Step 1: prepare the inventory.

Although this impressive hot sauce can be stored for quite a long time, without the formation of mold and oxidation, it is still worth properly preparing all the equipment that will be involved in the preparation of this culinary masterpiece! First, we thoroughly wash all the dishes under warm running water using an ordinary kitchen sponge and baking soda, it will perfectly cope with any dirt. Then we pour over small kitchen utensils with boiling water, and sterilize the lids with jars in any convenient way, for example, in a microwave oven, oven or in the old fashioned way on the stove.

Step 2: prepare the ingredients.

When all the inventory is ready, we begin to deal with the ingredients. First, we heat a full kettle of ordinary running water. Using a sharp kitchen knife, peel the garlic cloves and rinse them with the tomatoes. Then we send the tomatoes into a deep bowl and after a while we pour boiling water from the kettle.

Blanch vegetables in hot water 30-40 seconds... After that, using a slotted spoon, we transfer them into a deep dish with ice water and keep there until they cool completely. Then we dry the tomatoes with paper kitchen towels, remove the skin from them, remove from each place where the stalk was attached, and send them to a clean deep bowl. Dry the garlic too and proceed to the next step.

Step 3: prepare the horseradish-free horseradish.

Grind all vegetables one by one to a puree consistency directly into a deep saucepan. This can be done using a conventional meat grinder, stationary blender or food processor, it all depends on your desire and capabilities. After that, add to the resulting mass the required amount of table salt without iodine, black ground pepper and mix everything with a tablespoon until smooth.

Then we lay out the finished hrenoder on sterilized half-liter or liter glass jars, close them with tight-fitting plastic or metal screw lids and put them in a very cool place, ideal option - refrigerator and a nice, deep cellar. After about a month, you can take the first sample of this yummy.

Step 4: serve horseradish-free horseradish.

Horseradish-free horseradish is served chilled. It is served in gravy boats or deep bowls as an addition to meat, fish, poultry, game dishes, although it is also quite tasty with stewed, fried or baked vegetables. This nuclear mixture can be stored in a refrigerator or cellar, not me of its taste, for about 6 to 9 months. Very often, the bases for meat pies, pizza are sandwiched with a chrenoder, a few spoons are added to hot soups, stews and sandwiches are prepared with it. Enjoy a savory snack and don't get sick!
Enjoy your meal!

Very often, ground horseradish root is added to this type of horseradish, for the above-mentioned weight of ingredients about 1 kilogram. They also put hot red or green chili peppers, 2-3 pieces are enough or to taste;

If you are afraid that horseradish will not last all winter, boil the ground tomatoes for 3-4 minutes, then add garlic, salt to them and keep everything on medium heat with a low boil for another 2-3 minutes. Then cool, put in jars, seal them with lids and send to a cold place;

Sometimes, before serving, a little sour cream, cream or fermented milk yogurt is put into the finished horseradish; these ingredients give the appetizer-sauce a softer noble flavor;

If the tomatoes are very sour, season the horse with a tablespoon of granulated sugar;

This dish is contraindicated for people suffering from diseases of the gastrointestinal tract, high acidity, gastritis, gastric ulcer and duodenal ulcer.

- a wonderful canned tomato with spices, which can become your faithful friend in the fight against nasty viral diseases and colds, which so love to stick to us in winter. Horseradish and garlic included in her recipe are the worst enemies of all kinds of infections and will help you improve your health at any moment.

In addition, such a useful preparation for the winter in terms of vitamin C content will surpass even citrus fruits (including the beloved winter doctor lemon). Another advantage of the blank is that it does not need to be rolled up in large quantities in the summer; horseradish root can be stored for a long time in the basement (cellar) and is available for sale all year round.

How to cook horseradish - basic recipe

For the preparation of horseradish, it is better to take the roots dug up in late autumn before the first frost, or before the first thunderstorm in the spring. It is believed that only such horseradish has the desired strongest taste. Horseradish roots that you dig up at other times are likely to be just bitter without the necessary pungency. They love to experiment with crap recipes. And every lover of this spicy snack, for sure, has his own traditional recipe... But with any cooking options, seasoning is usually infused from 2-3 days to a week - so the horseradish becomes more aromatic and tastier.

Ingredients:

• 100 g horseradish root,
• 1 kg of ripe meaty tomatoes,
• 100 g of garlic
• 1-2 teaspoons of salt
• a teaspoon of sugar.

