Despite the fact that the stores offer a variety of cans of horseradish-based seasonings, many housewives tend to cook horseradish at home. There is an accessible explanation for this: with minimal time expenditure, you can get a spice of such a degree of sharpness that households like it.
It is necessary
-
- horseradish roots;
- salt;
- sugar;
- vinegar.
Instructions
Step 1
Take the roots and soak them in water for 10-15 minutes to get rid of excess dirt and sand. Then peel the horseradish. The thickness of the cut layer depends on the quality of the starting material. Sometimes horseradish is so damaged that when trying to clean it of traces of insect activity, almost a large part of the root is cut off.
Step 2
Rinse the peeled horseradish again, then grind to a homogeneous consistency. Thrill-seekers can use a grater, but in this case, you need to immediately prepare a scarf or towel. The vapors released when crushing horseradish are not inferior in their sharpness to onions. Therefore, it is much easier to use a meat grinder, on top of which an ordinary plastic bag is put on and secured with an elastic band.
Step 3
Put the scrolled horseradish in a glass jar, pour a little boiling water into it, add sugar and salt. The water makes the seasoning soft. The amount of salt and sugar depends on your taste, but for a 200 gram can, there is enough spice on the tip of a knife. If horseradish is prepared directly for serving, and not for subsequent storage in the refrigerator, then no other additives are required.
Step 4
In the event that horseradish is harvested for future use, then add a little table vinegar to it. You need to store the seasoning in a container with a hermetically sealed lid, otherwise the horseradish will lose its smell. A jar of horseradish can stand in the refrigerator for several weeks, but fresh horseradish is the tastiest.
