Horseradish table Russian homemade- An excellent seasoning for many dishes. Good with horseradish jelly, and jellied fish, and okroshka! Yes, and it fits perfectly with baked meat, and with dumplings, it’s just delicious! Table horseradish can be served mixed with sour cream, and whoever likes seasonings is spicier and more picky, you can serve it like that - it’s also very tasty. simple and delicious recipe homemade horseradish for spicy lovers.
Ingredients:
- 300 gr. fuck
- 1 tsp salt without a slide
- 2-3 tbsp. l. vinegar 9% or lemon juice - optional (I add)
- 200 ml. water
- 1 st. l. sugar without a slide (or to taste)
- sour cream - optionally added to a small portion of the finished table horseradish immediately before serving.
Cooking:
- We prepare the filling for horseradish: we put water to boil, add salt and sugar there. Turn off the boiled water. If desired, you can add vinegar or lemon juice to this filling, then you get pickled table horseradish. Personally, I like this option more, and such horseradish is stored longer, up to 3 months. Without the addition of vinegar or lemon juice - only 2-3 days in the refrigerator, longer is possible, but the seasoning will no longer be so tasty. So, if the option without vinegar and lemon is closer to you, it is better to cook horseradish in small portions immediately before use or a day before it.
- We clean the roots of horseradish and wash them.
- We grind in an accessible and convenient way for you: you can grind horseradish with a food processor, blender or electric meat grinder (after tying a plastic bag to it so that twisted horseradish gets into it). Or, in the old fashioned way, three horseradish on a fine grater. To be honest, I use the latter method. At the same time, I carry out the prevention of influenza and colds - horseradish rub all family members in turn. Do not look that there is not too much of him - he is so evil that he is enough for everyone :). Any runny nose goes away or the beginning of a cold.
- Pour the still hot, but not boiling filling into the horseradish, mix until smooth, and immediately transfer it to a clean, dry jar, close the lid tightly so that the horseradish does not lose its sharpness, does not weather. If seasoning is prepared in large quantities, you need to prepare in advance for her several small, tightly closed jars.
- Let the seasoning brew for 2-3 hours, if vinegar or lemon juice was added, then a day. We store horseradish in tightly closed jars in the refrigerator: without vinegar - 2-3 days (a little longer can be), with vinegar - up to 3 months. But I want to say that freshly prepared horseradish is tastier, so I cook it in small portions, and I can’t store it for a long time - it is eaten quickly.
- Before serving, homemade table Russian horseradish can be mixed with sour cream if desired (for 2 tablespoons of horseradish 1 tablespoon of sour cream or to taste). The taste of horseradish with sour cream is more delicate, soft. But you can serve seasoning without sour cream. Like
Horseradish is a well-known root vegetable that improves the taste of food. If the vegetable root is cooked without harmful additives, it disinfects, improves appetite and promotes normal work digestive system. You will not have to worry about cooking horseradish at home: the seasoning recipe is simple and economical.
Classic horseradish recipe
Horseradish seasoning - spicy fragrant mixture, which, depending on the recipe, is consumed immediately after preparation or stored all winter, continuing to add variety to the daily menu in the cold season.
Ingredients:
- 300 g horseradish;
- 150 ml of water;
- 20 g of table salt;
- 20 g of granulated sugar;
- 15 ml of vinegar.
Cooking:
Cooks who are interested in how to cook horseradish at home will help step by step recipe with a photo, revealing all the secrets of the "vigorous" flavor additive.
- Before use, to simplify the work, soak the horseradish root for 5 hours.
- Remove the roots from the water and remove the skin and heads.
- For grinding, use a closed blender or attach a plastic bag to the meat grinder so as not to provoke profuse lacrimation.
- Dissolve salt and sugar crystals in water.
- Mix the liquid with the grated root crop - the seasoning can be served at the table.
Cooking horseradish with beets at home
Beetroot juice softens the sharp taste of horseradish and gives the seasoning a pleasant pink hue, making it visually more aesthetic. Prepared according to this recipe, it is most often used in national cuisines world, as it gives the main dish a moderate spicy flavor.
Ingredients:
- 250 g of root;
- 100 ml of water;
- 50 ml 9% vinegar;
- 15 g of table salt;
- 15 g of sugar;
- 2 tbsp. l. red lettuce juice.
Cooking:
- Thoroughly clean the horseradish root and rinse under running cold running water.
