It is simply impossible to convey the flavor of Russian cuisine without such seasoning as horseradish. From time immemorial, our ancestors have harvested a burning root, using it in cooking and in the treatment of ailments. Harvesting horseradish for the winter at home is a troublesome process, the aroma of the product alone is worth something! But the burning spice contains vitamins, minerals, essential oils, phytoncides, which help strengthen the immune system. Therefore, you should definitely stock up on this fragrant helper. Horseradish storage methods are detailed below.
When and how to harvest, preparation for storage
Horseradish is a typical perennial that propagates by root cuttings. The vitality of this plant is amazing - adult specimens develop even from tiny pieces of the root and they are not afraid of severe frosts. There are also cultural forms that are especially common in Europe.
Do you know that…
Gardeners note the rapid growth of adults, so they try to enclose the area for growing with plastic or slate dug around the perimeter of the garden.
For harvesting horseradish for the winter, roots aged 2-3 years are used. The young shoots are not so pronounced characteristic taste, and the old rhizomes are too coarse.
They dig them out in the fall, before the first frosts, focusing on the climatic conditions of their region. If you miss the required time, the roots will become brittle, which will affect the safety.
It is permissible to harvest in the spring, but this must be done before the flower stalks are laid. Otherwise, the plant will begin to use reserves to form seeds, which will affect the nutritional and beneficial qualities.
Algorithm for harvesting and preparing for storage:
- Remove foliage, set aside for recycling.
- Using a shovel or pitchfork, dig a bush at some distance.
- Carefully remove the roots, scrape off the soil, being careful not to damage the skin.
- Lay out the dug roots to dry in a dry, warm room with good ventilation.
- Carry out a culling, selecting horseradish with a diameter of more than 10 mm for storage. Make sure there are no damages, areas of decay, cut off the remains of the tops.
A quality product has a white cut, juicy fleshy structure
When buying from the market, follow the rules described above. Damaged root crops unsuitable for long-term storage set aside for recycling.
Storage methods
How to store horseradish root? Each hostess can choose a convenient way that will ensure the keeping quality of a useful product:
- laying in the cellar, basement;
- cold storage;
- freezing;
- drying;
- preservation, preparation of sauces, appetizers.
Let's consider each of them in more detail.
How to store in the cellar, basement
The best way to preserve the freshness, benefits and pungency of fragrant roots is to lay them in the cellar, basement. The storage should be pre-prepared by disinfecting the shelves and walls with a solution of bleach, blue vitriol or sulfuric checker.
Optimal cellar storage conditions:
- humidity 85-90%;
- good ventilation;
- temperature background 0-2 °C.
Wooden boxes and clean, damp sand, perlite or vermiculite are suitable for storing horseradish in the cellar (see):
- Sprinkle a layer of filler on the bottom of the container.
- Form the next layer from selected unwashed roots, which must be laid out at some distance from each other.
- Fill the box in layers so that the filling is on top.
The roots will keep fresh for 10-12 months, just periodically inspect to remove spoiled specimens and moisten the substrate from the spray bottle once a week.
If the box was not found, you can similarly form a pyramid right on the cellar floor. Also, an alternative to boxes will be a bucket filled with garden soil. The earth should be slightly moistened and the roots deepened at a distance from each other. The storage technology is identical.
Tip of the day
Put fragrant roots in one box with. Phytoncides will protect carrots from spoilage.
How to keep vegetables fresh in the apartment
How to store horseradish at home if there is no cellar:
- If there is a balcony, sand laying technology is used on the balcony.
- To prevent severe frost from spoiling the harvest, cover the container with the roots with a blanket, felt.
To preserve the pungency and flavor of horseradish, it is better to store it fresh and process it as needed.
Storing Whole Roots in the Vegetable Compartment of the Refrigerator
In the absence of equipped storage, you can put horseradish in the refrigerator. In the vegetable compartment, the temperature and humidity are suitable for storing small crops.
How to store horseradish in the refrigerator? There are two ways:
- Wash the roots thoroughly, dry on a paper towel. After drying, put the roots in a plastic bag and tie tightly. You can use an airtight food container. Harvest freshness will last 8-10 weeks.
