Cooking table horseradish - the best recipes. Homemade horseradish recipes with apples

29.12.2023

We bring to your attention delicious, proven recipes on how to cook horseradish at home. Below you will find a recipe for horseradish "Gorloder" and pickled horseradish, horseradish with mayonnaise, a savory appetizer and horseradish salad. We will also share with you useful tips on how to better prepare and cook horseradish dishes.

People believe that horseradish is not sweeter than radishes, although they are the closest botanical relatives. The most widespread vegetable crop is the common horseradish, as it is also called, country horseradish.

Horseradish leaves, oblong and shiny, are used for pickling and other preservation of various vegetables. The root is used to prepare spicy seasonings for meat and fish dishes, especially jellied meat; It is used raw and boiled, it is salted, pickled and even dried for future use in the winter.

Horseradish, a herbaceous plant, came to us from ancient times - it was known as a spicy food seasoning one and a half thousand years BC and is in the same family with radish, radish, mustard and watercress. How to cook horseradish at home, what dishes does horseradish go well with, and what recipes are optimal? These questions will be answered in this article!

How to choose and cook horseradish?

Horseradish roots harvested or purchased on the market are first soaked for a short time in cold water, then washed thoroughly, the outer skin is removed, and chopped in a way that is accessible and convenient for you: grate, mince; chop, after cutting into slices with a knife, using a blender. But with any method, you have to protect the mucous membranes of the nose and eyes from its caustic ethereal fumes. Someone grinds horseradish roots on an open balcony, someone uses a plastic bag to turn it on a mechanical meat grinder, leaving a hole only for rotating its handle. But you still have to shed a tear over the chopped horseradish, although it’s worth it.

To soften the too pungent taste of horseradish and preserve its pleasant aromatic characteristics, it is combined with grated vegetables, fruits and berries or their juice, sour cream and mayonnaise.

1. How to cook horseradish according to the “Gorloder” recipe

Crushed horseradish gives a special spiciness to the cold vegetable appetizer made from tomatoes, which does not require heat treatment for storage, which is valuable for preserving natural vitamins and its mineral salts.

Ingredients:

ripe fleshy tomatoes - 6-10 parts;
fresh garlic - 1 part;
fresh horseradish - 1/4 part;
table salt - a little stronger than to taste.

Peeled horseradish, garlic and, better yet, tomatoes are also chopped, seasoned to taste - preferably at the limit of taste, with salt. Mix the resulting vegetable mass thoroughly, put it in small jars under a screw, pre-washed, sterilized and dry, close the lid and store in a dark and cool place. Eat as a cold sauce or snack.

2. Homemade horseradish recipe with mayonnaise

It’s hard to think of a more appetizing seasoning for fish, meat or soups, but preparing horseradish with mayonnaise according to a homemade recipe is easy and simple.

Ingredients:

crushed horseradish root - 100 grams;
any mayonnaise - 200 grams.

Mix the horseradish prepared according to all the rules and chopped in a suitable container with mayonnaise until smooth and, placing it in small glass jars under a screw, previously sterilized and dry, close tightly with clean lids and place for storage in a cold and dark place. Experience shows that such a sauce is stored for a long time and does not lose its nutritional value, specific pungency and aroma. Good for meat and fish dishes, especially jellied meat.

3. Spicy pickled horseradish recipe

It would seem that you can buy such horseradish in almost any grocery store in the grocery section, but experts assure that homemade pickled horseradish is piquant and tastier than store-bought.

Ingredients:

chopped horseradish - 150 grams;
fresh lemon juice - 1/4 lemon;
boiled cooled water - 1/4 cup;
table vinegar 9% - 2 tablespoons;
table salt - 1 teaspoon;
granulated sugar - 1 tablespoon.

Mix horseradish root, crushed according to all the rules, with water and lemon juice and leave to brew for a day. After these days, season the horseradish infusion with the remaining ingredients: salt, sugar and vinegar - stir and store in the refrigerator. Serve as a spicy seasoning for various meat and fish dishes and smoked meats.

