How to cook horseradish for the winter at home. Horseradish recipes

Good day to all.

Today we will cook horseradish. I have no doubt that there is no person who does not know him.

There are many different recipes for preserving roots for the winter.

But the classical method is the most common. And based on it, adding different components, we prepare spicy sauces. They have a wonderful taste and aroma.

The blanks are simply easy to make. Today we’ll look at how to cook horseradish at home. Moreover, such a preparation is suitable for meat, jellied meat, lard, fish, and sausage.

Canned horseradish for the winter - a simple and very tasty recipe for cooking at home

I suggest you get acquainted with a simple recipe for canned horseradish for the winter for long-term storage.

Ingredients:

150 g horseradish root
1 teaspoon sugar
1 teaspoon salt (rock)
1 tbsp. spoon vinegar 9%
200 ml. water (chilled)

Cooking method:

If you don’t buy the root, but have it in your garden and it wasn’t lying around before cooking. In this case, we will not soak it in water. In any other case, it must be washed and soaked in ice water for 1 hour. or more (can last all night).

It is recommended to clean this fruit with pharmacist gloves so as not to burn the skin.

Then peel off the skin or scrape it with a knife.

Grind it in any way available to you and immediately place it in a sterilized glass container.

Cover with a lid to prevent it from running out of steam.

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Meanwhile, let's prepare the brine.

Pour clean water into a small saucepan, add salt and sugar. stir and put on fire. Bring to a boil and cook for 5-7 minutes until the crystals are completely dissolved. After this, remove the dishes from the heat. Carefully pour vinegar into the liquid. Mix thoroughly and pour the solution into the jar with the main component.

Then we cover the containers with the workpiece and set them to sterilize in a pan with warm water.

How long this procedure will last depends on the volume of the container—

0.3 l.—5 minutes,
0.5 l.—10 minutes,
1 liter—15 minutes.

After this, close with airtight lids.

And leave it to cool, then put our horseradish in a cool, dry place.

This is how easy it is to prepare canned horseradish for the winter at home.

The use of horseradish for various diseases

Most often, horseradish is used as a spicy seasoning for food. It is added to salty dishes, for example, when preparing pickled vegetables. Based on horseradish root, dressings for various dishes are prepared, as well as sauces and spicy mixtures.

Horseradish is widely used in traditional medicine recipes. It is rich in antioxidants and contains essential oils. In particular, mustard oil contained in horseradish helps destroy bacteria that affect the respiratory system and urinary system.

All parts of the plant are processed:

A tea is brewed from the roots, which has expectorant properties.
Poultices are made with the roots and used to treat joint pain.
Horseradish leaves have a pronounced analgesic effect. They can be used to relieve headaches.
Horseradish tincture is a universal antibiotic. It allows you to cope not only with bacteria, but also with microbes.

Horseradish is often used to treat diseases such as:

