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

It is in this winter spicy seasoning from horseradish will be an addition to everything meat on the table, or you can just eat it on a slice of black bread.

Useful properties of horseradish

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

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

Increases appetite and improves the functioning of the glands of the gastrointestinal tract mustard oil, which are part of the elements of horseradish.

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

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

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

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

When there is horseradish on the table from your garden, the following tips for preparing Russian adjika will come in handy:

• The main condition for all recipes for the preparation of hot seasoning is a high-quality plant root. Take care of harvesting horseradish in your summer cottage after the first frost. Then get a vigorous, strong, tasty and healthy root crop. And it is also generally accepted that you need to collect horseradish in months with the presence of the letter "P", such as September, October, November.
• This vegetable contains mustard oil, which evaporates quickly. The main condition is the inadmissibility of finding a snack for a long time in the open state, otherwise the smell will evaporate along with the vigorousness. Therefore, during storage, small jars are used, stored on the bottom shelf of the refrigerator or country cellar. The main recommendation is to prepare the marinade in small portions.

How to clean horseradish root?

The following inventory is useful for cleaning, it includes:

• Sharply sharpened knife (they carefully cut the peel in thin layers).
• Kitchen tool for peeling vegetables.

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

How to grow more crops?

Any gardener and summer resident is pleased to receive a large harvest with large fruits. Unfortunately, it is not always possible to get the desired result.

Often plants lack nutrition and useful minerals

It has the following properties:

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

Cleaning the root crop with a knife

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

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

Skinning with a vegetable peeler

Do the work of this kitchen utensils more convenient than a knife and here's why:

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

Processing the root with a metal washcloth

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

1. Soak vegetables before processing.
2. By repeating fast translational movements up and down and vice versa, dirt is removed along with the peel.
3. Each processed root crop is washed, the top is cut off.

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

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

Horseradish for the winter - recipes

Classic recipe

For making hot seasoning classic recipe the following products are required:

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

The process is such that the root crop is washed, cleaned and chopped using a blender or meat grinder, then the garlic is peeled and squeezed with a garlic press. Before dipping the tomatoes in boiling water, a cross is made on each of the ingredients, then the tomatoes are dipped in boiling water for 2 minutes.

After this procedure, the peel from the tomatoes is easily removed, but it's okay if you do not remove the peel from the tomatoes. After bathing in hot water, tomatoes must be passed through a meat grinder and all products are mixed, not forgetting salt and sugar. Everything! Hot seasoning is ready.

Horseradish with tomatoes

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

So, on the table are the following products:

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

Further, the usual process of preparing vegetables for work, it consists of washing tomatoes, root vegetables, and peeling them. Then cutting the ingredients, including the garlic. The next stage of preparation is passing the products through a blender with the addition of salt and sugar. Mix everything and bon appetit!

Horseradish with plums

Useful:

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

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

Horseradish snack with carrots

Ingredients:

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

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

Horseradish with sweet pepper

Seasoning Ingredients:

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

Wash and clean all vegetables. Grind through a meat grinder to prepare the mixture, then add salt, sugar. Pour the finished marinade into small jars, close the lid. Keep cold.

Crap in a hurry

Take the following products:

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

The algorithm of actions is as follows:

Make a cross cut on the tomatoes, dip them in boiling, then in ice water to remove the skin. Using a meat grinder, pass vegetables through it, pepper and salt the resulting slurry. Add sour cream and mix thoroughly. Enjoy your meal!

Pickled horseradish

You will need:

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

The process itself:

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

Horseradish marinated with beets

Take products:

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

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

Adjika

Lying on the table:

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

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

Chop parsley, dill, add to the pan 5 minutes before readiness. Pour adjika into clean jars, then roll up. It will be delicious!

Note! The principle of cooking horseradish in all recipes is almost the same, but this does not beg for its taste or useful qualities. In winter, when you open a jar, you will understand this.

A spicy horseradish seasoning with the addition of a wide variety of ingredients is called horseradish, horseradish, Russian adjika, spark. Throughout Russia - in Moscow, in the Urals, in Siberia - this snack is incredibly popular, especially in winter. Horseradish won people's love not only for its piquant sharpness, but also for its healing properties.

horseradish

Dedicated to all thrill seekers

Horseradish - this seasoning is called Gorloder, Horseradish, Spark seasoning, Russian adjika, Horseradish, Cobra, Vyrviglaz seasoning, Thistle, Horseradish appetizer, Horseradish, but in general it is just table crap. Is that the options for additives do not count. For those who cannot imagine life without thrills in the culinary sense, OMJ has prepared a selection of hot horseradish recipes. Preparing horseradish is simple: chop all the ingredients, mix, arrange in jars and refrigerate. This is For those who want to spin a spicy little thing for the winter, there are recipes with boiling 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 sharpness and unique mustard smell.

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

Features of the preparation of horseradish

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

Horseradish - useful plant but very aromatic 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 avoid 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 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 work 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 fruits! But all these utilities are useful for a maximum of 2-3 weeks after the horseradish is cooked. The longer the spicy seasoning is stored, the less it contains all the vitamins, essential oils and other biologically active substances. So, if you have the opportunity to store the roots of horseradish "alive", buried in the basement in the sand - keep it! And cook horseradish as needed. The owners of city apartments have to prepare horseradish for future use and in large quantities, 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 a plastic bag on the neck of the meat grinder and tie it tightly, and tie the same bag on a ring with a lattice. But sometimes this does not help, and the housewives operate in respirators and even gas masks. It is best to grind horseradish in a manual meat grinder, and at the last

There are many cooking options for gorloder, each housewife uses her own ingredients 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 horseradish is to grind and mix the components. The main components determine the benefits of the finished product:

• horseradish normalizes bowel function, acts as an anti-cold, anti-inflammatory agent;
• garlic is a popular antibacterial substance;
• Tomatoes are rich in trace elements and vitamins.

