Tomato and horseradish seasoning. Horseradish snack for the winter

Horseradish has an antibacterial effect, protecting against colds and infections, lowers glucose levels, cleanses the blood, stimulates kidney function, and awakens appetite. However, its beneficial properties are fully preserved for two weeks after preparing horseradish, and then gradually decrease. Therefore, if possible, it is better to store the root vegetable fresh in the cellar, and season it as needed in small quantities.

Choosing the main ingredient...

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

1. Skin. Knobby, without traces of rot or mold. The “skin” is light brown in color. By rubbing it with your fingernail, you can instantly feel a pungent, pronounced odor.
2. Pulp. Must be white.
3. Size. The optimal choice is a root vegetable 25 cm long and at least 1 cm in diameter.

Eating horseradish is contraindicated for pregnant and lactating women, children, as well as for certain diseases of the stomach and intestines, severe kidney and liver diseases, and individual intolerance. Eating the product in large quantities can cause internal bleeding, burns of the mucous membranes of the mouth, gastrointestinal tract, and increased blood pressure.

... and other components

You can make horseradish for the winter only from horseradish, chopping it and mixing it with salt, but traditionally the following is also added to the hot sauce:

• tomatoes - only red or together with green (in equal proportions), since the preparation is usually prepared without heat treatment, only fresh, unspoiled fruits are suitable;
• garlic - preferably winter, “nuclear” varieties; if the vegetable is used young, you can take more of it than indicated in the recipe;
• salt - table salt, coarse, non-iodized.

Vinegar, lemon juice, hot pepper pods, ground black pepper and other spices, herbs, vegetables and fruits can be added to the preparation.

Culinary rules

When preparing horseradish, you need to take into account that the spicy snack begins to lose its pungency after two months. Here are four more rules that will be useful to housewives.

1. Grinding. The workpiece has a liquid consistency, so a meat grinder, food processor or blender is used to grind the main components.
2. Protection. The caustic esters contained in the vegetable, when processing the fruit, make you “shed tears.” Housewives with experience recommend securing a plastic bag to the ring with the lattice using an elastic band. This does not help some, but a gas mask or respirator will certainly save you.
3. Cleaning the meat grinder. To remove the tomato skin from the internal mechanism of the meat grinder, you need to skip a few pieces of carrots.
4. Sterilization. Jars for preparations must be sterilized in any way before filling with sauce. Pour boiling water over the lids or boil for five to ten minutes.

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

Horseradish recipe for the winter: for quick consumption and storage

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

Traditional "daily" options

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

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

1. Burning. 1 kg of horseradish and garlic, 3 kg of tomatoes, sugar and salt to taste. This recipe for horseradish with tomatoes and garlic will appeal to those who like it “spicier”.
2. With vinegar. Horseradish and garlic 300 g, 1 kg of tomatoes, a tablespoon of salt and sugar, half a teaspoon of 9% vinegar.
3. No tomatoes. The “Gorloder” recipe for the winter suggests making an appetizer with garlic and horseradish (1 kg each), 20 tablespoons of sugar and ten tablespoons of salt.
4. Soft. For a less hot version of horseradish with garlic and tomatoes you will need: one horseradish root, 100 g of garlic and 1 kg of tomatoes, salt and sugar to taste.
5. With carrots. 100 g each of garlic and horseradish, 2 kg of tomatoes, 600 g of carrots, a pod of hot pepper, eight to ten drops of vinegar essence, salt to taste.
6. With plums. 100 g each of horseradish and xylo-sweet plums (seedless), 1 kg of tomatoes, a head of garlic, sugar and salt to taste.
7. With chili. The “Spark” appetizer of tomatoes and garlic is prepared without horseradish, replacing it with an equal amount of hot pepper.

