Classic crap

Classic horseradish is a mixture of vegetables ground and prepared in a certain way with the addition of horseradish, which is stored for a long time in a cool place. Horseradish can be added to various dishes, used as a spread on bread and eaten as a savory snack for strong drinks. The main condition for its long-term storage is the use of preservatives in the preparation: vinegar, large amounts of garlic and salt.

Classic recipe for horseradish with tomato

The secret to preparing a high-quality horseradish snack lies in the exact proportions of all ingredients. Therefore, it is recommended to use a scale when preparing food before cooking.

1. 
   How to prepare horseradish according to the classic recipe for cooking for the winter? Before sending the components into the meat grinder, they need to be cleaned and cut into pieces suitable for further grinding. Wash the horseradish, peel it and cut it into pieces that fit well in a meat grinder.
2. 
   Cut the tomatoes into slices using the same principle: so that they fit easily into the meat grinder receiver.
3. 
   To prevent the pungent smell of horseradish from irritating your mucous membranes too much, you can use a simple method of protecting yourself from it. To do this, you need to tie a bag onto the part of the meat grinder with holes for the exit of the crushed product; you can fix it with a screw-on element of the unit. This way, the minced horseradish will immediately go into the bag.
4. 
   Chop the tomatoes and garlic too. And in one bowl, mix tomato and garlic puree and grated horseradish. Add salt and sugar, pour in vinegar.
5. 
   Mix all products and leave for 30-60 minutes. This period is enough to dissolve sugar and salt.
6. 
   Place the prepared mixture into clean, dry jars and close with lids. This preparation should be stored in a cold cellar or refrigerator.

Bon appetit!

Recipe for classic horseradish for the winter with cooking

In this recipe, the mixture of components is boiled for a short time, while the vitamin composition remains effective, and the snack is stored for a long time.

Ingredients:

• Tomatoes – 2 kg.
• Horseradish root – 300 g.
• Garlic – 5 heads.
• Hot red pepper – 0.5 tsp.
• Salt – 3.5 tsp.
• Sugar – 2 tsp.

Cooking process:

Step 1. Peel the horseradish roots. If they are middle-aged, thick, with rough skin, you can pour boiling water over them, which will remove too much heat.

Step 2.Pour boiling water over the tomatoes for a couple of minutes so that the skin separates well from the pulp. Peel the vegetables. You can use tomatoes with skin - your choice.

Step 3. Pass the horseradish, tomatoes and garlic cloves through a meat grinder or blender. When using a meat grinder, it is better to use a bag to collect the crushed components - it must be secured to the part with holes. This will protect not only from pungent odors, but also from splashing tomato juice and horseradish flakes.

Step 4. Place the resulting puree in a saucepan on the stove, add salt, sugar and hot pepper. Boil the mixture, and then keep it on low heat for only 5-7 minutes. There is no need to heat the workpiece longer, otherwise its antimicrobial effect will be greatly reduced.

Step 5. After sterilization and drying, pour horseradish into jars and close very tightly. Store sharp ingredients in a cool, dark place.

Bon appetit!

A simple and delicious recipe for horseradish without cooking

The preparation according to this recipe does not require cooking, so it retains everything useful that is in the horseradish root, but it will not be possible to keep such a preparation in the bins for a long time. It is important to choose a high-quality plant for its preparation, extracted from the ground in the fall.

Ingredients:

• 100 g horseradish.
• 100 g garlic.
• 2 kg tomatoes.
• 2 tsp. Sahara.
• 2 tsp. salt.

Cooking process:

Step 1. Wash and peel the top layer of horseradish root with a knife. You can also arm yourself with a potato peeler. If you need to reduce the severity of horseradish, it is better to pour boiling water over it before cleaning.

Step 2. Cut the rhizome into pieces to make it easier to chop it in a blender later.

Step 3. Peel the garlic, wash the cloves and place them in a blender bowl along with the pieces of horseradish rhizome.Grind both components to a homogeneous paste.

