Horseradish is a spicy sauce made from crushed tomatoes, horseradish, garlic and salt. All ingredients are passed through a meat grinder. Black, red, sweet, bell pepper, granulated sugar, table vinegar, carrots can also be added. Horseradish is very common in the Urals and may have other names, for example, horseradish, gorloder, light, horseradish snack, Siberian adjika.

Tomatoes in the horseradish recipe are red, less often green, and their number may vary depending on what level of spiciness you want to get. The more tomatoes, the less spicy. Horseradish is stored in a cool place, the snack can stand in the refrigerator for a long time even without being canned. Horseradish and garlic are excellent preservatives and the more of them in the sauce, the better and longer it will be stored. Horseradish is often served with dumplings, other meat and simply savory dishes. Some especially ardent fans of horseradish smear it on bread.

It should be noted the health benefits of horseradish, this sauce is an excellent antimicrobial agent, it protects against colds, lowers blood sugar, regulates the work excretory system even improves appetite. According to the content of vitamin C, horseradish can compete with citrus fruits.

Consider several ways to cook horseradish.

Horseradish recipe with tomatoes and garlic

Take:

• 1 kg ripe juicy tomatoes,
• 80 g horseradish
• 60 g garlic
• a couple pinches of paprika
• 3 tsp salt,
• 1 tsp Sahara.

Horseradish roots should be young. The old root is easy to distinguish - it yellow color and loose, such a root is not suitable. If desired, you can remove the peel from the tomatoes before cooking, it is quite simple to do this - pour them with boiling water for 2-3 minutes, and then just peel them like boiled potatoes. After that, put the tomatoes in the bowl of the combine or twist through a meat grinder. Add salt, sugar, ground paprika. Although, if the tomatoes are from a home garden, then sugar may not be needed at all.

Rinse and clean horseradish roots. Now it needs to be crushed. Using a meat grinder is not very convenient, since the knives are constantly clogged, you often have to disassemble the entire structure. It is much more convenient to use a food processor. Garlic cloves need to be peeled and also chopped, you can pass through a special press.

Now mix all the prepared ingredients, arrange in pre-prepared sterile jars and tightly tighten the lids. You don't need to sterilize. It is very convenient to use small jars so that the open blank is not stored for long - the horseradish will lose its “fiery” qualities. Despite the fact that horseradish is perfectly stored, properties are lost even in closed jars over time, so you can close several jars with a lot of horseradish and garlic - you will open these jars last.

How to cook thick horseradish

To some hostesses, horseradish made from whole tomatoes seems watery, so it is prepared from tomato thick. Such a thick in large numbers remains after production tomato juice using a juicer.

Accompanying ingredients are horseradish, garlic, hot pepper and salt.

If the tomatoes were not the most ripe, then the horseradish can turn out sour, and in this case it is better to add a little sugar. Twist horseradish, garlic and hot peppers with a combine, and if you decide to use a meat grinder, then you are guaranteed tears - very caustic and aggressive fumes will come from the ingredients for the sauce. As for the proportions, they are as follows: for 6 liters of tomato mass you need to take:

• 2 pods of hot pepper,
• 350 g garlic
• 450 g horseradish.

Twisted horseradish, garlic and pepper are added to already salted tomatoes, everything is mixed and laid out in prepared jars. Close the jars with ordinary nylon lids and refrigerate, you can store horseradish in this form for about 4 months. If you keep the snack longer, it will become less burning. If your horseradish turned out to be spicier than you planned, then the usual grated sour apple, for example, the Antonovka variety, will save the situation.
Sometimes sunflower oil is also added to horseradish so that the top of the workpiece is not covered with mold.

Buttered tomato horseradish recipe

The recipe looks like this:

Ingredients:

• 1.5 kg of tomatoes,
• 250 g horseradish
• 250 g garlic
• 4 tbsp Sahara,
• 3 tbsp salt,
• sunflower oil to taste.

