Do I need to salt the crap? Cooking a dish step by step with photos

Horseradish with tomatoes and garlic for the winter- A popular savory snack. It is served with meat, jellied meat, potatoes, dumplings or any other homemade dishes. Sometimes they just spread it on bread. It has a lot of names: horseradish, Siberian adjika, gorloder, zhguchka or cobra.

Food preparation

There are always two main ingredients - tomatoes and horseradish. If desired, you can add various vegetables and spices.

Tomatoes are prepared on the day the snack is prepared. They should be fleshy with a thin skin, which is removed in advance. The size of the fruit is not important. They are crushed with a blender, meat grinder or juicer.

Horseradish is the second necessary component of the sauce. You can prepare its roots yourself if they grow in your summer cottage. They should be young, not loose and without yellowing. It is better to dig it up in late autumn so that it is sharp and aromatic.

Advice for housewives! To grind horseradish root, you need to grate it on a fine grater.

Cooking crap quickly, the whole process takes almost 60 minutes. Then it must be placed in a glass container and stored in a cool place.

It is better to choose a storage container that is not large (from 100 to 500 ml) so that the contents of the open jar do not quickly turn sour.

You can store the workpiece in the refrigerator or basement.

Classic recipe for the winter

This option is the simplest; even a novice housewife can prepare it. It is better not to change the proportions so that the taste of the sauce does not disappoint.

Required Products:

1.2-1.5 kg of tomatoes;
100 g ground horseradish root;
5-6 cloves of garlic;
1 sweet pepper;
1 teaspoon ground pepper (add to taste);
1 tbsp. spoon of sugar;
1.5 tbsp. spoons of salt.

Cooking steps:

Wash the tomatoes, remove the stem and prepare a puree from them using any available method.
Pour the mixture into a saucepan, bring to a boil, cook until slightly thickened, 15-20 minutes.
Wash the bell pepper, remove the seeds, and grind in a blender.
Grind the garlic through a press.
All prepared vegetables are added to tomato juice, the whole mass is mixed.
Add salt and sugar here, and add ground pepper to taste at the very end.
The hot mass is poured into jars.
Sterilize in boiling water for 5-10 minutes, roll up.
Leave to cool completely, then store in a cool place.

Watch the video! How to easily and simply make “crap”

Horseradish with tomatoes and garlic without cooking

The recipe for raw vigorous sauce contains garlic, horseradish and chili peppers, which are excellent preservatives, so the appetizer does not need to be sterilized.

Required Products:

tomatoes – 1.5-2 kg;
grated horseradish root - 3 tbsp. spoons;
chili pepper - 1 medium size;
garlic cloves – 6-7 pcs;
vegetable oil – 1 tbsp. spoons;
salt – 1-2 tbsp. spoons;
sugar – 1-2 tbsp. spoons.

Cooking steps:

Grind the tomatoes in a meat grinder and simmer in a saucepan over low heat for 30 minutes to remove excess liquid.
Peel and finely chop the pepper.
Chop the garlic, mix with chili pepper and horseradish, add everything to tomato puree, add vegetable oil.
Boil for 5 minutes, turn off the heat.
Add salt, sugar and pour into jars.

Watch the video! Horseradish - a recipe without cooking for the winter at home

Raw horseradish without sterilization for the winter

Some housewives do not sterilize horseradish, because it contains horseradish and garlic, which perfectly disinfect products, thereby ensuring their long-term storage.

Required Products:

6-8 cloves of garlic;
2 kg of tomatoes;
3 tbsp. spoons of grated horseradish root;
1 teaspoon 6% vinegar;
1 tbsp. spoon of salt;
1 tbsp. spoon of sugar.

Cooking steps:

Prepare the tomatoes, make juice from them and cook for 15-20 minutes.
Next add grated horseradish, sugar and salt.
Crush the garlic and add it to the tomato mixture.
At the end of cooking, vinegar is added.
Hot Siberian adjika is poured into the prepared container and rolled up.

The snack can be eaten within a day, but it will be best if it sits for 2-3 weeks.

Watch the video! HRENOVINA - Vigorous Russian universal sauce

Recipe with plums without garlic

Sweet fruits will add a special aroma and interesting flavor notes.

Required Products:

tomatoes 1-1.2 kg;
chopped horseradish root - 2 tbsp. heaped spoons;
plums – 3 pcs;
salt - 1 tbsp. spoons;
sugar-1 tbsp. spoons.

Step-by-step preparation:

Remove the skin from the tomatoes. To do this, cut them slightly, scald them with boiling water and immediately immerse them in cold water. Process the pulp using a juicer or meat grinder to make tomato puree. To remove excess liquid, you can boil it for 15 minutes.
Peel and pit the plums, grind and add to the tomatoes.
Add chopped horseradish and pepper to the tomato-plum mixture.
Add salt, add sugar, boil for 2 minutes and turn off the heat, pour into jars.
To sterilize, place the jars with the preparation in the oven for 10-15 minutes, preheated to 80 degrees.
Roll up.

