Horseradish with store-bought horseradish. Recipes for horseradish for the winter with photos. Classic recipe for making horseradish appetizers

Horseradish is a type of very spicy snack, mass-produced in factories now all over the world. And she is originally from Siberia. Of course, store-bought horseradish is qualitatively different from homemade - it no longer contains all the vitamins and, in principle, the taste is also so-so.

Therefore, it is best to harvest horseradish from the plot in the fall (it grows everywhere as a “weed”, which requires absolutely no care and multiplies on its own) and make yourself a couple of jars of such a snack, delighting yourself and your loved ones.

Shitty home production for several weeks it retains all those beneficial vitamins, macro- and microelements contained in horseradish root. Therefore, the fresher the snack, the healthier it is for the body. It will help prevent colds, flu, sore throat, increase appetite, cleanse the blood and kidneys, and for diabetics - lower sugar levels.

But without any contraindications nowhere: consumption of horseradish is not recommended for people with diseases of the stomach and gastrointestinal tract. In addition, in large quantities, horseradish can cause irritation of the mucous membranes.

The composition of horseradish can be very different, depending on the components it contains. IN traditional version In preparation, horseradish root, garlic, tomatoes and spices are usually used. And even here, a person himself can regulate the taste of the future horseradish: depending on the proportions in which these ingredients are added, the more horseradish and garlic, the more nuclear the snack will turn out.

As mentioned above, the composition of horseradish is changed in its own way, starting from traditional recipe. Therefore, you should start with it, and only then move on to recipes with various additives.

Classic recipe for horseradish (horseradish)

It is usually prepared with tomatoes; they soften the taste of the snack and give it color. So, depending on the chosen variety and color of tomatoes, the color of the snack itself may also change.

To prepare this well-known healthy snack you will need the following ingredients:

  • horseradish root 100 g;
  • garlic 100 g;
  • tomatoes 1 kg;
  • sugar 1 tsp;
  • salt 1 tbsp.
  1. Preparationingredients. When preparing horseradish, it is better not to wash it, but to first peel it and then rinse it. Wash the tomatoes, dry them, peel the garlic.
  2. Grinding. The most unpleasant stage of cooking. You need to pass all the ingredients through a meat grinder. To help yourself at least somehow, they usually put a plastic bag on it and chop garlic and horseradish into it, and roll the tomatoes separately, and at the end everything is mixed. Add sugar and salt to the resulting mass and stir until they are completely dissolved.
  3. Package. Usually horseradish is placed in small jars. Although horseradish is famous for its antimicrobial effect, jars and lids must still be well sterilized by any method (in a water bath, in the oven, in the microwave). Close the lids tightly. Keep refrigerated.

Now you can move on to different variations classic recipe crap. Below are several such options with different additional ingredients, bringing new notes to the standard taste.

Video - cooking horseradish

Recipe for horseradish with plums

For this you will need:

  • horseradish (root) 100 g;
  • tomatoes 1 kg;
  • garlic 1 head;
  • plums 100 g;
  • sugar 2 tbsp;
  • salt 1 tbsp.
  1. Prepare all products for cooking: peel and rinse horseradish, wash tomatoes and plums, peel garlic. Peel the plums and remove the pits.
  2. According to tradition, pass everything through a meat grinder, add salt, sugar and mix.
  3. Divide into jars and store in the refrigerator.

Horseradish recipe with mustard added

The result of cooking in this case refers not to appetizers, but to seasonings. To prepare it you will need:

  • horseradish root 1 kg;
  • sugar 2 tbsp;
  • vinegar 9% 40 g;
  • water 0.5 l;
  • mustard 2 tbsp.

Horseradish recipe with carrots

  • horseradish (root) 100 g;
  • tomatoes 2 kg;
  • garlic 100 g;
  • carrots 600 g;
  • hot pepper 1 piece;
  • vinegar 70% 10 drops;
  • salt 1 tbsp.

The cooking technology is exactly the same as in previous versions. That is, chop everything, mix, add salt and vinegar and you’re done. Also put into jars and roll up for storage. There is no need to cook anything.

In addition to carrots and plums, apples and beets are also often added, and as seasonings, in addition to salt and sugar, you can add cloves, cinnamon, ginger, and whatever you like.

