Cook horseradish for the winter for 5 minutes after boiling over low heat.
Horseradish recipe for the winter
Fresh tomatoes – 1 kilogram
Fresh horseradish root – 150 grams
Garlic – 2 heads
Salt – 2 teaspoons
Sugar – 1 teaspoon
Red hot pepper – a pinch
How to cook horseradish for the winter
Peel the horseradish root, wash thoroughly, remove the stalk. Peel the garlic. Pour boiling water over the tomatoes, remove the skin, cut in half and remove the stalks.
Pass through a meat grinder or grate tomatoes, garlic, horseradish on a coarse grater. Salt, pepper and sweeten the mixture. Pour the future horseradish into the pan and put on a quiet fire. Cook horseradish for 5 minutes. If desired, you can continue cooking and evaporate the water until the desired horseradish consistency is obtained.
Pour horseradish into sterilized jars, cover with plastic lids, cool and store in a cool place. Completely ready horseradish will be in 1 week.
Fuss facts about horseradish
Horseradish is an excellent sauce for dumplings, dumplings and manti, goes well in borscht or just on bread.
Horseradish can be mixed with sour cream before serving.
The shelf life of horseradish is 1 year.
For reliability, you can add 1 teaspoon of 9% vinegar when cooking horseradish – then the horseradish will be stored longer.
For softness, vegetable oil can be poured into each jar of horseradish.
To taste, when cooking horseradish, you can add 1 tablespoon of crushed cilantro; parsley; dill. For every 100 grams of horseradish, you can use 200 grams of apples (but then you should adjust the amount of sugar). For every 100 grams of horseradish, you can also add 1 bell pepper.
So that when grinding the horseradish root in a meat grinder, the eyes do not water, a plastic bag is put on the meat grinder.
When cooking horseradish, you can replace the tomatoes with gooseberries.