Tomatoes marinated with horseradish - one of the traditional dishes of Slavic cuisine, the most popular snack at any meal. This delicious dish allows you to have on your table delicious, fragrant tomatoes, even in the middle of winter.

Tomatoes, canned with marinade and horseradish, are the classic version most often used by each hostess. Fragrant, pickled tomatoes with a touch of sharpness will be an excellent addition to absolutely any dish.

Pickled tomatoes with horseradish: a classic recipe with herbs and garlic

Ingredients:

• about 10 kg of ripe tomatoes;
• 4 heads of garlic;
• 4 horseradish root, cut into pieces or grated;
• black currant leaves, washed and dried;
• dill, sweet peas and black pepper.

Ingredients for marinade:

• boiled water - about 10 liters;
• 500 grams of salt;
• 300 grams of sugar;
• 50-75 ml of vinegar (6%).

How to cook pickled tomatoes with horseradish?

1. Rinse the tomatoes thoroughly under running water and dry them, separate the tails. It is necessary to select only dense and whole fruits, as small as possible. Small or medium sized tomatoes are best suited for preservation. They should be uniform in color.
2. Rinse the leaves of currants and dill. Peel horseradish and garlic, cut horseradish into small pieces.
3. Take the required number of three-liter cans, thoroughly washed and pre-treated with boiling water. Put a bay leaf (about 6 medium leaves), allspice and black pepper, garlic, currant leaves, dill and horseradish (3-4 small pieces) in the bottom of each jar and then tightly stuff the jar with tomatoes, previously puncturing them in several places with a fork or a toothpick. So they marinate more carefully. At the end, repeat the bottom layer of seasoning on top of the tomatoes.
4. Next, you need to prepare the marinade for preservation. To do this, mix water, sugar, vinegar and salt and bring the finished solution to a boil. Pour tomatoes with boiling marinade all the way to the top. Next, banks covered with lids and sterilized for half an hour in boiling water.
5. After all these procedures, jars of pickled tomatoes are cooled and left for several days in the house. Then they are cleaned in a cold place, on the balcony or in the basement. There tomatoes can be stored all winter!

Marinated tomatoes cooked according to this recipe have an unusually rich taste. Especially piquant notes are obtained thanks to fragrant horseradish and garlic.

I have a lot of recipes for pickled tomatoes, but today I want to offer you my favorite: my mother-in-law's special recipe.

I have never met such a recipe. Tomatoes are very tasty, with a characteristic aroma of horseradish. Hearty Tomatoes: A great snack for any meal. By the way, tomatoes and horseradish - this is an excellent, harmonious combination.

Composition of products

(on 8 liter cans)

• 5 kilograms of tomatoes;
• a large bunch of parsley;
• 50 grams of horseradish root;
• 4-6 cloves of garlic;
• 3 large sweet bell peppers.

Marinade

• 2.5 liters of water;
• half a glass of salt;
• one cup of granulated sugar;
• one cup of 9% vinegar.

Step by Step Cooking Process

1. I want to explain right away: I have a measuring cup of 250 milliliters.
2. Ripe tomatoes carefully washed and remove the stem. If the tomatoes are small, then cut them into two parts. If large, then 4-6 parts.
3. Peeled and washed horseradish root cut into large rings.
4. My sweet sweet pepper, cut the stem and remove the seeds.
5. Garlic cloves peel cleaned.
6. A bunch of parsley finely chop with a knife.
7. Horseradish, pepper and garlic mince and combine with chopped parsley.
8. Eight one-liter cans are thoroughly rinsed with hot water and soda and sterilized in any convenient way. By the way, you can look at our site.
9. In each prepared jar we place a couple of tablespoons of twisted mass on the bottom, then put tomatoes on it: cut down.
10. Alternate layers until we fill all the jars. Lay out the remaining twisted mass on the last layer of tomatoes.
11. Council Banks are filled to the shoulders, it is not necessary to fill under the neck.
12. Cover the deep and wide saucepan with a towel or silicone mat. The pan should be such that the water reaches the hangers of the cans.
13. In a separate saucepan, we will prepare the marinade. Pour 2.5 liters of water, lay out coarse salt and granulated sugar, set on fire and bring to a boil. Boil for 2-3 minutes, pour in vinegar, bring to a boil and remove from heat.
14. Fill jars with tomatoes with brine, cover with sterilized lids, put in a pan for sterilization.
15. Pour boiling water into a pot of cans: the water level should reach the hangers of the cans.
16. After boiling water in a saucepan, sterilize the jars for 15 minutes. Make sure that the boiling water is very weak.
17. Then pour the marinade into the cans to the very edge and immediately roll them up. Turn over the cans and wrap them to cool them down.
18. In winter, open a jar of wonderful tomatoes and serve or

