Horseradish with beets for the winter at home

Classic homemade horseradish with beets

Let's look at a simple recipe for making horseradish with beets for the winter.

Horseradish root part – 200 gr.
One beet fruit.
A teaspoon of table salt.
Vinegar diluted in half with water - 6 tbsp. l.
2 tbsp. l. Sahara.

The rhizomes need to be washed thoroughly; there may be dirt in their pores, so they are cleaned with a sharp knife, trying to remove not only the skin, but also cut out the damaged areas. For a small portion of seasoning, you can use a grater to grind it, but if the spice is prepared in excess, it is best to use a regular meat grinder.

When grinding the root part of horseradish, a plastic bag is tied to the meat grinder at the outlet; this is done in order to immediately isolate the product. It's all about the properties of horseradish. If the leaves can be cut and the smell of the plant has virtually no effect on the human body, then when the root part is crushed, a substance is released that irritates the mucous membranes of the respiratory and visual organs, causing coughing and the production of tears.

Beetroot can be used in many ways: you can grate it, squeeze the juice, and mix it with other ingredients. You can also mix it with pulp; here, so to speak, it’s a matter of taste. The resulting seasoning should be quickly divided into jars, rolled up, and stored in a cool place.

Tomato crap. Photo

Hi all! Be honest, how many of you know what horseradish is, including the classic recipe for cooking? If you don’t know this at all, then I recommend carefully studying the options with hot and bell peppers, tomatoes, beets, without garlic and the method of preparing for the winter .

Do you know what crap is? Khrenovina is by no means a vulgar and abusive word, but a very ordinary delicious hot sauce. This seasoning was previously made only in the Urals and Siberia, but soon delicious and classic recipes reached us.

How to peel horseradish root

Before you start with delicious options and a recipe for preparing for the winter, you need to understand horseradish root, where to get it, how to choose the right one and how to clean it. You can dig up horseradish yourself from garden plots, if you have any, or you can buy it at market stalls, just don’t confuse it with ginger root. When purchasing, carefully inspect the horseradish root to ensure there are no spoiled spots or rotten spots.

After purchasing horseradish, you need to clean it and only then prepare the horseradish. Young horseradish roots are cleaned using a metal mesh; I advise you to soak old roots in water, then remove the outer peel using a paring knife. It must be soaked for at least half a day. Be aware that this root “hurts” your eyes, so you cannot avoid tears.

Horseradish and beet sauce without vinegar

Let's look at how to prepare horseradish with beets in the form of sauce.

300 gr. horseradish roots
A spoonful of sugar, slightly heaped.
1/4 tablespoon salt.
Beet.

The horseradish root needs to be soaked for an hour, and only then peeled off the skin and damage. Since this product is difficult to grate, the easiest way is to pass the rhizome through a meat grinder. The beets are grated and given a little time so that as much juice as possible can be released from the pulp. Additionally, the pulp must be squeezed out into a strainer or through gauze.

The juice, horseradish and other ingredients are mixed, but you need to have a certain amount of boiled and cooled water ready. If the consistency of the sauce seems thick, the mixture can be diluted with water to the desired viscosity.

The snack does not need to be prepared in larger quantities due to the fact that it is stored for a relatively short time.

Horseradish with bell pepper - classic recipe

Slowly and deliberately, I got to the recipe for horseradish with bell pepper. No, this is not a crap made from tomatoes and hot peppers, but it is also a very tasty seasoning for winter dishes. I’ve even seen where this sauce is used as a dressing. It is prepared exactly according to the same principle as many other options, we just change the ingredients and that’s it.

In this case, you should not put hot peppers and add beet juice, you can also exclude garlic if you wish, but I recommend including tomatoes or tomato paste in the list of products. Horseradish with tomatoes looks much more beautiful on the holiday table. For this option, we also process bell peppers through a meat grinder. After mixing all the products, let it brew for hours and you can safely serve it and combine it with various dishes, including jellied meat.

Horseradish roll with beets for the winter

500 gr. horseradish root;
one and a half teaspoons of salt;
3.5 tbsp. l. Sahara;
large head of table beet;
glass of water;
acetic essence (acid) – 50 ml.