Horseradish with cooking for the winter

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

Horseradish for the winter without cooking

Heat treatment does not always make it possible to preserve all the benefits of products. Therefore, a recipe for horseradish without cooking is a way to make a delicious sauce for the winter that retains the maximum benefit. Harvesting horseradish for the winter is possible without boiling, because the rhizome of a spicy-aromatic 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 at festive feasts. To prevent the spicy mass from sour, it can be frozen in small portions.

And now, the recipes! Since the principle of preparing any kind of horseradish, whether it be horseradish, gorloder, light or horseradish, is the same, we will limit ourselves to listing necessary products and their quantity.

What is included? Horseradish - tomatoes - garlic

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

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

• Servings: 20 persons.
• Calorie content of the dish: 30 kcal per 100 g.
• Purpose: seasoning.
• Cuisine: Russian.

A simple recipe for horseradish with a minimum of ingredients is a great way to process horseradish rhizomes for the winter. Saturated odorous mass will add spice to any meat dish or soup. The sauce does not include tomatoes, beets, plums or other softening ingredients, so the horloder will 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 pass through a meat grinder. Arrange the mass in sterile jars so that it occupies 2/3 of the container. Add sugar, salt to 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 long-term storage garlic

The secret of the proposed recipe is the freshness of the products used. No brewing or sterilization is required. 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:

1. Wash tomatoes thoroughly. Remove all unnecessary. To cut in half. Cut out the stem.
2. Peel the garlic cloves. Remove the skin from the horseradish root.
3. Cut the root into small pieces. Place in a blender. Thoroughly grind until a homogeneous mass is obtained.
4. Place the garlic cloves in a meat grinder and process well.
5. Finely chopped tomatoes also pass through a meat grinder. Do not forget to drain the formed juice into the prepared container.
6. Place all ingredients in a bowl and stir.
7. Add salt and sugar. Distribute the resulting sauce into pre-prepared jars. Close tightly with lids. Place in refrigerator.
8. Horseradish can be consumed immediately. It will acquire more taste in 3-5 days.

Until January, you can provide yourself with delicious and healthy snack able to diversify any feast and add to it more taste facets.

Classic horseradish recipe: tasty and fast

The traditional recipe for preparing classic horseradish contains only three main components. The main difficulty of the process lies in the pre-treatment of vegetables. You can simplify the procedure if you neglect the removal of seeds from the tomato. In this case, you can not store the finished product for a long time, as the seeds can quickly cause fermentation.

To prepare horseradish from tomatoes you will need:

• Tomatoes (ripe) - 4 kg
• Horseradish - 200-300 g
• Garlic - 10-20 cloves
• Vegetable oil - 1 cup
• Salt - to taste

How to do homemade shit: Horseradish can be made as if from pure tomato juice, and from grated tomatoes on a grater or passed through a meat grinder. Here, seeds will be present in the tomato.

1. Wash the tomatoes and cut off the stem. We cut into pieces.
2. Rub the tomatoes and pour the resulting juice into a large saucepan. Here, skip the horseradish root in a meat grinder.
3. Garlic also scroll through a meat grinder or grate. Connect all components. Mix.
4. Add salt to taste and pour vegetable oil.
5. Horseradish is ready, but for a greater brightness of taste, it needs to be infused in the refrigerator for 1-2 days.
6. You can eat it the next day.
7. Pour the horseradish into sterile jars.

Usually they don’t have enough patience, and they eat horseradish immediately with a large spoon, putting it on a large piece of bread. Good horseradish gives in the nose and diseases (if any) disappear by themselves. Cook horseradish for the whole family, teach the kids to eat it and increase their immunity. Enjoy your meal!

Homemade horseradish with beets (horseradish with beets)

1. Cooking time: 30 minutes.
2. Servings: 5 persons.
3. Calorie content of the dish: 68 kcal per 100 g.
4. Purpose: seasoning.
5. Cuisine: Russian.
6. Difficulty of preparation: easy.

Horseradish with beets is a bright, vigorous seasoning that will reveal the taste of familiar dishes in a new way. horseradish recipe home cooking for the winter is so simple that you can start creating snacks at any time. The most simple products. The main secret delicious sauce- fresh and vigorous root, collected in the fall. By adding a few ingredients to it, you have a treat that you can enjoy all winter long.

Ingredients:

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

Cooking method:

Clean, chop the root. It will be difficult to grate strong horseradish, so it is better to do it in a meat grinder or with a blender. Clean the beets and chop. You can use only beet juice, without pulp. Combine all the products from the recipe, mix thoroughly. The amount of water can be adjusted according to the juiciness of the beets. Place the prepared sauce in pre-sterilized jars, close the lid tightly, and store in the refrigerator.

• Cooking time: 30 minutes.
• Servings: 10 persons.
• Calorie content of the dish: 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, such as plums, to the usual components. Horseradish prepared for the winter acquires a special piquancy, sourness and an incredible fruity aroma. Plum horseradish for the winter gives ordinary dishes new flavors. Cooking seasoning-light is simple, but it is better for novice cooks to take detailed recipe with 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 clean, wash, dry. Pass everything through a meat grinder, mix, add salt, sugar, vinegar. Arrange in 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 the jars.

