From horseradish you can prepare excellent seasonings that will perfectly combine with many dishes, especially meat. They can be stored for a long time and are quite easy to prepare. I would like to give some of the recipes for preparing seasonings in this article.
The horseradish is grated
Clean the roots of freshly dug horseradish and immediately rinse in running and cold water.
Grate on grater (better small). Prepare small glass jars in advance, at the bottom of each of which cold boiled water should be poured, and fill them with portions (rubbed the hell – immediately filled the jar and closed). Close a filled jar with a lid tightly (to exclude the exhalations of the horseradish).
Next. Before serving, the jar should be opened and put on a grated horseradish on a plate, add water, salt and sugar, mix everything thoroughly. It should turn out a kind of porridge.
You can add lemon juice and zest to horseradish, reducing the amount of water added. The mixed workpiece should not be watery and thick.
Then. Each tablespoon of shitty workpiece must be diluted with 1 teaspoon of sour cream. The fortress can persist for 12 hours.
Hrenovin Siberian
Composition: tomatoes – 3 kilograms, horseradish – 250 grams, garlic – 250 grams, salt, sugar – to taste.
Rinse, clean horseradish and garlic. First scroll in a meat grinder tomatoes with garlic, and then hell. Add (if necessary) salt and sugar, mix well until smooth.
Lay the resulting seasoning in small glass jars and close with dense kapron lids.
Store in the refrigerator or cool basement.
In a week, the seasoning will be ready for use.
Before serving to the table, you can add sour cream or mayonnaise.
Horseradish salad, apples and carrots
Composition: horseradish, sour apples, carrots – the composition is selected independently by taste addictions.
Rooster composition: water – 1 liter, sugar – 4 tablespoons, salt – 3 tablespoons.
Prepare to clean and wipe all the ingredients on a grater (large). Mix everything thoroughly until homogeneous mass.
Put tightly in sterilized jars and pour a cooked hot brine.
Banks must be sterilized over low heat and rolled with lids. Banks with a volume of 0.5 liters are sterilized for 12 minutes, liter-15 minutes.
Before serving the table, the brine should be drained, put on the salad on a plate and seasoned with sour cream.
Sharin seasoning with vinegar
For preparation of seasoning, it will take 1 kilogram of horseradish and marinade.
Marinades can be different, you just have to choose one of three.
Compounds for marinads:
Water-800 milliliters, vinegar essence (80 percent)-40 milligrams, sugar-80 grams, salt-40 grams.
Water-500 milliliters, vinegar essence (80 percent)-20 milligrams, sugar-40 grams, salt-20 grams, cloves and cinnamon-0.5 grams each.
Beetroot juice-500 milligrams, vinegar essence (80 percent)-30 milligrams, sugar-80 grams, salt-40 grams.
First you need to cook marinade. Salt, dilute sugar in water, boil and add spices. After that, remove the marinade from the fire, cool up to 50 degrees and add the essence to it, leave for a day in this state.
After a day, clean the hell, rinse in water (cold and running) and grate (small).
Then strain the marinade, add grated horseradish to it and mix well.
Lay out according to pre -prepared sterile glass jars and roll up with lids.
It is better to use small banks up to 0.5 liters.
Store banks with a seasoning in the refrigerator or a dark and cool basement.