Horseradish, also known as horseradish, is very easy to grow yourself in the garden. It's worth a try, because the freshly dug up roots are much more aromatic than those you can buy in stores. However, a small piece is usually sufficient as a seasoning for beef, sausages or smoked fish. You can preserve the rest in various ways with little effort.

Pickled horseradish is a delicious addition to any bread

Freeze horseradish

Freezing is the easiest way to store horseradish for a long time while preserving the flavor. You can freeze the whole root or cut into pieces, as well as already grated horseradish.

  1. Wash and dry the roots carefully.
  2. Place in a freezer container, whole or in pieces, seal and freeze.

Grated horseradish should be mixed with lemon juice before freezing:

  1. Finely grate the thoroughly washed and peeled horseradish.
  2. Squeeze half a lemon and mix the horseradish with the juice.
  3. Pour into ice cube trays and freeze.

Alternatively, you can first marinate the spice with lemon juice and then knead it with butter. Strain the mixture into ice cube trays and freeze. You can remove the cubes individually and place them directly on the food. The ice-cold butter flavors and binds sauces at the same time.

Horseradish pickled in a jar

This can be used like fresh horseradish. Stored in a cool, dark place, it will keep for several weeks.

Ingredients:

  • 150 grams of horseradish
  • 1 tsp salt
  • ½ tsp sugar
  • 50ml of water
  • 25 ml vinegar

Preparation:

  • Wash horseradish, peel and grate finely. This should result in long, curling chips.
  • Place in a bowl and mix with the salt.
  • Cover and leave for half an hour.
  • Put the water, vinegar and sugar in a saucepan and bring to the boil while stirring.
  • Allow to cool and pour over the horseradish.
  • Mix well.
  • Pour into a previously sterilized jar and press tightly to avoid air pockets.
  • Seal immediately and store in the fridge.

tips

If you store horseradish in a traditional soil heap, it will keep for quite a long time without additional preservation. The roots that have just been pulled out of the ground are not washed for this purpose, but only freed from the green. Insert into moist sand. You can make it even easier on yourself and leave the roots in the bed in many regions. At temperatures down to -5 degrees there is no loss of taste.

Category:

Vegetable garden