Cooking method:

1. So, the horseradish root is washed, cleaned, chopped through a meat grinder. Garlic is peeled and minced using a garlic press or a juicer.
2. Before grinding the tomatoes, a cross-shaped cut is made on each tomato and in this form is dipped in boiling water for about 2 minutes, after which the peels are removed from the tomatoes as desired, although this is not a strict necessity.
3. You can also grind tomatoes through a meat grinder or in a blender. All components are mixed with the addition of salt and sugar. The savory snack is ready.
4. Cooking horseradish according to the main classic recipe can be diversified. You will get an interesting taste if you add some salted fish.
5. You can experiment with adding plums, apples, or cranberries. Try adding dill or parsley.
6. Usually horseradish is made with red tomatoes, but you can try yellow or green ones - it all depends on your imagination and taste preferences.

Classic recipe for horseradish (horseradish)

Usually cooked with tomatoes, they soften the flavor of the snack and give it color. So, depending on the selected variety and color of tomatoes, the color of the snack itself can also change.

Ingredients:

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

Cooking method:

Horseradish - a classic recipe

Ingredients:

• Ripe fleshy tomatoes - 1 kilogram.
• Horseradish root - 50 grams is enough
• Garlic.
• Two large heads are enough for a kilogram of tomato.
• Salt is about 15 grams.
• Half a glass of 9% vinegar.

Cooking method:

1. Put the washed tomatoes, peeled washed garlic to dry. Can be on paper or kitchen towels. We'll do the horseradish ourselves.
2. Its surface is uneven, the product was formed in the ground, so we wash and clean it thoroughly. Blanks adore cleanliness, so does the gorroder. First, rub the horseradish with a brush under running water, then gently peel off the skin with a knife. Wash it again and also send it on a towel.
3. Products - everything that has been prepared, except for spices, we will grind. Chopping tomatoes with a meat grinder is not a problem. True, they will leak juice into all connections, which is risky for an electrical appliance, but a mechanical one will cope. How to make it better? Alternative: juicer. Fast, simple, convenient.
4. The mass will move without loss in the crushed form into the desired container. We recommend it for tomatoes. Horseradish is a little more difficult to grind. You can do this with a meat grinder, then first we plan it in thin strips so that the technique can master the dense, rigid structure of the product.
5. Horseradish is also an eater, emits irritating mucous membranes of phytoncides, it is more convenient to grind it by putting a bag on the lattice. Traditionally, horseradish is ground with a grater. You will also cry from the fumes, at the same time you will receive a free inhalation - together with the chrenoder you will do the prevention of all sorts of ARVI. Two components were crushed.
6. There are no problems with garlic: it is preferable to grind the cloves. The garlic press can produce large pieces, but if it chops well, use it. Option: grater. A little more laborious to do, but reliable. Everything is ready for the future gorroder. If you have a blender or food processor, you can use it. Next we do this.
7. We combine chopped vegetables prepared for horseradish, we get a mixture of horseradish, tomato and garlic. Salt, add sugar. The product is almost ready. You can mix it immediately. Or store it in dry and, of course, clean jars in the refrigerator.
8. He will not stand the winter there, but he will be able to for a month. We want to save the whole winter - we do it a little differently. Add heat treatment and the rest of the ingredients (vinegar, oil). The sequence is as follows. Boil the ground tomatoes, add salt and sugar.
9. Slow fire, do not put the rest in the pan yet. Is it boiling? Cook according to the recipe for half an hour, add oil, vinegar, leave to boil for another ten minutes. Then we fall asleep in our gorloder chopped horseradish with garlic, mix.
10. Done, it remains to pour into prepared (sterilized) jars, roll up, turn over, wrap until cool.
11. Then remove to where you store the workpieces. Storeroom, balcony, basement - wherever it is more convenient. Then winter will delight you with provisions.

Horseradish for the winter - a recipe with tomatoes and garlic

Ingredients:

• Horseradish (200g);
• tomatoes (2kg);
• garlic (200g);
• vegetable oil (0.5 cups);
• salt, sugar (1 tablespoon each);
• vinegar (3 tablespoons).

Cooking method:

1. The washed and peeled horseradish is pre-soaked for 3 hours in cold water, otherwise there is a risk of getting a very burning and inedible mixture from a fragrant snack.
2. The next step is to grind horseradish, pass it through a meat grinder (glory to the invention of humanity, an electric meat grinder!). In the absence of, you can grate horseradish, but be prepared to pour out more than one liter of tears and air the room for a long time. Using a garlic press, add the peeled garlic to the horseradish.
3. Next, carefully remove the skin from the tomato, dipping it into boiling water for a couple of minutes (for convenience, try to make cuts on the skin of the tomato, or just put a cross, after which it can be easily removed). Then we pass them through a meat grinder. Add salt and sugar to the resulting tomato mass.
4. Gently transfer the tomatoes to a saucepan and cook them for 20 minutes over low heat. Next, add vinegar and sunflower oil to the tomato sauce.
5. At the very end, add horseradish with garlic to the resulting mass, stirring for 1-2 minutes, and remove from heat.
6. We pour the prepared horseradish into sterilized jars or bottles.
7. According to this recipe, horseradish is prepared for the winter. If you are impatient to try the preparation, we recommend that you wait at least 2-3 days with its use, it will become more aromatic.
8. That's all! A poignant snack for the winter is ready.
9. We hope you liked our recipe for tomato horseradish for the winter and you will prepare this appetizer every fall.

