Horseradish is a type of very spicy snack, mass-produced in factories now all over the world. And she comes from Siberia. Of course, purchased horseradish is qualitatively different from homemade - it no longer contains all the vitamins and, in principle, the taste is also so-so.
Therefore, it is best to harvest horseradish from the site in autumn (it grows everywhere like a “weed”, which absolutely does not require care and reproduces on its own) and make yourself a couple of jars of such a snack, pleasing yourself and your loved ones.
horseradish home production for several weeks, it retains all those useful vitamins, macro- and microelements contained in the horseradish root. Therefore, than fresh snack the better for the body. It will help prevent colds, flu, sore throats, increase appetite, purify blood and kidneys, and for diabetics - lower sugar levels.
But without contraindications nowhere: the use of horseradish is not recommended for people with diseases of the stomach and gastrointestinal tract. In addition, in large quantities, horseradish can cause irritation of the mucous membranes.
The composition of horseradish can be very different, depending on the components included in it. AT traditional version cooking commonly used horseradish root, garlic, tomatoes and spices. And even here, a person himself can regulate the taste of future horseradish: depending on the proportions in which these ingredients are added, the more horseradish and garlic, the more nuclear the appetizer will turn out.
As mentioned above, the composition of horseradish is changed in its own way, starting from traditional recipe. Therefore, you should start with it, and only then move on to recipes with various additives.
Classic horseradish recipe (horseradish)
Usually it is cooked with tomatoes, they soften the taste of the appetizer and give it color. So, depending on the variety and color of tomatoes chosen, the color of the snack itself may also vary.
To prepare this well-known healthy snack you will need the following ingredients:
- horseradish root 100 g;
- garlic 100 g;
- tomatoes 1 kg;
- sugar 1 tsp;
- salt 1 tbsp
- Trainingingredients. During the preparation of horseradish, it is better not to wash it, but first clean it and then rinse it. Wash tomatoes, dry, peel garlic.
- Grinding. The most annoying part of the preparation. You need to pass all the ingredients through a meat grinder. In order to somehow help themselves, they usually put on it plastic bag and garlic and horseradish are chopped into it, and the tomatoes are scrolled separately, and at the end everything is mixed. Add sugar, salt to the resulting mass and mix until they are completely dissolved.
- Package. Usually horseradish is placed in jars of small capacity. Although horseradish is famous for its antimicrobial action, jars and lids should still be well sterilized by any of the methods (in a water bath, in an oven, in a microwave). Close lids tightly. Keep refrigerated.
Now you can move on to various variations of the classic horseradish recipe. Below are several such options with various additional ingredients that bring new notes to the standard taste.
Video - cooking horseradish
Horseradish recipe with plums
For this you will need:
- horseradish (root) 100 g;
- tomatoes 1 kg;
- garlic 1 head;
- plums 100 g;
- sugar 2 tbsp;
- salt 1 tbsp
- Prepare all products for cooking: peel and rinse the horseradish, wash the tomatoes and plums, peel the garlic. Peel the skin off the plums and remove the pits.
- According to tradition, pass everything through a meat grinder, add salt, sugar and mix.
- Divide into jars and store in the refrigerator.
Horseradish recipe with mustard
The result of cooking in this case refers rather not to snacks, but to seasonings. For its preparation you will need:
- horseradish root 1 kg;
- sugar 2 tablespoons;
- vinegar 9% 40 g;
- water 0.5 l;
- mustard 2 tbsp
Horseradish recipe with carrots
- horseradish (root) 100 g;
- tomatoes 2 kg;
- garlic 100 g;
- carrots 600 g;
- hot pepper 1 piece;
- vinegar 70% 10 drops;
- salt 1 tbsp
The cooking technology is exactly the same as in the previous versions. That is, grind everything, mix, add salt and vinegar and you're done. Also arrange in jars and roll up for storage. Nothing needs to be cooked.
In addition to carrots and plums, apples and beets are also often added, and as seasonings, in addition to salt and sugar, you can add cloves, cinnamon, ginger, and anything you like.
How to save the crap?
The main condition is to fill small jars with it so that the snack does not stand for a long time in the open state. Otherwise, if you do not eat it for a few days, all the smell and nuclearity will disappear.
When closed, all jars should be placed on the lower shelves of the refrigerator or in any other cold place. Because shit keeps its beneficial features up to three weeks, it is better to cook it in portions and as snacks are eaten. 
But for this it is necessary to save the horseradish roots themselves somewhere, because they have the ability to dry out. Usually they are stored in boxes, leaving a distance between them and sprinkled with wet sand. The cellar is ideal for this. If this is not possible, then you can make a preparation for the winter using vinegar for long-term storage. Here is one possible way to prepare it.
