It won’t be difficult to prepare an incredibly tasty and interesting appetizer for any feast if you know some secrets. In this case, the most common products are used. The taste is phenomenal and rich. Connoisseurs of horseradish will understand what we are talking about as soon as they feel this heady taste and aroma.

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

How to prepare horseradish with tomatoes and garlic for long-term storage

The secret of the proposed recipe is the freshness of the products used. No cooking or sterilization is needed. Just a natural rich taste, preserved 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.

Yield: 2 liters.

Cooking process:

1. Rinse the tomatoes thoroughly. Remove everything unnecessary. Cut in half. Cut out the stem.

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

3.Cut the root into small pieces. Place in blender. Grind thoroughly until smooth.

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

5.Finely chopped tomatoes are also passed through a meat grinder. Don’t forget to pour the resulting juice into a prepared container.

6.Place all ingredients in a saucepan and stir.

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

Horseradish with beets

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

Ingredients:

• Svela - one medium root vegetable.
• 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. Grind using a meat grinder.

2. Peel the root vegetable 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 required consistency.

5. Sterilize the jars. Dry. Pour the sauce and cover with a lid.

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

Crap 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 either bright yellow or deep orange. It all depends on what gagoshars will be used when preparing the preparations.

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 it will give can hardly be conveyed in any other way.

How to make horseradish so it doesn’t go sour

Horseradish sauce is tasty 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, you should in no way neglect the well-known rule: the finished product must be stored in the refrigerator.

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

Souring of horseradish can be caused by:

• No pre-sterilization of jars.
• Lack of natural preservatives: garlic or salt.
• Spoiled products.
• Storing the workpiece in a warm place.

Standard nylon lids are great for long-term storage. If you are going to store it 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 shelf life

It is always a pleasure to serve such a delicious appetizer to the table. It happens that she does not “live” to see some significant dates due to certain circumstances. And this is not the number of prepared preparations, 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 out, and the taste becomes less vibrant. 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 this. 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 these purposes, although they lubricate the lid with it.

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

• Horseradish roots must be of the highest quality. Preference should be given to the latest harvest. In this case, the taste will be as rich and strong as possible. In addition, the snack prepared at the end of autumn lasts the longest and is stored.
• One of the nuances of preparation is properly preserved root. The taste and beneficial properties will be preserved for three weeks. In this case, it is preferable to dig it out before preparing horseradish.
• To prevent horseradish from irritating the mucous membranes of your eyes when cooking, you should cover the meat grinder with a scarf or plastic bag. If possible, prepare food outdoors.
• You can add different products to the main recipe. To add a special sourness, an apple or gooseberry can be suitable; different types of peppers well diversify the taste sensations. A variety of greens will make the horseradish sauce a particularly rich sauce.
• If you prepare a snack from a dried root, then it is recommended to prepare it correctly: peel, cut, dry in the oven, grind in a coffee grinder. Place in glass jars and store.

This 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 seasonally and as a preparation for a long time.

For all lovers of spicy snacks, today we offer you to make delicious horseradish. This is a sauce and even a seasoning that can be eaten either pure or added to any dish. Horseradish goes well with a fried piece of meat, as well as jellied meat, which will become several times tastier if this seasoning is served with it. Traditionally, horseradish is prepared with the addition of tomato, garlic and horseradish, although there are recipes with the addition of chili pepper to enhance the spiciness, as well as carrots, which is also original. There are recipes with cooking, and others without it. Boiled, of course, is guaranteed to be stored well, but the heat treatment is not typical for our sauce; during the cooking process, both horseradish and garlic will lose their specific taste. Therefore, I recommend that you prepare it in the classic way, but in the process of a detailed description with step-by-step photos I will tell you what to do to ensure that the seasoning is stored for a long time. There are three different recipes for you today - choose according to your taste!

Horseradish from tomatoes and garlic for the winter without cooking

Let's start today with a classic recipe that is easy to repeat. There are recipes when horseradish is boiled to extend its shelf life, but for today’s version we will take only fresh vegetables, season them with salt and sugar, and use vegetable oil and vinegar as preservatives so that the horseradish does not go sour. There will be no need to cook anything, it will be stored perfectly.

Ingredients:

• horseradish root – 200 g
• tomatoes – 1 kg,
• garlic – 2 heads,
• chili pepper - to taste,
• 9% table vinegar – 2 tbsp. l.
• vegetable oil – 80 g,
• sugar – 40 g,
• salt – 30 g.

How to prepare horseradish from tomatoes for the winter

This is how the horseradish turned out, it is a hundred times tastier and more aromatic than store-bought horseradish in jars.