Horseradish with vegetable oil

Ingredients:

• 200 g of peeled horseradish
• 2 kg of ripe tomatoes,
• 200 g garlic
• 0.5 cups vegetable oil
• 1 tablespoon sugar
• 1 rounded tablespoon of salt (coarse salt)
• 3 tablespoons of vinegar.

Cooking method:

1. Tomatoes are chopped in any way suitable for you, then salt and sugar are added. The resulting mixture is transferred to a saucepan, boiled and cooked for 20 minutes.
2. Next, vinegar and sunflower oil are added to the tomato sauce over the fire. The horseradish root is pre-cleaned, kept in cold water for an hour, rubbed with garlic and added to tomatoes.
3. Everything is mixed and only after that they are immediately removed from the heat. Cooked horseradish is poured into sterilized jars or bottles.
4. According to this recipe, horseradish is prepared for the winter.

Horseradish for the winter: a recipe with beets

Another interesting way to cook a spicy snack is the recipe for "horseradish for the winter with beets".

Ingredients:

• 5 horseradish roots (medium),
• one raw beetroot (also medium or large),
• a spoonful of sugar (tablespoon),
• vinegar (0.5 cups),
• 1 glass of water
• salt (one pinch).

Cooking method:

1. Horseradish is cleaned as usual. Beets are also washed and peeled. All ingredients are crushed in any convenient way (grated, through a meat grinder or blender).
2. Then add sugar, salt and vinegar. It is better to fill with fruit vinegar. Then add water and mix everything until a homogeneous mass is formed.
3. Put the horseradish in a sterilized jar and close it tightly with a lid. The recipe for horseradish for the winter is ready. And, of course, do not forget to let the hot sauce steep.
4. Cooked horseradish with beets can be eaten after 5 or 6 hours, but the more the seasoning is infused, the more vigorous it will be. It is good to add it to borscht, spread on bread or eat with jellied meat.

Horseradish (horseradish) from tomatoes for the winter

Ingredients:

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

Cooking method:

1. So, to cook horseradish, you need to cook ripe fleshy tomatoes, garlic and horseradish roots. You will also need some salt and spices.
2. Wash the tomatoes thoroughly, tear off the stalks. It is advisable to use ripe and undamaged tomatoes, without spoiled areas.
3. Next, cut them into 2-4 pieces, so that later it would be easier to scroll them in a meat grinder. Pass them along with the skin through a meat grinder.
4. Rinse the horseradish roots with water. Use a sharp knife to remove the rough skin from them. After that, cut into several pieces and pass through a meat grinder.
5. Be sure to tie the neck of the meat grinder tightly with a plastic bag, this will prevent essential oils from spreading around the apartment and will save you from tears.
6. If you have a blender, you can use it too. Remove the bag of ground horseradish, tie and set aside.
7. Peel the cloves of garlic. Adjust the amount of garlic to your liking. If you want to make a hotter sauce, feel free to add more of it.
8. Garlic, like horseradish with tomatoes, also needs to be passed through a meat grinder. Add horseradish to the bowl with the resulting tomato puree. Lay out the garlic.
9. For extra flavor, I also add spices. To make it even more vigorous, you can add a pinch of ground red pepper or finely chopped chili.
10. Add kitchen salt. If your tomatoes are sour, then you can sweeten the sauce a little with sugar. For one liter of horseradish add 1 teaspoon of sugar.
11. Mix all the ingredients, be sure to taste it. After making sure that all the components are sufficient, put them in sterilized half-liter jars.
12. Close the jars with metal or screw caps. In addition, you can use nylon steaming caps. Since this sauce did not lend itself to heat treatment, it is advisable to store the jars in a cold room.
13. Horseradish or horseradish from tomatoes under such conditions can be stored even more than one year, but keep in mind that the longer it stands, the less burning and spicy it becomes.

