How to cook horseradish: homemade recipes

The content of the article

Many housewives cannot imagine serving jelly without this seasoning. The sauce goes well with the dish, adding flavor and a distinctive tangy flavor. However, you can use it with other products. It’s important to cook horseradish correctly, so some recommendations should be studied before cooking.

Cooking horseradish

The process of creating a delicious horseradish appetizer will not seem difficult if you follow all the rules. Cooking horseradish at home involves different recipes. Often, housewives use beets, garlic, tomatoes, add oil, mayonnaise or sour cream. The root does not require special preparation, it should only be scraped off the skin and chopped in a way convenient for you.

How to grate horseradish at home

There are several ways to prepare a plant for preservation, which will be a pleasure to season dishes:

  • Grinding in a meat grinder. Roots need to be cut into small pieces for convenience.
  • You can grate horseradish. It is better to do this on small holes in order to get a mushy mass, and be sure to go out on a ventilated balcony or on the street.
  • Grinding rhizomes in a blender is the universal and safest way. Depending on the time and speed of the device, you will get small or large chips.

Grated horseradish

What can be done from horseradish

Horseradish preparations were popular in Russia. There are many recipes where this component is used. Our ancestors loved to make sauerkraut with horseradish, add it in the manufacture of kvass, and insist on it with alcohol. Each recipe does not involve a large number of ingredients, but the process is time-consuming. Modern technologies help ease the work of housewives. The most difficult stage is grinding, this can also be done in a blender. The method is quick, does not harm the eyes..

Classic recipe

  • Time: 30 minutes.
  • Servings Per Container: 9-10 Persons.
  • Calorie dishes: 30 kcal.
  • Purpose: for a snack.
  • Cuisine: Russian.
  • Difficulty: easy.

Spicy root has a large supply of nutrients, has a tart taste, is in demand among consumers. The classic recipe of horseradish with lemon will help the hostess make a simple, tasty and aromatic appetizer. The dish, complemented by spice, acquires a speckle and piquancy. You can store a spicy supplement for up to 4 months, but experts recommend eating it earlier so that the spice does not lose its properties.


  • lemon juice – 20 ml;
  • water – 250 ml;
  • horseradish – 1000 g;
  • granulated sugar – 50 g;
  • salt – 1 tbsp. l.

Cooking method:

  1. Peel the roots, grind in a blender or meat grinder. In the second case, put a bag on the neck of the appliance to protect your eyes.
  2. Add salt and sugar to the resulting slurry, mix.
  3. Water needs to be boiled. Fill the mass with hot liquid, mixing again.
  4. Sterilize jars for storage, place seasoning and some lemon juice in them. Close the lids tightly and refrigerate.

Seasoning in a gravy boat

Harvesting for the winter

  • Time: 30 minutes.
  • Servings Per Container: 8-10 Cans.
  • Calorie dishes: 43 kcal.
  • Purpose: for a snack.
  • Cuisine: Russian.
  • Difficulty: easy.

The addition of vinegar or citric acid will help to save horseradish for the winter. It should be preserved in sterilized jars. Store in a cool, dark place. Subject to these conditions, you will receive a fragrant, spicy and tasty dressing for dishes, which can be used instead of mustard or wasabi. Homemade seasoning will add piquancy to any dish, make the taste more interesting..


  • citric acid – 20 mg;
  • rhizomes – 1 kg;
  • salt – 1 tbsp. l .;
  • granulated sugar – 1 tbsp. l .;
  • water – 250 ml.

Cooking method:

  1. Peel the roots, soak for a day in water. Grind with a meat grinder or blender.
  2. Boil water, add salt and sugar, dissolve. Remove from the stove, add citric acid.
  3. Pour finely chopped horseradish with the resulting brine, mix, cover for a few minutes.
  4. Arrange the resulting dish in sterile jars. Try to do it faster so that the spice does not lose its aroma. Close tightly, send for storage.

Chopped horseradish


  • Time: 2 hours.
  • Servings Per Container: 10-12 servings.
  • Calorie dishes: 54 kcal.
  • Purpose: appetizer.
  • Cuisine: Russian.
  • Difficulty: easy.

Many housewives are interested in how to pickle horseradish. To do this, you can use the recipe for preparing a delicious seasoning. It includes other vegetables that add the beneficial qualities of a snack. In addition to taste and aroma, it has a beautiful, attractive, mouth-watering color, so it can be safely offered to guests, served at the festive table as a sauce.


  • green apples – 1 kg;
  • water – 1l;
  • salt – 4 tbsp. l .;
  • horseradish – 500 g;
  • carrots – 1 kg;
  • granulated sugar – 5 tbsp. l.

Cooking method:

  1. Seasoning roots must be cleaned, ground or using a blender.
  2. Peel the carrots and apples and grate them with large holes. Mix and arrange all prepared ingredients in jars so that the mass occupies 4/5 vessels.
  3. Engage in the production of brine. Pour salt and sugar into boiling water, mix well until crystals are dissolved.
  4. Pour the liquid into the jars. Cover the preservation with lids. Store indoors basement.