Horseradish recipe for long-term storage
Ingredients:
- horseradish root 150 g;
- garlic 2 heads;
- tomatoes 2 kg;
- salt 2 tsp;
- sugar 1 tsp;
- vinegar 9% 1 tsp;
- red hot peppers(seasoning) - 1 pinch.
And the next recipe will be quite paradoxical - horseradish without horseradish! Or in another way "Tsitsibeli". Not such a spicy appetizer is obtained, but also very tasty, suitable for dumplings and other dishes.
Tsitsibeli
Here is the list of ingredients:
- tomatoes 5 kg;
- Bulgarian pepper 1 kg;
- garlic 300 g;
- hot pepper 2-3 pods;
- salt 1-2 tbsp
- You should start with tomatoes, as they will cook longer than all other components. Of course, wash, dry and twist in a meat grinder. Pour the mass into a saucepan and cook for an hour over medium or low heat.
- After this time, add peeled and chopped into small pieces bell pepper. Boil everything together for another half hour.
- During this time, peel the garlic and wash the hot peppers. Then add to the saucepan. Boil the whole mixture for another 15 minutes. Then salt to taste and stir.
- Arrange in pre-sterilized jars, close, cover all jars with a blanket and leave to cool to room temperature. Then put away for storage.
At the end of these recipes, you can give some list of tips that can be taken into account when preparing one or another type of horseradish. Some of them have been described above and some have not. 
- It is recommended to chop the horseradish root last, and two reasons contribute to this: firstly, it is its sharp teary smell, and secondly, so that the horseradish does not run out of steam during the preparation and grinding of other components.
- When scrolling horseradish through a meat grinder, you can put a bag on it, or soak the roots in cold water for 2 hours
- If the method of cooking horseradish with heat treatment is used, then instead of tomatoes, you can use the same amount, according to the recipe, of gooseberries.
- You can quickly and easily sterilize jars using a microwave. First, rinse them well, pour a little water inside each jar, put in the microwave and turn it on at maximum temperature. The processing time is about two minutes. Water is poured so that the jars do not crack.
- Before serving, horseradish can be mixed with sour cream to soften the taste.
- Mandatory storage in a cold place: in the cellar or in the refrigerator.
Like these ones simple recipes cooking horseradish and small recommendations for them will help to process the autumn harvest of horseradish on the site and get your dose of vitamins and thrills. Of course, the main difficulty in preparing snacks, sauces and seasonings from horseradish is its irritating smell to the nostrils and eyes. But a few minutes of torment when grinding the roots is worth it to have a jar of this burning and healthy product in the refrigerator in winter.
Those who like to tickle their receptors with hot seasoning are usually crazy about spicy horseradish snacks.
And although it literally “pulls the throat” when cleaning, cooking and eating it, it is still quite useful in the fight against germs, colds and gastrointestinal infections.
This plant is not inferior in its properties to ginger and is excellent at helping to cleanse the blood, remove mucus, reduce sugar, stimulate the kidneys and improve appetite by acting on the stomach and intestines. Surprisingly, it contains much more vitamin C than lemon!
However, it should be remembered that in blanks it retains its most useful essential oils and active substances for only a couple of weeks, and then its sharpness and usefulness decreases.
Nonetheless, table horseradish prepared for long-term winter storage with all sorts of additions in the form of “horseradish”, “gorloder”, adjika and so on.
There are a great many recipes for this spicy snack, both with and without cooking, with sterilization and conventional storage. The essence of the entire cooking process comes down to grinding and mixing the ingredients, followed by their storage in closed jars or bottles in a cool place.
The combination of sharpness of the burning root with tomatoes is practically classic version preparation of "gorloder". Why is it called that? Try to cook and you will immediately understand everything. For greater effect, garlic and hot peppers are also added to the composition.
Some housewives are afraid that without sterilization and cooking, such a finished product can quickly ferment or become moldy, so they try to prevent air from reaching the workpiece and pour sunflower oil on top to create a thin film that creates a “vacuum effect”.
We will need:
- Ripe tomatoes - 2 kg.
- Horseradish root, garlic cloves - 0.4 kg each.
- Chili pepper (hot) - 2 pcs.
- Sunflower oil - 10 tbsp. l.
- Sugar - 6 tbsp. l.
- Salt - 5 tbsp. l.
- 9% vinegar - 4 tbsp. l.
Cooking:
1. Rinse ripe tomatoes well, dry and peel the stalks. Then carefully cut them into pieces that will be convenient to twist in a meat grinder.
Horseradish roots also need to be thoroughly cleaned, washed and cut into small oblong pieces. Garlic cloves must be freed from the husk.
2. Now you can safely install the meat grinder and start twisting the conveniently chopped pieces of tomatoes and roots.
It is advisable to use a manual chopping tool, as further twisting of the tough rhizomes may clog the cutting knife and the electric meat grinder may fail.
