How to cook horseradish correctly

Horseradish root is used in cooking, medicine and cosmetology. Most uses involve peeling the product and then grinding it. The plant contains essential oil, which has an irritating effect on the mucous membranes of the eyes, nose and mouth, so for a beginner, pre-treatment of horseradish root can turn into martyrdom. To avoid possible negative reactions of the body, read the recommendations and tips that will simplify this difficult process.

Cooking horseradish

The process of creating a delicious horseradish snack will not seem difficult if you follow all the rules. Cooking horseradish at home involves different recipes. Housewives often use beets, garlic, tomatoes, and add butter, mayonnaise or sour cream. The root does not require any special preparation; you just need to scrape off the skin and chop it in a way convenient for you.

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How to grate horseradish at home

There are several ways to prepare a plant for preservation, which will be a pleasure to season dishes with:

Grinding in a meat grinder. The roots will need to be cut into small pieces for convenience.
You can grate horseradish. It’s better to do this in small holes to get a paste-like mass, and be sure to go out onto a ventilated balcony or outside.
Grinding rhizomes in a blender is a universal and safest way. Depending on the time and speed of exposure of the device, you will get small or large chips.

Why is it so difficult to grate horseradish root?

It is much more difficult to grate horseradish without tears than onions. Irritated red eyes, salty streams running down my face, and even a swirl in my nose. Such unpleasant side effects can discourage any desire to independently prepare dishes from this useful plant. The fact is that it contains essential oils, which, when the root is crushed, quickly enter the air, making it burning and irritating to the mucous membranes. This is why it is so difficult to grate it by hand, especially in large quantities. In addition, the roots must be washed from dirt and cleaned.

Peeling horseradish is much easier than grating it, if only for the reason that less burning substances are released. To make cleaning easier, it is advisable to pre-soak the roots in cold water for 5-6 hours. It is best to wash under the tap using a brush or kitchen sponge. Remove the peel using a sharp knife, vegetable peeler or steel wool.

Turning horseradish root into fine shavings is not an easy task.

To learn more about methods for cleaning horseradish, follow the link:

What can be made from horseradish

Horseradish preparations were popular in Rus'. There are many recipes that use this component. Our ancestors really loved making sauerkraut with horseradish, adding it when making kvass, and infusing alcoholic drinks with it. Each recipe does not require a large number of ingredients, but the process is labor-intensive. Modern technologies help make the work of housewives easier. The hardest stage is chopping; this can also be done in a blender. The method is fast and does not harm the eyes.

How to chop horseradish without crying

When housewives wonder how to make horseradish, they mean the very seasoning that goes so well with meat and other dishes. Even 30 years ago it was considered obligatory on the festive and everyday table, and our ancestors a couple of centuries ago practically could not do without it at all. For example, pig with horseradish was a real hallmark of Russian national cuisine.

Therefore, how to make horseradish so that it is moderately “vigorous”, with a pleasant sweetish-sour taste, is an urgent task during autumn preparations and canning. After all, seasoning from the root can be stored in the refrigerator for a long time without losing its high nutritional and medicinal qualities. Of course, the main difficulty facing the housewife is how to make horseradish, protecting herself from the pungent aroma of the root during its processing. We cry when we cut onions. And we cry like Princess Nesmeyana when we grind the root in a meat grinder. Therefore, the first trick on how to make horseradish and not cry is to put plastic bags over the neck of the device and the outlet. Naturally, this will make work more difficult, but it will not allow tears to flood the entire world. Or, as an option, you can turn on the fan and open the kitchen window. The second method is also good when the horseradish is grated.

Classic recipe

Time: 30 minutes.
Number of servings: 9-10 persons.
Calorie content of the dish: 30 kcal.
Purpose: for a snack.
Cuisine: Russian.
Difficulty of preparation: easy.

The spicy root has a large supply of useful substances, has a tart taste, and is in demand among consumers. The classic recipe for horseradish with lemon will help the housewife make a simple, tasty and aromatic snack. The dish, supplemented with spice, becomes spicy and piquant. The spicy additive can be stored for up to 4 months, but experts recommend eating it earlier so that the spice does not lose its properties.

