients

Cooking

Peel fresh horseradish roots, scrape them with a knife, wash well in running water. Pull a plastic bag over the neck of the meat grinder, take the smallest grate. Scroll all horseradish through a meat grinder, add salt and sugar, dilute with boiling water until gruel is obtained and arrange in small jars. Top with a few drops of lemon, but do not interfere. Close and store such a snack in the refrigerator.

And calculate the number of ingredients after the whole horseradish scrolls. From the amount of the resulting mass and dance. For example, if one and a half kilograms of mass came out of the meat grinder, then salt will need 1 tbsp. l. sugar - 3 tbsp. l. lemon juice.

Whatever way you use horseradish for the winter, you need to know one simple trick. You need to store such blanks in a glass dish, tightly closed with a 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 with horseradish any dish, not even perfect, seems tastier? A wonderful seasoning for the winter is simple in execution and unique in taste. Of course, it is easier to buy a ready-made supplement for meat and fish dishes in a store. Here are just home-made preparations that are guaranteed to be healthy and harmlessly tasty.

The best punishment for a guilty husband is to make him rub horseradish on a grater. And tears will flow and flu prevention is effective, thanks to volatile, antibacterial substances.

Traditional recipe for harvesting: "White horseradish"

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

1. Drive the culprit of all the misfortunes into the kitchen, make him grate clean horseradish roots on a fine grater.
2. If there was no reason for executions, put on swimming goggles.
3. Grate better in a food processor.
4. Mix with vinegar, salt and sugar.
5. Close tightly, put in the refrigerator.

Red horseradish with beetroot juice

A beautiful color, a familiar smell and a pleasant pungency will delight fans of vigorous Russian seasoning for the winter in the cold sometimes.

• 1 kilogram of horseradish;
• half a liter of beetroot juice;
• 30 gr of acetic essence;
• 3-4 large spoons of granulated sugar;
• 2 tablespoons of salt.

1. Wash the roots well and scrape off the upper skin a little.
2. Put a tight bag on the socket of the meat grinder, secure with an elastic band.
3. Chop the crap.
4. Mix with beetroot juice.
5. Add sugar and salt, pour essence.
6. Mix thoroughly and arrange in a prepared, suitable size dish.
7. Cover with lids, sterilize in a water bath for about a quarter of an hour.
8. Roll up, put away for storage.

You can find the recipe for adjika for the winter without cooking here.

Spicy seasoning "Spark" 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.

1. Grind the roots into a pulp.
2. Grind the garlic along with the tomatoes.
3. Mix both purees.
4. Add sugar and salt, mix.
5. Divide into a container and place in the refrigerator.

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

And the point is not only in taste, to which not a single person will remain indifferent, but also in the amazing properties inherent in this nondescript root. Preparations for the winter with horseradish, very tasty!

Properly prepared horseradish for the winter improves digestion, helping the body cope with hearty and fatty foods, has bactericidal, anti-inflammatory and tonic properties.

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

A quality product should be at least 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.

Carefully review the roots. Without regret, throw away the horseradish with the slightest damage, cut off the tops. Shake off the roots from the ground, put them in rows in a wooden box so that the roots do not touch each other and fill each row with sand - sifted and clean, without impurities of earth or clay.

To keep the horseradish fresh, the sand must be slightly damp all the time, for which once a week it is evenly sprinkled with water. The temperature should not be below 00C and rise above +40C.

Storing horseradish in the winter in the freezer.

The roots need to be washed, peeled and cut into pieces suitable for grinding in a meat grinder. Now horseradish can be decomposed into plastic bags and put in the freezer. Horseradish prepared in this way for the winter will retain all the useful qualities of a fresh root, and the taste will become even sharper.

Dry 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 in the oven without closing the door. After drying, the roots must 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 suddenly arrive 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, peel. In total, 1 kg of peeled root should be obtained, which must be soaked in water for a day. Now you can proceed to the most difficult operation - grinding horseradish in a meat grinder. Experienced housewives recommend putting a plastic bag on the meat grinder, so it is much easier to cope with the pungent smell.

Then take one glass (250 ml) of water, boil, dissolve in it one tablespoon of sugar and salt. Remove the solution from the stove and add 20 ml of citric acid or 125 ml of 6% vinegar, and then all the ground horseradish. Stir quickly and close the lid. Everything, hell is ready for the winter! It remains only to decompose it into banks.

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