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 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. AT 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 the 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 prolongs the shelf life of horseradish, but there are fewer useful substances after heat treatment. If you decide to play it safe, then cook the horseradish for 15 minutes and immediately roll it up.

13. Horseradish, prepared according to the classic recipe, is 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. Enjoy your meal!

16.08.2017 40 314

Horseradish - a classic recipe and its variations

With the onset of the season, many are interested in a horseradish appetizer, a classic recipe or other options. For example, you can make it with beets, hot peppers, garlic, lemon juice or vinegar for the winter, or do without tomatoes altogether, but add bell peppers. In addition, with or without cooking, follow the recipe, it's up to you ...

The classic recipe for making horseradish snacks

One of the latest preparations for a fruitful autumn can rightfully be called horseradish (another name is horseradish, gorloder, seasoning Spark, tear out your eye, Russian adjika, thistle, cobra, horseradish snack, crap). Spicy lovers especially appreciate the appetizer, adding it to meat dishes and fish delicacies. An indispensable seasoning for jelly! No matter how horseradish is prepared, the classic recipe will always remain the most popular and popular among housewives.

Horseradish is a sauce that usually contains two main ingredients: horseradish root and tomatoes. For those who do not like tomatoes, you can replace them with beets, add pepper, garlic and other spices to the recipe.

There is a cooking option for this seasoning, when the ingredients do not need to be cooked, there is, on the contrary, horseradish with heat treatment(such a preparation will definitely not turn sour in the winter). No matter how the sauce is prepared, its main quality is its sharp taste. So, to seal a horseradish with tomatoes, you will need the following ingredients:

• 100 g horseradish (one fairly large root)
• 1 kg ripe red tomatoes
• 2 tsp salt
• 1 teaspoon granulated sugar
• 100 g garlic (2-3 heads)

horseradish classic recipe - pictured

Horseradish with tomatoes and garlic turns out to be slightly sour, softening the sharp taste and smell of the main vegetable. If desired, garlic and sugar can be omitted, but then the taste will be very vigorous and spicy. Step by step, the appetizer is prepared as follows:

1. Wash prepared vegetables thoroughly and dry. Divide the tomatoes into several parts. Horseradish is well peeled and cut. Separate the heads of garlic into cloves, peel each
2. Grind all components in a meat grinder or in a blender. Put prepared spices in the resulting mass - salt and granulated sugar, mix everything thoroughly
3. The resulting mass is spread out in pre-prepared dry sterile jars and closed with lids. Such a horseradish will retain its taste properties and will not turn sour for quite a long time, but you need to store it in a cool room, and ideally in a basement or cellar, but you can also put it in the refrigerator

Cooking with hot pepper

When horseradish is being prepared, the classic recipe can be diluted with additional ingredients, depending on the taste preferences of the household. For lovers of super-spicy taste, we offer a recipe for horseradish with hot peppers. You can eat this snack both immediately and in winter, for the duration of storage, rolling it into sterile jars. For this blank you will need:

• 3-4 medium horseradish roots
• 2.5 kg ripe tomatoes
• 6-8 bell peppers
• 4-5 pods hot pepper
• 4-5 cloves of garlic
• 200 g sugar
• 2 tbsp. spoons of salt
• 120 ml table vinegar

horseradish with pepper - in the photo

Washed and well-dried vegetables must be chopped. You can do this by any method convenient for you: using a meat grinder, blender, knife.

After obtaining a homogeneous mass of vegetables, add salt, sand and vinegar to them. Mix everything thoroughly and place in jars. It is best to store such a blank in a cool place - in the refrigerator, on the balcony or in the cellar.

Recipe with beets

Tomatoes and garlic, which contains horseradish - a classic recipe, can be successfully replaced with beets. The recipe for horseradish with beets is a sweet taste of seasoning, great option for those who don't like too spicy. To prepare, you need to take:

Pass horseradish and beets through a meat grinder or grind with a blender. Experienced housewives recommend grating the beets, in which case the consistency of the sauce is more tender.

Salt chopped vegetables, add sand and table vinegar. You can replace the vinegar with lemon juice, in which case the horseradish will turn out not so sharp. Mix everything and arrange in sterile jars under iron lids.

How to cook a horseradish snack for the winter, so as not to turn sour

Many housewives are afraid that a horseradish snack without cooking can go bad, and they are wondering what to do so that horseradish does not turn sour? The problem is solved quite simply - with the help of vegetable oil. In this case, only one component is required to boil - tomatoes. Horseradish, the recipe for which includes vegetable oil, will not only retain all vitamins and taste properties, but will also be stored for a whole year.

