How to cook horseradish at home

Horseradish is considered to be a storehouse of useful enzymes. The root of the plant is characterized by an intense aroma that “hits” directly in the nose. Many people like horseradish for a sweet aftertaste, which subsequently becomes hot. Grated horseradish root is added to the first and second courses, many prefer to use the sauce with a slice of baguette. The composition of horseradish contains a lot of vitamins, this includes rare groups of PP, B, A, D, amino acids. To enjoy all the beneficial properties, consider the important aspects and basic recipes for preparing horseradish at home.

Cooking horseradish: important features

It’s easy to cook horseradish at home, if you observe important aspects. Take care in advance of the presence of the plant root and its preparation.

1. Raw materials are dug up in late October or early November. As a rule, horseradish grows up to 35-40 cm, in some cases more. At the same time, the diameter of the plant reaches a mark of 3-5 cm. It is these characteristics that indicate that the root is suitable for pickling.
2. To ensure that the horseradish retains its properties after harvest and does not weather, put the root in a cool place with sufficient moisture. Take a certain amount of the composition as necessary, without violating storage conditions.
3. Not many people know that horseradish retains useful qualities and characteristic sharpness only during the first month. This feature is achieved by a completely natural composition. To increase the effect, you have to use chemicals.
4. Take the habit of cooking pickled horseradish in small portions. Do not stock up on the product for future use. After combining all the ingredients, move the canned composition to a container or jar, store in the cold.
5. Even when the roots are kept in a humid room, they still dry out. For this reason, before you start cooking, wash the roots, then soak them in cold water. Change fluid 2 times daily. Duration of soaking is 3-7 days.
6. When the horseradish is soft and slightly swollen, remove and peel it. Rub on a grater with a very shallow section or use a combine / blender / meat grinder. Get ready for the process to be unpleasant. Horseradish will burn the throat, nose, eyes.
7. To avoid burning your skin, wear rubber gloves when working with horseradish. Protect the airways with a medical mask and eyes with glasses. So that the chopped horseradish does not begin to darken, it is sprayed with table vinegar (concentration of 6%) or lemon juice.
8. Before preparing the seasoning based on horseradish, place the root of the plant in the freezer for half an hour. Such a move will save you from the difficulties with well-being that usually arise when working with a nuclear compound.
9. If you still have horseradish roots after seasoning, try increasing their shelf life. Prepare a container for microwave or food, fill it with water, place the plants inside. Change fluid every day.

Beetroot horseradish

• table vinegar solution (9%) - 145 ml.
• horseradish root - 385 gr.
• granulated sugar - 25 gr.
• table salt - 35 gr.
• beetroot juice - 60 ml.
• drinking water - 180 ml.

1. Soak the roots of the plant in water according to the general rules. After that, wash the horseradish well with a table sponge, remove the peel, wipe it with a grater. Pour the composition with boiling water, wait 5 minutes.
2. After that add sugar, salt, wait until it cools completely (about 40 minutes). Squeeze the juice from the beets to get 2 tablespoons of the composition.
3. Mix beetroot juice with table vinegar, pour the mixture into soaked horseradish. No need to pour cooled water, it serves as a brine for long-term storage.

Tomato horseradish

• horseradish root - 500 g.
• Fresh tomatoes - 2.8 kg.
• garlic - 200 gr.
• salt - 85 gr.
• sugar - 80 gr.

1. Peel the horseradish roots, soak in ice water, leave for 4 hours. After that, chop the product into equal pieces, grind it in a blender or mince. You can use a grater, see at your discretion.
2. Wash the tomatoes, make a cross-shaped incision on each tomato, scald with boiling water. Wait 1 minute, peel and remove the stalks. Scroll the tomatoes in a meat grinder 2 times, mix with garlic, passed through a press.
3. Combine all components into a homogeneous mass, whisk again with a blender. Salt, sweeten, and optionally add ground pepper and bay leaf. Pack the finished composition on a sterilized glass container.
4. Store in the refrigerator for no longer than two months in case I have a rolled-up composition, and about 30 days for products covered with a lid. If possible, use horseradish in the first two weeks so that it does not lose its beneficial properties.

