Horseradish: recipes, about the product

Horseradish is a common plant on household plots. It is undemanding to climatic conditions, it does not need special care, but it grows well. Horseradish is widely used in cooking, it is often added when canning vegetables. And also made from it a spicy and aromatic seasoning, which is a good complement to meat and fish. But the most common combination is the jelly (jelly) and horseradish din. The recipe for the classic seasoning is simple, but there are other ways of preparing and combining the ingredients.

About horseradish

Because of the high concentration of vitamin C, horseradish is an excellent immunostimulating agent. It contains essential oils, starch, calcium, potassium, phosphorus and magnesium salts, proteins. Since it is considered a natural antibiotic, it is often used to eliminate inflammation on the mucosa. Including recommended to use infusion of the root to combat toothache and problems with the gums.

But this is not all, for which the horseradish is used. Recipes of traditional medicine allow it to be used to eliminate problems with the kidneys, pancreas, gall bladder, with increased pressure, hepatitis. Scientists have discovered in horse radish another important feature - the ability to destroy cancer cells.

How to prepare the main ingredient

The most difficult stage of preparation is shredding horseradish, so it has a sharp specific flavor, often causing tears. There are several ways to turn horseradish into puree.

1. Purified roots must be passed through a meat grinder, using a nozzle with small holes. To simplify the task, you must pre-cut the horseradish into pieces.
2. Grate the roots on a fine grater. Such an operation should be done on the garden veranda or home balcony. Because of essential oils and an acute odor, do not rub horseradish indoors.
3. There is one more way of how to turn into a mashed potato horseradish. The recipe for the fastest and safest grinding is simple - you need to grind the roots in a blender.

Classic way of cooking

There are very few components in the simplest recipe. It lacks vinegar, and the main component is the horseradish root. The fresher it will be, the more delicious the result will be. The best is the root that is only extracted from the soil. It will take one kilogram. The remaining components are 20 ml of lemon juice, 50 g of sugar, 30 g of salt and 250 ml of water.

In the puree from the roots of horseradish is added sugar and salt. Then all you need to pour boiling water and mix thoroughly.

To keep it for several months, it is poured over sterile jars. In each you need to add a teaspoon of lemon juice, serving as a preservative and not allowing seasoning to darken. The excess lemon will make the taste more acidic, which the recipe for the horseradish does not require. Tightly closed cans should be stored in the refrigerator.

Since the spice is not pleasant to everyone, you can make it more gentle by adding sour cream or grated apples.

Horseradish recipe with vinegar

Seasoning is not only a delicious addition to dishes that can make their flavor more interesting, it is still useful for health in the period of colds. Therefore, in the kitchen of almost any mistress you can find horseradish. The recipe for the winter involves the addition of vinegar as a preservative.

For cooking, you need to take half a kilo of horseradish, one glass of water and vinegar (5%), two tsp. Salt and three tsp. Sahara.

All the ingredients must be mixed and spread over the cans. For two days they can be stored at room temperature, then they must be cleaned in the refrigerator.

Recipe for seasoning with beets

Quite often, beetroot juice and horseradish are combined. The recipe for the winter with vinegar and these ingredients will allow you to enjoy the incomparable flavor of the seasoning at any time, without fear that it has deteriorated. Shelf life is one year.

The necessary products include horseradish (400 g), beet juice (50 ml), water (150 ml), vinegar (9%) (150 ml), salt (30 g), sugar (20 g).

Roots of horseradish should be cleaned and cut into pieces and soaked in water for several days. Then it must be crushed and poured into a mass of steep boiling water, add salt and sugar. Freshly squeezed beet juice should be mixed with vinegar and added to horseradish. It remains only to lay out the horseradish in sterile jars, close the lids and put them in the refrigerator.

Little tricks

There is a huge number of options for dishes and seasonings, which include a horseradish table. Recipes of preparation are not always a guarantee of an excellent result. There are a few tricks when working with this product. For example, the best time for harvesting the roots is September. It should be remembered that the sharpness, which is the main taste characteristic of the product, remains in puree for no more than a month. And the root itself is able to wait for its time in the refrigerator for six months, so it is recommended to make blanks as needed.

To ensure that the essential oils emitted by horseradish when grinding are not so concentrated, before starting work, it should be removed for two hours in the freezer.

If the recipe for horseradish is to be grinded in a meat grinder, it will be superfluous to attach a cellophane bag to the neck. To protect your hands from odor and possible damage, gloves should be worn before work.

The longer the seasoning of horseradish is stored, the more it loses its sharpness. Therefore, the workpiece should not be stored for long.