A spicy horseradish seasoning with the addition of a wide variety of ingredients is called horseradish, horseradish, Russian adjika, spark. Throughout Russia - in Moscow, in the Urals, in Siberia - this snack is incredibly popular, especially in winter. Horseradish won people's love not only for its piquant sharpness, but also for its healing properties.

horseradish

Dedicated to all thrill seekers

Horseradish - this seasoning is called Gorloder, Horseradish, Spark seasoning, Russian adjika, Horseradish, Cobra, Vyrviglaz seasoning, Thistle, Horseradish appetizer, Horseradish, but in general it is just table crap. Is that the options for additives do not count. For those who cannot imagine life without thrills in the culinary sense, OMJ has prepared a selection of hot horseradish recipes. Preparing horseradish is simple: chop all the ingredients, mix, arrange in jars and refrigerate. This is For those who want to spin a spicy little thing for the winter, there are recipes with boiling and sterilization. By the way, it is believed that you need to dig the horseradish root in those months in the name of which there is the letter "p", that is, September, October, November. At other times, it does not have that sharpness and unique mustard smell.

Spicy horseradish is usually served as a sauce for second courses and, of course, it can be eaten with bread. Horseradish perfectly increases appetite, so eat a spoonful of homemade horseradish half an hour before meals. Horseradish also fights colds very well, therefore, cooking homemade horseradish is an integral part of homemade preparations, so healthy and tasty, without which we do not sit down at the table. A bowl of horseradish must be present on the table. Moreover, horseradish can be cooked at any time of the year. The main thing is your desire.

Features of the preparation of horseradish

This dish is prepared by grinding all the ingredients, with or without cooking. The spiciness of the sauce is regulated by the amount of tomatoes, the more you put them, the softer the taste will be.

Horseradish is a useful plant, but it is very fragrant and spicy. Therefore, before cooking, you need to take care of your safety: you can clean and grind the roots only in a ventilated room and preferably near an open window. To avoid burning juice on your hands, it is better to wear disposable gloves.

So that your eyes do not water and the aroma of horseradish does not interrupt your breath - put a bag on the meat grinder.

But first, a few words about the benefits of burning "weed". This is an excellent antimicrobial agent that protects against colds, gastrointestinal infections and other infections. Horseradish cleanses the blood, lowers sugar levels, simulates the work of the kidneys, improves appetite, stimulates the activity of the stomach and intestines. Horseradish allows you to cope with excess mucus, is used as an expectorant. Horseradish contains more vitamin C than citrus fruits! But all these utilities are useful for a maximum of 2-3 weeks after the horseradish is cooked. The longer the spicy seasoning is stored, the less it contains all the vitamins, essential oils and other biologically active substances. So, if you have the opportunity to store the roots of horseradish "alive", buried in the basement in the sand - keep it! And cook horseradish as needed. The owners of city apartments have to prepare horseradish for future use and in large quantities, but here, as they say, nothing can be done.

A few words about safety. In order not to sob over the meat grinder, advanced users came up with a simple and effective tool: put a plastic bag on the neck of the meat grinder and tie it tightly, and tie the same bag on a ring with a lattice. But sometimes this does not help, and the housewives operate in respirators and even gas masks. It is best to grind horseradish in a manual meat grinder, and at the last

There are many cooking options for gorloder, each housewife uses her own ingredients and tricks to prepare this unusual fragrant seasoning for the winter. Cooking horseradish requires horseradish, garlic and tomatoes (although there are exceptions). The principle of harvesting horseradish is to grind and mix the components. The main components determine the benefits of the finished product:

• horseradish normalizes bowel function, acts as an anti-cold, anti-inflammatory agent;
• garlic is a popular antibacterial substance;
• Tomatoes are rich in trace elements and vitamins.

Horseradish with cooking for the winter

Horseradish prepared for the winter is ideal for meat, fish, potatoes, pasta, dumplings and many other products. To enjoy a savory taste all winter, you will need a recipe for horseradish for the winter with cooking. The crushed ingredients are turned into a sauce and rolled into jars that must first be sterilized. Maintaining cleanliness will keep the product in proper form until spring.

Horseradish for the winter without cooking

Heat treatment does not always make it possible to preserve all the benefits of products. Therefore, a recipe for horseradish without cooking is a way to make a delicious sauce for the winter that retains the maximum benefit. Harvesting horseradish for the winter is possible without boiling, because the rhizome of a spicy-aromatic plant is an excellent preservative. This sauce is stored for a long time, so you can safely cook it in large quantities, serving it on weekdays and at festive feasts. To prevent the spicy mass from sour, it can be frozen in small portions.

And now, the recipes! Since the principle of preparing any kind of horseradish, whether it be horseradish, gorloder, light or horseradish, is the same, we will limit ourselves to listing the necessary products and their quantities.

What is included? Horseradish - tomatoes - garlic

The classic recipe for horseradish - real, Siberian - requires the use of horseradish root and tomatoes, garlic and salt, often with the addition of chili peppers. It is tomatoes that are an essential ingredient in the sauce - they give it a pleasant sourness and soften the sharpness of horseradish. Sometimes bell peppers and green apples are added to the seasoning. But here it is important not to overdo it, because a horseradish snack must be spicy! Therefore, vegetables can be added, but in moderation, otherwise the very “tearing” taste, for which we are preparing this product, will be lost.

My recipe for a horseradish snack for the winter includes only tomatoes, horseradish root, garlic and salt. It turns out "baking" and very piquant. If it's too spicy for you, you can add more tomatoes or a couple of green apples at any time, focusing on your taste.

• Servings: 20 persons.
• Calorie content of the dish: 30 kcal per 100 g.
• Purpose: seasoning.
• Cuisine: Russian.

A simple recipe for horseradish with a minimum of ingredients is a great way to process horseradish rhizomes for the winter. Saturated odorous mass will add spice to any meat dish or soup. The sauce does not include tomatoes, beets, plums or other softening ingredients, so the horloder will be vigorous. You can store the sauce in the refrigerator or cellar all winter.

Ingredients:

• horseradish - 1 kg;
• water - 0.5 l;
• sugar - 40 g;
• salt - 20 g;
• vinegar 9% - 50 g;
• cinnamon, cloves - to taste.

Cooking method:

Peel the rhizomes of a spicy plant, grate or pass through a meat grinder. Arrange the mass in sterile jars so that it occupies 2/3 of the container. Add sugar, salt to water, bring to a boil, put spices. Cool the liquid to 50 degrees, add vinegar. Pour marinade into jars and roll up.

How to cook horseradish with tomatoes and long-term storage garlic

The secret of the proposed recipe is the freshness of the products used. No brewing or sterilization is needed. Just a natural rich taste, stored for a long time, without additional tricks.

Ingredients:

• Tomatoes - a couple of kilograms.
• Garlic - 150 grams.
• Horseradish root - 350 grams.
• Salt - 15 grams.
• Sugar - 10 grams.

Output: 2 liters.

Cooking process:

1. Wash tomatoes thoroughly. Remove all unnecessary. To cut in half. Cut out the stem.
2. Peel the garlic cloves. Remove the skin from the horseradish root.
3. Cut the root into small pieces. Place in a blender. Thoroughly grind until a homogeneous mass is obtained.
4. Place the garlic cloves in a meat grinder and process well.
5. Finely chopped tomatoes also pass through a meat grinder. Do not forget to drain the formed juice into the prepared container.
6. Place all ingredients in a bowl and stir.
7. Add salt and sugar. Distribute the resulting sauce into pre-prepared jars. Close tightly with lids. Place in refrigerator.
8. Horseradish can be consumed immediately. It will acquire more taste in 3-5 days.

