Horseradish recipes for the winter with cooking. Khrenovina - classic recipe

Horseradish has an antibacterial effect, protecting against colds and infections, lowers glucose levels, cleanses the blood, stimulates kidney function, and awakens appetite. However, his beneficial features V in full persist for two weeks after preparing horseradish, and then gradually decrease. Therefore, if possible, it is better to store the root vegetable in fresh in the cellar, and make seasoning as needed in small quantities.

Choosing the main ingredient...

Popular rumor says that you need to dig up the vegetable in the autumn months. The fruit harvested at this time has a special pungency and a characteristic mustard aroma. Three rules will help you choose root vegetables in the store.

1. Skin. Knobby, without traces of rot or mold. The “skin” is light brown in color. By rubbing it with your fingernail, you can instantly feel a pungent, pronounced odor.
2. Pulp.
3. Must be white.

Size. The optimal choice is a root vegetable 25 cm long and at least 1 cm in diameter. Eating horseradish is contraindicated for pregnant and lactating women, children, as well as for certain diseases of the stomach and intestines, severe kidney and liver diseases, and individual intolerance. Eating the product in large quantities may cause internal bleeding, burns of the oral mucosa, gastrointestinal tract

, increased pressure.

... and other components

• You can make horseradish for the winter only from horseradish, chopping it and mixing it with salt, but traditionally the following is also added to the hot sauce: tomatoes - only red or together with green (in equal proportions), since the preparation is usually prepared without heat treatment
• , only fresh, unspoiled fruits are suitable;
• garlic - preferably winter, “nuclear” varieties; if the vegetable is used young, you can take more of it than indicated in the recipe;

salt - table salt, coarse, non-iodized. Vinegar, lemon juice, pods can be added to the preparation. hot pepper

, ground black pepper and other spices, herbs, vegetables and fruits.

Culinary rules

1. When preparing horseradish, you need to take into account that the spicy snack begins to lose its pungency after two months. Here are four more rules that will be useful to housewives. Grinding. The workpiece has liquid consistency
2. Protection. The caustic esters contained in the vegetable, when processing the fruit, make you “shed tears.” Housewives with experience recommend securing a plastic bag to the ring with the lattice using an elastic band. This does not help some, but a gas mask or respirator will certainly save you.
3. Cleaning the meat grinder. To remove the tomato skin from the internal mechanism of the meat grinder, you need to skip a few pieces of carrots.
4. Sterilization. Jars for preparations must be sterilized in any way before filling with sauce. Pour boiling water over the lids or boil for five to ten minutes.

Judging by the reviews, a manual meat grinder copes with horseradish better than an electric one, in which the fibrous root vegetable often gets stuck. When using a blender, the root pieces are too large.

Horseradish recipe for the winter: for quick consumption and storage

Peel the horseradish with a sharp knife, cut large root vegetables into pieces to make it easier to chop. Remove the stems from the tomatoes and remove the peel from the garlic.

Traditional "daily" options

Traditionally, the sauce is prepared without cooking: vegetables are ground, combined with spices and distributed into jars. The blanks are covered with lids, but not rolled up, and stored in the refrigerator or cellar for three to six months.

The classic recipe for making horseradish: grind five horseradish roots, a head of garlic and 5 kg of tomatoes, mix in two tablespoons of salt, and pack in jars. Here are seven more sauce options with different proportions and additional ingredients.

1. Burning. 1 kg of horseradish and garlic, 3 kg of tomatoes, sugar and salt to taste. This recipe for horseradish with tomatoes and garlic will appeal to those who like it “spicier”.
2. With vinegar.
3. Horseradish and garlic 300 g, 1 kg of tomatoes, a tablespoon of salt and sugar, half a teaspoon of 9% vinegar.
4. No tomatoes. The “Gorloder” recipe for the winter suggests making an appetizer with garlic and horseradish (1 kg each), 20 tablespoons of sugar and ten tablespoons of salt.
5. Soft. For a less hot version of horseradish with garlic and tomatoes you will need: one horseradish root, 100 g of garlic and 1 kg of tomatoes, salt and sugar to taste. With carrots. 100 g each of garlic and horseradish, 2 kg of tomatoes, 600 g of carrots, pod hot pepper, eight to ten drops
6. vinegar essence
7. , salt to taste.

