Preparation of horseradish with carrots and apples. Preparing horseradish for the winter at home. Canned horseradish - a recipe for preparing for the winter

Horseradish root has been known since ancient times. It was grown and used as a spice with antibacterial properties. The bright, characteristic aroma and scorching taste have ensured that the plant is widely used in the preparation of seasonings and various sauces for all meat, fish, and vegetable dishes. Let's look at recipes on how to prepare delicious horseradish for the winter.

Traditional version with citric acid

The cooking process is simple. Citric acid is used as a preservative. The main thing is not to overdo it with the ingredient. Otherwise, the spicy snack will turn out to be sour, which is unacceptable in the classic method. Let's find out how to make horseradish seasoning for the winter.

Products:

• filtered water - 500 ml;
• horseradish root - 2 kg;
• rock salt - 1.5 tbsp;
• granulated sugar - 45 g;
• citric acid - 1.5 tsp.

We proceed like this:

1. Wash the main ingredient and peel off the peel in a thin layer. Divide into several parts for easy chopping. Scroll through a meat grinder. It is important that in the end a soft puree with small pieces comes out of the grill. To protect against pungent odor, it is recommended to put a plastic bag on the kitchen appliance, secure it tightly with an elastic band.
2. Place the finished mixture in a deep bowl, add salt, sugar and mix. Pour the required amount of water into a saucepan, place on the stove and bring to a boil. Combine with horseradish and citric acid, mixing thoroughly.
3. Place the snack in sterile jars. Seal tightly and put in the refrigerator. Shelf life: no more than 4 months.

Classic version with vinegar

This method of preparing horseradish for the winter without sterilization will allow you to store the seasoning for a long time. The sauce is perfect for first and second courses.

Products:

• horseradish - 1 kg;
• cloves - 4 inflorescences;
• cinnamon - 2/3 sticks;
• granulated sugar - 50 g;
• rock salt - 1.5 tbsp;
• essence - 2 tbsp;
• filtered water - 400 ml.

1. Pour the required amount of liquid into a saucepan, add salt, sugar and other spices. Bring to a boil, cool and pour in the acid. Cover and leave for 24 hours.
2. Wash the root, peel and cut into convenient pieces. Grind in a food processor. Place in a suitable bowl and combine with the prepared marinade.
3. Place in sterile jars, seal tightly and store in the refrigerator.

Horseradish "Table"

Do you like a fiery snack? Why buy from a store when you can make it yourself. We offer you to consider a step-by-step recipe for preparing table horseradish for the winter.

Products:

• horseradish root - 1.8 kg;
• rock salt - 30 g;
• granulated sugar - 100 g;
• lemon - 1 fruit.

We do this:

1. Wash the root well, cut off the peel in a thin layer. Grind through a meat grinder into a separate bowl.
2. Add salt, sugar and boiling water until it reaches the consistency of porridge. Stir and pour the sauce into sterile jars. Before closing, pour 0.5 tsp into each. lemon juice. Roll up, turn over, and after cooling, store in the cellar.
3. Before use, it is allowed to mix with broths, sour cream or melted butter.

Snack "Hrenovina"

Depending on the conditions and temperature during storage, the product has a different shelf life. In the cellar - 2-3 months, in the refrigerator - 9. The sauce is spicy, juicy, healthy. Let's look at how to prepare horseradish with tomatoes for the winter in a jar.

Products:

• tomatoes - 1.5 kg;
• garlic - 7 cloves;
• granulated sugar - 2.5 tbsp;
• rock salt - 1.5 tbsp;
• horseradish root - 1.5 kg.

1. Rinse the tomatoes, place them in a saucepan and pour boiling water over them. Remove, cool and remove the peel. Cut into several pieces.
2. Wash the root and soak it for 1.5-2 hours. Peel and chop in a convenient way. Remove the skins from the garlic cloves and finely grate.
3. Grind the horseradish and tomatoes through a meat grinder. Mix them in a separate container, add garlic, salt, granulated sugar and mix thoroughly.
4. Place in sterile jars, seal tightly and immediately put in a cool place.

