How to make horseradish tomato appetizer recipe. Horseradish: a classic recipe without cooking. Long-lasting horseradish with bell peppers and herbs

Classic horseradish is a mixture of vegetables ground and prepared in a certain way with the addition of horseradish, which is stored for a long time in a cool place. Horseradish can be added to various dishes, used as a spread on bread and eaten as a savory snack for strong drinks. The main condition for its long-term storage is the use of preservatives in the preparation: vinegar, large amounts of garlic and salt.

Classic recipe for horseradish with tomato

The secret to preparing a high-quality horseradish snack lies in the exact proportions of all ingredients. Therefore, it is recommended to use a scale when preparing food before cooking.

Cooking time: 1,5 hour.

Quantity: 4 liters.

2 hours 15 minutes. Seal

Bon appetit!

Recipe for classic horseradish for the winter with cooking

In this recipe, the mixture of components is boiled for a short time, while the vitamin composition remains effective, and the snack is stored for a long time.

Ingredients:

Tomatoes – 2 kg.
Horseradish root – 300 g.
Garlic – 5 heads.
Hot red pepper – 0.5 tsp.
Salt – 3.5 tsp.
Sugar – 2 tsp.

Cooking process:

Peel the horseradish roots. If they are middle-aged, thick, with rough skin, you can pour boiling water over them, which will remove too much heat.
Pour boiling water over the tomatoes for a couple of minutes so that the skin separates well from the pulp. Peel the vegetables. You can use tomatoes with skin - your choice.
Pass the horseradish, tomatoes and garlic cloves through a meat grinder or blender. When using a meat grinder, it is better to use a bag to collect the crushed components - it must be secured to the part with holes. This will protect not only from pungent odors, but also from splashing tomato juice and horseradish flakes.
Place the resulting puree in a saucepan on the stove, add salt, sugar and hot pepper. Boil the mixture, and then keep it on low heat for only 5-7 minutes. There is no need to heat the workpiece longer, otherwise its antimicrobial effect will be greatly reduced.
After sterilization and drying, pour horseradish into jars and close very tightly. Store sharp products in a cool place.

Bon appetit!

A simple and delicious recipe for horseradish without cooking

The preparation according to this recipe does not require cooking, so it retains everything useful that is in the horseradish root, but it will not be possible to keep such a preparation in the bins for a long time. It is important to choose a high-quality plant for its preparation, extracted from the ground in the fall.

Ingredients:

100 g horseradish.
100 g garlic.
2 kg tomatoes.
2 tsp. Sahara.
2 tsp. salt.

Cooking process:

Wash and peel the top layer of horseradish root with a knife. You can also arm yourself with a potato peeler. If you need to reduce the severity of horseradish, it is better to pour boiling water over it before cleaning.
Cut the rhizome into pieces to make it easier to chop it in a blender later.
Peel the garlic husks, wash the cloves and place them in a blender bowl along with the pieces of horseradish rhizome. Grind both components to a homogeneous paste.
Cut the washed tomatoes into segments and puree them in a blender.
Add garlic and horseradish gruel to the tomato puree and pass everything together through the cutting element of a blender.
Pour the required amount of salt and sugar into the mixture, mix and leave aside for 50-60 minutes.
Sterilize the jars using your usual method and transfer the prepared horseradish into them. Close the lids tightly and store in a cool place. To keep the quality of the spicy product high, you can add more garlic cloves to it. Another way is to coat the inside of the jars with hot mustard before filling them with horseradish.

Bon appetit!

Classic horseradish without adding tomatoes

This recipe produces a hot, light-colored seasoning that goes well with meat dishes and rich soups. In addition to horseradish, the recipe contains only citric acid, salt and sugar.

Ingredients:

Horseradish (roots) – 1 kg.
Salt – 3.5 tbsp. l.
Sugar – 4.5 tbsp. l.
Citric acid – 20 g.
Water – 200 ml.

