Horseradish recipes without cooking. Horseradish recipes for the winter with a photo. Classic horseradish from tomato, horseradish and garlic for the winter, recipe with photo

- a wonderful preservation of tomatoes with spices, which can become your true friend in the fight against nasty viral diseases and colds that love to stick to us so much 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 useful preparation 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 harvest is that it does not need to be rolled up in large quantities in summer, horseradish root can be stored in the basement (cellar) for a long time and is available for sale all year round.

How to cook horseradish - basic recipe

For the preparation of horseradish, it is better to take the roots dug out in late autumn before the first frost, or before the first thunderstorm in spring. It is believed that only such horseradish has the necessary strong taste. Horseradish roots that you dig up at other times will most likely be just bitter without the right spiciness. They like to experiment with horseradish recipes. And every fan of this spicy snack, for sure, has his own traditional recipe. But with any cooking options, the seasoning is usually insisted from 2-3 days to a week - so the horseradish becomes more fragrant and tastier.

Ingredients:

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

Cooking method:

1. So, horseradish root is washed, cleaned, ground through a meat grinder. Garlic is peeled and crushed using a garlic press or juicer.
2. Before chopping tomatoes, a cross-shaped cut is made on each tomato and, in this form, is dipped in boiling water for about 2 minutes, after which the skin is removed from the tomatoes if desired, although this is not a strict necessity.
3. You can also grind tomatoes through a meat grinder, or in a blender. All components are mixed with the addition of salt and sugar. A hearty snack is ready.
4. Basic horseradish cooking classic recipe can be diversified. You will get an interesting taste if you add some salted fish.
5. You can experiment with adding 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 ones - it all depends on your imagination and taste preferences.

Classic horseradish recipe (horseradish)

Usually it is cooked with tomatoes, they soften the taste of the appetizer and give it color. So, depending on the variety and color of tomatoes chosen, 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 fleshy tomatoes - 1 kilogram.
• Horseradish root - 50 grams is enough
• Garlic.
• Two large heads enough for a kilogram of tomato.
• Salt - about 15 grams.
• Half a glass of 9% vinegar.

Cooking method:

1. Washed tomatoes, peeled washed garlic put to dry. You can use paper or kitchen towels. Let's take care of ourselves for now.
2. Its surface is uneven, the product was formed in the ground, so we wash and clean it thoroughly. Blanks love cleanliness, so does the horloder. First, rub the horseradish with a brush under running water, then gently peel off the skin with a knife. Rinse again and also send on a towel.
3. Products - everything that we have prepared, except for spices, we will grind. Grinding tomatoes with a meat grinder is not a problem. True, juice will flow into all connections, which is risky for an electrical appliance, but a mechanical one can handle it. How to do better? Alternative: juicer. Fast, simple, convenient.
4. The mass without loss will move in crushed form to the desired container. We recommend it for tomatoes. Horseradish grind a little more difficult. You can do this with a meat grinder, then first we cut it into thin strips so that the technique can master the dense, rigid structure of the product.
5. Horseradish is also an eater, it releases phytoncides that irritate the mucous membranes, it is more convenient to grind it by putting a bag on the grate. Traditionally, horseradish is crushed with a grater. You will also cry from the fumes, at the same time you will receive a free inhalation - together with the horseradish, you will prevent all kinds of acute respiratory viral infections. We crushed two components.
6. There are no problems with garlic: it is preferable to grind the teeth. The garlic crusher can give out large pieces, but if it grinds well, use it. Option: grater. A little more labor-intensive to do, but reliable. Everything is ready for the future horloder. If you have a blender or food processor, you can use it. Then proceed as follows.
7. We combine chopped vegetables prepared for horseradish, we get a mixture of horseradish, tomato and garlic. Salt, add sugar. The product is almost ready. Can be mixed and consumed immediately. Or store, packaged in dry and, of course, clean jars, in the refrigerator.
8. He will not survive the winter there, but he can do it for a month. We want to save the whole winter - we do it a little differently. Let's add heat treatment, and other components (vinegar, oil). The sequence is this. Grinded tomatoes must be boiled, salting them and adding sugar.
9. The fire is slow, the rest is not placed in the pan yet. Boiled? Cook according to the recipe for half an hour, add oil, vinegar, leave to boil for another ten minutes. After we fall asleep chopped horseradish with garlic in our gorloder, mix.
10. Done, it remains to pour into prepared (sterilized) jars, roll up, turn over, wrap until cool.
11. Then put away where you store the blanks. Storage room, balcony, basement - where it is more convenient. Winter will please with provisions later.