Cooking process:

Horseradish roots should be thoroughly washed and then cleaned. Peel the garlic as well, and cut each tomato into 4 pieces. Start twisting horseradish through a meat grinder, and so that caustic fumes do not irritate the mucous membrane of the eyes, you can use a little trick - put a plastic bag on the meat grinder and fix it with an elastic band. After the horseradish, twist the tomatoes and garlic. In a large bowl, combine tomatoes, garlic and horseradish, add sugar, salt, mix well. Arrange horseradish in prepared jars and pour a small amount on top of each vegetable oil to form a film of 2-3 mm. You can screw the jars with ordinary screw caps or nylon caps. Such horseradish is stored in the refrigerator throughout the winter.

Other horseradish recipes

There are several more ways to cook horseradish and they differ not only in proportions, but also in the list of ingredients. You can try this recipe:

for 1 kg of tomatoes, take 300 g of garlic and horseradish, 1 tbsp. salt and sugar, ½ tsp. vinegar 9%.
All ingredients are crushed and mixed.

Horseradish with garlic without tomatoes

There is horseradish garlic. Tomatoes are not added here, 1 kg of horseradish and garlic are taken, as well as salt (1 tbsp) and sugar (2 tbsp), chop and mix.

For Vyatka horseradish take 1 kg of tomatoes, 1 large horseradish root, 100 g of garlic, salt and sugar. There can also be plum horseradish: 1 kg of tomatoes, 100 g of horseradish and plums, 1 head of garlic, salt and sugar to taste.

Horseradish "Table" includes: 1.5 kg of horseradish, 1 tbsp. salt, 3 tbsp. sugar and a couple of tablespoons of lemon juice. The appetizer is prepared as follows: horseradish roots are twisted through a meat grinder, then mixed with salt and sugar, poured with boiling water. After spreading the resulting mass into jars, add a few drops of lemon juice to each, tighten the lids.

A horseradish appetizer with the promising name "Thistle" includes 1 kg of hot peppers, garlic, tomatoes, 200 ml of natural apple cider vinegar, 1 large horseradish root, salt to taste. All ingredients are crushed, poured with vinegar and infused for 10-12 hours. Then the appetizer is laid out in clean, dry jars, twisted with lids and stored in the cold.

If you want to cook horseradish with carrots, then prepare the following ingredients: for 2 kg of tomatoes, take 100 g of horseradish root and garlic, 600 g of carrots, 1 pod of “Spark” pepper, 10 drops of 70% vinegar, salt to taste.

If you want to cook horseradish with sweet pepper, then take: 3 kg of tomatoes, 1 kg of sweet pepper, 2-3 hot peppers, 150 g of garlic, salt, sugar and spices ( ground pepper) taste.

Even if the nuances of preparing a horseradish snack scare you away, still muster up the courage. Besides the fact that you will get several jars of excellent hot sauce, everything else you and your loved ones will forget what seasonal colds are.

Enjoy your meal!

Horseradish is an amazing name, but oddly enough, this is a well-known dish that comes in addition to the main one. The dish got its name due to the presence of horseradish in the recipe, which gives spiciness in combination with other products. Horseradish is also known under other names, namely: light, throat- or horseradish.

The main thing in the article

Selection of products for the preparation of horseradish

Main set of products:

• horseradish,
• tomato (fruit - tomatoes),
• garlic,
• salt.

There are a lot of variations of this snack, therefore, for a variety of tastes, they also add:

• pepper (ground black or red)
• plums (prune or fresh),
• carrot,
• Bulgarian pepper),
• beets,
• apples,
• vinegar
• and even sugar.

Features of the preparation of horseradish

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

Horseradish - useful plant but very aromatic and spicy. Therefore, before cooking, you need to take care of your safety: you can clean and grind the roots only in a ventilated room and preferably near open window. To avoid burning juice on your hands, it is better to wear disposable gloves.

So that your eyes do not water and the aroma of horseradish does not interrupt your breath - put a bag on the meat grinder.

There are a lot of variations in the preparation of horseradish, but in any case, before chopping horseradish roots, they must be soaked in clean cold water for at least two hours.

How to make horseradish at home: a recipe with a photo

We prepare all the necessary ingredients, wash, horseradish - pre-soak for a couple of hours. We will need:

• tomatoes - kilogram;
• horseradish and garlic - 100 g each;
• sugar and salt (1:2).

