Classic recipe for horseradish

Horseradish has an antibacterial effect, protecting it from colds and infections, lowers glucose levels, cleanses the blood, stimulates kidney function, and arouses appetite. However, its useful properties are fully preserved for two weeks after preparation of horseradish, and then gradually decrease. Therefore, if possible, it is better to store the root crop fresh in the cellar, and make seasoning as needed in small volumes.

Choosing the main ingredient ...

Popular rumor says that you need to dig out the vegetable in the autumn months. The fruit obtained at this time has a special burning sensation and a characteristic mustard aroma. Three rules will help you choose a root crop in a store.

1. Skin. Knotty, without traces of decay and mold. "Skin" of a light brown shade. Rubbing it with a fingernail, you can instantly feel a pungent, pronounced smell.
2. Pulp. Must be white.
3. The size. The best choice is a root crop 25 cm long, at least 1 cm in diameter.

... and other components

You can make horseradish for the winter only from horseradish, chopping it and mixing it with salt, however, traditionally, the following are also introduced into burning sauce:

• tomatoes - only red or together with green (in equal proportions), since the workpiece is usually prepared without heat treatment, only fresh, unspoiled fruits are suitable;
• garlic - preferably winter, "nuclear" varieties, if the vegetable is used young, you can take it more than indicated in the recipe;
• salt - cooked, large, not iodized.

Culinary rules

When preparing horseradish, you need to take into account that spicy appetizer begins to lose hotness after two months. Here are four more rules that will be useful to housewives.

1. Shredding. The workpiece has a liquid consistency, so a meat grinder, food processor or blender is used to grind the main components.
2. Protection. The caustic esters contained in the vegetable, when processing the fetus, cause "shedding tears." Mistresses “with experience” recommend to fix a plastic bag on a ring with a grill with an elastic band. This does not help some, but a gas mask or a respirator will certainly save.
3. Cleansing the meat grinder. To remove the skin of tomatoes from the internal mechanism of the meat grinder, you need to skip a few slices of carrots.
4. Sterilization. Jars for blanks must be sterilized in any way before filling with sauce. Pour the covers with boiling water or boil for five to ten minutes.

Winter horseradish recipe: for quick consumption and storage

Peel horseradish from the skin with a sharp knife, cut large root vegetables into pieces so that it is more convenient to chop. Free the tomatoes from the stalks, garlic from the husk.

Traditional "daily" options

Traditionally, the sauce is cooked without boiling: vegetables are ground, combined with spices and distributed into jars. The blanks are closed with lids, but not rolled up, and stored in the refrigerator or cellar for three to six months.

The classic recipe for horseradish preparation: grind five horseradish roots, a head of garlic and 5 kg of tomatoes, mix two tablespoons of salt, put into jars. Here are seven more sauce options with different proportions and additional ingredients.

1. Burning. 1 kg of horseradish and garlic, 3 kg of tomatoes, sugar and salt to taste. Such a recipe for horseradish with tomatoes and garlic will appeal to lovers of "sharper."
2. With vinegar. Horseradish and garlic 300 g each, 1 kg of tomatoes, a tablespoon of salt and sugar, half a teaspoon of vinegar 9%.
3. No tomatoes. The Gorloder recipe for the winter suggests making a snack with garlic and horseradish (1 kg each), 20 tablespoons of sugar and ten - salt.
4. Soft. For a less burning version of horseradish with garlic and tomatoes, you will need: one horseradish root, 100 g of garlic and 1 kg of tomatoes, salt and sugar to taste.
5. With carrots. 100 g of garlic and horseradish, 2 kg of tomatoes, 600 g of carrots, pod of hot pepper, eight to ten drops of vinegar essence, salt to taste.
6. With plums. 100 g of horseradish and xyl-sweet plums (seedless), 1 kg of tomatoes, head of garlic, sugar and salt to taste.
7. With chili. Appetizer "Twinkle" from tomatoes and garlic is prepared without horseradish, replacing it with an equal amount of hot pepper.

Making apple horseradish requires fruit pretreatment. Chop four large apples of sweet and sour varieties into large slices, remove the core, pour water and, after boiling, cook over low heat until soft for two to three minutes. Condemn, grind through a sieve. Introduce three tablespoons of chopped horseradish, a tablespoon of sugar and half a tablespoon of lemon juice. Send for storage in the refrigerator.

Under the sunset

Recipes of horseradish snacks for long-term storage (from eight to nine months to a year) require either sterilization of the workpieces or prolonged stewing. Here are four options for rolling horseradish for step by step implementation.

1. Marinated. Grind 1 kg of horseradish, combine with 15 g of salt and 200 ml of vinegar 3%. Boil, cook for one or two minutes and put in jars. Liters should be sterilized for 20 minutes, half-liter - a quarter of an hour. Roll up.
2. With bell pepper. Grind 3 kg of tomatoes, boil the mass and cook over moderate heat for 20 minutes. Stir in processed horseradish (200 g), garlic (100 g) and pepper (400 g), after boiling again, cook for ten minutes. Stir three tablespoons of salt, two tablespoons of sugar and, if desired, ground black pepper three to five minutes before cooking. Put the hot mixture in a glass container, roll up.
3. With tomato paste. Chop 1 kg of bell pepper and horseradish, pour 400 g of tomato paste, boil, cook for ten minutes, add a glass of sugar, a tablespoon of salt, 200 ml of vegetable oil and 100 ml of 9% vinegar, boil for another one or two minutes. Distribute to banks, roll up.
4. With beets. Cook 1 kg of beets an hour, free the fruits from the peel and chop into thin plates. Put in jars, alternating with chopped horseradish, layers. In four glasses of water, mix 40 g of salt and 400 ml of vinegar 3%, boil for one to two minutes. Pour the hot marinade into the jars with the workpiece, sterilize the containers with a volume of 1 liter for 20 minutes, 0.5 liter for a quarter of an hour. Roll up.

How to keep fresh

How to make the sauce cooked without heat treatment not soured for as long as possible? Here are five rules for experienced housewives.

1. Increase the proportions of horseradish and garlic. The more these products are in the sauce, the longer it is stored.
2. Introduce natural preservatives. Adding lemon juice or vinegar to the blank will extend its shelf life.
3. Resort to the method of cold pickling. Process 1 kg of garlic, tomato, hot pepper, large horseradish root with a meat grinder. Stir in 200 ml of apple cider vinegar and salt to taste. Marinate for 12 hours, put into glass jars, close, but do not roll.
4. Cover with a "protective disk." Cut a circle of waxed paper that matches the diameter of the can, soak in alcohol or vodka, put on the workpiece, close the lid.
5. To freeze. Pack the sauce in small bags or plastic bottles and place in the freezer.

You can cook horseradish “with a twist” by adding cloves, oregano, basil, cinnamon or chopped fresh herbs. Serve the sauce with homemade dumplings, meat and chicken, boiled potatoes or just spread on a slice of rye bread.

Reviews

Horseradish should have a lot of horseradish and garlic so that it does not roam in the refrigerator. and excess horseradish can be grated and portion frozen, and used in winter for sauces, adding sour cream or mayonnaise.

Barmalyak, https://www.u-mama.ru/forum/family/cook/409750/index.html

I do it every year in an enameled bucket, when infused, pour it into 3-liter jars and take it to the cellar. It is stored perfectly in the cellar. But I must say that the tastier the tomatoes, the better the horseradish itself. We also put small red hot pepper, you can replace it with ground hot pepper.

Albina https://hlebopechka.ru/index.php?option=com_smf&Itemid=126&topic=24562.0

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