Horseradish in Russian cuisine is famous for its stinginess and special vigorous “anger”. Not everyone likes it. But the severity of seasoning can be mitigated with the help of honey, tomato juice, lemon, beetroot - the result is an amazing appetizer of horseradish that can become the decoration of the most exquisite table. It can be prepared according to traditional Russian and original modern recipes, focus on spiciness or enhance the aromatic component, cook as a seasoning or an independent spicy dish.

Horseradish - the whole head

Spicy spicy seasoning from the roots of the same-name vegetable grated into gruel is considered to be a primordially Russian invention and dominates the national cuisine until the 18th century. Horseradish in large quantities was eaten with jellied meat, jellies, aspic from fish, boiled, baked meat. He was a frequent, if not daily, guest, both on the lordly and the peasant's table. With the appearance of mustard, which has supplanted horseradish in everyday kitchen, it gradually passes into the category of "aristocratic" seasonings. What is called, "from rags to riches."

In gastronomic terms, the taste of a spicy vegetable can be described as sweet-evil. In the first moments, the seasoning seems soft and tender, all the more unexpected and piquant is its extremely strong burning ability that knocks out a tear.

In Russia, a foreigner was often recognized by the inability to eat dishes seasoned with horseradish. The secret is simple. First you need to bite and chew a piece of meat (fish) and only after that, without swallowing, send a portion of horseradish to your mouth. With this method of eating, the taste buds and the sense of smell are protected from caustic essential oils. If you start with seasoning, then even its tiny dose can cause a “violent reaction” of the body.

How to choose and prepare vegetable roots?

Before you make a snack of horseradish, you need to properly prepare the base - select, clean, grate the rhizomes of a spicy vegetable.

The second sign of quality raw materials is its juiciness. If horseradish is grown in conditions of moisture deficiency, the roots quickly become woody, gain a coarse-fibrous structure. In such cases, it is advised to soak it in water, but unfortunately, this will not add juiciness. Rubbing the soaked root will be really easier, but part of the aroma and causticity, for which it is in principle appreciated, will go into the water.

When the raw materials are selected, it is necessary to make a basic preparation for snacks from it.

1. The roots are washed, scraped off (do not cut!) The top layer, remove damaged areas.
2. Cut into small pieces to make it easier to grind.
3. Rhizome is ground to a mushy state. An ideal consistency is considered, in which the gruel becomes slightly moist due to the secreted juice.
4. Transfer the grated mass to the dishes with a lid so that the essential oils do not evaporate.

In the refrigerator, such a blank without loss of “causticity” can be stored under a tight lid for no more than 6-8 hours.

There are many ways to twist the horseradish, not shedding tears. To do this, it is enough to put a plastic bag on the bell of the meat grinder, securing it with an elastic band, or use any kitchen appliance with a lid (food processor, blender, chopper chopper).

Horseradish and K⁰

As already mentioned, in snacks not everyone likes the “vigorous spirit” of horseradish. But it can be adjusted using various seasonings, spices, and other vegetables.

• Using sugar, honey enhances the sweet notes of a snack.
• Lemon juice, vinegar (preferably natural), tomato juice softens the causticity of freshly prepared horseradish, but gives an extra spice when the essential oils gradually disappear. It is acid that preserves the seasoning for longer storage.
• Garlic creates a surprisingly harmonious aromatic composition with horseradish - spicy and refreshing.
• Chili pepper gives seasoning unusual for horseradish scalding.
• Sour cream, mayonnaise add contrasting sensations, ennoble a spicy snack.

From words to deeds: horseradish snacks

Table horseradish in Russian

Cook 0.5 kg of thick, juicy roots. Please note that the recipe indicates the net weight, so do the weighing after the vegetable has been peeled and all damaged areas have been removed.
  Roots are cut into small pieces, twist in a meat grinder with the smallest grate or grind in a blender. The workpiece is tightly closed, set aside.

The next step is to prepare the brine, for which we take:

• 400 ml of filtered water;
• 10 g of salt;
• 40 g of sugar;
• 80 ml of lemon juice (freshly squeezed).

Dissolve salt and sugar in boiling water, when it cools down to 50 ° C, pour in the juice and combine the marinade with grated horseradish gruel, thoroughly knead. Spice seasoning in a glass container with a lid, store in the cold.

If you want to preserve the authenticity of the snack, do not put anything in salt and sugar. Lemon is already the influence of the European tradition. To give horseradish delicacy, before serving, add a little thick sour cream or homemade mayonnaise to it. But it is also not for everybody.

Siberian light

As soon as the horseradish appetizer is not called with tomatoes and garlic - horseradish, cobra, spark. It’s understandable, the duo of horseradish with garlic is an explosive combination. And the most desperate thrill-seekers strive to make it worse with hot pepper.

This dish comes from Siberia, in the classic version consists of:

• horseradish (calculate the portion per 250 g);
• garlic (peeled) - 100 g;
• tomatoes (ripe, but dense) - 2 kg.

Salt and sweeten to taste, the specified amount is about 1 tbsp. spoon without top of salt and as much or slightly less sugar.

Horseradish roots and garlic cloves are crushed separately to the consistency of “sticky” gruel. In this case, a blender helps a lot, but in a meat grinder the texture is more lumpy.

Tomatoes are passed through a meat grinder or chopped with a combine. Well, if you have fruits with a minimum amount of juice and fleshy pulp, then the seasoning will be thicker, more saturated.

Tomatoes are combined with garlic-horseradish mass, seasoned with salt, sugar. Varying with horseradish and garlic, regulate the severity of the snack. The recipe is quite hot to reduce the severity, take 1–50 kg of tomatoes for 50–60 g spicy additives.

Love an appetizer of fancy, twist hot pepper with tomatoes.

Adjika with horseradish

The popular appetizer adjika made of pepper and garlic under the influence of horseradish becomes brighter, richer and more piquant - we offer one of the many seasoning recipes.

To prepare the base of the sauce, you need 2 kg of dense red tomatoes with a fleshy consistency. Too watery, unripe tomatoes are not suitable, since they will give a lot of liquid, adjika will turn out to be rare. The indicated quantity will be seasoned:

• bell pepper, fleshy, thick-walled, red - 20 pcs.;
• hot pepper - 3-4 pcs.;
• garlic - 1 cup cloves passed through garlic presses;
• horseradish - 1 glass of roots chopped into gruel;
• sugar - 125 g;
• vinegar - 125 g;
• salt - to taste, approximately 50-60 g.

