Adjika with horseradish for the winter: the best recipes. Boiled adjika with horseradish for the winter

Once the taste of adjika was known only to the inhabitants of the Caucasus. They were the ones who came up with this delicious condiment. Initially, adjika was prepared from a large amount of hot pepper, garlic, herbs and salt. Moreover, they put a lot of salt, because in a rather warm climate, the seasoning had to be stored somehow.

Gradually, other regions also learned about adjika. And now it is made not only by Caucasians, but also by Asians and Europeans. Moreover, they began to add bell peppers, tomatoes, zucchini, apples, various greens to adjika, taking into account the national characteristics of cooking. This is how adjika with tomatoes, garlic and horseradish appeared.

Adjika with tomatoes, garlic and horseradish: the subtleties of cooking

• This adjika is prepared in the same way as the classic one. All ingredients are ground in a meat grinder or in a blender and combined with various spices. Most often, it is not boiled, but packaged in jars raw. Therefore, vegetables should only be of high quality, thoroughly washed and peeled. And, of course, adjika should be salty enough not to ferment during storage.
• Raw adjika is stored only in the refrigerator or in a cold cellar. If it is not possible to keep adjika in a cold place, after mixing all the ingredients, it is boiled for 20 minutes, then laid out in sterile jars and sealed with boiled lids. Such adjika can be stored in a dark place at room temperature.
• Preparing vegetables for adjika comes down to washing, peeling and chopping. The most difficult thing in this process is the processing of horseradish. The fact is that when grinding through a meat grinder, its vapors strongly irritate the mucous membranes of the respiratory tract, causing lacrimation.
• To cope with this problem, you need to properly prepare a working tool - a meat grinder. It is necessary to take a tight plastic bag, place a bowl inside, put the edges of the bag on the meat grinder from the side of the output of the chopped products and tie it tightly. After such manipulation, aromas that irritate the nasopharynx remain inside the package.
• The composition of adjika includes hot peppers. Before cleaning and cutting it, you need to wear disposable rubber gloves so that its juice does not irritate the skin of your hands.

Adjika with tomatoes, garlic and horseradish: the first recipe

Ingredients:

• tomatoes - 1 kg;
• horseradish root - 150 g;
• garlic - 1 head;
• salt - 1 tbsp. l.

Cooking method

• Prepare jars: wash them with soda, rinse with hot water, heat in the oven. Cool and dry, as they must be completely dry at the time of packaging.
• Wash ripe tomatoes, make a small incision on each fruit, put the tomatoes in a deep bowl and pour boiling water over them. After 2 minutes, cool under cold running water. Remove skin. Cut the tomatoes in half, cut out the stems.
• Wash the horseradish roots, cut off the small side roots, cut out the damaged areas. Remove a thin layer of skin, wash the roots again. Keep them in cold water before use to prevent them from becoming lethargic. Then pat dry with paper towel.
• Disassemble the garlic into cloves, peel. Rinse in cold water.
• Prepare the meat grinder for work as it was written at the beginning of the article. Pass through the meat grinder tomatoes, garlic and horseradish. Add salt and mix well until completely dissolved.
• Arrange in prepared jars, close with nylon lids, store in the refrigerator.

Adjika (spicy) with tomatoes, garlic and horseradish: the second recipe

Ingredients:

• tomatoes - 1 kg;
• horseradish root - 300 g;
• garlic - 3 heads;
• salt - 1-2 tbsp. l.

Cooking method

• Wash the tomatoes, remove the stalks. Cut into several pieces.
• Wash the horseradish root, cut off the small roots and rotten parts of the plant, peel, wash again.
• Peel the garlic, wash.
• Twist all vegetables in a meat grinder, add salt. Stir until it is completely dissolved.
• Pack in small clean jars, close with screw caps. Remove to refrigerator.

