Horseradish - nine classic winter recipes

Horseradish, horseradish, horlloder, "light", "thistle" - these are all variations on the theme of our popular horseradish and tomato snacks. And although dodgy hostesses adapted spicy ingredients (pepper, garlic) for seasoning, the basis of the classic recipe for preparing horseradish should always be real grated horseradish and tomatoes. However, there are many worthy methods that combine horseradish with plums, bell pepper and other additives. Today we will talk about how to prepare horseradish with various ingredients for the winter.

Horseradish with tomatoes and garlic: how to choose products for harvesting?

To make the finished product tasty, healthy, stand as long as possible and not spoil, it is important to use high-quality products.

Tomatoes it is better to take the ripened, but without spoilage. If they are spoiled, the appetizer may ferment before time. If you take tomatoes with greens, then outwardly and to taste the horseradish will be inferior to that made of juicy, dense and ripe fruits. The redder the tomatoes, the brighter the product, the sweeter they are, the more pronounced the taste. The less watery the tomatoes are, the more concentrated the sauce will be. Autumn tomato varieties work great in this recipe; they are also suitable for the time of preparing horseradish, and they are good in density. These are Cream-type varieties that ripen to market ripeness in late August.

Horseradish: you’ll definitely not ruin them. However, if you take sluggish, thin roots, you are tormented to clean and grind them.Find strong, thick, juicy roots, peel them and, for the sake of fidelity, put them briefly in the freezer. How a little harden - get out and twist in a meat grinder, so the process will go much faster. In order not to sob over the meat grinder, put a plastic bag on the pipe at the grate and collect the grated horseradish into it.

Garlic: the larger the heads, the juicier the vegetable. But the smaller they are, the “worse” is garlic.

Salt: it should only be coarsely ground. In principle, there should not be any iodized or finely ground salt in the workpieces, including in horseradish!

The classic recipe for horseradish for the winter

This recipe combines three things - tomatoes, horseradish root and garlic. Horseradish with tomatoes and garlic is the most common recipe, and many do it without adding salt. The result is a spicy spicy sauce or appetizer - whoever calls it what. A distinctive feature of classic horseradish can be called the fact that it should only be raw. Real Siberian horseradish never boiled, was not pasteurized, it was simply stored in a cold cellar. Today, in the absence of a cellar, this sauce can be kept in the refrigerator, in a jar with a nylon cover. If everything is done cleanly, accurately, the correct ratio of salt and garlic is put, the workpiece will not sour and will not disappear.

With tomatoes and garlic

So, here's how the fuck is done - a classic recipe for cooking.

Product Consumption:

• tomatoes - 2 kg;
• peeled garlic - with a dozen large cloves;
• horseradish roots - 400 g;
• salt to taste.

Then everything is simple: take a meat grinder, scroll the horseradish root, then separately the tomatoes, then the garlic. We advise you to twist the tomatoes in a separate bowl so that you can drain the excess juice - then the horseradish will be more thick and tasty.

It is interesting: horseradish with honey - benefits and contraindications, recipe

Mix everything and add salt to taste. Put the workpiece in the refrigerator for half an hour while sterilizing the jars.

Banks should be clean and dry - the latter is also important! While cooking jars, try the horseradish to taste. Maybe too sharp or under salted? Add salt or tomatoes.

To prevent mold from forming inadvertently under the cover, some tricks can be provided. Sprinkle a spoonful of boiled vegetable oil on top. You can also lightly grease the lid of the jar with mustard before closing.

Aspirin horseradish

If you want to get a 100 percent fresh taste of sauce, try horseradish with aspirin. Opponents of acetylsalicylic acid will be horrified at this moment, although the harm from aspirin is attributed only to canned food with heat treatment, and that harm is not too proven so far. In this case, the workpiece will be completely raw.

 

Everything is done in the same way as in the previous recipe, only an antiseptic is added to the finished mixture - aspirin tablets in the amount of 1 tablet per 1 liter of horseradish. The tablet should be crushed and mixed with other components. Pour into dry cans and close with durable nylon caps or roll up metal.

Horseradish for winter without boiling fermented

There is another interesting and unexpected way to prepare natural horseradish. Its charm is that it contains only tomatoes, garlic, salt and horseradish, and no chemical preservatives in the form of vinegar. Nevertheless, this method allows you to store seasoning even outside the refrigerator, because it can not be acidified - the principle of fermentation lies at the heart of its preparation. This seasoning has a sharper and sour taste, because it contains a fair amount of lactic acid formed in the process of pickling. Sour, spicy, harsh in taste, it is especially good with meat, for which men usually love it.

To prepare the fermented horseradish, we need:

• a bucket of ripe tomatoes (if you need a smaller amount of the finished product, reduce everything proportionally to the desired volume);
• a kilo or half a kilogram of peeled garlic (the more garlic, the sharper the sauce);
• horseradish roots - 400 g;
• bitter pepper - 3-5 pods;
• salt to taste.

Scroll through the meat grinder tomatoes, pass through it and pepper without seeds, horseradish, garlic. Salt to make it tasty. Mix everything, pour into a 12-liter bucket. It is important that there is little space left from the edges of the bucket to the dish under discussion - the seasoning will begin to “play” and foam.

Cover the bucket and leave at room temperature for five days. During this time, a warm tomato with horseradish and other ingredients will begin to ferment. First, bubbles and foam will appear on the surface, then gradually the tomato will rise upward, leaving liquid juice below. Stir occasionally and wait: she should win back her and acquire a sour taste. Seasoning can be considered finished when fermentation stops. This, by the way, can happen sooner or later, depending on the room temperature.