Probably, there are very few people who really do not like tomatoes, or at least all sorts of sauces and dishes based on them. And because every self-respecting gardener wants to grow them in his garden beds, or at least in the greenhouse.

If you have the skills and diligence, such a task is quite feasible for everyone, but until the fall a new question arises: what to do with the harvest?

The answer is not long in coming: of course, canned, especially considering that there are many interesting recipes, such as pickled tomatoes with garlic.

Recipe 1. Canned Tomatoes with Garlic

This is one of the classic recipes for canning tomatoes, on the basis of which you can eventually create your own, adding to it your favorite spices. For five kilograms of fresh tomatoes you need dried dill (stem and umbrella with seeds), two heads of garlic, three hot peppers, root and leaves of horseradish, as well as salt, sugar, nine percent vinegar and water.

Wash tomatoes, horseradish leaves and peppers. Peel the garlic, and the horseradish root of the upper skin. Hot pepper and horseradish root cut into strips. In sterile jars (optimal volume from one to three liters)  lay the tomatoes. Add three cloves of garlic to each jar, as well as a little hot pepper and horseradish root. On top of the tomato lay a sheet of horseradish and a sprig of dry dill.

Prepare the pickle: add one and a half tablespoons of salt, five tablespoons of regular sugar and one spoon of vinegar essence to each liter of water. Bring the cooked pickle to a boil and carefully pour the prepared tomatoes. Pasteurize tomatoes for fifteen minutes and, after roll up the jars with lids. Then turn the jars upside down and put them on the lids. Keep them wrapped in heat until they are completely cool.

Recipe 2. Lightly-salted tomatoes with garlic, the quickest

Fresh tomatoes will find their admirer at any dinner table, however there are situations when salted ones will be more appropriate. For most, such a recipe is a real discovery, so why not surprise everyone with a new and original flavor.

Unlike salted cucumbers, tomatoes are salted only with cold marinade. One and a half kilograms of tomatoes you need: two large heads of garlic, four tablespoons of salt, one onion, a tablespoon of sugar, pepper, green dill, parsley, and fresh bay leaf.

Pour into a deep container and a half liters of warm boiled water. Add salt and sugar. In a deep bowl, layered tomatoes, shifting them with onions, sliced ​​rings, bay leaf, chives and spices. Cover the top layer with greens. Pour marinade on top and cover with a lid. Leave the room for three days. After that, they are fully prepared and can be safely eaten.

Recipe 3. Green tomatoes, deliciously pickled with garlic

Quite often it happens that a tomato was born a lot, but the summer for their ripening was not enough. However, resourceful gardeners do not lose heart, because green tomatoes with spicy garlic make a very tasty and savory snack for the winter. To do this, for five kilograms of green tomatoes, you will need a kilogram of sweet pepper, one hot pepper, a glass of crushed cloves of fresh garlic, black peppercorns, dry mustard, a glass of vinegar, a glass of salt and two glasses of sugar.

Peel the tomatoes, wash and cut them on one side so that you can put the prepared stuffing inside the tomato.

Mince garlic and pepper (pre-peeled) through a meat grinder. Fill the tomatoes with spicy stuffing and place in sterile glass jars. Then in each jar add a couple of peas of pepper and mustard. For those who love spicy food, you can also add on a small hot pepper.

Now cook the marinade. In a deep container, boil five liters of water, after adding vinegar, salt and sugar, according to the proportion indicated above. Pour the marinade over the tomatoes and pasteurize the jars for ten minutes. (three-liter to twenty minutes). Now you can roll up the banks of the lids.

