Horseradish seasoning: step-by-step recipes

cream in our country hell is a fairly common plant andis known, first of all, as an acute additive to a variety of dishes. But this root is fully capable of acting as the main ingredient. For example, based on it, a very popular sauce is prepared - horseradish seasoning, which can add spice to many fish and meat snacks.

A bit about the very seasoning

Horseradish, which is the main constituent of our seasoning, is a very useful root. It increases appetite, tones up the body and activates energy. A few small jars of this sauce can serve you well. And in order to prepare it, you must adhere to a few simple rules.

Basics of cooking

1. For seasoning, horseradish is the most suitable, which was collected in late autumn.
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2. Choose large roots, which are at least 30 cm in length and not more than 6 cm in diameter.
3. Before cooking, horseradish should preferably be soaked in cool water and kept for three to six hours.
4. Then the roots are cleaned, wrapped in food film and sent to the freezer for about an hour.
   

   Note! These procedures will help to prevent the unpleasant feelings that usually occur when shredding horseradish - eyes will not water!

5. After you have passed the roots through a meat grinder or grated them on a grater, a little lemon juice or vinegar should be added to the mass.
6. Then prepare the horseradish on small jars or plastic containers.

Thus, you will always have at hand a source product, from which at any time you can quickly prepare another portion of fresh sauce. And how to make a horseradish seasoning from beginning to end with various additives, you will be told the following recipes.

With beet juice

For cooking, take:

• kilo of horseradish roots;
• half a liter of beet juice;
• 1 table.spoon of vinegar essence;
• half a cup of sugar;
• 3 tables.tablespoons of salt.

We prepare the seasoning: the roots of horseradish are thoroughly washed, peeled and crushed with a meat grinder. Beetroot rubbed on a small grater, crushed mass squeeze, the resulting juice is added to the horseradish, which we twisted. Then add the vinegar, sugar and salt. All carefully mix. The resulting seasoning is placed in cans and sterilized for 15 minutes, if the pot is half-liter, and sterilized for 20 minutes with a liter jar.

With apple

For the recipe for horseradish and apple seasonings we take the following ingredients:

• kilo of apples;
• 0.15 kg horseradish;
• 0.15 kg of garlic;
• 5 ml of acetic essence;
• 15 g of salt;
• 20 g of sugar.

We keep the roots in cold water for three hours, after which we remove the skin from them. Apples are also peeled. Prepared ingredients are ground. Garlic is released from the husks and passed through the press.

All the prepared products are connected in a large bowl. Add salt, pour sugar, pour in the vinegar essence and mix thoroughly. We spread the seasoning on small clean jars, cover them with lids and send them to a water bath. We keep it for five minutes, then tightly closed and put in a cool place for storage.

With carrots

For the recipe, take:

• 0.15 kg horseradish;
• 0.3 kg of carrots;
• 5 g paprika;
• 5 g of white pepper;
• 10 g of salt;
• 5-7 g of sugar;
• half a cup of water;
• 55-60 ml of vinegar.

Root crops are peeled and crushed in any convenient way - twisting in a meat grinder or rubbing on a fine grater. We connect everything in a bowl and pour 150 ml of steep boiling water. Cover the lid and leave for five minutes.

We introduce into the mass vinegar, add sugar, paprika, pepper and salt.

Note! If white pepper is not available, then in this recipe it can be replaced with black!

All carefully mix and lay out on sterilized jars. Tightly close and set for storage in a cool place.

With garlic and tomatoes

For seasoning of horseradish with garlic and tomatoes we take:

• 0,2 kg horseradish;
• 0,2 kg of tomatoes;
• 0.1 kg of garlic;
• 15 g of salt;
• 15 g of sugar;
• 45-50 ml of vinegar;
• 90 ml of vegetable oil.

Tomatoes are blanched in boiling water for 30 seconds, after which we remove the peel from them and let it pass through the meat grinder. Add sugar to the tomato mass, salt and send it to the stove. With a small supply of gas, cook for 20 minutes. About five minutes before the end of cooking, pour in the oil and crushed garlic.

We clean the roots, rub it on a fine grater and put it into a boiling tomato mass. Add the vinegar and immediately after boiling remove from the fire. We lay out on sterilized jars and roll up lids.

"Sparkle" with chili pepper

For the recipe, take:

• 0.1 kg of roots;
• kilos of tomatoes;
• 10-12 cloves of garlic;
• pod of chili pepper;
• pair of tables.spoons of salt.

To begin with, you need to prepare tomatoes - blanch them in boiling water and peel. We pass through the meat grinder. As a result, you should get a puree, a volume of 1 liter. Roots of horseradish are cleaned and crushed. Chili cut into small pieces and twist on a meat grinder.

Note! Chile is better to cleanse of seeds, otherwise the seasoning will turn out to be too vigorous!

Mix the ingredients and add crushed garlic. Solim, pour the sugar. We spread the seasoning on clean cans and cork.

With bell pepper

For the dish you will need:

• 0.1 kg of burning root;
• 0,3 kg of Bulgarian pepper;
• 4-5 cloves of garlic;
• 15 g of sugar;
• 20 g of salt;
• pair of tables.spoons of lemon juice.

Fuck my, clean and peel. We remove the pods of sweet pepper from the seeds, we cut the peduncles. We twist the products in the meat grinder.

Add the crushed garlic to the resulting mass, pour lemon juice, salt and pour sugar. All mix and distribute on sterilized jars. Tightly close the lids and determine for storage in a cool place.

With oranges

A horseradish with orange juice is prepared from such products:

• 0.1 kg horseradish;
• a pair of oranges;
• 45 ml of white dry wine;
• 2-3 g of salt.

Oranges are doused with boiling water, we take a peel from one of them, we squeeze out the juice from both of them. Add to the wine juice, zest and grated horseradish. Solim, put sugar, mix everything.

With sour cream

For a recipe, take:

• 0.3 kg of burning roots;
• 200-220 ml of sour cream;
• 30 g of sugar;
• 2-3 g of salt.

Roots are cleaned and passed through a meat grinder. Solim, add sugar. All mixed and injected in a mass of sour cream.

Note! If it seems to you that the seasoning turned out to be too thick, it can be slightly diluted with chilled boiled water.

We shift the mass into a jar, tightly close it and clean it in the refrigerator for a couple of hours. Since such a seasoning is not stored for long, it is desirable to use it quickly - within two days.

Obviously, it's easy to make a horseradish seasoning at home. So do not rush to buy a store product - better, do it yourself. After all, you will be completely sure of its quality.

Bon appetit!