Horseradish recipe with salted tomatoes

A spicy, spicy seasoning made from tomatoes, horseradish and garlic is very popular and is known for its beneficial properties. Adjika is traditionally prepared in the fall and eaten in the winter. Regular consumption of even a small amount of the vigorous mixture perfectly increases the body's protective functions and protects against colds.

To prepare the sauce, fleshy, perhaps slightly spoiled tomatoes are used. True, places with flaws are carefully cut out. Horseradish roots need to be thick and elastic. To thoroughly clean the top peel, you can soak the roots in cold water in advance. The spiciness of the dish can be adjusted by the amount of tomatoes used. The more tomato you add, the softer the sauce will be.

Spicy adjika with horseradish goes well with any main course of meat, fish or vegetables. It is prepared in two ways. The first is when the products undergo heat treatment, and the seasoning is well stored.

The second - raw method - does not require cooking, which allows you to preserve the maximum benefits of the original ingredients. But it’s unlikely to be possible to store such a seasoning for a long time in a warm apartment. Although in a cool pantry or basement, adjika will last all winter if household members and guests do not eat it first.

Below are some very tasty recipes for an appetizer – tomatoes with horseradish and garlic – prepared using the second “raw” method.

Horseradish with tomatoes

In order to satisfy your guests with tasty and spicy seasoning, it is not necessary to purchase expensive products. Sometimes the simplest food set produces an incredibly tasty and savory snack. Horseradish with tomatoes and garlic falls into this category. This dish is popularly called differently: gorloder, cobra, Siberian adjika, horseradish. It came to us from Siberia and the Urals. It can be eaten with meat and fish dishes; pasta and vegetables are also suitable. Below are several recipes that will diversify and decorate any holiday table.

Tomatoes marinated with onions and sugar for the winter

Onions add piquancy, a seasoned taste and an appetizing aroma to the preservation, which plays an important role. Tomatoes and onions in this marinade can be served either as an independent dish or in addition to a side dish.

Cooking time: 50 min.

Cooking time: 15-20 min.

Servings – 15.

Ingredients:

Tomatoes – 1500 gr.
Onions – 1 pc.
Salt – 1 tbsp.
Granulated sugar – 4 tbsp.
Table vinegar (9%) – 1 tbsp.
Black peppercorns – 5 pcs.
Sweet peas - pcs.

Cooking process:

The tomatoes have been washed, dried and now we make small holes using a toothpick in the area of the stalk. This way the tomatoes will be better saturated with the marinade and will also release their juice.
Cut the onion into rings quite coarsely.
The jars are sterilized in advance and we begin to fill them with tomatoes and onions, placing the vegetables as closely as possible to each other. Then add black and allspice peas.
Fill the filled jars with boiling water, cover with lids and leave for 15-20 minutes.
After this time, drain the water from the tomatoes into a common pan to prepare the marinade. Add salt, sugar to a saucepan with water and stir well. Then bring the marinade to a boil and remove from the stove.
Then pour the marinade into jars of tomatoes and finally add vinegar.
Roll up the tomatoes with lids and cool to room temperature, wrapping them in a towel.
This completes the cooking process.

Enjoy your meal!

Selection of products for procurement

Before you start making horseradish tomato snacks, you need to decide on the choice of products for it. Let's start with the fact that the recipe for making horseradish for the winter includes the following ingredients: tomatoes, garlic, horseradish root.

Tomatoes . Experienced housewives do not recommend using too sour varieties of tomatoes. Buy tomatoes, preferably well-ripened and sweetish in taste (you can use the “Slivka” variety for these purposes). They should never be greenish or too watery, otherwise the sauce will be too thin, sour and will not keep for long. If the tomatoes are chosen correctly, the seasoning will have a sweet and sour taste and medium thickness.
Horseradish . The latest horseradish harvest is suitable for this appetizer. Since horseradish prepared in the fall is stored longer, and well-ripened horseradish gives it a “throat-punching” taste. To enhance this effect, you can add a little chili pepper to the main recipe.
The garlic must be ripe, with dense heads and undamaged cloves, not overcooked, dug up on time and well dried.