This type of recipe allows you to enjoy the characteristic taste of horseradish snacks not only during the ripening period of vegetables, but also with the onset of cold weather. I soak the rhizome for an hour in water, and then clean it with a sharp knife from damage and skin. The beets are simply washed well and, if damaged, the defective areas are cut out. Both ingredients are ground - beets on a grater, horseradish in a meat grinder.

Now that most of the work is done, you need to put water on the stove, adding sugar and salt to it. When the water begins to boil, carefully pour the essence into it, trying to prevent the vapors from getting on the organs of vision, and after 1-2 minutes, remove the mixture from the stove. All ingredients need to be quickly mixed and poured into glass jars and rolled up. The snack is considered ready after 12 hours, after which it can be moved to a storage place, such as a pantry or basement.

Golden recipes

Horseradish roots can be preserved either separately or with the addition of various ingredients, for example, lemon, beets, apples or garlic. Recipes for horseradish sauces with various vegetables are called golden and for good reason, because they have a wonderful taste and exquisite aroma, and they can even be used as a salad dressing.

Cooking horseradish without additives for the winter

The classic recipe for preparing this useful plant does not take much time and is very simple and easy to prepare.

What you will need:

fresh horseradish roots - 1 kg;
plain water - one glass;
vinegar solution – 150 ml;
salt – 30 g;
sugar – 30 g.

The classic recipe for preparing this useful plant does not take much time.

How to cook:

Peel the roots and cut each one into two or three parts. Pour the raw material with ice water for half an hour. This method will make the root vegetables more juicy and will help you process them effortlessly.
The next step is chopping the horseradish. For this purpose, you can use a meat grinder, fine grater or blender.
To make the marinade, combine sugar and salt with water, bring to a boil and at the very end carefully pour in the vinegar solution.
Cool the brine, mix with grated horseradish, place this mass in sterile glass containers and close with lids.

Horseradish for the winter in a jar without sterilization

This is a quick and easy way to preserve horseradish root vegetables for the winter. This recipe does not use vinegar, so this preparation is considered healthier.

What you will need:

fresh horseradish roots - 1 kg;
plain water;
salt - two tablespoons;
sugar - three tablespoons;
several packets of citric acid.

How to cook:

Peeled root vegetables are soaked in cold water for 20-30 minutes.
Using a blender, meat grinder or grater, chop the roots.
Add salt and sugar to the grated horseradish mixture and mix.
Water is boiled and poured into the horseradish mixture. Distribute the finished sauce into sterile containers and close. Before rolling, add one teaspoon of citric acid to each jar.

Horseradish with tomatoes and beets

2 large tomatoes.
Sugar – 2 tbsp. l.
2 tsp. salt.
400 gr. horseradish.
Beets - one fruit.

You need to remove the skin from the tomatoes, and to do this, you first need to lower them with a spoon into boiling water for a couple of seconds, and then, after rinsing with running water, remove the skin. Some housewives get rid of not only the skin, but also the seeds, passing the vegetable pulp through a metal strainer.

The beets need to be cooked first, as the vegetable takes a long time to cook. Then the skin is removed and grated on a medium grater.

Horseradish is a complex plant; when crushed, the substance releases a pungent odor that causes tearing. After the skin and defective areas are removed from the root, you need to tie a plastic bag to the meat grinder to collect the crushed rhizome. This device will reduce the amount of evaporation and reduce the concentration of tear substances. The crushed mass is poured with tomato juice, sugar and salt are poured into it and all the ingredients are mixed, including beets. The snack is stored in the refrigerator or other cool place. When serving dishes, it is served in a separate gravy boat.

Tips and tricks

To avoid crying while cooking spicy roots, you can put water in your mouth and hold your breath. Taking a sip of fresh water each time will make this easier.
If the roots have been grafted, they need to be soaked in cold water for several hours.
The roots are frozen in their peeled and dried form.
It is easier to grate pre-frozen roots.
To avoid burning your hands, you need to use gloves. Do not mix the snack with your hands.
You can diversify the taste with spices, garlic, dry herbs.

Horseradish with garlic beets

This recipe for delicious beets with horseradish and garlic won't take much time.

Horseradish root – 250 gr.
One beetroot.
1/2 bunch of sprigs of any greenery.
7 cloves of garlic.
30 ml vinegar.

The beets need to be washed, peeled, and grated. Peeled horseradish root and garlic are passed through a meat grinder, doing this as quickly as possible. The greens, washed and dried on a towel, are chopped. All that remains is to mix all the ingredients together.