Horseradish with pepper

You can use bell pepper or hot chili in this recipe. It’s better to take both types to give the snack a spicy and unusual taste.

Required Products:

tomatoes – 1.5-2 kg;
ground horseradish root - 3 tbsp. spoons;
bell pepper and chili – 1 piece each;
garlic – 4-5 cloves;
6% vinegar – 1 tbsp. spoons;
salt – 1 tbsp. spoons;
sugar – 1 teaspoon

Step-by-step preparation:

Process the tomatoes into puree, pour into a saucepan, cook for 15-20 minutes so that excess liquid evaporates.
Chop the peppers and garlic as finely as possible and add to the tomato mixture.
Add vinegar, salt and sugar, turn off heat.
Pour the hot snack into jars and roll up.

Watch the video! X renovina with pepper

Recipe for long-term storage

To keep the sauce longer, add more vinegar to it. But it makes the snack sour, neutralizing the spiciness.

Ingredients:

tomatoes – 1-1.2 kg;
ground horseradish – 3 tbsp. spoons;
9% vinegar - 2 tbsp. spoons;
1 tbsp. spoon of salt;
1 tbsp. spoon of sugar;
1 tbsp. a spoon of sunflower oil;
garlic – 4-5 cloves.

Step-by-step preparation:

Make tomato puree and cook for 15 minutes to remove excess liquid.
At the end, add horseradish, garlic, vinegar, sugar and salt, pour in the oil.
Stir and pour into jars, leave until completely cool.
Store in the basement or refrigerator.

How to make crap so that it stands for a long time and does not sour:

The jars into which the snack will be poured must be washed with soda and, or.
Use only clean dishes during the process.
It is good to sort through the tomatoes, use only whole and undamaged ones.
Use only disposable lids to seal the jars airtight.
Opened jars can be stored for 30 days in the refrigerator.
Horseradish, which was prepared for the winter, can be stored for 4-5 years, becoming only spicier over the years.

Such a snack will always be appropriate on the table, everyone at home will love it and guests will appreciate it!

Watch the video! Khrenovina - 2 delicious recipes

Spicy lovers will always have various seasonings in the refrigerator - grated horseradish, mustard, wasabi. You can make your own hot sauce; one option is tomato and garlic horseradish for the winter. Essentially it is tomato sauce prepared with the addition of pepper, horseradish root, and garlic. This sauce is easy to prepare and goes well with a variety of dishes.

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

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

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

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

Interesting facts: hot sauces are present in almost all cuisines of the world. The most famous hot sauces are Tobasco and Wasabi. The pungent taste occurs due to the alkaloid capsation - a specific substance found in pepper, horseradish root, garlic, and mustard.

Horseradish from tomatoes and garlic for the winter without cooking

To begin with, here is the simplest recipe for seasoning with a minimum of ingredients and without cooking.

1 kg of tomatoes;
100 gr. horseradish;
3 cloves of garlic;
2 teaspoons salt;
1-2 teaspoons sugar.

We thoroughly wash all the vegetables, peel the garlic and horseradish root, just cut out the stem of the tomatoes. Cut the tomatoes into large pieces and grind them using a meat grinder or food processor. Chop the garlic along with the tomatoes.

But when processing horseradish, difficulties may arise. To avoid shedding tears when grinding it, it is recommended to put a thick plastic bag over the outlet of the meat grinder and secure it with an elastic band. Then the crushed mass is quickly mixed with tomato puree.

Advice! Horseradish can be made homogeneous in structure by thoroughly chopping the vegetables. But many people like to make a dressing that has small pieces of vegetables in it. In this case, you can grind two thirds of the vegetables in a meat grinder, and finely chop one third, and then mix both masses.

Add salt and sugar to the mixture. The list of ingredients indicates approximate quantities; when preparing, you should adjust the amount of salt and sugar to taste.

Mix everything thoroughly. Pour the prepared seasoning into clean and always dry jars, cover with plastic lids. We store the snack in the refrigerator.

Boiled horseradish

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

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

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

Read also: Pear jam for the winter - 19 best recipes

Grinds all prepared vegetables using a meat grinder or blender; at worst, you can use a grater, although in the latter case, the labor intensity of preparation will increase.

Pour the crushed mass into a saucepan, add salt and sugar, season with hot ground pepper. Bring to a boil and simmer for at least 5 minutes. If you want to prepare a thick seasoning, you need to cook longer over low heat with constant stirring. You need to cook until the excess liquid has evaporated.

We wash and sterilize the jars in any convenient way, for example, by heating them in the oven. Boil the lids. Pour the sauce just removed from the stove into hot sterile jars. Let's roll it up right away. Let cool by turning the jar upside down. It is recommended to open jars at least a week after preparation. During this time, the seasoning will have time to acquire a richer taste.

Recipe with vinegar

Another version of the seasoning is prepared with vinegar. Please note that the taste of this sauce will be milder, since the vinegar “quenches” the spiciness of the seasonings.