Making apple cider requires pre-processing the fruit. Chop four large sweet and sour apples into large slices, remove the core, add water and, after boiling, cook over low heat until soft for two to three minutes. Condemn, grind through a sieve. Add three tablespoons of chopped horseradish, a tablespoon of sugar and half a tablespoon of lemon juice. Store in the refrigerator.

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

For sunset

Recipes for horseradish appetizers for long-term storage (from eight to nine months to a year) require either sterilization of the preparations or long-term stewing. Here are four options for rolling crap for step-by-step implementation.

1. Marinated. Grind 1 kg of horseradish, combine with 15 g of salt and 200 ml of 3% vinegar. Boil, cook for one or two minutes and put into jars. Sterilize liter containers for 20 minutes, half-liter containers for a quarter of an hour. Roll up.
2. With bell pepper. Grind 3 kg of tomatoes, boil the mixture and cook over moderate heat for 20 minutes. Add processed horseradish (200 g), garlic (100 g) and pepper (400 g), after boiling again, cook for ten minutes. Three to five minutes before readiness, add three tablespoons of salt, two tablespoons of sugar and, if desired, ground black pepper. Place the hot mixture in a glass container and roll up.
3. With tomato paste. Grind 1 kg of bell pepper and horseradish, pour in 400 g of tomato paste, boil, cook for ten minutes, add a glass of sugar, a tablespoon of salt, 200 ml of vegetable oil and 100 ml of 9% vinegar, boil for another one or two minutes. Distribute among jars and roll up.
4. With beets. Boil 1 kg of beets for an hour, peel the fruits and chop into thin slices. Place in jars, alternating with chopped horseradish in layers. In four glasses of water, stir 40 g of salt and 400 ml of 3% vinegar, boil for one or two minutes. Pour the hot marinade into jars with the preparation, sterilize 1 liter containers for 20 minutes, 0.5 liter containers for a quarter of an hour. Roll up.

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

How to keep it fresh

How to ensure that the sauce prepared without heat treatment does not sour for as long as possible? Here are five rules of experienced housewives.

1. Increase the proportions of horseradish and garlic. The more of these products in the sauce, the longer it will be stored.
2. Introduce natural preservatives. Adding lemon juice or vinegar to the preparation will extend its shelf life.
3. Use the cold marinating method. Grind 1 kg of garlic, tomatoes, hot peppers, and large horseradish root with a meat grinder. Stir in 200 ml apple cider vinegar and salt to taste. Marinate for 12 hours, place in glass jars, close, but do not roll up.
4. Cover with a “protective disk”. Cut a circle out of wax paper that is the same size as the diameter of the jar, soak it in alcohol or vodka, place it on the workpiece, and close it with a lid.
5. To freeze. Pack the sauce into small bags or plastic bottles and place in the freezer.

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

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

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

Classic recipe for horseradish with tomato

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

Cooking time: 1,5 hour.

Quantity: 4 liters.

2 hours 15 minutes. Seal

Bon appetit!

Recipe for classic horseradish for the winter with cooking

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

Ingredients:

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

Cooking process:

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

Bon appetit!

A simple and delicious recipe for horseradish without cooking

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

Ingredients:

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

Cooking process:

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

Bon appetit!

Classic horseradish without adding tomatoes

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

Ingredients:

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

Cooking process:

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

Bon appetit!

How to cook horseradish without adding garlic?

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

Ingredients:

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

Cooking process:

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

Bon appetit!

Delicious winter horseradish with vinegar

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

Ingredients:

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

Cooking process:

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

Bon appetit!

Classic horseradish with bell pepper

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

Ingredients:

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

Cooking process:

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

Bon appetit!

Step-by-step recipe for making horseradish with apples

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

Ingredients:

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

Cooking process:

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

Bon appetit!

Classic horseradish with beets

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

Ingredients:

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

Cooking process:

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

Bon appetit!

Spicy horseradish with ginger

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

Ingredients:

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

Cooking process:

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

Bon appetit!