Optionally, if your family likes hot sauces, you can add a little hot pepper.

Grind tomatoes and horseradish in a meat grinder, it is better to alternate them to soften the flavor of horseradish. Finely chop the garlic - either with a knife or on a garlic press.

Mix the ground ingredients and add sugar and salt. The amount is adjustable to taste - the recipe indicates 1 small spoonful of sugar and a large spoonful of salt. If you decide to use hot pepper - add in crushed form in the selected amount.

This completes the cooking of horseradish. It remains to decompose the sauce into clean, sterilized jars and roll up or tighten the lids.

Classic horseradish recipe

You will need:

• a couple of kg of ripe tomatoes,
• 150-200 g of horseradish,
• 10-15 cloves of garlic,
• salt - at your discretion,
• vegetable oil - 1/2 cup.

1. We make juice from a tomato, it is better to choose the appropriate tool for this in order to separate the seeds.
2. We pass the soaked horseradish roots and garlic through a meat grinder.
3. Then add salt and vegetable oil.
4. That's it - the horseradish is ready. It remains to decompose everything into clean (sterilized) jars and cover with lids.

Until fully cooked, the sauce must be removed in the refrigerator for a couple of days. After the expiration of this period, you can eat.

Horseradish recipe for the winter (with cooking and canning)

• 2.7 kg tomato, preferably fleshy;
• 170 g of horseradish;
• 15 tooth garlic;
• 600 g bell pepper(it is better to take red);
• 450 g sugar;
• 40 g of salt;
• ground black and red pepper (according to your taste preferences).

1. Tomato juice (possible with seeds) put on fire. After boiling, cook for 25 minutes.
2. Grind all other ingredients and add to boiling juice. After mixing, cook for another 15-20 minutes.
3. Salt and put sugar, as well as other spices to taste.
4. Pour into sterilized warm jars and roll up the lids.
5. Banks with sauce immediately lay upside down and cover with a blanket for a day. After - lower into the basement.

If you are still worried that your horseradish will stand in the basement for a long time without swollen lids, then for your peace of mind, you can add vinegar (9%) in the amount of one teaspoon to the recipe. You need to add it a couple of minutes before you remove the horseradish from the fire and start laying it in jars.

Tomato and horseradish horseradish recipe with photo

• Horseradish - from 80 to 120 g (orient according to your taste preferences);
• garlic - 1 head (approximately average 6-8 cloves are obtained);
• tomatoes - kilo;
• vinegar - from a small to a large spoon (optional, needed to preserve snacks without mold);
• salt and sugar - to taste, but according to this recipe it is recommended to take 2 teaspoons each;
• You can add any spices you like if you like.

Horseradish - soak and peel, tomatoes - pour over boiling water and peel, garlic - peel.

We load everything into a blender (so much faster than grinding separately in a meat grinder) and grind.
Add sugar, salt, vinegar and selected spices. Stir, pour into prepared sterilized jars and put in the refrigerator.

Spicy Horseradish Appetizer: Recipe with Garlic and Pepper

Spicy horseradish is the Russian answer to the classic adjika! Preparing such an appetizer is very simple, for this you need to buy a basic set of products (tomatoes, horseradish, garlic, salt, sugar) and, of course, hot pepper (chili).

All ingredients should be taken in a 1:1 ratio. Salt and sugar - 1:2. Soak horseradish in cold water.

If you cook a little, then you can use a grater. If you decide to stock up on horseradish for a long time, it is better to use a meat grinder or a blender.

• We rub all the ingredients, except for the pepper.
• We mix.
• Add salt and sugar.
• Finely chop the hot pepper or chop with a blender.
• Add the sharp cut to the mixture.
• We mix.
• Transfer to a jar and refrigerate for a couple of hours. Then you can eat.

Horseradish recipe without tomatoes

Horseradish without a tomato is prepared in different ways, it all depends on the taste preferences of each, but the basis for any recipe is a couple of aromatic root roots and salt.

We offer you a recipe for horseradish with the addition of lemon juice, which gives the appetizer an unusual aftertaste and brightens the consistency of the dish:

• Peel and grate the roots
• add salt to taste (about a pinch per couple of roots),
• add a spoonful of lemon juice
• to mix everything,
• let stand in the refrigerator for 3-4 hours,
• appetizer is ready.

