Harvesting horseradish at home for the winter is a whole art! So the season of pleasant chores has come, preparations for the winter. Vegetables and fruits have already been removed to the cellar, what's in the barrel, what's in the jars, and what's just in the boxes. It was the turn to think about seasonings, without them anywhere. One of the favorite and necessary seasonings in winter is horseradish. After all, he makes some dishes amazing, spicy taste, a kind of zest.

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

But harvesting is not only canning. But what about harvesting horseradish for the winter without additives? Store it in fresh, in boxes with sand, preferably in a cellar or basement, occasionally spraying 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 the winter

Ingredients

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

Preparation

Wash horseradish roots and soak in water for 24 hours, then carefully clean them by scraping with a knife. Next, the clean roots need to be grated and filled with marinade. Boil water, add salt, sugar, vinegar. Pour horseradish gruel with this solution, mix and pour into small sterilized jars, close.

Harvesting horseradish at home

Ingredients

Preparation

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

And calculate the number of ingredients after all the horseradish has scrolled. 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.

Whichever method of harvesting horseradish for the winter is used, you need to know one simple trick. You need to store such blanks in a glass container with a tightly closed lid, so horseradish retains its sharp, vigorous taste.

I hope harvesting 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, even not ideal, seems tastier? A wonderful seasoning for the winter, simple to perform and unique in taste. Of course, a ready-made additive for meat and fish dishes easier to buy in the store. That's just home preparation guaranteed healthy and harmlessly tasty.

The best punishment for a guilty husband is to make him grate horseradish. And tears will flow and prevention of influenza is effective, thanks to volatile, antibacterial substances.

Traditional recipe for preparation: "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 misfortunes into the kitchen, make him grate clean horseradish roots on a fine grater.
2. If there is no reason for executions, wear 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

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

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

1. Wash the roots well and scrape off the top skin a little.
2. Put on the mouth of a meat grinder tight package, secure with an elastic band.
3. Grind horseradish.
4. Mix with beetroot juice.
5. Add sugar and salt, pour in the essence.
6. Stir well and place in a prepared dish of suitable size.
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 a recipe for adjika for the winter without cooking here.

Spicy seasoning "Ogonyok" for the winter

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

1. Grind the roots into gruel.
2. Grind the garlic with the tomatoes.
3. Mix both purees.
4. Add sugar and salt and stir.
5. Arrange in a container and refrigerate.

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

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

Properly prepared horseradish for the winter helps to improve digestion, helping the body to 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, urolithiasis, inflammation of the joints and problems with potency.

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

Fresh storage.

Review the roots carefully. Throw away the horseradish with the slightest damage without regret, cut off the tops. Shake the roots off the ground, put them in rows in a wooden box so that the roots do not touch each other, and cover each row with sand - sifted and clean, without admixtures of earth or clay.

To keep the horseradish fresh, the sand should be slightly damp all the time, for which it is evenly sprayed with water once a week. In this case, the temperature should not be lower than 00C and rise above + 40C.

Storing horseradish in the freezer in winter.

The roots must be washed, peeled and cut into pieces suitable for grinding in a meat grinder. The horseradish can now be wrapped in plastic bags and placed in the freezer. Horseradish prepared in this way for the winter, will save everything useful qualities 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 retain their firmness, and the filling is tasty and transparent. To prepare the seasoning, wash the roots, grate them on a coarse grater and dry them in the oven without closing the door. After drying, the roots 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 come or a cold comes, 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, you should get 1 kg of peeled root, which must be soaked in water for a day. Now you can start 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 a pungent smell.

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

This should be done quickly, filling and twisting each can in turn. In total, you get one and a half kilograms of fragrant and, of course, "evil" seasoning!

Dumplings, jelly, aspic and Fried fish, as well as almost all meat dishes, spiced with a vigorous root dressing, will become much tastier. Horseradish recipes for the winter for every taste will help to save such an appetizing dressing for the snowy season: without additives, with beets, apples, lemons, tomatoes and garlic.

Harvesting horseradish for the winter is a tear event, but the reward for the hostess will be an appetizing dressing for most dishes, which, in addition, has a beneficial effect on the body's immune functions.

For winter storage without any additives, it is necessary to prepare:

• 1000 g horseradish rhizome;
• 200 ml of water;
• 150 ml 9% table vinegar;
• 30 g granulated sugar;
• 30 g table salt.