Seasoning with walnuts

Products:

• horseradish root - 600 g;
• warm boiled water - 200 ml;
• apple cider vinegar - 200 ml;
• rock salt - 1.5 tsp;
• granulated sugar - 1.5 tsp;
• walnuts - 100 g.

We proceed as follows:

1. Rinse the horseradish, place in a suitable container and fill with ice liquid. Leave it like this for 1.5 hours. Remove the skin in a thin layer. Cut into small pieces and grind in a food processor.
2. Sort out the nuts, place them in a hot, dry frying pan and fry a little. This way, inedible partitions will be easier to remove. After cleaning, cut into several parts and grind into powder with a blender.
3. In a convenient bowl, combine liquid, acid, salt and granulated sugar. Stir until the bulk components are completely dissolved. Add chopped horseradish and walnuts and stir.
4. Place the finished sauce into sterile jars, close and put in the refrigerator.

Pickled horseradish for the winter: 2 ways

There are two methods for pickling the hot and spicy root. We suggest considering recipes for horseradish canned in grated form for the winter. They are simple and easy to understand.

1 option

Products:

• fresh horseradish root - 0.75 kg;
• granulated sugar - 45 g;
• rock salt - 45 g;
• table vinegar - 300 ml;
• boiled chilled water - 600 ml.

The actions will be as follows:

1. If the root is dug up immediately before cooking, there is no need to soak it in cold water. In all other cases, the washed horseradish is placed in a container and filled with ice water for 1.5-2 hours. Cut off the skin in a thin layer and finely grate.
2. Pour clean liquid into a saucepan, add salt and granulated sugar. After boiling, boil for 5 minutes. Remove from heat and combine with vinegar. Add the main ingredient, mixing thoroughly.
3. Pre-prepare the jars: wash and sterilize. Lay out the prepared snack, cover and sterilize. Warming up time depends on the volume of the container: 0.5 l - 10 minutes, and 1 l - 20 minutes.

Option 2

Products:

• horseradish - 1.5 kg;
• table vinegar - 300 ml;
• rock salt - 40 g.

Wash the root and remove the skin. Grind on a fine grater. Combine vinegar and salt in a large saucepan. Stir until completely dissolved. Mix with the main component.

Place on the stove, heat for 5 minutes and place in sterile jars. Cover containers and sterilize. Roll up hermetically, cool on the counter and store in the cellar.

With mayonnaise

Now the hot root can be preserved not only fresh, but also as sauces. Pairs well with meat, fish and vegetables. How to prepare horseradish with mayonnaise according to a delicious recipe for the winter.

Products:

• fresh horseradish root - 0.4 kg;
• mayonnaise “Provencal” - 800 g.

How to make horseradish for the winter:

1. Rinse the main ingredient well. Cut off the skin in a thin layer and chop on a grater.
2. Place in a bowl and combine with mayonnaise sauce. To stir thoroughly. Cover and leave on the table for a quarter of an hour.
3. Wash and sterilize jars. Spread the delicious sauce and seal tightly. Place in the refrigerator.

The product is not stored for long - no more than 3-4 months.

With apple

The recipe for horseradish with apples for the winter is prepared for several days and in small quantities. The shelf life of the spicy sauce is no more than 48 hours. The soft and aromatic structure of the paste perfectly complements meat, dumplings, fish or simple vegetables. Fans of hot spices will especially appreciate the sauce.

Products:

• oil - 60 ml;
• meat broth - 200 ml;
• fresh horseradish - 0.2 kg;
• apples - 0.5 kg;
• apple cider vinegar - 60 ml;
• rock salt to taste;
• parsley, cilantro - 100 g.

1. Clean the main ingredient and rinse well. Cut into convenient slices and grind through a meat grinder.
2. Wash the apples, remove the seeds and chop them on a fine grater. Wash fresh herbs, dry and chop.
3. Combine all prepared ingredients with horseradish in one bowl.
4. Heat the broth slightly, add vinegar, oil and salt to taste. Stir until the bulk component is completely dissolved.
5. Mix horseradish-apple mixture with brine. Stir, cover and leave in the refrigerator for 2 hours. After the time has passed, you can serve it or place it in sterile jars, seal it tightly and refrigerate.