Pickled horseradish in a gravy boat

With beetroot

  • Time: 1 hour 20 minutes.
  • Servings Per Container: 5-7 Persons.
  • Calorie dishes: 56 kcal.
  • Purpose: Appetizer / Seasoning.
  • Cuisine: Russian.
  • Difficulty: easy.

Products made of horseradish are deservedly popular on the Russian table. This seasoning is useful, has a specific aroma, indispensable for meat dishes. Making beetroot sauce at home will help to slightly soften the taste of the main component. Prepare a gas station is not difficult. A step-by-step recipe with photos will help you make the famous supplement correctly..


  • vinegar (9%) – 2 tbsp. l .;
  • granulated sugar – 1 tbsp. l .;
  • beets – 100 g;
  • horseradish – 200 g;
  • water – 0.2 l;
  • salt – 1 tsp.

Cooking method:

  1. You need to start the cooking process with the creation of a marinade. Mix sugar, salt and vinegar in water. Put the contents of the pan on fire, boil and cool.
  2. Beets need to be cleaned and grated.
  3. Roots (one large horseradish) should be cleaned, chopped using a blender or grater.
  4. Mix the prepared components, fill with a warm temperature marinade. Arrange on sterile vessels, close. Wait for the preservation to cool, send it to the refrigerator for storage.

Grated horseradish with beets in a glass bowl


  • Time: 40 minutes.
  • Servings Per Container: 8-10 Persons.
  • Calorie dishes: 82 kcal.
  • Purpose: refueling.
  • Cuisine: Russian.
  • Difficulty: easy.

Cooking horseradish at home for the winter is a short-lived process. However, it should be remembered that when twisting the sharp root, you will need to put a plastic bag on the meat grinder. Otherwise, a pungent odor will burn eyes. The recipe allows you to change the ratio of components to taste. If you want a very spicy snack, add more main ingredient.


  • sharp root – 100 g;
  • mayonnaise – 400 g.

Cooking method:

  1. Rinse thoroughly, clean. Then grate the product with small holes.
  2. Pour boiled water over the resulting mass, cool.
  3. Mix the substance with mayonnaise. Arrange the sharp dressing in clean, dry cans, store in the refrigerator.

Jar of grated horseradish


  • Time: 30 minutes.
  • Servings Per Container: 10 Persons.
  • Calorie dishes: 129 kcal.
  • Destination: for the holiday.
  • Cuisine: Russian.
  • Difficulty: easy.

How to prepare a tincture of horseradish, they knew from the time of Peter the Great. Then such a drink relied on people who worked in the cold or engaged in heavy physical labor. Horseradish vodka is easy to make at home. You can insist a drink on fresh or canned raw materials. However, the first option is tastier and more aromatic than using semi-finished products.


  • lemon juice – 2 tbsp. l .;
  • vodka – 500 g;
  • sharp root – 7-10 cm;
  • grain mustard – 1 tbsp. l.

Cooking method:

  1. The plant needs to be freed from the skin and grated.
  2. Combine mustard, horseradish and lemon juice inside a glass container.
  3. Pour vodka into the mixture, close and shake well several times.
  4. Infuse the drink will take 3 days in a dark place with a warm temperature. Shake the bottle once a day.
  5. The finished infusion will need to be filtered through gauze and cotton wool. Pour into a suitable bottle, cork. The strength of such alcohol according to a home recipe is 36-38 degrees. You can store the mixture for 2-3 years closed in a dark place.



  • Time: 1 hour 30 minutes.
  • Servings Per Container: 20 Persons.
  • Calorie dishes: 54 kcal.
  • Purpose: appetizer.
  • Cuisine: Russian.
  • Difficulty: easy.

Table horseradish is a familiar dish of Russian cuisine. Such an additive is usually applied to meat, fish and jellied meat. Seasoning from this root with a vigorous aroma is not difficult to prepare, it can be stored for a long time. Preservation does not require specific skills and a large number of ingredients. The finished product can be used to make sauces, for example, with sour cream or with tomatoes and garlic.


  • boiled water – 450 ml;
  • wine white vinegar – 180 ml;
  • sugar – 1 tbsp. l .;
  • horseradish root – 0.4 kg;
  • salt – 1 tbsp. l.

Cooking method:

  1. To make a horseradder, soak the root in water for a couple of hours so that it absorbs moisture. Then remove the skin with a knife and cut into small pieces to make it easier to chop.
  2. Place the workpiece in a blender, chop.
  3. Pour boiled water over the resulting mass, let it brew for a few minutes. Then, add vinegar, sugar, salt, mix until smooth..
  4. Prepare the table hrenoder prepared according to your home recipe in a clean container, place it in a refrigerator for storage.
  5. Adjika with horseradish can be consumed for several months, then it will begin to lose its taste and pungency, so many experts do not recommend cooking at once.