Horseradish for the winter - a recipe with tomatoes and garlic

Ingredients:

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

Cooking method:

1. Washed and peeled horseradish pre-soak for 3 hours in cold water otherwise there is a risk of fragrant snack get a very pungent and inedible mixture.
2. The next step is to chop the horseradish, pass it through a meat grinder (glory to the invention of the electric meat grinder!). For lack of it, you can grate horseradish, but be prepared to pour more than one liter of tears and ventilate the room for a long time. Using a garlic press, add the peeled garlic to the horseradish.
3. Next, carefully remove the skin from the tomato, dipping 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 a meat grinder. Add salt and sugar to the resulting tomato mass.
4. Carefully transfer the tomatoes to 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 prepared horseradish into sterilized jars or bottles.
7. According to this recipe, horseradish is prepared for the winter. If you are impatient to try the preparation, we recommend that you wait at least 2-3 days with its use, it will become more fragrant.
8. That's all! A vigorous snack for the winter is ready.
9. We hope you liked our tomato horseradish recipe for the winter and you will cook this appetizer every fall.

Horseradish with vegetable oil

Ingredients:

• 200 g peeled horseradish
• 2 kg ripe tomatoes,
• 200 g garlic
• 0.5 cup vegetable oil,
• 1 tablespoon sugar
• 1 heaping tablespoon of salt (coarse salt)
• 3 tablespoons of vinegar.

Cooking method:

1. Tomatoes are crushed in any way suitable for you, then salt and sugar are added. The resulting mixture is transferred to a saucepan, boiled and boiled for 20 minutes.
2. Next, vinegar and sunflower oil are added to the tomato sauce on fire. Horseradish root is pre-peeled, kept in cold water for an hour, rubbed with garlic and added to tomatoes.
3. Everything is mixed and only after that immediately removed from the fire. The prepared 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 spicy appetizer is the recipe for horseradish for the winter with beets.

Ingredients:

• 5 horseradish roots (medium)
• one raw beetroot (also medium or large),
• a spoonful of sugar (table)
• vinegar (0.5 cup)
• 1 glass of water
• salt (one pinch).

Cooking method:

1. Horseradish is cleaned as usual. Beets are also washed and cleaned. All ingredients are crushed in any convenient way (on a grater, through a meat grinder or blender).
2. Then sugar, salt and vinegar are added. It is better to fill with fruit vinegar. 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 horseradish recipe for the winter is ready. And, of course, do not forget to give the hot sauce time to brew.
4. Cooked horseradish with beets can be eaten after 5 or 6 hours, but the more the seasoning is infused, the more vigorous it will be. It is good to add it to borscht, spread it on bread or eat it with jelly.

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 horseradish, you need to cook ripe fleshy 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 along with the skin through a meat grinder.
4. Rinse horseradish roots with water. Using a sharp knife, remove the rough skin from them. After that, cut into several pieces 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 essential oils not to spread around the apartment and save you from tears.
6. If you have a blender, then you can use it. Remove the bag of ground horseradish, tie it up and set aside.
7. Peel the garlic cloves. Adjust the amount of garlic to your liking. If you want to make a hotter sauce, feel free to add more of it.
8. Garlic, like horseradish with tomatoes, also needs to be passed through a meat grinder. Add the horseradish to the bowl with the tomato puree. Put out the garlic.
9. For extra flavor, I also add spices. To make it even more vigorous, you can add a pinch of red ground pepper or finely chopped chili pepper.
10. Add kitchen salt. If your tomatoes are sour, then you can sweeten the sauce a little with sugar. For one liter of horseradish add 1 teaspoon of sugar.
11. Mix all the ingredients, be sure to taste it. After making sure that all the components are enough, put them in sterilized half-liter jars.
12. Close jars with metal or screw caps. In addition, nylon steaming caps can also be used. Since this sauce was not amenable to heat treatment, it is advisable to store the jars in a cold room.
13. Horseradish or tomato horseradish under such conditions can be stored for even more than one year, but keep in mind that the longer it stays, the less burning and spicy it becomes.