Recipe 4. Hot tomatoes with horseradish and garlic

On the basis of tomato and garlic can be prepared and an excellent spicy snack. It also needs a bit of horseradish root, which gives the snack a really invigorating taste and aroma. One kilogram of fresh ripe tomatoes will require one hundred grams of horseradish root, a couple of heads of fresh garlic, a couple of red fleshy sweet peppers, fifty grams of salt, and thirty grams of sugar.

Put the tomatoes in a sieve and pour boiling water over to remove the skin. Then grind them in a blender into a uniform slurry, add salt and sugar. Horseradish rub it on a grater or, if possible, skip through a meat grinder so that it is as small as possible.

Crush the peeled chives and together with horseradish add to the tomato gruel. Mix thoroughly and gently place in small, pre-prepared sterile jars. Roll cans tightly with lids. It is better to keep such hot sauce in the refrigerator, because it does not undergo heat treatment.

  - This recipe is well-known and is far from new. But if it comes to tomatoes in its own juice for the winter with horseradish, garlic and bell peppers, then I am sure you will be interested. This is how I closed the tomatoes last year for a sample and was very pleased with the result.

Canned tomatoes in their own juice with horseradish, pepper and garlic are very tasty and savory. They are good in and of themselves, as an unusual snack, and as an ingredient for other dishes. I cooked pizza with them, put out the liver, added them to scrambled eggs ... And always tomatoes were at their best.

Ingredients:

• 2 kg of hard, slightly unripe tomatoes;
• 2 kg of overripe tomatoes;
• 250 g paprika;
• 4 tablespoons of sugar;
• 2 tablespoons of salt;
• ¼ cup minced horseradish;
• ¼ cup minced garlic;
• 5 pieces of black peppercorns - in each jar.

   The weight of the prepared ingredients is indicated. From this amount of products, approximately 6 liters of preservation is obtained. The number of tomatoes in a jar can vary depending on their size, so it’s just impossible to accurately calculate the quantity. If you take medium-sized cream, it just turns out 6 liters. if the tomatoes are larger, they will get less in the jar, but more juice will be needed.

How to cook tomatoes in your own juice with horseradish:

Slightly unripe tomatoes (which we will put in the jar) are selected only if they are not crushed, without damage, in the correct shape. Bulgarian pepper take red, preferably thick-walled. Pepper is cut along in half, remove the attachment of the stem, seeds and partitions. Each half is cut along another 2-3 pieces.

Overripe tomatoes can be used and crush, but not rotted. Overripe tomatoes are cut into small pieces of arbitrary shape - as long as they enter the hole of the meat grinder.

We twist tomatoes through the meat grinder.

Pour the resulting mass into the pan, set on fire and bring to a boil. Remove the foam, reduce the heat and cook for 10-15 minutes.

Then rub the tomato paste through a sieve. It turns out tomato juice. Bring it to a boil.

Horseradish and garlic cleaned and thoroughly washed. Garlic is passed through the press, horseradish cut into small pieces - about 2 mm. Put the Bulgarian pepper, horseradish and garlic in the juice. Put the pot on the fire and cook on low heat for 7-10 minutes after boiling.

Spread peas and unripe tomatoes in pre-sterilized cans, leaving a little space for the bell peppers on top. When laying we try not to crush the tomatoes.

Cover the cans with tomatoes with lids to prevent dust from entering them. We place the jars in a wide saucepan, the bottom of which is lined with a napkin, filled with warm water and set on fire. Bring to a boil over high heat, then reduce the heat and heat up so (without pouring) for 7 to 10 minutes. This is done so that the skin on the tomatoes does not crack. If you are satisfied with the cracked skin on tomatoes, you can stop preheating.

Carefully remove the pieces of Bulgarian pepper from the juice and put them into the jars (how many will enter), try not to crush or tear the pepper. Immediately pour juice.

Banks again covered with lids and sent for sterilization. After boiling water in a saucepan, sterilize 1-liter jars for 15 minutes, 3 - 20 minutes.

Then we roll up the banks or screw up the lids, turn them upside down and leave to cool.

Now you know how to cook tomatoes in your own juice with horseradish, garlic and bell pepper. I look forward to your feedback about them in the comments!