Russian adjika, “Ogonyok”, “Cobra”, horseradish, gorloderlik – they name it as horloder made from tomato and garlic for the winter in different parts of the country.
In the Urals it is respectfully called “horseradish snack”, with the emphasis on the first syllable. According to different recipes, bell peppers, apples and even plums are also added to the mixture, but spicy vegetables and seasonings remain unchanged. In the Soviet years, each housewife had her own recipe for how to make a delicious horloder from tomatoes with garlic for the winter; they used both ripe and unripe tomatoes, flavored with black and hot pepper to taste. And so that the tomato skins stuck in the meat grinder did not disappear, they were pushed through with carrots, which gave it a slightly sweet taste. This treat was always prepared in the fall, when the horseradish root becomes sharper and more fragrant.
Classic recipe
It is safer to prepare a horloder from tomatoes with garlic by boiling; this preparation will last longer, will not ferment or sour. A properly made dish will not only warm you up in the cold, but also improve your appetite and boost your immunity during the cold season. To ensure that the treat retains its pungency and beneficial properties, generously add garlic and ground red pepper, and season with horseradish to suit your taste.
Required Ingredients
- tomatoes – 2.5 kg;
- chili pepper – 1 pod;
- vinegar - 1 tbsp. spoon;
- salt – 1 teaspoon;
- carrots – 750 g;
- horseradish – 200 g;
- garlic – 1 head;
- black pepper – 1 teaspoon.
How to make a tomato and garlic horloder
- Grind the vegetables and season with spices.
- Leave for 30 minutes, boil, pour in vinegar.
- Boil for 1-2 minutes, package.
Why it’s useful, what dishes it’s served with
Horloder has many beneficial properties that directly depend on garlic and horseradish.
Horseradish is a good antimicrobial agent. Its main properties include protecting the body from various infectious diseases, helping to prevent the gastrointestinal tract (gastrointestinal tract) or diseases of the upper respiratory tract. Excellent for cleansing blood and reducing sugar levels.
Garlic is also characterized by antimicrobial effects. The sauce is best consumed when it has been steeped for 2-3 weeks.
Despite all the beneficial characteristics of this food additive listed above, it should not be abused. Since gorloder is a fairly spicy dish, its excessive consumption leads to unpleasant consequences.
The sauce is used with almost all products. It all depends on your taste. Most often, horloder is served on the table with “second” courses.
Gorloder without cooking
It’s easier to make a horloger from tomatoes without cooking; special care is needed when working with horseradish. It heavily clogs the grinder grate, so it needs to be ground last on the list. And salted water will help get rid of the smell of garlic; you need to wash your hands thoroughly in it. These are the main ingredients, the more of them, the longer the mixture will stay fresh.
Required Ingredients
- tomatoes – 1 kg;
- ground red pepper – 0.5 teaspoon;
- sugar – 1 teaspoon;
- horseradish root – 80 g;
- garlic – 60 g;
- salt – 1 teaspoon.
How to make a tomato and garlic horloder
- Remove the skin from the tomato and grind with other vegetables.
- Mix with spices, leave for 2 hours.
- Distribute into a container and seal.
How to properly make a freezer for the winter so it doesn’t get damaged
With experience, some regularities in the cooking process have become noticeable, which make it possible to preserve the “correct” food processor, which will last a long time and will not go sour.
Subtleties of the process:
- A simple glass jar will help you peel a large amount of garlic. I pour the cloves into it, cover it with a lid, and shake vigorously for a couple of minutes. In this case, the husk cracks and falls off, all that remains is to remove the clean teeth.
- Working with frozen horseradish root is much easier, since when frozen it has much less impact on the mucous membranes. It should be passed last, as coarse fibers clog the mesh.
- Rinsing in salt water will help remove the smell of garlic from the skin.
- Its shelf life depends on how the snack is stored. My gourd is best stored in the refrigerator, and to prevent it from spoiling in the cellar, I add more horseradish and garlic to the composition.