Horseradish is a spicy condiment made from ripe tomatoes, horseradish rhizomes and garlic cloves. People also call it “Ogonyok”, “Gorloder” or “Horseradish Snack”. This sauce contains a large number of useful substances that not only strengthen the immune system, but also have bactericidal properties.

This snack is especially relevant during the cold period of time for the prevention of viral and colds.

Before you start preparing horseradish, it is important to prepare all the ingredients.

The basic component in the spicy seasoning is horseradish rhizomes, which provide the greatest benefit to the human body. The most favorable time for collecting it begins from the end of August and lasts until mid-September. It is during this period that horseradish becomes vigorous and accumulates a maximum of useful elements.

It is most convenient to use a food processor with a closed bowl to grind the roots. But if there is no such device, then you can use a meat grinder. Experienced housewives recommend attaching a plastic bag to the outlet of the unit to collect raw materials to avoid tearing.

The next equally important components are tomatoes and garlic. Tomatoes should be ripe, fleshy and without signs of rot. It is recommended to take young, large garlic, as it is less hot and very juicy.

The technology for preparing horseradish is not complicated, but it is worth paying attention to some points:

• To prevent the sauce from souring and fermenting, it is important to maintain the correct proportions of garlic and horseradish;
• The maximum benefit from horseradish is preserved if all vegetables are used raw and not cooked.
• The snack must be stored in the refrigerator in sterile jars under nylon or screw caps.

Preservatives such as vinegar and citric acid will help preserve the product for a longer period. This gentle method will also help extend the shelf life: pour 2 tbsp on top of the contents of the jar. vegetable oil. It will create a thin film that will protect against mold formation.

How to cook horseradish at home: recipes with photos

There are quite a lot of recipes for making horseradish. All of them are very interesting and have a unique taste. The most popular preparation is the classic version, but gourmets prefer to add hot peppers, apples or plums to the standard set of ingredients to give the appetizer some piquancy.

Horseradish is usually served with hot or cold dishes. This seasoning perfectly enhances the taste of fried or boiled meat, and can also be used as a separate appetizer.

The classic version of the preparation includes the following products: tomatoes, horseradish roots, garlic cloves and salt. The seasoning is not subject to heat treatment and is stored in the refrigerator.

Ingredients:

• ripe tomatoes – 2 kg;
• horseradish rhizome – 150 g;
• garlic cloves – 100 g;
• salt - 1.5 tbsp.
• sugar – 1 tbsp.

Cooking step by step:

Wash the tomatoes well and cut out the stems. Then cut into small slices to make it easier to put into a meat grinder. It is not necessary to remove the skins of tomatoes.

Cut the horseradish into small pieces and grind using a manual meat grinder or blender.

On a note! To prevent the root from causing tearing, it is recommended to put a plastic bag on the meat grinder nozzle and secure it with an elastic band.

Next, mash the chopped tomatoes into a puree. Peel the garlic, pass through a press or chop on a fine grater.
Mix chopped vegetables in a separate container, stir, add salt and add sugar if desired.

Let the tomato mixture sit for 30-40 minutes. At this time, you can prepare and sterilize the jars. Wash the nylon lids with soda.

Taste the finished horseradish again and add salt if necessary. Then place in prepared containers and store in the refrigerator.

Horseradish from tomatoes with apples

Adding apples to horseradish will make the snack more piquant and tender. This preparation turns out to be slightly thicker than the version prepared according to the classic recipe. The sauce is perfect for beef, lamb or all kinds of side dishes.

For preparation you will need the following ingredients:

• Fleshy tomatoes – 1 kg;
• Garden apples – 150 g;
• Horseradish rhizome – 100 g;
• Garlic cloves – 4-5 pcs;
• Add salt 1 tbsp.

The weight of the products is indicated in purified form

How to cook:

Peel the apples from the stem and seed pod; the peel does not need to be removed.