• Cooking time: 30 minutes.
• Servings: 10 persons.
• Calorie content of the dish: 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 original recipes- horseradish without tomato with garlic, bell and hot peppers. This appetizer is unusual, burning and incredibly tasty. Thrill-seekers in cooking will appreciate this interesting product. How to prepare such a unique treat? A novice cook will also cope with the task: follow 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: Peel, wash and grind the products in a meat grinder or in a blender. Mix all ingredients, salt to taste. Transfer the mixture to sterilized jars with lids and store in the refrigerator for 6 months.

How to make horseradish so that it does not turn sour

Horseradish sauce is delicious and healthy. It perfectly supplies the body with useful vitamins. Sometimes it happens that the snack begins to become moldy or sour. In this case, in no way should the well-known rule be neglected: the finished product must be stored in the refrigerator.

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

Soured horseradish can provoke:

• Lack of pre-sterilization of jars.
• Lack of natural preservatives: garlic or salt.
• Spoiled products.
• Storage of the workpiece in a warm place.

Standard nylon lids 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.

Apples with horseradish for the winter

• Cooking time: 15 min.
• Servings: 2 persons.
• Calorie content of the dish: 53 kcal per 100 g.
• Purpose: seasoning.
• Cuisine: Russian.

Horseradish with an apple for the winter is better than other types of horseradish for cold meat dishes: jelly, boiled pork, jelly. Seasoning is also served with soup, salad, it is also appropriate for a sandwich. If you store horseradish for a short time, then you can do without vinegar. When there is no fresh horseradish at hand, a dry powder prepared from the root in advance will do: for this, the rhizome is rubbed on a coarse grater, dried in the oven and ground in a coffee grinder. Before use, it must be soaked in warm water. You can vary the recipe 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 teaspoon.

Cooking method:

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

Horseradish without garlic for the winter

• Number of servings: 8 persons.
• Calorie content of the dish: 48 kcal per 100 g.
• Purpose: seasoning.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Horseradish with tomatoes without garlic becomes especially piquant if you add hot and sweet peppers to it. How to prepare 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. Serve the seasoning meat dishes, giving the Russian spirit to your favorite dish. A sharp, rich horseradish 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:

1. Clean and chop the root.
2. Peel tomatoes and peppers from the peel and seeds, grind in a meat grinder.
3. Mix all the ingredients, salt, add vinegar.
4. Arrange the sauce in sterilized jars under the lids, store in a cool place.

Horseradish with tomato paste - recipe

• Cooking time: 30 minutes.
• Servings: 20 persons.
• Calorie content of the dish: 47 kcal per 100 g.
• Purpose: seasoning.
• Cuisine: Russian.
• Difficulty of preparation: easy.

How to cook horseradish if there are no ripe tomatoes at hand? arm yourself tomato paste! This will slightly worsen the benefits of the finished product, but if you choose the right pasta, it will not spoil the taste at all. Give preference to jars that 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 glass;
• salt - 1 tbsp. a spoon;
• vinegar 9% - 100 g.

Cooking method:

1. Peel the root and pepper, pass through a meat grinder.
2. Mix vegetables with tomato paste and boil for 10 minutes.
3. Add the rest of the ingredients, boil for another 1-2 minutes.
4. Arrange in sterilized jars and roll up.

Spicy horseradish "Spark"

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

Be careful not to spoil your horseradish inadvertently, as it mainly contains parts of the plant, and juice, as well as a weak saline solution 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, the horseradish will turn out to be slightly salted. Juice does not harm microbes, it is only capable of irritating mucous membranes in large animals.

Ingredients:

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

How to make horseradish spicy:

Everything is very simple. Grind all the ingredients in a blender or meat grinder. Mix everything thoroughly and be sure to let stand for at least three hours, so that both salt and sugar are well dissolved in it. Pour the crap into jars. Store on the bottom shelves of the refrigerator.

horseradish snack

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

How to make horseradish at home recipe

Horseradish is an excellent sauce with a pleasant spiciness and smell, which gives meat, any main dishes and poultry its own 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 last. If, nevertheless, your horseradish turned out to be too spicy, then you can add 1 apple from the Antonovka variety, grated, to it. So, how to make Siberian horseradish, the most real, our recipe below will tell. Of course, you will be surprised when you see oil in the horseradish recipe. This ingredient is needed only so that your horseradish snack does not sour, and mold does not form on top of it. I hope that this little secret of ours will be useful to many.

Horseradish Recipe Ingredients:

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

1. Rinse the tomatoes thoroughly and cut them into equal, if possible, pieces.

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

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

4. If you still use a meat grinder, then put a plastic bag on it and tie it properly. Pass the pieces of horseradish one by one directly into this bag, thereby saving yourself from excess bitterness and tears when you scroll it.

5. Peeled garlic cloves, pass through a garlic press.

6. Mix all the vegetables in one bowl and salt them to taste.

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

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

horseradish garlic

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

Vyatka horseradish

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

Thistle

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

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

Horseradish snack with carrots

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

Gorloder with sweet pepper

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

Adjika without cooking

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

Table horseradish with beets in a quick way :

mix grated horseradish with grated raw beets. This mixture does not keep for a long time.

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

Crap in a hurry

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

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

Pickled horseradish

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

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

Adjika "Spark"

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

Cooking:
Peel apples from seeds, and turn all ingredients, except greens, through a meat grinder. Add vinegar, vegetable oil, salt and ground black pepper to the resulting mass and put it on a slow fire. Boil for about 2 hours. 5 minutes before the end of cooking, add chopped greens. Arrange in sterilized jars, roll up.

