General information

Harvest horseradish at home for the winter: a burning combination of taste and benefit


One of the valuable taste properties of horseradish - its sharpness. In order for it to be truly “evil”, it is very important to use high-quality and high-quality raw materials - horseradish roots - for preparing for the winter. They must be sufficiently juicy, strong, not less than 20 mm thick and must have no damage, beaten and rotten places.

That is why it is very important, after digging up the roots, to properly preserve them before the upcoming treatment, so that they remain as fresh as possible and not spoiled. To prepare horseradish for the winter, it is not necessary to conserve it. The best way to preserve horseradish itself, as well as all its taste and vitamins - is to lay the roots in boxes with clean, sifted river sand. Lay them should be loose, in rows, each of which is poured sand. Since long, horseradish harvested in Russia. To keep the roots juicy and fresh, it is necessary once a week to slightly sprinkle sand with water.

This method of harvesting horseradish allows you to save it until the new harvest and only serve freshly grated, really hearty horseradish to the table all winter, salt it, spread it with water and add sugar to taste. If you follow the traditions of Russian cuisine, then before serving in a horseradish, viscous and thick, you need to add sour cream - 1 tablespoon of grated horseradish 1 dessert spoon of sour cream. This will be the very famous, unsurpassed Russian horseradish.

If you still decide to preserve horseradish for the winter at home, then below are a few ways. Regardless of the recipe, the roots should be pre-prepared: wash thoroughly and then soak in water for a day. If the roots are freshly dug, it is not necessary to soak them. Then, at the roots, it is necessary to cut off the tops and scrape the skin off - you do not need to peel it like potatoes, cutting off the top layer. After that they are crushed. You can use a grater, but better with a meat grinder with a nozzle, which has the smallest holes.

At the outlet of the mincer should wear a plastic bag, securing it with an elastic band. This at the same time will facilitate the "suffering" (reduce tearing) of the daredevil, chopping the roots, and will not allow horseradish to fizzle during its processing. Next, the preparation is carried out in accordance with the selected recipe. The faster all the cooking operations are carried out, the less the roots will dry out. It is best to store canned horseradish in small glass containers with tightly screwed cap.

The latter is also a prerequisite for the preservation of the finished product taste. Store in a cool place. Before serving, you can mix with sour cream - this will soften the sharpness of the seasoning and make its taste more piquant.

Preparation of horseradish at home for the winter

The most popular home use of the root is as a spice-flavoring for the main course. It is also suitable for cooking seasonings, drinks, salads and pickles. Leaves are the traditional ingredient in most marinades for vegetables and roots.

There are several types of horseradish, many of which are widely represented in the European part of the world. Of the most common in Russia and the CIS countries, the most suitable for harvesting varieties are Krenoks and Malen.

To use the gifts of this plant, not only during the collection, but all year round - you need to properly save it.

Horseradish leaves and stems

Leaves for blanks are cut without a “bare” stem part in the middle of the green part. The closest to the ground and very young shoots should not be taken.

The tops must be well washed and dried, after which it is treated in a suitable way:

  • dehydrator or outdoor drying with natural sun until complete evaporation of moisture,
  • preservation in sterile jars coarsely chopped pieces of greens, peppered with salt, to obtain brine,
  • frost whole or shredded leaves in portion packets.

Dried and salted parts of horseradish are stored for several months in the cellar (cool place) and in the refrigerator.

Yellow cork

On the surface of the fresh root there is some keratinization of the outer layer. This is called yellow cork bark. When processing the pulp, it is usually cut and thrown out. This is not worth doing: it contains a huge amount of aromatic and tannins.

Bark should be dried and ground into powder. After that, it can be added to various dishes for taste and as an antiseptic ingredient to increase the shelf life of products.

Fresh Whole Root. To keep it in such a state for a long time only a suitable size container and coarse sand are required. Horseradish is separated from the tops (the bark must be left), laid out in layers and tightly poured.

The top layer should be sandy, which, in case of excessive dryness in the room, can be slightly sprinkled with water.