If you wish, you can add any seasoning that you like to this sauce. It can be mint leaves, basil, parsley, even a pinch of grated parsnips.

Horseradish with sweet peppers and carrots

• Tomatoes - 1 kg;
• horseradish - 100 g;
• carrots - 300 g;
• bell pepper - 300 g;
• garlic - 12 cloves;
• salt and spices - according to your preference.

All ingredients are ground in a meat grinder and mixed. After that, they are sent to the cold for a couple of hours and the snack is ready. It turns out not very sharp and burning, so even small children can safely eat it.

If you decide to stock up for the winter, then add about 1 tablespoon of vinegar to the snack and roll it into jars. For peace of mind, you can bring the sauce to a boil, then add vinegar and roll up.

Horseradish recipe with beets

Beetroot is a natural dye. In the situation with horseradish, it is added not because of taste preferences, but to paint over the appetizer when tomatoes are not used for its preparation.

1. Grind a couple of horseradish roots to a mushy state (on a grater, in a blender or in a meat grinder).
2. Boil a small beet (lettuce - without white stripes inside).
3. Grate half of the beets on a fine grater, you can add it to the appetizer, but people who don’t really like this vegetable just squeeze the juice and throw out the cake.
4. Then add salt, sugar, vinegar and other spices at your discretion.
5. Before eating, the snack should be infused in the cold for a couple of hours.

Horseradish recipe with apples

Ingredients:

• horseradish and apples (take 1 tablespoon of grated horseradish - 1 sour, not very juicy apple);
• water - a couple of large spoons;
• sugar - a large spoon;
• salt - a pinch;
• lemon juice - a small spoon.

Cooking:

1. Cut the apples into slices - remove the core. We put with water on a small fire, cook until gruel is obtained.
2. In the meantime, rub horseradish on a fine grater.
3. We pass the apple gruel through a fine sieve to get the perfect gruel without lumps and pieces of peel.
4. Let the applesauce cool down.
5. Add horseradish, salt, sugar and lemon juice to the cold gruel, which will give necessary acid for long-term storage of snacks.
6. We mix everything, put it in a jar and put it in the refrigerator.
7. An hour later, the snack is ready to eat.

Horseradish with plums: the original recipe

Ingredients:

• tomatoes - 1 kg;
• plums - 100 g (peeled);
• horseradish - 100 g;
• garlic - 9 medium cloves;
• salt and sugar (1:2).

Cooking:

All ingredients are ground and mixed, then salt and sugar are added. If you have prepared a snack for later use without long-term storage, then you can immediately put it in jars and hide it in the refrigerator. But, if you need to store an appetizer, then it is still better to bring it to a boil over low heat and only after cooling, hide it in the refrigerator.

Horseradish in a hurry: the fastest recipe

Horseradish on hastily consists of a minimum set of products: horseradish, water and salt. You can also add vinegar or a tablespoon of lemon juice. Often practice adding a small spoonful of oil (vegetable). By and large, you can add everything that is at hand and you like to taste - spices, beetroot juice, sugar, tomato, garlic, etc.

Preparing such horseradish is very simple - grate horseradish, salt and add a spoonful of water and vinegar or a large spoonful of lemon juice. Everything - the snack is ready. Put it in a jar and send it to the refrigerator. You can eat within an hour.

How to cook the most delicious horseradish: our tips

Horseradish is a unique snack or sauce in which you can put and add everything that comes to mind. This dish is impossible to spoil. The main thing is not to overdo it with the amount of added ingredients. Don't forget that the main product is horseradish.

How to cook horseradish so that it is tasty?

• It is necessary to approach the choice of the main component correctly. Horseradish roots should be thicker than a thumb, without defects, juicy. It is these roots that can “set the heat” with their aroma and taste, otherwise your snack will be nothing.
• Soak the roots in water for at least 1 hour before brushing.
• You need to clean off the root, without sparing, the entire upper fleecy layer of the peel, you should have perfect smooth roots in your hands.
• Only the grated root on a fine grater will give you the optimal consistency of the snack. The meat grinder and blender will still leave small lumps.
• After cooking, he needs to let it brew. If you cooked without heat treatment, then you need to put it in the refrigerator immediately for a couple of hours, at least. If you brought the snack to a boil, then let it cool and put it in the refrigerator or basement.

