Step 1: prepare the horseradish root.

This appetizer sauce is famous for its pungency, spicy aroma and has several names: “Gorloderka”, “Ogonyok”, “Cobra”, “Hrinovina” or “Hrenoder”. There are a lot of ways to prepare this dish, and today we will look at one of them. First of all, using a sharp kitchen knife, thoroughly peel the horseradish. Then we rinse it, put it in a deep bowl, fill it with regular running water and leave it to soak in this form. Due to this process, most of the bitterness will be released from the roots, so the infusion time depends on your desire. Some housewives keep it in liquid couple of hours, and others in the refrigerator all night.

Step 2: prepare inventory.

Preparing your inventory is also an important step! Since this type of horseradish will be preserved, the dishes must be crystal clean! You can work on kitchen utensils during the two-hour infusion of horseradish or the next day. First, carefully inspect the half-liter glass jars and lids for cracks, rust, nicks and other damage. Then we thoroughly wash all the dishes that will be used to carry out the process using a soft sponge and baking soda, or a detergent with a minimal amount of chemicals. After this, pour hot water over small utensils, boil the lids and leave them in the saucepan, and sterilize the jars in the usual way and place them on the countertop to dry.

Step 3: prepare the tomatoes.

Now peel the garlic.

We remove the stalks from the sweet peppers, gut them from the seeds and cut them into several pieces.

We rinse everything together with the tomatoes under running cold running water and dry with paper kitchen towels.

Then we pass the tomatoes through a meat grinder directly into a deep non-stick, preferably enameled pan, put it on medium heat and bring its contents to a boil.

Step 4: Prepare the remaining ingredients.

Then we wash the horseradish again, dry it and grind it in the same way along with pepper and garlic into a clean deep bowl. To avoid the strong smell of phytoncides contained in the roots, you can attach a plastic bag to the neck of the kitchen appliance or tighten it together with the bowl with plastic cling film, so that there are no gaps, or, if desired, put a gauze bandage on your nose and mouth!

Step 5: prepare boiled horseradish.

After the tomato pulp begins to bubble, boil it for 20 minutes stirring occasionally with a wooden kitchen spatula. The tomato juice will boil off slightly, but don't worry, other vegetables will release it. After the required time, add chopped horseradish, garlic and sweet pepper. Still cooking 10 minutes, add sugar, salt, ground black pepper, mix everything again, keep on the stove for a couple of minutes, and proceed to the next step.

Step 6: preserve the boiled horseradish.

One by one, we install a watering can lid on each half-liter sterilized jar and, using a ladle, lay out the freezer over them. We cover the glass containers with metal lids and, if they are screw-type, tightly seal the workpiece using a regular kitchen towel. Do you use regular lids with rubber bands? Then you will have to work with a special conservation key.

As soon as everything is ready, we check the preservation for leaks. Is the air not coming out? Great! Place the jars with the lids down on the floor, wrap them in a woolen blanket so that there are no gaps, and cool in this form to room temperature for 2–3 days. After this, we send the horseradish to a cool place: cellar, basement, pantry.

Step 7: serve the boiled horseradish.

Boiled horseradish is canned, cooled and placed in a well-ventilated place, in which it can be stored for up to 1 year. This appetizer is considered quite spicy; it is usually served cold in gravy boats or deep bowls. This miracle will ideally complement almost all hot first or second courses, as well as baked goods. Enjoy!
Bon appetit!

If desired, you can add ground hot red pepper and some sweet and sour apples to all the crushed ingredients, which will soften the taste of the finished dish;

Very often, vegetables are chopped using a blender or food processor. These kitchen appliances perfectly protect the eyes and nose from the sharp, burning aroma inherent in the horseradish root;

Contraindication! This snack should not be eaten by people with chronic gastritis, kidney inflammation, peptic ulcers of the intestinal system, as well as pregnant and lactating women. Although, even in a person with ideal health, excessive consumption of horseradish can cause high blood pressure;

If the tomatoes are too sweet, add 1–1.5 tablespoons of vinegar to the freezer, and if they are sour, increase the amount of sugar.

Spicy seasoning made from horseradish with the addition of a wide variety of ingredients is called horseradish, horseradish, Russian adjika, or ognik. Throughout Russia - in Moscow, the Urals, Siberia - this snack is incredibly popular, especially in winter. Horseradish won people's love not only for its spicy pungency, but also for its healing properties.

How to make crap?