4. How to cook horseradish with apple according to a country recipe

Horseradish and apple seasoning can add wonderful flavor sensations to a wide variety of dishes. It is appropriate with boiled meat, fish, sausage products, ham and, of course, jellied meat.

Ingredients:

chopped horseradish root - 3 tablespoons;
ripe fresh apple - 4 pieces;
drinking water - 60 milliliters;
fresh lemon juice - 1 teaspoon;
granulated sugar - 1 teaspoon;
butter - 1 teaspoon;
lemon zest - 0.5 lemon.

Place the apples, peeled, cored and cut into pieces, into a saucepan, add lemon zest and sugar, add water and simmer over low heat until the apples are soft. Place the apples in a blender, chop and mix with grated horseradish, season with lemon juice and butter. This sauce is good both warm and cold.

5. Original horseradish salad recipe

Their horseradish salad deserves to be constantly in your refrigerator in the winter, especially because all types of smoked meats, any ham and boiled pork or grilled beef steak taste delicious with it.

Ingredients:

fresh horseradish root - 4 pieces, 30 centimeters long and 2 centimeters in diameter;
chopped fresh beets - 2 tablespoons;
cold boiling water - 2 tablespoons;
fresh lemon juice - 0.5 teaspoon;
table salt and citric acid powder - to taste.

Preparing horseradish salad according to the original recipe is quite simple; for this you need to mix chopped peeled horseradish with finely grated beets and water. Leave for 1 day, after which add salt and citric acid to the salad and stir. You can dilute too thick horseradish seasoning with cold boiled water. This salad with horseradish is stored well and for a long time in a cold and dark place in a glass container under a tight lid.

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 give 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.

You need 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
Sugar

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

For 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 the stove 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

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Many housewives cannot imagine serving jellied meat without this seasoning. The sauce goes perfectly with the dish, adding aroma and a unique spicy taste. However, it can be used with other products. It is important to cook horseradish correctly, so you should study some recommendations before cooking.

Cooking horseradish

The process of creating a delicious horseradish snack will not seem difficult if you follow all the rules. Cooking horseradish at home involves different recipes. Housewives often use beets, garlic, tomatoes, and add butter, mayonnaise or sour cream. The root does not require any special preparation; you just need to scrape off the skin and chop it in a way convenient for you.

How to grate horseradish at home

There are several ways to prepare a plant for preservation, which will be a pleasure to season dishes with:

Grinding in a meat grinder. The roots will need to be cut into small pieces for convenience.
You can grate horseradish. It’s better to do this in small holes to get a paste-like mass, and be sure to go out onto a ventilated balcony or outside.
Grinding rhizomes in a blender is a universal and safest way. Depending on the time and speed of exposure of the device, you will receive small or large chips.

What can be made from horseradish

Horseradish preparations were popular in Rus'. There are many recipes that use this component. Our ancestors really loved making sauerkraut with horseradish, adding it when making kvass, and infusing alcoholic drinks with it. Each recipe does not require a large number of ingredients, but the process is labor-intensive. Modern technologies help make the work of housewives easier. The hardest stage is chopping; this can also be done in a blender. The method is fast and does not harm the eyes.

Classic recipe

Time: 30 minutes.
Number of servings: 9-10 persons.
Calorie content of the dish: 30 kcal.
Purpose: for a snack.
Cuisine: Russian.

The spicy root has a large supply of useful substances, has a tart taste, and is in demand among consumers. The classic recipe for horseradish with lemon will help the housewife make a simple, tasty and aromatic snack. The dish, supplemented with spice, becomes spicy and piquant. The spicy additive can be stored for up to 4 months, but experts recommend eating it earlier so that the spice does not lose its properties.

Ingredients:

lemon juice – 20 ml;
water – 250 ml;
horseradish – 1000 g;
granulated sugar – 50 g;
salt – 1 tbsp. l.