Adjika with tomatoes, garlic, horseradish and bell pepper

Ingredients:

• tomatoes - 1.5 kg;
• Bulgarian pepper - 3 pcs.;
• hot pepper - 1 pc.;
• horseradish root - 150 g;
• garlic - 2 heads;
• salt - 1 tbsp. l.;
• sugar - 3 tbsp. l.;
• vinegar - 50 ml.

Cooking method

• Prepare sterile jars with screw caps.
• Wash the tomatoes, cut into quarters, immediately removing the stalks.
• Wash the pepper, cut off the top part with the stalk, remove the seeds.
• Peel the garlic, wash.
• Rinse the horseradish root well, peel off the upper skin, rinse again with cold water.
• Grind vegetables in a meat grinder or in a blender. Put sugar, salt, vinegar and mix thoroughly.
• Pour into jars and close with lids. Remove to refrigerator.

Note: adjika can be prepared without bell pepper. In this case, take 2 pods of hot pepper and cook as written in the recipe. But together with salt, sugar and vinegar, pour in 100 g of vegetable oil. Mix well, place in jars and close with screw or nylon lids. Remove to refrigerator.

Note to the owner

Adjika is served with meat dishes, jelly, pasta. It can be put on bread and used as an independent snack.

Raw adjika is stored in the refrigerator for about 4 months. If you plan to keep it until the next vegetable harvest, boil it in a saucepan, place it hot in jars and roll it up tightly with sterile lids.

Adjika is one of the most popular. Its distinctive feature is that, as a rule, it is very sharp. This is not surprising, because it is based on hot pepper and garlic ... Despite the apparent simplicity, there are many varieties of adjika. For example, if you add sweet pepper to hot pepper, you get adjika with a completely different taste: richer, brighter ...

I really like adjika with tomatoes - they make it a little softer, not so hot. And I also definitely add horseradish - it goes amazingly well with hot peppers! My version of adjika is raw, that is, it will not need to be boiled or heat-treated in any other way. There are so many excellent preservatives in the ingredients of adjika - pepper, horseradish, salt - that it will not go bad, you don’t have to worry.

It goes great with meat: boiled pork, barbecue ... And cooking such adjika is a pleasure: in 10-15 minutes you will completely cope with the processing of all the ingredients, and then you just have to wait until our raw adjika with horseradish and tomatoes is infused.

Ingredients:
- 350 g of long red hot peppers (approximately 10 pieces);
- 220 g of garlic;
- 2 kg of red tomatoes;
- 1 kg of red sweet pepper;
- 150 g of horseradish;
- 2 tbsp. spoons of sugar with a small slide;
- 3 tbsp. spoons of salt.

Recipe with photo step by step:

I draw your attention to the fact that I quote the weight of tomatoes, peppers, horseradish and garlic already in a purified form. The fact is that guessing how much waste will turn out is unrealistic. Therefore, we are already calculating based on the weight of the products after you prepare them: wash and clean.

Wash the tomatoes thoroughly and lay them out to dry.

Then we cut the tomatoes into small pieces - so that they freely pass into the meat grinder hole.

I also carefully wash hot peppers - and also lay them out to dry. At the same time, we cut off only green tails from bitter peppers, do not cut the peppers (we leave the seeds inside).

My horseradish roots, clean them. And we carefully cut out all the dark places, specks, places with a violation of the skin - in order to prevent particles of earth from getting into the seasoning. Then wash again. If the horseradish roots are long and thick, cut them in half lengthwise and cut into pieces of 5-7 cm, so that it is more convenient to twist in a meat grinder along with other ingredients of raw adjika with horseradish and tomatoes.

Remove the husk from the garlic cloves, cut off the ends.

Wash sweet peppers. Cut and remove seeds and stem. Rinse again - to definitely get rid of all the seeds. We cut into several parts.

We install the meat grinder in a convenient place. Try to install the meat grinder away from the walls covered with wallpaper, remove the objects lying nearby - the meat grinder will "spit" juice and can stain everything very thoroughly. In turn, we twist all the ingredients of adjika - tomatoes, both types of peppers, garlic and horseradish - into a large bowl (or pan).