Drying roots in two ways:

  • wholly - cuttings are tied together in a narrow part and suspended in the shade in the open air until the moisture evaporates completely,
  • slices - small pieces should be dried either in the dehydrator or in the slightly opened oven at the minimum temperature for about an hour, stirring constantly, since a very fast evaporation of esters occurs in the section.

Freeze horseradish can also be several options, each of which has its own nuances:

  • a whole unpeeled root is simply wiped dry and put in the freezer in a tight bag,
  • large, cleaned parts need to be pre-dried slightly (only the top layer), then also in a bag and can be frozen,
  • Grated chips quickly lose their useful properties, so in order to preserve them in this form, it is first desirable to slightly freeze the whole root, then rub (chop with a blender or meat grinder), decompose into forms and freeze again, for long-term storage.

Preservation of the rubbed product is made in the following form:

  • fresh mono blanks without heat treatment,
  • pickled seasoning (with natural vinegar, salt, lemon juice, etc.),
  • vegetable platter,
  • boiled mixture.

Horseradish root has very strong stimulating properties. It is not recommended to include it in the diet during pregnancy, acute gastrointestinal diseases, active hypertension and poor blood clotting.

Features storage and storage

The processing of horseradish, as well as its subsequent storage, has several very important points:

  • the dried parts must be stored in a cotton fabric bag, away from moisture and foreign odors,
  • horseradish can not be re-frozen after thawing,
  • fresh root without additional processing retains the original taste and aroma only for 10 hours,
  • exposure to high temperatures (over 70 ° C) destroys most of the nutrients
  • when preparing with other vegetables, the stimulating properties of horseradish become less aggressive,
  • adding a stinging root to other canned foods makes it possible to dispense with the use of harmful components of household preparations (synthetic vinegar, acetylsalicylic acid, etc.),
  • the esters released during the grinding of succulent roots irritate the mucous membranes of the eyes and nose, to avoid this it is worth carrying out the procedure in the package.

Surprisingly, initially the horse-radish itself has no taste and smell. It acquires its recognizable features only by mechanical action and by contact with water. At this point, the glycoside sinigrin is broken down into tart mustard oil and glucose.

Options for canning root horseradish

Canning is the most familiar way to do homework. It is also the most convenient storage option: the finished product can be left outside the refrigerator, for example, in a cellar (cool place).

In general, canning can be divided into two general categories:

  • pickling using auxiliary acid,
  • fermentation, by natural fermentation.

The last option is called fermentation. Its peculiarity is that such a product contains probiotics that promote proper digestion and assimilation of food.

Pure Canned Root

When harvesting sharp roots or vegetables, it is worth remembering that synthetic acids increase the aggressive effect of irritating substances, therefore it is preferable to use natural vinegars (apple, wine, berry, etc.) or lemon juice in home canning.

To prepare pickled horseradish you will need:

  • grated horseradish root - 1 kg,
  • salt - 4 tbsp,
  • sugar - 8 tbsp,
  • vinegar 6% - 3/4 st,
  • water - 2.5 st,
  • spices (cloves, cinnamon) - to taste.


  1. Add salt, sugar, spices to boiling water, stir and remove from heat.
  2. Cool to room temperature and pour vinegar.
  3. Leave for a day in a warm place, then strain.
  4. Mix the fill with horseradish.
  5. Spread the gruel into jars and pasteurize for 30 minutes.
  6. Roll covers and place in storage.

The water in this recipe can be replaced with beet juice.

Pickled horseradish root consists of the following ingredients:

  • grated horseradish root - 0.4 kg
  • salt - 1 tsp,
  • sugar - 1 tsp,
  • vinegar 6% - 1 st,
  • water - 1 st,
  • ground nuts - to taste.


  1. Heat the water to a warm state.
  2. Dissolve all the spices in it.
  3. Mix solid components with liquid and distribute in banks.
  4. Leave for a day at room temperature, then remove for permanent storage in a cool place.

This recipe saves the maximum amount of nutrients, because it does not use strong heat, and the acid prevents the destruction of vitamins.

