Horseradish contains active components that are plant antibiotics that are harmful to some microbes, essential oils with antiseptic properties and vitamins. Raw horseradish contains fiber, carbohydrates, nitrogenous substances and fats. Horseradish is rich in macro and microelements: potassium, calcium, magnesium, sodium, sulfur, phosphorus, iron and other minerals. Horseradish contains ascorbic acid; and horseradish roots contain five times more vitamin C than oranges and lemons; phytoncides, capable of killing pathogenic microbes, give horseradish bactericidal properties; essential mustard oils, sugar, starch, resinous substances, carbohydrates, fiber, B vitamins: B1, B2, B3, B6, B9, folic acid PP, E. Fresh horseradish leaves contain a lot of carotene, horseradish root also contains sugar, various amino acids , bactericidal protein substance - lysozyme and organic compounds. The healing properties of horseradish have long been known to medicine. Horseradish improves intestinal activity, has choleretic, expectorant, and antiscorbutic properties. It is prescribed for colds, various inflammatory processes, diseases of the gastrointestinal tract, liver diseases, gout, rheumatism, bladder, and skin diseases.

Horseradish prevents scurvy, flu and other colds and infectious diseases of the upper respiratory tract. Horseradish is used in traditional medicine as a powerful stimulant for the digestive system. Horseradish is also used to treat inflammation of the urinary tract. Horseradish has a powerful diuretic property, so it is used for kidney stones, cystitis, as well as gout and rheumatism. Poultices made from fresh horseradish are useful for frostbite, facial neuralgia and rheumatism of the joints. Horseradish with vinegar and glycerin is used to treat whooping cough and sore throat. Horseradish can be preserved with various additives. Below are many recipes with horseradish, described in detail how to cook horseradish yourself at home.

I have the most delicious and fastest recipe for making horseradish with your own hands at home. I take the root Horseradish and lightly scrape the washed roots with a knife. I cut the horseradish into small pieces and put it into a coffee grinder.

I chop the horseradish and put the horseradish puree in a beautiful small jar. I pour it into a jar with horseradish marinade of tomatoes, zucchini, ginger or cucumbers, a jar of pickled cucumbers or tomatoes already contains everything you need: spices, salt, sugar. I pour cold tomato marinade into the chopped horseradish and stir; if the horseradish puree is still a bit thick, then I just add another drop of marinade. I need this recipe horseradish root I like it the most. Everything is done very quickly, and it’s so delicious that you want to eat horseradish with a spoon. The only thing is, when I open the lid of the coffee grinder and put horseradish in a jar, I try to do everything quickly so as not to breathe in the fumes horseradish and I do this with the window slightly open.

Horseradish sauce with vinegar and beets *

Horseradish- 200 g, 3% vinegar - 100 g, beet juice or boiled beets - 50 g, salt, sugar to taste.
Grated horseradish is combined with vinegar or lemon juice, salt, sugar, at the end add beet juice (raw beets are grated on a fine grater and squeezed through cheesecloth) or add grated boiled beets and stir.

horseradish
beet juice - 500g
vinegar essence 80% - 30g
sugar - 80g
salt - 40g.

For cooking horseradish seasoning you need to prepare the marinade filling. Preparation of marinade filling.
Dissolve sugar and salt in water, bring to a boil, add spices, cover and cool to 50 degrees. Then add vinegar essence and leave for 24 hours. After steeping, filter the filling through cheesecloth and mix thoroughly with horseradish. Ready horseradish Place in jars, cover with varnished lids and place in a pan with water heated to 50 degrees for sterilization. Sterilization time at a temperature of 100 degrees for 0.5 liter jars is 20 minutes, 1 liter - 25 minutes. At the end of processing, the jars are hermetically sealed, turned upside down and cooled.