Tomato horseradish for the winter: step-by-step photo recipe

The appetizer is prepared from raw vegetables and can become the favorite condiment of all your men in the family. It is men who love it for its sharp and piquant taste. By the way, there is another name - Chrenoder. It is worth noting that horseradish can be stored for up to several months, the main thing is that it is stored in a cool place: in the cellar or in the refrigerator. That’s the whole secret of storage, and in general the recipe is quite simple, so don’t miss the opportunity to roll up a few jars of tasty and spicy seasoning for future use. Thanks to its raw form, it retains a lot of vitamins, which will improve your health and lift your spirits.

What we need:

• 500 grams of tomato,
• 60 grams of horseradish,
• 4 cloves of garlic,
• 0.5 tsp. l. salt.

How to make horseradish from tomatoes with horseradish and garlic for the winter

Horseradish for the winter from tomatoes with vinegar

Many people cannot live without spicy snacks and seasonings, and today this recipe is in front of you. A delicious seasoning sauce is easy to prepare at home and lasts for a long time. And vinegar will help us with this. You can, of course, buy ready-made grated horseradish in the store, but it cannot be compared with home-made horseradish. There is so much flavor in this homemade seasoning that it’s impossible not to try it.

Product List:

• 800 grams of tomatoes,
• 150 grams of sweet pepper,
• 1 piece hot chili pepper,
• 60 grams of horseradish root,
• 100 grams of garlic,
• 80 grams of granulated sugar,
• 15 grams of salt,
• 80 grams of vinegar, 9%.

Preparing horseradish tomato, horseradish and garlic for the winter

You won’t find anything tastier, bon appetit!

Horseradish or horseradish– a spicy sauce made from horseradish, ripe tomatoes and garlic, without heat treatment. Its homeland is considered to be Siberia and the Urals, from where it spread to other territories. In addition to these names, you can also find others - horseradish appetizer, cobra, Siberian flame, gorloder. In terms of taste, it can be compared with, only sharper and hotter. This sauce will be an excellent addition to dishes of meat and fish, pasta, and vegetables. In addition, it is also used to prevent influenza, acute respiratory infections, viral diseases, and to increase immunity. Because crap tomato Since it is very sharp and burning, it should be used with caution by people with diseases of the digestive system.

Some recipes recommend adding crushed aspirin tablets, due to the fact that the sauce does not undergo heat treatment and for the purpose of better preservation. Adding aspirin to horseradish, as well as to other types of preservation, is strictly prohibited. , which is part of the sauce, already has antiseptic properties, and together with salt and sour tomatoes, under the conditions of proper storage and preparation, you can not be afraid of the horseradish souring. I would also like to note that the more garlic and horseradish you put in it, the longer it will last.

Ingredients for tomato horseradish for the winter:

• Horseradish root – 300-400 gr.,
• Tomatoes – 1 kg.,
• Garlic – 1 head,
• Salt – 1 tablespoon,
• Sugar – 1 tablespoon.

Tomato horseradish - recipe

So, to prepare horseradish, you need to prepare ripe fleshy tomatoes, garlic and horseradish roots. You will also need some salt and spices. Wash the tomatoes thoroughly, tear off the stems. It is advisable to use ripe and undamaged tomatoes, without spoiled areas. Next, cut them into 2-4 parts, so that later it will be easier to scroll them in a meat grinder. Pass them together with the skin through a meat grinder.

Rinse the horseradish roots with water. Using a sharp knife, remove the rough skin. After this, cut into several pieces and pass through a meat grinder. Be sure to tie the neck of the meat grinder tightly with a plastic bag, this will prevent essential oils from spreading throughout the apartment and will protect you from tears. If you have a blender, you can use that too. Remove the bag of ground horseradish, tie it and set aside.

Peel the garlic cloves. Adjust the amount of garlic to your taste. If you want to make a hotter sauce, feel free to add more. Garlic, like horseradish and tomatoes, also needs to be minced. Add horseradish to the bowl with the resulting tomato puree. Add garlic.

I also add spices for extra flavor. To make it even more vigorous, you can add a pinch of ground red pepper or finely chopped chili pepper.

Add kitchen salt. If your tomatoes are a little sour, you can sweeten the sauce a little with sugar. For one liter of horseradish add 1 teaspoon of sugar.

Mix all the ingredients, be sure to taste it. After making sure that all ingredients are sufficient, place in sterilized half-liter jars. Close the jars with metal or screw caps. In addition, you can use nylon steaming lids. Since this sauce did not lend itself to heat treatment, it is advisable to store the jars in a cold room.

Tomato crap. Photo

Spicy seasoning made from horseradish with the addition of a wide variety of ingredients is called horseradish, horseradish, Russian adjika, or ognik. Throughout Russia - in Moscow, the Urals, Siberia - this snack is incredibly popular, especially in winter. Horseradish won people's love not only for its spicy pungency, but also for its healing properties.