Until January, you can provide yourself with a tasty and healthy snack that can diversify any feast and add more flavors to it.

Classic horseradish recipe: tasty and fast

The traditional recipe for preparing classic horseradish contains only three main components. The main difficulty of the process lies in the pre-treatment of vegetables. You can simplify the procedure if you neglect the removal of seeds from the tomato. In this case, you can not store the finished product for a long time, as the seeds can quickly cause fermentation.

To prepare horseradish from tomatoes you will need:

• Tomatoes (ripe) - 4 kg
• Horseradish - 200-300 g
• Garlic - 10-20 cloves
• Vegetable oil - 1 cup
• Salt - to taste

How to make homemade horseradish: Horseradish can be made both from pure tomato juice, and from grated tomatoes on a grater or passed through a meat grinder. Here, seeds will be present in the tomato.

1. Wash the tomatoes and cut off the stem. We cut into pieces.
2. Rub the tomatoes and pour the resulting juice into a large saucepan. Here, skip the horseradish root in a meat grinder.
3. Garlic also scroll through a meat grinder or grate. Connect all components. Mix.
4. Add salt to taste and pour in vegetable oil.
5. Horseradish is ready, but for a greater brightness of taste, it needs to be infused in the refrigerator for 1-2 days.
6. You can eat it the next day.
7. Pour the horseradish into sterile jars.

Usually they don’t have enough patience, and they eat horseradish immediately with a large spoon, putting it on a large piece of bread. Good horseradish gives in the nose and diseases (if any) disappear by themselves. Cook horseradish for the whole family, teach the kids to eat it and increase their immunity. Bon appetit!

Homemade horseradish with beets (horseradish with beets)

1. Cooking time: 30 minutes.
2. Servings: 5 persons.
3. Calorie content of the dish: 68 kcal per 100 g.
4. Purpose: seasoning.
5. Cuisine: Russian.
6. Difficulty of preparation: easy.

Horseradish with beets is a bright, vigorous seasoning that will reveal the taste of familiar dishes in a new way. The recipe for homemade horseradish for the winter is so simple that you can start creating snacks at any time. The simplest products will be used. The main secret of a delicious sauce is a fresh and vigorous root, harvested in the fall. By adding a few ingredients to it, you have a treat that you can enjoy all winter long.

Ingredients:

• horseradish - 400 g;
• beets - 200 g;
• water - 100 ml;
• table vinegar (9%) - 1 tbsp. spoon;
• sugar - 1 tbsp. spoon;
• salt - 1 teaspoon.

Cooking method:

Clean, chop the root. It will be difficult to grate strong horseradish, so it is better to do it in a meat grinder or with a blender. Clean the beets and chop. You can use only beet juice, without pulp. Combine all the products from the recipe, mix thoroughly. The amount of water can be adjusted according to the juiciness of the beets. Place the prepared sauce in pre-sterilized jars, close the lid tightly, and store in the refrigerator.

• Cooking time: 30 minutes.
• Servings: 10 persons.
• Calorie content of the dish: 41 kcal per 100 g.
• Purpose: seasoning.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Horseradish with tomatoes and garlic for the winter is a classic variation, the taste of which is easy to change by adding additional products, such as plums, to the usual components. Horseradish prepared for the winter acquires a special piquancy, sourness and an incredible fruity aroma. Plum horseradish for the winter gives ordinary dishes new flavors. Cooking seasoning-light is simple, but it is better for novice cooks to take a detailed recipe with a photo.

Ingredients:

• horseradish - 300 g;
• tomatoes - 1 kg;
• garlic - 200 g;
• hot pepper - 1 small pod (optional);
• sour plums - 200 g;
• salt - 1 tbsp. spoon;
• sugar - 1 tbsp. spoon;
• vinegar (9%) - 100 ml.

Cooking method:

Products clean, wash, dry. Pass everything through a meat grinder, mix, add salt, sugar, vinegar. Arrange in sterilized jars, close with lids, store in the refrigerator for up to 6 months. If you need to increase the shelf life, you should boil the mixture before laying out the jars.

• Cooking time: 30 minutes.
• Servings: 10 persons.
• Calorie content of the dish: 48 kcal per 100 g.
• Purpose: seasoning. Cuisine: Russian.
• Difficulty of preparation: easy.

Horseradish for the winter at home can be prepared without tomatoes. One of the original recipes is horseradish without tomatoes with garlic, bell and hot peppers. This appetizer is unusual, burning and incredibly tasty. Thrill-seekers in cooking will appreciate this interesting product. How to prepare such a unique treat? A novice cook will also cope with the task: follow the proportions and follow the instructions to treat the household with an original dish.

Ingredients:

• horseradish root - 200 g;
• bell pepper - 200 g;
• red hot pepper - 200 g;
• garlic - 200 g;
• salt - to taste.

Cooking method: Peel, wash and grind the products in a meat grinder or in a blender. Mix all ingredients, salt to taste. Transfer the mixture to sterilized jars with lids and store in the refrigerator for 6 months.

How to make horseradish so that it does not turn sour

Horseradish sauce is delicious and healthy. It perfectly supplies the body with useful vitamins. Sometimes it happens that the snack begins to become moldy or sour. In this case, in no way should the well-known rule be neglected: the finished product must be stored in the refrigerator.

Placement in sterilized jars and clean polyethylene lids, prevent the addition of additional preservatives: vinegar, aspirin or citric acid.

Soured horseradish can provoke:

• Lack of pre-sterilization of jars.
• Lack of natural preservatives: garlic or salt.
• Spoiled products.
• Storage of the workpiece in a warm place.

Standard nylon lids are great for long-term storage. If you have to store in a glass container for a long time, then it is advisable to put several layers of cellophane under the screw caps - this will reduce the ingress of air.

Apples with horseradish for the winter

• Cooking time: 15 min.
• Servings: 2 persons.
• Calorie content of the dish: 53 kcal per 100 g.
• Purpose: seasoning.
• Cuisine: Russian.

Horseradish with an apple for the winter is better than other types of horseradish for cold meat dishes: jelly, boiled pork, jelly. Seasoning is also served with soup, salad, it is also appropriate for a sandwich. If you store horseradish for a short time, then you can do without vinegar. When there is no fresh horseradish at hand, a dry powder prepared from the root in advance will do: for this, the rhizome is rubbed on a coarse grater, dried in the oven and ground in a coffee grinder. Before use, it must be soaked in warm water. You can diversify the recipe with lemon zest, peppers, garlic and other products.

Ingredients:

• apples - 2 pcs.;
• horseradish root - 50 g;
• garlic - to taste;
• salt - a pinch;
• sugar - to taste;
• vinegar 9% - 1 teaspoon.

Cooking method:

1. Peel apples from seeds and peel, bake in the oven or cook in the microwave.
2. Scrape off the top layer of the skin from the root, grind it together with apples in a meat grinder.
3. Mix all ingredients and arrange in sterile jars.
4. Use refrigerator for storage.

Horseradish without garlic for the winter

• Number of servings: 8 persons.
• Calorie content of the dish: 48 kcal per 100 g.
• Purpose: seasoning.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Horseradish with tomatoes without garlic becomes especially piquant if you add hot and sweet peppers to it. How to prepare such a sauce? Just grind and mix the ingredients! Ready hot sauce is eaten a little bit, so it is better to store it in small jars. Serve seasoning with meat dishes, giving the Russian spirit to your favorite dish. A sharp, rich horseradish will bring its zest to any feast.

