Homemade Russian table horseradish- An excellent seasoning for many dishes. Jellied meat with horseradish is good, as well as jellied fish and okroshka! And it goes perfectly with baked meat, and with dumplings it’s simply delicious! Table horseradish can be served mixed with sour cream, and for those who like spices that are sharper and more challenging, you can serve it like that - it’s also very tasty. A simple and tasty homemade horseradish recipe for spicy lovers.

Ingredients:

• 300 gr. horseradish
• 1 tsp. salt without a slide
• 2-3 tbsp. l. 9% vinegar or lemon juice - optional (I add)
• 200 ml. water
• 1 tbsp. l. sugar without a slide (or to taste)
• sour cream - optionally added to a small portion of prepared horseradish immediately before serving.

Preparation:

1. Prepare the horseradish filling: put water to boil, add salt and sugar. Turn off the boiling water. If desired, you can add vinegar or lemon juice to this filling, then you will get pickled table horseradish. Personally, I like this option better, and this horseradish can be stored longer, up to 3 months. Without adding vinegar or lemon juice - just 2-3 days in the refrigerator, longer is possible, but the seasoning will not be as 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.
2. We clean and wash the horseradish roots.
   
3. We grind it in an accessible and convenient way for you: you can grind the horseradish using a food processor, blender or electric meat grinder (after having tied a plastic bag to it so that the twisted horseradish gets into it). Or, 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 flu and colds - all family members take turns rubbing horseradish. Don't look at how there isn't too much of him - he's so evil that there's enough of him for everyone :). Any runny nose goes away or a cold that starts.
   
4. Pour the still hot, but no longer boiling, mixture into the horseradish, stir until smooth, and immediately transfer it to a clean, dry jar, close tightly with a lid so that the horseradish does not lose its pungency or erode. If you are preparing the seasoning in large quantities, you need to prepare several small, tightly sealed jars for it in advance.
   
5. Let the seasoning brew for 2-3 hours, if you added vinegar or lemon juice, then for a day. We store horseradish in tightly closed jars in the refrigerator: without vinegar - 2-3 days (maybe a little longer), with vinegar - up to 3 months. But I want to say that freshly prepared horseradish tastes better, so I cook it in small portions, and I can’t store it for a long time - it’s eaten quickly.
6. 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 and soft. But you can serve the seasoning without sour cream. Like

Horseradish is a valuable vegetable. Its root has a pungent odor and a sweetish taste, which later becomes pungent. In combination with vinegar it acts as a seasoning for dishes. I’ll tell you how to cook horseradish at home, but first I’ll pay a little attention to its beneficial properties.

Horseradish is rich in vitamin C, which makes it an excellent weapon against scurvy. The root contains many useful substances, vitamins, fiber, resins and oils that have a healing effect on the body. It normalizes the functioning of internal organs and prevents the development of many diseases. Now I propose to consider the technology for preparing hot seasoning.

I will look at several popular and delicious step-by-step recipes for homemade table horseradish. They will definitely come in handy and help diversify the menu.

Horseradish with beets recipe

Ingredients

Servings: – + 10

• horseradish 200 g
• beet 100 g
• table vinegar 3 tbsp. l.
• water 200 ml
• sugar 1 tbsp. l.
• salt 1 tbsp. l.

Calories and BJU per 100 g

Calories: 73 kcal

Proteins: 1.1 g

Fats: 4.1 g

Carbohydrates: 7.8 g

25 min. Video

We start with the marinade. In a small saucepan, combine sugar, salt and vinegar, add water. I put it on the stove, bring it to a boil and remove it.

While the marinade is cooling, I pour water over the beets and roots, peel them and pass them through a fine grater. I mix the ingredients, add the cooled marinade, mix, put it in a jar, close the lid and put it in the refrigerator until the morning. The seasoning is ready.

How to cook pickled horseradish for the winter

Ingredients:

• Horseradish – 500 g.
• Water – 500 ml.
• Vinegar – 250 ml.
• Sugar – 1.5 spoons.
• Salt – 1 spoon.