Remove the tomatoes from the stem and cut into slices.Chop the horseradish into pieces, remove the skin from the garlic.

Pass all ingredients through a meat grinder, add salt to taste and mix. Pour into sterile jars and store in the refrigerator.

Recipe for horseradish with tomatoes and hot peppers

Not everyone uses hot pepper in cooking. But in recipes for horseradish it’s just right. The presence of this component will make the snack spicier and more original.

Ingredients:

• ripe tomatoes – 3 kg;
• horseradish root – 200 g;
• garlic cloves – 10 pcs;
• bell pepper – 4 pcs;
• hot pepper – 1 pc.;
• salt – 2 tbsp. l.;
• sugar – 3 tbsp.

Step-by-step preparation:

Grind the horseradish rhizomes and garlic into a plastic bag using a meat grinder (so as not to cause tearing).

Peel the tomatoes, cut them and grind them in a meat grinder.Remove the seeds from the peppers and also pass through a meat grinder.

Pour the tomato mass into a large container, add salt and sugar, stir. Take a sample and add salt if necessary.

Add garlic and horseradish, mix again.

Pour the prepared horseradish into sterilized jars, close with caps (nylon) and put in the refrigerator.

Horseradish for the winter made from tomatoes and garlic without cooking - video

The recipes described above for preparing horseradish at home can be easily mastered even by a novice housewife. Snacks are quick, easy to prepare and don't cause a lot of hassle.

Horseradish is perfect for meat snacks and cold cuts; it is also called spark or horseradish, but the meaning does not change - it is a cool sauce based on tomatoes and horseradish, with the addition of other ingredients, spices and seasonings. Let's look at step-by-step recipes with photos of horseradish made from tomatoes and horseradish for long-term storage.

Horseradish can be stored for quite a long time; it stands well in the refrigerator in its raw form, or it can be sterilized and sealed for long-term winter storage. Then the hostess will not have a question about what kind of sauce to serve at the table so that it goes well with meat, poultry, and other dishes. Which recipe for horseradish tomato and horseradish to choose is up to you.

• Useful tips and tricks for cooking horseradish

A classic recipe for making horseradish from tomatoes and horseradish without cooking

Preparing the sauce is not difficult even for a novice cook; the set of ingredients is simple and accessible; it is only important to maintain the proportions of the ingredients. It will turn out very spicy, piquant and tasty, believe me.

2 kg. ripe, fleshy tomatoes;
150 gr. fresh horseradish root;
2 heads of garlic;
salt and sugar - to taste;
1 glass of apple cider vinegar 6-9%;
10 sweet red peppers;
3-4 hot chili peppers;
a bunch of fresh herbs - dill and parsley;
55 ml. vegetable oil;
freshly ground black pepper.

Preparation:

1. The recipe for horseradish from tomatoes and horseradish is very simple - you need to soak the horseradish root, washed in running water and peeled, in a bowl of cold water.

2. Prepare tomatoes and peppers - cut out their core, cut in half or into four parts, and pass through a meat grinder with a fine wire rack.

3. Together with peppers and tomatoes, chop hot chili peppers, peeled garlic and horseradish root.

4. Transfer the vegetables into a container convenient for mixing and mix everything thoroughly with the addition of sunflower oil.

5. Now you need to add salt to the sauce, add freshly ground black pepper and granulated sugar to taste and mix again. Let the sauce sit until the grains of salt and sugar are completely dissolved.

6. Pour the finished horseradish into clean jars, washed with detergent and baking soda, close with lids (preferably plastic) and store in the refrigerator. You can try the sauce after it has adjusted a little; this will only take 3-4 days.

7. If the sauce is sterilized for 15 minutes for each half-liter jar, then it can be rolled up with a can opener and stored at room temperature in a cool place, in a room without direct sunlight.

And finally, don’t forget to write down the recipe for tomato and horseradish horseradish.