How to preserve horseradish?

The main condition is to fill small jars with it so that the snack does not sit for a long time when opened. Otherwise, if you don’t eat it in a few days, all the smell and nuclearity will disappear.

When closed, all jars should be placed on the bottom shelves of the refrigerator or in any other cold place. Because the crap retains its beneficial features up to three weeks, it is better to cook it in portions and as you eat the snack.

But for this it is necessary to store the horseradish roots themselves somewhere, because they have the ability to dry out. They are usually stored in boxes, leaving space between them and sprinkled with wet sand. The cellar is ideal for this. If this is not possible, then you can prepare it for the winter using vinegar for long-term storage. Here is one possible way to prepare it.

Horseradish recipe for long-term storage

Ingredients:

  • horseradish root 150 g;
  • garlic 2 heads;
  • tomatoes 2 kg;
  • salt 2 tsp;
  • sugar 1 tsp;
  • vinegar 9% 1 tsp;
  • red hot pepper (seasoning) – 1 pinch.

And the next recipe will be quite paradoxical - horseradish without horseradish! Or in other words “Tsitsibeli”. Not like that spicy snack It turns out, but it’s also very tasty, suitable for dumplings and other dishes.

Tsitsibeli

Here is the list of ingredients:

  • tomatoes 5 kg;
  • bell pepper 1 kg;
  • garlic 300 g;
  • hot pepper 2-3 pods;
  • salt 1-2 tbsp.
  1. You should start with tomatoes, as they will cook longer than all other ingredients. Of course, wash, dry and grind in a meat grinder. Place the mixture into a saucepan and cook for an hour over medium or low heat.
  2. After this time, add the peeled and chopped into small pieces bell pepper. Cook everything together for another half hour.
  3. During this time, peel the garlic and wash the hot pepper. Then add to the pan. Cook the entire mixture for another 15 minutes. Then add salt to taste and stir.
  4. Place into pre-sterilized jars, close, cover all jars with a blanket and leave to cool to room temperature. Then put it away for storage.

At the end of these recipes you can find a list of tips that you can take into account when preparing this or that type of horseradish. Some of them have been described above, and some have not.

  1. It is recommended to grind the horseradish root last, and this is facilitated by two reasons: firstly, it is its sharp tear smell, and secondly, so that the horseradish does not dry out during the preparation and grinding of other components.
  2. When grinding horseradish through a meat grinder, you can put a bag on it, or soak the roots in cold water for 2 hours
  3. If you use the method of preparing horseradish with heat treatment, then instead of tomatoes you can use the same amount of gooseberries, according to the recipe.
  4. You can quickly and easily sterilize jars using a microwave. First, rinse them well, pour a little water inside each jar, put them in the microwave and turn it on at maximum temperature. The processing time is about two minutes. Water is poured to prevent the jars from cracking.
  5. Before serving, horseradish can be mixed with sour cream to soften the taste.
  6. Mandatory storage in a cold place: in the cellar or in the refrigerator.

Like these ones simple recipes preparing horseradish and a few recommendations for them will help you process the autumn horseradish harvest on the site and get your dose of vitamins and thrills. Of course, the main difficulty when preparing appetizers, sauces and seasonings from horseradish is its irritating smell to the nostrils and eyes. But a few minutes of agony when chopping the roots is worth it to have a jar of this hot and healthy product in the refrigerator in winter.

Among the dishes of Russian cuisine, horseradish occupies a prominent place - a very spicy appetizer, which is also good to use as a sauce. Any meat and fish dishes together with it they will sparkle with new flavor shades! Because of its sharpness, horseradish is also called gorloder. It comes from Siberia, where it was used not only in cooking, but also as a medicine and for the prevention of colds. After all, its main ingredient is horseradish, which is known for its medicinal properties. But in order for the taste and benefits of horseradish to be balanced, it is better to cook it yourself rather than buy it in a store.

Horseradish recipes for the winter

The main ingredients of horseradish are horseradish, garlic and tomatoes, which with their sour taste slightly dampen the strong pungency of the root vegetables. But there are many ways to cook with other products, for example, beets, plums, carrots, mustard... We offer you several simple but interesting recipes.