- In order for the seaming to be stored for a long time, before preserving, you need to boil the spicy mass, sterilize the jars, and boil the lids.
- It is better to roll up a delicious spicy sauce in a 0.5 liter container. This way, an open jar will quickly be empty and will not turn sour.
- Horseradish prepared without cooking is best stored in the refrigerator and consumed within a month.
Gorloder in a blender
If suddenly a spicy snack has fermented, you can save it at the beginning of the process. Add a little salt, garlic, boil for 5 minutes. and roll it up again. Some housewives, to prevent this from happening, add 1 teaspoon of vegetable oil to each jar. A softer and more delicate mixture will be obtained if you chop the tomato horlor with a blender.
Required Ingredients
- tomatoes – 2.5 kg;
- carrots – 750 g;
- horseradish root – 200 g;
- vinegar - 1 tbsp. spoon;
- salt – 1 teaspoon;
- garlic – 1 head;
- chili pepper – 1 pc.;
- black pepper – 1 teaspoon.
How to make a tomato and garlic horloder
- Remove the skin from the tomato, grate it, and puree the vegetables in a blender.
- Season with spices and leave for half an hour.
- Place in jars, sterilize for 15 minutes, and seal.
Gorloder "Ogonyok"
One of the most famous recipes is “Ogonyok”, this is a garlor with hot peppers and tomatoes, add at least 1 tbsp of vinegar, then the preparation will be stored without problems even for several years. For a hot mixture, add 1 teaspoon each of red and black pepper. It is recommended to taste when adding spicy ingredients, but it is important to remember that the full spiciness will still be revealed in a few days.
Required Ingredients
- tomatoes – 3.5 kg;
- hot pepper – 200 g;
- sugar – 1 tbsp;
- salt – 0.25 tbsp;
- garlic – 200 g;
- vegetable oil – 250 ml;
- vinegar – 250 ml.
How to make a tomato and garlic horloder
- Grind the vegetables and boil.
- Boil for half an hour, add salt and sugar.
- Cook for another 30 minutes, add oil and vinegar.
- Keep on low heat for 1.5 hours.
- When the tomato sauce with garlic without horseradish has boiled down to half its volume, distribute into containers.
Horloger with horseradish
If you don’t like the mixture with garlic, you can make a tomato and horseradish horloger, it will add the desired spiciness. But such a preparation is stored for only a couple of months in the cold, which also needs to be taken into account. You can use both a meat grinder and a blender, but experienced housewives note that the second option is less suitable because it produces a lot of unnecessary foam.
Required Ingredients
- tomatoes – 1 kg;
- horseradish root – 100 g;
- salt – 1 tbsp. spoon.
How to make a tomato and garlic horloder
- Grind the vegetables and roots and add salt.
- Stir until smooth, leave for 2 hours.
- Distribute the tomato and horseradish garnish into a container and refrigerate.
Prepare the necessary ingredients
As you know, gorloder is a popular dish that has several names. In different regions of the country there are different names: chrenoder, adjika, cobra and other similar names. Essentially, this sauce is table horseradish with various additives.
To prepare a healthy sauce at home, you need to prepare a number of ingredients:
- Horseradish root.
- Garlic.
- Fresh tomatoes.
- You also need to have: a blender, a knife, a meat grinder. If you don’t have such kitchen appliances, use a regular grater.
All these components are finely chopped, or better yet, rolled through a meat grinder. After which all ingredients should be salted to taste. Sometimes ground pepper is added.
At the moment, if you don’t want to bother and cook it yourself, then horseradish is sold in any supermarket. Usually, its cost is not high.
https://youtube.com/watch?v=OdIMKopnLlQ
Green tomato garnisher
If the tomato harvest is not going well and there are a lot of unripe ones, you can prepare a gardener of green tomatoes with garlic for the winter. They also add hot pepper, garlic, sugar and salt, and roll it up without boiling or horseradish. You can add any greens to your taste. To avoid bitterness, choose fruits that are slightly whitish in color and medium in size; small ones can accumulate harmful substances.
