How to prepare horseradish for the winter at home

Hello, dear friends. Russian horseradish is a snack known throughout the world. It is served with meat, fish, and added to okroshka and salads. If earlier it was prepared immediately before serving, now it is prepared for the winter, while it loses a little of its spiciness, but still remains a signature hot seasoning without cooking.

Today we will look at different options for delicious preparations. I will share with you golden horseradish recipes for the winter and talk about the nuances of preparing it at home.

You will learn how to cook horseradish without boiling and sterilizing, so that it does not turn sour. Simple preparations of horseradish with apples, tomatoes, herbs, and lemon will create variety on your table.

Spicy horseradish for the winter with vinegar - a very tasty and simple recipe for cooking at home

If you prefer spicy horseradish, it is best to cook it immediately after you scoop it up, before the essential oils evaporate.

If you use store-bought horseradish that has already been peeled, the seasoning may be less spicy, but it will also be quite tasty. Using this simple recipe, I have been preparing horseradish for the winter for several years now. And it always turns out excellent.

To prepare it you will need:

Peeled horseradish – 1 kilogram,
Boiled water – 500 grams,
Sugar – 40 grams,
Salt – 20 grams,
Vinegar essence – 20 grams

Let's start cooking.

First of all, cut off the leaves and thoroughly wash the roots in water, washing off all the soil.

Now you need to peel the root. This can be done either with a special knife or scraped off with an ordinary knife, like a carrot.

Cut the peeled horseradish into medium pieces of about 4 centimeters for the blender.

Grind it through a blender at high speed. It's less painful than grating. When loading horseradish into a blender, it is important to add it within reasonable limits. A little is bad and a lot is also bad. Here you need to get used to it, then the root will be well crushed into a homogeneous mass.

We put each batch of horseradish in a container and cover it with cling film so that it does not dry out and remains sharp.

Preparing the filling. Dissolve salt and sugar in boiled water at room temperature, add vinegar essence, pour in chopped horseradish and place it in sterilized small jars. In them it can be stored in the refrigerator for up to 4 months.

To keep the seasoning more spicy, you can reduce the amount of sugar or do without it altogether.

Classic horseradish recipe for the winter without sterilization (my grandmother’s recipe)

My grandmother made very tasty horseradish, it was served in the house only to the most respected guests, and it was a great success.

To prepare horseradish according to the classic recipe you will need:

Horseradish – 300 grams,
Water – 300 grams,
Salt – 1 teaspoon,
Honey (sugar) – 2 teaspoons,
Vinegar 9% – 20 ml

We clean the rhizomes from the rough outer crust; it is better to do this with an ordinary knife. Just scrape off the skin.

We grate the root on a fine grater, so it turns out more tender and white. It is better to do this procedure on the street, or, as a last resort, at home, but with the windows wide open, otherwise you cannot do without tears. Horseradish has very strong essential oils that provide its pungency.

One little secret. To make it easier to grate horseradish, use long, peeled roots that have been previously frozen in the freezer for an hour.

Horseradish itself is a good preservative and, in combination with vinegar, does not require sterilization.

Having rubbed the roots and placed them in a closed cup, we make the filling. Dissolve salt, vinegar and honey in cold boiled water, and pour in the horseradish so that the liquid completely covers it. We leave it in a cup with a tight lid, let it brew in the refrigerator for 4 - 5 days, and only then put it in clean jars, which we close tightly and put in a cool place.

A very tasty appetizer of horseradish and cucumbers without vinegar

Cook with cucumbers for a delicious appetizer.

Ingredients:

cucumbers - 0.7 kg;
salt - 1 tbsp. l.;
sugar - 2 tbsp. l.;
peeled horseradish roots - 0.7 kg;
0.5 tsp. lemons;
water - 0.5 l.

Instructions:

Boil the brine (water, granulated sugar, salt, acid).
Rinse the jars and scald them.
Rinse the cucumbers and toss with horseradish.
Place in containers.
Fill with brine.
Sterilize for 10 minutes.
Store in a dark place.

Calories:

per 100 g - 56 Kcal.

If you don’t have horseradish, adjika from zucchini for the winter with vinegar will be no less tasty. Be sure to try it and write the recipe down in your notebook.

How to cook horseradish with beets for the winter at home - a classic cooking recipe

This is a milder version of seasoning for the winter. It can be prepared from horseradish purchased from grandmothers, which has already been peeled and has dried out a little before it is delivered to you.