Preparation:

1. I pour water over the roots, clean them with a knife, put them in a bowl, fill them with cold water and leave them for a day. If the root is freshly harvested, I skip the procedure. After a day, I drain the water, dry it and pass it through a fine grater.
2. I'm making a marinade. Pour two glasses of water into a separate pan, add salt and sugar, bring to a boil and add vinegar. As soon as the mixture boils again, remove the container from the stove, pour in the grated horseradish and stir quickly.
3. I put the future snack into small jars and cover with lids. I place the jars on the bottom of the pan lined with a towel, add water so that it covers the glassware almost to the top, bring to a boil and sterilize for 20 minutes.
4. After the time has passed, I remove the jars from the boiling water, roll them up, turn them upside down, wrap them in a blanket and leave them for 6 hours. Without sterilization, the product can be stored in the refrigerator for 3 weeks. Sterilization increases the lifespan to 2 years, which will be an excellent option for preparing for the winter.

How to make apple horseradish

Ingredients:

• Apple – 4 pcs.
• Grated horseradish - 3 tablespoons.
• Sugar – 1 spoon.
• Lemon juice – 1 spoon.
• Grated zest of half a lemon.

Preparation:

1. Peel the apple, remove the core, cut into large pieces, add a little water, sugar and lemon zest. Cook over low heat until it becomes soft.
2. I cool the finished apple and puree it with a blender. I combine the resulting mixture with lemon juice and grated root. Serve with fish, meat or sausage products, for example, beef goulash or homemade stew.

Cooking horseradish with tomatoes

Ingredients:

• Tomatoes – 1 kg.
• Horseradish – 100 g.
• Garlic – 100 g.
• Salt – 1 spoon.
• Sugar – 1 spoon.

Preparation:

1. I douse the horseradish with water and peel it, cut the tomatoes in half and remove the central stem, and peel the garlic. I grind the prepared products in a blender, add sugar, salt and mix.
2. I fill sterilized jars with the resulting mass, roll up the lids and put them in the refrigerator. The shelf life reaches one year.

Siberian "horseradish"

Ingredients:

• Tomatoes – 2.5 kg.
• Horseradish – 350 g.
• Vinegar essence – 2 spoons.
• Sugar – 2 spoons.
• Salt – 1.5 spoons

Preparation:

1. I douse the tomatoes and horseradish with water, cut them into pieces and put them through a meat grinder. I add crushed garlic, essence, sugar, and salt. I stir.
2. I fill plastic bottles with the resulting mixture and store them in the refrigerator. Sometimes I roll the “crenoder” into jars and send it to the cellar.

The recipes I reviewed are simple and will not cause problems. Make homemade horseradish, complement your favorite dishes with it, experiment with ingredients and share the results in the comments.

Horseradish-based alcoholic tincture recipes

Horseradish tincture is a common alcoholic drink that enlightens the mind, strengthens the fortitude, stimulates the appetite and fills the body with vital energy. The original drink is made from an alcohol base, horseradish and honey, but there are also options using sugar coloring, vanilla, cloves, hot pepper or ginger. If the tincture is prepared correctly, it has a pleasant taste and does not burn. There is no hangover from the “right” drink.

Vodka tincture with honey

Ingredients:

• Vodka – 0.5 l.
• Honey – 1 spoon.
• Lemon juice – 2 tablespoons.
• Horseradish - 1 root.

Preparation:

1. I clean the horseradish, rinse it with water and cut it into small cubes or pass it through a coarse grater. I put it in a liter jar, add lemon juice and honey, add vodka, stir and leave for three days, stirring once a day.
2. I pass the finished tincture through cheesecloth and bottle it. I definitely give it a few days to rest. The result is a soft, yellowish drink with a pleasant aroma. I recommend using it as a good snack.

Horseradish tincture with ginger

Ingredients:

• Vodka – 2.5 liters.
• Horseradish – 300 g.
• Ginger – 150 g.
• Honey – 3 spoons.
• Cloves – 5 heads.

Preparation:

1. I peel the horseradish and ginger, rinse it with water, chop it into cubes and put it in a three-liter jar along with honey and cloves. I fill it with vodka or moonshine and leave it in a dark place for 5 days.
2. After the time has passed, I filter the tincture, bottle it, cork it and put it in a dark place for a day to rest. Afterwards, the product is ready for use.