How to collect horseradish

Horseradish, which is grown in large quantities for industrial processing, is harvested using mechanized, long-established methods. Now let's talk about those who grow this plant on their own.

The root is removed from the ground directly with the leaves.
It needs to be carefully dug out with a shovel and lightly cleared of soil. You cannot pull it out - it can be damaged.
The roots are then separated from the leaves and placed in a warm, well-ventilated place.
You cannot wash the roots. They will last much longer if there are remains of soil on their surface.
For long-term conservation, only large and whole roots are selected. It is better to leave damaged and small ones for recycling; they cannot be stored for a long time.
You also need to remember that this plant is spring and autumn. For storage, it is better to use those varieties that are harvested in the fall.

Dried horseradish roots are stored in the cellar or refrigerator.

Classic recipe for horseradish for the winter

1 kg tomato
200 gr. horseradish root
4 cloves garlic
3 teaspoons salt (do not use iodized salt!)

The process of preparing horseradish with tomatoes and garlic for the winter begins with preparing the horseradish root. It needs to be crushed. This can be done in two ways: pass the root through a meat grinder or grind it in a blender. We draw your attention to the fact that when processing horseradish, you should use only a mechanical meat grinder; under no circumstances use an electric one, as there is a high probability of its breakdown. In order not to cry from its sharpness while grinding horseradish, you can put a plastic bag on the meat grinder, securing it with an elastic band. In general, this procedure is best done outdoors or in a well-ventilated area.

To grind horseradish in a blender, cut it into small pieces and place in a bowl. Grind at medium speed for 1-2 minutes. After this, the root acquires a fine and uniform structure.

With pies and dumplings it’s simply delicious

The next stage of preparing horseradish is processing the tomatoes. They can be twisted in a meat grinder along with the skin. If they have been lying around for some time, then it is advisable to get rid of the skin. It is not necessary to peel fresh tomatoes; simply wash them with clean, cold water. To prevent the sauce from being too watery, you can drain the excess liquid from the tomatoes.
The garlic is pressed with a press and salt is added to it. Mix the ingredients and let it brew in the refrigerator for half an hour. During this period of time, you can start sterilizing the jars. You should definitely taste the infused sauce. If it turns out very spicy, you can add a little more tomatoes to it.
Place the finished seasoning in dry, sterilized jars. To ensure that the sauce can be stored for a long time, you can pour 1 tablespoon of vegetable oil under the lid. Some housewives cover the jars with simple nylon lids, washed with soda. The seasoning should be stored in the refrigerator or cellar.

This is a classic horseradish recipe that consists of tomato, garlic and horseradish. It was according to this recipe that the majority of Siberians prepared horseradish with tomatoes, who knew how to prepare it so that it would be stored all winter. In the recipe, the main taste of the dish is given by tomatoes and horseradish; thanks to its thick consistency, the sauce will appeal to most guests.

Specifics of preparing tomatoes with horseradish for the winter

To make the product tasty and not ferment, you should follow these simple rules:

Cooking is done in an enamel pan with a thick bottom so that the mass does not burn.
It must be stirred constantly and any floating foam must be removed.
The ratio of main vegetables is chosen individually. If you need a spicier appetizer, add more garlic and horseradish. And if it’s softer, the mass of tomatoes increases.
Only rock salt is used, and bottled water.

The finished dish is placed in prepared containers and covered with tin lids. They are pre-rinsed with boiling water. Then they are sealed with a special sealing machine.

Selection and preparation of vegetables

The ingredients for cooking are selected fresh and of high quality. Tomatoes, horseradish, garlic are the main ingredients of the dish. The tomatoes are large and fleshy. Horseradish uses leaves and roots. Vegetables are washed under running water and peeled if necessary. Then lay it on a clean cloth to drain the water. Cut into pieces of the desired size.

Sterilization of jars

Glass jars are chosen for storage. They are washed with any detergent and rinsed under running water. And then they are sterilized in a convenient way.

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A quick recipe for making horseradish

Horseradish with tomatoes can be prepared in a hurry. However, it should be noted that this horseradish recipe is not suitable for preparing for the winter, so calculate the amount of food so that the excess does not sour.

