We make savory blanks - horseradish roots for the winter

In the off-season, when the autumn rain is drizzling outside the window or the snow is quietly falling, you really want a vitamin, and not only fruit. After rolling compotes, jam and vegetables, it's time to prepare horseradish roots for the winter. A spicy seasoning made from them will warm you on winter evenings and add spice to bored dishes. Fish, meat or potato casserole with horseradish will taste better. In addition, horseradish also strengthens the body, increasing immunity, and will help in the fight against colds. Keeping fragrant roots fresh for a long time will not work, although it is possible for a while. But canned horseradish will stand until the next harvest. Today we will tell you what you can do with horseradish for the winter to provide your family with a fragrant and healthy seasoning. But first, let's reveal a few tricks of its preparation.

Some secrets of horseradish conservation at home

Horseradish has a very pungent odor, which is especially evident during root processing. To ease your "suffering", the entire procedure is best done outdoors. If you put a bag on a meat grinder and grind the roots directly into it, the smell will not be so sharp.

Do you know how to grate horseradish without tears? No matter how ridiculous it may seem, a regular scuba diving mask will save your eyes from tears. You can simply grind in a blender with a bowl - it will be faster and more reliable.

There are a few other tricks that will make it easier to harvest the stinging roots and help preserve their flavor:

1. Roots are dug in September-October. In this case, it is important to be in time before frost, because the frozen roots become brittle. They make a spicy seasoning in the spring, but no later than horseradish will release flower stalks. Then some of the nutritional qualities will transfer to the aerial part, which will affect the taste.
2. For eating the roots for food or for harvesting horseradish, 2-3 year old bushes are selected. Younger roots are less pungent and older roots are rough and difficult to grate.
3. Before you peel and grind horseradish, it is soaked. So the roots gain moisture, which they have lost after digging up, become elastic.
4. Many recipes include grated horseradish for the winter. If you freeze the roots a little before rubbing, it will be much easier to do.
5. To return the darkened grated roots to whiteness, they are sprinkled with lemon juice.
6. Small dishes are used for preservation so that its contents can be eaten in a maximum of 4 days. If the seasoning is kept longer, essential oils will evaporate from it.
7. It is also important to know how to properly close the horseradish for the winter. For this, the banks must be sterilized, especially if the seasoning itself will not succumb to this procedure. Otherwise, it won't last long.

The hottest horseradish seasoning comes from recipes that don't contain vinegar. The latter has the property of changing the taste of the roots, making it softer. And if it is necessary, on the contrary, to remove the spiciness, the grated roots are mixed with cream before serving.

Harvesting horseradish for the winter without additives

Not everyone likes it when the characteristic horseradish aroma and pungency is dissolved in the aftertaste of additional ingredients. For example, if you add apples to the roots, they soften their pungency. This makes the sauce more pleasant and weak. If you're an avid fan of harsh condiments, just don't add anything to the roots. Then the hell will turn out real and evil.

Horseradish recipe for the winter with vinegar

Before you start cooking, 1 kg of roots must be well washed from the ground and left in water for a day. Soaked horseradish on the second day can be peeled off by scraping off the skin, as from a young carrot. The procurement process itself is simple:

1. Grate horseradish.
2. Put in a bowl and cover with brine.

To prepare horseradish brine:

• boil 250 ml of water;
• pour in 1 tbsp. l. salt and sugar;
• at the end, pour in 150 ml of vinegar (9%).

Pour the grated roots with cooled brine, mix and arrange in jars. This seasoning is stored in the refrigerator. The maximum time is no more than 4 months. The purpose of harvesting horseradish at home for the winter is often a longer shelf life. You can increase it by additionally sterilizing the sauce jars for 20 minutes.

Jars must be necessarily glass, with a well-screwed lid - in such a container horseradish retains its aroma and "strength" better. They also need to be sterilized first and allowed to dry.

Quick recipe for horseradish seasoning

And not all housewives like to tinker with jars, subjecting their contents to additional heat treatment. On the one hand, this increases the shelf life of conservation and makes it more reliable in this respect. But at the same time, this is an additional cost in time. A fragrant root vegetable is one of those from which you can make horseradish blanks for the winter without sterilization. This has its advantages as well. Such products can be stored for several months, however, it is best in the refrigerator, but at the same time the characteristic vigorous smell and pungency are completely preserved. In addition, "raw" horseradish also retains the maximum amount of nutrients, especially if citric acid is used instead of vinegar.

A useful seasoning is made like this:

1. Soak washed roots (1 kg) for 20 minutes, then peel and grind in any way.
2. Pour 2 tbsp into the horseradish mass. l. sugar and salt, mix.
3. Boil 1 tbsp. water and immediately pour it into the grated roots.
4. Pack the seasoning in sterilized jars and add 1 tsp to each. citric acid "under the lid". Cover tightly or roll up.