Cooking process:

Prepare very cold water for pouring horseradish. You can put ice in the water and soak the horseradish for 30 minutes. This will make the root more amenable to cleaning and grinding. After this, cut off the top rough layer and cut the horseradish into pieces.
In a meat grinder or blender, grind the horseradish pieces until you get a paste. It is recommended to protect your hands and eyes by wearing gloves and goggles.
To boil water. Follow the prescription volumes of all products, including water. For 1 kg of unpeeled horseradish you need to take 200 ml of boiling water. Pour boiled water into a container with rolled horseradish and stir. Let cool, stirring the horseradish a little.
Pour citric acid, sugar and salt into the cooled mass, stir everything and wait until the preservative crystals dissolve.
Prepare small jars. It is better to take a container with a volume of no more than 250 g, so that after opening the jar, you can quickly use its contents and prevent it from deteriorating. Seal the jars with clean lids and store in the refrigerator.

Bon appetit!

How to cook horseradish without adding garlic?

Horseradish according to this recipe is prepared without garlic, but with the addition of mustard. The seasoning can be stored for a long time in good quality even at room temperature. It is better to use powdered mustard, but it can also be used in paste.

Ingredients:

3 kg tomatoes.
4 tbsp. l. ground horseradish root.
4 tbsp. l. mustard.
2 tbsp. l. Sahara.
2 tbsp. l. vegetable oil.
2 tbsp. l. salt.
2 tsp. vinegar 9%.
2 tbsp. l. starch or thickener.
2 tsp. hot pepper.

Cooking process:

After peeling the tomatoes, chop them with blender knives or cut them into small pieces and boil over medium heat for 20-25 minutes. From time to time they need to be stirred with a spoon.
After cooking, add powdered or paste mustard to the tomato puree. It should be borne in mind that powdered mustard is somewhat spicier.
Place the horseradish root, crushed to powder, into a saucepan with tomatoes and mustard, mix everything and boil for 5-7 minutes over medium heat.
Pour vegetable oil into the brew, add salt, hot pepper and sugar, and simmer for about 5 more minutes.
Reduce the heat and pour starch into the pan in very small portions, stirring the brew all the time. Instead of starch, you can take a specialized substance - a culinary thickener; it also needs to be poured into the hot mass very slowly. If you want to do without these ingredients, then keep in mind that the horseradish will be more liquid, but this will not affect the taste.
At the very end of cooking, you need to pour vinegar into the pan with horseradish and you can immediately turn off the heat.
Place the prepared horseradish into sterile dry jars, preferably small in volume, and close tightly with lids. Store jars that have cooled after being in the room in a cool place.

Bon appetit!

Delicious winter horseradish with vinegar

Adding vinegar provides more reliable protection against molding of the workpiece and at the same time adds sourness. Spicy horseradish with vinegar is prepared without cooking and can be stored for quite a long time.

Ingredients:

Tomatoes – 1 kg.
Horseradish root – 300 g.
Garlic – 1 head.
Vinegar 6% - 2 tbsp. l.
Sugar – 2 tbsp. l.
Salt – 1 tbsp. l.

Cooking process:

Soak the horseradish root in cold water for a while, then peel off the top, avoiding any remaining rough skin on the white inner layer. Cut the root into cubes and pass it through any unit with a cutting device. It should be a soft paste consistency.
Peel the tomatoes if desired. Then make a homogeneous puree from them, punching them with a blender. Chop the garlic cloves along with the tomatoes.
Combine horseradish and tomato puree and process together again in a blender. The mass should be as homogeneous as possible.
Pour vinegar into the resulting puree, add sugar and salt, mix everything. Let it sit for 20-30 minutes so that the components become one after the bulk products have dissolved.
It is ideal to wash jars for storing sharp preparations cleanly and be sure to sterilize them. The lids should also be thoroughly sanitized. All containers must be absolutely dry.
After half an hour, put the horseradish into jars and close the lids. It is better to keep spicy snacks in the refrigerator, but you can also keep them in a cool room.

Bon appetit!

Classic horseradish with bell pepper

This is a milder tasting horseradish recipe - in it, the excessive spiciness is softened by the sweetness of the bell pepper. Greens are also included in the recipe.