High blood pressure.
To prepare a healthy drink you will need 230 ml of beet juice, 220 ml of radish juice and 220 ml of carrot juice. Add 200 g of honey, 210 ml of horseradish alcohol tincture and juice of 1.5 lemons to the juice mixture. Take 30 ml drink 3 times a day before meals. The course of treatment should be 2 months. The medication should be stored in the refrigerator.
Cholelithiasis.
To prepare the healing product, grate 60 g of horseradish, mix it with 240 ml of milk with a fat content of 3% and put on fire. Bring to 80 °C, cool and filter. In this form, the product is ready for use.
Radiculitis.
Horseradish root is crushed and mixed with rich sour cream. A compress is made from the resulting composition and applied to the affected area. Leave it on the skin for 30 minutes. You need to repeat the procedure 2 times a day.
Edema.
You can get rid of them if you take a mixture of lemon and horseradish. To prepare it you will need 130 g of grated plant root and half a lemon, which must be passed through a blender. The resulting composition is consumed in the morning after breakfast and in the evening after dinner. One dose will require 20 g of the mixture. The course of treatment is 20 days. To improve the taste of the mixture, you can add honey to it. Contraindications to such therapy are stomach diseases.
Cystitis and urethritis.
You can cope with these pathologies with the help of horseradish tincture. To prepare it you will need 40 g of ground rhizome of the plant and 300 ml of boiling water. Horseradish is poured with water for 5-7 minutes, after which the drink is filtered and taken 4 times a day.
Read also: TOP 10 delicious recipes for Aioli sauce from masters of their craft
Runny nose.
You can cope with rhinitis using inhalations. To carry them out, you will need to grate the horseradish root and put it in a glass jar. It should be kept tightly closed. After 15-20 minutes, you can open the lid and inhale the vapor through your mouth and exhale through your nose. To achieve a therapeutic effect, you need to take several breaths.
High cholesterol levels.
Horseradish helps lower blood cholesterol levels. To do this, you need to grind 2 lemons, 200 g of garlic and 220 g of horseradish root in a meat grinder. The same amount of clean water is added to the resulting mixture. Before use, the mixture must be kept in the refrigerator for 24 hours. Take it 2 times a day: in the morning 30 minutes before breakfast and in the evening 40 minutes before bedtime. Take 30 g of the mixture at one time. To improve the taste, you can add a teaspoon of honey to each serving.
Cirrhosis.
Horseradish is good for the liver. If its cells are damaged, you will need to prepare a paste from horseradish leaves and nettles. They are taken in equal quantities. The juice is squeezed out of the resulting mass and mixed with the same amount of honey. Store the medication in the refrigerator. To restore damaged liver cells, take 120 ml of juice every 2 hours. Therapy is interrupted only at night.
Backache.
To prepare the tincture, you will need to pass 320 g of horseradish root through a blender and pour 1 liter of alcohol into it. Keep it in a warm place for 24 hours. Use the tincture for local treatment of affected areas of the back. You can also apply the product to sore joints.
Strengthening the immune system.
If a person has recently undergone surgery or a serious illness, his body needs help. Horseradish tincture helps to recover quickly. To prepare it, fill a 2-liter jar with grated horseradish, add a little whey, close tightly and leave in a warm place for 4 days. Take the prepared mixture 125 ml 3 times a day 30 minutes before meals.
Diseases of the digestive system.
To cope with low acidity of gastric juice, colitis, intestinal atony and biliary dyskinesia, it is necessary to use a horseradish-based composition. To prepare it you will need 1 kg of grated plant root and 3 liters of clean water. Keep the mixture for 2 days, then filter and take 70 ml before meals. The medicine should be stored in the refrigerator. Take it 4 times a day. The treatment course should continue until the preparation is completed. To increase the effectiveness of therapy, you can additionally take choleretic herbs.
Tonsillitis.
Horseradish root juice helps destroy viral and bacterial flora. To prepare a healing drink you will need 120 ml of fresh juice and 400 ml of warm water. These components are mixed and gargled with them every hour. After 3 days recovery will occur.
Diabetes.
To prepare the remedy you will need 10 g of grated horseradish and 100 ml of yogurt. Keep the mixture for 24 hours, then filter and take a tablespoon before meals.
Osteochondrosis.
Taking healing baths helps to cope with the symptoms of the disease. To do this, wash 15 horseradish leaves and pour 10 liters of boiling water. They are kept for 24 hours, after which they take a bath with the infusion. For 1 time it will take 3 liters. You need to carry out the procedure 3 days in a row, an hour before meals.
Skin whitening.
You will need 100 g of horseradish root pulp, which is poured with 500 ml of table vinegar and left to infuse in a dark place. The tincture's aging time is 14 days. Then it is diluted with water in equal proportions. Soak napkins with the resulting product and apply them to the face for 5 minutes. Alternatively, you can wipe the resulting composition onto your skin.

Horseradish should not be used to care for sensitive and dry skin.