With plums. pre-treatment fruit. Four large apples chop sweet and sour varieties large slices, remove the core, add water and after boiling, cook for low heat until soft, two to three minutes. Condemn, grind through a sieve. Add three tablespoons of chopped horseradish, a tablespoon of sugar and half a tablespoon lemon juice. Store in the refrigerator.

You cannot roll up a “raw” product that has not undergone heat treatment: botulism bacteria, which are life-threatening, can develop in the snack.

For sunset

Recipes shitty snack For long storage(from eight to nine months to a year) involve either sterilization of the workpieces or long-term stewing. Here are four options for rolling crap for step-by-step implementation.

1. Marinated. Grind 1 kg of horseradish, combine with 15 g of salt and 200 ml of 3% vinegar. Boil, cook for one or two minutes and put into jars. Sterilize liter containers for 20 minutes, half-liter containers for a quarter of an hour. Roll up.
2. With bell pepper. Grind 3 kg of tomatoes, boil the mixture and cook over moderate heat for 20 minutes. Add processed horseradish (200 g), garlic (100 g) and pepper (400 g), after boiling again, cook for ten minutes. Three to five minutes before readiness, add three tablespoons of salt, two tablespoons of sugar and, if desired, ground black pepper. Place the hot mixture in a glass container and roll up.
3. With tomato paste. Grind 1 kg of bell pepper and horseradish, pour in 400 g tomato paste, boil, cook for ten minutes, add a glass of sugar, a tablespoon of salt, 200 ml vegetable oil and 100 ml of 9% vinegar, boil for another minute or two. Distribute among jars and roll up.
4. With beets. Boil 1 kg of beets for an hour, peel the fruits and chop into thin slices. Place in jars, alternating with chopped horseradish in layers. In four glasses of water, stir 40 g of salt and 400 ml of 3% vinegar, boil for one or two minutes. Pour in hot marinade

into jars with the preparation, sterilize containers with a volume of 1 liter for 20 minutes, 0.5 liters for a quarter of an hour. Roll up.

Tomato horseradish for the winter is usually prepared from tomatoes processed together with the skin, but the “skin” can be removed by first dousing the fruit with boiling water.

How to keep it fresh

1. How to ensure that the sauce prepared without heat treatment does not sour for as long as possible? Here are five rules of experienced housewives. Increase the proportions of horseradish and garlic.
2. The more of these products in the sauce, the longer it will be stored. Adding lemon juice or vinegar to the preparation will extend its shelf life.
3. Use the cold marinating method. Grind 1 kg of garlic, tomatoes, hot peppers, and large horseradish root with a meat grinder. Mix 200 ml apple cider vinegar and salt to taste. Marinate for 12 hours, place in glass jars, close, but do not roll up.
4. Cover with a “protective disk”. Cut a circle out of wax paper that is the same size as the diameter of the jar, soak it in alcohol or vodka, place it on the workpiece, and close it with a lid.
5. To freeze. Pack the sauce into small bags or plastic bottles and place in the freezer.

Some housewives add one crushed aspirin tablet (per liter of horseradish) to the preparation in order to increase shelf life. However, administering the medicine may be unsafe, so you should not do this, especially since horseradish itself has pronounced antiseptic properties.

You can prepare horseradish with a twist by adding cloves, oregano, basil, cinnamon or chopped fresh herbs. Serve the sauce with homemade dumplings, meat and chicken, boiled potatoes, or simply spread on a slice of rye bread.

Not a single holiday, not a single feast is complete without a snack. Various options traditional holiday dish so many that listing them would take a lot of time. However, among them there are those who take first place. Horseradish made from tomatoes with horseradish and garlic, or simply “horseradish”, can undoubtedly be called such. And today, we will look at real Old Russian recipes.

Here the most regular products, and the taste is wonderful, rich in pungency.

Despite the fact that the ingredients for preparing this dish are standard, there are many recipes for it. However, this is due to the fact that everyone who prepares this appetizer, one way or another, adds something special to it. The result is a wonderful snack. which will delight all lovers of spicy food.

