Horseradish recipe without sterilization. Here’s the Horseradish “Tear Your Eye Out” (a classic horseradish appetizer made from tomatoes with horseradish and garlic). “Ogonyok” with plum

True Siberians know well what horseradish is. This is one of the most famous savory snacks that can often be found on the holiday table. Of course, homemade horseradish is more preferable, because it contains a maximum of vitamins, which horseradish root is rich in. Knowing the classic secret of preparing horseradish for the winter, you can get not only an excellent snack, but also an effective means of preventing various diseases.

Cooking features

During the time that this snack has existed, many different recipes for its preparation have been invented. Each housewife has her own secrets that help prepare this fragrant seasoning for the winter. The main ingredients, without which it is impossible to prepare horseradish, are horseradish, garlic and tomatoes. The process itself consists of grinding and then mixing the components. The beneficial properties of this snack are directly determined by its basic components:

horseradish improves intestinal function, has anti-cold and anti-inflammatory effects;
garlic effectively fights a variety of bacteria;
tomato is an important source of vitamins and microelements.

With cooking for the winter

Made according to all the rules, horseradish for the winter from tomatoes and garlic can be an excellent addition to a wide variety of dishes. It can be served with meat, fish, potatoes and even dumplings. But first you have to find the right one horseradish recipe. Despite some differences, in all recipes the meaning boils down to the following: the basic ingredients are first finely chopped, brought to the state of a sauce, and then rolled into jars, which are pre-sterilized.

If, during the preparation of preservation, you maintain cleanliness not only with regard to the containers used, but also with regard to the products, then you can count on it to be preserved until spring.

Without pre-heat treatment

Although heat treatment is one of the most popular methods of preparing canned food, sometimes it causes products to lose some of their nutrients. Therefore, housewives should consider an option for preparing horseradish that does not involve cooking. With its help, you can get an equally tasty sauce that will bring maximum health benefits. In a similar way, you can prepare horseradish for the winter without even resorting to boiling.

It can act as a preservative here aromatic plant root. It will allow the sauce to be stored for several months, so the housewife can even think about preparing this seasoning in large quantities and have the opportunity to please herself and her loved ones with this snack not only during the holidays, but also on weekdays.

The problem of possible souring of the spicy mass is solved quite simply. To do this, just divide it into small portions and freeze.

Cooking secrets

Not everyone, especially young housewives, manages to prepare a good horseradish for the winter the first time. To avoid mistakes and spend a minimum of time and effort preparing this seasoning, it won’t hurt to get acquainted with the advice of more experienced housewives.

To prepare a high-quality snack for the winter, you should not use too small or large pieces of horseradish for it. The most delicious is the gorloder prepared from a rhizome 25 cm long and 3 cm wide. Particular attention should be paid to its surface, which should not have stains or signs of damage.

During storage, a snack made from horseradish becomes less spicy. To compensate for such a loss, it is recommended to add more seasonings - hot pepper and garlic - to jars that are planned to be served at the end of winter.

If there are no suitable places, you can store the finished snack in the freezer. In it, small portions of the sauce will retain their taste until they are served. You just have to defrost them first.

If the seasoning turns out to be too hot, you can reduce its pungency with honey or sour cream, which are added directly to the appetizer before serving.

Popular recipes

Every snack recipe necessarily contains three main ingredients - tomatoes, horseradish root and garlic. The most famous among the available options for preparing this snack is the recipe with tomatoes and garlic. If all proportions are followed exactly, the result is an aromatic seasoning with a rather pungent, piquant taste.

Horseradish with tomatoes and garlic, prepared according to the classic recipe, differs from all others in that it is made raw. During the cooking process, the products are not subjected to heat treatment, and after all manipulations are completed, the container with the snack is sent for storage in a cold cellar.

In apartments, the cellar perfectly replaces the refrigerator, where this seasoning is sent in a jar, closing it with a nylon lid. If you maintain cleanliness and accuracy when preparing horseradish, as well as the proportions of salt and garlic, then such a snack can be stored for quite a long time.

With tomatoes and garlic

This is the simplest option for preparing horseradish, which usually succeeds the first time even for those who have never done this before.

To prepare horseradish according to the classic recipe, you will first have to prepare the following list of products:

horseradish rhizome - 400 g;
garlic - 8−10 large cloves;
tomatoes - 2 kg;
salt to taste.

First you need to prepare the horseradish. It should be cleaned and then chopped using a meat grinder. After this, do the same with tomatoes and garlic. When it’s time to roll the tomatoes, you should prepare a special container for them into which you can drain the excess juice. This will allow you to get a thicker and tastier horseradish.

After grinding, all products are combined, thoroughly mixed and salted. The resulting mass is placed in the refrigerator for 30 minutes.