Step 4. Cut the washed tomatoes into segments and puree them in a blender.

Step 5. Add garlic and horseradish gruel to the tomato puree and pass everything together through a blender.

Step 6. Pour the required amount of salt and sugar into the mixture, mix and leave aside for 50-60 minutes.

Step 7. Sterilize the jars using your usual method and transfer the prepared horseradish into them. Close the lids tightly and place in the refrigerator.

Advice: To keep the quality of the spicy product high, you can add more garlic cloves to it. Another way is to coat the inside of the jars with hot mustard before filling them with horseradish.

Bon appetit!

Classic horseradish without adding tomatoes

This recipe produces a hot, light-colored seasoning that goes well with meat dishes and rich soups. In addition to horseradish, the recipe contains only citric acid, salt and sugar.

Ingredients:

• Horseradish (roots) – 1 kg.
• Salt – 3.5 tbsp. l.
• Sugar – 2 tbsp. l.
• Citric acid – 20 g.
• Water – 200 ml.

Cooking process:

Step 1. Prepare very cold water for pouring horseradish. You can put ice in the water and soak the horseradish for 30 minutes. This will make the root more amenable to cleaning and grinding.

Step 2. Cut off the top rough layer and cut the horseradish into pieces.

Step 3. In a meat grinder or blender, grind the horseradish pieces until you get a paste. It is recommended to protect your hands and eyes by wearing gloves and goggles.

Step 4: Boil water. Follow the prescription volumes of all products, including water. For 1 kg of unpeeled horseradish you need to take 200 ml of boiling water.

Step 5. Pour boiled water into a container with rolled horseradish and stir.Let cool while stirring the horseradish a little.

Step 6. Pour citric acid, sugar and salt into the cooled mass, stir everything and wait until the preservative crystals dissolve.

Step 7. Prepare small jars. It is better to take a container with a volume of no more than 250 g, so that after opening the jar, you can quickly use its contents and prevent it from deteriorating.

Step 8: Seal the jars with clean lids and store in the refrigerator.

Bon appetit!

How to cook horseradish without adding garlic?

Horseradish according to this recipe is prepared without garlic, but with the addition of mustard. The seasoning can be stored for a long time in good quality even at room temperature. It is better to use powdered mustard, but it can also be used in paste.

Ingredients:

• 3 kg tomatoes.
• 4 tbsp. l. ground horseradish root.
• 4 tbsp. l. mustard.
• 2 tbsp. l. Sahara.
• 2 tbsp. l. vegetable oil.
• 2 tbsp. l. salt.
• 2 tsp. vinegar 9%.
• 2 tbsp. l. starch or thickener.
• 2 tsp. hot pepper.

Cooking process:

Step 1. After peeling the tomatoes, chop them with blender knives or cut them into small cubes and boil over medium heat for 20-25 minutes. From time to time they need to be stirred with a spoon.

Step 2. After cooking, add powdered or paste mustard to the tomato puree. It should be borne in mind that powdered mustard is somewhat spicier.

Step 3. Place the horseradish root, crushed to powder, into a saucepan with tomatoes and mustard, mix everything and boil for 5-7 minutes over medium heat.

Step 4. Pour vegetable oil into the brew, add salt, add hot pepper and sugar, and simmer for about 5 minutes.

Step 5. Reduce the heat and pour starch into the pan in very small portions, stirring the brew all the time.

Advice: Instead of starch, you can take a specialized substance - a culinary thickener; it also needs to be poured into the hot mass very slowly. If you want to do without these ingredients, then keep in mind that the horseradish will be more liquid, but this will not affect the taste.

Step 6. At the very end of cooking, you need to pour vinegar into the pan with horseradish and you can immediately turn off the heat.

Step 7. Place the prepared horseradish into sterile dry jars, preferably small in volume, and close tightly under the lids. Store jars that have cooled after being in the room in a cool place.

Bon appetit!

