Homemade chrenoder for the winter. The recipe is a vigorous horseradish like grandma's.

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Do you know what crap is? Khrenovina is by no means a vulgar and abusive word, but a very ordinary delicious hot sauce. This seasoning was previously made only in the Urals and Siberia, but soon delicious and classic recipes reached us.

How to peel horseradish root

Before you start with delicious options and a recipe for preparing for the winter, you need to understand horseradish root, where to get it, how to choose the right one and how to clean it. You can dig up horseradish yourself from garden plots, if you have any, or you can buy it at market stalls, just don’t confuse it with ginger root. When purchasing, carefully inspect the horseradish root to ensure there are no spoiled spots or rotten spots.

After purchasing horseradish, you need to clean it and only then prepare the horseradish. Young horseradish roots are cleaned using a metal mesh; I advise you to soak old roots in water, then remove the outer peel using a paring knife. It must be soaked for at least half a day. Be aware that this root “hurts” your eyes, so you cannot avoid tears.

Khrenovina - a classic recipe

I would like to note that all the recipes are very similar, but each has its own taste and has its own flavor. I'll start with horseradish without tomatoes, a classic recipe. Products you will need:

• 1.5 kg of ordinary horseradish rhizomes
• Three regular spoons of sugar
• 5 ml lemon juice, optional
• One and a half spoons of salt
• A glass of cucumber or tomato brine.

Khrenovina - classic recipe, step by step recipe

Do not forget that horseradish has a negative effect on the mucous membranes of the eyes, thereby causing irritation and tearing. After removing the top peel, rinse the root and pass it through a meat grinder. Place a transparent bag on the meat grinder, where fresh grinding will come out, this way you will protect yourself from unnecessary tears.

I do not recommend grating horseradish; it is very difficult and will have a bad effect on the respiratory system and eyes.

Salt and sugar the grated horseradish, you can sprinkle a little lemon juice, leave for 10 minutes. Add warm boiled water and place in a warm place. If you like horseradish spicy and pungent, then you need to add a minimal amount of water. The thicker the horseradish, the more vigorous it is.

This classic horseradish recipe is also suitable for winter. It will be stored, unopened, for up to five months.

This is the crap I came up with, a classic recipe with photos.

To prevent the horseradish from souring and fermenting...

To prevent horseradish from souring and delight you with its taste, do not forget that it must be stored exclusively in the refrigerator. Then you can avoid the appearance of mold.

The jars must be thoroughly sterilized, and the plastic lids must be washed well and, preferably, boiled. Then you won't have to add additional preservatives such as vinegar, aspirin or citric acid.

Remember, the following causes the product to sour:

• No pre-sterilization of jars.
• Lack of natural preservatives such as garlic or salt.
• Products that are spoiled or have slight flaws.
• Storing the finished product in a warm place.

Nylon lids are best suited for long-term storage of snacks in glass jars. Well, if you will store it in glass containers for a long time and use screw caps, then it is advisable to put several layers of cellophane under them. This will reduce air getting into the jar.

Here are some helpful tips to help you prepare your horseradish appetizer.

• Horseradish roots must be of high quality, without any damage. It is better to use a late harvest. Then the taste will be richer and stronger. Appetizers prepared in the fall last the longest.
• It is necessary to properly preserve the root. It is advisable to dig it up immediately before preparing horseradish.
• To prevent horseradish from irritating the eyes while preparing the appetizer, you can cover the meat grinder with a plastic bag.
• If you want to get your own unforgettable taste, don't be afraid to experiment. If you want to add sourness to horseradish, use an apple or gooseberry. Different types of peppers also provide good variety of taste sensations.
• If you use dried root when preparing a snack, then you must first peel it, chop it, then dry it in the oven and finally grind it in a coffee grinder. After this, arrange it in glass jars and store it until needed.

In general, get creative, come up with your own options and bon appetit!

Another version of horseradish with a tomato substitute. Probably no one would have thought of using beets for this purpose. However, this vegetable gives a rather unique and piquant flavor to the dish.

Khrenovina - classic recipe with tomatoes

Horseradish with tomato paste or tomatoes has an unusual taste, but the taste is not spoiled. At many events, horseradish with tomato paste is served with meat; especially jelly and jellied meat boast a delicious combination. There is not a lot of calories here, 100 grams account for 47 kcal.

How to cook chrenoder when the cold weather sets in and you don’t have red tomatoes on hand? I advise you to open a jar of tomato paste and, without hesitation, prepare the sauce. This seasoning option consists of:

• Fresh tomatoes or tomato paste
• Horseradish
• A few spoons of sugar
• Spoons of salt.