3. To avoid burning on the mucous membranes of the eyes and nose, it is best to set aside the dishes with twisted tomatoes for the time being, and put a plastic bag on the spout of the meat grinder and tie it tighter, into which twist the tough roots and fragrant garlic cloves.
Then carefully untie and pour the contents of the package into the tomato mass.
4. To add even more spiciness, cut only the stalks from the washed chili pods and twist them together with the seeds into a bowl with the previous ingredients.
Although, if you are afraid of great bitterness, then the seeds can be cleaned.
5. To achieve a fixation of the taste, it remains to pour salt with sugar and add vinegar. Mix everything well and pour into pre-sterilized jars.
6. Try to pour the "gorloder" in such a way that it is possible to pour a couple of spoons on top sunflower oil to create a protective airtight film.
7. It remains only to tighten the sterile caps and put the spicy dish in storage in a cold place.
Such sharp workpiece usually keeps well in a refrigerator or cold cellar.
Classic horseradish recipe
The classic favorite of many consists of only four main ingredients: tomatoes, salt and garlic with horseradish. If you plan to store for a long time, then add another 1 tablet of acetylsalicylic acid per 1 liter of the finished mixture.
If you plan to eat everything pretty quickly, then you do not need to add tablets. Moreover, you can use slightly unripe tomatoes, but a prerequisite should be the content of at least a third of ripe tomatoes in order to preserve the taste and color of a classic snack.
We will need:
- Tomatoes - 5 kg.
- Horseradish, garlic - 0.450 kg each.
- Salt - 8 tbsp. l. (depending on its saltiness and taste).
Cooking:
1. Cut the washed tomatoes into quarters. If you use large varieties of tomatoes, then try to cut into pieces that can easily pass into the meat grinder.
2. If you like "gorloder" like a sauce, then it is best to get rid of the skin and seeds by grinding the vegetable to a puree state in a juicer.
Otherwise, you can do with a conventional meat grinder.
3. Garlic and roots must be peeled and peeled.
After cleaning, it is advisable to immediately start grinding, otherwise these components may begin to darken and the kitchen will quickly become saturated with their aroma.
4. Twist the peeled rhizomes.
This should be done as quickly as possible, otherwise its essential oils will begin to affect your mucous membranes and what is called “wash your eyes with tears and run out of your nose.”
5. Do the same with garlic.
6. Mix all the ingredients and add salt. It is advisable to immediately taste it, because its lack can provoke the fermentation process.
7. It remains only to place the finished spicy yummy in jars and put it in the refrigerator. It is advisable to eat it within 1-2 months.
The most delicious seasoning for any hot dish is ready and you can enjoy its taste as much as you want!
Horseradish tomato appetizer for the winter without cooking (without garlic)
Another wonderful recipe"raw horseradish", only without garlic, which many do not like because of the smell that persists for several hours after eating.
For 1 kilogram of tomato, only a spoonful of salt and 100 grams of roots are required.
True, you need to store such a workpiece only in the refrigerator.
We will need:
- Tomatoes - 3 kg.
- Horseradish - 0.3 kg.
- Salt - 3 tbsp. l.
Cooking:
1. Washed tomatoes, depending on their size, chop into convenient halves or quarters and peel the stalks.
2. So that the sharp roots are not so caustic, cleaned faster and easier, they should be soaked for at least an hour in cold water. Then quickly peel off the skin and rinse.
3. Twist the tomatoes together with the rhizome, salt and mix until smooth.
4. It remains only to pour ready mix in dry clean jars, cork with lids and store in the refrigerator.
It is advisable to eat such a seasoning within a month.
Recipe for a spicy snack for long-term storage with cooking
For those who are still worried about the safety of spicy seasoning for a long time, or do not have the opportunity to store it in the refrigerator, a recipe with a boiling process for an hour is ideal.
Such a blank can be safely stored in the cellar. It goes well with meat dishes and retains its sharpness and richness of aroma for a long time. In fact, she is. But because of the high content of "burning" roots in it, it is still considered crap.
We will need:
- Tomatoes - 2.5 kg.
- Bulgarian pepper - 0.5 kg
- Hot pepper 0.3 kg
- Horseradish - 0.25 kg
- Garlic cloves - 0.15 kg.
- 6% vinegar - 1 cup.
- Sunflower oil - ½ cup.
- Sugar - 4 tbsp. l.
- Salt - 2 tbsp. l.
Cooking:
1. Grind well-peeled and washed roots in a meat grinder. It is best to twist them into a bag so that all the zeal for canning does not disappear due to a sharp pungent smell that makes you want to cry.
