Preparations for the winter: canned horseradish. Gostra khronina for the winter, so as not to sour: a verified recipe Preparing khronina for the winter

Preparing time in your home for the winter is pure mystery! The season has come for receiving turbos and preparing for the winter. Vegetables and fruits have already been collected from the loafers, some from the barrels, some from the jars, and some are just standing by the boxes. It’s time to think about seasonings, you can’t do without them. One of the most beloved and necessary seasonings for sale, horseradish. Even wine gives every herb a marvelous, piquant relish, like rodzinka.

What are some ways to stockpile this miracle root? Most popularly, I love preparing time for the winter - this gostra traditional seasoning. Let's go to all the meat, fish and sheep herbs.

Not only the preparation, but not just the canning. But how do you prepare khrona for the winter without additives? Keep it fresh, in boxes with sand, preferably in a burial or basement location, occasionally sprinkling with water. In this case, the roots will be preserved until the next pregnancy.

And for those who like this fruity root in its canned form, there are a number of ways.

Canned horseradish - a recipe for preparing it for the winter

warehouses

• Root hron – 1 kg;
• water – 20 ml;
• ocet stolovaya 9% – 20 ml;
• salt, tsukor – 30 g.

Preparation

Wash the root and soak the extract in water, then carefully clean it with a knife. Next, clean roots need to be grated and poured with marinade. Boil water, add salt, tsukor, pour in otset. Pour the porridge over the porridge, mix and pour into small sterilized jars, close.

Preparing chronicle in home minds

warehouses

Preparation

Clean the fresh roots, scrape them with a knife, and rinse well in running water. Stretch a polyethylene bag over the neck of the meat grinder and take it somewhere you like. Scroll all the horseradish through a meat grinder, add|add| salt|salt| and zukor, dilute with dill until the porridge is removed and spread into small jars. Drop a sprinkling of lemon drops on top, but don’t add any moisture. Close and store this snack in the refrigerator.

And how many ingredients are released after the whole horseradish has been spinned. Look at the amount of mass that came out and dance. For example, if at the exit from the meat grinder there are more kilograms of mash, then you will need 1 tbsp of salt. l. tsukru – 3 tbsp. l. juice of lemon.

No matter how you prepare the chron for the winter, you need to know one awkward trick. It is necessary to preserve such preparations in a glass container with a tightly closed lid, so that the horseradish retains its sharp taste.

I hope that preparing a chronicle at home for the winter will become a great tradition in your region.

How to prepare horseradish for the winter?

Well, who doesn’t know that, despite horseradish, the herb is not ideal, but it still tastes delicious? The wonderful seasoning for the winter is simple and full of flavor. Of course, it’s easier to buy ready-made meat and fish herbs supplements from the store. The home-made ax is guaranteed to be crispy and quite tasty.

The best punishment for a person who has done wrong is to grate his horseradish into a third. And the flow of tears and prevention of influenza is effective due to volatile, antibacterial agents.

Traditional recipe prepared: “White Horseradish”

• 1 kg of roots;
• 250 ml water;
• 4 tablespoons of cinnamon paste;
• 2 tablespoons salt;
• 2 tablespoons of rose essence or lemon juice.

1. Drive all the misfortunes into the kitchen and grate the clean root chrona into a fine grater.
2. Since the drive didn’t know how to carry out investigations, wear eyepieces for swimming.
3. Grate finely in a food processor.
4. Mix with otstom, sing and sukrom.
5. Close tightly and tidy up the refrigerator.

Red horseradish with beet juice

The warm color, familiar smell and pleasant heat will delight lovers of Russian seasoning for the winter during the cold season.

• 1 kilogram of chron;
• half a glass of beet juice;
• 30 grams of ottovoya essence;
• 3-4 large spoons of cinnamon paste;
• 2 tablespoons salt.

1. Squeeze the roots well and scrape the top skin a little.
2. Place a plastic bag over the meat grinder pipe and secure with an elastic band.
3. More details.
4. Mix with beet juice.
5. Add zukor and salt, pour in the essence.
6. Mix and arrange thoroughly during preparation, depending on the size of the dishes.
7. Cover with lids and sterilize in a water bath for about four years.
8. Roll up, tidy up for saving.

You can find the recipe for adjika for the winter without cooking here.