Horseradish (horseradish snack recipe)

Ingredients:

• 1 kg of tomatoes
• 200 g horseradish root
• 2 cloves of garlic (optional)
• hot pepper pod (optional)
• salt to taste
• sunflower oil

Cooking method:

1. Wash the tomatoes, peel them (so that you can easily remove the skin, scald them with boiling water), scroll through the grass grinder (the word grinder is not at all pleasant).
2. Wash horseradish roots, peel.
3. And also scroll through the grass grinder together in hot pepper. Garlic, if using, peel, chop through a garlic press. Mix all. Season with salt and stir.
4. Preparing the "Horseradish" snack Wash cans and lids (screwed or rolled).
5. Sterilize the lids by boiling in boiling water for several minutes. TO
6. boil the lids. Sterilize the jars with steam (in a double boiler, on the spout of a kettle, or in another way) or in the oven. Sterilize the jars Pour the horseradish into the jars.
7. Pour sunflower oil into each jar.
8. Pour tomato-horseradish snack and butter into a jar. Tighten with lids.
9. The shitty snack is ready! We put it in a cool place for storage.

Fucking

Ingredients:

• 3kg tomatoes
• 250g of horseradish and garlic

Cooking method:

1. How to cook crap. Peel the horseradish and garlic, cut the stalks of the tomatoes and chop them arbitrarily.
2. Twist horseradish with garlic and tomatoes through a meat grinder, season the mass with salt, put in clean jars, close tightly with lids, store in the cold.
3. For the preparation of horseradish, you can use it together with red green tomatoes, or only without red ones, the best option is considered in which 2 parts of red and 3 parts of green tomatoes are taken.
4. The proportions of the ingredients may be different - it all depends on the taste: you can take less garlic, more horseradish, or vice versa, and the pungency of the seasoning is perfectly regulated by the amount of tomatoes.
5. After cooking, the horseradish can be eaten immediately, but it is better to let it brew for 1 week - this way it will be tastier.
6. We talked about the basic recipe for an appetizer, on the basis of which many variations were invented: it is prepared with bell peppers, apples, carrots and other products, and before serving it is diluted with thick sour cream or mayonnaise.
7. But horseradish is always good in its pure form - it goes well with a wide variety of dishes, especially meat dishes, adding piquancy.

Tomato and horseradish appetizer for the winter

A tomato and horseradish snack for the winter requires the following ingredients:

Ingredients:

• ripe tomatoes (red) - 2 kg;
• dill (1 umbrella);
• horseradish root (100 gr);
• bay leaf - 1 pc;
• 3 tbsp. l. Sahara;
• pepper - 5 peas;
• 2 tbsp. l. salt;
• oak leaf, cherry, currant - 1 pc. everyone;
• garlic - 4 pcs;
• 1 tsp vinegar - 70%

Cooking method:

1. Cooking begins with washing the tomatoes. Then they are taken for horseradish root, it must be cleaned thoroughly and cut into circles.
2. After the tomatoes are pricked with a fork (or knife) near the stalk (this is necessary so that the tomato skin does not burst during the pickling process) and put them in pre-sterilized jars for rolling for the winter, then horseradish is placed and covered with leaves.
3. It is necessary to prepare the marinade from sugar, spices, vinegar, as well as from 1.5 liters. water and salt. You need to “spoil” tomatoes with marinade several times before spinning.
4. First, the marinade is poured into a jar with "red pioneers" for 5 minutes for the first time, then it is drained and boiled. The same action must be performed one more time.
5. Tomatoes are poured with marinade for the third time, after which vinegar is added to the jar (under the very lid). The cans are immediately sealed with sterilized lids. That's all - a delicious winter roll of tomatoes with horseradish is ready!

Horseradish and tomato adjika recipe for the winter

Tomatoes can be covered either whole or in the form of adjika. It is incredibly tasty, and any sandwiches made from fresh bread and spicy-sweet adjika are a simple, but at the same time very interesting delicacy.

Ingredients:

• 2 kg tomato;
• bitter pepper - 20 pods;
• 200 gr. garlic;
• dill and parsley - 2 bunches each;
• bell peppers - 10 pcs.;
• horseradish root - 4 pcs.;
• 4 st. l. sugar and salt;
• vinegar - 1 tbsp.

Cooking method:

1. All of the above vegetables must be thoroughly washed and thoroughly twisted in a meat grinder.
2. Add salt and sugar to the twisted tomato mass.
3. For about 2-3 days, all this should just stand in the dish.
4. After several days, adjika is diluted with vinegar, mixed with a spoon and laid out in dry, clean jars.
5. After rolling up horseradish and tomato adjika for the winter, it is not necessary to sterilize it - you just need to put the workpiece in pre-sterilized containers.
6. That, in principle, is the whole cooking process, but how delicious!