Horseradish boiled

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

Cooking:
Turn the tomatoes through a meat grinder and put to cook over medium heat for 20 minutes. In the meantime, mince the horseradish root, garlic and sweet pepper, 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.

Horseradish marinated with beets

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

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

As you can see, there are not so many options. And what can you think of when preparing a killer sharp horseradish or adjika? Burning horseradish in winter will help you bypass all colds. Good luck preparing!

Horseradish appetizer - cooking secrets

When preparing horseradish for the winter, use a few tips so that the seasoning is a success, and you need a minimum of time and effort to cook it:

1. When choosing the main component for a horloder, give preference to not too small or large pieces. The most delicious will be a rhizome 25 cm long and 3 cm wide. There should be no stains or damage on its surface.
2. You can store fresh root in the refrigerator for up to 3 weeks if wrapped in cling film. Freezing of a product is allowed.
3. In recipes, along with ripe tomatoes, you can use green tomatoes or cook gorloder exclusively with this unripe product.
4. When storing 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.
5. To store the finished horseradish, you can choose a freezer. Small portions of the sauce will definitely not turn sour, and they only need to be thawed before use.
6. You can soften the fiery preparation before serving by adding honey or sour cream to the sauce.

How to extend the shelf life

Such a delicious snack is always a pleasure to serve at the table. It happens that she does not “survive” until some significant dates due to certain circumstances. And this is not the number of prepared blanks, but banal mold and souring. Therefore, some housewives try to accessible ways extend the shelf life. For these purposes, additional preservatives are used or the sauce is cooked. Eventually beneficial features are leveled, and the taste becomes less bright. But that's not what you wanted to achieve when cooking?

The freshness of vegetables in horseradish is the key to its extraordinary taste and aroma. And adjika can be prepared without it. Therefore, to extend the shelf life of the dish, you should use a well-known trick: pour over the top of the sauce sunflower oil. Some craftsmen use mustard for this purpose, although it is with it that they lubricate the lid.

Which method to choose should be decided based on taste preferences. Vegetable oil will make the dish more nutritious, and mustard will add 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 turn out to be as rich and strong as possible. In addition, an appetizer prepared at the end of autumn is stored the longest.
• One of the nuances of cooking is a properly preserved root. Taste and useful properties will be preserved for three weeks. In this case, it is preferable to dig it out before harvesting horseradish.
• In order for the horseradish not to irritate the mucous membrane of the eye during cooking, it is worth covering the meat grinder with a scarf or a plastic bag. If possible, prepare food outdoors.
• You can add to the main recipe different products. To give a special sourness, an apple or gooseberry may be suitable, different kinds peppers well diversify taste sensations. A variety of greens will make horseradish a particularly rich sauce.
• If the appetizer is prepared from a dried root, then it is recommended to properly prepare it: peel, cut, dry in the oven, grind in a coffee grinder. Pour into glass jars and store.

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

Often, according to some gourmets, certain dishes lack horseradish seasoning. And if the horseradish snack was prepared in advance by the hostess for the winter, then there will definitely not be any problems with this.

How to cook a horseradish snack, what else needs to be added to it and what useful properties are present in it, we will tell below.

Useful properties of horseradish roots

An appetizer of horseradish and tomato for the winter is perfect as a dressing or sauce for salads and main dishes. Moreover, she not only tasty but also healthy. Horseradish roots include the following components:

Components of a horseradish snack for the winter

A snack from such components, prepared for the winter, is one of the hot spices, which is widely used in domestic kitchens. It includes ingredients such as horseradish root, tomatoes and garlic. Various recipes may include different components, which you will find out below.

Most horseradish appetizer recipes are based on the use of ripe tomatoes, horseradish root, salt, sugar and garlic. Depending on the recipe and desired consistency, the amount of ingredients may vary. But remember that the number of tomatoes should exceed half the total weight of the workpiece that you will close for the winter. Garlic and horseradish per kilogram of tomatoes are used in an amount of 100 to 500 g.

How to prepare a horseradish appetizer with tomatoes and garlic

The recipes for such an appetizer of horseradish, garlic and tomato are very simple. She prepares as quickly as possible. without having to use all sorts of tools. You will need to prepare snacks for the winter:

• meat grinder or food processor;
• small banks;
• screw or plain lids.

When rolling up preservation for the winter, do not forget to sterilize the jars and boil the lids. Containers are sterilized in boiling water or steamed. Then they need to be dried, and the appetizer is laid out using sterilized cutlery.

In many recipes for making horseradish snacks, in addition to garlic and tomato, and other components such as:

• carrot;
• apples;
• plums and more.

However, regardless of the recipe, general principles how this preparation is prepared for the winter is still preserved.

The classic horseradish appetizer recipe is based on the roots of the plant, ripe garlic and ripe tomatoes. You will also need salt. There are two key ways to prepare an appetizer. In the first recipe, all vegetables are cut in a meat grinder or in a food processor. They are mixed and laid out in jars. You need to store such an appetizer in a cold place for up to 3 months. Keep this in mind when preserving conservation for the winter. In the second recipe, the ingredients are crushed, boiled or pasteurized. in a water bath for 40 minutes.

Tomatoes can be used both red and yellow. If the recipe involves the use of plums or apples, then choose fruits of unsweetened varieties. Apples are better to take green and slightly sour, similarly with plums.

Many people believe that to prepare the classic recipe for horseradish and tomato seasoning, you need to use horseradish dug up in early spring before a thunderstorm or late autumn. Such horseradish roots are the most useful, as they gain the required taste.