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Khrenovina - this seasoning is called “Gorloder”, “Hrenoder”, seasoning “Ogonyok”, Russian adjika, “Hrenovina”, “Cobra”, seasoning “Vyrviglaz”, “Thistle”, “Hrenovaya appetizer”, “Hrenovina”, and in general it is just table horseradish. Unless there are countless options for additives. For those who cannot imagine life without culinary thrills, OMJ has prepared a selection of recipes for fiery horseradish. It’s easy to prepare horseradish: chop all the ingredients, mix, put in jars and refrigerate. This For those who want to make something spicy for the winter, there are recipes with cooking and sterilization. By the way, it is believed that you need to dig horseradish root in those months whose names have the letter “r”, that is, September, October, November. At other times, it does not have that pungency and unique mustard smell.

Spicy horseradish is usually served as a sauce for main courses and, of course, it can be eaten as a snack with bread. Horseradish is a great appetite booster, so eat a spoonful of homemade horseradish half an hour before meals. Horseradish also fights colds well, therefore, preparing homemade horseradish is an integral part of homemade preparations, so healthy and tasty, without which we do not sit down at the table. A bowl of horseradish must be present on the table. Moreover, horseradish can be prepared at any time of the year. The main thing is your desire.

Features of preparing horseradish

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

Horseradish is a healthy plant, but it is also very aromatic and spicy. Therefore, before cooking, you need to take care of your safety: you can clean and chop the roots only in a ventilated area and preferably near an open window. To prevent burning juice from remaining on your hands, it is better to wear disposable gloves.

To prevent your eyes from watering and the aroma of horseradish from taking your breath away, place a bag over the meat grinder.

But first, a few words about the benefits of the burning “weed.” This is an excellent antimicrobial agent that protects against colds, gastrointestinal infections and other infections. Horseradish cleanses the blood, lowers sugar levels, simulates kidney function, improves appetite, and stimulates the activity of the stomach and intestines. Horseradish helps to cope with excess mucus and is used as an expectorant. Horseradish contains more vitamin C than citrus fruits! But all these benefits are useful for a maximum of 2-3 weeks after the horseradish is cooked. The longer a hot seasoning is stored, the less vitamins, essential oils and other biologically active substances it contains. So, if you have the opportunity to store horseradish roots “alive”, buried in the sand in the basement - keep it! And prepare the horseradish as needed. Owners of city apartments have to stock up on horseradish for future use and in large quantities, but, as they say, there’s nothing to be done about it.

A few words about safety precautions. In order not to cry over the meat grinder, advanced users have come up with a simple and effective remedy: put a plastic bag on the neck of the meat grinder and tie it tightly, and tie the same bag on a ring with a lattice. But sometimes this does not help, and housewives operate in respirators and even gas masks. It is best to grind horseradish using a manual meat grinder, and in the last

There are many options for preparing horloder; each housewife uses her own ingredients and tricks to prepare this unusual fragrant seasoning for the winter. Cooking horseradish requires horseradish, garlic and tomatoes (although there are exceptions). The principle of preparing a chrenoder is to grind and mix the components. The main components determine the benefits of the finished product:

• horseradish normalizes intestinal function, acts as an anti-cold and anti-inflammatory agent;
• garlic is a popular antibacterial substance;
• tomatoes are rich in microelements and vitamins.

Horseradish with cooking for the winter

Horseradish prepared for the winter is ideal for meat, fish, potatoes, pasta, dumplings and many other products. To enjoy the spicy taste all winter, you will need a recipe for horseradish for the winter with cooking. The crushed ingredients are turned into sauce and rolled into jars, which must first be sterilized. Maintaining cleanliness will keep the product in proper form until spring.

Horseradish for the winter without cooking

Heat treatment does not always preserve all the benefits of products. Therefore, a recipe for horseradish without cooking is a way to make a delicious sauce for the winter that retains maximum benefits. Preparing horseradish for the winter is possible without boiling, because the rhizome of the spicy-aromatic plant is an excellent preservative. This sauce can be stored for a long time, so you can safely prepare it in large quantities, serving it on weekdays and at holiday feasts. To prevent the spicy mass from turning sour, it can be frozen in small portions.

And now - recipes! Since the principle of preparing any type of horseradish, be it a horseradish maker, a gorloder, a spark or a horseradish, is the same, we will limit ourselves to listing the necessary products and their quantities.

What does it contain? Horseradish - tomatoes - garlic

The classic recipe for making horseradish - real, Siberian - requires using horseradish root and tomatoes, garlic and salt, often with the addition of chili pepper. It is tomatoes that are a mandatory ingredient in the sauce - they give it a pleasant sourness and soften the pungency of horseradish. Sometimes bell peppers and green apples are also added to the seasoning. But here it is important not to overdo it, because a horseradish snack must be spicy! Therefore, you can add vegetables, but in moderation, otherwise you will lose that very “punchy” taste for which we are preparing this product.

