Dumplings, jelly, aspic and fried fish, as well as almost all meat dishes, cured by dressing from a vigorous root, will become much tastier. To save such a delicious dressing for the snowy season, horseradish recipes for the winter will help for every taste: no additives, with beets, apples, lemons, tomatoes and garlic.

Classic horseradish for the winter without additives

Harvesting horseradish for the winter is a tear event, but the reward for the hostess will be an appetizing dressing for most dishes, which, in addition, has a beneficial effect on the body's immune functions.

For winter preservation without any additives it is necessary to prepare:

  • 1000 g horseradish rhizomes;
  • 200 ml of water;
  • 150 ml of 9% table vinegar;
  • 30 g of granulated sugar;
  • 30 g of salt.

Step-by-step procurement algorithm:

  1. Vigorous roots need to be cleaned and chopped. A fine grater, meat grinder or food processor will help to cope with the grinding work. So that the roots become juicier and more supple during the grinding process, they should be soaked in ice water for 30-40 minutes.
  2. Make a marinade, dissolving salt and sugar in the recipe volume of water, bring this solution to a boil, then pour in the vinegar carefully, stir and remove from heat. Cool the resulting liquid completely.
  3. Mix horseradish shavings with cooled brine, distribute the workpiece over a small sterile container, cork with lids and determine for further storage in the refrigerator.

Delicious beetroot harvest

Horseradish with beets, prepared according to this recipe, is moderately sharp. If you want to cook a stronger snack, you can just squeeze the juice from the root and mix it with other components of the dressing.

For a bright spicy sauce you will need:

  • 100 g of horseradish (root);
  • 250 g of boiled beets;
  • 90 ml of water;
  • 40 ml of vinegar;
  • 10 g of sugar;
  • 2.5 g of salt.

The sequence of processes:

  1. Boil water, vinegar, salt and sugar, and then allow the brine to cool to room temperature.
  2. Clean horseradish well-seasoned in cold water and interrupt using a blender. In the same way we grind and boiled beets.
  3. Combine all components of the workpiece, mix. If you want to achieve the most homogeneous mixture, you can re-pass everything through a blender.
  4. After that, it remains only to pack the horseradish on a disinfected container, close it tightly with lids and send it to storage until winter.

How to cook without sterilization

The most popular way to harvest this piquant root is to preserve it without sterilization, which helps to maximize the benefits of the product. As a substance that ensures the long-term safety of the product, vinegar is usually used, but citric acid can also be taken.

For this technology, the set of ingredients will be as follows:

  • 1000 g horseradish root;
  • 60 g of salt;
  • 90 g of sugar;
  • 20 g of citric acid;
  • 500 ml of water.

Preservation Method:

  1. Grind horseradish with any gadget at hand until mashed, mix the resulting slurry with sugar and salt.
  2. Boil water, and lay the workpiece in sterile half-liter jars, put on top of a teaspoon of citric acid in each container.
  3. Pour the cans with cook, roll up the lids and do not touch until completely cooled, turning them upside down and wrapping them in a warm blanket.

It is interesting:cooking horseradish

Winter horseradish

Real traditional horseradish is cooked without cooking, but its shelf life is not long, vegetable oil poured over the workpiece will help to prolong it. Then the horseradish will be fresh throughout the winter.

Proportions of vegetables for harvesting for the winter:

  • 500 g ripe tomatoes with fleshy flesh;
  • 150 g of peeled horseradish root;
  • 50 g cloves of garlic;
  • salt and vegetable oil.

Stages of preparation:

  1. Wash the tomatoes, cut into slices and twist through a meat grinder with a fine lattice, together with the peel and seeds. Peel the garlic cloves and pass them through a press or grater with the smallest holes.
  2. From the vigorous root, carefully remove the dense peel, it is darker in color, and grind it using a manual meat grinder.In order to grind the horseradish so as not to flood with tears, you need to put on a bag in the meat grinder, into which the crushed root will come.
  3. Mix all the components of the snack, salt, and then distribute in sterile dry jars. On top of each jar pour vegetable oil with a layer of 1 cm and close with sterile lids. Further preservation of preservation ensure that they are in a cool place.

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Cooking with lemon

Horseradish with lemon can be found in folk medicine, as a remedy for colds, but in cooking it is a delicious appetizer 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 composition of the snack includes:

  • 1500 g of crushed horseradish root;
  • 90 g of sugar;
  • 30 g of salt;
  • 1 lemon
  • boiling water.

How to cook horseradish with lemon:

  1. Grind horseradish with a meat grinder or small grater, mix it with sugar and salt, put the resulting slurry into small sterile glass jars.
  2. Wash the lemon, wipe it dry with a towel and cut it into thin circles with the peel. Put a lemon slice in each jar of horseradish on top.
  3. Boil water and pour its horseradish in prepared jars. Next, sterilize the appetizer in a pot of boiling water for 5-10 minutes and roll up the lids.

A delicious recipe with apples

An unusually delicious appetizer comes from horseradish based on apples. You can adjust the severity of the dressing by increasing or decreasing the specific gravity of horseradish and garlic according to preferences.Apples for harvesting must certainly be taken in acidic varieties, with them the taste of the sauce will be more piquant.

List of required ingredients:

  • 500 g of apples;
  • 50 g horseradish root;
  • 50 g of garlic;
  • 5 ml of vinegar;
  • salt and sugar to taste.

Working process:

  1. Cut the apples into slices, cut the seed boxes and bake in the microwave at maximum power for three minutes. Then gently peel them off and relive in a bowl.
  2. Pass the burning ingredients (garlic and horseradish) through a fine grater. Add these crushed ingredients to baked apples. After that, puree the mass with a submersible blender. The result should be a thick, uniform sauce.
  3. Salt the workpiece, sweeten to taste, pour vinegar and distribute into sterile glass jars with tight-fitting lids. Storage conditions: refrigerator or other cool place.

For blanks from a vigorous root for the winter, small jars with a volume of not more than 200 ml are ideal, for example, from under baby food.

Canned Horseradish with Garlic and Tomatoes

This Siberian seasoning has many names that speak for themselves: "Gorloder", "Cobra", "Twinkle" or "Hrenoder". The composition of the ingredients is always identical, only the proportions may differ.

In the classic version of the workpiece, they are:

  • 3000 g of tomatoes (you can take green or ripe);
  • 250 g of horseradish;
  • 250 g of garlic.

The sequence of actions:

  1. Cut the tomatoes into quarters, cut out the place of attachment of the stem and carefully select the seeds with a spoon. Remove the husks from the cloves of garlic, cut large ones in half. Peel the root soaked in ice water and cut into smaller slices.
  2. Turn all the constituent snacks into slurry using a meat grinder, distribute them into the cans calcined in the oven and close the plastic lids for several minutes in boiling water. Store this snack exclusively on the shelf of the refrigerator.

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