- Wrap the unwashed roots peeled from the soil one by one with cling film. Make a few ventilation holes, put on a vegetable shelf. The shelf life will be about 5 months.
When pulling out seasoning for cooking, inspect for spoilage. By the end of the shelf life, use the spice for blanks.
Do you know that…
When rubbing horseradish, the space is disinfected. Horseradish phytoncides, flying around the room, kill the malignant pathogenic microflora, so it is better to prepare a fragrant seasoning during the approaching epidemics of acute respiratory infections.
Freezing horseradish roots
Mistresses are wondering if it is possible to freeze horseradish root. Certainly! This method is practical, it allows you to save the beneficial properties, aroma and taste of the product for a period of 10-18 months.
Freezing tips:
- Before storage, horseradish roots should be soaked overnight in cold water, and then thoroughly washed, dried and peeled.
- You can immerse in the freezer compartment both whole or chopped roots, and chopped in a meat grinder, grater. Whole or chopped horseradish is suitable for canning, while grated horseradish is ideal as an addition to, marinades, sauces.
- When using electric grinders, the power of the device should not be less than 700 watts. A low-power device is unlikely to cope with a hard rhizome.
- Pieces and whole roots are pre-frozen on a baking sheet, and then transferred to individual ziplock bags or plastic containers.
- You can freeze horseradish for the winter in the form of cubes. To do this, chop the root crop on a grater or twist it in a meat grinder. Spread the workpiece into molds, freeze. After freezing, remove the cubes and transfer to an airtight container.
- Pack the frozen semi-finished product in small portions, monitor the integrity of the packaging.
You can immediately add your favorite ingredients to the pureed root and freeze the sauce in cubes. For example, equal parts chopped root vegetable and season with lemon juice. A few cubes, without defrosting, wipe with in a blender - a great sauce is ready!
Do you know that…
Keeping horseradish in the freezer has a "side effect" - freezing "tames the anger" of the roots. When grinding and further processing, the product will not cause irritation of the mucous membranes.
Drying horseradish roots
Some housewives prefer to use dried spices. They do not take up much space, retain the aroma. But the typical hotness and useful properties in heat treatment will be partly lost.
Before drying the horseradish, the roots should be washed as soon as possible so that they do not have time to absorb water, and then chopped in any way - in circles, straws, small cubes.
You can dry:
- outdoors;
- in the oven;
- in an electric dryer.
Drying time depends on the thickness of the cut. Temperature regime 40-60°C. If drying in the oven, keep the door ajar.
Seasoning is ideal for seasoning soups. It is stored up to 2 years in a closed glass jar, which excludes the penetration of moisture. If you want to get a sauce like mustard, pour the powder with water, and after swelling, add spices and.
Tip of the day
Grated horseradish is better not to use for drying because of the pungent odor. Grind the root crop after drying with a coffee grinder.
Preservation for the winter
Another popular way to save horseradish for the winter is conservation. If vinegar, spices to taste are added to the mashed rhizome and the mass is decomposed into sterilized glass jars, freshness will last for 3-4 months. When sterilizing the mixture for 20 minutes and sealing in sterilized jars for 2-3 years.
Basic marinade recipe for 1 kg of peeled grated roots:
- 250 ml of water;
- 120 ml of table vinegar (9%);
- 1 tablespoon and salt.
Prepare the marinade by mixing water with spices. Boil, add vinegar. Mix the marinade with horseradish, arrange in sterilized jars. After twenty minutes of pasteurization in a water bath, roll up the lids.
There are a lot of recipes for preserved horseradish, but the most popular appetizer is called. It is also called the Ural chili, "Spark". In addition to the roots classic recipe includes, spices, vinegar. Such an appetizer is stored for up to six months without heat treatment (in this case, pour 1 cm over the mixture) and 2-3 years after sterilization.
Horseradish variations are prepared using various ingredients - plums, carrots, beets
Tip of the day
Don't confuse crap with crap. Khrenovukha (khrenovka) is a bitter tincture with honey and fragrant root, used in Russia for the treatment of colds since ancient times.
How to store leaves
The leafy mass of the plant is rich in carotene, vitamins, essential oils, phytoncides. The leaves have long been used to make salads, marinades, and preserves.