Horseradish with cinnamon

• filtered water - 480 ml.
• table vinegar (9%) - 55 gr.
• horseradish root - 600 gr.
• sugar (brown is better) - 45 gr.
• table salt - 25 gr.
• cloves - 4 buds
• cinnamon to taste

1. Wash the horseradish with a kitchen sponge, remove the peel and grate on a fine grater (can be chopped in a blender or meat grinder). Prepare a sterile glass container, pack horseradish on it.
2. In another bowl, mix sugar with salt, pour filtered water. Pour the composition into the pan, put on the fire and bring to the appearance of the first bubbles.
3. When the granules completely dissolve, add the clove buds and cook the mixture for 3 minutes. Cover the container and allow the solution to cool at room temperature.
4. When the mixture cools down to 55 degrees, pass it through the filter, add cinnamon. Pour in the vinegar, clog and wait 20 hours. After that, fill the solution with horseradish, roll up the jars, transfer to the cellar.

Apple horseradish

• olive oil - 40 ml.
• green apple - 1 pc. large size
• meat broth (pork-beef) - 135 ml.
• horseradish (root) - 110 gr.
• apple cider vinegar - 40 ml.
• fresh parsley - 1 bunch
• sugar to taste
• salt to taste

1. Wash the horseradish, remove the peel from it. Do the same with the apple: remove the stalk and seeds. Grind the products until smooth by passing them through a blender or grater.
2. Wash a bunch of parsley, chop it, pour in vinegar and chicken stock. Combine all the ingredients, add olive oil, sugar, salt, leave the mixture to infuse for 3 hours.
3. Apple condiment has a soft composition, for this reason it is loved by people with gastrointestinal diseases. The sauce is aromatic, not very spicy, tastes good.
4. Serve apple condiment in small sauces. Garnish with a leaf of fresh parsley or dill. Some housewives prefer to add grated olives to the above composition.

Horseradish with sour cream

• horseradish root - 285 gr.
• sugar - 25 gr.
• sour cream - 190-200 gr.
• fresh dill - 20 gr.
• fresh parsley - 10-15 gr.

1. The recipe is designed for the category of citizens who do not tolerate too hot horseradish sauce. Pour the plant roots with water, remove the dirt with a sponge, remove the peel.
2. Pass horseradish through a meat grinder or a blender to get gruel. Add chilled sour cream of high fat content (from 25% or more), mix, refrigerate for 2 hours.
3. For this period, wash and completely dry the dill with parsley, mix the greens with sugar. Add 3 cloves of garlic through a press if desired.
4. Remove the horseradish from the refrigerator, mix with other components, roll into cans.The storage time in the cellar is 20 days, if possible, use the product faster.

Table horseradish

• horseradish root - 300 gr.
• honey (can be replaced with cane sugar) - to taste
• salt to taste
• lemon zest (fresh) - 45 gr.
• sour cream - in fact

1. Rinse the horseradish root, peel the peel with a knife, grate it to make thin plates (as is the case with pickled ginger).
2. Prepare small glass jars, sterilize them, fill 3 cm. With ice filtered water. Put chopped horseradish in the cavity, pour sugar and salt.
3. Cork with lids, shake each container so that the mixture mixes. Grate a lemon peel on a grater, optionally pour citrus juice into the composition (quantity at your discretion).
4. Leave the horseradish to infuse in the refrigerator for 1 hour. Before serving, grease the product with sour cream to give the product a creamy taste. Use within a week, otherwise horseradish will lose useful properties.

Practical recommendations

1. To get a rich snack, store the finished product in glass jars. If possible, wrap containers with a dark bag to prevent light from entering.
2. Harvested crops are stored in wooden containers with sand. In this case, the roots are arranged in such a way as to completely exclude their contact with each other. Once a week it is necessary to water the composition with drinking water.
3. Traditionally, horseradish is used with meat dishes (pork, beef, lamb). Seasoning also serves as an excellent addition to aspic, smoked fish, mince pies, jelly, shank, jellied sturgeon and piglet.

Cooking horseradish at home is quite simple. Consider cooking recipes with the addition of tomatoes, cinnamon, fat sour cream, vinegar, green apples. Add your favorite seasonings, lemon zest, fresh herbs. Serve the pickled horseradish root for meat and fish dishes, jellied meat.

Video: homemade horseradish cooking