Pickled horseradish

Pickled horseradish

Pickled horseradish is a good appetizer for any dish, which is also much healthier than store-bought sauces and seasonings. Be sure to prepare it according to our recipe - it’s very simple.

Ingredients

• 0.5 kg horseradish
• 0.5 liters of unspoiled water
• 250 ml vinegar 9%
• 1.5 tbsp. sugar (or to taste)
• 1 tbsp. salt (or to taste)

Recipe for making a dish at home

1. Wash the horseradish roots and peel them with a knife or a rough brush (scrub). Place the roots in a bowl and pour in a large amount of cool water, leave for a day at room temperature, without covering. If you use the freshest horseradish (that is, collected on the day of production), there is no need to soak it.
2. After the designated time, drain the water, dry the horseradish and grate it on a small grater (you can pass it through a meat grinder). Prepare the horseradish marinade . Combine water with sugar and salt in a separate pan and put on fire. Stirring, bring the mixture to a boil and pour in the bite.
3. Immediately after boiling again, remove the pan from the heat and pour in the horseradish marinade, stir quickly. If desired, you can puree the mixture using a blender. Sterilize the jars using any method that is convenient for you, and boil the lids for winter preservation for 8-10 minutes. Place the snack in sterile jars and cover with lids.
4. Line the bottom of a large pan with a light kitchen towel and place jars of pickled horseradish on it. Pour water into the pan at the same temperature as the glass jars (the water level should be 3-4 cm lower than the neck of the jars), put the pan on the fire and bring the water to a boil.
5. Sterilize jars with contents for about 15-20 minutes with water at low boil. One at a time, remove the jars from the boiling water and roll up their lids, turn them upside down. Wrap the jars in a warm towel or blanket and leave for 6 hours until completely cooled.
6. Store pickled horseradish in a cool, dark place (up to 2 years). You can store homemade horseradish in the refrigerator for up to 3 weeks (without sterilizing the jars and in a saucepan).

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Three recipes for pickled horseradish

Have a nice day, my reader. Horseradish is a useful plant. It is used as a raw material for the production of almost all spicy and fragrant seasonings for various dishes. Now let’s look at three exciting recipes for pickling horseradish for the winter.

Horseradish pickled

Required products:

• vinegar - one glass;
• horseradish roots (peeled) - 12 kg;
• water - two glasses;
• sweet sand - 40 g;
• salt - 30 g.

Manufacturing method

We carefully wash the horseradish and remove the skin. Soak the rhizomes in water overnight (that is, in the dark) (you can also do it during the day). After that, grind the horseradish on a grater. Next, fill the pan with water, wait for it to boil and throw sugar and salt into it. Mix well, achieving transparency of the solution. Turn off the heat, pour vinegar into the marinade and add chopped horseradish to it. Mix everything. Next, we sterilize the jars, boil the lids and put the mixture into containers. We roll it up and put it away for storage in the cellar or cold pantry.

Horseradish with carrots and apples

Another beautiful recipe for pickled horseradish, now combined with fruits and vegetables.

Required products:

• carrots - 1 kg;
• apples (greenish) - 1 kg;
• horseradish roots (peeled) - 12 kg;
• water - one liter;
• sweet sand - 5 table. spoon;
• salt - 4 table. spoons.

Manufacturing method

1. We wash the horseradish rhizomes, remove their skins and grind them in a blender (or on a grater).
2. Wash the carrots, peel them and grate them on a large grater. We carry out a similar operation with greenish apples.
3. Place all three ingredients in one plate, stir and place in jars. The resulting mixture should take up approximately 4/5 of the space in the glass container.
4. Prepare the brine. Boil water in a saucepan and pour all the sugar and all the salt into it. Stir. Pour the brine into jars and immediately seal them.
5. It is better to store horseradish marinated in carrots and apples in a cold cellar or other similar room.

Pickled horseradish with spices

This seasoning will greatly appeal to those who love spices. After all, it will turn out very fragrant.

Required products:

• beet juice - 1/2 liter;
• vinegar essence - 40 g;
• horseradish roots (peeled) - one kg;
• cloves - 1 g;
• cinnamon - 1/2 g;
• sweet sand - 70 g;
• salt - 50 g.