Ingredients:

lemon juice – 20 ml;
water – 250 ml;
horseradish – 1000 g;
granulated sugar – 50 g;
salt – 1 tbsp. l.

Cooking method:

Peel the roots and grind in a blender or meat grinder. In the second case, place a bag over the neck of the device to protect your eyes.
Add salt and sugar to the resulting slurry and mix.
The water needs to be boiled. Pour the hot liquid over the mixture, mixing again.
Sterilize storage jars, place seasoning and a little lemon juice in them. Close the containers tightly with lids and place in the refrigerator.

Homemade horseradish with beet juice

How to make horseradish with beet juice - recipe:

Peel, cut into pieces 0.8 kg of root vegetables, soak in water for 2 days. Grate.
Pour 0.3 liters of boiling water, add 40 g of sugar and 50 g of salt, stir. Grind 1-2 beets, squeeze out the juice.
Measure 100 ml of juice, mix with 200 ml of 9% vinegar, pour into the mixture. Mix.
Place into clean jars and close with lids. Keep in the cold.

For more horseradish and beetroot recipes, see the article.

Preparation for the winter

Time: 30 minutes.
Number of servings: for 8-10 cans.
Calorie content of the dish: 43 kcal.
Purpose: for a snack.
Cuisine: Russian.
Difficulty of preparation: easy.

Adding vinegar or citric acid will help preserve horseradish for the winter. It should be preserved in sterilized jars. Store in a dark, cool place. If these conditions are met, you will receive an aromatic, spicy and tasty dressing for dishes, which can be used instead of mustard or wasabi. Homemade seasoning will add piquancy to any dish and make the taste more interesting.

Ingredients:

citric acid – 20 mg;
rhizomes – 1 kg;
salt – 1 tbsp. l.;
granulated sugar – 1 tbsp. l.;
water – 250 ml.

Cooking method:

Peel the roots and soak them in water for a day. Grind using a meat grinder or blender.
Boil water, add salt and sugar, dissolve. Remove from heat, add citric acid.
Pour finely chopped horseradish with the resulting brine, stir, cover for a few minutes.
Place the resulting dish in sterile jars. Try to do this quickly so that the spice does not lose its aroma. Close tightly and store.

Marinated

Time: 2 hours.
Number of servings: 10-12 servings.
Calorie content of the dish: 54 kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty of preparation: easy.

Many housewives are interested in how to pickle horseradish. To do this, you can use a recipe for preparing a delicious seasoning. It contains other vegetables that add healthy qualities to the snack. In addition to taste and aroma, it has a beautiful, attractive, appetizing color, so you can safely offer it to guests or serve it on a festive table as a sauce.

Ingredients:

green apples – 1 kg;
water – 1l;
salt – 4 tbsp. l.;
horseradish – 500 g;
carrots – 1 kg;
granulated sugar – 5 tbsp. l.

Cooking method:

The roots of the seasoning must be peeled, chopped on a grater or using a blender.
Peel the carrots and apples and grate them on a grater with large holes. Mix all the prepared ingredients and place them in jars so that the mass occupies 4/5 of the vessel.
Start making brine. Add salt and sugar to boiling water and stir well until the crystals dissolve.
Pour the liquid into the jars. Cover the preserves with lids. Store inside the basement.

With beets

Time: 1 hour 20 minutes.
Number of servings: 5-7 persons.
Calorie content of the dish: 56 kcal.
Purpose: snack/condiment.
Cuisine: Russian.
Difficulty of preparation: easy.

Horseradish products are deservedly popular on the Russian table. This seasoning is healthy, has a specific aroma, and is indispensable for meat dishes. Making sauce with beets at home will help slightly soften the taste of the main component. Preparing the dressing is not difficult. A step-by-step recipe with photos will help you make the famous additive correctly.

Ingredients:

vinegar (9%) – 2 tbsp. l.;
granulated sugar – 1 tbsp. l.;
beets – 100 g;
horseradish – 200 g;
water – 0.2 l;
salt – 1 tsp.

