Cooking horseradish at home

Horseradish is a well-known root crop that improves the taste of food. If the vegetable root is prepared without harmful additives, it disinfects, improves the appetite and favors the normal functioning of the digestive system. You will not take the hassle of cooking horseradish at home: the recipe for seasoning is simple and economical.

Classic horseradish recipe

Horseradish seasoning is a spicy, fragrant mixture that, depending on the recipe, is used immediately after cooking or is stored throughout the winter, continuing to add variety to the daily menu during the cold season.

Ingredients:

• 300 g horseradish;
• 150 ml of water;
• 20 g of salt;
• 20 grams of granulated sugar;
• 15 ml of vinegar.

Cooking:

Cooks interested in how to cook horseradish at home, will help step-by-step recipe with a photo, revealing all the secrets of "vigorous" flavoring.

1. Soak the horseradish root for 5 hours before use to simplify work.
2. Remove the roots from the water and remove the skin and heads.
3. For shredding, use a closed blender or attach a bag of polyethylene to the grinder so as not to provoke a heavy tearing.
4. Dissolve crystals of salt and sugar in water.
5. Mix the liquid with grated root - seasoning can be served at the table.

Cooking horseradish with beets at home

Beet juice softens the harsh taste of horseradish and gives the seasoning a pleasant pink hue, making it visually more aesthetic. Cooked according to this recipe, it is most often used in the national cuisines of the world, as it gives the main course a moderate spicy flavor.

Ingredients:

• 250 grams of root vegetables;
• 100 ml of water;
• 50 ml of 9% vinegar;
• 15 g of salt;
• 15 g sugar;
• 2 tbsp. l juice of red lettuce.

Cooking:

1. Horseradish root thoroughly clean and rinse under running cold running water.
2. Grind the root with a fine grater or skip through an electric meat grinder (if there is a fine mesh in it).
3. Fill the resulting mass with boiling water, mix, place in a closed container and cool completely.
4. Peel the boiled beets, grate them and squeeze out the specified amount of juice.
5. In the cooled seasoning, add salt, sugar, vinegar and beet juice.
6. Mix everything, put in sterile jars with tight lids.

Horseradish with Tomatoes

Adding tomato pulp enriches the seasoning with fresh taste and aroma, eliminates the irritating effect on the mucous membranes of the essential oils contained in the roots of the plant. This recipe is particularly popular with lovers of spicy tomato sauces.

Ingredients:

• 200 g horseradish roots;
• 5-6 overripe tomatoes;
• 5 heads of garlic;
• salt to taste

Cooking:

1. Wash tomatoes well and turn them into a soft mass using a meat grinder.
2. The main product before grinding should be washed and cleaned.
3. Twist the garlic in the meat grinder too - this vegetable will act as a natural preservative.
4. Stir until smooth, salt.
5. Pour the seasoning into glass jars and add in moderate amounts to the dishes.
6. The shelf life of a tightly closed bottle of horseradish in a refrigerator or basement is 2-3 months.

Spicy seasonings can be adjusted according to your preferences, reducing or increasing the amount of salt, garlic and acid. But if you decide to prepare horseradish for the winter, the recipe, which includes a natural preservative - vinegar, must be fully observed.

Horseradish - winter harvesting

Such a composition of the product will help to maximize its shelf life and please with a very pronounced taste, which is created due to the concentration of the mixture.

Ingredients:

• 10 horseradish roots;
• 1 beet;
• large salt to taste;
• 2 tbsp. l vinegar;
• 1 tsp. Sahara.

Cooking:

1. Peel the peeled roots until a slurry forms and fold them into a glass container.
2. Beets also need to peel and chop.
3. Using gauze extract beet juice.
4. Add juice to horseradish jar.
5. Put salt and sugar.
6. All mix and pour vinegar.
7. Top with a mixture of cooled boiled water to cover the contents of the container.
8. Close the jar and shake well.
9. The product can be stored in a cold place all winter, but you can start using it after 8 hours.

What you need to know fans of such seasonings?

The roots of horseradish are dug out in late autumn, after the onset of a decrease in temperature below zero. To make the seasoning at home, take roots about 45 cm long and 4 cm in diameter. They should be stored in a cool place with high humidity. If you before the onset of winter started cooking horseradish at home, the recipe allows you to store it in a ready-made form. But experienced culinary experts advise all the same to prepare the seasoning in small portions, so that it does not lose part of the taste. Horseradish is a great "company" for pork, beef, fish, poultry dishes and vegetables. It can be the main ingredient of sauces and marinades.

So that the seasonings from the roots of horseradish were an integral part of your diet - for the sake of not only pleasure, but also useful properties, learn to cook them yourself from home-grown vegetables. It is quite possible to prepare this mixture for the winter or in small quantities for a single use - you just have to choose the best option for the recipe.