- Grind the root crop with a fine grater or pass through an electric meat grinder (if it has a fine mesh).
- Pour the resulting mass with boiling water, mix, place in a closed container and cool completely.
- Peel the boiled beets, grate and squeeze out the indicated amount of juice.
- Add salt, sugar, vinegar and beet juice to the cooled seasoning.
- Mix everything, put in sterile jars with tight lids.
Horseradish with tomatoes
The addition of tomato pulp enriches the seasoning with a fresh taste and aroma, neutralizes the irritating effect on the mucous membranes of essential oils contained in the roots of the plant. This recipe is especially popular with lovers of spicy tomato sauces.
Ingredients:
- 200 g of horseradish roots;
- 5-6 ripe tomatoes;
- 5 heads of garlic;
- salt to taste.
Cooking:
- Wash the tomatoes well and turn them into a soft mass using a meat grinder.
- The main product should be washed and cleaned before grinding.
- Twist the garlic in a meat grinder too - this vegetable will act as a natural preservative.
- Mix until you receive homogeneous mass, salt.
- Pour the seasoning into glass jars and add to dishes in moderation.
- The shelf life of a tightly closed jar of horseradish in the refrigerator or basement is 2-3 months.
The spiciness of the seasoning can be adjusted according to your preference by reducing or increasing the amount of salt, garlic and acid. But if you decide to prepare horseradish for the winter, the recipe, which includes a natural preservative - vinegar, must be fully observed.
Horseradish - winter harvesting
This composition of the product will help to maximize its shelf life and will delight you with a very pronounced taste, which is created due to the concentration of the mixture.
Ingredients:
- 10 horseradish roots;
- 1 beet;
- large salt taste;
- 2 tbsp. l. table vinegar;
- 1 tsp Sahara.
Cooking:
- Grind the peeled roots until a slurry is formed and put them in a glass container.
- Beets also need to be cleaned and chopped.
- Using cheesecloth, extract the beetroot juice.
- Add juice to the jar of horseradish.
- Put salt and sugar.
- Mix everything and pour in the vinegar.
- Top with chilled mixture boiled water to cover the contents of the container.
- Close the jar and shake well.
- The product can be stored in a cold place all winter, but you can start using it after 8 hours.
What do lovers of this seasoning need to know?
Horseradish roots are dug up in late autumn, after the temperature begins to drop below zero. To prepare the seasoning at home, select roots about 45 cm long and 4 cm in diameter. They should be stored in a cool place with high humidity. If you started cooking horseradish at home before the onset of winter, the recipe allows you to store it ready-made. But experienced chefs nevertheless, it is advised to cook the seasoning in small portions so that it does not lose some of the taste. Horseradish is an excellent "company" for pork, beef, fish, poultry and vegetable dishes. It can be the main ingredient in sauces and marinades.
Fuck is very valuable vegetable. The root of this plant has a sharp, pungent odor, a sweetish taste, which later becomes sharp and burning. In grated form, mixed with vinegar, it becomes an excellent seasoning for variety of dishes. Its spicy taste is due to the presence of sinigrin glycoside, which, under the influence of the myrosin enzyme, breaks down, forming potassium sulphide salt, sugar and essential oils. It is allyl oil that acts on the mucous membranes, causing burning and tearing. Before we look at how to cook horseradish at home, let's get acquainted with its useful properties.
Beneficial features
Fuck is excellent remedy against scurvy because it contains a large number of vitamin C. Since ancient times, this plant has been treated for various diseases, including tumors. In general, homemade horseradish is a pantry useful substances, it contains many vitamins, essential oils, phytoncides, resinous substances, fiber, as well as macro- and microelements. That is why this product has human body powerful healing effect, stimulates the work of all internal organs and prevents the occurrence of diseases.
Now that we know about this medicinal plant, let's take a closer look at how to cook horseradish at home.
Russian table horseradish
To prepare such a dish, first the root is peeled with a knife and rinsed. Then rubbed on a grater. Cold boiled water is poured into the bottom of clean glass jars and the grated root is laid out in layers so that it does not have time to dry in the open air. A little water is added to the resulting mass until the formation thick porridge tsy, one piece of sugar or honey and salt to taste. You can also add juice and grated lemon zest, in which case the amount of water will need to be reduced.
We continue to cook horseradish at home. So, the remaining pieces of the root are placed in a bowl with grated product and stir until they are at the bottom. It should be noted that the finished horseradish should be of a thick consistency, and not watery. Before serving an appetizer to the table, each tablespoon is diluted with a dessert spoon of sour cream. You need to eat such a dish within twelve hours, otherwise it will lose all its nutritional properties.