Classic horseradish and tomato appetizer recipe

For this recipe you will need the following ingredients:

• thick-walled tomatoes - 1 kg;
• horseradish roots - 60 g;
• heads of garlic - up to 2 pieces;
• salt - 3 small spoons;
• sugar - a teaspoon.

This appetizer is being prepared for the winter like this:

• wash the tomatoes and dry;
• rinse the horseradish roots well and pre-clean;
• divide the garlic into cloves and peel it;
• take turns mincing tomatoes, garlic and horseradish root through a meat grinder;
• mix everything with each other, add sugar, salt and mix everything;
• Transfer the snack to jars for rolling, close them and refrigerate.

This crappy snack can be stored for a month.

Recipe for horseradish with tomatoes and garlic with vegetable oil

This recipe involves the use of such ingredients:

To make an appetizer according to this recipe, you need peel the horseradish roots and rinse them. Then the horseradish is poured with cold water and left to soak for an hour. Then the horseradish is passed through a meat grinder and mixed with mashed garlic, again let it brew.

Tomatoes are washed and rubbed through a meat grinder, you can twice. Then add sugar, salt and mix everything. Then transfer the contents to a saucepan, bring to a boil over low heat and cook for half an hour.

Add oil and vinegar to boiling water, after 10 minutes add garlic mixed with horseradish. Stir again and remove from heat.

At the end, we transfer everything to small jars, roll up the lids and leave to be stored for the winter. Vegetable oil will extend the shelf life of this snack.

How to cook horseradish with tomatoes, garlic and plums

In this recipe for standard ingredients, we add more plums. In total, we will need a kilogram of ripe tomatoes, 300 grams of peeled horseradish root, 200 g of peeled garlic and the same amount of sour plums. Also prepare 100 g table vinegar and a tablespoon of salt and sugar.

Cooking horseradish with tomatoes and garlic along with plums is not so long. Rinse and dry all cooked foods first. Then pass the following ingredients through a meat grinder:

• tomatoes;
• garlic;
• plums;
• horseradish.

Everything needs to be mixed salt, add sugar and vinegar. Arrange everything in jars and store in a cool dark place for six months. To keep the snack longer, the mixture will need to be boiled. In winter, it can be served ready-made with various dishes.

Recipe for horseradish appetizer with pepper

For this recipe you will need:

• horseradish - 300 g;
• red tomatoes - 2 kg;
• bitter red pepper - 1 kg;
• garlic - 300 g;
• salt - a glass;
• vinegar - the same.

To make this appetizer, the vegetables are washed and dried. Remove seeds from peppers, the garlic needs to be peeled, divided into slices, and remove the skins from the horseradish. Scroll the tomatoes through a meat grinder, then do it with pepper, horseradish and garlic. Mix everything well. Add salt and vinegar to the mixture, mix everything again and let it brew.

When excess liquid appears at the top, it is drained, and everything else is poured into small sterilized jars. They can be closed with simple nylon lids, and such a worthless snack is stored in the refrigerator, preferably on the bottom shelf.

Recipe for horseradish with tomatoes, garlic and apples

To make this appetizer, take the following ingredients:

• horseradish roots - 5 pieces;
• garlic - 3 medium heads;
• tomatoes - 2 kg;
• apples - 1 kg;
• vinegar essence - 1 spoon;
• to taste bitter ground pepper, sugar and salt.

As in other recipes for this appetizer, all vegetables will need to be washed and dried. Apples are better sour and green. We pass tomatoes, horseradish roots, garlic through a meat grinder. Apples are peeled and grated. Mix everything well. In the resulting mixture, add vinegar, spices, sugar and salt. Again, mix everything and put on a small fire, bring to a boil and cook for 5 minutes. Then the mass must cool. When the snack is cold, it is poured into jars for the winter. Roll them up with lids and put them in a semi-dark place for storage.

Recipe for horseradish with tomatoes in Vyatka

For this recipe you will need:

• fleshy ripe tomatoes - 1 kg;
• big horseradish root;
• garlic - 100 g;
• salt and sugar.

The method of preparing this appetizer resembles a classic recipe, since it does not contain auxiliary components.

To begin with, the tomatoes are washed and dried, then chopped in a meat grinder. Fresh garlic is crushed and added to the twisted tomatoes. Lastly, the horseradish root is crushed. Mix everything, add sugar and salt, then arrange the snacks in jars for rolling.

Recipe for horseradish appetizers from vegetables "Thistle"

For this snack, you will need to prepare a kilogram of garlic, tomato and hot pepper. A large horseradish root and a glass of apple cider vinegar, add salt to taste.

The recipe looks like this:

Recipe for horseradish appetizers with tomato "Spark"

In this case, take 2 kg of tomato, 0.5 kg of horseradish, 120 g of garlic and half a kilogram of green apples, bell pepper and carrots. Then you need to take 100 g of hot pepper, 250 g of vegetable oil, 2 large spoons of concentrated vinegar, 50 g of dill and parsley, and salt.

The algorithm for preparing snacks is as follows:

• wash tomatoes, wash and peel carrots, peppers, horseradish, apples and garlic;
• pass the vegetables through a meat grinder, mix them and put on a slow fire;
• cook the appetizer for an hour, add oil, pepper, vinegar and salt there, cook for another hour;
• at the end, put finely chopped greens in the dish and remove it from the heat. Then immediately place the appetizer in small jars, roll them up and turn them over.

When the rolled snack has cooled, it is removed and stored in a cool place.