2 kg of tomatoes;
200 gr. horseradish root;
0.5 cups vegetable oil;
200 gr. garlic;
1 tablespoon salt;
1 tablespoon sugar;
3 tablespoons table vinegar.

Soak the horseradish root in cold water for 3 hours, then peel it and grind it on a grater or using a meat grinder. We also chop fresh peeled garlic.

Scald the tomatoes with boiling water to make it easier to remove the skin. We cut the peeled tomatoes into fairly large pieces and pass them through a meat grinder. You can additionally grind the tomato mass through a sieve to remove the seeds.

Let the tomato mass cook. Bring to a boil, add salt and sugar. Cook over low heat for about 20 minutes. Then add chopped garlic and horseradish to the boiling mass, add oil, stir and immediately remove from heat. Add vinegar and mix well again. Pour the hot sauce into sterile jars and immediately seal tightly

Horseradish with hot pepper

If the spiciness of garlic and horseradish is not enough, you can prepare a seasoning with hot pepper.

2.5 kg of tomatoes;
3-5 chili peppers;
5 heads of garlic;
250 gr. horseradish;
1 tablespoon khmeli-suneli;
1.5 cups sugar;
0.5 cups salt;
0.5 table vinegar (9%).

We wash the vegetables with running water. Cut out the stems of the tomatoes. If the skin is rough, then it must be removed after scalding the tomatoes with boiling water. It is not necessary to remove the thin skin. Cut the tomatoes into large slices.

Peel the garlic cloves. Remove the skin from the horseradish root and cut it into small pieces. Grind all vegetables using a food processor or meat grinder. Add sugar, salt, vinegar and suneli hops to the resulting mass. Mix everything well. Keep at room temperature for six hours.

Then mix the sauce again and place it in clean, dry jars. Cover with plastic lids. Store in the cold for no more than three months.

Cooking with horseradish and herbs

Let's prepare a seasoning of tomatoes with horseradish, garlic and herbs:

1 kg of tomatoes;
200 gr. horseradish root;
4 cloves of garlic;
3 teaspoons salt;
4 tablespoons of vegetable oil;
0.5 teaspoon each of dry seasonings - basil, oregano, thyme, coriander seeds (seeds).

We wash all the vegetables. Using a sharp knife, cut out the stems of the tomatoes. Place the tomatoes in a saucepan and pour boiling water from the kettle. The water should cover them completely. After a minute, drain the boiling water and add cold water. Let it cool. Remove the skin from the fruit and cut into large slices.

Advice! If desired, you can use ready-made spice mixtures to season the sauce. “Italian herbs” are ideal.

Peel the garlic and horseradish roots and grind them in a meat grinder. Also, mince the tomatoes and garlic and mix everything well. Add salt to the mixture and stir thoroughly with a wooden or plastic spatula until the salt is completely dissolved. At this point you should taste the sauce and add a little more salt if necessary. Add dry spices and mix again.

Leave the seasoning on the table, covered with a lid, for 6 hours. Then knead again and pour into clean, dry jars. Cover with simple plastic lids. Store in the refrigerator for no more than three months.

Read also: Watermelon compote for the winter - 6 recipes

Horseradish with aspirin

To ensure that the product does not turn sour during storage, many housewives prefer to cook horseradish with aspirin.

1 kg of tomatoes;
200 gr. horseradish root;
100 gr. garlic;
1 tablespoon sugar;
salt to taste;
1-2 aspirin tablets.

We wash the tomatoes. To prepare this snack, it is recommended to use fleshy tomatoes with a not too sour taste. Scald the fruits with boiling water and carefully remove the skins from them. Cut the tomatoes into 4-6 pieces and pass them through a meat grinder. You can grind vegetables in a blender.

Peel the garlic and horseradish root. These ingredients also need to be finely chopped. Garlic can be pureed in a blender or passed through a meat grinder. But you shouldn’t grind horseradish in a blender; due to its fibrous structure, it crushes and does not turn into puree. It is better to use a meat grinder or use a grater with small holes. But you need to remember that grinding horseradish is not a pleasant job; horseradish essential oils strongly irritate the mucous membranes of the eyes.

Mix the tomato mass with horseradish and garlic, add salt and sugar. Adjust the amount of spices to taste. Let the mixture sit at room temperature for 3 hours.

We take the most common aspirin, crush the tablets well, they should turn into powder. Add aspirin powder to the prepared seasoning and mix well. Pour into dry, clean jars and cover with clean plastic lids. Store in the cold.

Preparation “Ogonyok” with eggplants

Another version of horseradish is “Ogonyok”, cooked with eggplants, tomatoes and garlic. Horseradish is not used in this recipe.

1.5 kg of tomatoes;
1 kg of eggplants;
1 kg bell pepper;
300 gr. garlic;
3 pods of hot pepper;
100 ml apple cider vinegar;
salt and sugar to taste;
1 cup refined vegetable oil.