2. Do the same with peeled garlic cloves.
3. Release the washed hot pepper from the stalks and, together with the seeds, twist to the previous ingredients. If you are afraid of excessive sharpness, then the seeds can be removed.
4. Cut the washed and dried tomatoes into pieces and chop in the same way as the previous components of our workpiece.
5. Bulgarian pepper is better to choose red or orange, so that it does not lighten the color of the snack, and grind with a meat grinder.
In this case, it is better to get rid of both the stalk and the seed box. If you like seeds, then the box can not be removed.
6. Put all the chopped vegetables in one container and mix well with each other until a homogeneous consistency.
7. Pour in the oil and vinegar, add sugar and salt and bring to a boil over medium heat, stirring occasionally, and then boil for an hour.
During this time, the excess liquid will evaporate and the snack will become thicker.
8. While the aromatic vegetable mixture is being cooked, it is advisable to fill them with a still boiling cooked snack. Close with tight screw caps or roll up. After cooling, send to a cool place.
Eat with pleasure!
Spicy horseradish appetizer of tomatoes for 1 kg for harvesting for the winter
If you are not a fan of very hot preparations, but still want to prepare a small amount of spicy seasoning for the winter, for example, for manti, then the amount of “gorloder” per 1 kg of tomatoes is quite suitable for you.
In this case, the entire calculation of the ingredients will be minimal.
We will need:
- Ripe tomatoes - 1 kg.
- Horseradish root, garlic - 0.1 kg each.
- Sugar, salt - 1 tsp each.
Cooking:
1. To begin with, rinse well and clean all ingredients that require cleaning. Tomatoes can be additionally cut into pieces, so that it is more convenient to chop them further.
2. So that you do not have to clean the meat grinder for a long time and it does not absorb the too pungent smell of roots, put a plastic bag on its spout and tie it.
Scroll through the roots first, and then, removing and tying the bag with the contents and setting it aside, proceed to grind the other components.
3. It is best to alternate tomatoes with garlic cloves so that they can push through small root fibers stuck with them and the meat grinder is completely clean.
Tomatoes will partially cope with unwanted odor residues inside the meat grinder.
4. Gently pour chopped horseradish from the bag into the garlic tomato mixture.
5. After seasoning with bulk ingredients, mix well until smooth.
6. Pouring the finished mixture into sterilized jars, close them and send to a cold place. You can eat in a day, but if necessary, you can save until spring.
The preparation turns out to be tasty and desirable on the table at least for lunch, at least for dinner.
The recipe for a horseradish snack without tomatoes for long-term storage
And do you know that classic shit can you cook it without tomatoes? Indeed, it is possible! Favorite vegetable can be replaced with juicy beets. It will turn out even more spicy and original snack.
Although this option is quite possible to find in the store, nevertheless homemade will be much more economical. In addition, you yourself can adjust the amount of one or another ingredient to get the “same” taste that you like so much.
We will need:
- Beets - 1 kg.
- Horseradish - 0.5 kg.
- 9% vinegar - 175 ml.
- Sugar - 0.1 kg.
- Salt - 30 gr.
Cooking:
1. In order not to waste time, you first need to soak the roots in slightly warm water for 20 minutes.
While the skin of the rhizome softens, rinse and peel the beets. Cut it into rounds about a centimeter thick. Peel the lightly soaked roots with a vegetable peeler, constantly dipping it in cold water so as not to sting the eyes.
2. Put a bag on the spout of the meat grinder and twist the horseradish into it. It is desirable that the mesh be smaller so that the root crop is better chopped and harmonizes well with its red comrade.
3. Grind the beet rounds in the same way.
Then remove the bag from the device, wrap the neck and shake the contents slightly so that it mixes and is not too caustic.
4. Pour the resulting mixture into a saucepan and add vinegar with sugar and salt. Thanks to granulated sugar beets will give juice, and salt and vinegar will add the necessary piquancy and act as preservatives for long-term storage.
You can cook without vinegar, but then the workpiece will look more like beetroot salad without a pleasant sour, slightly spicy aftertaste.
5. Mix everything well until smooth, pressing lightly with a spoon to make the mixture juicier.
6. Arrange in pre-sterilized jars. You can store in the refrigerator for a couple of months.
Of course, enjoy eating!
Video on how to cook horseradish appetizer with tomatoes and peppers
And in this recipe, all the ingredients are not twisted in a meat grinder, but rubbed on a grater. And it is believed that this is the most correct way to cook your favorite workpiece.
Of course, to know this for sure, you just need to take it and cook it in different ways.
And here is a good presentation. Horseradish served with fried a small amount slices of fresh black bread. The taste is simply amazing. And the smell ... But what to tell, you yourself know everything.
Having prepared a worthless preparation for the winter, you will no longer have to rack your brains about how to season your favorite meat dish. Especially if there is no time to prepare a special sauce, or if you want to diversify your menu with a pleasant and healthy spice.