There are many ways to prepare horseradish, but every time the result is a spicy, aromatic sauce

Classic crap

For basic recipe you will need:


Basically, you can adjust the amount of ingredients depending on how spicy you like your dishes. For example, add more or less garlic and horseradish. But don't overdo it!

  1. Wash the tomatoes, peel the garlic and horseradish. Chop the tomatoes. It is better to do this using a meat grinder with a large grid, because the vegetable mass should not resemble puree.

    Grind the tomatoes in a meat grinder with a large wire rack

  2. Also chop the horseradish and garlic, add them to the tomatoes and mix thoroughly. Leave for at least 10 minutes, and in the meantime, prepare the jars for horseradish: wash thoroughly and steam sterilize.

    Grind the horseradish and garlic and mix them with the tomatoes

  3. Add salt and mix thoroughly again. Put some of the prepared horseradish on a plate: you can taste it almost immediately.

    The horseradish is already ready, it can be served

  4. Divide the rest of the mixture into jars and roll up tightly. Place the crap in the refrigerator or basement.

    Or you can roll the horseradish into sterilized jars to preserve for the winter

Horseradish can be grated, but, firstly, it will take a long time, and secondly, the pungent smell will make your eyes water. Therefore, it is better to twist it in a meat grinder. And if you twist horseradish together with tomatoes, the smell won’t bother you at all.

Interesting fact: in Rus' horseradish was rarely eaten in its pure form. Basically, it was mixed with sour cream, usually in a 1:1 ratio, to soften the taste.

Video recipe for classic horseradish

Crazy stuff that will last a very long time

Some housewives are faced with the fact that horseradish turns sour over time, even if it was hermetically sealed in a jar. Try preparing it according to the recipe with the addition vegetable oil and vinegar: this appetizer will keep well all winter without seaming.

Thanks to vegetable oil and vinegar, horseradish will be stored for a long time without being put into jars

You will need:

  • 2 kg tomato;
  • 200 g horseradish;
  • 200 g garlic;
  • 1 tbsp. l. salt;
  • 1 tbsp. l. Sahara;
  • 3 tbsp. l. table vinegar 9%;
  • 0.5 cups vegetable oil.

Another tip on how to get rid of the pungent odor of horseradish when processing it: soak it in cold water for 1 hour.


By the way, there is good way certainly protect the horseradish from souring if it has not undergone heat treatment. You need to add crushed aspirin to it at the rate of 1 tablet per 1 liter of bottle.

Another way to prevent horseradish from souring is to add crushed aspirin tablets

Long-lasting horseradish with bell peppers and herbs

The taste of this seasoning is enhanced by bell peppers and fresh parsley with dill. You will need:


In principle, it is not necessary to strictly adhere to the proportions, but the amount of horseradish and garlic should be the same. You can take a little less or more tomatoes. The golden mean is 250 g of garlic and horseradish per 1 kg of tomatoes.

  1. Pass the tomatoes through a meat grinder. You can also use a juicer to separate the pulp from the skin. Grind the peeled garlic cloves and horseradish using a meat grinder or blender. To prevent your eyes from watering from the smell of horseradish, put a plastic bag on the meat grinder from the outlet side.

    A plastic bag placed over the meat grinder will help avoid tears when processing horseradish.

  2. Remove the membranes and seeds from the bell pepper. Grind the pulp in a meat grinder with herbs. Mix all prepared products in one container, add salt and mix thoroughly.

    Try to carefully select the membranes and seeds from the pepper.

  3. Let the horseradish stand for 10–15 minutes and pour into jars that have been sterilized in advance. Place so that the jar is almost full, leaving literally 0.5 cm of space to the edge of the neck. Pour 1 tbsp on top. l. vegetable oil so that it covers the sauce completely. The oil will prevent air from entering the sauce and it will not spoil.

    4. Feel free to seal the horseradish in jars: a layer of vegetable oil will prevent it from souring

Horseradish with beets

If you don't have tomatoes for horseradish, you can replace them with beets. After all, initially this vegetable was the basis of the horloder, when tomatoes were a curiosity in Rus'.

You will need:


This crap can be stored for more than a year due to the fact that the recipe calls for vinegar essence and cooking vegetables.