Cooking method:

You need to start the cooking process by creating a marinade. Mix sugar, salt and vinegar in water. Place the contents of the pan on the fire, boil and cool.
Beets need to be peeled and grated on a fine grater.
The roots (one large horseradish) should be peeled and chopped using a blender or grater.
Mix the prepared ingredients, pour warm marinade. Place into sterile containers and close. After waiting for the preserved food to cool, store it in the refrigerator.

Shitty

Time: 40 minutes.
Number of servings: 8-10 persons.
Calorie content of the dish: 82 kcal.
Purpose: refueling.
Cuisine: Russian.
Difficulty of preparation: easy.

Preparing horseradish at home for the winter is not a long process. However, you should remember that when twisting a sharp root, you will need to put a plastic bag on the meat grinder. Otherwise, the pungent aroma will burn your eyes. The recipe allows you to change the ratio of ingredients to taste. If you want a very spicy appetizer, add more of the main ingredient.

Ingredients:

spicy root – 100 g;
mayonnaise – 400 g.

Cooking method:

Rinse the roots thoroughly and clean them. Then grate the product using a grater with small holes.
Pour boiling water over the resulting mass and cool.
Mix the substance with mayonnaise. Divide the hot dressing into clean, dry jars and store in the refrigerator.

We prepare horseradish for the winter. Recipes for delicious horseradish for the winter

It is impossible to overestimate the role of horseradish in home canning. Rhizomes and dried leaves give pickled products a special pungent taste and piquancy. Experienced housewives prefer not only to add seasoning to jars of vegetables, but also to prepare it themselves for the winter. Seasonings and sauces with horseradish will not only complement meat and fish dishes, but will also help strengthen the immune system, which is especially important during the winter cold. Since there are practically no useful substances in purchased jars of the product, preparing fresh product at home is especially relevant.

Beneficial features

Horseradish occupies a leading place among traditional medicines. Using seasoning preparations will help support the body during the difficult winter period.

The beneficial properties of horseradish are varied.

The product is used to prevent colds. Helps remove mucus from the body.
Protects the body from infectious diseases due to the presence of phytoncides in the composition. Because of this property, horseradish is considered a natural antibiotic.
The seasoning is recommended to be consumed in small quantities for diabetes mellitus because it helps normalize blood glucose levels.
Horseradish improves appetite and stimulates gastric peristalsis. For this reason, it is served with fatty and heavy foods. It also improves the functioning of the gastrointestinal tract as a whole. Helps with constipation.
Promotes the removal of bile from the body.
Has a diuretic effect. Horseradish eliminates foci of inflammation in the urinary tract, treats cystitis and dropsy, and helps get rid of kidney stones. Doctors often recommend the seasoning as an addition to primary drug treatment.
Has a beneficial effect on teeth, protects enamel from destruction.
Eating horseradish can improve male potency.

Khrenovukha

Time: 30 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 129 kcal.
Purpose: for a holiday.
Cuisine: Russian.
Difficulty of preparation: easy.

People have known how to prepare horseradish tincture since the time of Peter the Great. At that time, such a drink was reserved for people who worked in the cold or engaged in hard physical labor. Horseradish vodka is easy to make at home. You can infuse the drink with fresh or canned raw materials. However, the first option turns out tastier and more aromatic than when using semi-finished products.

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Ingredients:

lemon juice – 2 tbsp. l.;
vodka – 500 g;
sharp root – 7-10 cm;
grain mustard – 1 tbsp. l.

Cooking method:

The plant must be peeled and grated.
Inside a glass container, combine mustard, horseradish and lemon juice.
Pour vodka into the resulting mixture, close and shake well several times.
It will take 3 days to infuse the drink in a dark place with a warm temperature. Shake the bottle once a day.
The finished infusion will need to be strained through gauze and cotton wool. Pour into a suitable bottle and seal. The strength of this alcohol according to a home recipe is 36-38 degrees. The mixture can be stored for 2-3 years, sealed in a dark place.

Dining room

Time: 1 hour 30 minutes.
Number of servings: 20 persons.
Calorie content of the dish: 54 kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty of preparation: easy.

Horseradish is a common dish in Russian cuisine. This additive is usually used for meat, fish and jellied meat. It is not difficult to prepare a seasoning from this root with a strong aroma; it can be stored for a long time. Canning does not require specific skills or a large number of ingredients. The finished product can be used to prepare sauces, for example, with sour cream or with tomatoes and garlic.