It is necessary to take the ingredients in the following proportion:

• 2 medium horseradish rhizomes
• 2 kg red ripe tomatoes
• 3-4 heads of garlic
• 1 st. a spoonful of salt and sand
• 3 art. spoons of 9% vinegar
• 100 g vegetable oil

We prepare in stages:

1. Grind cooked, washed and dried roots and garlic in a meat grinder or blender (it is recommended to hold the vegetable for 1-2 hours before processing). cold water)
2. Tomatoes peeled (preferably) and cut into small pieces
3. Add granulated sugar to the tomatoes, salt and mix thoroughly
4. Put the tomatoes on a slow fire
5. After 15 minutes after boiling, add vegetable oil and vinegar to them.
6. Mix the resulting tomato mass with chopped horseradish root and garlic, arrange in sterile jars, roll up and leave for a day under the covers. Horseradish with garlic and vegetable oil is ready

Little tricks

Whatever way you choose to cook horseradish, always use only fresh and high-quality roots of this vegetable for this spicy seasoning. To get it, you need to choose the right time to dig.

Experienced gardeners advise digging after the onset of the first frost, in which case it will retain all its taste and be strong. A root dug up in the warm season will not give the dish the desired spiciness and useful ingredients.

Horseradish, horseradish, gorloder, "light", "thistle" - these are all variations on the theme of our popular horseradish and tomato snack. And although quirky hostesses have adapted spicy ingredients (pepper, garlic) for seasoning, the classic horseradish recipe should always be based on real grated horseradish and tomatoes. However, there are many worthy ways that combine horseradish with plums, bell pepper and other additives. Today we will talk about how horseradish is prepared with various components for the winter.

To make the finished product tasty, healthy, stand as long as possible and not deteriorate, it is important to use high-quality products.

Tomatoes it is better to take overripe, but without damage. If they are spoiled, the snack may ferment before time. If you take tomatoes with greens, then both externally and the taste of horseradish will be inferior to that made from juicy, dense and ripe fruits. The redder the tomatoes, the brighter the product, the sweeter they are, the more pronounced the taste. The less watery the tomatoes are, the more concentrated the sauce will be. Autumn varieties of tomatoes work great in this recipe, they are suitable for the time of harvesting horseradish, and they are good in density. These are Slivka-type varieties that ripen to commercial ripeness at the end of August.

Horseradish: you definitely won't spoil their shit. However, if you take sluggish, thin roots, you are tormented by cleaning and grinding them. Find strong, thick, juicy roots, peel them and, to be sure, put them briefly in freezer. As soon as they harden a little, take them out and twist in a meat grinder, so the process will go much faster. In order not to sob over the meat grinder, put a plastic bag on the nozzle near the grate and collect the grated horseradish in it.

Garlic: how larger than the head, topics juicier vegetable. But the smaller they are, the "angrier" the garlic.

Salt: it should be only coarse grinding. In principle, there should not be any iodized or finely ground salt in the blanks, including horseradish!

Classic horseradish recipe for the winter

This recipe combines three things - tomatoes, horseradish root and garlic. Horseradish with tomatoes and garlic is the most common recipe, and many people make it without adding salt. The result is sharp spicy sauce or an appetizer - whoever calls it. Distinctive feature classic shit you can call it that it should only be raw. Real Siberian horseradish has never been boiled, not pasteurized, it was simply stored in a cold cellar. Today, in the absence of a cellar, this sauce can be kept in the refrigerator, in a jar with a nylon lid. If everything is done cleanly, neatly, the correct ratio of salt and garlic is set, the workpiece will not turn sour and will not disappear.

With tomatoes and garlic

So, here's how horseradish is made - a classic recipe.

Product Consumption:

• tomatoes - 2 kg;
• peeled garlic - a dozen large cloves;
• horseradish roots - 400 g;
• salt to taste.

Then everything is simple: we take a meat grinder, scroll through the horseradish root, then separately the tomatoes, then the garlic. We advise you to twist the tomatoes into a separate bowl so that you can drain the excess juice - then the horseradish will be thicker and tastier.

Mix everything and add salt to taste. Send the workpiece to the refrigerator for half an hour while you sterilize the jars.

Banks must be clean and dry - the latter is also important! While preparing the jars, taste the horseradish. Maybe too spicy or under-salted? Add salt or tomatoes.

So that mold does not inadvertently settle under the lid, some tricks can be provided. Splash a spoonful of boiled vegetable oil on top. You can also smear a little mustard on the lid of the jar before closing.

Horseradish with aspirin

If you want a 100% fresh taste of the sauce, try horseradish with aspirin. Opponents of acetylsalicylic acid will be horrified at this moment, although the harm from aspirin is attributed only to canned foods with heat treatment, and even then the harm has not yet been proven too much. In this case, the workpiece will be completely raw.

Everything is done in the same way as in the previous recipe, only in ready mix an additional antiseptic is placed - aspirin tablets in the amount of 1 tablet per 1 liter of horseradish. The tablet should be crushed and mixed with other ingredients. Pour into dry jars and seal tightly. nylon lids or roll up metal.

Horseradish for the winter without cooking pickled

There is another interesting and unexpected way to cook natural horseradish. Its beauty is that it contains only tomatoes, garlic, salt and horseradish, and no chemical preservatives in the form of vinegar. However, this method allows you to store the seasoning even outside the refrigerator, because it cannot turn sour - the principle of fermentation is the basis of its preparation. This seasoning has a sharper and more sour taste, because it contains a fair amount of lactic acid, which is formed during the fermentation process. Sour, spicy, sharp in taste, it is especially good with meat, for which men usually love it.

