Horseradish with boiled beets recipes. Recipe for making horseradish with beets, apples and garlic. Calorie content and nutritional value of the product

A plant such as horseradish is distributed almost throughout the globe and is widely used in cooking. Horseradish leaves have long been used in the process of pickling, pickling, making kvass and vodka-based tincture - horseradish. Today, horseradish leaves are also used in preservation. Horseradish root is used mainly for making hot sauces and seasonings. Hot and fiery sauces help increase appetite, improve immunity and improve metabolic processes.

Today you will learn how to cook. The recipe for making it is very simple. You can prepare such a spicy sauce, which is perfect for baked potatoes, meat, fish, simply based on horseradish, or with the addition of beets. The beets will give the sauce a beautiful pink color and make it even more attractive and appetizing. Recipes for table horseradish include the use of both raw and boiled beets. In Rus', horseradish has long been prepared and, interestingly, without the use of vinegar.

Many people will immediately think that there was no vinegar in those days, but this is not so. The peasants of that time produced their own apple and grape vinegar. It was simply believed that vinegar “kills” the specific smell of horseradish and weakens its strength and vigor. In Poland and western Ukraine at that time, vinegar was always added to horseradish and it was called horseradish in Polish. Recipe for homemade horseradish with beets

and vinegar we will now look at.

Ingredients:

• Horseradish roots – 200 gr.,
• Beetroot – 1 pc.,
• Salt - half a teaspoon,
• Vinegar – 2 tablespoons,
• Sugar – 1 tablespoon.

Horseradish with beets - recipe

First of all, boil the beets until half cooked. Wash the horseradish roots. Cut off the tails and roots. Clean them. Cut lengthwise into small pieces for easy grinding. If you have a food processor or blender with a bowl, use it to chop the horseradish. If not, then an ordinary meat grinder will come to your aid. While grinding horseradish, whether you like it or not, you will cry.

To avoid this as much as possible, place a bag over the neck of the meat grinder and tie it with thread. Thus, ground horseradish will evaporate less volatile substances into the air. Peel the boiled beets and grate them on the finest grater. Place the grated horseradish in a deep bowl. Add vinegar, sugar, salt and beets to it. The amount of salt, sugar and vinegar can be adjusted at your discretion, because everyone has different tastes; some people like a sweeter, saltier or sour seasoning. Mix the mixture.

Horseradish with garlic and tomatoes (“Hrenoder”)

• horseradish – 1 kg;
• tomatoes – 1 kg;
• garlic – 3 cloves;
• sugar – 40 g;
• salt – 20 g.

• Wash the tomatoes, pour boiling water over them, peel and cut into 4 parts.
• Peel the soaked roll and cut into small pieces.
• Peel the garlic and pass through a press.
• Prepare the meat grinder by attaching a thick plastic bag to it.
• Place several pieces of horseradish and tomatoes into the meat grinder one at a time and crank them until you run out. If the bag becomes full early, change it and then mix the contents of both bags.
• Add salt, sugar, garlic to the tomato-horseradish mixture and stir well.
• Place in clean, dry jars, roll them up or screw on the lids. Put it in the refrigerator for the winter.

If stored in the refrigerator, homemade Chrenoder will easily last for 9 months; if you manage to eat it in six months, even better. The snack turns out to be spicy, juicy and very healthy.

Horseradish with beets. Photo

The spicy flavor additive has become quite firmly entrenched in Slavic cuisine. Without it, preparations for the winter are unthinkable. Housewives select the best recipes for horseradish and beets to diversify the autumn-winter menu, to add a special taste to jellied meats, boiled or fried meat products, ham and many other dishes.

Decoration for any table

Dumplings, sausages, fish - this is not an exhaustive list of products with which it is recommended to combine this spicy additive. Of course, children are unlikely to appreciate the taste of horseradish, but adults will definitely include it in their daily diet. The main thing is to find your unique recipe.

Rules for choosing a finished product

Only external indicators will help you choose a spicy snack in the store:

• the bright unnatural color of the contents may indicate the presence of dyes in the composition;
• a pale pink color may indicate long-term preservation of the product - it could have lost its taste;
• it is better to choose that jar of horseradish with beets, which is similar in color to borscht - a dark, rich, red dressing;
• the container must be intact and without damage;
• look at the expiration date - after 4 months there is no point in eating such a snack, it will lose its pungency and beneficial properties.

