Horseradish is an old Russian spice, which is prepared from the plant of the same name, which has a pungent, pungent taste and a vigorous, tear-knocking aroma. It contains a lot of ascorbic acid, essential oils and mineral salts, so horseradish is also considered useful for immunity. Traditionally, it is served with meat and fish dishes, salads and cold appetizers. Over the long period of existence of such a seasoning, many recipes for its preparation have appeared.
It is necessary
- - horseradish;
- - tomatoes;
- - vinegar or citric acid;
- - beets;
- - apples;
- - salt and sugar.
Instructions
Step 1
The classic recipe for making horseradish
Rinse the roots of fresh horseradish in an amount of 1 kg, preferably under running water, and soak for about a day. Change the water, it is best for the roots to soak in very cold water. Peel the roots thoroughly and immediately start rolling them in a meat grinder. To avoid tears, which horseradish inevitably causes, put a plastic bag over the meat grinder and wrap it with string or thread. Horseradish secretes phytoncides, which irritate the mucous membrane of the nose and eyes - it stings in the nose, non-stop sneezing can open, pain appears in the eyes, they are very watery. Remember that without the precautions in the package, you are unlikely to get the seasoning done. However, doctors assure that the troubles caused by horseradish are very useful, because phytoncides leave no chance for harmful microbes to exist. And if at the time of cooking horseradish you suffer from a runny nose or a mild cold, after you finish the preparation, there will be no trace of the symptoms of the disease.
Step 2
After you've done the hardest part, boil a glass of water. Remove from heat and dissolve salt and 0.5 teaspoons of sugar in it. Add 125 ml 6% vinegar or 20 g citric acid. Pour this solution into the resulting gruel of ground horseradish and mix quickly, then immediately close the dish with a lid - all for the same reason for the extraordinary pungency of the plant. Sterilize pre-prepared jars. While they are hot, quickly spread out the finished horseradish and tighten the lids. Canned horseradish is ready.
Step 3
Modify the recipe as needed to suit your personal taste. For example, you can add more or less salt and sugar. And if you prefer a very spicy and pungent seasoning, you can scroll a few cloves of garlic along with horseradish. If the seasoning you have prepared is not intended for winter storage, but requires quick consumption, you can add heavy cream or vegetable oil to soften the taste.
Step 4
When it is difficult to twist a whole kilogram of horseradish roots at a time, do not suffer. Better to cook a small amount of seasoning, and put the remaining roots in a plastic bag and put in the freezer. As soon as you need fresh horseradish, remove the bag from the refrigerator and, without defrosting the roots, prepare the seasoning according to the recipe you already know. Surprisingly, phytoncides do not manifest themselves at all in frozen horseradish, which does not mean that they are not there - the finished seasoning turns out to be even more vigorous and spicy.
Step 5
Hot horseradish with tomatoes
Another classic recipe for this seasoning involves the use of tomatoes, thanks to which horseradish takes on a traditional coral shade. To prepare a kilogram of fresh tomatoes, pour boiling water over and peel, also peel 300 g of horseradish roots and a medium-sized head of garlic. Scroll all the ingredients through a meat grinder to make the consistency more uniform. Do not forget to put a plastic bag over the appliance. After that, add 4-5 tbsp to the mixture. tablespoons of vinegar, salt and sugar, put to taste. Since this recipe involves the use of tomatoes, water is not needed - horseradish will have the necessary liquid consistency anyway. Divide the seasoning into small glass jars, placing some in the refrigerator or pantry, and serve the rest. By the way, it is believed that such horseradish is especially good fresh, since at first it retains all vitamins, so it is better to make it in small portions, if possible.
Step 6
Horseradish with beets
Pass the horseradish roots through a meat grinder - as a result, you should get about 500 g. Peel 1 small vinaigrette and grate it on a fine grater. If you prefer hot horseradish, you don't need more beets, but for a softer seasoning, you can add more red root vegetable. Stir the ingredients, add a pinch of salt and sugar, 1 tbsp. a spoonful of vinegar 6%. Pour in about 150 ml of boiled water, adding it gradually and at the same time stirring the horseradish so that it does not turn out to be too runny. Place the prepared seasoning in the jars and seal them with a lid. After a couple of hours of storage at room temperature, serve the horseradish on the table.
Step 7
Apple horseradish
Delicious and tender horseradish is also obtained with the addition of raw or baked apples. Peel them together with horseradish and pass through a meat grinder, at the rate of 100 g horseradish root per 1 kg of apples. It is advisable to do this quickly so that the fruit does not darken. Then add 1 teaspoon of vinegar essence, salt and sugar to taste, passed a couple of garlic cloves through a press. Divide the mixture into jars, heat them in a water bath for 5 minutes, seal them, let them cool at room temperature, and then store them in the refrigerator.
Step 8
Apple horseradish can be prepared in a slightly different way. To do this, peel 4 apples, cut into slices and bake in the oven until half cooked. Meanwhile, grind 100 g of horseradish root, combine it with apples and blend until smooth with a blender. Season with salt, sugar to taste, and a couple tablespoons of apple cider vinegar. Transfer the prepared seasoning to a jar, hermetically closing it.