Hot method of cooking horseradish with boiling

There is also a recipe for horseradish, which needs to be boiled and then it can be stored at room temperature throughout the winter.

To prepare you will need:

1.8-2 kg. ripe tomatoes;
300 gr. horseradish root;
3-4 heads of fresh garlic;
3 tbsp. spoons of coarse table salt;

a pod of hot chili pepper.

Preparation:

1. Peel the horseradish root, pour boiling water over it or soak it in a bowl of cold water to remove excess bitterness. Peel the garlic cloves.

2. Using boiling water and a “cold shower,” peel the tomatoes and cut out the stem.

3. Grate on a medium grater or use a meat grinder - you need to grate everything, tomatoes, horseradish and garlic. But hot chili peppers can be cut very finely with a sharp knife.

4. Mix all the vegetables in a container, add salt and granulated sugar and let stand until all the grains dissolve.

5. Pour the sauce into a saucepan and boil for 5-7 minutes, then pour hot into clean small jars, roll up, turn the lid down to check the tightness and after cooling, hide the delicious sauce in the cabinet for infusion. You can try long-lasting horseradish after a month or a month and a half, when all the tastes and aromas have mixed.

Horseradish with tomatoes and apples, for storage for the winter

An unusual and very tasty sauce recipe, with the addition of fresh sweet and sour apples, which slightly soften the sharpness and pungency and add a special piquancy.

To prepare you will need:

1.5 kg. tomatoes;
550 gr. sweet and sour apples;
350 gr. fresh horseradish;
200 gr. young garlic;
1.5-2 tbsp. spoons of coarse salt;
1-2 tbsp. spoons of fine sugar;
hot chili pepper - optional.

Preparation:

1. The recipe for horseradish from tomatoes and horseradish begins with the fact that you need to rinse the vegetables in running water, peel them, and cut out the stalk of the tomatoes. Peel the apples, remove the core with seeds and membranes.
2. Now everything needs to be chopped, you can grate it or run it through a meat grinder with a medium or fine grid.
3. Transfer the resulting mass to a convenient container, such as a saucepan or kitchen bowl.
4. Add salt and granulated sugar to the vegetable puree; you can add freshly ground pepper and finely chopped herbs to taste.
5. Mix everything thoroughly and let the mixture sit for an hour until the salt and granulated sugar dissolve.
6. While the sauce is infusing, you can sterilize the jars and lids and place horseradish with tomatoes and apples on them, as shown in the recipe step by step with the photo.

Now there are two options - pour the sauce as it is and store it in the refrigerator, or cover the bottom of the pan with a towel, pour water, and sterilize the jars in boiling water for 5-7 minutes, and then roll them up. In this form, the workpiece is stored at room temperature for up to six months without signs of spoilage.

What can be done to ensure that horseradish lasts for a long time and does not spoil?

Many of us have faced the situation - we opened a jar, ate a little, and the rest sits and “sad” in the refrigerator. Horseradish from long-term storage may begin to foam after opening, or mold may begin to appear on the surface or walls of the jar.

This can happen because the expiration date has expired or the cooking technology has been violated. What could be the reasons for the spoilage of the sauce, even if it is stored, albeit in an open jar, but in the refrigerator?

Initially, spoiled vegetables were used for cooking;
there are not enough preservatives in the sauce - salt and sugar, garlic and hot pepper;
the container was unsterile before the horseradish was poured into it;
incorrect storage conditions.

That is why, in recipes for long-term storage for the winter, it is recommended to use vinegar or citric acid, sometimes they are replaced with aspirin. And some recipes stipulate that horseradish must be boiled or sterilized in jars.

It wouldn’t hurt to pour a little odorless sunflower oil on top of the sauce before closing the lid on the jar, no matter which one - metal (turnkey) or plastic. The oil film will prevent air from getting inside, and the sauce will not oxidize and spoil.

