Home Products How not to cry from hell. How to cook horseradish: homemade recipes. Grinding in a food processor or juicer: how to do it right

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How not to cry from hell. How to cook horseradish: homemade recipes. Grinding in a food processor or juicer: how to do it right

Foreword

Autumn is an ideal period for collecting and harvesting horseradish for the winter. For these purposes, choose light, even rhizomes on all sides and inside that are at least 3 years old. Next, we will tell you how to store horseradish at home so that it lies until winter and longer. There is a fairly large variety of ways, among which you can choose the most suitable for yourself.

In order to keep horseradish fresh for the winter, select high-quality roots without damage, cutting off excess tops. We clean the rhizomes from the remnants of the earth and leave them to dry for 1-2 hours in the shade on the street. Then we proceed to laying the prepared roots in a container for storage. A wooden or plastic box is ideal. We make sure that the first layer of sand is at least 7 cm. The rhizomes, laid alternately at a comfortable distance from each other, are sprinkled with a generously dry layer of sand. During storage, do not forget to lightly moisten the sand with water once a week, but do not overdo it, otherwise the rhizomes will begin to rot and mold.

grated horseradish

It is best to store fresh horseradish in the basement at a temperature of about zero. If you live in an apartment, then the best option would be a glazed balcony without heating. In severe frosts, be sure to cover the box with horseradish with warm material. By following these simple rules, you will keep fresh root crops until the next season. And if there is nowhere to put a container with rhizomes, you can store the roots in a dried form. To do this is quite simple. You need to rinse the roots and send them to dry in a warm place with plenty of sunlight. When the roots are dry, grind them with a mortar and mortar into powder.

More quick recipe- dried horseradish in the oven. In this case, you will need to thoroughly rinse the roots in cool water, peel them and cut into thin strips. The bars laid out in an even layer on a baking sheet are sent to the oven, heated to 60 degrees, while holding the door oven open all the time so that excess moisture from the root crops evaporates faster. We wait until they dry, usually 40 minutes is enough for this. Grind the slightly cooled roots in a mortar, and best of all in a blender. The resulting dry mixture must be stored in a glass or plastic container, covered with a lid on top.

You can use dried horseradish as an additive to pickles, sauces, first and second courses. In addition, it is useful to use horseradish powder in small portions, soaking it with warm water. Within an hour you will have a swollen gruel, which can be seasoned to taste with vinegar or sour cream. The only disadvantage of this method is the partial loss useful substances and vitamins during drying.

The first, easiest recipe for making horseradish for the winter is grated root vegetable with sugar, salt, 9% table vinegar or lemon juice. This recipe is designed for a rather large root about 30 cm long and 10-12 cm in diameter. First, it must be thoroughly washed from the remnants of the earth using a brush and be sure to soak in cold water. Depending on the maturity and rigidity of the vegetable, this process can take from 1 to 4 days. So the root crop will become softer and it will be easier to work with it. After soaking, we clean the prepared root and rub it on a medium grater. Many people prefer to use a blender in this case, but it is worth noting that taste qualities will be lost.

Grate horseradish

Attention - crushed horseradish root can cause tears and burning of the mucous membrane of the eyes and nose. Wear a respirator and goggles!

When the root is crushed, fill it with cold brine, in which we first dissolve 1 tbsp. l. 9% table vinegar or freshly squeezed lemon juice, 2-3 tsp. sugar and 1 tsp. salt. For this amount of ingredients, you will need 150 ml of boiled water. If it seems to be a little dry, you can add a little more water. If you're short on color and want to spice up your winter horseradish recipe, all you need is some beetroot juice. For 300 g of fresh roots, take 150 ml of water, 80-100 ml of 9% vinegar, 1 tbsp. l. sugar and salt, as well as 2 tbsp. l. freshly squeezed beet juice. We pre-soak the washed roots in cold water until soft, then peel them and rub them on a fine or medium grater, as you like.

In this case, many recommend using a meat grinder with a fine mesh, not forgetting to put a plastic bag on the bell to protect the mucous membrane of the eyes and nose. Pour boiling water over the resulting slurry and add the indicated amount of salt and sugar to it. When the mass has cooled, it will only be necessary to add vinegar and beetroot juice to it, which you can easily prepare from boiled beets. Ready horseradish should be decomposed into sterile jars and stored in a refrigerator or cellar. Such a wonderful one for the winter will allow you to save your favorite seasoning until late spring.

The second even simpler way of cooking is a recipe for horseradish twisted through a meat grinder. Prepare 0.5 kg of fresh root crops by soaking them well in water and peeling them. To the roots twisted through a fine mesh, put 1 tbsp. l. salt and 3 tbsp. l. sugar, then add boiling water to the gruel, bringing the mixture to a thick paste-like mass. That's all, it remains to thoroughly mix all the ingredients and spread out ready seasoning for the winter in sterile jars, adding at the end to each of them a few drops of lemon juice. You need to store such an appetizer in the refrigerator for 3-5 months. It is best served with baked fish or meat, either alone or in combination with sour cream or mayonnaise.

