This traditional Russian spice is indispensable in the winter season. It perfectly complements fish and meat dishes and strengthens the immune system. It can even treat colds! Making horseradish at home is elementary. The only difficulty arises when crushing the root. Here we will give maximum advice on how to facilitate this process.
It is necessary
- - horseradish root - 400-500 g;
- - water - 2/3 cup;
- - table vinegar 9% - 4-5 tbsp. spoons;
- - beets - 200 g;
- - salt - 2 tbsp. spoons;
- - granulated sugar - 2 tbsp. spoons;
- - glass jars with lids.
Instructions
Step 1
If the horseradish root is not just dug out, but lies for a long time, then most likely it will be too dry. In this case, you need to put it in water for a while. Depending on the dryness of the root, you need to keep it in water from 5 to 24 hours. Prolonged soaking is also beneficial in removing excess bitterness.
Step 2
We peel the horseradish root, rinse it thoroughly and cut it into medium-sized pieces.
Step 3
Now you need to grind the pieces in a meat grinder to a state of fine shavings. This is the most problematic stage, since the essential oils secreted by the root act more strongly on the eyes and nose than onions. That is why horseradish cannot be grated. The best option is to use a food processor with closed bowls or a blender. And if you use a meat grinder, you need to firmly attach a plastic bag with an elastic band to it - so that the mass after scrolling immediately collects into it. You can put a fan next to it so that it blows off the smell in the opposite direction. It is best to work with an open window or balcony. Gloves can be worn on your hands.
Step 4
Fill the root shavings with boiling water. There should not be little water - if you compact the shavings, then the water should cover it almost level. Add salt and sugar, mix well.
Step 5
We clean the beets, rinse and rub on a fine grater. Squeeze juice out of it through cheesecloth (1/4 - 1/3 cup). Mix the juice with vinegar. Add to horseradish and mix.
Step 6
We thoroughly rinse the cans with soda and sterilize, boil the lids. We put the horseradish in the jars, close the lids and put in a cool place or in the refrigerator. After 2 days, it can already be consumed.