Did you know? Horseradish is able to fight tooth decay. Therefore, Japanese scientists are working on creating a paste that will contain the hot root. However, it has not yet been possible to remove the characteristic odor of the seasoning from such a paste.

Everyday Snacks and Supplements

How to prepare horseradish with beets in order to preserve the valuable substances of both ingredients as much as possible? Choose recipes that do not involve heat treatment of products. The snacks, sauces, and additives presented in this section contain exclusively fresh vegetables, which means they do not lose a single drop of their beneficial properties. But there is one drawback - the short shelf life in the refrigerator. You have to choose the lesser of two evils!

Beetroot with horseradish in vegetable oil

• 250 g chopped root
• 800 g raw or cooked beets
• 2 tbsp. l. vinegar (6%)
• 2 tbsp. vegetable oil
• teaspoon salt
• teaspoon granulated sugar
• a glass of boiled water.

The composition indicates the amount of processed horseradish. Chopping it in a blender is ideal. If this is not possible, you can use a meat grinder.

Cleaning a fresh root is not difficult. The process takes no more time than peeling carrots. However, “lying” horseradish will definitely cause trouble. Before removing the peel, it is best to soak it in cold water for a couple of hours.

To reduce exposure to caustic volatile substances on the eyes and nose, housewives recommend cooling the root in the freezer. Next, the beets are ground to a pulp using any convenient method: grater, food processor, meat grinder. Mix the ingredients together: horseradish shavings, beets, salt, vegetable oil, vinegar, sugar and water. Everything is carefully kneaded to a homogeneous consistency.

Put the spicy additive in the cold for 12-24 hours so that the products exchange flavor notes and aromas. Ready. It's time to set the table.

On a note! To prevent tears while grinding the root in a meat grinder, you can take a plastic bag, place a bowl in it, and tie the edges of the bag around the metal neck of the meat grinder. The pungent aroma will not escape beyond the cellophane. The horseradish processing process will be painless!

Beetroot-horseradish marinade sauce

• 2-3 small horseradish roots
• 2-3 beets
• 200 ml water
• teaspoon salt
• tablespoon granulated sugar
• 2 tbsp. vinegar (9%).

To prepare the marinade, dissolve salt, sugar, and vinegar in 200 ml of boiled hot water.

Horseradish is ground in a blender, then beets, which are immediately poured into the marinade. Stir the sauce until smooth, cover tightly with a lid, and put it in the refrigerator for 6-12 hours. After the specified time has passed, the sample can be taken.

Delicate tomato-beet rooter

To avoid getting tired of the classic combination of tomatoes and horseradish, you can diversify your favorite recipe with beetroot shavings. The result is a completely new spicy additive, both in color and flavor.

• 2.5 kg red tomatoes
• ½ kg cooked or raw beets
• 250 g peeled horseradish
• 250 g garlic
• salt to taste
• sugar as desired.

Regarding the last point, it all depends on the sweetness of the main vegetables - tomatoes, beets and personal preferences. You may not need to add sugar. In any case, this moment is determined by the desire of the cook.

So, horseradish with garlic and beets are peeled and twisted in a meat grinder (blender). Next, chop the tomatoes (no need to remove the skin). The ingredients are salted, gently kneaded, placed in containers, and placed in the refrigerator to steep.

On a note! Some chefs suggest replacing salt in the sauce with pickled cucumber. But! That's another story.

Beetroot-apple horseradish

It is noteworthy, but we are still not talking about adjika, but an unusual “gorloder”. If pepper and garlic are designed to double the fiery qualities of the product, then beets, apples and tomatoes, on the contrary, slightly muffle them.

Option No. 1. Components:

• 5 small roots
• 1 kg sweet and sour apples
• 3 heads of garlic
• to taste: granulated sugar, salt, spices
• 1 tsp 70% vinegar
• 1 kg beets.

The roots, beets, and garlic are peeled and put into a meat grinder. Peeled apples are crushed using a fine grater until pureed.

After mixing the vegetables and fruits, season the mixture with pepper (spices), sugar, salt and vinegar. The finished product is placed in a container convenient for use (several jars at a time) and closed tightly. After 6-12 hours of infusion in the refrigerator, serve with main courses for lunch.

Option No. 2. The seasoning does not contain vinegar. The dish is prepared immediately before serving.

Products: equal amount (g) of horseradish, boiled beets and fresh apples.

All components are crushed on a fine grater, mixed, and added. The spicy and aromatic addition to meat is ready.