Manufacturing method

We wash, clean and grate the horseradish. Place a saucepan with beet juice on the fire. When the liquid boils, add all the spices from the recipe into it. Mix everything, remove from the stove and wait for the marinade to cool. Lastly, add vinegar essence to it and put the marinade in the refrigerator for a day. After which we throw grated horseradish into it and mix everything, making the mass homogeneous. Next we pack it into jars and roll up the lids. Ready.

In conclusion, we add that some housewives also love to pasteurize (heat treat) this seasoning. But horseradish itself is a beautiful preservative.

And if you do not plan to store it for a very long time, you can quietly do without pasteurization.

Bon appetit!

How to pickle horseradish? Popular recipes

Horseradish makes a good light snack. This special product looks like a good addition to a variety of dishes. Let's find out how to prepare pickled horseradish for the winter. We will look at the recipes that are popular among housewives later in this article.

With beets

So, how to pickle horseradish? The recipe, which is considered more common, involves the use of beets as one of the main ingredients. To make this snack you will need:

• horseradish root – 800 g;
• beets – 600 g;
• water – 700 ml;
• sugar – 60 g;
• table vinegar – 170 ml;
• vegetable oil – 150 ml;
• salt – 30 g.

Such preservation must be prepared in the following manner. Beetroot and horseradish are peeled. The last one is crushed on a small grater or using a meat grinder. The beets are boiled over low heat. The above amount of sugar and salt dissolves in boiled water. Grinded horseradish root is placed in the liquid. The contents simmer on a low flame for about 15-20 minutes. Then crushed beets, sunflower oil and table vinegar are added here. The mixture is removed from the heat and thoroughly mixed.

In the end, all that remains is to prepare sterile jars. The mixture is placed in such containers and sealed with lids. The finished product is stored in the cellar.

With spices

How to prepare pickled horseradish with spices for the winter? To do this, you need to prepare the following ingredients:

• horseradish root – 2 kg;
• water – 1 l;
• sugar – 150 g;
• salt – 100 g;
• table vinegar – 80 ml;
• cloves and cinnamon - a few grams each.

How to marinate horseradish with spices? The horseradish root is peeled. The water is boiled, after which spices are added. The container is removed from the heat. Once the marinade has cooled, table vinegar is poured into it. The mixture is placed in the refrigerator for a day. After 24 hours, horseradish, crushed on a small grater, is added to the marinade.

Glass jars are prepared, which undergo heat treatment in the oven at a temperature of about 100 o C for 20-25 minutes. Once the containers have cooled, the prepared snack is placed here and tightly sealed with lids.

Using this method will allow you to store the product for a couple of years. If you plan to eat the snack soon, it is not necessary to resort to pasteurization.

With tomatoes, sweet peppers and garlic

You can marinate horseradish with tomatoes. This preservation will serve as a beautiful side dish for main dishes. The product comes out uniformly sweet and tangy. To prepare the appetizer, you need the following ingredients:

• tomatoes – 1 kg;
• garlic – 7-8 cloves;
• parsley – 1 bunch;
• bell pepper – several pieces;
• salt – 60 g;
• water – 1 l;
• sugar – 170 g;
• table vinegar – 180 ml.

How to pickle horseradish using this method? Garlic and horseradish are peeled. The seeds are removed from the pepper. Parsley is finely chopped. The indicated ingredients are crushed in a blender, then combined into a homogeneous mass.

The tomatoes are washed under running water, cut into thin circles and placed in several layers in sterile jars. The dressing prepared in advance is placed between the tomatoes. The containers are filled to the top with the composition. Next, sugar, salt and vinegar are dissolved in boiled water. The contents of the cans are filled with this liquid.

A capacious pan is covered with thick fabric (a collection of different and interacting tissues form organs) , filled with water and placed on the stove. Jars filled with snacks are placed here. Over the course of 15-20 minutes, the containers are further sterilized over low heat. After the designated time has passed, the jars are removed from the pan and rolled up with tin lids. Once the product has cooled, it can be placed in the space where pickles are stored.