Required Ingredients
- tomatoes – 2.5 kg;
- garlic – 4 heads;
- hot pepper – 2 pcs.;
- sugar – 1.5 teaspoons;
- salt – 1 tsp, spoon.
How to make a tomato and garlic horloder
- Grind the vegetables, season with salt and sugar.
- Distribute the green tomato container into a container and seal.
Yellow tomato garnisher
The shade of the tomatoes does not affect the taste; the recipe for a tomato and garlic garnisher is no different if the fruits are yellow. But they contain an order of magnitude more vitamins, sugars and valuable dry substances, especially carotenes. You can simply grind the vegetables and distribute into jars with vinegar. But it’s safer to boil it.
Required Ingredients
- tomatoes – 6 kg;
- garlic – 5 heads;
- hot pepper – 3 pcs.;
- sugar – 6 tbsp. spoon;
- salt – 5 tbsp. spoon;
- vinegar - 6 tbsp. spoons
How to make yellow tomato gourd
- Grind the vegetables, add salt and sugar.
- Boil, cook for 4 minutes.
- Add vinegar, heat for 2-3 minutes.
- Pour the tomato and garlic garnish into a container.
Gorloder: boiled recipe, canning
For preservation, you can use the following recipe.
Components:
- tomatoes - two and a half kilograms;
- apples - half a kilo;
- sweet pepper - half a kilo;
- garlic – one hundred and twenty grams;
- dill - fifty grams;
- vinegar - two large spoons;
- hot pepper – one hundred grams;
- parsley - fifty grams;
- sunflower oil - one glass;
- black pepper and salt to taste.
Cooking principle:
- Sterilize and heat the container before storing.
- Wash vegetables under running water.
- Remove seeds and core from peppers and apples.
- Cut the tomatoes into cubes.
- Grind the remaining ingredients in a blender or meat grinder.
Pour the resulting mass into a container, add vinegar, spices and vegetable oil. Place the pan over medium heat and cook for at least 2 hours. Dill and parsley can also be ground in a blender or finely chopped, then added to the sauce before the end of cooking.
The hot seasoning is poured into jars and rolled up.
Jars can be stored in a pantry or basement.
Gorloder with bell pepper
Many housewives do not like to mess with garlic, but it will be easy to peel it if you take it apart into cloves and soak in cool water for 2 hours - the skin will slide off immediately. You can also put it in a jar and shake it, the husks will fall off. But it’s better to freeze the horseradish slightly, then it will be easier to grate. You can’t do without these ingredients, but you can add less of them if you try the Bulgarian version – a horloder made from tomatoes and peppers with garlic.
Required Ingredients
- tomatoes – 1 kg;
- bell pepper – 1 kg;
- hot pepper – 300 g;
- garlic – 300 g;
- salt – 1 teaspoon.
How to make a tomato and garlic horloder
- Peel the peppers and grind with tomatoes and garlic.
- Dissolve the salt, distribute into a container, and seal.
How to cook delicious horloder - useful tips for housewives
It’s not for nothing that spicy snacks made from hot vegetables attract housewives - after all, they can not only increase appetite, awakening taste buds, but also have a beneficial effect on the immune system, protecting the body from various infections. But to ensure that the dish turns out tasty and can be stored well in winter, there are a number of nuances that can help novice housewives.
Selection and preparation of ingredients
The most traditional component of recipes for making horlorder are tomatoes, because they soften the taste of the seasoning, enrich it with many useful substances, and give it an attractive color. Therefore, the tomato garnish turns out to be very rich, tasty and aromatic.
It is advisable to choose fleshy varieties of tomatoes, since a large amount of liquid can cause the horlor to sour. If there is nothing special to choose from, then in this case part of the tomato juice is removed when chopping the tomatoes to be used for other purposes.
The quality of the harvester increases noticeably if you use peeled fruits. It can be easily removed from tomatoes using the following technique: first pour boiling water over the vegetables for a couple of minutes and then transfer them to ice water. After which the peel is easily removed.
