✅ Horseradish with lemon recipe for winter. Horseradish with lemon for the winter

Hello, dear friends. Russian horseradish is a snack known throughout the world. It is served with meat, fish, and added to okroshka and salads. If earlier it was prepared immediately before serving, now it is prepared for the winter, while it loses a little of its spiciness, but still remains a signature hot seasoning without cooking.

Today we will look at different options for delicious preparations. I will share with you golden horseradish recipes for the winter and talk about the nuances of preparing it at home.

You will learn how to cook horseradish without boiling and sterilizing, so that it does not turn sour. Simple preparations of horseradish with apples, tomatoes, herbs, and lemon will create variety on your table.

Spicy horseradish for the winter with vinegar - a very tasty and simple recipe for cooking at home

If you prefer spicy horseradish, it is best to cook it immediately after you scoop it up, before the essential oils evaporate.

Useful properties of horseradish

A mixture enriched with vitamins A, B, E, organic acids and mineral components is used to treat infectious and inflammatory diseases. Essential oils in the product relieve swelling of soft tissues and improve the functioning of the digestive tract. Ascorbic acid strengthens the immune system.

Horseradish contains a large number of components beneficial to human health.

Before using horseradish with lemon, their benefits and harm to the body must be studied. The beneficial properties of horseradish are due to its components:

calcium - strengthens tooth enamel, prevents thinning of cartilage tissue and inflammation of joints;
magnesium - improves the rheological properties of blood;
iron - increases serum hemoglobin levels, reduces the risk of anemia;
fiber - helps cleanse the gastrointestinal tract of excess fluid;
amino acids and plant proteins - improve the contractility of the myocardium and skeletal muscles, accelerate the recovery of the body after hard training;
antioxidants, such as vitamin C and alpha-tocopherol, stimulate hair growth, reduce brittleness of nails, and restore skin elasticity;
flavonoids - help eliminate toxins.

lemon increases the mineral and vitamin composition of horseradish and expands the range of medicinal properties

Citrus fruit has a high content of citric, ascorbic and malic acids. These substances increase the production of antibodies during the flu period, reducing the risk of infection. Vitamin C strengthens blood vessels, reduces plasma concentrations of LDL and triglycerides, prevents atherosclerosis and ischemic myocardial disease.

Classic horseradish recipe for the winter without sterilization (my grandmother’s recipe)

My grandmother made very tasty horseradish, it was served in the house only to the most respected guests, and it was a great success.

To prepare horseradish according to the classic recipe you will need:

Horseradish – 300 grams,
Water – 300 grams,
Salt – 1 teaspoon,
Honey (sugar) – 2 teaspoons,
Vinegar 9% – 20 ml

We clean the rhizomes from the rough outer crust; it is better to do this with an ordinary knife. Just scrape off the skin.

We grate the root on a fine grater, so it turns out more tender and white. It is better to do this procedure on the street, or, as a last resort, at home, but with the windows wide open, otherwise you cannot do without tears. Horseradish has very strong essential oils that provide its pungency.

One little secret. To make it easier to grate horseradish, use long, peeled roots that have been previously frozen in the freezer for an hour.

Horseradish itself is a good preservative and, in combination with vinegar, does not require sterilization.

Having rubbed the roots and placed them in a closed cup, we make the filling. Dissolve salt, vinegar and honey in cold boiled water, and pour in the horseradish so that the liquid completely covers it. We leave it in a cup with a tight lid, let it brew in the refrigerator for 4 - 5 days, and only then put it in clean jars, which we close tightly and put in a cool place.

Marinated

This method of canning with a certain concentration of acid involves the use of strong brine, that is, a marinade (marinus - in Latin means “sea”).

To marinate horseradish, the following components are required:

spicy root vegetable – 2-2.5 kg;
table salt – 8-10 g;
granulated sugar – 25 g;
table vinegar (6%) – up to 100 ml;
water – 2 l.

Other products may also be included in the marinade (beets, carrots, apples, lemon, tomatoes).

Step-by-step preparation:

Standard preparation of horseradish roots: washing, peeling, chopping, taking precautions.
Fill sterilized glass containers with a volume of 3 liters (2/3) with this mixture.
Pour boiling water (1.7 l) over the contents and add the remaining ingredients (1 tbsp each).
Close the jars with plastic lids, shake vigorously several times and leave to cool completely for 3-4 hours.
After this, pack the pickled horseradish into smaller-capacity jars (0.5-1 l) and hermetically seal with metal lids.
Place the filled container in cool places with low humidity (refrigerator, basement, balcony).

