What can be cooked from horseradish and tomato. With ripe plums

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

Food preparation

There are always two main ingredients in the composition - tomatoes and horseradish. Optionally, you can add various vegetables and spices.

Tomatoes are prepared on the day of preparation of snacks. 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 of the sauce. You can prepare its roots yourself if they grow in a summer cottage. They should be young, not loose and without yellowing. It is better to dig it out in late autumn, so that it is sharp and fragrant.

Hostess tip! To chop the horseradish root, you need to rub it on a fine grater.

Cooking crap fast, the whole process takes almost 60 minutes. Then it must be decomposed into a glass container and put away for storage in a cold place.

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

You can store the workpiece in the refrigerator or basement.

Classic winter recipe

This option is the easiest, cooking is within the power of even a novice hostess. 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 st. a spoonful of sugar;
• 1.5 st. spoons of salt.

Cooking steps:

1. Wash the tomatoes, remove the stalk and mash them, in any way possible.
2. Pour the mixture into a saucepan, bring to a boil, cook until slightly thickened, 15-20 minutes.
3. Wash the bell pepper, remove the seeds, chop 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 poured here, at the very end, ground pepper is added to taste.
7. Hot mass is poured into jars.
8. Sterilize in boiling water for 5-10 minutes, roll up.
9. Leave to cool completely, then move to storage in a cold place.

Watch the video! How easy and simple it is to 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 can not 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, simmer in a saucepan over low heat for 30 minutes, so that the excess liquid is gone.
2. Peel and finely chop the pepper.
3. Grind garlic, mix with chili 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 the composition contains horseradish and garlic, which perfectly disinfect products, thereby ensuring their long-term storage.

Required products:

• 6-8 garlic cloves;
• 2 kg of tomatoes;
• 3 art. tablespoons of grated horseradish root;
• 1 teaspoon 6% vinegar;
• 1 st. a spoonful of salt;
• 1 st. a spoonful of sugar.

Cooking steps:

1. Prepare the tomatoes, make juice out of them and cook it for 15-20 minutes.
2. Then 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 prepared containers, rolled up.

The snack can be eaten in a day, but it will be best if it is infused for 2-3 weeks.

Watch the video! KHRENOVINA - Vigorous Russian universal sauce

Recipe with plum without garlic

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

Required products:

• tomatoes 1-1.2 kg;
• chopped horseradish root - 2 tbsp. spoons with a slide;
• plums - 3 pcs;
• salt-1 tbsp. spoons;
• sugar-1 tbsp. spoons.

Step by step preparation:

1. Remove the skin from the tomato. To do this, they are slightly incised, scalded with boiling water and immediately lowered into cold water. Process the pulp with 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. Chopped horseradish, add pepper to the tomato-plum mass.
4. Salt, add sugar, boil for 2 minutes and turn off the heat, pour into jars.
5. For sterilization, put the jars with the workpiece for 10-15 minutes in the oven, heated to 80 degrees.
6. Roll up.

Horseradish with pepper

You can use bell pepper or hot chili in this recipe. And it is better to take both types to give the appetizer sharpness and unusual taste.

Required products:

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

Step by step preparation:

1. Process the tomatoes in puree, pour into a saucepan, cook for 15-20 minutes, so that the excess liquid evaporates.
2. Cut the peppers and garlic as finely as possible, pour into the tomato mass.
3. Add vinegar, salt and sugar, turn off the heat.
4. Pour hot appetizer 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 appetizer sour, neutralizing the spiciness.

Ingredients:

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

Step by step preparation:

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

How to make shit so that she stood for a long time and did not turn sour:

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

  It will not be difficult to prepare an incredibly tasty and interesting snack for any feast if you know some secrets. At the same time, the most common products are used. The taste is phenomenal and rich. Horseradish connoisseurs will understand what we are talking about as soon as they feel this intoxicating taste and aroma.

  There are many recipes with various components that enhance and emphasize this dish. Everyone prefers their own recipe. Some prefer classic options, while others will like experiments. The result is always an unsurpassed appetizer that can please all lovers of spicy.

  How to cook horseradish with tomatoes and long-term storage garlic

  The secret of the proposed recipe is the freshness of the products used. No brewing or sterilization is needed. Just a natural rich taste, stored for a long time, without additional tricks.

  
  

  Ingredients:

  • Tomatoes - a couple of kilograms.
  • Garlic - 150 grams.
  • Horseradish root - 350 grams.
  • Salt - 15 grams.
  • Sugar - 10 grams.

