Horseradish is a classic recipe without horseradish. Horseradish - a classic recipe and its variations. How to peel horseradish for horseradish

Among the dishes of Russian cuisine, horseradish occupies a prominent place - a very spicy appetizer, which is also good to use as a sauce. Any meat and fish dishes together with it they will sparkle with new flavor shades! Because of its sharpness, horseradish is also called gorloder. It comes from Siberia, where it was used not only in cooking, but also as a medicine and for the prevention of colds. After all, its main ingredient is horseradish, which is known for its medicinal properties. But in order for the taste and benefits of horseradish to be balanced, it is better to cook it yourself rather than buy it in a store.

Horseradish recipes for the winter

The main ingredients of horseradish are horseradish, garlic and tomatoes, which sour taste slightly dampen the strong pungency of root vegetables. But there are many ways to cook with other products, for example, beets, plums, carrots, mustard... We offer you several simple but interesting recipes.

There are many ways to prepare horseradish, but every time the result is a spicy, aromatic sauce

Classic crap

For basic recipe you will need:

Basically, you can adjust the amount of ingredients depending on how spicy you like your dishes. For example, add more or less garlic and horseradish. But don't overdo it!

1. Wash the tomatoes, peel the garlic and horseradish. Chop the tomatoes. It is better to do this using a meat grinder with a large grid, because the vegetable mass should not resemble puree.

   Grind the tomatoes in a meat grinder with a large wire rack

2. Also chop the horseradish and garlic, add them to the tomatoes and mix thoroughly. Leave for at least 10 minutes, and in the meantime, prepare the jars for horseradish: wash thoroughly and steam sterilize.

   Grind the horseradish and garlic and mix them with the tomatoes

3. Add salt and mix thoroughly again. Place some of the prepared horseradish on a plate: you can taste it almost immediately.

   The horseradish is already ready, it can be served

4. Divide the rest of the mixture into jars and roll up tightly. Place the crap in the refrigerator or basement.

   Or you can roll the horseradish into sterilized jars to preserve for the winter

Horseradish can be grated, but, firstly, it will take a long time, and secondly, the pungent smell will make your eyes water. Therefore, it is better to twist it in a meat grinder. And if you twist horseradish together with tomatoes, the smell won’t bother you at all.

Interesting fact: in Rus' horseradish was rarely eaten in its pure form. Basically, it was mixed with sour cream, usually in a 1:1 ratio, to soften the taste.

Video recipe for classic crap

Crazy stuff that will last a very long time

Some housewives are faced with the fact that horseradish turns sour over time, even if it was hermetically sealed in a jar. Try preparing it according to the recipe with the addition of vegetable oil and vinegar: this appetizer will keep well all winter without seaming.

Thanks to vegetable oil and vinegar, horseradish will be stored for a long time without being put into jars

You will need:

• 2 kg tomato;
• 200 g horseradish;
• 200 g garlic;
• 1 tbsp. l. salt;
• 1 tbsp. l. Sahara;
• 3 tbsp. l. table vinegar 9%;
• 0.5 cups vegetable oil.

Another tip on how to get rid of the pungent odor of horseradish when processing it: soak it in cold water for 1 hour.

By the way, there is good way certainly protect the crap from souring if it doesn’t go away heat treatment. You need to add crushed aspirin to it at the rate of 1 tablet per 1 liter of bottle.

Another way to prevent horseradish from souring is to add crushed aspirin tablets

Long-lasting horseradish with bell peppers and herbs

This seasoning adds a piquant taste bell pepper and fresh parsley with dill. You will need:

In principle, it is not necessary to strictly adhere to the proportions, but the amount of horseradish and garlic should be the same. You can take a little less or more tomatoes. The golden mean is 250 g of garlic and horseradish per 1 kg of tomatoes.

1. Pass the tomatoes through a meat grinder. You can also use a juicer to separate the pulp from the skin. Grind the peeled garlic cloves and horseradish using a meat grinder or blender. To prevent your eyes from watering from the smell of horseradish, put a plastic bag on the meat grinder from the outlet side.

   A plastic bag placed over the meat grinder will help avoid tears when processing horseradish.

2. Remove the membranes and seeds from the bell pepper. Grind the pulp in a meat grinder with herbs. Mix all prepared products in one container, add salt and mix thoroughly.

   Try to carefully select the membranes and seeds from the pepper.

3. Let the horseradish stand for 10–15 minutes and pour into jars that have been sterilized in advance. Place so that the jar is almost full, leaving literally 0.5 cm of space to the edge of the neck. Pour 1 tbsp on top. l. vegetable oil so that it covers the sauce completely. The oil will prevent air from entering the sauce and it will not spoil.

Feel free to seal the horseradish in jars: a layer of vegetable oil will prevent it from souring

Horseradish with beets

If you don't have tomatoes for horseradish, you can replace them with beets. After all, initially this vegetable was the basis of the horloder, when tomatoes were a curiosity in Rus'.