Chopped horseradish in a blender

For those who like snacks spicier and spicier, we offer the following recipe. You will need 3 large horseradish roots, 1 kg of tomatoes, 3 cloves of garlic, salt and sugar to taste. We pass the prepared and peeled vegetables through a meat grinder, with a plastic bag put on the bell, add the required amount of salt and sugar to the finished gruel, guided by our taste preferences. Arrange the fragrant spicy mass in sterilized jars and send them to the refrigerator.

If you want to prepare horseradish for a minimum period, then store fresh roots in a refrigerator. To do this, you will need to take young roots about 30 cm long, thoroughly clean them from the ground, dry them and, without cutting them into sticks, transfer them to a plastic bag and place them in the refrigerator. This method will help you keep vegetables fresh for no more than 3 weeks.

Horseradish prepared for storage

But for harvesting for the winter, use the freezer. We wash the horseradish, peel it, dry it well with room temperature and cut into sticks 3-5 cm thick. The resulting blanks are laid out in plastic bags and tightly tied to prevent air from entering inside. We take out the root crops from the freezer as needed, rubbing them on a grater or adding them whole as one of the basic ingredients in salads, soups and main dishes. In order for the roots to retain their freshness after defrosting, it is recommended to store them in the freezer.

Traditional seasoning for meat and fish dishes among the Slavs it enjoys special honor, as it gives food piquancy and at the same time increases immunity, fights microbes. The essential oils contained in it kill pathogenic bacteria and help cure colds. Here it is so useful - horseradish, a classic recipe and with variations we offer hostesses for sale. There is no need to overpay for something that is easy to do at home.

Before you start cooking, carefully read our tips, as this process is not safe. It is not for nothing that the stable phrase “evil horseradish” has developed. You have to be more careful with him.

If you plan to process a large number of roots, prepare gloves, otherwise a burn cannot be avoided.

Leave the leaves for pickles and marinades or for making medicinal rubs.

The classic recipe includes the following ingredients:

Horseradish peeled - 1 kg;
Boiled cooled water - 0.5 l;
Coarse salt (rock) - 2 tablespoons;
Sugar - 4 tablespoons;
Vinegar 9% - 5 tbsp.

Thoroughly wash the roots with a brush, clean, chop. For grinding, you can use a regular grater, meat grinder, a thicket of a food processor with knives.
Dissolve salt and sugar in slightly warm boiled water, add vinegar to the brine.
Pour the grated horseradish, pouring in the brine little by little, so as not to overdo it with the liquid. The consistency should be closer to kefir.

How much brine is needed depends on the method of grinding the roots: if you grate them on a coarse grater or chop them with a blender, the mass will absorb a different amount of liquid.

Arrange the finished seasoning in jars and put in a warm place for ripening. Be sure to cover the jars with lids so that the essential oils do not evaporate. This recipe for vigorous horseradish home cooking- basic, its technology can be used as a basis for all others.

Depending on the temperature in the room, it will be ready in 1 - 3 days.

Horseradish (horseradish, gorloder) with tomatoes, peppers and garlic

An atomic mixture - you will say, and you will be right: it turns out vigorous. For horseradish, prepare the following products:

Horseradish roots - 0.5 kg;
Ripe tomatoes - 1 kg;
Garlic - 3 heads;
Hot pepper - 1 pc.;
Salt, sugar - 1 tbsp each

First, let's prepare the roots. To do this, briefly soak them in water, clean, grind in a convenient way - in a stationary blender (food processor) or in a meat grinder.
Add peeled garlic cloves and a pod of hot pepper without seeds, click on "start".
Grind the tomatoes. Just add them to horseradish, pepper and garlic and turn on the technique.
Salt the resulting mixture, pour sugar, mix. If necessary, you can take a little more salt.

Any snack on a slice of bread flavored with horseradish will acquire a completely different taste. Always close the lid tightly to prevent the fragrance from escaping. Keep refrigerated.

Apples reduce vigor, but the seasoning still turns out to be very tasty. It goes well with meat and fish.

Horseradish - 1 spine 15-20 cm long;
Green apples - 2 pcs.;
Table 9% vinegar - 1 tsp;
Salt - 1 pinch;
Sugar - to taste (depending on how sour the apples are).

Wash the apples, peel, cut into several pieces, remove the core.
Pour ½ cup of water into a saucepan, put on the smallest fire. Add apples, cover and bring to a boil.
Drain excess water, mash apples.
Remove the skin from horseradish, grate it on a fine grater or twist it in a meat grinder.
Mix with applesauce, add salt, sugar, vinegar.
Let it sit for at least a day.