Cooking method:

Peel the roots and grind in a blender or meat grinder. In the second case, place a bag over the neck of the device to protect your eyes.
Add salt and sugar to the resulting slurry and mix.
The water needs to be boiled. Pour the hot liquid over the mixture, mixing again.
Sterilize storage jars, place seasoning and a little lemon juice in them. Close the containers tightly with lids and place in the refrigerator.

Preparation for the winter

Time: 30 minutes.
Number of servings: for 8-10 cans.
Calorie content of the dish: 43 kcal.
Purpose: for a snack.
Cuisine: Russian.
Difficulty of preparation: easy.

Adding vinegar or citric acid will help preserve horseradish for the winter. It should be preserved in sterilized jars. Store in a dark, cool place. If these conditions are met, you will receive an aromatic, spicy and tasty dressing for dishes, which can be used instead of mustard or wasabi. Homemade seasoning will add piquancy to any dish and make the taste more interesting.

Ingredients:

citric acid – 20 mg;
rhizomes – 1 kg;
salt – 1 tbsp. l.;
granulated sugar – 1 tbsp. l.;
water – 250 ml.

Cooking method:

Peel the roots and soak them in water for a day. Grind using a meat grinder or blender.
Boil water, add salt and sugar, dissolve. Remove from heat, add citric acid.
Pour finely chopped horseradish with the resulting brine, stir, cover for a few minutes.
Place the resulting dish in sterile jars. Try to do this quickly so that the spice does not lose its aroma. Close tightly and store.

Marinated

Time: 2 hours.
Number of servings: 10-12 servings.
Calorie content of the dish: 54 kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty of preparation: easy.

Many housewives are interested in how to pickle horseradish. To do this, you can use a recipe for preparing a delicious seasoning. It contains other vegetables that add healthy qualities to the snack. In addition to taste and aroma, it has a beautiful, attractive, appetizing color, so you can safely offer it to guests or serve it on a festive table as a sauce.

Ingredients:

green apples – 1 kg;
water – 1l;
salt – 4 tbsp. l.;
horseradish – 500 g;
carrots – 1 kg;
granulated sugar – 5 tbsp. l.

Cooking method:

The roots of the seasoning must be peeled, chopped on a grater or using a blender.
Peel the carrots and apples and grate them on a grater with large holes. Mix all the prepared ingredients and place them in jars so that the mass occupies 4/5 of the vessel.
Start making brine. Add salt and sugar to boiling water and stir well until the crystals dissolve.
Pour the liquid into the jars. Cover the preserves with lids. Store inside the basement.

With beets

Time: 1 hour 20 minutes.
Number of servings: 5-7 persons.
Calorie content of the dish: 56 kcal.
Purpose: snack/condiment.
Cuisine: Russian.
Difficulty of preparation: easy.

Horseradish products are deservedly popular on the Russian table. This seasoning is healthy, has a specific aroma, and is indispensable for meat dishes. Making sauce with beets at home will help slightly soften the taste of the main component. Preparing the dressing is not difficult. A step-by-step recipe with photos will help you make the famous additive correctly.

Ingredients:

vinegar (9%) – 2 tbsp. l.;
granulated sugar – 1 tbsp. l.;
beets – 100 g;
horseradish – 200 g;
water – 0.2 l;
salt – 1 tsp.

Cooking method:

You need to start the cooking process by creating a marinade. Mix sugar, salt and vinegar in water. Place the contents of the pan on the fire, boil and cool.
Beets need to be peeled and grated on a fine grater.
The roots (one large horseradish) should be peeled and chopped using a blender or grater.
Mix the prepared ingredients, pour warm marinade. Place into sterile containers and close. After waiting for the preserved food to cool, store it in the refrigerator.

Shitty

Time: 40 minutes.
Number of servings: 8-10 persons.
Calorie content of the dish: 82 kcal.
Purpose: refueling.
Cuisine: Russian.
Difficulty of preparation: easy.