Main secret this recipe is that here only fresh food. There is no need to cook or sterilize anything.

To prepare this delicious snack we will need the following ingredients:

• Tomatoes - 2 kg.
• Garlic – 150 g.
• Horseradish root – 350 g.
• Salt – 15 gm.
• Sugar – 10 g.

Based on this amount, we will get 2 liters of horseradish.

We start by peeling the tomatoes, removing all excess from them, peeling the horseradish and garlic

After this, place all the peeled products in a blender (if you don’t have one, you can use a meat grinder).

Mix everything thoroughly until a homogeneous mass is obtained.

Add salt and sugar to taste. Pour the prepared snack into jars and place in the refrigerator. That's it, our dish is ready. It is advisable to let it brew for a day and then you can consume it. And it can be stored in this form for quite a long time.

Horseradish without tomatoes according to the classic recipe

When you mention horseradish, everyone will say that it is made from horseradish and tomatoes. However, you can do without them. Horseradish, of course, remains the main component, otherwise this snack would not be called horseradish.

As for its second component, in addition to tomatoes, you can add other, completely unusual components. One of them is pepper.

To prepare such a snack, we will need the following ingredients:

• Bell pepper – 1 piece
• Chili pepper – 2 pieces.
• Horseradish root – 150 g.
• Garlic – 150 g.
• Salt – 5 g.

Based on this number of components, we will get 0.5 liters of horseradish.

We wash all the prepared components well, clean them, removing excess. Next, grind everything through a meat grinder. This can be done either individually or alternating components. Pour the mixture into a saucepan, add salt and stir.

Now we take the prepared jars: well washed and sterilized. We lay them out ready sauce and put it in the refrigerator.

Horseradish with beets for the winter (recipe without cooking)

Another version of horseradish with a tomato substitute. Probably no one would have thought of using beets for this purpose. However, this vegetable gives a rather unique and piquant flavor to the dish.

To prepare this crap we will need:

• Svela - one medium root vegetable.
• Horseradish root – 350 g.
• Table vinegar – 10 ml.
• Salt – 10 g.
• Sugar – 10 g.

Based on this number of components, we will get 700 grams of the finished product.

As in previous recipes, we clean, cut and grind all components using a meat grinder. Beets can also be grated

After this, pour all the grated vegetables into a common container and mix well. If the beets are not juicy enough, you can add a little water to achieve the desired consistency.

Place the sauce in well-washed and sterilized jars and put them in the refrigerator. In winter, and on any holidays, there will be something to enjoy.

So that the horseradish stands in the cellar for a long time and does not spoil...

Horseradish snack from fresh vegetables, of course, will not be stored for too long. What should you do if the holidays are not soon yet, but you don’t want to open this sauce. And too long an overexposure threatens the appearance of mold and souring. To extend the shelf life of horseradish, either preservatives are used, or the sauce is boiled. However, this affects the taste and beneficial properties of fresh vegetables.

One of the clever ways to preserve the snack is to pour sunflower oil on top. You can also grease the lid of the jar with mustard.

To prevent the horseradish from souring and fermenting...

To prevent horseradish from souring and delight you with its taste, do not forget that it must be stored exclusively in the refrigerator. Then you can avoid the appearance of mold.

The jars must be thoroughly sterilized, and the plastic lids must be washed well and, preferably, boiled. Then you won't have to add additional preservatives such as vinegar, aspirin or citric acid.

Remember, the following causes the product to sour:

• No pre-sterilization of jars.
• Lack of natural preservatives such as garlic or salt.
• Products that are spoiled or have slight flaws.
• Storing the finished product in a warm place.

Nylon covers are best suited for long-term storage snacks in glass jars. Well, if you store in glass containers long time, and use screw caps, it is advisable to put several layers of cellophane under them. This will reduce air getting into the jar.

Some useful tips, which will help you prepare a horseradish snack.