You can prepare horseradish leaves for the winter by drying or freezing. Wash and dry leaves thoroughly. After grinding, process in the chosen way.
- Frozen foliage will lie for 9-12 months, suitable for canning.
- The dried product is usually crushed, used for dressing soups, marinades. Shelf life is up to six months, then the leaves turn pale and are thrown away.
- Fresh leaves in an airtight bag will remain on the vegetable shelf for 2-3 weeks.
Do you know that…
The plant is used for early forcing to get vitamin greens for salads.
To prepare healthy roots, there are many different ways. Choose the right option, and the fragrant seasoning will strengthen your immunity, protect against diseases, and give the dishes an interesting flavor.
Store properly and be healthy!
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Horseradish was known as early as the ninth century AD. Slavic peoples grew and used it as a spicy-aromatic and antibacterial plant even before the adoption of Christianity. The specific aroma, pungent taste provided this plant with wide application in the preparation of seasonings and sauces for fish, meat and vegetable dishes and in our time.
The high content of vitamin C, the presence of essential and mustard oils still make it possible to successfully use its leaves and roots for salting, pickling and preserving vegetables (cucumbers, beets, tomatoes), mushrooms, and sauerkraut. It not only sets off and improves the taste of the main dish, but is also beneficial for human health, as it destroys pathogenic bacteria in the body.
Harvesting horseradish for the winter
cook delicious seasoning from horseradish that your loved ones will enjoy, you can at home. Since this stinging root ripens in the fall, and use in home cooking you want it all year round, then you need to take care of its preparation for the winter. Seasoning prepared at home, with prolonged use, loses its pungency, therefore, as a rule, they cook one serving for 2 - 3 weeks, and then do the next.
- keeping fresh;
- freezing;
- drying;
- conservation.
Keep fresh
After the horseradish roots are dug up, they are cleaned of dirt, dried and sorted. Thick, long, intact roots are left for storage. wooden box(or a box) is filled with clean, dry sand, horseradish roots are placed in a box in rows sprinkled with sand, so that they do not touch. The box should be stored at a temperature of approximately zero degrees (you can in the cellar, on the loggia or balcony).
Freeze
Roots selected for winter storage are washed cold water scrape off the skin with a knife. Then the rhizomes are cut into pieces of about 5 centimeters, placed in containers or in small bags for freezing (one bag is one serving of the product for making sauce or seasoning) and sent to the freezer.
It is believed that seasonings made from frozen rhizomes have a more pronounced burning taste.
Drying
Horseradish rhizomes are washed, peeled, cut into small pieces and dried in oven or in a special dryer for vegetables. This process must be fast, as all essential oils quickly evaporate from the cut product. Horseradish leaves can also be dried.
Dried pieces and leaves can be put into cotton bags or ground and stored in glass jar with a tight lid to preserve the aroma.
Dried horseradish is not suitable for making sauces or seasonings. It is convenient to add to marinades, pickles, various culinary specialties all winter.
Conservation
The people know many ways to preserve horseradish rhizomes: with and without vinegar, with mayonnaise, carrots, apples, beets.
Here are some recipes that will allow you to save and use horseradish in the winter for sauces and seasonings.
Horseradish root with vinegar (pickled)
There are many recipes for pickling horseradish, we will recall some of them in this article.
Recipe number 1.
To prepare the workpiece, you need to take:
- Root - 1.2 kg
- 9% table vinegar - 1 tablespoon
- Salt - 1 teaspoon
- Sugar - 1 tablespoon
The root must be thoroughly washed, remove the upper skin (scrape with a knife or vegetable peeler), then chop in any way (you can use a blender or a meat grinder). When grinding, you need to remember that the root emits burning essential oils which may get into the eyes. For protection, it is recommended to cover the container for collecting gruel with a plastic bag. Then, fill two-thirds of the horseradish gruel three-liter jar, pour boiling water (about 1.5 - 1.8 liters), add salt, sugar and vinegar. Close the jar with a lid and shake well to mix the contents. After the mixture has cooled, arrange in sterilized jars to the very top, cork and store. in the fridge.
