Horseradish root

Khrenovina is a dish that came to our table from cold Siberia. In essence, this is a spicy basic preparation that can be varied to suit your taste or consumed in its pure form. Siberians, for example, love to mix it with thick sour cream or mayonnaise and eat it with hot dumplings. You can try this option too.

Each housewife can have her own recipe for “Hrenovina”. For those who do not know what is hidden under this name - it is a spicy seasoning of the “adzhika” type, but not subjected to heat treatment, i.e. raw. Its fairly long shelf life ensures that the product contains a large amount of horseradish root, which has excellent preservative properties. The preparation and recipe for “Hrenovina” is quite simple.

Horseradish is a herbaceous plant from the cabbage genus. Its beneficial properties allow you to use all its parts: roots, stems and leaves. The plant is indispensable for pickling and pickling cucumbers, tomatoes, mushrooms, and apples. And the roots are also used to prepare seasonings, sauces and medicines in folk and official medicine.

Spicy tomato and horseradish seasoning is an excellent opportunity to diversify the taste and aroma of homemade dishes. And healthy and affordable hot spices enhance the healing properties of the preparation, which popularly has a simple and funny name - horseradish. It doesn’t take much time to prepare horseradish, an appetizing, aromatic and fragrant seasoning.

In the old days, when only vodka was sold in liquor stores, every self-respecting owner came up with his own signature recipe for enriching it. Some people infused “fire water” with herbs, tree bark or dry berries, while others added sugar syrup and fruit juices to the drink. There are many recipes for ancient delicious liqueurs, so if you are fans of delicious aperitifs, then take some of them into your arsenal.

Many housewives like to prepare thin, small-sized cucumbers for the winter, which have a special name - gherkins. For such lovers, I offer this step-by-step recipe that will help you easily prepare hot and crispy gherkins at home.

Autumn is the most fertile time to make tomato preparations for the winter. And although not everyone likes working with canning vegetables, the pleasure of delicious, natural products prepared at home helps one overcome oneself.

There are a great many ways to prepare canned tomatoes for the winter. Today I will tell you how to preserve tomatoes with grape leaves, cherries and horseradish in jars. Doing this at home is quite simple and even the youngest housewife can make it.

You know, I like to cook jellied meat in winter. And what a cold weather without horseradish. Of course, canned horseradish with beets are sold in jars in supermarkets, but believe me, this is not at all what you get at home. Firstly, you will know what it is made of.

If someone tells you that jellied meat can be eaten without horseradish, he doesn’t understand anything about Russian cuisine. Horseradish is the best seasoning not only for jellied meat, but also for fish, lard, meat, and we’re not even talking about the benefits of horseradish. Oddly enough, horseradish is used much more often in folk medicine than in cooking, and this needs to be corrected.

Tireless breeders have not bred any variety of tomatoes: brown, black, speckled, and green, which, despite their appearance, have reached a full degree of maturity. Today we will talk about pickling green tomatoes, but those that are still at the stage of technical maturity or have not yet reached it. Typically, such fruits are harvested at the end of summer due to changing weather conditions, in order to save the crop from disease. The tomatoes will not have time to ripen on the branch, but they are quite suitable for preparing very tasty winter preparations.

Horseradish root is used to prepare various hot sauces and cold appetizers, and horseradish leaves are used in home canning. The benefits of this plant are undeniable, so housewives often have the question: “Is it possible to freeze horseradish?” You will find out a detailed answer to this question by reading our article.

Mushrooms in sour marinade are prepared from any edible mushrooms. The main condition for them to be filled with sour vinegar is that they only need to be very young. If all conditions are met, then you can pickle mushrooms for the winter without sterilization.

This time I want to tell you how to preserve cucumbers using the double pouring method. We have been making such preparations from cucumbers for the winter for many years. Therefore, I can safely say that the recipe is time-tested. Canned cucumbers are both tasty and healthy due to the fact that there is no vinegar in the recipe. So just can it and eat it to your heart's content.

Many people get into trouble because they don’t know how to pickle cucumbers in liter jars. Therefore, I am posting an original recipe according to which you can easily and simply make sweet and sour pickled cucumbers. Cucumbers prepared in this way have a unique, pleasant taste and are a savory, spicy snack in their own right.

Some of us prefer fresh cucumbers or a salad made from them, some like pickled or salted, some pickled from a barrel... and only lightly salted cucumbers are loved by everyone. They are moderately sour, saturated with the aroma of spices and garlic, firm and crispy. But is it possible to preserve this taste and aroma for the winter? You can, and this recipe will help with that. It is quite simple, but it makes it possible to preserve all the above qualities of cucumbers at home for the whole year.

It is unlikely that anyone will be able to refuse homemade canned cucumber in winter. Crispy, smelling of the freshness of parsley and the tantalizing aroma of garlic. It is clear that each of us has our own best recipe and favorite way of preparing them. But here I want to tell you about a simple and reliable method of home preparation for the winter, which involves filling cucumbers three times.

A neighbor treated me to very tasty Physalis fruits marinated in tomato juice, prepared according to her home recipe. It turns out that in addition to being beautiful and unusual, physalis is also tasty and healthy, and its fruits make useful and original preparations for the winter.

Physalis fruits look like small yellow cherry tomatoes. And in taste, pickled physalis prepared according to this homemade recipe is no worse than canned tomatoes. It turns out to be such an appetizing marinated appetizer “for one tooth.”

I love this homemade horseradish, carrot and apple salad recipe because it is so easy to prepare. Simplicity and ease of preparation makes this delicious assortment even more attractive. Take some of your free time, use the recipe for this horseradish preparation and make a healthy, delicious fruit and vegetable platter.

The horseradish recipe is easy to prepare. If you know how much to drink, a small amount of tincture stimulates the appetite and gives strength. The tincture is prepared correctly if, after taking it, there is no strong burning sensation in the mouth, but a pleasant sensation remains.

I want to share several ways to prepare a delicious horseradish seasoning with the addition of vinegar.Why several ways? Because some people like the seasoning more spicy, for some the beetroot color is important, and some like it to also be spiced. Maybe these three horseradish marinade recipes will come in handy for you.