To prepare fermented horseradish, we need:

• a bucket of ripe tomatoes (if you need a smaller amount of the finished product, reduce everything proportionally to the desired volume);
• a kilo or half a kilo of peeled garlic (the more garlic, the spicier the sauce);
• horseradish roots - 400 g;
• hot pepper - 3-5 pods;
• salt - to taste.

Scroll the tomatoes through a meat grinder, pass through it and pepper without seeds, horseradish, garlic. Salt to make it delicious. Mix everything, pour into a 12-liter bucket. It is important that there is little space left from the edges of the bucket to the dish under discussion - the seasoning will begin to “play” and foam.

Cover the bucket and leave room temperature for five days. During this time, in the heat, the tomato with horseradish and other ingredients will begin to ferment. First, bubbles and foam will appear on the surface, then gradually the tomato will rise up, leaving liquid juice below. Stir occasionally and wait: it should win back its own and acquire a sour taste. Seasoning can be considered ready when fermentation stops. This, by the way, can happen earlier or later, depending on the temperature in the room.

Pour the finished product into clean, dry (!) Jars, and also pour into plastic bottles. Store under normal conditions, but if it is possible to keep it in the cold, then it is better in the refrigerator. This seasoning is usually valued precisely for its sharpness and sharpness of taste. It is also sometimes referred to as "pull out the eye."

Cooking method with boiling

There is hot way this popular condiment. In this case, boiling for 5 minutes will make it suitable for storage in any home environment.

We take:

• 2 kilograms of fresh tomatoes;
• 300 grams of horseradish roots;
• 4 heads of peeled garlic;
• 4 teaspoons of salt and 2 teaspoons of sugar;
• a couple of pinches of red hot pepper. It is even better to replace it with fresh pods. In this case, you will need a small piece of the pod, cleaned of seeds.

Cooking method

1. Peel the horseradish root, pour over with boiling water (this will remove excessive harshness and bitterness).
2. Peel the garlic.
3. Release the tomatoes from the stalks and, after pouring boiling water over them, remove the skin from them. Although you can use unpeeled tomatoes. Cut off the places where there are stalks.
4. Grate with large holes tomatoes, horseradish and garlic. You can also use a meat grinder, which will make the task easier.
5. Mix everything together, salt, add sugar.
6. Cook for at least 5 minutes, or more if you want to evaporate the liquid and get a thicker mass.
7. Pour hot seasoning into prepared sterilized jars, cover with sterile nylon lids and cool. Store in a cool place. And it is advisable to try it only after a week - during this time the seasoning should reach the desired taste, brew.

With ripe plums

This sauce will remind you a little of the famous Caucasian tkemali sauce, which is also made from plums. In this case, a ripe sweet plum is added to the seasoning, which will add its own notes and give a piquant sourness.

For one serving of seasoning, you need to cook 100 grams of grated horseradish and pitted plums, 1 head of garlic, 2 tablespoons of sugar and salt - to taste. The most important component is tomatoes, take 1 kg of them.

Scroll through the meat grinder all the ingredients, including plums, pour sugar, salt. Put in jars, close with clean lids, store in the refrigerator.

Horseradish with apples for the winter

First, how to cook apple horseradish for winter storage. Here you need vinegar.

Four apples cut into four parts, peeled from seed boxes and boiled in a small amount of water until soft. You can cook them in a slow cooker or, even better, bake them in the oven. After that, wipe the apples through a fine colander or sieve. You should get a soft puree without peel. Next, grate or chop the horseradish root, add to applesauce. Salt everything, season a little with sugar, put on fire and, stirring constantly so that it does not stick to the bottom and walls, boil for about five minutes at a low boil. Before finishing, drip vinegar. The taste should be sweetish-sour, spicy. Put the finished snack in sterile jars, roll up. It is an aromatic condiment that is pungent in taste. Therefore, the layout is best done in small jars, so that it is enough for one or two.

If you need a quick seasoning for the table, not for winter, then you can make another very interesting appetizer of apples with horseradish and lemon.

For her, horseradish (1 root), green apples (4 pcs.), Celery greens (a small bunch), garlic (several cloves), half a lemon with peel and without seeds, pass through a meat grinder, mix everything. No need to salt!

Cooking with beets

In horseradish cooked in the usual way, you can add a little boiled beets - this will add extra flavor to the snack, and the color will become more saturated. However, due to the bright color of this vegetable, beets are often used in sauces prepared without tomato at all. If you want to cook such horseradish, grate or grind horseradish in a meat grinder, boil sweet and maroon beets. Grate it on a fine grater and squeeze out the juice, add it to horseradish, salt to taste and sprinkle a little sugar. In conclusion, you need to dilute the seasoning with vinegar to your liking. If the mass is too thick, add boiled cold water. The seasoning is stored in the refrigerator, but it will not stand idle all winter.