Delicious winter horseradish with vinegar

Adding vinegar provides more reliable protection against molding of the workpiece and at the same time adds sourness. Spicy horseradish with vinegar is prepared without cooking and can be stored for quite a long time.

Ingredients:

• Tomatoes – 1 kg.
• Horseradish root – 300 g.
• Garlic – 1 head.
• Vinegar 6% - 2 tbsp. l.
• Sugar – 2 tbsp. l.
• Salt – 1 tbsp. l.

Cooking process:

Step 1. Soak the horseradish root in cold water for a while, then peel off the top, avoiding any remaining rough skin on the white inner layer. Cut the root into cubes and pass it through any unit with a cutting device. It should be a soft paste consistency.

Step 2. If desired, peel the tomatoes. Then make a homogeneous puree from them, punching them with a blender. Chop the garlic cloves along with the tomatoes.

Step 3. Combine horseradish and tomato puree and process together again in a blender. The mass should be as homogeneous as possible.

Step 4. Pour vinegar into the resulting puree, add sugar and salt, mix everything. Let it sit for 20-30 minutes so that the components become one after the bulk products have dissolved.

Step 5.It is ideal to wash jars for storing sharp preparations cleanly and be sure to sterilize them. The lids should also be thoroughly sanitized. All containers must be absolutely dry.

Step 6. After half an hour, put the horseradish into jars and close the lids. It is better to keep spicy snacks in the refrigerator, but you can also keep them in a cool room.

Bon appetit!

Classic horseradish with bell pepper

This is a milder tasting horseradish recipe - in it, the excessive spiciness is softened by the sweetness of the bell pepper. Greens are also included in the recipe.

Ingredients:

• Tomatoes – 1.5 kg.
• Bell pepper – 0.5 kg.
• Horseradish (root) – 0.2 kg.
• Garlic – 0.2 kg.
• Salt – 1 tbsp. l.
• Dill and parsley - 0.5 bunches each.
• Vegetable oil - 1 tsp. in a 250 g jar.

Cooking process:

Step 1. Peel the horseradish roots. This can be done without pre-soaking if the roots are young. It is better to keep an older plant in water for about half an hour and then clean it. Next, chop the roots, cut into pieces, in any convenient way.

Step 2. After peeling the bell peppers and seeds, also throw them in parts into a meat grinder or blender to obtain a pulp from them.

Step 3. Do the same with the tomatoes, but decide for yourself whether to remove the skin before chopping - it doesn’t matter in principle.

Step 4. Following the previous ingredients, also chop the garlic and parsley with dill, and then combine everything that was chopped in one bowl.

Step 5. Add salt, mix the ingredients and let sit for 20-30 minutes before putting into jars.

Step 6. Treat jars with a volume of 250 g or less first with detergent, then with steam. Dry and fill with prepared horseradish.

Step 7Pour a teaspoon of vegetable oil into each jar on top of the workpiece - it should form a protective layer against mold. After closing with tight lids, give the workpiece a place in the refrigerator.

Bon appetit!

Step-by-step recipe for making horseradish with apples

Horseradish with the addition of apples has a softer taste. Before adding to the main component, apples must be baked, and horseradish must first be soaked in cold water. This appetizer goes well with various meat dishes, jellied meat and fish.

Ingredients:

• 8 apples.
• 200 g horseradish root.
• 2 small heads of garlic.
• 1 tsp. salt.
• 2 tsp. vinegar 9%.
• 1 tsp. Sahara.

Cooking process:

Step 1. Place the horseradish root in very cold water, or even ice water, for 10-12 hours. Then peel by removing the skin. There is another option: you can pour boiling water over the root or place it in very hot water for half an hour. All these manipulations are carried out with one goal: to soften the sharpness of horseradish. You can ignore this step unless you are against very spicy snacks.

Step 2. Peel the apples from stems and seeds, cutting each into pieces. There is no need to cut off the skin.