Although you can prepare it from your own horseradish, grown on your own plot, following all the cooking technology

Let's prepare the necessary ingredients:

Chopped horseradish – 130 grams,
Beet juice – 200 ml,
Salt – 0.5 teaspoon,
Sugar – 1 teaspoon,
Vinegar 9% – 2 teaspoons

Cut the washed and peeled root into small pieces for grinding in a meat grinder. Horseradish is quite dense, so it will be difficult to grind it in large pieces.

To obtain a homogeneous mass, we use the finest grate.

In order not to cry when twisting the horseradish into the meat grinder, we put on a bag, which we secure with an elastic band.

After twisting the horseradish, remove the bag and put it aside.

Immediately rinse the peeled beets and squeeze out the juice using gauze. We need 200 ml of juice. If it turns out a little less, then you can dilute it with ordinary boiled water.

Preparing the fill. Add salt and sugar to the beet juice and stir until the components are completely dissolved, finally pour in the vinegar. Fill the horseradish with the supplied brine until it reaches a paste consistency and pack it into sterilized jars.

Your savory appetizer is ready.

Horseradish from tomatoes and peppers for long-term storage

It’s easy to prepare a thick garlic soup for the winter that will withstand storage outside the refrigerator. This appetizer, made hot, will appeal to lovers of hot and spicy preparations.

Compound:

5 kg of ripe tomatoes;
1 kg bell pepper;
0.6 kg of hot pepper;
0.6 kg horseradish roots;
0.4 kg garlic;
200 g sugar;
100 g salt.

Preparation:

Wash the tomatoes and sweet peppers and let the water drain. Remove stems and seeds. We cut the fruits into several parts and grind them in a meat grinder. Peel the garlic, twist and add to the main mass. We grind the washed and peeled roots and hot peppers without the stalk through a meat grinder into a bag. Transfer all the chopped vegetables into a saucepan, add sugar, salt and butter. Stir the mixture until smooth. Set to cook over medium heat, after boiling, add vinegar and reduce heat. After an hour, the excess liquid will evaporate. We sterilize jars in an accessible way. Fill them with a hot snack, roll them up and cool.

Attention!

The hottest part of hot peppers is the seeds. If you want to make the snack less “evil”, just remove them from the pod.

Delicious horseradish with boiled beets without vinegar and sterilization

By adding boiled beets to horseradish, you get a softer appetizer with a beautiful pink color that goes perfectly with fish and meat dishes.

The proposed recipe does not contain vinegar, so it requires sterilization.

Ingredients:

Horseradish – 500 grams,
Beets – 500 grams,
Salt, sugar - to taste

First of all, wash and boil the beets.

If the beets are small, then 30 minutes are enough to cook them; medium-sized beets will cook in 40 minutes.

Cool the beets and grate them on a fine grater.

While the beets are cooking, chop the horseradish in any way convenient for you. I prefer a blender with a closed bowl.

Mix grated horseradish and beets, add salt and sugar, package in small jars and sterilize for 15 minutes.

Seal the jars, cool upside down and place in the refrigerator.

If you don’t like sterilization, then prepare horseradish with beets according to the previous method - the classic version with vinegar.

How to ferment horseradish with cabbage

Prepare sauerkraut with cabbage for the winter - a delicious winter snack.

Ingredients:

salt - 25 g;
sugar - 30 g;
cabbage - 1 kg;
water - 500 ml;
garlic - 3 cloves;
beets - 1 pc. (optional);
grated horseradish roots - 2 tbsp. l.

Instructions:

Grate horseradish.
Cut the cabbage into 8 pieces, without the stalk.
Peel the garlic, cut into slices.
Peel the beets and cut into cubes.
Place the cabbage in an enamel pan.
Sprinkle with garlic and beets.
Boil malt with water, salt and sugar.
Fill with cold brine and place under pressure.
Leave it in the room.
After 4-5 days, sauerkraut with horseradish is ready.
Bon appetit!

Calories:

per 100 g - 26 Kcal.

We suggest you see how to prepare horseradish roots pickled with cabbage.

Recipe for delicious horseradish with tomatoes and garlic for the winter

In the Urals they prepare a special, incredibly tasty horseradish preparation for dumplings. It's called "Ural horseradish"

Chronoder is an individual thing, some people like it spicy, but others don’t like it very spicy, so I offer you a classic recipe.

To prepare it you will need:

Tomatoes – 1.1 kilograms,
Horseradish root – 200 grams,
Garlic – 5 cloves,
Salt – 2-3 teaspoons,
Black pepper – 1/2 teaspoon

To prepare horseradish, it is better to use ground ripe tomatoes; they are denser and meatier. Not only whole tomatoes are suitable for scrolling, but also slightly bruised ones.