You can bring apples to the desired condition not only in a saucepan. Put them in the microwave for a few minutes - it will be faster and you will not need to add water. The released juice can not be drained, just the seasoning will be liquid. If the apples are very acidic (you will understand this when you taste the juice), you can omit the vinegar.

Recipe for delicious homemade horseradish with beetroot

Many people love this option for color and softness of taste. It is very easy to prepare it at home. In just half an hour you will mix everything you need, and then you just have to wait a day, and you can serve seasoning for aspic or dumplings - dishes without which Russian cuisine is unthinkable.

You will need the following products:

Boil beets, cool, peel.
Horseradish clean, wash, pass through a meat grinder.
Grate the beets on a fine grater, squeeze a little with your hands, drain the excess juice into a separate bowl (you may still need it).
Combine horseradish with beets, salt, add sugar, vinegar, mix. If the seasoning is too thick, add the previously drained beetroot juice.

Taste the seasoning, adding salt or sugar if needed. If there is not enough acid, splash a little more vinegar.

That's the whole recipe for horseradish with beets, homemade seasoning is more vigorous than store-bought. If you like weaker, take more beets, if stronger, add only juice for color, and leave the beets themselves for some kind of salad.

For this recipe, in addition to horseradish roots, you only need marinade from tomatoes. If you opened and ate a jar of tomatoes prepared for the winter, do not rush to pour out the brine.

Prepare the roots as in previous recipes.
Pour in slightly warmed marinade.
Put in a warm place for a day and you can serve.

The combination of salt, sugar and vinegar will be optimal. Try it, you will definitely like it!

The main thing in preparations for the winter is that the product does not ferment, and for this they use such a technique as sterilization. Ingredients required for cooking:

Horseradish fresh or from the freezer - 1 kg;
Boiled water - 1 glass;
Vinegar - 150 g;
Coarse salt - 1 tbsp;
Sugar - 1 tbsp.

Equipment and fixtures:

Food processor;
Small glass jars;
Screw caps;
Wide saucepan.

The process of preparing horseradish for the winter according to the classic recipe:

Soak the rhizomes for several hours, peel, cut into pieces of 3-4 cm.
Pass through a meat grinder or chop in a food processor (in a blender).
Dissolve salt and sugar in a glass of water, pour vinegar. For better dissolution, it is recommended to let the brine boil.
Cool the solution, pour into chopped horseradish, mix.
Spread the mixture in jars, cover with lids, put to sterilize.

After the sterilization time has elapsed, the jars are carefully removed from the water, the lids are twisted.

If your family loves horseradish, take any cooking recipe: classic, with beets, apples or tomatoes and cook a delicious seasoning at home. It will be cheaper and tastier than the one from the store. Before serving in classic version and in the one with beets, you can add mayonnaise or sour cream.

Tips from experienced housewives

The names of medicines in the materials of the site are given for informational purposes only. Consult a doctor for advice!

How to properly clean horseradish and quickly restore cleanliness to your hands

Thrills bring spice to everyday life. And if this statement is applied to gastronomy, then horseradish as a seasoning or snack can give food a completely unique flavor. For its preparation, it is necessary to take into account a number of nuances associated with peeling. Yes, and ways to wash your hands after contact with such a fragrant plant will also not be superfluous in the arsenal of household life hacks.

Horseradish contains a valuable set of vitamins and minerals, is used for inflammation of the joints, urolithiasis, in cosmetology to remove age spots, freckles and tan marks, and also stimulates appetite and improves digestion.

Thanks to healing properties horseradish was very much appreciated in Russia. Peter I even issued a decree according to which every house had to have several bottles of horseradish vodka.

Both leaves and rhizomes of the plant are eaten. But if the former find their application mainly only in conservation, then the latter are also the basis of unique sauces for meat, fish and jellied dishes. At the same time, the skin is cut off, as it is too hard. The only exceptions are thin young roots - the peel is still quite soft on them, and it is not necessary to remove it.

Seasoning from horseradish in only one parameter is significantly inferior to mayonnaise, mustard or ketchup - a limited shelf life, which is only 14-15 hours.

Horseradish-based seasonings are an integral part of Russian cuisine

Since horseradish releases substances that cause lacrimation, it is important to minimize the inconvenience associated with this. The only way to do this is to take into account all the subtleties of the preparation and the process of removing the skin.

Horseradish roots about 30-50 cm long and about 3-6 cm in diameter, dug out in September, are ideal for harvesting.

Horseradish dug up in September is considered the most evil

To work, you will need any of the following tools:

This stage includes only two steps:

Put fresh horseradish in cold water for 5-6 hours, and if the vegetable has already lain down, then soak it in water for 3-7 days. Such procedures will give the skin elasticity and help to better remove dirt.
Put the horseradish in the freezer for 1.5–2 hours: this way the skin will peel off faster.