At this time, they begin to prepare the jars for sterilization. They must not only be washed thoroughly, but also dried. Periodically you need to check the taste of horseradish. You may need to add salt or reduce the heat with tomato juice.

For some housewives, preservation becomes unusable within a few weeks after seaming. Most often, the reason for this is mold that appears under the lid for some unknown reason. But this can be easily avoided if you use a proven technique. Before closing the jar of seasoning, coat the lid with a small amount of mustard.

With vegetable oil

This option for preparing horseradish for the winter is one of the most popular among experienced housewives. Its main difference from the classic recipe for horseradish for the winter is the presence of vegetable oil among other products. It is used solely to prevent mold from appearing on the surface of the sauce.

First you need to prepare certain products:

vinegar - 3 tbsp. l.;
tomatoes - 2 kg;
salt and sugar - 1 tbsp. l.;
garlic - 1 tbsp.;
sunflower oil - 100 ml;
horseradish rhizomes - 200 mg.

First you need to prepare the tomatoes. To peel them, it is best to use a proven technique. The fruits are placed in a suitable container, poured with boiling water, then taken out and placed in cold water for two to three minutes. The peeled fruits are crushed using a meat grinder, and then sugar and salt are added to the resulting mass. The mixture is stirred again, put on the stove, brought to a boil and cooked for 20 minutes.

When the appetizer is almost ready, add vinegar and oil. You need to prepare the horseradish root in advance. First you need to clean it and then put in cold water for one hour. After this, it is crushed using a meat grinder along with garlic. Next, tomato paste is added to this mass, which should be ready by this time. After this, the horseradish can be served or prepared for the winter, placed in pre-sterilized glass containers.

With chopped beets

To diversify the holiday table, you can prepare an appetizer of horseradish and beets. This seasoning is quite easy to prepare, since all you need to do is finely chop the beets.

The first step is to make sure that the kitchen has everything you need to prepare this seasoning:

black pepper - 1 pinch;
salt - 2 tsp;
sugar - 1.5 tbsp. l.;
vinegar 9% - 3 tbsp. l.;
vegetable oil - 4 tbsp. l.;
beets - 1 kg;
horseradish rhizomes -100 mg.

The root vegetables prepared for horseradish must be thoroughly washed, and then they are cooked directly in the skins. Usually, after 45 minutes, the beets reach a state of readiness. It must be removed from the pan, cooled, peeled and cut into small pieces of any shape.

Horseradish needs to be peeled, finely chopped and added to the beets. The resulting mass is transferred to a suitable container, placed on the stove and heated to 70 degrees. After this, the workpiece is removed from the stove and vinegar is added to it. All ingredients must be thoroughly mixed again, after which you can fill sterilized jars with the sauce.

Horseradish with lemon

This is not only very tasty, but also quite a versatile seasoning. It can be served with fish or potatoes. It will also perfectly complement other traditional dishes on the holiday table.

To use this recipe and make a delicious snack, you first need to prepare the following list of required ingredients:

sugar - 2 tbsp. l.;
salt - 1 tbsp. l.;
water;
lemon - 1 pc.;
horseradish rhizomes - 1 kg.

First you need to prepare the horseradish. It needs to be cleaned and soaked for half an hour in cold water. After that, cut it into small pieces, add salt, sugar and mix.

The lemon needs to be doused with boiling water and then grated on a fine grater to get the zest and juice. The first one is immediately added to the already prepared horseradish mass.

Boiled water at room temperature is added to the resulting mixture to bring it to the consistency of a thick paste. After this, the seasoning is placed in jars.

Before closing the jar with a lid, you need to add one teaspoon of lemon juice to it.

Based on this seasoning, you can make excellent sauces for a variety of dishes if you add a little sour cream or mayonnaise to it before serving.

A spicy horseradish-based snack can compete with many store-bought delicacies. Horseradish is popular with many housewives not only because of its piquant taste, but also because of its simple cooking technology. Moreover, for this it is not necessary to use the classic recipe for horseradish.

There are many other original snack recipes from which you can choose any one as a base. It is not necessary to use the classic recipe for preparing horseradish, although it produces a rather tasty and aromatic seasoning.

If you wish, you can create your own horseradish recipe by adding your favorite foods to this snack. This option will certainly be a pleasant surprise for all guests who will be able to appreciate it and pay tribute to the hostess. But if you have no experience in preparing horseradish, then it is better not to take unnecessary risks, especially if you plan to serve this appetizer for a holiday, and make it according to a time-tested classic recipe.

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.