  Output: 2 liters.

  Cooking process:

  1. Thoroughly rinse the tomatoes. Remove all unnecessary. To cut in half. Cut out the stem.

  
  

  2. Peel the garlic cloves. Remove the skin from the horseradish root.

  
  

  3. Cut the root into small pieces. Place in a blender. Thoroughly grind until a homogeneous mass is obtained.

  
  

  4. Place garlic cloves in a meat grinder and process well.

  
  

  5. Finely chopped tomatoes also pass through a meat grinder. Do not forget to drain the formed juice into the prepared container.

  
  

  6. Place all products in a saucepan and mix.

  
  

  7. Add salt and sugar. Distribute the resulting sauce into pre-prepared jars. Close tightly with lids. Place in refrigerator.

  
  

  8. Horseradish can be consumed immediately. It will acquire more taste in 3-5 days.

  Also watch our video recipe:

  Until January, you can provide yourself with a tasty and healthy snack that can diversify any feast and add more flavors to it.

  Horseradish with beets

  Why resort to store preparations when you can prepare everything in advance yourself? From this, the taste of the dish will only benefit, and the result will exceed any expectations. Horseradish, with fresh beets, will be a worthy sauce for any meat dish. It will not only shade any products, but also give them a special piquancy and richness.

  
  

  Ingredients:

  • Svela - one medium root crop.
  • Horseradish root - 350 grams.
  • Table vinegar - 10 milligrams.
  • Filtered water - 1/2 cup.
  • Salt - 10 grams.
  • Sugar - 10 grams.

  Yield - 700 grams.

  Cooking process:

  1. Peel the horseradish root from the peel. Grind with a meat grinder.

  2. Peel the root crop and divide into pieces. Pass through a meat grinder or grate on a fine grater.

  3. Combine all products and mix thoroughly.

  4. If the beets are not juicy, then you can add another 50 milligrams of water to obtain the desired consistency.

  5. Sterilize jars. Dry. Pour the sauce and close the lid.

  You can store the snack in the refrigerator for 4-5 months. During this time, its taste will be enriched with new notes.

  Horseradish without tomatoes

  This appetizer will appeal to gourmets and true connoisseurs of spicy tastes. Thanks to the combination of peppers and the absence of tomatoes, the result is excellent. And most importantly, the palette of this sauce can be both bright yellow and rich orange. It all depends on what gagoshars will be used in the preparation of blanks.

  
  

  Ingredients:

  • Gagoshary (bell pepper) - 1 piece
  • Chili pepper - a couple of pieces.
  • Horseradish root - 150 grams.
  • Garlic - 150 grams.
  • Salt - 5 grams.

  Yield - 500 grams.

  Cooking process:

  1. Rinse the ingredients thoroughly, remove all excess. Pass through a meat grinder.

  2. Pour into one container. Add salt and mix well.

  3. Pre-sterilize jars with lids. Dry. Spread the sauce and place in the refrigerator.

  Even spicy lovers will find this sauce incredibly hot. But the amount of taste sensations that he will give can hardly be conveyed in any other way.

  How to make horseradish so that it does not turn sour

  Horseradish sauce is delicious and healthy. It perfectly supplies the body with useful vitamins. Sometimes it happens that the snack begins to become moldy or sour. In this case, in no way should the well-known rule be neglected: the finished product must be stored in the refrigerator.

  
  

  Placement in sterilized jars and clean polyethylene lids, prevent the addition of additional preservatives: vinegar, aspirin or citric acid.

  Soured horseradish can provoke:

  • Lack of pre-sterilization of jars.
  • Lack of natural preservatives: garlic or salt.
  • Spoiled products.
  • Storage of the workpiece in a warm place.

  Standard nylon lids are great for long-term storage. If it is going to be stored in a glass container for a long time, then it is advisable to put several layers of cellophane under the screw caps - this will reduce the ingress of air.

  How to extend the shelf life

  Such a delicious snack is always a pleasure to serve at the table. It happens that she does not “survive” until some significant dates due to certain circumstances. And this is not the number of prepared blanks, but banal mold and souring. Therefore, some housewives are trying by all available means to extend the shelf life. For these purposes, additional preservatives are used or the sauce is cooked. As a result, the beneficial properties are leveled, and the taste becomes less bright. But that's not what you wanted to achieve when cooking?