Acne.
To care for problem skin, you can use grated horseradish gruel. Before applying it to your face, you need to wipe it with vegetable oil. The exposure time of horseradish on the skin is 3 minutes. The procedure is carried out 1-2 times a day. The course of treatment is one week.

[Video] Dr. Shishonin, Ph.D., chief physician of the “Doctor Shishonin Clinic” recommends a super recipe for protection against all viruses, based on horseradish:

Horseradish with tomatoes - a classic recipe for the winter

If you like very spicy seasonings. This recipe is for you.

The simplest recipe for HORSERADISE or GORLODER or HORSERADIAN or Ogonyok.

An unusually hot, vigorous horseradish tomato appetizer is suitable for those who cannot imagine their life without spicy snacks or sauces. There are so many names for this snack. She is called the gorloder, and the tear-out eye, and the spark, and even the cobra. The reason for this is the extraordinary spiciness of the dish.

If it's too spicy, you can always add tomatoes.

You can change the amount of ingredients yourself, it all depends on your taste.

Ingredients:

2 kg. tomato
1-4 pcs. hot pepper (to your taste)
250 g horseradish
250 g garlic
1/2 cup sugar
2 tbsp. level spoons of salt

Cooking method:

We wash ripe tomatoes, dry them, cut them in half and remove the stems. If the vegetables are large, cut them into four parts.

We wash the roots in water and remove rough skin. And put it through a meat grinder. And so that the root does not corrode the eyes, we put a plastic bag over the exit hole.

After we finish grinding the vigorous spice, remove the bag and tie it.

Remove all the grains from the hot pepper (but this is optional). Only you should know that the seeds give even more pungency.

Next, we pass the prepared tomatoes, garlic and hot pepper through a meat grinder.

Add chopped horseradish to the tomato mass. Season to taste with salt and sugar. And mix everything well.

Let's taste it, maybe we need to add more salt or sugar.

Then we transfer the finished mixture into sterilized jars and close with airtight lids. We store this preparation in a cool, dark place for no more than 3-5 months.

Enjoy your tasting!

Horseradish sauce with spices

As a basis, you can take an appetizer with sour cream, mayonnaise or tomatoes, since such additives help reduce the spiciness, so the aroma and taste of the spices are easier to manifest than in a seasoning made from horseradish, salt and sugar.

What can you add to the sauce:

ground black hot pepper;
allspice peas or ground;
coriander;
basil;
dill;
parsley;
curry;
rosemary.

All spices are added in small quantities to taste.

Watch and read more about how to cook horseradish:

Delicious horseradish with tomatoes - a simple recipe for the winter

We use a minimum of ingredients and get a surprisingly popular seasoning for any meat or fish. It contains: our hero of the day, horseradish root, tomatoes and garlic. It is done very simply and quickly.

Ingredients:

1 kg. horseradish
tomatoes
10 heads of garlic
4 tbsp. heaped spoons of salt

Cooking method:

Wash the tomatoes (you can take green or ripe ones), cut them into pieces and cut out the stems.

We free the garlic from the husk.

We peel our miracle roots and cut them into several pieces.

It is recommended to soak them for 40 minutes to a day in cold water, this will help to easily process the raw material and at the same time it will gain moisture.

After this, we pass all the components through a meat grinder or grind them with a blender.

If you decide to use a meat grinder (it doesn’t matter, electric or manual). To prevent us from crying, we attach a plastic bag to our assistant’s exit hole. We cut off the sealed part of the cellophane and the thermonuclear product will not be scary for us.

You can add less sugar to sweet tomatoes, and more to sour ones. This will enrich the taste of your preparation.

Then put the crushed products into a large saucepan and add salt and sugar to taste. Mix everything well. And put it in sterile jars and close the lids.

Store in the refrigerator for no more than 3-4 months.

To increase shelf life, you can sterilize the preparations in jars and store them in the basement. During heat treatment, the taste will change slightly and a small part of the beneficial vitamins will be lost. But that's up to you.