Using a meat grinder, food processor or blender, mashed tomatoes, peeled seeds and membranes peppers (sweet and burning). Grind garlic and horseradish separately. The crushed components are mixed, combined with salt, vinegar, sugar.

This horseradish snack can be used as a fresh preparation for the winter, that is, do not cook, do not sterilize. To do this, just add 1 tsp to adjika. salicylic acid, then put in jars, close with sealed lids. Preservation for 3-4 months in a refrigerator or cellar is guaranteed.

Beetroot Options

Horseradish stained with beetroot juice is a culinary work of Polish cuisine. Table beets in the corresponding appetizer are used in different ways:

• raw and boiled;
• only juice and together with the "cake";
• finely mashed and large pieces.

Let's consider several options.

1. 500 g of crushed horseradish roots are poured into 400 ml of beetroot juice (can be partially diluted with boiled water), in which 20 g of salt and 40 g of sugar are dissolved.
2. Boil and pass through a meat grinder 2 medium-sized beets, combine it with 200 g of grated horseradish, pour 180 ml of brine. For its preparation in boiled water, 1 teaspoon of salt, 1 tbsp. spoon of sugar, 100 ml of vinegar. If desired, the seasoning for a more uniform consistency can be whipped in an additional blender. Store the sauce in small jars in the refrigerator.
3. In 2-3 liters of water, 2 kg of peeled, cut into small pieces of beets are boiled (this is important, as a decoction is used in the snack). 200 g of grated horseradish and large lemon sliced \u200b\u200bin quarters are added to boiled beets. In 1 liter of broth dissolve 1 tbsp. tablespoon of salt and 2 - sugar, fill the workpiece. Beets in a snack should be infused for at least 3-4 days, and you can try.

Green horseradish

We are used to the fact that tomato filling colors sauces red. And if you take green tomatoes? No, not just unripe fruits, namely special green-colored varieties. There are such - Doctor Green, Golden Zebra, Emerald Pear, etc. In mature form, they are sweet and fleshy.

For 1 kg of unusual green tomatoes you will need:

• 4 pods of chili pepper (green, so that nothing is knocked out of the color scheme);
• 300 g of grated horseradish roots;
• 1 large head of garlic squeezed through garlic gum;
• 1 tbsp. a spoonful of salt.

Beat the tomatoes and pepper in a blender until mashed, combine with the pulp of garlic and horseradish, salt. Unusual emerald appetizer will be the decoration of any festive table.

Horseradish snack with apple

A savory appetizer with a delicate texture is obtained from horseradish and baked apples. Essential Sauce Ingredients:

• horseradish - 100 g;
• green, sour apples - 2-3 pcs.;
• garlic - 2-3 cloves;
• salt, sugar - to taste;
• apple cider vinegar - 2 tsp.

  We bake apples, peel and core, puree in a blender. Pass horseradish through a meat grinder with a fine-mesh lattice, squeeze the garlic, combine with an apple and whisk together again with a blender. Salt the sauce, if necessary, add sugar, pour apple cider vinegar. If the snack is immediately served on the table, it is advisable not to use vinegar. It is more needed as a preservative.

Pickle horseradish for the winter

In the season (summer, autumn), horseradish snacks are better to eat freshly prepared, but I want to stock up with hot seasoning for the winter. One option is to store the roots in the cellar. If this is not possible, you have to pickle a snack.

After harvesting at your site, start cooking horseradish seasoning for the winter. The method of preparation of this sauce does not require special culinary skills.

It is in winter that this spicy horseradish seasoning will complement the whole meat on the table or you can just eat it on a slice of brown bread.

Useful properties of horseradish

This burning root is used during the treatment of such ailments as: cough, cold, a number of gastrointestinal diseases, atony, joint damage.

With low acidity, as well as various diseases of the intestines, gall bladder, horseradish tincture is used.

It increases the appetite and improves the work of the glands of the gastrointestinal tract mustard oil, which are part of the elements of horseradish.

The composition of the root includes such trace elements, acids, minerals as:

1. Volatile;
2. Organic compounds;
3. Carotene and amino acids;
4. Lysozyme;
5. Starch;
6. Various healing oils;
7. Organic acids, etc.

In fact, with any recipes, the root of the plant is used directly. The ability to kill bacteria, heal wounds or relieve inflammation has the grated root part of a burning vegetable, and not its leaves.

Note!  The rational use of this root crop should be the main one in the treatment of diseases, since the very stinginess can not only cure, but also harm health.

When horseradish appeared on your table from the garden, such tips for cooking Russian adjika will be beneficial:

• The main condition for all recipes for cooking seasoning is a quality root of the plant. Harvest horseradish at the cottage site after the first frost. Then get a vigorous, strong, tasty and healthy root crop. And it is also believed that horseradish should be collected in the months with the presence of the letter "P", such as September, October, November.
• The composition of this vegetable contains mustard oil, which quickly evaporates. The main condition is the inadmissibility of finding snacks for a long time in an open state, otherwise the smell will evaporate along with vigor. Therefore, during storage, small cans are used that are stored on the lower shelf of the refrigerator or country cottage. The main recommendation is to prepare the marinade in small portions.

How to clean the horseradish root?

The following equipment is useful for cleaning, it includes:

• A sharpened knife (they carefully cut the skin into thin layers).
• Kitchen tool for peeling vegetables.

Note!  You can even clean the shell on young roots with a washcloth.

How to grow more crops?

Any gardener and summer resident is pleased to receive a large crop with large fruits. Unfortunately, it is far from always possible to obtain the desired result.

Often plants lack nutrition and healthy minerals

It has the following properties:

• Allows increase yield by 50%  in just a few weeks of use.
• Can get good harvest even on low soils  and in adverse climatic conditions
• Absolutely safe

Knife root cleaning

Take a brush, a knife and start this work, for which you need:

1. Wash the plant with a brush.
2. Remove thickened areas and cut off the skin.
3. Cut off the top of the horseradish.
4. Rinse and place in dishes.