Recipe number 2.
- Root - 1.5 kg
- Salt - 2 tablespoons
- Spices: cinnamon (1 stick) and cloves (4 - 5 pieces)
- Table vinegar nine percent - 20 ml
Pour 0.5 liters of water into the pan, add salt, granulated sugar, spices. Then the solution is boiled for 15 minutes, removed from heat and vinegar is added. The filling is left to infuse for about 12 hours. Then the horseradish gruel is placed in jars, filled with a solution and corked.
Recipe number 3.
- Root - 1 kg
- Boiled water - 2.5 cups
- Apple cider vinegar - 2.5 cups
- Salt - 2.5 teaspoons
- Sugar - 2.5 teaspoons
- Walnut(ground) - 10 tablespoons.
Add all the ingredients to the horseradish root gruel, mix well, arrange in jars, close tightly. Keep refrigerated.
Snacks from horseradish root for the winter
If you add various vegetables to horseradish, you can get a variety of snack salads with a spicy taste and bright aroma, which can also be prepared for the future for the winter.
Recipe number 1.
Horseradish roots and all vegetables are being ground in a meat grinder or blender, salt and black pepper are added, the resulting mass is placed in a saucepan, put on fire and boiled for about 40 - 45 minutes. Then the appetizer is laid out in pre-sterilized jars, sealed tightly with lids and stored in the refrigerator until winter.
Recipe number 2.
- Horseradish root - 0.5 kg
- Mayonnaise - 1 kg
The root is ground in a meat grinder or rubbed on a grater. The resulting mass is thoroughly mixed with mayonnaise. The mixture is laid out in jars, corked and used as a ready-made sauce. It is better to store horseradish blanks for the winter in a cool place.
Recipe number 3 (one of the most beloved and well-known recipes among the people).
Grind the root in a meat grinder or in any other way. Add salt, sugar, vinegar to boiling water. Add the prepared marinade and beetroot juice to the horseradish gruel, mix everything well, arrange in jars, cork and store in a cool place. This sauce is perfect for any dish. meat and fish.
Recipe number 4.
- Horseradish root - 1 kg
- Carrot - 0.5 kg
- Apple - 0.5 kg
- Salt - 2 tablespoons
- Sugar - 4 tablespoons
- Water - 1 liter
Horseradish root is ground in a meat grinder. Apples are peeled, the core and seeds are removed, then rubbed on a grater. Carrots are peeled and grated. Then carrots, apples and horseradish are mixed into a homogeneous mass. Salt and granulated sugar are added to the water. The solution is brought to a boil. The finished mixture of vegetables is laid out in pre-sterilized jars and poured with the resulting marinade. Banks are carefully sealed and stored in this form in a cool place.
Horseradish - bright in its own way palatability a root crop, from which any housewife, according to these recipes, without special culinary skills, will be able to prepare a spicy vitamin snack, and spicy sauce to hot dishes of meat and fish, and an excellent seasoning for aspic and jelly, and dressing for first courses.
And on cold winter days, these preparations from a sharp and bactericidal root crop will not only diversify the dining table, but will also serve as a prevention of colds and viral diseases. Bon appetit!
Horseradish has long been the main seasoning for meat and fish dishes. The root of this plant is very beneficial for human health. If used within reasonable limits, it helps to improve the digestion process, prevent colds and viral diseases. This gift of nature has bactericidal and anti-inflammatory properties. Preparing horseradish for the winter is what every hostess must do in the summer. In the article we will tell you how you can save the root of this plant for a long time while preserving all its useful properties. We hope that these helpful tips will be useful to you.
How to prepare horseradish for the winter? Keep it whole
Dig up the plant, shake off the soil and leave to dry in the shade for a couple of hours. Cut off the tops, and sort out the roots. Set aside whole specimens for long-term storage. Put the rhizomes in a wooden box in rows, sprinkling them with sand. Store horseradish prepared in this way in the basement. Moisten the sand with water once a week. Make sure that the air temperature in the room does not rise above 30 degrees and does not fall below 0.