Video recipe: horseradish with beets

If you do everything correctly, the horseradish will not sour and will be stored all winter and even longer. After all, horseradish itself is a natural preservative, but auxiliary products will also not be superfluous. We hope that horseradish recipes will take their rightful place among your culinary preferences. Bon appetit!

All of them in one way or another characterize a unique burning composition. The main ingredient of Hrenoder is fresh horseradish root, to which tomatoes and garlic are always added. With its popularity this seasoning owes more than just taste. Chrenoder is a storehouse of biologically active substances and vitamins. It is widely used to prevent colds and infections of any kind. This is an excellent antimicrobial agent.

The five most commonly used ingredients in recipes are:

Horseradish is also suitable for people with diseases of the gastrointestinal tract. However, it must be borne in mind that the preparation has the greatest benefit in the first 2 weeks of its life. Recipes for preparing horseradish for the winter can be found in many cookbooks. The main ingredients are the same everywhere, only the proportions change. However, by adding additional components to the recipe, you can achieve a distinctive twist. Housewives use bell peppers, apples, beets, sugar and even vinegar. There is plenty of room for creativity. Horseradish is considered a universal dressing. It will equally well complement meat dishes, add a special piquancy to borscht, and make ordinary dumplings appetizing. You can find it on grocery store shelves, but it's much more fun to make it yourself.

Step 1: prepare inventory.

Although this one is impressive spicy sauce it is stored quite well, for a long time, without mold formation and oxidation, it is still worth properly preparing all the equipment that will be used during the preparation of this culinary masterpiece! First, we thoroughly wash all the dishes under warm running water using a regular kitchen sponge and baking soda; it will do an excellent job of removing any dirt. Then we pour boiling water over small kitchen utensils, and sterilize the lids with jars in any convenient way, for example, in a microwave, oven, or the old-fashioned way on the stove.

Step 2: prepare the ingredients.


When all the equipment is prepared, we begin to deal with the ingredients. First, heat a full kettle of regular running water. Using a sharp kitchen knife, peel the garlic cloves and rinse them along with the tomatoes. Then put the tomatoes in a deep bowl and after a while pour boiling water from the kettle.

Blanch vegetables in hot water 30–40 seconds. After that, using a slotted spoon, transfer them to a deep bowl with ice water and keep there until they cool completely. Next, dry the tomatoes with paper kitchen towels, remove the skins from them, remove from each the place where the stalk was attached, and place in a clean deep bowl. We also dry the garlic and proceed to the next step.

Step 3: prepare horseradish without horseradish.


Grind all the vegetables one by one to a puree consistency directly into a deep saucepan. This can be done using a regular meat grinder, a stationary blender or a food processor, it all depends on your desire and capabilities. After this, add to the resulting mass the required amount of table salt without iodine, black ground pepper and mix everything with a tablespoon until smooth.

Then we lay out the finished refrigerator into sterilized half-liter or liter containers. glass jars, close them with tight-fitting plastic or metal screw caps and place them in a very cool place, ideal option - refrigerator and a nice, deep cellar. In about a month you can take the first sample of this yummy.

Step 4: serve horseradish without horseradish.


Horseradish without horseradish is served chilled. It is served in gravy boats or deep bowls as an addition to dishes of meat, fish, poultry, and game, although it is also quite tasty with stewed, fried or baked vegetables. This nuclear mixture can be stored in the refrigerator or cellar without losing its taste for approximately 6 to 9 months. Very often, the bases under the chrenoder are sandwiched between meat pies, pizza, add a few spoons to spicy soups, stewed meat and make sandwiches with it. Enjoy savory snack and don't get sick!
Bon appetit!

Very often in this type Add ground horseradish root to the above mass of ingredients, about 1 kilogram. They also put hot red or Green pepper chili, 2-3 pieces or to taste is enough;

If you are afraid that horseradish will not last all winter, boil the ground tomatoes for 3-4 minutes, then add garlic, salt to them and cook everything over medium heat at a low simmer for another 2-3 minutes. Then cool, put into jars, seal them with lids and send to a cold place;

Sometimes, before serving, a little sour cream, cream or fermented milk yogurt is added to the prepared horseradish; these ingredients give the appetizer-sauce a softer, noble taste;

If the tomatoes are very sour, season the horseradish with a tablespoon of granulated sugar;

This dish is contraindicated for people suffering from diseases of the gastrointestinal tract, high acidity, gastritis, gastric and duodenal ulcers.