Cooking without tomatoes

Among unusual recipes cooking there are many interesting options for seasoning without tomatoes. Try making a small batch with rye bread! This is an old recipe that our ancestors knew. It is tasty, although such a seasoning is not suitable for winter storage.

Would need:

• horseradish roots;
• liquid honey (it should be taken at the rate of 150 g per kilo of finished snack);
• Rye bread;
• white radish;
• ground cloves - a pinch, can be replaced with dried mint;
• vinegar and salt to taste.

We cut off the crust from dark bread and brown it in the oven or in a dry frying pan. We clean the radish and scroll through a meat grinder. Juice will stand out from it - drain it by squeezing the radish. Also turn the crust of bread.

Peel the horseradish, grind, add everything previously chopped, do not forget to salt and pour in a little vinegar. Everything is done by eye, by inspiration. At this stage, you should get a thick sauce, to which you add spices and honey. We mix again. The seasoning is ready - vigorous, fragrant, with an unusual and pleasant bread flavor and aroma of spices.

mustard recipe

With mustard, horseradish acquires simply extraordinary pungency and pungency, therefore we advise you to scald the horseradish a little and cool it before cooking.

Next, we do this:

1. Make a tomato from two kilograms of tomatoes and boil it over low heat for half an hour.
2. Pour half a spoon (tea) of store-bought mustard powder and a couple of cloves into the tomato. Add spices with red and black ground pepper (a quarter of a spoon).
3. Take 50 g of ready-made grated horseradish, a tablespoon of salt, 150 grams of granulated sugar, put everything in a tomato and boil for another ten minutes. Before the end of cooking, pour in 1 tbsp. a spoonful of table vinegar.
4. Pour into sterilized jars, roll up.

Such a blank is stored under normal conditions.

Horseradish is an indispensable component of home preservation, because the roots and leaves of this plant give pickled vegetables a piquant and spicy taste. But experienced housewives prepare the horseradish itself, making it a spicy seasoning. Appetizing horseradish preparations for the winter will not only be an excellent addition to fish and meat dishes, but will also strengthen the immune system, which is especially important in the cold season.

Horseradish blanks for the winter: golden recipes

Horseradish roots can be preserved both separately and with the addition of various ingredients, such as lemon, beets, apples or garlic. horseradish sauce recipes various vegetables They are called golden and not in vain, because they have a wonderful taste and exquisite aroma, and they can even be used as a dressing for salads.

Horseradish recipe without additives for the winter

Classic recipe blanks of this useful plant does not take much time to prepare and is very simple and easy.

• ordinary water - one glass;
• acetic solution - one hundred and fifty milligrams;
• kitchen salt - thirty grams;
• granulated sugar - thirty grams.

The classic recipe for harvesting this healthy plant does not take much time to prepare.

How to cook:

1. The roots are peeled and each cut into two or three parts. Pour raw materials with ice water for half an hour. This method will make the root crops more juicy and help to process them effortlessly.
2. The next stage is the grinding of horseradish. For this purpose, you can use a meat grinder, fine grater or blender.
3. For the marinade, combine sugar and salt with water, bring to a boil and at the very end, carefully pour in the vinegar solution.
4. The brine is cooled, mixed with grated horseradish, this mass is put into sterile glass containers and covered with lids.

Vinegar and lemon acid successfully replace each other, so you can safely add it to the preparation of horseradish root crops instead of the vinegar solution.

How to make horseradish for the winter in a jar without sterilization

This is a quick and easy way to preserve horseradish roots for the winter. This recipe does not even use vinegar, so this preparation is considered more useful.

• fresh horseradish roots - one kilogram;
• ordinary water;
• kitchen salt - two tablespoons;
• granulated sugar - three tablespoons;
• a few sachets of citric acid.

How to cook:

1. Peeled root crops are soaked in icy water for twenty to thirty minutes.
2. Using a blender, meat grinder or grater, grind the roots with small cloves.
3. Pour salt and sugar into the grated horseradish mixture and mix.
4. Water is boiled and poured into a mass of horseradish. Distribute the finished sauce in sterile containers and close. Before rolling, pour one teaspoon of citric acid into each jar.

This product should only be stored in the refrigerator.

Horseradish with lemon: a simple recipe for harvesting at home

A preparation made according to this interesting and original recipe will not only be an addition to fish dishes, but will also help to effectively overcome a cold.

• fresh horseradish roots - one kilogram;
• large lemon (you only need zest and juice);
• ordinary water;
• granulated sugar - two tablespoons.

A blank made according to this recipe will help to effectively overcome a cold.

How to cook:

1. Root crops are cleaned, poured for half an hour with cold water and crushed. The mass is salted and granulated sugar is added.
2. Remove the zest from a scalded lemon with a fine grater and squeeze out the juice. The zest is added to the horseradish mixture.
3. The mass is mixed with boiled chilled water to the state of a thick slurry and spread in sterile containers.
4. Pour a teaspoon of citrus juice into each jar and close tightly.

An excellent sauce is made from this preservation by mixing it with sour cream or mayonnaise.

Pickled horseradish: cooking for the winter

To always have a spicy horseradish seasoning on hand, you can pickle the roots of this plant at home for the winter.