We wash all the vegetables. Cut off the stem of the eggplant and peel the skin. You need to cut the skin very thin; it is best to use a vegetable peeler, but you can also peel the vegetables with a sharp knife. Cut out the stem of the pepper and remove the seeds.

We cut out the stalks of the tomatoes; it is also better to remove the skin from the tomatoes. To do this, you need to pour boiling water over the fruits for 1-2 minutes, after which they need to be immersed in cold water. After this treatment, it will be very easy to remove the skin.

Clean the hot pepper. Grind all vegetables in a blender or through a meat grinder. You should get a homogeneous puree. Pour the vegetable mass into a saucepan with a thick bottom, add oil, salt and add sugar to taste. Place the mixture on the fire and simmer at low boil for 40 minutes. Then we peel the garlic, pass it through a press and add it to the boiling mass, pour in the vinegar. Stir and remove from heat. Pour the hot seasoning into sterile jars that have not had time to cool and immediately seal them tightly.

Russian cuisine is famous for its preparations, dressings and pickles. For those who prefer to season their favorite dishes with “something spicier,” we will reveal all the secrets of how to prepare horseradish for the winter so that it does not sour. This incredibly tasty, spicy and slightly fiery sauce is ideal for fish, meat and any side dish. The classic horseradish snack contains, in addition to horseradish, tomatoes and chili peppers. Horseradish is harvested in the fall, with the onset of cold weather, add salt and a lot of garlic to it, so that it stands in the cellar and does not spoil all winter. Next, we will tell you in detail how to prepare a horseradish appetizer of tomatoes with horseradish and garlic for the winter, because not a single noisy feast can do without this spicy sauce.

Khrenovina, aka horseradish appetizer, aka Siberian adjika, aka gorloder, aka cobra, aka Ogonyok, aka horseradish - this delicious seasoning first appeared in the diet of Siberians, and since then it has warmed all “thrill-seekers” in the cold winter . In addition to its bright taste, this snack is also very healthy, because kills germs and neutralizes gastrointestinal infections. Even at the mention of this snack, there is a strong desire to try it immediately. Right now we will tell you how to make this wonderful snack and tell you all the nuances of its proper preparation.

For a classic horseradish appetizer, prepare:

100 grams of peeled horseradish root;
kilogram of red tomatoes;
2 teaspoons salt;
a teaspoon of sugar;
100 grams of garlic.

Now let's look at the whole cooking process step by step.

Wash and chop the tomatoes and horseradish, divide the garlic into cloves.
Pass everything through a meat grinder, season with salt and sugar.
For long-term storage, place the snack in sterilized jars and roll up. Store in the refrigerator or basement.

Some housewives do not use sugar in preparing horseradish, but only add salt. In this case, For one kilogram of tomatoes take 200 grams of horseradish, four cloves of garlic and non-iodized salt - three tablespoons.

How to prepare horseradish for the winter so it doesn’t go sour?

In the process of preparing the iconic spicy snack, many housewives fear that their homemade horseradish will spoil and will not last until spring. Quite natural experiences, but we know several ways to extend the shelf life of horseradish snacks and at the same time preserve all its taste and beneficial qualities.

Firstly, You can make a fire of tomatoes and garlic, hot peppers for the winter. Hot pepper, along with such strong preservatives as horseradish and garlic, will not allow the product to spoil. However, it should certainly be kept refrigerated.

Secondly, as additional preservatives You can add vegetable oil or table vinegar. There is one very interesting recipe, thanks to which you get aromatic, tasty and satisfying horseradish for the winter: recipes with photos without cooking will complement your piggy bank of homemade preparations.

Horseradish with nuts and herbs for gourmets

For one kilogram of tomatoes prepare:

20 walnuts;
2 pods of hot pepper;
5 pieces of bell pepper;
250 grams of horseradish and garlic;
half a bunch of dill and parsley;
2 tablespoons each of sunflower oil, sugar and vinegar;
a tablespoon of salt.

This appetizer couldn't be easier to make step by step

You will have to tinker a little with peeling the horseradish, nuts and other vegetables. And then everything grind in a blender or meat grinder.
Before putting into a meat grinder, bell peppers and horseradish should be cut with a knife. Season the chopped vegetables, nuts and herbs with salt, pepper, pepper, vegetable oil and vinegar, and then place in jars.
Pour one or two tablespoons of oil on top In order for the snack to be stored longer, the lid is greased with mustard and closed tightly.
A regular nylon lid or a tin lid that screws on without seaming is suitable for this.
To further protect the workpiece from souring, You can put several layers of cellophane under the lid.

Boiled horseradish lasts a long time and does not spoil in the refrigerator. A recipe for shelf-stable horseradish made from tomato and horseradish will tell you how to make this appetizer so that it remains just as tasty and healthy.

Boiled horseradish for the winter: recipe for a shelf-stable snack

For 2 kilograms of tomatoes prepare:

200 grams of horseradish;
the same amount of garlic;
one tablespoon each of sugar and salt;
three tablespoons of vinegar;
half a glass of vegetable oil.

