Do I need to cook horseradish from tomato. Horseradish blanks for the winter

19.09.2019 Lean dishes

Hot horseradish seasoning with the addition of a wide variety of components is called horseradish, horseradish, Russian adjika, twinkle. Across Russia - in Moscow, in the Urals, in Siberia - this snack is incredibly popular, especially in winter. Fuck won people's love, not only for its piquant sharpness, but also for healing properties.

Horseradish

Dedicated to all thrill-seekers

Horseradish - this seasoning is called “Gorloder”, “Horseradish”, seasoning “Spark”, Russian adjika, “Hrenovina”, “Cobra”, seasoning “Vyrviglaz”, “Thistle”, “Horseradish snack”, “Horseradish”, but in general it just horseradish table. Unless you can count the options for additives. For those who cannot imagine life without a thrill in the culinary sense, OMJ has prepared a selection of recipes for stewing horseradish. Cooking horseradish is simple: grind all the ingredients, mix, put in jars and put in the cold. This For those who want to spin a hot little thing for the winter, there are recipes with cooking 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 pungency and unique mustard smell.

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

Features of cooking horseradish

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

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 prevent 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 a 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 functioning 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! But all these utilities are useful for a maximum of 2-3 weeks after the horseradish is cooked. The longer the seasoning is stored, the less all vitamins, essential oils and other biologically active substances are in it. So, if you have the opportunity to keep the horseradish roots “alive”, buried in the basement in the sand - keep it! And prepare the fucking as needed. Owners of city apartments have to procure a hrenodor for the future and a lot, 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 on a neck of the meat grinder and tightly tie a plastic bag, tie the same package on a ring with a grill. But sometimes this also does not help, and the housewives operate in respirators and even gas masks. Grind horseradish is best in a manual meat grinder, and in the last

There are many cooking options for the horlloder; each housewife uses her components 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 a horserador is to grind and mix the components. The main components determine the benefits of the finished product:

horseradish normalizes the intestines, acts as a cold, anti-inflammatory agent;
garlic is a popular antibacterial substance;
tomatoes are rich in trace elements and vitamins.

Cooking horseradish for the winter

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

Horseradish for the winter without cooking

Heat treatment does not always save all the benefits of the products. Therefore, the recipe of horseradish without cooking is a way to make a delicious sauce for the winter that has retained the maximum benefit. Harvesting horseradish for the winter is possible without boiling, because the rhizome of a spicy-fragrant 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 on festive feasts. So that the sharp mass does not turn sour, it can be frozen in small portions.

And now - the recipes! Since the principle of preparation of any kind of horseradish, whether it is a horseradish, horlodor, light or crap, is the same, then we restrict ourselves to listing the necessary products and their quantities.

What is included? Horseradish - tomatoes - garlic

The classic recipe for preparing 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 spice of horseradish. Sometimes, bell peppers and green apples are added to the seasoning. But here it is important not to overdo it, because a shitty appetizer must be sharp! Therefore, vegetables can be added, but sparingly, otherwise the very “tearing” taste for which we are preparing this product will be lost.

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

Servings Per Container: 20 Persons.
Calorie content: 30 kcal per 100 g.
Purpose: seasoning.
Cuisine: Russian.

A simple horseradish recipe with a minimal amount of ingredients is a great way to process horseradish rhizomes for the winter. A rich odorous mass will add spice to any meat dish or soup. The sauce does not include tomatoes, beets, plums or other emollients, so the horlöder will turn out to 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 mince. Arrange the mass in sterile jars so that it occupies 2/3 of the capacity. Add sugar and salt to the 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 a long shelf of garlic

The secret of the proposed recipe is the freshness of the products used. No boiling and 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:

Rinse the tomatoes thoroughly. Remove all unnecessary. To cut in half. Cut the stalk.
Peel the garlic cloves. Peel the horseradish root from the skin.
Cut the root into small pieces. Place in a blender. Grind thoroughly until smooth.
Place the garlic cloves in a meat grinder and process well.
Skip finely chopped tomatoes through a meat grinder as well. Do not forget to pour the formed juice into a prepared container.
Put all the products in the pan and mix.
Add salt and sugar. In the prepared jars, distribute the resulting sauce. Close tightly with lids. Put in the refrigerator.
Horseradish can be consumed immediately. She will get a greater number of tastes for 3-5 days.

Until January, you can provide yourself with a tasty and healthy snack that can diversify any feast and add to it a greater number of taste faces.