Horseradish preparations for the winter: freezing
Wash the selected roots, dry and peel. Next, cut them into slices, so that later, after defrosting, it would be convenient to process them in a meat grinder. Fold the blank into a plastic bag, tie it up and send it to the freezer. Horseradish preserved in this way will become even sharper and piquant in taste in a month or two. All its healing properties are preserved when frozen.
Drying horseradish rhizomes
Wash and clean thick specimens of this plant. Next, grind them on a coarse grater. Spread the resulting mass on a baking sheet and keep in the oven with the door ajar at a temperature of 50-60 degrees. When the workpiece has cooled, process it in a coffee grinder. Such horseradish preparations, made for the winter, can later be added to first courses, sauces, strong alcohol. It is also used for the preparation of medicinal tinctures and lotions.
Pickled horseradish root
Excellent snack for alcoholic drinks and fatty meat dishes will be seasoning prepared according to the following recipe.
Soak the peeled horseradish roots in clean water for one day. Then grind them in a meat grinder or with a grater. Prepare marinade from 250 grams hot water, sugar and salt (1 large spoon each). Boil this solution, remove from heat and add 100 grams and 20 grams of citric acid. Pour horseradish into the marinade, mix and pack in clean jars. Close all containers with lids. basement or refrigerator.
Recipe for harvesting horseradish for the winter with beets
To prepare such a blank, you will need the following ingredients:
- horseradish root - 1 kg;
- beets - half a kilogram;
- celery - 300 g;
- table vinegar - 100 grams;
- granulated sugar - 80 g;
- rock salt - 60 g.
Grind all root crops through a meat grinder, add salt, vinegar, sugar. Boil half a liter of water and pour it into the workpiece. Mix the mass thoroughly, pack in jars and cork. Store seasoning in a cool place.
Now you know how to prepare horseradish for the winter. Use these recipes and stock up on this healing root for the entire cold season.
In the off-season, when autumn rain is drizzling outside the window or snow is quietly falling, you really want a vitamin, and not only fruits. After rolling compotes, jams and vegetables, it's time to prepare horseradish roots for the winter. A spicy seasoning made from them will warm you on winter evenings and add spice to boring dishes. Fish, meat or horseradish will taste better. In addition, horseradish will also strengthen the body, increase immunity, and help in the fight against colds. Keeping fragrant roots fresh for a long time will not work, although this is possible for some time. But canned horseradish stand until the next harvest. Today we will tell you what you can do with horseradish for the winter to provide your family with fragrant and healthy seasoning. But first, let's reveal a few tricks of its preparation.
Some secrets of preserving horseradish at home
Horseradish has a very pungent smell, which is especially evident during the processing of the roots. To alleviate your "suffering", the whole procedure is best done outdoors. If you put a bag on the meat grinder and grind the roots directly into it, the smell will not be so sharp.
Do you know how to grate horseradish without tears? No matter how ridiculous it may look, but a regular scuba diving mask will protect your eyes from tears. You can simply grind in a blender with a bowl - it will be faster and more reliable.
There are a few more tricks that will make harvesting stinging roots easier and help preserve their flavor:
The most pungent horseradish seasoning is obtained from recipes that do not contain vinegar. The latter has the ability to change the taste of the roots, making it softer. And if you need, on the contrary, to remove the sharpness, before serving, the grated roots are mixed with cream.
Harvesting horseradish for the winter without additives
Not everyone likes it when the characteristic horseradish aroma and pungency dissolve into the aftertaste. additional ingredients. For example, if you add apples to the roots, they soften their pungency. The sauce from this becomes more pleasant and weak. If you are a hardcore condiment fan, just don't add anything to the roots. Then horseradish will turn out real and evil.
Horseradish recipe for the winter with vinegar
Before you start cooking, 1 kg of roots must be washed well from the ground and left for a day in water. Soaked horseradish on the second day can be peeled by scraping off the skin, as with a young carrot. The harvesting process itself is simple:
To prepare horseradish brine:
- boil 250 ml of water;
- pour in 1 tbsp. l. salt and sugar;
- at the end, pour in 150 ml of vinegar (9%).
Pour the grated roots with the cooled brine, mix and arrange in jars. This seasoning is stored in the refrigerator. The maximum time is no more than 4 months. The purpose of preparing horseradish at home for the winter is often a longer shelf life. You can increase it by additionally sterilizing jars of sauce for 20 minutes.