How to cook horseradish with beets for the winter at home - a classic cooking recipe

This is a milder version of seasoning for the winter. It can be prepared from horseradish purchased from grandmothers, which has already been peeled and has dried out a little before it is delivered to you.

Although you can prepare it from your own horseradish, grown on your own plot, following all the cooking technology

Let's prepare the necessary ingredients:

Chopped horseradish – 130 grams,
Beet juice – 200 ml,
Salt – 0.5 teaspoon,
Sugar – 1 teaspoon,
Vinegar 9% – 2 teaspoons

Cut the washed and peeled root into small pieces for grinding in a meat grinder. Horseradish is quite dense, so it will be difficult to grind it in large pieces.

To obtain a homogeneous mass, we use the finest grate.

In order not to cry when twisting the horseradish into the meat grinder, we put on a bag, which we secure with an elastic band.

After twisting the horseradish, remove the bag and put it aside.

Immediately rinse the peeled beets and squeeze out the juice using gauze. We need 200 ml of juice. If it turns out a little less, then you can dilute it with ordinary boiled water.

Preparing the fill. Add salt and sugar to the beet juice and stir until the components are completely dissolved, finally pour in the vinegar. Fill the horseradish with the supplied brine until it reaches a paste consistency and pack it into sterilized jars.

Your savory appetizer is ready.

Delicious horseradish with boiled beets without vinegar and sterilization

By adding boiled beets to horseradish, you get a softer appetizer with a beautiful pink color that goes perfectly with fish and meat dishes.

The proposed recipe does not contain vinegar, so it requires sterilization.

Ingredients:

Horseradish – 500 grams,
Beets – 500 grams,
Salt, sugar - to taste

First of all, wash and boil the beets.

If the beets are small, then 30 minutes are enough to cook them; medium-sized beets will cook in 40 minutes.

Cool the beets and grate them on a fine grater.

While the beets are cooking, chop the horseradish in any way convenient for you. I prefer a blender with a closed bowl.

Mix grated horseradish and beets, add salt and sugar, package in small jars and sterilize for 15 minutes.

Seal the jars, cool upside down and place in the refrigerator.

If you don’t like sterilization, then prepare horseradish with beets according to the previous method - the classic version with vinegar.

With beets

The combination of hot-tasting horseradish with juicy beets allows you to make various dishes softer.

Classic recipe

You can prepare this classic seasoning using the following ingredients:

horseradish (freshly dug) – 200 g;
beets – 100 g;
sugar – 1 tbsp. l.;
salt – 1 tsp;
vinegar - 2 tbsp. l.;
water – 200 ml.

Step-by-step preparation:

Preparing the marinade by boiling water along with salt, sugar, vinegar and then cooling.
Boiling, peeling the beets and chopping them on a fine grater.
Preparation of horseradish roots using standard technology.
Mixing prepared products (beets, horseradish) and infusing the mixture for 30 minutes. with further addition of warm marinade to it.
Distributing the finished seasoning into pre-sterilized containers, sealing them tightly and placing them in a cold place after complete cooling.

With sterilization

Sterilization is a win-win way to extend the shelf life of products.

To use it, you need to take into account some of the subtleties of the process of preparing such basic components:

horseradish roots and red beets (burgundy color) – 0.5 kg each;
granulated sugar, table salt - 1 tsp each;
vinegar (9%) – 250 ml;
water – about 400 ml.

The next steps are:

Boiling the beetroot, then cutting into small slices and grating on a coarse grater.
Grinding peeled horseradish roots using a meat grinder.
Prepare brine from the remaining ingredients (water, salt, sugar, vinegar).
Mixing prepared main products (horseradish, beets) and adding brine to them.
Filling glass jars with this preparation, followed by sterilization for 15-20 minutes.
Hermetically seal the containers with metal lids, and after cooling, place them in a cold place.

With beets and ground pepper

Fans of spicy dishes enhance the heat of horseradish with the spicy taste and aroma of black pepper. Juicy colorful beets also add variety to this harmony.

In the absence of contraindications for the use of such a fiery mixture, you can prepare a seasoning using these and other products , namely:

fresh horseradish roots and beets – 250 g each;
ground pepper (black, red) – 0.5 tsp;
vinegar (apple, wine) – 125 ml;
salt – 30 g;
sugar – 60 g;
vegetable oil – 150 g.