With lemon

A fascinating, special appetizer comes out if you marinate horseradish with lemon. It is useful to consume such preservation in order to strengthen the immune system and prevent colds. To make the product you will need the following:

• horseradish root – 700 g;
• lemon - several pieces;
• sugar – 3-4 tablespoons;
• water – 1 l;
• citric acid – 20 g;
• salt – 2 tablespoons.

It is necessary to marinate horseradish with lemon in this way. The ingredients are carefully washed and peeled, then cut into small circles. Water is boiled in a large saucepan, where sugar, salt, and citric acid dissolve.

Sterilized jars are prepared. Previously chopped horseradish and lemon are placed in containers. The mixture should take up approximately ¾ of the size. The rest of the space is filled with marinade. The jars are sterilized in boiled water for 20 minutes. Then the snack is sealed with tin lids. After cooling, the product is stored in a cold black space.

With apples

In the end, I would like to tell you how to marinate horseradish with apples. To make snacks you will need:

• horseradish root – 250 g;
• salt – 1 teaspoon;
• table vinegar – 50 g;
• sugar – 1 teaspoon;
• water – 100 g;
• apples – 70 g.

Horseradish and apples are chopped on a small grater. Table vinegar, salt and sugar are combined with boiled water. All ingredients are mixed into a homogeneous mass. The purchased composition is distributed into small jars and tightly sealed. The containers are sterilized in a pan filled with boiled water for 20 minutes. Then the product is allowed to cool. The jars are stored in a cellar or refrigerator.

Finally

As you can see, there are many exciting recipes that allow you to create a tasty and healthy horseradish snack for the winter. The use of such preservation makes it possible to vary the diet with the onset of cold weather, and also saturate the body with a whole host of essential vitamins and microelements.

How to cook horseradish according to a traditional recipe with vinegar at home

Store-bought pickled horseradish cannot be compared with homemade horseradish: during industrial production, it often loses its own smell and comes out with a more watery mixture. Aromatic, vigorous horseradish, prepared with your own hands, will be a beautiful addition to aspic, jellied fish, corned beef, meat tenderloin and other cool appetizers. You can also serve it with hot dishes - meat, fish, dumplings, or simply spread it on bread as a snack with soup. It won’t take much time to create a preparation from this root, but you will enjoy it forever.

And it’s not only tasty, but also healthy. This snack contains a huge amount of micro and macroelements we need - iron, magnesium, zinc, sodium, potassium, calcium. Horseradish is rich in vitamins - E, PP, B2, B3, B6, folic acid. And there is more vitamin C in it than in an orange! It also contains omega-3 and omega-6 fatty acids, phytoncides, which have antibacterial properties that increase and strengthen the immune system.

Fundamental advice from experienced chefs

If you are starting to make horseradish snacks for the first time, we suggest using the convenient tips from “experienced” preparers. We have selected more useful ones for you.

• For large preparations, put a bag on the meat grinder, sealing it tightly with an elastic band, so that the ground root immediately falls into it, without causing tears or a burning sensation in the eyes.
• If possible, it is better to prepare horseradish in the fresh air. To avoid suffering from a pungent odor when working indoors, you can open the windows wide and turn on the fan.
• If you don’t have a meat grinder and need to grate the horseradish or grind it in a blender, put it in the freezer for a short time. This will help avoid a strong burning sensation in the eyes during the upcoming preparation.

Pay attention! With prolonged contact with skin, horseradish can cause burns. If you are going to create huge pieces using a grater, it is better to wear rubber gloves to protect your hands.

• When choosing horseradish, give preference to roots with a smooth, light-colored surface. Please note that when cut they should be snow-white.
• If the root is very dry, it is better to soak it in advance for several hours in cool water (you can do it overnight (that is, in the dark ) and then start cleaning it later. Horseradish does not lose its pungency, but becomes elastic and juicy.
• If you plan to store twisted horseradish with vinegar for a long time, we recommend sterilizing the jars. Horseradish wanders very occasionally, but this also happens.
• When preparing, it is better to use 9% vinegar. If you don’t have it on hand, you can use 6% vinegar, taking one and a half times more than indicated in the recipe. Or dilute 1 part of 70% vinegar essence with 7 parts of water.