With apple and carrots

For longer storage, we suggest considering a salad with the addition of apples and carrots. We will tell you below how to properly prepare horseradish for the winter.

Products:

• horseradish root - 700 g;
• green apples - 700 g;
• carrots - 0.7 kg;
• filtered water - 1 l;
• rock salt - 40 g;
• granulated sugar - 80 g.

Algorithm of actions:

1. Peel vegetables and remove seeds. Chop carrots and apples on a fine grater. Grind the root in a food processor.
2. In a separate large bowl, combine all ingredients. Place the hot and spicy mixture into sterile jars and cover.
3. Pour filtered water into a saucepan, add salt and sugar. Bring to a boil and cook until the bulk ingredients are completely dissolved.
4. Fill the container with vegetables and sterilize for half an hour. Close tightly, wrap, after turning the container with the contents over.
5. Horseradish root for the winter, prepared according to this delicious recipe, must be stored in the cellar or refrigerator.

The hot herbal ingredient can not only be canned, but also frozen or dried. It all depends on the form in which it is most convenient to store it.

1. Drying roots or leaves. It’s not difficult to prepare a bright and aromatic spice for the winter. Rinse thoroughly and clean. Chop the leaves and grate the root. Place on a dry baking sheet and place in the oven, preheating it to a temperature of 45 degrees. There is no need to close the door. Transfer to a glass container and store in a dark and dry place. If necessary, the slices are crushed in a coffee grinder and added as intended.
2. If you have a lot of space in the freezer, you can use a recipe for freezing horseradish for the winter. To do this, the main product needs to be cleaned and washed. Cut with a knife or grate. Place the finished mixture in plastic bags or plastic containers and place in the freezer. As a change, housewives freeze the ingredient with an apple or combine it with lemon juice.

Horseradish is a beneficial root for the human body. That is why many housewives strive to preserve all the positive qualities using various preparation methods.

A sauce made from apples and horseradish is good for meat dishes and, especially, cold ones: aspic, jellies, boiled pork, some types of lightly salted fish, etc. There are recipes for soups to which a spoonful of horseradish and apples is added. It is very appropriate on sandwiches. And during the period of colds, sauces and snacks with horseradish are very appropriate!

I personally like horseradish with apples better fresh, i.e. in its natural form without adding vinegar, but for long-term storage it is still recommended to add vinegar.

Alternatively, you can freeze the horseradish root and use the apples available in winter to prepare a portion of fresh sauce...

For variety, peppers, garlic, lemon juice and lemon zest are added to the sauce, and tinted with beet juice.

To prepare horseradish with apples for the winter, prepare the ingredients according to the list.

Apples for stock sauce need to be peeled and boiled or baked. Options: bake in the oven, simmer in a saucepan, cook in the microwave.

Here is the microwave method: apple slices in two batches with stirring at MAX for 1.5 minutes. Drain off the released juice.

Horseradish needs to be thoroughly washed and the top layer of skin scraped off. If there is a large amount of horseradish (and apples), it is better to use a meat grinder, and just finely grate a small portion of horseradish. If you plan to add garlic, then chop it in parallel with the horseradish.

The amount of horseradish can vary depending on whether you want the sauce hotter or milder.

Combine the baked apples with the horseradish (and garlic) and puree everything together using an immersion blender. Add salt and sugar to this mixture to taste. The sauce for serving is almost ready, and to prepare it for the winter, combine apple juice with vinegar, pour into the sauce and stir.

For the winter, place the horseradish and apples in sterile jars under sterile lids and store in a cool place. Since the product will be served in small portions, take small jars for storing it, for example, all kinds of baby food: 100, 150, 200 ml.

Bon appetit and good health!