1 kg tomatoes
300 gr. horseradish
300 gr. garlic
salt, ground pepper
sour cream - to taste

Before preparing the horseradish appetizer, you should remove the skin from the tomatoes. Grind through a meat grinder, mix the chopped horseradish with the crushed tomatoes and garlic.
Salt, pepper and add sour cream. Mix everything well, put it in the refrigerator and after an hour you can eat it.

Recipe for horloger with garlic and hot pepper

Vigorous Russian sauce will be spicy for a month, then the aroma and spiciness are lost. Therefore, you shouldn’t cook a lot in advance; it’s best to store the horseradish roots in a bag in the refrigerator and cook more. If it is not possible to preserve fresh tomatoes, make them with the addition of juice.

I store it in the refrigerator. In summer it is ideal for a picnic. In winter, serving it every day will reduce the likelihood of getting sick. Ideal for all occasions and at any time of the year. Preventing colds and increasing immunity.

Ingredients:

1.2 kg fresh tomatoes
100 g horseradish root
80 - 100 g garlic
1 pcs large red sweet pepper
1 PC. hot peppers
1 tbsp. l salt
1 tbsp. l sugar
1 tbsp. l apple cider vinegar

First, we pass the horseradish, and then the peeled garlic, so that the root passes through, then we remove the bag and tie it so that the smell does not spread.

Twist the chopped tomatoes, sweet and hot peppers. Add salt, sugar, and a tablespoon of natural apple cider vinegar to the mixture for preservation.

Stir and leave for 15 minutes so that all the aromas and tastes mix and all the bulk ingredients dissolve. In the meantime, I sterilize the container.

Pour into jars or bottles. I boiled the caps and bottles in water for 10 minutes.

Pouring into jars or bottles, roll up the lids and put in the refrigerator. I only store it in the refrigerator. It turns out to be sharp, “hits you on the nose”, vigorous. Fans of spicy dishes will appreciate it.

With fish, meat, barbecue it goes off with a bang. If you have roots and you don’t know what to do with them, prepare a spicy sauce that all your family and friends will appreciate.

Last year I served it at the table for the New Year holidays, so I can tell you that even those who don’t like spicy food were liked by everyone. By that time it had already brewed well and was excellent! Try, cook, and rate!

Horseradish with tomatoes and garlic. Tricks and Tips

This recipe is suitable for those who, as prescribed by a doctor, are not recommended to eat too spicy dishes or those who want to feed their children this snack during the cold season. The recipe for this dish came from Georgia, it is a little softer than the previous ones and is easy to prepare; from it you will learn how else you can prepare tomatoes with horseradish and garlic for the winter.

Before sending for storage

1 pod hot pepper

500 gr. bell pepper

Hot and bell peppers are washed under running water and cleaned of stalks and seeds. Peel and wash the horseradish root too.
The tomatoes are doused with boiling water and the skins are removed. The garlic is peeled and pressed.
Tomatoes, horseradish, garlic are passed through a meat grinder. The resulting tomato-garlic mass is brought to a boil and cooked over medium heat for 3-4 minutes.
We put the hot seasoning into well-sterilized jars and roll it up, and after cooling we store it in the cellar.

Some tips for housewives on how to choose horseradish for preparing horseradish from tomatoes and horseradish for the winter:

Wonderful adjika is obtained from horseradish roots of late harvest, closer to autumn. By this time, it ripens and acquires a vigorous and strong taste. Seasoning prepared from such a root is well stored during the winter;
if the sauce is made from a root that has been stored for some time, its shelf life should not exceed three weeks. Otherwise it should not be used;
The classic horseradish recipe can be varied with other products, such as apples, gooseberries or sweet peppers. They reduce the “baking” of the snack and add piquancy. Adding herbs will not only add flavor, but also improve the already rich taste.

Pickling green tomatoes

Traditionally in Russia, it is difficult to imagine preserving for the winter without preparing various kinds of pickles, especially for owners who live on their own land and have a cellar for storing them. And green tomatoes, cold-salted with horseradish, retain the maximum amount of nutrients and are stored until spring. For pickling, you only need the tomatoes themselves and a variety of herbs and spices, thanks to which the taste of the preparation will become so attractive.