Despite the simplicity, the recipes allow you to prepare a tasty and rich tincture. If you wish, you can experiment with the vodka base, spices and ingredients used.

Preparing horseradish for the winter

If we remember the unique taste and beneficial properties of the root, it becomes clear why it is harvested for the winter and used during influenza epidemics.

The plant's homeland is considered to be South-Eastern Europe, from where the root spread throughout the world. Since ancient times, people have used it as a medicine and a spicy seasoning.

Harvest at the end of summer. Whole leaves of the plant are washed, dried under a canopy, ground into powder, placed in a container and sealed tightly. The root is carefully dug up, cleaned of dirt and stored in the cellar in a box with wet sand. Before use, the root is soaked for 6 hours.

Horseradish as a seasoning is used in cooking in many countries. It is used for pickling cucumbers and tomatoes, and marinating meat. But most often it is served as a seasoning for fish and meat dishes, and smoked meats. It helps to revive and add a special flavor to the dish, better digest food and neutralize fats.

In many countries, horseradish seasoning is served with cabbage, cutlets, eggs and many other dishes. We have horseradish seasoning - a must-have addition to jellied meat.

Some people buy ready-made seasoning with it in the store, but most prepare it themselves at home. Moreover, preparing it is very simple and does not take much time. Another plus of homemade horseradish, or table horseradish as it is called, is that it does not contain preservatives or 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 it was first used as a 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 growing conditions, it is a large, fleshy root vegetable, 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 and white-cream in color. The pulp is dense. Unpeeled horseradish has virtually no odor. But as soon as you squeeze or cut it a little, it releases 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 its root. After slicing or grating, you should immediately sprinkle it with vinegar. Otherwise, it becomes bitter and unpleasant to the taste.

Fresh horseradish root is a source of many beneficial substances, including vitamins and minerals. There is no fat in it at all. A tablespoon of grated horseradish contains only 6 calories. But at the same time, there are a lot of carbohydrates, antioxidants, minerals, vitamins, and dietary fiber. Vitamin C alone in 100 grams of horseradish is almost 40 percent of the daily requirement of an adult.

When preparing horseradish for the winter, you need to follow a few simple rules.

It is necessary to dig up the roots of the plant for preparing seasonings and other culinary dishes in late autumn.

Choose large, succulent roots at least 30-40 centimeters long and 3 to 6 centimeters in diameter.

After collecting, soak the horseradish root in cold water for 3-6 hours.

Before cooking, place the peeled root in the freezer, wrapped in film or a plastic bag for at least an hour. Only after this is it recommended to twist or grate. This way it won’t “bite” too much and your eyes will water less.

Sprinkle the chopped root with lemon juice or vinegar.

Place the remaining chopped horseradish in a jar with a lid or an airtight container. Before preparing the next portion of seasoning, you just need to add a little cold boiled water.

How to make horseradish seasoning at home

Those who like to add horseradish seasoning to their dishes note that store-bought horseradish is significantly inferior in taste to homemade. There is no that sharpness and aroma. And the range of seasonings is limited. But there are many more recipes for preparing horseradish at home. Here are the most common and popular ones.

Classic horseradish seasoning

For 1.5 kilograms of horseradish:

Salt – 1 tablespoon

Sugar – 3 tablespoons

Juice of 1 large lemon

Prepare horseradish root, taking into account all the above recommendations.

Grind it in a meat grinder. To prevent your eyes from watering too much, put a plastic bag over the meat grinder and secure it with an elastic band.

Add salt and sugar to the resulting mass. Pour in boiling water until the consistency is like thick sour cream.

Add lemon juice to the prepared jars (no more than 1 teaspoon per 200 ml). Divide the seasoning into jars and immediately close the lids tightly. There is no need to sterilize it.

Store in the 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 herbs and spices.

How to cook horseradish with beets

Horseradish seasoning is made with both beet roots and beet juice. When preparing for the winter, vinegar is added to it. If the seasoning is being prepared for a short period of time, vinegar may not be added.

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 vinegar (9 percent)

Peel the beet root and horseradish root. Grate the beets and horseradish separately on a fine grater or grind through a meat grinder.

Mix in a bowl and add hot water, salt, sugar and vinegar.