For cooking, only the freshest and highest quality products are used. As for horseradish, it is better to dig it out of the ground immediately before preparing the sauce, rinse it and soak it briefly in water so that it retains its pungency, but the bitterness will go away when soaked.

Be sure, before pouring horseradish into jars, based on the step-by-step recipe for horseradish with photos, you need to taste the sauce for salt and sugar, the presence of spiciness, and whether it has enough piquancy from the garlic. There should be an abundance of spices in the sauce, so that a small teaspoon of seasoning will bring tears to your eyes.

1. In order for horseradish to be better stored without adding vinegar, by heating it on the stove (sterilizing), you first need to bring it almost to a boil over high heat, and only then reduce the heat and simmer.
2. With this method, of course, there will be much less vitamins left in the sauce, but you will have a sauce without vinegar, which will be stored open for quite a long time and will not spoil;
3. Horseradish can be added to first courses, for example, cabbage soup or borscht. It will add sharpness and piquancy to the dish, garlic will add aroma and taste;
4. The use of sauce is especially important during the period of colds and viruses - hot peppers and garlic perfectly fight microbes, protecting our body, and help increase natural immunity.

It’s very disappointing when the roast, already packaged in jars and rolled up, begins to deteriorate. Unfortunately, this happens, and not rarely. Everything happens because the following mistakes were made during preparation:

1. The banks were not prepared. The owner was too lazy to sterilize the container, and as a result, bacteria remained on its walls, which caused spoilage of the product.
2. Spoiled tomatoes were used in the preparation.
3. Lack or insufficient amount of preservatives in the product (salt, vinegar, etc.).
4. The lid does not fit tightly to the jar. Air penetrates into the container.
5. The workpiece is stored at room temperature.

It is imperative to avoid such mistakes, then the horseradish with tomatoes and garlic will definitely not sour and will last for at least 1 year.

How to properly prepare food

The main ingredients from which horseradish (or gorloder, zhguchka) are made are tomatoes and horseradish. Spices and other vegetables are already added to them as desired.

The preparation of tomatoes should take place on the day of preparation. They take fleshy fruits; size does not matter. The main condition is juicy sweet pulp and thin skin. The skin can be removed from the fruit in advance so that it does not interfere with cooking. Tomatoes need to be chopped. Any kitchen appliance with a knife is suitable for this - a blender, a juicer, a meat grinder.

The second component of the snack is horseradish, or rather its root. If horseradish grows in the country, you can prepare it yourself. The rhizome is dug up in dry weather in mid-August - early September. Then it is thoroughly washed from the soil and dried in the oven at a temperature of 60-80 degrees for 5-6 hours. Dried horseradish root should be ground in a coffee grinder or blender. Another option is to use horseradish fresh.

To grind horseradish root, you can grate it on a fine grater.

The best horseradish recipes for the winter

It gets ready in literally an hour. Then it is packaged in glass jars with a nominal capacity of 100 to 500 grams, possibly in liter jars, but no more. The workpiece is stored in any cool room - in the basement, cellar. You can store horseradish in the refrigerator.

Classic way

The simplest cooking recipe is suitable for beginner cooks, as it is understandable and does not contain pitfalls. The proportions of the products should not be changed; this may affect the final taste of the seasoning.

Ingredients:

• ground horseradish (root) – 100 g;
• 1.2-1.5 kg of tomatoes;
• 5-6 garlic cloves;
• sweet pepper – 1 pc.;
• 1.5 tbsp. salt;
• 1 tbsp granulated sugar;
• ground pepper - tsp.

Preparation:

The stems of the tomatoes are cut out and tomato juice is prepared using any available method. The resulting liquid is poured into a saucepan and heated until boiling. Boil the juice for 15-20 minutes until slightly thickened.

The bell pepper is washed, the grains are removed and finely chopped with a knife or crushed in a blender. Garlic is passed through a press. Add the chopped vegetables to the tomato mass and mix.