First we cook the tomatoes. We remove the stalks, rinse well in water, let it drain, cut off any dents, if any, and grind in a blender into a homogeneous mass.

Grind the garlic and root together. Horseradish is pre-washed, cleaned and chopped.

Mix with tomatoes, add salt. If desired, you can also add ground black pepper for spiciness. Mix everything with a mixer, let it brew for 1 hour in the refrigerator and put it in jars. Usually you get 2 cans of 700 grams.

To store horseradish is to be healthy

The excellent taste and healing qualities of horseradish raise natural questions - is it possible and how to store horseradish in winter. We will answer them, and in addition, we will tell you how to prepare the hottest sauce “gorloder” (horseradish, horseradish) and how to store horseradish for the winter.

Interesting: The juice was put in the refrigerator and cooled in what way

Horseradish is a truly Russian vegetable, without which ancient national cuisine and modern cooking are simply unthinkable.

Young horseradish leaves enrich the taste of salads, marinades and pickles. Fragrant and juicy, they are good in cold soups: botvinya, mushroom and vegetable okroshka, borscht.

Horseradish roots, fresh or processed into gravy, are an excellent addition to meat and fish dishes.

In addition, horseradish is a useful and even healing plant; for example, horseradish (vodka with horseradish) never gives you a headache the next morning.

Horseradish and, accordingly, horseradish, having substances with antimicrobial activity, are effective natural preparations used for colds. The vegetable is also known as an appetite stimulant. It also “enhances” the activity of the digestive tract.

The most delicious recipe for horseradish for the winter with lemon

Let's start preparing the horseradish lemon snack. It not only tastes good, but also has medicinal properties to prevent colds.

To prepare it you will need:

Grated horseradish – 1 kilogram,
Lemon – 1 piece,
Salt – 1 tablespoon,
Sugar – 1 tablespoon,
Water – 1 glass

First, as usual, prepare the horseradish. We clear it of soil, wash it, clean it, grind it in any usual way.

Grate the lemon zest and squeeze the juice from the lemon.

Mix horseradish, salt and sugar. Add the zest, fill everything with a glass of chilled boiled water and pack it into jars. Pour 1 teaspoon of fresh lemon juice on top into each jar, which in this case is a preservative.

Horseradish prepared using this method can be stored in the refrigerator for up to 5 months.

Raw adjika with horseradish without vinegar

Adjika sauce is a good cure for colds in winter. Prepare according to the recipe.

When grinding, horseradish roots release burning oils, take care of your eyes.

Attach the bag to the neck of the meat grinder with a rubber band.

Ingredients:

fresh tomatoes - 1 kg;
ground roots - a glass;
table salt - 1 tbsp. l.;
hot pepper - 2 pcs.

Instructions:

Rinse the vegetables.
Pass through a meat grinder.
Mix the ingredients.
Distribute into jars.
Store in the refrigerator.

Calories:

per 100 g - 37 Kcal.

It is better to pour raw horseradish into small containers.

Preparing horseradish for the winter at home without vinegar

Let's look at another interesting option for horseradish preparation.

To prepare it you will need:

Chopped horseradish – 500 grams,
Water – 250 grams,
Citric acid – 20 grams,
Salt – 30 grams,
Sugar – 45 grams

Grind the horseradish in a blender or meat grinder, as you prefer. Boil water and dissolve salt, sugar in it, add citric acid.

Mix horseradish with hot filling, package in small jars (200 grams each) and pasteurize for 10 - 15 minutes at a temperature of 90 degrees.

It is better to prepare horseradish in small jars. So he runs out of steam less.

How to prepare horseradish for the winter through a meat grinder at home

This recipe was used to prepare a spicy appetizer in the Kaluga region. To prepare it, you can use not only horseradish that you just dug up, but also one that has already been sitting for several days.

Required ingredients:

Horseradish – 200 grams,
Water – 100 grams,
Vinegar 9% – 100 grams,
Salt – 1 teaspoon,
Sugar – 4 teaspoons

Rinse the horseradish roots under running water, peel and soak overnight in cold water. If the horseradish is very dry, you can leave it in water for up to 7 days. At the same time, it will not lose its sharpness; it will not give it into the water.

Cut the soaked horseradish into small slices and grind in a manual meat grinder through a fine sieve. This makes it more uniform and tender.

A little trick. To save your eyes from the caustic fumes of horseradish, place a plastic bag over the meat grinder. There won't be any tears while scrolling through the horseradish.

A little trick. To save your eyes from the caustic fumes of horseradish, place a plastic bag over the meat grinder. There will be no tears when scrolling the horseradish.

