We wash all the vegetables. Cut the tomatoes into slices, peel the bell peppers from seeds and stalks, cut into slices.

We clean the garlic.

Free the hot pepper from the tails. Wash the horseradish root and peel it with a vegetable peeler until it is white.

Twist the bell pepper into the resulting tomato mass in a meat grinder.

We also twist the garlic, hot peppers and horseradish.

Add salt and sugar to a bowl of rolled vegetables.

Mix the mass.

By the second or third day, the adjika will smell of sour pickled vegetables and every day the aroma will become more intense and tasty. By the end of the fermentation, the volume of adjika will decrease from peroxidation, and I combine the contents of the cans (three-liter and 0.7-liter) into one three-liter one. Just one whole 3-liter jar of raw adjika with horseradish for the winter turns out. We close the jar with a plastic lid and put it in the refrigerator or cellar. Can be packaged in 0.5 liter jars and used as needed. Tasty, spicy, sour and sharp raw adjika with horseradish will always help to diversify your usual diet in the autumn-winter period!

Canned tomatoes, pickles, vegetable salads - this, of course, is all great, but will they really replace everyone's favorite adjichka? Of course not, because this is the most favorite winter delicacy, nothing irreplaceable. Ketchups and tomato pastes, especially purchased ones, do not even stand next to homemade tomato, garlic and pepper seasoning. Among the huge number of recipes, a special place is occupied by boiled adjika with horseradish and garlic, which has a very unusual and interesting taste.

Such adjichka is extremely good, it will make a wonderful blow with boiled, fried or baked potatoes, enhance the taste of borscht, meat, pasta and cereals, make them incredibly aromatic. If you are not yet familiar with this miracle, we advise you to definitely try it, since the taste will be appreciated by even the most picky culinary gourmets. Prepare a couple of jars first, in the future there will be a desire to do much more.

Boiled and horseradish

Components:

• tomatoes - 2 kg
• horseradish root - 200 g
• garlic - 4 heads
• chili pepper - 5 pcs.
• sugar - 5 tbsp. spoons
• vinegar - 100 ml
• coriander - 1 tsp
• bulgarian pepper - 500 g
• vegetable oil - 100 ml
• coarse salt - 2 tbsp. spoons

Grind tomatoes, horseradish, sweet and hot peppers, cut into several parts in a meat grinder. Mix all the adjika components with vegetable oil, sugar, salt and coriander, boil for 40 minutes after boiling, at the end add vinegar and chopped garlic, lay out the still hot adjika on sterile jars, roll up the lids, hide under the blanket until it cools completely.

Boiled adjika with horseradish, garlic and herbs

Ingredients:

We dry the washed tomatoes, rid the peppers of the stalks and seeds, pass them twice through a meat grinder along with horseradish. Boil the resulting vegetable mass over low heat for half an hour after boiling, then throw chopped garlic and chopped basil, dill and parsley into it. Pour vegetable oil, vinegar, sugar and salt into the adjika to taste. Season with paprika, bay leaf and oregano, let the adjika boil for 10 minutes, put it in sterile jars.

Boiled adjika with apples, horseradish and garlic

Take:

• sweet and sour apples - 1 kg
• tomatoes - 2 kg
• bulgarian pepper - 1 kg
• carrots - 5 pcs.
• onions - 5 pcs.
• horseradish - 3 pcs.
• fenugreek blue - 1 tsp
• savory - 5 g
• marjoram - 5 g
• chili pepper - 300 g
• salt - 80 g
• vinegar - 80 ml
• vegetable oil - 100 ml
• garlic - 100 g

We start preparing adjika with the preparation of vegetables: wash everything, get rid of seeds, skins and stalks. We pass tomatoes, peppers, carrots, onions and garlic through the processor, grated three horseradish, finely chop the apples. Put the tomato mass on the fire, add apples, carrots, onions and peppers to it, cook for an hour after boiling, then add sugar and salt, as well as other spices: marjoram, savory and blue fenugreek. A few minutes before the end of cooking, pour vinegar into the adjika and add chopped garlic. We pour the finished adjika into sterilized jars, keep it warm all night, only then lower it into the cellar or another place suitable for storage. This recipe is very unusual, if you like everything original, then pay attention to

There are many options for preparing adzhika with horseradish for the winter, it can be cooked raw or boiled, each of these sauces can be closed in jars and stored in the refrigerator or pantry. Such a seasoning can be prepared with a variety of additives, but the basis is always tomatoes, garlic and hot horseradish.
You can see dozens of recipes according to which housewives are invited to make this spicy tomato appetizer. Adjika with horseradish for the winter is prepared quite simply, especially if it is not necessary to cook it. All ingredients are simply minced with a meat grinder, and then spices and salt are added to them. Thus, a very tasty adjika is obtained. Below we will look at several options for making this sauce.