Horseradish appetizer or horseradish is an excellent addition to the main dish; endless variations of this sauce are called by names: ogonyok, gorloder, Siberian adjika, horseradish, cobra. A minimum of ingredients and ease of preparation have made the horseradish snack popular. The basis of the dish is horseradish roots; due to their ability to kill bacteria, the sauce does not require heat treatment. This does not prevent it from being stored for a long time, maintaining a fresh aroma.

Among other advantages of the horseradish snack, one can note its benefits from a medical point of view. The vitamin C content in horseradish roots is 5 times higher than in citrus fruits, so in winter horseradish will be an excellent preventative against colds and acute respiratory infections. In addition, the roots contain mustard oil, which increases appetite. Horseradish snack in moderation is useful for everyone, the only limitation is for people with chronic gastrointestinal diseases.

If desired, the horseradish roots in each recipe can be replaced with ready-made table horseradish. You need to add it very carefully until you achieve the desired spiciness from the snack.

How to cook horseradish appetizer - 15 varieties

The rich aroma of horseradish will not leave thrill-seekers indifferent!

Ingredients:

  • Sugar
  • Table vinegar

Preparation:

Grind the horseradish in a meat grinder or blender, and then pour boiling water over it. Wait, drain the water and add sugar, salt and vinegar to taste. Stir, transfer to jars and store in a cool place.

If you want something new, make Siberian adjika. It is no worse than the Caucasian or any other; thanks to the ripe tomatoes, the taste of horseradish is slightly smoothed out.

Ingredients:

  • Tomatoes
  • Garlic
  • Sugar

Preparation:

Peeling the skins off the tomatoes is very easy to do. First, make a cross-shaped cut on each tomato, and then scald them with boiling water. The skin comes off without any problems. Grind the tomatoes in a meat grinder along with garlic and horseradish (last). Stir, then add sugar and salt and stir again.

A rich, spicy taste with a slight hint of sourness is exactly what will make your fish incredibly tasty.

Ingredients:

  • Lemon
  • Sugar

Preparation:

Squeeze the juice from one lemon into a separate bowl. Now it’s time to get started with the horseradish, peel the roots and chop them in a convenient way. Pour boiling water to form a thick paste. Then add salt, sugar and lemon juice to taste. Stir, transfer to jars and store in the refrigerator.

The appetizer prepared according to this recipe is different from standard recipe because, in addition to all other products, it includes sweet pepper. The result will be a snack with a thicker consistency and a delicate aroma. fresh vegetables. Pairs perfectly with pasta, dumplings, meat and fish dishes.

Ingredients:

  • Tomatoes
  • Bell pepper
  • Garlic
  • Sugar
  • Ground red pepper
  • Sunflower oil

Preparation:

Grind the tomatoes and bell peppers in a meat grinder; if desired, you can use a blender for this. At the very end, chop the garlic and horseradish roots. Add sugar, salt, a little ground pepper, and to taste sunflower oil. You can also add vinegar at the very end to make the snack last longer. Mix and distribute into jars.

If you think that plums can only be useful for compote, try adding them to a horseradish appetizer. The result will exceed your expectations!

Ingredients:

  • Tomatoes
  • Plums
  • Garlic
  • Sugar

Preparation:

Chop the tomatoes, remove the pits from the plums and twist them too. Lastly, grind the horseradish in a meat grinder and add salt and sugar. Mix and place in jars. Store the snack in a cool place.

When it comes time to grind horseradish into a meat grinder, be careful and use the following advice. To prevent your eyes from burning and watering, place the bag on the meat grinder and secure it in such a way that the twisted mass falls directly into the bag.

Incredibly hot chili, spicy aroma of horseradish - is it possible to deny yourself the thrill?

Ingredients:

  • Tomatoes
  • Garlic
  • Chilli
  • Sugar

Preparation:

Chop tomatoes, garlic and horseradish. Peel the pepper from seeds, cut into thin strips and mix with other products. At the end, add sugar, salt and the snack is ready.