Horseradish with garlic and tomatoes for the winter

Many housewives and spice lovers know from such a sauce as horseradish made from tomatoes and garlic. Horseradish recipe is easy to prepare, and will also complement any table for a holiday. It goes well with meat dishes, and those who like simpler options just spread it on bread. This recipe has many peculiar names, for example: horseradish, gorlodder, light, cobra, horseradish snack,

Ingredients:

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

Cooking method:

1. Preparation of ingredients. During the preparation of horseradish, it is better not to wash it, but first clean it and then rinse it. Wash the tomatoes, dry, peel the garlic.
2. Shredding. The most unpleasant stage of cooking. It is necessary to pass all the components through a meat grinder. To help themselves somehow, they usually put on a plastic bag and chop the garlic and horseradish into it, and scroll the tomatoes separately, and at the end they mix everything. Add sugar, salt to the resulting mass and mix until they are completely dissolved.
3. Packaging. Usually, horseradish is placed in small jars. Although horseradish is famous for its antimicrobial action, jars and lids should still be well sterilized by any of the methods (in a water bath, in an oven, in a microwave). Close the lids tightly. Keep refrigerated.

Now you can go to different variations classic recipe shit. Below are a few of these options with various additional ingredients that bring new notes to the standard taste.

Horseradish with tomatoes 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.

Cooking method:

1. Pour boiling water over the tomatoes, and then peel them off. Peel horseradish root, rinse in water. Peel the garlic. Read more:
2. As usual, pass everything through a meat grinder. Add salt and sugar to the resulting mass. Mix everything well. Pour the mixture into a saucepan and cook for 5 minutes over low heat. Add vinegar while cooking. If you want to get a thicker horseradish, then you need to cook longer until you get the required consistency.
3. Pour the finished hot mixture into jars with nylon lids (of course, sterilize everything in advance). Put the jars to cool to room temperature under a blanket or, as they call it, “under a fur coat,” to room temperature. Then take them out to a cool place. Such a snack is stored for more than a year thanks to the heat treatment of the entire mass, as well as the addition of vinegar. Within a week after cooking, you can eat horseradish.

Helpful hints:

1. It is recommended to grind horseradish root last, and this is facilitated by two reasons: firstly, it is its sharp teary smell, and secondly, so that horseradish does not fizzle out during the preparation and grinding of other components.
2. When scrolling 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 the method of cooking horseradish with heat treatment is used, then instead of tomatoes, you can use the same amount, according to the recipe, of gooseberries.
4. You can quickly and easily sterilize the jars using the microwave. First, rinse them well, pour a little water inside each jar, put it in the microwave and turn it on at the maximum temperature. The processing time is about two minutes. Water is poured so that the jars do not crack.
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.

The spicy, piquant tomato sauce with horseradish and garlic is very popular and known for its beneficial properties. Adjika is traditionally prepared in autumn and eaten in winter. Regular use of even a small amount of a vigorous mixture perfectly increases the protective functions of the body and protects against colds.

For the preparation of the sauce, meaty, possibly slightly tainted tomatoes are used. True, places with flaws are carefully cut out. Horseradish roots need thick and elastic. To clean the top peel well, you can soak the roots in cold water in advance. The pungency of the dish can be adjusted by the number of tomatoes used. The more you add the tomato, 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, when the products are heat-treated, while the seasoning is well stored.

The second, the raw method, dispenses with boiling to preserve the maximum benefit of the original ingredients. But keeping such a seasoning for a long time in a warm apartment is unlikely to work. Although in a cool pantry or basement, adjika will last all winter, if households and guests do not eat it earlier.

Recipe for tomato with horseradish and garlic for the winter without cooking - photo recipe

The first recipe suggests making a simple hot sauce using the second method, without cooking. The finished seasoning saves everything beneficial features, and with regular inclusion in food, it has an anti-inflammatory effect, helps to cleanse the blood, reduce sugar levels. The explosive mixture of hot and healthy vegetables kills germs and fights infection in the body.

For cooking you will need:

• A kilogram of tomatoes.
• 100 grams of horseradish roots.
• 100 grams of peeled garlic.

Spice:

• 30 grams of salt.
• 8 grams of citric acid.
• 10 grams of granulated sugar.

Let's start cooking:

1. Peel the garlic.

2. Peel the horseradish roots from the upper peel. Then pour boiling water over it, and this will soften its sharpness. Grind the garlic and horseradish in a mixer.

3. Grate the washed tomatoes. So we won't have tomato skins in our seasoning, just one pulp. This will give the sauce an attractive look.