Horseradish marinated with beets

red beets - 900 g
horseradish - 100-150 g
sunflower oil - 3-4 tbsp.
vinegar 9% - 2-3 tbsp.
sugar - 1.5 tbsp.
salt - 2 tsp.
ground black pepper - on the tip of a knife

Select young fresh beet roots, rinse and cook large root vegetables for 45 minutes, small ones for 30 minutes. Peel and cut into small cubes or slices. Fresh horseradish chop, mix with beets, put in an enamel pan, add sugar, salt and pepper. Boil sunflower oil for 10 minutes and also pour into the pan. Mix the contents of the pan and heat over low heat to 70-75 degrees C, then remove the pan from the heat, add vinegar, mix everything and fill the jars. Pasteurize at a temperature of 90 C: half-liter jars - 20 minutes, liter jars - 25 minutes. Preparations for the winter.

Horseradish sauce with vinegar and carrots

Horseradish - 200 g, 3% vinegar - 100 g, carrot juice or boiled carrots - 50 g, salt, sugar to taste.
The sauce is prepared in the same way as horseradish sauce with vinegar and beets*.

Siberian seasoning “Hrenovaya”

This is the basic recipe. There are options when you add pepper (both black and red ground and sweet bell pepper), vinegar, and sugar.

This seasoning is also called “Ogonek”.

Ingredients:
3 kg tomatoes,
250 g horseradish,
250 g garlic,
5-7 teaspoons of salt,
3 teaspoons sugar.

Preparation:
Fresh tomatoes together with horseradish and mince the garlic. Salt the resulting mass, place in a glass container, close tightly and place in the refrigerator.

Along with ripe red tomatoes, you can also use green ones. You can make this seasoning with the addition of green tomatoes.

You can use horseradish seasoning immediately after preparation, but if you let it sit for a week in the refrigerator, it will infuse and taste better.
Can be stored in the refrigerator for a long time. (The more horseradish and garlic you use, the better and longer it will be stored.)
Before serving, you can add a little mayonnaise or thick sour cream to this seasoning to taste. You can add grated apple to taste (preferably Antonovka).

Horseradish seasoning

100 g horseradish roots, 40 ml boiled water, 50 ml apple cider vinegar, salt, sugar.

Grind the horseradish very finely, I chop it horseradish in a coffee grinder, then mix horseradish puree with boiled water, apple cider vinegar, add salt and sugar to taste and put in the refrigerator. You can add chopped nuts. After a few hours, horseradish seasoning is ready for use; it is added to meat dishes already on a plate or spread in a very thin layer on bread. Store horseradish need to be in a glass container with a very tightly closed lid. To obtain a sharper preparation, sugar is not added.

Horseradish in marinade

horseradish - 1 kg
water - 2 glasses
vinegar essence - 1 tbsp.
sugar - 2 tbsp.
salt - 1 tbsp.
cinnamon - 1/2 tsp.
cloves - 10 pcs.

For the marinade, bring water with sugar and salt dissolved in it to a boil, add spices, cover with a lid and cool to 50 degrees C, then pour in the essence. Cover again and leave for a day. Then filter and add grated horseradish, stir thoroughly, put into jars and close. To soften the spiciness, you can add sugar to the pickled horseradish.

Horseradish, sterilized with apples

250 g mashed horseradish, 5 g salt, 0.05 l 8% vinegar, 3 - 4 g sugar, 3 teaspoons water, 70 g mashed apples

All components are mixed, placed in small jars, covered with lids, placed in a sterilization tank with warm water, heated to 90 C for 20 minutes and sterilized at this temperature for 20 minutes. Then remove and cool.

Horseradish seasoning with vinegar

For 1 kg of horseradish:
1st method - 40 g of salt, 80 g of sugar, 800 g of water, 40 g of 80% vinegar essence, ginger root or mustard to taste;
2nd method - 20 g of salt, 40 g of sugar, 500 g of water, 0.5 g of cinnamon, 0.5 g of cloves, 20 g of vinegar essence;
3rd method - 40 g of salt, 80 g of sugar, 500 g of beet juice, 30 g of vinegar essence.

Horseradish roots Peel, wash thoroughly and grate on a fine grater or pass through a meat grinder. Prepare marinade filling. Dissolve salt and sugar in water, bring to a boil, add spices, cover and cool to a temperature of 50 C, then add vinegar essence and leave for 24 hours. After steeping, filter the filling through cheesecloth and mix thoroughly with horseradish. Place the prepared seasoning into jars and seal.