Step-by-step procurement algorithm:

1. The vigorous roots must be cleaned and crushed. A fine grater, meat grinder or food processor will help to cope with the chopping work. To make the roots juicier and more pliable during the grinding process, they should be soaked in ice water for 30-40 minutes.
2. Make a marinade by dissolving salt and sugar in the prescribed volume of water, bring this solution to a boil, then carefully pour in the vinegar, stir and remove from heat. Cool the resulting liquid completely.
3. Mix the horseradish shavings with the cooled brine, distribute the workpiece in a sterile container of a small volume, seal it with lids and put it in the refrigerator for further storage.

Delicious preparation with beets

Horseradish with beets, prepared according to this recipe, turns out to be moderately spicy. If you want to make a stronger snack, you can simply squeeze the juice from the root vegetable and stir it with other components of the dressing.

For a bright spicy sauce you will need:

• 100 g horseradish (root);
• 250 g of boiled beets;
• 90 ml of water;
• 40 ml vinegar;
• 10 g sugar;
• 2.5 g of salt.

Sequence of processes:

1. Boil water, vinegar, salt and sugar, and then let the brine cool to room temperature.
2. We clean the horseradish seasoned in cold water in advance and interrupt it with a blender. Grind boiled beets in the same way.
3. Connect all components of the workpiece, mix. If you want to achieve the most homogeneous mixture, you can re-pass everything through a blender.
4. After that, it remains only to pack the horseradish in a disinfected container, close it tightly with lids and send it for storage until winter.

How to cook without sterilization

The most popular way to harvest this savory root is to preserve it without sterilization, which helps to maximize the benefits of the product. Vinegar is usually used as a substance that ensures the long-term preservation of the product, but citric acid can also be taken.

For such a technology, the set of ingredients will be as follows:

• 1000 g horseradish root;
• 60 g salt;
• 90 g sugar;
• 20 g citric acid;
• 500 ml of water.

Canning method:

1. Grind horseradish with any gadget at hand to puree, mix the resulting gruel with sugar and salt.
2. Boil the water, and put the workpiece in sterile half-liter jars, put a teaspoon of citric acid on top in each container.
3. Pour over the jars with pitch, roll up the lids and do not touch until they cool completely, turning them upside down and wrapping them in a warm blanket.

Horseradish for the winter

Real traditional horseradish is prepared without boiling, but its shelf life is not long, it will help to extend it vegetable oil poured over the workpiece. Then the horseradish will be fresh throughout the winter.

The proportions of vegetables for harvesting for the winter:

• 500 g ripe tomato with fleshy pulp;
• 150 g of peeled horseradish root;
• 50 g cloves of garlic;
• salt and vegetable oil.

Cooking steps:

1. Wash the tomatoes, cut into slices and twist through a meat grinder with a fine wire rack along with the peel and seeds. Remove the husk from the garlic cloves and pass them through a press or grater with the smallest holes.
2. Gently remove the dense peel from the vigorous root, it is of a darker color, and chop with a manual meat grinder. In order not to burst into tears when grinding horseradish, you need to put on a bag into the meat grinder, into which the chopped root will flow.
3. Mix all the ingredients of the snack, salt, and then distribute in sterile dry jars. Pour vegetable oil into each jar on top in a layer of 1 cm and close with sterile lids. Provide further preservation of conservation in a cool place.

Cooking with lemon

Horseradish with lemon can be found in folk medicine, as a remedy for colds, but in cooking it is delicious snack perfect for fish dishes. Those who do not like the pronounced taste of the vigorous root can mix horseradish with sour cream, resulting in a very tasty sauce.

The snacks include:

• 1500 g of chopped horseradish root;
• 90 g sugar;
• 30 g salt;
• 1 lemon;
• boiling water.

How to make horseradish with lemon:

1. Using a meat grinder or fine grater, grind horseradish, mix it with sugar and salt, put the resulting gruel into small sterile glass jars.
2. Wash the lemon, wipe it dry with a towel and cut it together with the peel into thin slices. Put a lemon slice on top of each jar with horseradish.
3. Boil water and pour horseradish into prepared jars. Next, sterilize the snack in a saucepan with boiling water for 5-10 minutes and roll up the lids.

