Horseradish recipe belongs to those home secret instructions that each family has its own, with its own special ingredients. And of course, each of these recipes is the only true one, with its own unique correct taste. What unites such different horseradish is the obligatory presence of horseradish, grated or cut into pieces, and vodka, as the basis of the drink.
It is necessary
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- Horseradish "severe"
- 1 large horseradish root
- 750 milliliters of vodka
- 50 grams of honey
- Horseradish "spicy"
- 1.5 liters of vodka
- 1 large horseradish root
- 3 allspice peas
- 4 large juniper berries
- 2 clove buds
- 75 grams of honey
- 1 red hot pepper
- Lemon horseradish
- 0.75 liters of vodka
- 1 large horseradish root
- 100 grams of caramel
- zest from two large lemons
- 50 grams of dill
- Horseradish with garlic and celery
- 0.75 liters of vodka
- 1 large horseradish root
- 1 stalk of celery
- 3-4 cloves of garlic
- 1 cinnamon stick
- 3-4 peas of black pepper
- 75 grams of honey
- 1 lemon
Instructions
Step 1
Horseradish "harsh". The horseradish root should be thoroughly peeled and cut into long strips. Put the horseradish in a vessel and fill it with vodka. Add honey. Cap the bottle thoroughly. Shake and leave for three days in a dry, warm place.
Step 2
Horseradish "spicy. The root of horseradish must be peeled from the" skin "and cut into" washers ". Put horseradish in a glass jar with a wide neck, pour a little vodka and add honey. Shake well to disperse the honey. Add allspice, cloves, juniper and hot pepper. Pour in the remaining vodka. Close the jar with a lid and leave in a dark, dry place for at least 3-4 days, but not more than 2 weeks. The longer the horseradish is infused, the softer it is. Strain and chill the drink before use.
Step 3
Horseradish lemon. The root of horseradish must be washed, peeled and grated. Place the grated horseradish in a glass jar and fill with vodka. Seal the vessel and store in a dark, warm, dry place for 4-5 days. After the indicated time, cook the other ingredients. Remove the zest from the lemon. Chop the dill. Cook the caramel syrup with sugar and water. For 75 grams of sugar, you need to take 100 grams of water. Heat 50 grams of sugar until brown and light caramel smell, add hot water and the remaining sugar, add vanillin, wait until the added sugar dissolves and strain. Chill the caramel syrup slightly. Remove the tincture, remove the cork and add the dill, lemon zest and syrup. Shake, cork and leave to infuse for a day. After a day, the drink must be filtered, cooled and can be served.
Step 4
Horseradish with celery and garlic Wash the horseradish root, peel and cut into pieces. Remove the zest from the lemon. Cut the celery into "washers". Peel the garlic, cut in half and press down with the wide side of a knife. Put horseradish, celery, lemon zest, garlic, cinnamon and pepper in a transparent bottle, pour in vodka, add honey and shake. Remove the horseradish to infuse for 5-7 days in a dark, dry place, periodically take it out and shake it. After a week, strain the horseradish and bottle. Seal and refrigerate.