In the off-season, when the autumn rain is drizzling outside the window or the snow is quietly falling, you really want a vitamin, and not just fruit. After making compotes, jam and vegetables, it’s time to prepare horseradish roots for the winter. A spicy seasoning made from them will warm you up on winter evenings and add spice to boring dishes. Fish, meat or horseradish will taste better. In addition, horseradish will also strengthen the body, increasing immunity, and help in the fight against colds. It will not be possible to keep the aromatic roots fresh for a long time, although this is possible for some time. But canned horseradish will last until the new harvest. Today we will tell you what you can do with horseradish for the winter to provide your family with a fragrant and healthy seasoning. But first, let’s reveal a few tricks of preparing it.

Some secrets of preserving horseradish at home

Horseradish has a very pungent odor, which is especially noticeable during processing of the roots. To ease your “suffering”, it is better to carry out the entire procedure outdoors. If you put a bag on a meat grinder and grind the roots directly into it, the smell will not be so pungent.

Do you know how to grate horseradish without tears? No matter how funny it may look, a regular scuba diving mask will protect your eyes from tears. You can simply grind it in a blender with a bowl - it will be faster and more reliable.

There are a few more tricks that will make it easier to prepare hot roots and help preserve their taste:

The hottest horseradish seasoning is obtained from recipes that do not contain vinegar. The latter has the property of changing the taste of the roots, making it softer. And if you need, on the contrary, to remove the sharpness, before serving, mix the grated roots with cream.

Preparing horseradish for the winter without additives

Not everyone likes when the characteristic horseradish aroma and spiciness are dissolved in the taste of additional ingredients. For example, if you add apples to the roots, they soften their heat. This makes the sauce more pleasant and weaker. If you are one of the ardent fans of strong seasonings, simply do not add anything to the roots. Then the horseradish will turn out to be real and evil.

Recipe for horseradish for the winter with vinegar

Before you start cooking, 1 kg of roots must be thoroughly washed from the soil and left in water for a day. On the second day, soaked horseradish can be peeled by scraping the skin, like a young carrot. The preparation process itself is simple:

To prepare horseradish brine:

• boil 250 ml of water;
• add 1 tbsp. l. salt and sugar;
• at the end pour in 150 ml of vinegar (9%).

Pour the cooled brine over the grated roots, mix and place 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 the jars of sauce for 20 minutes.

The jars must be glass, with a well-screwed lid - in such containers, horseradish better retains its aroma and “strength”. They also need to be sterilized first and allowed to dry.

Quick horseradish seasoning recipe

And not all housewives like to tinker with jars, subjecting their contents to additional heat treatment. On the one hand, this increases the shelf life of preservation and makes it more reliable in this regard. But at the same time, this is an additional time investment. The aromatic root vegetable is one of those from which you can make horseradish preparations for the winter without sterilization. This has its advantages too. Such products can be stored for several months, although it is best in the refrigerator, but the characteristic pungent smell and pungency are completely preserved. In addition, “raw” horseradish also retains the maximum amount of nutrients, especially if you use citric acid instead of vinegar.

This healthy seasoning is made like this:

1. Soak washed roots (1 kg) for 20 minutes, then peel and chop in any way.
2. Pour 2 tbsp into the horseradish mixture. l. sugar and salt, mix.
3. Boil 1 tbsp. water and immediately pour it into the grated roots.
4. Pack the seasoning into 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

True gourmets will appreciate preparations made from horseradish with apples or mayonnaise. They have a rich flavor while retaining all or most of the sharpness of the roots. And if you add spices to the sauce, you get a whole bouquet of flavors.

Horseradish recipe for the winter with lemon and spices

This seasoning will not leave anyone indifferent. The triple composition of various spices combines perfectly with the sharp aroma of horseradish, complementing it perfectly. And lemon juice will also add a pleasant sourness.

For preparation you will need:

• horseradish in the amount of 1 kg;
• 1 tbsp. l. salt and sugar;
• 1 lemon;
• ground nutmeg and cinnamon – 1/3 tsp;
• 3 buds of cloves;
• ¼ tsp. mustard seeds.