My recipe for horseradish snacks for the winter includes only tomatoes, horseradish root, garlic and salt. It turns out “baking” and very piquant. If it's too spicy for you, you can add more tomatoes or a couple of green apples at any time, depending on your taste.

• Number of servings: 20 persons.
• Calorie content of the dish: 30 kcal per 100 g.
• Purpose: seasoning.
• Cuisine: Russian.

A simple horseradish recipe with a minimum number of ingredients is an excellent way to process horseradish rhizomes for the winter. The rich, fragrant mass will add spice to any meat dish or soup. The sauce does not contain tomatoes, beets, plums or other softening ingredients, so the garlorder will turn out vigorous. You can store the sauce in the refrigerator or cellar all winter.

Ingredients:

• horseradish - 1 kg;
• water - 0.5 l;
• sugar - 40 g;
• salt - 20 g;
• vinegar 9% - 50 g;
• cinnamon, cloves - to taste.

Cooking method:

Peel the rhizomes of the spicy plant, grate or mince. Divide the mixture into sterile jars so that it occupies 2/3 of the container. Add sugar and salt to the water, bring to a boil, add spices. Cool the liquid to 50 degrees, add vinegar. Pour the marinade into jars and roll up.

How to prepare horseradish with tomatoes and garlic for long-term storage

The secret of the proposed recipe is the freshness of the products used. No cooking or sterilization is needed. Just a natural rich taste, preserved 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.

Yield: 2 liters.

Cooking process:

1. Rinse the tomatoes thoroughly. Remove everything unnecessary. Cut in half. Cut out the stem.
2. Peel the garlic cloves. Peel the skin from the horseradish root.
3. Cut the root into small pieces. Place in blender. Grind thoroughly until smooth.
4. Place the garlic cloves in a meat grinder and process well.
5. Finely chopped tomatoes are also passed through a meat grinder. Don’t forget to pour the resulting juice into a prepared container.
6. Place all ingredients in a saucepan and stir.
7. Add salt and sugar. Distribute the resulting sauce into pre-prepared jars. Close tightly with lids. Place in the refrigerator.
8. Horseradish can be consumed immediately. It will acquire more taste in 3-5 days.

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

Classic recipe for making horseradish: tasty and fast

The traditional recipe for preparing classic horseradish contains only three main components. The main difficulty of the process lies in the pre-processing of vegetables. You can simplify the procedure if you neglect removing the seeds from the tomato. In this case, you cannot store the finished product for a long time, since the seeds can quickly cause fermentation.

To prepare horseradish from tomatoes you will need:

• Tomatoes (ripe) – 4 kg
• Horseradish - 200−300 g
• Garlic – 10−20 cloves
• Vegetable oil - 1 cup
• Salt - to taste

How to make homemade horseradish: Horseradish can be made either from pure tomato juice or from grated tomatoes or minced through a meat grinder. Here the tomato will contain grains.

1. Wash the tomatoes and cut off the stem. Cut into pieces.
2. Grate the tomatoes and pour the resulting juice into a large saucepan. Also mince the horseradish root here.
3. Also grind the garlic through a meat grinder or grate it. Connect all components. Mix.
4. Add salt to taste and pour in vegetable oil.
5. The horseradish is ready, but for a brighter taste it needs to sit in the refrigerator for 1-2 days.
6. The next day you can eat it.
7. Pour the horseradish into sterile jars.

Usually they don’t have enough patience, and they eat horseradish right away with a large spoon, placing it on a large piece of bread. Good crap goes into your nose and illnesses (if any) disappear on their own. Prepare horseradish for the whole family, teach your children to eat it and increase their immunity. Bon appetit!

Homemade horseradish with beets (horseradish with beets)

1. Cooking time: 30 minutes.
2. Number of servings: 5 persons.
3. Calorie content of the dish: 68 kcal per 100 g.
4. Purpose: seasoning.
5. Cuisine: Russian.
6. Difficulty of preparation: easy.

Horseradish with beets is a bright, vigorous seasoning that will reveal the taste of familiar dishes in a new way. The homemade horseradish recipe for the winter is so simple that you can start creating the appetizer at any time. The simplest products will be used. The main secret of the delicious sauce is the fresh and vigorous root, collected in the fall. By adding a few ingredients, you'll have a treat you can enjoy all winter long.

Ingredients:

• horseradish - 400 g;
• beets - 200 g;
• water - 100 ml;
• table vinegar (9%) - 1 tbsp. spoon;
• sugar - 1 tbsp. spoon;
• salt - 1 teaspoon.

Cooking method:

Peel and chop the root. It will be difficult to grate strong horseradish, so it is better to do it in a meat grinder or using a blender. Peel the beets and chop. You can only use beet juice, without pulp. Combine all the ingredients from the recipe and mix thoroughly. The amount of water can be adjusted based on the juiciness of the beets. Place the prepared sauce into pre-sterilized jars, close the lid tightly, and store in the refrigerator.