Horseradish (horseradish snack recipe)

Ingredients:

• 1 kg tomatoes
• 200 g horseradish root
• 2 garlic cloves (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 skin, scald with boiling water), scroll through the herb grinder (the word meat grinder is not at all pleasant).
2. Wash horseradish roots, peel.
3. And also scroll through the herb grinder together with hot pepper. Garlic, if using, peel, chop through a garlic press. Mix all. Salt and stir.
4. Preparing snacks “Hrenovina” Wash jars and lids (twist or roll up).
5. Sterilize the lids by boiling for a few minutes in boiling water. TO
6. Boil the fritters. Sterilize the jars with steam (in a double boiler, on the spout of a teapot or in another way) or in the oven. We sterilize the jars. Pour the horseradish into jars.
7. Pour sunflower oil on top of each jar.
8. Pour the tomato-horseradish snack and oil into the jar. Tighten the lids.
9. horseradish snack ready! We put it in a cool place for storage.

horseradish

Ingredients:

• 3kg tomatoes
• 250g horseradish and garlic

Cooking method:

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

Snack for the winter of tomato and horseradish

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

Ingredients:

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

Cooking method:

1. Start cooking by washing the tomatoes. Then they are taken for the horseradish root, it must be cleaned thoroughly and cut into circles.
2. After that, the tomatoes are pricked with a fork (or knife) near the stalk (this is necessary so that the tomato skin does not burst during the pickling process) and put them in pre-sterilized jars for seaming for the winter, horseradish is put next and it's all covered with leaves.
3. It is necessary to prepare the marinade from sugar, spices, vinegar, as well as from 1.5 liters. water and salt. You need to “spoil” tomatoes with marinade before spinning repeatedly.
4. First, marinade is poured into a jar with "red pioneers" for the first time for 5 minutes, then it is drained and boiled. The same action must be performed one more time.
5. Tomatoes are finally poured with marinade for the third time, after which vinegar is added to the jar (under the very lid). Immediately, the jars are sealed with sterilized lids. That's all - delicious seaming for the winter of tomatoes with horseradish is ready!

Adjika horseradish and tomato recipe for the winter

Tomatoes can be closed both whole and 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 bunches each;
• sweet pepper - 10 pcs.;
• horseradish root - 4 pcs.;
• by 4 tbsp. l. sugar and salt;
• vinegar - 1 tbsp.

Cooking method:

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

Horseradish with garlic and tomatoes for the winter

Many housewives and spicy lovers know from such a sauce as horseradish from tomatoes and garlic. The horseradish recipe is easy to prepare, and will also complement any table for a holiday. Perfect for meat dishes, and those who like simpler options simply spread it on bread. This recipe has many peculiar names, for example: horseradish, gorloder, light, cobra, horseradish appetizer,

Ingredients:

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

Cooking method:

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

Now you can move on to various variations of the classic horseradish recipe. Below are several such 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 boiling water over the tomatoes, and then remove the skin from them. Peel the horseradish root, 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 everything well. Pour the mixture into a saucepan and cook for 5 minutes over low heat. Add vinegar while cooking. If there is a desire to get a thicker horseradish, then you need to cook longer until the desired consistency is obtained.
3. Pour the finished hot mixture into jars with nylon lids (of course, sterilize everything in advance). Banks put cool up room temperature under a blanket or, as they also call it, “under a fur coat”, to room temperature. Then take them to a cool place. Such an appetizer is stored for more than a year due to the heat treatment of the entire mass, as well as the addition of vinegar. Already a week after cooking, horseradish can be eaten.