• Horseradish roots must be of high quality, without any damage. It is better to use a late harvest. Then the taste will be richer and stronger. Appetizers prepared in the fall last the longest.
• It is necessary to properly preserve the root. It is advisable to dig it up immediately before preparing horseradish.
• To prevent horseradish from irritating the eyes while preparing the appetizer, you can cover the meat grinder with a plastic bag.
• If you want to get yours unforgettable taste, don't be afraid to experiment. If you want to add sourness to horseradish, use an apple or gooseberry. They also diversify taste sensations and different kinds peppers
• If you use dried root when preparing a snack, then you must first peel it, chop it, then dry it in the oven and finally grind it in a coffee grinder. After that, spread it out glass jars and store it until you need it.

In general, get creative, come up with your own options and bon appetit!

Horseradish with tomatoes and garlic for the winter- A popular savory snack. It is served with meat, jellied meat, potatoes, dumplings or any other homemade dishes. Sometimes they just spread it on bread. It has a lot of names: horseradish, Siberian adjika, gorloder, zhguchka or cobra.

Food preparation

There are always two main ingredients - tomatoes and horseradish. If desired, you can add various vegetables and spices.

Tomatoes are prepared on the day the snack is prepared. They should be fleshy with a thin skin, which is removed in advance. The size of the fruit is not important. They are crushed with a blender, meat grinder or juicer.

Horseradish is the second necessary component sauce. You can prepare its roots yourself if they grow in your summer cottage. They should be young, not loose and without yellowing. It is better to dig it up in late autumn so that it is sharp and aromatic.

Advice to housewives! To grind horseradish root, you need to grate it on a fine grater.

Cooking crap quickly, the whole process takes almost 60 minutes. Then it must be placed in a glass container and stored in a cool place.

It is better to choose a storage container that is not large (from 100 to 500 ml) so that the contents of the open jar do not quickly turn sour.

You can store the workpiece in the refrigerator or basement.

Classic recipe for the winter

This option is the simplest; even a novice housewife can prepare it. It is better not to change the proportions so that the taste of the sauce does not disappoint.

Required Products:

• 1.2-1.5 kg of tomatoes;
• 100 g ground horseradish root;
• 5-6 cloves of garlic;
• 1 sweet pepper;
• 1 teaspoon ground pepper (add to taste);
• 1 tbsp. spoon of sugar;
• 1.5 tbsp. spoons of salt.

Cooking steps:

1. Wash the tomatoes, remove the stem and prepare a puree from them using any available method.
2. Pour the mixture into a saucepan, bring to a boil, cook until slightly thickened, 15-20 minutes.
3. Wash bell pepper, remove seeds, grind in a blender.
4. Grind the garlic through a press.
5. All prepared vegetables are added to tomato juice, the whole mass is mixed.
6. Salt and sugar are also added here and added at the very end. ground pepper taste.
7. The hot mass is poured into jars.
8. Sterilize in boiling water for 5-10 minutes, roll up.
9. Leave to cool completely, then store in a cool place.

Watch the video! How to easily and simply make “crap”

Horseradish with tomatoes and garlic without cooking

The recipe for raw vigorous sauce contains garlic, horseradish and chili peppers, which are excellent preservatives, so the appetizer does not need to be sterilized.

Required Products:

• tomatoes – 1.5-2 kg;
• grated horseradish root - 3 tbsp. spoons;
• chili pepper - 1 medium size;
• garlic cloves – 6-7 pcs;
• vegetable oil – 1 tbsp. spoons;
• salt – 1-2 tbsp. spoons;
• sugar – 1-2 tbsp. spoons.

Cooking steps:

1. Grind the tomatoes in a meat grinder and simmer in a saucepan over low heat for 30 minutes to remove excess liquid.
2. Peel and finely chop the pepper.
3. Grind the garlic, mix with chili pepper and horseradish, send everything to tomato puree, add vegetable oil.
4. Boil for 5 minutes, turn off the heat.
5. Add salt, sugar and pour into jars.

Watch the video! Horseradish - a recipe without cooking for the winter at home

Raw horseradish without sterilization for the winter

Some housewives do not sterilize horseradish, because it contains horseradish and garlic, which perfectly disinfect products, thereby ensuring their long-term storage.