Mix well and pack into clean jars, which need to be sterilized and dried in advance. Cover with lids and store in the refrigerator or basement.

Horseradish with beet juice

For 400 grams of horseradish root:

50 ml beet juice

Prepare horseradish. Squeeze the juice from the beets. To do this, you can use a juicer or simply grate it on a fine grater and squeeze out the juice through cheesecloth.

Mix grated horseradish with beet juice and add salt and sugar to taste. Transfer to a jar with a lid and put in the refrigerator. The seasoning can be served after 8-12 hours.

For winter preparation, add vinegar to taste.

Horseradish with apples

This seasoning recipe is not intended for preparation for the winter.

200-250 grams of sour apples

100 ml meat broth

2 tablespoons vegetable oil

30 ml apple cider vinegar (6 percent)

Salt to taste

Grate the horseradish and apples on a fine grater. Mix and add warm meat broth (preferably chicken or beef), butter. Season to taste with salt and add vinegar. If desired, you can also add finely chopped parsley to the seasoning.

Transfer to a jar or container with a lid and place in the refrigerator for several hours. Shelf life is no more than 2-3 days.

Horseradish with sour cream

This seasoning can be made using the classic recipe by simply adding sour cream.

For 100 grams of horseradish root take:

100 grams of sour cream

1 dessert spoon of sugar

1/4 teaspoon salt (or to taste)

Grind the horseradish root in a meat grinder. Add salt, sugar and sour cream. If the mixture turns out to be thick in consistency, dilute with cold boiled water. Stir and transfer to a jar with a lid. Place in the refrigerator for several hours.

This seasoning also does not last long. It should be consumed within 1-2 days.

Seasoning with carrots and horseradish

For preparation take:

100 grams of carrots

1-2 tablespoons honey

1-2 teaspoons lemon juice

1 teaspoon grated horseradish

Sour cream - to taste

Mix finely grated carrots with horseradish and honey. Add lemon juice and, if you want the seasoning to be milder in taste, sour cream. Mix everything and transfer to a jar with a lid. Place in the refrigerator for several hours.

Horseradish and Orange Seasoning

For preparation take:

2 oranges

1 tablespoon grated horseradish

3 tablespoons wine (preferably white)

Salt, sugar - to taste

Wash the oranges well. Grate the zest from one fruit. Squeeze out the juice. Mix orange juice with horseradish. Add the remaining ingredients and stir. Place in the 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 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 and 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 a basement or greenhouse do not prepare much, preferring to do it in small portions. And those who don’t have this opportunity do it right away for the whole winter. Check out the most popular horseradish seasoning recipes for the winter.

Horseradish with apples

Two recipes for horseradish seasoning with apples: one with fresh apples, the second option with baked ones. Both recipes turn out equally delicious. It is advisable to take apples that are sour or sweet and sour. The seasoning with Antonovka turns out to be very aromatic.

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 the apples. Divide the garlic into cloves.

Grind in a meat grinder. Garlic can be passed through a garlic press.

Combine in a large bowl. Season with salt and sugar. Pour in the vinegar essence and stir again.

Pack into small jars and cover with lids, but do not close completely.

Place in a water bath and steam for 5 minutes. Close the jar completely and put it in a cool place.

Option 2

Makes 4 medium apples

70-100 grams of horseradish root

2-5 cloves of garlic

2 teaspoons vinegar (9 percent)

Salt and sugar - to taste

Peel the blocks and sprinkle them with lemon juice. Bake in the microwave for 2 to 5 minutes depending on power. The apples should become soft.

Peel the horseradish and grate it on a fine grater. Mash the apples and mix with horseradish. Add the remaining ingredients and stir. Place in clean, sterile jars and close tightly with lids. Store in the basement or refrigerator.

Depending on your own taste preferences, the amount of horseradish and garlic can be varied. If you like it spicier, then add more horseradish. If it is 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 vinegar (9 percent)

Prepare the horseradish and carrots and pass through a meat grinder. Place in a bowl and add boiling water. Cover with a lid and leave for 5 minutes.

Then add salt, sugar, vinegar and spices. If you don’t have white pepper, you can replace it with black pepper, but in smaller quantities. White pepper is less spicy.