• fresh horseradish roots - one kilogram;
• ordinary water - one glass;
• kitchen salt - one tablespoon;
• granulated sugar - one tablespoon;
• juice from a whole lemon;
• a pinch of cinnamon and ground nutmeg;
• a few clove buds;
• mustard seeds - a quarter of a teaspoon.

To always have a spicy horseradish seasoning on hand, you can pickle the roots of this plant at home for the winter

How to cook:

1. Peeled root crops are poured with ice water and left for half an hour.
2. Horseradish is ground using a meat grinder, blender or fine grater for this purpose.
3. Boil water, pour salt, sugar and all seasonings into it and drain the lemon juice. The marinade is slightly cooled and filtered.
4. The brine is combined with a horseradish mixture and spread in sterile glass containers.
5. Cover the jars with lids and put them to sterilize in boiling water for fifteen to twenty minutes. After that, tightly clog and leave to cool completely.

It is desirable to store such a blank in the refrigerator, but if there is no room in it, then you can place jars of pickled horseradish in a dark, cool place.

In this recipe, horseradish is used without additives, but if desired, it is mixed with beets in a 1: 2 ratio.

Canned horseradish with garlic and tomatoes: recipe

Such preservation is often compared with another popular hot sauce - adjika. But cooking it is much easier and faster.

• ripe tomatoes - one kilogram;
• a head of garlic;
• horseradish roots - one hundred grams;
• kitchen salt - one tablespoon;
• granulated sugar - one tablespoon.

How to cook:

1. Peeled horseradish root is crushed. Garlic is crushed in a mortar. Skinless tomatoes are mashed with a blender.
2. All vegetables are mixed, salted, sugar and citrus juice are added. Put the saucepan with this mass on the fire and bring to a boil.
3. Sterile containers are filled with hot mixture and sealed tightly with lids.

You can add a few more grated carrots to this blank, it will be even tastier and healthier.

Horseradish with apples

Apples go well with horseradish and give this spicy root vegetable a delicate, mild and slightly sour taste.

• apples (sour varieties) - two kilograms;
• garlic - two or three cloves;
• horseradish roots - one hundred grams;
• acetic solution - thirty milligrams;
• kitchen salt - one tablespoon;
• granulated sugar - three tablespoons.

Apples go great with horseradish

How to cook:

1. Peeled horseradish roots are crushed in a meat grinder, grated garlic and apple puree are added.
2. Salt with sugar and vinegar is added to this mixture, poured into sterile containers and placed on water bath for five to ten minutes.
3. After that, the jars are sealed with boiled lids and placed in the refrigerator for storage.

Preservation will be more piquant and fragrant if you add a teaspoon of lemon zest to the mass of horseradish and apples.

• This method will help not to cry during the horseradish grinding process: when the meat grinder exits, they pull on a plastic bag and pour the processed product out of it into a container.
• If the roots have lost their freshness, they are soaked for a day in cold water, this will return the juiciness to the roots.
• Horseradish is easier to grate if you freeze it first.
• It is advisable to clean this plant with gloves, otherwise you can get light burns.
• When pickling horseradish roots, various spices and dry herbs can be added to the marinade.

Preparing horseradish for the winter is not at all difficult, and such a spicy and spicy preservation will give a unique taste to baked meat, fish, and will be an excellent dressing for any salad.

Horseradish preparations for the winter: golden recipes, at home, in a jar, without sterilization, with lemon, cooking, marinated, photo, video

Horseradish preparations for the winter: golden recipes. Preparation without sterilization. Pickled horseradish. How to make with lemon, garlic, tomatoes.

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1st method: 1 kg of tomatoes 250 gr horseradish roots 100 gr garlic 1 tsp. salt 1 tsp sugar 3-4 tbsp. vegetable oil.

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Horseradish without tomatoes

Horseradish for the winter recipe without tomatoes I'll show you how to cook white, red, pink horseradish. A very simple and delicious recipe for harvesting for the winter. This homemade horseradish recipe has stood the test of time and

Horseradish without horseradish

Main Ingredients: Tomato, Garlic

In the midst of summer vegetables, all hostesses stock up on preparations for the winter, and of course they don’t forget about such yummy as crap without crap. It differs from the usual gorloderka in a more delicate, but at the same time rich aftertaste and rich tomato aroma. If you are a fan of thrills and a strong garlic smell, then this Siberian version of the super sauce appetizer will bring you joy in the winter!

Ingredients for making horseradish-free horseradish:

1. Tomatoes (fresh, juicy) 4 kilograms
2. Garlic 600 grams
3. Salt (without iodine) 6 tablespoons

Products not suitable? Choose a similar recipe from others!

Kitchen scales, tablespoon, half-liter glass jar - 5-6 pieces, metal screw or plastic lid - 5-6 pieces, kitchen knife, kettle, stove, deep bowl - 2 pieces, slotted spoon, meat grinder (blender or food processor), deep bowl or gravy boat.

Preparation of horseradish without horseradish:

Step 1: prepare inventory.