Jars must always be glass, with a well-twisted lid - in such a container, horseradish retains its aroma and “strength” better. They also need to be sterilized and allowed to dry.
Quick horseradish seasoning recipe
And not all housewives like to mess with jars, exposing their contents to additional heat treatment. On the one hand, this increases the shelf life of conservation and makes it more reliable in this regard. But at the same time, this is an additional time cost. A fragrant root crop is one of those from which you can make horseradish blanks for the winter without sterilization. This also has its advantages. Such products can be stored for several months, however, it is best in the refrigerator, but at the same time, the characteristic vigorous smell and pungency are completely preserved. In addition, "raw" horseradish also retains the maximum amount useful substances, especially if you use citric acid instead of vinegar.
Useful seasoning is made like this:
- Soak the washed roots (1 kg) for 20 minutes, then peel and grind in any way.
- Pour into a mass of horseradish 2 tbsp. l. sugar and salt, stir.
- Boil 1 tbsp. water and immediately pour it into the grated roots.
- Pack the seasoning in sterilized jars and add 1 tsp to each. citric acid "under the lid". Cover tightly or roll up.
Recipes for harvesting horseradish roots for the winter with additional ingredients
Real gourmets will appreciate horseradish with apples or mayonnaise. They have a rich flavor while retaining all or almost all of the sharpness of the roots. And if you add spices to the sauce, you get a whole bunch of flavors.
Horseradish recipe for the winter with lemon and spices
Such a seasoning will not leave anyone indifferent. The triple composition of various spices is perfectly combined with the sharp aroma of horseradish, perfectly complementing it. BUT lemon juice It also adds a pleasant sourness.
For cooking you will need:
- horseradish in the amount of 1 kg;
- 1 st. l. salt and sugar;
- 1 lemon;
- ground nutmeg and cinnamon - 1/3 tsp;
- 3 cloves;
- ¼ tsp mustard seeds.
First you need to clean the roots and leave them to soak in cold water for half an hour. After the specified time, you can start harvesting horseradish roots for the winter:
- Peel the roots and grind them in any way (through a meat grinder or on a grater).
- Squeeze juice from lemon.
- Prepare the marinade by bringing the seasoned water to a boil. At the end add lemon juice.
- When the marinade has cooled slightly, strain it and pour into the crushed roots.
- Mix well and divide into jars.
- Sterilize 20 minutes.
- Roll up.
Horseradish with lemon zest
Another recipe for the original horseradish-lemon snack will bring double benefits. It can be used as a seasoning for fish dishes, as well as used to prevent colds. As usual, the roots are washed, soaked, cleaned and crushed. Separately, you need to squeeze the juice from a large lemon, and grate the zest into a plate on a fine grater.
Now mix the grated horseradish with salt and sugar (1 tablespoon of each product). Then pour all the zest into it, and also pour 1 tbsp. boiled, but chilled, water. Mix all the ingredients and put the workpiece in jars. Before rolling into each container (from above, without stirring), pour in a little, about 1 tsp. freshly squeezed lemon juice.
The amount of horseradish per serving is 1 kg in purified form. It is not necessary to sterilize such a seasoning in order to preserve the maximum of useful substances.
Recipe for horseradish with apples for the winter
For cold meat dishes, a sauce of horseradish and sour apples is good. It turns out sour, but with a well-defined spicy note. However, the amount of ingredients can be changed depending on taste preferences. If you use sweet fruits, then the sauce will be sweeter and softer. And to get a spicy seasoning, you need to put more horseradish and.
So, for one serving of the sauce you will need:
- 2 kg of apples;
- 100 g of horseradish and garlic;
- sugar, salt (to taste).
Is being done horseradish snack with apples:
This sauce is stored in the refrigerator. And in order for it to stand longer without it, you need to add 1 tsp during the cooking process. table vinegar.
The sauce according to this horseradish recipe for the winter in its raw form is also very tasty. In this version, it is not boiled, but only apples are pre-baked. Horseradish and garlic remain raw. For winter storage, be sure to add vinegar.