Classic recipe for horseradish: tasty and fast

The traditional recipe, according to which classic horseradish is prepared, contains only three main components. The main difficulty of the process is the pre-processing of vegetables. The procedure can be simplified if neglected is the removal of seeds from the tomato. In this case, you cannot store the finished product for a long time, as the seeds can quickly cause fermentation.

To prepare tomato horseradish 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 either from pure tomato juice, or from grated tomatoes on a grater or minced through a meat grinder. There will be grains in the tomato.

Wash my tomatoes and cut the stem. Cut into pieces.
Rub the tomatoes and pour the juice into a large saucepan. Skip the horseradish root in a meat grinder here.
Scroll the garlic through a meat grinder or grate. Connect all the components. Mix.
Add salt to taste and pour in vegetable oil.
Horseradish is ready, but for a greater brightness of taste, it needs to be infused in the refrigerator for 1-2 days.
The next day, you can already eat it.
Pour the horseradish into sterile jars.

Typically, patience is not enough, and they eat horseradish immediately with a large spoon, laying on a large piece of bread. Good horseradish gives to the nose and diseases (if any) disappear by themselves. Prepare horseradish for the whole family, teach the children to eat it and increase their immunity. Bon Appetit!

Homemade horseradish with beets (horseradish with beets)

Cooking time: 30 minutes.
Servings Per Container: 5 Persons.
Calorie content: 68 kcal per 100 g.
Purpose: seasoning.
Cuisine: Russian.
Difficulty of preparation: easy.

Beetroot horseradish is a bright, vigorous seasoning that will reveal the taste of familiar dishes in a new way. Homemade horseradish recipe 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 get a treat that you can enjoy all winter.

Ingredients:

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

Cooking method:

Peel, grind the root. Grating hard horseradish will be difficult, so it is better to do it in a meat grinder or using a blender. Peel and chop the beets. You can use only beet juice, without pulp. Combine all products from the recipe, mix thoroughly. The amount of water can be adjusted based on the juiciness of beets. Put the prepared sauce in previously sterilized jars, close tightly with a lid, and store in the refrigerator.

Cooking time: 30 minutes.
Servings Per Container: 10 Persons.
Calorie content: 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, for example, plums, to the usual components. The horseradish prepared for the winter acquires a special piquancy, sourness and an incredible fruity aroma. Plum horseradish for the winter gives ordinary dishes new tastes. It’s easy to make a seasoning, but for beginners it’s better 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. a spoon;
sugar - 1 tbsp. a spoon;
vinegar (9%) - 100 ml.

Cooking method:

Products to clean, wash, dry. Skip everything through a meat grinder, mix, add salt, sugar, vinegar. Arrange on 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 on the banks.

Cooking time: 30 minutes.
Servings Per Container: 10 Persons.
Calorie content: 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 a tomato-free hrenoder with garlic, bell and pepper. This appetizer is unusual, burning and incredibly tasty. Cooking thrill lovers will appreciate this interesting product. How to cook such a unique treat? The novice cook will also cope with the task: observe 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: Clean, wash and grind products in a meat grinder or in a blender. Mix all the ingredients, salt to taste. Transfer the mixture to sterilized jars with lids, store in the refrigerator for 6 months.

How to make shit so that it does not sour

Horseradish sauce is tasty and healthy. It perfectly supplies the body with beneficial vitamins. Sometimes it happens that the snack starts to mold or sour. In this case, the well-known rule should not be neglected in any way: the finished product must be stored in the refrigerator.

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

Souring of horseradish can provoke:

Lack of preliminary sterilization of cans.
Lack of natural preservatives: garlic or salt.
Spoiled products.
Storage of the workpiece in a warm place.

Standard nylon covers 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.

Winter horseradish apples

Cooking time: 15 minutes
Servings Per Container: 2 Persons.
Calorie content: 53 kcal per 100 g.
Purpose: seasoning.
Cuisine: Russian.

Horseradish with apple for the winter is better than other types of horseradish approaches to cold meat dishes: jelly, boiled pork, jellied meat. They serve seasoning for soup and salad, and it is appropriate for a sandwich. If you do not store the hrenoder for long, then you can do without vinegar. When there is no fresh horseradish at hand, a dry powder prepared from the root in advance is suitable: for this, the rhizome is rubbed on a coarse grater, dried in the oven and grinded in a coffee grinder. Before use, it must be soaked in warm water. You can vary 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 tsp.