Required Products:

• 6-8 cloves of garlic;
• 2 kg of tomatoes;
• 3 tbsp. spoons of grated horseradish root;
• 1 teaspoon 6% vinegar;
• 1 tbsp. spoon of salt;
• 1 tbsp. spoon of sugar.

Cooking steps:

1. Prepare the tomatoes, make juice from them and cook for 15-20 minutes.
2. Next add grated horseradish, sugar and salt.
3. Crush the garlic and add it to the tomato mixture.
4. At the end of cooking, vinegar is added.
5. Hot Siberian adjika is poured into the prepared container and rolled up.

The snack can be eaten within a day, but it will be best if it sits for 2-3 weeks.

Watch the video! HRENOVINA - Vigorous Russian universal sauce

Recipe with plums without garlic

Sweet fruits will add a special aroma and interesting flavor notes.

Required Products:

• tomatoes 1-1.2 kg;
• chopped horseradish root - 2 tbsp. heaped spoons;
• plums – 3 pcs;
• salt - 1 tbsp. spoons;
• sugar-1 tbsp. spoons.

Step-by-step preparation:

1. Remove the skin from the tomatoes. To do this, cut them slightly, scald them with boiling water and immediately lower them into cold water. Process the pulp using a juicer or meat grinder to make tomato puree. To remove excess liquid, you can boil it for 15 minutes.
2. Peel and pit the plums, grind and add to the tomatoes.
3. Add chopped horseradish and pepper to the tomato-plum mixture.
4. Add salt, add sugar, boil for 2 minutes and turn off the heat, pour into jars.
5. To sterilize, place the jars with the preparation in the oven for 10-15 minutes, preheated to 80 degrees.
6. Roll up.

Horseradish with pepper

You can use bell pepper or hot chili. It’s better to take both types to give the snack a spicy and unusual taste.

Required Products:

• tomatoes – 1.5-2 kg;
• ground horseradish root - 3 tbsp. spoons;
• bell pepper and chili – 1 piece each;
• garlic – 4-5 cloves;
• 6% vinegar – 1 tbsp. spoons;
• salt – 1 tbsp. spoons;
• sugar – 1 teaspoon

Step-by-step preparation:

1. Process the tomatoes into puree, pour into a saucepan, cook for 15-20 minutes so that excess liquid evaporates.
2. Chop the peppers and garlic as finely as possible and add to the tomato mixture.
3. Add vinegar, salt and sugar, turn off heat.
4. Pour the hot snack into jars and roll up.

Watch the video! X renovina with pepper

Recipe for long-term storage

To keep the sauce longer, add more vinegar to it. But it makes the snack sour, neutralizing the spiciness.

Ingredients:

• tomatoes – 1-1.2 kg;
• ground horseradish - 3 tbsp. spoons;
• 9% vinegar - 2 tbsp. spoons;
• 1 tbsp. spoon of salt;
• 1 tbsp. spoon of sugar;
• 1 tbsp. spoon sunflower oil;
• garlic – 4-5 cloves.

Step-by-step preparation:

1. Make tomato puree and cook for 15 minutes to remove excess liquid.
2. At the end, add horseradish, garlic, vinegar, sugar and salt, pour in the oil.
3. Stir and pour into jars, leave until completely cool.
4. Store in the basement or refrigerator.

How to make crap so that it stands for a long time and does not sour:

• The jars into which the snack will be poured must be washed with soda and, VKontakte

  Those who like to tickle their taste buds hot seasoning, are usually crazy about spicy horseradish snacks.

  And although it literally hurts your throat when peeling, preparing and eating it, it is still quite useful in the fight against microbes, colds and gastrointestinal infections.

  This plant is not inferior in its properties to ginger and perfectly helps to cleanse the blood, remove mucus, reduce sugar, stimulate the kidneys and improve appetite, affecting the stomach and intestines. Surprisingly, it contains much more vitamin C than lemon!

  However, it should be remembered that in preparations it retains its most useful properties. essential oils and active substances for only a couple of weeks, and then its severity and usefulness decreases.

  Nevertheless, table horseradish prepared for long winter storage with all sorts of additions in the form of “horseradish”, “gorloder”, adzhika and so on.