It is most convenient to carry out pickling in an enamel pan or in a bucket, depending on the number of tomatoes you have. If there is little space to store them, then it is convenient to use ordinary glass jars. To prepare 5 kg of tomatoes you have to find:

3 heads of garlic;
2-3 leaves of horseradish and 100 g of its roots;
150 g dill;
Several dozen cherry and black currant leaves;
A spoonful of coriander seeds;
A teaspoon of allspice and black peppercorns;
A few bunches of greens, like parsley, basil, tarragon.

The brine for tomatoes is prepared in advance. 300 g of salt is dissolved in 5 liters of water, the mixture is brought to a boil, cooled and filtered.

Tomatoes need to be placed as tightly as possible in a clean, suitable container scalded with boiling water. During the laying process, the tomatoes are sprinkled with herbs and spices. Then they are filled with cooled brine and remain under the load in a warm place until the solution becomes cloudy. Usually on days 3-5 the container with tomatoes is transferred to a cold place. The taste of the finished dish appears after 5-6 weeks.

Classic horseradish - 10 step-by-step recipes

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.

Useful tips to prevent horseradish from souring

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

Before cooking, be sure to wash the cans of soda and bake them in the oven or sterilize them over steam.
All utensils used in the cooking process must be clean.
The tomatoes are carefully sorted. Use fruits without cracks, with the skin intact.
For rolling, use only disposable lids. Screw caps are not suitable; they are not airtight.
After opening, the jar of product is stored in the refrigerator for a month.

Horseradish prepared for the winter can be stored for up to 4-5 years. At the same time, its severity remains and even intensifies every year. An appetizer will always come in handy at the table; everyone will appreciate it.

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 hours.

Quantity: 4 liters.

Tomato 3 kg
Garlic 300 gr.
Peeled horseradish root 300 gr.
Salt 100 gr.
Granulated sugar 300 gr.

Boiled horseradish

Raw horseradish is stored exclusively in the refrigerator, but boiled seasoning, if it is sealed, can be stored at room temperature. But, it should be noted that due to cooking, the taste of the seasoning will be less sharp.

2 kg of fresh tomatoes;
300 gr. horseradish roots;
4 heads of garlic;
4 teaspoons salt;
2 teaspoons sugar;
2 pinches of red hot pepper.

Peel the horseradish root and scald it with boiling water. This treatment will remove the excessive harshness of the taste. Peel the garlic cloves. Cut out the stems of the tomatoes, put them in a bowl and pour boiling water over them. After a minute, drain the liquid and fill the tomatoes with cold water. As soon as the fruits have cooled, remove the skins from them. After processing, the skin will be removed very easily.

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:

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.
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.
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.
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.
After sterilization and drying, pour horseradish into jars and close very tightly. Store sharp products in a cool place.

Adjika “Ogonyok”: seaming without sterilization

Take:

Juicy tomatoes – 0.5 kg
Carrots – 0.2 kg
Onion – 0.2 kg
Red sweet pepper – 1 pc.
Hot pepper – 1 pc.
Garlic – 40 gr.
Ginger root – 0.5 cm
Carnation – 2 stars
Cinnamon – 0.25 tsp.
Sugar – 100 gr.
Salts – 60 gr.
Vegetable oil – 100 ml
Apple bite – 200 ml

Sterilize two half-liter jars and their iron lids.

Wash the vegetables, peel the carrots, garlic, onions and ginger. Remove the seeds from the peppers. Cut off the attachment points of the stalks, all darkening and bruises, so the preservation is guaranteed to last intact all winter and will not go sour.

Grind all raw ingredients with a meat grinder. Add all dry spices. Set to cook on medium heat on the stove. Stir – the seasoning should not burn.

The small gurgling noise should continue for about 30 minutes.

Next, add the oil and cook for a little over an hour.

Then - vinegar and after 15 minutes - pour into jars.

Roll up the lids, place the jars on them and wrap until cool.

Many housewives in northern countries traditionally prefer to prepare sauces based on tomatoes and horseradish. It gives an amazing aroma and pungency, and with its strong bactericidal properties it prevents unnecessary bacteria from developing in the preservation. I also love it because it looks like a snowball against the background of red tomatoes. Very beautiful! It is difficult to achieve such an effect without horseradish.

