Horseradish: preparations for the winter

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Horseradish is a favorite seasoning of many gourmets in the winter. It is rich in essential oils and is able to give the dish a piquant and unique taste. Harvesting the root crop for the winter is a whole art. Each housewife has her own recipes for canning and enjoys using them in the kitchen. The most important thing is to prepare the seasoning in such a way as to preserve all its useful properties. There are a lot of canning options. By adding or replacing any component with another, it becomes possible to experiment with dishes.

Pure product preservation


  • Horseradish - a kilogram;
  • Vinegar is a glass.
  • Salt, sugar - 30 grams each.

Cooking sequence:

  1. The root crop needs to be prepared: wash it thoroughly, trim the tops and cut off the top layer of the skin.
  2. Then the roots are chopped. It is best to use a meat grinder. It is recommended to put a plastic bag on its outlet. This will help reduce lacrimation in the hostess and preserve the beneficial properties of horseradish.
  3. It's time to cook the marinade. To do this, bring the water to a boil and dilute the salt and sugar in it.
  4. After the dishes are removed from the stove and vinegar is added to the water.
  5. Ground horseradish is mixed with marinade. The blank is stacked on the banks. Banks are previously subject to sterilization.
  6. The final step is to twist the jar with a lid.

After cooling, the workpiece must be put in a dark place.

Marinated with cloves and cinnamon


  • Horseradish - half a kilogram;
  • Vinegar - 1 tablespoon;
  • Spices: cinnamon stick - 1/3 part, cloves - 2 pcs.;
  • Sugar - 1 tablespoon;
  • Salt - half a tablespoon;
  • Water is a glass.


  1. The root crop is cleaned, washed and chopped in a meat grinder.
  2. Then the marinade is prepared: pour salt and sugar into the water, and completely dissolve them. Then add the necessary spices. It is cloves and cinnamon that will give the dish a refined aroma.
  3. The mixture is brought to a boil. After the liquid has cooled to 60 degrees, vinegar is poured into it.
  4. Cooked marinade should be infused. It will take him a day.
  5. After time, the marinade is mixed with chopped horseradish roots, everything is thoroughly mixed.
  6. The product is ready. It remains only to pour it into pre-prepared containers. Tighten the jars with lids.

For storage, it is better to choose a place protected from light.

How to preserve horseradish with tomatoes or cucumbers for the winter


  • Grated horseradish - 200 grams;
  • Tomatoes or cucumbers - 2 kg;
  • Dry horseradish leaves - 3 leaves.


  1. The crushed horseradish is laid at the bottom of a three-liter jar. From above it is covered with a circle of cardboard cut out to the size of the jar, in which you need to make small holes first.
  2. Tomatoes or cucumbers are stacked upstairs.
  3. The can is closed by a lid and placed in a cold place.

This harvesting at home will help keep vegetables fresh for 2 months. To avoid mold, it is recommended to sprinkle dry crushed horseradish leaves on top.

Canned horseradish - a recipe for a homemade blank

What is required:

  • horseradish (root) - 1,000 kg;
  • bottled water - 0.020 ml;
  • vinegar - 0.020 ml;
  • sea ​​salt - 0.015 kg;
  • sugar - 0.016 kg.

What to do:

  1. Sterilize banks of the size you need. It is more practical to always use small displacement containers.
  2. Rinse horseradish. Put in cold water for a day. Then peel, scrape off the skin, trim the ends.
  3. Prepared horseradish rhizomes grate on a fine grater. Then pour it with marinade - pouring.

Cooking marinade fill:

  1. Boil water in a saucepan. Pour spices into it. Boil again. Remove from heat. Pour in the vinegar.
  2. Thus prepared marinade pour the grated horseradish. Stir well.
  3. To the previously sterilized banks, move the resulting mass. After the entire mass is decomposed, the banks must be rolled up.
  4. Store in a refrigerator, basement or cellar.

Before you start rubbing horseradish on a grater, put a fan on the side, if there is one in the house. This technique will help you avoid a large stream of tears that you have to shed always when it comes to rubbing this product. After you have finished this “teary” process, be sure to wash your hands thoroughly with soap several times - if you do not, you can experience many unpleasant minutes by accidentally touching your eyes with your hand.

Canned horseradish with beets for the winter


  • Horseradish - 1 pc.;
  • Vinegar - 250 grams;
  • Water - 200 ml;
  • Sugar - 20 grams;
  • Beets - 2 pcs.;
  • Salt - 20 grams.