Ingredients:

• horseradish - 200 g;
• tomatoes - 1 kg;
• sweet red pepper - 0.5 kg;
• chili pepper - 1 pod;
• salt - to taste;
• vinegar essence - 1 tbsp. spoon.

Cooking method:

1. Clean and chop the root.
2. Peel tomatoes and peppers from the peel and seeds, grind in a meat grinder.
3. Mix all the ingredients, salt, add vinegar.
4. Arrange the sauce in sterilized jars under the lids, store in a cool place.

Horseradish with tomato paste - recipe

• Cooking time: 30 minutes.
• Servings: 20 persons.
• Calorie content of the dish: 47 kcal per 100 g.
• Purpose: seasoning.
• Cuisine: Russian.
• Difficulty of preparation: easy.

How to cook horseradish if there are no ripe tomatoes at hand? Arm yourself with tomato paste! This will slightly worsen the benefits of the finished product, but if you choose the right pasta, it will not spoil the taste at all. Give preference to jars that do not contain preservatives, modified starch. Horseradish with tomato paste cooks even faster, because it does not require the preparation of tomatoes.

Ingredients:

• tomato paste - 400 g;
• horseradish - 1 kg;
• bell pepper - 1 kg;
• vegetable oil - 200 g;
• sugar - 1 glass;
• salt - 1 tbsp. spoon;
• vinegar 9% - 100 g.

Cooking method:

1. Peel the root and pepper, pass through a meat grinder.
2. Mix vegetables with tomato paste and boil for 10 minutes.
3. Add the rest of the ingredients, boil for another 1-2 minutes.
4. Arrange in sterilized jars and roll up.

Spicy horseradish "Spark"

"Spark" - a very vigorous, strong and spicy snack. It uses ingredients such as tomato and horseradish. Despite this, horseradish is not only tasty, but also healthy. After all, garlic and horseradish, which are included here, help to remove excess mucus from the body, fight colds, help increase appetite and activate the intestines.

Be careful not to spoil your horseradish inadvertently, as it mainly contains parts of the plant, and juice, as well as a weak saline solution and water. It is in such a solution that bacteria survive without difficulty, multiply very quickly. If you make the solution more saturated with salt, the horseradish will turn out to be slightly salted. Juice does not harm microbes, it is only capable of irritating mucous membranes in large animals.

Ingredients:

kilogram of sweet pepper,
kilo tomato,
six horseradish roots,
1 garlic
one tablespoon of sugar and salt

How to make horseradish spicy:

Everything is very simple. Grind all the ingredients in a blender or meat grinder. Mix everything thoroughly and be sure to let stand for at least three hours, so that both salt and sugar are well dissolved in it. Pour the crap into jars. Store on the bottom shelves of the refrigerator.

horseradish snack

4 large horseradish roots,
5 kg of tomatoes,
1 large head of garlic,
1 tbsp salt.

How to make horseradish at home recipe

Horseradish is an excellent sauce with a pleasant spiciness and smell, which gives meat, any second courses and poultry its own unique and refined taste. It should also be noted that the more you add horseradish and garlic to such a sauce, the longer it will last. If, nevertheless, your horseradish turned out to be too spicy, then you can add 1 apple from the Antonovka variety, grated, to it. So, how to make Siberian horseradish, the most real, our recipe below will tell. Of course, you will be surprised when you see oil in the horseradish recipe. This ingredient is needed only so that your horseradish snack does not sour, and mold does not form on top of it. I hope that this little secret of ours will be useful to many.

Horseradish Recipe Ingredients:

a kilogram of red ripe tomatoes;
300 grams of horseradish root;
100 grams of garlic;
vegetable oil;
salt to taste

1. Rinse the tomatoes thoroughly and cut them into equal, if possible, pieces.

2. Take horseradish, clean it from dirt, rinse.

3. Twist the tomatoes through a meat grinder along with the skin or chop with a blender.

4. If you still use a meat grinder, then put a plastic bag on it and tie it properly. Pass the pieces of horseradish one by one directly into this bag, thereby saving yourself from excess bitterness and tears when you scroll it.

5. Peeled garlic cloves, pass through a garlic press.

6. Mix all the vegetables in one bowl and salt them to taste.

7. Pour them into a sterilized jar, pour on top, about one centimeter, a layer of vegetable oil and close with a nylon lid.

8. Remove horseradish in a cool, dark place. Horseradish is served with poultry, any meat, soups, vegetables or fish.

According to the same recipe, horseradish is prepared for the winter.

horseradish

3 kg of tomatoes,
1 kg horseradish
1 kg of garlic
salt, sugar to taste.

horseradish garlic

1 kg horseradish
1 kg of garlic
10 tbsp salt,
20 tablespoons Sahara.

Vyatka horseradish

1 kg of tomatoes,
1 large horseradish root
100 g garlic
sugar, salt.

Horseradish "Table"

Ingredients:
1.5 kg horseradish root,
1 tbsp salt,
3 tablespoons Sahara
1 lemon.

Cooking:
Grind the horseradish roots in a meat grinder, add salt and sugar, pour boiling water over it, stirring quickly, until the consistency of a thick slurry. Arrange the resulting mixture in clean jars, drop a few drops of lemon juice into each, close the lids. Before use, you can mix with sour cream.

Thistle

Ingredients:
1 kg hot pepper
1 kg of garlic
1 kg of tomatoes,
1 cup apple cider vinegar
1 large horseradish root
salt.

Cooking:
Pass all the ingredients through a meat grinder, horseradish root last. Mix with vinegar and leave for 12 hours. Arrange in clean jars, cork (do not roll up). Keep cold.

Horseradish snack with carrots

2 kg of tomatoes,
100 g horseradish root,
100 g garlic
600 g carrots
1 pod of hot pepper,
8-10 drops of 70% vinegar,
salt to taste.

Gorloder with sweet pepper

3 kg of tomatoes,
1 kg sweet pepper
2-3 hot peppers
1 cup garlic
salt, sugar, ground black pepper to taste.

Adjika without cooking

10 sweet peppers,
20 pods of hot pepper,
4 horseradish roots,
2 bunches of parsley
2 bunches of dill,
200 g garlic
2 kg tomatoes,
4 tbsp sugar,
4 tbsp salt,
1 st. vinegar.

Table horseradish with beets in a quick way :

mix grated horseradish with grated raw beets. This mixture does not keep for a long time.

Or another quick recipe: grind a medium horseradish root and 2 apples through a meat grinder, season with sour cream and honey or vegetable oil with apple cider vinegar.

Crap in a hurry

Ingredients:
1 kg of tomatoes,
300 g horseradish root,
200-300 g of garlic,
salt, ground black pepper to taste,
sour cream 35% fat.

Cooking:
Cut the tomatoes crosswise, blanch in boiling water, pour over with ice water, remove the skin. Pass the garlic and horseradish through a meat grinder, mix all the ingredients, add salt, ground pepper. To the resulting mass, add a little sour cream of high fat content and mix well.

Pickled horseradish

Ingredients:
1 kg horseradish root,
200 ml 3% vinegar,
15 g salt.

Cooking:
Grind horseradish in a meat grinder, mix with salt and vinegar, heat in an enamel bowl. Put in jars, sterilize: half-liter - 15 minutes, liter - 20 minutes. Roll up.