  
  

  The freshness of vegetables in horseradish is the key to its extraordinary taste and aroma. And adjika can be prepared without it. Therefore, to extend the shelf life of the dish, you should use a well-known trick: pour sunflower oil over the top of the sauce. Some craftsmen use mustard for this purpose, although it is with it that they lubricate the lid.

  Which method to choose should be decided based on taste preferences. Vegetable oil will make the dish more nutritious, and mustard will add certain flavor notes.

  • Horseradish roots should be of the highest quality. Preference should be given to the latest harvest. In this case, the taste will turn out to be as rich and strong as possible. In addition, an appetizer prepared at the end of autumn is stored the longest.
  • One of the nuances of cooking is a properly preserved root. Taste and useful properties will be preserved for three weeks. In this case, it is preferable to dig it out before harvesting horseradish.
  • In order for the horseradish not to irritate the mucous membrane of the eye during cooking, it is worth covering the meat grinder with a scarf or a plastic bag. If possible, prepare food outdoors.
  • You can add different products to the main recipe. To give a special sourness, an apple or gooseberry can be suitable, various types of peppers diversify the taste sensations well. A variety of greens will make horseradish a particularly rich sauce.
  • If the appetizer is prepared from a dried root, then it is recommended to properly prepare it: peel, cut, dry in the oven, grind in a coffee grinder. Pour into glass jars and store.

  An interesting sauce will appeal to every lover of spicy snacks. Horseradish is delicious at any time of the year. It can be easily prepared both for the season and as a preparation for a long time.

  Not a single holiday, not a single feast is complete without a snack. There are so many different versions of the traditional holiday dish that the listing will take a lot of time. However, among them there are those who take first place. Tomato horseradish with horseradish and garlic, or simply "horseradish", can undoubtedly be called such. And today, we will consider real old Russian recipes.

  The most common products are used here, and the taste is wonderful, rich in spiciness.

  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 please all lovers of spicy.

  The main secret of this recipe is that only fresh products are used here. Nothing needs to be cooked or sterilized.

  
  

  To prepare this delicious appetizer, we 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 get 2 liters of horseradish.

  We start by peeling the tomatoes, removing everything superfluous from them, peeling the horseradish and garlic

  
  

  After that, all the cleaned products are placed in a blender (if not, you can use a meat grinder).

  
  

  Mix everything thoroughly until a homogeneous mass is obtained.

  
  

  Add salt and sugar to taste. Pour the finished snack into jars and put in the refrigerator. Everything, our dish is ready. It is advisable to let it brew for a day and then you can use it. And it can be stored in this form for a long time.

  Horseradish without tomatoes according to the classic recipe

  At the mention of horseradish, everyone will say that it is prepared from horseradish and tomato. However, you can do without them. Horseradish, of course, remains the main component, otherwise this appetizer will not be called horseradish.

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

  
  

  To prepare such an appetizer, we need the following ingredients:

  • Bulgarian pepper - 1 piece
  • Chili pepper - 2 pieces.
  • Horseradish root - 150 g.
  • Garlic - 150 g.
  • Salt - 5 g.

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

  All prepared components are well washed, cleaned, removing excess. Next, grind everything through a meat grinder. This can be done either individually or by alternating components. Pour the mass into the pan, salt and mix.

  Now we take prepared jars: well washed and sterilized. We spread the finished sauce in them and put 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 guessed to use beets for this purpose. However, this vegetable gives a rather peculiar and piquant flavor to the dish.

  
  

  To prepare such a horseradish we need:

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

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

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

  

  

  After that, 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 the desired consistency.

  

  In well-washed and sterilized jars, lay out the sauce and put it in the refrigerator. In winter, and on any holidays, there will be something to eat.

  So that the horseradish stood in the cellar for a long time and did not deteriorate ...

  A horseradish appetizer made from fresh vegetables certainly won't keep for too long. And what if it’s not long before the holidays, but you don’t want to open this sauce. And too long 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 useful properties of fresh vegetables.

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

  So that the horseradish does not turn sour and does not wander ...

  So that the horseradish does not turn sour and pleases with its taste, do not forget that it must be stored exclusively in the refrigerator. Then you can avoid the appearance of mold.

  
  

  Banks must be thoroughly sterilized, and plastic lids well washed and, preferably, boiled. Then you don't have to add extra preservatives like vinegar, aspirin or citric acid.

  Remember, the following lead to souring of the product:

  • Lack of pre-sterilization of jars.
  • Lack of natural preservatives like garlic or salt.
  • Damaged or slightly damaged products.
  • Storage of the finished product in a warm place.