How to grate the root

The root of this plant, which belongs to the cabbage family, is usually dug up in the garden in early spring and late autumn; it is during this period that it becomes mature and pungent, and at the same time loses its unpleasant bitterness. It is washed in cold water, and if there are slightly wilted roots, they can be immersed in ice water for several hours.

There are several ways to grind horseradish, for example:

1. Use a meat grinder - to do this, the roots will need to be cut into small pieces to make them easier to twist;
2. Using a regular grater - experienced housewives recommend using the finest grater to get a mush consistency and prepare real horseradish sauce. Here it is also recommended to do this on the balcony or even outside, if conditions permit. Fresh air will disperse the pungent fumes emanating from this crop;
3. Using a blender is perhaps the most convenient way, since horseradish can be chopped to any desired state, and the blender bowl closes tightly, which prevents any harsh fumes from entering the air.

It is the release of essential oils during grinding that complicates the process of processing and preparing this crop. The vapors enter the nasal and oral cavities, the eyes, irritate the mucous membranes, which causes unpleasant sensations.

To grind it without tears, the easiest way is to use a blender, as it does its job in a matter of seconds, preventing steam from escaping from the bowl.

If you use a regular meat grinder or grater, then in this case you can use the old and proven method - put a mask on your face that will protect the mucous membranes from irritation. You can use a regular bag and glasses that fit tightly to your face.

But there is another way to avoid tears while processing the root - this is to put it in the freezer for 1 hour.

Homemade horseradish and beetroot recipe

You can get an amazingly tasty, aromatic and healthy snack if you prepare it from horseradish with the addition of beets.

How to prepare the sauce step by step:

1. The first thing you need to do is deal with the roots: they are washed in cold water, cleaned of lumps of dirt and sand, then you need to remove the top layer from them using a scraper or knife;

2. The horseradish is washed again in water, after which it must be cut into small pieces;
3. Soak the resulting pieces of this culture in water for 6-12 hours;
4. After the required amount of time has passed, the pieces can be taken out of the water and you can start chopping them. As mentioned above, the easiest way to do the procedure is with a blender, but if you don’t have one at hand, you can use a grater or a meat grinder, having previously stocked up on a face and eye mask;

5. Take lukewarm boiled water and pour it over the horseradish in a separate bowl (the water should lightly cover the grated pulp);
6. In the meantime, you can proceed to the beets (they can be either boiled or raw), which also need to be grated on a fine grater;

7. The juice obtained from the beets should be poured into a bowl with horseradish gruel filled with water;
8. Add salt, sugar and vinegar to the resulting mixture, after which the sauce is thoroughly mixed, placed in a jar and screwed on with a lid;

9. The jar should be placed in the refrigerator for 12 hours, which will allow all the ingredients to properly soak each other.

Article on the topic: Recipes for making cream for decorating muffins

Preservation for the winter

Horseradish-garlic burgundy appetizer

It is unlikely that you will want to spread this vigorous additive on a slice of fresh bread, but everyone will want to dip a piece of meat into it. Looking at the ratio of ingredients, it is obvious that the recipe suggests preserving beets with horseradish for the winter, and not vice versa. Buryak is the basis of the dish here.

• 4 kg boiled beets
• 400 g peeled horseradish
• 180 g garlic
• 3 tbsp. l. granulated sugar
• tablespoon salt
• 1 tbsp. acetic (70%) acid.

The beets are passed through a meat grinder along with the garlic.
Horseradish is cut into barrels and broken into small pieces using blender blades. No alternatives. It will not be possible to achieve such a homogeneous, puree-like mass in any other way, in particular in a meat grinder. Place the snack in sterilized containers and roll up the lids. This kind of horseradish with beets will last all winter without any problems. Before serving, you can dilute with sour cream.

On a note! Boiled beets, unlike the raw fruit, are sweet and soft. The snack acquires a more delicate, velvety texture and a less vigorous taste.

Chronoder with ground pepper

It would seem that the finished classic product amazes with its pungency and piquancy. So, no, chefs know how to make it even more interesting, more aromatic and spicier. This recipe for homemade horseradish with beets contains another spice - ground black pepper. The fiery mixture will surely take the tasters' breath away.

• 250 g root
• 1-2 pinches of black pepper
• 250 g beets
• 125 ml apple cider vinegar
• 30 g salt
• 60 g sugar
• 150 g sunflower oil.