Gostra seasoning "Vognik" for the winter

• 250 gr. root chronicle;
• 3 kg of large, ripe tomatoes, red varieties;
• 1 large spoon of cucru;
• 2 tablespoons of kitchen salt.

1. Please tell us about the porridge.
2. Grind the chasnik together with the tomatoes.
3. Blend the puree.
4. Add zukor and salt, mix.
5. Place in a container and place in the refrigerator.

How to prepare horseradish for the winter according to all the rules

And on the right, not only in relish, so as not to be deprived of the thirsty people, but in the wondrous powers, the powers of their unshowy root. Prepared for the winter with chronom, it’s delicious!

Proper preparation of horseradish for the winter involves extensive pickling, which helps the body to absorb rich and fatty herbs, which has bactericidal, anti-inflammatory and anti-inflammatory properties.

Horseradish can be added to prevent acute respiratory illnesses, in case of acute illness, sore throats and problems with potency.

The yak product hurts no less than a finger in a long time, it’s juicy and delicious, without any harm. It is very important to properly prepare horseradish for the winter by choosing the best option for you.

Keep it fresh looking.

Take a careful look at the root. Without any regrets, throw away the horseradish with the least amount of care, enjoy the badilla. Grind the roots from the ground, place them in rows in a wooden box so that the roots do not stick together, and cover the row with sand - sifted and clean, without any soil or clay.

In order for the horseradish to become deprived of freshness, the sand should remain wet for the entire hour, and then sprinkle it evenly with water once every day. The temperature in this case should not be below 00C and rise above +40C.

Save the chronicle in the freezer.

The root needs to be washed, peeled and cut into pieces, attached to the meat for trimming. Now the horseradish can be divided into polyethylene bags and placed in the freezer. Preparing horseradish in this way for the winter will save all the brown fruits of the fresh root, and it will become even hotter for relish.

Preserve dried viglyade.

Dry horseradish and vikorista when preparing pickles, so that the vegetables retain their firmness and the filling is tasty and clear. To prepare the seasoning, extract the roots, grate them generously and dry in the oven without closing the door. After drying, the root needs to be ground in a flour mill.

How to prepare horseradish for the winter

Of course, freshly prepared table horseradish is difficult to replace, but if guests are reluctant to show up or a cold sets in, it can be difficult to do without a jar of pickled root.

Recipe for chronu for the winter:

Take a fresh root, wash, peel off the skins. All you need is 1 kg of peeled root, which needs to be soaked in water for consumption. Now you can proceed to the most complicated operation - grinding the chron with meat. We are pleased to recommend putting a plastic bag over the meat grinder, this will make it much easier to deal with the pungent odor.

Then take one bottle (250 ml) of water, boil it, add one tablespoon of sugar and salt to it. Remove the ingredients from the stove and add 20 ml of citric acid or 125 ml of 6% otto, and then grind the whole horseradish. Stir briefly and cover with a lid. That's it, get ready for the winter! I lost my ability to lay my hands on the banks.

Robiti tse requires a shvidko, on the contrary, and twisting the skin jar across the thread. This is the second kilogram of aromatic and, therefore, “evil” seasoning!

It is simply impossible to convey the flavor of Russian cuisine without such seasoning as horseradish. Since time immemorial, our ancestors have been preparing baked root, using it in cooking and curing ailments. Preparing chrono for the winter in the home is a laborious process, but the aroma of the product is so different! Aloe baking spices contain vitamins, minerals, essential oils, phytoncides to boost the immune system. It’s a good idea to stock up on this aromatic pomichnik. Methods for saving time are described below.

Horseradish is a typical fruit plant that reproduces by root baits. The vitality of this plant is impressive - mature specimens develop from tiny root fragments and are not afraid of severe frosts. There are cultural forms that are especially widespread in Europe.

You know what...

City workers are aware of the growth of mature individuals, so they are planning to fence off the area for growing with additional plastic or slate dug along the perimeter of the bed.

To prepare the chron for the winter, vicorize the root with 2-3 rocks. The young shoots have a variety of characteristic savory berries, while the old rhizomes are more coarse.

Dig from spring until the first frost, focusing on the climate of your region. If you miss a necessary term, the roots will become weak and therefore insecure.

It is permissible to harvest the crop in the spring, otherwise it is necessary to harvest it before laying the flower stalks. In other seasons, the plants will begin to pick up reserves for molding sourdough, which will be used on living and brown berries.

