Classic horseradish - 10 step-by-step recipes

Classic horseradish is a mixture of vegetables, grated and prepared in a certain way, with the addition of horseradish, which is stored for a long time in a cool place. Horseradish can be added to various dishes, used as a spread on bread and eaten as a spicy snack for strong drinks. The main condition for its long-term storage is the use of preservatives in the preparation: vinegar, a large amount of garlic and salt.

The classic recipe for horseradish tomato

The secret to making a quality horseradish snack lies in the exact proportions of all ingredients. Therefore, it is recommended to use the scale when preparing food before cooking.

Cooking time: 1,5 hour.

Quantity: 4 liters.

• 
  Before sending the components to the meat grinder, they need to be cleaned and cut into pieces suitable for further grinding. Rinse horseradish, peel and cut into pieces that fit well in a meat grinder.
• 
  Cut the tomatoes into slices according to the same principle: so that the meat grinder fits easily into the receiver.
• 
  So that the pungent smell of horseradish does not irritate the mucous membrane too much, you can use an uncomplicated way of protecting against it. To do this, you need to tie a bag onto the part of the meat grinder with holes for the exit of the crushed product, you can fix it with the screwed element of the unit. Thus, the horseradish minced meat will immediately fall into the bag.
• 
  Chop the tomatoes with garlic too. And in one bowl, mix the tomato and garlic puree and mashed horseradish. Add salt and sugar.
• 
  Stir all the ingredients and leave for 30-60 minutes. This period is enough to dissolve the sugar and salt.
• 
  Put the prepared mixture in clean dry jars and close the lids. Such a blank should be stored in a cold cellar or in a refrigerator.

Bon Appetit!

The recipe for classic horseradish for the winter with cooking

In this recipe, a mixture of components is cooked for a short time, while the vitamin composition remains effective, and the snack is stored for a long time.

Ingredients:

• Tomatoes - 2 kg.
• Horseradish root - 300 g.
• Garlic - 5 heads.
• Hot red pepper - 0.5 tsp.
• Salt - 3.5 tsp.
• Sugar - 2 tsp

Cooking process:

1. Peel the horseradish roots. If they are elderly, thick, with rough skin, you can pour over boiling water, which will remove too strong pungency.
2. Pour boiling water over the tomatoes for a couple of minutes so that the skin lags well behind the pulp. Peel vegetables. You can also use tomatoes with skin of your choice.
3. Pass horseradish, tomatoes and garlic cloves through a meat grinder or blender. When using a meat grinder, it is better to use a bag for collecting the chopped components - it must be fixed on the part with holes. This will protect not only from strong odors, but also from splashing tomato juice and horseradish flakes.
4. Put the resulting puree in a saucepan on the stove, add salt, sugar and hot pepper. Boil the mixture, and then hold it over low heat for only 5-7 minutes.It is not necessary to heat the workpiece longer, otherwise its antimicrobial effect will greatly decrease.
5. Pour horseradish into jars after sterilization and drying and close very tightly. Store the sharp workpiece in a cool place.

Bon Appetit!

A simple and delicious recipe for horseradish without cooking

The blank according to this recipe does not require cooking, so everything useful that is in the horseradish root is preserved in it, but keeping such a blank in the bins for a long time will not work. It is important to choose a quality plant for its preparation, extracted from the ground in the fall.

Ingredients:

• 100 g horseradish.
• 100 g of garlic.
• 2 kg tomato.
• 2 tsp Sahara.
• 2 tsp salt.

Cooking process:

1. Wash and peel the top layer of horseradish root with a knife. You can also arm yourself with a potato peeler. If you need to reduce the severity of horseradish, it is better to pour boiling water over it before cleaning.
2. Cut the rhizome in parts, so that later it is more convenient to grind it in a blender.
3. Peel the garlic, wash the cloves and place them in the blender bowl, following the horseradish rhizome pieces. Grind both components until smooth.
4. Cut the washed tomatoes into segments and mash them in a blender.
5. Add garlic and horseradish gruel to the tomato puree and pass everything together through the cutting body of the blender.
6. Pour the required amount of salt and sugar into the mass, mix and leave aside for 50-60 minutes.
7. Sterilize the jars with your usual method and transfer the finished crap into them. Close the lids tightly and store in a cool place. To keep the quality of the spicy food high, you can add more garlic cloves to it. Another way is to grease the inside of the jars with hot mustard before filling them with crap.

Bon Appetit!

Classic shit without adding tomato

This recipe produces a pungent light-colored seasoning that goes well with meat dishes and rich soups. In addition to horseradish, only citric acid, salt and sugar are present in the recipe.

Ingredients:

• Horseradish (roots) - 1 kg.
• Salt - 3.5 tbsp l.
• Sugar - 2 tbsp. l.
• Citric acid - 20 g.
• Water - 200 ml.