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

  Some useful tips to help you prepare a horseradish snack.

  • Horseradish roots should be of high quality, without any damage. It is better to use a late harvest. Then the taste will be richer and stronger. Snacks prepared in the fall keep the longest.
  • It is necessary to properly preserve the root. It is advisable to dig it immediately before harvesting horseradish.
  • So that during the preparation of the snack, horseradish does not irritate the mucous membrane of the eye, you can cover the meat grinder with a plastic bag.
  • If you want to get your unforgettable taste, do not be afraid to experiment. If you want to add sourness to horseradish, use an apple or gooseberry. The taste sensations and various types of peppers are also well diversified.
  • If you use a dried root when preparing snacks, then you must first clean it, cut it, then dry it in the oven and grind it in a coffee grinder at the end. After that, lay out its glass jars and store it until it is needed.

  
  

  In general, create, come up with your own options and enjoy your meal!

  In Rus', one of the most popular was a snack called “horseradish”. She achieved her popularity, probably due to the beneficial antimicrobial properties and bright, sharp sensations. This snack is also called boiled horseradish, and this option will allow you to keep the workpiece longer. This recipe for tomato "horseradish" for the winter can be stored for a long time. The main thing is to remove it from the eyes away, because at the sight of such a tasty treat, the hand itself reaches for the jar ...

  So, let's prepare:

  • Horseradish, root: 200 g;
  • Tomatoes: 3 kg;
  • Garlic: 2 medium heads or 10 cloves;
  • Bulgarian sweet pepper: 400 g;
  • Salt: 3 tablespoons;
  • Sugar: 2 tablespoons;
  • Black pepper (ground).

  Wash the tomatoes, cut into quarters and turn through a meat grinder. Pour into a heavy-bottomed saucepan or cauldron and cook over medium heat for 20 minutes.

  Remove the seeds from the bell pepper, cut as convenient. Soak garlic in water and peel. Peel the horseradish and chop coarsely. Grind all this in a meat grinder and combine with tomato puree. Cook for 10 more minutes.

  Add salt, pepper, sugar to the horseradish, adjust the taste, boil. Pour hot into sterilized jars and seal.

  Bon appetit!

  Horseradish: a recipe for cooking for the winter without cooking with aspirin

  The recipe for cooking horseradish without cooking for the winter with aspirin is an unusual snack option that is guaranteed to be stored in the refrigerator.

  The appetizer is so common that it began to be manufactured industrially. But many housewives still prefer to do it on their own. There is a wide variety of recipes for this sauce. It is easy to prepare and does not require a long list of ingredients. The basis is always the use of fresh horseradish root, tomatoes (only red or red and green mixed), and garlic. All elements are ground into a puree, and then salt and pepper are added to them. Due to horseradish and garlic, the seasoning has a long shelf life, even in the refrigerator.

  Prepare:

  • horseradish root;
  • Garlic (head);
  • Tomatoes (1kg, ripe, juicy, whole);
  • Sugar

  We sterilize dishes. This amount will make about 1 liter of horseradish. It is better to take a container of small capacity.

  We take the horseradish root, clean, wash and cut into pieces.

  We clean the garlic. You can pre-soak it - it will go faster.

  My tomatoes, cut the stalk, cut into 4 parts.

  Now the most difficult thing is to chop the horseradish. We put a plastic bag on the meat grinder, under the nut that twists, and another one on top of it. You can get by with one. We close children, husband and pets in the farthest room, otherwise we cannot do without tears. We ourselves will have to cry a little - horseradish is very teary. We will cover the bowl with horseradish with a package.

  Grind the garlic and tomatoes in a meat grinder too. Combine with horseradish, add salt and sugar. We pour into banks. For better storage, add an aspirin tablet. But this is an option (aspirin is not safe). Roll up. We keep it in the refrigerator all winter.

  Horseradish for the winter: recipes "Spark"

  Such an affectionate name was given to a completely childish spicy dish. It is also called "cobra", "gyurza", "horseradish". This seasoning has long been known in the Urals, in Siberia. It perfectly warms in the cold season, and is also a prevention of SARS. It can be served with all second courses, it goes especially well with dumplings or pasta.

  Horseradish recipe for the winter "Spark":

  • Tomatoes red ripe or red with green, proportion 5: 2 (only 5 kg);
  • Bulgarian pepper (10 pcs.);
  • Horseradish, root (500 g is enough);
  • Garlic (300-400 g);
  • Hot pepper (5 pages);
  • Salt (7 tablespoons without a slide).