Although this impressive hot sauce keeps quite well, for a long time, without the formation of mold and oxidation, it is still worthwhile to properly prepare all the equipment that will be used during the preparation of this culinary masterpiece! First, thoroughly wash all the dishes under warm running water using a regular kitchen sponge and baking soda, it will perfectly cope with any dirt. Then shallow kitchen utensils pour over with boiling water, and sterilize the lids with jars in any convenient way, for example, in a microwave oven, oven or in the old fashioned way on the stove.

Step 2: prepare the ingredients.

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

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

Step 3: prepare horseradish without horseradish.

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

Then we lay out the finished horseradish in sterilized half-liter or liter glass jars, close them with tight-fitting plastic or metal screw caps and put them in a very cool place, perfect option- fridge and a good, deep cellar. After about a month, you can take the first sample of this yummy.

Step 4: serve horseradish without horseradish.

Horseradish without horseradish is served chilled. It is served in gravy boats or deep bowls as an addition to meat, fish, poultry, game dishes, although it is also quite tasty with stewed, fried or baked vegetables. This nuclear mixture can be stored in a refrigerator or cellar without changing its palatability, for about 6 to 9 months. Very often, horseradish interleave the foundations under meat pies, pizza, add a few spoons to spicy soups, stew and prepare sandwiches with it. Enjoy savory snack and don't worry!

Recipe tips:

- very often ground horseradish root is added to this type of horseradish, for the above mass of ingredients about 1 kilogram. Also put spicy red or Green pepper chili, 2-3 pieces are enough or to taste;

- if you are afraid that the horseradish will not last all winter, boil the ground tomatoes for 3-4 minutes, then add garlic, salt to them and soak everything over medium heat with a low boil for another 2-3 minutes. Then cool, put in jars, cork them with lids and send to a cold place;

- sometimes, before serving, a little sour cream, cream or sour-milk yogurt is put into the finished horseradish, these ingredients give the appetizer-sauce a softer noble aftertaste;

- if the tomatoes are very sour, season the horseradish with a tablespoon of granulated sugar;

- these dishes are contraindicated for people suffering from diseases of the gastrointestinal tract, high acidity, gastritis, peptic ulcer of the stomach and duodenum.

Horseradish without horseradish

In the midst of summer vegetables, all hostesses stock up on preparations for the winter, and of course they don’t forget about such yummy as horseradish without horseradish. It differs from the usual gorloderka in a more delicate, but at the same time rich aftertaste and rich tomato aroma. If you are a lover of thrills and a strong garlic smell.

Horseradish snack for the winter

Horseradish snack for the winter, perhaps, is known to all generations. Even those who are not her fans can easily distinguish the unique aroma of this root crop. Daring and bright in taste, filled with aromas and useful substances, horseradish root is an indispensable product for winter preparations.

The most common horseradish snack is horseradish, or gorloder, or simply horseradish. Most often, it includes tomatoes, garlic and the actual horseradish root. Each hostess has her own technique for preserving dishes for the whole winter: someone cooks, someone adds vinegar, someone aspirin, and someone thinks that nothing is needed.

Another popular recipe is beetroot appetizer. Boiled or raw - these are, again, variations to taste. And finally, there is a recipe for horseradish by itself - with a little spice and vinegar - such a recipe is found even in a book about tasty and healthy food.

In general, horseradish is considered as excellent a product for fighting diseases as garlic or onions.

A horseradish appetizer in any of its versions is a spicy and spicy dish. Therefore, it is often called "male" and is correlated with mustard in terms of taste. The appetizer is usually served with lard, bread or ham. However, in itself it is very good, especially during the cold season.

Since horseradish must be finely chopped when preparing snacks from horseradish, it can be very corrosive to the eyes and nose. In order not to suffer during cooking, we advise you to pull a transparent bag onto the bowl where the product will be poured and tie it on the edge of the meat grinder. Thus, the smell will not go into the room. Immediately after chopping, remove the bag along with the bowl, tie it up and put it away until it's time to add the horseradish to the rest of the ingredients.

Horseradish snack for the winter

A horseradish snack for the winter is a common preparation for all countries of the former USSR. Many options for preparing horseradish snacks leave no doubt about the benefits and taste of this wonderful product.

Feature of the Russian national cuisine one can note a wide variety of hot spices, one of which - horseradish - is very popular. This wonderful seasoning sauce, horseradish with tomatoes and garlic, is suitable for different dishes and easy to prepare.

All modern recipes preparations are based on the base: ripe tomatoes, horseradish root, garlic, salt and sugar. The amount of vegetables can be different, depending on the desired end result. It should only be remembered that tomatoes should make up more than half of the total weight of the products. The amount of garlic and horseradish per 1 kilogram of tomatoes can vary from 100 to 500 grams.

Horseradish with tomatoes and garlic - food preparation and seasoning basic recipe

Horseradish appetizer with tomatoes and garlic is prepared very quickly and simply, and no special equipment is required. In order to prepare a snack, you will need the usual things that are in any kitchen: a meat grinder, both manual and electric (you can use a food processor instead); glass containers of small volume and lids, both screw and regular ones can be used.