Ingredients:

Tomatoes – 1.5 kg.
Bell pepper – 0.5 kg.
Horseradish (root) – 0.2 kg.
Garlic – 0.2 kg.
Salt – 2 tbsp. l.
Dill and parsley - 0.5 bunches each.
Vegetable oil - 1 tsp. in a 250 g jar.

Cooking process:

Peel the horseradish roots. This can be done without pre-soaking if the roots are young. It is better to keep an older plant in water for about half an hour and then clean it. Next, chop the roots, cut into pieces, in any convenient way.
After peeling the stalks and seeds, bell peppers are also thrown into a meat grinder or blender in parts to obtain a paste from them.
Do the same with tomatoes, but decide for yourself whether to remove the skin before chopping - it doesn’t matter in principle.
Following the previous ingredients, also chop the garlic and parsley with dill, and then combine everything that was chopped in one bowl.
Add salt, mix the ingredients and let stand for 20-30 minutes before putting into jars.
Treat jars with a volume of 250 g or less first with detergent, then with steam. Dry and fill with prepared horseradish.
Pour a teaspoon of vegetable oil into each jar on top of the workpiece - it should form a protective layer against mold. After closing with tight lids, give the workpiece a place in the refrigerator.

Bon appetit!

Step-by-step recipe for making horseradish with apples

Horseradish with the addition of apples has a softer taste. Before adding to the main component, apples must be baked, and horseradish must first be soaked in cold water. This appetizer goes well with various meat dishes, jellied meat and fish.

Ingredients:

8 apples.
200 g horseradish root.
2 small heads of garlic.
1 tsp. salt.
2 tsp. vinegar.
1 tsp. Sahara.

Cooking process:

Place the horseradish root in very cold water, or even ice water, for 10-12 hours. Then peel by removing the skin. There is another option: you can pour boiling water over the root or place it in very hot water for half an hour. All these manipulations are carried out with one goal: to soften the sharpness of horseradish. You can ignore this step unless you are against very spicy snacks.
Peel apples from stems and seeds, cutting each into pieces. There is no need to cut off the skin.
Place the apples in the microwave and cook on high for 2 minutes. Then do the same thing again. You can bake apple slices in the oven for 5-7 minutes at 200 degrees.
Grind the horseradish root in a convenient way: with a grater, meat grinder or blender. Also chop the peeled garlic along with the horseradish.
Make a puree by combining garlic and horseradish with apples.
Pour salt, sugar, vinegar into the mixture, mix everything well. You can add a little more vinegar if the apples you use are sweet.
Place the prepared apple sauce into sterile jars and close tightly with clean lids. It is recommended to take small containers, for example, baby food jars work well, because horseradish is not consumed in large quantities, and after the jar is opened, the product has a shorter shelf life.

Bon appetit!

Classic horseradish with beets

According to this recipe, horseradish looks bright, and you can feel the characteristic taste of beets. Before cooking, horseradish rhizomes are soaked - for a day or for 10-12 hours - in cold water. The product in jars is subject to sterilization, so you need to prepare everything for this process ahead of time.

Ingredients:

2 kg beets.
1 kg horseradish root.
400 ml water.
200 ml vegetable oil.
100 g sugar.
100 g salt.
6 bay leaves.
12 black peppercorns.
100 ml vinegar.
Dried cloves.

Cooking process:

Soak the horseradish roots in very cold water for a day or 10-12 hours, then it is better that the water is ice-cold. If you are short on time, you can soak the roots in boiling water for half an hour.
After soaking, peel the horseradish, cut into pieces, and then grind in a blender or meat grinder.
Wash the beets from dirt, cut off the rough parts and boil the root vegetables until tender, then cool and peel. Ready-made pickled beets in jars from the supermarket will also work. Boiled beets need to be grated on a fine grater.
Pour water into a saucepan, add sugar and salt, stir and boil. Place laurel, peppercorns, several buds of dried cloves in water, pour in vegetable oil. Bring everything to a boil again and simmer over low heat for 5-7 minutes. At the very end of cooking, add vinegar.
Mix chopped horseradish, grated beets and cooked marinade in a separate bowl, leave for 10 minutes.
Place the prepared horseradish into dry, previously sterilized jars and place them in a pan of water for sterilization. After the water boils, keep the jars on the fire for 15 minutes. Roll up the horseradish, cool to room temperature and store in a cellar or cold pantry.