• Cooking time: 30 minutes.
• Number of servings: 10 persons.
• Calorie content of the dish: 41 kcal per 100 g.
• Purpose: seasoning.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Horseradish with tomatoes and garlic for the winter is a classic variation, the taste of which can be easily changed by adding additional products, such as plums, to the usual ingredients. Horseradish prepared for the winter acquires a special piquancy, sourness and an incredible fruity aroma. Plum horseradish adds new flavors to ordinary dishes for the winter. It’s easy to prepare fire seasoning, but for novice cooks it’s better to take a detailed recipe with a photo.

Ingredients:

• horseradish - 300 g;
• tomatoes - 1 kg;
• garlic - 200 g;
• hot pepper - 1 small pod (optional);
• sour plums - 200 g;
• salt - 1 tbsp. spoon;
• sugar - 1 tbsp. spoon;
• vinegar (9%) - 100 ml.

Cooking method:

Clean, wash and dry the products. Pass everything through a meat grinder, mix, add salt, sugar, vinegar. Place in sterilized jars, close with lids, and store in the refrigerator for up to 6 months. If you need to increase the shelf life, you should boil the mixture before placing it in jars.

• Cooking time: 30 minutes.
• Number of servings: 10 persons.
• Calorie content of the dish: 48 kcal per 100 g.
• Purpose: seasoning. Cuisine: Russian.
• Difficulty of preparation: easy.

Horseradish for the winter can be prepared at home without tomatoes. One of the original recipes is horseradish without tomatoes with garlic, bell pepper and hot pepper. This snack is unusual, fiery and incredibly tasty. Fans of culinary thrills will highly appreciate this interesting product. How to prepare such a unique treat? Even a novice cook can cope with the task: observe the proportions and follow the instructions to treat your household to an original dish.

Ingredients:

• horseradish root - 200 g;
• bell pepper - 200 g;
• red hot pepper - 200 g;
• garlic - 200 g;
• salt - to taste.

Cooking method: Peel, wash and grind the products in a meat grinder or blender. Mix all ingredients, add salt to taste. Transfer the mixture into sterilized jars with lids and store in the refrigerator for 6 months.

How to make horseradish so it doesn’t go sour

Horseradish sauce is tasty 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, you should in no way neglect the well-known rule: the finished product must be stored in the refrigerator.

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

Souring of horseradish can be caused by:

• No pre-sterilization of jars.
• Lack of natural preservatives: garlic or salt.
• Spoiled products.
• Storing the workpiece in a warm place.

Standard nylon lids are great for long-term storage. If you will be storing in glass containers 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.

Apples with horseradish for the winter

• Cooking time: 15 min.
• Number of servings: 2 persons.
• Calorie content of the dish: 53 kcal per 100 g.
• Purpose: seasoning.
• Cuisine: Russian.

Horseradish with apple for the winter goes better than other types of horseradish with cold meat dishes: jelly, boiled pork, jellied meat. The seasoning is also served with soup, salad, and it is also appropriate for a sandwich. If you store the horseradish for a short time, you can do without vinegar. When you don’t have fresh horseradish on hand, dry powder prepared from the root in advance is suitable: for this, the rhizome is grated on a coarse grater, dried in the oven and ground in a coffee grinder. Before use, you need to soak it in warm water. You can diversify the recipe with lemon zest, peppers, garlic and other products.

Ingredients:

• apples - 2 pcs.;
• horseradish root - 50 g;
• garlic - to taste;
• salt - a pinch;
• sugar - to taste;
• vinegar 9% - 1 teaspoon.

Cooking method:

1. Peel the apples, remove seeds and peel, bake in the oven or cook in the microwave.
2. Scrape the top layer of skin from the root, grind it together with the apples in a meat grinder.
3. Mix all ingredients and place in sterile jars.
4. Use refrigerator for storage.

Horseradish without garlic for the winter

• Number of servings: 8 persons.
• Calorie content of the dish: 48 kcal per 100 g.
• Purpose: seasoning.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Horseradish with tomatoes without garlic becomes especially piquant if you add hot and sweet peppers to it. How to prepare such a sauce? Just chop and mix the ingredients! Ready-made hot sauce is eaten a little at a time, so it is better to store it in small jars. Serve the seasoning with meat dishes, adding a Russian spirit to your favorite dish. Spicy, rich horseradish will add its own zest to any feast.

Ingredients:

• horseradish - 200 g;
• tomatoes - 1 kg;
• sweet red pepper - 0.5 kg;
• chili pepper - 1 pod;
• salt - to taste;
• vinegar essence - 1 tbsp. spoon.

Cooking method:

1. Peel and chop the root.
2. Peel tomatoes and peppers and grind them in a meat grinder.
3. Mix all ingredients, add salt and vinegar.
4. Place the sauce in sterilized jars with lids and store in a cool place.