First you need to peel the roots and leave them to soak in cold water for half an hour. After the specified time has passed, you can begin harvesting horseradish roots for the winter:

1. Peel the roots and chop them in any way (through a meat grinder or on a grater).
   
2. Squeeze juice from lemon.
   
3. Prepare the marinade by bringing water and seasonings to a boil. At the end add lemon juice.
   
4. When the marinade has cooled a little, strain it and pour into the chopped roots.
   
5. Mix the mixture well and pour into jars.
   
6. Sterilize for 20 minutes.
   
7. Roll up.

Horseradish with lemon zest

Another recipe for an original horseradish-lemon snack will bring double the benefits. It can be used as a seasoning for fish dishes, and can also be used to prevent colds. As usual, the roots are washed, soaked, peeled and chopped. 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 cooled water. Mix all ingredients and place the mixture in jars. Before rolling into each container (from above, without stirring), pour a little, about 1 tsp. freshly squeezed lemon juice.

The amount of horseradish per serving is 1 kg in peeled form. There is no need to sterilize this seasoning in order to preserve maximum nutrients.

Recipe for horseradish with apples for the winter

A sauce made from horseradish and sour apples goes well with cold meat dishes. It turns out to be 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 sauce you will need:

• 2 kg apples;
• 100 g each of horseradish and garlic;
• sugar, salt (to taste).

A horseradish appetizer with apples is made like this:

This sauce is stored in the refrigerator. And to make it last longer without it, during the cooking process you need to add 1 tsp. table vinegar.

The sauce for this raw horseradish recipe for the winter is also very tasty. In this version, it is not boiled, but only the apples are pre-baked. Horseradish and garlic remain raw. For winter storage, be sure to add vinegar.

Horseradish with mayonnaise for the winter

A spicy seasoning can be not only spicy, but also satisfying. Mayonnaise will help add some calories to horseradish sauce. The only drawback of this preparation is that it is not quite “winter”. Of course, well-sealed jars will last in the refrigerator for some time. However, mayonnaise significantly reduces shelf life, although it makes the sauce tasty.

These horseradish roots are quickly prepared for the winter as follows:

1. Wash, soak, peel and grate 200 g of roots.
2. Add mayonnaise to them (preferably in an amount exceeding 2 times horseradish, that is, 400 g).
3. Put a little salt (considering that mayonnaise itself contains a fair amount of it) and 1 tbsp. l. Sahara.
4. Pour in 1.5 tbsp. l. vinegar.
5. Mix the mixture, place in jars and seal tightly.

As already mentioned, horseradish mayonnaise sauce should be stored in the refrigerator.

To make the seasoning as low in calories and healthy as possible, it is better to use homemade mayonnaise.

To do this, break 1 egg into a submersible blender (so that the yolk remains intact), add a little salt, add 1 tsp. sugar, vinegar and mustard. Lastly, pour in 200 ml of refined sunflower oil. Now you need to cover the yolk with a blender and beat until a thick white mass, gradually lifting the blender and adding oil.

Now you know what you can do with horseradish for the winter. We hope that among this selection there will be a recipe for your family that you can surprise your loved ones and guests with. Have fun cooking and add variety to your winter menu!

Video recipe for horseradish for the winter

Two types of horseradish preparations - video

The dish, the basis of which is grated horseradish root, has a lot of names - horseradish, “Ogonyok”, Russian adjika, horseradish. Horseradish is a traditional spice for Russian cuisine. The fiery “temper” of the seasoning is familiar to everyone, but not everyone likes the spicy product. Horseradish has long been a regular on both noble and peasant tables. It was served with fish aspic, jellies, and meat dishes. The combination of jellied meat and horseradish has always been especially popular. The sauce gained its “leadership laurels” on the Russian table when mustard appeared in the 18th century.

Nevertheless, horseradish still has fans today. Lovers of a fiery, piquant taste prepare sauce from the rhizomes of the plant. Chopped garlic and tomatoes are added to the main component. In addition to the specific sweet-evil taste and smell, the vigorous seasoning has a beneficial effect on the body.