Sugar and salt are added to the hot mixture, and pepper is added last. Without allowing it to cool, pour the mixture into jars. Sterilize the containers in boiling water for 5-10 minutes and roll up the lids.

Before storing, the workpiece must be cooled at room temperature.

Shit for the winter without sterilization

Many housewives exclude sterilization of the product during the preparation process. Horseradish and garlic themselves disinfect the workpiece, so you don’t have to worry about storage.

Compound:

• 6-8 garlic cloves;
• 2 kg of tomatoes;
• 3 tbsp. grated horseradish;
• 1 tbsp. salt;
• 1 tbsp. Sahara;
• 1 tsp vinegar 6%.

How to cook:

Prepared tomatoes are passed through a meat grinder or juicer. The juice is boiled on the stove for 15-20 minutes.

Horseradish, salt and sugar are added to the boiling juice. The garlic is passed through a garlic press and sent to the contents of the pan; vinegar is added at the end of cooking.

The hot product is poured into prepared containers and quickly rolled up with lids. You can try the snack the next day. A stronger taste and aroma is obtained when the product sits for at least 2-3 weeks.

Vigorous crap

In addition to garlic and horseradish, red chili pepper can add spiciness to the appetizer. Snacks do not need to be sterilized.

Ingredients:

• 1.5-2 kg of tomatoes;
• 3 tbsp. chopped horseradish root;
• 1 medium chili pepper;
• 6-7 garlic cloves;
• 5 tbsp salt;
• 1 tbsp. vegetable oil.

Preparation:

The tomatoes are chopped into a meat grinder and poured into a saucepan. Place it on the fire and evaporate the excess liquid for half an hour.

The seeds are removed from the pepper and its skin is finely chopped. Chop the garlic cloves and mix them with horseradish and chili pepper. Pour sunflower oil over the ingredients and add tomato juice.

Continue cooking the mixture for another 4-5 minutes, then turn off the heat. The preparation is salted and poured into jars.

Horseradish from tomatoes and garlic with plums

Sweet fruits are often added to horseradish. They give the snack interesting flavor notes and a bright aroma.

Compound:

• 1-1.2 kg of tomatoes;
• 2 tbsp. with a heap of ground horseradish root;
• 2-3 plums;
• 1 tbsp. Sahara;
• 1 tbsp. salt;
• 4-5 garlic cloves.

How to cook:

Small cuts are made on the tomatoes and scalded a couple of times with boiling water, then they are placed under cold water and the skin is removed from the fruit. The pulp is ground in a meat grinder or passed through a juicer. The resulting mass is poured into a saucepan and cooked for 10-15 minutes.

The plum is separated from the skin and the pit is removed. Grind the pulp to a mushy state and send it to cook with the tomatoes.

Chop the garlic with a knife, add it to the horseradish and transfer the ingredients to the contents on the stove. Salt the mixture, add granulated sugar and cook for a couple more minutes. Then the heat is turned off and poured into jars.

The jars with the preparation are placed in the oven and heated for 10-15 minutes at a temperature of 80 degrees. Then they take out the containers and roll up the lids.

With mustard

The recipe for horseradish with mustard is more like making a condiment, as the end product is very spicy. However, to reduce the spiciness, you can add less horseradish or use a mild mustard.

Ingredients:

• 1.2-1.5 kg of tomatoes;
• 2 tbsp. mustard;
• 2 tbsp. ground horseradish (root);
• 3-4 garlic cloves;
• 1 tbsp. sunflower oil;
• 1 tbsp. granulated sugar;
• 1 tsp 9% vinegar;
• 1 tbsp. salt.

Preparation:

Juice is made from the tomatoes and cooked over medium heat for 20-25 minutes. Add mustard and horseradish to the mixture and continue to simmer for another 3-5 minutes.

Chop the garlic, add it to tomato juice, add oil, vinegar and add sugar and salt.

