Homemade blanks are always tastier than store ones. In each jar you can put exactly what you love. A savory appetizer of their horseradish is a basic recipe to which you can add other ingredients. For example, beets, apples, bitter or sweet peppers, garlic or fresh spicy greens. And in spices you can not be limited to salt, sugar and vinegar. Any ground pepper and coriander will do. All this, together with horseradish, will help in the winter to isolate oneself from pathogenic microbes and remain healthy and full of vitality. It is better to close such a blank in small glass containers. After all, such savory foods are not eaten with spoons from a can. Horseradish appetizer can be served with a hot first or second dish. It diversifies the menu and enlivens the taste of any food.
Horseradish appetizer - general principles of preparation
We choose for cooking only fresh, dense, not damaged roots. Bad specimens can ruin a dish. We wash the horseradish roots in cold water, preferably under a stream of running water, to wash away sand and dirt.
Cut off the roots of the upper skin with a sharp knife. We do it carefully and without rushing, so as not to be cut off. The knife should not be big, but sharp. After we divide the roots into three parts. Then chop horseradish with a meat grinder or grater. At this time, we prepare the remaining products for appetizers and marinades. We mix all the ingredients and arrange them in sterilized jars.
Jars for horseradish snacks are best taken in a volume of 0.25 or 0.3 liters. We rinse them with running water and baking soda (dishwashing detergents will not work here, they often leave marks or are not washed thoroughly). If the jars are cool, or if they were washed with cold water, you cannot immediately sterilize them - they will burst. First, pour in each a little warm water. Then pour the water. After the cans, sterilize with boiling water or hot steam. A method with a hot oven is also suitable.
The lids are either doused with boiling water or dipped in boiled water. Or we put the covers in a small pan and fill them with water. We put on fire and boil for several minutes. Then we turn off the fire, but we still do not get the covers.
Horseradish appetizer: a classic recipe
Ingredients:
• 1 kg of horseradish root;
• 60 g of granulated sugar;
• 40 g of ordinary salt;
• 2-3 tsp vinegar 9%;
• 300 ml of boiled water.
Cooking:
1. Rinse the roots under cold water.
2. We clean from a peel.
3. Grind the peeled horseradish roots in a meat grinder. To do this, first with a knife we cut the roots into small fragments.
4. We put a plastic bag on the meat grinder and fix it with tape or elastic band. So the juice and pulp of horseradish will go right into the bag, and the hostess will not have to cry.
5. Now is the time to do the banks. We sterilize them. We put clean lids in boiling water - a small pot of boiling water.
6. We bring the water for the marinade to the boil according to the list of ingredients.
7. In enameled dishes mix horseradish, granulated sugar and salt.
8. First add the vinegar. This is necessary in order to preserve the volatile products contained in horseradish.
9. Stir.
10. Pour water for the marinade.
11. All is well and quickly mixed.
12. We lay out a horseradish snack on the banks.
13. Using a fork, carefully remove the lids from boiling water.
14. Immediately tighten the jars with hot lids. You can help yourself with a dry kitchen towel.
15. We expose the banks on the blanket and close them well. This is necessary for long-term natural cooling of the cans and additional sterilization of the lids and the horseradish snack itself.
Horseradish and beetroot appetizer
Ingredients:
• 400 g beets;
• 300 g horseradish root;
• 1 tsp granulated sugar;
• a pinch of ground black pepper;
• 1 tsp plain salt without additives;
• 2 tsp table vinegar 9%;
• 50 ml of water for marinade.
Cooking:
1. We start with horseradish. Rinse the roots under cold water. Peel the knife with a peel. We also wash the beets and peel them.
2. Now it’s better to sterilize cans and lids.
3. We put a kettle on a stove to boil water.
4. Put the cans on the kitchen table, covered with a towel.
5. Pour boiling water into each jar almost half. We leave them sterilized for some time.
6. Then horseradish and beets need to chop. It is more convenient to do this in a mechanical meat grinder. But you can use the usual manual grater. Just do not take an electric meat grinder, because of the high density of horseradish roots, it can burn.
7. So, it's time to make the marinade.
8. Pour water for him into the pan.
9. Add vinegar, sugar and salt. Do not forget about ground black pepper. Salt will only fit ordinary. If you take with additives, the snack will not be stored for more than a few days.
10. Put the marinade on the fire. Bring to a boil, but do not boil. Otherwise, the vinegar will evaporate, and there will be no marinade.
11. Horseradish mix with beets until smooth.
12. We spread the vegetable mixture in jars into two-thirds.
13. Then pour the marinade into the jars almost to the full volume.
14. Then we get the lids out of boiling water (it turns out well to do this with an ordinary fork - we hook and pull out) and close the cans with them.
15. Cork tightly, holding the jar with a dry kitchen towel. If the towel is wet, you can get burned.
16. We put the cans on the lids and cover them with warmth - a blanket, a blanket or a thick layer of paper.
17. After cooling (4-5 hours, you can leave it overnight), we send the banks for long-term storage to the cellar or top shelf of the refrigerator.