The content of the article:
1. Benefits of the freezer

Benefits of the freezer

The benefits of fresh ingredients for the body are great. The highest concentration of nutrients is maintained for 14 days from the date of preparation of the sauce. That is why freshly prepared “light” is more valuable. What's so special about the seasoning?

1. Horseradish increases metabolism, promoting weight loss. The fiber contained in the plant cleanses the body of toxins.
2. The components in the complex provide an antibacterial effect, which helps to avoid colds. Consuming the sauce daily in small quantities strengthens the immune system.
3. Horseradish lowers blood sugar levels and is therefore recommended for diabetics.
4. The tomatoes that make up the seasoning are rich in microelements.
5. Chrenoder can be eaten in small quantities to prevent vascular and heart diseases.
6. Russian adjika has a beneficial effect on the gastric tract. Improves appetite and digestion of food.

Contraindications for horseradish snacks

Like any product, seasoning has contraindications. So, if you have stomach problems, especially those with ulcers and gastritis, you should avoid the sauce. In case of hypersensitivity to the components, the dish is also prohibited.

It is important to observe moderation when consuming Russian adjika. In large quantities, the hot mixture can harm the mucous tissues of the digestive tract.

What to combine horseradish with?

If the strong taste of horseradish is not to your liking, then it can be slightly adjusted. To do this, various spicy vegetables and spices are added to the main ingredients - garlic, tomatoes and horseradish.

1. Honey and sugar enhance the sweetness of the gorloder.
2. Natural vinegar, fresh lemon or tomato juice removes the excessive causticity of the main component. In return, the appetizer receives additional spiciness. Using these components, the shelf life of the snack can be increased.
3. Garlic adds amazing flavor to the sauce.
4. Burning spiciness can be achieved by adding chili pepper to the seasoning.
5. You can refine horseradish with mayonnaise or sour cream.

Methods for preparing horseradish

There are two known options for preparing hot seasoning - raw without cooking and preparing for future use, requiring heat treatment. In the first case, the products completely retain their vitamin reserves. The snack should be stored in the refrigerator to prevent it from turning sour. If you need to extend the shelf life of fresh seasoning, it can be sent to the freezer.

When canning, food must be cooked; vegetables lose some of their nutrients, but processing allows the sauce to be preserved for a long period. To seal, you will need small sterilized jars (0.35 or 0.5 ml). By choosing this method of preparing “light” you can enjoy the piquant taste of horseradish until the summer.

Any housewife will master this quick and easy way to prepare horseradish seasoning. The horseradish in this recipe is not “diluted” with other ingredients, and therefore the sauce will be vigorous. The dish can be served with soups or meat. The finished seasoning should be stored in a cool place - in a cellar or refrigerator for several months. The recipe is for 10 servings.

Components:

• 500 g of peeled horseradish rhizomes;
• 0.25 l of filtered water;
• 20 g sugar;
• 10 g salt;
• 25 g table vinegar;
• cloves and cinnamon according to preference.

How to cook:

1. Peel the skin of the horseradish roots using the scraping method, cut into small pieces and grind in a convenient way - on a grater, in a food processor or with a meat grinder.
2. Fill pre-sterilized cylinders 2/3 full with the resulting horseradish mass.
3. Pour water into a metal container, add salt and sugar. Boil on the stove. Add spices.
4. Cool the liquid to 50° C and combine with vinegar.
5. Pour the brine into containers with ground horseradish and roll up the lids.

This recipe is considered traditional. To prepare, you need only 3 ingredients - horseradish, tomatoes and garlic. The process of making the snack itself is not difficult, but before doing this, the vegetables must be properly prepared. You need to remove the seeds from the tomato; neglecting this procedure will shorten the shelf life - the seasoning may ferment. The quantity of products is designed to prepare 10 servings.

Components:

• 1.5 kg tomato;
• 125 g each of horseradish and garlic;
• 1.5 tablespoons salt;
• 1/2 tbsp. granulated sugar.