Recipe for tomato sauce with horseradish and garlic

For this recipe we will need:

• ripe tomatoes - 1 kg;
• horseradish roots - 2-3 pieces;
• garlic scrolled mass - 80 g;
• salt.

Scroll through the meat grinder ripe red tomatoes. My horseradish, clean it from the skin and scroll through a meat grinder, clean the garlic and crush it in a special garlic press. All components must be mixed, salted, peppered and put into jars without boiling before.

Features of cooking horseradish snacks from tomatoes and garlic

It is better to process all the components in a manual meat grinder. Horseradish scroll best last. For convenience, it is recommended to put plastic bags on the neck of the meat grinder and grates for convenience.

Snack can be prepared dried horseradish rhizomes. To dry them, the roots are peeled, passed through a meat grinder and dried in an oven at a low temperature. After that, they are ground in a coffee grinder and transferred to glass.

There are recipes for preparing snacks for the winter from horseradish, tomatoes and garlic. a large number of. It all depends on what dishes you will serve it with, and what spice you prefer.

In the fall, before the onset of frost, it's time to harvest horseradish root for future use. A traditional Russian seasoning is prepared from it, no less spicy than caucasian adjika, and as vigorous as mustard. It goes equally well with meat and fish dishes, warms in cold weather and strengthens the immune system. However, not all housewives know how to make horseradish at home, and are forced to buy this seasoning in the store. Meanwhile, gourmets claim that purchased horseradish is significantly inferior to home-made horseradish in terms of its burning and taste qualities. So it makes sense to learn how to cook this spicy snack at home.

Cooking rules

The preparation of horseradish has several important features which must be taken into account. Otherwise, the process of preparing horseradish will be remembered as a nightmare, and the result, despite the efforts expended, will not live up to expectations.

• Horseradish roots, dug in September, are suitable for preparing snacks, the length of which is 30-50 centimeters, the diameter is from 3 to 6 centimeters.
• You should not prepare a lot of seasoning from horseradish for future use: after a month of storage, it becomes noticeably less pungent, and lovers of “vigorous” seasonings will no longer like it. The root itself can be stored in a cool and humid place for up to 6 months, so it makes sense to put the roots in the refrigerator and use as needed. However, if you don’t want to bother with preparing snacks every month, you can still prepare it for the winter, since it can be stored in sterilized, hermetically sealed jars for at least 4 months. In addition, some recipes allow you to prepare a snack from horseradish, which can even be stored in the pantry, and for a very long time (up to a year).
• If the horseradish root has waited too long in the wings, then it has almost certainly dried up. In this regard, before processing, it should be soaked in cool water for several days (from three to seven).
• To improve the storage of ready-made horseradish, it should be laid out in sterilized jars and hermetically sealed.
• The esters released when working with horseradish strongly irritate the mucous membranes and cause lacrimation. Horseradish will be a little less aggressive if you put it in the freezer for a couple of hours before processing. It will be easier to grind it with a meat grinder if you attach it to it plastic bag to collect the finished horseradish mass. Working with horseradish is safer with gloves on.

Even on store shelves you can find horseradish cooked according to different recipes. There are even more recipes for homemade horseradish. It makes sense to cook horseradish seasoning at least two or three popular recipes especially since they are all different.

Classic homemade horseradish recipe

• horseradish - 1 kg;
• water - 0.25 l;
• salt - 30 g;
• sugar - 50 g;
• lemon juice - 20 ml.

Cooking method:

• Peel the prepared horseradish, chop it, passing it through a meat grinder. Use a nozzle that allows you to get the finest and most delicate consistency, similar to mashed potatoes. Do not forget to attach a bag to it to at least partially protect your eyes from the pungent odor.
• Mix chopped horseradish root with salt and sugar.
• Boil water and pour horseradish with boiling water, stir.
• Sterilize very small jars and spread the seasoning over them. Pour a little lemon juice into each jar: no more than a teaspoon per 0.2 liter jar, but not less than two milliliters. The juice will act as a preservative and at the same time will not let the horseradish darken. However, a lot of juice is not needed so that the seasoning does not turn out sour - according to traditional recipe she shouldn't be.
• Close jars tightly and refrigerate.

Horseradish cooked at home according to the classic recipe can be stored for no more than 4 months, but it’s still better not to risk it and eat it in a month or two. If you plan to store the workpiece all winter, it is better to choose a different recipe, with vinegar.

Homemade horseradish with beetroot juice

• horseradish root - 0.4 kg;
• water - 0.15 l;
• table vinegar (9 percent) - 0.15 l;
• sugar - 20 g;
• salt - 30 g;
• beetroot juice - 50 ml.

Cooking method:

• Prepare horseradish roots by soaking them for several days in cool water, peeling and cutting into pieces.
• Screw a nozzle with small holes onto the meat grinder, attach a plastic bag to it, preferably tight (for example, designed for freezing food).
• Scroll through a meat grinder into a package of horseradish.
• Pour boiling water over horseradish, add salt, sugar, stir.
• Finely grate or mince raw (peeled) beets, squeeze out the juice. Measure out 2-2.5 tablespoons of beetroot juice and mix it with vinegar.
• Pour vinegar with beetroot juice into horseradish, mix.
• Prepare the jars by washing them with baking soda and sterilizing them.
• Put the seasoning in jars, close them tightly and put in the refrigerator or just in a cool place.

In the refrigerator, such an appetizer can be stored for a whole year, out of the refrigerator - up to six months. At the same time, you need to be prepared for the fact that vinegar and long-term storage will do their job - horseradish will become softer in taste. But thanks to beetroot juice, the appetizer will acquire a pleasant pink color and will be able to decorate the table.