Seasoning preparation step by step:

Wash the horseradish and soak in water for 12 hours (or overnight).
After this, keep it in the freezer for a while to facilitate subsequent peeling and then chopping.
Boil the beets, peel and grind until they become shavings.
Combine these prepared ingredients, season them with the remaining spices, except vinegar.
Boil the resulting mass for 2-5 minutes, then add vinegar and stir again.
Place the prepared seasoning in sterile glass containers, seal them hermetically and let it brew. After 20 days, this preservation is ready for use.

Recipe for delicious horseradish with tomatoes and garlic for the winter

In the Urals they prepare a special, incredibly tasty horseradish preparation for dumplings. It's called "Ural horseradish"

Chronoder is an individual thing, some people like it spicy, but others don’t like it very spicy, so I offer you a classic recipe.

To prepare it you will need:

Tomatoes – 1.1 kilograms,
Horseradish root – 200 grams,
Garlic – 5 cloves,
Salt – 2-3 teaspoons,
Black pepper – 1/2 teaspoon

To prepare horseradish, it is better to use ground ripe tomatoes; they are denser and meatier. Not only whole tomatoes are suitable for scrolling, but also slightly bruised ones.

First we cook the tomatoes. We remove the stalks, rinse well in water, let it drain, cut off any dents, if any, and grind in a blender into a homogeneous mass.

Grind the garlic and root together. Horseradish is pre-washed, cleaned and chopped.

Mix with tomatoes, add salt. If desired, you can also add ground black pepper for spiciness. Mix everything with a mixer, let it brew for 1 hour in the refrigerator and put it in jars. Usually you get 2 cans of 700 grams.

The most delicious recipe for horseradish for the winter with lemon

Let's start preparing the horseradish lemon snack. It not only tastes good, but also has medicinal properties to prevent colds.

To prepare it you will need:

Grated horseradish – 1 kilogram,
Lemon – 1 piece,
Salt – 1 tablespoon,
Sugar – 1 tablespoon,
Water – 1 glass

First, as usual, prepare the horseradish. We clear it of soil, wash it, clean it, grind it in any usual way.

Grate the lemon zest and squeeze the juice from the lemon.

Mix horseradish, salt and sugar. Add the zest, fill everything with a glass of chilled boiled water and pack it into jars. Pour 1 teaspoon of fresh lemon juice on top into each jar, which in this case is a preservative.

Horseradish prepared using this method can be stored in the refrigerator for up to 5 months.

Preparing horseradish for the winter at home without vinegar

Let's look at another interesting option for horseradish preparation.

To prepare it you will need:

Chopped horseradish – 500 grams,
Water – 250 grams,
Citric acid – 20 grams,
Salt – 30 grams,
Sugar – 45 grams

Grind the horseradish in a blender or meat grinder, as you prefer. Boil water and dissolve salt, sugar in it, add citric acid.

Mix horseradish with hot filling, package in small jars (200 grams each) and pasteurize for 10 - 15 minutes at a temperature of 90 degrees.

It is better to prepare horseradish in small jars. So he runs out of steam less.

Indications for using horseradish with lemon

A delicious recipe for horseradish with lemon helps in the prevention and treatment of the following diseases and conditions:

Iron-deficiency anemia;
lack of appetite, prolonged exhaustion;
alopecia;
diseases of the cardiovascular system: hypertension, angina pectoris, high risk of arterial thrombosis, atherosclerosis;
pronounced pigmentation of the skin;
inflammatory process in the upper part of the respiratory system;
hypoacid gastritis;
stones in the gall and bladder, renal pelvis;
acute viral diseases: tonsillitis.

How to prepare horseradish for the winter through a meat grinder at home

This recipe was used to prepare a spicy appetizer in the Kaluga region. To prepare it, you can use not only horseradish that you just dug up, but also one that has already been sitting for several days.

Required ingredients:

Horseradish – 200 grams,
Water – 100 grams,
Vinegar 9% – 100 grams,
Salt – 1 teaspoon,
Sugar – 4 teaspoons

Rinse the horseradish roots under running water, peel and soak overnight in cold water. If the horseradish is very dry, you can leave it in water for up to 7 days. At the same time, it will not lose its sharpness; it will not give it into the water.

Cut the soaked horseradish into small slices and grind in a manual meat grinder through a fine sieve. This makes it more uniform and tender.

A little trick. To save your eyes from the caustic fumes of horseradish, place a plastic bag over the meat grinder. There won't be any tears while scrolling through the horseradish.