To prepare the snack, you only need to boil the tomatoes, after mixing them with sugar and salt. 15 minutes after the tomato puree begins to boil, it seasoned with vinegar and vegetable oil. After this, the tomatoes are mixed with horseradish and garlic and sealed in jars with lids.

Also, for long-term preservation of the finished product, You must follow a few simple rules.

Horseradish has an antibacterial effect, protecting against colds and infections, lowers glucose levels, cleanses the blood, stimulates kidney function, and awakens appetite. However, its beneficial properties are fully preserved for two weeks after preparing horseradish, and then gradually decrease. Therefore, if possible, it is better to store the root vegetable fresh in the cellar, and season it as needed in small quantities.

Choosing the main ingredient...

Popular rumor says that you need to dig up the vegetable in the autumn months. The fruit harvested at this time has a special pungency and a characteristic mustard aroma. Three rules will help you choose root vegetables in the store.

Skin. Knobby, without traces of rot or mold. The “skin” is light brown in color. By rubbing it with your fingernail, you can instantly feel a pungent, pronounced odor.
Pulp. Must be white.
Size. The optimal choice is a root vegetable 25 cm long and at least 1 cm in diameter.

Eating horseradish is contraindicated for pregnant and lactating women, children, as well as for certain diseases of the stomach and intestines, severe kidney and liver diseases, and individual intolerance. Eating the product in large quantities can cause internal bleeding, burns of the mucous membranes of the mouth, gastrointestinal tract, and increased blood pressure.

... and other components

You can make horseradish for the winter only from horseradish, chopping it and mixing it with salt, but traditionally the following is also added to the hot sauce:

tomatoes - only red or together with green (in equal proportions), since the preparation is usually prepared without heat treatment, only fresh, unspoiled fruits are suitable;
garlic - preferably winter, “nuclear” varieties; if the vegetable is used young, you can take more of it than indicated in the recipe;
salt - table salt, coarse, non-iodized.

Vinegar, lemon juice, hot pepper pods, ground black pepper and other spices, herbs, vegetables and fruits can be added to the preparation.

Culinary rules

When preparing horseradish, you need to take into account that the spicy snack begins to lose its pungency after two months. Here are four more rules that will be useful to housewives.

Grinding. The workpiece has a liquid consistency, so a meat grinder, food processor or blender is used to grind the main components.
Protection. The caustic esters contained in the vegetable, when processing the fruit, make you “shed tears.” Housewives with experience recommend securing a plastic bag to the ring with the lattice using an elastic band. This does not help some, but a gas mask or respirator will certainly save you.
Cleaning the meat grinder. To remove the tomato skin from the internal mechanism of the meat grinder, you need to skip a few pieces of carrots.
Sterilization. Jars for preparations must be sterilized in any way before filling with sauce. Pour boiling water over the lids or boil for five to ten minutes.

Judging by the reviews, a manual meat grinder copes with horseradish better than an electric one, in which the fibrous root vegetable often gets stuck. When using a blender, the root pieces are too large.

Horseradish recipe for the winter: for quick consumption and storage

Peel the horseradish with a sharp knife, cut large root vegetables into pieces to make it easier to chop. Remove the stems from the tomatoes and remove the peel from the garlic.

Traditional "daily" options

Traditionally, the sauce is prepared without cooking: vegetables are ground, combined with spices and distributed into jars. The blanks are covered with lids, but not rolled up, and stored in the refrigerator or cellar for three to six months.

The classic recipe for making horseradish: grind five horseradish roots, a head of garlic and 5 kg of tomatoes, mix in two tablespoons of salt, and pack in jars. Here are seven more sauce options with different proportions and additional ingredients.

Burning. 1 kg of horseradish and garlic, 3 kg of tomatoes, sugar and salt to taste. This recipe for horseradish with tomatoes and garlic will appeal to those who like it “spicier”.
With vinegar. Horseradish and garlic 300 g, 1 kg of tomatoes, a tablespoon of salt and sugar, half a teaspoon of 9% vinegar.
No tomatoes. The “Gorloder” recipe for the winter suggests making an appetizer with garlic and horseradish (1 kg each), 20 tablespoons of sugar and ten tablespoons of salt.
Soft. For a less hot version of horseradish with garlic and tomatoes you will need: one horseradish root, 100 g of garlic and 1 kg of tomatoes, salt and sugar to taste.
With carrots. 100 g each of garlic and horseradish, 2 kg of tomatoes, 600 g of carrots, a pod of hot pepper, eight to ten drops of vinegar essence, salt to taste.
With plums. 100 g each of horseradish and xylo-sweet plums (seedless), 1 kg of tomatoes, a head of garlic, sugar and salt to taste.
With chili. The “Spark” appetizer of tomatoes and garlic is prepared without horseradish, replacing it with an equal amount of hot pepper.