Enjoy your tasting!

Seasoning with walnuts

Products:

horseradish root - 600 g;
warm boiled water - 200 ml;
apple cider vinegar - 200 ml;
rock salt - 1.5 tsp;
granulated sugar - 1.5 tsp;
walnuts - 100 g.

We proceed as follows:

Rinse the horseradish, place in a suitable container and fill with ice liquid. Leave it like this for 1.5 hours. Remove the skin in a thin layer. Cut into small pieces and grind in a food processor.
Sort out the nuts, place them in a hot, dry frying pan and fry a little. This way, inedible partitions will be easier to remove. After cleaning, cut into several parts and grind into powder with a blender.
In a convenient bowl, combine liquid, acid, salt and granulated sugar. Stir until the bulk components are completely dissolved. Add chopped horseradish and walnuts and stir.
Place the finished sauce into sterile jars, close and put in the refrigerator.

Horseradish with beets for the winter - a classic recipe for cooking at home

Horseradish with beets is a very simple and tasty recipe. The snack turns out to be a beautiful color with an islandy taste. The only inconvenience is preparing and rolling the root.

Ingredients:

0.5 kg. horseradish
1 kg. beets (raw)
2 tbsp. spoons vinegar
2 tbsp. spoons of salt
2 tbsp. spoon sugar
0.3 kg. garlic

Cooking method:

The first thing we do is wash the vegetables. Then we clean the regime in small pieces.

The root can be placed in cold water to make it easier to clean and process. And how to grind it is your choice (blender, grater or meat grinder).

We will mix all the prepared vegetables through a meat grinder into a large bowl.

Then mix vinegar, salt and sugar and add to the ground mixture. And shake this mixture thoroughly.

Close the container with the contents with a lid or cling film. Let it brew for 2 hours. Then we transfer them into disinfected glass jars and close them tightly with lids and store them in a cold place until winter.

Can also be prepared with beet juice.

The classic recipe for making horseradish with beets will pleasantly diversify your taste sensations.

Happy preparations.

How to keep horseradish fresh for the winter, whole in the refrigerator

If you don't have the time or desire to jar the spicy ingredient. Then you can save it with whole roots. And when you need it, use it to add to cold or meat dishes.

First, you need to clean the roots from the soil, rinse them under cool water and wait until they are completely dry. Place horseradish in 10 pieces, 30 cm long, in plastic bags. Cling film will also work. We make several holes in the packaging and place it in the vegetable compartment in the refrigerator. This method allows you to store the product for one month.

But there is an option that allows you to increase the shelf life to three months. To do this, the roots should be placed in an airtight plastic container.

If you peel the product, it will no longer be suitable for consumption within a couple of weeks.

Horseradish with vinegar - homemade recipe

This preparation can be softened immediately before serving with sour cream or mayonnaise. And in the sauce prepared without cooking, all the beneficial substances are preserved for a long time.

Ingredients:

Horseradish root - 200 g
Salt - 1/2 tsp.
Sugar - 1/2 tbsp.
Vinegar 9% - 1/2 tbsp.
Water – 100 ml

Cooking method:

We can grind it in a meat grinder, blender, food processor or grater. It is up to you to decide which method is acceptable to you. But you just need to know that the finer the consistency, the more pleasant the taste of the sauce will be.

To make the roots juicier and more pliable during the grinding process, after washing, they should be soaked in ice water for 30-40 minutes.

First of all, prepare the marinade. To do this, take a saucepan, pour water and add salt and sugar. Bring the liquid to a boil and carefully pour in the vinegar, stir and turn off the gas. Cool the solution to room temperature. Pour brine over the crushed product and mix.

Place the sauce in sterile jars, seal with lids and put in the refrigerator for storage.

Bon appetit!