Adjika with horseradish and tomatoes

Ingredients:

Fresh horseradish root - 55 grams;
salt - 90 grams;
ripe juicy tomatoes - 4.9 kg;
hot pepper - 2 pieces;
sweet pepper - 720 grams;
cloves of garlic - 4 pieces.

Preparation:

Adjika with horseradish and tomatoes without boiling is prepared in a matter of minutes, but the finished sauce turns out to be very tasty and spicy. To begin with, it is worth preparing the ingredients, for this garlic is peeled from the husk, seeds are removed from sweet and hot peppers.

It is also worth removing the top layer from the horseradish root and cutting the tomatoes into large pieces. All components of the recipe are sent to a blender and ground until a smooth puree is obtained.

If you don't have a blender at home, you can use a meat grinder. Salt is placed in the prepared puree and the composition is mixed. Now the spicy adjika with horseradish for the winter, according to this recipe, is transferred to clean jars and closed with lids.

Advice! It should be used for cooking adjika without cooking with horseradish for the winter, only juicy and red tomatoes, no damage.

Adjika with horseradish for the winter without cooking

You will need:

Hot garlic - 5 cloves;
salt - 20 grams;
acetic acid - 0.5 tablespoons;
fresh horseradish root - 240 grams;
ripe tomatoes - 2 kg;
granulated sugar - 360 grams;
Bulgarian pepper - 520 grams;
hot pepper - 2 pieces.

Preparation:

To begin with, it is worth preparing tomatoes, they are washed and peeled if desired. After that, the tomatoes are cut into four parts. Sweet and hot peppers are also washed, the stalks and seeds are removed from vegetables, you can cut it into large strips. Garlic is peeled and divided into slices, it is also worth removing the top layer at the horseradish root.

All the ingredients described are placed in one container, after which they are crushed using a blender. According to this recipe, such raw adzhika with horseradish for the winter can be immediately seasoned with salt and various spices to taste.

Now the sauce is poured into small jars and covered with lids. The best option for harvesting would be to use suneli hops, coriander and Georgian spices. You can let the sauce sit for six hours.

Recommendation! In order to prepare raw tomato adjika with horseradish according to this recipe, you should use dense tomatoes that have a minimum amount of seeds and juice. This will ensure that the finished snack is not too watery.

Adjika with bell pepper and horseradish

Ingredients:

Garlic - 4 cloves;
bitter pepper - 2 pieces;
ripe tomatoes - 1.2 kg;
horseradish root - 230 grams;
coarse salt - 1.5 tablespoons;
Bulgarian pepper - 3 pieces.

Preparation:

To begin with, it is worth preparing vegetables to make adjika with horseradish for the winter according to this recipe. For this, tomatoes, hot and sweet peppers are washed in water, after which seeds are removed from the peppers, and fresh tomatoes are cut into halves. It is also worth preparing the horseradish root, it is peeled and cut into pieces, and the husk is simply removed from the garlic.

With the help of a meat grinder, the tomatoes are twisted, then garlic with hot and sweet peppers is sent there. The mass is mixed, additional horseradish is passed through a meat grinder, and the finished adjika from tomato, garlic and horseradish is salted. If you wish, add some dried parsley or dill to the composition. For storage, the sauce is transferred to small jars, and then sealed with lids and sent to the refrigerator.

Advice! You can add fresh herbs to adzhika made from fresh tomatoes with horseradish, but then the shelf life of the snack will be significantly reduced.

Adjika with horseradish and garlic

Ingredients:

Sweet pepper - 540 grams;
salt - 25 grams;
ripe tomatoes - 2.4 kg;
hot pepper - 260 grams;
table vinegar - 210 ml;
lean oil - 35 ml;
granulated sugar - 60 grams;
cloves of garlic - 15 pieces;
fresh horseradish root - 185 grams.

Preparation:

Before proceeding with the preparation of raw adjika with horseradish for the winter, it is necessary to prepare all the components of the recipe, for this, the tomatoes are taken and washed, then the peels are removed from them, and the tomatoes themselves are cut into several parts. Now peppers are taken, the stalk and seeds are removed from the spicy and sweet vegetable, after which you can cut the Bulgarian pepper into several pieces. Fresh horseradish root is carefully peeled with a knife from the top layer, and the husk is also removed from the garlic.