Horseradish with mayonnaise for the winter
Spicy seasoning can be not only spicy, but at the same time satisfying. Mayonnaise will help add some calories to the horseradish sauce. The only drawback of such a blank is that it is not quite “winter”. Of course, well-closed jars will stand in the refrigerator for some time. However, mayonnaise significantly reduces the shelf life, although it makes the sauce tasty.
Such horseradish roots are prepared for the winter quickly as follows:
- Roots in the amount of 200 g wash, soak, peel and grate.
- Add mayonnaise to them (preferably in an amount exceeding horseradish by 2 times, that is, 400 g).
- Put a little salt (given that mayonnaise itself contains it decently) and 1 tbsp. l. Sahara.
- Pour 1.5 tbsp. l. vinegar.
- Mix the mass, arrange in jars and seal tightly.
As already mentioned, horseradish mayonnaise sauce should be stored in the refrigerator.
To make the seasoning as low-calorie and healthy as possible, it is better to use home-made mayonnaise.
To do this, break 1 egg into an immersion blender (so that the yolk remains intact), salt a little, add 1 tsp each. sugar, vinegar and mustard. Last pour 200 ml of refined sunflower oil. Now you need to cover the yolk with a blender and beat until a thick white mass, gradually raising the blender and adding oil.
Now you know what you can do with horseradish for the winter. We hope that among this selection there is also a recipe for your family, which can surprise loved ones and guests. Cook with pleasure and bring variety to the winter menu!
Horseradish video recipe for the winter
Two types of horseradish preparations - video
The cuisine of any nation in the world has its own burning, "evil" seasonings. Red pepper, wasabi, mustard... And we have horseradish! Stubborn - let it go in the garden, it will kill everything, it will sprout everywhere, burning, it takes your breath away, and useful - you can’t describe it in a nutshell! Therefore, it is so important to stock up on a burning root for the future, so that for the whole cold winter and a vitamin-free early spring was enough. Harvesting horseradish for the winter is a fairly simple task, you just need to know a few secrets of harvesting and cooking horseradish.
Harvesting horseradish for the winter begins with the harvest. It is believed that you need to dig out the horseradish root in those months in which there is the letter "r". These are all autumn months - September, October, November. And the first thing that can be done to preserve the precious root is to winter it in the sand. The container with sand should be in a cool place (cellar or basement), horseradish roots are buried in the sand so that they do not touch each other, and so that the roots do not dry out, the sand must be slightly moistened periodically. This is the best way in terms of the safety of valuable substances, but not the most acceptable way in the city.
Freeze - horseradish crop preservation option for lucky owners freezer. The roots can be frozen whole, or grated or minced and put into bags or containers. Horseradish can be mixed with grated sour apple or lemon juice.
Drying roots and leaves - another good way save for the winter horseradish. There is nothing complicated about this: chop the leaves, peel the roots with a knife and grate on a coarse grater (you don’t need to wash the roots!), Spread in a thin layer on a baking sheet and dry in an open oven at a temperature of 40-45 ° C for a couple of hours. Then grind in a coffee grinder. Dried leaves and roots are used to prevent mold on tomato paste, in jars with cucumbers, etc.
canning as various seasonings- this is the most convenient way to harvest horseradish for the winter. Of course, while not all the valuable qualities of horseradish are fully preserved, but the main thing remains unchanged - its burning taste and "anger".
Horseradish seasoning with beetroot juice
Ingredients:
1 kg of grated horseradish root,
40 g salt
80-90 g of sugar,
500 ml beetroot juice
30 ml 70% vinegar.
Cooking:
Boil the beetroot juice with salt and sugar, bring to a boil and pour in the vinegar. Mix with horseradish and arrange in jars. Store in a cool place.
Simple horseradish seasoning
Ingredients:
1 kg of grated horseradish,
40 g salt
80 g sugar
800 ml of water
40 ml 70% vinegar.
Cooking:
A day before cooking, boil water with salt and sugar, cool to 50 ° C and pour in vinegar. Leave to insist. Peeled horseradish roots should be crushed with a fine grater or meat grinder. Strain the marinade and mix with horseradish. Arrange in jars and roll up. It is advisable to store such a workpiece in a cool place.