Algorithm for harvesting and preparation before saving:

1. Remove the leaf mixture and set aside for processing.
2. Using a shovel or fork, dig up the bush on the singing road.
3. Carefully remove the roots, clean the soil, being careful not to damage the skin.
4. Place the root vicopan to dry in a dry, warm place with fire ventilation.
5. Carry out culling, choosing to save horseradish with a diameter of at least 10 mm. Monitor for any damage, rotting of the plots, and cut down excess badilla.

The yak product has a white cut and a juicy, fleshy structure.

When purchasing on the market, follow the rules described above. Place spoiled root vegetables that are not suitable for dry storage for processing.

Ways to save

How to save the root of the chronicle? Your skin can choose a manual method to ensure the shelf life of the cinnamon product:

• bookmark at lyokh, basement;
• saving in the refrigerator;
• freezing;
• drying;
• preservation, preparation of sauces, snacks.

Let's take a look at their skins below.

How to save the fox, basement

The best way to preserve the freshness, barkiness and prickliness of the aromatic root is to store it in a container or cellar. The substance must be prepared in advance by disinfecting the surfaces and walls with a mixture of chlorine vapor, copper sulfate or a sanitary saber.

Optimal brain-saving in yogurt:

• moisture content 85-90%;
• garna ventilation;
• temperature 0-2 °C.

To save time in wood, use wooden boxes and clean wet sand, perlite or vermiculite (div.):

1. Place a ball on the bottom of the container.
2. Form the next ball from a good selection of unmixed roots, which you need to place one type of one on each surface.
3. Fill the box with balls so that the animal is completely drunk.

The roots will remain fresh for 10-12 months, so inspect them periodically to remove sealed specimens and dispense the substrate from a spray bottle once a week.

If you don’t have a box, you can form a pyramid right on the bottom of the cellar. Also an alternative to boxes is a bucket filled with city soil. Lightly turn the soil and bury the roots facing each other. The saving technology is identical.

The joy of the day

Place the aromatic roots in one box. Phytoncides protect carrots from the bath.

How to preserve the freshness of vegetables in your apartment

How to save horseradish from household minds, since there is no horseradish:

• For the obviousness of the balcony, the technology of laying in the sand is used on the balcony.
• To prevent severe frost from damaging the crop, cover the container of corincins with a carpet, completely.

To preserve the heat and aroma of the chrono, it is best to keep it fresh looking and process it if necessary.

Preserving whole roots in the vegetable compartment of the refrigerator

If you have enough horseradish, you can put the horseradish in the refrigerator. For vegetables, the temperature and humidity conditions are suitable for preserving a small harvest.

How to save horseradish in the refrigerator? There are two ways:

• Gently crush the roots and dry on a paper towel. After drying, place the cinnamon in a plastic bag and seal tightly. You can use a sealed grub container. The freshness of the harvest will be preserved for 8-10 years.
• Once cleaned from the soil, wrap the roots one by one in grub. Close the number of ventilation openings and call the police. The term of saving becomes valid for about 5 months.

When using a viscous seasoning for cooking, inspect it for consistency. Until the end of the term, save the spices for preparations.

You know what...

When rubbed, the area is disinfected. Phytoncides chron, spreading in the area, kill harmful pathogenic microflora, which makes it easier to prepare stock seasoning during the approach of epidemics of infectious diseases.

Frozen root chronu

Gentlemen, please ask how you can freeze the root of the chrona. Great! This method is practical, it allows you to preserve the brown power, aroma and taste of the product for 10-18 months.

For the sake of freezing:

• Before storing the roots, soak the trace overnight in cold water, and then thoroughly wash, dry and peel off the skins.
• You can put it in the freezer either with chopped roots or with minced meat and gratings. Whole or cut horseradish is suitable for canning, and grated horseradish is ideal as an additive to marinades and sauces.
• If there are no electrical components, the voltage of the device should not exceed 700 W. A low-power device is unlikely to pierce the tough rootstock.
• The pieces should first be frozen on a plate, and then transferred to individual ziplock bags or plastic containers.
• You can freeze horseradish for the winter like cubes. For this purpose, trim the root vegetables into thirds or twist them using minced meat. I’ll prepare it in molds and freeze it. Once frozen, remove the cubes and transfer to an airtight container.
• Pack frozen food in small portions, keeping the package intact.