Preparing horseradish involves mixing all the ingredients. If you have fresh and natural tomatoes, peel them and mince them together with horseradish. The juice of red tomatoes will limit the addition of water. If there is no tomato, add salt and sugar to the ground horseradish root, then tomato paste and a little boiled warm water. After 12 hours, you can serve the horseradish sauce.

This recipe can also be used for winter preparations, just don’t forget to add 200 grams of vegetable oil and 100 grams of vinegar. Boil for 10 minutes and place in sterilized jars. This crap can be stored all winter.

Horseradish sauce with apples

This sauce is not only served with meat dishes, but also added to okroshka and borscht.

• horseradish – 200 gr.;
• apples – 1-2 pcs.;
• sugar – 10 g;
• salt – 5 g;
• vinegar – 15 ml;
• sour cream.

Manufacturing:

• Peel the roots and rinse with cold water.
• Peel and core the apples.
• Grate with a fine grater, or grind with a blender into a homogeneous paste.
• Salt, add sugar and vinegar. Add a tablespoon of sour cream and mix thoroughly.
• Transfer to a clean container and store tightly sealed in the refrigerator.

This preparation is also suitable for barbecue or baked ham.

Horseradish with pepper - classic recipe

If we step aside a little and touch on a non-classical recipe, then in this case honey, lemon and many different spices are placed in the freezer. I still love classic recipes and limit the addition of different seasonings. Horseradish with hot pepper will serve as an ideal complement to fish steaks and duck baked in the oven .

Ingredients:

• Fresh horseradish roots
• Red or brown tomatoes
• 4 bitter peppers
• 2 heads of garlic
• Half a glass of granulated sugar
• Spoon of salt with a mountain
• Vinegar to taste

I recommend adding vinegar if you decide to prepare this classic recipe for the winter. In a regular recipe that you are not preparing for stocking, there should be no vinegar. Now cut the horseradish into pieces and grind it together with hot pepper, garlic and tomatoes in a blender or through a meat grinder. To avoid shedding tears while grinding through a meat grinder, use a bag; I wrote about this a little higher, almost at the very beginning.

Using a wooden spatula, mix all the products until smooth, add the spices specified in the recipe and leave for 6 hours. During this time, the horseradish infuses and the strength appears with sharpness. Bon appetit.

So that the horseradish stands in the cellar for a long time and does not spoil...

A horseradish snack made from fresh vegetables, of course, will not last very long. What should you do if the holidays are not soon yet, but you don’t want to open this sauce. And too long an overexposure threatens the appearance of mold and souring. To extend the shelf life of horseradish, either preservatives are used, or the sauce is boiled. However, this affects the taste and beneficial properties of fresh vegetables.

One of the clever ways to preserve the snack is to pour sunflower oil on top. You can also grease the lid of the jar with mustard.

We recommend reading: Recipes for White Filling Apple Preparations

Khrenovina - a classic recipe without garlic

What kind of freezer you prepare is up to you, what ingredients to put in it, you also decide for yourself. I’m used to putting everything in without a prescription or weighing, I determine everything “by eye.” I know fans who make horseradish with bell peppers and that’s all; I prefer the regular classic one, even without beet juice and garlic. This recipe is simple and takes less time.

Just above there were recipes that did not contain garlic, you can take note of them, or write down a new version of horseradish without garlic and tomato paste. There is no pasta, but there are fresh tomatoes. They need to be ground together with the horseradish rhizome, add salt and sugar to taste. There is no need to put anything else here. After three hours, the sauce is ready for use.

Horseradish with bell pepper - classic recipe

Slowly and deliberately, I got to the recipe for horseradish with bell pepper. No, this is not a crap made from tomatoes and hot peppers, but it is also a very tasty seasoning for winter dishes. I’ve even come across delicious and simple salad recipes that use just such a sauce as a dressing. It is prepared exactly according to the same principle as many other options, we just change the ingredients and that’s it.

In this case, you should not put hot peppers and add beet juice, you can also exclude garlic if you wish, but I recommend including tomatoes or tomato paste in the list of products. Horseradish with tomatoes looks much more beautiful on the holiday table.

For this option, we also process bell peppers through a meat grinder. After mixing all the products, let it brew for hours and you can safely serve it and combine it with various dishes, including jellied meat.

Horseradish from tomatoes and peppers for long-term storage

It’s easy to prepare a thick garlic soup for the winter that will withstand storage outside the refrigerator. This appetizer, made hot, will appeal to lovers of hot and spicy preparations.

Compound:

• 5 kg of ripe tomatoes;
• 1 kg bell pepper;
• 0.6 kg of hot pepper;
• 0.6 kg horseradish roots;
• 0.4 kg garlic;
• 200 g sugar;
• 100 g salt.