Preparing horseradish at home for the winter is not a long process. However, you should remember that when twisting a sharp root, you will need to put a plastic bag on the meat grinder. Otherwise, the pungent aroma will burn your eyes. The recipe allows you to change the ratio of ingredients to taste. If you want a very spicy appetizer, add more of the main ingredient.

Ingredients:

spicy root – 100 g;
mayonnaise – 400 g.

Cooking method:

Rinse the roots thoroughly and clean them. Then grate the product using a grater with small holes.
Pour boiling water over the resulting mass and cool.
Mix the substance with mayonnaise. Divide the hot dressing into clean, dry jars and store in the refrigerator.

Time: 30 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 129 kcal.
Purpose: for a holiday.
Cuisine: Russian.
Difficulty of preparation: easy.

People have known how to prepare horseradish tincture since the time of Peter the Great. At that time, such a drink was reserved for people who worked in the cold or engaged in hard physical labor. Horseradish vodka is easy to make at home. You can infuse the drink with fresh or canned raw materials. However, the first option turns out tastier and more aromatic than when using semi-finished products.

Ingredients:

lemon juice – 2 tbsp. l.;
vodka – 500 g;
sharp root – 7-10 cm;
grain mustard – 1 tbsp. l.

Cooking method:

The plant must be peeled and grated.
Inside a glass container, combine mustard, horseradish and lemon juice.
Pour vodka into the resulting mixture, close and shake well several times.
It will take 3 days to infuse the drink in a dark place with a warm temperature. Shake the bottle once a day.
The finished infusion will need to be strained through gauze and cotton wool. Pour into a suitable bottle and seal. The strength of this alcohol according to a home recipe is 36-38 degrees. The mixture can be stored for 2-3 years, sealed in a dark place.

Dining room

Time: 1 hour 30 minutes.
Number of servings: 20 persons.
Calorie content of the dish: 54 kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty of preparation: easy.

Horseradish is a common dish in Russian cuisine. This additive is usually used for meat and jellied meat. It is not difficult to prepare a seasoning from this root with a strong aroma; it can be stored for a long time. Canning does not require specific skills or a large number of ingredients. The finished product can be used to prepare sauces, for example, with sour cream or with tomatoes and garlic.

Ingredients:

boiled water – 450 ml;
white wine vinegar – 180 ml;
sugar – 1 tbsp. l.;
horseradish root – 0.4 kg;
salt – 1 tbsp. l.

Cooking method:

To make horseradish, soak the root in water for a couple of hours to absorb moisture. Then remove the skin with a knife and cut into small pieces to make it easier to chop.
Place the mixture in a blender and chop.
Pour boiling water over the resulting mass and let it brew for a few minutes. Then add vinegar, sugar, salt, stir until smooth.
Place the homemade horseradish recipe into a clean container and store it in the refrigerator.
You can use adjika with horseradish for several months, then it will begin to lose its taste and pungency, so experts do not recommend cooking a lot at once.

With vinegar

Time: half an hour.
Number of servings: 10-15 persons.
Calorie content of the dish: 43 kcal.
Purpose: snack/condiment
Cuisine: Russian.
Difficulty of preparation: easy.

Horseradish with vinegar is a godsend for those who want to preserve the seasoning for the winter. Acidic liquids are an excellent preservative. Adding sugar and salt will help make the product taste brighter. The sauce is suitable for adding spiciness, piquancy and aroma to other dishes. The use of the spice is recommended during the cold season: recovery will be faster due to its warming and antibacterial properties.

Ingredients:

horseradish – 0.5 kg;
boiled water – 1 tbsp.;
sugar – 3 tbsp. spoons;
vinegar (5%) – 1 tbsp.;
salt – 2 tsp.

Cooking method:

Rinse the rhizomes, peel them, and pass through a fine grater.
Add vinegar, salt, water and sugar to the resulting mass.
Place the prepared horseradish into jars, close tightly, leave for 2-3 days, then put in the refrigerator.

For jellied meat

Time: 70 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 54 kcal.
Purpose: seasoning.
Cuisine: Russian.
Difficulty of preparation: easy.