Horseradish with tomato paste - recipe

• Cooking time: 30 minutes.
• Number of servings: 20 persons.
• Calorie content of the dish: 47 kcal per 100 g.
• Purpose: seasoning.
• Cuisine: Russian.
• Difficulty of preparation: easy.

How to cook horseradish if you don’t have ripe tomatoes on hand? Arm yourself with tomato paste! This will somewhat worsen the benefits of the finished product, but if you choose the right paste, it will not spoil the taste at all. Give preference to jars that do not contain preservatives or modified starch. Horseradish with tomato paste is prepared even faster, because it does not require preparing tomatoes.

Ingredients:

• tomato paste - 400 g;
• horseradish - 1 kg;
• bell pepper - 1 kg;
• vegetable oil - 200 g;
• sugar - 1 glass;
• salt - 1 tbsp. spoon;
• vinegar 9% - 100 g.

Cooking method:

1. Peel the root and pepper and pass through a meat grinder.
2. Mix vegetables with tomato paste and simmer for 10 minutes.
3. Add the remaining ingredients and boil for another 1-2 minutes.
4. Place in sterilized jars and seal.

Spicy horseradish "Ogonyok"

“Ogonyok” is a very vigorous, strong and spicy appetizer. It uses ingredients such as tomato and horseradish. Despite this, horseradish is not only tasty, but also healthy. After all, garlic and horseradish, which are included here, help remove excess mucus from the body, fight colds, help increase appetite and activate intestinal function.

Make sure that your horseradish does not spoil inadvertently, since it mainly contains plant parts and juice, as well as a weak saline solution and water. It is in such a solution that bacteria survive without difficulty and multiply very quickly. If you make a solution more saturated with salt, the horseradish will turn out to be slightly over-salted. The juice does not harm microbes, but can only irritate the mucous membranes of large animals.

Ingredients:

kilogram of sweet pepper,
kilogram of tomato,
six horseradish roots,
1 garlic,
one tablespoon each of sugar and salt

How to make spicy horseradish:

It's very simple. Grind all ingredients in a blender or meat grinder. Mix everything thoroughly and be sure to let it stand for at least three hours so that both salt and sugar dissolve well in it. Pour the horseradish into jars. Place it on the bottom shelves of the refrigerator.

Horseradish snack

4 large horseradish roots,
5 kg tomatoes,
1 large head of garlic,
1 tbsp. salt.

How to make horseradish at home - recipe

Horseradish is an excellent sauce with a pleasant pungency and aroma, giving meat, any main dishes and poultry its unique and refined taste. It should also be noted that the more horseradish and garlic you add to such a sauce, the longer it will last. If your horseradish is too spicy, you can add 1 grated Antonovka apple to it. So, our recipe below will tell you how to make Siberian horseradish, the real thing. You will, of course, be surprised when you see oil in a horseradish recipe. This ingredient is needed only to prevent your horseradish snack from souring and mold from forming on top of it. I hope that this little secret of ours will be useful to many.

Ingredients for horseradish recipe:

kilogram of red ripe tomatoes;
300 grams of horseradish root;
100 grams of garlic;
vegetable oil;
salt to taste

1. Rinse the tomatoes thoroughly and cut them into equal pieces, if possible.

2. Take horseradish, clean it of dirt and rinse it.

3. Twist the tomatoes through a meat grinder, together with the skin, or grind them in a blender.

4. If you still use a meat grinder, then put a plastic bag on it and tie it properly. Pass the pieces of horseradish one by one directly into this bag, thereby saving yourself from the extra bitterness that stands out and from tears when you scroll through it.

5. Garlic cloves, peeled, pass through a garlic press.

6. Mix all the vegetables in one bowl and add salt to taste.

7. Pour them into a sterilized jar, pour about one centimeter of vegetable oil on top and close with a nylon lid.

8. Place the horseradish in a cool, dark place. Horseradish is served with poultry, any meat, soups, vegetables or fish.

The same recipe is used to prepare horseradish for the winter.

Shitty

3 kg tomatoes,
1 kg horseradish,
1 kg garlic,
salt, sugar to taste.

Chronoder garlic

1 kg horseradish,
1 kg garlic,
10 tbsp. salt,
20 tbsp Sahara.

Vyatka horseradish

1 kg of tomatoes,
1 large horseradish root,
100 g garlic,
sugar, salt.

Horseradish "Table"

Ingredients:
1.5 kg horseradish root,
1 tbsp. salt,
3 tbsp. Sahara
1 lemon.

Preparation:
Grind the horseradish roots in a meat grinder, add salt and sugar, pour in boiling water, stirring quickly until the consistency of a thick paste. Divide the resulting mixture into clean jars, add a few drops of lemon juice into each, and close the lids. Before use, you can mix it with sour cream.

Thistle

Ingredients:
1 kg hot pepper,
1 kg garlic,
1 kg of tomatoes,
1 cup apple cider vinegar
1 large horseradish root,
salt.