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:

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.
Cut the rhizome into pieces to make it easier to chop it in a blender later.
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.
Cut the washed tomatoes into segments and puree them in a blender.
Add garlic and horseradish gruel to the tomato puree and pass everything together through the cutting element of a blender.
Pour the required amount of salt and sugar into the mixture, mix and leave aside for 50-60 minutes.
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.

Winter horseradish made from tomato and horseradish “Tsarsky”

You can't spoil horseradish with mustard! This folk wisdom is applicable in a non-trivial ensemble. The snack will turn out to be truly hearty, will last all winter, will not sour and will not lose its presentation.

For the recipe you need:

Tomatoes – 3 kg
Ground horseradish - 4 tbsp. l.
Garlic - 7-8 cloves

Taste accents:

Mustard powder - 4 tbsp. l.
Vegetable oil - 30 ml
Vinegar 9% – 30 ml
Salt and sugar - 50 g each

Yield: about 2.3 liters

Preparation.

Let's make juice from the tomatoes. Rub through a sieve or run through a juicer. Boil the juice for half an hour over low heat.

Add chopped horseradish, garlic and mustard to the tomatoes. Cook for another 5 minutes. Add butter and dry ingredients and mix.

Pour the juice into sterile jars and seal tightly. We send it for storage in a cool place, away from the heat of radiators, so that the snack retains its freshness and does not sour. After just 2 weeks, the vegetables will become good friends, and the horseradish can be served.

Appetizing and spicy. The perfect appetizer for many winter celebrations!

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:

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.
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.
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.
Pour citric acid, sugar and salt into the cooled mass, stir everything and wait until the preservative crystals dissolve.
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.

Green tomato salad with horseradish

A savory salad that can be served as an appetizer or used as a side dish.

green tomatoes – 4 kg;
peeled garlic – 100 g;
bell pepper – 4 pods;
horseradish root – 60 g;
sugar – 1 glass;
salt – ¾ cup;
vinegar (6%) – 1 glass.

Wash the tomatoes and dry them. Cut as for a regular salad and place in a large bowl or other suitable container.

Peel the bell pepper from the seeds and peel the garlic. Wash the horseradish and cut off a thin layer of skin. Chop the pepper, horseradish and garlic as desired and grind in a blender until smooth. Add this mixture to the chopped tomatoes.

Add salt, sugar and vinegar to vegetables. Mix carefully. Leave the salad on the table for 8-10 hours. Place the salad in jars along with the juice that has been released. You can cover the jars with plastic lids and store in the refrigerator. If long-term storage is expected, then the jars must be sterilized in boiling water for 20 minutes (for jars with a capacity of 0.5-0.75 liters). After this, the jars are sealed tightly.

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:

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.
After cooking, add powdered or paste mustard to the tomato puree. It should be borne in mind that powdered mustard is somewhat spicier.
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.
Pour vegetable oil into the brew, add salt, hot pepper and sugar, and simmer for about 5 more minutes.
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.
At the very end of cooking, you need to pour vinegar into the pan with horseradish and you can immediately turn off the heat.
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.

Cooking rules

Cooking horseradish does not require any special culinary skills; even a beginner can handle the job. You just need to have kitchen tools on hand for chopping food. Previously, the main tool for preparing seasoning was a meat grinder; now you can use a blender or food processor for the same purpose.

The main ingredients of the seasoning are tomatoes, garlic and hot peppers. Despite the name of the sauce, horseradish root is not always present in the composition. There are also recipe options in which apples, sour plums, and bell peppers are added.

There are two options for preparing the seasoning. The first option is without cooking. All ingredients are crushed, mixed and poured into clean jars. In this case, the sauce will need to be stored in the refrigerator for no more than 2-2.5 months.

The second preparation option involves boiling the sauce. In this case, the finished sauce is poured hot into sterile jars and immediately sealed. Horseradish prepared in this way can be stored at room temperature. But only before opening the can. After the lid is opened, you will need to keep the sauce in the refrigerator.