Making apple cider requires pre-processing the fruit. Chop four large sweet and sour apples into large slices, remove the core, add water and, after boiling, cook over low heat until soft for two to three minutes. Condemn, grind through a sieve. Add three tablespoons of chopped horseradish, a tablespoon of sugar and half a tablespoon of lemon juice. Store in the refrigerator.

You cannot roll up a “raw” product that has not undergone heat treatment: botulism bacteria, which are life-threatening, can develop in the snack.

For sunset

Recipes for horseradish appetizers for long-term storage (from eight to nine months to a year) require either sterilization of the preparations or long-term stewing. Here are four options for rolling crap for step-by-step implementation.

Marinated. Grind 1 kg of horseradish, combine with 15 g of salt and 200 ml of 3% vinegar. Boil, cook for one or two minutes and put into jars. Sterilize liter containers for 20 minutes, half-liter containers for a quarter of an hour. Roll up.
With bell pepper. Grind 3 kg of tomatoes, boil the mixture and cook over moderate heat for 20 minutes. Add processed horseradish (200 g), garlic (100 g) and pepper (400 g), after boiling again, cook for ten minutes. Three to five minutes before readiness, add three tablespoons of salt, two tablespoons of sugar and, if desired, ground black pepper. Place the hot mixture in a glass container and roll up.
With tomato paste. Grind 1 kg of bell pepper and horseradish, pour in 400 g of tomato paste, boil, cook for ten minutes, add a glass of sugar, a tablespoon of salt, 200 ml of vegetable oil and 100 ml of 9% vinegar, boil for another one or two minutes. Distribute among jars and roll up.
With beets. Boil 1 kg of beets for an hour, peel the fruits and chop into thin slices. Place in jars, alternating with chopped horseradish in layers. In four glasses of water, stir 40 g of salt and 400 ml of 3% vinegar, boil for one or two minutes. Pour the hot marinade into jars with the preparation, sterilize 1 liter containers for 20 minutes, 0.5 liter containers for a quarter of an hour. Roll up.

Tomato horseradish for the winter is usually prepared from tomatoes processed together with the skin, but the “skin” can be removed by first dousing the fruit with boiling water.

How to keep it fresh

How to ensure that the sauce prepared without heat treatment does not sour for as long as possible? Here are five rules of experienced housewives.

Increase the proportions of horseradish and garlic. The more of these products in the sauce, the longer it will be stored.
Introduce natural preservatives. Adding lemon juice or vinegar to the preparation will extend its shelf life.
Use the cold marinating method. Grind 1 kg of garlic, tomatoes, hot peppers, and large horseradish root with a meat grinder. Stir in 200 ml apple cider vinegar and salt to taste. Marinate for 12 hours, place in glass jars, close, but do not roll up.
Cover with a “protective disk”. Cut a circle out of wax paper that is the same size as the diameter of the jar, soak it in alcohol or vodka, place it on the workpiece, and close it with a lid.
To freeze. Pack the sauce into small bags or plastic bottles and place in the freezer.

Some housewives add one crushed aspirin tablet (per liter of horseradish) to the preparation in order to increase shelf life. However, administering the medicine may be unsafe, so you should not do this, especially since horseradish itself has pronounced antiseptic properties.

You can prepare horseradish with a twist by adding cloves, oregano, basil, cinnamon or chopped fresh herbs. Serve the sauce with homemade dumplings, meat and chicken, boiled potatoes, or simply spread on a slice of rye bread.

The vigorous aroma of horseradish roots has long accompanied traditional Russian cuisine. This plant was used to treat the body, so special attention was paid to its preparation. Hrenoder or horseradish is a traditional Russian sauce that was “invented” by the inhabitants of Siberia and the Urals. This article will teach you how to prepare horseradish for the winter and store it properly. In addition to the traditional horseradish recipe, you will find popular modern variations that diversify the taste of the sauce and enrich it with vitamins.

What is horseradish?

Modern research has shown that horseradish has a rich chemical composition. In addition to vitamins and minerals, the roots contain important biologically active substances - phytoncides. They destroy pathogenic microflora, protecting the body from viral attacks during the flu and colds.

Although our ancestors were not aware of the chemical properties of this plant, there was never any controversy about its usefulness. At first, simply in the underground, taking out small portions to add flavor to dishes, and then the Siberians came up with a unique recipe - a sauce with the colorful name horseradish or horseradish.

Do you know that…

Nowadays the seasoning can be found under other names - gorloder, Siberian or Ural chili, cobra, flame, thistle, horseradish appetizer, mother-in-law's jam, adjika "Angelika". These names speak eloquently about the piquancy of the snack.

Garlic is also an invariable companion of horseradish in traditional sauce:

Tomatoes will make horseradish less pungent and enrich it with vitamins and minerals.
Garlic will help the sauce last longer and provide an antiviral effect, since it also contains phytoncides.