Heating is stopped. Pour the liquid hot mixture into a sterilized container and immediately roll up the lids.

Mustard can be used either in powder or in a tube. The powder is hotter than the finished product.

Horseradish from tomatoes and garlic with carrots

Adding carrots will help dilute the spiciness a little. This snack can be eaten directly with a spoon or spread on bread.

Compound:

• 1.5-2 kg of tomatoes;
• large carrot;
• 5-6 garlic cloves;
• 2-2.5 tbsp. ground horseradish;
• a bunch of any greenery;
• 1 tbsp. salt;
• 1 tsp granulated sugar;
• 1 tbsp. vegetable oil.

How to cook:

Tomatoes and carrots are twisted through a meat grinder or chopped in a blender. You should get a homogeneous mass. It is heated on the stove until it boils and boiled for 15-20 minutes, periodically removing the resulting foam.

Sugar and salt are added to the boiling mixture, then chopped horseradish and butter. Squeeze garlic into the contents. At the end, sprinkle in chopped herbs and mix.

Transfer the contents of the pan into jars, then sterilize them in the microwave for 6-8 minutes, then close the lids, cool and store in a cool place.

Horseradish with pepper

In preparing horseradish, you can use both bell pepper and hot chili. Sometimes both varieties are taken, they complement each other and give the snack a multifaceted taste.

Compound:

• 1.5-2 kg of tomatoes;
• 3 tbsp. ground horseradish;
• 1 bell pepper;
• 1 chili pepper;
• 4-5 garlic cloves;
• 1 tbsp. vinegar 6%;
• 1 tbsp. salt;
• tsp granulated sugar.

How to cook:

The tomatoes are ground in a meat grinder and the mass is transferred to a saucepan. Boil it for 15-20 minutes to remove excess liquid.

Both types of pepper and garlic are chopped with a knife. You need to cut it very finely so that the pieces are practically undetectable. Add the chopped vegetables to the boiling tomato mixture.

Add vinegar to the tomatoes, add salt and granulated sugar. Heating is stopped. The hot mixture is poured into storage containers and sealed with disposable lids.

Horseradish recipe for long-term storage

In order not to worry about the shelf life of the snack, add more vinegar to it. It will add sourness to the preparation, it will neutralize excessive pungency.

Compound:

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

How to cook:

Juice is made from tomatoes. The juice is placed on the fire and brought to a boil. The product needs to be cooked for 15 minutes.

At the end of cooking, add chopped garlic, horseradish and salt with sugar and vinegar to the mass. Add oil. Mix everything and pack the snack into jars.

After cooling, move the jars to the refrigerator or basement.

Horseradish with paprika

You can replace sweet bell peppers with paprika. Paprika gives the product a beautiful red color and a little sweetness.

Ingredients:

• 2-2.5 kg of tomatoes;
• 2 tbsp. paprika;
• 2 tbsp chopped horseradish;
• 3-4 cloves of garlic;
• tsp salt;
• tbsp Sahara;
• tbsp vegetable oil.

Preparation:

Tomato juice is obtained from tomatoes. It is poured into a saucepan and heated for 10 minutes until it boils. The juice is allowed to boil for 4-5 minutes, after which paprika, salt and granulated sugar are added to it. Horseradish is added last, and the heat is not turned off.

Finely chop the garlic with a knife, add it to the oil and let it sit for a while so that the oil absorbs the smell. Then pour the oil and garlic into the tomato mixture and continue cooking for another 5 minutes.

After cooking, the hot mixture is poured into a storage container and sterilized over medium heat in a large saucepan filled with boiling water for 10 minutes. The finished snack is rolled up with lids and stored at a low temperature.

Attention!

To ensure that garlic does not lose its taste and aroma. It needs to be chopped with a knife, and not grated.

In order for the snack to stand for a long time, you need:

1. Before cooking, be sure to wash the cans of soda and bake them in the oven or sterilize them over steam.
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