There are several ways to quickly and easily remove the skin from the root.

Soak the vegetable in water, wash it well and cut off the tendrils of the roots and hard-to-reach dirty spots.
Soak horseradish with a napkin.
Cut off thin strips of skin with a knife.

To peel horseradish, the knife must be sharp

The advantages of the method are speed, accuracy (no cleanings fly around), and the disadvantage is that the root itself is cut off along with the skin.

Rinse the roots well.
Lightly soak them with a paper towel.
Scrape the skin off the horseradish with a vegetable peeler.

It is not difficult to remove the skin from horseradish with a vegetable peeler

The advantage of this method is the reduction in the volume of waste, and the disadvantage is that it is not always possible to control the direction of flight of the skins. In addition, lovers of horseradish blanks claim that the roots are still cleaned with a knife a little faster.

If the young roots are approximately the same size, this method is suitable:

Wash vegetables well.
With a sharp knife, cut off the tendrils, flaccid ends and other unnecessary parts of the stems.
Scrub the remaining dirt with a toothbrush and rinse again with water.

Before cleaning the horseradish root, sluggish edges must be cut off.

The Karcher mini-sink will help you solve the problem even faster. If you have such a device, use it to quickly remove the peel, after placing the washed horseradish roots in a grid with small cells.

Video: horseradish cleaning using the Karcher device

Having cleaned the roots, we are faced with another problem - dirty hands. Dealing with it is quite simple:

To prepare any dish, it is not enough to choose products, you need to properly wash and clean them. Especially when it comes to vegetables. The following tips will help you easily and quickly remove the peel from horseradish.

Higher philological education, 11 years of experience in teaching English and Russian, love for children and an objective look at the present are the key lines of my 31-year-old life. Strengths: responsibility, desire to learn new things and self-improve.

How to make horseradish at home

In the fall, before the onset of frost, it's time to harvest horseradish root for future use. A traditional Russian seasoning is prepared from it, no less spicy than Caucasian adjika, and as vigorous as mustard. It is equally well suited to meat and fish dishes, warms in cold weather and strengthens the immune system. However, not all housewives know how to make horseradish at home, and are forced to buy this seasoning in the store. Meanwhile, gourmets claim that purchased horseradish is significantly inferior to home-made horseradish in terms of its burning and taste qualities. So it makes sense to learn how to cook this spicy snack Houses.

Cooking horseradish has several important features that must be taken into account. Otherwise, the process of preparing horseradish will be remembered as a nightmare, and the result, despite the efforts expended, will not live up to expectations.

Horseradish roots, dug in September, are suitable for preparing snacks, the length of which is 30-50 centimeters, the diameter is from 3 to 6 centimeters.
You should not prepare a lot of seasoning from horseradish for future use: after a month of storage, it becomes noticeably less pungent, and lovers of “vigorous” seasonings will no longer like it. The root itself can be stored in a cool and humid place for up to 6 months, so it makes sense to put the roots in the refrigerator and use as needed. However, if you don’t want to bother with preparing snacks every month, you can still prepare it for the winter, as in sterilized, airtight closed banks it can be stored for at least 4 months. In addition, some recipes allow you to prepare a snack from horseradish, which can even be stored in the pantry, and for a very long time (up to a year).
If the horseradish root has waited too long in the wings, then it has almost certainly dried up. In this regard, before processing, it should be soaked in cool water for several days (from three to seven).
To improve the storage of ready-made horseradish, it should be laid out in sterilized jars and hermetically sealed.
The esters released when working with horseradish strongly irritate the mucous membranes and cause lacrimation. Horseradish will be a little less aggressive if you put it in the freezer for a couple of hours before processing. It will be easier to grind it with a meat grinder if you attach a plastic bag to it to collect the finished horseradish mass. Working with horseradish is safer with gloves on.

Even on store shelves you can find horseradish cooked according to different recipes. There are even more recipes for homemade horseradish. It makes sense to cook horseradish seasoning according to at least two or three popular recipes, especially since they are all different.

Peel the prepared horseradish, chop it, passing it through a meat grinder. Use a nozzle that allows you to get the finest and most delicate consistency, similar to mashed potatoes. Do not forget to attach a bag to it to at least partially protect your eyes from the pungent odor.
Mix chopped horseradish root with salt and sugar.
Boil water and pour horseradish with boiling water, stir.
Sterilize very small jars and spread the seasoning over them. Pour a little lemon juice into each jar: no more than a teaspoon per 0.2 liter jar, but not less than two milliliters. The juice will act as a preservative and at the same time will not let the horseradish darken. However, a lot of juice is not needed so that the seasoning does not turn out sour - according to traditional recipe she shouldn't be.
Close jars tightly and refrigerate.