There are many options for preparing horloder; each housewife uses her own ingredients and tricks to prepare this unusual fragrant seasoning for the winter. Cooking horseradish requires horseradish, garlic and tomatoes (although there are exceptions). The principle of preparing a chrenoder is to grind and mix the components. The main components determine the benefits of the finished product:

horseradish normalizes intestinal function, acts as an anti-cold, anti-inflammatory agent;
garlic is a popular antibacterial substance;
tomatoes are rich in microelements and vitamins.

Horseradish with cooking for the winter

Horseradish, prepared for the winter, is ideal for meat, fish, potatoes, pasta, dumplings and many other products. To enjoy the spicy taste all winter, you will need a recipe for horseradish for the winter with cooking. The crushed ingredients are turned into sauce and rolled into jars, which must first be sterilized. Maintaining cleanliness will keep the product in proper form until spring.

Horseradish for the winter without cooking

Heat treatment does not always preserve all the benefits of products. Therefore, a recipe for horseradish without cooking is a way to make a delicious sauce for the winter that retains maximum benefits. Preparing horseradish for the winter is possible without boiling, because the rhizome of the spicy-aromatic plant is an excellent preservative. This sauce can be stored for a long time, so you can safely prepare it in large quantities, serving it on weekdays and at holiday feasts. To prevent the spicy mass from turning sour, it can be frozen in small portions.

Horseradish recipe

Calorie content of the dish: 30 kcal per 100 g.
Purpose: seasoning.
Cuisine: Russian.

A simple horseradish recipe with a minimum number of ingredients is an excellent way to process horseradish rhizomes for the winter. The rich, fragrant mass will add spice to any meat dish or soup. The sauce does not contain tomatoes, beets, plums or other softening ingredients, so the garlorder will turn out vigorous. You can store the sauce in the refrigerator or cellar all winter.

Ingredients:

horseradish – 1 kg;
water – 0.5 l;
sugar – 40 g;
salt – 20 g;
vinegar 9% - 50 g;
cinnamon, cloves - to taste.

Cooking method:

Peel the rhizomes of the spicy plant, grate or mince.
Divide the mixture into sterile jars so that it occupies 2/3 of the container.
Add sugar and salt to the water, bring to a boil, add spices.
Cool the liquid to 50 degrees, add vinegar.
Pour the marinade into jars and roll up.

Khrenovina - classic recipe

Cooking time: 30 minutes.
Number of servings: 20 persons.
Calorie content of the dish: 34 kcal per 100 g.
Purpose: seasoning.
Cuisine: Russian.
Difficulty of preparation: easy.

The traditional recipe for preparing classic horseradish contains only three main components. The main difficulty of the process lies in the pre-processing of vegetables. You can simplify the procedure if you neglect removing the seeds from the tomato. In this case, you cannot store the finished product for a long time, since the seeds can quickly cause fermentation.

Ingredients:

tomatoes – 3 kg;
garlic – 250 g;
horseradish – 250 g;
salt – 3 tbsp. spoons;
sugar – 1 tbsp. spoon.

Cooking method:

Peel tomatoes and remove seeds.
Peel the horseradish.
Pass the garlic, roots, tomatoes through a meat grinder.
Add salt, sugar, mix the aromatic paste thoroughly.
Distribute the homogeneous mass into sterilized jars and screw on the lids tightly.
For storage, horseradish is sent to a cool place for the winter.

Homemade horseradish with beets

Cooking time: 30 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 68 kcal per 100 g.
Purpose: seasoning.
Cuisine: Russian.
Difficulty of preparation: easy.

Horseradish with beets is a bright, vigorous seasoning that will reveal the taste of familiar dishes in a new way. The homemade horseradish recipe for the winter is so simple that you can start creating the appetizer at any time. The simplest products will be used. The main secret of the delicious sauce is the fresh and vigorous root, collected in the fall. By adding a few ingredients, you'll have a treat you can enjoy all winter long.

Ingredients:

horseradish – 400 g;
beets – 200 g;
water – 100 ml;
table vinegar (9%) – 1 tbsp. spoon;
sugar – 1 tbsp. spoon;
salt – 1 teaspoon.

Cooking method:

Peel and chop the root. It will be difficult to grate strong horseradish, so it is better to do it in a meat grinder or using a blender.
Peel the beets and chop. You can only use beet juice, without pulp.
Combine all the ingredients from the recipe and mix thoroughly.
The amount of water can be adjusted based on the juiciness of the beets.
Place the prepared sauce in pre-sterilized jars, close the lid tightly, and store in the refrigerator.

Horseradish with tomatoes and garlic

Cooking time: 30 minutes.
Calorie content of the dish: 41 kcal per 100 g.
Purpose: seasoning.
Cuisine: Russian.
Difficulty of preparation: easy.