Horseradish sauce for jellied meat is suitable not only for this dish. You can pour it over meat and fish food, salads. It has a pleasant color, bright aroma and unusual taste. The beet juice in the composition will help soften the pungency of the chopped spicy root. The product can be stored for a long time, but after a couple of days it will begin to lose its taste and pungency, so preparing a large volume at once is not recommended.

Ingredients:

horseradish – 3-4 pcs.;
beets – 1 pc.;
water – 0.2 l;
sugar;
salt.

Cooking method:

Peel the roots, rinse, put in a bag and place in the freezer for 15-20 minutes.
Boil water, cool to 20-30 degrees. Add salt, sugar.
Grate or grind the frozen spice in a blender.
Using a special grater, grate the beets. Fill the resulting shavings with water and leave for 5-10 minutes.
Separate the beet juice from the pulp, gradually add the liquid into a container with grated root until it becomes moderately thick.
Pour the prepared homemade sauce over the jellied meat.

With tomatoes

Time: 60 minutes.
Number of servings: for 10-12 cans.
Calorie content of the dish: 55 kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty of preparation: easy.

Horseradish with tomato and garlic is one of the classic combinations for creating homemade sauce. Tomatoes dilute the spice a little and give it a runny consistency. This dressing is convenient and tasty to add to meat dishes. If you like very spicy food, you will need more roots. If you want to get a gentle, aromatic seasoning, increase the number of tomatoes.

Ingredients:

tomatoes – 2000 g;
salt – 2 tbsp. l.;
horseradish – 300 g;
garlic – 200 g;
sugar – 1 tbsp. l.

Cooking method:

Rinse the tomatoes, dry with a paper towel, remove the stems, and cut into several pieces. Grind in a meat grinder, drain the juice into the total mass.
Peel the garlic and garlic root, place in a blender, grind until finely crumbled.
Place the crushed ingredients inside a deep container, add salt and granulated sugar, mix.
Distribute the resulting mass into clean and dry containers. Store in the refrigerator.

To ensure you get a delicious horseradish seasoning, you should follow some recommendations:

You need to prepare horseradish for food in September, selecting rhizomes 3-6 cm in diameter and 30-50 cm long.
Do not make a lot of preparations at once, as the plant will lose its pungency in a month.
The whole root can be stored in the refrigerator for about six months and used as needed.
If you decide to pickle the spice some time after extracting it from the ground, keep it in water before preparing the seasoning. This will help restore lost moisture to the roots.
After processing, horseradish must be stored in sterilized jars under an airtight lid.
The discharge that appears when grinding horseradish root irritates the mucous membranes. To protect yourself from this phenomenon, place the product in the freezer for a couple of hours. If the recipe requires twisting it, secure a plastic bag to the neck of the meat grinder. Using a closed blender can relieve you from the pain in your eyes.
You can avoid damage to the skin if you wear gloves.
To prevent the horseradish mass from darkening after production or during the preparation of the component, you can sprinkle it with a little juice squeezed from lemon.
The ready-made dressing is ideal for cold appetizers, meat and fish dishes. You can use horseradish for dressing

Ready-made horseradish can be purchased today in any store. But it’s still much better to prepare this spicy seasoning yourself, and it’s quite easy to do. The following recipes for preparing table horseradish will not take much of your time and effort, and as a result you will get a very tasty addition to a wide variety of dishes.

Table horseradish – taste with benefit

The main benefit of table horseradish lies in the essential oils that are part of the root. They exhibit a powerful antiseptic effect, thanks to which the body receives reliable protection against viruses and pathogenic bacteria. This property makes horseradish a natural antibiotic. In addition, by consuming this seasoning in small quantities, you can increase your appetite and stimulate your intestines.

The horseradish root contains vitamins of group B, as well as PP and C. Moreover, it contains approximately 4-4.5 times more of the latter than in many citrus fruits. This product is also rich in microelements, including sulfur, potassium, iron and phosphorus.