You can cook "gorloder" even from the latest, slightly unripe tomatoes, which usually have to be harvested at the end of the summer season due to the fact that the cold begins.
And if you have a horseradish root in your cellar in a box of sand, then you can cook an appetizing and very bright appetizer even from purchased tomatoes in the winter, which will indescribably surprise your household.
And may you not be afraid of any colds in the frosty season!
Enjoy your meal!
Dedicated to all thrill seekers
Horseradish - this seasoning is called "Gorloder", "Hrenoder", seasoning "Spark", Russian adjika, "Hrenovina", "Cobra", seasoning "Vyrviglaz", "Thistle", "Horseradish appetizer", "Crap", 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, Culinary Eden 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.
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 it is kept spicy seasoning, the less it contains all 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 lastly, after all the other ingredients.
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.
horseradish snack
4 large horseradish roots,
5 kg of tomatoes,
1 large head garlic,
1 tbsp salt.
3 kg of tomatoes,
1 kg horseradish
1 kg of garlic
salt, sugar to taste.
crap
1 kg of tomatoes,
300 g garlic
300 g horseradish
1 tbsp salt,
1 tbsp Sahara,
½ tsp 9% vinegar.
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 with plums
1 kg of tomatoes,
100 g horseradish
100 g plums,
1 head of garlic
salt, sugar to taste.
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 cup 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.
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. Meanwhile, mince the horseradish root, garlic and Bell 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 into 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!
Larisa Shuftaykina
The vigorous aroma of horseradish roots has long accompanied traditional dishes Russian cuisine. This plant was used to treat the body, so its preparation was given special attention. Horseradish or horseradish is a traditional Russian sauce, which was “invented” by the inhabitants of Siberia and the Urals. This article will teach you how to prepare horseradish for the winter and store it properly. In addition to the traditional horseradish recipe, you will find popular modern variations that diversify the taste of the sauce and enrich it with vitamins.
Modern research has shown that horseradish has a rich chemical composition. In addition to vitamins and minerals, the roots contain important biologically active substances - phytoncides. They destroy pathogenic microflora, protecting the body from a viral attack during the flu, colds.
Although our ancestors did not know Chemical properties of this plant, its usefulness has never been disputed. At first, just in the underground, taking out small portions to add flavor to dishes, and then the Siberians came up with a unique recipe - a sauce with the bright name horseradish or horseradish.
Do you know that…
Now the seasoning can be found under other names - gorloder, Siberian or Ural chili, cobra, light, thistle, horseradish snack, mother-in-law jam, adjika "Angelica". These names speak eloquently about the piquancy of the snack.
The constant companions of horseradish in a traditional sauce are garlic:
- Tomatoes will make horseradish less spicy, enriched with vitamins and minerals.
- Garlic will help the sauce to be stored longer and give an antiviral effect, since it also contains phytoncides.
Alternative recipes appeared a little later. Their composition has been changed depending on the taste preferences of the authors, because not everyone is able to endure the vigorous taste of horseradish, and someone may even be allergic to tomatoes. However, the traditional recipe has not yet lost its popularity, since you can save horseradish for the winter without canning.
Before you cook and store horseradish, read the helpful tips from experienced housewives. They will help you easily cope with the preparations for the winter:
- Horseradish will be easier to peel after pre-soaking in cold water or freezing.
- To quickly remove the skin from the tomatoes, dip the vegetables in boiling water. But you can not remove the peel from them, you are unlikely to feel it in the finished snack.
- The size of garlic cloves plays an important role - if the cloves are large, the vegetable will be juicier and softer in taste, small cloves have a particularly “evil character”.
- In order not to sob over the crap, pull a plastic bag over the outlet of the meat grinder, then the essential oils will not cause lacrimation. Although it is possible to protect the eyes themselves by wearing special glasses, because phytoncides during the cooking process will cleanse the room of germs.
- Using a meat grinder, scroll through the horseradish root last. The coarse fibrous structure of the vegetable quickly clogs the grate.
- A blender is suitable for grinding horseradish if its power exceeds 700 watts.
- If you plan to store the seasoning for a long time, use sterilization. Boil the mixture for 10-15 minutes, and then roll up.
Tomatoes for horseradish are better to take dense and fleshy. The less juice they have, the thicker and more vigorous the appetizer will turn out.
The principle of preparation of all horseradish recipes is the same - vegetables are peeled and ground with a meat grinder or food processor. Then seasonings are added and laid out in jars. Therefore, we will not consider cooking in detail, we will focus only on the nuances.