Skinning with a vegetable cleaner

It is more convenient to carry out work with this kitchen utensil than with a knife and here's why:

• Firstly, a thin layer of the skin is removed during processing, and this leads to the preservation of vitamins that are in the peel.
• Secondly, performing this operation with a vegetable cutter is safer than using a knife.
• In the third case, cleanings fall evenly into a bucket, and do not scatter throughout the kitchen.

Treatment of the root with a metal washcloth

In this way, you can remove about all the dirt, and get rid of the protective skin of the plant:

1. Soak the vegetable before processing.
2. Repeating progressive fast movements up - down and vice versa, remove dirt along with the skin.
3. Each treated root crop is washed, the top is cut off.

Stories of our readers!
“I’m a summer resident with many years of experience, and I started to use this fertilizer only last year. I tested it on the most capricious vegetable of my garden - on tomatoes. The bushes grew and bloomed together, they gave the crop more than usual. And they didn’t get late blight, this is the main thing.

Fertilizer really gives a more intensive growth of garden plants, and they bear fruit much better. Now you can’t grow a normal crop without fertilizer, and this top dressing increases the number of vegetables, so I’m very pleased with the result. "

Horseradish for the winter - recipes

Classic recipe

For the preparation of burning seasoning according to the classic recipe, the presence of such products is necessary:

1. Root root - 100 g.
2. Tomato - 1kg.
3. Garlic head - 100 g.
4. Sugar - 1 teaspoon.
5. Salt - 1.5 teaspoons.

This process, the root crop is washed, peeled and chopped, using a blender or meat grinder, then peeled garlic and squeezed out with a garlic press. Before you dip the tomatoes in boiling water, make a cross-section on each of the ingredients, then dip the tomatoes in boiling water for 2 minutes.

After this procedure, the peel from the tomatoes is easily removed, but it’s okay if you don’t remove the peel from the tomatoes. After bathing in hot water, tomatoes need to be passed through a meat grinder and mix all the products, not forgetting about salt and sugar. All! Hot seasoning is ready.

Horseradish with tomatoes

The role of tomato in this type of seasoning softens the harsh taste of horseradish, but it adds sourness to the sauce.

So, on the table are such products:

• Horseradish -100 g.
• Tomatoes - 1 kg.
• Garlic - 100 g.
• Salt - 2 teaspoons.
• Sugar - 1 teaspoon.

Further, the usual process of preparing vegetables for work, it consists of washing tomatoes, root crops, and peeling them. Then cutting the constituents, including garlic. The next stage of preparation is the passage of products through a blender with the addition of salt and sugar. Mix everything and enjoy your meal!

Horseradish with plums

Useful:

1. Tomatoes - 1kg.
2. Horseradish root - 100 g.
3. Plum - 100g.
4. Garlic - 1 head (medium).
5. Salt - 1.5 tablespoons (teaspoonful)
6. Sugar - 1 spoon (tea)

Twist all the vegetables, with the addition of salt and sugar, then pour boiling water, stirring until a thick porridge. Small jars are filled with the mixture, but before closing the lid, add a few drops of citric acid. Now on the table or in the cottage.

Horseradish appetizer with carrots

Ingredients:

• Tomatoes - 1.5 kg.
• Horseradish root - 100 g.
• Carrots - 500 g
• Garlic - 1 head. (small)
• Hot pepper - 100 g.
• Vinegar 70% 8 - 10 drops.
• Salt - 1 teaspoon.

All products are crushed, but horseradish is treated last. Add vinegar and let it brew for 12 hours. After placed in sterile jars, close the lid (not a roll). Put in a cool place.

Sweet pepper horseradish

Seasoning ingredients:

• Root - 300 g.
• Tomato - 1kg.
• Sweet pepper - 300g.
• Garlic - 2 small heads.
• Salt - 1 teaspoon.
• Sugar - 1 teaspoon.

Wash and peel all vegetables. Grind through a meat grinder to prepare the mixture, then add salt and sugar. Ready marinade pour into small jars, close the lid. Store in the cold.

Whip

Take the following products:

• Tomatoes - 1kg.
• Root crop - 400 g.
• Garlic - 200 g.
• Salt - 1 teaspoon (to taste).
• Ground black pepper - 2 pinches.
• Sour cream - 0.5 liters.

The algorithm of actions is as follows:

Make a cross on the tomatoes with a cross, dip them in boiling, then in ice water to remove the skin. Using a meat grinder, pass vegetables through it, pepper the resulting gruel, salt. Add fat sour cream and mix everything thoroughly. Bon Appetit!

Pickled horseradish

You will need:

• Horseradish - 1 kg.
• Vinegar - 200 ml.
• Salt - 1 teaspoon (to taste).

The process itself:

Salt horseradish chopped in a blender, then add vinegar. After being warmed over low heat (15 minutes) place in small jars. Sterilize dishes for 15 - 20 minutes and roll up horseradish. Seasoning is ready!

Pickled horseradish with beetroot

Take products:

• Root - 1kg.
• Beets - 1kg.
• Water - 800ml.
• Vinegar 3% - 200ml.
• Salt and sugar - a teaspoon.

Cut beets into thin slices, which are cooked for 60 minutes. Grind the root crop, place in a jar the first layer, the second - beets. "Layered pie" pour a solution of vinegar, salt, sugar. Sterilize dishes for about twenty minutes. Roll up, put in the cellar for storage.

Adjika

Lie on the table:

1. Horseradish - 0.3 kg.
2. Tomatoes - 2 kg.
3. Apples (sweet and sour) - 0.5kg.
4. Bulgarian pepper - 0.5kg.
5. Carrots - 0.5 kg.
6. Garlic - head (medium)
7. Hot pepper - 80 g.
8. Dill - 50g.
9. Parsley - 50g.
10. Sunflower oil - 250ml.
11. Vinegar 9% - 2 tablespoons (tablespoons).
12. Salt - 2 tablespoons (teaspoons).
13. Ground black pepper - 20g.

Grind vegetables, including peeled apples. Put all this porridge on a slow fire, cook for about 2 hours, while not forgetting to add oil, vinegar, black pepper, salt.

Chop parsley, dill, add to the pan for 5 minutes until cooked. Adjika pour into clean banks, then roll up. It will be delicious!

Note! The principle of preparing horseradish is almost the same in all recipes, but this does not plead with its taste or useful qualities. In winter, opening a jar, you will understand this.