Alternative recipes appeared a little later. Their composition has been changed depending on the taste preferences of the authors, because not everyone is able to tolerate the strong taste of horseradish, and someone may even be allergic to tomatoes. However, the traditional recipe has still not lost its popularity, since horseradish can be preserved for the winter without canning.

Before preparing and storing horseradish, read the useful tips of experienced housewives. They will help you easily cope with winter preparations:

Horseradish will be easier to peel after first soaking it in cold water or freezing it.
To quickly remove the skin from tomatoes, plunge the vegetables into boiling water. But you don’t have to remove the peel from them; you are unlikely to feel it in the finished snack.
The size of the garlic cloves plays an important role - if the cloves are large, the vegetable will be juicier and milder in taste; small cloves have a particularly “evil character”.
To avoid crying over crap, pull a plastic bag over the outlet of the meat grinder, then the essential oils will not cause watery eyes. Although you can protect your eyes yourself by wearing special glasses, because phytoncides during the cooking process will clear the room of germs.
Using a meat grinder, grind the horseradish root last. The coarse fibrous structure of the vegetable quickly clogs the grill.
A blender is suitable for grinding horseradish if its power exceeds 700 W.
If you plan to store the seasoning for a long time, use sterilization. Boil the mixture for 10-15 minutes, and then roll up.

It is better to take dense and fleshy tomatoes for horseradish. The less juice they contain, the thicker and more vigorous the snack will be.

The principle of preparing all horseradish recipes is the same - the vegetables are peeled and ground using a meat grinder or food processor. Then seasonings are added and placed in jars. Therefore, we will not consider cooking in detail; we will focus only on the nuances.

Popular horseradish recipes for winter storage

There are a lot of options for preparing horseradish. All recipes can be divided into three types:

Requiring cooking. The advantage of this cooking method is that heat treatment will destroy pathogenic microflora. This will extend the shelf life of the finished snack, but will reduce its beneficial qualities. And the taste of the sauce will not be as bright, and some of the piquancy will be lost.
No cooking. Classic recipes allow you to fully preserve the beneficial qualities of the ingredients. The taste of the seasoning will be rich, vigorous, piquant. Among the disadvantages, housewives note the need for careful selection of components and a short shelf life.
Based on fermentation. During the fermentation process, the seasoning will release acid, which will serve as an additional preservative. The sauce will have a specific taste – hot and sour, but it will help preserve horseradish for a long time at home for the winter. We recommend trying this cooking method.

Classic version

Even a novice cook with minimal skills can make horseradish sauce according to the classic recipe. It only takes half an hour to prepare the seasoning, not counting the time you prepare the vegetables.

You will need:

dense ripe tomatoes of autumn varieties (for example, “Slivka”) - 3 kg;
garlic – 250 g;
peeled horseradish roots – 250 g;
coarse grinding – 75 g (3 tablespoons);
- 1 tablespoon;
sterilized jars with nylon lids.

The cooking method is standard. Pour the aromatic seasoning into jars and cover with a nylon lid. Put the finished horseradish in the refrigerator, basement or cellar.

Tip of the day

To protect the horseradish from spoilage, pour 1 cm of calcined on top. The oil film will protect the snack from contact with air and extend its shelf life.

Gorloder with beets

A fragrant, vigorous snack with a rich color will become a real decoration of the table. To prepare it you will need:

400 g horseradish rhizome;
1 medium beet (approximately 200 g);
half a glass of boiled cold water;
1 tablespoon of 9%;
1 teaspoon salt;
1 tablespoon sugar.

Grind the roots with a meat grinder. grate or squeeze the juice. Mix all components thoroughly until smooth. Adjust the amount of water yourself depending on the desired consistency of the throater. Place the sauce in sterilized jars and close tightly with a nylon lid.

Thanks to the beets, the taste of the gorloder will not be so hot

How to store beets? Put it in the cellar or refrigerator.

Ogonyok sauce with plums

You can prepare hot sauce in two ways - without cooking and by boiling it first. In the first case, the seasoning should be stored in the refrigerator under a nylon lid, in the second, it should be stored in a cool place. This horseradish has an unusual taste with a slight sourness and a pronounced aroma of roots and plums.

To prepare Ogonyok, take:

selected tomatoes – 1 kg;
aromatic horseradish roots – 300 g;
200 g each of garlic and ripe plums;
100 ml table vinegar (9%);
medium pod of hot pepper;
1 tablespoon each of sugar and salt.

The sauce is prepared in the usual way. If you need to extend the shelf life, boil the pulp for 10 minutes, and then roll it into sterile jars.

Chronoder with pepper

Horseradish according to this recipe turns out to be very hot, but incredibly tasty. You will need 200 g of all ingredients, just add salt to your taste. To prepare, take:

horseradish;
fleshy;
garlic;
chili pods.

After washing and cleaning, all ingredients are crushed and salt is added. Store in the refrigerator, placed in dry, sterile containers with a nylon lid.

Tip of the day

If you are not a true thrill seeker, you can reduce the amount to suit your taste.