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:

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.
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.
Combine horseradish and tomato puree and process together again in a blender. The mass should be as homogeneous as possible.
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.
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.
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.

How to make a freezer for the winter so it doesn’t spoil

Horseradish appetizers usually do not require heat treatment. If cooking is used, then it is rather a salad. The true recipe for preparing horseradish preparation is considered to be without the use of cooking. This may be for the better. After all, the result is a seasoning for meat and fish dishes, as well as for bread for soup, rich in vitamins, minerals and other useful substances. As a result of cooking, all beneficial substances are destroyed, especially vitamin C (ascorbic acid).

Then how can you prepare a snack for long-term storage for the winter so that it does not go sour? There are several tips that should be followed when preparing the workpiece.

For cooking, use whole roots without any damage or cuts; microbes may remain in them, which can subsequently start the fermentation process.
All products must be thoroughly washed. This is especially true for horseradish roots. They must first be thoroughly washed to remove any remaining soil and then cleaned.
The container into which you will pour the seasoning must be clean; if desired, it can be sterilized, but it must be dry. You can use polyethylene lids, but make sure they fit very tightly to the jar.
An important condition is the storage temperature, within +4-10ºС. Such conditions can only be provided by a household refrigerator or a cold underground floor.
An important condition is the choice of cans. The finished snack is placed in small jars, containers no more than 0.5-1 liters. If you open a jar of seasoning, try to eat it within 2-3 weeks. Otherwise, with prolonged use, all the aroma, smell and pungency will quickly disappear.

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:

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.
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.
Do the same with tomatoes, but decide for yourself whether to remove the skin before chopping - it doesn’t matter in principle.
Following the previous ingredients, also chop the garlic and parsley with dill, and then combine everything that was chopped in one bowl.
Add salt, mix the ingredients and let stand for 20-30 minutes before putting into jars.
Treat jars with a volume of 250 g or less first with detergent, then with steam. Dry and fill with prepared horseradish.
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.

Horseradish sauce with red pepper without cooking for rolling

This recipe is designed for the most avid spicy lovers! In addition to garlic and horseradish, capsicum is also used here. Can you imagine the taste of this sauce? I personally find it difficult, although out of curiosity I would definitely try!

Ingredients:

2 kg of tomatoes;
2 pods of hot pepper;
⅓ cup garlic;
0.5 cups horseradish;
1 tbsp. l. salt.

Subsequence:

We prepare the ingredients for subsequent grinding. Wash the tomatoes and cut them coarsely. We clean the garlic cloves, as well as the horseradish roots.

The latter can be finely chopped for greater convenience. This will make it a more homogeneous mass.

We also cut the hot pepper into small pieces. If you are afraid that the sauce will be too spicy, remove the seeds from it.

Place everything in a food processor.

Let's launch it. First, chop the vegetables at low speeds, and then increase the speed.

Mix everything we got. Add salt - as much as indicated in the composition, or to your taste. Do not touch the sauce until the salt has completely dissolved in it.

After the bottler, mix again and pour into jars. We close the lids and put them immediately in the refrigerator - such a preparation does not need to cool. 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:

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.
Peel apples from stems and seeds, cutting each into pieces. There is no need to cut off the skin.
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.
Grind the horseradish root in a convenient way: with a grater, meat grinder or blender. Also chop the peeled garlic along with the horseradish.
Make a puree by combining garlic and horseradish with apples.
Pour salt, sugar, vinegar into the mixture, mix everything well. You can add a little more vinegar if the apples you use are sweet.
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.

TOP 6 recipes for preparing pickled cucumbers with horseradish for the winter

Cucumbers are an excellent appetizer and addition to main courses in the winter. You can choose recipes for canned cucumbers for the winter with horseradish, tomatoes, and peppers. Each fruit brings its own flavor to the assorted vegetables. By changing the dosages of salt, sugar, vinegar, you get a marinade with a sour, sweet, sour-sweet aftertaste. Fans of spicy dishes add pepper and mustard to their preserves.

Principles of preparing cucumbers with horseradish for the winter

Canned cucumbers are obtained by cold, hot, or sterilization methods. Horseradish is added in different forms: leaves, root, grated or cut into rings or pieces.