Horseradish cooked at home according to the classic recipe can be stored for no more than 4 months, but it’s still better not to risk it and eat it in a month or two. If you plan to store the workpiece all winter, it is better to choose a different recipe, with vinegar.

horseradish root - 0.4 kg;
water - 0.15 l;
table vinegar (9 percent) - 0.15 l;
sugar - 20 g;
salt - 30 g;
beetroot juice - 50 ml.

Prepare horseradish roots by soaking them for several days in cool water, peeling and cutting into pieces.
Screw a nozzle with small holes onto the meat grinder, attach a plastic bag to it, preferably tight (for example, designed for freezing food).
Scroll through a meat grinder into a package of horseradish.
Pour boiling water over horseradish, add salt, sugar, stir.
Finely grate or mince raw (peeled) beets, squeeze out the juice. Measure out 2-2.5 tablespoons of beetroot juice and mix it with vinegar.
Pour vinegar with beetroot juice into horseradish, mix.
Prepare the jars by washing them with baking soda and sterilizing them.
Put the seasoning in jars, close them tightly and put in the refrigerator or just in a cool place.

In the refrigerator, such an appetizer can be stored for a whole year, out of the refrigerator - up to six months. At the same time, you need to be prepared for the fact that vinegar and long-term storage will do their job - horseradish will become softer in taste. But thanks to beetroot juice, the appetizer will acquire a pleasant pink color and will be able to decorate the table.

Wash the tomatoes, pour over with boiling water, peel and cut into 4 pieces.
Peel the soaked roll, cut into small pieces.
Peel the garlic and pass through a press.
Prepare the meat grinder by attaching a tight plastic bag to it.
Alternately put a few pieces of horseradish and tomatoes into the meat grinder and turn them until they run out. If the bag fills up earlier, change it, and then mix the contents of both bags.
Add salt, sugar, garlic to the tomato-horseradish mass, stir well.
Arrange in clean, dry jars, roll them up or screw on the lids. Put in the refrigerator for the winter.

If stored in the refrigerator, homemade Khrenoder will quietly stand for 9 months, if you have time to eat it in six months - even better. The appetizer is spicy, juicy and very healthy.

horseradish root - 100 g;
apple - 0.2-0.25 kg;
meat broth - 100 ml;
vegetable oil - 30 ml;
apple cider vinegar - 30 ml;
salt - to taste;
parsley (optional) - 50 g.

Prepare horseradish and pass through a meat grinder.
Mix with grated apple.
Chop parsley and add to horseradish.
Pour in the broth, oil, vinegar, salt and mix.

Such horseradish should be cooked a few hours before serving and in small quantities. It turns out soft, fragrant, but it is stored for a very short time - no more than two days.

Clean and chop horseradish.
Mix with sour cream, salt and add sugar.

Horseradish prepared according to this recipe is also not intended for long-term storage. It will not be too spicy and will appeal to those who do not like the too “vigorous” taste of fresh horseradish.

Homemade horseradish is a traditional seasoning for meat and fish dishes. If it is prepared with vinegar, then it can be stored for a long time. However, many housewives do not prepare it for the future, as over time it loses its burning properties.

3 thoughts on “How to make horseradish at home”

Thanks for the recipes, I liked two with beets and tomatoes. I’ll cook now, I’ve already twisted it. Thanks again.

horseradish will be tastier by adding a little salted tomato brine

I made a classic. The store is resting. Thanks.

14 12.18

Fuck no tears. How to quickly and easily grate at home?

Horseradish is used in cooking for cooking various dishes and sauces, it is part of many spices.

In addition to its sharp and interesting taste horseradish is very useful, but after lying for 10-12 hours it loses its nutrients. Therefore, it should be used as soon as possible after cleaning. But to rub it is not so easy without tears.

Grate horseradish is even harder than chopping onions. The root crop contains essential oils, which quickly evaporate and get on the mucous membranes of the eyes. Therefore, redness, itching and other unpleasant phenomena occur. Therefore, grating horseradish is problematic, especially in large volumes.

Before you start grinding the roots, they need to be washed and cleaned. To reduce the amount of essential oils and facilitate cleaning, the roots are placed in cold water for 4-6 hours.

Equipment for grinding horseradish

To reduce the effect of oils on the mucous membranes, it is better to clean and rub the horseradish in the fresh air. If this is not possible, then during operation you need to open the window and turn on the hood so that the particles evaporate faster.

For work, you may need any grinding devices that are in the kitchen.

The most difficult way is to grate, but unlike other devices, it is in every home. Especially if you need to grate a small amount of horseradish. It must be rubbed on the smallest grate so that it can be used to prepare various sauces.

Methods for grinding root crops

What culinary specialists do not go to in order to reduce the negative consequences of working with horseradish. Someone puts on goggles and respirators, this process turns into fun entertainment for the whole family. But there are also simpler options.