Video recipe for delicious horseradish

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 the blanks it retains its most useful essential oils and active substances only a couple of weeks, and then its sharpness and usefulness decreases.

Nevertheless, table horseradish is 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.

Combining the spiciness of the spicy root with tomatoes is an almost classic option for making 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 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 tablespoons of sunflower oil on top 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 great recipe for "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 the finished mixture into dry, clean jars, cork with lids and send it to the refrigerator for storage.

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 long time, or does not have the ability 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 great content in it "burning" roots, yet it is 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 color 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

Did you know that classic horseradish can be cooked 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, home-made preparation 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, the 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. different ways.

And here is a good presentation. Horseradish is served with slices of fresh black bread fried on a small amount. 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 winter period than indescribably surprise your household.

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

Enjoy your meal!

One of the popular winter snacks for the winter in Russia is horseradish with a spicy taste. It is also known by the names of horseradish and gorloder. It is prepared with heat treatment and without cooking.

In the first case, the workpiece is stored for a long time, and when using the second option, it retains all beneficial features. In today's article, we will consider cooking recipes without heat treatment, in other words, we will not cook it.

Every housewife has her secrets winter preparations. In addition to the main ingredients, various spices and seasonings are added to the sauce. These products are stored in a crushed state in sterile jars.

This dish goes well with vegetables, fish, meat, various side dishes. Therefore, be sure to make several jars according to one of the proposed recipes.

So that after a couple of months the sauce does not begin to bubble and rise, you need to carefully approach the choice of products. They must be of high quality and fresh. Only use tomatoes with a dense texture.

Ingredients:

• 2 kg of tomatoes;
• 90 g of garlic;
• 110 g of horseradish root;
• 4 pods of hot pepper;
• 4 tablespoons of table salt.

Cooking

To prevent the snack from sour, it is necessary to thoroughly wash all the products, and then dry them, there should be no excess liquid in the workpiece. And horseradish is recommended to soak for a day in cold water.

The skin should be removed from the tomato. To do this, we make shallow cross-shaped incisions on the fruits and fill them with boiling water for a couple of minutes, after which we put them under the stream cold water and remove the skin. We pass the peeled tomatoes through a meat grinder.

Then we twist the hot pepper without seeds, garlic and horseradish root. Add salt to the resulting mass. We leave the mixture for a quarter of an hour at room temperature, stirring it periodically so that the salt crystals are completely dissolved.

Glass jars are pre-washed with soda, sterilized in any convenient way. Then we lay out a light on them and close them with ordinary nylon lids.

We store a spicy snack in the refrigerator, no more than three months. If you want the horseradish to be on New Year's table, then harvest it in the middle, end of October.

Horseradish recipe for the winter with aspirin to stand in the cellar

To prevent the sauce from spoiling and the jars from exploding, it is recommended to use acetylsalicylic acid. It destroys harmful bacteria and allows you to store horloder for a longer period of time.

Ingredients:

• 4 kg tomato;
• 1 kg of bell pepper;
• 2 half hot peppers;
• 3 hot peppers;
• 400 g of garlic;
• Salt to taste;
• Aspirin.

Cooking

For the sauce, it is better to use fleshy tomatoes with a dense structure. We cut all the vegetables into pieces and peel the garlic to make it easier to chop.

Now we alternately send the prepared ingredients to the meat grinder. First we twist the garlic, then the pepper, and lastly the tomatoes. If the chopped tomatoes gave juice, then it does not need to be added to the snack.

Be sure to sterilize the jars and boil the metal lids. Horseradish is almost completely ready. It remains to add salt to taste. Pour the sauce into containers and add ½ aspirin so that it does not turn sour in the cellar. Screw on the lids.

If you use this method, then the workpiece can be successfully stored in the cellar, almost all winter. Add sauce to dishes or just spread on a piece of bread, it also turns out very tasty.