Once I was treated to such a “hungry man” and you know ... I liked this crap! To the best of piquant, moderately burning, moderately sharp. What else is called in Mother Russia such an appetizer - a fragrant sauce?

Adjika, horseradish, horseradish, hunger, fire-sauce, cobra - this is what I found in the first minutes of searching on the Internet. If you use it regularly, then you can refuse trips to the clinic. With its presence of sharp elements, horseradish leaves no chance for germs - it burns them!

Fresh horseradish with tomatoes and garlic for the winter - a classic recipe for a Siberian grandmother

“The need for invention is cunning” - there is such a proverb. I want to say do not experiment with horseradish - cook as you need according to the classic recipe. without any unnecessary additions.

And such a savory appetizer will lie with you for a long time without leaven. And in order for her not to roam, it is necessary to perform a number of correct actions:

• a certain amount of salt and garlic,
• add a little sugar
• do not cook (do not cook),
• take only solid and fresh tomatoes,
• sterilize jars.

To enhance the effect, and to be safe, you can pour a couple of tablespoons of vegetable oil on top of horseradish or grease the lid with mustard. Thus, these products will prevent mold from developing.

Composition of horseradish for the winter - classic

• Tomatoes of the type "Cream" - 1 kg.,
• Garlic - 5-6 cloves,
• Horseradish root - 100-200 grams,
• Salt - 2 tea spoons
• Sugar - 1 tea. a spoon.

Like sharper - add a pinch of red pepper.

It is also worth your visit:

Cooking Recipe - How to Cook Horseradish

First we take the tomatoes and mine them. If they are too dense, then remove the peel (how to remove - just rinse with boiling water).

We pass the tomatoes through a meat grinder - a kind of gruel is obtained. Drain excess fluid.

Finely chopped horseradish and throw in a blender, which will grind it to a homogeneous fraction. You can use a mechanical meat grinder. But by no means electric. The horseradish root is hard and it can damage it.

  - A wonderful preservation of tomatoes with spices that can become your faithful friend in the fight against nasty viral diseases and colds, which are so fond of sticking to us in the winter. The horseradish and garlic included in her recipe are the worst enemies of all kinds of infections and will help you improve your health at any moment.

In addition, such a harvest that is useful for the winter in terms of vitamin C content will surpass even citrus fruits (including everyone's favorite winter doctor lemon). Another advantage of the workpiece is that it does not need to be rolled up in summer in large quantities, the horseradish root can be stored for a long time in the basement (cellar) and is available for sale all year round.

How to cook horseradish - the main recipe

For the preparation of horseradish, it is better to take roots dug in late autumn before the first frost, or before the first thunderstorm in spring. It is believed that only such horseradish has the desired strongest taste. The horseradish roots that you dig up at another time are likely to be just bitter without the right sharpness. They like to experiment with horseradish recipes. And every lover of this savory snack, for sure, has its own traditional recipe. But with any cooking options, seasoning is usually insisted from 2-3 days to a week - so horseradish becomes more aromatic and tastier.

Ingredients:

• 100 g horseradish root
• 1 kg of ripe fleshy tomatoes,
• 100 g of garlic
• 1-2 teaspoons of salt
• a teaspoon of sugar.

Cooking method:

1. So, the horseradish root is washed, cleaned, ground through a meat grinder. Garlic is peeled and chopped using a garlic press or a juicer.
2. Before chopping tomatoes, make a cross-section on each tomato and dip it in boiling water for about 2 minutes, after which they peel the tomatoes as desired, although this is not an urgent need.
3. You can also chop tomatoes through a meat grinder, or in a blender. All components are mixed with salt and sugar. The savory snack is ready.
4. Cooking horseradish according to the basic classic recipe can be varied. You will get an interesting taste if you add some salted fish.
5. You can experiment with the addition of plums, apples or cranberries. Try adding dill or parsley.
6. Usually horseradish is made with red tomatoes, but you can try to take yellow or green - it all depends on your imagination and taste preferences.

Classic recipe for horseradish (horseradish)

Usually it is cooked with tomatoes, they soften the taste of the snack and give it color. So, depending on the selected variety and the color of the tomato, the color of the snack itself may also vary.

Ingredients:

• horseradish root 100 g;
• garlic 100 g;
• tomatoes 1 kg;
• sugar 1 tsp;
• salt 1 tbsp

Cooking method:

Horseradish - a classic recipe

Ingredients:

• Ripe meaty tomatoes - 1 kilogram.
• Horseradish root - 50 grams is enough
• Garlic.
• Two large heads for a kilogram of tomato is enough.
• Salt is about 15 grams.
• Half a glass of 9% vinegar.

Cooking method:

1. Washed tomatoes, peeled washed garlic are put to dry. Can on paper or kitchen towels. We’ll do the horseradish for now.
2. Its surface is uneven, the product was formed in the ground, therefore, wash and clean thoroughly. Workpieces adore cleanliness, and the horlodder too. First, rub the horseradish with a brush under a stream of water, then gently peel the skin off with a knife. Rinse again and also send on a towel.
3. Products - everything that we prepared, except for spices, we will grind. Chopping tomatoes is not a problem. True, they will leak juice into all connections, which is risky for an electrical appliance, but a mechanical one can handle it. How to do better? Alternative: juicer. Quick, easy, convenient.
4. The mass without loss will move in crushed form to the desired capacity. We recommend it for tomatoes. Horseradish chopping a little harder. You can do this with a meat grinder, then first we plan it with thin strips so that the technique will overpower the dense, rigid structure of the product.
5. Horseradish is also a eater, emits irritating mucous membranes of volatile, it is more convenient to grind it, putting a bag on the grill. Traditionally, horseradish is crushed using a grater. You will also cry from the vapors, at the same time get free inhalation - you will do prophylaxis of all kinds of SARS together with the hrenoder. Two components were ground.
6. There is no problem with garlic: it is preferable to grind the teeth. A garlic squeezer can produce large pieces, but if it is well chopped, use it. Option: grater. A little more laborious to do, but reliable. Everything is ready for the future croaker. If you have a blender or food processor, you can use it. Then we do this.
7. We combine the chopped vegetables prepared for the horseradish, we get a mixture of horseradish, tomato and garlic. Salt, add sugar. The product is almost ready. You can mix it immediately. Or store by packing in dry and, of course, clean jars, in the refrigerator.
8. He can’t stand the winter there, but he can do it for a month. We want to save all winter - we do it a little differently. Add heat treatment, and the remaining components (vinegar, oil). The sequence is as follows. Ground tomatoes must be boiled, salted them and added sugar.
9. The fire is slow, until the rest we put in the pan. Is it boiling? We cook according to the recipe for half an hour, add oil, vinegar, leave to boil for another ten minutes. After falling asleep in our chopper chopped horseradish with garlic, mix.
10. Done, it remains to pour into prepared (sterilized) jars, roll up, turn over, wrap up to cool.
11. After clean up where to store preparations. Storage room, balcony, basement - where it is more convenient. Winter will please with provisions.