Traditional version with citric acid

The cooking process is simple. Citric acid is used as a preservative. The main thing is not to overdo it with the ingredient. Otherwise, the spicy snack will turn out to be sour, which is unacceptable in the classic method. Let's find out how to make horseradish seasoning for the winter.

Products:

filtered water - 500 ml;
horseradish root - 2 kg;
rock salt - 1.5 tbsp;
granulated sugar - 45 g;
citric acid - 1.5 tsp.

We proceed like this:

Wash the main ingredient and peel off the peel in a thin layer. Divide into several parts for easy chopping. Scroll through a meat grinder. It is important that in the end a soft puree with small pieces comes out of the grill. To protect against pungent odor, it is recommended to put a plastic bag on the kitchen appliance, secure it tightly with an elastic band.
Place the finished mixture in a deep bowl, add salt, sugar and mix. Pour the required amount of water into a saucepan, place on the stove and bring to a boil. Combine with horseradish and citric acid, mixing thoroughly.
Place the snack in sterile jars. Seal tightly and put in the refrigerator. Shelf life: no more than 4 months.

Horseradish sauce - recipe

There are many ways to preserve grated horseradish raw. I'll tell you how to prepare such a sauce in portioned molds.

Ingredients:

Horseradish root - 500 gr
Vinegar 9% - 50 gr.
Salt-1 tsp.
Refined sunflower oil -100 ml
Sugar-1 tsp.

Preparation:

Let's soak the spine

By the way, cleaning can be useful for preparing horseradish with moonshine at home!

Now you need to chop the root vegetable. We will do this right away together with vinegar.

Vinegar is needed to prevent horseradish from souring.

If you don’t have 9% vinegar, prepare it from 70% essence.

To make 9% essence from 70% vinegar, you need to dilute the essence with water in a ratio of 1:7

We prepare 4 tbsp. spoons of water + 1 teaspoon.

During the process you need to add vegetable oil.

Apple crap

The unusual taste is obtained not only thanks to fresh apples and vinegar, but also to the rich meat broth. The pleasant sauce does not last long (1 day) , so it is better to prepare it a couple of hours before guests arrive.

Horseradish (1-2 roots);
Apples (3-4 pcs.);
Beef broth (or other meat 100 ml);
Apple cider vinegar (30 ml);
Vegetable oil (2-3 tablespoons);
Salt.

Grind the pre-peeled roots and apples . Mix.
If you wish, you can add chopped parsley.
Pour in beef broth, vegetable oil, vinegar. Salt and mix.
The sauce is ready!

Recipe for horseradish with mayonnaise

Try this delicious sauce. Suitable for both fish and meat. You can change the proportions depending on your preferences.

Ingredients:

100 g horseradish root
250 g mayonnaise

Cooking method:

We already know all the preparatory work. So let’s start washing, scraping and chopping. But before we pass it through a meat grinder (blender, grater). Soak our ingredient in cold water for 30 minutes (more is possible).

After we crush it, mix it with mayonnaise.

Mix well and leave to brew for 30 minutes. After this, lay out the processed jars. And roll them up with metal lids.

Store the sauce in the refrigerator, but NOT FOR LONG!

Green tomato sauce

The original product is prepared from tomato varieties that have green flesh even when ripe. Sauce is not prepared from unripe fruits.

Products:

tomatoes, cut into halves or quarters - 1.5 kg;
chopped horseradish root – 500 g;
hot pepper – 5 pods;
1.5 cloves of garlic, peeled;
salt – 1.5 tbsp. l.

How to cook:

Sterilize jars and lids. Grind the pepper in a blender bowl, add horseradish and puree the mixture again. Place in another container.
Pass the garlic through a garlic press. Add horseradish and pepper, salt.
Place in jars and close. Keep in the cold for up to a month.

Take note of the hot sauce recipe:

Horseradish with lemon for the winter: a classic recipe

The simplest way to prepare natural horseradish with lemon. Moreover, it is difficult to imagine the holidays without hearty meat dishes. Lemon sauce has a long shelf life.