How to cook horseradish without cooking with tomatoes and horseradish

A spicy snack of chopped vegetables helps fight viral organisms in winter time. It also lowers blood sugar levels. Therefore, cobra is not only tasty, but also very healthy.

Ingredients:

• 1 kg of tomatoes;
• 50 g of garlic;
• 50 g horseradish;
• 1 tsp sugar;
• 1 tbsp salt.

Cooking

To begin with, we clean the horseradish root. If you want to soften the spicy taste of the sauce, then pour boiling water over it. Then cut into small pieces to make it easier to grind in a blender.

We clean the garlic and send it to horseradish. We should get a homogeneous mass.

At the next stage, we cut the washed tomatoes into four parts and send them to a blender, twist until a puree mixture is obtained.

Add chopped garlic with horseradish to the tomato mass and twist everything together.

Add sugar and salt to sauce and stir. We leave the snack for one hour so that all the bubbles come out of it.

Seal tightly with lids and store in a cool place.

The spiciness of the dish can be adjusted by the amount of garlic and horseradish. Therefore, always taste the finished sauce.

Horseradish Appetizer: A Classic Homemade Recipe

In the next video, you can see the option of harvesting hot sauce with the addition of vinegar. Such a light goes well with second courses, giving them a piquant taste. Therefore, prepare a few jars for the winter. So look step by step instructions for cooking:

And remember, this sauce cannot be stored at room temperature. Be sure to put it in a cool place, and best of all in the refrigerator.

Long-life tomato and horseradish recipe

In this article, we consider options for preparing hot sauce without heat treatment. To keep the snack as long as possible, use fresh and high-quality products after washing cold water be sure to dry so that there is no excess liquid in the jars.

Some housewives add aspirin to jars to increase the shelf life, but doctors do not recommend using acetylsalicylic acid for blanks.

If you do everything right, horseradish will not turn sour in the refrigerator for 4 months.

Ingredients:

• 1 kg of tomatoes;
• 100 g of garlic;
• 100 g of horseradish;
• 1 tsp granulated sugar;
• 2 tsp of table salt.

Cooking

Cut the clean and dried tomatoes into four slices. Be sure to cut out the stem.

Remove the top layer of the skin from the horseradish. This product is very pungent and therefore irritates the eyes during handling. To avoid this, attach a plastic bag to the meat grinder and twist the root.

Then alternately twist the peeled garlic cloves and slices of tomatoes.

Add chopped horseradish from a bag, sugar and salt to the tomato mass. Mix everything thoroughly and distribute in sterilized jars. We close with nylon or metal lids.

If you do everything right, then horseradish can be stored in the refrigerator for 4 months, and even longer, but then the sauce will not be so vigorous.

Cooking homemade horseradish with beets for the winter without cooking

If you want to cook an original horseradish snack, then instead of the usual tomatoes, you can add beets to it. The preparation is spicy and tasty.

Ingredients:

• 1 head of beets;
• 10-12 horseradish roots;
• 1 tsp salt;
• 1 tbsp sugar;
• 2 tablespoons table vinegar.

Cooking

We clean the horseradish root and wash it under cold water. Then cut into pieces, pour ice water and send for 6 hours in the refrigerator. After that, grind in a meat grinder.

In raw beets, cut off the top layer and grind on a fine grater. Through pieces of cloth we survive the juice in a jar of horseradish.

Add vinegar, salt, sugar and a small amount of water. We mix everything thoroughly. We twist the jars with sterile lids.

We immediately remove the spicy snack in a cool place. One jar can be left for today's dinner.

How to make horseradish from a tomato so that it does not ferment

Many housewives notice that blanks without heat treatment can ferment. To minimize this risk, a little vegetable oil should be added to the jar before seaming.

Ingredients:

• 1 kg of tomatoes;
• 100 g of horseradish;
• 100 g of garlic;
• 1 tbsp white sugar;
• 1 tablespoon of table salt.

Cooking

We clean the garlic cloves from the husk, chop the horseradish into small pieces. We cut the stalks of the tomato and cut into several slices.

First of all, grind the horseradish with garlic in a plastic bag. It is better to leave the pieces of tomato for a while so that they give juice that we will not use. Then we send them to the meat grinder.