Horseradish with garlic and tomatoes ("Hrenoder")

• horseradish - 1 kg;
• tomatoes - 1 kg;
• garlic - 3 cloves;
• sugar - 40 g;
• salt - 20 g.

Cooking method:

• Wash the tomatoes, pour over with boiling water, peel and cut into 4 pieces.
• Peel the soaked roll, cut into small pieces.
• Peel the garlic and pass through a press.
• Prepare the meat grinder by attaching a tight plastic bag to it.
• Alternately put a few pieces of horseradish and tomatoes into the meat grinder and turn them until they run out. If the bag fills up earlier, change it, and then mix the contents of both bags.
• Add salt, sugar, garlic to the tomato-horseradish mass, stir well.
• Arrange in clean, dry jars, roll them up or twist screw caps. Put in the refrigerator for the winter.

If stored in the refrigerator, the homemade "Khrenoder" will quietly stand for 9 months, if you have time to eat it in six months - even better. The appetizer is spicy, juicy and very healthy.

Horseradish with apples

• horseradish root - 100 g;
• apple - 0.2-0.25 kg;
• meat broth - 100 ml;
• vegetable oil - 30 ml;
• apple cider vinegar - 30 ml;
• salt - to taste;
• parsley (optional) - 50 g.

Cooking method:

• Prepare horseradish and pass through a meat grinder.
• Mix with grated apple.
• Chop parsley and add to horseradish.
• Pour in the broth, oil, vinegar, salt and mix.

Such horseradish should be cooked a few hours before serving and in a small amount. It turns out soft, fragrant, but it is stored for a very short time - no more than two days.

Horseradish with sour cream

• horseradish (root) - 100 g;
• sour cream - 100 g;
• sugar - 10 g;
• salt - a pinch.

Cooking method:

• Clean and chop horseradish.
• Mix with sour cream, salt and add sugar.

Horseradish prepared according to this recipe is also not intended for long-term storage. It will not be too spicy and will appeal to those who do not like the too “vigorous” taste of fresh horseradish.

Homemade horseradish - traditional seasoning to meat and fish dishes. If it is prepared with vinegar, then it can be stored for a long time. However, many housewives do not prepare it for the future, as over time it loses its burning properties.

In Russia, one of the most popular was a snack called “horseradish”. She achieved her popularity, probably due to the beneficial antimicrobial properties and bright, sharp sensations. This snack is also called boiled horseradish, and this option will allow you to keep the workpiece longer. This recipe for tomato "horseradish" for the winter can be stored for a long time. The main thing is to remove it from the eyes away, because at the sight of such a tasty treat, the hand itself reaches for the jar ...

So, let's prepare:

• Horseradish, root: 200 g;
• Tomatoes: 3 kg;
• Garlic: 2 medium heads or 10 cloves;
• Bulgarian sweet pepper: 400 g;
• Salt: 3 tablespoons;
• Sugar: 2 tablespoons;
• Black pepper (ground).

Wash the tomatoes, cut into quarters and turn through a meat grinder. Pour into a heavy-bottomed saucepan or cauldron and cook over medium heat for 20 minutes.

Remove the seeds from the bell pepper, cut as convenient. Soak garlic in water and peel. Peel the horseradish and chop coarsely. Grind all this in a meat grinder and combine with tomato puree. Cook for 10 more minutes.

Add salt, pepper, sugar to the horseradish, adjust the taste, boil. Pour hot into sterilized jars and seal.

Enjoy your meal!

Horseradish: a recipe for cooking for the winter without cooking with aspirin

The recipe for horseradish without cooking for the winter with aspirin - unusual option snacks, which is guaranteed to be stored in the refrigerator.

The appetizer is so common that it began to be manufactured industrially. But many housewives still prefer to do it on their own. There is a wide variety of recipes for this sauce. It is easy to prepare and does not require a long list of ingredients. The basis is always the use of fresh horseradish root, tomatoes (only red or red and green mixed), and garlic. All elements are ground into a puree, and then salt and pepper are added to them. Due to horseradish and garlic, the seasoning has a long shelf life, even in the refrigerator.

Prepare:

• horseradish root;
• Garlic (head);
• Tomatoes (1kg, ripe, juicy, whole);
• Sugar

We sterilize dishes. This amount will make about 1 liter of horseradish. It is better to take a container of small capacity.

We take the horseradish root, clean, wash and cut into pieces.

We clean the garlic. You can pre-soak it - it will go faster.

My tomatoes, cut the stalk, cut into 4 parts.

Now the most difficult thing is to chop the horseradish. We put a plastic bag on the meat grinder, under the nut that twists, and another one on top of it. You can get by with one. We close children, husband and pets in the farthest room, otherwise we cannot do without tears. We ourselves will have to cry a little - horseradish is very teary. We will cover the bowl with horseradish with a package.

Grind the garlic and tomatoes in a meat grinder too. Combine with horseradish, add salt and sugar. We pour into banks. For better storage add an aspirin. But this is an option (aspirin is not safe). Roll up. We keep it in the refrigerator all winter.

Horseradish for the winter: recipes "Spark"

Such an affectionate name received a completely unchildish spicy dish. It is also called "cobra", "gyurza", "horseradish". This seasoning has long been known in the Urals, in Siberia. It perfectly warms in the cold season, and is also a prevention of SARS. It can be served with all second courses, it goes especially well with dumplings or pasta.