Horseradish can be different, drier, wetter, so we don’t pour out all the water at once. Make sure it is well soaked. It is important to achieve an optimal condition so that there is no liquid and the water slightly covers it.

Pour most of the cold boiled water, vinegar into the horseradish, add sugar and salt. Mix everything well and add remaining water if necessary.

Never pour hot water over horseradish, otherwise it will lose its magical properties.

Let it sit for a while and in the meantime prepare the jars and lids. Place in jars and store in a cool place.

Khrenoder with mustard

Mustard will help diversify the taste of tomato horseradish. It will give the preparation a bright, burning taste. And thanks to its unique properties, it will serve as an additional remedy against souring of the finished product. Depending on personal preference, you can change the level of spiciness by reducing the amount of one of the spicy components.

Compound:

3 kg of tomatoes;
4 tbsp. l. ground horseradish;
4 tbsp. l. mustard powder;
6-8 cloves of garlic;
50 g salt;
50 g sugar;
30 ml 9% vinegar;
30 ml vegetable oil.

Preparation:

We prepare juice from tomatoes using a juicer, or rub tomato puree from a meat grinder (blender) through a sieve. Place the pan with the juice on the fire and cook for about 30-35 minutes. We twist the horseradish rhizomes through a meat grinder (quickly three on a grater). Place the pulp together with mustard powder in a saucepan and boil for 5 minutes. Add sugar and salt, vegetable oil, vinegar and chopped garlic. Remove the bottler from the stove, pour into sterilized jars and close for the winter. Store spicy snacks in a cool, dark place. It is recommended to take the first sample no earlier than 10-14 days, so that it has time to brew.

For reference!

For twisting, you can take mustard both in powder and in the form of a ready-made hot seasoning.

A simple recipe for horseradish for the winter with apples

This recipe is for those who love savory sauces. It turns out especially tasty from sour apples.

We prepare products:

Apples – 2 kilograms,
Horseradish – 100 grams
Garlic – 100 grams,
Salt, sugar - to taste,
Vinegar 9% - 1 teaspoon

Wash the apples, peel them and grate them.

Grind the horseradish and garlic in a meat grinder.

Mix the prepared ingredients, add salt and sugar, cook the mixture over low heat for 5 minutes. At the end of cooking, for safe storage, you can add 1 teaspoon of vinegar if desired.

Place the finished sauce into jars.

What to do to prevent canned horseradish from turning sour

There are times when the horseradish turns sour. To avoid this, the following rules should be followed.

To prepare horseradish for the winter, use only high-quality rhizomes, without wormholes. If present, cut them out carefully.
Place the product in clean, well-sterilized jars.
For longer storage, it is better to sterilize jars with preparations, which will increase the shelf life and the seasoning will not sour.
Follow the recipe when preparing horseradish preparations. Get the right ratio of salt and sugar.
If you doubt the effectiveness of storing horseradish, you can pour sunflower oil on top of it and then just seal it.
Immediately put unfinished seasoning in the refrigerator so that it does not oxidize.

How to preserve horseradish raw until spring at home?

If you love spicy seasoning, real Russian horseradish without vinegar, which cannot be stored for long, then you should always have raw horseradish root on hand.

Is this possible in an ordinary city apartment? Of course, yes, although at certain time intervals.

The easiest way to have raw horseradish is when you just dug it up. It is better to dig it in the fall, when its leaves begin to wither. That's when it's most juicy and healthy.

It is better to store young roots (at the age of 2-3 years); when cut, they are usually white and hard.

To store horseradish, you need to carefully select the roots. Leave only the roots without damage or dark spots, rinse them well, dry them on a towel at room temperature, wrap each root in cling film and place on the bottom shelf of the refrigerator. In this form, horseradish will be stored without problems for about three weeks.

You can significantly extend the shelf life of horseradish if you place the washed and dried rhizomes in a vacuum container. This way they will be stored for at least 2 months, while remaining juicy and hot.

If you freeze horseradish, it will stay in the freezer without problems until spring or beyond. It is stored there for almost a year.

Is it possible to freeze horseradish in the freezer?

Freezing horseradish is one of the ways to prepare horseradish at home.

Horseradish in the freezer retains all its beneficial qualities.

To freeze, rhizomes are washed, peeled, cut into oblong slices and placed in bags for freezing in small disposable portions.

To further speed up the preparation of horseradish sauce, you can pass the horseradish through a meat grinder, package it in 100 gram bags and put it in the freezer.

In this form, horseradish can be stored until the next harvest.