Adjika "Spark"

Ingredients:
2.5 kg of tomatoes,
500 g sweet pepper,
500 g sweet and sour apples,
500 g carrots
120 g garlic
75-100 g hot pepper,
50 g parsley,
50 g green dill,
250 g vegetable oil,
2 tbsp 9% vinegar,
salt,
ground black pepper.

Cooking:
Peel apples from seeds, and turn all ingredients, except greens, through a meat grinder. Add vinegar, vegetable oil, salt and ground black pepper to the resulting mass and put it on a slow fire. Boil for about 2 hours. 5 minutes before the end of cooking, add chopped greens. Arrange in sterilized jars, roll up.

Horseradish boiled

Ingredients:
3 kg of tomatoes,
100 g garlic
200 g horseradish root,
400 g sweet pepper,
2 tbsp Sahara,
3 tbsp salt,
ground black pepper to taste.

Cooking:
Turn the tomatoes through a meat grinder and put to cook over medium heat for 20 minutes. In the meantime, mince the horseradish root, garlic and sweet pepper, add to the tomato mass and cook for another 10 minutes. At the end of cooking, add sugar, salt and ground pepper, arrange in sterilized jars, roll up.

Horseradish marinated with beets

Ingredients:
1 kg horseradish root,
1 kg of beets.
Marinade:
4 glasses of water
2 cups 3% vinegar
40 g salt
40 g sugar.

Cooking:
Boil the beets for an hour, peel and cut into thin slices. Chop the horseradish root. Put in jars, alternating with horseradish, layers. Pour marinade, put on sterilization: half-liter jars - 15 minutes, liter - 20 minutes. Roll up.

As you can see, there are not so many options. And what can you think of when preparing a killer sharp horseradish or adjika? Burning horseradish in winter will help you bypass all colds. Good luck preparing!

Horseradish appetizer - cooking secrets

When preparing horseradish for the winter, use a few tips so that the seasoning is a success, and you need a minimum of time and effort to cook it:

1. When choosing the main component for a horloder, give preference to not too small or large pieces. The most delicious will be a rhizome 25 cm long and 3 cm wide. There should be no stains or damage on its surface.
2. You can store fresh root in the refrigerator for up to 3 weeks if wrapped in cling film. Freezing of a product is allowed.
3. In recipes, along with ripe tomatoes, you can use green tomatoes or cook gorloder exclusively with this unripe product.
4. When storing horseradish, some of the sharpness is lost, so you can put a little more garlic, horseradish and hot pepper in the jars that you plan to open by the end of winter.
5. To store the finished horseradish, you can choose a freezer. Small portions of the sauce will definitely not turn sour, and they only need to be thawed before use.
6. You can soften the fiery preparation before serving by adding honey or sour cream to the sauce.

How to extend the shelf life

Such a delicious snack is always a pleasure to serve at the table. It happens that she does not “survive” until some significant dates due to certain circumstances. And this is not the number of prepared blanks, but banal mold and souring. Therefore, some housewives are trying by all available means to extend the shelf life. For these purposes, additional preservatives are used or the sauce is cooked. As a result, the beneficial properties are leveled, and the taste becomes less bright. But that's not what you wanted to achieve when cooking?

The freshness of vegetables in horseradish is the key to its extraordinary taste and aroma. And adjika can be prepared without it. Therefore, to extend the shelf life of the dish, you should use a well-known trick: pour sunflower oil over the top of the sauce. Some craftsmen use mustard for this purpose, although it is with it that they lubricate the lid.

Which method to choose should be decided based on taste preferences. Vegetable oil will make the dish more nutritious, and mustard will add certain flavor notes.

• Horseradish roots should be of the highest quality. Preference should be given to the latest harvest. In this case, the taste will turn out to be as rich and strong as possible. In addition, an appetizer prepared at the end of autumn is stored the longest.
• One of the nuances of cooking is a properly preserved root. Taste and useful properties will be preserved for three weeks. In this case, it is preferable to dig it out before harvesting horseradish.
• In order for the horseradish not to irritate the mucous membrane of the eye during cooking, it is worth covering the meat grinder with a scarf or a plastic bag. If possible, prepare food outdoors.
• You can add different products to the main recipe. To give a special sourness, an apple or gooseberry can be suitable, various types of peppers diversify the taste sensations well. A variety of greens will make horseradish a particularly rich sauce.
• If the appetizer is prepared from a dried root, then it is recommended to properly prepare it: peel, cut, dry in the oven, grind in a coffee grinder. Pour into glass jars and store.

An interesting sauce will appeal to every lover of spicy snacks. Horseradish is delicious at any time of the year. It can be easily prepared both for the season and as a preparation for a long time.

One of the popular winter snacks for the winter in Russia is horseradish with a spicy taste. It is also known by the names of horseradish and gorloder. It is prepared with heat treatment and without cooking.

In the first case, the workpiece is stored for a long time, and when using the second option, it retains all useful properties. In today's article, we will consider cooking recipes without heat treatment, in other words, we will not cook it.

Every housewife has her own secrets of winter preparations. In addition to the main ingredients, various spices and seasonings are added to the sauce. These products are stored in a crushed state in sterile jars.

This dish goes well with vegetables, fish, meat, various side dishes. Therefore, be sure to make several jars according to one of the proposed recipes.

So that after a couple of months the sauce does not begin to bubble and rise, you need to carefully approach the choice of products. They must be of high quality and fresh. Only use tomatoes with a dense texture.

Ingredients:

• 2 kg of tomatoes;
• 90 g of garlic;
• 110 g of horseradish root;
• 4 pods of hot pepper;
• 4 tablespoons of table salt.

Cooking

To prevent the snack from sour, it is necessary to thoroughly wash all the products, and then dry them, there should be no excess liquid in the workpiece. And horseradish is recommended to soak for a day in cold water.

The skin should be removed from the tomato. To do this, we make shallow cross-shaped incisions on the fruits and pour them with boiling water for a couple of minutes, after which we put them under a stream of cold water and remove the skin. We pass the peeled tomatoes through a meat grinder.

Then we twist the hot pepper without seeds, garlic and horseradish root. Add salt to the resulting mass. We leave the mixture for a quarter of an hour at room temperature, stirring it periodically so that the salt crystals are completely dissolved.

Glass jars are pre-washed with soda, sterilized in any convenient way. Then we lay out a light on them and close them with ordinary nylon lids.

We store a spicy snack in the refrigerator, no more than three months. If you want horseradish to be on the New Year's table, then prepare it in the middle, end of October.

Horseradish recipe for the winter with aspirin to stand in the cellar

To prevent the sauce from spoiling and the jars from exploding, it is recommended to use acetylsalicylic acid. It destroys harmful bacteria and allows you to store horloder for a longer period of time.

Ingredients:

• 4 kg tomato;
• 1 kg of bell pepper;
• 2 half hot peppers;
• 3 hot peppers;
• 400 g of garlic;
• Salt to taste;
• Aspirin.

Cooking

For the sauce, it is better to use fleshy tomatoes with a dense structure. We cut all the vegetables into pieces and peel the garlic to make it easier to chop.

Now we alternately send the prepared ingredients to the meat grinder. First we twist the garlic, then the pepper, and lastly the tomatoes. If the chopped tomatoes gave juice, then it does not need to be added to the snack.

Be sure to sterilize the jars and boil the metal lids. Horseradish is almost completely ready. It remains to add salt to taste. Pour the sauce into containers and add ½ aspirin so that it does not turn sour in the cellar. Screw on the lids.

If you use this method, then the workpiece can be successfully stored in the cellar, almost all winter. Add sauce to dishes or just spread on a piece of bread, it also turns out very tasty.