Then add salt and sugar to the resulting mass. We mix very carefully.

And we set aside adjika in complete rest for 2-3 hours - so that all the ingredients share their taste with each other. Then we certainly try - you may want to add salt or sugar (after all, everyone has their own taste).

While adjika is infused, we prepare jars and lids. Wash them very carefully. Then be sure to sterilize. Wipe dry and cool - jars and lids should be at room temperature. Now we lay out the seasoning in jars.

We close the jars with lids and send them to storage. You can store raw adjika with horseradish and tomatoes at room temperature, in a dark place. Even an ordinary kitchen cabinet will do, and not just a cellar or basement.




Recommendations.
We choose only ripe tomatoes - they will give a beautiful color, aroma, and taste. Brown tomatoes in adjika with horseradish look unsightly, besides, they are too dense - after grinding in a meat grinder, hard pieces will remain, which will worsen the quality of the seasoning. Of course, tomatoes must be with whole skins, not rotten.




We also choose red sweet bell peppers. Both yellow and green peppers will change the color of adjika to brownish-greenish, making it unappetizing.
For the same reason, we choose only red hot peppers. (For adjika options without tomatoes, you can take green peppers, then the seasoning will turn green). Yes, red hot peppers should only be fresh - dry ones will not give juice, they will not disperse evenly over the seasoning. In addition, pieces of skin will break the pasty structure of the seasoning. Feel free to experiment with other ingredients, such as herbs and seasonings.




As I said, adjika is always very spicy, so you won’t eat much of it. Therefore, I usually close it in small jars - from 100 to 250 ml. You don’t need to roll it up, nylon or screw caps are enough. I always sterilize jars for preservation, and I make no exception for this raw adjika. Although I know that many people simply wash jars very well, but do not sterilize. Decide for yourself - I just don’t know if unsterilized jars can be used, because I haven’t tried it myself, and I can’t advise doing so. The main thing is that the jars must be clean and dry.
Author - Natalia Tishchenko

According to the recipes below, you can prepare delicious boiled adjika with horseradish for the winter. Such a blank is perfectly stored at room temperature and does not require additional space in the refrigerator.

Boiled adjika with horseradish, tomatoes and garlic - a recipe for the winter

Ingredients:

• - 0.25 kg;
• tomatoes - 2.5 kg;
• garlic - 5 heads;
• hot pepper - 0.25 kg;
• red bell pepper - 0.5 kg;
• refined vegetable oil - 125 ml;
• granulated sugar - 110 g;
• coarse salt, not iodized - 60 g;
• vinegar 6% - 200 ml.

Cooking

We cut the washed tomatoes into several parts and pass through a meat grinder. In the same way, we grind hot and sweet peppers and horseradish root, previously washed and cleaned of seeds and stalks. Don't forget to wear rubber gloves when handling hot peppers.

We put all the ingredients in an enameled container, add vegetable oil, salt and granulated sugar, mix well and set on fire. We boil the adjika for one hour, at the end we throw the garlic squeezed through the press, pour in the vinegar and mix.

While still hot, we lay out the adjika in pre-prepared sterile jars, roll it up with boiled lids and hide it under a warm blanket until it cools completely.

Boiled adjika with horseradish, carrots and apples - a recipe for the winter

Ingredients:

• tomatoes - 2 kg;
• sweet bell pepper - 1 kg;
• carrots - 1 kg;
• sweet and sour apples - 1 kg;
• onions - 1 kg;
• hot red pepper - 3-4 pcs.;
• garlic - 3-4 heads;
• horseradish root - 3-5 pieces;
• coarse salt, not iodized - 120-150 g;
• granulated sugar - 200 g;
• refined vegetable oil - 500 ml;
• vinegar 9% - 100 ml.

Cooking

Wash tomatoes, apples, bitter and sweet peppers, dry them, remove the stalks and seeds and cut into several pieces. When working with hot peppers, be sure to wear rubber gloves to avoid burning your fingers.