  What are we doing?

  • We clean the horseradish and pump it in cold water. An alternative is to freeze in advance in the freezer.
  • My tomatoes, cut into halves or quarters.
  • Garlic can be soaked and then peeled.
  • We clean the Bulgarian pepper, take out the seeds, wash.
  • Remove seeds from chili peppers.
  • To avoid tearing due to the sharpness of horseradish, we put on a meat grinder and tightly fasten the bag. We scroll the hell. We do not remove polyethylene. Behind him, grind bitter and sweet peppers and garlic.
  • We put the mass in a large bowl or pan, close the lid tightly. Now we grind the tomatoes and send them there.
  • Salt. We leave for 60 min.
  • Wash and sterilize jars and lids. It is advisable to choose small containers.
  • We unpack and roll up. We store in the refrigerator or on the balcony.

  The general rule for all "horseradish" recipes: the ratio of tomatoes and horseradish in the appetizer changes the overall taste and spiciness of the dish. If there is more horseradish, as well as garlic, then horseradish is more spicy. If you need a less spicy seasoning, then you need to add more tomatoes. You can also grate 1 Antonovka apple. The acidity of the sauce can also be adjusted, then sugar should be added to taste.

  Often, for better storage, vegetable oil is poured under the lid as a buffer so that microbes do not multiply. When used, the oil is drained. This method is used not only in horseradish, but also in other winter sauces, such as tkemali.

  For a change, you can add cucumbers scrolled in a meat grinder to the “light”. To do this, it is better to take large-sized cucumbers, first peel them. Add cucumber puree to taste.

  "Spark" with plum

  It's already autumn, the time for conservation is coming to an end, and you still don't have a single seasoning? Then the simplest and most common recipe is horseradish! Fast and tasty. Home will appreciate on merit.

  Another interesting version of horseradish with plums. This recipe will need:

  • Horseradish (100 g);
  • Tomatoes (1 kg);
  • Plums (100 g);
  • Garlic (1 goal);
  • Salt (to taste);
  • Sugar (2 tablespoons).

  Remove the skin from the plums (you can first dip in boiling water, then in cold water). Prepare the rest of the ingredients as indicated in the first recipe. And grind them down. Add salt and sugar. Arrange in banks and twist.

  Cooking horseradish at home for the winter without tomatoes

  Beet-plum horseradish

  The combination of beets and plums in the appetizer gives a new taste and texture. Cooking horseradish at home for the winter without tomatoes is an interesting option, let's cook it?

  

  To do this, take:

  • Horseradish root: 150 g;
  • Plums: 100 g;
  • Beets: 900 g;
  • Vinegar: 3 tablespoons;
  • Sunflower oil: 3 tablespoons;
  • Ground black pepper;
  • Salt and sugar: 2 tbsp each

  Let's get started.

  1. We cook young beets directly in the peel for 40 minutes, cool, clean, cut.
  2. We pass the peeled horseradish root through a meat grinder, as indicated in the previous recipe.
  3. We take out the seeds from the plums, peel them and grind them in a meat grinder.
  4. Mix everything, add salt, sugar, pepper, vegetable oil.
  5. Bring the mixture to a boil, remove from heat, drain the excess liquid, pour in the vinegar and mix.
  6. Pour into jars and roll them up. Jars and lids must be sterilized and dried to prevent bacteria from multiplying.
  7. This recipe is interesting in that the sauce can be used on its own, or as a dressing for first courses (borscht, beetroot, cabbage soup).

  Lemon horseradish (raw)

  Horseradish can be dried and ground into powder. Then the vitamins will be preserved in it. You can use horseradish powder to make lemon horseradish. Then, in terms of the amount of useful substances, it will be a real vitamin bomb! You will need:

  • Dry ground horseradish: 300g;
  • Lemon: 1 piece;
  • Garlic: 6 cloves
  1. Squeeze the juice from the lemon, remove and grate the zest on a fine grater.
  2. Soak horseradish powder in lemon juice.
  3. Mix the mass with zest, mashed garlic and salt.

  And in the end, we recall that the cook is a bit of a magician. He knows how to change the taste of the most ordinary dishes by adding a little hot sauce to them. Horseradish is an ideal version of such a seasoning. We wish you bon appetit!

  Is it possible to freeze horseradish for the winter?