How to cook horseradish without cooking with tomatoes and horseradish

A spicy snack of chopped vegetables helps fight viral organisms in the winter. It also lowers blood sugar levels. Therefore, cobra is not only tasty, but also very healthy.

Ingredients:

• 1 kg of tomatoes;
• 50 g of garlic;
• 50 g horseradish;
• 1 tsp sugar;
• 1 tbsp salt.

Cooking

To begin with, we clean the horseradish root. If you want to soften the spicy taste of the sauce, then pour boiling water over it. Then cut into small pieces to make it easier to grind in a blender.

We clean the garlic and send it to horseradish. We should get a homogeneous mass.

At the next stage, we cut the washed tomatoes into four parts and send them to a blender, twist until a puree mixture is obtained.

Add chopped garlic with horseradish to the tomato mass and twist everything together.

Add sugar and salt to sauce and stir. We leave the snack for one hour so that all the bubbles come out of it.

Seal tightly with lids and store in a cool place.

The spiciness of the dish can be adjusted by the amount of garlic and horseradish. Therefore, always taste the finished sauce.

Horseradish Appetizer: A Classic Homemade Recipe

In the next video, you can see the option of harvesting hot sauce with the addition of vinegar. Such a light goes well with second courses, giving them a piquant taste. Therefore, prepare a few jars for the winter. So, look at the step-by-step cooking instructions:

And remember, this sauce cannot be stored at room temperature. Be sure to put it in a cool place, and best of all in the refrigerator.

Long-life tomato and horseradish recipe

In this article, we consider options for preparing hot sauce without heat treatment. To keep the snack as long as possible, use fresh and high-quality products, after washing with cold water, be sure to dry it so that there is no excess liquid in the jars.

Some housewives add aspirin to jars to increase the shelf life, but doctors do not recommend using acetylsalicylic acid for blanks.

If you do everything right, horseradish will not turn sour in the refrigerator for 4 months.

Ingredients:

• 1 kg of tomatoes;
• 100 g of garlic;
• 100 g of horseradish;
• 1 tsp granulated sugar;
• 2 tsp of table salt.

Cooking

Cut the clean and dried tomatoes into four slices. Be sure to cut out the stem.

Remove the top layer of the skin from the horseradish. This product is very pungent and therefore irritates the eyes during handling. To avoid this, attach a plastic bag to the meat grinder and twist the root.

Then alternately twist the peeled garlic cloves and slices of tomatoes.

Add chopped horseradish from a bag, sugar and salt to the tomato mass. Mix everything thoroughly and distribute in sterilized jars. We close with nylon or metal lids.

If you do everything right, then horseradish can be stored in the refrigerator for 4 months, and even longer, but then the sauce will not be so vigorous.

Cooking homemade horseradish with beets for the winter without cooking

If you want to cook an original horseradish snack, then instead of the usual tomatoes, you can add beets to it. The preparation is spicy and tasty.

Ingredients:

• 1 head of beets;
• 10-12 horseradish roots;
• 1 tsp salt;
• 1 tbsp sugar;
• 2 tablespoons table vinegar.

Cooking

We clean the horseradish root and wash it under cold water. Then cut into pieces, pour ice water and send for 6 hours in the refrigerator. After that, grind in a meat grinder.

In raw beets, cut off the top layer and grind on a fine grater. Through pieces of cloth we survive the juice in a jar of horseradish.

Add vinegar, salt, sugar and a small amount of water. We mix everything thoroughly. We twist the jars with sterile lids.

We immediately remove the spicy snack in a cool place. One jar can be left for today's dinner.

How to make horseradish from a tomato so that it does not ferment

Many housewives notice that blanks without heat treatment can ferment. To minimize this risk, a little vegetable oil should be added to the jar before seaming.

Ingredients:

• 1 kg of tomatoes;
• 100 g of horseradish;
• 100 g of garlic;
• 1 tbsp white sugar;
• 1 tablespoon of table salt.

Cooking

We clean the garlic cloves from the husk, chop the horseradish into small pieces. We cut the stalks of the tomato and cut into several slices.

First of all, grind the horseradish with garlic in a plastic bag. It is better to leave the pieces of tomato for a while so that they give juice that we will not use. Then we send them to the meat grinder.

Add sugar and salt to the tomato mass, as well as chopped garlic with horseradish. Mix everything thoroughly and leave to infuse for one hour.

Now we distribute the vigorous snack in sterile jars and twist the lids.

The sauce can be stored for one year, but it loses its pungency after 3-4 months.

How to freeze horseradish for the winter

Many housewives are interested in whether horseradish can be frozen so that it can be stored longer. This can be done in a simple way.

To do this, we will prepare small containers. Plastic bottles of 0.5-1 l or mayonnaise buckets are suitable. We lay out the hot sauce in containers and send it to the freezer.

Defrost snacks at room temperature. Just keep in mind that the workpiece will become more liquid.

You can also grind horseradish, send it to the freezer in jars or plastic bags. And when you want to make a light, then just mix this ingredient with chopped tomatoes and garlic.

What to do if the horseradish fermented

If you do not follow the rules of the recipe, then vigorous horseradish sauce can ferment after a while. Therefore, we must sterilize the jars, and do not use products with traces of rot or dents.

We add a sufficient amount of preservatives to the workpiece: sugar, salt and garlic. There should be a minimum of liquid in the jar, so be sure to drain the excess juice from the tomatoes.

But what if the lid is already swollen? In this case, add 1 tablespoon of vegetable oil to each jar, close with nylon lids and immediately put in the refrigerator.

Some advise boiling the appetizer, but this will spoil the taste, and it will no longer be as spicy.

Therefore, follow the cooking technology, and your horseradish will never turn sour or ferment. If you are preparing a small amount of savory sauce, then it is best to store it in the refrigerator.

A well-prepared horloder can stand for a long time, but after a few months it becomes not so vigorous.

Conservation is one of the stages of self-development of every housewife, which almost everyone begins with the advent of children. When you become a full-fledged chef in your kitchen, everything is perceived and appreciated more than just helping your mother, aunt or grandmother. This is how it all happened to me: at first I closed absolutely nothing at home for the winter, then I just pickled cucumbers and tomatoes, and now I cork almost everything, including horseradish.

Today I will reveal all the secrets of how to cook horseradish for the winter so that it does not turn sour, you need to follow the technological process and not change the proportions of the products; wash with soda and sterilize dishes for preservation; 10 ml of chilled boiled sunflower oil can be added to each jar.

Many people also ask me: is it possible to freeze horseradish with tomatoes for the winter? The answer is simple: yes, of course. And you can do this in two ways: fill the ice molds with a snack and leave it in the freezer compartment, or just put the jar in the freezer, but at the same time, without topping up to the neck - 2 cm. And at the right time, get a couple of cubes or a jar, wait until it thaws and There is. Thawed horseradish does not lose its taste.

Recipe: tomato horseradish with garlic and horseradish for the winter

Classic horseradish with tomatoes is the base dish from which the rest of the recipes for this appetizer came from. Absolutely nothing complicated and for some 15 minutes. all is ready. Of course, it is better to lay it out in a small container, so that later you can eat it at a time. I use 200 gr. jars of baby food that I got from my friends. you dish, from which the rest of the recipes for preparing this snack came from.

For 2 cans with a capacity of 0.5 l, you need:

• Tomatoes - 1 kg;
• Horseradish root - 50 gr.;
• Garlic - 50 gr.;
• Salt - 15 gr.

