We really want to keep summer harvest and in winter to delight households with delicious and useful blanks, that's why we are closing adjiku with horseradish for the winter... Such twists turn out to be unusually useful, they are saturated with vitamins and are in perfect harmony with fish and meat dishes, game.

Adjika with horseradish, raw

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

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

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

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

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

Adjika boiled with horseradish

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

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

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

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

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

Adjika with horseradish and tomatoes

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

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

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

Horseradish snack

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

Horseradish with plums

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

Vyatka horseradish

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

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

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

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

Classic adjika is a pasty mass of red pepper, garlic and salt. These basic ingredients are required. In addition to them, the composition of adjika can include all kinds of auxiliary components that give it special shades and aromas.

There are a great many options for cooking adjika.

I suggest you cook spicy and fragrant adjika with horseradish and tomatoes.

This adjika is prepared quickly - after all, it is not cooked, and the ingredients for it will need the simplest and most affordable ones.

And in the end it turns out great sauce that goes well with many dishes.

We choose only ripe tomatoes for adjika, even overripe ones. Brown tomatoes will not give such a bright beautiful color, and the taste will be worse. Of course, the tomatoes should not be rotten.

Choose only red sweet bell peppers. Yellow and green peppers will give adjika a brownish-greenish color.

We also take hot peppers only in red. They must always be fresh (dry ones will not give juice, pieces of skin will break the pasty structure of adzhika).

Ingredients:

• 1 kg of tomatoes;
• 0.5 kg of sweet red bell pepper;
• 80 g horseradish;
• 100 g of garlic;
• 180 g red bitter peppers;
• 1 tablespoon sugar
• 1.5 tablespoons of salt.

The ingredients indicate the weight of the ingredients already prepared for processing.

Preparation:

We wash tomatoes and peppers - sweet and hot. We lay them out in one layer to dry out.

The horseradish roots are thoroughly washed, cleaned. Peel and wash the garlic.

Cut the tomatoes small - so that the pieces pass freely into the hole of the meat grinder.

Cut the bell peppers in half lengthwise. We remove the stalk, partitions and seeds. And we also cut it into several parts so that they fit into the hole of the meat grinder.

But we do not cut the bitter peppers, but only cut off the green tails (the seeds must remain inside).

Cut the horseradish roots into pieces of 5-7 cm.

We will grind vegetables with a meat grinder.

If you, like me, usually grind meat in a meat grinder, then you should definitely defat it before vegetables for adjika. To do this, disassemble the meat grinder and fill it with boiling water. After a couple of minutes, drain the water, cool the parts of the meat grinder a little and reassemble.

Twist all the ingredients for adjika in a meat grinder into a large bowl one by one.

Then add salt and sugar.

We mix all the ingredients. And set aside for a couple of hours - how to brew.

In the meantime, we are preparing the cans and lids. It is more convenient to pack it in small jars (up to 200 g) with a screw cap or cover with plastic lids. It is not necessary to roll up adjika with turnkey metal lids.

We wash the cans and lids. We boil metal lids for several minutes. Then wipe dry. Glass jars sterilize (steamed or in the oven), then wipe dry.

After insisting, be sure to try adjika and, if necessary, add salt or sugar.

We put adjika in jars, close with lids and send for storage. You can store such adjika when room temperature, in a dark place and away from radiators and stoves.

In our country, they learned about adjika with horseradish for the winter many years ago. Today, housewives add ingredients such as garlic, various herbs, sweet pepper, apples and zucchini. All these additives added to the finished sauce unique taste, for this reason, the appetizer has become very popular in Russian cuisine.

• Adjika with horseradish and tomatoes
• Raw adjika with horseradish for the winter
• Adjika with pepper and horseradish
• Adjika with horseradish and garlic
• Adzhika recipe for a multicooker

Adjika with horseradish and tomatoes

Ingredients:

Hot red peppers - 10 pieces;
sweet red pepper - 1 kg;
hot garlic - 210 grams;
coarse salt - 3 tablespoons;
ripe tomatoes - 2 kg;
granulated sugar- 2 spoons;
fresh horseradish - 155 grams.

Preparation:

All vegetables are washed and dried, the pepper seeds are left inside. Horseradish is not cut into large cubes. The husks are removed from the garlic, and the seeds and the stalk are removed from the sweet peppers. Now you need a meat grinder to make adjika with horseradish and tomatoes without boiling.