Helpful Hints:

1. It is recommended to chop the horseradish root last, and two reasons contribute to this: firstly, it is its sharp teary smell, and secondly, so that the horseradish does not run out of steam during the 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 the method of cooking horseradish with heat treatment is used, then instead of tomatoes, you can use the same amount, according to the recipe, of gooseberries.
4. You can quickly and easily sterilize jars using a microwave. First, rinse them well, pour a little water inside each jar, put in the microwave and turn it on at 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.

Once I was treated to such a “horloder” and you know ... I liked this damn thing! Moderately spicy, moderately spicy, moderately spicy. How else do they call such an appetizer in Mother Rus' - a fragrant sauce?

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

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

"Necessity for invention is cunning" - there is such a proverb. I want to say do not experiment with horseradish - cook it the way it should according to the classic recipe. without any extra additions.

And such a spicy snack will lie with you for a long time without leaven. And in order for it not to wander, it is necessary to perform a number of correct actions:

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

To heighten the effect, and to be safe, you can pour a couple of tablespoons of vegetable oil on top of the horseradish or grease the lid with mustard. Thus, these products will not allow mold to develop.

The composition of horseradish for the winter - a classic

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

If you like it spicier, add a pinch of red pepper.

This is also worth a look:

Cooking recipe - How to cook horseradish

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

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

Finely chop the horseradish and throw it into a blender, which will grind it to a homogeneous fraction. You can use a mechanical meat grinder. But by no means electrical. Horseradish root is hard and it can damage it.

Among the dishes of Russian cuisine, horseradish occupies a prominent place - a very spicy snack, which is also good to use as a sauce. Any meat and fish dishes will sparkle with new flavors with it! Because of the sharpness, horseradish is also called a gorloder. She comes from Siberia, where she was used not only in cooking, but also as a medicine and for the prevention of colds. After all, its main ingredient is horseradish, which is known for its medicinal properties. But in order for the taste and benefits of horseradish to be balanced, it is better to cook it yourself, and not buy it in a store.

Horseradish recipes for the winter

The main ingredients of horseradish are horseradish, garlic and tomatoes, which, with their sour taste, slightly muffle the strong sharpness of root vegetables. But there are many ways to cook with other products, such as beets, plums, carrots, mustard ... We offer you some simple but interesting recipes.

There are many ways to cook horseradish, but each time the result will be a spicy fragrant sauce.

Classic shit

For basic recipe you will need:

In principle, you can adjust the amount of ingredients depending on how spicy dishes you love. For example, add more or less garlic to horseradish. But don't overdo it!

1. Wash the tomatoes, peel the garlic and horseradish. Chop the tomatoes. It is better to do this with a meat grinder with a large grate, because the vegetable mass should not resemble mashed potatoes.

   Twist the tomatoes in a meat grinder with a large grate

2. Also chop the horseradish and garlic, add them to the tomatoes and mix thoroughly. Set aside no more than 10 minutes, and in the meantime prepare cans for horseradish: wash thoroughly and steam sterilize.

   Grind horseradish with garlic and mix them with tomatoes

3. Add salt, mix thoroughly again. Put some of the finished horseradish on a plate: you can taste it almost immediately.

   Horseradish is ready, it can be served on the table

4. Pour the rest of the mass into jars and roll up tightly. Send the crap to the refrigerator or basement.

   And you can roll the crap in sterilized jars to save for the winter

Horseradish can be grated, but, firstly, it takes a long time, and secondly, the eyes will water from the pungent smell. Therefore, it is better to twist it in a meat grinder. And if you twist horseradish with tomatoes, then the smell will not bother you at all.

An interesting fact: in Rus', horseradish was rarely eaten in its pure form. Basically, it was mixed with sour cream, usually in a 1: 1 ratio, to soften the taste.

Video recipe for classic horseradish

Horseradish that will last a very long time

Some housewives are faced with the fact that horseradish turns sour over time, even if it was hermetically sealed in a jar. Try to cook it according to the recipe with the addition of vegetable oil and vinegar: such an appetizer will keep well all winter and without seaming.

Thanks to vegetable oil and vinegar, horseradish will be stored for a long time without being jarred.

You will need:

• 2 kg tomato;
• 200 g of horseradish;
• 200 g of garlic;
• 1 st. l. salt;
• 1 st. l. Sahara;
• 3 art. l. table vinegar 9%;
• 0.5 cup vegetable oil.