Horseradish snack with apple
Ingredients:
• 400 g horseradish roots;
• 3-4 pcs. hot pepper;
• 400 g of garlic;
• 600 g of red tomatoes;
• one sour apple (varieties "Antonovka");
• 250 ml of apple cider vinegar;
• salt to taste;
• 1 tbsp. l granulated sugar.
Cooking:
1. We wash all vegetables under running drinking cool water.
2. Horseradish peeled.
3. Remove the flakes from the garlic.
4. Hot peppers are best treated with rubber gloves. Otherwise, you can easily burn your hands.
5. Cut the pepper in half and carefully remove the seeds and the stalk with a knife.
6. In tomatoes, cut off the place of attachment of the stem.
7. Rinse the apple and also peel, remove the core. An apple is better to take sour rather than sweet.
8. Next, we cut all the cooked vegetables and apple into pieces that would go into a meat grinder.
9. Pieces of apple are best sprinkled with a few drops of apple cider vinegar so that they do not darken.
10. Now you can already prepare cans (or glass bottles) for a horseradish snack with an apple. We wash them in running water with baking soda.
11. Rinse again.
12. Set to dry. With covers we do the same.
13. We use a mechanical manual meat grinder. In turn, we twist all the vegetables and the apple through her knives. So that horseradish doesn’t splash teary juice into the eyes when chopping, twist it between other products. For example, a piece of horseradish, a slice of tomato. And for the same reason, do not bend over the meat grinder.
14. In an enameled pan we mix the crushed products.
15. Add salt and granulated sugar to taste.
16. Pour apple cider vinegar.
17. Stir.
18. Carefully pour the snack into sterilized jars. If bottles are used, you can take a funnel for convenience. It is very important that the neck of the glass container is clean. Otherwise, the covers will not close tightly.
19. Cork each jar with lids.
20. Immediately remove to storage in any cool place without sudden changes in temperature.
Light horseradish appetizer
Ingredients:
• kilogram of fresh red tomatoes
• a couple of sweet bell peppers;
• 5-7 horseradish roots:
• tablespoon of sugar and salt;
• head of garlic.
Cooking:
1. We clean and rinse horseradish roots.
2. In tomatoes, remove the stalks and rinse as well.
3. Peel the garlic and rinse under running water.
4. Rinse the bell peppers, cut in half, remove the stalk and core.
5. Cut horseradish roots into small pieces. Cut the tomatoes into slices.
6. Cut bell peppers into pieces.
7. Pass all the chopped ingredients with garlic through a meat grinder or grind everything with a blender.
8. Move the resulting mass into the pan.
9. Add the required amount of sugar and salt.
10. All mix thoroughly and leave for three hours. During this time, sugar and salt should dissolve.
11. While preparing jars and lids.
12. They are thoroughly washed and dried. If desired, sterilize.
13. Pour the finished mass into cans, close and put it in the refrigerator.
Horseradish appetizer with tomatoes
Ingredients:
• 900 g of highly ripe tomatoes;
• 180 g horseradish roots;
• 5 ml of grape vinegar;
• half a spoon of art. Sahara;
• a quarter cup of sunflower oil;
• spoon art. salts;
• 1.5 heads of garlic.
Cooking:
1. We wash tomatoes under a stream of cool water.
2. Boil water in a kettle.
3. Put the tomatoes alternately in a deep plate and scald with boiling water.
4. Then we make cross-shaped incisions on the skin of tomatoes.
5. Peel the horseradish root and grind it into small pieces.
6. Take a blender and grind the roots.
7. Peel the tomatoes, and peel the garlic.
8. Lightly chop the garlic and tomatoes and lower them into the thicket of the blender. We stir to the state of gruel.
9. Mix horseradish and tomatoes with garlic in a large bowl.
10. Add salt, vinegar, sunflower oil and sugar.
11. Mix the mass until smooth.
12. We distribute the obtained snack in glass containers and put it in the refrigerator.
Horseradish and plum appetizer
Ingredients:
• 280 g of horseradish;
• a couple of spoons of sugar;
• a spoon of salt;
• 180 g of plums;
• 360 ml of water;
• 90 ml of vinegar (any).
Cooking:
1. Rinse, peel and chop horseradish roots;
2. Put them in a bowl and fill with water.
3. Leave overnight to remove bitterness.
4. We remove the seeds from the plums.
5. Pass the plums through the meat grinder along with the horseradish roots that have been preserved in the water.
6. Pour the resulting mass with boiling water and leave to cool.
7. Then add sugar, vinegar and salt. Mix.
8. We sterilize the jars and put the horseradish gruel there.
9. Close and send in the cold.
Horseradish appetizer - tips and tricks
• Instead of apple cider vinegar, you can use aspirin. One tablet per 1 liter of the workpiece.
• To make the dish very spicy, you need to add hot pepper to the appetizer.
• Store snacks in a dark, slightly cool place.
• Serve their horseradish appetizer with fish, soups and meat dishes.