Cooking a dish:

1. We clean the horseradish root from the skin to the white pulp, wash it and put it in the freezer.
2. Ripe tomatoes of the "cream" or "lady's fingers" variety are washed and cut into 4 parts. We send the vegetables to the blender bowl and grind until a puree is formed. Transfer the tomato mixture to a deep bowl.
3. As soon as the root freezes, rub it on a fine grater and add to the tomato. It is the frozen root that rubs very easily.
4. Peel the garlic and crush it with a garlic press into a bowl of horseradish.
5. Add salt to the spicy vegetable mixture and stir thoroughly until it dissolves.
6. We put it in sterilized jars, cover with nylon lids and send the horseradish to the refrigerator without cooking.

Tip: the lids must be washed in a soda solution.

In order not to wander, we grease the lid from the inside with ready-made mustard sauce and enjoy the appetizer until the summer.

Tomato and garlic horseradish for the winter without cooking

This is a delicious horseradish recipe that I like more because I really love pepper, and due to it the taste is more rich and delicate, and not just burning to tears. Well, besides, the appetizer comes out very fragrant and for three months it seems that it was only twisted.

Required Ingredients:

• Tomatoes - 1 kg;
• Horseradish root - 100 gr.;
• Sweet pepper - 100 gr.;
• Hot peppers - 50 gr.;
• Garlic - a third of a glass;
• Sugar - 40 gr.;
• Salt - 15 gr.;
• Table vinegar 9% - 50 ml.

How to make a snack:

1. We wash the selected vegetables (without any visible damage), remove the tails and cut out the inner pulp with seeds from the pepper. Cut the tomatoes with pepper into slices and interrupt in small portions with a blender or pass through a meat grinder. And put everything in a deep bowl.
2. Peel the garlic and crush with a garlic press into a bowl with vegetable puree. From the horseradish root, peel off the upper gray skin to white pulp, wash and put in the freezer compartment. When the horseradish is completely frozen, rub it on a fine grater into a bowl with vegetables.
3. Season our mixture with sugar and salt with vinegar. Mix thoroughly, wait until the loose liquid dissolves for several minutes, try (you may need to add salt or sugar) and transfer to sterilized jars. Having covered the blanks with clean lids, we send horseradish with tomatoes without cooking to a cold place.

Now you have learned how to properly cook horseradish without cooking with pepper.

Tomato horseradish recipe for the winter, so as not to sour

There is never free space in the refrigerator, so you have to look for any alternatives to put the rolls in another storage place. Almost all horseradish recipes for the winter, to stand in the cellar, imply the process of its heat treatment. Of course, the taste and nutritional value of the snack will change slightly, but this will increase its shelf life and prevent the development of fermentation of products outside the refrigerator.

Necessary ingredients for a 0.5 l jar:

• Tomatoes - 500 gr.;
• Horseradish root - 25 gr.;
• Garlic - 10 gr.;
• Sunflower refined oil - 50 ml;
• Table vinegar 9% - 15 ml;
• Sugar - 5 gr.;
• Salt - 10 gr.

How to cook the dish:

1. We wash the selected red and dense tomatoes and remove the stalks. Cut them into slices and interrupt with an immersion blender.
2. Pour the resulting tomato into a saucepan with a thick bottom, add salt and sugar and put on a slow fire, boiling the mixture for about 30 minutes.
3. Meanwhile, peel the garlic and cut off the brown skin from the horseradish with a knife.
4. Finely chop the horseradish with garlic and send it to the bowl of a paler for thorough grinding.
5. In a saucepan with tomato sauce, add sunflower oil, as well as vinegar with horseradish and garlic. Cook the mixture for another 10 minutes. and pour into prepared jars. We cork and send to cool in a place inaccessible to children.

Tip: garlic is easy to peel if you press it to the table with a knife.

So you have learned how to cook horseradish for the winter so that it does not turn sour.

Horseradish for the winter: a recipe with aspirin

Many housewives are skeptical about the use of aspirin in canning, because it is primarily a medical drug. I will not insist on the harmfulness or harmlessness of these canned foods prepared according to such recipes. I just want to tell you that there is such a possibility. And you can add 1 aspirin tablet to 1 liter of finished horseradish.

Ingredients for 2 jars with a capacity of 1 l:

• Horseradish root - 200 gr.;
• Garlic slices - 5 pcs.;
• Red tomatoes - 1 kg;
• Salt - 15 gr.;
• Aspirin - 1.5 tab.

Meal preparation:

1. Horseradish is cleaned to white pulp and washed. Put it in a bowl of cold water and refrigerate overnight. After that, lightly rub it on a grater.
2. We cut the washed tomatoes into slices and cut out the place where the stalk is attached. Peel the garlic and chop together with the tomatoes in a blender bowl.
3. In a deep bowl, put aspirin and push it with a mortar, send horseradish and tomatoes with garlic there.
4. Salt the vegetable mixture with aspirin and stir thoroughly. We shift into sterilized jars and, having covered with prepared lids, store in the refrigerator.

Decide for yourself whether or not to write down this recipe for horseradish with aspirin for the winter in your notebook.

How to make horseradish for the winter with beets

This preparation can be safely called a drug. Since it contains a large number of physiologically active substances that improve the functioning of the digestive system. In this regard, you can often find tips for using this horseradish with meat recipes: roast beef and steak.

Required ingredients for 2 half-liter jars:

• Beets - 1 kg;
• Horseradish root -100 gr.;
• Garlic - 45 gr.;
• Sugar - 15 gr.;
• Salt - 5 gr.;
• Table vinegar 9% - 5 ml.

How to cook the dish:

1. We wash the beets and cook until tender. We take it out of the pan, cool it and peel it. We cut the beets into small pieces and grind in portions in a blender bowl.
2. We clean the garlic and horseradish root. Grind the spices one by one with a blender.
3. Put the beets with garlic in a saucepan with a thick bottom and put on fire. When the mass begins to warm up, add sugar and salt.
4. When the vegetable mixture boils, add chopped horseradish and boil for another 5 minutes.
5. Then add vinegar and mix everything well.
6. Next, lay out the boiled appetizer in prepared hot jars and twist with boiled lids. Wrap in a blanket until the jars are completely cool.

A healthy snack is ready, and most importantly - there is an opportunity to stand in the cellar.

Tip: instead of table vinegar, you can use apple cider vinegar 6%, but in an amount of 8 ml.

If you are still asking the question of how to cook horseradish for the winter so that it does not turn sour, then this video is for you. The video to the smallest detail will reflect the method of preparing a vitamin snack.

Before you figure out how to store horseradish, you should nevertheless tell what it is, because it turns out there are people who do not know anything about this delicious seasoning.

They call it differently: horseradish, horseradish, Siberian adjika, gorloder. But no matter how
called - the essence of this does not change. Horseradish came from Siberia, like a spicy seasoning to
various savory dishes such as soups, meats, fish and vegetables. This dish is very easy to prepare. Just take tomatoes and horseradish, and pass through a meat grinder. Garlic is squeezed into the resulting mixture, some housewives also add bell pepper. And, of course, salt-pepper-paprika is added. Everyone determines the proportions in their own way, because everyone has different tastes, someone likes a spicier seasoning, someone - on the contrary. Usually, 100 grams of horseradish and 100 grams of garlic are taken per kilogram of tomatoes. But here there is a little secret - add salt and pepper before adding garlic, as it interrupts all taste sensations. And yet, advice to people with sensitive eyes: when scrolling horseradish through a meat grinder, put a plastic bag on it, in this way you will save yourself from unnecessary tears.