4. Add chopped garlic and horseradish to the grated tomatoes. We introduce spices, mix everything thoroughly. Let's stand for about an hour. Add citric acid so that the seasoning does not ferment.

5. Wash and sterilize glass jars. Boil the iron lids.

6. Divide the finished homogeneous mass into jars, tighten the lids and put them in the refrigerator or cold cellar.

7. This hot sauce can be served to the table not only on weekdays, but also on holidays.

Tomato, horseradish and garlic snack

In the following raw recipe, three ingredients also play a major role: tomatoes, horseradish root, and fresh chives. It is this trio that makes the whole “gastronomic performance”. The role of the extra in this enchanting show goes to lemon juice. Sugar and salt add their pleasant flavor.

And together it turns out an amazing appetizer, which is good to serve with hot or cold meat, chicken. It is no less tasty with ordinary black bread.

Ingredients:

• Fresh, juicy, fleshy tomatoes - 3 kg.
• Horseradish root - total weight 250-300 gr.
• Garlic - 2-3 heads.
• Salt - 5 tbsp l.
• Sugar - 4 tbsp. l.
• Lemon juice (or diluted citric acid) - 1 tbsp l.

Algorithm of actions:

1. Cooking start - preparatory work, everyone understands, everyone knows - washing tomatoes, brushing teeth and horseradish roots. Wash again so that the fine sand is not felt in the snack later.
2. Next, all vegetables must be chopped in a meat grinder. Moreover, it is better to use large holes for a tomato, small holes for chives and horseradish root.
3. Stir in the aromatic mixture. Season with salt lemon juice, sugar.
4. Leave in a cool place. After a quarter of an hour, stir again.

It is clear that such an amount cannot be eaten at a time. Even if it is going big company... Therefore, the workpiece can be packaged in sterilized and dry containers, sealed sufficiently tightly. Store in a cool place - basement or refrigerator. Some of the aromatic, tasty and healthy products should be immediately sent to relatives and friends for tasting.

Horseradish with tomatoes, garlic and horseradish

The name "Starter of tomatoes with horseradish" sounds trite and commonplace, it is a completely different matter when the hostess asks the guests: "Shouldn't I serve you horseradish with the meat?" The main thing is not to be offended instantly by the hostess for the proposed dish, but to wait for the tasting.

This is where the true character of a person is manifested, because lovers of hot seasonings cannot be dragged by the ears from such a snack. The wives-mistresses, wise by experience, having seen with what pleasure the beloved clicks on "Khrenovina", immediately begin to demand the recipe. By the way, it is not difficult at all, so anyone can master it, even without gastronomic talent and experience.

Ingredients:

• Tomatoes are beautiful, juicy, ripe - 2 kg.
• Horseradish root - 100 gr. in total weight.
• Garlic - 100 gr.
• Salt - 2 tbsp l. (it is advised to take coarse grinding).

The weight of the ingredients in the snack can be reduced or increased proportionally. It is recommended to first prepare a small portion for a sample-tasting, and then increase the volume as the household demands.

Algorithm of actions:

1. Tomatoes are needed very ripe, juicy. Rinse and dry the fruits with a towel or just leave them in the air.
2. Dig up (buy in the market) horseradish roots, clean them of sand and dirt. Rinse thoroughly. Cut into small pieces.
3. Peel and rinse the chives.
4. Next, the ingredients need to be chopped. Previously, they used mechanical meat grinders for this, then their "descendants", electric meat grinders. Food processors are doing just fine today.
5. First you need to chop horseradish and chives, transfer the aromatic spicy mass into a deep container.
6. Then, after cutting the tomatoes into slices, also pass them through the processor. Naturally, all 2 kilograms will not fit at once, so grinding should be carried out in separate portions.
7. Put it all together.
8. The salt also needs to be ground using a coffee grinder. Then it will dissolve very quickly.

This appetizer can be served almost immediately after preparation, but can be sealed, kept in the cold, and served on holidays in winter.

Before you figure out how to store crap, you should nevertheless tell what it is, because it turns out there are people who know nothing about this delicious seasoning.

They call it differently: horseradish, horseradish, Siberian adjika, gorloder. But no matter how it is
called - the essence of this does not change. Fuckin 'came from Siberia, like a hot spice to
a variety of savory foods such as soups, meat, fish and vegetables. This dish is very easy to prepare. You just take tomatoes and horseradish and pass it through a meat grinder. Garlic is squeezed into the resulting mixture, some housewives also add bell peppers. And, of course, salt-pepper-paprika is added. Everyone determines the proportions in their own way, because everyone has different tastes, someone loves a more spicy seasoning, someone - on the contrary. Usually, 100 grams of horseradish and 100 grams of garlic are taken per kilogram of tomatoes. But here there is also a little secret - add salt and pepper before adding garlic, as it interrupts all the taste sensations. And yet, advice to people with sensitive eyes: when you roll horseradish through a meat grinder, put a plastic bag on it, in this way you will save yourself from unnecessary tears.