How to cook:

1. Remove the skin from the tomato to make it easier, first place the vegetable in boiling water for a minute.
2. Remove the seeds from the tomatoes.
3. Scrape the skin off the horseradish and peel the garlic.
4. Grind all components in a meat grinder.
5. Add sugar and salt to the resulting mass.
6. Place the pulp into pre-sterilized containers. Screw on the lids.
7. Keep cool.

This snack has a bright color, vigorous taste and piquant aroma. The recipe is very easy. The workpiece uses a minimum of components. To make the treat tasty, you need to choose the right rhizomes of the main ingredient. Freshly harvested horseradish root is ideal. The proportions are for 10 servings.

Components:

• 400 g beet salad;
• 800 g horseradish rhizomes;
• 0.2 l of purified water;
• 2 tbsp. table vinegar;
• 2 tbsp. Sahara;
• 2 tsp salt.

How to cook:

1. Scrape the skin off the horseradish. Grind the rhizomes in a meat grinder (you can use a food processor).
2. Peel the beet root and chop it in any convenient way. You can put only beet juice or the whole grated vegetable into the preparation.
3. Mix horseradish and beets. Add salt, sugar, water and vinegar. Mix everything.
4. If the beets are not too juicy, then the amount of water can be increased. And vice versa.
5. Sterilize sauce containers. Spread the seasoning and screw on the lids. Place the horseradish in the refrigerator for storage.

“Spark” according to this recipe can be “diluted” with fruity flavor notes by adding to the main components of the snack, for example, plums. A slight sourness distinguishes the sauce prepared according to this recipe from the classic one. Thanks to this, the seasoning gives ordinary dishes a spicy taste. The manufacturing method is simple, but a novice cook may need a more detailed diagram with a photo. The quantity of products is designed for 20 servings.

Components:

• 2 kg tomato;
• 600 g horseradish rhizomes;
• 400 g garlic;
• 2 pods of hot pepper (according to preference);
• 400 g plums with sourness;
• 2 tbsp each salt and sugar;
• 200 ml vinegar.

How to cook:

1. Prepare the ingredients - peel the horseradish, tomatoes, garlic. Remove the bones from the plums. Remove the seeds from the pepper. Rinse the products under water and dry.
2. Grind the ingredients with a meat grinder. Add salt, sugar and vinegar.
3. Place the sauce in sterilized containers, screw the jars on and store in the refrigerator.
4. The seasoning can be stored for up to six months. To increase shelf life, the seasoning must be boiled before putting it into cylinders.

Not a typical recipe for horseradish - no tomatoes. Instead, hot and sweet peppers are added to horseradish and garlic. The spicy, fiery and vigorous mixture will appeal to fans of thrills. The method for making “nuclear” sauce is simple; it is important to maintain the exact proportions of the products. Amount of ingredients is given for 20 servings.

Components:

• 0.4 kg of horseradish rhizomes;
• 0.4 kg of hot pepper;
• 0.4 kg of sweet pepper;
• 0.4 kg garlic;
• salt according to preference.

How to cook:

1. Prepare vegetables. Scrape the skin off the horseradish, remove the seeds from the peppers, and remove the peel from the garlic.
2. Grind the ingredients in a convenient way, mix, and add salt to taste.
3. Place the seasoning in pre-sterilized containers and close with lids.
4. The sauce must be stored in the refrigerator. Shelf life – up to six months.

The appetizer is ideal for meat in any form, especially jellied meat and jelly. The sauce can be used to diversify soup, salad, or make a sandwich with an unusual taste. Provided that the horseradish is prepared directly for the table, and not for future use, vinegar does not need to be used. In the absence of fresh rhizomes, you can use dry preparation. It's easy to do.

To do this, the rhizomes of the plants are crushed, dried and ground into powder. Before using in sauce, horseradish powder is soaked until it swells in water at room temperature. You can add pepper, lemon zest, garlic and various spices to the list of main ingredients. The quantity of products is designed for 4 persons.

Components:

• 100 g horseradish rhizomes;
• 4 medium apples;
• according to preference, garlic;
• 2 pinches of salt;
• sugar if desired;
• 2 tsp table vinegar.