Grater and plastic bag

A simple and budgetary method, but relatively laborious and time-consuming. The process consists of:

Root cleaning;
The roots and grater are placed in a bag that closes tightly;
The root is taken in hand and rubbed, while trying not to damage the integrity of the package;
At the end of the work, the package is untied and the resulting chips are transferred to the desired container, in which horseradish will be stored or used for further cooking.

The disadvantage of this method is the complexity of the work and rubbing in the bag is inconvenient. But, despite this, the mucous membranes will not be exposed to burning oils.

Meat grinder to help

In a meat grinder, horseradish is processed quite quickly, but with large volumes, you can resort to two main methods of grinding horseradish:

Freeze the roots first, then grind them in a meat grinder. At the same time, it is better to cut the roots into thin strips and put them in the freezer for 3-5 hours, then defrost them a little and process them;

When working with a modern electric meat grinder, processing problems should not arise, the main thing is to put a food-grade plastic bag on the hole from which the twisted horseradish will come out and tie it tightly.

Blender

It is better to use a stationary blender with a power of more than 700 watts. Roots are washed and cleaned. For convenience, they are cut into small plates and put in a blender bowl. The fruit is quite hard and fibrous, so you can add a little water to it and not fill the bowl to the top. Water is not added immediately, if the roots are crushed well, you can not add water.

When the horseradish is crushed, it can be transferred to a suitable container, and the blender should be thoroughly washed with warm water. The advantage of the method is the speed of processing and the ability to use roots of any size and shape.

Preparation of dry seasoning

It is convenient to store horseradish in the form of a dry seasoning. To do this, the roots are cleaned and cut into thin plates. In a preheated oven to 50 ° C, horseradish is laid out in one layer on a baking sheet and sent to dry for 4-6 hours. After that, the horseradish is allowed to cool and ground into powder using a blender, meat grinder or in another convenient way. Everything, seasoning is ready for use and storage.

Instead of an oven, you can use an electric dryer.

We can conclude that it is quite possible to grate horseradish at home without tears, and at the same time it is quite fast and convenient.

Alexander Gushchin

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

Content

Many housewives cannot imagine serving jelly without this seasoning. The sauce goes well with the dish, gives flavor and originality. spicy taste. However, it can be used with other products as well. Horseradish is important to cook properly, so before cooking, you should study some recommendations.

horseradish cooking

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. Often housewives use beets, garlic, tomatoes, add butter, mayonnaise or sour cream. The root does not require special preparation, it should only be scraped off the skin and chopped 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:

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

What can be made from horseradish

Horseradish blanks were popular in Russia. There are many recipes where this ingredient is used. Our ancestors loved to do sauerkraut with horseradish, add it when making kvass, infuse alcoholic beverages on it. Each recipe does not involve a large number of ingredients, but the process is laborious. Modern technologies help to facilitate the work of housewives. The most difficult stage is grinding, this can also be done in a blender. The method is fast, does not harm the eyes.

Classic recipe

Time: 30 minutes.
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 nutrients, has a tart taste, and is in demand among consumers. Classic recipe horseradish with lemon will help the hostess to make a simple, tasty and fragrant snack. The dish, supplemented with spice, acquires spiciness and piquancy. You can store a spicy additive 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, grind in a blender or meat grinder. In the second case, put a bag over the neck of the device to protect your eyes.
Add salt and sugar to the resulting slurry, mix.
Water needs to be boiled. Pour the mass with hot liquid, mixing again.
Sterilize storage jars, put seasoning and a little lemon juice in them. Close the containers tightly with lids, put in the refrigerator.

Preparation for the winter

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

Save horseradish for the winter will help the addition of vinegar or citric acid. It should be preserved in sterilized jars. Store in a dark, cool place. Under these conditions, you will get a fragrant, spicy and delicious dressing to dishes that can be used instead of mustard or wasabi. Homemade seasoning will add spice to any dish, 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, soak for a day in water. Grind with 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, mix, cover for a few minutes.
Arrange the resulting dish in sterile jars. Try to do it faster so that the spice does not lose flavor. Close tightly, send to storage.

Marinated

Time: 2 hours.
Servings Per Container: 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 the recipe for preparing a delicious seasoning. It contains other vegetables that add useful qualities appetizer. In addition to taste and aroma, it has a beautiful, attractive, appetizing color, so you can safely offer it to guests, serve it on 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:

Seasoning roots must be peeled, chopped on a grater or using a blender.
Free the carrots and apples from the peel and grate with large holes. Mix all prepared ingredients and arrange in jars so that the mass occupies 4/5 of the vessel.
Engage in the manufacture of brine. Pour salt and sugar into boiling water, mix well until the crystals dissolve.
Pour liquid into jars. Cover the preserves with lids. Store in the basement.

