Spicy recipes: we cook horseradish for the winter

In Russia, horseradish is considered one of the most popular condiments. Most often it is added to meat or fish dishes, chill or jellied. The pungent taste and unusual aroma of this root arouses the appetite and gives the food an unusual note. Learn how to save horseradish for the winter and what blanks can be made from this plant.

Horseradish for the winter: keeping the root fresh

That the product was sharp enough and kept this property for a long time, it is important to choose the right raw material in advance. The quality horseradish root should be juicy, whole, thick enough, not to rot and damage. The plant can be stored fresh in the whole winter, it is done as follows:

1. Fresh raw materials are cleaned from the ground and put in a wooden box, abundantly pouring the roots of river sand. It is important to know that the sand should be clean and sifted.
2. Once a week, sand is slightly watered, so that the horseradish is juicy enough.
3. Before serving, the root is removed from the box, the peel is removed from it and the horseradish on the grater is rubbed. Then the product is mixed with sour cream and a little podsalivayut.

Keeping the plant in this way, you can consume fresh horseradish until the beginning of the next season, when new rhizomes grow.

For lovers of sharpened: horseradish with beetroot

A popular harvest for the winter is grated horseradish with beet or with beet juice. This seasoning is perfectly combined with a cold and any meat dish, making it sharper and more fragrant. Those who want to cook horseradish at home, we offer a step-by-step recipe.

Ingredients for horseradish with beets:

• fresh root radish - 1 kg
• beetroot - 0.5 kg
• apple vinegar - 30 g
• sugar - 3.5 tbsp.
• salt - 2 tbsp.

Step-by-step recipe for cooking:

1. Choose a ripe and juicy horseradish root, thoroughly wash it under running water, scratch with a knife, taking off the upper peel.
2. Scroll the product in the meat grinder.
3. Peel the beetroot and pass it through the juicer.
4. Mix the beet juice with the grated root, add all the remaining ingredients: vinegar, salt and sugar.
5. Sterilize the jars with lids. It is best to close the refueling in small containers of 0.2-0.5 liters.
6. Lay out the horseradish on the cans, close the lids and sterilize all together again in boiling water. If you use a 0.5 liter container, the treatment time is about 15 minutes, the 1-liter cans should be sterilized for at least 20 minutes.

Spicy seasoning: grated horseradish with apples

Here is another interesting recipe for horseradish for the winter - a spicy seasoning with apples. Preparing this dish at home is not very long, but on a cold winter day you can please yourself with a piquant taste and a magnificent aroma of this unusual sauce.

List of required ingredients:

• fresh horseradish root - 300 g
• apples - 100 g
• salt - 0.5 tsp.
• Apple vinegar - 50 g
• sugar - 1 tsp
• water - 4 tsp

Step-by-step recipe for seasoning:

1. Root the horseradish thoroughly in clean water and remove the top layer from it. Peel apples from the peel and seeds.
2. Rub the products on a fine grater.
3. In a suitable container, combine the apple puree and shredded horseradish, add salt, sugar, vinegar and water, mix everything thoroughly.
4. Prepare small jars, washing them thoroughly and pouring on boiling water. Do the same with the covers.
5. Place a large pot of water on the stove and wait until it warms up a bit.
6. Spread the seasoning on the cans, close the lids and immerse it in warm water. When the water boils, sterilize the container for 20 minutes.
7. Carefully remove the jars of horseradish and cool. Store the product in a dark and cool place.

A fragrant sauce for meat: horseradish for the winter in Siberian

Siberian spicy horseradish is a tasty and useful addition to the main dishes. In addition to the acute root, it also includes vegetables and spices, which bring their unusual accent to this spicy sauce.

List of products for Siberian seasoning:

• horseradish root - 250 g
• tomatoes - 3 kg
• sweet red pepper - 4 large pods
• garlic - 250 g
• salt - 5-7 tsp
• sugar - 3-4 tsp
• black ground pepper - to taste

Stages of cooking:

1. Wash tomatoes and sweet peppers under the tap. Boil a pot of water on the stove, immerse the vegetables in it and blanch them for 2 minutes. Then remove the top thin film from the products.
2. Horseradish wash and clean. Grind the pepper, tomatoes, horseradish and peeled garlic cloves in a meat grinder.
3. In a suitable container mix the resulting mass with salt, sugar and black pepper.
4. Wash and pour over half-liter jars and lids with boiling water. Arrange the dish according to the containers.
5. Put a large container of water on the stove. Immerse the billets in there and wait for the water to boil. Sterilize the cans with seasoning for 20 minutes.
6. Prepare canned food and store it in a dry, dark and cool place.

Prepared for the winter horseradish in Siberian can not be sterilized at all, if you plan to save it in the refrigerator. In principle, this dish can be kept long enough, but in the first weeks after cooking it will be the most delicious. By the way, the more garlic is contained in the seasoning, the longer the shelf life will be.