  Horseradish is a very spicy seasoning with a simple composition. In fact, the obligatory components are tomatoes and horseradish. The combination of fresh vegetables requires a preservative, and the natural question arises, is it possible to freeze horseradish for the winter? Those who have tried it in cold weather say: “This is what a person yearns for in winter!”. They make it like that.

  • We take horseradish root (100 g), clean, wash and grind in a meat grinder.
  • Garlic (100 g) clean, wash, three on a grater.
  • Wash tomatoes (1 kg), dip in boiling water, then in cold water and remove the skin. Grind in a meat grinder.
  • We mix everything. Add 2 tsp. salt and 1 tsp. Sahara. The horseradish is ready!

  Experienced hostesses freeze the sauce in the freezer, always in small portions. This is very convenient - it does not pile up the refrigerator with jars, and there is no need to be afraid that the workpiece will ferment. Use plastic bottles of 0.5 or 1 l, mayonnaise buckets. You need to defrost at room temperature. After defrosting, the taste does not change at all, but the sauce becomes a little thinner.

  There is another option for freezing. Freeze only grated horseradish gruel. In winter, they take it out, add garlic and pickled or frozen tomatoes. For freezing, choose any tomato horseradish recipe, prepare more of it for the winter - very convenient. And it turns out very tasty!

  ON A NOTE

  In the autumn-spring period of viral diseases, horseradish increases the immunity and tone of a person, improves appetite, and stimulates the production of gastric juice. In addition, it is a natural antiseptic. It lowers the level of glucose in the blood, stimulates the kidneys. However, horseradish can only be eaten by adults and in moderation, as a spicy snack can irritate the mucous membranes of the stomach.

  The vigorous aroma of horseradish roots accompanies traditional Russian dishes for a long time. This plant was used to treat the body, so its preparation was given special attention. Horseradish or horseradish is a traditional Russian sauce, which was “invented” by the inhabitants of Siberia and the Urals. This article will teach you how to prepare horseradish for the winter and store it properly. In addition to the traditional horseradish recipe, you will find popular modern variations that diversify the taste of the sauce and enrich it with vitamins.

  What is crap?

  Modern research has shown that horseradish has a rich chemical composition. In addition to vitamins and minerals, the roots contain important biologically active substances - phytoncides. They destroy pathogenic microflora, protecting the body from a viral attack during the flu, colds.

  Although our ancestors did not know the chemical properties of this plant, disputes never arose about its usefulness. At first, just in the underground, taking out small portions to add flavor to dishes, and then the Siberians came up with a unique recipe - a sauce with the bright name horseradish or horseradish.

  Do you know that…

  Now the seasoning can be found under other names - gorloder, Siberian or Ural chili, cobra, light, thistle, horseradish snack, mother-in-law jam, adjika "Angelica". These names speak eloquently about the piquancy of the snack.

  The constant companions of horseradish in a traditional sauce are garlic:

  • Tomatoes will make horseradish less spicy, enriched with vitamins and minerals.
  • Garlic will help the sauce to be stored longer and give an antiviral effect, since it also contains phytoncides.

  Alternative recipes appeared a little later. Their composition has been changed depending on the taste preferences of the authors, because not everyone is able to endure the vigorous taste of horseradish, and someone may even be allergic to tomatoes. However, the traditional recipe has not yet lost its popularity, since you can save horseradish for the winter without canning.

  Before you cook and store horseradish, read the helpful tips from experienced housewives. They will help you easily cope with the preparations for the winter:

  1. Horseradish will be easier to peel after pre-soaking in cold water or freezing.
  2. To quickly remove the skin from the tomatoes, dip the vegetables in boiling water. But you can not remove the peel from them, you are unlikely to feel it in the finished snack.
  3. The size of garlic cloves plays an important role - if the cloves are large, the vegetable will be juicier and softer in taste, small cloves have a particularly “evil character”.
  4. In order not to sob over the crap, pull a plastic bag over the outlet of the meat grinder, then the essential oils will not cause lacrimation. Although it is possible to protect the eyes themselves by wearing special glasses, because phytoncides during the cooking process will cleanse the room of germs.
  5. Using a meat grinder, scroll through the horseradish root last. The coarse fibrous structure of the vegetable quickly clogs the grate.
  6. A blender is suitable for grinding horseradish if its power exceeds 700 watts.
  7. If you plan to store the seasoning for a long time, use sterilization. Boil the mixture for 10-15 minutes, and then roll up.