Cooking process:

1. Prepare very cold water for pouring horseradish. You can put ice in the water and soak the horseradish for 30 minutes. This will make the root more susceptible to cleaning and grinding. After that, cut off the top coarse layer and cut the horseradish into pieces.
2. Scroll the horseradish pieces in a meat grinder or blender until you get gruel. It is recommended to protect your hands and eyes by wearing gloves and goggles.
3. To boil water. Observe the prescribed amounts of all products, including water. For 1 kg of unrefined horseradish, you need to take 200 ml of boiling water. Pour boiled water into a container with rolled horseradish and stir. Let cool, stirring the horseradish a little.
4. Pour citric acid, sugar and salt into the cooled mass, stir everything and wait until the crystals of preservatives dissolve.
5. Prepare small jars. It is better to take a container with a volume of no more than 250 g, so that after opening the can, you can quickly use its contents and prevent it from deteriorating. Close the jars with clean lids and store in the refrigerator.

Bon Appetit!

How to cook crap without adding garlic?

Horseradish according to this recipe is prepared without garlic, but with the addition of mustard. The seasoning can be kept in good quality for a long time even at room temperature. It is better to use powder mustard, but you can also use it in a paste.

Ingredients:

• 3 kg tomato.
• 4 tbsp. l. ground horseradish root.
• 4 tbsp. l. mustard.
• 2 tbsp. l. Sahara.
• 2 tbsp. l. vegetable oil.
• 2 tbsp. l. salt.
• 2 tsp vinegar 9%.
• 2 tbsp. l. starch or thickener.
• 2 tsp hot pepper.

Cooking process:

1. After peeling, chop the tomatoes with blender knives or cut into small cubes and boil over medium heat for 20-25 minutes. From time to time they need to be mixed with a spoon.
2. Add powdered or pasty mustard to tomato puree after cooking.It should be borne in mind that powdered mustard is somewhat sharper.
3. Also put the horseradish root chopped to powder in a saucepan with tomatoes and mustard, mix everything and boil for 5-7 minutes over medium heat.
4. Pour vegetable oil into the brew, salt, add hot pepper and sugar, boil for about 5 minutes more.
5. Reduce the heat and pour starch into the pan in very small portions, stirring the brew all the time. Instead of starch, you can take a specialized substance - a culinary thickener, it must also be poured into the hot mass very slowly. If you want to do without these ingredients, then keep in mind that the horseradish will be more liquid, but this will not affect the taste.
6. At the very end of cooking, you need to pour vinegar into a saucepan with horseradish and you can immediately turn off the heat.
7. In sterile dry jars, preferably small in volume, lay out the finished crap and close it tightly under the lids. Store the jars that have cooled down after being in the room in a cool place.

Bon Appetit!

Delicious horseradish for the winter with vinegar

The addition of vinegar gives more reliable protection against mold growth and at the same time adds acidity. Spicy horseradish with vinegar is prepared without boiling and is stored for a long time.

Ingredients:

• Tomatoes - 1 kg.
• Horseradish root - 300 g.
• Garlic - 1 head.
• Vinegar 6% - 2 tbsp l.
• Sugar - 2 tbsp. l.
• Salt - 1 tbsp l.

Cooking process:

1. Hold the horseradish root for a while in cold water, then peel off the top, avoiding the remnants of rough skin on the white inner layer. Cut the root into cubes and pass it through any unit with a cutting body. You should get a delicate gruel consistency.
2. Peel the tomatoes if desired. Then make a homogeneous puree out of them, breaking through with a blender. Chop the garlic cloves with the tomatoes.
3. Combine horseradish puree and tomato puree, and process together again in a blender. The mass should be as homogeneous as possible.
4. Pour vinegar into the resulting puree, add sugar and salt, mix everything. Let it stand for 20-30 minutes so that the components become a single whole after dissolving the bulk products.
5. It is ideal to clean jars for storing sharp workpieces and be sure to sterilize. Thoroughly sanitize the covers. All containers must be absolutely dry.
6. After half an hour, put the horseradish in jars and close the lids. It is better to keep the spicy food in the refrigerator, but you can also keep it in a cool place.

Bon Appetit!

Classic horseradish with bell pepper

This is a softer horseradish recipe - it softens the overpungency with the sweetness of the bell pepper. Greens are also included in the recipe.

Ingredients:

• Tomatoes - 1.5 kg.
• Bulgarian pepper - 0.5 kg.
• Horseradish (root) - 0.2 kg.
• Garlic - 0.2 kg.
• Salt - 1 tbsp l.
• Dill and parsley greens - 0.5 bunch each.
• Vegetable oil - 1 tsp each. in a jar of 250 g.

Cooking process:

1. Peel horseradish roots. This can be done without presoaking if the roots are young. An older plant is best kept in water for about half an hour, and then cleaned. Then chop the roots into pieces in any convenient way.
2. Bulgarian pepper, after cleansing from the stalks and seeds, also in parts, put into a meat grinder or blender, get gruel from them.
3. With tomatoes, proceed in the same way, just whether to remove the peel before chopping, decide for yourself - it does not matter in principle.
4. Chop the garlic and parsley with dill after the previous components, and then combine everything that was chopped in one bowl.
5. Add salt, mix the ingredients and let stand for 20-30 minutes before placing in the jars.
6. For cans with a volume of 250 g or less, treat first with detergent, then with steam. Dry and fill with ready-made horseradish.
7. Pour a teaspoon of vegetable oil into each jar on top of the workpiece - it should form a protective layer against mold. After closing with tight lids, take a place for the workpiece in the refrigerator.