Another tip on how to get rid of the pungent smell of horseradish when processing it: soak it for 1 hour in cold water.

By the way, there is good way surely protect the horseradish from souring if it has not been heat treated. It is necessary to add crushed aspirin to it at the rate of 1 tablet per 1 liter of gorloder.

Another way to keep the horseradish from souring is to add crushed aspirin tablets.

Long-term storage horseradish with bell peppers and herbs

Bulgarian pepper and fresh parsley with dill add piquancy to the taste of this seasoning. You will need:

In principle, it is not necessary to strictly adhere to the proportions, but the amount of horseradish and garlic should be the same. Tomatoes can be taken a little less or more. The golden mean is 250 g of garlic and horseradish per 1 kg of tomatoes.

1. Pass the tomatoes through a meat grinder. You can also use a juicer to separate the pulp from the skin. Grind the peeled garlic cloves and horseradish with a meat grinder or blender. And so that your eyes do not water from the smell of horseradish, put a plastic bag on the meat grinder from the side of the outlet.

   A plastic bag put on a meat grinder will help to avoid tears when processing horseradish

2. Remove from bell pepper partitions and seeds. Grind the pulp in a meat grinder with herbs. Mix all prepared products in one container, salt and mix thoroughly.

   Try to carefully choose from pepper partitions and seeds

3. Let the horseradish stand for 10-15 minutes and pour into sterilized jars. Apply so that the jar is almost full, leaving literally 0.5 cm space to the edge of the neck. Pour 1 tbsp on top. l. vegetable oil so that it covers the sauce completely. The oil will prevent air from getting into the sauce and it won't go bad.
4. Close the finished horseradish with lids and store in the refrigerator or basement.

Each hostess, when waiting for guests, thinks about what to treat them to. After all, the mood depends on a good snack. Therefore, I propose to cook horseradish. It is also called horseradish, horseradish, adjika. In general, no matter how they call her, the meaning remains the same.

The basis of this Russian appetizer is tomatoes, garlic and horseradish. But there is just a huge number of recipes that just enough eyes run wide. Yes, and everyone can create their own version, you just need to experiment a little and that's it, you are already the creator of your own masterpiece.

In fact, it is done very simply. Yes, and you can use vegetables of any kind and color. The main thing is that they are not spoiled. This sauce is served with any dish: dumplings, manti, meatballs. You can just spread it on bread and eat. It will be very tasty!

Today I have prepared for you recipes that are used not only by my wife and I, but also by my mother and sister. You can store it for quite a long time, but keep in mind that the longer it sits, the less sharpness it remains. And, to be honest, we eat it very quickly. It happens that she does not reach the cellar. We have to do more, if there are products. Well, let's get started!

This option always includes a standard set of products. Nothing extra. But if you want such a sauce to stand for as long as possible, then we will cook it. The taste will not get worse from this and the sharpness will not be lost.

Ingredients:

• Tomatoes - 2 kg.;
• Garlic - 200 gr.;
• Horseradish root - 200 gr.;
• Salt - 1 tbsp. l.;
• Sugar - 1 tbsp. l.

Cooking:

1. First of all, all vegetables must be washed and peeled. Horseradish should be cut into small sticks. We twist it in a meat grinder or grind it with a blender.

Since the root eats the eyes very much, then you need to put bags on the meat grinder and tie them so that there are no holes. The funnel itself should be closed, where the product is placed and at the exit.

2. Twist the garlic into the same package. Or it can be passed through the press. Then we remove our design and tie it up for a while.

3. Cut the tomatoes into pieces. We remove their stems. For such a dish, you can use any fruit, so cut off and throw out everything that you do not like. We also pass them through a meat grinder.

4. Mix everything in a large saucepan. Add salt and sugar. Let it brew for one hour.

5. We sterilize jars together with lids in the oven or over steam.

6. We lay out the horseradish in containers and close the lids. Let them cool and put them in the refrigerator or cellar for long-term storage.

It takes quite a bit of time, and we will enjoy the taste for the whole winter.