Onions, carrots and horseradish root are peeled and, if necessary, also chopped.

Now we grind the prepared vegetables, using a meat grinder, put them in an enameled container and put on fire. After boiling, keep the mass under the lid over moderate heat, stirring, for sixty minutes. Then we add salt, granulated sugar, vegetable oil and vinegar, throw in the garlic, previously peeled and squeezed through a press, boil for another five minutes and turn off the stove.

We lay out hot adjika in pre-prepared sterilized jars and cork with sterile lids. We determine under a warm blanket until it cools completely and put it in storage with other blanks.

Delicious boiled adjika with horseradish and herbs

Ingredients:

• tomatoes - 2.5 kg;
• sweet bell pepper - 0.7 kg;
• hot red pepper - 2-3 pcs.;
• garlic - 3 heads;
• horseradish root - 3-5 pieces;
• parsley - 0.5 bunch;
• dill greens - 0.5 bunch;
• greens (optional) - 0.5 bunch;
• coarse salt, not iodized - to taste;
• granulated sugar - 50 g or to taste;
• refined vegetable oil - 100 ml;
• vinegar 9% - 30 ml.

Cooking

Wash and dry the tomatoes, wash and discard the peppers from stalks and seeds. Peel the horseradish root and garlic and wash if necessary. We cut all the vegetables into pieces, pass once or twice through a meat grinder and put them in an enamel pan.

We warm the mass to a boil and boil over low heat for thirty minutes, stirring occasionally. Then add garlic, finely chopped greens, pre-peeled and passed through a press, add salt, granulated sugar, vinegar to taste and pour in vegetable oil. You can also season adjika with various spices at this stage. Let the workpiece boil for another five minutes, immediately lay it out in sterile jars, cork it with boiled lids and hide it under a warm blanket until it cools completely.

In our country, they learned about adjika with horseradish for the winter many years ago. Today, housewives add ingredients such as garlic, various greens, sweet peppers, apples and zucchini to a tomato-based snack. All these additives gave the finished sauce a unique taste, for this reason the appetizer has become very popular in Russian cuisine.

• Adjika with horseradish and tomatoes
• Raw adjika with horseradish for the winter
• Adjika with pepper and horseradish
• Adjika with horseradish and garlic
• Adjika recipe for multicooker

Adjika with horseradish and tomatoes

Ingredients:

Hot red peppers - 10 pieces;
sweet red pepper - 1 kg;
garlic spicy - 210 grams;
coarse salt - 3 tablespoons;
ripe tomatoes - 2 kg;
granulated sugar - 2 tablespoons;
fresh horseradish - 155 grams.

Cooking:

All vegetables are washed and dried, pepper seeds are left inside. Horseradish is not cut into large cubes. The husk is removed from the garlic, and the seeds and stalk are removed from the sweet peppers. Now you need a meat grinder to make adjika with horseradish and tomatoes without cooking.

Two kilograms of tomatoes are placed in it in turn, sweet and hot peppers, garlic, and then horseradish are placed. The required amount of salt and granulated sugar is poured into the finished mass. The whole composition is very well mixed.

The sauce is left for three hours, and in the meantime, the jars are sterilized, if necessary, then more salt or sugar is poured into the workpiece to taste.

Seasoning is laid out in jars, closed with lids, and then stored at room temperature.

Raw adjika with horseradish for the winter

Ingredients:

Fleshy and juicy tomatoes - 1 kg;
garlic - 1 head;
horseradish root - 125 grams;
fine salt - 2 tablespoons;
granulated sugar - 2 tablespoons.

Cooking:

To begin with, it is worth preparing food for raw adjika cooked with horseradish for the winter. First, tomatoes are prepared, here vegetables of the "Cream" variety will become ideal, if desired, the peel is removed from the tomatoes, but this is not necessary.

Tomatoes are cut into four parts, garlic is also peeled, horseradish is cut into small cubes. All chopped ingredients are ground with a meat grinder with small holes.