Preparation:
Pass all ingredients through a meat grinder, horseradish root last. Mix with vinegar and leave for 12 hours. Place into clean jars and seal (do not roll up). Keep refrigerated.

Horseradish snack with carrots

2 kg tomatoes,
100 g horseradish root,
100 g garlic,
600 g carrots,
1 pod of hot pepper,
8−10 drops of 70% vinegar,
salt to taste.

Gorloder with sweet pepper

3 kg tomatoes,
1 kg sweet pepper,
2−3 hot peppers,
1 cup garlic,
salt, sugar, ground black pepper to taste.

Adjika without cooking

10 sweet peppers,
20 pods of hot pepper,
4 horseradish roots,
2 bunches of parsley,
2 bunches of dill,
200 g garlic,
2 kg of tomatoes,
4 tbsp sugar,
4 tbsp salt,
1 tbsp. vinegar.

Horseradish with beets quickly :

Mix grated horseradish with grated raw beets. This mixture does not last long.

Or another quick recipe: grind a medium horseradish root and 2 apples through a meat grinder, season with sour cream and honey or vegetable oil and apple cider vinegar.

Quick crap

Ingredients:
1 kg of tomatoes,
300 g horseradish root,
200−300 g garlic,
salt, ground black pepper to taste,
sour cream 35% fat.

Preparation:
Cut the tomatoes crosswise, blanch in boiling water, rinse with ice water, remove the skin. Mince the garlic and horseradish, mix all the ingredients, add salt and ground pepper. Add a little high-fat sour cream to the resulting mass and mix well.

Horseradish pickled

Ingredients:
1 kg horseradish root,
200 ml 3% vinegar,
15 g salt.

Preparation:
Grind horseradish in a meat grinder, mix with salt and vinegar, heat in an enamel bowl. Place in jars and sterilize: half-liter jars - 15 minutes, liter jars - 20 minutes. Roll up.

Adjika "Ogonyok"

Ingredients:
2.5 kg tomatoes,
500 g sweet pepper,
500 g sweet and sour apples,
500 g carrots,
120 g garlic,
75−100 g hot pepper,
50 g parsley,
50 g dill,
250 g vegetable oil,
2 tbsp. 9% vinegar,
salt,
ground black pepper.

Preparation:
Peel the apples from seeds, and grind all the ingredients, except the herbs, through a meat grinder. Add vinegar, vegetable oil, salt and ground black pepper to the resulting mass and cook over low heat. Cook for about 2 hours. 5 minutes before the end of cooking, add chopped herbs. Place in sterilized jars and seal.

Boiled horseradish

Ingredients:
3 kg tomatoes,
100 g garlic,
200 g horseradish root,
400 g sweet pepper,
2 tbsp. Sahara,
3 tbsp. salt,
ground black pepper to taste.

Preparation:
Grind the tomatoes and cook over medium heat for 20 minutes. Meanwhile, mince the horseradish root, garlic and sweet pepper, add to the tomato mass and cook for another 10 minutes. At the end of cooking, add sugar, salt and ground pepper, place in sterilized jars, and roll up.

Horseradish marinated with beets

Ingredients:
1 kg horseradish root,
1 kg beets.
Marinade:
4 glasses of water,
2 cups 3% vinegar,
40 g salt,
40 g sugar.

Preparation:
Boil the beets for an hour, peel and cut into thin slices. Grind the horseradish root. Place in jars, alternating with horseradish in layers. Pour in the marinade and place for sterilization: half-liter jars - 15 minutes, liter jars - 20 minutes. Roll up.

As you can see, there are not many options. And what can you come up with when preparing a killer spicy horseradish or adjika? Burning horseradish in winter will help you avoid all colds. Happy preparations!

Horseradish appetizer - cooking secrets

When preparing horseradish for the winter, use a few tips to ensure that the seasoning is a success, and you need a minimum of time and effort to prepare it:

1. When choosing the main component for a garlorder, give preference to pieces that are not too small or large. The most delicious rhizome will be 25 cm long and 3 cm wide. There should be no stains or damage on its surface.
2. You can store fresh root in the refrigerator for up to 3 weeks if you wrap it in cling film. Freezing of the product is allowed.
3. In recipes, you can use green tomatoes along with ripe tomatoes, or prepare a garloter exclusively with this unripe product.
4. When storing horseradish, some of the spiciness is lost, so you can put a little more garlic, horseradish and hot pepper in jars that you plan to open by the end of winter.
5. To store the finished horseradish, you can choose a freezer. Small portions of the sauce will definitely not turn sour, and they only need to be defrosted before use.
6. You can soften the fiery preparation before serving by adding honey or sour cream to the sauce.