Horseradish for the winter - recipe with tomatoes and garlic

Ingredients:

• Horseradish (200g);
• tomatoes (2kg);
• garlic (200g);
• vegetable oil (0.5 cups);
• salt, sugar (1 tablespoon each);
• vinegar (3 tablespoons).

Cooking method:

1. Washed and peeled horseradish is pre-soaked for 3 hours in cold water, otherwise there is a risk of getting a very burning and inedible mixture from a flavored snack.
2. The next step is chopped horseradish, passed through a meat grinder (glory to the invention of mankind electric meat grinder!). In the absence of it, you can grate horseradish, but be prepared to pour out more than one liter of tears and air the room for a long time. Using a garlic press, add peeled garlic to horseradish.
3. Next, carefully remove the peel from the tomato, lowering it in boiling water for a couple of minutes (for convenience, try making cuts on the skin of the tomato or just put a cross, after which it can be easily removed). Then we pass them through the meat grinder. Add the salt and sugar to the resulting tomato mass.
4. Gently shifting the tomatoes into the pan, cook them for 20 minutes over low heat. Next, add vinegar and sunflower oil to the tomato sauce.
5. At the very end, add horseradish with garlic to the resulting mass, stirring for 1-2 minutes, and remove from heat.
6. Pour the cooked horseradish into sterilized jars or bottles.
7. According to this recipe, horseradish is prepared for the winter. If you can’t wait to try the workpiece, we recommend waiting at least 2-3 days with its use, it will become more aromatic.
8. That's all! Vigorous snack for the winter is ready.
9. We hope you enjoyed our recipe for tomato horseradish for the winter and you will prepare this appetizer every fall.

Vegetable oil horseradish

Ingredients:

• 200 g refined horseradish
• 2 kg ripe tomatoes
• 200 g garlic
• 0.5 cups of vegetable oil,
• 1 tablespoon of sugar
• 1 tablespoon of salt with a slide (coarse salt)
• 3 tablespoons of vinegar.

Cooking method:

1. Grind tomatoes in any way suitable for you, then add salt and sugar. The resulting mixture is transferred to a pan, boiled and boiled for 20 minutes.
2. Next, add vinegar and sunflower oil to the tomato sauce over the fire. Horseradish root is pre-cleaned, kept in cold water for an hour, wiped with garlic and added to tomatoes.
3. All mix and only then immediately remove from heat. Cooked horseradish is poured into sterilized jars or bottles.
4. According to this recipe, horseradish is prepared for the winter.

Horseradish for the winter: a recipe with beets

Another interesting way to cook a savory appetizer is the recipe "horseradish for the winter with beets."

Ingredients:

• 5 horseradish roots (medium),
• one raw beet (also medium or large),
• spoon of sugar (tablespoon),
• vinegar (0.5 cups),
• 1 glass of water
• salt (one pinch).

Cooking method:

1. Horseradish is cleaned as usual. Beets are also washed and peeled. Grind all the ingredients in any convenient way (on a grater, through a meat grinder or blender).
2. Then add sugar, salt and vinegar. Fill vinegar is better than fruit. Then water is added and everything is mixed until a homogeneous mass is formed.
3. Horseradish is placed in a sterilized jar and closed tightly with a lid. The recipe for horseradish for the winter is ready. And, of course, do not forget to give the burning sauce time to brew.
4. Cooked horseradish with beets can be eaten after 5 or 6 hours, but the more seasoning is infused, the more vigorous it will be. It is good to add it to the borscht, spread on bread or eat with jellied meat.

Horseradish (horseradish) from tomatoes for the winter

Ingredients:

• Horseradish root - 300-400 gr.,
• Tomatoes - 1 kg.,
• Garlic - 1 head,
• Salt - 1 tablespoon,
• Sugar - 1 tablespoon.

Cooking method:

1. So, to cook the horseradish, you need to cook ripe meaty tomatoes, garlic and horseradish roots. You will also need some salt and spices.
2. Wash the tomatoes thoroughly, tear off the stalks. It is advisable to use ripe and undamaged tomatoes, without spoiled areas.
3. Next, cut them into 2-4 parts, so that later it would be easier to scroll them in a meat grinder. Pass them with the skin through a meat grinder.
4. Rinse the horseradish roots with water. Use a sharp knife to peel them off. After that, cut into several parts and pass through a meat grinder.
5. Be sure to tie the neck of the meat grinder tightly with a plastic bag, this will allow the essential oils not to spread throughout the apartment and save you from tears.
6. If you have a blender, then you can use it. Remove the bag with ground horseradish, tie and set aside.
7. Peel the garlic cloves. Adjust the amount of garlic to your liking. If you want to cook more hot sauce, feel free to add more.
8. Garlic, like horseradish with tomatoes, also need to be passed through a meat grinder. Add horseradish to the bowl with the resulting tomato puree. Lay out the garlic.
9. For added flavor, I still add spices. To make it even more vigorous, you can add a pinch of ground red pepper or finely chopped chili pepper.
10. Add kitchen salt. If you got sour tomatoes, then you can slightly sweeten the sauce with sugar. Add 1 teaspoon of sugar per liter of horseradish.
11. Mix all the ingredients, be sure to taste it. After making sure that all components are enough, put them in sterilized half-liter jars.
12. Close the jars with metal or screw caps. In addition, nylon steaming caps can also be used. Since this sauce did not lend itself to heat treatment, it is advisable to store the jars in a cold room.
13. Tomato horseradish or horseradish under these conditions can be stored for more than one year, but keep in mind that the longer it stays, the less burning and sharp.

