Horseradish is a valuable vegetable with a pungent smell, slightly sweet taste and is a useful seasoning for various dishes. This vegetable, especially popular in Ancient Greece, Rome, in the countries of Northern Europe and Scandinavia, is quite unpretentious. Consider how to cook horseradish at home.
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Horseradish contains vitamin C, so it is considered an excellent anti-scurvy. In ancient times, various tumors were treated with horseradish. In addition, this vegetable is rich in essential oils, vitamins, tarry substances, volatile products, as well as all kinds of macro and micro elements.
The therapeutic effect of horseradish is its healing effect, it stimulates the work of internal organs and is an excellent prevention of various diseases.
Classic horseradish
To prepare a classic horseradish, you will need:
- horseradish roots - 1 kg;
- sugar - 3 tbsp. l.;
- salt - 1 tbsp. l.;
- boiling water - 1 glass.
Wash the horseradish roots, peel, and then grate. You can also use a meat grinder or a regular blender. If you are using a meat grinder, then do not forget to wrap the part from which the horseradish pulp comes out with a bag in order to rid your eyes of irritation. Add salt, sugar to the resulting mass, and pour a glass of boiling water.
Sterilize the jars and spread the resulting horseradish in them, do not forget to drop 1-2 drops of lemon juice in each container. Store horseradish is best in a cool place. Storage time should be about 3-4 months.