Popular horseradish recipes for winter storage
There are a lot of options for cooking horseradish. All recipes can be conditionally divided into three types:
- Requiring cooking. The advantage of this cooking method is that the heat treatment will destroy the pathogenic microflora. This will extend the shelf life of the finished snack, but reduce the useful qualities. And the taste of the sauce will not be so bright, the piquancy will be partially lost.
- Without cooking. Classic recipes allow you to fully preserve the beneficial qualities of the ingredients. The taste of the seasoning will be rich, vigorous, spicy. Of the minuses, the hostesses note the need for careful selection of components and a short shelf life.
- based on fermentation. During the fermentation of the seasoning, acid will be released, which will serve as an additional preservative. The taste of the sauce will be specific - burning sour, but it will help to keep the horseradish for the winter at home for a long time. We encourage you to try this cooking method.
Classic variant
Make horseradish sauce classic recipe maybe even a novice cook with minimal skills. It will take only half an hour to prepare the seasoning, if you do not count the time for preparing vegetables.
You will need:
- dense ripe tomatoes of autumn varieties (for example, "Cream") - 3 kg;
- garlic - 250 g;
- peeled horseradish roots - 250 g;
- coarse grinding - 75 g (3 tablespoons);
- - 1 tablespoon;
- sterilized jars with capron lids.
The preparation method is standard. Pour the fragrant seasoning into jars, cover with a nylon lid. Put the finished horseradish in the refrigerator, basement or cellar.
Tip of the day
To protect horseradish from spoilage, pour 1 cm of calcined on top. The oil film will protect the snack from contact with air, extend the shelf life.
Gorloder with beets
A fragrant vigorous snack of a rich shade will become a real decoration of the table. To prepare it you will need:
- 400 g of horseradish rhizomes;
- 1 medium beetroot (approximately 200 g);
- half a glass of boiled cold water;
- 1 tablespoon of 9%;
- 1 teaspoon of salt;
- 1 tablespoon of sugar.
Grind the roots with a meat grinder. grate or squeeze the juice. Mix all components thoroughly until smooth. Adjust the amount of water yourself depending on the desired consistency of the horloder. Arrange the sauce in sterilized jars, close tightly with a nylon lid.
Thanks to the beets, the taste of gorloder will not be so burning
How to store horseradish with beets? Put it in the cellar or refrigerator.
Sauce "Spark" with plums
There are two ways to prepare hot sauce - without boiling and after boiling. In the first case, the seasoning should be stored in the refrigerator under a nylon lid, in the second case, put in a cool place. Such horseradish has an outlandish taste with a slight sourness and a pronounced aroma of roots and plums.
To prepare "Spark", take:
- selected tomatoes - 1 kg;
- fragrant horseradish roots - 300 g;
- 200 g of garlic and ripe plums;
- 100 ml table vinegar (9%);
- medium pod of hot pepper;
- 1 tablespoon of sugar and salt.
The sauce is being prepared in the usual way. If you need to extend the shelf life, boil the gruel for 10 minutes, and then roll it into sterile jars.
Horseradish with pepper
Horseradish according to this recipe is very hot, but incredibly tasty. You will need 200 g of all components, only you need to add salt to your liking. To prepare, take:
- horseradish;
- fleshy;
- garlic;
- chili pods.
After washing and cleaning, all the ingredients are crushed, salt is added. Store in the refrigerator, spreading out in dry sterile containers with a nylon lid.
Tip of the day
If you are not a true thrill seeker, you can reduce the amount to your own taste.
Horseradish with apples
A combination of fragrant root and baked apples ideal for cold -, brawn, boiled pork. Seasoning is suitable as a salad dressing, will enrich the taste of first courses.
- Bake a couple of peeled apples, chop them together with 50 g of fragrant roots.
- Season the mixture with a teaspoon of 9% vinegar, salt, sugar, add to taste.
Store under a capron lid in the refrigerator.
pickled horseradish
This horseradish appetizer recipe is suitable for long-term storage when room temperature, because the acid released during the fermentation process will reliably protect the product from spoilage. It simply cannot ferment because it has already gone through the process.
On a bucket of ripe elastic tomatoes, take:
- 1 kg ;
- 3-4 pods of bitter pepper;
- 400 g of peeled roots;
- salt.
Grind all components with a meat grinder, pour into a bucket, cover with gauze. There should be some space left to the edge of the container. Leave the mixture at room temperature until the end of the fermentation processes (3-7 days). Don't forget to stir occasionally. Pour the finished seasoning into clean, dry jars or plastic bottles. If there is not enough space in the refrigerator, this recipe will help you out.
Pickled horseradish is especially liked by men for its sharp combination of acid and spiciness. The stronger sex jokingly nicknamed this sauce “pull out your eye”
Horseradish with carrots
An unusual snack with carrots is ideal for lovers of fragrant spicy dishes. To prepare it, you will need:
- ripe tomatoes - 2 kg;
- 100 g of horseradish roots and garlic;
- half a kilo of carrots;
- 1 pod of hot pepper;
- a teaspoon of vinegar, salt to taste.