Horseradish root is prepared in advance, soaked overnight in water. Then it is much easier to remove the skin. After cleaning, it can be frozen and grated, or passed through a meat grinder.

The beets are boiled and ground into chips in any convenient way. Both ingredients are poured into a saucepan, seasoned with butter, pepper, sugar and salt. Bring the mixture to a boil and cook for 1-2 minutes. Vinegar is poured into the hot mixture and everything is thoroughly stirred again.

Beets with horseradish are placed in sterilized jars, sealed, and left for 2-3 weeks. After the specified period, the preservation can be served.

Horseradish with apples

• 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.

• Prepare the horseradish and pass through a meat grinder.
• Mix with grated apple.
• Chop the parsley and add to the horseradish.
• Pour in the broth, oil, vinegar, salt and stir.

This horseradish should be prepared several hours before serving and in small quantities. It turns out soft, aromatic, but does not last long - no more than two days.

Salad for every day

This recipe is interesting because it uses familiar ingredients, but the result is a spicy horseradish salad with beet, not a “horloder”. However, during the vegetable season, a healthy and simple dish undoubtedly deserves attention.

• 100 g grated root
• 1 beet, chopped into strips
• 1 apple, diced
• 2 tbsp. sunflower oil
• 2 tsp vinegar (3%)
• salt.

Combine chopped vegetables and fruits, salt, season with vinegar and oil. Everyone is stirred. Salad ready.

Recipe with apples

Horseradish with apples is something that goes beyond the boundaries, because traditionally everyone is accustomed to a snack with beets. Thanks to this recipe, you can break stereotypes and even cook it with apples!

Required Products:

• horseradish roots - 250 g;
• 1 large apple;
• sugar - 3 tbsp. l;
• salt - 1.5 tsp;
• vinegar 9% - 3 tbsp. l.

Cooking technology:

1. Grind horseradish with apples. You can take both green and red apples. There are no preferences with their choice; you can also add a little beetroot for color, but this is not necessary.
2. Pour sugar and salt into water and boil the brine. When it boils, pour in vinegar. Immediately remove from heat, pour in the appetizer, and mix everything.
3. Quickly put it in a jar and cover with a lid. When it cools down, keep it in the refrigerator for 7 hours, after which the snack will be ready.

General Instruction

Horseradish with beets belongs to the category of seasonings (sauces, appetizers), for which there is no universal recipe and categorical proportions. Experiments are welcome. If the base is beets (more of it than horseradish), the dish will turn out less spicy.

Adding sugar is a must for lovers of sweet and sour sauces. Salt is also left to the cook.

You won't be able to follow recipes strictly. In any case, you will have to taste the dish and achieve “your ideal” horseradish with beets.

Is there any harm?

It must be remembered that horseradish is a spice and an addition to a dish. Moreover, you can’t eat much of it because of its pungency. And you shouldn’t try it - you shouldn’t consume more than 2 tablespoons at one meal.

Learn about the benefits and harms of beets for the body, how to prepare beet juice, how to dry and how to freeze.

You should not eat it on an empty stomach - it will increase the secretion of gastric juice, which will digest itself, which can lead to ulcers and gastritis. It is also better for women during menstruation not to get carried away with the product - in large doses it can cause bleeding.

A tablespoon of horseradish with beets is the norm for one-time use with the main meal. Eating snacks for a long time can cause exacerbation of gastrointestinal diseases and inflammation of the mucous membranes of the internal organs of the digestive tract.

A few words about the benefits of the product

It is difficult to overestimate the properties of the root, which has long been used in folk medicine as an antibacterial agent. Essential oils of horseradish can cure a runny nose; the active substances in the juice are effective in treating influenza, sore throat, dysentery and hypertension.

Horseradish increases appetite, improves digestive function, prevents scurvy and relieves swelling.

Beetroot with horseradish is a spicy and easy-to-prepare dish that does not require lengthy sterilization and preparation of vegetables. Just a few ingredients, 20-30 minutes of free time - and you have a fragrant, spicy salad ready. For preparation, it is recommended to use only natural fruit or berry vinegar. It gives the dish the necessary aroma and taste. As a sweetener, you can use not only classic granulated sugar, but also natural honey or refined cane sugar. To make the preparation aromatic and spicy, you need to choose high-quality roots. They should be fresh, dense, without flaws or flaws. In order not to damage the mucous membranes of the eyes, it is recommended to use safety glasses when preparing horseradish dishes, and you should also open a window in the room.