Freshly prepared table horseradish, which is no more than seven days old, has the greatest benefit. After this time, the beneficial substances are gradually destroyed and horseradish becomes just a spicy seasoning. For this reason, no store-bought product can compare with homemade sauce.

Important! However, remember that table horseradish will not be useful for everyone. It should be used with caution in acute diseases of the digestive system and diseases that are accompanied by high acidity!

In order for table horseradish to turn out tasty, and the process of its preparation to be extremely simple and enjoyable, you must adhere to several important rules.

The essential substances that the root is rich in can cause severe lacrimation and irritation on the skin. To prevent this from happening, it is better to work with gloves, and grind the roots themselves not on a grater, but pass them through a meat grinder, after placing a plastic bag over the outlet hole.
On a note! To make horseradish less aggressive, it should be placed in the freezer a couple of hours before processing!
The most suitable roots for preparing table horseradish are the roots of the autumn harvest, which were dug up in September and are 30-40 cm long.
If the roots that you prepared for seasoning have dried out somewhat, then plain water will help bring them back to “life.” Just soak the product and after 3-4 days it will be completely ready for use.
After a month of storage, table horseradish loses its burning qualities, so lovers of strong seasonings will no longer be interested in such a product. Of course, you can prepare a new portion every month, but we recommend doing it easier - closing the seasoning for the winter by sealing it in sterilized jars. Some recipes allow you to store it from 4 months to a year, right in the pantry.

Let's find out how to make table horseradish.

Horseradish - a classic recipe

For the recipe we take:

kilo of roots;
a quarter liter of water;
tables. a spoonful of salt;
a couple of tables. spoons of sugar;
tables. a spoonful of lemon juice.

We clean the prepared roots and pass them through a meat grinder with a fine grid. The result should be a puree with a fine, delicate consistency. To prevent horseradish from irritating your eyes, we attach a plastic bag to the outlet hole. Transfer the finished mass to a large bowl, add the specified amount of sugar and salt.

Pour water into a saucepan, bring it to a boil and pour in the processed roots. Mix thoroughly, pour ¾ teaspoon of freshly squeezed lemon juice into small sterilized jars - it will act as a preservative and will not allow the mass to darken.

On a note! It is better to use small jars; you do not need to add a lot of juice - otherwise the finished seasoning will be too sour.

We immediately seal the jars and send them for storage. Table horseradish prepared according to this recipe will retain its taste for three to four months.

With beet juice

For the recipe we take:

half a kilo of horseradish;
0.2 liters of water;
0.2 liters of vinegar;
tables. a spoonful of sugar;
tables. a spoonful of salt;
a quarter glass of beet juice.

Wash the roots thoroughly, fill with water, and leave in the refrigerator overnight. In the morning, we clean the products and cut them into arbitrary pieces. Place a grid with small holes in a meat grinder and grind the horseradish. Pour boiling water over the resulting mass, add sugar, salt and mix.

Wash and peel the beets, grate them on a fine grater and squeeze out the juice. Measure out 2.5 tablespoons and combine with the specified amount of vinegar. Add this to the horseradish and mix.

Distribute the seasoning into sterilized jars, seal tightly and store in the refrigerator. Table horseradish prepared according to this recipe can be stored for a year.

With garlic and tomatoes

For the recipe you need to take:

kilo of horseradish;
kilo of tomatoes;
three cloves of garlic;
a couple of tables. spoons of sugar;
tables. spoon of salt.

Pour some water into the saucepan and bring it to a boil. Blanch the tomatoes for 30 seconds, then remove the peel and cut into four parts. Soak the roots in water for 24 hours, peel and cut into small pieces. Remove the husks from the garlic and chop it.

We prepare the meat grinder: install a fine grate and attach a plastic bag to the outlet hole. Grind the horseradish and tomatoes, turning them one by one. Add crushed garlic, sugar, salt to the resulting mass and mix well. Place the seasoning in dry, sterilized jars, roll up the lids and store.

Table horseradish prepared according to this recipe can be stored for 9 months.

Bon appetit!