Cooking method:

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

Horseradish without garlic for the winter

Servings Per Container: 8 Persons.
Calorie content: 48 kcal per 100 g.
Purpose: seasoning.
Cuisine: Russian.
Difficulty of preparation: easy.

Horseradish with garlic-free tomatoes becomes especially piquant if you add hot and sweet peppers to it. How to make 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. Season the meat dishes, giving the Russian spirit to your favorite dish. A sharp, intense horseradder 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. a spoon.

Cooking method:

Peel and grind the root.
Peel tomatoes and peppers, grind in a meat grinder.
Mix all the ingredients, add salt and vinegar.
Arrange the sauce in sterilized jars under the lids, store in a cool place.

Horseradish with tomato paste - recipe

Cooking time: 30 minutes.
Servings Per Container: 20 Persons.
Calorie content: 47 kcal per 100 g.
Purpose: seasoning.
Cuisine: Russian.
Difficulty of preparation: easy.

How to cook a horseradish if ripe tomatoes are not 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 does not spoil the taste. Give preference to banks, which 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 cup;
salt - 1 tbsp. a spoon;
vinegar 9% - 100 g.

Cooking method:

Peel the root and pepper, pass through a meat grinder.
Mix vegetables with tomato paste and boil for 10 minutes.
Add the remaining components, boil another 1-2 minutes.
Arrange on sterilized jars and roll up.

Spicy horseradish "Spark"

"Spark" - a snack is very vigorous, strong and spicy. It uses ingredients such as tomato and horseradish. Despite this, the 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.

See that your horseradish does not spoil inadvertently, since it mainly contains parts of the plant, and juice, as well as weak saline 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, then the horseradish will turn out to be slightly salted. Juice does not harm microbes, it can only irritate the mucous membranes in large animals.

Ingredients:

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

How to make sharp horseradish:

Everything is very simple. Grind all the ingredients in a blender or grinder. Stir everything thoroughly and be sure to let it stand for at least three hours so that both salt and sugar dissolve in it well. Pour the horseradish over the banks. Put stored on the lower shelves of the refrigerator.

Horseradish appetizer

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

How to make horseradish - home recipe

Horseradish is an excellent sauce with a pleasant pungency and smell that gives meat, any main dishes and poultry its 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 remain. If, nevertheless, your horseradish is too sharp, then you can add 1 apple from the Antonovka variety grated on it. So, how to make Siberian horseradish, the most genuine, will tell our recipe below. You will, of course, be surprised when you see butter in a shitty recipe. This ingredient is needed only so that your horseradish snack is not acidified, and mold does not form on top of it. I hope that many of our little secret will come in handy.

Ingredients for a horseradish recipe:

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

1. Thoroughly rinse the tomatoes and cut them into identical, if possible, slices.

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

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

4. If you still use a meat grinder, then put on a plastic bag and tie it properly. Pieces of horseradish in turn skip directly into this bag, saving yourself, thereby, from the extraordinary bitterness and tears when you scroll through it.

5. Peel the garlic, peeled, through the garlic press.

6. All vegetables are mixed in one dish and salt to taste.

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

8. Remove the 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 of horseradish
1 kg of garlic
salt, sugar to taste.

Garlic Horserador

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

Vyatka horserador

1 kg of tomatoes
1 large horseradish root
100 g of 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 cool boiling water, quickly stirring, until the consistency of a thick slurry. Arrange the resulting mixture in clean jars, drip a few drops of lemon juice into each, close the lids. Before use, you can mix with sour cream.

Thistle

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

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

Horseradish appetizer with carrots

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

Sweet Pepper Bowl

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

Adjika without cooking

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

Fast-cooked table horseradish :

grated horseradish mix with grated raw beets. This mixture is not stored for a long time.

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

Whip

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

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

Pickled horseradish

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

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

Adjika "Spark"

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

Cooking:
Peel the apples from the seeds, and turn all the ingredients except the greens through a meat grinder. In the resulting mass, add vinegar, vegetable oil, salt and black pepper and put on simmer. Cook for about 2 hours. 5 minutes before the end of cooking add chopped greens. Arrange on sterilized banks, roll up.

Boiled horseradish

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

Cooking:
Turn the tomatoes through a meat grinder and set to cook on medium heat for 20 minutes. Meanwhile, pass the horseradish root, garlic and sweet pepper through a meat grinder, 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.

Pickled horseradish with beetroot

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

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

As you can see, there are not so many options. And what can you come up with when preparing a killer sharp horseradish or adjika? Burning horseradish in the winter will help you get around all colds. Successful blanks!