By the way, not long ago I was browsing the Internet and came across one wonderful video. It also tells in detail how to cook this wonderful spicy snack. So if you're interested, you can take a look.

As you can see, there is no difficulty in cooking, but it turns out, just overeating. Try it and move on to the next chapter.

Recipe for horseradish with tomatoes and hot peppers:

When such a yummy stays in the cellar for a long time, then all the sharpness goes somewhere. The first month is still tasty, but then not so spicy. Therefore, I recommend adding hot peppers. The amount of course must be adjusted to your liking, as well as salt and pepper.

Ingredients:

• Tomatoes - 2.5 kg .;
• Horseradish - 400 gr.;
• Garlic - 2 heads;
• Bulgarian pepper - 4 pcs.;
• Hot pepper - 1 pc.;
• Salt - 3 tbsp. l.;
• Sugar - 5 tbsp. l.

Cooking:

1. We clean and wash vegetables. Dry a little. We make cuts on the tomatoes and squeeze out the excess liquid. Thus, the finished dish will not be too watery. We cut into two or four parts for convenience. We do the same with pepper. Horseradish should be cut into small pieces.

2. As in the previous recipe, first of all we twist the horseradish and garlic in a meat grinder into a plastic bag. So your tears will flow less.

3. Next, twist the tomatoes, bell peppers and hot peppers. Pour the mixture into a large saucepan.

If you do not like very hot peppers, you can remove the seeds from hot peppers. They contain the most pungency. Or leave, then the sauce will be more burning.

4. Add salt and sugar. This is the best time to try. Add if necessary. A small amount will affect storage.

5. Now add garlic with horseradish and mix. You need to do this very quickly, because anyway the mass is vigorous and tears roll by themselves.

6. Cover with a lid and leave for 2 hours to dissolve the bulk ingredients. Then pour into sterilized and cooled jars, close the lids and store in the cold.

Yes, we still had to cry. But the result was worth our tears!

Horseradish with garlic and tomatoes:

This method will the largest number garlic. Also for better storage I will add vinegar. But we will not use horseradish. If you are in doubt about the taste, then, as usual, first make quite a bit to try. I am sure all your doubts will immediately pass and you will do more.

Ingredients:

• Tomatoes - 3 kg.;
• Garlic - 300 gr.;
• Hot peppers- 2 pcs.;
• Salt - 2 tbsp. l.;
• Sugar - 2 tbsp. l.;
• Vinegar 70% - 1 tbsp. l.

Cooking:

1. Wash and dry tomatoes. We make an incision on them and squeeze out the excess juice. So that they enter the meat grinder or blender, gently cut them into two or four parts. We also remove the stem. Puree in a convenient way. Transfer immediately to a large bowl.

It is better to use enamelware. Aluminum is not suitable for such workpieces, since our products contain a lot of acid, which reacts with aluminum.

2. We clean the garlic and also pass it through a meat grinder or through a press.

3. Hot peppers can not be cleaned from seeds, then the dish will be sharper. It is enough just to cut the stem. We also puree.

4. Mix everything in a container and add salt and sugar. We put on fire and bring to a boil, but it is not necessary to boil. The mass should only heat up. We take it off the fire. You can taste it, if necessary, then add the missing one.

5. Pour in the vinegar and stir again. Pour into sterilized jars and seal with lids. Cool down under a warm blanket.

Such a yummy is stored in the cellar or refrigerator. But I don't think it will last long. Since it is eaten instantly!

Cooking horseradish with beets:

Have you ever tried such a dish? I know that the majority will answer in the negative. Personally, in my family, it was always present in the refrigerator. So my wife and I are doing the same. Easy to prepare. And the taste is very unusual. You can eat with anything. Spread on bread, or eat with any meat dish.

Ingredients:

• Beets - 2 kg.;
• Garlic - 100 gr.;
• Horseradish - 200 gr.;
• Salt - 1/2 tbsp. l.;
• Sugar - 1.5 tbsp. l.;
• Vinegar 70% - 1 tsp

Cooking:

1. My beets and put them in a saucepan. Fill with water and boil until tender. Cool and peel off the skin. We cut into small pieces. We twist in a meat grinder and transfer to a large saucepan.