Horseradish with tomatoes and garlic for the winter is a classic variation, the taste of which can be easily changed by adding additional products, such as plums, to the usual ingredients. Horseradish prepared for the winter acquires a special piquancy, sourness and an incredible fruity aroma. Plum horseradish adds new flavors to ordinary dishes for the winter. It’s easy to prepare fire seasoning, but for novice cooks it’s better to take a detailed recipe with a photo.

Ingredients:

horseradish – 300 g;
tomatoes – 1 kg;
garlic – 200 g;
hot pepper – 1 small pod (optional);
sour plums – 200 g;
salt – 1 tbsp. spoon;
sugar – 1 tbsp. spoon;
vinegar (9%) – 100 ml.

Cooking method:

Clean, wash and dry the products.
Pass everything through a meat grinder, mix, add salt, sugar, vinegar.
Place in sterilized jars, close with lids, and store in the refrigerator for up to 6 months.
If you need to increase the shelf life, you should boil the mixture before placing it in jars.

Crap without tomatoes

Cooking time: 30 minutes.
Number of servings: 10 persons.
Purpose: seasoning.
Cuisine: Russian.
Difficulty of preparation: easy.

Horseradish for the winter can be prepared at home without tomatoes. One of the original recipes is horseradish without tomatoes with garlic, bell pepper and hot pepper. This snack is unusual, fiery and incredibly tasty. Fans of culinary thrills will highly appreciate this interesting product. How to prepare such a unique treat? Even a novice cook can cope with the task: observe the proportions and follow the instructions to treat your household to an original dish.

Ingredients:

horseradish root – 200 g;
bell pepper – 200 g;
red hot pepper – 200 g;
garlic – 200 g;
salt - to taste.

Cooking method:

Peel, wash and grind the products in a meat grinder or blender.
Mix all ingredients, add salt to taste.
Transfer the mixture into sterilized jars with lids and store in the refrigerator for 6 months.

Apples with horseradish for the winter

Cooking time: 15 min.
Number of servings: 2 persons.
Calorie content of the dish: 53 kcal per 100 g.
Purpose: seasoning.
Cuisine: Russian.
Difficulty of preparation: easy.

Horseradish with apple for the winter goes better than other types of horseradish with cold meat dishes: jelly, boiled pork, jellied meat. The seasoning is also served with soup, salad, and it is also appropriate for a sandwich. If you store the horseradish for a short time, you can do without vinegar. When you don’t have fresh horseradish on hand, dry powder prepared from the root in advance is suitable: for this, the rhizome is grated on a coarse grater, dried in the oven and ground in a coffee grinder. Before use, you need to soak it in warm water. You can diversify the recipe with lemon zest, peppers, garlic and other products.

Ingredients:

apples – 2 pcs.;
horseradish root – 50 g;
garlic - to taste;
salt - a pinch;
sugar - to taste;
vinegar 9% – 1 teaspoon.

Cooking method:

Peel the apples, remove seeds and peel, bake in the oven or cook in the microwave.
Scrape the top layer of skin from the root, grind it together with the apples in a meat grinder.
Mix all ingredients and place in sterile jars.
Use refrigerator for storage.

Horseradish without garlic for the winter

Cooking time: 30 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 48 kcal per 100 g.
Purpose: seasoning.
Cuisine: Russian.
Difficulty of preparation: easy.

Horseradish with tomatoes without garlic becomes especially piquant if you add hot and sweet peppers to it. How to prepare such a sauce? Just chop and mix the ingredients! Ready-made hot sauce is eaten a little at a time, so it is better to store it in small jars. Serve the seasoning with meat dishes, adding a Russian spirit to your favorite dish. Spicy, rich horseradish will add its own zest to any feast.

Ingredients:

horseradish – 200 g;
tomatoes – 1 kg;
sweet red pepper – 0.5 kg;
chili pepper – 1 pod;
salt - to taste;
vinegar essence - 1 tbsp. spoon.

Cooking method:

Peel and chop the root.
Peel tomatoes and peppers and grind them in a meat grinder.
Mix all ingredients, add salt and vinegar.
Place the sauce in sterilized jars with lids and store in a cool place.

Horseradish with tomato paste - recipe

Cooking time: 30 minutes.
Number of servings: 20 persons.
Calorie content of the dish: 47 kcal per 100 g.
Purpose: seasoning.
Cuisine: Russian.
Difficulty of preparation: easy.

How to cook horseradish if you don’t have ripe tomatoes on hand? Arm yourself with tomato paste! This will somewhat worsen the benefits of the finished product, but if you choose the right paste, it will not spoil the taste at all. Give preference to jars that do not contain preservatives or modified starch. Horseradish with tomato paste is prepared even faster, because it does not require preparing tomatoes.