Do you like spicy snacks? Be sure to take a look at our selection of adjika recipes: 6 very tasty adjika recipes for the winter with vinegar

Traditional recipe for grated horseradish with vinegar

This is the main recipe, on the basis of which other snack options are prepared, adding various ingredients - beets, apples, garlic, tomatoes, lemon, honey, mayonnaise and even brine. The flight of fantasy is limitless. But it’s better to start with the classics. And this means horseradish, vinegar, salt, sugar.

Pay attention! In the traditional recipe, vinegar is used specifically - it harmoniously sets off the sharpness and pungency of horseradish. When choosing this spice, give preference to natural types: apple, wine, rice. The taste of the snack will become even softer.

Here is a recipe based on the ingredients per 100 g of peeled root. Based on this proportion, you can simply create a recalculation based on the goods you have.

• 100 g horseradish root
• 150 ml water (boiled and cooled)
• 2-3 tbsp. vinegar (9%)
• 1 tsp salt
• 1 tsp Sahara

1. Prepare the horseradish roots. To process them, you can use a vegetable peeler or steel wool, which perfectly removes skin and dirt. Rough areas can be cut off with a knife. It is best to clean in a basin or sink filled with water.
2. Grind the horseradish in a meat grinder, blender (having previously cut it into pieces about 1 cm wide) or on a grater. Don’t forget about the necessary manufacturing tips that we told you about above.
3. In a separate container, mix water, vinegar, salt and sugar.
4. Place the horseradish in a deep bowl and pour in the resulting marinade, stir well.
5. Place the product in sterilized jars and put it in the refrigerator.

To make the appetizer spicier, you can increase the amount of vinegar in a 50 to 50 ratio with water. You can get super-spicy horseradish if you fill it 100% with vinegar. But it’s better not to get carried away. Save your stomach!

Another option for making horseradish (the proportions of ingredients are given in the traditional recipe):

1. Place the peeled and crushed roots into sterilized jars.
2. Boil water, add salt, sugar, you can add spices (for example, cinnamon, cloves). After a minute, remove the pan from the heat, filter the solution, pour into jars without cooling, and cover with lids.
3. When the mixture has cooled, add vinegar, stir, put into jars and refrigerate. If you are making a larger size, distribute the amount of vinegar in the recipe sparingly throughout all the jars.

Pay attention! By changing the amount of sugar in the recipe, you can adjust the spiciness of the snack - the less it is, the sharper the taste.

Unique recipes for making snacks

Well, now the most exciting part: let’s talk about how you can get an endless number of different flavor solutions based on a basic recipe.

• If in a traditional recipe you replace the water with the juice of one beet, the appetizer will turn out to be a beautiful color with a mild taste.
• A pinch of turmeric will turn grated horseradish yellowish, carrot juice will give it an orange color, and horseradish leaves twisted together with the root will give a greenish color. Such snacks look wonderful and original on the table.

Attention! If you don’t have a juicer, you can get beet or carrot juice by passing peeled vegetables through a meat grinder. Gently squeeze the resulting mass through gauze.

• There is also one clever method - just pour pureed horseradish with tomato or cucumber brine, which already contains all the necessary ingredients.

• If you add 4 crushed tomatoes (don't forget to remove the skin) and 40 g of garlic to the recipe, you will get the most delicious tomato sauce. Before screwing the jars, you can pour a tablespoon of vegetable oil into them.
• Before serving, the preparation can be mixed with mayonnaise or sour cream - and you will get a thick, slightly less spicy sauce.
• You can experiment with different types of vinegar; the appetizer will be especially interesting if you use balsamic or apple.

Please note that the appetizer prepared with horseradish and vinegar can be stored in the refrigerator for a long time (up to 12 months). But, its sharpness and vigorous taste will gradually decrease.

It’s impossible to outline all the recipes, but there’s no need to. Let's leave room for creativity. Find your own “one” taste that the whole family will love.