Mix and place into jars. Close the lids tightly. Store in the refrigerator or basement.

Chronoder with tomatoes and garlic for the winter

Who calls this seasoning: gorloder, hrenoder, horseradish. But the essence is the same - the seasoning is not just hot, but very hot. True, each housewife, varying the main ingredients, makes it to her own taste. And the seasoning itself turns out to be universal. It is put in soup or borscht, some marinate meat or serve it with jellied meat. Here are 3 options for this seasoning. They differ only in the number of ingredients.

Option 1

In terms of sharpness, it can be classified as 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 products. Pass through a meat grinder and add salt and sugar and mix well. Place into jars and close with lids. Store in the refrigerator or basement. It costs 3-4 months.

Option 2

This is a spicier seasoning. But you can reduce the amount of horseradish and garlic and, accordingly, vinegar to make the seasoning less spicy. As an option to reduce the spiciness, add 1 small apple.

For 200 grams of horseradish take:

2 kilograms of tomatoes

200 grams of garlic

1 tablespoon salt

1 tablespoon sugar

3 tablespoons 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 chopped garlic.

Grate the horseradish and add to the boiling tomato puree, pour in the vinegar. As soon as the puree boils, remove from heat and pack hot into jars. Roll up the lids.

Option 3

For 1 kilogram of horseradish take:

1 kilogram of tomato

3-5 cloves of garlic

2 tablespoons sugar (slightly heaped)

1 tablespoon salt

Pour boiling water over the tomatoes and leave for about 5 minutes. Drain and fill with ice water. Remove the skin.

Peel the horseradish and garlic. Grind the horseradish, tomatoes and garlic in a meat grinder. Add salt and sugar. Mix and place in clean, dry jars. Cover with lids and store in the refrigerator.

Fire with tomatoes, horseradish and chili peppers

One of the hottest seasonings with horseradish. True, the spiciness can be adjusted by the amount of hot pepper, garlic and horseradish.

For 100 grams of horseradish take:

About 1.5 kilograms of red tomatoes

1 head of garlic

1 pod 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 as in the previous recipe.

Peel the horseradish and grind it in a meat grinder or grate it on a fine grater.

Chop the pepper and twist together with horseradish or tomatoes. Some people clear it of seeds, while others twist it whole. The seeds contain the most pungency.

Chop the garlic. Mix everything in a bowl. Add salt to taste. You can add a little sugar.

Place in sterile jars and close with lids. Store in the refrigerator or basement.

Horseradish with sweet pepper

For 100 grams of horseradish take:

200 grams of seeded sweet peppers

2-5 cloves of garlic

1 tablespoon sugar

Salt - to taste

Juice of one lemon

Prepare all components. Grind the horseradish and pepper in a meat grinder. Pass the garlic through a garlic press. Mix everything in a bowl, adding salt, sugar and lemon juice.

Place in clean, dry jars and close with lids. Store in a cool place.

How to make a salad with horseradish

Most of us think of horseradish as a seasoning ingredient and rarely put it in regular salads. Check out this simple recipe that 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 the prepared horseradish and apples. Season with sour cream. Salt and add sugar to taste.

The second simple version of the salad: grate horseradish and apple in any proportion. Season 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-hot crop that improves and enhances the taste of the dish, but is also very beneficial for the body.

Interesting facts about horseradish as a culinary plant

Horseradish is often used in Asian cuisine. A version of this seasoning is better known as wassabi sauce, which is served with boiled meat, fish, and vegetables. By adding vinegar or mayonnaise, you can achieve a mild or spicier taste.

Horseradish seasoning 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 any vegetables in general.

Young horseradish leaves can be added to vitamin-rich salads in the spring.

Horseradish seasoning is also prepared in other countries. It is very popular in many regions of Italy, Hungary, England, and 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 horseradish seasoning for the winter in this video

How to make seasoning with horseradish in production, watch in this video

A horseradish seasoning recipe can include completely different ingredients. We decided to tell you how to make such a product with minimal money and time costs.

General information

Before I tell you how to prepare horseradish seasoning, I should tell you what kind of ingredient it is.

Horseradish is a perennial herbaceous plant that belongs to the Brassica 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 when pickling various vegetables. In addition, the root of the plant is extremely popular among chefs. It is long and thick. It is actively used as a base for preparing all kinds of seasonings and sauces.