Pickled horseradish
Ingredients: one kilogram of horseradish root, half a liter of water, forty grams of sugar, twenty grams of salt, fifty grams of vinegar (9%), cinnamon and cloves to taste.
Cooking
The roots must be washed, peeled and grated, you can pass through a meat grinder. The mass is placed in dry sterile jars with a volume of half a liter. Then sugar and salt are added to the water, brought to a boil, spices are put there, covered with a lid and left until the mixture cools to fifty degrees Celsius. After that, vinegar is added and left for a day. After a while, the solution is filtered, poured into jars and rolled up.
Horseradish with tomatoes
Consider how to cook horseradish at home with tomatoes.
Ingredients: two hundred and fifty grams of horseradish root, three kilograms of tomato, two hundred grams of garlic, three tablespoons of salt and sugar.
Cooking
The roots are well cleaned and soaked for half an hour in cold water. After a while, put in a blender and grind. Tomatoes are washed, cut into slices and scrolled in a meat grinder along with peeled garlic. All components are put in a blender, salt and sugar are added, and then ground. Horseradish appetizer is ready. It can be put in jars and stored in a cold place for a long time, but if consumed immediately after preparation, the body will receive all the nutrients from it. Numerous studies have shown that the pureed product retains all the vitamins for one week, so it is recommended to cook the seasoning in such an amount that it can be eaten during this time.
Horseradish
This snack is spicy, it has unusual taste and goes well with fried and stewed meat, jelly, fish, dumplings and other dishes. Consider how to cook horseradish at home according to this recipe.
Ingredients: one kilogram of horseradish root, five hundred grams of beetroot juice, one hundred grams of granulated sugar, one glass of table vinegar, thirty grams of salt.
Cooking
The root is cleaned, washed and twisted through a meat grinder. Raw beets are peeled, grated, and juice is squeezed out of the resulting mass, which is then filtered through gauze or a sieve. Sugar and salt are poured into it, mixed thoroughly, vinegar and horseradish are added. The resulting horseradish is laid out in sterile jars and closed nylon lids, after which they clean it in a cold place. This recipe for homemade horseradish is very simple, but the result is quite healthy dish which can be served with meat and fish.
apple horseradish
Ingredients: three hundred grams sour apples, fifty grams of sugar or honey, one hundred grams of grated horseradish root, salt and lemon juice to taste.
Cooking
Apples are washed and coarsely chopped, without peeling from seeds and peel. Then they are sprinkled with sugar or honey and stewed. Hot they are rubbed through a sieve, mixed with horseradish, salted and watered. lemon juice. Snack is ready!
What do they eat horseradish with?
We already know how to cook horseradish at home, let's consider what dishes it is used with.
So this useful product served to everyone fish dishes, for example, jellied, pies, body, smoked stellate sturgeon, boiled sturgeon and so on. At the same time, horseradish is consumed with cold meat dishes, especially pork. So, it is served with jelly, jelly, jellied pig, jellied poultry, boiled cold beef, tongue, pig's head and others.
In Russian cuisine, horseradish was prepared immediately before serving, trying not to leave it for more than two days. At the same time, it was piquantly spicy, made without vinegar. Today, this seasoning is quite popular in cuisines around the world, it has a delicate mild taste along with unexpected piquancy, which is the greatest charm of the snack.
A few simple secrets
Knowing how to cook horseradish at home, you must not forget about some recommendations, the observance of which will help you get a real "Russian snack". So, according to the old Russian recipe, vinegar is not added to horseradish, so it must be prepared immediately before use (the shelf life in this case does not exceed four hours).
For the appetizer to be sweet, but "evil", you must choose high quality products for its preparation. The horseradish root in this case should be as thick as a finger, without any damage, strong and juicy. Even if the damage can be corrected by mechanical removal, cutting out bad places, the loss of juiciness is irreparable. Soaking the root also leaches out the juices that give the dish flavor and piquant causticity.
How to store horseradish?
A properly preserved plant root does not lose its beneficial features, the snack from it will turn out "real". To do this, it is kept in boxes of sand, stacked in rows so that one root does not touch the other. All rows are covered with clean sand without impurities. Once a week, each box is watered (sprinkled) with water so that the sand always remains wet. If you do everything right, then during the year you can get fresh, juicy horseradish.
