How to use grated horseradish

In the old days horseradish was treated with respect. It was believed that horseradish cures scurvy, protects from toothache and other diseases. He was respected and called "our healer". No food, especially on holidays, was not without grated horseradish. And in our days, no feast can do without it.

Using grated horseradish in cooking

It was prepared with salt, sugar, vinegar. To taste, different ingredients were added, for the color, a little beet juice was added. In this acute spice, the root of the horse-radish was the main one. It was very appreciated "bad" horseradish, believed that it is much more useful.

Long used the bactericidal properties of horseradish. With the help of his extended shelf life of fresh tomatoes, cucumbers. For this purpose, we took three liters of jar, 200 grams of grated horseradish were put on the bottom, and a circle of cardboard with holes was placed on top. It was densely packed in several rows of tomatoes and cucumbers. The can was covered with a lid and placed in a cellar or in a refrigerator. For three months, the cucumbers and tomatoes in the pot remained fresh.

Horseradish leaves are used for pickling tomatoes, vegetables and cucumbers. They give elasticity to pickles.

In open cans can be preserved canned vegetables, if you use dry leaves of horseradish. Tomato does not become moldy if sprinkled with dry grated horseradish leaves on top. In order for the cucumber pickle not to become muddy and moldy, it needs to pour 1 tablespoon of frayed horseradish leaves. Horseradish leaves can be prepared for themselves: they are washed, then dried, chopped and stored in cans with closed lids.

Although the horseradish seasoning is now sold in all stores, it can also be prepared at home. Since the roots of the horse radish dry out, become sluggish, then before they can be cooked, they must be soaked in cold water, cleaned of dirt with a knife, rinsed, grated or cut into a small grater. To the frayed horseradish did not darken, it should be sprinkled with vinegar or lemon juice and mix well.

Grated horseradish put in a bowl or cup, pour the same amount of boiling water, cover with a lid or saucer and allow to cool. Horseradish does not have to rub on the grater. You can cut the cleaned roots of horseradish into pieces and pass through a meat grinder. To clean the meat grinder from horseradish, just through it, skip a small piece of bread. When the horseradish cools, add salt, sugar and vinegar to taste and stir well. And you can fill the fried horseradish with beet juice or sour cream.

The chopped horseradish is dried in a slightly heated oven, then the powder is prepared, or the grated horseradish is grinded in a coffee mill. Dried horseradish is stored in glass jars, tightly closed lids. A horseradish root is considered good, with a white flesh, smooth and smooth surface, with a thickness of 2 cm to 3 cm.

Horseradish improves appetite and digestion, contains many vitamins, has antimicrobial properties. But if there are problems with digestion, it should be consumed in small doses.

Horseradish is used in cooking when pickling, pickling vegetables (beets, cucumbers, a mixture of vegetables). Fresh grated horseradish is added to fish, smoked products, boiled meat. Used to give a special taste to mayonnaise, mustard. It is added to hard-boiled eggs, to higher grades of cheese, to sauerkraut. Horseradish is used fresh early in the spring. It has diuretic properties, stimulates the activity of the intestine and stomach. When the body lacks vitamin C for allergies, infectious diseases.