Sugar and salt are added to the tomato mass, after which everything is mixed. It is worth preparing jars for adjika without boiling with horseradish for the winter, they are washed and sterilized.

The finished sauce is poured into jars, and then closed with lids. This seasoning can be spread on bread, or even used as a marinade for meat.

Advice! Instead of metal caps, you can use screw caps, they are more convenient to use.

Adjika with pepper and horseradish

Ingredients:

Dry herbs - 2 tablespoons;
horseradish root - 310 grams;
coarse salt - to taste;
hot red pepper - 480 grams;
garlic spicy - 3 heads;
juicy tomatoes - 2 kg.

Cooking method:

Wash the vegetables first. Next, the pepper is cleaned, and the tomatoes are cut into four parts, the stalk is previously removed. The horseradish root is peeled and washed, the husk is removed from the garlic. All prepared vegetables are passed through a meat grinder, a little salt and dry herbs are added to the sauce. The most suitable would be dry basil, suneli hops and cilantro.

Adjika with horseradish and garlic

Ingredients:

hot pepper - 1/3 pod;
table vinegar 9% - 1/2 cup;
juicy tomatoes - 1.3 kg;
garlic spicy - 155 grams;
granulated sugar - 120 grams;
sweet salad pepper - 1 kg;
fresh horseradish - 35 grams;
vegetable oil - 75 ml;
coarse salt - 1 tablespoon.

Cooking:

All components are well washed and cut into pieces. Peppers and tomatoes are peeled from the stalk, you can also peel garlic and hot peppers.

Products are placed in a blender bowl. All ingredients are ground to a puree, thus creating a hot sauce.

Now, grated horseradish is added to adjika from garlic and horseradish with tomatoes. Vinegar essence is poured into the prepared snack, a little sugar and a spoonful of salt are added, and then everything is mixed so that the spices disperse.

Ready adjika with horseradish and garlic from a tomato is poured into jars, and then closed with lids.

It is best to store the snack in the refrigerator, where it will definitely retain its beneficial properties and taste.

Advice! For such a recipe, housewives should take ripe and very juicy tomatoes. If you use bright tomatoes, then the finished snack will turn out brighter.

Homemade adjika with horseradish, the most delicious homemade adjika recipe

Ingredients:

Salt - 170 grams;
green tomatoes - 5 kg;
garlic spicy - 210 grams;
fresh horseradish - 190 grams;
hot red pepper - 6 pieces;
vegetable oil - 1 tablespoon.

Cooking:

To prepare adjika from tomato and horseradish, it is necessary to wash all the vegetables, and then remove the peel from the tomatoes. The pepper is cleaned of small seeds and partitions. Garlic and horseradish are peeled and then washed in clean water. Prepared vegetables are cut into small cubes to make it easier to chop. Pieces of vegetables are sent to the blender bowl, and then chopped until smooth.

The finished ingredients are mixed, thereby obtaining the sauce. A little vegetable oil is added to it and salted to taste. If you wish, you can add some herbs to the appetizer. Ready adjika for the winter, made with horseradish and garlic, is transferred to dry jars with a volume of 0.5 liters, and then closed with lids.

Recommendation! To keep the finished product longer, you can close the jars with capron lids, and then put them in the refrigerator chamber. You can make such adjika with horseradish boiled for the winter, then the shelf life will increase.

Adjika with horseradish garlic and apples

Ingredients:

Sour apples - 1 kg;
ripe tomatoes - 2.5 kg;
hot pepper - 3 pieces;
coarse salt - 2 tablespoons;
granulated sugar - 1 glass;
garlic - 3 heads;
carrot - 1 kg;
sweet pepper - 1 kg;
table vinegar - 110 ml;
vegetable oil - 1 cup;
horseradish - 120 grams.