Dedicated to all thrill seekers

Horseradish - this seasoning is called “Gorloder”, “Hrenoder”, seasoning “Ogonyok”, Russian adjika, “Hrenovina”, “Cobra”, seasoning “Vyrviglaz”, “Thistle”, “Horseradish snack”, “Hrenovina”, and in general it is just table horseradish. Unless there are countless options for additives. For those who cannot imagine life without thrills in the culinary sense, “Culinary Eden” has prepared a selection of recipes for fiery horseradish. It’s easy to prepare horseradish: chop all the ingredients, mix, put in jars and refrigerate. This For those who want to make something spicy for the winter, there are recipes with cooking and sterilization. By the way, it is believed that you need to dig horseradish root in those months whose names have the letter “r”, that is, September, October, November. At other times, it does not have that pungency and unique mustard smell.

But first, a few words about the benefits of the burning “weed.” This is an excellent antimicrobial agent that protects against colds, gastrointestinal infections and other infections. Horseradish cleanses the blood, lowers sugar levels, simulates kidney function, improves appetite, and stimulates the activity of the stomach and intestines. Horseradish helps to cope with excess mucus and is used as an expectorant. Horseradish contains more vitamin C than citrus fruits! But all these benefits are useful for a maximum of 2-3 weeks after the horseradish is cooked. The longer a hot seasoning is stored, the less vitamins, essential oils and other biologically active substances it contains. So, if you have the opportunity to store horseradish roots “alive”, buried in the sand in the basement - keep it! And prepare the horseradish as needed. Owners of city apartments have to stock up on horseradish for future use and in large quantities, but, as they say, there’s nothing to be done about it.

A few words about safety precautions. In order not to cry over the meat grinder, advanced users have come up with a simple and effective remedy: put a plastic bag on the neck of the meat grinder and tie it tightly, and tie the same bag on a ring with a lattice. But sometimes this does not help, and housewives operate in respirators and even gas masks. It is best to grind horseradish using a manual meat grinder, and last, after all other ingredients.

And now - recipes! Since the principle of preparing any type of horseradish, be it a horseradish maker, a gorloder, an ogyonok or a horseradish, is the same, we will limit ourselves to listing the necessary products and their quantities.

Horseradish snack

4 large horseradish roots,
5 kg tomatoes,
1 large head of garlic,
1 tbsp. salt.

3 kg tomatoes,
1 kg horseradish,
1 kg garlic,
salt, sugar to taste.

Shitty

1 kg of tomatoes,
300 g garlic,
300 g horseradish,
1 tbsp. salt,
1 tbsp. Sahara,
½ tsp. 9% vinegar.

Chronoder garlic

1 kg horseradish,
1 kg garlic,
10 tbsp. salt,
20 tbsp Sahara.

Vyatka horseradish

1 kg of tomatoes,
1 large horseradish root,
100 g garlic,
sugar, salt.

Horseradish with plums

1 kg of tomatoes,
100 g horseradish,
100 g plums,
1 head of garlic,
salt, sugar to taste.

Horseradish "Table"

Ingredients:
1.5 kg horseradish root,
1 tbsp. salt,
3 tbsp. Sahara
1 lemon.

Preparation:
Grind the horseradish roots in a meat grinder, add salt and sugar, pour in boiling water, stirring quickly until the consistency of a thick paste. Divide the resulting mixture into clean jars, add a few drops of lemon juice into each, and close the lids. Before use, you can mix it with sour cream.

Thistle

Ingredients:
1 kg hot pepper,
1 kg garlic,
1 kg of tomatoes,
1 cup apple cider vinegar
1 large horseradish root,
salt.

Preparation:
Pass all ingredients through a meat grinder, horseradish root last. Mix with vinegar and leave for 12 hours. Place into clean jars and seal (do not roll up). Keep refrigerated.

Horseradish snack with carrots

2 kg tomatoes,
100 g horseradish root,
100 g garlic,
600 g carrots,
1 pod of hot pepper,
8-10 drops of 70% vinegar,
salt to taste.

Gorloder with sweet pepper
3 kg tomatoes,
1 kg sweet pepper,
2-3 hot peppers,
1 cup garlic,
salt, sugar, ground black pepper to taste.

10 sweet peppers,
20 pods of hot pepper,
4 horseradish roots,
2 bunches of parsley,
2 bunches of dill,
200 g garlic,
2 kg of tomatoes,
4 tbsp. sugar,
4 tbsp. salt,
1 tbsp. vinegar.

Quick table horseradish with beets: Mix grated horseradish with grated raw beets. This mixture does not last long.

Or another quick recipe: grind a medium horseradish root and 2 apples through a meat grinder, season with sour cream and honey or vegetable oil and apple cider vinegar.

Quick crap

Ingredients:
1 kg of tomatoes,
300 g horseradish root,
200-300 g garlic,
salt, ground black pepper to taste,
sour cream 35% fat.

Preparation:
Cut the tomatoes crosswise, blanch in boiling water, rinse with ice water, remove the skin. Mince the garlic and horseradish, mix all the ingredients, add salt and ground pepper. Add a little high-fat sour cream to the resulting mass and mix well.