With beets

Time: 1 hour 20 minutes.
Servings: 5-7 persons.
Calorie content of the dish: 56 kcal.
Purpose: appetizer / seasoning.
Cuisine: Russian.
Difficulty of preparation: easy.

Horseradish products are well-deservedly popular on the Russian table. This seasoning is useful, has a specific aroma, and is indispensable for meat dishes. Making beetroot sauce at home will help soften the taste of the main component a little. Preparing a filling is not difficult. Making the famous supplement right will help you step by step recipe with photo.

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. Put the contents of the pot on the fire, boil and cool.
Beets need to be peeled and rubbed on a fine grater.
Roots (one large horseradish) should be cleaned, chopped using a blender or grater.
Mix the prepared ingredients, pour the warm temperature marinade. Arrange in sterile vessels, close. After waiting for the preservation to cool, send it for storage in the refrigerator.

horseradish

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

Cooking horseradish at home for the winter is a short process. However, it should be remembered that when twisting a sharp root, you will need to put a plastic bag on the meat grinder. Otherwise, the pungent aroma will burn the eyes. The recipe allows you to change the ratio of ingredients to taste. If you want a very spicy snack, add more of the main component.

Ingredients:

sharp root - 100 g;
mayonnaise - 400 g.

Cooking method:

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

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

How to make horseradish tincture has been known since the time of Peter the Great. Then such a drink relied on people who worked in the cold or were engaged in hard physical labor. Horseradish vodka is easy to make at home. You can insist the drink on fresh or canned raw materials. However, the first option turns out to be 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 freed from the skin and grated.
Combine mustard, horseradish and lemon juice inside a glass container.
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 filtered through gauze and cotton wool. Pour into a suitable bottle, cork. The strength of such alcohol home recipe is 36-38 degrees. You can store the mixture for 2-3 years in a closed form in a dark place.

Canteen

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

Table horseradish is a familiar dish of Russian cuisine. It is customary to apply such an additive to meat and jelly. Seasoning from this root with a vigorous aroma is not difficult to prepare, it can be stored for a long time. Canning does not require specific skills and 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;
wine white 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 workpiece in a blender, chop.
Pour boiling water over the resulting mass, let it brew for a few minutes. Then, add vinegar, sugar, salt, mix until smooth.
Transfer the table horseradish prepared according to a homemade recipe to a clean container, place it in the refrigerator for storage.
You can use horseradish with horseradish for several months, then it will begin to lose its taste and sharpness, 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 / seasoning
Cuisine: Russian.
Difficulty of preparation: easy.

Horseradish with vinegar is a godsend for those who want to save seasoning for the winter. Acidic liquids are an excellent preservative. Adding sugar and salt will help brighten up the taste of the product. The sauce is suitable for giving other dishes spiciness, piquancy and aroma. The use of spices 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:

Wash the rhizomes, peel, pass through a fine grater.
Mix vinegar, salt, water and sugar to the resulting mass.
Arrange the finished horseradish in jars, close tightly, leave for 2-3 days, then refrigerate.

For jelly

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 jelly is suitable not only for this dish. They can pour food from meat and fish,. It has a pleasant color, bright aroma and unusual taste. Beetroot juice in the composition will help soften the sharpness of the crushed spicy root. You can store the product for a long time, but after a couple of days it will begin to lose its taste and sharpness, so it is not recommended to cook a large volume at once.

Ingredients:

horseradish - 3-4 pieces;
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.
Frozen spice grate or chop in a blender.
Using a special grater, grate the beets. Fill the resulting chips with water, leave for 5-10 minutes.
Separate the beetroot juice from the pulp, gradually introduce the liquid into a container with a grated root until it becomes moderately thick.
Pour the jellied meat with a prepared sauce according to a homemade recipe.

With tomatoes

Time: 60 minutes.
Servings: 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 slightly dilute the spiciness and give a fluid consistency. This dressing is convenient and tasty to add to meat dishes. If you really like spicy food, more roots will be needed. If you want to get a gentle aromatic seasoning, increase the number of tomatoes.

Ingredients:

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

Cooking method:

Rinse the tomatoes, dry with paper towels, remove the stalks, cut into several pieces. Twist in a meat grinder, drain the juice to the total mass.
Peel the garlic and the burning root, place in a blender, grind to fine crumbs.
Place the crushed ingredients inside a deep container, add salt and granulated sugar, mix.
Distribute the resulting mass into clean and dry vessels. Store in refrigerator.