What does horseradish give when pickling?

When pickling greens, add a horseradish leaf or root. The plant prevents the appearance of mold on the surface of jars and gives crunch to cucumbers.

A substitute for horseradish can be peppercorns, garlic, oak bark.

Requirements for main ingredients

The main ingredients are considered to be vegetables: cucumbers, tomatoes, peppers. Zelentsy are closed immediately after collection. They must meet the following characteristics:

small;
with thick skin;
with firm pulp;
not damaged;
with black spikes.

Before canning, vegetables are washed and soaked for 2-4 hours.

Preparing containers for the start of the process

Particular attention is paid to banks. Wash with soda, sterilize in an accessible way: over steam, in the oven

Boil the lids for 3-5 minutes.

How to cook cucumbers with horseradish

To pickle cucumbers you will need the following ingredients (for a 3 liter jar):

cucumbers – 2 kilograms;
horseradish - 1 leaf;
garlic – 3 cloves;
dill - umbrella.

If desired, add peppercorns, currant leaves, oak bark, and cherry leaves. Dill and garlic are washed and poured with boiling water. Leave for 1-2 minutes for the aroma to develop. Fill the bottom of the jar with spices. After soaking, the greens are placed in the next layer.

water – 2 liters;
salt – 4 heaped tablespoons.

The marinade is brought to a boil, cooled to room temperature. Pour brine over the cucumbers and leave for 2 days to ferment. Cucumbers and marinade remain. Place them separately in a pan with brine.

After 2 days, the brine is poured into a saucepan. Cucumbers in a jar are washed with cold boiled water. Add greens from the pan.

Hot brine is poured into jars and sealed with metal lids. Cover with a blanket and send for storage.

The classic way to prepare horseradish

Horseradish seasoning in the classic version is prepared on the basis of tomatoes. For 1 kilogram of tomato, 100 grams of horseradish root and garlic are required. All vegetables are washed, cut into pieces and minced in a meat grinder. Add 1 teaspoon of sugar, two salts. The seasoning is placed in sterilized jars and sealed.

Pickled horseradish is prepared by adding 2 tablespoons of vinegar to the recipe; boil for 5 minutes. Then they are laid out in jars and sealed with lids. Place a blanket on top.

Recipe without sterilization

To the classic horseradish recipe, add 50 grams of vegetable oil, 2 tablespoons of vinegar and get a new recipe. Tomatoes are mixed with salt and sugar and left to boil. After 20 minutes of boiling, add vinegar and oil and boil for another 5 minutes.

The salted, boiled mixture of vegetables is combined with garlic, spices and placed in jars or bottles and sealed. Sent for storage.

With tomatoes and peppers

Thrill-seekers add 300 grams of hot pepper to the basic recipe. Horseradish can be salted cold or by boiling tomatoes.

With garlic

The garlic in the seasoning is the base. It is ground in a meat grinder. Then mixed with the main ingredients and placed in jars. Garlic is not subjected to heat treatment to preserve its spicy aroma. The containers are closed and sent to the refrigerator.

With horseradish root

You can pickle stronger horseradish if you properly prepare the root of the seasoning. The fruit should be dug up after frost. Then the seasoning will turn out vigorous.

Further storage of workpieces

The classic horseradish seasoning is stored in the refrigerator. You need to eat it within a month. Otherwise fermentation will begin. Boiling tomatoes extends the shelf life to 6 months.

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:

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.
After soaking, peel the horseradish, cut into pieces, and then grind in a blender or meat grinder.
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.
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.
Mix chopped horseradish, grated beets and cooked marinade in a separate bowl, leave for 10 minutes.
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.

Marinated tomatoes with celery for the winter

In order for pickled tomatoes to turn out tasty, not only a successful marinade is important. Other ingredients are also of great importance: hot and black pepper, horseradish root, garlic... And many people also put greens in jars of tomatoes - cherry, currant, oak leaves - they also add pluses to the taste of the preparation. But this time I want to invite you to close your tomatoes and celery for the winter. Yes, yes, you understood everything correctly: we will replace the usual greens for pickled tomatoes with only celery.