Delicious apple recipe

Horseradish sauce based on apples is unusually appetizing. The sharpness of the dressing can be adjusted by increasing or decreasing the specific gravity of horseradish and garlic according to preferences. Apples for harvesting certainly need to take sour varieties, with them the taste of the sauce will be more piquant.

List of required ingredients:

• 500 g apples;
• 50 g horseradish root;
• 50 g of garlic;
• 5 ml vinegar;
• salt and sugar to taste.

Progress:

1. Cut the apples into wedges, cut the seed pods and bake in microwave oven at maximum power for three minutes. Then gently peel them off and survive in a bowl.
2. Pass the hot ingredients (garlic and horseradish) through a fine grater. Add these crushed ingredients to baked apples... After that puree the mass with a hand blender. The result should be a thick, smooth sauce.
3. Salt the blank, sweeten to taste, pour in vinegar and distribute in sterile glass jars with tight-fitting lids. Storage conditions: refrigerator or other cool place.

For blanks from a vigorous root for the winter, small jars with a volume of no more than 200 ml are ideal, for example, from under baby food.

Canned horseradish with garlic and tomatoes

This Siberian spice has many names that speak for themselves: "Gorloder", "Cobra", "Ogonyok" or "Khrenoder". The composition of the ingredients is always identical, the proportions may only differ.

In the classic version of the blank, they are as follows:

• 3000 g of tomatoes (you can take green or ripe);
• 250 g horseradish;
• 250 g of garlic.

Priority of actions:

1. Cut the tomatoes into quarters, cut out the place of attachment of the stalk and carefully select the seeds with a spoon. Remove the husk from the chives, cut the large ones in half. Peel the root soaked in ice water and cut into smaller slices.
2. Turn all the ingredients of the snack into gruel by means of a meat grinder, distribute in oven-calcined jars and close, with plastic lids, used for several minutes in boiling water. Store such a snack exclusively on the refrigerator shelf.

Horseradish is an irreplaceable component home preservation, because the roots and leaves of this plant give pickled vegetables a piquant and spicy taste. But experienced housewives horseradish itself is harvested, making a spicy seasoning out of it. Appetizing horseradish preparations for the winter will not only be an excellent addition to fish and meat dishes, but will also strengthen the immune system, which is especially important in the cold season.

Horseradish is an indispensable component of home preservation

Horseradish roots can be preserved either separately or with the addition of various ingredients, for example, lemon, beets, apples or garlic. Recipes for horseradish sauces with various vegetables are called golden and for good reason, because they have a wonderful taste and exquisite aroma and they can even be used as a salad dressing.

Cooking horseradish without additives for the winter

Classic recipe harvesting this useful plant does not take much time and it is very simple and easy to prepare.

What you need:

• fresh shitty roots - 1 kg;
• plain water - one glass;
• vinegar solution - 150 ml;
• salt - 30 g;
• sugar - 30 g.

The classic recipe for harvesting this useful plant does not take much time.

How to cook:

1. Peel the roots and cut each into two or three parts. Pour raw materials with ice water for half an hour. This method will make the roots more juicy and help you process them effortlessly.
2. The next stage is horseradish grinding. For this purpose, you can use a meat grinder, fine grater or blender.
3. For the marinade, combine sugar and salt with water, bring to a boil and carefully pour in the vinegar solution at the very end.
4. The brine is cooled, mixed with grated horseradish, put this mass in sterile glass containers and covered with lids.

Vinegar and lemon acid successfully replace each other, so you can safely add it to the workpiece from horseradish root crops instead of vinegar solution.

Horseradish for the winter in a jar without sterilization

This is a quick and easy way to preserve horseradish roots for the winter. This recipe does not use vinegar, so it is considered healthier.

Those who like to tickle their receptors with a hot seasoning are usually crazy about hot horseradish snacks.

And although when cleaning, cooking and eating it literally "hurts the throat", it is still quite useful in the fight against germs, colds and gastrointestinal infections.

This plant is not inferior in its properties to ginger and perfectly helps to cleanse the blood, remove mucus, reduce sugar, stimulate the kidneys and improve appetite, acting on the stomach and intestines. Surprisingly, it contains much more vitamin C than lemon!

However, it should be remembered that in the blanks it retains its most useful essential oils and active substances for only a couple of weeks, and then its severity and usefulness decreases.

Nevertheless, table horseradish is prepared for long-term winter storage with all kinds of additions in the form of "horseradish", "gorloder", adjika, and so on.