Bon appetit!

Spicy horseradish with ginger

This preparation is used both as a seasoning and as a folk healing remedy. Two roots with a powerful vitamin composition give an amazing effect. And lemon, honey and cinnamon give a pleasant aroma and soften the pungent taste.

Ingredients:

Horseradish root – 250 g.
Ginger – 50 g.
Honey - 3 tbsp. l.
Lemon – 2 pcs.
Cinnamon – 2 tbsp. l.

Cooking process:

Carefully peel the horseradish and ginger roots soaked in water for 20-30 minutes with a knife. Choose a method for grinding them. If you choose a meat grinder, you should tie the part with the outlet holes in a bag to protect the respiratory system and eyesight from burns or allergies.
Wash the lemons well, cut into pieces and pass through a meat grinder or blender along with the peel. You need to make sure that no seeds get into the lemon puree.
Mix the crushed roots with lemon and blend everything together again.
Pour cinnamon into the resulting mass and stir everything. Avoid clumps of cinnamon powder by kneading them thoroughly. If you don't like cinnamon in the seasoning, you can omit it.
Pour liquid honey into the total mass and stir everything well again.
Wash small glass jars with detergent and then sterilize them. Let them dry completely and place the workpiece in them. Screw on clean lids and place in refrigerator. This crap will replace and surpass pharmaceutical medicine for maintaining immunity.

Bon appetit!

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

Horseradish recipes for the winter

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

There are many ways to prepare horseradish, but every time the result is a spicy, aromatic sauce

Classic crap

For the basic recipe you will need:

Basically, you can adjust the amount of ingredients depending on how spicy you like your dishes. For example, add more or less garlic and horseradish. But don't overdo it!

Wash the tomatoes, peel the garlic and horseradish. Chop the tomatoes. It is better to do this using a meat grinder with a large grid, because the vegetable mass should not resemble puree.
Grind the tomatoes in a meat grinder with a large wire rack
Also chop the horseradish and garlic, add them to the tomatoes and mix thoroughly. Leave for at least 10 minutes, and in the meantime, prepare the jars for horseradish: wash thoroughly and steam sterilize.
Grind the horseradish and garlic and mix them with the tomatoes
Add salt and mix thoroughly again. Put some of the prepared horseradish on a plate: you can taste it almost immediately.
The horseradish is already ready, it can be served
Divide the rest of the mixture into jars and roll up tightly. Place the crap in the refrigerator or basement.
Or you can roll the horseradish into sterilized jars to preserve for the winter

Horseradish can be grated, but, firstly, it will take a long time, and secondly, the pungent smell will make your eyes water. Therefore, it is better to twist it in a meat grinder. And if you twist horseradish together with tomatoes, the smell won’t bother you at all.

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

Video recipe for classic horseradish

Crazy stuff that will last a very long time

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

Thanks to vegetable oil and vinegar, horseradish will be stored for a long time without being put into jars

You will need:

2 kg tomato;
200 g horseradish;
200 g garlic;
1 tbsp. l. salt;
1 tbsp. l. Sahara;
3 tbsp. l. table vinegar 9%;
0.5 cups vegetable oil.

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

By the way, there is a good way to definitely protect horseradish from souring if it has not been heat treated. You need to add crushed aspirin to it at the rate of 1 tablet per 1 liter of bottle.

Another way to prevent horseradish from souring is to add crushed aspirin tablets

Long-lasting horseradish with bell peppers and herbs

The taste of this seasoning is enhanced by bell peppers and fresh parsley with dill. You will need:

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

Pass the tomatoes through a meat grinder. You can also use a juicer to separate the pulp from the skin. Grind the peeled garlic cloves and horseradish using a meat grinder or blender. To prevent your eyes from watering from the smell of horseradish, put a plastic bag on the meat grinder from the outlet side.
A plastic bag placed over the meat grinder will help avoid tears when processing horseradish.
Remove the membranes and seeds from the bell pepper. Grind the pulp in a meat grinder with herbs. Mix all prepared products in one container, add salt and mix thoroughly.
Try to carefully select the membranes and seeds from the pepper.
Let the horseradish stand for 10–15 minutes and pour into jars that have been sterilized in advance. Place so that the jar is almost full, leaving literally 0.5 cm of space to the edge of the neck. Pour 1 tbsp on top. l. vegetable oil so that it covers the sauce completely. The oil will prevent air from entering the sauce and it will not spoil.

