How to prepare horseradish for the winter without vinegar - simple recipes

Tell me how to prepare horseradish for the winter without vinegar? I really like canning, and every year a whole collection is collected in my pantry and cellar, better and richer than the store assortment. I myself am neutral about spicy seasonings and use them infrequently, especially since my stomach has been bothering me lately. But the husband simply will not sit down at the table if there is no something spicy. His favorite food is shit and everything that has this evil root vegetable. A couple of years ago, they even specially planted it in the country, and now there is an opportunity to stock up until spring. But I try not to use vinegar in winter preparations. Are there any recipes for horseradish without it?

The burning taste and sharp aroma of horseradish, cutting the eyes and causing involuntary tears, does not stop real gourmets and lovers of this culture. Especially popular is the root crop with the onset of autumn, warming the body and serving as the prevention of colds. If you belong to a wide circle of plant admirers, we suggest you learn how to prepare horseradish for the winter without vinegar. Why no vinegar? First of all, for the reason that the acid softens the characteristic pungency of the fruit. The hottest seasoning itself will be the one that does not contain vinegar.

Useful tips for harvesting horseradish for the winter

It is recommended to start digging out the roots at the end of September. You should not postpone work until frost. Frozen roots will be difficult to dig up and grate as they break. Immediately before processing, the horseradish should be soaked. It will pick up moisture, become elastic, and it will be easier to clean and grind. As for the latter, few can withstand the vigorous aroma that will stand in the kitchen. Therefore, it is advisable to carry out the procedure in the fresh air. If you need to grind the roots, put a plastic bag on the meat grinder. On a grater, it will be easier to rub slightly frozen roots.

The most optimal age of the bush, both for preparations and for food, is no more than 3 years. Young roots do not yet have time to gain sharpness, and the old ones become fibrous and rough.

How to prepare horseradish for the winter without vinegar

Spicy roots retain their properties and keep well even without adding vinegar. The latter can be replaced with lemon juice or citric acid, apples or even prepare only one roots.

Horseradish, prepared in the following way, remains the same fragrant and spicy:

1. Frozen. The roots simply need to be peeled, grated or killed in a blender. Place in the freezer in airtight containers or bags.
2. With citric acid without sterilization. Grate the roots (1 kg), add sugar, salt (2 tablespoons each). Pour a glass of boiling water and immediately put it in jars, always sterilized. Put 1 tsp in each under the lid. acid.
3. With lemon without heat treatment. Squeeze the juice from the citrus into a separate glass, grate the zest, grate the roots (1 kg) too. Add zest, sugar, salt to them (1 tablespoon each). Let a glass of water boil, and when it cools down, pour it into the workpiece and put the mass in jars. Pour some fresh juice on top.
4. With apples and garlic (boiled). Peel and grate 2 kg of sour apples. Grind 100 g each garlic and roots in a meat grinder. Add salt, a little sugar to the mass and boil for no more than 5 minutes. Roll up and store in the refrigerator.

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