Horseradish (horseradish recipe)

Ingredients:

• 1 kg of tomatoes
• 200 g horseradish root
• 2 cloves of garlic (optional)
• hot pepper pod (optional)
• salt to taste
• sunflower oil

Cooking method:

1. Wash the tomatoes, peel them (so that you can easily remove the peel, scald with boiling water), scroll through a meat grinder (the word meat grinder is not at all nice).
2. Wash horseradish roots and peel.
3. And also scroll through the grass chopper together in hot pepper. If used, peel and chop the garlic through a garlic squeezer. Mix all. Salt and mix.
4. Cooking appetizer “Horseradish” Wash cans and lids (curling or for rolling).
5. Sterilize the lids by boiling for several minutes in boiling water. TO
6. boil the jars. Sterilize the jars with steam (in a double boiler, on the spout of a teapot or other method) or in the oven. We sterilize the jars. Pour the horseradish into the jars.
7. Pour sunflower oil into each jar from above.
8. Pour tomato-horseradish appetizer and oil into the jar. Screw on the lids.
9. Horseradish appetizer is ready! We clean it in a cool place for storage.

Horseradish

Ingredients:

• 3kg of tomatoes
• 250 g of horseradish and garlic

Cooking method:

1. How to cook horseradish. Peel horseradish and garlic, cut the stalks of tomatoes and chop them randomly.
2. Twist horseradish with garlic and tomatoes through a meat grinder, season the mass with salt, put in clean jars, tightly cover with lids, put in storage in the cold.
3. For the preparation of horseradish, you can use green tomatoes together with red, or only them without red, the best option is considered, in which 2 parts of red and 3 parts of green tomatoes are taken.
4. The proportions of the ingredients can be different - it all depends on the taste: you can take less garlic, more horseradish, or vice versa, and the seasoning is perfectly regulated by the number of tomatoes.
5. After cooking, you can eat horseradish immediately, but it is better to let it brew for 1 week - so it will be tastier.
6. We talked about the basic recipe for snacks, on the basis of which many variations were invented: it is cooked with bell pepper, apple, carrots and other products, and diluted with thick sour cream or mayonnaise before serving.
7. But horseradish is always good in its pure form - it goes well with a wide variety of dishes, especially meat, adding piquancy.

Winter appetizer of tomato and horseradish

A winter snack made of tomato and horseradish requires the following ingredients:

Ingredients:

• ripe tomatoes (red) - 2 kg;
• dill (1 umbrella);
• horseradish root (100 g);
• bay leaf - 1 pc;
• 3 tbsp. l Sahara;
• pepper - 5 peas;
• 2 tbsp. l salts;
• leaf of oak, cherry, currant - 1 pc. everyone;
• garlic - 4 pcs;
• 1 tsp vinegar - 70%

Cooking method:

1. Cooking begins with washing the tomatoes. Then they take it for horseradish root, it must be cleaned thoroughly and cut into circles.
2. After that, they prick the tomatoes with a fork (or knife) near the stem (this is necessary so that the peel of tomatoes does not burst during pickling) and put them in pre-sterilized jars for seaming for the winter, followed by horseradish and cover it all with leaves.
3. It is necessary to prepare the marinade from sugar, spices, vinegar, as well as from 1.5 liters. water and salt. "Pamper" tomatoes with marinade before spinning should be repeatedly.
4. First, the marinade is poured into the jar with the “red pioneers” for 5 minutes for the first time, then it merges and boils. The same action must be performed one more time.
5. Tomatoes are filled with marinade for the final third time, after which vinegar is added to the jar (under the lid itself). Immediately, the jars are sealed with sterilized lids. That's all - a delicious winter sunset from tomatoes with horseradish is ready!

Horseradish adjika recipe and tomato for the winter

You can close the tomatoes as a whole, or in the form of adjika. Incredibly tasty, and any sandwiches made from fresh bread and spicy sweet adjika are a simple, but at the same time very interesting delicacy.

Ingredients:

• 2 kg tomato;
• hot pepper - 20 pods;
• 200 gr. garlic
• dill and parsley - 2 bundles each;
• sweet pepper - 10 pcs.;
• horseradish root - 4 pcs.;
• 4 tbsp. l sugar and salt;
• vinegar - 1 tbsp.

Cooking method:

1. All the vegetables mentioned above must be washed thoroughly and twisted thoroughly in a meat grinder.
2. Salt and sugar must be added to the twisted tomato mass.
3. About 2-3 days all this should just stand in the dishes.
4. After several days, adjika is diluted with vinegar, mixed with a spoon and laid out in clean, dry jars.
5. After seaming for winter, adjika from horseradish and tomato is not necessary to sterilize - just lay out the workpiece in pre-sterilized containers.
6. Here, in principle, the whole cooking process, but how delicious!

Garlic and tomato horseradish for the winter

Many housewives and lovers of spiciness know from such a sauce as horseradish from tomatoes and garlic. The recipe for the hrenoder is easy to prepare, and will complement any table for the holiday. It goes well with meat dishes, and those who like simpler options simply spread it on bread. This recipe has many peculiar names, for example: horseradish, horlodor, light, cobra, horseradish snack,

Ingredients:

• horseradish root 100 g;
• garlic 100 g;
• tomatoes 1 kg;
• sugar 1 tsp;
• salt 1 tbsp

Cooking method:

1. Preparation of the ingredients. During the preparation of horseradish it is better not to wash it, but first clean it and then rinse it. Wash, dry and peel the tomatoes.
2. Shredding. The most unpleasant stage of cooking. You need to pass all the components through a meat grinder. In order to somehow help themselves, they usually put a plastic bag on it and chop garlic and horseradish into it, and spin the tomatoes separately, and at the end they mix everything. Add sugar and salt to the resulting mass and mix until they are completely dissolved.
3. Packaging. Usually horseradish is placed in jars of small capacity. Although horseradish is famous for its antimicrobial action, cans and lids should still be well sterilized by any of the methods (in a water bath, in the oven, in the microwave). Close the covers tightly. Keep refrigerated.

Now you can move on to various variations of the classic horseradish recipe. Below are a few of these options with various additional ingredients that bring new notes to the standard taste.