A little trick. To save your eyes from the caustic fumes of horseradish, place a plastic bag over the meat grinder. There will be no tears when scrolling the horseradish.

Horseradish can be different, drier, wetter, so we don’t pour out all the water at once. Make sure it is well soaked. It is important to achieve an optimal condition so that there is no liquid and the water slightly covers it.

Pour most of the cold boiled water, vinegar into the horseradish, add sugar and salt. Mix everything well and add remaining water if necessary.

Never pour hot water over horseradish, otherwise it will lose its magical properties.

Let it sit for a while and in the meantime prepare the jars and lids. Place in jars and store in a cool place.

A simple recipe for horseradish for the winter with apples

This recipe is for those who love savory sauces. It turns out especially tasty from sour apples.

We prepare products:

Apples – 2 kilograms,
Horseradish – 100 grams
Garlic – 100 grams,
Salt, sugar - to taste,
Vinegar 9% - 1 teaspoon

Wash the apples, peel them and grate them.

Grind the horseradish and garlic in a meat grinder.

Mix the prepared ingredients, add salt and sugar, cook the mixture over low heat for 5 minutes. At the end of cooking, for safe storage, you can add 1 teaspoon of vinegar if desired.

Place the finished sauce into jars.

Recipe for horseradish with green apple

For this spicy seasoning you need to use the following products:

horseradish root – 4-5 pcs. with a total weight of up to 0.5 kg;
apples (green, sweet and sour varieties) – 1 kg;
garlic – 2-3 large heads (about 200 g);
tomatoes (full ripe, fleshy, juicy, large size) – 2 kg;
vinegar - 3 tbsp. l.;
spices (salt, sugar, ground black pepper) - to taste.

Step-by-step preparation:

Washing and sterilizing necessary utensils (non-stick pans, glass containers with lids).
Preparation of horseradish, garlic: peel, rinse under cool running water, dry with a paper towel. In tomatoes, after washing, remove the seals at the place where the stalk is attached.
After this, grind the tomatoes, horseradish roots, and garlic cloves through a meat grinder/blender/food processor and place in a pan with a non-stick bottom.
The process of preparing apples consists of washing, drying, dividing into 2 parts with further removal of the core, seeds, stalks, and peeling. This is followed by their chopping and combining with the previous vegetable preparation.
Stir the resulting mass until smooth, and then place it over moderate heat. When the first signs of boiling appear, add vinegar, spices and cook for 6-10 minutes. over low heat with constant stirring of this vigorous mixture.
Finally, cool the apple juicer , place it in glass jars, and after closing them, place them in a cold place to infuse. After 30 days, the aromatic snack can be added to meat and fish dishes, soups, and various side dishes.

These components can also be used in another method of preparing horseradish-apple seasoning, namely:

Boil or bake washed, peeled and cored apples until soft, and then puree them.
Grate the horseradish roots and combine with the apple mixture.
Add the rest of the spices, mix thoroughly, place in separate containers and leave for 24 hours.

According to reviews from experienced experimenters, black pepper can be successfully replaced with allspice, and tomatoes with semi-ripe gooseberries. To soften the pungency of the prepared and packaged horseradish, add 1-2 tbsp. l. cooled after calcination of refined vegetable oil.

What to do to prevent canned horseradish from turning sour

There are times when the horseradish turns sour. To avoid this, the following rules should be followed.

To prepare horseradish for the winter, use only high-quality rhizomes, without wormholes. If present, cut them out carefully.
Place the product in clean, well-sterilized jars.
For longer storage, it is better to sterilize jars with preparations, which will increase the shelf life and the seasoning will not sour.
Follow the recipe when preparing horseradish preparations. Get the right ratio of salt and sugar.
If you doubt the effectiveness of storing horseradish, you can pour sunflower oil on top of it and then just seal it.
Immediately put unfinished seasoning in the refrigerator so that it does not oxidize.

What are the benefits of horseradish?

Now we know for certain about the healing properties of horseradish:

the roots of the plant contain 4.5 times more vitamin C than lemon;
rich in vitamins B6, B1, B2 and B3 and E, it also contains a lot of folic acid;
contains mustard oil and a large amount of mineral salts, which determines its characteristic taste and aroma;
Among the microelements it contains potassium, magnesium, calcium, copper and iron.

A special role is given to mustard oil. It has the property of increasing appetite by increasing the secretion of the pancreas and increasing the amount of bile secreted. This makes the vegetable especially useful for congestion in the gallbladder, impaired bile outflow, gastritis with zero or low acidity.