You will need:

This crap can be stored for more than a year due to the fact that the recipe calls for vinegar essence and cooking vegetables.

Video recipe: horseradish with beets

If you do everything correctly, the horseradish will not sour and will be stored all winter and even longer. After all, horseradish itself is a natural preservative, but auxiliary products will also not be superfluous. We hope that horseradish recipes will take their rightful place among your culinary preferences. Bon appetit!

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

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

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

How to properly prepare food

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

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

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

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

The best horseradish recipes for the winter

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

Classic way

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

Ingredients:

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

Preparation:

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

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

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

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

Shit for the winter without sterilization

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

Compound:

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

How to cook:

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

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

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

Vigorous crap

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

Ingredients:

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

Preparation:

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

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

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

Horseradish from tomatoes and garlic with plums

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

Compound:

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

How to cook:

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

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

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

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

With mustard

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

Ingredients:

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

Preparation:

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

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

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

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

Horseradish from tomatoes and garlic with carrots

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

Compound:

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

How to cook:

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

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

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

Horseradish with pepper

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

Compound:

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

How to cook:

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

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

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

Horseradish recipe for long-term storage

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

Compound:

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

How to cook:

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

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

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

Horseradish with paprika

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

Ingredients:

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

Preparation:

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

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

After cooking, the hot mixture is poured into a storage container and sterilized over medium heat in a large saucepan filled with boiling water for 10 minutes. Ready snack roll up the lids and store at low temperatures.

Attention!

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

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

1. Before cooking, be sure to wash the cans of soda and bake them in the oven or sterilize them over steam.
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Horseradish is a type of very spicy snack, mass-produced in factories now all over the world. And she comes from Siberia. Of course, store-bought horseradish is qualitatively different from homemade - it no longer contains all the vitamins and, in principle, the taste is also so-so.

Therefore, it is best to harvest horseradish from the plot in the fall (it grows everywhere as a “weed”, which requires absolutely no care and multiplies on its own) and make yourself a couple of jars of such a snack, delighting yourself and your loved ones.

Shitty home production for several weeks it retains all those beneficial vitamins, macro- and microelements contained in horseradish root. Therefore, the fresher the snack, the healthier it is for the body. It will help prevent colds, flu, sore throat, increase appetite, cleanse the blood and kidneys, and for diabetics - lower sugar levels.

But without any contraindications nowhere: consumption of horseradish is not recommended for people with diseases of the stomach and gastrointestinal tract. In addition, in large quantities, horseradish can cause irritation of the mucous membranes.

The composition of horseradish can be very different, depending on the components included in it. IN traditional version In preparation, horseradish root, garlic, tomatoes and spices are usually used. And even here, a person himself can regulate the taste of the future horseradish: depending on the proportions in which these ingredients are added, the more horseradish and garlic, the more nuclear the snack will turn out.

As mentioned above, the composition of horseradish is changed in its own way, starting from traditional recipe. Therefore, you should start with it, and only then move on to recipes with various additives.

Classic recipe for horseradish (horseradish)

It is usually prepared with tomatoes; they soften the taste of the snack and give it color. So, depending on the chosen variety and color of tomatoes, the color of the snack itself may also change.

To prepare this well-known healthy snack, you will need the following ingredients:

• horseradish root 100 g;
• garlic 100 g;
• tomatoes 1 kg;
• sugar 1 tsp;
• salt 1 tbsp.

1. Preparationingredients. When preparing horseradish, it is better not to wash it, but to first peel it and then rinse it. Wash the tomatoes, dry them, peel the garlic.
2. Grinding. The most unpleasant stage of cooking. You need to pass all the ingredients through a meat grinder. To help yourself at least somehow, they usually put a plastic bag on it and chop garlic and horseradish into it, and roll the tomatoes separately, and at the end everything is mixed. Add sugar and salt to the resulting mass and stir until they are completely dissolved.
3. Package. Usually horseradish is placed in small jars. Although horseradish is famous for its antimicrobial effect, jars and lids must still be well sterilized by any method (in a water bath, in the oven, in the microwave). Close the lids tightly. Keep refrigerated.

Now you can move on to different variations classic recipe crap. Below are several such options with various additional ingredients that bring new notes to the standard taste.

Video - cooking horseradish

Recipe for horseradish with plums

For this you will need:

• horseradish (root) 100 g;
• tomatoes 1 kg;
• garlic 1 head;
• plums 100 g;
• sugar 2 tbsp;
• salt 1 tbsp.

1. Prepare all products for cooking: peel and rinse horseradish, wash tomatoes and plums, peel garlic. Peel the plums and remove the pits.
2. According to tradition, pass everything through a meat grinder, add salt, sugar and mix.
3. Divide into jars and store in the refrigerator.

Horseradish recipe with mustard added

The result of cooking in this case refers not to appetizers, but to seasonings. To prepare it you will need:

• horseradish root 1 kg;
• sugar 2 tbsp;
• vinegar 9% 40 g;
• water 0.5 l;
• mustard 2 tbsp.