There are many recipes for this spicy snacks with or without cooking, with sterilization and normal storage. The essence of the whole cooking process is reduced to grinding and mixing the ingredients with their subsequent storage in closed banks or bottles in a cool place.

The combination of the pungent root pungency with tomatoes is practically classic version preparation of "gorlodera". Why is it called that? Try to cook and immediately understand everything yourself. For greater effect, garlic and hot pepper are added to the composition.

Some housewives are afraid that without sterilization and cooking, such a finished product can quickly ferment or mold, so they try to prevent air from reaching the workpiece and pour sunflower oil on top to create a thin film that creates a “vacuum effect”.

We need:

• Ripe tomatoes - 2 kg.
• Horseradish root, garlic cloves - 0.4 kg each.
• Chili pepper (hot) - 2 pcs.
• Sunflower oil - 10 tbsp l.
• Sugar - 6 tbsp. l.
• Salt - 5 tbsp l.
• 9% vinegar - 4 tbsp. l.

Preparation:

1. Ripe tomatoes, rinse well, dry and peel off the stalks. Then carefully cut them into pieces, which will be convenient to twist in a meat grinder.

Horseradish roots also need to be thoroughly peeled, rinsed and cut into small oblong pieces. Garlic cloves must be peeled off.

2. Now you can safely install the meat grinder and start twisting conveniently chopped pieces of tomatoes and roots.

It is advisable to use a hand-held grinding tool, since further twisting of tough rhizomes can clog cutting knife and the electric grinder may fail.

3. To avoid a burning sensation on the mucous membranes of the eyes and nose, it is best to set the dishes with twisted tomatoes to one side, and put on and tie a plastic bag more tightly on the nose of the meat grinder, into which to twist the tough roots and fragrant cloves of garlic.

Then gently untie and pour the contents of the bag into the tomato paste.

4. To make the washed chili pods even more spicy, cut only the stalks and twist together with the seeds in a bowl with the previous ingredients.

Although, if you are afraid of great bitterness, then the seeds can be cleaned.

5. To achieve the fixation of the taste, it remains to pour the salt and sugar and add the vinegar. Mix everything well and pour into previously sterilized jars.

6. Try to pour the "gorloder" in such a way that you can pour a couple of spoons on top sunflower oil to create a protective airtight film.

7. All that remains is to screw on the sterile lids and store the spicy dish in a cool place.

Such sharp workpiece usually keeps well in a refrigerator, or cold basement.

The classic recipe for making horseradish

The classic, beloved by many, consists of only four main ingredients: tomatoes, salt and garlic with horseradish. If you plan to store it for a long time, then add another 1 tablet of acetylsalicylic acid per 1 liter of the finished mixture.

If you plan to eat everything pretty quickly, then you do not need to add pills. Moreover, you can use slightly unripe tomatoes, but a prerequisite should be the content of at least a third of ripe tomatoes in order to preserve the taste and color of a classic snack.

We need:

• Tomatoes - 5 kg.
• Horseradish, garlic - 0.450 kg each.
• Salt - 8 tbsp l. (depends on its saltiness and taste).

Preparation:

1. Cut the washed tomatoes into quarters. If you use large varieties of tomatoes, then try to cut into pieces that can easily go into the mouth of the meat grinder.

2. If you like "gorloder" like a sauce, it is best to get rid of the skins and seeds by chopping the vegetable to a state of puree in a juicer.

Otherwise, you can get by with an ordinary meat grinder.

3. Garlic and roots must be peeled and peeled.

After cleaning, it is advisable to immediately start grinding, otherwise these components may begin to darken and the kitchen will be saturated with their aroma quite quickly.

4. Twist the peeled rhizomes.

This should be done as quickly as possible, otherwise its essential oils will begin to affect your mucous membranes and what is called "wash with tears and sniff."

5. Do the same with garlic.

6. Stir all ingredients and add salt. It is advisable to taste it right away, because its lack can provoke the fermentation process.

7. It remains only to place the ready-made spicy yummy in jars and put it in the refrigerator. It is advisable to eat it within 1-2 months.

The most delicious seasoning for any hot dish is ready and you can enjoy its taste as much as you want!

A horseradish tomato snack for the winter without cooking (without garlic)

Another great recipe for "raw horseradish", only without garlic, which many do not like because of the smell after eating for several hours.