Feel free to seal the horseradish in jars: a layer of vegetable oil will prevent it from souring

Horseradish with beets

If you don't have tomatoes for horseradish, you can replace them with beets. After all, initially this vegetable was the basis of the horloder, when tomatoes were a curiosity in Rus'.

You will need:

This crap can be stored for more than a year due to the fact that the recipe calls for vinegar essence and cooking vegetables.

Video recipe: horseradish with beets

If you do everything correctly, the horseradish will not sour and will be stored all winter and even longer. After all, horseradish itself is a natural preservative, but auxiliary products will also not be superfluous. We hope that horseradish recipes will take their rightful place among your culinary preferences. Bon appetit!

Horseradish or horseradish– a spicy sauce made from horseradish, ripe tomatoes and garlic, without heat treatment. Its homeland is considered to be Siberia and the Urals, from where it spread to other territories. In addition to these names, you can also find others - horseradish appetizer, cobra, Siberian flame, gorloder. In terms of taste, it can be compared with, only sharper and hotter. This sauce will be an excellent addition to dishes of meat and fish, pasta, and vegetables. In addition, it is also used to prevent influenza, acute respiratory infections, viral diseases, and to increase immunity. Because crap tomato Since it is very sharp and burning, it should be used with caution by people with diseases of the digestive system.

Some recipes recommend adding crushed aspirin tablets, due to the fact that the sauce does not undergo heat treatment and for the purpose of better preservation. Adding aspirin to horseradish, as well as to other types of preservation, is strictly prohibited. , which is part of the sauce, already has antiseptic properties, and together with salt and sour tomatoes, under the conditions of proper storage and preparation, you can not be afraid of the horseradish souring. I would also like to note that the more garlic and horseradish you put in it, the longer it will last.

Ingredients for tomato horseradish for the winter:

Horseradish root – 300-400 gr.,
Tomatoes – 1 kg.,
Garlic – 1 head,
Salt – 1 tablespoon,
Sugar – 1 tablespoon.

Horseradish tomato recipe

So, to prepare horseradish, you need to prepare ripe fleshy tomatoes, garlic and horseradish roots. You will also need some salt and spices. Wash the tomatoes thoroughly, tear off the stems. It is advisable to use ripe and undamaged tomatoes, without spoiled areas. Next, cut them into 2-4 parts, so that later it will be easier to scroll them in a meat grinder. Pass them together with the skin through a meat grinder.

Rinse the horseradish roots with water. Using a sharp knife, remove the rough skin. After this, cut into several pieces and pass through a meat grinder. Be sure to tie the neck of the meat grinder tightly with a plastic bag, this will prevent essential oils from spreading throughout the apartment and will protect you from tears. If you have a blender, you can use that too. Remove the bag of ground horseradish, tie it and set aside.

Peel the garlic cloves. Adjust the amount of garlic to your taste. If you want to make a hotter sauce, feel free to add more. Garlic, like horseradish and tomatoes, also needs to be minced. Add horseradish to the bowl with the resulting tomato puree. Add garlic.

I also add spices for extra flavor. To make it even more vigorous, you can add a pinch of ground red pepper or finely chopped chili pepper.

Add kitchen salt. If your tomatoes are a little sour, you can sweeten the sauce a little with sugar. For one liter of horseradish add 1 teaspoon of sugar.

Mix all the ingredients, be sure to taste it. After making sure that all ingredients are sufficient, place in sterilized half-liter jars. Close the jars with metal or screw caps. In addition, you can use nylon steaming lids. Since this sauce did not lend itself to heat treatment, it is advisable to store the jars in a cold room.