All materials on the website are presented for informational purposes only. Before using any product, consultation with a doctor is MANDATORY!

Horseradish root must be prepared before the first frost. You can use it to prepare seasonings that are not inferior in pungency to adjika and mustard. They support the immune system and provide warmth during the cold season, and well emphasize the taste of meat and fish dishes. Store-bought seasoning is inferior to homemade in all properties, so it is better to prepare horseradish with your own hands.

Mandatory cooking conditions

Regardless of the recipe, you can make horseradish at home only by following certain rules, otherwise you may not only not get a tasty dressing, but also harm yourself . This is due to the properties of the plant.

To begin with, you can make horseradish seasoning in several ways to choose the one you like best.

Traditional recipe

The most common option for preparing Russian seasoning is the classic one. It turns out very tasty if you add horseradish to jellied meat and meat snacks . To prepare the dish, you need to take:

1 kg horseradish;
3 tbsp. spoons of salt;
¼ liter of water;
20 g lemon juice;
50 g sugar.

Prepare the roots, pass through the finest grill of a meat grinder to obtain a homogeneous mass, similar to puree. Add sugar and salt, then add hot (but not boiling) water and stir.

For storage, it is better to use small jars up to a liter in volume. They need to be sterilized, then add seasoning and lemon juice. There should be no more than a teaspoon per 200 ml jar. The juice is needed for preservation, and it also prevents the horseradish from darkening. If you pour more of it than necessary, the seasoning will be sour.

The seasoning prepared according to this recipe can be stored for no longer than 4 months; it fully retains its taste for about 2 months, then it weakens.

With beet juice

Thanks to the addition of beets, the seasoning will become pinkish in color and is perfect for decorating a holiday table. It will be stored in the refrigerator for up to a year, outside the refrigerator - about six months, but because of the vinegar, the taste may become a little softer . To prepare you need:

50 ml beet juice;
0.15 l 9% vinegar;
20 g sugar;
0.15 liters of water;
3 tbsp. l. salt;
400 g of root.

The roots need to be prepared, soaked if necessary, peeled and chopped, then minced. Pour salt, sugar into the pulp and pour hot, non-boiling water. Stir.

To get juice from beets, you need to peel them and grate them or pass them through a meat grinder, then squeeze out the juice using a sieve or several layers of gauze. You will need 2-2.5 tbsp of juice. spoons, it must be mixed with vinegar, then poured into horseradish gruel. After this, the mass must be mixed well, you can use a mixer, and place it in sterile jars.

To make the dish more pungent, you can replace the juice with beet kvass, vinegar with lemon juice, and sugar with honey, maintaining the proportions. True, such a dish will not be stored for as long as one prepared according to the first option.

Horseradish seasoning

You can make a horseradish appetizer with tomatoes and garlic. It will be a wonderful addition to meat and fish dishes. If you store it in the refrigerator, the taste will last for 9 months. Have to take:

Rinse the tomatoes with hot water, peel and cut into 4 parts. Cut the roots into small pieces. Chop the garlic or pass through a press.

Tomatoes and horseradish need to be minced one by one, then add salt, sugar and garlic. Stir thoroughly. You can store the seasoning in non-sterile jars in the refrigerator. To add more spiciness, you can add one red pepper to the listed ingredients.

With apples and sour cream

This cooking option is well suited for serving on a holiday table. The seasoning tastes mild, but it doesn’t last long - about two days. Compound:

The preparation is very simple: pass the roots through a meat grinder, grate the apple and mix all the ingredients. You can serve or season the dish a few hours after preparation.

To make a dressing with sour cream, you need to take the ingredients in equal proportions and mix, add salt and sugar. Sour cream softens the taste of horseradish, so it won’t be too spicy. This seasoning can be stored for no longer than two days; the jar with it must be closed.

To get a traditional Russian seasoning, it needs to be made shortly before serving, and not in the form of preparations. There are a lot of recipes on how to make horseradish at home, so everyone is sure to find something suitable for themselves.