Add sugar and salt to the tomato mass, as well as chopped garlic with horseradish. Mix everything thoroughly and leave to infuse for one hour.

Now we distribute the vigorous snack in sterile jars and twist the lids.

The sauce can be stored for one year, but it loses its pungency after 3-4 months.

How to freeze horseradish for the winter

Many housewives are interested in whether horseradish can be frozen so that it can be stored longer. This can be done in a simple way.

To do this, we will prepare small containers. fit plastic bottles a volume of 0.5-1 l or buckets of mayonnaise. We lay out the hot sauce in containers and send it to the freezer.

Defrost snacks at room temperature. Just keep in mind that the workpiece will become more liquid.

You can also grind horseradish, send it to the freezer in jars or plastic bags. And when you want to make a light, then just mix this ingredient with chopped tomatoes and garlic.

What to do if the horseradish fermented

If you do not follow the rules of the recipe, then vigorous horseradish sauce can ferment after a while. Therefore, we must sterilize the jars, and do not use products with traces of rot or dents.

We add a sufficient amount of preservatives to the workpiece: sugar, salt and garlic. There should be a minimum of liquid in the jar, so be sure to drain the excess juice from the tomatoes.

But what if the lid is already swollen? In this case, add 1 tablespoon of vegetable oil to each jar, close with nylon lids and immediately put in the refrigerator.

Some advise boiling the appetizer, but this will spoil the taste, and it will no longer be as spicy.

Therefore, follow the cooking technology, and your horseradish will never turn sour or ferment. If you are preparing a small amount of savory sauce, then it is best to store it in the refrigerator.

A well-prepared horloder can stand for a long time, but after a few months it becomes not so vigorous.

Horseradish made from tomatoes is one of the most beloved and popular hot sauces.

It can be added to various meat and fish dishes, or you can simply spread it on bread.

Cooking horseradish from a tomato is simple, and most importantly, not expensive, but it brings quite a lot of pleasure.

You can roll the horseradish into jars, or you can store it in the refrigerator.

let's consider simple recipes cooking horseradish from tomatoes.

tomato horseradish recipe

Ingredients, horseradish composition:

• tomatoes - 3 kg
• horseradish - 250 g
• garlic - 250 g
• salt, ground black pepper - to taste

Horseradish at home, how to cook:

1. First, carefully remove the skin from the tomato, for this they need to be cut crosswise at the stem and scalded with boiling water. Remove the seeds from the tomatoes as well.

2. Peel the garlic and pass it along with tomatoes and horseradish through a meat grinder or chop in a blender.

3. Salt and pepper the resulting homogeneous liquid mass to taste, and then pour into clean glass jars.

The longer the horseradish sauce is infused, the tastier it will turn out. Although you can eat it even immediately after cooking.

Order an energy saver and forget about the former huge expenses for light

How to make horseradish with butter

Ingredients:

• red tomatoes - 1 kg
• garlic - 100 g
• horseradish root - 200 g
• salt - to taste
• vegetable oil

Cooking horseradish at home:

1. Wash the tomatoes and cut into small pieces.

2. Peel and chop the horseradish with a blender or twist through a meat grinder along with tomatoes.

3. Squeeze the peeled garlic cloves through the garlic press.

4. Mix all the vegetables together, salting them to taste.

5. Pour the resulting mass into a sterilized jar, pour a small layer of oil on top and close with a nylon lid.

Put the horseradish in the refrigerator and serve with any dishes - vegetables, meat as a spicy sauce.

Horseradish for the winter without horseradish

Ingredients:

• tomatoes - 1 kg
• garlic - 500 g
• sweet pepper - 500 g
• hot pepper - 1 pc.
• salt - to taste

Tomato horseradish recipe for the winter:

1. Wash the tomatoes and cut into small pieces.

2. Peel the peppers, rinse and twist through a meat grinder along with garlic and tomatoes.

3. Pour the mass into a saucepan, put on a slow fire and bring everything to a boil.

4. Cool slightly, arrange in sterilized jars and roll up with lids.

Store horseradish in a cool place, and preferably in the refrigerator.