Bon Appetit!

Step-by-step recipe for making horseradish with apples

Horseradish with the addition of apples turns out to be softer in taste. Before adding apples to the main component, you need to bake, and soak the horseradish in cold water. This appetizer goes well with various meat dishes, jellied meat and fish.

Ingredients:

• 8 apples.
• 200 g horseradish root.
• 2 small heads of garlic.
• 1 tsp salt.
• 2 tsp vinegar.
• 1 tsp Sahara.

Cooking process:

1. Put the horseradish root in very cold, you can even water with ice for 10-12 hours. Then peel by removing the skin. There is another option: you can pour boiling water over the root or place it in very hot water for half an hour. All these manipulations are made with one goal: to soften the pungency of horseradish. You can ignore this step unless you are against very spicy snacks.
2. Peel apples from tails, seeds, cutting each into pieces. Do not peel off the skin.
3. Place the apples in the microwave and cook on high power for 2 minutes. After that, do the same again. You can bake apple slices in the oven for 5-7 minutes at 200 degrees.
4. Chop horseradish root in a convenient way: with a grater, meat grinder or blender. Chop the peeled garlic together with horseradish.
5. Make mashed potatoes by combining garlic and horseradish with apples.
6. Pour salt, sugar into the mixture, pour in vinegar, mix everything well. You can add a little more vinegar if the apples used are sweet.
7. Put the finished apple crap in sterile jars and close tightly with clean lids. It is recommended to take small dishes, for example, baby food jars are well suited, because in large quantities horseradish is not used, and after the jar is opened, the product is stored less.

Bon Appetit!

Classic horseradish with beets

According to this recipe, horseradish looks bright, it has a characteristic aftertaste of beets. Before cooking, horseradish rhizomes are soaked - for a day or for 10-12 hours - in cold water. The workpiece in cans is sterilized, so you need to prepare everything for this process ahead of time.

Ingredients:

• 2 kg of beets.
• 1 kg of horseradish root.
• 400 ml of water.
• 200 ml of vegetable oil.
• 20 g sugar.
• 100 g of salt.
• 6 bay leaves.
• 12 black peppercorns.
• 100 ml vinegar.
• Dried cloves.

Cooking process:

1. Soak horseradish roots in very cold water for a day or for 10-12 hours, then it is better that the water is ice cold. If you are short on time, you can soak the roots in boiling water for half an hour.
2. After soaking, peel horseradish, cut into pieces, and then grind in a blender or meat grinder.
3. Wash the beets from contamination, cut off the coarse parts and boil the root vegetables until tender, then cool and peel. Ready-made pickled beets in cans from the supermarket are also suitable. Boiled beets need to be grated on a fine grater.
4. Pour water into a saucepan, add sugar and salt, stir and boil. Put laurel, peppercorns, a few dried cloves in the water, pour in vegetable oil. Again, bring everything to a boil and boil over low heat for 5-7 minutes. At the very end of cooking, pour in the vinegar.
5. Mix chopped horseradish, grated beets and boiled marinade in a separate bowl, leave for 10 minutes.
6. Put the finished horseradish in dry, previously sterilized jars, and send them for sterilization in a pot of water. After the water boils, keep the jars on fire for 15 minutes. Roll up the crap, cool to room temperature and store in a cellar or cold pantry.

Bon Appetit!

Spicy horseradish with the addition of ginger

This preparation is used both as a seasoning and as a folk remedy. Two roots, powerful in terms of vitamin composition, give an amazing effect. And lemon, honey and cinnamon give a pleasant aroma and soften the vigorous taste.

Ingredients:

• Horseradish root - 250 g.
• Ginger - 50 g.
• Honey - 3 tbsp. l.
• Lemon - 2 pcs.
• Cinnamon - 2 tbsp. l.

Cooking process:

1. Carefully peel the horseradish and ginger roots soaked in water for 20-30 minutes with a knife.Choose a method of grinding them. If the choice fell on a meat grinder, it is worth tying the part with the outlets with a bag, to protect the respiratory and vision organs from burns or allergies.
2. Wash the lemons well, cut into pieces and, together with the peel, pass through a meat grinder or blender. Care must be taken to prevent seeds from entering the lemon puree.
3. Mix the crushed roots with the lemon and punch everything together again with a blender.
4. Pour cinnamon into the resulting mass and stir everything. Avoid clumping the cinnamon powder by kneading it well. If you do not accept cinnamon in the seasoning, you can skip using it.
5. Pour liquid honey into the total mass and stir everything well again.
6. Wash small glass jars with detergent, then sterilize. Let them dry completely and put the workpiece in them. Screw on with clean lids and refrigerate. Such crap will replace and surpass the drugstore mixture to maintain immunity.

Bon Appetit!