Taste Info Other preparations

Ingredients

• horseradish root – 50 g;
• beets – 2 pcs.;
• salt – 1/2 tsp;
• sugar – 1 tbsp. l.;
• apple cider vinegar – 2 tbsp.

How to cook horseradish with beets for the winter

Peel the horseradish root and grind it in a blender, you can grate it on a fine kitchen grater or grind it through a meat grinder. When using a meat grinder, to protect your eyes from tears, secure a plastic bag over the outlet hole.

Boil the beets, cool, peel and grate on a coarse grater. Place it in a deep bowl.

Add chopped horseradish root to the beets and mix everything thoroughly.

Pour table or sea salt and sugar into the resulting mass.

Pour in apple cider vinegar (it can be replaced with wine, cherry or raspberry).

Mix all the ingredients together and leave the beet stock for 20-30 minutes.

Transfer the mixture into a dry, clean jar and seal tightly. Store pickled horseradish and beets in the refrigerator for the winter.

Cooking tips:

• It is advisable to soak the horseradish in cold water before preparing the snack and keep it for about a day. This procedure will make it juicier.
• Serve the appetizer prepared according to this recipe with jellied meat or jellied meat, chops or cutlets, boiled pork, chicken rolls, and homemade sausages.
• Don’t make this salad in several jars at a time. Beet roots and horseradish roots are stored well in a box with sand for at least 4-5 months. Therefore, you can always prepare fresh pickled beets with horseradish.
• If you have nowhere to store boxes of sand and vegetables, and in winter you buy beets at the market or store, at least try preparing horseradish for this salad. Just grind it and freeze; it does not lose its taste and aroma during freezing.
• The beets can be prepared the evening before - boiled or baked in the oven, and the next day you can make the salad itself.

Previously we prepared

Beetroot with horseradish for the winter

- This is an amazing “mix” of two unpretentious vegetables. Preparing such a snack is not difficult even for a not very experienced housewife. So let's get started.

Homemade horseradish (white) recipe

Horseradish with beets is another mind-blowing appetizer that can be prepared for the winter. This preparation is made very quickly and is adored by lovers of spicy foods, so if the store-bought appetizer is quite tasty, then homemade horseradish with beets, made from natural products and without preservatives, will be easy a hit on any table.

Ingredients:

• beets - 4 medium pieces,
• peeled horseradish root - 100 g,
• salt - 1 tsp,
• sugar - 1 tbsp,
• vinegar 9% - 4 tbsp,
• water - 200 ml,

Preparation:

1. The proportions of horseradish and beets can be changed if desired, depending on how spicy you like it. You can also boil the beets until tender, then they will be sweeter and the consistency of the snack will be more tender. When serving, you can add sour cream to the horseradish with beets, also to reduce the spiciness.
2. Today we will use a quick option for preparing horseradish with beets for the winter - we use raw beets.
3. To do this, wash the root vegetables, cut off the stems and stalks and peel the skin. We also cut the horseradish into pieces and clean it. Next, place the horseradish roots in a bowl with cold water for 20 minutes. This will make it juicier and easier to process.
4. After this, I pass the horseradish and beets through a meat grinder; this should be done in a well-ventilated area or by placing a plastic bag secured with an elastic band over the meat grinder, because when processing horseradish, it hurts your eyes no worse than when peeling onions.
5. We leave the root vegetables in a bowl and start preparing the brine - marinade, however, you can also use ready-made tomato brine.
6. Pour water into a saucepan and put on fire, add salt and sugar and bring to a boil, while stirring to dissolve the salt and sugar. After boiling, add vinegar and remove from heat. Leave the brine to cool slightly and pour in the beets and horseradish.
7. Mix the prepared appetizer, place it in clean, dry jars, our spicy appetizer horseradish with beets is ready for the winter, seal tightly and store in the refrigerator.

Ingredients:

• beets – 4 kg;
• roll root – 600 g;
• sugar – 3 tbsp. spoons;
• salt – 1 tbsp. spoon;
• vinegar - 1 tbsp. spoon.

Preparation:

1. Let's consider another option, how to make horseradish with beets. Boil the beets in lightly salted water in advance, cool and peel.
2. We prepare clean glass jars and lids in advance. Then grind the beets in a meat grinder, and grind the peeled horseradish root in a blender until a homogeneous paste is obtained.
3. Just be very careful when working with this root vegetable, as phytoncides make your eyes water very much and can make your throat and nose sore. Then mix the beets and horseradish, add sugar and salt.
4. After this, pour in the vinegar, mix the appetizer, put it in jars and screw on the lids. We store our workpiece in a cool and dark place.