When cooking, you must follow the general recommendations - sterilize the jars and boil the lids.

Banks are sterilized different ways: steamed or boiled. Then they are dried, and adjika is laid out using sterilized appliances.

Many cooking options make it possible to add apples, plums, carrots and other components to adjika from horseradish and tomatoes with garlic. But general principles the preparations are the same everywhere.

So, the basis of the recipe classic cooking includes red ripe tomatoes, ripened garlic, horseradish roots and salt. In this case, there are two main methods of preparation. First: all vegetables are chopped in a meat grinder or with a food processor. It is necessary to mix them and arrange them in glass containers. Store this seasoning in a cold place and no more than 3 months. The second method differs only in that all crushed products are boiled or pasteurized in a water bath for 40 minutes.

Tomatoes can be taken not only red, but also yellow. If apples or plums are added to horseradish, then they usually take unsweetened varieties. It will be better if the apples are green and slightly sour. The same can be said about plums. It is believed that to prepare high-quality horseradish seasoning with tomatoes and garlic, horseradish should be dug only in the second half of autumn or early spring, before the first thunderstorm. Such roots are the most useful, since by this time they are gaining the desired strongest taste.

Recipe 1: Classic Horseradish with Tomatoes and Garlic

Ingredients

A kilogram of ripe thick-walled tomatoes;

60 grams of horseradish roots;

1-2 large garlic heads;

3 teaspoons of salt;

1 teaspoon of sugar.

Cooking method

First of all, let's prepare everything you need. Wash and dry tomatoes. Thoroughly clean the horseradish roots and wash them in running water. We divide the garlic into slices and clean.

We pass tomatoes through a meat grinder, then garlic (it can be skipped in a garlic maker). Now scroll through the horseradish roots.

We mix all the crushed components and add sugar and salt to the mixture, mix everything again. We shift the appetizer into dry glass containers, close and put it away for a permanent storage place - in the refrigerator. This snack will keep for up to a month.

Recipe 2: Horseradish with tomatoes and garlic based on vegetable oil

Ingredients

200 grams of peeled horseradish roots;

2 kilograms of red and well-ripened tomatoes;

200 grams of garlic;

1 tablespoon of sugar and salt (coarse-grained);

3 tablespoons of table vinegar;

half a glass of sunflower oil.

Cooking method

Horseradish roots are well cleaned and washed. Fill with cold water and leave for one hour to soak.

After an hour, we skip the horseradish into a meat grinder and mix with mashed garlic, let it brew.

At this time, wash the tomatoes and rub them through a meat grinder, preferably 2 times in a row. Add salt, sugar and mix. We shift all this into a saucepan and put on a slow fire, bring to a boil and cook for about half an hour.

Then pour vinegar and vegetable oil into the boiling mixture. After 10 minutes, put the garlic mixed with horseradish into this mixture.

Mix everything together thoroughly and remove from heat.

A cooked appetizer of horseradish, tomatoes and garlic is poured into small sterilized jars.

It remains to roll up the lids and put in storage. Such crap is stored longer, and vegetable oil does not allow it to sour and prevents mold.

Recipe 3: Horseradish with tomatoes and garlic with plums

Ingredients

300 grams of peeled horseradish roots;

1 kilogram of ripe red tomatoes;

200 grams of garlic;

200 grams of sour plums;

1 tablespoon of sugar and salt;

100 grams of table vinegar.

Cooking method

The process of preparing horseradish with tomatoes and garlic with the addition of plums does not take much time: all prepared products are washed and dried.

We skip tomatoes, garlic, plums and horseradish roots in a meat grinder. We mix everything, salt, sugar and pour vinegar.

Arrange in jars and store in a cool, dark place for up to 6 months.

The mixture can be boiled, then it can be stored longer. The appetizer will perfectly complement any dish with a spicy taste with a slight sourness and a pleasant plum aroma.

Recipe 4: Horseradish with tomatoes, garlic and pepper

Ingredients

300 grams of horseradish;

2 kilograms of red tomatoes;

1 kilogram of red sweet pepper;

300 grams of red hot pepper;

300 grams of garlic;

1 glass of salt;

1 glass of table vinegar.

Cooking method

Wash and dry vegetables. Pepper, both bitter and sweet, we clean the seeds, clean the garlic and divide it into slices, clean the horseradish from the skin. First, scroll through the tomatoes in a meat grinder. Further, we do the same with garlic, pepper and horseradish.

All prepared products are thoroughly mixed with each other.

Add vinegar and salt to the prepared mixture, mix everything again. We leave to infuse for a short time.

Drain the excess liquid that appears on top, and pour the rest of the mass into sterilized small containers.

You can close it with ordinary nylon lids. Store the prepared appetizer of horseradish, tomatoes and garlic with pepper in the refrigerator, preferably on the bottom shelf.

Recipe 5: Horseradish with tomatoes and garlic with apples

Ingredients

5 small horseradish rhizomes;

3 medium sized garlic cloves;

2 kilograms of tomatoes;

1 kilogram of apples;

1 small spoon of vinegar essence;

salt, sugar, ground hot pepper and other seasonings to taste.