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

It is necessary to prepare horseradish for food in September, selecting rhizomes 3-6 cm in diameter, 30-50 cm long.
Do not make many blanks at once, as the plant will lose its sharpness in a month.
The whole root can be stored in the refrigerator for about six months, using it as needed.
If you decide to salt the spice for some time after extracting it from the ground, hold it in water before preparing the seasoning. This will help restore the lost moisture to the roots.
It is required to store horseradish after processing in sterilized jars under an airtight lid.
The secretions that appear when the horseradish root is crushed irritate the mucous membranes. To protect yourself from this phenomenon, place the product in the freezer for a couple of hours. If the recipe requires it to be twisted, fasten a plastic bag to the neck of the meat grinder. The use of a closed blender can save you from pain in the eyes.
You can avoid damage to the skin if you work with gloves.
So that the horseradish mass does not darken after manufacturing or during the preparation of the component, you can sprinkle it a little with juice squeezed from a lemon.
Ready dressing is ideal for cold appetizers, meat and fish dishes. You can use horseradish dressing to spice them up.
For a real Russian seasoning, do not use vinegar, as its sour taste drowns out the original flavor of the spice. Since ancient times, horseradish dressing has been prepared just before serving the dish on the table, so that guests can enjoy the sharp taste to the fullest.

Video

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Horseradish root is used in cooking, medicine and cosmetology. Most use cases involve skinning the product and then grinding it. The plant contains essential oil, which has an irritating effect on the mucous membranes of the eyes, nose and mouth, so for a beginner, pre-treatment of horseradish root can turn into martyrdom. To avoid possible negative reactions of the body, read the recommendations and tips that will simplify this difficult process.

Preparing the product for cleaning

Before proceeding with the cleaning of the root from the skin, horseradish should be washed from the ground. To facilitate this task, the rhizomes are soaked in cold water for 4–5 hours, after which they are washed. In places where the dirt holds especially firmly (nodules, branching roots), the roots can be rubbed with a stiff brush. The clean outer part of the plant, soaked in water, is removed much easier. Young, freshly dug thin roots intended for grinding can not be peeled, as their peel is very thin and can be easily ground in a meat grinder or blender.

Soaking in water helps loosen root dirt and makes it easier to prepare for cleaning.

Important! Cleaning the horseradish root from the peel and its further grinding should be done with gloves. The active substances of the plant can cause irritation, allergic reactions and skin burns.

Gloves will protect the skin of the hands from irritation, burns and pollution.

Another way to simplify cleaning is to freeze the roots. To do this, the required amount of plants is placed in a plastic bag, tied tightly and left in the freezer for 1.5–2 hours. Before freezing, horseradish also needs to be washed and dried.
Freezing horseradish roots must be clean and dry.

How to clean horseradish

After the preparatory stage, you can begin to clean the roots from the skin. Most often, the following tools are used for this:

vegetable peeler;
metal grater;
metal washcloth for washing dishes.

Let's consider each option in more detail.

Root cleaning with a knife

For this method of cleaning horseradish roots, you need a well-sharpened knife that fits comfortably in your hand.
Sharp, handy blade for quick peeling of horseradish roots

Step-by-step instruction:

Advice. So that the peeled roots do not darken in the air, put them in a bowl of cold water.

Cold water will protect the peeled roots from darkening

The disadvantage of this method is that part of the root itself is cut off along with the skin. But due to the speed of the process, this option is the most popular among lovers of homemade horseradish.

Peeler for horseradish

The use of a special device for cleaning vegetables greatly facilitates the work of housewives. Affordable price and ease of use have made the vegetable peeler an essential attribute of every kitchen, which can also be used to peel horseradish roots.

Peeler - a great helper in cleaning horseradish roots

Step-by-step instruction:

This cleaning method allows you to cut the peel layer thinner than when working with a knife. Due to this, the product retains more nutrients. The undoubted advantages of such a device are the safety of its use and the maintenance of cleanliness and order in the kitchen, since cleanings do not scatter everywhere.

Using a metal grater

This method can only be used to clean young roots with a skin that has not yet had time to harden. As in the options described above, the roots must be washed and dried, and then the top layer is removed, lightly rubbing the surface of the root with a metal grater with small holes. Minus - along with the skin, part of the vegetable itself will also be removed. Therefore, the movements should be light, smooth and without strong pressure. After removing the peel, rinse the grater, wash and dry the root, and then continue to chop the white part of the vegetable, turning it into small chips.
With the help of a fine metal grater, you can remove the skin and grind it for further use in food.

Metal sponge for cleaning horseradish

A special metal sponge, which is used to wash very dirty dishes, can also help clean horseradish roots. Such a sponge will not cope with rough skin, however, it will easily clean the roots of dirt and remove the skin of young plants. Kitchen sponges tend to accumulate a huge amount of harmful bacteria, so it is recommended to take a new mesh to clean horseradish. If this is not possible, then the sponge already in use should be washed well in hot water with addition baking soda and then pour over with boiling water.
A hard sponge for dishes does an excellent job of removing dirt and peel on horseradish roots