Prepared in the standard way. Place the appetizer in a sterile container, put it in the refrigerator. To extend the shelf life, sterilize the mixture for 15 minutes, then roll up.
Conditions and terms of storage of snacks
Not every spicy lover knows how to store horseradish at home. The shelf life of snacks directly depends on the method of preparation and storage:
- If you used sterilization, the finished dish will be usable for 2-3 years.
- Traditional horseradish recipes are aimed at preserving the useful qualities of the components, so they are not stored for long.
Do you know that…
Some argue that you can extend the freshness of unboiled sauce up to one year by adding aspirin to the composition. You should not do this, because the medicine has a number of serious side effects. It is better to replace the tablets with vinegar or citric acid, lemon juice.
Storage in the refrigerator, cellar
The refrigerator is a great place to store cooked horseradish. Small jars with fresh seasoning will fit compactly on one shelf.
How long does horseradish keep in the refrigerator? The answer to this question depends on the cooking method:
- sterilized sauce is good for 2-3 years;
- fresh - only six months.
Unfortunately places delicious sauce not always enough, so you can use the cellar or basement if it is constantly maintained at a temperature not higher than 5 ° C.
Tip of the day
If the cellar freezes during severe frosts, cover the jars with felt, an old blanket, as glass jars can burst from freezing.
Freezer storage
The freezer is also suitable for storing horseradish. Useful qualities and pungent taste of the seasoning will not suffer. In the freezer compartment, the freshness of horseradish will remain throughout the year.
It is very convenient to freeze the snack in small portions so that it does not lose its taste during further storage in the refrigerator.
For batch freezing, it is better to use shallow containers, from which the seasoning should then be removed and placed in an airtight bag.
Tip of the day
Try freezing horseradish in ice cube trays. Fragrant cubes can be added in portions to hot.
How to store horseradish without a refrigerator
- If you prepared an appetizer by fermentation or preservation, it will not be afraid of room conditions. Remove the container in the pantry or put it in a dark, cool corner.
- Jars can be put on a glazed balcony, if necessary, you can cover them with a blanket.
- If the balcony is not glazed, a snack in a plastic container can be frozen and taken out if necessary.
This will save space in the refrigerator and freezer.
Tip of the day
Be sure to close the lid to prevent the horseradish from running out of steam. Remember that the useful qualities and spiciness gradually decrease, so it is better not to save the sauce.
Several useful tips the choice of storage containers will help prolong the freshness of cooked horseradish:
- It is advisable to use only small glass containers so that the sharpness and vigorous aroma do not disappear.
- Jars must be pre-sterilized for 5 minutes and dry thoroughly.
- for storage fresh sauce use nylon caps. If you subject it to heat treatment, metal caps are suitable, which are rolled up with a key.
- A small amount of sauce can be poured into plastic bottles, only the container must be new.
- Plastic bottles are suitable for fermented horseradish, because it can be stored in an unsterilized container.
- Containers made of certified food-grade plastic will also work. They are also convenient for freezing snacks. .
- Beetroot horloder recipe or go with fish, can be used as a salad dressing.
Do you know that…
Our ancestors preferred to use horseradish, adding a little, and modern gourmets add. This method will tame the hotness of the snack.
Knowing how to store horseradish in the refrigerator and without it, you can prepare healthy sauce for the winter. Remember that it is preferable to use fresh horseradish, then it will give health and protect against colds.
Store properly and be healthy!
How do you do "crap"? Many housewives know the answer to this question. After all, the presented sauce is perhaps the most popular in our country. It was prepared by our mothers and grandmothers. If you don’t know how to make “crap” at home, then we will talk about it in detail in this article.
General information about Russian sauce
Before telling you about how to make "horseradish", you should tell you what this sauce is all about. Depending on the use of certain ingredients, the mentioned dressing can turn out to be sweet, spicy or vigorous. But in any case, this sauce is very popular among those who appreciate and love homemade preparations.
Many people know how to make "crap". However, not everyone knows what exactly this sauce can be used with. As a rule, it is served for dinner along with main courses. Moreover, some gourmets use such a product and just like that, spreading it on thin slice of bread.
How to make horseradish: a simple recipe
To make a fragrant and very tasty "horseradish" on your own, there is no need to have any culinary experience and relevant knowledge. After all, preparing such a sauce at home is so easy and simple that even a beginner can carry out the idea.
So, before you do the "crap", you need to prepare:
- fleshy tomatoes, as ripe as possible - about 3 kg;
- table salt is not very large, as well as crushed black pepper - apply to taste;
- horseradish (root) - about 250 g;
- garlic cloves are large and as fresh as possible - about 250 g.