Well, we figured out the preparation, now let's go directly to the question of how to store horseradish. Usually, after cooking, it is laid out in glass jars or ketchup jars and hidden in the refrigerator. This method has its advantages and disadvantages. The advantage is the taste, because if the seasoning is not rolled up, it will be much sharper. Among the shortcomings, it is worth mentioning that in this way you can store two or three jars, because in the refrigerator there is not only horseradish. And yet - not rolled up seasoning can turn sour in the refrigerator, and mold can appear on top of it. This trouble can be prevented by pouring over the horseradish into a jar of vegetable oil (about a teaspoon).

And here's another reliable way to store horseradish throughout the winter: just roll it up in jars. To do this, lay out the finished product in dry sterilized jars, and screw it with a boiled screw cap or roll it up. You don't need to sterilize. To ensure everything is preserved and not spoiled, you can add one teaspoon of vinegar to each jar. Choose small jars so that the open seasoning does not stand for a long time, otherwise all the sharpness will simply disappear from it.
So, the jars are rolled up, now hide them in some dark, dry and cool place where it can be stored all winter, until the next harvest. If you are going to store this preservation in a basement or other place that is not dry enough, the metal lids may rust. To prevent the problem, just anoint them with Vaseline. And one more clarification, the place where you will store horseradish should be cool, but in no case should the temperature in it fall below zero. Firstly, hermetically sealed jars can simply burst, and secondly, even if they do not burst, the taste of our seasoning will suffer greatly.

On this question, how to store horseradish, you can close. But take into account the following fact: even hermetically rolled up and properly hidden horseradish eventually loses its sharpness, and nothing can be done about it. The only way out is to put more horseradish and a little paprika in the jars that you will open last.

Horseradish is an indispensable component of home preservation, because the roots and leaves of this plant give pickled vegetables a piquant and spicy taste. But experienced housewives prepare the horseradish itself, making it a spicy seasoning. Appetizing horseradish preparations for the winter will not only be an excellent addition to fish and meat dishes, but will also strengthen the immune system, which is especially important in the cold season.

Horseradish blanks for the winter: golden recipes

Horseradish roots can be preserved both separately and with the addition of various ingredients, such as lemon, beets, apples or garlic. Recipes for horseradish sauces with various vegetables are called golden and for good reason, because they have a wonderful taste and exquisite aroma, and they can even be used as salad dressing.

Horseradish recipe without additives for the winter

The classic recipe for harvesting this healthy plant does not take much time to prepare and is very simple and easy to make.

• ordinary water - one glass;
• acetic solution - one hundred and fifty milligrams;
• kitchen salt - thirty grams;
• granulated sugar - thirty grams.

The classic recipe for harvesting this healthy plant does not take much time to prepare.

How to cook:

1. The roots are peeled and each cut into two or three parts. Pour raw materials with ice water for half an hour. This method will make the root crops more juicy and help to process them effortlessly.
2. The next stage is the grinding of horseradish. For this purpose, you can use a meat grinder, fine grater or blender.
3. For the marinade, combine sugar and salt with water, bring to a boil and at the very end, carefully pour in the vinegar solution.
4. The brine is cooled, mixed with grated horseradish, this mass is put into sterile glass containers and covered with lids.

Vinegar and citric acid successfully replace each other, so you can safely add it to the workpiece from horseradish root crops instead of the vinegar solution.

How to make horseradish for the winter in a jar without sterilization

This is a quick and easy way to preserve horseradish roots for the winter. This recipe does not even use vinegar, so this preparation is considered more useful.

• fresh horseradish roots - one kilogram;
• ordinary water;
• kitchen salt - two tablespoons;
• granulated sugar - three tablespoons;
• a few sachets of citric acid.

How to cook:

1. Peeled root crops are soaked in icy water for twenty to thirty minutes.
2. Using a blender, meat grinder or grater, grind the roots with small cloves.
3. Pour salt and sugar into the grated horseradish mixture and mix.
4. Water is boiled and poured into a mass of horseradish. Distribute the finished sauce in sterile containers and close. Before rolling, pour one teaspoon of citric acid into each jar.

This product should only be stored in the refrigerator.

Horseradish with lemon: a simple recipe for harvesting at home

A preparation made according to this interesting and original recipe will not only be an addition to fish dishes, but will also help to effectively overcome a cold.

• fresh horseradish roots - one kilogram;
• large lemon (you only need zest and juice);
• ordinary water;
• granulated sugar - two tablespoons.

A blank made according to this recipe will help to effectively overcome a cold.

How to cook:

1. Root crops are cleaned, poured for half an hour with cold water and crushed. The mass is salted and granulated sugar is added.
2. Remove the zest from a scalded lemon with a fine grater and squeeze out the juice. The zest is added to the horseradish mixture.
3. The mass is mixed with boiled chilled water to the state of a thick slurry and spread in sterile containers.
4. Pour a teaspoon of citrus juice into each jar and close tightly.

An excellent sauce is made from this preservation by mixing it with sour cream or mayonnaise.

Pickled horseradish: cooking for the winter

To always have a spicy horseradish seasoning on hand, you can pickle the roots of this plant at home for the winter.

• fresh horseradish roots - one kilogram;
• ordinary water - one glass;
• kitchen salt - one tablespoon;
• granulated sugar - one tablespoon;
• juice from a whole lemon;
• a pinch of cinnamon and ground nutmeg;
• a few clove buds;
• mustard seeds - a quarter of a teaspoon.

To always have a spicy horseradish seasoning on hand, you can pickle the roots of this plant at home for the winter

How to cook:

1. Peeled root crops are poured with ice water and left for half an hour.
2. Horseradish is ground using a meat grinder, blender or fine grater for this purpose.
3. Boil water, pour salt, sugar and all seasonings into it and drain the lemon juice. The marinade is slightly cooled and filtered.
4. The brine is combined with a horseradish mixture and spread in sterile glass containers.
5. Cover the jars with lids and put them to sterilize in boiling water for fifteen to twenty minutes. After that, tightly clog and leave to cool completely.

It is desirable to store such a blank in the refrigerator, but if there is no room in it, then you can place jars of pickled horseradish in a dark, cool place.

In this recipe, horseradish is used without additives, but if desired, it is mixed with beets in a 1: 2 ratio.

Canned horseradish with garlic and tomatoes: recipe

Such preservation is often compared with another popular hot sauce - adjika. But cooking it is much easier and faster.

• ripe tomatoes - one kilogram;
• a head of garlic;
• horseradish roots - one hundred grams;
• kitchen salt - one tablespoon;
• granulated sugar - one tablespoon.

How to cook:

1. Peeled horseradish root is crushed. Garlic is crushed in a mortar. Skinless tomatoes are mashed with a blender.
2. All vegetables are mixed, salted, sugar and citrus juice are added. Put the saucepan with this mass on the fire and bring to a boil.
3. Sterile containers are filled with hot mixture and sealed tightly with lids.

You can add a few more grated carrots to this blank, it will be even tastier and healthier.

Horseradish with apples

Apples go well with horseradish and give this spicy root vegetable a delicate, mild and slightly sour taste.

• apples (sour varieties) - two kilograms;
• garlic - two or three cloves;
• horseradish roots - one hundred grams;
• acetic solution - thirty milligrams;
• kitchen salt - one tablespoon;
• granulated sugar - three tablespoons.

Apples go great with horseradish

How to cook:

1. Peeled horseradish roots are crushed in a meat grinder, grated garlic and apple puree are added.
2. Salt with sugar and vinegar is added to this mixture, poured into sterile containers and placed in a water bath for five to ten minutes.
3. After that, the jars are sealed with boiled lids and placed in the refrigerator for storage.