  

  Tomatoes for horseradish are better to take dense and fleshy. The less juice they have, the thicker and more vigorous the appetizer will turn out.

  The principle of preparation of all horseradish recipes is the same - vegetables are peeled and ground with a meat grinder or food processor. Then seasonings are added and laid out in jars. Therefore, we will not consider cooking in detail, we will focus only on the nuances.

  Popular horseradish recipes for winter storage

  There are a lot of options for cooking horseradish. All recipes can be conditionally divided into three types:

  1. Requiring cooking. The advantage of this cooking method is that the heat treatment will destroy the pathogenic microflora. This will extend the shelf life of the finished snack, but reduce the useful qualities. And the taste of the sauce will not be so bright, the piquancy will be partially lost.
  2. Without cooking. Classic recipes allow you to fully preserve the beneficial qualities of the ingredients. The taste of the seasoning will be rich, vigorous, spicy. Of the minuses, the hostesses note the need for careful selection of components and a short shelf life.
  3. based on fermentation. During the fermentation of the seasoning, acid will be released, which will serve as an additional preservative. The taste of the sauce will be specific - burning sour, but it will help to keep the horseradish for the winter at home for a long time. We encourage you to try this cooking method.

  Classic variant

  Even a novice cook with minimal skills can make horseradish sauce according to a classic recipe. It will take only half an hour to prepare the seasoning, if you do not count the time for preparing vegetables.

  You will need:

  • dense ripe tomatoes of autumn varieties (for example, "Cream") - 3 kg;
  • garlic - 250 g;
  • peeled horseradish roots - 250 g;
  • coarse grinding - 75 g (3 tablespoons);
  • - 1 tablespoon;
  • sterilized jars with capron lids.

  The preparation method is standard. Pour the fragrant seasoning into jars, cover with a nylon lid. Put the finished horseradish in the refrigerator, basement or cellar.

  Tip of the day

  To protect horseradish from spoilage, pour 1 cm of calcined on top. The oil film will protect the snack from contact with air, extend the shelf life.

  Gorloder with beets

  A fragrant vigorous snack of a rich shade will become a real decoration of the table. To prepare it you will need:

  • 400 g of horseradish rhizomes;
  • 1 medium beetroot (approximately 200 g);
  • half a glass of boiled cold water;
  • 1 tablespoon of 9%;
  • 1 teaspoon of salt;
  • 1 tablespoon of sugar.

  Grind the roots with a meat grinder. grate or squeeze the juice. Mix all components thoroughly until smooth. Adjust the amount of water yourself depending on the desired consistency of the horloder. Arrange the sauce in sterilized jars, close tightly with a nylon lid.

  

  Thanks to the beets, the taste of gorloder will not be so burning

  How to store horseradish with beets? Put it in the cellar or refrigerator.

  Sauce "Spark" with plums

  There are two ways to prepare hot sauce - without boiling and after boiling. In the first case, the seasoning should be stored in the refrigerator under a nylon lid, in the second case, put in a cool place. Such horseradish has an outlandish taste with a slight sourness and a pronounced aroma of roots and plums.

  To prepare "Spark", take:

  • selected tomatoes - 1 kg;
  • fragrant horseradish roots - 300 g;
  • 200 g of garlic and ripe plums;
  • 100 ml of table vinegar (9%);
  • medium pod of hot pepper;
  • 1 tablespoon of sugar and salt.

  The sauce is prepared in the usual way. If you need to extend the shelf life, boil the gruel for 10 minutes, and then roll it into sterile jars.

  Horseradish with pepper

  Horseradish according to this recipe is very hot, but incredibly tasty. You will need 200 g of all components, only you need to add salt to your liking. To prepare, take:

  • horseradish;
  • fleshy;
  • garlic;
  • chili pods.

  After washing and cleaning, all the ingredients are crushed, salt is added. Store in the refrigerator, spreading out in dry sterile containers with a nylon lid.

  Tip of the day

  If you are not a true thrill seeker, you can reduce the amount to your own taste.

  Horseradish with apples

  The combination of fragrant root and baked apples is ideal for cold meat dishes - brawn, boiled pork. Seasoning is suitable as a salad dressing, will enrich the taste of first courses.

  1. Bake a couple of peeled apples, chop them together with 50 g of fragrant roots.
  2. Season the mixture with a teaspoon of 9% vinegar, salt, sugar, add to taste.

  Store under a capron lid in the refrigerator.

  pickled horseradish

  This horseradish snack recipe is suitable for long-term storage at room temperature, because the acid released during the fermentation process will reliably protect the product from spoilage. It simply cannot ferment because it has already gone through the process.

