Horseradish for the winter pickled: a recipe with a photo. How to pickle the horseradish for the winter
Horseradish - spicy seasoning, which is included in thethe composition of a dozen different sauces, perfectly combined with meat and fish dishes, has a beneficial effect on the digestion process. Today we will share a simple and delicious recipe for marinating horseradish for the winter in banks.
Marinated horseradish, prescription blanks with a photo
For conservation of root vegetables, select thickundamaged roots. It is best to send the horseradish to the processing immediately after it was dug. If the product has been stored for a while and wilted, it must first be soaked for a day in cold water. To pack the marinade for the winter, horseradish will suit a small container, since with prolonged storage of the open jar, the product will lose its sharpness.
Necessary ingredients
horseradish root 0.5 kg;
1 glass of water;
100 ml. vinegar or juice of half a lemon;
a tablespoon of salt (without a slide);
a tablespoon of sugar.
On a note! In the marinade you can add spices - cinnamon, cloves, mustard or others - at your discretion.
Horseradish preparation for the winter - step by step instruction
Cleaned and washed horseradish roots in a meat grinder or on a grater.
Important! It is believed that grated horseradish losesless juice and has a more uniform consistency than ground to a meat grinder. If you decide to use the meat grinder to grind the horseradish, put the smallest grate. The best option - an electric grinder, equipped with a nozzle-grater. To limit the spread of odor and essential oils in the air, irritating the mucous eyes and nasopharynx, fix the plastic bag on the body of the meat grinder (at the outlet) with a clerical rubber band.
To prepare marinade in boiling wateradd salt, sugar, if desired, spices. After dissolving the salt and sugar, remove the brine from the heat, cool it a bit, pour vinegar into it. If you added spices to the brine, it must be filtered.
Mix the brine with grated horseradish.
Spread the mixture in hot, pre-sterilized, jars, cover with covers (but do not clog up).
Pasteurize the jars in a water bath at 90 degrees for 15 minutes.
After that, roll up or tighten the cans tightly if you use the "twist-off" cover.
Keep marinated for the winter horseradish in a cool dark place.