Horseradish root

With vinegar

  • Time: half an hour.
  • Servings Per Container: 10-15 Persons.
  • Calorie dishes: 43 kcal.
  • Purpose: Appetizer / Seasoning
  • Cuisine: Russian.
  • Difficulty: easy.

Horseradish with vinegar is a godsend for those who want to keep seasoning for the winter. Acidic liquids are an excellent preservative. Adding sugar and salt will help make the taste of the product brighter. The sauce is suitable for giving other dishes spiciness, piquancy and aroma. The use of spices is recommended in the cold season: recovery will be faster due to its warming and antibacterial properties..


  • horseradish – 0.5 kg;
  • boiled water – 1 tbsp .;
  • sugar – 3 tbsp. spoons;
  • vinegar (5%) – 1 tbsp .;
  • salt – 2 tsp.

Cooking method:

  1. Rinse rhizomes, clean, pass through a fine grater.
  2. Add vinegar, salt, water and sugar to the resulting mass..
  3. Arrange the prepared horseradish in jars, close tightly, leave for 2-3 days, then refrigerate.

Grated pickled horseradish in jars

For jelly

  • Time: 70 minutes.
  • Servings Per Container: 6 Persons.
  • Calorie dishes: 54 kcal.
  • Purpose: seasoning.
  • Cuisine: Russian.
  • Difficulty: easy.

Horseradish sauce to jellied meat goes well not only with this dish. They can pour food from meat and fish, salads. It has a pleasant color, bright aroma and unusual taste. The beetroot juice in the composition will help soften the sharpness of the crushed spicy root. You can store the product for a long time, but after a couple of days it will begin to lose its palatability and pungency, therefore it is not recommended to cook a large volume immediately.


  • horseradish – 3-4 pcs.;
  • beets – 1 pc.;
  • water – 0.2 l;
  • sugar;
  • salt.

Cooking method:

  1. Peel, rinse, fold the roots in a bag and place in the freezer for 15-20 minutes.
  2. Boil water, cool to 20-30 degrees. Add salt, sugar.
  3. Grate frozen spices or grind in a blender.
  4. Using a special grater, rub the beets. Pour the obtained chips with water, leave for 5-10 minutes.
  5. Separate the beetroot juice from the pulp, gradually introduce the liquid into a container with grated root until a moderate density is obtained.
  6. Pour the jelly with the ready-made sauce according to your home recipe.

Jellied meat and seasoning

With tomatoes

  • Time: 60 minutes.
  • Servings Per Container: 10-12 Cans.
  • Calorie dishes: 55 kcal.
  • Purpose: appetizer.
  • Cuisine: Russian.
  • Difficulty: easy.

Horseradish with tomato and garlic is one of the classic combinations for creating homemade sauce. Tomatoes slightly dilute the sharpness and give a flowing consistency. It is convenient and tasty to add such dressing to meat dishes. If you like very spicy food, you need more roots. If you want to get a gentle fragrant seasoning, increase the number of tomatoes.


  • tomatoes – 2000 g;
  • salt – 2 tbsp. l .;
  • horseradish – 300 g;
  • garlic – 200 g;
  • sugar – 1 tbsp. l.

Cooking method:

  1. Rinse the tomatoes, pat dry with a paper towel, remove the stalks, cut into several pieces. Twist in a meat grinder, drain the juice to the total mass.
  2. Peel the garlic and the burning root, place in a blender, grind until fine crumbs.
  3. Place crushed ingredients inside a deep container, add salt and granulated sugar, mix.
  4. Distribute the resulting mass into clean and dry vessels. Keep in the refrigerator.

Tomato Puree

How to cook horseradish at home – tips

To get a delicious seasoning of horseradish, you should follow some recommendations:

  • Horseradish needs to be prepared for food in September, selecting rhizomes 3-6 cm in diameter, 30-50 cm long.
  • Do not make many preparations at once, because the plant will lose its sharpness in a month.
  • The whole root can be stored in the refrigerator for about six months, use it as needed.
  • If you pickle the spice, you decided to cut it for a while after extracting it from the ground, hold it in water before preparing the seasoning. This will help restore lost moisture to the root..
  • After processing, keep the horseradish in sterilized jars under an airtight lid.
  • The secretions that appear when chopping horseradish root irritate the mucous membranes. To protect yourself from this phenomenon, place the product in the freezer for a couple of hours. If the recipe requires you to twist it, on the neck of the meat grinder fasten a bag of polyethylene. Using a closed blender can save you pain in your eyes..
  • You can avoid damage to the skin if you work with gloves.
  • So that the horseradish mass does not darken after manufacturing or during the preparation of the component, you can sprinkle it a little with juice squeezed from lemon.
  • Ready-made dressing is ideal for cold appetizers, meat and fish dishes. You can use salad dressing to give them a speck.
  • To get a real Russian seasoning, do not use vinegar, as its sour taste drowns out the original aroma of spice. Since ancient times, they prepared horseradish dressing immediately before serving the dishes so that guests can enjoy the sharp taste to the fullest.
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