How to make table horseradish and alcohol tincture at home
Horseradish is a valuable vegetable. Its root has a pungent pungent odor and a sweetish taste, which later becomes burning. In combination with vinegar, it is a seasoning for dishes. I'll tell you how to cook horseradish at home, but first I will pay a little attention to useful properties.
Horseradish is rich in Vitamin C, which makes it an excellent anti-scurvy weapon. The root contains many useful substances, vitamins, fiber, resins and oils that have a healing effect on the body. It normalizes the work of internal organs and prevents the development of many diseases. Now I propose to consider the technology of cooking seasoning.
I will review some popular and delicious step-by-step recipes for home-made table horseradish. They will come in handy and help diversify the menu.
Beetroot Horseradish RecipeIngredientsServings: - + 10
- horseradish 200 g
- beets 100 g
- table vinegar 3 tbsp. l
- water 200 ml
- sugar 1 tbsp. l
- salt 1 tbsp. l
- We start with the marinade. In a small saucepan I combine sugar, salt and vinegar, add water. Send to the stove, bring to a boil and remove.
- While the marinade cools, I pour the beets and root with water, peel and pass through a fine grater. I mix the ingredients, add the cooled marinade, mix, put in a jar, close the lid and put in the refrigerator until morning. Seasoning is ready.
How to cook pickled horseradish for the winterIngredients:
- Horseradish - 500 g.
- Water - 500 ml.
- Vinegar - 250 ml.
- Sugar - 1.5 tablespoons.
- Salt - 1 spoon.
- I pour water over the roots, clean it with a knife, put it in a bowl, fill it with cold water and leave it for a day. If the root is freshly picked, I skip the procedure. After a day, I drain the water, dry it and pass through a fine grater.
- I make a marinade. Pour two glasses of water into a separate pan, add salt and sugar, bring to a boil and add vinegar. As soon as the mixture boils again, remove the container from the stove, fill in the grated horseradish and mix rapidly.
- I lay out the future snack in small banks and cover with lids. I put the jars on the bottom of the pan covered with a towel, add water so that it covers glassware almost to the top, bring to a boil and sterilize for 20 minutes.
- After the time, I take the cans out of boiling water, roll them up, turn them upside down, wrap them in a blanket and leave them for 6 hours. Without sterilization, the product is stored in the refrigerator for 3 weeks. Sterilization increases the period to 2 years, which will be an excellent cooking option for the winter.
How to make apple horseradishIngredients:
- Apple - 4 pcs.
- Grated horseradish - 3 spoons.
- Sugar - 1 spoon.
- Lemon juice - 1 spoon.
- Grated zest of half a lemon.
- I peel the apple, remove the core, cut into large pieces, add a little water, sugar and lemon zest. I cook over minimal heat until soft.
- I cool the finished apple and mash it with a blender. Combine the resulting mixture with lemon juice and grated root. I serve with fish, meat or sausages, for example, with beef goulash or homemade stew.
Cooking horseradish with tomatoesIngredients:
- Tomatoes - 1 kg.
- Horseradish - 100 g.
- Garlic - 100 g.
- Salt - 1 spoon.
- Sugar - 1 spoon.
- I pour horseradish with water and peel, cut the tomatoes in half and remove the central stem, peel the garlic. I grind the prepared products in a blender, add sugar, salt and mix.
- I fill the sterilized jars with the resulting mass, roll them up with lids and send them to the refrigerator. Shelf life reaches one year.
- Tomatoes - 2.5 kg.
- Horseradish - 350 g.
- Acetic essence - 2 spoons.
- Sugar - 2 tablespoons.
- Salt - 1.5 tablespoons
- I pour the tomatoes with horseradish with water, cut them into pieces and pass them through a meat grinder. Add garlic, crushed by the press, essence, sugar, salt. I am mixing.
- I fill the resulting mixture with plastic bottles and store in the refrigerator. Sometimes I roll the “hrenoder” into the cans and send it to the cellar.
The recipes considered by me are simple and will not cause problems. Do homemade horseradish, supplement them with crown dishes, experiment with ingredients and share the results in the comments.
Horseradish-based alcohol tincture recipes
Horseradish tincture is a common alcoholic drink that enlightens the mind, strengthens the strength of the spirit, stimulates appetite and fills the body with vital energy. The original drink is made from an alcohol base, horseradish and honey, but there are options for the use of sugar color, vanilla, cloves, hot pepper or ginger. If tincture is prepared correctly, it has a pleasant taste and does not burn. There is no hangover from the “right” drink.
Vodka tincture with honeyIngredients:
- Vodka - 0.5 l.
- Honey - 1 spoon.
- Lemon juice - 2 tablespoons.
- Horseradish - 1 root.
- Peel the horseradish, pour over it with water and cut into small cubes or pass through a coarse grater. I send it to a liter jar, add lemon juice and honey, pour vodka, mix and insist for three days, stirring once a day.
- Pass the tincture through cheesecloth and bottle. Be sure to give a few days to rest. It turns out a soft, yellowish drink with a pleasant aroma. I recommend using it for a good snack.
Horseradish tincture with gingerIngredients:
- Vodka - 2.5 liters.
- Horseradish - 300 g.
- Ginger - 150 g.
- Honey - 3 spoons.
- Clove - 5 heads.
- I cleanse horseradish and ginger, pour over it with water, chop it into cubes and send it to a three-liter jar along with honey and cloves. Pour vodka or moonshine, leave in a dark place for 5 days.
- After the time has passed, I filter the tincture, bottle it, seal it and send it to a dark place for a day to rest. After, the product is ready to eat.
Contrary to simplicity, recipes allow you to prepare a delicious and rich tincture. If desired, you can experiment with the vodka base, the spices and ingredients used.
Harvesting horseradish for the winter
If you recall the unique taste and useful properties of the root, it becomes clear why it is harvested for the winter and used in epidemics of influenza.
The homeland of the plant is considered to be Southeast Europe, from where the root has spread throughout the world. Since ancient times, people use it as a medicine and a spicy seasoning.
Harvest in late summer. Whole leaves of the plant are washed, dried under a canopy, ground into powder, sent to a container and sealed tightly. The root is carefully dug up, cleaned of dirt and stored in a cellar in a box of wet sand. Before use, the root is soaked for 6 hours.