In the autumn, before the onset of frosts, it is time to stock up the horseradish root for the future. A traditional Russian seasoning is prepared from it, no less spicy than the Caucasian adjika, and just as vigorous as mustard. It is equally well suited to meat and fish dishes, warms in cold weather and strengthens the immune system. However, not all housewives know how to make horseradish at home, and are forced to buy this seasoning in the store. Meanwhile, gourmets say: in their burning and taste, purchased horseradish is significantly inferior to homemade. So it makes sense to learn how to cook this spicy snack at home.
Cooking Rules
Cooking horseradish has several important features that need to be considered. Otherwise, the process of cooking horseradish will be remembered as a bad dream, and the result, despite the effort, will not meet expectations.
- To prepare a snack, horseradish roots dug in September are suitable, their length is 30-50 centimeters, diameter - from 3 to 6 centimeters.
- There is no need to harvest a lot of seasoning from horseradish for the future: after a month of storage, it becomes noticeably less burning, and lovers of “vigorous” seasonings will no longer have to taste. The root itself can be stored in a cool and humid place for up to 6 months, so it makes sense to put the roots in the refrigerator and use them as needed. However, if you do not want to bother with preparing a snack every month, you can still prepare it for the winter, as it can be stored for at least 4 months in sterilized, hermetically closed cans. In addition, some recipes allow you to cook a horseradish snack, which can even be stored in the pantry, and a very long time (up to a year).
- If the root of horseradish waited too long for its time, it almost certainly dried up. In this regard, before processing it should be soaked in cool water for several days (from three to seven).
- To improve storage of finished horseradish, it should be laid out in sterilized jars and sealed.
- Esters that stand out when working with horseradish irritate mucous membranes and cause lacrimation. A bit less aggressive horseradish will be if you put it in the freezer before processing for a couple of hours. Grind it with a meat grinder will be easier if you attach a plastic bag to it to collect the finished shitty mass. Working with horseradish is safer in gloves.
Even on store shelves you can find horseradish cooked according to different recipes. Recipes homemade horseradish - even more. It makes sense to cook horseradish seasoning with at least two or three popular recipes, especially since they are all different.
Classic homemade horseradish recipe
Composition:
- horseradish - 1 kg;
- water - 0, 25 l;
- salt - 30 g;
- sugar - 50 g;
- lemon juice - 20 ml.
Method of preparation:
- Clean the prepared horseradish, chop it, pass it through a meat grinder. Use a nozzle that allows you to get the most fine and delicate texture, similar to mashed potatoes. Do not forget to attach a bag to it to at least partially protect your eyes from the pungent odor.
- Mix chopped horseradish root with salt and sugar.
- Boil water and fill horseradish with boiling water, stir.
- Sterilize very small jars and spread seasoning over them. In each jar pour a little lemon juice: no more than a teaspoon per jar with a capacity of 0, 2 l, but not less than two milliliters. Juice will act as a preservative and at the same time will not give a crap to darken. However, a lot of juice is not necessary so that the seasoning does not turn out to be sour - according to the traditional recipe, it should not be.
- Close jars tightly and refrigerate.
Horseradish cooked at home according to the classic recipe can be stored for no more than 4 months, but still it is better not to risk and eat it in a month or two. If you plan to store the billet all winter, the recipe is better to choose another, with vinegar.
Home-made horseradish with beet juice
Composition:
- horseradish root - 0, 4 kg;
- water - 0, 15 l;
- table vinegar (9 percent) - 0, 15 liters;
- sugar - 20 g;
- salt - 30 g;
- beet juice - 50 ml.
Method of preparation:
- Prepare the horseradish roots by soaking them for several days in cool water, peeling and cutting them into pieces.
- Screw the nozzle with small holes on the meat grinder, attach a plastic bag to it, better tight (for example, intended for freezing food).
- Scroll through the meat grinder in the package horseradish.
- Fill the horseradish with boiling water, add salt, sugar and stir into it.
- Finely grate or mince raw (cleaned) beets, squeeze the juice. Measure out 2-2, 5 tablespoons of beetroot juice and mix it with vinegar.
- Pour vinegar with beetroot juice into horseradish, mix.
- Prepare the jars by washing them with soda and sterilizing them.
- Put the seasoning in jars, close them tightly and put them in the refrigerator or just in a cool place.
Such a snack can be stored in the refrigerator for a whole year, outside the refrigerator for up to six months. In this case, you need to be prepared for the fact that vinegar and long-term storage will do its job - horseradish will become softer in taste. But thanks to beet juice, the appetizer will get a pleasant pink color and will be able to decorate the table.
Horseradish with garlic and tomatoes (“horseradish”)
Composition:
- horseradish - 1 kg;
- tomatoes - 1 kg;
- garlic - 3 cloves;
- sugar - 40 g;
- salt - 20 g.
Method of preparation:
- Wash tomatoes, boil water, peel and cut into 4 parts.
- Cleaned soaked roll, cut into small pieces.
- Peel the garlic and pass through the press.
- Prepare the meat grinder by attaching a thick plastic bag to it.
- Alternately put several pieces of horseradish and tomatoes in a meat grinder and turn them until they run out. If the package is filled earlier, change it, and then mix the contents of both packages.
- Add salt, sugar, garlic to the tomato-hrenny mass, mix well.
- Spread on clean, dry jars, roll them up, or screw them up with screw caps. Clean in the winter in the refrigerator.
If stored in a refrigerator, the home “Hrododer” will quietly stand for 9 months, if you manage to eat it in half a year - even better. The appetizer is spicy, juicy and very healthy.
Horseradish with apples
Composition:
- horseradish root - 100 g;
- apple - 0, 2-0, 25 kg;
- meat broth - 100 ml;
- vegetable oil - 30 ml;
- apple cider vinegar - 30 ml;
- salt - to taste;
- parsley (optional) - 50 g.
Method of preparation:
- Prepare horseradish and mince.
- Mix with grated apple.
- Chop the parsley and add to the horseradish.
- Pour in broth, oil, vinegar, salt and mix.
Such horseradish should be prepared several hours before serving and in small quantities. It turns out soft, fragrant, but is stored for a very short time - no more than two days.
Horseradish with Sour Cream
Composition:
- horseradish (root) - 100 g;
- sour cream - 100 g;
- sugar - 10 g;
- salt - a pinch.
Method of preparation:
- Clean and chop horseradish.
- Mix with sour cream, salt and sugar.
Horseradish cooked with this recipe is also not intended for long-term storage. It will not be too spicy and will appeal to those who do not like too “vigorous” taste of fresh horseradish.
Homemade horseradish - a traditional seasoning for meat and fish dishes. If it is cooked with vinegar, then it can be stored for a long time. However, many housewives do not procure it for the future, as over time it loses its burning properties.