Horseradish appetizer - cooking secrets

When preparing a horseradish for the winter, use a few tips to make the seasoning a success, and to prepare it, you need a minimum of time and effort:

When choosing the main component for a horlloder, give preference to not too small or large pieces. The most delicious will be the rhizome 25 cm long and 3 cm wide. There should be no stains or damage on its surface.
You can store fresh root in the refrigerator for up to 3 weeks if you wrap it in cling film. Freezing of the product is allowed.
In recipes, along with ripe tomatoes, you can use green tomatoes or cook a hordeloder exclusively with this unripe product.
When storing a 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.
To store the finished horseradish, you can choose a freezer. Small portions of the sauce are not exactly sour, and before use they only need to be thawed.
You can soften the fire stock before serving if you add honey or sour cream to the sauce.

How to extend the shelf life

Such a delicious snack is always nice to serve. It happens that up to some significant dates she does not "live out" 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, use additional preservatives or cook the sauce. As a result, useful properties are leveled, and taste qualities become less bright. But didn’t you want to achieve this when cooking?

Freshness of vegetables in horseradish is the key to its extraordinary taste and aroma. And adjika can be cooked without it. Therefore, to extend the shelf life of a dish, you should use a well-known trick: pour sunflower oil over the top of the sauce. Some craftsmen use mustard for these purposes, although they are the ones who lubricate the lid.

Which way to choose should be decided based on taste preferences. Vegetable oil will make the dish more caloric, and mustard will give 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 be as saturated and strong. In addition, the snack prepared at the end of autumn is the longest and is stored.
One of the nuances of cooking is a properly stored root. Taste and beneficial properties will be preserved for three weeks. In this case, it is preferable to dig it out before preparing the horseradish.
In order for the horseradish not to irritate the mucous membranes during cooking, it is worth covering the meat grinder with a scarf or a plastic bag. Whenever possible, prepare products outdoors.
You can add different products to the main recipe. To give a special acidity, an apple or gooseberry can come up, different types of peppers diversify their taste sensations. A variety of greens will make horseradish a particularly rich sauce.
If you want to cook an appetizer from a dried root, then it is recommended to prepare it correctly: peel, cut, dry in an oven, grind in a coffee grinder. Arrange in glass jars and store.

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

- 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:

So, the horseradish root is washed, cleaned, ground through a meat grinder. Garlic is peeled and chopped using a garlic press or a juicer.
Before chopping tomatoes, make a cruciate incision 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.
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.
Cooking horseradish according to the basic classic recipe can be varied. You will get an interesting taste if you add some salted fish.
You can experiment with the addition of plums, apples or cranberries. Try adding dill or parsley.
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 - enough 50 grams
Garlic.
Two large heads for a kilogram of tomato is enough.
Salt is about 15 grams.
Half a glass of 9% vinegar.

Cooking method:

Washed tomatoes, peeled washed garlic are put to dry. Can on paper or kitchen towels. We’ll do the horseradish for now.
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.
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.
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.
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.
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.
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.
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.
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.
Done, it remains to pour into prepared (sterilized) jars, roll up, turn over, wrap up to cool.
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:

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.
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.
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.
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.
At the very end, add horseradish with garlic to the resulting mass, stirring for 1-2 minutes, and remove from heat.
Pour the cooked horseradish into sterilized jars or bottles.
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.
That's all! Vigorous snack for the winter is ready.
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:

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.
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.
All mix and only then immediately remove from heat. Cooked horseradish is poured into sterilized jars or bottles.
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:

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).
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.
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.
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:

So, to cook the horseradish, you need to cook ripe meaty tomatoes, garlic and horseradish roots. You will also need some salt and spices.
Wash the tomatoes thoroughly, tear off the stalks. It is advisable to use ripe and undamaged tomatoes, without spoiled areas.
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.
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.
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.
If you have a blender, then you can use it. Remove the bag with ground horseradish, tie and set aside.
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.
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.
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.
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.
Mix all the ingredients, be sure to taste it. After making sure that all components are enough, put them in sterilized half-liter jars.
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.
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:

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).
Wash horseradish roots and peel.
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.
Cooking appetizer “Horseradish” Wash cans and lids (curling or for rolling).
Sterilize the lids by boiling for several minutes in boiling water. TO
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.
Pour sunflower oil into each jar from above.
Pour tomato-horseradish appetizer and oil into the jar. Screw on the lids.
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:

How to cook horseradish. Peel horseradish and garlic, cut the stalks of tomatoes and chop them randomly.
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.
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.
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.
After cooking, you can eat horseradish immediately, but it is better to let it brew for 1 week - so it will be tastier.
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.
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:

Cooking begins with washing the tomatoes. Then they take it for horseradish root, it must be cleaned thoroughly and cut into circles.
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.
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.
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.
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:

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

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.
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.
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:

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:
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.
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:

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.
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.
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.
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.
Before serving, horseradish can be mixed with sour cream to soften the taste.
Mandatory storage in a cold place: in the cellar or in the refrigerator.