  There are a great many recipes for this savory snacks both with and without cooking, with sterilization and normal storage. The essence of the entire cooking process comes down to chopping and mixing the ingredients and then storing them in closed banks or bottles in a cool place.

  The combination of the pungency of the hot root with tomatoes is almost classic version preparing a “gorloder”. Why is it called that? Try cooking and you will immediately understand everything yourself. For greater effect, add garlic and hot pepper to the composition.

  
  

  Some housewives are afraid that without sterilization and cooking such finished product can quickly ferment or become moldy, so they try to prevent air from entering 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.

  Preparation:

  1. Rinse the ripe tomatoes well, dry and remove the stems. Then carefully cut them into pieces that will be convenient to twist in a meat grinder.

  Horseradish roots also need to be thoroughly peeled, washed and cut into small oblong pieces. Garlic cloves Be sure to remove the husks.

  2. Now you can safely install the meat grinder and start twisting conveniently cut pieces of tomatoes and roots.

  
  

  It is advisable to use a hand tool for chopping, since further twisting of the hard 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 put the dishes with twisted tomatoes aside for now, and put a plastic bag on the spout of the meat grinder and tie it tightly, into which to twist the hard roots and fragrant cloves of garlic.

  Then carefully untie and pour the contents of the bag into the tomato mass.

  
  

  4. To add even more spiciness, cut off only the stems 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 the fixation of the taste, just add salt and sugar and add vinegar. Mix everything well and pour into pre-sterilized jars.

  
  

  6. Try to pour the “gorloder” in such a way that you can pour a couple of tablespoons of sunflower oil on top to create a protective airtight film.

  
  

  7. All that remains is to screw on the sterile caps and place spicy dish for storage in a cool place.

  
  

  Such sharp workpiece usually stores well in the refrigerator or cold basement.

  Classic recipe for making horseradish

  The classic preparation, beloved by many, consists of only four main ingredients: tomatoes, salt and garlic with horseradish. If you plan to store it for a long time, then add 1 more tablet of acetylsalicylic acid per 1 liter of the finished mixture.

  If you plan to eat everything quite quickly, then there is no need to add tablets. Moreover, you can use slightly unripe tomatoes, but prerequisite must contain at least a third of the content ripe tomato to preserve the taste and color of the classic snack.

  We will need:

  • Tomatoes – 5 kg.
  • Horseradish, garlic - 0.450 kg each.
  • Salt – 8 tbsp. l. (depending on its saltiness and taste).

  Preparation:

  1. Cut the washed tomatoes into quarters. If you are using large varieties of tomatoes, then try to cut them into pieces that can easily fit into the bell of the meat grinder.

  2. If you like a “horloder” like sauce, then it is best to get rid of the skin and seeds by grinding the vegetable to a puree in a juicer.

  Otherwise, you can get by with a regular meat grinder.

  3. Garlic and roots must be peeled and peeled.

  After cleaning, it is advisable to immediately begin chopping, otherwise these components may begin to darken and the kitchen will quickly become saturated with their aroma.

  4. Twist the peeled rhizomes.

  This must be done as quickly as possible, otherwise its essential oils will begin to affect your mucous membranes and what is called “you will wash your face with tears and sniffle.”

  5. Do the same with garlic.

  6. Mix all ingredients and add salt. It is advisable to taste it immediately, because its deficiency can trigger the fermentation process.

  7. All that remains is to place the finished spicy delicacy 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 (no garlic)

  Another wonderful recipe“raw horseradish,” only without garlic, which many people don’t like because of the smell that lingers for several hours after eating.

  For 1 kilogram of tomato you only need a spoonful of salt and 100 grams of roots.

  True, such a preparation should only be stored in the refrigerator.

  We will need:

  • Tomatoes - 3 kg.
  • Horseradish – 0.3 kg.
  • Salt – 3 tbsp. l.

  Preparation:

  1. Depending on their size, chop the washed tomatoes into convenient halves or quarters and remove the stems.

  2. To make sharp roots less caustic and to clean faster and easier, they should be soaked in cold water for at least an hour. Then quickly peel off the skin and rinse.