Well, we figured out the preparation, now let's move on directly to the question of how to store crap. Usually, after cooking, it is placed in glass or ketchup jars and hidden in the refrigerator. This method has its advantages and disadvantages. The advantage is the taste, because if the seasoning is not rolled up, it will be much sharper. Among the disadvantages, it is worth mentioning that in this way you can store two or three jars, because in the refrigerator there is not only a place for crap. And yet - not rolled seasoning can turn sour in the refrigerator, and mold may appear on top of it. This nuisance can be prevented by pouring over the horseradish into a jar of vegetable oil (about a teaspoon).

And here's another surefire way to store shit all winter long: just roll it up in jars. To do this, put the finished product in dry sterilized jars, and tighten with a boiled screw cap or roll up. No need to sterilize. To ensure everything is preserved and not spoiled, you can add one teaspoon of vinegar to each jar. Choose small jars so that the open seasoning does not stand for a long time, otherwise all the pungency will simply disappear from it.
So, the cans are rolled up, now hide them in some dark, dry and cool place where it can be stored all winter, until the next harvest. If you are going to store this preservation in a basement or other insufficiently dry place, the metal lids can rust. To prevent the problem, simply anoint them with Vaseline. And one more clarification, the place in which you will store the crap should be cool, but in no case should the temperature in it drop below zero. Firstly, hermetically sealed cans can simply burst, and secondly, even if they do not burst, the taste of our seasoning will suffer greatly.

On this question, how to store crap, you can close. But take into account the following fact: even hermetically sealed and properly hidden crap still loses its sharpness over time, and nothing can be done about it. The only way out is to put more horseradish and a little paprika in the jars that you will open last.

Harvesting horseradish at home for the winter is a whole art! So the season of pleasant chores has come, preparations for the winter. Vegetables and fruits have already been removed to the cellar, what's in the barrel, what's in the jars, and what's just in the boxes. It was the turn to think about seasonings too, without them anywhere. One of the favorite and necessary seasonings in winter is horseradish. After all, it gives some dishes an amazing, piquant taste, a kind of zest.

What are the ways to prepare this wonderful root for future use? The most famous and favorite horseradish harvesting for the winter is spicy traditional seasoning... After all, it suits all meat, fish and even vegetable dishes.

But harvesting is not only canning. But what about harvesting horseradish for the winter without additives? Store it in fresh, in boxes with sand, preferably in a cellar or basement, occasionally spraying with water. In this form, the root is stored until the next harvest.

And for those who love this vigorous canned root, there are several ways.

Canned horseradish - a recipe for the winter

Ingredients

• Horseradish roots - 1 kg;
• water - 20 ml;
• table vinegar 9% - 20 ml;
• salt, sugar - 30 g.

Preparation

Wash horseradish roots and soak in water for a day, then carefully clean them by scraping with a knife. Next, clean the roots need to be grated and covered with marinade. Boil water, add salt, sugar, vinegar. Pour horseradish gruel with this solution, mix and pour into small jars, sterilized, close.

Harvesting horseradish at home

Ingredients

Preparation

Peel fresh horseradish roots, scrape them with a knife, wash well in running water. Pull a polyethylene bag over the neck of the meat grinder, take the smallest grate. Scroll all the horseradish through a meat grinder, add salt and sugar, dilute with boiling water until you get a gruel and arrange in small jars. Drop a few drops of lemon on top, but do not interfere. Close and store such a snack in the refrigerator.

And calculate the number of ingredients after all the horseradish has scrolled. From the amount of the resulting mass and dance. For example, if one and a half kilograms of mass came out of the meat grinder, then salt will need 1 tbsp. l. sugar - 3 tbsp. l. lemon juice.

Whichever method of harvesting horseradish for the winter is used, you need to know one simple trick. You need to store such blanks in a glass container with a tightly closed lid, so horseradish retains its sharp, vigorous taste.

I hope harvesting horseradish at home for the winter will become a good tradition in your country.

How to prepare horseradish for the winter?

Well, who doesn't know that with horseradish any dish, even not ideal, seems tastier? A wonderful seasoning for the winter, simple to perform and unique in taste. Of course, it is easier to buy a ready-made supplement for meat and fish dishes in the store. Here are just homemade products guaranteed to be healthy and harmlessly tasty.