For 1 kilogram of tomato, only a spoonful of salt and 100 grams of roots are required.

True, you only need to store such a blank in the refrigerator.

We need:

• Tomatoes - 3 kg.
• Horseradish - 0.3 kg.
• Salt - 3 tbsp. l.

Preparation:

1. Chop the washed tomatoes, depending on their size, into convenient halves or quarters and peel them off.

2. In order for the sharp roots to be less pungent and to be cleaned faster and easier, they should be soaked for at least an hour in cold water. Then quickly peel off the skin from them and rinse.

3. Twist the tomatoes together with the rhizome, salt and stir until smooth.

4. It remains only to pour the finished mixture into dry clean cans, seal with lids and send for storage in the refrigerator.

It is advisable to eat this seasoning within a month.

Spicy snack recipe for long storage with cooking

For those who are still worried about safety hot seasoning for a long time, or does not have the ability to store it in the refrigerator, a recipe with a boiling process for an hour is ideal.

Such a blank can be safely stored in the cellar. It goes well with meat dishes and retains its sharpness and richness of aroma for a long time. In fact, she is. But due to the high content of "burning" roots in it, it is still considered crap.

We need:

• • Tomatoes - 2.5 kg.
  • Bulgarian pepper - 0.5 kg
  • Bitter pepper 0.3 kg
  • Horseradish - 0.25 kg
  • Garlic cloves - 0.15 kg.
  • 6% vinegar - 1 cup
  • Sunflower oil - ½ cup.
  • Granulated sugar - 4 tbsp. l.
  • Salt - 2 tbsp. l.

Preparation:

1. Grind well peeled and washed roots in a meat grinder. It is best to twist them into a bag so that all the zeal for canning does not disappear because of the pungent pungent smell that makes you want to cry.

2. Do the same with peeled garlic cloves.

3. Free the washed hot pepper from the stalks and twist together with the seeds to the previous ingredients. If you are afraid of excessive pungency, then the seeds can be removed.

4. Cut the washed and dried tomatoes into pieces and chop in the same way as the previous components of our harvest.

5. Bulgarian pepper is better to choose red or orange, so that it does not lighten the color of the snack, and grind it with a meat grinder.

In this case, it is better to get rid of both the stalk and the seed pod. If you like seeds, then the box can not be removed.

6. Put all the chopped vegetables in one container and mix well together until smooth.

7. Pour in oil and vinegar, add sugar and salt and stirring occasionally, bring to a boil over medium heat, and then boil for an hour.

During this time, the excess liquid will evaporate and the snack will become thicker.

8. While the vegetable fragrant mixture is being cooked, it is advisable to fill them with a boiling, cooked snack. Close with tight screw caps or roll up. After cooling, send to a cool place.

Eat with pleasure!

1 kg spicy horseradish tomato snack for preparation for the winter

If you are not a fan of very hot preparations, but still want to prepare a small amount of spicy seasoning for the winter, for example, for mantas, then the amount of "gorloder" per 1 kg of tomatoes is quite suitable for you.

In this case, the entire calculation of ingredients will be minimal.

We need:

• Ripe tomatoes - 1 kg.
• Horseradish root, garlic - 0.1 kg each.
• Sugar, salt - 1 tsp each.

Preparation:

1. First, rinse well and clean all ingredients requiring cleaning. Tomatoes can be additionally cut into pieces to make it easier to grind them further.

2. So that you do not have to clean the meat grinder for a long time and it does not absorb the too pungent smell of roots, put a plastic bag on its nose and tie it.

Scroll the roots first, and then, after removing and tying the bag with the contents and setting it aside, proceed to chop the other components.

3. It is best to alternate tomatoes with cloves of garlic so that they can push the stuck small fibers of the roots with them and the meat grinder is completely cleaned.

Tomatoes will partially cope with unwanted odor residues inside the meat grinder.

4. Gently pour chopped horseradish from the bag into the garlic tomato mixture.

5. Season with loose ingredients, mix well until smooth.

6. After pouring the prepared mixture into sterilized jars, close them and send them to a cold place. You can eat in a day, but if necessary, you can save it until spring.

The blank turns out tasty and desirable on the table even for lunch, even for dinner.

