Horseradish: two simple recipes

Roots of horseradish are used in cooking as an acute seasoning. By its taste qualities horseradish is not inferior to mustard and is able to emphasize and enhance the spicy taste of dishes. In addition, the root crop has a mass of beneficial medicinal properties that are used in folk medicine. Harvested horseradish raises and intensifies appetite. It is good to serve both with light snacks at the beginning of the meal, and with the main dishes. We suggest you read some recipes.

Horseradish preparation : recipe seasoning with beets

To prepare a tart seasoning you need:

• Roots of horseradish in an amount of 300 g;
• Fresh beet 200 g;
• A glass of drinking water;
• Slightly more than a glass (250 ml) 9% vinegar;
• 20 grams of salt and sugar.

Harvesting at home: step by step technology

1 step

Root the horseradish from dirt, rinse. If you took a root crop, which was dug out of the earth a long time, then soak it overnight in cold water. So little wilted roots can be saturated with moisture. After this, peel off the peel with a conventional knife or vegetable peeler.

Step 2

Root should be crushed. It is most convenient to do this with the help of a meat grinder. In this case, you can use a polyethylene bag, which should be attached to the body of the device. All the fucked horseradish will be collected in a bag, and your eyes will be protected from irritation by a pungent odor.

Step 3

Add the beets to the beets. After it becomes soft, remove it from the water and allow it to cool. Then peel off the skins. Rub the vegetable on a large grater or with a meat grinder.

Step 4

Shredded horseradish root spread on clean sterile jars and pour boiling water. As soon as it cools down, add the beetroot in the container. Put sugar, salt and vinegar, mix. Then clog the jars with lids and put them in the refrigerator. Serve seasoning with meat and fish dishes. Bon Appetit!

Horseradish, apple and carrot stuffing

To prepare a salad for the winter, you will need:

• Fresh carrots in the amount of 1.7 kg;
• Acidic apples in the amount of 100 g;
• Horseradish root in the amount of 100 g;

For filling:

• Drinking water of 1 liter;
• Salt in an amount of 80 g;
• About 100 grams of sugar.

Horseradish with apples and carrots: cooking technology

Wash carrots and horseradish roots. Remove from them the peel and grind with a conventional grater. Apples rinse, cut into slices, cut out the core. In the prepared sterile jars, lay out the layers of grated ingredients and slices of apples. Fill with a hot marinade. It is prepared as follows: water must be boiled and sprinkled with salt and sugar. If desired, after removing the brine from the fire, you can pour a little vinegar into it. The horseradish outfit will be more acute. Cover the containers with tin lids and place in a pan for sterilization. Jars with a capacity of half a liter should be held for 15 minutes, liter - about 20. Close the covers with a special key and put the stock from the horse radish for storage in a cool cool room. Serve the appetizer yourself or with meat dishes. Bon Appetit!