Horseradish root is a table ingredient that can stimulate appetite and improve digestion. In addition, seasonings based on this product are good for digesting protein foods.

Product properties

Those housewives who regularly make horseradish seasonings for the winter should definitely know all the properties of the product mentioned. In terms of its merits, it surpasses even powder. This seasoning easily diversifies any dish. It is not only spicy, but also very piquant, 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 often interested in how to prepare horseradish seasoning. It is 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 posed. However, among the huge number of recipes, there is one classic that every cook should know. To prepare it we will need:

• fresh horseradish roots - use at discretion;
• sand-sugar and table salt - use to taste;
• lemon, or rather the juice squeezed out of it - several small spoons;
• fatty sour cream - add according to taste and desire (can be replaced with mayonnaise).

Component Processing

As you can see, the presented recipe for horseradish seasoning includes a minimum of inexpensive and accessible products. And before you start preparing it, you should process them thoroughly.

Thus, fresh horseradish roots should be thoroughly peeled with a sharp knife and then rinsed under cold running water. Next, the processed product needs to be grated on a fine grater.

To prevent horseradish root from drying out, it is recommended to place each crushed portion in a previously prepared jar, at the bottom of which cold boiled water should be poured. In this case, the glass container must be tightly closed.

Cooking process

After the main ingredient has been processed, it must be mixed with a small amount of water to obtain a thick porridge. Next, you need to add granulated sugar to the product and If you additionally use fresh lemon juice or its 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 correctly

Now you know how to make horseradish seasoning. In addition, I would like to tell you about how it should be presented correctly to the table. To do this, the 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 lasts 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 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 - approximately 250 g.

Component Processing

Quite often, Russian housewives prepare horseradish for the winter. After all, it’s very nice to open a hearty 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. The tomatoes must be washed and all navels cut off, and the horseradish root and garlic must be thoroughly peeled.

Preparing the sauce

After the vegetables are prepared, they should be chopped using 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, it should have a fairly liquid consistency. Next, add salt and crushed pepper to the resulting sauce to taste.

Final stage

As you can see, horseradish is prepared quite quickly for the winter. After all the ingredients are mixed, they must be placed in glass jars, closed with lids and immediately placed in the refrigerator. This is the only way to store the prepared sauce. After all, if you leave it at room temperature, it will ferment and sour very quickly.

A simple horseradish seasoning recipe

A fairly large number of housewives simply use it as a spicy addition to main courses. For this method we may need:

Cooking method

The presented recipe for horseradish seasoning is very popular among those who love. To prepare it, fresh horseradish roots need to be thoroughly washed, then peeled with a sharp knife and grated on a small grater. After this, you can safely start preparing the marinade. To do this, dissolve table salt and granulated sugar in highly boiling water, then remove from the stove and add. Subsequently, the resulting marinade must be combined with grated horseradish root and mixed thoroughly.

To preserve this snack, place it in a sterilized glass jar and seal it well. This seasoning can be added not only to main courses, but also used to prepare various sauces.

Making a delicious seasoning with beets

Horseradish seasoning with beets is very tasty and aromatic. To prepare it at home, we will need:

• fresh large 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.

Preparing Ingredients

Before making horseradish seasoning, you should prepare all the ingredients. The roots must be washed and peeled, then wiped dry and chopped using a meat grinder. The beets need to be rinsed, placed in a pan, filled with water, boiled and cooked until completely soft. Next, the vegetable must be cooled, peeled and grated.

Heat treatment

Having prepared the ingredients, you should begin preparing the aromatic seasoning. To do this, pour drinking water into a saucepan, 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 has passed, add chopped beets to the food and continue heat treatment for another 10-14 minutes.

Seasoning roll

After the seasoning is prepared, it must be removed from the stove, and then added refined oil and apple cider vinegar. After mixing the ingredients with a large spoon, they should be placed hot in sterilized jars and immediately sealed tightly.

After cooling the seasoning at room temperature, it must be put in the pantry or some other cool place where it can be stored for six months. It is recommended to consume such a flavorful and high-calorie snack 1-2 months after the actual seaming.