Horseradish with apples

The combination of aromatic root and baked apples is ideal for cold ones - brawn, boiled pork. The seasoning is suitable as a salad dressing and will enrich the taste of first courses.

Bake a couple of peeled apples, chop them together with 50 g of fragrant roots.
Season the mixture with a teaspoon of vinegar 9%, add salt and sugar to taste.

Store under a nylon lid in the refrigerator.

Pickled horseradish

This horseradish snack recipe is suitable for long-term storage at room temperature, because the acid released during the fermentation process will reliably protect the product from spoilage. It simply cannot ferment because it has already gone through this process.

For a bucket of ripe elastic tomatoes, take:

1 kg ;
3-4 pods of bitter pepper;
400 g peeled roots;
salt.

Grind all components with a meat grinder, pour into a bucket, cover with gauze. There should be some space left to the edge of the container. Leave the mixture at room temperature until the fermentation process is complete (3-7 days). Don't forget to stir periodically. Pour the finished seasoning into clean, dry jars or plastic bottles. If you don't have enough space in your refrigerator, this recipe will help you out.

Men especially like pickled horseradish for its sharp combination of acid and spiciness. The stronger sex jokingly nicknamed this sauce “tear your eyes out”

Khrenoder with carrots

An unusual snack with carrots is ideal for lovers of aromatic spicy dishes. To prepare it, you will need:

ripe tomatoes – 2 kg;
100 g each of horseradish and garlic roots;
half a kilo of carrots;
1 pod of hot pepper;
a teaspoon of vinegar, salt to taste.

Prepared in the standard way. Place the snack in a sterile container and put it in the refrigerator. To extend shelf life, sterilize the mixture for 15 minutes, then roll it up.

Conditions and periods of storage of snacks

Not every spicy food lover knows how to store horseradish at home. The shelf life of snacks directly depends on the method of preparation and storage:

If you used sterilization, the finished dish will be usable for 2-3 years.
Traditional recipes for preparing horseradish are aimed at preserving the beneficial qualities of the components, so they do not last long.

Do you know that…

Some claim that you can extend the freshness of unboiled sauce up to one year by adding aspirin to the composition. This should not be done, since the medicine has a number of serious side effects. It is better to replace the tablets with acetic or citric acid or lemon juice.

Storage in refrigerator, cellar

The refrigerator is a great place to store cooked horseradish. Small jars of fresh seasoning fit compactly on one shelf.

How long does horseradish last in the refrigerator? The answer to this question depends on the cooking method:

sterilized sauce is good for 2-3 years;
fresh - only six months.

Unfortunately, there is not always enough space for a delicious sauce, so you can use a cellar or basement if it is constantly maintained at a temperature no higher than 5 °C.

Tip of the day

If the cellar freezes during severe frosts, cover the jars with felt or an old blanket, since glass jars may burst due to freezing.

Freezer storage

The freezer is also suitable for storing the freezer. The beneficial qualities and pungent taste of the seasoning will not be affected. The freezer compartment will keep the crisper fresh for a year.

It is very convenient to freeze the snack in small portions so that it does not lose its taste during further storage in the refrigerator

For portion freezing, it is better to use shallow containers, from which you should then remove the seasoning and place it in a sealed bag.

Tip of the day

Try freezing horseradish in ice cube trays. Fragrant cubes can be added in portions to the hot one.

How to store a refrigerator without a refrigerator

If you prepared the snack by fermentation or preservation, it will not be affected by room conditions. Put the container in the pantry or place it in a cool, dark corner.
The jars can be placed on a glassed-in balcony; if necessary, you can cover them with a blanket.
If the balcony is not glazed, snacks in plastic containers can be frozen and taken out when necessary.

This will save space in the refrigerator and freezer.

Tip of the day

To prevent the horseradish from running out, be sure to close the lid. Remember that the beneficial qualities and spiciness gradually decrease, so it is better not to skimp on the sauce.

Some useful tips for choosing storage containers will help prolong the freshness of cooked horseradish:

It is advisable to use only small glass containers so that the pungency and strong aroma do not dissipate.
The jars must first be sterilized for 5 minutes and dried thoroughly.
Use nylon lids to store fresh sauce. If you subject it to heat treatment, metal lids that are rolled up with a key will do.
A small amount of sauce can be poured into plastic bottles, but the container must be new.
Plastic bottles are suitable for fermented horseradish because it can be stored in an unsterilized container.
Containers made from certified food grade plastic are also suitable. They are also convenient for freezing snacks.

Most importantly, do not forget to tightly close the lid of the selected container.

Tip of the day

To pour the mixture into plastic bottles, use a funnel and a wooden skewer to push the contents into the bottle.

How to Use a Savory Snack in Winter, and modern gourmets add. This method will tame the heat of the snack.

Knowing how to store horseradish in the refrigerator and without it, you can prepare a healthy sauce for the winter. Remember that it is preferable to use fresh horseradish, then it will give you health and protect you from colds.

Store correctly and be healthy!

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