A bit of history
In the recipes of ancient Russian cuisine, horseradish was used as a seasoning for fish as early as the sixteenth century. A little later, it was introduced into kalya, pickles, saltwort, gravy a few minutes before serving. With the invention of salads, horseradish began to be introduced into them. So, it was added to dishes from carrots, beets, radishes and apples, rutabaga, boiled root crops, as well as vinaigrettes.
Until the beginning of the nineteenth century, seasoning from this vegetable was dominant, had not only nutritional value, but also preventive, since horseradish helped prevent the development of various infectious and bacteriological diseases. Later, horseradish began to be replaced with mustard, but Russian cuisine only lost here. Today, the seasoning from this plant is indispensable on any table, because its taste is so peculiar and attractive that not everyone is able to resist. Moreover, this plant, being a natural antibiotic, is able to defeat many ailments, which is so important in our time. It is only necessary to remember that the dish can retain its beneficial properties for a short period of time, so you need to cook it before serving.
Horseradish as a seasoning is used in cooking in many countries. It is used for pickling cucumbers and tomatoes, marinating meat. But most often it is served as a seasoning for fish and meat dishes, smoked meats. It helps to revive and give a special flavor to the dish, better digest food and neutralize fats.
In many countries, horseradish seasonings are served with cabbage, meatballs, eggs and many other dishes. We have horseradish seasoning - a must-have addition to jelly.
Someone buys ready-made seasoning with him in the store, but most cook themselves at home. Moreover, it is very easy to prepare and does not take much time. Another plus of homemade horseradish, or as it is called table horseradish, it does not contain preservatives and other not very healthy ingredients. You will find recipes for the most popular horseradish seasonings in this article.
Basic rules for cooking horseradish
Horseradish is a perennial plant. It belongs to the cruciferous family. It is noteworthy that at first it was used as medicinal plant. And only then, from the end of the 16th century, they began to use it in cooking.
The root of the plant is mainly used for food. Depending on the growing conditions, it is a large fleshy root crop, the length of which can reach up to 50 centimeters and from 2 to 7 centimeters in diameter.
The skin of the root is wrinkled, white-cream in color. The pulp is dense. Unpeeled horseradish has practically no smell. But one has only to squeeze or incise a little, then it emits a very strong and pungent odor. It owes this smell mainly to the presence of essential oil which contains mustard oil.
For the most part, horseradish is cultivated for the sake of obtaining a root. After cutting or chopping on a grater, it must immediately be sprinkled with vinegar. Otherwise, it becomes bitter and unpleasant in taste.
Fresh horseradish root is a source of many useful substances, including vitamins and minerals. It has no fat at all. A tablespoon of grated horseradish contains only 6 calories. But at the same time, a lot of carbohydrates, antioxidants, minerals, vitamins, dietary fiber. One vitamin C in 100 grams of horseradish is almost 40 percent of the daily requirement of an adult.
When harvesting horseradish for the winter, you need to follow a few simple rules.
Dig up plant roots for seasoning and other culinary specialties needed late in the fall.
Choose large juicy roots with a length of at least 30-40 centimeters and a diameter of 3 to 6 centimeters.
After harvesting, soak the horseradish root in cold water for 3-6 hours.
Before cooking, put the peeled root in freezer wrapped in cling film or plastic bag for at least an hour. Only after that it is recommended to twist or grate. So he will not “bite” much and less watery eyes.
Sprinkle the crushed root with lemon juice or vinegar.
Place the remaining chopped horseradish in a jar with a lid or a hermetically sealed container. Before preparing the next portion of seasoning, you just need to add a little cold boiled water.
How to cook horseradish seasoning at home
Those who like to add horseradish seasoning to their dishes note that the one bought in the store is significantly inferior in its palatability home. It doesn't have that spiciness or flavor. Yes, and the range of seasonings is limited. But there are many more recipes for making horseradish at home. Here are the most common and popular.
Classic horseradish seasoning
For 1.5 kilograms of horseradish:
Salt - 1 tablespoon
Sugar - 3 tablespoons
Juice of 1 large lemon
Prepare the horseradish root, taking into account all of the above recommendations.
Twist it in a meat grinder. To prevent your eyes from watering too much, put a plastic bag on the meat grinder and fix it with an elastic band.
Add salt and sugar to the resulting mass. Pour in boiling water to get a consistency like thick sour cream.