How to cook:

1. Peel the apples and remove the seeds. Bake the fruit in the oven.
2. Peel the horseradish rhizomes.
3. Grind apples and horseradish in a meat grinder.
4. Add salt, sugar if desired, and add vinegar. Mix.
5. Place in sterilized containers and cover with lids. Keep refrigerated.

The taste of this seasoning is especially piquant when it includes hot and sweet peppers. Even a beginner in cooking can handle the preparation - the ground products are mixed and served. For storage, it is better to choose small containers. The appetizer goes well with meat dishes. The amount of ingredients is designed for 4 persons.

Components:

• 0.5 kg of tomatoes;
• 0.1 kg horseradish roots;
• 0.25 kg bell pepper;
• half a chili pepper;
• 1/2 tbsp. vinegar essence;
• salt.

How to cook:

1. Peel the skin from the rhizomes and grind.
2. Peel the peppers and tomatoes, remove the seeds, and grind in a meat grinder.
3. Mix the ingredients, add vinegar essence, and salt.
4. Stir the sauce again. Place in prepared containers and cover with lids. Store in the refrigerator or cellar.

It is possible to prepare Ogonyok sauce in this way at any time of the year. Fresh tomatoes are replaced with tomato paste. This will slightly reduce the benefits of the snack, but the taste will remain unchanged. The main task is to choose the right paste; it should contain only natural products without additives. The recipe is for 10 servings.

Components:

• 0.5 kg of horseradish rhizomes;
• 0.2 kg of tomato paste;
• 0.5 kg bell peppers;
• 100 g vegetable oil;
• 1/2 cup sugar;
• 50 g table vinegar;
• half tbsp. salt.

How to cook:

1. Scrape the skins from the rhizomes, remove seeds and skin from the peppers. Grind with a meat grinder or food processor.
2. Add tomato paste to the chopped vegetables. Stir the mass, put on fire, cook for 10-12 minutes.
3. Add salt, sugar, oil and vinegar. Boil for a couple of minutes.
4. Place the sauce in glass containers (sterilized) and roll up.

Secrets of a delicious horseradish snack

To ensure Russian adjika has an excellent aroma and characteristic flavor, it is recommended to follow several tips. Then the result of the “fiery” seasoning will please you and less time will be needed for cooking.

1. The choice of main raw materials must be approached seriously. The roots should be about 3 cm in diameter and no more than a quarter of a meter long. Small rhizomes do not have the “vigor” characteristic of a spicy vegetable; larger ones do not contain enough moisture. Spotted roots with damage are not suitable.
2. Fresh rhizomes, as well as preparations for sauce, are stored in the refrigerator for no more than 20 days. The whole raw material is wrapped in cling film, the chopped roots are placed in a hermetically sealed glass container. When frozen, the shelf life of raw materials increases.
3. For the “spark”, the maturity of the tomatoes does not matter. Both green vegetables and juicy ripe tomatoes are used.
4. During long-term storage, the vigorous taste of horseradish “dissipates.” Increasing the amount of spicy and pungent ingredients - pepper, horseradish, garlic - for preparations that are planned to be stored for a long period of time will help to avoid this.
5. Russian adjika can be frozen in small portions. This will increase the shelf life. Thaw the sauce before serving.
6. The strong taste of horseradish seasoning can be enhanced by adding a little honey or sour cream.

And in conclusion, if you like spicy dishes, then you can diversify them not only with horseradish dressings, you can also use mustard.

How to make spicy mustard at home video

Horseradish is an indispensable component of home canning, because the roots and leaves of this plant give pickled vegetables a piquant and spicy taste. But experienced housewives also prepare horseradish itself, making it into a spicy seasoning. 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 canning.

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

The classic recipe for preparing this useful plant does not take much time and is very simple and easy to prepare.

What you will need:

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

How to cook:

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

Vinegar and citric acid successfully replace each other, so you can safely add it to a preparation of horseradish root vegetables instead of a vinegar solution.

Horseradish for the winter in a jar without sterilization

This is a quick and easy way to preserve horseradish root vegetables for the winter. This recipe does not use vinegar, so this preparation is considered healthier.