Horseradish with tomatoes for long-term storage

Ingredients:

• horseradish root 150 g;
• garlic 2 heads;
• tomatoes 2 kg;
• salt 2 tsp;
• sugar 1 tsp;
• vinegar 9% 1 tsp;
• red hot pepper (seasoning) - 1 pinch.

Cooking method:

1. Pour the tomatoes over with boiling water, and then peel them off. Peel the horseradish root and rinse in water. Peel the garlic. Read more:
2. As usual, pass everything through a meat grinder. Add salt and sugar to the resulting mass. Mix well. Pour the mixture into the pan and cook for 5 minutes over low heat. Add vinegar during cooking. If there is a desire to get a thicker horseradish, then you need to cook longer until you get the necessary consistency.
3. Pour the finished hot mixture into jars with nylon caps (of course, sterilize everything in advance). Cans put to cool to room temperature under a blanket or, as they call it, "under a fur coat" to room temperature. Then take them to a cool place. This snack is stored for more than a year due to the heat treatment of the whole mass, as well as the addition of vinegar. A week after cooking, you can eat horseradish.

Useful Tips:

1. It is recommended to chop the root of horseradish last, and two reasons contribute to this: firstly, it has a sharp tear smell, and secondly, so that the horseradish does not run out during preparation and grinding of other components.
2. When scrolling horseradish through a meat grinder, you can put a bag on it, or soak the roots in cold water for 2 hours before cooking.
3. If you use a method of cooking horseradish with heat treatment, then instead of tomatoes, you can use the same amount, according to the recipe, gooseberries.
4. Using a microwave, you can quickly and easily sterilize jars. First, rinse them well, pour a little water inside each jar, put in the microwave and turn it on to maximum temperature. The processing time is about two minutes. Water is poured so that the jars do not crack.
5. Before serving, horseradish can be mixed with sour cream to soften the taste.
6. Mandatory storage in a cold place: in the cellar or in the refrigerator.

It is very disappointing when already packaged in jars and rolled up the starter begins to deteriorate. Unfortunately, this is not uncommon. Everything happens because the following mistakes were made during cooking:

1. Banks were not prepared. The hostess was too lazy to sterilize the container, and as a result, bacteria remained on its walls, which provoked damage to the product.
2. When cooking, spoiled tomatoes were used.
3. The absence or insufficient amount of preservatives in the composition of the workpiece (salt, vinegar, etc.).
4. The lid does not fit tightly to the jar. Air enters the container.
5. The workpiece is stored at room temperature.

It is imperative to avoid such mistakes, then horseradish with tomatoes and garlic will definitely not turn sour and stand idle for at least 1 year.

How to prepare products

The main ingredients that make horseradish (or horlloder, stew) are tomatoes and horseradish. Spices and other vegetables are already added to them at will.

The preparation of tomatoes should occur on the day of preparation of the workpiece. Fleshy fruits are taken, size does not matter. The main condition is a juicy sweet pulp and a thin skin. The skin can be removed from the fruit in advance so that it does not interfere with cooking. Tomatoes need to be chopped. Any kitchen appliance with a knife is suitable for this - a blender, a juicer, a meat grinder.

The second component of the snack is horseradish, or rather its root. If horseradish grows in the country, then you can harvest it yourself. They dig a rhizome in dry weather in mid-August - early September. Then it is thoroughly washed from the ground and dried in the oven at a temperature of 60-80 degrees for 5-6 hours. Dried horseradish root must be ground in a coffee grinder or blender. Another option - horseradish is used fresh.

To chop the horseradish root, you can rub it on a fine grater.

The best recipes for horseradish for the winter

It is being prepared in literally an hour. Then it is packaged in glass jars with a nominal capacity of 100 to 500 grams, it is possible in liter, but no more. The workpiece is stored in any cool room - in the basement, cellar. You can store horseradish in the refrigerator.

Classic way

  The simplest cooking recipe is suitable for beginner cooks, as it is understandable and does not contain pitfalls. The proportions of the products should not be changed, this may affect the final taste of the seasoning.

Ingredients:

• ground horseradish (root) - 100 g;
• 1.2-1.5 kg of tomatoes;
• 5-6 garlic cloves;
• sweet pepper - 1 pc.;
• 1.5 tbsp salts;
• 1 tbsp of granulated sugar;
• ground pepper - tsp

Cooking:

Stems are cut from tomatoes and tomato juice is prepared in any way possible. The resulting liquid is poured into a pan and heated until it boils. Boil the juice for 15-20 minutes, until slightly thickened.

Bulgarian pepper is washed, grains are removed and chopped finely with a knife or chopped on a blender. Garlic is passed through a press. Shredded vegetables are sent to the tomato mass and mixed.

Sugar and salt are sent to the hot mass, pepper is added last. Not allowing to cool, pour the mass into jars. Sterilize the container in boiling water for 5-10 minutes and roll the lids.

Before storing, the workpiece must be cooled at room temperature.

Horseradish for the winter without sterilization

Many housewives during the preparation process exclude sterilization of the product. Horseradish and garlic themselves disinfect the workpiece, so you can not worry about storage.

Structure:

• 6-8 garlic cloves;
• 2 kg of tomatoes;
• 3 tbsp grated horseradish;
• 1 tbsp salts;
• 1 tbsp Sahara;
• 1 tsp vinegar 6%.

How to cook:

Prepared tomatoes are passed through a meat grinder or juicer. Juice is cooked on the stove for 15-20 minutes.

Horseradish, salt and sugar are added to the boiling juice. Garlic is passed through a garlic press and sent to the contents of the pot; vinegar is added at the end of cooking.

Hot products are poured into prepared containers and quickly rolled up with lids. You can try the snack the very next day. A stronger taste and aroma are obtained when the workpiece is idle for at least 2-3 weeks.

Vigorous horseradish

In addition to garlic and horseradish, red chili peppers can also make a snack more spicy. Sterilization of snacks can be omitted.

Ingredients:

• 1.5-2 kg of tomatoes;
• 3 tbsp chopped horseradish root;
• 1 medium chili pepper;
• 6-7 garlic prongs;
• 5 tbsp salt;
• 1 tablespoon vegetable oil.

Cooking:

Tomatoes are chopped into a meat grinder and poured into a pan. Put it on fire and evaporate the excess liquid for half an hour.