  3. Twist the tomatoes together with the rhizome, add salt and stir until smooth.

  4. All that remains is to pour the finished mixture over dry clean banks, seal with lids and store in the refrigerator.

  It is advisable to eat this seasoning within a month.

  Recipe for a savory snack for long-term storage with cooking

  For those who are still worried about the safety of hot seasoning for a long time, or do not have the opportunity to store it in the refrigerator, it is ideal the recipe will do with a boiling process for an hour.

  
  

  This preparation can be safely stored in the cellar. She fits perfectly meat dishes and retains its sharpness and rich aroma for a long time. Essentially, she is. But because great content it contains “scorching” roots, but is still considered horseradish.

  We will need:

  • • Tomatoes – 2.5 kg.
    • Bell pepper – 0.5 kg
    • Hot pepper 0.3 kg
    • Horseradish – 0.25 kg
    • Garlic cloves – 0.15 kg.
    • 6% vinegar - 1 glass.
    • Sunflower oil – ½ cup.
    • Granulated sugar - 4 tbsp. l.
    • Salt - 2 tbsp. l.

  Preparation:

  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 is not lost due to the sharp acrid smell that makes you want to cry.

  2. Do the same with peeled garlic cloves.

  3. Washed hot pepper remove the stalks and twist together with the seeds to the previous ingredients. If you are afraid of excessive pungency, 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 preparation.

  5. It is better to choose red or orange bell pepper so that it does not lighten the color of the snack, and grind it using a meat grinder.

  IN in this case It is better to get rid of both the stalk and the seed pod. If you like seeds, then you don’t have to remove the box.

  6. Place all the chopped vegetables in one container and mix well until smooth.

  7. Pour in the oil and vinegar, add sugar and salt and, stirring occasionally, bring to a boil over medium heat, and then simmer for an hour.

  During this time, the excess liquid will evaporate and the snack will become thicker.

  8. While the vegetables are cooking aromatic mixture, it is advisable to fill them with still boiling cooked snacks. Close tight screw caps or roll up. After cooling, place in a cool place.

  Enjoy eating!

  Spicy horseradish appetizer of tomatoes for 1 kg for preparation for the winter

  If you are not a big fan burning 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 ingredients will be minimal.

  We will need:

  • Ripe tomatoes – 1 kg.
  • Horseradish root, garlic - 0.1 kg each.
  • Sugar, salt - 1 tsp each.

  Preparation:

  1. First, thoroughly rinse and clean all ingredients that require cleaning. The tomatoes can be additionally cut into pieces to make it easier to chop them later.

  2. To avoid having to clean the meat grinder for a long time and to prevent it from absorbing the too pungent smell of roots, put a plastic bag over its spout and tie it.

  Scroll through the roots first, and then, after removing and tying the bag with the contents and setting it aside, begin chopping the other components.

  3. It is best to alternate tomatoes with garlic cloves so that they can push through the stuck small root fibers and the meat grinder is completely clean.

  Tomatoes will also partially cope with unwanted odor residues inside the meat grinder.

  4. Carefully pour chopped horseradish from the bag into the garlic tomato mixture.

  5. Season with bulk ingredients and mix well until smooth.

  6. Transfer the finished mixture into sterilized jars, close them and place them in a cool place. You can eat it within a day, but if necessary, you can save it until spring.

  The preparation turns out tasty and welcome on the table, whether for lunch or dinner.

  Recipe for making horseradish snack without tomatoes for long-term storage

  Did you know that classic crap Can you make it without tomatoes? Indeed, it is possible! Your favorite vegetable can be replaced with juicy beets. The result will be an even more piquant and original snack.

  Although this option can be found in the store, still home preparation it will be much more economical. In addition, you yourself can adjust the amount of one or another ingredient to get “that” taste that you like so much.

  We will need:

  • Beetroot – 1 kg.
  • Horseradish – 0.5 kg.
  • 9% vinegar – 175 ml.
  • Sugar – 0.1 kg.
  • Salt – 30 gr.