Food preparation
Before making "horseradish" at home from a tomato, you should process all the ingredients one by one. First you need to wash the tomatoes, and then scald them with boiled drinking water and soak in it for half an hour. After that, carefully remove the film (peel) from the vegetables, and also cut off all the navels and stalks. As for the cloves of garlic and horseradish root, they only need to be cleaned well.
Grinding ingredients
Anyone who has tried "horseradish" at least once in their life knows that this sauce has a bright taste and aroma of its constituent components, as well as a rather liquid consistency. To achieve this result, all processed ingredients should be thoroughly crushed. To do this, you can use either a meat grinder or a blender that has knife attachments.
Thus, chopping tomatoes, garlic cloves and horseradish root, you should get a fairly liquid mass.
Final stage
After the vegetables have been converted into gruel, they must be seasoned with salt and pepper, and then thoroughly mixed with a large spoon until the bulk ingredients are completely dissolved. Next, you need to sterilize 750-gram glass jars, and then fill them fragrant sauce. In conclusion, all containers should be loosely closed with lids (polyethylene) and immediately removed to a cool place.
Some housewives believe that it is possible to store ready-made "horseradish" not only in the refrigerator, but also at room temperature. This is a big mistake. Indeed, in the heat, the vegetable mass begins to ferment and sour quite quickly. In this regard, such blanks should be stored only in the refrigerator. Moreover, it is desirable to use the finished product in 3-5 months.
Unusual recipe for homemade "horseradish"
We talked about how to make "crap" for the winter above. However, today there are many other options for preparing such a sauce. We decided to present you a not quite standard way that does not require chopping tomatoes to a state of gruel.
So, we need:
- fleshy tomatoes as ripe as possible - about 1 kg;
- horseradish (root) - about 200 g;
- deodorized sunflower oil - about 200 ml (use at discretion);
- garlic cloves are large and as fresh as possible - about 150 g.
Ingredient Processing
How to make "horseradish" for the winter using vegetable oil? To do this, you need to process all the ingredients one by one. Tomatoes must be washed well, poured over with boiling water and kept in it for half an hour. After that, you need to remove the skin from the tomato and immediately chop them into cubes. As for the horseradish root and garlic cloves, they must be peeled and chopped to a mushy mass using a blender or meat grinder for this.
The process of forming the workpiece
After the tomatoes and other ingredients are processed, they must be combined in one container and mixed thoroughly, after adding sugar and salt. Next, the finished sauce needs to be decomposed into jars (sterilized), pour 1-1.7 large spoons of deodorized oil and close with lids (polyethylene).
As in the previous case, homemade horseradish made on the basis of chopped tomatoes is not recommended to be stored in a warm room. Filled jars should be placed in a refrigerator and consumed within 3-5 months. By the way, this sauce can not only be used for serving, but also used during the preparation of goulash and other second courses. Believe me, with "horseradish" your dinner will become much more tasty and fragrant.
We make vigorous homemade "crap"
Many housewives know how to make "horseradish" from horseradish and tomato. However, not everyone knows how to cook vigorous homemade sauce. If you belong to this category of people, then we will introduce it detailed recipe right now. For this we need:
- fleshy tomatoes as ripe as possible - about 2 kg;
- sugar - about 2-3 large spoons;
- horseradish (root) - about 1 kg;
- sweet pepper - 3-5 pcs.;
- table salt is not very large, as well as crushed black pepper - apply to taste;
- hot pepper - 1 pod;
- garlic cloves are large and as fresh as possible - about 500 g.
Preparing the Components
Before making such a sauce, you need to prepare a fragrant base. This requires washing the ingredients well and then cleaning them. The skin should be removed from the tomatoes, after scalding them with boiling water, and sweet and hot peppers should be deprived of the stalks and seeds. As for the horseradish root and garlic, they just need to be peeled.
Grinding the Ingredients
In order for homemade "horseradish" to acquire the desired consistency, all the prepared ingredients should be finely chopped. To do this, they can be passed through a meat grinder or beaten with a blender.
After all the products (tomatoes, hot and sweet peppers, garlic cloves and horseradish root) are crushed, salt and not very coarse sugar should be added to them. Mixing the ingredients for a long time, it is necessary to wait for the complete dissolution of all loose spices.
We form blanks
After the vigorous sauce is ready, it should be distributed in sterilized jars and immediately closed (loosely) with plastic lids. Further, all blanks must be placed in a refrigerator, where it is desirable to store them for about 5-6 months. Moreover, the longer the horseradish will stand in a cool room, the more vigorous and tastier it will turn out. That is why we do not recommend using this sauce immediately after its preparation. It is better to wait a few weeks, and only then enjoy a delicious homemade snack.