Recipes for harvesting horseradish roots for the winter with additional ingredients

Real gourmets will appreciate the horseradish preparations with lemon, apples or mayonnaise. They have a rich flavor, while retaining all or almost all of the sharpness of the roots. And if you add spices to the sauce, you get a whole bunch of aromas.

Horseradish recipe for the winter with lemon and spices

This seasoning will not leave anyone indifferent. The triple composition of various spices is perfectly combined with the sharp aroma of horseradish, ideally complementing it. And lemon juice will also add a pleasant sourness.

For cooking you will need:

• horseradish in an amount of 1 kg;
• 1 tbsp. l. salt and sugar;
• 1 lemon;
• ground nutmeg and cinnamon - 1/3 tsp;
• 3 clove buds;
• ¼ h. L. mustard seeds.

First you need to clean the roots and leave them to soak in cold water for half an hour. After the specified time, you can start harvesting horseradish roots for the winter:

1. Peel the roots and grind them in any way (through a meat grinder or grater).
2. Squeeze lemon juice.
3. Prepare the marinade by bringing the seasoned water to a boil. Add lemon juice at the end.
4. When the marinade has cooled slightly, strain it and pour into the chopped roots.
5. Stir the mass well and arrange in jars.
6. Sterilize for 20 minutes.
7. Roll up.

Horseradish with lemon zest

Another recipe for the original shitty lemon snack will do double duty. It can be used as a seasoning for fish dishes, as well as used to prevent colds. As usual, the roots are washed, soaked, peeled and crushed. Separately, you need to squeeze the juice from a large lemon, and grate the zest into a plate on a fine grater.

Now mix the grated horseradish with salt and sugar (1 tablespoon of each product).Then pour the whole zest into it, and also pour 1 tbsp. boiled, but chilled, water. Mix all the ingredients and put the blank in jars. Before rolling into each container (from above, without stirring), pour in a little, about 1 tsp. freshly squeezed lemon juice.

The amount of horseradish per serving is 1 kg in a purified form. It is not necessary to sterilize such a seasoning in order to preserve the maximum of useful substances.

Horseradish recipe with apples for the winter

For cold meat dishes, horseradish and sour apple sauce is good. It turns out to be sour, but with a well-pronounced pungent note. However, the amount of ingredients can be changed depending on taste preferences. If you use sweet fruits, then the sauce will be sweeter and softer. And to get a hot seasoning, you need to put more horseradish and garlic.

So, for one serving of sauce you will need:

• 2 kg of apples;
• 100 g of horseradish and garlic;
• sugar, salt (to taste).

A worthless snack with apples is made like this:

1. The apples need to be peeled and grated. If the skin is too hard, you can cut it off too.
2. Pass the pre-soaked and peeled roots through a meat grinder along with garlic.
3. Mix both ingredients, season with salt and sugar.
4. Boil the workpiece over low heat for 5 minutes, put in jars and roll up.

This sauce is kept in the refrigerator. And in order for it to stand longer without it, during the cooking process you need to add 1 tsp. table vinegar.

Also, the sauce according to this horseradish recipe for the winter in its raw form is very tasty. In this version, it is not boiled, but only apples are pre-baked. Horseradish and garlic remain moist. For winter storage, be sure to add vinegar.

Horseradish with mayonnaise for the winter

A savory seasoning can be not only spicy, but at the same time satisfying. Mayonnaise will help add some calories to the horseradish sauce. The only drawback of such a blank is that it is not entirely "winter". Of course, well-closed jars will stand for some time in the refrigerator. However, mayonnaise significantly shortens the shelf life, although it makes the sauce tasty.

Such horseradish roots are prepared for the winter quickly as follows:

1. Wash roots in an amount of 200 g, soak, peel and grate.
2. Add mayonnaise to them (it is better in an amount exceeding horseradish by 2 times, that is, 400 g).
3. Put a little salt (considering that mayonnaise itself contains it well) and 1 tbsp. l. Sahara.
4. Pour in 1.5 tbsp. l. vinegar.
5. Stir the mass, arrange in jars and seal tightly.

As already mentioned, the shitty mayonnaise sauce should be stored in the refrigerator.

To keep the seasoning as low in calories and healthy as possible, it is better to use homemade mayonnaise.

To do this, break 1 egg in a submersible blender (so that the yolk remains intact), add a little salt, add 1 tsp. sugar, vinegar and mustard. Pour 200 ml of refined sunflower oil last. Now you need to cover the yolk with a blender and beat until a thick white mass, gradually raising the blender and adding oil.

Now you know what you can do with horseradish for the winter. We hope that among this collection there is also a recipe for your family that can surprise your loved ones and guests. Enjoy cooking and adding variety to your winter menu!

Video recipe for horseradish for the winter

Two types of horseradish blanks - video