  Preparation:

  1. To avoid wasting time, first soak the roots in a light warm water for 20 minutes.

  While the rhizome skin is softening, rinse and peel the beets. Cut it into rounds about a centimeter thick. Peel the slightly soaked roots with a vegetable peeler, constantly dipping it in cold water so as not to sting your eyes.

  2. Place 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 crushed and harmonizes well with its red comrade.

  3. Grind the beet rounds in the same way.

  Then remove the bag from the device, close the neck and lightly shake the contents so that it mixes and is not too caustic.

  4. Pour the resulting mixture into a saucepan and add vinegar, sugar and salt. Thanks to granulated sugar the beets will give juice, and salt and vinegar will add the necessary piquancy and act as preservatives for long-term storage.

  You can prepare it without vinegar, but then the preparation will look more like beet salad without a pleasant sourish, slightly spicy aftertaste.

  5. Mix everything thoroughly until smooth, pressing lightly with a spoon to make the mixture juicier.

  6. Place into pre-sterilized jars. Can be stored in the refrigerator for a couple of months.

  Of course, enjoy eating!

  Video on how to prepare 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 The right way prepare your favorite preparation.

  Of course, to know this for sure, you just need to take it and cook it in different ways.

  The presentation is also good here. Horseradish is served with small pieces of fresh black bread fried. The taste is simply amazing. And the smell... What can I tell you, you know everything yourself.

  Having prepared a horseradish preparation for the winter, you will no longer have to rack your brains about how to season your favorite meat dish. Especially if you don’t have time to prepare a special sauce, or you want to diversify your menu with a pleasant and healthy twist.

  You can make a “horloder” even from the very last, slightly unripe tomatoes, which usually have to be picked at the end of the summer season due to the cold weather setting in.

  And if you have horseradish root stored in a box of sand in your cellar, then you can prepare an appetizing and very bright taste qualities snack even from store-bought tomatoes winter period, which will incredibly surprise your household.

  And may you not be afraid of any colds during the frosty season!

  Bon appetit!

  Khrenoder, gorloder, Siberian adjika, Ogonyok, tear your eye out, cobra, horseradish appetizer, and of course, CRAP! All these names refer to the same dish - cold spicy seasoning(sauce) based fresh tomatoes, horseradish root and garlic. This vegetable preparation for the winter it will be an excellent addition to meat dishes, and just on a slice of black bread it will turn out very tasty and piquant.

  If you don’t know how to cook horseradish for the winter at home, I will be happy to share the recipe with you. In general, in addition to the ingredients listed below, housewives often add others to the composition of horseradish: sweet or bitter peppers, fresh carrots, vinegar. But I propose exactly the option that my grandmother did.

  Depending on the amount of horseradish and garlic, the pungency of the prepared horseradish with tomatoes for the winter may decrease or increase. You can use at least a kilogram of horseradish per kilogram of tomatoes if you like it very spicy. In this case, the result is a moderately hot seasoning sauce. Whether you add salt and sugar or not is up to you. You can also safely vary their quantity depending on your taste preferences.

  Ingredients:

  Cooking the dish step by step with photos:

  
  

  
  

  First of all, wash and peel the horseradish root - just remove the top rough part with a knife. If the root is large, cut it into several parts so that it is convenient to pass them through a meat grinder.

  
  

  We also clean fresh garlic. I have a large one - I used the winter one. If you are young and not very vigorous, you can take more.

  
  

  Fresh tomatoes wash, dry and cut into quarters, not forgetting to cut out the stalk. Take tomatoes that are red, ripe and fleshy. It is better not to use spoiled ones, since horseradish is not subject to heat treatment.

  
  

  Now the most unpleasant part - we will grind the peeled horseradish through a meat grinder. In order not to cry bitterly (well, I couldn’t do without it anyway), we put a bag on the meat grinder and tie it tightly. It must be said that a manual meat grinder copes with horseradish better than an electric one. Horseradish got stuck in my electric meat grinder twice and I had to take it all apart... I cried along with the children who were in the other room - I was so angry and vigorous horseradish I had. But with great grief I did it!

  
  

  Now you can skip the fresh garlic - there were no tears here. This turns out to be a garlic paste. By the way, you can also grind it on a fine grater - whatever is more convenient for you.