You can serve beetroot seasoning with horseradish with any second or first courses. In addition, some housewives often add it to borscht or use it as a snack salad, spread on a thin slice of bread.

Horseradish contains active components that are plant antibiotics that are harmful to some microbes, essential oils with antiseptic properties and vitamins. Raw horseradish contains fiber, carbohydrates, nitrogenous substances and fats. Horseradish is rich in macro and microelements: potassium, calcium, magnesium, sodium, sulfur, phosphorus, iron and other minerals. Horseradish contains ascorbic acid; and horseradish roots contain five times more vitamin C than oranges and lemons; phytoncides, capable of killing pathogenic microbes, give horseradish bactericidal properties; essential mustard oils, sugar, starch, resinous substances, carbohydrates, fiber, B vitamins: B1, B2, B3, B6, B9, folic acid PP, E. Fresh horseradish leaves contain a lot of carotene, horseradish root also contains sugar, various amino acids , bactericidal protein substance - lysozyme and organic compounds. The healing properties of horseradish have long been known to medicine. Horseradish improves intestinal activity, has choleretic, expectorant, and antiscorbutic properties. It is prescribed for colds, various inflammatory processes, diseases of the gastrointestinal tract, liver diseases, gout, rheumatism, bladder, and skin diseases.

Horseradish prevents scurvy, flu and other colds and infectious diseases of the upper respiratory tract. Horseradish is used in traditional medicine as a powerful stimulant for the digestive system. Horseradish is also used to treat inflammation of the urinary tract. Horseradish has a powerful diuretic property, so it is used for kidney stones, cystitis, as well as gout and rheumatism. Poultices made from fresh horseradish are useful for frostbite, facial neuralgia and rheumatism of the joints. Horseradish with vinegar and glycerin is used to treat whooping cough and sore throat. Horseradish can be preserved with various additives. Below are many recipes with horseradish, described in detail how to cook horseradish yourself at home.

I have the most delicious and fastest recipe for making horseradish with your own hands at home. I take the root Horseradish and lightly scrape the washed roots with a knife. I cut the horseradish into small pieces and put it into a coffee grinder.

I chop the horseradish and put the horseradish puree in a beautiful small jar. I pour it into a jar with horseradish marinade of tomatoes, zucchini, ginger or cucumbers, a jar of pickled cucumbers or tomatoes already contains everything you need: spices, salt, sugar. I pour cold tomato marinade into the chopped horseradish and stir; if the horseradish puree is still a bit thick, then I just add another drop of marinade. I need this recipe horseradish root I like it the most. Everything is done very quickly, and it’s so delicious that you want to eat horseradish with a spoon. The only thing is, when I open the lid of the coffee grinder and put horseradish in a jar, I try to do everything quickly so as not to breathe in the fumes horseradish and I do this with the window slightly open.

Horseradish sauce with vinegar and beets *

Horseradish- 200 g, 3% vinegar - 100 g, beet juice or boiled beets - 50 g, salt, sugar to taste.
Grated horseradish is combined with vinegar or lemon juice, salt, sugar, at the end add beet juice (raw beets are grated on a fine grater and squeezed through cheesecloth) or add grated boiled beets and stir.

horseradish
beet juice - 500g
vinegar essence 80% - 30g
sugar - 80g
salt - 40g.

For cooking horseradish seasoning you need to prepare the marinade filling. Preparation of marinade filling.
Dissolve sugar and salt in water, bring to a boil, add spices, cover and cool to 50 degrees. Then add vinegar essence and leave for 24 hours. After steeping, filter the filling through cheesecloth and mix thoroughly with horseradish. Ready horseradish Place in jars, cover with varnished lids and place in a pan with water heated to 50 degrees for sterilization. Sterilization time at a temperature of 100 degrees for 0.5 liter jars is 20 minutes, 1 liter - 25 minutes. At the end of processing, the jars are hermetically sealed, turned upside down and cooled.