Step 3: Place the apples in the microwave and cook on high for 2 minutes. Then do the same thing again. You can bake apple slices in the oven for 5-7 minutes at 200 degrees.

Step 4. Grind the horseradish root in a convenient way: with a grater, meat grinder or blender. Also chop the peeled garlic along with the horseradish.

Step 5. Make a puree by combining garlic and horseradish with apples.

Step 6. Pour salt, sugar, vinegar into the mixture, mix everything well. You can add a little more vinegar if the apples you use are sweet.

Step 7Place the prepared apple sauce into sterile jars and close tightly with clean lids. It is recommended to take small containers, for example, baby food jars work well, because horseradish is not consumed in large quantities, and after the jar is opened, the product has a shorter shelf life.

Bon appetit!

Classic horseradish with beets

According to this recipe, horseradish looks bright, and you can feel the characteristic taste of beets. Before cooking, horseradish rhizomes are soaked - for a day or for 10-12 hours - in cold water. The product in jars is subject to sterilization, so you need to prepare everything for this process ahead of time.

Ingredients:

• 2 kg beets.
• 1 kg horseradish root.
• 400 ml water.
• 200 ml vegetable oil.
• 20 g sugar.
• 100 g salt.
• 6 bay leaves.
• 12 black peppercorns.
• 100 ml vinegar 9%.
• Dried cloves.

Cooking process:

Step 1. Soak the horseradish roots in very cold water for a day or for 10-12 hours, then it is better that the water is ice-cold. If you are short on time, you can soak the roots in boiling water for half an hour.

Step 2. After soaking, peel the horseradish, cut into pieces, and then grind in a blender or meat grinder.

Step 3. Wash the beets from dirt, cut off the rough parts and boil the root vegetables until tender, then cool and peel. Ready-made pickled beets in jars from the supermarket will also work. Boiled beets need to be grated on a fine grater.

Step 4. Pour water into a saucepan, add sugar and salt, stir, and boil. Place laurel, peppercorns, several buds of dried cloves in water, pour in vegetable oil. Bring everything to a boil again and simmer over low heat for 5-7 minutes. At the very end of cooking, add vinegar.

Step 5.Mix chopped horseradish, grated beets and cooked marinade in a separate bowl, leave for 10 minutes.

Step 6. Place the prepared horseradish into dry, previously sterilized jars, and place them in a pan of water for sterilization. After the water boils, keep the jars on the fire for 15 minutes. Roll up the horseradish, cool to room temperature and store in a cellar or cold pantry.

Bon appetit!

Spicy horseradish with ginger

This preparation is used both as a seasoning and as a folk healing remedy. Two roots with a powerful vitamin composition give an amazing effect. And lemon, honey and cinnamon give a pleasant aroma and soften the pungent taste.

Ingredients:

• Horseradish root – 250 g.
• Ginger – 50 g.
• Honey – 3 tbsp. l.
• Lemon – 2 pcs.
• Cinnamon – 2 tbsp. l.

Cooking process:

Step 1. Carefully peel the horseradish and ginger roots, soaked in water for 20-30 minutes, with a knife. Choose a method for grinding them. If you choose a meat grinder, you should tie the part with the outlet holes in a bag to protect the respiratory system and eyesight from burns or allergies.

Step 2. Wash the lemons well, cut into pieces and pass through a meat grinder or blender along with the peel. You need to make sure that no seeds get into the lemon puree.

Step 3. Mix the crushed roots with lemon and blend everything together again.

Step 4. Pour cinnamon into the resulting mass and stir everything. Avoid clumps of cinnamon powder by kneading them thoroughly. If you don't like cinnamon in the seasoning, you can omit it.

Step 5. Pour liquid honey into the total mass and stir everything well again.

Step 6. Wash small glass jars with detergent, then sterilize. Let them dry completely and place the workpiece in them.Screw on clean lids and place in refrigerator. This crap will replace and surpass pharmaceutical medicine for maintaining immunity.

Bon appetit!