All of the listed components are sent in turn to a meat grinder, it is worth starting with tomatoes, and finishing with Bulgarian pepper. When the raw adjika with horseradish and tomatoes is almost ready, table vinegar is poured into it, a little salt and granulated sugar are poured. The components are mixed with each other, in addition, lean vegetable oil is poured there. Banks are pre-scalded with boiling water and calcined in the oven, after which they are filled with ready-made sauce and closed with screw caps. Store the sauce in the refrigerator compartment, where it will keep fresh for the whole winter.

Recommendation! To keep the adjika with horseradish and garlic from a tomato longer, it is best to pour the sauce into small tomato jars. Then the entire volume will not deteriorate, and 200 grams of the product will be quickly eaten.

The most delicious homemade adjika with horseradish

Ingredients:

Table vinegar - 100 ml;
hot pepper - 5 pieces;
fresh horseradish root - 210 grams;
ripe tomatoes - 2.1 kg;
hot garlic - 4 heads;
granulated sugar - 5 tablespoons;
Bulgarian pepper - 490 grams;
coriander - 1 spoon;
lean oil - 110 ml;
coarse salt - 2 tablespoons.

Preparation:

With the help of a meat grinder, it is necessary to grind dense tomatoes that were previously cut into four parts. Now you can send the hot horseradish root, peeled sweet and hot peppers, as well as four heads of garlic there.

As soon as the products turn into a homogeneous mass, you can add the required amount of lean vegetable oil, coarse salt to taste, a spoonful of coriander and granulated sugar to such a puree. Now adjika with horseradish is boiled for the winter, mixed well, and then sent to the stove.

There the sauce is cooked for at least forty minutes, as soon as the time is up, you can add vinegar essence to this mass and mix everything. Cooked adjika with horseradish, garlic and tomatoes for the winter, put into clean jars, and then screwed up with lids. Such a snack can be stored without a refrigerator, just put it in the pantry.

Adjika with horseradish and apples

Ingredients:

Table vinegar - 140 ml;
ripe tomatoes - 3 kg;
large carrot - 1 kg;
bitter pepper - 3 pieces;
granulated sugar - 145 grams;
young garlic - 210 grams;
sweet pepper - 1 kg;
coarse salt - 125 grams;
ripe apples - 1 kg;
lean oil - 210 ml.

Preparation:

This recipe for adjika from tomatoes with horseradish differs in that it will contain carrots and apples. First, peel all the vegetables and cut them into small pieces. The ingredients are passed through a meat grinder, or crushed with a blender to a puree state.

Such a mixture for adjika for the winter with horseradish and garlic, poured into a deep cauldron, you can cover the sauce with a lid and leave to simmer over low heat. When the mass boils, it is allowed to boil for at least an hour, after which the fire on the stove is turned off. The necessary spices, salt and vegetable oil are added five minutes before cooking.

Advice! In order for sweet adjika to be stored longer, it is imperative to sterilize the jars.

Boiled adjika with horseradish, garlic and herbs

Ingredients:

Bitter pepper - 210 grams;
red bell pepper - 520 grams;
coarse salt - 55 grams;
parsley - 2 bunches;
granulated sugar - 120 grams;
fresh garlic - 5 heads;
horseradish root - 245 grams;
fresh tomatoes - 2.5 kg;
vegetable oil - 120 ml;
vinegar 6% - 210 ml.

Preparation:

This is a recipe for the most delicious homemade adjika with horseradish; for it, all the components are ground through a meat grinder or using a blender. You can add spices, granulated sugar, coarse salt to the finished sauce and pour oil. Once the ingredients are mixed, you can put the sauce on the fire and boil for an hour. Chopped garlic and acetic acid are added to the appetizer. The finished dressing is poured into jars.

Adjika with horseradish without vinegar

Composition:

Tomatoes - 5 kg;
garlic - 490 grams;
salt - 1 spoon;
sweet pepper - 1 kg;
hot peppers - 15 pieces;
lean oil - 0.5 cups.

Preparation:

To prepare adjika from tomato and horseradish, you need to turn vegetables into puree, and then add salt to them. The mass is put on fire and boiled for twenty minutes. After boiling, add oil. After cooking, pour vinegar and add garlic.

Advice! It is better to cook the composition for a longer time, otherwise, without preservative, adjika may deteriorate.