Add lemon juice to prepared jars (no more than 1 teaspoon per 200 ml). Pour seasoning into jars and immediately close tightly with lids. You don't need to sterilize it.
Store in refrigerator or cold basement. Shelf life 1-4 months. But over time, the seasoning loses its aroma and pungency. Therefore, it is better not to store more than a month.
This is a classic seasoning recipe. Before serving, you can add sour cream, cottage cheese, mix with mustard or other spices and spices. 
How to cook horseradish with beets
Horseradish seasoning is made both with beet root and beetroot juice. When harvesting for the winter, vinegar is added to it. If the seasoning is cooked for a short time, vinegar can be omitted.
Horseradish with beets for the winter
For 200 grams of horseradish root take:
100 grams of beets (root vegetable)
1/2 teaspoon salt
50 ml water
1/2 tablespoon sugar
1/2 tablespoon of vinegar (9 percent)
Peel the beet root and horseradish root. Grate on a fine grater or twist through a meat grinder separately beets and horseradish.
Mix in a bowl and add hot water, salt, sugar and pour vinegar.
Mix well and pack in clean jars that need to be sterilized and dried in advance. Close the lids and put in the refrigerator or cellar.
Horseradish with beetroot juice
For 400 grams of horseradish root:
50 ml beetroot juice
Get the hell ready. Squeeze juice from beets. To do this, you can use a juicer or just grate it on a fine grater and squeeze the juice through cheesecloth.
Mix grated horseradish with beetroot juice and add salt and sugar to taste. Transfer to a jar with a lid and refrigerate. Seasoning can be served after 8-12 hours.
For winter harvest add vinegar to taste.
Horseradish with apples
This seasoning recipe is not intended for harvesting for the winter.
200-250 grams of sour apples
100 ml beef broth
2 tablespoons vegetable oil
30 ml apple cider vinegar (6 percent)
Salt to taste
Grate horseradish and apples on a fine grater. Mix and add warm meat broth(preferably chicken or beef), butter. Season to taste with salt and pour in the vinegar. If desired, finely chopped parsley can also be added to the seasoning.
Transfer to a jar or container with a lid and refrigerate for several hours. Shelf life is no more than 2-3 days.
Horseradish with sour cream
This seasoning can be made using classic recipe just adding sour cream to it.
For 100 grams of horseradish root take:
100 grams of sour cream
1 dessert spoon Sahara
1/4 teaspoon salt (or to taste)
Twist the horseradish root in a meat grinder. Add salt, sugar and sour cream. If the mixture is thick in consistency, dilute with cold boiled water. Mix and transfer to a jar with a lid. Remove for several hours in the refrigerator.
This seasoning also does not keep for a long time. It should be consumed within 1-2 days. 
Seasoning with carrots and horseradish
For cooking take:
100 grams of carrots
1-2 tablespoons of honey
1-2 teaspoons lemon juice
1 teaspoon grated horseradish
Sour cream - to taste
Grated on a fine grater, mix carrots with horseradish and honey. Add lemon juice and, if you want the seasoning to be softer in taste, sour cream. Mix everything and transfer to a jar with a lid. Remove for several hours in the refrigerator.
Horseradish seasoning with orange
For cooking take:
2 oranges
1 tablespoon grated horseradish
3 tablespoons of wine (preferably white)
Salt, sugar - to taste
Wash oranges well. Grate the zest from one fruit. Squeeze juice. mix Orange juice with hell. Add the rest of the ingredients and mix. Place in refrigerator for several hours. This seasoning is good for marinating meat.
Kamchatka sauce with horseradish
For 4 tablespoons of grated horseradish:
1 cup sour cream
2 boiled chicken yolks
3 teaspoons of sugar
Juice of half a lemon
Parsley, dill, salt
Grind the yolk and mix with grated horseradish. Sprinkle with lemon juice and add sour cream, salt to taste. Mix. Let stand in the refrigerator for a couple of hours.
How to cook horseradish for the winter
Many housewives make horseradish seasoning for the winter. Those who have the opportunity to store horseradish in the winter in the basement or greenhouse do not harvest a lot, preferring to do it in small portions. And who does not have such an opportunity, they do it immediately for the whole winter. Get to know the most popular recipes seasonings from horseradish for the winter.
Horseradish with apples
Two recipes for horseradish seasoning with apples: one with fresh apples, the second option - with baked. Both recipes are equally delicious. Apples are desirable to take sour or sweet and sour. Seasoning with Antonovka turns out to be very fragrant.