Step 1: prepare the inventory.

Although this impressive spicy sauce is stored 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, we thoroughly rinse all the dishes under warm running water with a normal kitchen sponge and baking soda, it will perfectly cope with any dirt. Then we pour over small kitchen utensils with boiling water, and we sterilize the lids with jars in any convenient way, for example, in a microwave, oven or the old fashioned way on the stove.

Step 2: prepare the ingredients.

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

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

Step 3: prepare a horseradish without horseradish.

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

Then we lay out the finished hrenoder 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 - a refrigerator and a nice, deep cellar. After about a month, you can take the first sample of this yummy.

Step 4: serve horseradish without horseradish.

The horseradish without horseradish is served chilled. It is served in gravy boats or deep bowls as an addition to dishes of meat, fish, poultry, game, although it is also quite tasty with stewed, fried or baked vegetables. This nuclear mixture can be stored in the refrigerator or in the cellar of my taste qualities, from about 6 to 9 months. Very often, a hrenoder layered the bases for meat pies, pizza, add a few spoons to spicy soups, stews and prepare sandwiches with it. Enjoy a savory snack and don't get sick!
Bon Appetit!

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

If you are afraid that the horseradish will not stand all winter, boil the chopped tomatoes for 3-4 minutes, then add the garlic, salt 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 in the finished hrenoder; these ingredients give the appetizer-sauce a softer noble aftertaste;

If the tomatoes are very acidic, season the horseradish with a tablespoon of granulated sugar;

This dish is contraindicated for people suffering from diseases of the gastrointestinal tract, high acidity, gastritis, peptic ulcer of the stomach and duodenum.

Step 1: prepare the horseradish root.

This appetizer sauce is famous for its pungency, spicy aroma and has several names: “Horlodorka”, “Spark”, “Cobra”, “Khrinovin” or “Khrenoder”. There are a lot of ways to prepare this dish, and today we will consider one of them. First of all, with the help of a sharp kitchen knife, thoroughly clean the horseradish from the skin. Then we wash it, put it in a deep bowl, fill it with ordinary running water and leave it soaked in this form. Due to this process, most of the bitterness will come out of the roots, so the time of insisting depends on your desire. Some hostesses withstand it in a liquid couple of hoursand others all night in the fridge.

Step 2: prepare the inventory.

Inventory preparation is also an important step! Since this type of hrenodera will be preserved, the dishes should be crystal clear! Cooking utensils can be done during a two-hour infusion of horseradish or the next day. First, carefully inspect the glass half-liter jars and lids for cracks, rust, chipping and other damage. Then, we thoroughly rinse all the dishes with which the process will be carried out using a soft sponge and baking soda, or detergent with a minimum amount of chemicals. After this, we pour over small utensils with hot water, boil the lids and leave in a saucepan, and sterilize the jars in the usual way and put on the countertop to dry.

Step 3: prepare the tomatoes.

Now peel the garlic.

Sweet peppers get rid of the stalks, gutted from the seeds and cut into several parts.

We wash everything together with tomatoes under a stream of cold running water and dry with paper kitchen towels.

Then we pass the tomatoes through a meat grinder directly into a deep non-stick, preferably enameled saucepan, put on medium heat and bring its contents to a boil.

Step 4: prepare the rest of the ingredients.

Then we wash the horseradish again, dry it and grind it together with pepper and garlic in a clean deep dish. In order to avoid a sharp smell of phytoncides contained in the roots, you can attach a plastic bag to the neck of a kitchen appliance or tighten it together with a bowl of plastic wrap so that there are no gaps or put a gauze bandage on your nose and mouth!

Step 5: prepare the boiled hrenoder.

After the tomato gruel starts bubbling, boil it for 20 minutesstirring occasionally with a wooden kitchen spatula. Tomato juice will boil slightly, but do not worry, other vegetables will let it in. After the right time, add chopped horseradish, garlic and sweet pepper. Still cooking 10 minutes, add sugar, salt, black pepper, mix everything again, stand on the stove for a couple of minutes, and proceed to the next step.