Horseradish recipe with carrots

• horseradish (root) 100 g;
• tomatoes 2 kg;
• garlic 100 g;
• carrots 600 g;
• hot pepper 1 piece;
• vinegar 70% 10 drops;
• salt 1 tbsp.

The cooking technology is exactly the same as in previous versions. That is, chop everything, mix, add salt and vinegar and you’re done. Also put into jars and roll up for storage. There is no need to cook anything.

In addition to carrots and plums, apples and beets are also often added, and as seasonings, in addition to salt and sugar, you can add cloves, cinnamon, ginger, and whatever you like.

How to preserve horseradish?

The main condition is to fill small jars with it so that the snack does not sit for a long time when opened. Otherwise, if you don’t eat it in a few days, all the smell and nuclearity will disappear.

When closed, all jars should be placed on the bottom shelves of the refrigerator or in any other cold place. Because the crap retains its beneficial properties up to three weeks, it is better to cook it in portions and as you eat the snack.

But for this it is necessary to store the horseradish roots themselves somewhere, because they have the ability to dry out. They are usually stored in boxes, leaving space between them and sprinkled with wet sand. A cellar is ideal for this. If this is not possible, then you can make preparations for the winter using vinegar for long-term storage. Here is one possible way to prepare it.

Horseradish recipe for long-term storage

Ingredients:

• horseradish root 150 g;
• garlic 2 heads;
• tomatoes 2 kg;
• salt 2 tsp;
• sugar 1 tsp;
• vinegar 9% 1 tsp;
• red hot pepper(seasoning) – 1 pinch.

And the next recipe will be quite paradoxical - horseradish without horseradish! Or in other words “Tsitsibeli”. It’s not such a spicy appetizer, but it’s also very tasty and suitable for dumplings and other dishes.

Tsitsibeli

Here is the list of ingredients:

• tomatoes 5 kg;
• bell pepper 1 kg;
• garlic 300 g;
• hot pepper 2-3 pods;
• salt 1-2 tbsp.

1. You should start with tomatoes, as they will cook longer than all other ingredients. Of course, wash, dry and grind in a meat grinder. Place the mixture into a saucepan and cook for an hour over medium or low heat.
2. After this time, add the peeled and chopped bell pepper into small pieces. Cook everything together for another half hour.
3. During this time, peel the garlic and wash the hot pepper. Then add to the pan. Cook the entire mixture for another 15 minutes. Then add salt to taste and stir.
4. Place in pre-sterilized jars, close, cover all jars with a blanket and leave to cool until room temperature. Then put it away for storage.

At the end of these recipes you can find a list of tips that can be taken into account when preparing this or that type of horseradish. Some of them have been described above, and some have not.

1. It is recommended to grind the horseradish root last, and this is facilitated by two reasons: firstly, its sharp, teary smell, and secondly, so that the horseradish does not dry out during the preparation and grinding of other components.
2. When grinding horseradish through a meat grinder, you can put a bag on it, or soak the roots in cold water for 2 hours before cooking.
3. If you use the method of preparing horseradish with heat treatment, then instead of tomatoes you can use the same amount of gooseberries, according to the recipe.
4. You can quickly and easily sterilize jars using a microwave. First, rinse them well, pour a little water inside each jar, put them in the microwave and turn it on at maximum temperature. The processing time is about two minutes. Water is poured to prevent the jars from cracking.
5. Before serving, horseradish can be mixed with sour cream to soften the taste.
6. Mandatory storage in a cold place: in the cellar or in the refrigerator.

Here they are simple recipes preparing horseradish and small recommendations for them will help you process the autumn horseradish harvest on the site and get your dose of vitamins and thrills. Of course, the main difficulty when preparing appetizers, sauces and seasonings from horseradish is its irritating smell to the nostrils and eyes. But a few minutes of agony when chopping the roots is worth it to have a jar of this hot and healthy product in the refrigerator in winter.

It won’t be difficult to prepare an incredibly tasty and interesting appetizer for any feast if you know some secrets. At the same time, the most regular products. 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 enjoy 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 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.

How to extend shelf life

like this delicious snack Always a pleasure to serve. 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. That's why some housewives try to do everything accessible ways extend 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 it is with it that they lubricate the lid.

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. Decompose into glass jars and store.

An interesting sauce that every fan will like. savory 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 cook in the classic way, but in the process of a detailed description with step by step photos I’ll tell you what to do to keep the seasoning for a long time. Today is three for you different recipes- choose 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 for boiling horseradish to extend its shelf life, but for today’s version we will only take fresh vegetables, season them with salt and sugar, and as preservatives, so that the horseradish does not go sour, we will take vegetable oil and vinegar. 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

A snack is being prepared from raw vegetables and can become the favorite seasoning 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 homemade he can't compare. 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!