Ingredients:

tomato paste – 400 g;
horseradish – 1 kg;
bell pepper – 1 kg;
vegetable oil – 200 g;
sugar – 1 glass;
salt – 1 tbsp. spoon;
vinegar 9% – 100 g.

Cooking method:

Peel the root and pepper and pass through a meat grinder.
Mix vegetables with tomato paste and simmer for 10 minutes.
Add the remaining ingredients and boil for another 1-2 minutes.
Place in sterilized jars and seal.

Horseradish appetizer - cooking secrets

When preparing horseradish for the winter, use a few tips to ensure that the seasoning is a success, and you need a minimum of time and effort to prepare it:

When choosing the main component for the garlorder, give preference to pieces that are not too small or large. The most delicious rhizome will be 25 cm long and 3 cm wide. There should be no stains or damage on its surface.
You can store fresh root in the refrigerator for up to 3 weeks if you wrap it in cling film. Freezing of the product is allowed.
In recipes, you can use green tomatoes along with ripe tomatoes, or prepare a horloder exclusively with this unripe product.
When storing horseradish, some of the spiciness is lost, so you can put a little more garlic, horseradish and hot pepper in jars that you plan to open by the end of winter.
To store the finished horseradish, you can choose a freezer. Small portions of the sauce will definitely not turn sour, and they only need to be defrosted before use.
You can soften the fiery preparation before serving by adding honey or sour cream to the sauce.

Video: how to cook horseradish

16.08.2017 40 314

Khrenovina - a classic recipe and its variations

With the onset of the season, many are interested in horseradish appetizer, a classic recipe or other options. For example, you can make it with beets, hot peppers, garlic, lemon juice or vinegar for the winter, or do without tomatoes at all, but add bell peppers. Besides, whether you follow the recipe with or without cooking is up to you...

Classic recipe for making horseradish appetizers

Horseradish can rightfully be called one of the latest preparations for the harvest in the fall (another name is horseradish, gorloder, Ogonyok seasoning, tear out your eye, Russian adjika, thistle, cobra, horseradish appetizer, horseradish). Spicy lovers especially appreciate the appetizer, adding it to meat dishes and fish delicacies. An indispensable seasoning for jellied meat too! No matter how horseradish is prepared, the classic recipe will always remain the most in demand and popular among housewives.

Horseradish is a sauce that usually contains two main ingredients: horseradish root and tomatoes. For those who do not like tomatoes, you can replace them with beets, add pepper, garlic and other spices to the recipe.

There is an option for preparing this seasoning when the ingredients do not need to be boiled; on the contrary, there is a heat-treated horseradish (such a preparation will definitely not sour in the winter). No matter how the sauce is prepared, its main quality is its spicy taste. So, to seal the horseradish with tomatoes, you will need the following ingredients:

100 g horseradish (one fairly large root)
1 kg ripe red tomatoes
2 teaspoons salt
1 teaspoon granulated sugar
100 g garlic (2–3 heads)

horseradish classic recipe - pictured

Horseradish with tomatoes and garlic turns out slightly sour, softening the pungent taste and smell of the main vegetable. If desired, you can omit the garlic and sugar, but then the taste will be very vigorous and spicy. Step by step the appetizer is prepared as follows:

Rinse the prepared vegetables thoroughly and dry. Divide the tomatoes into several parts. Peel and cut the horseradish well. Divide the garlic heads into cloves, peel each of them
Grind all components in a meat grinder or blender. Add the prepared spices – salt and granulated sugar – to the resulting mass, mix everything thoroughly.
Place the resulting mass in pre-prepared dry sterile jars and close with lids. Such a freezer will retain its taste properties and will not go sour for quite a long time, but it needs to be stored in a cool room, and ideally in a basement or cellar, but you can also put it in the refrigerator

Cooking with hot pepper

When preparing horseradish, the classic recipe can be diluted with additional ingredients depending on the taste preferences of the household. For lovers of super-spicy taste, we offer a recipe for horseradish with hot pepper. You can eat this snack both immediately and in winter, during storage, by rolling it up in sterile jars. For this workpiece you will need:

3–4 medium horseradish roots
2.5 kg ripe tomatoes
6–8 bell peppers
4–5 pods of hot pepper
4–5 heads of garlic
200 g sugar
2 tbsp. spoons of salt
120 ml table vinegar

horseradish with pepper - in the photo

Washed and well-dried vegetables must be chopped. This can be done using any method convenient for you: using a meat grinder, blender, knife.