Recipe for making a shitty snack without tomatoes for long storage

Did you know that classic shit can I cook without a tomato? Indeed, you can! Your favorite vegetable can be replaced with juicy beets. You will get an even more spicy and original appetizer.

Although this option can be found in the store, homework will still come out much more economical. In addition, you yourself can adjust the amount of one or another ingredient to get the "very" taste that you like so much.

We need:

• Beets - 1 kg.
• Horseradish - 0.5 kg.
• 9% vinegar - 175 ml.
• Sugar - 0.1 kg.
• Salt - 30 gr.

Preparation:

1. In order not to waste time, you first need to soak the roots in lukewarm water for 20 minutes.

While the rhizome skin is softening, rinse and peel the beets. Cut it into round pieces of about a centimeter thick. Clean slightly soaked roots with a vegetable peeler, constantly dipping it in cold water so as not to pinch your eyes.

2. Put a bag on the spout of the meat grinder and twist the horseradish into it. It is desirable that the mesh be smaller, so that the root crop is better crushed and in good harmony with its red comrade.

3. Grind the beetroot rounds in the same way.

Then remove the bag from the device, wrap the neck and shake the contents slightly so that it mixes and is not too caustic.

4. Pour the resulting mixture into a saucepan and add the vinegar, sugar and salt. Thanks to granulated sugar, beets will give juice, and salt and vinegar will add the desired piquancy and act as preservatives for long-term storage.

You can cook without vinegar, but then the preparation will look more like beet salad without a pleasant sour, slightly pungent aftertaste.

5. Mix everything well until smooth, lightly pressing down with a spoon, so that the mixture becomes juicier.

6. Arrange in pre-sterilized jars. You can store it in the refrigerator for a couple of months.

Eating with pleasure, of course!

Video on how to cook a horseradish appetizer with tomatoes and peppers

And in this recipe, all the ingredients are not twisted in a meat grinder, but rubbed on a grater. And it is believed that this is the most The right way cook your favorite piece.

Of course, to know this for sure, you just need to take it and cook it in different ways.

And the presentation is also good here. Horseradish is served with slices of fresh black bread fried in a small amount. The taste is simply delicious. And the smell ... But what to tell, you yourself know everything.

Having prepared a worthless preparation for the winter, you will no longer have to puzzle yourself with how to season your beloved meat dish... Especially if you don't have time to cook a special sauce, or you want to diversify your menu with a pleasant and healthy spice.

You can cook "gorloder" even from the very last, slightly unripe tomatoes, which usually have to be picked at the end of the summer season due to the beginning of cold weather.

And if you have horseradish root in a box with sand in your cellar, then you can prepare an appetizing and very bright in taste snack even from purchased tomatoes in the winter, which will surprise your households indescribably.

And may you not be afraid of any colds in the frosty season!

Bon Appetit!

Harvesting horseradish is not easy, especially for people who do not know all the intricacies of this process. In addition to the need to keep it unique taste qualities, it is worth taking care that all the useful substances remain in place.

Why harvest horseradish: its benefits and scope

Horseradish is the most pungent member of the cruciferous family. The comprehensively developed structure determines the use of all its parts: from leaves that reach 1.5 m in height, to fleshy roots.

A multifunctional plant is used in various household and specialized areas:

• prevention of diseases of the respiratory system;
• replenishment of vitamin deficiencies;
• removal of toothache;
• removal of pus and mucus from the body;
• stimulation of the digestive system;
• solution of many cosmetic skin problems;
• giving new taste to products.

The chemical composition of horseradish contains components such as:

• bactericidal and anti-inflammatory substances (phytoncides, saponins, coumarins, lysozyme, etc.);
• macro- and microelements (calcium, potassium, phosphorus, iron, magnesium, sodium, sulfur, copper, zinc);
• vitamins (E, C, PP, B1, B2, B3, B6, beta-carotene).

The root is highly valued as a culinary additive: it has great nutritional and energy value - 16% carbohydrates. Mustard (allyl) oil gives the characteristic taste and smell to the seasoning, and a slight sweetness is the result of glucose release. It is released during the breakdown of a special glycoside - sinigrin.

Harvest time

Horseradish should be dug out when it is concentrated the largest number nutrients... The optimal period for the procurement of raw materials is the period from the end of August to the beginning of October. If there is an urgent need, then this can be done until the onset of spring.

The most mature (but not old) parts should be cut off, which do not have visible damage or any other defects. It will also keep the root system from overgrowing.