Cooking:

To begin with, sweet and hot peppers are crushed. Already twisted garlic is added to them. Next, you can put tomatoes, carrots and bell peppers in a meat grinder, and then grind. Now you can cook adjika with horseradish, tomatoes and garlic for the winter. To do this, the container with the sauce is placed on the fire, and then the flame is reduced to a minimum.

Cook a snack for forty-five minutes. After the allotted time, weak acetic acid, 255 grams of granulated sugar, a small amount of salt and vegetable oil are added to the mass. They still stew for another five minutes, and then pour adjika with horseradish for the winter, according to this recipe, in jars.

Boiled adjika with horseradish apples and garlic

Ingredients:

sweet pepper, carrots, apples and onions - 1 kg each;
tomatoes - 2 kg;
salt - 120 grams;
sunflower oil - 450 ml;
garlic, red pepper and horseradish root - 210 grams each;
granulated sugar - 1 glass;
table vinegar - 110 ml.

Cooking:

Such horseradish for the winter is prepared simply, for this the vegetables are washed and peeled, and then cut into pieces. All components are twisted with a meat grinder, and then put the sauce on fire. As soon as the composition boils, the fire is reduced and the sweet adjika is extinguished for at least an hour.

Sugar, a little salt and vegetable oil are added to the snack. At the very end, put the garlic and cook the composition for another five minutes. The finished snack is closed in jars.

Advice! If there is a desire, spicy herbs are added to the appetizer for taste and aroma.

Boiled adjika with horseradish, garlic and herbs

Ingredients:

Sweet pepper - 10 pieces;
garlic - 1 head;
dill and parsley - 250 grams;
tomatoes - 2 kg;
hot pepper - 5 pieces;
salt - 40 grams;
fresh horseradish - 125 grams.

Cooking:

The greens are finely chopped, and the vegetables are not cut into large slices. Now, tomatoes, sweet red peppers and other vegetables are chopped with a meat grinder. The puree is put on fire and boiled for about an hour, after which salt, sugar and herbs are added there. The finished sauce is poured into jars.

Boiled adjika from tomato, garlic and horseradish

Ingredients:

Horseradish root - 410 grams;
hot pepper - 2 pieces;
sugar - 145 grams;
garlic - 190 grams;
sweet pepper - 15 pieces;
tomatoes - 2 kg;
salt - 2 tablespoons;
vinegar 9% - 155 ml.

Cooking:

This is the recipe for the most delicious homemade adjika with horseradish, for which the products are ground, and then the sauce is boiled for forty minutes. At the end of cooking, vinegar, salt, granulated sugar are added, and then the sauce is left to infuse for five hours. Re-boil and pour into jars.

Interesting! You can cook raw adjika with the addition of tomatoes and horseradish, according to this recipe, with fresh herbs, but in this case, the sauce will be stored less.

Raw adjika with horseradish without vinegar

Ingredients:

Horseradish root - 210 grams;
salt - 95 grams;
sweet pepper - 1 kg;
ripe tomatoes - 5 kg;
garlic - 145 grams;
hot pepper - 2 pieces.

Cooking:

The ingredients are prepared and then ground with a meat grinder. In such a raw adjika with horseradish according to a recipe for the winter, garlic is placed in pieces and a little salt. The preparation is poured into jars and sealed with lids.

Adjika recipe for multicooker

Ingredients:

Sweet pepper - 510 grams;
white onion - 210 grams;
apples - 420 grams;
hot pepper - 2 pieces;
garlic - 1 head;
tomatoes - 1.5 kg;
sugar - 145 grams;
vinegar - 85 ml;
vegetable oil - 1.5 cups;
fresh horseradish - 55 grams.

Cooking:

To make adjika from tomatoes with horseradish according to this recipe, you need to grind tomatoes, sweet and bitter peppers, garlic with horseradish and apples with a meat grinder. The ingredients are transferred to a cauldron and boiled for an hour and a half. Five minutes before readiness, sugar, a little salt and oil are added to spicy adjika with horseradish for the winter according to this recipe, and vinegar is also poured. The preparation is poured into jars.