Tomato crap. Photo

Why buy hot sauces in early fall when there are plenty of vegetables around? From relatives, at home, at the market - everything for pennies. Tomato dressings with spices work well, especially when the family is large. For example, crap for the winter.

How to cook horseradish at home? You will find step-by-step recipes in the article.

The most, preserved for long-term storage, horseradish without horseradish, with and without tomatoes...

Here are the cooking methods for every taste. This variety is explained by the fact that vigorous refueling provides complete scope for improvisation, within reasonable limits, of course.

It has many names:

light;
Russian adjika;
horseradish garnisher, etc.

However, in any case, this is a super-hot liquid seasoning that is ideal for first and second courses. Surely you can’t wait to start cooking it. Shall we get started?

Horseradish for the winter with tomatoes and garlic – recipe with vinegar so it doesn’t go sour in the cellar + video

Are you worried that the preparations will not last until the first frost? Below you will learn how to make a canned freezer so that it can be stored in the cellar all winter without turning sour.

Products:

200 g horseradish root;
2 kg of tomatoes;
3 tbsp. l. sugar sand;
vinegar 9% – 1 tbsp. l.;
1000 g sweet pepper;
salt – 2 tbsp. l.;
half a hot pepper;
200 g garlic cloves.

Advice! Taste the sauce while cooking. The amount of spices and herbs in the recipe is approximate.

Cooking steps:

Divide the tomatoes randomly into several parts and cut out the stems.
Pass the tomatoes through a meat grinder or blender. We send it to a separate container.
Cut the peppers into small pieces (without seeds). Then we twist it.
We clean the roots and chop the cloves.
The result is a vigorous mass of puree-like consistency. Leave it at rest for 5 minutes. Next, combine with tomato sauce.
Add sugar and salt.
Add the essence. This is the secret ingredient that will help us preserve the taste of the twists throughout the winter. Be careful with vinegar - follow the proportions according to the recipe.
Infuse adjika at room temperature for an hour.
Pour into jars and close.

I suggest watching a video from YouTube for clarity.

Horseradish appetizer - a simple recipe for long-term storage

This horseradish sauce is made without cooking or vinegar. However, it stores well in the refrigerator. The recipe is the most common, easy and quick.

We will need:

100 g garlic cloves;
kilogram of tomatoes;
1 tbsp. l. salt;
100 g horseradish;
1 tbsp. l. sugar sand.

Does a vigorous vegetable irritate your eyes? Take an ordinary plastic bag. Fix it against the clamp of the meat grinder - the twisted root will fall straight into the cellophane. This shell will protect the mucous membrane.

Cooking step by step:

Peel the garlic and horseradish.

Cut out the stems of the tomatoes.

Wash the vegetables under cold running water and divide into small pieces.

We pass everything through a meat grinder. First, we twist the spicy fruits into a separate container (bag), then move on to the tomatoes.

Add salt and sugar to the resulting tomato sauce.

Taste it and add more seasoning if necessary.

Add chopped root and garlic. Mix.

Let the horseradish sit for 40 minutes with the lid on. Then pour the snack into jars (pre-sterilized).

Delicious horseradish with tomatoes, garlic, bell pepper - Ogonyok recipe without cooking

This raw adjika, or horseradish in other words, will become an indispensable snack in your collection of preparations. It does not require cooking, so it is easy and quick to prepare.

We will need the following ingredients:

horseradish root – 100 g;
500 g sweet pepper;
1500 g fresh tomatoes;
two large chilies;
half a glass of vinegar 9%;
150 g peeled garlic cloves;
about one teaspoon each of salt and sugar (to taste).

On a note! Watery tomatoes in horseradish make the consistency runny. Therefore, after you cut the tomatoes, let them stand for about 15 minutes. Then drain the resulting juice.

Cooking step by step:

Grind the cloves using a garlic press.
We divide peppers without seeds and tails into several parts.
We cut tomatoes without stalks into halves, and peeled roots into plates.
We pass the vegetables through a meat grinder.
Add salt and granulated sugar to the twisted fruits.
Mix everything and taste it.
Pour in the essence.