Preparation:

Wash the tomatoes and sweet peppers and let the water drain. Remove stems and seeds. We cut the fruits into several parts and grind them in a meat grinder. Peel the garlic, twist and add to the main mass. We grind the washed and peeled roots and hot peppers without the stalk through a meat grinder into a bag. Transfer all the chopped vegetables into a saucepan, add sugar, salt and butter. Stir the mixture until smooth. Set to cook over medium heat, after boiling, add vinegar and reduce heat. After an hour, the excess liquid will evaporate. We sterilize jars in an accessible way. Fill them with a hot snack, roll them up and cool.

Khrenovina - a classic recipe without cooking

We clean the roots of our plant, you will need half a kilogram of them, and pass them through a meat grinder or grind them in a blender. We process peeled garlic and ripe tomatoes in the same way. You will need two regular-sized heads of garlic, and almost a kilogram of tomatoes. Mix together with sugar and salt until smooth. Pour into jars, close tightly and put in a cool place.

This place can be a refrigerator or a basement. This crap can be stored for at least six months. In spring, the snow will melt and you can prepare fresh horseradish with garlic, beets, tomato paste, or just a classic recipe.

How much salt (and sugar) do you put in the freezer for flavor?

What else can you put in there besides tomatoes and horseradish, salt?
Khrenoder has many names, it is a snack light, gorloder and even horseradish.

Everyone knows the spicy taste of this appetizer, which is served with meat, dumplings, and fish.

Lovers of spicy and fiery things adore it.

It is prepared with garlic and hot pepper, as well as horseradish and tomatoes, which must be ripe.

You shouldn't put sugar there, you need salt. You will need one and a half or two teaspoons per liter of twisted tomatoes.

Some people also add sugar, but at their own discretion and a little to brighten up the bitterness of the snack. Add it to taste, but not more than a teaspoon per liter of horseradish. Each housewife has her own recipe.

Hrenoder, and I, for example, call this spicy snack - horseradish, and it can also be called gorloder and ogonyok, consists of tomato puree made from fresh red ripe tomatoes, horseradish root and peeled garlic. Khrenoder is not subject to heat treatment - all twisted vegetables are stored in a cold place. Chrenoder tastes like a spicy-salty snack, but despite the fact that the snack contains tomatoes, I do not add sugar. And you also need to be careful with salt so as not to overdo it. I recommend adding one level teaspoon of salt per liter of horseradish; if it’s not enough, then adjust the salt to your taste.

This year (2021) I had a large harvest of peppers and tomatoes in my greenhouse. I have already made a lot of preparations from them - lecho, tomatoes in their own juice, tomato juice, pickled tomatoes, sun-dried tomatoes in oil sauce.

Now it’s time to prepare horseradish, which is the name for an appetizer made from tomatoes and horseradish roots, crushed in a blender or passed through a meat grinder. I must say that making this blank is not so easy. Horseradish during the grinding process greatly irritates the mucous membranes of the mouth and nose. That's why they put a plastic bag on the meat grinder.

I make this preparation according to the simplest recipe: I scroll through the horseradish and tomatoes, do not add sugar, add salt (1 teaspoon per liter of preparation), cover with lids and store in the refrigerator. But many people also put garlic, hot fresh pepper, some herbs, and a little sugar in it.

Now it’s time to prepare horseradish, which is the name for an appetizer made from tomatoes and horseradish roots, crushed in a blender or passed through a meat grinder. I must say that making this blank is not so easy. Horseradish during the grinding process greatly irritates the mucous membranes of the mouth and nose. That's why they put a plastic bag on the meat grinder.

Useful properties of horseradish

Today, so much has been said about horseradish, how to prepare it according to the classic recipe with the addition of various ingredients, how to prepare horseradish in jars for the winter and how to make the right choice when buying it. But do you know how beneficial the root of this plant is? Now I will briefly describe the beneficial properties of horseradish root and you will be convinced that snacks containing this root are very beneficial for the body.

Horseradish root - beneficial properties and applications

To begin with, I would like to note that this plant is used as an antitumor, bactericidal, antiseptic, choleretic, diuretic and expectorant. The root is used:

1. To improve bowel function
2. To normalize kidney and liver function
3. For gum inflammation, gumboil and toothache
4. To enhance potency
5. It is used for acute respiratory infections, sore throat, colds and flu
6. This is a preventative medicine for the risk of metastases
7. Horseradish is used to treat such unpleasant diseases as sciatica, arthritis and gout.

Friends, pay attention to the beneficial properties of horseradish, and then you will definitely want to prepare horseradish according to the classic recipe with the addition of some products. You can mix horseradish with tomato paste or tomatoes, with or without garlic, with beet juice or cucumber pickle, bell or hot pepper. All these recipes are suitable for preparing for the winter. Share horseradish recipes on social networks by clicking on the buttons after the article.

Nina Kuzmenko was with you!