Cooking method

As in other cases of cooking horseradish with tomatoes and garlic, all vegetables are thoroughly washed and dried.

Apples are better to take green, slightly sour in taste. Tomatoes, garlic and horseradish roots are passed through a meat grinder. Rub the peeled apples into a fine grater. Mix all ingredients thoroughly.

In the resulting mixture, add the remaining components, namely, salt, sugar, ground pepper and vinegar.

Mix everything again and put on low heat. After boiling, cook the mass for 5 minutes and leave to cool.

After the appetizer is completely cold, pour it into pre-prepared dishes. We roll up the lids and put them in a permanent storage place, preferably in the twilight.

Recipe 6: Horseradish with tomatoes and garlic - Vyatka horseradish

Ingredients

1 kilogram of ripe fleshy tomatoes;

1 fairly large horseradish root;

100 grams of garlic (you can use dried garlic);

salt and sugar to taste.

Cooking method

Vyatka horseradish, horseradish with tomatoes and garlic, made from the listed products, got its name from the place where the appetizer got its distribution.

The recipe reminds classic version, since only the main ingredients for horseradish are used in cooking, without any additives.

Washed and dried tomatoes are crushed with a meat grinder.

If fresh garlic cloves are taken during the cooking process, then be sure to chop them in any way, if dry, simply add the powder to the rolled tomatoes.

The horseradish root is crushed last. All components are mixed, salt, sugar are added and the mixture is laid out in glass containers.

Recipe 7: Horseradish with tomatoes and garlic "Thistle"

Ingredients

1 kilogram of hot pepper;

1 kilogram of garlic;

1 kilogram of tomatoes;

1 large horseradish root;

1 glass of apple cider vinegar;

salt to taste.

Cooking method

Washed, dried and peeled vegetables are passed through a meat grinder twice. Horseradish is crushed last.

Mix everything and add vinegar and salt. Now leave the seasoning for 12 hours. During this time, excess liquid will separate, which must be carefully drained from the total mass.

The remaining mixture should be quite thick. We put it in small jars and close the lids. "Thistle", cooked correctly, is stored for up to one and a half years, preferably in a dark and cool place, such as a cellar.

The appetizer turns out to be very spicy and is added to the main dish very carefully.

Recipe 8: Horseradish with tomatoes and garlic "Spark"

Ingredients

2 kilograms of ripe tomatoes;

half a kilo of horseradish;

120 grams of garlic;

half a kilo of bell pepper;

half a kilo of green apples;

half a kilo of carrots;

100 grams of hot ground pepper;

250 grams sunflower oil;

50 grams of parsley and dill;

2 tablespoons of diluted vinegar;

salt to taste.

Cooking method

First of all, we prepare the vegetables. We wash tomatoes, wash and clean peppers, carrots, horseradish root, garlic, apples.

Grind all prepared vegetables in a meat grinder, mix thoroughly and put on a slow fire.

We cook for an hour. Now add vegetable oil, bitter pepper, salt and vinegar. We cook for another hour.

In conclusion, we put finely chopped greens in the resulting seasoning. Turn off the heat and immediately put the mixture in sterilized jars of small volume, close the lids and turn over.

After the seasoning has cooled, we remove it in a cool place for storage.

Recipe 9: Horseradish with tomatoes and garlic "Tomato sauce"

Ingredients

1 kilogram of well-ripened tomatoes;

2-3 strong horseradish rhizomes;

80 grams of scrolled garlic mass;

Salt to taste and desire

Cooking method

In the process of cooking, we take red ripe tomatoes and scroll them into a meat grinder. You can, of course, use brown or yellow tomatoes, but it is advisable to take red ones.

My horseradish rhizome, peel them from the skin and also skip into the meat grinder. We clean the garlic from the husk and press into the garlic.

We quickly mix all the components, salt, pepper, as you please and, without boiling, lay out in a clean sterilized dry glassware.

• For processing horseradish and other components of the snack, it is better to use a manual type meat grinder. And the hell is scrolled after all the others necessary ingredients.
• Most housewives, when preparing horseradish with tomatoes and garlic, use plastic bags, putting them on the neck of the meat grinder and its grate.
• Horseradish will stop being so spicy if you soak it in cold water 2 hours before cooking.
• In order to cook horseradish with tomatoes and garlic correctly, you need to use horseradish dug up no earlier than mid-autumn. As part of a spicy snack or adjika, horseradish retains its useful qualities only for 3-4 weeks. Therefore, it is better to prepare for the future the horseradish roots themselves and make an appetizer as they are eaten.
• You can also cook horseradish from dried horseradish roots. They are dried as follows: the roots are cleaned of coarse skins, passed into a meat grinder and dried at a low temperature in the oven. After drying, they are ground in a coffee grinder and stored in glassware.
• The most common way to cook horseradish with tomatoes and garlic is the classic one. But, showing imagination, you can come up with new recipes and get a completely unique taste of this dish.