Cooking sequence:

  1. The root crop must be washed well, peeled and chopped in a meat grinder. Then the resulting mass is sorted out into banks. Everything is poured with boiling water - 200 ml.
  2. Beets are boiled. After it has cooled, you can grate it and also place it in a container.
  3. Then sugar and salt are poured, and vinegar is added.
  4. The whole mixture is mixed and covered with a lid.

Preservation is stored in a dark place, protected from sunlight.

How to preserve horseradish with apples


  • Horseradish - 1 piece;
  • Vinegar - 70 grams;
  • Apples - 3 pcs.;
  • Water - liter;
  • Sugar - 90 grams;
  • Salt - 70 grams.

Cooking sequence:

  1. First you need to take the required number of apples. They are calculated from the following proportion: 1 apple is needed per 20 grams of chopped horseradish. Fruits need to be washed, and boiled together with the peel.
  2. Horseradish roots also need to be washed, peeled and chopped in a meat grinder.
  3. Cooked apples must be grated and mixed with chopped horseradish.
  4. You can begin to prepare the brine. Salt is poured onto 1 liter of boiling water, 90 grams of sugar, and 70 grams of vinegar is poured.
  5. Hot pickle mixed with a mass of apples and horseradish.
  6. After cooling the mixture, remove the excess.
  7. The final step is to spin the can. After this, it is advisable to put the workpiece in a cool place.

How to preserve horseradish with lemon for the winter: a simple recipe


  • Horseradish - one and a half kilograms of crushed product;
  • Lemon - 1 piece;
  • Salt - 1 tablespoon;
  • Sugar - 3 tablespoons.


  1. Horseradish must be washed well and remove the peel from it. After wash with cool water.
  2. The peeled root crop is ground in a meat grinder, on which a plastic bag is pre-wrapped.
  3. In the resulting slurry, you need to pour sugar and salt.
  4. You need to take care of boiling water in advance. Since everything is diluted with boiling water, the result is a thick slurry. The mass is thoroughly mixed.
  5. First you need to prepare cans and lids for seaming. They are subject to sterilization. Capacity is recommended to choose medium sizes.
  6. The resulting slurry is sorted out in jars.
  7. Lemon needs to be washed and cut into several parts.
  8. It is time to use lemon juice. A few drops of juice are squeezed from the cut fruit and added to each container with the workpiece.
  9. Mixing is no longer required.
  10. It remains only to tighten the cans with lids and set them for storage in a cool place.

Prescription with vegetables


  • Horseradish - 100 grams;
  • Garlic - 100 grams.
  • Tomatoes - 300 grams;
  • Black pepper - a pinch;
  • Sweet pepper - 100 grams;
  • Salt is half a tablespoon.

Cooking sequence:

  1. Harvested vegetables. Tomatoes and peppers must be peeled and cut into small pieces.
  2. Horseradish is also subject to cleaning and washing.
  3. Pieces of vegetables, horseradish and garlic need to be chopped in a meat grinder.
  4. Salt and pepper are added to the resulting mass.
  5. Then you need to put everything on the stove and cook for forty minutes, while the fire is small.
  6. Tanks for canning must first be prepared. To do this, they are sterilized.
  7. The hot mixture is laid out in banks and rolled up.
  8. After the workpieces have cooled, they can be hidden for storage.

Recipe with Tomatoes and Garlic


  • Horseradish - 250 grams;
  • Tomatoes - 3 kilograms;
  • Garlic - 250 grams;
  • Salt is half a tablespoon.


  1. The root crop is washed and peeled with a knife.
  2. Rinse the tomatoes, cut into small pieces.
  3. Peeled horseradish, tomatoes and garlic are minced in a meat grinder.
  4. Salt is added to the resulting mass. Everything is thoroughly mixed.
  5. Banks are preliminarily prepared for seaming - sterilization. The finished mass is decomposed into containers and tightly closed.

Keep blanks in a cool place. A fridge is great for this.

Cooking a hot appetizer (video)

Horseradish blanks are the most useful. They contain many vitamins and minerals. Considered a great addition to main courses. With a little effort, you can enjoy the result of a long winter.

Fans of this kind of seasoning will be able to appreciate the palatability of preserves. From the many options provided, each gourmet will be able to choose the one that will satisfy his desires and needs. An experienced hostess will surely find a recipe that will become a favorite treat on the family table.

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