Horseradish marinated with beets

red beets - 900 g
horseradish - 100-150 g
sunflower oil - 3-4 tbsp.
vinegar 9% - 2-3 tbsp.
sugar - 1.5 tbsp.
salt - 2 tsp.
ground black pepper - on the tip of a knife

Select young fresh beet roots, rinse and cook large root vegetables for 45 minutes, small ones for 30 minutes. Peel and cut into small cubes or slices. Fresh horseradish chop, mix with beets, put in an enamel pan, add sugar, salt and pepper. Boil sunflower oil for 10 minutes and also pour into the pan. Mix the contents of the pan and heat over low heat to 70-75 degrees C, then remove the pan from the heat, add vinegar, mix everything and fill the jars. Pasteurize at a temperature of 90 C: half-liter jars - 20 minutes, liter jars - 25 minutes. Preparations for the winter.

Horseradish sauce with vinegar and carrots

Horseradish - 200 g, 3% vinegar - 100 g, carrot juice or boiled carrots - 50 g, salt, sugar to taste.
The sauce is prepared in the same way as horseradish sauce with vinegar and beets*.

Siberian seasoning “Hrenovaya”

This is the basic recipe. There are options when you add pepper (both black and red ground and sweet bell pepper), vinegar, and sugar.

This seasoning is also called “Ogonek”.

Ingredients:
3 kg tomatoes,
250 g horseradish,
250 g garlic,
5-7 teaspoons of salt,
3 teaspoons of sugar.

Preparation:
Fresh tomatoes together with horseradish and mince the garlic. Salt the resulting mass, place in a glass container, close tightly and place in the refrigerator.

Along with ripe red tomatoes, you can also use green ones. You can make this seasoning with the addition of green tomatoes.

You can use horseradish seasoning immediately after preparation, but if you let it sit for a week in the refrigerator, it will infuse and taste better.
Can be stored in the refrigerator for a long time. (The more horseradish and garlic you use, the better and longer it will be stored.)
Before serving, you can add a little mayonnaise or thick sour cream to this seasoning to taste. You can add grated apple (preferably Antonovka) to taste.

Horseradish seasoning

100 g horseradish roots, 40 ml boiled water, 50 ml apple cider vinegar, salt, sugar.

Grind the horseradish very finely, I chop it horseradish in a coffee grinder, then mix horseradish puree with boiled water, apple cider vinegar, add salt and sugar to taste and put in the refrigerator. You can add chopped nuts. After a few hours, horseradish seasoning is ready for use; it is added to meat dishes already on a plate or spread in a very thin layer on bread. Store horseradish need to be in a glass container with a very tightly closed lid. To obtain a sharper preparation, sugar is not added.

Horseradish in marinade

horseradish - 1 kg
water - 2 glasses
vinegar essence - 1 tbsp.
sugar - 2 tbsp.
salt - 1 tbsp.
cinnamon - 1/2 tsp.
cloves - 10 pcs.

For the marinade, bring water with sugar and salt dissolved in it to a boil, add spices, cover with a lid and cool to 50 degrees C, then pour in the essence. Cover again and leave for a day. Then filter and add grated horseradish, stir thoroughly, put into jars and close. To soften the spiciness, you can add sugar to the pickled horseradish.

Horseradish, sterilized with apples

250 g mashed horseradish, 5 g salt, 0.05 l 8% vinegar, 3 - 4 g sugar, 3 teaspoons water, 70 g mashed apples

All components are mixed, placed in small jars, covered with lids, placed in a sterilization tank with warm water, heated to 90 C for 20 minutes and sterilized at this temperature for 20 minutes. Then remove and cool.

Horseradish seasoning with vinegar

For 1 kg of horseradish:
1st method - 40 g of salt, 80 g of sugar, 800 g of water, 40 g of 80% vinegar essence, ginger root or mustard to taste;
2nd method - 20 g of salt, 40 g of sugar, 500 g of water, 0.5 g of cinnamon, 0.5 g of cloves, 20 g of vinegar essence;
3rd method - 40 g of salt, 80 g of sugar, 500 g of beet juice, 30 g of vinegar essence.

Horseradish roots Peel, wash thoroughly and grate on a fine grater or pass through a meat grinder. Prepare marinade filling. Dissolve salt and sugar in water, bring to a boil, add spices, cover and cool to a temperature of 50 C, then add vinegar essence and leave for 24 hours. After steeping, filter the filling through cheesecloth and mix thoroughly with horseradish. Place the prepared seasoning into jars and seal.