2. We clean the garlic and also twist it. Mix with vegetables and put the container on the fire. Bring to a boil.

3. Pour salt and sugar. The mixture must be stirred periodically so that it does not burn.

4. During this time, we will prepare the root. We wash it and clean the top layer. Cut into small pieces. We will only grind it with a blender. But, if this is not the case, then use the same meat grinder. We put it there, mix and boil for 2 - 3 minutes.

5. At the end, add vinegar and knead again. Remove from heat and lay out immediately hot in sterile jars to the neck and twist with a metal lid.

6. We cover the container with a warm blanket and let it cool down in this way. Then we clean it in a cold and dark place for storage.

How to cook horseradish from tomatoes with apples?

This is quite unusual and tasty snack. Apples add thickness and flavor. It is better to use sweet and sour fruits and, of course, that they be from your garden. It is clear that it can be a carrion or any with sores. All of this is cut out. Therefore, with such a dish there will be little waste.

Ingredients:

• Tomatoes - 1.5 kg .;
• Apples - 500 gr.;
• Horseradish - 350 gr.;
• Garlic - 200 gr.;
• Salt - 1.5 tbsp. l. ;
• Sugar - 1 tbsp. l.

Cooking:

1. Wash and clean vegetables. We cut out all the rotted places along with the stalk. Apples do not need to be peeled, but the core must be removed.

2. We twist in a meat grinder or puree tomatoes, apples and garlic with a blender. We put everything in a large container.

3. Horseradish is best cut into small pieces and chopped with a blender. We ship there.

4. Pour salt, sugar. Mix thoroughly and let it brew for 1 hour.

5. During this time, we sterilize the jars and boil the lids. We lay out the horseradish in them and close them. We store in the refrigerator.

It turns out simply appetizing, and the smell is simply incredible.

What to do so that the horseradish stands in the cellar for a long time and does not turn sour ...

Many faced the fact that when opening a jar of snacks, they simply threw it away. Since she began to foam, flow out of the jar, or there was simply mold in it. All because they did something wrong or she stopped. After all, ordinary horseradish is not stored for a very long time. Since it begins to lose its taste and deteriorate.

What can be the reason if the workpiece has deteriorated:

• Already spoiled products;
• Lack of natural preservatives: salt, garlic;
• Non-sterile container;
• Improper storage of the finished dish.

Therefore, in order to put jars for long-term storage, it is necessary to use additional preservatives, such as vinegar, aspirin or acetic acid. You can also boil it. But of course, in such a dish there will no longer be any vitamins, and the taste will be a little different.

If you use nylon lids, then they must, like jars, undergo heat treatment. Banks are necessarily sterilized in the oven, microwave or over steam. Metal lids boil. Also, under the lids, a small layer is poured onto the finished dish. sunflower oil. Or put a plastic bag folded in several layers.

All products must be fresh and not spoiled. Horseradish is desirable to use freshly dug. Be sure to try the dish, as there should be enough spices in it.

I hope these simple and uncomplicated tips will help you save crap for a long time. Therefore, cook with pleasure, treat your friends and loved ones. Share recipes and be happy! See you soon!

Classic horseradish from tomato, horseradish and garlic for the winter, recipe with photo

What is hidden behind the romantic name "crap"? What is it and what is it eaten with? Here it is, the great and mighty Russian language. Do not misunderstand, horseradish is not a bad dish that the unfortunate hostess did not turn out. This is a very tasty spicy seasoning sauce made from tomatoes, garlic and, of course, horseradish. This is a traditional Russian dish, common in Siberia and the Urals. The classic horseradish is similar to raw adjika with tomatoes, the recipe with a photo of which can be viewed at the link. But in adjika, the main ingredient is tomatoes and chili peppers, and in horseradish horseradish is responsible for the piquancy. In addition to horseradish, garlic gives spiciness to the sauce; in some recipes, black and red ground pepper are added. The appetizer is also called horseradish, gorloder, light, cobra, tear out the eye. It is impossible to eat especially spicy versions of the sauce without tears, but how healthy it is! Horseradish is a powerful anti-inflammatory agent, combined with garlic will kill any microbe. True, not everyone can have such a spicy snack: for children and people suffering from gastrointestinal diseases, this spicy sauce is contraindicated, therefore, so please be careful. Tomatoes are a source of fiber, pectin, organic acids, vitamins and much more. By increasing the concentration of tomatoes and reducing the amount of horseradish to your liking, you will achieve the spiciness that you like.