Option 1
For 2 kilograms of fresh apples:
100 grams of horseradish root
100 grams of garlic
1 teaspoon vinegar essence
Salt and sugar - to taste
Prepare all ingredients. Wash clean and rub. Peel apples. Divide the garlic into cloves.
Twist in a meat grinder. Garlic can be passed through a garlic maker.
Combine in a large bowl. Season with salt and sugar. Pour in vinegar essence and mix again.
Pack in small jars and cover with lids, but do not close completely.
To put on water bath and steam for 5 minutes. Close the jar completely and put it in a cold place. 
Option 2
For 4 medium apples
70-100 grams of horseradish root
2-5 garlic cloves
2 teaspoons of vinegar (9 percent)
Salt and sugar - to taste
Peel the skin off the blocks and sprinkle them with lemon juice. Bake in the microwave for 2 to 5 minutes depending on the power. Apples should become soft.
Peel the horseradish and grate on a fine grater. Mash apples and mix with horseradish. Add the rest of the ingredients and mix. Arrange in clean sterile jars and close tightly with lids. Store in the basement or refrigerator.
Depending on the preferences of your own taste, the amount of horseradish and garlic can be varied. If you like it spicier - then add more horseradish. If it's less spicy, then reduce it.
Horseradish with carrots
This seasoning is served with meat dishes.
For 200 grams of horseradish take:
200 grams of carrots
1 teaspoon paprika
1 teaspoon white pepper
2 teaspoons salt (or to taste)
150 ml water
4 tablespoons of vinegar (9 percent)
Prepare horseradish and carrots and pass through a meat grinder. Place in a bowl and pour over boiling water. Cover and leave for 5 minutes.
Then add salt, sugar, vinegar and spices. If there is no white pepper, then you can replace it with black, but in a smaller amount. White pepper is less spicy.
Mix and divide into jars. Close lids tightly. Store in refrigerator or basement.
Horseradish with tomatoes and garlic for the winter
Who calls this seasoning: gorloder, horseradish, horseradish. But the essence is the same - the seasoning is not just spicy, but very spicy. True, each housewife, varying the main ingredients, makes it to her liking. And the seasoning itself is universal. It is put in soup or borsch, someone marinates meat or serves it with jelly. Here are 3 options for this seasoning. They differ only in the number of ingredients.
Option 1
In terms of sharpness, it can be attributed to medium.
For 1 kilogram of tomato take:
50-60 grams of horseradish
1 head of garlic (7-10 cloves)
3 teaspoons salt (or to taste)
1 teaspoon sugar (or to taste)
Prepare all foods. Pass through a meat grinder and add salt with sugar and mix well. Arrange in jars and close with lids. Store in refrigerator or basement. It costs 3-4 months.
Option 2
This is a spicier condiment. But you can reduce the amount of horseradish and garlic and, accordingly, vinegar, so that the seasoning is less spicy. As an option to reduce spiciness - add 1 not Big apple.
For 200 grams of horseradish take:
2 kilos tomato
200 grams of garlic
1 tablespoon salt
1 tablespoon sugar
3 tablespoons of vinegar (9 percent)
100 grams of vegetable oil
Wash the tomatoes and grind in a meat grinder. Place in a saucepan. Add salt and sugar and boil for 20 minutes from the moment the puree boils. 5 minutes before the end of cooking, add vegetable oil and minced garlic.
Grate horseradish and add to boiling tomato puree, pour in the vinegar. As soon as the puree boils, remove from the stove and pack hot in jars. Roll up lids. 
Option 3
For 1 kilogram of horseradish take:
1 kilogram tomato
3-5 garlic cloves
2 tablespoons sugar (slightly heaped)
1 tablespoon salt
Pour boiling water over the tomatoes and hold for about 5 minutes. Drain and pour ice water. Remove skin.
Peel horseradish and garlic. Twist horseradish, tomatoes and garlic in a meat grinder. Add salt and sugar. Mix and place in clean, dry jars. Close with lids and store in the refrigerator.
Light with tomatoes, horseradish and chili peppers
One of the most hot spices with hell. True, the sharpness can be adjusted by the amount hot pepper, garlic and horseradish.
For 100 grams of horseradish take:
About 1.5 kilograms of red tomatoes
1 head of garlic
1 pod of hot red pepper
Salt - to taste
Wash the tomatoes and grind in a meat grinder. You should get 1 liter of puree. You can first peel them from the skin as in the previous recipe.