Even though the twisted tomatoes in this recipe will have to be boiled, the finished sauce will be spicy and aromatic. All due to the fact that shitty snack with the addition of dry mustard there are fragrant spices, they will give a piquant aroma to the appetizer.

Ingredients:

  • Tomatoes
  • Dry mustard
  • Cinnamon
  • Carnation
  • Sugar
  • Vinegar

Preparation:

Chop the tomatoes and boil for an hour. Add seasonings, dry mustard, chopped horseradish. Add sugar, vinegar, salt to taste. Stir and bring to a boil. Boil for 10 minutes, stirring occasionally. Place in sterilized jars, roll up and store in the cellar.

Another version of the appetizer with horseradish, in which apples were added to the standard set of products. You can take sweet or sour apple varieties, then the taste of the finished seasoning will be different.

Ingredients:

  • Tomatoes
  • Apples
  • Garlic
  • Sugar

Preparation:

Tomatoes, apples, and then garlic are chopped. To do this, you can use a meat grinder or food processor. At the very end, I chop the horseradish roots until smooth and add them to the rest of the products. Add salt and sugar. All you have to do is stir and the appetizer is ready.

If you want the snack to be able to retain its taste qualities as long as possible, you need to use the following recipe. The peculiarity of this recipe is that the tomatoes are first baked in the oven before twisting.

Ingredients:

Preparation:

First you need to bake ripe tomatoes. To do this, cover a baking sheet and place the tomato halves on it, cut sides up. The baking sheet is placed in the oven and baked for 10 minutes. After they have cooled, grind them in a blender. Then the horseradish is crushed and the rest of the products are added. Place in clean jars, sterilize for 5 minutes, and then roll up the lids.

In addition to ripe tomatoes, you can take green or brown tomatoes, which are abundant in autumn. Such a culinary experiment will not spoil the taste of the finished dish.

Ingredients:

Preparation:

Pass all ingredients through a meat grinder. Mix them in a bowl and add sugar and salt. Place into clean and dry jars. The finished snack can be stored in the refrigerator.

For convenience, it is better to use 0.5 liter jars so that you can open a jar in winter and quickly eat it.

In addition to tomatoes, you can bake apples for a snack; you will get an incredibly tasty horseradish soup originally from Germany. It is called very beautifully - apfelkren, i.e. apple horseradish.

Ingredients:

  • Sweet and sour apples
  • Lemon juice
  • Sugar

Preparation:

Carefully remove the skin from the baked apples and grind them to a puree. They grind horseradish. Just add salt, lemon juice, sugar to the water and you can taste it.

Ideal for meat dishes The next seasoning requires a minimum of ingredients.

Ingredients:

  • Beet
  • Vinegar

Preparation:

Wash and peel the horseradish and beets. Grate them on a fine grater. Mix, add a little water and salt to taste.

Just a little kefir is added to this snack to get a uniform white color. It can be stored in the refrigerator for 2-3 weeks.

Ingredients:

  • Apple
  • Kefir
  • Sugar
  • Vinegar
  • Sugar

Preparation:

Peel and grate the apple. Grind the peeled and washed horseradish in a meat grinder, mix everything and add sugar, 2 tbsp. kefir, a little vinegar and a little water. Mix everything and put it in jars.

This appetizer goes well with both meat and other dishes. Requires heat treatment, but can be stored longer.

Ingredients:

  • Tomatoes
  • Bell pepper
  • Apples
  • Carrot
  • Garlic
  • Chilli
  • Sugar
  • Vegetable oil

Preparation:

Grind the tomatoes in a meat grinder, pour into a saucepan and put on fire. Meanwhile, chop the remaining vegetables, apples and horseradish. Tomato juice boil for 10 minutes, then add the rest of the products and cook the mixture for 10 minutes. Place into clean and dry jars. You can store the finished snack in the refrigerator or cellar.

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Horseradish cranberry-honey appetizer

In addition to horseradish, cranberries and honey are added to this appetizer. Cranberries give it a slight hint of sourness; in addition, cranberries and honey are natural preservatives. Thanks to this, the snack can be stored in a cold place all winter.

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