Recipes harvesting spiced root with other root vegetables and vegetables

Canning horseradish with other products significantly improves its taste and expands its culinary use.

A hearty beetroot snack:

  • horseradish root - 0.4 kg
  • sweet beets - 0.2 kg,
  • water - 0.5 st,
  • Vinegar 6% - 1.5 tbsp,
  • sugar - 1 tbsp,
  • salt - 1 tsp.


  1. Grind the roots into small gruel.
  2. Mix with the remaining ingredients.
  3. Spread out on sterilized banks.

This appetizer is not only extremely simple to prepare, but also very tasty: moderately spicy and pleasantly sweetish.

Winter salad with carrots and apples (without vinegar):

  • horseradish root - 1 kg
  • carrots - 1 kg,
  • apples sour varieties - 0.5 kg,
  • salt - 3 tbsp,
  • sugar - 4 tbsp.
  • spices - to taste.


  1. Grate all the vegetables (this is important, the structure should be felt).
  2. Boil water and add spices to it.
  3. Sterilize the jars and put the future salad in them.
  4. Pour boiling water and tighten the cap.
  5. Cool immediately and store.

After opening this salad, it is necessary to flavor it with sour cream or fragrant vegetable oil.

Horseradish with tomatoes for the winter: recipes for classic dressings and canned whole fruits

Horseradish and tomatoes are a time-honored combination. It has long become a tradition for the holiday table, and for the "on-duty" dinner with family.

Horseradish with garlic:

  • tomatoes - 1 kg,
  • horseradish root - 0.1 kg,
  • garlic - 0.1 kg,
  • salt - 1 tsp,
  • sugar - 1 tsp.


  1. Peel all vegetables from peel.
  2. Skip them through a meat grinder (blender).
  3. Add spices and stir thoroughly until completely dissolved.
  4. Pour the mixture into sterilized jars and store.

After several months of storage, this appetizer will gradually lose its sharpness, so it is recommended to consume it within six months.

Hot and sweet adjika:

  • tomatoes - 1 kg,
  • hot pepper - 0.1 kg,
  • horseradish root - 0.1 kg,
  • sweet pepper - 0.2 kg,
  • apples - 0.5 kg,
  • salt - 1 tbsp,
  • sugar - 1 tbsp,
  • garlic - 3 heads,
  • spices (cloves, cinnamon, nutmeg, black pepper) - to taste.


  1. With all vegetables (except pepper), remove the peel.
  2. Grind them in a meat grinder (blender).
  3. Mix the resulting gruel with spices.
  4. Leave for 7 days at room temperature for fermentation.
  5. The mixture must be stirred 2-3 times a day,
  6. Pour fermented adjika into sterilized containers and put in cold

This sauce has a very many-sided, unique flavor that will suit any meat or vegetable dish, and will also be good as a topping for a sandwich.

Savory Tomatoes:

  • tomatoes are red or green (preferably small) - 1.5 kg,
  • horseradish root - 0.1 kg,
  • garlic - 4 slices,
  • parsley - 0.1 kg,
  • Bulgarian pepper - 0.2 kg,
  • water - 3.5 st,
  • salt - 2.5 tbsp,
  • sugar - 3 tbsp,
  • vinegar 6% - 6 tbsp.


  1. Cut large tomatoes into pieces, leave small ones whole.
  2. The remaining vegetables are chopped to the state of small crumbs.
  3. Prepare marinade from water and spices.
  4. Tomatoes put in jars and cover with vegetable crumb.
  5. Pour boiling water and sterilize the jars with the contents.
  6. Screw the lids on, turn them upside down and heat them.
  7. After cooling to remove to storage.

Such canned food is good because you can use even an unripe harvest. Red tomatoes are sweet-spicy, and green tomatoes are sour-spicy with a pleasant tartness.

A variety of options for preparing horseradish for the winter open up a huge scope for the realization of their own ideas. Coming up with new recipes or using ready-made options can significantly diversify the diet and at the same time improve health, which is very important for any modern person.