Step 6: preserve the boiled hrenoder.

In turn, we install a cover-watering can on each half-liter sterilized jar and use the ladle to place the horseradder on them. We cover the glass containers with metal lids and if they screw tightly cork the workpiece with an ordinary kitchen towel. Do you use regular rubber caps? Then you have to work with a special key for conservation.

As soon as everything is ready, we check the preservation for leaks. Does the air come out? Fine! We put the jars with the lids down on the floor, wrap them in a woolen blanket so that there are no gaps, and cool in this form to room temperature over 2-3 days. After that we send the horseradish to a cool place: cellar, basement, pantry.

Step 7: serve the boiled hrenoder.

Boiled horseradish canned, cooled and placed in a well-ventilated place in which it can be stored for up to 1 year. This appetizer is considered quite spicy, it is served mostly cold in gravy boats or deep bowls. This miracle will ideally complement almost all the hot first or second courses, as well as pastries. Enjoy it!
Bon Appetit!

If desired, you can add ground hot red pepper and some sweet and sour apples to all the crushed ingredients, which will soften the taste of the finished dish;

Very often, vegetables are crushed using a blender or food processor. These kitchen appliances perfectly protect eyes and nose from the sharp burning aroma of the horseradish root;

Contraindication! This snack should not be eaten by people with chronic gastritis, kidney inflammation, peptic ulcer of the intestinal system, as well as pregnant and lactating. Although, even in a person with perfect health, excessive use of chrenoder can cause high blood pressure;

If the tomatoes are too sweet, add 1–1.5 tablespoons of vinegar to the horseradish, and if acidic, increase the amount of sugar.

For all lovers of savory snacks, we suggest making delicious horseradish today. This is such a sauce and even seasoning, which can be eaten both in pure form and added to any dishes. Horseradish goes well with a fried piece of meat, as well as with aspic, which will become several times tastier if this seasoning is served with it. Traditionally, horseradish is prepared with the addition of tomato, garlic and horseradish, although there are recipes with the addition of chili peppers to enhance the sharpness, as well as carrots, which is also original. There are recipes with cooking, there are without it. Boiled, of course, is guaranteed to be stored well, but the heat treatment is not typical of our sauce; during the cooking process, horseradish and garlic will lose their specific taste. Therefore, I recommend that you cook in the classical way, but in the process of a detailed description with step-by-step photos I will tell you what to do to keep the seasoning for a long time. There are three different recipes for you today - choose to your taste!

Tomato and garlic horseradish for the winter without cooking

Let's start today with a classic recipe that is easy to repeat. There are recipes for boiling horseradish to extend its shelf life, but for the current version we will take only fresh vegetables, season them with salt and sugar, and as preservatives so that the horseradish does not acidify, take vegetable oil and vinegar. It will not be necessary to cook anything, it will be perfectly stored.

Ingredients:

horseradish root - 200 g
tomatoes - 1 kg,
garlic - 2 heads,
chili pepper to taste
9% table vinegar - 2 tbsp. l
vegetable oil - 80 g,
sugar - 40 g
salt - 30 g.

How to cook tomato horseradish for the winter

That’s such shitty stuff, it’s a hundred times tastier and more aromatic than shop horseradish in jars.

Horseradish for the winter of tomato: photo recipe step by step

Preparing a snack of raw vegetables and can be a favorite seasoning for all your men in the family. It is men who love her for her sharp and pungent taste. By the way, there is another name - Hrenoder. It is worth noting that horseradish can be stored for up to several months, the main thing is that it tables in a cool place: in the cellar or in the refrigerator. That's the whole secret of storage, and in general the recipe is quite simple, so do not miss the opportunity to roll up some jars of tasty and spicy seasoning for the future. Thanks to its raw look, it retains a lot of vitamins, which will strengthen your health and cheer you up.

What we need:

500 grams of tomato
60 grams of horseradish
4 cloves of garlic,
0.5 tea l salt.

How to make horseradish tomato and horseradish garlic for the winter

Horseradish for the winter of tomato and vinegar

Many people cannot live without savory foods and seasonings, and today such a recipe is in front of you. Delicious seasoning sauce is easy to prepare at home, and for the long term. And vinegar will help us with this. You can certainly buy ready-made grated horseradish in the store, but it can not be compared with home-made stock. How much flavor is in the home seasoning that it is impossible not to try it.