Preservation will be more piquant and fragrant if you add a teaspoon of lemon zest to the mass of horseradish and apples.

• This method will help not to cry during the horseradish grinding process: when the meat grinder exits, they pull on a plastic bag and pour the processed product out of it into a container.
• If the roots have lost their freshness, they are soaked for a day in cold water, this will return the juiciness to the roots.
• Horseradish is easier to grate if you freeze it first.
• It is advisable to clean this plant with gloves, otherwise you can get light burns.
• When pickling horseradish roots, various spices and dry herbs can be added to the marinade.

Preparing horseradish for the winter is not at all difficult, and such a spicy and spicy preservation will give a unique taste to baked meat, fish, and will be an excellent dressing for any salad.

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How to cook raw ADJIKA adjika recipe without cooking adjika from tomatoes with horseradish for the winter.

This is a spicy appetizer that goes well with any side dish. Adjika is prepared from several basic ones.

One of my recipes for the winter is horseradish with beets and garlic. Not a substitute for classic crap.

How to make crap. Any lover of spicy food will like tomato horseradish, you can use it.

Horseradish without tomatoes

Horseradish for the winter recipe without tomatoes I'll show you how to cook white, red, pink horseradish. A very simple and delicious recipe for harvesting for the winter. This homemade horseradish recipe has stood the test of time and

Horseradish without horseradish

Main Ingredients: Tomato, Garlic

In the midst of summer vegetables, all hostesses stock up on preparations for the winter, and of course they don’t forget about such yummy as crap without crap. It differs from the usual gorloderka in a more delicate, but at the same time rich aftertaste and rich tomato aroma. If you are a fan of thrills and a strong garlic smell, then this Siberian version of the super sauce appetizer will bring you joy in the winter!

Ingredients for making horseradish-free horseradish:

1. Tomatoes (fresh, juicy) 4 kilograms
2. Garlic 600 grams
3. Salt (without iodine) 6 tablespoons

Products not suitable? Choose a similar recipe from others!

Kitchen scales, tablespoon, half-liter glass jar - 5-6 pieces, metal screw or plastic lid - 5-6 pieces, kitchen knife, kettle, stove, deep bowl - 2 pieces, slotted spoon, meat grinder (blender or food processor), deep bowl or gravy boat.

Preparation of horseradish without horseradish:

Step 1: prepare inventory.

Although this impressive hot sauce keeps quite well, for a long time, without the formation of mold and oxidation, it is still worthwhile to properly prepare all the equipment that will be used during the preparation of this culinary masterpiece! First, thoroughly wash all the dishes under warm running water using a regular kitchen sponge and baking soda, it will perfectly cope with any dirt. Then we pour boiling water over small kitchen utensils, and sterilize the lids with jars in any convenient way, for example, in a microwave oven, oven, or in the old fashioned way on the stove.

Step 2: prepare the ingredients.

When the entire inventory is prepared, we begin to deal with the ingredients. First, heat a full kettle of plain running water. Using a sharp kitchen knife, peel the garlic cloves and wash them along with the tomatoes. Then we send the tomatoes into a deep bowl and after a while pour boiling water from the kettle.

Blanch vegetables in hot water 30–40 seconds. After that, using a slotted spoon, we shift them into a deep bowl with ice water and keep it there until it cools completely. Then we dry the tomatoes with paper kitchen towels, remove the skin from them, remove the place where the stalk was attached from each, and send them to a clean deep bowl. We also dry the garlic and proceed to the next step.

Step 3: prepare horseradish without horseradish.

In turn, grind all the vegetables to the consistency of mashed potatoes directly into a deep saucepan. This can be done using a conventional meat grinder, a stationary blender or a food processor, it all depends on your desire and capabilities. After that, add the right amount of salt without iodine, ground black pepper to the resulting mass and mix everything with a tablespoon until a homogeneous consistency.

Then we lay out the finished horseradish in sterilized half-liter or liter glass jars, close them with tight-fitting plastic or metal screw caps and put them in a very cool place, ideal option - refrigerator and a good, deep cellar. After about a month, you can take the first sample of this yummy.

Step 4: serve horseradish without horseradish.

Horseradish without horseradish is served chilled. It is served in gravy boats or deep bowls as an addition to meat, fish, poultry, game dishes, although it is also quite tasty with stewed, fried or baked vegetables. This nuclear mixture can be stored in a refrigerator or cellar without changing its palatability, for about 6 to 9 months. Very often horseradish is layered with bases for meat pies, pizza, a few spoons are added to spicy soups, stews and sandwiches are prepared with it. Enjoy a savory snack and don't get sick!

Recipe tips:

- very often ground horseradish root is added to this type of horseradish, for the above mass of ingredients about 1 kilogram. They also put hot red or green chili peppers, 2-3 pieces are enough or to taste;

- if you are afraid that the horseradish will not last all winter, boil the ground tomatoes for 3-4 minutes, then add garlic, salt to them and soak everything over medium heat with a low boil for another 2-3 minutes. Then cool, put in jars, cork them with lids and send to a cold place;

- sometimes, before serving, a little sour cream, cream or sour-milk yogurt is put into the finished horseradish, these ingredients give the appetizer-sauce a softer noble aftertaste;

- if the tomatoes are very sour, season the horseradish with a tablespoon of granulated sugar;

- these dishes are contraindicated for people suffering from diseases of the gastrointestinal tract, high acidity, gastritis, peptic ulcer of the stomach and duodenum.

Horseradish without horseradish

In the midst of summer vegetables, all hostesses stock up on preparations for the winter, and of course they don’t forget about such yummy as horseradish without horseradish. It differs from the usual gorloderka in a more delicate, but at the same time rich aftertaste and rich tomato aroma. If you are a lover of thrills and a strong garlic smell.

Horseradish snack for the winter

Horseradish snack for the winter, perhaps, is known to all generations. Even those who are not her fans can easily distinguish the unique aroma of this root crop. Daring and bright in taste, filled with aromas and useful substances, horseradish root is an indispensable product for winter preparations.

The most common horseradish snack is horseradish, or gorloder, or simply horseradish. Most often, it includes tomatoes, garlic and the actual horseradish root. Each hostess has her own technique for preserving dishes for the whole winter: someone cooks, someone adds vinegar, someone aspirin, and someone thinks that nothing is needed.

Another popular recipe is beetroot appetizer. Boiled or raw - these are, again, variations to taste. And finally, there is a recipe for horseradish by itself - with a little spice and vinegar - such a recipe is found even in a book about tasty and healthy food.

In general, horseradish is considered as excellent a product for fighting diseases as garlic or onions.

A horseradish appetizer in any of its versions is a spicy and spicy dish. Therefore, it is often called "male" and is correlated with mustard in terms of taste. The appetizer is usually served with lard, bread or ham. However, in itself it is very good, especially during the cold season.

Since horseradish must be finely chopped when preparing snacks from horseradish, it can be very corrosive to the eyes and nose. In order not to suffer during cooking, we advise you to pull a transparent bag onto the bowl where the product will be poured and tie it on the edge of the meat grinder. Thus, the smell will not go into the room. Immediately after chopping, remove the bag along with the bowl, tie it up and put it away until it's time to add the horseradish to the rest of the ingredients.

Horseradish snack for the winter

A horseradish snack for the winter is a common preparation for all countries of the former USSR. Many options for preparing horseradish snacks leave no doubt about the benefits and taste of this wonderful product.