Pour the finished product into clean, dry (!) Jars, and pour into plastic bottles. Store in normal conditions, but if it is possible to keep it in the cold, it is better in the refrigerator. This seasoning is usually appreciated precisely for the sharpness and sharpness of taste. It is also sometimes called "tear your eyes out."

Cooking Method

There is a hot way to cook this popular condiment. In this case, a 5-minute boil will make it suitable for storage in any home environment.

We take:

• 2 kilograms of fresh tomatoes;
• 300 grams of horseradish roots;
• 4 heads of peeled garlic;
• 4 teaspoons of salt and 2 teaspoons of sugar;
• a pinch of red hot pepper. Better yet, replace it with fresh chilli. In this case, you need a small piece of the pod, peeled from seeds.

Cooking method

1. Peel the horseradish root, pour over boiling water (this will remove excessive harshness and bitterness).
2. Peel the garlic.
3. Free the tomatoes from the stalks and, having doused with boiling water, remove the skin from them. Although you can use unpeeled tomatoes. Cut off the places where there are stalks.
4. Grate tomatoes, horseradish and garlic with large holes. You can also use a meat grinder, which will facilitate the task.
5. Mix together, salt, add sugar.
6. Cook for at least 5 minutes or more if you want to evaporate the liquid and get a thicker mass.
7. Pour hot seasoning into prepared sterilized jars, cover with sterile nylon caps and cool. Store in a cool place. And it is advisable to try it only after a week - during this time the seasoning should reach the desired taste, insist.

With the addition of ripe plums

This sauce is a bit like the famous Caucasian tkemali sauce, which is also made from plums. In this case, a ripe sweet plum is added to the seasoning, which will add its own notes and add a spicy sourness.

For one serving of seasoning, you need to prepare 100 grams of grated horseradish and peeled plums, 1 head of garlic, 2 tablespoons of sugar and salt to taste. The most important component is tomatoes, take 1 kg of them.

Scroll through the meat grinder all components, including plums, pour sugar, salt. Put in jars, close with clean lids, store in the refrigerator.

Horseradish with apples for the winter

First, how to make apple horseradish for winter storage. It will require vinegar.

 

Four apples cut into four parts, peeled from seed boxes and boil in a small amount of water until soft. You can cook them in a slow cooker or, even better, bake in the oven. After that, rub the apples through a fine lattice of a colander or sieve. You should get a gentle puree without a peel. Next, grate, or chop the horseradish root, add to applesauce. Salt everything, a little flavor with sugar, put on fire and, stirring constantly, so as not to stick to the bottom and walls, boil for about five minutes at a low boil. Before completing, drip vinegar. The taste should be sweet-sour, piquant. Fold the finished snack in sterile jars, roll up.It is a fragrant condiment that tastes spicy. Therefore, the layout is better to do in small jars, so that is enough for one or two.

If you need a quick seasoning to the table, not for winter, then you can make another very interesting appetizer of apples with horseradish and lemon.

For her, horseradish (1 spine), green apples (4 pcs.), Celery greens (a small bunch), garlic (a few cloves), half a lemon with peel and without seeds, pass through a meat grinder, mix everything. No salt needed!

Cooking with Beets

 

You can add a little boiled beets to the horseradish cooked in the usual way - this will give an additional flavor to the snack, and the color will become more saturated. However, due to the bright color of this vegetable, beets are often used in sauce prepared completely without tomato. If you want to cook such horseradish, grate or chop horseradish in a meat grinder, boil sweet and maroon beets. Grate it on a fine grater and squeeze the juice, add it to horseradish, salt to taste and pour a little sugar. In conclusion, you need to dilute the seasoning with vinegar to your liking. If the mass is too thick, add boiled cold water. Seasoning is stored in the refrigerator, but it will not stand idle all winter.

Cooking without tomatoes

Among the unusual recipes for cooking, there are many interesting options for seasoning without tomatoes. Try making a small serving with rye bread! This is an old recipe that our ancestors still knew. It is tasty, although this seasoning is not suitable for winter storage.

Would need:

• horseradish roots;
• liquid honey (it should be taken at the rate of 150 g per kilo of finished snacks);
• Rye bread;
• white radish;
• ground cloves - a pinch, can be replaced with dried mint;
• vinegar and salt to taste.

Cut the crust from dark bread and brown it in the oven or in a dry frying pan. We clean the radish and scroll through the meat grinder. Juice will stand out from it - drain it by squeezing the radish. Turn also a crust of bread.

Peel horseradish, grind, add everything previously chopped, do not forget to salt and pour a little vinegar. Everything is done by eye, by inspiration. At this point, you should have a thick sauce in which you add spices and honey. Mix again. The seasoning is ready - vigorous, aromatic, with an unusual and pleasant bread flavor and aroma of spices.

Mustard Recipe

With mustard, horseradish acquires simply an unusual sharpness and hotness, therefore, we recommend scalding the horseradish a little before cooling and cool.

Next, do this:

1. Make a tomato from two kilograms of tomatoes and boil it over low heat for half an hour.
2. Pour half a spoon (tea) of mustard powder and a couple of cloves into the tomato. Add spices with red and black ground pepper (a quarter of a spoon).
3. Take 50 g of ready grated horseradish, a tablespoon of salt, 150 grams of sugar, put everything in a tomato and boil for another ten minutes. Before the end of cooking pour 1 tbsp. tablespoon of vinegar.
4. In sterilized jars pour, roll up.

Such a workpiece is stored under normal conditions.