Typically, beets produce a lot of juice, which is not particularly necessary, so most of it can be drained, making sure that the seasoning is not too dry. Having poured everything into a glass container, convenient for storage, the snack is placed in a cool place for a day, after which it can be used for its intended purpose.

If you pour the horseradish and beetroot seasoning into jars with screw-on lids, then the food, provided it is stored in the refrigerator, can be prepared for 1-1.5 months, and it will not go sour. If you place it in a warm place, the composition will begin to play and become unsuitable for use.

How to choose and prepare supplies correctly

It is advisable to stock horseradish in late autumn, since it is then that the plant is fully formed and is suitable for further processing. You need to choose a root with a diameter of 4 - 5 cm and a length of about 40 cm. The plant must be cleared of tops (at a height of 2 cm) and side shoots.

It is recommended to store the plant in a humid room (80 - 90%), at a temperature no higher than + 1 ° C. For storage, it is better to use wooden boxes with sand. Add a small layer of sand to the bottom of the box, lay out the roots, placing them so that they do not touch each other, and add another layer of sand.

Such placement will avoid mass rotting of the culture. The sand must be sprayed with water periodically. Pull out the horseradish as you use it, preferably two days before processing, soak the plant in cold water.

Some people believe that it is better to immediately prepare supplies for the entire winter. However, this is wrong, since horseradish without the use of preservatives can retain its pungency for no more than one month, and then only if stored at low temperatures and in a tightly closed container.

Horseradish with beets for the winter without cooking

500 gr. horseradish root
1 tbsp. l. vinegar.
1/2 tbsp. spoons of salt (a little more is possible).
2.5 tsp. Sahara.
Beets – 1 pc.

You need to wash and sterilize glass jars (ideally 0.3 l format). Horseradish root is initially washed, peeled, and cut into small pieces. This will help to pass the root fragments through the meat grinder as quickly as possible. As soon as the horseradish is chopped, it will immediately need to be poured into a plastic bag and placed in the refrigerator for a while. This is done so that the substance does not irritate the organs of vision with its fumes and does not cause lacrimation and a sore throat.

The beet fruit is also washed, dried and peeled, after which it is grated. As soon as the beets give juice, it must be drained and mixed with sugar, salt and vinegar. Usually there is not enough juice to pour over the horseradish and beet mixture, so just in case, it doesn’t hurt to boil a small amount of water in advance and cool it.

When everything is ready to be completed, you need to combine the beet pulp with chopped horseradish, divide it into jars and fill it with juice diluted to the required amount with water. The jars should be moved almost immediately to a dark and cool place, such as a cellar, for storage.

Prepared as a sauce

The spicy appetizer is prepared according to any classic recipe or with additives. The only difference is that it contains water. You need to add boiled water, bring the appetizer to the state of a liquid sauce.

It is better to take boiled water and pour it in portions. The consistency will change as you add it.
It should be understood that when adding water you will need to increase the portion of sugar, salt, and vinegar. The ingredients can be boiled together and poured over the chopped root.
Color the sauce with beets without pulp, then less water is needed.

Important information: no need to cook the sauce! Cook quickly in a ventilated room.

Cooking step by step:

The recipe for this cold snack includes ingredients such as horseradish root, fresh beets, water, vinegar, salt and granulated sugar. Vinegar can be used not only 9%, but also a lower concentration, as well as vinegar essence diluted in the correct proportions. In addition, other types of vinegar are perfect - wine, apple, and so on. Some chefs even use lemon juice for this purpose.

I used to grind horseradish root using a meat grinder (you can see it in the recipe for Horseradish for the winter), but now I do it in a blender (with a bowl). I cut the root into small pieces and put it in a container.

With the help of a metal knife attachment, in just a minute, the roots turn into small sawdust shavings. I like it when the horseradish is very small. During the process, not a single tear fell from me, but when I opened the lid. I had to take the bowl of horseradish, tightly closing the lid, onto the balcony, as everyone in the house unanimously shouted for me to immediately remove IT away. No arguments that this is useful, breathe for prevention, did not help.

I chopped the horseradish in 2 batches (400 grams after all). Following the horseradish, I similarly crushed pieces of fresh beets into a pulp.