You can immediately add your favorite ingredients to the grated root and freeze the sauce into cubes. For example, season with equal parts of the root vegetable and lemon juice. A bunch of cubes, without defrosting, puree in a blender - excellent sauce until ready!

You know what...

Saving chrono in the freezer has a “side effect” - freezing “reduces aggression” at the root. With detailed and further processing, the product does not disrupt the mucous membranes.

Drying root roots

Acting gentlemen respect the better use of dried seasonings. The stench does not take up too much space and preserves the aroma. All types of bakedness and brown power during thermal treatment will often be treated.

Before drying the horseradish, you need to thoroughly wash the root vegetables so that the stench does not absorb the water, and then cut it in any way - into circles, strips, small cubes.

Vishushiti can be:

• in open air;
• at the brass shafi;
• into an electric dryer.

Leave the drying hour before slicing. Temperature range: 40-60 °C. When drying in the oven, open the door.

The dressing is ideal for seasoning soups. It is stored up to 2 times in a closed bottle, which prevents the penetration of moisture. If you want to make a mustard sauce, add water to the powder, and after swelling, add spices.

The joy of the day

Grated horseradish should not be dried for drying due to its pungent odor. Grind the roots after drying them using a flour grinder.

Preservation for the winter

Another popular way to preserve horseradish for the winter is preservation. If you add ocet, spices for relish to the grated rhizome and spread the masa into sterilized glass jars, the freshness is maintained for 3-4 months. When sterilizing, add 20 quills and blockage 1 cm in a sterilized jar of nicotine oil and 2-3 times after sterilization.

Variations of the freezer are prepared from a variety of different ingredients – olive oil, carrots, beets

The joy of the day

Don't confuse horseradish with horseradish. Hrinovukha (horseradish) is a bitter infusion with honey and aromatic root, which has long been used in Russia to treat colds.

How to save leaves

The leaves of the masa roslin are rich in carotene, vitamins, essential oils, and phytoncides. The leaves have long been harvested for preparing salads, marinades, and preserves.

You can prepare chron leaves for the winter using drying or freezing. Wash and thoroughly dry the leaves first. After completing the details, complete the process using your chosen method.

• Frozen leaves will last for 9-12 months and are suitable for canning.
• The dried product should be trimmed and frozen for seasoning soups and marinades. Save the mixture until ready, then the leaves will become pale and discarded.
• Fresh leaves in a sealed bag will be preserved for 2-3 days.

You know what...

Roslin is harvested for early distillation in order to extract vitamin-rich greens for preparing salads.

There are many different ways to prepare brown roots. Choose the appropriate option, and the aromatic seasoning will boost your immunity, prevent illness, and give the herbs a juicy, savory flavor.

Take proper care and be healthy!

The history of the chronicle has been out for a long time. This vegetable has become not only a special herb on the table, but an element of folk medicine. In fact, households are preparing it even more actively.

Preservation of this product is a complex process that requires special preparation, leaving the root with a characteristic strong aroma, instead of essential oils.

The skin of a gentleman who deals with canning knows the subtle secrets of the process, but it is difficult for beginners to do it easily. Horseradish is also prepared for cosmetic purposes, so in the collection of recipes there are a number of options that could be useful in various situations.

Horseradish scraps are most often left behind in cooking, so great care is taken during preparation and preservation to ensure that the product is savory and aesthetically pleasing. Processing requires a sufficient amount of time, so that with a small quantity of vegetables, a persistent smell in the container is preserved for a long time.

Features of vegetables

Horseradish, and its root itself, should be placed in the warehouse of microelements, essential oils and phytoncides. The stench gives the finished herb a characteristic pungent relish and a unique, unique aroma.

It is important to remember that the product’s strength wears off over time, and the fragments of essential oil and phytoncides quickly evaporate. If you don’t want to preserve it, the preparation of the herb should be done in a 1-2 day soak, so that it preserves its taste. Canning will help preserve it all winter.

Harmony root collection is carried out in the spring (for winter preparations) or in the spring - for preparing seasonings and sauces for everyday use in the warm season. Various recipes allow you to create traditional culinary masterpieces, including tomato, ocet, lemon, chasnik, and beet with shards of grated root.