Ingredients:

150 g horseradish root
2 teaspoons sugar
1 teaspoon salt
1/2 lemon (juice)
100 ml. water

Cooking method:

We peel the product, and to quickly absorb moisture, we cut them into small pieces. And place it in ice water for 1 hour.

Grind the vigorous pieces through a meat grinder (blender or grater). And so that we don’t cry, we can wear a cellophane sleeve during the meat grinder. And we fix it on the outlet of the device, the other end on a glass container. Very comfortably. You can simply attach the bag and grind into it.

Then mix the processed mass with salt, sugar and lemon juice and place in small jars. And fill with chilled water.

Next, we put our preparations in a pan with warm water to sterilize. Bring to a boil and sterilize for 5-7 minutes. The time depends on the container in which we will store the snack.

Roll up the lids. Store in a cool, dark place.

Khrenovukha

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

People have known how to prepare horseradish tincture since the time of Peter the Great. At that time, such a drink was reserved for people who worked in the cold or engaged in hard physical labor. Horseradish vodka is easy to make at home. You can infuse the drink with fresh or canned raw materials. However, the first option turns out tastier and more aromatic than when using semi-finished products.

Symptoms and treatment of intestinal colitis
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Inflammation of the parotid, submandibular and sublingual salivary glands

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 peeled and grated.
Inside a glass container, combine mustard, horseradish and lemon juice.
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 strained through gauze and cotton wool. Pour into a suitable bottle and seal. The strength of this alcohol according to a home recipe is 36-38 degrees. The mixture can be stored for 2-3 years, sealed in a dark place.

Canning horseradish for long-term storage to prevent it from souring

Not everyone has enough space in the refrigerator to store preparations. But I want to preserve it, since our winters are long. To do this, we subject all workpieces to heat treatment so that they are preserved in the basement. This will change the taste a little, but will prevent fermentation .

Finished products must be sterilized at a temperature of 900C

half-liter jars - 15 minutes.
Liter—30 minutes.

Workpieces processed in this way can be stored in a cold place and enjoy its taste even until the end of summer.

Is it possible to freeze horseradish in the freezer with whole roots to preserve the vitamins?

In winter, the roots can be stored frozen. At the same time, it does not lose its sharpness, healing properties and does not run out of steam. To do this, it is important to know some nuances.

To begin, the roots need to be soaked in cold water for 2-3 hours. Then we clear them of the top layer and immediately place them in a basin of water so that it does not fizzle out and does not irritate the eyes so much.

How to cook horseradish without sterilization

It is grown everywhere. Harvest in late autumn before the onset of cold weather.

These are the autumn months—September, October, November or spring. It is harvested in the second or third year after planting.

Harvesting the wonderful root begins with harvesting.

Then they can be stored fresh in the winter, as well as dried, frozen, or preserved.

In order to keep horseradish fresh and raw for the winter, you can put the root in the freezer! And then grate it easily and simply as needed, even on a fine grater.

By the way, a thawed product does not lose its taste, just like a dried one.

Not many people like to deal with this plant because of its pungency.

But I assure you, if we put a bag over the outlet of the meat grinder. This way we will avoid not very pleasant sensations.

Many people do not like to tinker with jars, subjecting the workpieces to heat treatment.

We will prepare the “crap” for the winter so that it does not sour. To do this, you must follow some simple rules, which I will write about below.

There are ways to make horseradish preparations for the winter without sterilization.

Be sure to sterilize the jars well, inspect the vegetables (so that there are no sick or spoiled ones), there should be enough salt (to taste).
But at the same time we use good preservatives - vinegar, citric acid or aspirin, which we add directly to the jars with the preparation and close the lids.

Small glass containers (100, 250, 300 or 500 ml) are suitable for storage. Lids (metal or nylon) must close or screw tightly.

There are two more ways to extend the shelf life of the product - if you pour 1-2 tablespoons of oil under the lid or grease the lid with mustard.

