Horseradish root in its composition is not inferior to the most effective antimicrobial agents due to the high content of the special substance merosin. Horseradish appetizer (horseradish) was originally known in Scandinavia and Greece, and later took an honorable place in the Russian culinary tradition. All options for preparing horseradish are based on the classic cooking method.
It is necessary
- -1, 5 kg of horseradish rhizomes;
- –3.5 tbsp. Sahara;
- - garlic to taste;
- –5 ml of lemon juice;
- -1, 5 tbsp. salt (coarse);
- -1, 5 Art. boiling water.
Instructions
Step 1
Before starting the process, do not forget that horseradish not only has a pungent smell, but can also cause significant irritation to the mucous membranes of the eyes or nose. Therefore, try to protect yourself as much as possible and use special gloves when processing horseradish roots.
Step 2
Remove the skin from the top of the rhizomes. Next, grind the roots with a blender, meat grinder or fine grater. Place the resulting mass in a prepared plastic container, sprinkle with lemon juice, salt, sugar and add chopped garlic. Leave it on for 5-8 minutes.
Step 3
Dilute a mixture of horseradish, sugar and salt with water to the desired consistency. If you like more spicy crap, then pour in the water to a minimum. The liquid horseradish snack is less pungent.
Step 4
Prepare small, clean jars. Fill each jar to the brim and close the lid. Store horseradish in a cool place for no more than 5 months. Optionally, you can season the horseradish appetizer with beet juice or chopped tomatoes.