Beetroot with horseradish for the winter

Select 790 g of young beet fruits. It is highly desirable that they be the same size. Cut off the head and root. Boil vegetables in water. Cooking time will depend on the size of the fruit. Large ones cook longer, and small ones cook faster. After boiling, cut off the peel and chop into small slices or cubes. Grind 95 g of fresh horseradish. This process is best done using a meat grinder with a plastic bag on the end. This will help you avoid tears during treatment. Place the prepared vegetables in a stainless steel bowl, add 25 g of granulated sugar, ? g ground black pepper and 15 g salt. Stir the contents of the container and heat until the temperature reaches 70 degrees. After heating, remove from heat, pour in 50 g of acetic acid, stir, fill the prepared jars, and cover with sterile lids. Pasteurize the rolls and seal. Be sure to do and.

Beetroot with horseradish: recipe

Boil medium-sized beet root vegetables for an hour, cut off the peel, cut into slices, grate on a grater with holes. Prepare horseradish according to the same principle as in the previous recipe. Place beet slices in containers, layer with sharp slices, and cover with plastic lids. This snack can be stored directly in the refrigerator without resorting to sterilization. If you plan to store it in the cellar, then prepare a delicious filling: combine sugar and salt to taste, add water, bring to a boil and let cool. After pasteurization, pour into jars and seal. What do you think?

Recipe for beets and horseradish for the winter

You can change the proportions of the two main products, depending on your taste preferences.
In our recipe we indicate only an approximate option. So, prepare 4 medium beets: wash, cut off the stalks and stems, and peel. Peel the horseradish and chop into pieces. Place them in a bowl filled with cool water and let stand for about 20 minutes. After this, add boiled beets to it and grind into a meat grinder. To avoid tears, place a plastic bag over the end of the meat grinder. Leave the prepared root vegetables in a bowl and start preparing the brine. Pour 195 ml of water into a large saucepan, add a tablespoon of sugar and a small spoon of salt. As soon as the liquid boils, pour in 4 tablespoons of vinegar. Let it sit for a while. Place the vegetables in jars, fill with marinade, and seal. Consider the workpiece that you described

Horseradish with beets - recipe with photo

Rinse 1 kg of roots, wipe with a towel so that they dry slightly. Wash 1 kg of beets. There is no need to cut off the tails, otherwise the fruits will lose their juiciness and bright color. Just wash the ponytails thoroughly and leave to dry. Wrap the dried roots in a bag and put them in the freezer for literally a quarter of an hour. Take a three-liter saucepan, pour water into it, and bring to a boil. Throw a pinch of sugar into the bubbling liquid, pour in a small spoon of acetic acid, and carefully lower the beet tubers. Boil them for forty-five minutes, making sure to place the lid on top. Take the roots out of the freezer and twist them in a way you already know. Pour water into a separate pan, boil it, add salt, a little more sugar, chopped roots. Cook the resulting mass for 20 minutes, setting the heat to the lowest setting. Pour cool water over the finished beets for a couple of minutes, peel and twist. Combine the prepared vegetables, stir well, boil for 10 minutes, pour in 195 ml of acetic acid, 145 g of vegetable oil, stir, cook for another 10 minutes, setting the heat to the lowest setting. Pour the prepared seasoning into jars and screw on the lids.

Classic homemade horseradish recipe

• horseradish – 1 kg;
• water – 0.25 l;
• salt – 30 g;
• sugar – 50 g;
• lemon juice – 20 ml.

• Peel the prepared horseradish, chop it by passing it through a meat grinder. Use a nozzle that allows you to get the most fine and delicate consistency, similar to puree. Don't 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 pour boiling water over the horseradish, stir.
• Sterilize very small jars and place the seasoning in them. Pour a little lemon juice into each jar: no more than a teaspoon per 0.2 liter jar, but not less than two milliliters. The juice will act as a preservative and at the same time prevent the horseradish from darkening. However, you don’t need a lot of juice to prevent the seasoning from turning out sour—according to the traditional recipe, it shouldn’t be.
• Close the jars tightly and place in the refrigerator.

Horseradish prepared at home according to the classic recipe can be stored for no more than 4 months, but it is still better not to risk it and eat it a month or two before. If you plan to store the product all winter, it is better to choose a different recipe, with vinegar.