Dried horseradish - a simple preparation of horseradish for the winter. How to dry horseradish at home.

How to dry horseradish leaves.

For our preparation, healthy, undamaged, freshly picked horseradish leaves must be thoroughly washed, and then, after removing the petiole part, hung out so that excess moisture is removed from the leaves.

Next, the leaves must be finely chopped and, for further drying, distributed evenly on a baking sheet previously covered with parchment paper.

Then, in order for the leaves to dry, the baking sheet must be placed in the oven, preheated to 40 to 45 ° C for 2-3 hours. In sunny weather, it is allowed to dry horseradish leaves in the shade under a canopy for 12 hours.

When the leaves are sufficiently dried, they need to be transferred to glass containers for storage.

How to dry horseradish (root).

First, we need to free the horseradish root from the adhering earth, and then wash it thoroughly and peel it from the rough peel.

Next, the peeled rhizomes must be grated on a coarse grater. And then dry the root in the oven over low heat. The temperature is the same as when drying leaves.

We can easily grind a well-dried root using a coffee grinder. Next, pour the horseradish root powder into a glass container and store it in a cool place.

How to use dried horseradish.

If you add a tablespoon of dried horseradish to the brine for pickling cucumbers, the brine will not become cloudy and mold will not form in it.

Or, if you have open canned food (any vegetables) in the refrigerator, add prepared horseradish powder to the jar and mold will not appear in the open jar for a long time.

Everything described above applies to both leaves and roots.

But I sometimes add dry horseradish root powder to adjika or other sauces. The taste is unusual, but very tasty. Try to cook it once and you will make such preparations from horseradish every year.