Seeds are extracted from pepper and its skin is finely chopped. Garlic cloves are crushed and mixed with horseradish and chili. Pour the ingredients with sunflower oil and send to tomato juice.

Continue to cook the mixture for another 4-5 minutes, then turn off the heat. The billet is salted and poured into cans.

Tomato and garlic plum with garlic

Sweet fruit is often added to horseradish. They give the appetizer interesting flavoring notes and a bright aroma.

Structure:

• 1-1.2 kg of tomatoes;
• 2 tbsp with a hill of ground horseradish root;
• 2-3 plums;
• 1 tbsp Sahara;
• 1 tbsp salts;
• 4-5 garlic cloves.

How to cook:

Small cuts are made on tomatoes and scalded with boiling water a couple of times, then they are placed under cold water and the skin is removed from the fruits. The pulp is ground in a meat grinder or passed through a juicer. The resulting mass is poured into a pan and boiled for 10-15 minutes.

The plum is separated from the skin and a bone is removed from it. Grind the pulp to a mushy state and send to cook for tomatoes.

Grind the garlic with a knife, add to horseradish and transfer the ingredients to the contents on the stove. Salt the mixture, add granulated sugar and boil for another couple of minutes. Then the heating is turned off and poured into cans.

Cans with the workpiece are installed in the oven and heated for 10-15 minutes at a temperature of 80 degrees. Then they take out the container and roll up the lids.

With mustard

The recipe for horseradish with mustard is more like cooking seasoning, as the final product is very sharp. However, to reduce the severity, you can add less horseradish or take not very sharp mustard.

Ingredients:

• 1.2-1.5 kg of tomatoes;
• 2 tbsp mustard;
• 2 tbsp ground horseradish (root);
• 3-4 garlic cloves;
• 1 tbsp sunflower oil;
• 1 tbsp granulated sugar;
• 1 tsp 9% vinegar;
• 1 tablespoon salt.

Cooking:

Juice is made from tomatoes and boiled over medium heat for 20-25 minutes. Mustard and horseradish are added to the mass and continue to boil for another 3-5 minutes.

Chop the garlic, add it to the tomato juice, add oil, vinegar and pour sugar and salt.

Heating is stopped. Pour the liquid hot mixture into a sterilized container and immediately roll the lids.

Mustard can be used both in powder and in a tube. The powder is sharper than the finished product.

Tomato and garlic carrots with carrots

The addition of carrots will help to slightly dilute the sharpness. Such an appetizer can be eaten directly with a spoon or spread on bread.

Structure:

• 1.5-2 kg of tomatoes;
• large carrot;
• 5-6 garlic cloves;
• 2-2.5 tbsp ground horseradish;
• on a bunch of any greenery;
• 1 tbsp salts;
• 1 tsp granulated sugar;
• 1 tbsp vegetable oil.

How to cook:

Tomatoes and carrots are twisted through a meat grinder or chopped on a blender. A homogeneous mass should be obtained. It is heated on the stove until it boils and boiled for 15-20 minutes, periodically remove the resulting foam.

Sugar and salt are added to the cooking mixture, then chopped horseradish and oil. Squeeze the garlic into the contents. At the end, chopped greens are sprinkled and mixed.

Transfer the contents of the pan to the jars, then they sterilize them in the microwave for 6-8 minutes, then close them with lids, cool and put away in a cool place.

Horseradish with pepper

In the preparation of horseradish, you can use both bell pepper and hot chili. Sometimes they take both varieties, they complement each other and give the snack a multifaceted taste.

Structure:

• 1.5-2 kg of tomatoes;
• 3 tbsp ground horseradish;
• 1 bell pepper;
• 1 chili pepper
• 4-5 garlic prongs;
• 1 tbsp vinegar 6%;
• 1 tablespoon salts;
• tsp granulated sugar.

How to cook:

Tomatoes are twisted in a meat grinder and transferred to a pan. Boil it for 15-20 minutes to remove excess fluid.

Both types of pepper and garlic are chopped with a knife. You need to cut it very finely so that the pieces practically do not taste. Chopped vegetables are sent to the boiling tomato mixture.

Vinegar is added to the tomatoes, salt and granulated sugar are mixed. Heating is stopped. The hot mixture is poured into storage containers and rolled up with disposable lids.

Long-lasting horseradish recipe

In order not to worry about the shelf life of snacks, more vinegar is added to it. He will give the workpiece sourness, it will neutralize excessive sharpness.

Structure:

• 1-1.2 kg of tomatoes;
• 3 tbsp. Horseradish powder;
• 2 tbsp. l vinegar 9%;
• 1 tbsp salts;
• 1 tbsp Sahara;
• tbsp of sunflower oil;
• 4-5 garlic cloves.

How to cook:

They make juice from tomatoes. Put the juice on the fire and bring to a boil. Cook the product for 15 minutes.

At the end of cooking, crushed garlic, horseradish and salt with sugar and vinegar are added to the mass. Add oil. All mix and pack the snack in jars.

After cooling, the jars are rearranged in the refrigerator or basement.

Paprika horseradish

You can replace sweet bell peppers with paprika. Paprika gives the workpiece a beautiful red color and a little sweetness.

Ingredients:

• 2-2.5 kg of tomatoes;
• 2 tbsp Paprika
• 2 tbsp chopped horseradish;
• 3-4 cloves of garlic;
• tsp salts;
• tbsp Sahara;
• tbsp vegetable oil.

Cooking:

Tomato juice is obtained from tomatoes. It is poured into a pan and heated for 10 minutes before boiling. The juice is allowed to boil for 4-5 minutes, after which paprika, salt and granulated sugar are mixed into it. Lastly, add horseradish, do not turn off the heat.

Finely chop the garlic with a knife, add it to the oil and allow it to stand for a while so that the oil nourishes the smell. Then pour the oil with garlic to the tomato mass and continue cooking for another 5 minutes.

After cooking, the hot mixture is poured into a storage container and sterilized over medium heat in a large pan filled with boiling water for 10 minutes. The finished snack is rolled up with lids and stored at a low temperature.

Attention!

So that garlic does not lose its taste and aroma. It must be crushed with a knife, and not rubbed on a grater.

To snack stood for a long time, you need:

1. Before cooking, be sure to wash the cans of soda and bake in the oven or sterilize over steam.
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