Horseradish clean and scroll in a meat grinder or grate on a fine grater.
Pepper cut and twist together with horseradish or tomatoes. Someone clears it of seeds, and someone twists it whole. The seeds are the most pungent.
Chop the garlic. Mix everything in a bowl. Salt to taste. You can add some sugar.
Arrange in sterile jars and close with lids. Store in refrigerator or basement.
Horseradish with sweet pepper
For 100 grams of horseradish take:
200 grams of seeded sweet pepper
2-5 garlic cloves
1 tablespoon sugar
Salt - to taste
Juice of one lemon
Prepare all components. Twist horseradish and pepper in a meat grinder. Skip the garlic through the garlic press. Mix everything in a bowl, adding salt, sugar and lemon juice.
Pour into clean, dry jars and close with lids. Store in a cold place.
How to make horseradish salad
Most of us imagine horseradish as a seasoning ingredient and rarely put it in regular salad. Get to know simple recipe, which contains horseradish.
Salad with apples and horseradish
To prepare the salad, take:
1-2 carrots (about 200-250 grams)
1 large apple (preferably green sour)
Horseradish - 40-50 grams
For dressing: sour cream
Salt, sugar - to taste
Grate prepared horseradish and apples. Fill with sour cream. Salt and add sugar to taste.
The second simple version of the salad: grate horseradish and an apple in any proportion. Top with honey and serve.
Horseradish is a valuable vegetable crop that should be present, if not in the daily menu, then at least occasionally. After all, this is not only a spicy-spicy culture that improves and sets off the taste of the dish, but is also very useful for the body.
Interesting facts about horseradish as a culinary plant
Horseradish is often used in Asian cuisine. A version of this condiment is better known as wasabi sauce, which is served with boiled meat, fish, vegetables. By adding vinegar or mayonnaise, you can achieve a milder or spicier taste.
Seasoning with horseradish is usually served with boiled beef tongue.
Horseradish is eaten raw, grated or cut into strips.
It can be added to dishes with potatoes, beets, celery and in general to any vegetables.
Young horseradish leaves can be added to vitamin salads in spring.
Seasoning with horseradish is also prepared in other countries. It is very popular in many regions of Italy, Hungary, England, Austria. In Germany, it is served with sausages and egg dishes.
Finely chopped horseradish leaves are added to dog food as an anthelmintic and tonic.
Another seasoning with horseradish for the winter in this video
How to make seasoning with horseradish in production, see this video
The horseradish seasoning recipe may include absolutely different ingredients. We decided to tell you about how to make such a product with minimal money and time costs.
General information
Before telling you how to cook horseradish seasoning, you should tell what kind of ingredient it is.
Horseradish is a perennial herbaceous plant, which belongs to the Cabbage family. Its stems are long and straight. Basal leaves often reach a height of 60 centimeters. It should be noted that they are very often used during pickling of various vegetables. In addition, the root of the plant is very popular with cooks. He is long and thick. It is actively used as the basis for the preparation of all kinds of seasonings and sauces.
Horseradish root is table ingredient, which is able to stimulate appetite and improve digestion. In addition, seasonings based on this product help to digest protein foods well.
Product properties
Those housewives who regularly make horseradish seasonings for the winter should definitely know all the properties of the mentioned product. In its merits, it surpasses the powder. This seasoning can easily diversify any dish. It is not only spicy, but also very spicy, nutritious and healing.
According to experts, horseradish root contains bactericidal phytoncides. In other words, this product is capable of releasing volatile substances or so-called plant antibiotics that kill all harmful microbes. They protect the human body from various infectious diseases.
In connection with all of the above, many housewives are very often interested in how to cook horseradish seasoning. It is to this culinary issue that we will devote today's article.
Classic Russian seasoning
How to make horseradish seasoning? There are many answers to the question. However, among huge amount there is one classic recipe that every cook must know. To prepare it, we need:
- fresh horseradish roots - use at discretion;
- sand-sugar and table salt - use to taste;
- lemon, or rather juice squeezed out of it - a few small spoons;
- fat sour cream - add to taste and desire (can be replaced with mayonnaise).
Component processing
As you can see, the horseradish seasoning recipe presented includes a minimum of inexpensive and affordable products. And before you start cooking it, you should carefully process them.
Thus, fresh horseradish roots should be thoroughly cleaned. sharp knife and then rinse under cold running water. Next, the processed product must be grated on a fine grater.