How to extend shelf life

It is always a pleasure to serve such a delicious appetizer to the table. It happens that she does not “live” to see some significant dates due to certain circumstances. And this is not the number of prepared preparations, 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 out, and the taste becomes less vibrant. 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 this. 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 these purposes, although they lubricate the lid with it.

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

• Horseradish roots must be of the highest quality. Preference should be given to the latest harvest. In this case, the taste will be as rich and strong as possible. In addition, the snack prepared at the end of autumn lasts the longest and is stored.
• One of the nuances of preparation is properly preserved root. The taste and beneficial properties will be preserved for three weeks. In this case, it is preferable to dig it out before preparing horseradish.
• To prevent horseradish from irritating the mucous membranes of your eyes when cooking, you should cover the meat grinder with a scarf or plastic bag. If possible, prepare food outdoors.
• You can add different products to the main recipe. To add a special sourness, an apple or gooseberry can be suitable; different types of peppers well diversify the taste sensations. A variety of greens will make the horseradish sauce a particularly rich sauce.
• If you prepare a snack from a dried root, then it is recommended to prepare it correctly: peel, cut, dry in the oven, grind in a coffee grinder. Place in glass jars and store.

This 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 seasonally and as a preparation for a long time.

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

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

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

This dish goes great with vegetables, fish, meat, and various side dishes. Therefore, be sure to make several jars using one of the suggested recipes.

To prevent the sauce from bubbling and rising after a couple of months, you need to carefully select products. They must be of high quality and fresh. Only use tomatoes with a firm texture.

Ingredients:

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

Preparation

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

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

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

We pre-wash glass jars with soda and sterilize them in any convenient way. Then we place the light on them and close them with ordinary nylon lids.

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

Recipe for winter horseradish with aspirin to keep in the cellar

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

Ingredients:

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

Preparation

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

Now, one by one, we send the prepared ingredients into the meat grinder. First we twist the garlic, then the peppers, and lastly the tomatoes. If chopped tomatoes give juice, then it does not need to be added to the snack.

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

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

How to cook horseradish without cooking with tomatoes and horseradish

A savory snack made from chopped vegetables helps fight viral organisms in the winter. It also lowers blood sugar levels. Therefore, cobra is not only tasty, but also very healthy.

Ingredients:

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

Preparation

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

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

At the next stage, cut the washed tomatoes into four parts and place them in a blender, blend until a puree mixture is obtained.

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

Add sugar and salt to the sauce and stir. Leave the appetizer for one hour so that all the bubbles come out.

Seal with lids and store in a cool place.

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

Horseradish appetizer: a classic homemade recipe

In the next video you can see an option for preparing hot sauce with the addition of vinegar. This light goes well with main courses, giving them a piquant taste. Therefore, prepare several jars for the winter. So, see the step-by-step cooking instructions:

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

Recipe for long-lasting tomato and horseradish stew

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

Some housewives add aspirin to jars to increase the storage period, but doctors do not recommend using acetylsalicylic acid for preparations.

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

Ingredients:

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

Preparation

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

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

Then alternately twist the peeled garlic cloves and tomato pieces.

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

If you do everything correctly, the horseradish can be stored in the refrigerator for 4 months, or even longer, but then the sauce will not be as strong.

Preparing homemade horseradish with beets for the winter without cooking

If you want to prepare an original horseradish appetizer, then instead of the usual tomatoes, you can add beets to it. The preparation turns out spicy and tasty.

Ingredients:

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

Preparation

Peel the horseradish root and rinse it under cold water. Then cut into pieces, fill with ice water and put in the refrigerator for 6 hours. After this, grind in a meat grinder.

Cut off the top layer of raw beets and chop them on a fine grater. Through pieces of fabric we extract the juice into a jar of horseradish.

Add vinegar, salt, sugar and a small amount of water. Mix everything thoroughly. Seal the jars with sterile lids.

We immediately remove the spicy snack to a cool place. You can save one jar for tonight's dinner.

How to make horseradish from tomatoes so that it does not ferment

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

Ingredients:

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

Preparation

Peel the garlic cloves and chop the horseradish into small pieces. Cut out the stems of the tomatoes and cut them into several slices.

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

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

Now we distribute the vigorous snack into sterile jars and screw on the lids.

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

How to freeze horseradish for the winter

Many housewives are interested in whether it is possible to freeze horseradish so that it can be stored longer. This can be done using a simple method.

For this we will prepare small containers. Plastic bottles with a volume of 0.5-1 liters or mayonnaise buckets are suitable. Divide the hot sauce into containers and place in the freezer.

The snack should be defrosted at room temperature. You just need to take into account that the workpiece will become more liquid.

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

What to do if horseradish has fermented

If you do not follow the recipe rules, the vigorous horseradish sauce may ferment after some time. Therefore, we make sure to sterilize jars and do not use products with signs of rot or dents.

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

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

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

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

A properly prepared gorloder can stand for a long time, but after a few months it becomes less vigorous.