It has a very bright and rich taste, so you can be sure that your preparation will turn out excellent and very interesting. Another advantage of this recipe is that there is nothing complicated in it; even a novice housewife can handle it. And my step-by-step master class will help her with this, which describes in great detail how to pickle tomatoes and celery for the winter.

Ingredients for 1 liter jar:

450-500 g tomato;
2-5 sprigs of celery;
2 black peppercorns;
0.3 cm ring of hot pepper;
2-3 cloves of garlic;
0.3 cm ring of horseradish root.

Marinade:

3 liters of water;
6 tablespoons sugar;
3 tablespoons salt;
125 ml 9% vinegar.

How to pickle tomatoes and celery for the winter:

For pickling, choose tomatoes that are ripe, but firm, without damage to the skin. It is better to select plum-shaped tomatoes: more of them will fit into the jar. If the tomatoes are larger, fewer of them will fit into the jar, then you will need to increase the amount of marinade per jar. Wash the tomatoes thoroughly with running water.

The number of celery sprigs is indicated approximately: 2-3 large sprigs are enough, if the sprigs are smaller, you should put more of them. Wash the celery sprigs thoroughly and lay them out on a napkin to drain excess moisture.

Peel the horseradish root and rinse thoroughly. Cut the horseradish into thin rings.

Peel the garlic, wash it, and then cut the cloves in half. Wash the hot pepper and cut it into thin rings. Place celery at the bottom of sterilized jars, add garlic, hot pepper and peppercorns, and horseradish root.

We place the tomatoes: carefully, without crushing them, trying to place them so that there are fewer voids left. While we prepare the marinade, cover the jars of tomatoes with lids to prevent dust from getting in.

For the marinade, pour the required amount of water into the pan, add salt, sugar and vinegar. Bring the water to a boil and, stirring, cook for 2-3 minutes until the crystals are completely dissolved. Immediately pour the boiling marinade into the jars of tomatoes, filling them to the very top, and cover with lids.

Cover the jars again with lids and place in a saucepan with a napkin-lined bottom. Fill the cans of tomatoes with water - up to the hangers of the cans. Place the pan with the jars on the fire and bring to a boil over high heat. Then reduce the heat and sterilize for 15 minutes.

After sterilization, carefully remove the jars of tomatoes from the pan and seal them hermetically. That's all, delicious pickled tomatoes and celery are ready for the winter, all that remains is to turn the jars of preserved food upside down and let sit for 10-12 hours until completely cooled

We transfer the jars with cooled tomatoes to a permanent storage location, preferably at room temperature.

Most often, such tomatoes are sealed in liter jars - this is the most convenient volume for this type of preservation. Therefore, you will probably need marinade for a 1 liter jar:

0.5 l of water;
1 tablespoon sugar;
0.5 tablespoon of salt;
22 ml of 9% vinegar (can be directly into the jar).

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:

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.
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.
Mix the crushed roots with lemon and blend everything together again.
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.
Pour liquid honey into the total mass and stir everything well again.
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.

Source

cooking method

Wash the tomatoes, cut them into pieces and grind them using a meat grinder (you can grind them with a blender, you can grate them). As for the skin, you can remove it, or you can cook it with it - your choice. By the way, it is very convenient to grate tomatoes; in this case, the skin will remain in your hand. To remove the skin, you can make cross cuts on each tomato and pour boiling water over them - the skin will easily separate.

We peel the garlic and also chop it (a garlic press will help, or we chop it together with the tomatoes in a meat grinder).

Salt the tomato-garlic mixture, mix, put in clean jars and close with lids. The most delicious bright snack is ready!

Selection and preparation of vegetables and additional ingredients

To make the vegetable preparation tasty, you need to choose the right ingredients from which it will be prepared.

Tomatoes are considered the main ingredient of canned food.
The first thing you should pay attention to when choosing them is maturity. To determine the ripeness of a tomato fruit, you need to carefully examine its surface. It should be perfectly red, without any green spots. Also, when choosing, you need to pay attention to the aroma of vegetables. They should smell nice, as fragrant tomatoes are ideal for canning.

An additional ingredient used in the preparation is garlic. There are no special criteria for choosing garlic. The main thing is that it is ripe and has no signs of rotting.