Two kilograms of tomatoes are placed in it in turn, they put sweet and hot pepper, garlic and then horseradish. V ready mass pour required amount salt and granulated sugar. The whole composition is mixed very well.

The sauce is left for three hours, and in the meantime, the jars are sterilized, if necessary, more salt or sugar is poured into the workpiece to taste.

The seasoning is laid out in jars, covered with lids, and then stored at room temperature.

Raw adjika with horseradish for the winter

Ingredients:

Fleshy and juicy tomatoes- 1 kg;
garlic - 1 head;
horseradish root - 125 grams;
fine salt - 2 tablespoons;
granulated sugar - 2 tablespoons.

Preparation:

To begin with, it is worth preparing food for raw adjika, cooked with horseradish for the winter. First, the tomatoes are prepared, here vegetables of the "Cream" variety will be ideal, if desired, the peel is removed from the tomatoes, but this is not necessary.

Tomatoes are cut into four parts, garlic is also peeled from the husk, and horseradish is cut into small cubes. All chopped ingredients are minced with a fine-perforated meat grinder.

Sugar and salt are added to the tomato mass, after which everything is mixed. It is worth preparing jars for adjika without cooking with horseradish for the winter, they are washed and sterilized.

Ready sauce poured into jars, and then closed with lids. This seasoning can be spread on bread, or even used as a marinade for meat.

Advice! Instead of metal lids, you can use twisting ones, they are more convenient to operate.

Adjika with pepper and horseradish

Ingredients:

Dry herbs - 2 tablespoons;
horseradish root - 310 grams;
coarse salt - to taste;
hot red pepper - 480 grams;
hot garlic - 3 heads;
juicy tomatoes - 2 kg.

Cooking method:

First of all they wash vegetable ingredients... Next, the pepper is cleaned, and the tomatoes are cut into four parts, the stalk is previously removed. The horseradish root is peeled and washed, the husks are removed from the garlic. All prepared vegetables are passed through a meat grinder, a little salt and dry herbs are added to the sauce. Dry basil, suneli hops and cilantro are most suitable.

Adjika with horseradish and garlic

Ingredients:

hot pepper - 1/3 pods;
table vinegar 9% - 1/2 cup;
juicy tomatoes - 1.3 kg;
hot garlic - 155 grams;
granulated sugar - 120 grams;
sweet salad pepper - 1 kg;
fresh horseradish - 35 grams;
vegetable oil - 75 ml;
coarse salt - 1 spoon.

Preparation:

All components are well washed and cut into pieces. Peppers and tomatoes are peeled from the stalk, you can also peel the garlic and hot peppers.

The products are placed in a blender bowl. All components are crushed to a puree state, thus creating spicy sauce.

Now, grated horseradish is added to the garlic and horseradish adjika with tomatoes. Pour into the prepared snack vinegar essence, add a little sugar and a spoonful of salt, and then mix everything so that the spices are dispersed.

Ready adjika with horseradish and garlic from tomato is poured into jars and then covered with lids.

It is best to store the snack in refrigerator compartment, there she will definitely keep her beneficial features and taste.

Advice! For such a recipe, housewives should take ripe and very juicy tomatoes. If you use bright tomatoes, then the finished snack will turn out to be brighter.

Homemade adjika with horseradish, the recipe for the most delicious homemade adjika

Ingredients:

Salt - 170 grams;
green tomatoes - 5 kg;
hot garlic - 210 grams;
fresh horseradish - 190 grams;
hot red pepper - 6 pieces;
vegetable oil - 1 spoon.

Preparation:

To prepare adjika from tomato and horseradish, it is necessary to rinse all the vegetables, and then remove the peel from the tomatoes. Pepper is cleaned of small seeds and partitions. Garlic and horseradish are peeled and then washed in clean water... Prepared vegetables are cut into small cubes so that it is easier to chop them. Chunks of vegetables are sent to a blender bowl and then chopped until smooth.

The finished ingredients are mixed, thereby obtaining a sauce. A little vegetable oil is added to it and salted to taste. If you wish, you can add some herbs to the snack. Ready adjika for the winter, made with horseradish and garlic, is transferred to dry 0.5 liter jars, and then covered with lids.

Recommendation! To finished product stored longer, you can close the jars with capron lids, and then put them in the refrigerator chamber. You can make such adjika with horseradish boiled for the winter, then the shelf life will increase.