Harvesting horseradish at home for the winter

The most popular home use of the root is as a flavoring for a main course. It is also suitable for the preparation of condiments, drinks, salads and pickles. Leaves are a traditional ingredient in most vegetable and root pickles.

There are several types of horseradish, many of which are widely represented in the European part of the world. Of the varieties widespread in Russia and the CIS countries, the most suitable varieties for harvesting are "Krenox" and "Malen".

To use the gifts of this plant not only during the collection period, but also all year round- you need to save it correctly.

Horseradish leaves and stems

Leaves for blanks are cut without a “bare” stem part in the middle of the green part. The ones closest to the ground and very young shoots should not be taken.

The tops must be washed and dried well, after which they are processed in a suitable way:

• drying in a dehydrator or outside in natural sun until moisture completely evaporates;
• preservation in sterile jars coarsely chopped pieces of greens sprinkled with salt in layers to get brine;
• freezing whole or chopped leaves in portioned bags.

Dried and salted parts of horseradish are stored for several months both in the cellar (cool place) and in the refrigerator.

Yellow cork bark

On the surface of the fresh root, there is some keratinization of the outer layer. This is called yellow cork bark. When processing the pulp, it is usually cut off and discarded. This is not worth doing: it contains a huge amount of aromatic and tannins.

The bark should be dried and ground into powder. After that, it can be added to various dishes for taste and as an antiseptic component to increase the shelf life of products.

Fresh whole root... To keep it in this state for a long time, you only need a container of a suitable size and coarse clean sand. Horseradish is separated from the tops (the bark must be left), laid out in layers and sprinkled tightly.

The top layer should be sandy, which can be lightly sprinkled with water in case of excessive dryness in the room.

There are two ways to dry roots.:

• wholly- cuttings are tied together in a narrow part and suspended in the shade in the open air until the moisture is completely evaporated;
• plates (straws)- small pieces should be dried either in a dehydrator or in an ajar oven at a minimum temperature for about an hour, stirring constantly. in the section, a very rapid evaporation of ethers occurs.

You can also freeze horseradish in several options., each of which has its own nuances:

• a whole unpeeled root is simply wiped dry and placed in the freezer in a tight bag;
• large peeled parts must first be slightly dried (only the top layer), after which they can also be put into a bag and can be frozen;
• grated shavings quickly lose their beneficial features, therefore, in order to preserve them in this form, it is first advisable to freeze the whole root a little, then grate (grind with a blender or meat grinder), arrange in forms and freeze again, already for long-term storage.

The grated product is preserved in the following form:

• fresh mono-blanks without heat treatment;
• pickled spices (with natural vinegar, salt, lemon juice and etc.);
• assorted vegetables;
• boiled mixture.

Horseradish root has very strong stimulating properties. It is not recommended to include it in the diet during pregnancy, acute form of gastrointestinal diseases, active hypertension and poor blood clotting.

Features of procurement and storage

The horseradish processing process, as well as its subsequent storage, has several very important points:

Surprisingly, horseradish itself initially has no taste or smell. It acquires its recognizable features only under mechanical action and in contact with water. At this point, the glycoside sinigrin is broken down into caustic mustard oil and glucose.

Horseradish root canning options

Canning is the most common way to prepare homemade food. It is also the most convenient storage option: the finished product can be left outside the refrigerator, for example, in the cellar (cool place).

In general, canning can be divided into two general categories:

• pickling with an auxiliary acid;
• fermentation by natural fermentation.

The last option is called fermentation. Its peculiarity is that such a product contains probiotics that contribute to the proper digestion and assimilation of food.

Canned root in "pure form"

When harvesting spicy roots or vegetables, it is worth remembering that synthetic acids increase the aggressive effect of irritating substances, therefore, in home canning it is preferable to use natural vinegars (apple, wine, berry, etc.) or lemon juice.

To prepare pickled horseradish you will need:

• grated horseradish root - 1 kg;
• salt - 4 tbsp;
• sugar - 8 tbsp;
• vinegar 6% - 3/4 tbsp;
• water - 2.5 tbsp;
• spices (cloves, cinnamon) - to taste.

Preparation:

1. Add salt, sugar, spices to boiling water, stir and remove from heat.
2. Cool to room temperature and pour in vinegar.
3. Leave for a day in a warm place, then strain.
4. Mix filling with horseradish.
5. Distribute the resulting gruel in jars and pasteurize for 30 minutes.
6. Roll up lids and store.