We really want to preserve the summer harvest and in the winter to delight households with tasty and healthy preparations, which is why we are closing adjiku with horseradish for the winter... Such twists turn out to be unusually healthy, they are saturated with vitamins and are in perfect harmony with fish and meat dishes, game.

Adjika with raw horseradish

To preserve such a blank, it is better for you to prepare containers of small displacement in advance, because the sharpness will erode from large cans. The jars and lids will need to be sterilized for approximately 15 minutes.

Wash well 2.5 kg of red tomatoes, 2 kg of red bell pepper (you can use vegetables and green). Cut the vegetables at least in half. Peel 6-8 heads of garlic, you should have 300 g of peeled product. Twist the prepared components in a meat grinder, but a blender will not work for this manipulation, because he will not be able to fully break the skin.

Next in line in the meat grinder will go 200 g of horseradish root. Before grinding them, a small plastic bag should be attached to the head of the unit with an elastic band. This trick will allow you to avoid tears from the pungent smell when twisted.

Mix all the vegetable components, add a glass of granulated sugar and 9% vinegar to them in a container, as well as 2 large tablespoons of salt. Mix everything well, and then pack it into jars, close the lids and store in the refrigerator.

If you like spicy condiments, then raw adzhiki with horseradish recipe can be modified: take 300 g of horseradish roots and 250 g of garlic per kilo of tomatoes, Bulgarian pepper can be eliminated altogether or replaced with 50 g of chili. For such a ratio of ingredients, only 30 g of salt is required.

Adjika boiled with horseradish

- this, of course, is good, a great option for a busy hostess, but a classic cooking adjika with horseradish will include a cooking stage.

Wash one kilogram of the main ingredients: bell peppers, carrots, sweet and sour apples and onions. Wash 2 kg of tomatoes as well.

Pass the tomatoes through a meat grinder (in this recipe, you can also use a combine, which will significantly reduce the chopping time). Rinse 3 horseradish roots and grate them. Chop all vegetables finely, peel the apples and, after cutting out the cores, chop in the same way. Slice 3-4 washed chili peppers without removing the insides.

Pour the tomato mass into a saucepan and boil it, then add all the chopped ingredients there, pour in 0.5 liters of vegetable oil, add half a glass of salt and a glass of sugar. The brew should simmer over low heat for an hour, then half a glass of 9% vinegar should be poured into it and 100 g of garlic should be added - this should be done 5 minutes before the end of cooking.

Now you just have to pack the seasoning in pre-sterilized containers and close the lids. The blanks should spend the night in a warm place, and then they should be moved to the cellar or the place where you keep the jars of winter goodies.

Adjika with horseradish and tomatoes

Take a kilogram of tomatoes, rinse and dry a little, then cut into halves or quarters - this will depend on the size of the fruit. Grind the tomatoes with a meat grinder.

Peel 60 g of horseradish and cut it into pieces, then also pass it through a meat grinder, repeating the trick with the bag described earlier. Chop 60 g of peeled garlic in the same way. Mix all the ingredients, add a teaspoon of granulated sugar and three times more salt to them. Divide the resulting product into pre-sterilized jars and store in the refrigerator.

And here are several options for arranging the amount of ingredients, everything is prepared according to the above principle.

Horseradish snack

Large head of garlic
5 kg of tomatoes
4 horseradish roots of impressive size
A tablespoon of salt

Horseradish with plums

100 g each of plums and horseradish roots
1 kg of tomatoes (illiquid)
Head of garlic
To taste - salt and sugar

Vyatka horse

Big horseradish root
100 g garlic
1 kg of tomatoes
To taste - salt and granulated sugar

And finally, one cannot fail to mention the benefits. We have already mentioned that this is a wonderful antiviral agent, and this seasoning will also promote good blood circulation, prevent the formation of blood clots.

There is also an opinion that eating such boiled food or can improve potency. We can say that this is really so, because an improvement in blood circulation occurs throughout the body. That is why men who want to stay in good shape for a longer time are advised to season their food with such a spicy and healthy adjichka from time to time.

As for the benefits of horseradish itself, folk medicine recommends using these roots for problems with the gallbladder, scurvy, hepatitis, pancreatic diseases, hypertension, and digestive disorders. This is an excellent natural antibiotic that will become a real salvation in case of any inflammation of the mucous membranes. For example, with the help of a medicinal tincture, you can relieve inflammation of the gums and soothe a toothache. Many enzymes, essential oils, salts of magnesium, calcium, potassium and phosphorus can be found in the composition of these roots. They also contain sugars, starch, mustard oil, resins and bitter substances.