Fire seasoning "Hrenovina" ("Gorloder", "Spark", etc.)
Ingredients:
3 kg fleshy tomatoes,
250-300 g of grated horseradish,
250-300 g of garlic.
Cooking:
Remove the skin from the tomato: cut crosswise at the stalk and scald with boiling water, the skin will be removed easily. Pass the garlic through a press, grate the horseradish on a fine grater or pass through a meat grinder along with tomatoes. Tomatoes can be pureed with a blender. In general, grind the products in any convenient way and arrange them in jars or plastic bottles(It's best to keep them in the fridge.) Before serving, seasoning can be softened with a little sour cream or mayonnaise.
Salt and sugar can be added to this seasoning (about 1 tablespoon of salt and 1 teaspoon of sugar for every kilogram of tomato). The amount of horseradish and garlic can be increased (up to 100 g per kilogram of tomato).
In addition to sugar and salt, hot red pepper can be added to the fiery seasoning. It will turn out just a killer seasoning!
Horseradish (with boiling)
Ingredients:
1.2 kg ripe tomatoes,
400 g horseradish
400 g sweet red pepper,
400 g garlic
2 tbsp salt,
black ground pepper- taste.
Cooking:
Grind all products in any way. Add salt and ground pepper, put in a saucepan and put on fire. Boil for 40 minutes from the start of boiling, spread hot in sterilized jars and roll up. Store in a dark cool place.
Spicy horseradish seasoning with walnuts
Ingredients:
400 g grated horseradish
1 glass of warm water
1 cup apple cider vinegar
1 tsp salt,
1 tsp Sahara,
4-5 tbsp ground walnuts.
Cooking:
Combine all products, mix and arrange in small jars. Store in a cold place.
With horseradish root, you can cook savory appetizer salads.
Salad of horseradish, apples and carrots
Ingredients:
horseradish,
sour apples,
carrot.
Marinade:
1 liter of water
2 tbsp salt,
4 tbsp Sahara.
Cooking:
Choose the amount of ingredients yourself. If you like a spicy taste, take horseradish in equal parts with apples and carrots. Grate carrots and apples on a medium grater, pass horseradish through a meat grinder or grate on a fine grater. Mix the products and arrange in jars. Boil the marinade, dissolving salt and sugar in water, pour into boiling jars, shake well so that there are no air bubbles left, and put it to pasteurize for 30 minutes from the moment of boiling. Roll up.
Horseradish with beets in marinade
Ingredients:
900 g horseradish root,
600 g beets,
3 tsp salt,
3 tsp Sahara,
600 ml 9% vinegar.
Cooking:
Grate horseradish and spread over liter jars to about half the volume. Immediately pour 1 cup boiling water into each jar. Grate the beets on a medium grater, add salt and sugar, mix and arrange in jars with horseradish. Mix the food in jars, add vinegar and close the lids. It is better to store this seasoning, like all preparations with horseradish, in the cold.
Horseradish with sweet pepper
Ingredients:
300 g horseradish root,
600 g sweet pepper,
1 head of garlic
3 tbsp Sahara,
3 lemons (juice)
Cooking:
Skip the horseradish root and Bell pepper through a meat grinder, add garlic, passed through a press, sugar and lemon juice, mix well and arrange in jars. Store in refrigerator.
Horseradish with mayonnaise
Cooking:
Grate horseradish on a fine grater and mix with mayonnaise. Divide into small jars and close with lids. Store in refrigerator.
Horseradish with lemon
Ingredients:
600 g grated horseradish
1 lemon.
Cooking:
Remove the zest from the lemon, squeeze out the juice. Mix juice and zest with horseradish and arrange in jars. You need to store this blank in the refrigerator.
Harvesting horseradish for the winter is a tearful occupation. What kind of tricks do not go fighters of the culinary front! They cover the meat grinder and the plate with horseradish with plastic bags, freeze the roots, even use a gas mask - in the matter of chopping horseradish, all means are good. In any case, an evening of suffering will turn out for you and your household with an abundance of seasonings and snacks with horseradish throughout the winter. And it's great!
Good luck preparing!
Larisa Shuftaykina