After this, it can be stored in a cold place (basement) for no more than 3-4 months.

How to preserve horseradish so it doesn't go sour

The savory snack can be stored for a long time if you use only high-quality products. It is also necessary to sterilize the workpiece in boiling water.

Ingredients:

1 kg horseradish;
30 g salt;
30 g granulated sugar;
1 glass of 9% table vinegar;
2 glasses of water.

Preparation

Peel the roots using a knife or vegetable peeler. Then rinse with cold water.

To make the marinade, you need to boil water, add salt and sugar to it. Mix everything and immediately remove from the burner. After this, pour in the required amount of vinegar.

We must sterilize glass jars and metal lids using any usual method.

Grind the horseradish on a grater. To protect your skin and eyes, use gloves, a mask and goggles.

Pour the grated roots with brine and stir until smooth.

Distribute the hot seasoning into prepared glass jars.

To prevent the workpiece from turning sour after a few days, it must be sterilized for 20 minutes in a pan of boiling water.

After this, screw the lids on the jars. When the snack has cooled, put it in a cool place.

Cooking with lemon

Horseradish with lemon can be found in folk medicine as a remedy for colds, but in cooking it is a delicious snack that is ideal for fish dishes. Those who do not like the pronounced taste of the vigorous root can mix horseradish with sour cream, resulting in a very tasty sauce.

The snack includes:

1500 g chopped horseradish root;
90 g sugar;
30 g salt;
1 lemon;
boiling water.

How to prepare horseradish with lemon:

Using a meat grinder or fine grater, chop the horseradish, mix it with sugar and salt, and place the resulting pulp in small sterile glass jars.
Wash the lemon, wipe dry with a towel and cut into thin slices along with the peel. Place a lemon slice on top of each jar of horseradish.
Boil water and pour horseradish into prepared jars. Next, sterilize the appetizer in a pan of boiling water for 5-10 minutes and roll up the lids.

Ingredients

0.5 kg horseradish
0.5 l of clean water
250 ml vinegar 9%
1.5 tbsp. sugar (or to taste)
1 tbsp. salt (or to taste)

Homemade recipe

Wash the horseradish roots and peel them with a knife or a rough brush (scrub). Place the roots in a bowl and add plenty of cold water, leave for a day at room temperature, without covering. If you use fresh horseradish (that is, collected on the day of preparation), there is no need to soak it.
After the specified time, drain the water, dry the horseradish and grate it on a fine grater (you can pass it through a meat grinder). Prepare the horseradish marinade. Combine water with sugar and salt in a separate pan and put on fire. Stirring, bring the mixture to a boil and pour in the bite.
Immediately after boiling again, remove the pan from the heat and pour in the horseradish marinade, stir quickly. If desired, you can puree the mixture using a blender. Sterilize the jars in any way convenient for you, and boil the lids for winter preservation for 8-10 minutes. Place the snack in sterile jars and cover with lids.
Line the bottom of a large saucepan with a light kitchen towel and place jars of pickled horseradish on it. Pour water into the pan at the same temperature as the glass jars (the water level should be 3-4 cm lower than the neck of the jars), put the pan on the fire and bring the water to a boil.
Sterilize jars with contents for about 15-20 minutes with water at low boil. One at a time, remove the jars from the boiling water and roll up their lids, turn them upside down. Wrap the jars in a warm towel or blanket and leave for 6 hours until completely cooled.
Store pickled horseradish in a cool, dark place (up to 2 years). You can store homemade horseradish in the refrigerator for up to 3 weeks (without sterilizing the jars and in a saucepan).

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Dumplings, jelly, jellied and fried fish, as well as almost all meat dishes flavored with a vigorous root dressing will become much tastier. Recipes for winter horseradish for every taste will help you preserve such an appetizing dressing for the snowy season: without additives, with beets, apples, lemons, tomatoes and garlic.