Particularly popular is the recipe for khron, the fragments in which sauce contain an inherent taste and aromas that awaken the taste buds. In addition, herbs on this basis are served as a seasoning before the main herbs. There are a lot of people who use Vikorist as an independent food, poor sandwiches and Vikorist as an appetizer before the main course.

Basic recipes for canning and specialties

You can prepare horseradish by quickly obtaining recipes and providing the roots with special care.

The first option is the most popular, some of which can be implemented in many minds. Since the product does not undergo canning, you can save vegetables in the following way:

• prepare wooden screens;
• pour sand into them;
• put into a new root chronicle;
• place in a cold place.

Ideally, there may be a basement or a balcony or loggia in the apartments. Sometimes the root canal is stored in the refrigerator. For this rhizome, clean and wash the trace. Then dry and divide into bags. The temperature may be low.

Horseradish can be preserved using the conservation method for any reason.

One of the popular home recipes is “Hrenovina”:

• fresh root chrona – 1 kg;
• water – 20 ml;
• ocet stolova (standard 9%) – 20 ml;
• sіl ta tsukor – 30 g each.

Preparation is carried out as follows:

1. The roots should be washed well, preferably with warm running water, or you can place them near a bowl of water.
2. then clean the sieve, vikory, and bottom, or use a special device for cleaning vegetables.
3. The root chronicle has been prepared and needs to be detailed. Grated is the most popular option for preparations; it will require a grater.
4. To preserve the product throughout the winter, marinate it. The pouring is prepared like this: heat the water, place the otset and selta tsukor in it. Everything must be mixed and brought to a boil, and then pour the marinade over the grated horseradish.
5. Close the product when preparing a small jar.

Another recipe for preparing hron for the winter at home is also not very difficult to prepare, it is necessary to avoid the characteristic aroma of the main ingredient.

To prepare Horseradish with Lemon you need:

• fresh horseradish (root);
• salt for relish;
• tsukor – for relish;
• fresh lemon – 0.5 – 1 pc. (to be stored in a large number of chronicles);
• Water for preparing rossol.

Preparation process:

• horseradish clean, trim, vikory and meat grinder;

Porada: To reduce the concentration of essential oils in the air, stretch a plastic bag over the neck.

• all the horseradish is passed through a meat grinder, until the salt and zukor are added;
• The water needs to be heated so that some of the water remains in the mixture of the main ingredient. The point is to dilute the horseradish to the concentration of thick sour cream;
• I decided to give you some relish. To add extra piquancy, add lemon juice. You can put a bunch of horseradish in a jar and drip lemon juice into the skin, without stirring it.

Cunning preparation

Regardless of the method used to prepare canned horseradish, preserving the product is carried out exclusively in a container with a tightly closed lid.

• horseradish;
• tomato;
• watchmaker

It’s not difficult to prepare - all ingredients need to be passed through a meat grinder, and then added salt and zucchini to taste. Add the sauce to other herbs, add it to national soups, and use it as a dressing for preparing marinades.

Important to know: The herbs, which should be included in the horseradish stock, should be taken with great caution to people who suffer from CCT illness. It is also not recommended for children.

To give an unusual color, there is a lot of variation in the classic recipe of beetroot, and in order to add a little bit of heat and add sweetness to the herb, thicken the sour cream.

In this way, preparing khron is a special side of cooking. It will be difficult to show your talents in this way, even if you are a gentleman, but it will be difficult at first to overcome the typical difficulties.

Restore respect: To save time for the winter, it is recommended to use small-volume dishes so that the product can be used in a few days, since essential oils, which add spiciness, quickly disappear.

Since horseradish is used in traditional medicine, it should be stored in small containers. Best of all, the product will not have a lot of additional ingredients.

How to prepare homemade horseradish, watch the recipe in the following video:

Among the main ingredients of Russian cuisine, horseradish occupies a prominent place - even a hot appetizer, as well as a good sauce. May the meat and fish herbs sparkle with new flavors from it! Through gostrotta, the crap is still called a gorloder. Originally from Siberia, where it was used not only in cooking, but also in medicine and for the prevention of colds. And the main ingredient is horseradish, which is known by its lascivious authorities. To ensure that the flavor and richness of the food are balanced, it is better to cook it yourself rather than buy it in a store.

Recipes for horseradish for the winter

The main ingredients of hron are horseradish, chasnik and tomatoes, which with their sour taste easily muffle the strong hotness of root vegetables. Of course, there are many ways to cook with other products, for example, beet, plums, carrots, mustard... We present to you a number of simple and simple recipes.