So that the horseradish root does not run out of steam, it is recommended to put each chopped portion in a pre-prepared jar, on the bottom of which cold boiled water should be poured. In this case, a glass container is required in without fail close tightly.
Cooking process
After the main ingredient has been processed, it must be mixed with a small amount water until you get a thick porridge. Next, you need to add granulated sugar to the product and If you additionally use fresh lemon juice or zest, then it is advisable to reduce the amount of cooled boiling water. This is due to the fact that homemade seasoning should have a thick, not watery, consistency.
How to Present
Now you know how to make horseradish seasoning. In addition, I would like to tell you about how it should be properly presented to the table. To do this, a thick and spicy gruel must be mixed with sour cream or mayonnaise, and then immediately served to guests along with any dish. As a rule, the strength of this seasoning is preserved for 10-13 hours.
How to make horseradish seasoning with tomatoes
Khrenovina is the most popular sauce in Russia, which you can not only buy in the store, but also make it yourself. For this we need:
- soft ripe tomatoes - about 3 kg;
- fresh horseradish root - 250 g;
- granulated sugar, salt and ground black pepper - use to taste;
- garlic cloves - about 250 g.
Component processing
Quite often, Russian housewives prepare horseradish for the winter. After all, it is very pleasant to open a vigorous sauce in the winter cold and add it to freshly prepared homemade dumplings. So that you can enjoy this seasoning, we decided to present you with its detailed recipe.
First you need to process all the ingredients. Wash the tomatoes and cut off all the navels, and peel the horseradish root and garlic well.
sauce preparation
After the vegetables are prepared, they should be chopped with a meat grinder. As a result, you should get a spicy tomato mass with a pronounced aroma of garlic and horseradish. At the same time, she must have liquid consistency. Next, you need to add salt and chopped pepper to the resulting sauce to taste.
Final stage
As you can see, horseradish for the winter is preparing quite quickly. After all the ingredients are mixed, they must be placed in glass jars, closed with lids and immediately put in the refrigerator. Store the finished sauce should be the only way. After all, if you leave it at room temperature, then it will ferment and turn sour very quickly.
Easy Horseradish Recipe
A fairly large number of housewives simply and then use it as a spicy addition to second courses. For this method, we may need:
Cooking method
The presented horseradish seasoning recipe is very popular among those who love it. To prepare it, fresh horseradish roots must be thoroughly washed, and then peeled with a sharp knife and grated on a small grater. After that, you can safely start preparing the marinade. To do this, dissolve table salt and sand-sugar in strongly boiling water, and then remove from the stove and add. In the future, the resulting marinade must be combined with grated horseradish root and mixed well.
To save such an appetizer, it should be put in a sterilized glass jar and roll up well. Such a seasoning can be added not only to second courses, but also used to prepare various sauces.
We make delicious seasoning with beets
Horseradish seasoning with beets is very tasty and fragrant. To cook it at home, we need:
- large fresh beets - 1 kg;
- fresh horseradish root - 1 kg;
- filtered drinking water - 1 l;
- table vinegar 6% - 200 ml;
- refined oil - 150 ml;
- sand-sugar and table salt - 50 g each.
Preparation of ingredients
Before you make horseradish seasoning, you should prepare all the ingredients. The roots must be washed and cleaned, and then wiped dry and chopped with a meat grinder. Beets need to be rinsed, put in a saucepan, pour water, boil and cook until completely soft. Next, the vegetable must be cooled, peeled and grated on a large grater.
Heat treatment
Having prepared the ingredients, you should start preparing the fragrant seasoning. To do this, drinking water must be poured into a saucepan, and then boil it, add salt, sugar and ground horseradish roots. In this composition, the ingredients need to be cooked for 23 minutes. In this case, the fire should be minimal.
After the specified time, the chopped beets should be put on the products and continue heat treatment another 10-14 minutes.
seasoning seasoning
After the seasoning is cooked, it must be removed from the stove, and then add refined oil and Apple vinegar. After mixing the ingredients with a large spoon, they should be placed hot in sterilized jars and immediately rolled up hermetically.
After cooling the seasoning at room temperature, it must be removed to the pantry or some other cool place where it can be stored for six months. It is recommended to consume such a fragrant and high-calorie snack 1-2 months after direct seaming.
You can serve beetroot seasoning with horseradish to any second and first courses. In addition, some housewives often add it to borscht or use it as appetizer salad spread on a thin slice of bread.