Adjika with horseradish garlic and apples

Ingredients:

Sour apples - 1 kg;
ripe tomatoes - 2.5 kg;
hot pepper- 3 pieces;
coarse salt - 2 tablespoons;
granulated sugar - 1 glass;
garlic - 3 heads;
carrots - 1 kg;
sweet pepper - 1 kg;
table vinegar - 110 ml;
vegetable oil - 1 glass;
horseradish - 120 grams.

Preparation:

To begin with, grind sweet and hot peppers. Twisted garlic is added to them. Next, you can put tomatoes, carrots and bell pepper in a meat grinder, and then grind. Now you can cook adjika with horseradish, tomatoes and garlic for the winter. To do this, place the container with the sauce on the fire, and then reduce the flame to a minimum.

Cook the appetizer for forty-five minutes. After the allotted time, a weak acetic acid, 255 grams of granulated sugar, a small amount of salt and vegetable oil. They stew for another five minutes, and then pour adjika with horseradish for the winter, for this recipe, in jars.

Boiled adjika with apples, horseradish and garlic

Ingredients:

sweet pepper, carrots, apples and onions - 1 kg each;
tomatoes - 2 kg;
salt - 120 grams;
sunflower oil - 450 ml;
garlic, red pepper and horseradish root - 210 grams each;
granulated sugar - 1 glass;
table vinegar - 110 ml.

Preparation:

Such crap for the winter is prepared simply, for this the vegetables are washed and peeled, and then cut into pieces. All components are twisted with a meat grinder, and then put the sauce on the fire. As soon as the composition boils, the fire is reduced and extinguished. sweet adjika at least an hour.

Add granulated sugar, a little salt and vegetable oil... At the very end, put the garlic and cook the composition for another five minutes. Ready snack closes in banks.

Advice! If you wish, add to the appetizer spices for taste and aroma.

Boiled adjika with horseradish, garlic and herbs

Ingredients:

Sweet pepper - 10 pieces;
garlic - 1 head;
dill and parsley - 250 grams;
tomatoes - 2 kg;
hot pepper - 5 pieces;
salt - 40 grams;
fresh horseradish - 125 grams.

Preparation:

The greens are finely crumbled, and the vegetables are not cut into large slices. Now, tomatoes, bell peppers and other vegetables are minced with a meat grinder. Mashed potatoes are put on fire and boiled for about an hour, after which salt, sugar and herbs are added there. The prepared sauce is poured into jars.

Boiled adjika from tomato, garlic and horseradish

Ingredients:

Horseradish root - 410 grams;
hot pepper - 2 pieces;
sugar - 145 grams;
garlic - 190 grams;
sweet pepper - 15 pieces;
tomatoes - 2 kg;
salt - 2 tablespoons;
vinegar 9% - 155 ml.

Preparation:

This is the recipe for the tastiest homemade adjika with horseradish, for her, the products are chopped, and then the sauce is boiled for forty minutes. At the end of cooking, add vinegar, salt, granulated sugar, and then leave the sauce to infuse for five hours. Re-boil and pour into jars.

Interesting! Prepare raw adjika, with the addition of tomatoes and horseradish, according to this recipe, you can also with fresh herbs, but in this case, the sauce will be less stored.

Adjika raw with horseradish without vinegar

Ingredients:

Horseradish root - 210 grams;
salt - 95 grams;
sweet pepper - 1 kg;
ripe tomatoes - 5 kg;
garlic - 145 grams;
hot pepper - 2 pieces.

Preparation:

The ingredients are prepared and then minced with a meat grinder. In such a raw adjika with horseradish recipe for the winter, put garlic in pieces and a little salt. The workpiece is poured into jars and sealed with lids.

Adzhika recipe for a multicooker

Ingredients:

Sweet pepper - 510 grams;
white onion - 210 grams;
apples - 420 grams;
hot pepper - 2 pieces;
garlic - 1 head;
tomatoes - 1.5 kg;
sugar - 145 grams;
vinegar - 85 ml;
lean oil - 1.5 cups;
fresh horseradish - 55 grams.

Preparation:

To make adjika from tomatoes with horseradish according to this recipe, you need to grind tomatoes, sweet and bitter peppers, garlic with horseradish and apples with a meat grinder. The ingredients are transferred to a cauldron and cooked for an hour and a half. Five minutes before readiness, for spicy adjika with horseradish for the winter according to this recipe, add sugar, a little salt and oil, also pour vinegar. The billet is poured into cans.