  On a bucket of ripe elastic tomatoes, take:

  • 1 kg ;
  • 3-4 pods of bitter pepper;
  • 400 g of peeled roots;
  • salt.

  Grind all components with a meat grinder, pour into a bucket, cover with gauze. There should be some space left to the edge of the container. Leave the mixture at room temperature until the end of the fermentation processes (3-7 days). Don't forget to stir occasionally. Pour the finished seasoning into clean, dry jars or plastic bottles. If there is not enough space in the refrigerator, this recipe will help you out.

  

  Pickled horseradish is especially liked by men for its sharp combination of acid and spiciness. The stronger sex jokingly nicknamed this sauce “pull out your eye”

  Horseradish with carrots

  An unusual snack with carrots is ideal for lovers of fragrant spicy dishes. To prepare it, you will need:

  • ripe tomatoes - 2 kg;
  • 100 g of horseradish roots and garlic;
  • half a kilo of carrots;
  • 1 pod of hot pepper;
  • a teaspoon of vinegar, salt to taste.

  Prepared in the standard way. Place the appetizer in a sterile container, put it in the refrigerator. To extend the shelf life, sterilize the mixture for 15 minutes, then roll up.

  Conditions and terms of storage of snacks

  Not every spicy lover knows how to store horseradish at home. The shelf life of snacks directly depends on the method of preparation and storage:

  • If you used sterilization, the finished dish will be usable for 2-3 years.
  • Traditional horseradish recipes are aimed at preserving the useful qualities of the components, so they are not stored for long.

  Do you know that…

  Some argue that you can extend the freshness of unboiled sauce up to one year by adding aspirin to the composition. You should not do this, because the medicine has a number of serious side effects. It is better to replace the tablets with acetic or citric acid, lemon juice.

  Storage in the refrigerator, cellar

  The refrigerator is a great place to store cooked horseradish. Small jars with fresh seasoning will fit compactly on one shelf.

  How long does horseradish keep in the refrigerator? The answer to this question depends on the cooking method:

  • sterilized sauce is good for 2-3 years;
  • fresh - only six months.

  Unfortunately, there is not always enough space for a delicious sauce, so you can use the cellar or cellar if it is constantly maintained at a temperature of no higher than 5 ° C.

  Tip of the day

  If the cellar freezes during severe frosts, cover the jars with felt, an old blanket, as glass jars can burst from freezing.

  Freezer storage

  The freezer is also suitable for storing horseradish. Useful qualities and pungent taste of the seasoning will not suffer. In the freezer compartment, the freshness of horseradish will remain throughout the year.

  

  It is very convenient to freeze the snack in small portions so that it does not lose its taste during further storage in the refrigerator.

  For batch freezing, it is better to use shallow containers, from which the seasoning should then be removed and placed in an airtight bag.

  Tip of the day

  Try freezing horseradish in ice cube trays. Fragrant cubes can be added in portions to hot.

  How to store horseradish without a refrigerator

  • If you prepared an appetizer by fermentation or preservation, it will not be afraid of room conditions. Remove the container in the pantry or put it in a dark, cool corner.
  • Jars can be put on a glazed balcony, if necessary, you can cover them with a blanket.
  • If the balcony is not glazed, a snack in a plastic container can be frozen and taken out if necessary.

  This will save space in the refrigerator and freezer.

  Tip of the day

  Be sure to close the lid to prevent the horseradish from running out of steam. Remember that the useful qualities and spiciness gradually decrease, so it is better not to save the sauce.

  A few useful tips for choosing storage containers will help prolong the freshness of cooked horseradish:

  1. It is advisable to use only small glass containers so that the sharpness and vigorous aroma do not disappear.
  2. Jars must be pre-sterilized for 5 minutes and dry thoroughly.
  3. To store fresh sauce, use nylon lids. If you subject it to heat treatment, metal caps are suitable, which are rolled up with a key.
  4. A small amount of sauce can be poured into plastic bottles, only the container must be new.
  5. Plastic bottles are suitable for fermented horseradish, because it can be stored in an unsterilized container.
  6. Containers made of certified food-grade plastic will also work. They are also convenient for freezing snacks.

  Most importantly, do not forget to tightly close the lid of the selected container.

  Tip of the day

  To pour the mass into plastic bottles, use a funnel and a wooden skewer to push the contents into the bottle.