Ingredients:

boiled water – 450 ml;
white wine vinegar – 180 ml;
sugar – 1 tbsp. l.;
horseradish root – 0.4 kg;
salt – 1 tbsp. l.

Cooking method:

To make horseradish, soak the root in water for a couple of hours to absorb moisture. Then remove the skin with a knife and cut into small pieces to make it easier to chop.
Place the mixture in a blender and chop.
Pour boiling water over the resulting mass and let it brew for a few minutes. Then add vinegar, sugar, salt, stir until smooth.
Place the homemade horseradish recipe into a clean container and store it in the refrigerator.
You can use adjika with horseradish for several months, then it will begin to lose its taste and pungency, so experts do not recommend cooking a lot at once.

Blender

It is better to use a stationary blender with a power of more than 700 W. The roots are washed and cleaned. For convenience, they are cut into small plates and placed in a blender bowl. The fruit is quite hard and fibrous, so you can add a little water to it without filling the bowl to the top. Water is not added immediately; if the spruce roots will be finely chopped, you don’t have to add water.

When the horseradish is chopped, you can transfer it to a suitable container, and wash the blender thoroughly with warm water. The advantage of this method is the speed of processing and the ability to use roots of any size and shape.

With vinegar

Time: half an hour.
Number of servings: 10-15 persons.
Calorie content of the dish: 43 kcal.
Purpose: snack/condiment
Cuisine: Russian.
Difficulty of preparation: easy.

Horseradish with vinegar is a godsend for those who want to preserve the seasoning for the winter. Acidic liquids are an excellent preservative. Adding sugar and salt will help make the product taste brighter. The sauce is suitable for adding spiciness, piquancy and aroma to other dishes. The use of the spice is recommended during the cold season: recovery will be faster due to its warming and antibacterial properties.

Ingredients:

horseradish – 0.5 kg;
boiled water – 1 tbsp.;
sugar – 3 tbsp. spoons;
vinegar (5%) – 1 tbsp.;
salt – 2 tsp.

Cooking method:

Rinse the rhizomes, peel them, and pass through a fine grater.
Add vinegar, salt, water and sugar to the resulting mass.
Place the prepared horseradish into jars, close tightly, leave for 2-3 days, then put in the refrigerator.

Green sauce

The cream sauce has a beautiful emerald color, pleasant taste and delicate consistency.

How to cook (2 servings):

Grind 50 g of horseradish, chop 20 g of onion, parsley and dill. Mix everything with 150 g of sour cream.
Pour in ½ tsp. lemon juice, salt to taste, mix thoroughly. Cover with cling film and refrigerate for 1 hour.

The sauce can be stored for up to 3 days and is served with red fish, lamb, beef, and pork.

For jellied meat

Time: 70 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 54 kcal.
Purpose: seasoning.
Cuisine: Russian.
Difficulty of preparation: easy.

Horseradish sauce for jellied meat is suitable not only for this dish. You can pour it over meat and fish food, salads. It has a pleasant color, bright aroma and unusual taste. The beet juice in the composition will help soften the pungency of the chopped spicy root. The product can be stored for a long time, but after a couple of days it will begin to lose its taste and pungency, so preparing a large volume at once is not recommended.

Ingredients:

horseradish – 3-4 pcs.;
beets – 1 pc.;
water – 0.2 l;
sugar;
salt.

Cooking method:

Peel the roots, rinse, put in a bag and place in the freezer for 15-20 minutes.
Boil water, cool to 20-30 degrees. Add salt, sugar.
Grate or grind the frozen spice in a blender.
Using a special grater, grate the beets. Fill the resulting shavings with water and leave for 5-10 minutes.
Separate the beet juice from the pulp, gradually add the liquid into a container with grated root until it becomes moderately thick.
Pour the prepared homemade sauce over the jellied meat.

Methods for grinding root vegetables

Cooks go to great lengths to reduce the negative consequences of working with horseradish. Someone puts on goggles and respirators, this process turns into fun entertainment for the whole family. But there are simpler options.