Stir again and pour the sauce into dry, sterile containers.

Boiled horseradish appetizer of tomato with horseradish, garlic, aspirin for the winter

The indicated amount of ingredients is designed for a large family. However, don’t worry – with this recipe your horseradish will not ferment. You will have time to use everything. Moreover, such a tasty snack will definitely not linger long among winter supplies.

We will need:

13 liters of tomato sauce;
1100 g bell pepper;
400 g garlic;
650 g horseradish;
15 aspirin tablets;
5 pods of hot pepper;
11th century l. heaped salt;
1 tbsp. l. sugar (indicated for very sweet tomatoes).

Cooking step by step:

Transfer 13 liters of twisted tomatoes into a large bowl. Place on the fire and cook for half an hour.
Then add the vegetables minced through a meat grinder to the boiled sauce. Pepper, horseradish, garlic and chili.
Mix everything well. At this stage, a pleasant and rich aroma is felt. Cook for another 5 minutes.
Grind 15 aspirin tablets in a mortar and add to the sauce. Why cook with acetyl? This reduces the risk of horseradish fermentation. The medicine will help the twists stay fresh and tasty all winter.
Add salt, sugar and mix everything.

Pour the vigorous seasoning into containers, cool and place in the refrigerator, cellar, pantry, etc.

Spicy horseradish with beets and garlic according to a classic recipe

Beetroot horseradish is in no way inferior to tomato horseradish. Spicy dressing is perfect for meat and fish dishes.

Ingredients:

4 kg of beets boiled until half cooked;
400 g horseradish;
180 g garlic;
salt – 1 tbsp. l.;
1 tbsp. l. acetic acid;
sugar – 3 tbsp. l.

Cooking step by step:

Cut the beets into cubes, peel the horseradish and garlic.
We pass everything except the roots through a meat grinder.
Divide the horseradish into plates, grind it in a blender and place it in a separate bowl.
Place the beet puree on the stove, add sugar, salt and simmer over medium heat.
When the mixture boils, add the twisted roots and boil for a couple of minutes.
Then pour in the essence and mix.
Distribute the snack into clean, dry containers and close.

Cool wrapped upside down.

Recipe for the winter with apples and tomatoes

The quantities of ingredients are indicated for peeled and cut fruits. Prepare the ingredients and let's start cooking.

We will need:

350 g roots;
500 g apples;
1500 tomatoes;
200 g garlic;
1.5 tbsp. l. salt;
1 tbsp. l. Sahara;
black pepper (ground) - to taste.

On a note! Do you prefer sweet adjika? Then less spices, more sugar. You can make it without garlic at all. And if you add a couple of tablespoons of starch diluted in water, you will get delicious ketchup. And there will be tomato sauce in the refrigerator all year round, and for free.

Grind the ingredients one by one in a blender. You can use a meat grinder - whatever is more convenient for you. It is not necessary to peel the apples.

Once I was treated to such a “gorloder” and you know... I liked this crap with tomatoes, horseradish and garlic! Moderately spicy, moderately hot, moderately spicy. What else do they call such an appetizer in Mother Rus' - aromatic sauce?

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

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

“An invention is cunning” - there is a proverb. I want to say do not experiment with horseradish - cook it as it should according to the classic recipe, without any unnecessary additions.

And such a spicy appetizer will last for a long time without sourdough. And in order to prevent it from wandering, it is necessary to perform a number of correct actions:

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

To enhance the effect, and to be on the safe side, you can pour a couple of tablespoons of vegetable oil on top of the horseradish or grease the lid with mustard. This way, these products will prevent mold from developing.

The composition of horseradish for the winter is a classic

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

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

You should also watch this:

Cooking recipe - How to cook horseradish for the winter without cooking for long-term storage so as not to sour

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

We pass the tomatoes through a meat grinder - it turns out to be a kind of gruel. Drain off excess liquid.

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

I crush the garlic and mix all the ingredients.

It is better to put the finished horseradish in the refrigerator for 20-30 minutes. So she will stand up.

We put our resulting horseradish snack into clean jars (100-500 grams). Roll up again with clean lids.