After obtaining a homogeneous mass of vegetables, add salt, sand and vinegar. Mix everything thoroughly and place in jars. It is best to store such a preparation in a cool place - in the refrigerator, on the balcony or in the cellar.

Recipe with beets
Tomatoes and garlic, which horseradish contains - a classic recipe - can be successfully replaced with beets. The horseradish recipe with beets is a sweetish flavored condiment, a great option for those who don’t like it too spicy. To prepare you need to take:

Pass horseradish and beets through a meat grinder or grind using a blender. Experienced housewives recommend grating beets; in this case, the consistency of the sauce is more delicate.
Salt the chopped vegetables, add sand and table vinegar. You can replace vinegar with lemon juice, in which case the horseradish will not be so sharp. Mix everything and place in sterile jars with iron lids.
How to prepare a horseradish snack for the winter so it doesn’t go sour
Many housewives are afraid that a horseradish snack may go bad without cooking, and are wondering what to do to prevent the horseradish from going sour? The problem can be solved quite simply - with the help of vegetable oil. In this case, you only need to boil one component - tomatoes. Chrenoder, the recipe for which includes vegetable oil, will not only retain all the vitamins and taste properties, but will also be stored for a whole year.
You need to take the ingredients in the following proportions:
2 medium horseradish rhizomes
2 kg red ripe tomatoes
3–4 heads of garlic
1 tbsp. spoon of salt and sand
3 tbsp. spoons of 9% vinegar
100 g vegetable oil

Let's prepare it step by step:
Grind the cooked, washed and dried roots and garlic in a meat grinder or blender (it is recommended to keep the vegetable in cold water for 1–2 hours before processing)
Peel the tomatoes (preferably) and cut into small pieces
Add granulated sugar to the tomatoes, add salt and mix thoroughly
Place tomatoes on low heat
15 minutes after boiling, add vegetable oil and vinegar.
Mix the resulting tomato mass with chopped horseradish root and garlic, place in sterile jars, roll up and leave for a day under a blanket. Horseradish with garlic and vegetable oil is ready

Little tricks
Whatever method you choose to prepare horseradish, always use only fresh and high-quality roots of this vegetable for this spicy seasoning. To get it, you need to choose the right time to dig.
Experienced gardeners advise digging after the first frost, in which case it will retain all its taste and be strong. A root dug up in the warm season will not add the desired spiciness and healthy components to the dish.

Step 1: prepare inventory.

Although this impressive hot sauce keeps quite well, for a long time, without mold or oxidation, it is still worth properly preparing all the equipment that will be used during the preparation of this culinary masterpiece! First, we thoroughly wash all the dishes under warm running water using a regular kitchen sponge and baking soda; it will do an excellent job of removing any dirt. Then we pour boiling water over small kitchen utensils, and sterilize the lids with jars in any convenient way, for example, in a microwave, oven, or the old-fashioned way on the stove.

Step 2: prepare the ingredients.

When all the equipment is prepared, we begin to deal with the ingredients. First, heat a full kettle of regular running water. Using a sharp kitchen knife, peel the garlic cloves and rinse them along with the tomatoes. Then put the tomatoes in a deep bowl and after a while pour boiling water from the kettle.

Blanch vegetables in hot water 30–40 seconds. After that, using a slotted spoon, transfer them to a deep bowl with ice water and keep there until they cool completely. Next, dry the tomatoes with paper kitchen towels, remove the skins from them, remove from each the place where the stalk was attached, and place in a clean deep bowl. We also dry the garlic and proceed to the next step.

Step 3: prepare horseradish without horseradish.

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

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

Step 4: serve horseradish without horseradish.

Horseradish without horseradish is served chilled. It is served in gravy boats or deep bowls as an addition to dishes of meat, fish, poultry, and game, although it is also quite tasty with stewed, fried or baked vegetables. This nuclear mixture can be stored in the refrigerator or cellar without losing its taste for approximately 6 to 9 months. Very often, horseradish is used to sandwich bases for meat pies and pizza, add a few spoons to spicy soups, stews, and make sandwiches with it. Enjoy this savory snack without getting sick!
Bon appetit!

Very often, ground horseradish root is added to this type of horseradish, about 1 kilogram for the above mass of ingredients. They also add 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 cook everything over medium heat at a low simmer for another 2-3 minutes. Then cool, put into jars, seal them with lids and send to a cold place;

Sometimes, before serving, a little sour cream, cream or fermented milk yogurt is added to the prepared horseradish; these ingredients give the appetizer-sauce a softer, noble taste;

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

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