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Garlic is one of the necessary ingredients in recipes for preparing horloger for the winter. In order to avoid difficulties when peeling garlic, you need to disassemble it into cloves and soak it in cold water for a couple of hours. After which the skin can be removed easily and quickly. If the recipe uses a large amount of garlic, then the separated cloves are placed in a glass jar, closed with a lid and the jar is shaken vigorously for several minutes. The husk falls off and the peeled slices are removed from the jar.
If horseradish is used in the recipe for horloger for the winter, then it is preferable to prepare the seasoning in the autumn-winter period. Because it is the rhizomes dug up after frost that have maximum healing power, as well as a vigorous taste and aroma.
When using hot peppers in a recipe for a cold pepper for the winter, you should remember that the main spiciness is contained in the seeds
Therefore, if it is important to make the appetizer especially hot, then the whole pepper is crushed. Otherwise, it is better to remove the seeds before chopping vegetables.
Manufacturing nuances
To obtain an evenly pureed mass of vegetables for the food processor, it is customary to use a variety of kitchen appliances: a meat grinder, a food processor, a blender, and a juicer. You can, of course, get by with a grater, but with significant volumes, this method of grinding vegetables will be very unproductive.
To further protect the mucous membranes of the face from irritation caused by horseradish, put a plastic bag over the outlet of the meat grinder and tie it tightly to the device. After the horseradish grinding procedure is completed, the bag is tightly closed and used to be added to the vegetable mixture last.
Horseradish can be characterized by tough and coarse fibers.
In any case, it is advisable to grind the horseradish rhizomes last, since they are the ones that most often clog the holes of the meat grinder or other devices.
The smell of garlic and horseradish is removed from the skin of your hands if you first rinse them in water and salt. Adding any aromatic essential oil to water will be especially effective.
It is the amount of horseradish and garlic added to the horloger recipe that determines the shelf life of the seasoning. Keep this in mind if you want to extend the shelf life of the freezer for the winter.
If you use a recipe for making a garloter with cooking, then it is best to cool the twisted jars upside down under a blanket.
Gorloder with zucchini
A milder option is a horloger with zucchini and tomatoes for the winter; zucchini perfectly absorbs all the aromas and spices and softens the spiciness. To keep the product longer, add vinegar. If you need a very spicy mixture, add hot peppers with seeds; a more gentle recipe is without them. Oil is added to protect against fermentation.
Required Ingredients
- tomatoes – 750 g;
- zucchini – 1.5 kg;
- carrots – 250 g;
- bell pepper – 250 g;
- garlic – 3 heads;
- salt – 1 tbsp. spoon;
- sugar – 50 g;
- hot pepper – 50 g;
- vegetable oil – 100 ml;
- vinegar – 50 ml.
How to make a tomato and garlic horloder
- Grind the vegetables, crush the garlic separately.
- Add spices and oil, simmer for 40 minutes.
- Season with garlic, simmer for 5 minutes.
- Pour in vinegar, simmer for 2 minutes.
- Distribute the tomato, zucchini and garlic container into a container for the winter and seal it.
Gorloder with cinnamon
An unusual red tomato garnish is made with cinnamon; it is jokingly called ladies' garnish for its less spicy taste. To prevent the mixture from fermenting, you need to thoroughly sterilize the container; it is safer to treat it with boiling water and vinegar. Sugar also causes fermentation; if you do not add it or add a little, the product will last longer in storage.
Required Ingredients
- tomatoes – 3 kg;
- apples – 1 kg;
- garlic – 550 g;
- carrots – 1 kg;
- bell pepper – 1 kg;
- chili pepper – 5 pcs.;
- salt – 50 g;
- vegetable oil – 200 ml;
- vinegar – 30 g;
- cinnamon – 0.5 teaspoon.
How to make cinnamon gorloder
- Peel the vegetables and grind without garlic.
- Boil, simmer for 40 minutes.
- Add salt and sugar and stir for 5 minutes.
- Add crushed garlic, vinegar, oil, cinnamon.
- When it boils, distribute into containers and seal