It has been proven that horseradish is destructive to viruses, bacteria and microbes. It has anti-inflammatory, expectorant and antitumor effects. Will successfully replace mustard plasters and pepper plasters for radiculitis, rheumatism, bronchitis, pneumonia and gout. It is enough to rub it, apply a thin layer on a piece of cotton or linen cloth and apply it to the patient on the place that needs to be warmed. After hypothermia, to avoid a cold, grated horseradish is applied to the feet. An aqueous infusion of the root has a diuretic and bactericidal effect. It is used internally for various edema and as a rinse solution for sore throats, tonsillitis and stomatitis.

How to preserve horseradish raw until spring at home?

If you love spicy seasoning, real Russian horseradish without vinegar, which cannot be stored for long, then you should always have raw horseradish root on hand.

Is this possible in an ordinary city apartment? Of course, yes, although at certain time intervals.

The easiest way to have raw horseradish is when you just dug it up. It is better to dig it in the fall, when its leaves begin to wither. That's when it's most juicy and healthy.

It is better to store young roots (at the age of 2-3 years); when cut, they are usually white and hard.

To store horseradish, you need to carefully select the roots. Leave only the roots without damage or dark spots, rinse them well, dry them on a towel at room temperature, wrap each root in cling film and place on the bottom shelf of the refrigerator. In this form, horseradish will be stored without problems for about three weeks.

You can significantly extend the shelf life of horseradish if you place the washed and dried rhizomes in a vacuum container. This way they will be stored for at least 2 months, while remaining juicy and hot.

If you freeze horseradish, it will stay in the freezer without problems until spring or beyond. It is stored there for almost a year.

Tips for making horseradish seasoning

To get a tasty dish, it is recommended to follow several rules.

№ p/p	Subsequence	Features of basic actions
1.	Preparation of raw materials	Digging out plant rhizomes from the ground (Ø 4-6 cm, length 25-50 cm) before the first frost (September-October)
2.	Place and period of storage of roots	Moderately humid, cool place (refrigerator, basement) – up to 6 months
3.	Methods for processing the root	If the root dries out, soak in water for 3-6 days before use. To reduce the aggressiveness of horseradish when preparing it, resort to short-term cooling in the freezer (1-2 hours)
4.	Features of preparing seasonings	Grind the roots using a meat grinder, blender, or grater. To collect prepared raw materials, plastic bags should be attached to them. To avoid irritation of the skin of the hands, mucous membranes of the respiratory tract, and excessive lacrimation, use gloves and masks. Sprinkling fresh lemon juice during or after preparation helps prevent the crushed mass from darkening. You can minimize the pungent aroma of horseradish with vinegar.
5.	Shelf life of blanks	Freshly prepared dressings are used immediately before serving along with cold appetizers, salads, and hot meat/fish dishes. Horseradish preparations prepared with vinegar without sterilization can be placed in the refrigerator. In hermetically sealed sterilized jars without adding vinegar, they can be stored at 0°C in any cool, dark place for up to 5-6 months. Some recipes for horseradish appetizers with vinegar provide for an increase in shelf life up to 1 year.

Is it possible to freeze horseradish in the freezer?

Freezing horseradish is one of the ways to prepare horseradish at home.

Horseradish in the freezer retains all its beneficial qualities.

To freeze, rhizomes are washed, peeled, cut into oblong slices and placed in bags for freezing in small disposable portions.

To further speed up the preparation of horseradish sauce, you can pass the horseradish through a meat grinder, package it in 100 gram bags and put it in the freezer.

In this form, horseradish can be stored until the next harvest.

Horseradish powder

Horseradish (a classic recipe) can be used both in the form of fresh root and powder made from it.

To prepare such an alternative, the following steps should be taken:

Wash the roots and chop them on a coarse grater or using a meat grinder.
Dry the resulting “chips” in the oven at +50-60°C for 2-3 hours with constant stirring.
Cool the dried product, grind it in a coffee grinder, and then place it in a glass container and seal it with a metal lid.

This spicy powder retains its taste and aromatic properties, which can be revealed upon contact with hot water. It can be used as an independent additive to meat and fish dishes. It will be a complete addition to cold appetizers, ready-made ketchups, mayonnaise, and sour cream.

Along with these options, dried horseradish powder can be used for canning to avoid clouding of the brine, and when fermenting various vegetables - the formation of mold.