Horseradish recipe for the winter "Spark":

• Tomatoes red ripe or red with green, proportion 5: 2 (only 5 kg);
• Bulgarian pepper (10 pcs.);
• Horseradish, root (500 g is enough);
• Garlic (300-400 g);
• Hot pepper (5 pages);
• Salt (7 tablespoons without a slide).

What are we doing?

• We clean the horseradish and pump it in cold water. An alternative is to freeze in advance in the freezer.
• My tomatoes, cut into halves or quarters.
• Garlic can be soaked and then peeled.
• We clean the Bulgarian pepper, take out the seeds, wash.
• Remove seeds from chili peppers.
• To avoid tearing due to the sharpness of horseradish, put on a meat grinder and tightly fasten the package. We scroll the hell. We do not remove polyethylene. Following him, we grind the bitter and sweet peppers and garlic.
• We put the mass in a large bowl or pan, close the lid tightly. Now we grind the tomatoes and send them there.
• Salt. We leave for 60 min.
• Wash and sterilize jars and lids. It is advisable to choose small containers.
• We unpack and roll up. We store in the refrigerator or on the balcony.

The general rule for all "horseradish" recipes: the ratio of tomatoes and horseradish in the appetizer changes the overall taste and spiciness of the dish. If there is more horseradish, as well as garlic, then horseradish is more spicy. If you need a less spicy seasoning, then you need to add more tomatoes. You can also grate 1 Antonovka apple. The acidity of the sauce can also be adjusted, then sugar should be added to taste.

Often, for better storage, vegetable oil is poured under the lid as a buffer so that microbes do not multiply. When used, the oil is drained. This method is used not only in horseradish, but also in other winter sauces, such as tkemali.

For a change, you can add cucumbers scrolled in a meat grinder to the “light”. To do this, it is better to take large-sized cucumbers, first peel them. Add cucumber puree to taste.

“Spark” with plum

It's already autumn, the time for conservation is coming to an end, and you still don't have a single seasoning? Then the simplest and most common recipe is horseradish! Fast and tasty. Home will appreciate on merit.

Another interesting version of horseradish with plums. This recipe will need:

• Horseradish (100 g);
• Tomatoes (1 kg);
• Plums (100 g);
• Garlic (1 goal);
• Salt (to taste);
• Sugar (2 tablespoons).

You need to remove the skin from the plums (you can first dip in boiling water, then in cold water). Prepare the rest of the ingredients as indicated in the first recipe. And grind them down. Add salt and sugar. Arrange in banks and twist.

Cooking horseradish at home for the winter without tomatoes

Beet-plum horseradish

The combination of beets and plums in a snack gives new taste and consistency. Cooking horseradish at home for the winter without tomatoes is an interesting option, let's cook it?

To do this, take:

• Horseradish root: 150 g;
• Plums: 100 g;
• Beets: 900 g;
• Vinegar: 3 tablespoons;
• Sunflower oil: 3 tablespoons;
• Ground black pepper;
• Salt and sugar: 2 tbsp each

Let's get started.

1. We cook young beets directly in the peel for 40 minutes, cool, clean, cut.
2. We pass the peeled horseradish root through a meat grinder, as indicated in the previous recipe.
3. We take out the seeds from the plums, peel them and grind them in a meat grinder.
4. Mix everything, add salt, sugar, pepper, vegetable oil.
5. Bring the mixture to a boil, remove from heat, drain the excess liquid, pour in the vinegar and mix.
6. Pour into jars and roll them up. Jars and lids must be sterilized and dried to prevent bacteria from multiplying.
7. This recipe is interesting in that the sauce can be used on its own, or as a dressing for first courses (borscht, beetroot, cabbage soup).

Lemon horseradish (raw)

Horseradish can be dried and ground into powder. Then the vitamins will be preserved in it. You can use horseradish powder to make lemon horseradish. Then by number useful substances it will be a real vitamin bomb! You will need:

• Dry ground horseradish: 300g;
• Lemon: 1 piece;
• Garlic: 6 cloves

1. Squeeze the juice from the lemon, remove and grate the zest on a fine grater.
2. Soak horseradish powder in lemon juice.
3. Mix the mass with zest, mashed garlic and salt.

And in the end, we recall that the cook is a bit of a magician. He knows how to change the taste of the most ordinary dishes by adding a little hot sauce to them. Horseradish - perfect option such seasoning. We wish you bon appetit!

Is it possible to freeze horseradish for the winter?

Horseradish is a very spicy seasoning with a simple composition. In fact, the obligatory components are tomatoes and horseradish. The combination of fresh vegetables requires a preservative, and the natural question arises, is it possible to freeze horseradish for the winter? Those who have tried it in cold weather say: “This is what a person yearns for in winter!”. They make it like that.

• We take horseradish root (100 g), clean, wash and grind in a meat grinder.
• Garlic (100 g) clean, wash, three on a grater.
• Wash tomatoes (1 kg), dip in boiling water, then in cold water and remove the skin. Grind in a meat grinder.
• We mix everything. Add 2 tsp. salt and 1 tsp. Sahara. The horseradish is ready!

Experienced hostesses freeze the sauce in freezer necessarily in small portions. This is very convenient - it does not pile up the refrigerator with jars, and there is no need to be afraid that the workpiece will ferment. Use plastic bottles of 0.5 or 1 l, mayonnaise buckets. Need to defrost room temperature. After defrosting, the taste does not change at all, but the sauce becomes a little thinner.

There is another option for freezing. Freeze only grated horseradish gruel. In winter, they take it out, add garlic and pickled or frozen tomatoes. For freezing, choose any tomato horseradish recipe, prepare more of it for the winter - very convenient. And it turns out very tasty!