Grater and plastic bag

A simple and inexpensive method, but relatively labor-intensive and time-consuming. The process consists of:

Root cleaning;
The roots and grater are placed in a bag that closes tightly;
The root is taken in the hand and rubbed, while being careful not to damage the integrity of the package;
At the end of the work, the bag is untied and the resulting shavings are transferred to the desired container in which the horseradish will be stored or used for further cooking.

The disadvantage of this method is that it is difficult to work with and rubbing in a bag is inconvenient. But, despite this, the mucous membranes will not be exposed to burning oils.

With tomatoes

Time: 60 minutes.
Number of servings: for 10-12 cans.
Calorie content of the dish: 55 kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty of preparation: easy.

Horseradish with tomato and garlic is one of the classic combinations for creating homemade sauce. Tomatoes dilute the spice a little and give it a runny consistency. This dressing is convenient and tasty to add to meat dishes. If you like very spicy food, you will need more roots. If you want to get a gentle, aromatic seasoning, increase the number of tomatoes.

Ingredients:

tomatoes – 2000 g;
salt – 2 tbsp. l.;
horseradish – 300 g;
garlic – 200 g;
sugar – 1 tbsp. l.

Cooking method:

Rinse the tomatoes, dry with a paper towel, remove the stems, and cut into several pieces. Grind in a meat grinder, drain the juice into the total mass.
Peel the garlic and garlic root, place in a blender, grind until finely crumbled.
Place the crushed ingredients inside a deep container, add salt and granulated sugar, mix.
Distribute the resulting mass into clean and dry containers. Store in the refrigerator.

Plum and horseradish sauce with tomato paste

An unusual way to prepare the sauce - ingredients:

horseradish – 400 g;
tomatoes – 6 pcs.;
plums – 3 kg;
tomato paste – 300 g;
garlic – 300 g;
salt – 3 tbsp. l.;
sugar – 8 tbsp. l.;
vegetable oil – 300 ml.

Actions:

Remove the pits from the plums, cut the tomatoes into quarters, and pass through a meat grinder. Cook for 30 minutes on the lowest heat.
Remove the seeds from the pepper and cut it into strips. Peel the garlic. Grate horseradish. Place everything in a saucepan and cook on the stove for another half hour.
Add sugar, salt, tomato paste, butter, mix. Divide into jars.

How to cook horseradish at home - tips

To ensure you get a delicious horseradish seasoning, you should follow some recommendations:

You need to prepare horseradish for food in September, selecting rhizomes 3-6 cm in diameter and 30-50 cm long.
Do not make a lot of preparations at once, as the plant will lose its pungency in a month.
The whole root can be stored in the refrigerator for about six months and used as needed.
If you decide to pickle the spice some time after extracting it from the ground, keep it in water before preparing the seasoning. This will help restore lost moisture to the roots.
After processing, horseradish must be stored in sterilized jars under an airtight lid.
The discharge that appears when grinding horseradish root irritates the mucous membranes. To protect yourself from this phenomenon, place the product in the freezer for a couple of hours. If the recipe requires twisting it, secure a plastic bag to the neck of the meat grinder. Using a closed blender can relieve you from the pain in your eyes.
You can avoid damage to the skin if you wear gloves.
To prevent the horseradish mass from darkening after production or during the preparation of the component, you can sprinkle it with a little juice squeezed from lemon.
The ready-made dressing is ideal for cold appetizers, meat and fish dishes. You can use horseradish to dress salads to give them a spicy kick.
To get a real Russian seasoning, do not use vinegar, as its sourish taste drowns out the original aroma of the spice. Since ancient times, horseradish dressing was prepared immediately before serving the dish so that guests could enjoy the pungent taste to the fullest.

Meat grinder to the rescue

In a meat grinder, horseradish is processed quite quickly, but for large volumes you can resort to two main methods of grinding horseradish:

First freeze the roots, then grind them in a meat grinder. In this case, it is better to cut the roots into thin strips and put them in the freezer for 3-5 hours, then defrost them a little and process them;

When working with a modern electric meat grinder, there should be no problems with processing; the main thing is to put a food-grade plastic bag over the hole from which the twisted horseradish will come out and tie it tightly.