The water in this recipe can be replaced with beet juice.

Pickled horseradish root consists of the following ingredients:

• grated horseradish root - 0.4 kg;
• salt - 1 tsp;
• sugar - 1 tsp;
• vinegar 6% - 1 tbsp;
• water - 1 tbsp;
• ground nuts to taste.

Preparation:

1. Heat water until warm.
2. Dissolve all the spices in it.
3. Mix solid components with liquid and distribute to jars.
4. Leave for a day at room temperature, then put away for permanent storage in a cool place.

This recipe preserves the maximum amount of nutrients, because strong heat is not used here, and acid prevents the destruction of vitamins.

Recipes for harvesting a spicy root with other root vegetables and vegetables

Canning horseradish together with other products noticeably improves its taste and expands the area of ​​its culinary use.

Hearty appetizer with beets:

• horseradish root - 0.4 kg;
• sweet beets - 0.2 kg;
• water - 0.5 tbsp;
• vinegar 6% - 1.5 tbsp;
• sugar - 1 tbsp;
• salt - 1 tsp

Preparation:

1. Grind the roots into a fine gruel.
2. Mix with the rest of the ingredients.
3. Arrange in sterilized jars.

Such an appetizer is not only extremely easy to prepare, but also very tasty: moderately spicy and pleasantly sweetish.

Winter salad with carrots and apples (no vinegar):

Preparation:

1. Grate all vegetables on a coarse grater (this is important, the structure should be felt).
2. Boil water and add spices to it.
3. Sterilize the jars and put the future salad in them.
4. Pour boiling water over and tighten the lids.
5. Cool immediately and store.

After opening, this salad must be additionally flavored with sour cream or aromatic vegetable oil.

Horseradish with tomatoes for the winter: recipes for classic dressings and preservation of whole fruits

Horseradish and tomatoes are a time-tested, win-win combination. It has long become traditional for both festive table, and for a "duty" dinner with the family.

Garlic horseradish:

• tomatoes - 1 kg;
• horseradish root - 0.1 kg;
• garlic - 0.1 kg;
• salt - 1 tsp;
• sugar - 1 tsp

Preparation:

1. Peel all vegetables.
2. Pass them through a meat grinder (blender).
3. Add spices and stir thoroughly until dissolved.
4. Pour the mixture into sterilized jars and store.

After a few months of storage, this snack will begin to gradually lose its sharpness, so it is recommended to consume it within six months.

Spicy-sweet adjika:

• tomatoes - 1 kg;
• hot pepper - 0.1 kg;
• horseradish root - 0.1 kg;
• sweet pepper - 0.2 kg;
• apples - 0.5 kg;
• salt - 1 tbsp;
• sugar - 1 tbsp;
• garlic - 3 heads;
• spices (cloves, cinnamon, nutmeg, black pepper) - to taste.

Preparation:

This sauce has a very multifaceted unique taste that will suit any meat or vegetable dish, and will also be good as a topping for a sandwich.

Spicy tomatoes:

• red or green tomatoes (preferably small) - 1.5 kg;
• horseradish root - 0.1 kg;
• garlic - 4 cloves;
• parsley - 0.1 kg;
• bulgarian pepper - 0.2 kg;
• water - 3.5 tbsp;
• salt - 2.5 tbsp;
• sugar - 3 tbsp;
• vinegar 6% - 6 tablespoons

Preparation:

1. Cut large tomatoes into pieces, small ones - leave intact.
2. Chop the remaining vegetables until fine crumbs.
3. Prepare a marinade with water and spices.
4. Put the tomatoes in jars and cover them with vegetable crumbs in layers.
5. Pour boiling water over and sterilize the jars along with the contents.
6. Tighten with lids, turn upside down and insulate.
7. After cooling, remove to storage.

Such canned food is good because even an unripe crop can be used for them. Red tomatoes are sweetish-spicy, and green ones are sour-spicy with pleasant astringency.

A variety of options for harvesting horseradish for the winter open up a huge scope for translating your own ideas into reality. Coming up with new recipes or using already ready-made options, you can significantly diversify the diet and at the same time improve health, which is very important for any modern person.

Video review of the preparation of Siberian horseradish