There are a lot of ways to prepare it, but the result is a spicy, aromatic sauce

Classic chronicle

For the basic recipe you will need:

In principle, you can adjust the number of ingredients, depending on how much you like spicy herbs. For example, add more or less to the clock with chron. Ale, don't overdo it!

1. Wash the tomatoes, clean the clock and horseradish. More tomatoes. It’s better to earn extra meat from a meat grinder with great graters, because the vegetable mass is not guilty of spoiling the puree.

   Twist the tomatoes into minced meat with great grits

2. Also add the horseradish to the tomatoes and mix thoroughly. Add at least 10 quills, and then prepare the jars for baking: thoroughly shake and steam sterilize.

   Add horseradish to the clock and mix it with tomatoes

3. Add salt and stir thoroughly again. Place the pieces of the finished mixture on a plate: they can be eaten immediately.

   The horseradish is now ready and can be served

4. Place the mixture into jars and roll up tightly. Place the crock in the refrigerator or basement.

   Or you can roll the crap into sterilized jars to preserve it for the winter

Horseradish can be grated into thirds, first, first, for a long time, or otherwise, the pungent odor will make your eyes watery. It would be better to twist it into meat cucumber. And if you mix horseradish with tomatoes, you won’t get the smell at all.

Here’s a simple fact: in Russia, crap was rarely seen in its pure form. Most of it was mixed with sour cream, usually at a 1:1 ratio, to soften the taste.

Video recipe for a classic chronicle

Shit, how to protect yourself for a long time

Some gentlemen worry about the fact that the crap turns sour over time, as if it were hermetically sealed in a jar. Try preparing this recipe with the added olive oil: this appetizer can be preserved well all winter and without hardening.

The fruits of the vegetable oil and the whole horseradish can be preserved for a long time without being put into jars

You will need:

• 2 kg of tomatoes;
• 200 g hron;
• 200 g for a chasnik;
• 1 tbsp. l. salts;
• 1 tbsp. l. tsukru;
• 3 tbsp. l. table otstu 9%;
• 0.5 bottles of olive oil.

Another good way to get rid of the pungent smell of chrono during its preparation: soak it for 1 year in cold water.

Before speaking, this is a good way to save the crap from souring, since it has not undergone heat treatment. It is necessary to add aspirin to the dose, 1 tablet per 1 liter of bottle.

Another way to prevent acidification of the chrono is to add prepared aspirin tablets

Horseradish preserved with bell pepper and greens

The relish of this seasoning is enhanced by bell pepper and fresh parsley with sprinkles. You will need:

In principle, it is not easy to adjust the proportion, but the time period may be the same. You can take fewer or more tomatoes. The golden mean is 250 g per chasnik and khron per 1 kg of tomatoes.

1. Pass the tomatoes through a meat grinder. You can also use juice juice: add the pulp from the skin. Peel the cloves and then use a meat grinder or blender. To prevent your eyes from watering due to the smell of chrono, place a plastic bag over the meat grinder from the side of the exit opening.

   A plastic bag, used in a meat grinder, will help remove tears during the processing of chrono

2. Remove the partitions from the bell pepper. Detail the meat from the green meat. Mix all prepared products in one container, add salt and mix thoroughly.

   Try to carefully select the partition from the pepper and now

3. Let the horseradish stand for 10-15 minutes and pour into jars that have been sterilized. Place it so that the jar is completely full, extending literally 0.5 cm to the edge of the neck. Pour 1 tbsp on top. l. Add the olive oil so that it covers the entire sauce. The oil allows access to the sauce, and the wine is not sealed.

Carefully close the crap into jars: a ball of olive oil will prevent it from souring

Khrinovina with beetroot

If you don’t have enough tomatoes for chronic, you can replace them with beetroot. By the way, from the very beginning this vegetable itself became the basis of the horloder, since tomatoes in Russia were amazing.

You will need:

Such a chronicle can be saved more due to the fact that the recipe contains the essence and boiled vegetables.

Video recipe: horseradish with beet

If you do everything correctly, the crap will not sour and will last all winter and beyond. Even horseradish itself is a natural preservative, but other products will also not be toxic. We hope that recipes will take the right place among your culinary skills. Delicious!