How to cook horseradish? As for adjika, fragrant fleshy dark red tomatoes are taken. Ripe tomatoes can be partially replaced with green ones: the benefits are no less, but the taste is spicier. The number of tomatoes regulates the spiciness: the more of them, the softer the horseradish. An important point: it is the horseradish root that is taken, leaves for cucumbers or horseradish in a jar will not work. At home, a spicy snack is prepared very quickly. It is enough to grind vegetables in a meat grinder and add spices. I offer you step by step instructions for cooking horseradish.

Ingredients:

• 1 kg of fleshy tomatoes;
• 100 g of peeled garlic;
• 100 g of horseradish root;
• 2 tsp without a slide of salt;
• 1 tsp Sahara;
• 2 tsp 9% vinegar.

Classic recipe for horseradish with tomatoes, horseradish and garlic for the winter

1. Cut the tomatoes a little and immerse them in boiling water for 10 minutes. This will help us quickly separate the skin. Sometimes tomatoes go into the horseradish unpeeled, but we will remove the skin so that it does not get stuck in the meat grinder. And the consistency will turn out to be softer and more uniform, it will be much more pleasant to eat such a sauce.

2. Peel the garlic cloves. How to do it quickly and easily: pour boiling water over the cloves for 3 seconds, but no more, so that the garlic does not boil. Now the skin comes off easily.

3. We clean the garlic from the soaked skin.

4. Now it's the turn of horseradish. It is better to take a freshly dug medium-sized root: about 25 cm long and 3 cm in diameter. It should not be mechanical or other damage. We clean the root with a knife. I had 140 g of root, it became 85 g, and it turned out to be stunningly spicy (and insanely delicious, of course). So you can take less horseradish (or more tomatoes). There is a small culinary trick: if you want to reduce the sharpness of horseradish, pour boiling water over it.

5. We clean the tomatoes from the skin.

6. Cut the fruits into 2-4 parts to remove the hard center.

7. Pass horseradish and garlic through a meat grinder. Horseradish, when crushed, releases caustic essential oils that cause lacrimation. To protect your eyes, you can put a plastic bag over the meat grinder and tie it up. Horseradish will immediately arrive in the package.

8. Next, skip the tomatoes. You can also use a powerful blender.

9. Add salt, sugar, vinegar - preservatives that allow you to store horseradish raw. We put these ingredients to taste, as you like. Sugar and vinegar complement each other: if it turns out sour - add sugar, sweet - vinegar. IN traditional recipe vinegar is not used, but we will pour it for safety so that the horseradish does not ferment. And one more thing: if the variety of tomatoes is sweet, then less sugar will be needed.

10. Mix thoroughly. The photo in the recipe shows that it turned out to be a liquid red-white vegetable mass. You can leave the horseradish for an hour so that air bubbles come out. Then you can try and, if necessary, add salt to the snack.

11. Pour the horseradish into sterilized cooled jars. How to do it, see here. It is better to take small containers, for example from under baby food. We take small jars so that the horloder does not turn sour.

12. We twist with sterilized lids. Horseradish without cooking is stored in the refrigerator or in freezer(after defrosting, the taste is the same). The first month the appetizer retains all its properties, then the spiciness becomes weaker. To cook the workpiece or not? Boiling extends the shelf life of horseradish, but useful substances after heat treatment becomes smaller. If you decide to play it safe, then cook the horseradish for 15 minutes and immediately roll it up.

13. Horseradish cooked according to the classic recipe, combined with dumplings, served with potatoes, meat and fish dishes. Those who do not like a too spicy snack can mix horseradish with honey or sour cream.

Spicy, spicy and incredibly healthy horseradish is ready. Bon appetit!