The best punishment for a guilty husband is to force him to grate horseradish. And tears will flow and prevention of influenza is effective, thanks to volatile, antibacterial substances.

Traditional recipe for preparation: "White horseradish"

• 1 kg of horseradish roots;
• 250 ml of water;
• 4 tablespoons of granulated sugar;
• 2 tablespoons of salt;
• 2 tablespoons of vinegar or lemon juice.

1. Drive the culprit of all misfortunes into the kitchen, make him grate clean horseradish roots on a fine grater.
2. If there is no reason for executions, wear swimming goggles.
3. Grate better in a food processor.
4. Mix with vinegar, salt and sugar.
5. Close tightly, put in the refrigerator.

Red horseradish with beetroot juice

Beautiful color, familiar smell and pleasant pungency will delight lovers of vigorous Russian seasoning for the winter in cold times.

• 1 kilogram of horseradish;
• half a liter of beet juice;
• 30 grams of vinegar essence;
• 3-4 large tablespoons of granulated sugar;
• 2 tablespoons of salt.

1. Wash the roots well and scrape off the top skin a little.
2. Put a tight bag on the mouth of the meat grinder, secure with an elastic band.
3. Grind horseradish.
4. Mix with beetroot juice.
5. Add sugar and salt, pour in the essence.
6. Stir thoroughly and place in a prepared dish of suitable size.
7. Cover with lids, sterilize in a water bath for about a quarter of an hour.
8. Roll up, put away for storage.

You will find the adjika recipe for the winter without cooking here.

Spicy seasoning "Ogonyok" for the winter

• 250 gr. horseradish roots;
• 3 kg of large, very ripe tomatoes, red varieties;
• 1 large spoonful of sugar;
• 2 tablespoons of table salt.

1. Grind the roots into gruel.
2. Grind the garlic with the tomatoes.
3. Mix both purees.
4. Add sugar and salt and stir.
5. Arrange in a container and refrigerate.

How to prepare horseradish for the winter according to all the rules

And it's not only about the taste, to which no one will remain indifferent, but also about the amazing properties inherent in this nondescript root. Preparations for the winter with horseradish, very tasty!

Properly harvested horseradish for the winter helps to improve digestion, helping the body to cope with hearty and fatty foods, has bactericidal, anti-inflammatory and tonic properties.

It is useful to add horseradish to food for the prevention of acute respiratory diseases, urolithiasis, inflammation of the joints and problems with potency.

A quality product should be no less than a finger in thickness, juicy and strong, without damage. It is very important to properly prepare horseradish for the winter, choosing the option most suitable for you.

Fresh storage.

Review the roots carefully. Throw away the horseradish with the slightest damage without regret, cut off the tops. Shake the roots off the ground, put them in rows in a wooden box so that the roots do not touch each other and cover each row with sand - sifted and clean, without any admixtures of earth or clay.

To keep the horseradish fresh, the sand should be slightly damp all the time, for which it is evenly sprayed with water once a week. In this case, the temperature should not be below 00C and rise above + 40C.

Storing horseradish in the freezer in winter.

The roots must be washed, peeled and cut into pieces suitable for grinding in a meat grinder. The horseradish can now be wrapped in plastic bags and placed in the freezer. Horseradish prepared in this way for the winter will retain all the useful qualities of the fresh root, and the taste will become even sharper.

Dried storage.

Dried horseradish is used in the preparation of various pickles so that the vegetables retain their firmness, and the filling is tasty and transparent. To prepare the seasoning, wash the roots, grate them on a coarse grater and dry them in the oven without closing the door. After drying, the roots must be ground in a coffee grinder.

How to cook horseradish for the winter

Of course, freshly made table horseradish is difficult to replace, but when guests suddenly come or a cold comes, it can be difficult to do without a jar of pickled root.

Horseradish recipe for the winter:

Take fresh horseradish roots, wash, peel. In total, you should get 1 kg of peeled root, which must be soaked in water for a day. Now you can proceed to the most difficult operation - grinding horseradish in a meat grinder. Experienced housewives recommend putting a plastic bag on the meat grinder, so it is much easier to cope with the pungent smell.

Then take one glass (250 ml) of water, boil, dissolve one tablespoon of sugar and salt in it. Remove the solution from the stove and add 20 ml of citric acid or 125 ml of 6% vinegar and then all of the ground horseradish. Stir quickly and cover. All, hell for the winter is ready! It remains only to put it into banks.

This should be done quickly, filling and twisting each can in turn. In total, you get one and a half kilograms of fragrant and, of course, "evil" seasoning!