Horseradish pickled

Ingredients:
1 kg horseradish root,
200 ml 3% vinegar,
15 g salt.

Preparation:
Grind horseradish in a meat grinder, mix with salt and vinegar, heat in an enamel bowl. Place in jars and sterilize: half-liter jars - 15 minutes, liter jars - 20 minutes. Roll up.

Adjika "Ogonyok"

Ingredients:
2.5 kg tomatoes,
500 g sweet pepper,
500 g sweet and sour apples,
500 g carrots,
120 g garlic,
75-100 g hot pepper,
50 g parsley,
50 g dill,
250 g vegetable oil,
2 tbsp. 9% vinegar,
salt,
ground black pepper.

Preparation:
Peel the apples from seeds, and grind all the ingredients, except the herbs, through a meat grinder. Add vinegar, vegetable oil, salt and ground black pepper to the resulting mass and cook over low heat. Cook for about 2 hours. 5 minutes before the end of cooking, add chopped herbs. Place in sterilized jars and seal.

Boiled horseradish

Ingredients:
3 kg tomatoes,
100 g garlic,
200 g horseradish root,
400 g sweet pepper,
2 tbsp. Sahara,
3 tbsp. salt,
ground black pepper to taste.

Preparation:
Grind the tomatoes and cook over medium heat for 20 minutes. Meanwhile, mince the horseradish root, garlic and sweet pepper, add to the tomato mass and cook for another 10 minutes. At the end of cooking, add sugar, salt and ground pepper, place in sterilized jars, and roll up.

Horseradish marinated with beets

Ingredients:
1 kg horseradish root,
1 kg beets.
Marinade:
4 glasses of water,
2 cups 3% vinegar,
40 g salt,
40 g sugar.

Preparation:
Boil the beets for an hour, peel and cut into thin slices. Grind the horseradish root. Place in jars, alternating with horseradish in layers. Pour in the marinade and place for sterilization: half-liter jars - 15 minutes, liter jars - 20 minutes. Roll up.

As you can see, there are not many options. And what can you come up with when preparing a killer spicy horseradish or adjika? Burning horseradish in winter will help you avoid all colds. Happy preparations!

Larisa Shuftaykina

Khrenovina, gorloder, adjika, ogonyok - these are all names of the same dish. It is presented in the form of a sauce with a pleasant, spicy flavor. A vegetable called horseradish has a characteristic aroma that goes well with meat and poultry. Shit, you can just eat it spread on a slice of black or white bread. The snack is also credited with healing properties. It is known that it is capable of killing all microorganisms, which is why it is recommended to be used for various colds. Recipes that include horseradish and tomato are especially popular - this is the ideal combination for creating a delicious sauce.

Classic recipe for making horseradish from tomatoes and horseradish

The advantage of preparing such a snack yourself is that the cook can vary the composition of the preserve at his discretion. Not everyone likes the overly spicy qualities of white horseradish, but they can be covered up by adding more green or red tomatoes or apples. To get a tasty, juicy snack, you only need ripe tomatoes; if unripe ones are used, it is better to choose green tomatoes that have not begun to ripen. Horseradish, according to this recipe, is prepared without cooking, so all the beneficial properties of the components are preserved for a long time.

Number of servings: 4 l.

Cooking time: 1.5 hours.

1 hour. 30 min. Seal

It is better to choose a cool place to store the finished sauce, because horseradish is prepared without cooking. Jars of sauce are sent for storage and opened as needed. Bon appetit.

Tomato and horseradish horseradish with various spices

This option for preparing a spicy snack differs in the method of heat treatment and the variety of ingredients used. A distinctive feature is that the sauce is not too thick, which is good. The dish goes well with any meat, such as pork, lamb or beef. You can use horseradish prepared according to this recipe with poultry meat; it goes well with duck.

Ingredients:

Ripe tomatoes - 4 kg.
Large apples - 5 pcs.
Salt - 1.5 tbsp.
Garlic - 15 cloves.
Pickled horseradish - 0.5 l.
Hot pepper - 1 pod.
Sugar - 3 tbsp.
Ground black pepper - 1 tbsp.
Cinnamon - 1/3 tsp.
Nutmeg - 1/3 tsp.
Ginger - to taste.

Cooking process:

Remove the skin from ripe tomatoes, cut in half and boil to obtain a mixture of dense consistency. The process will take about 35 minutes.
Wash the apples, peel them, remove the seeds and boil them in a small amount of water to obtain a puree. This will take about 20 minutes.
Mix tomatoes with apples in one container.
The mixture can be additionally whipped with a blender and boiled for about 20 minutes. Once ready, add salt, sugar and all the spices used, as well as ready-made pickled horseradish to the mixture.
Boil the appetizer for about 5 minutes. Grind the garlic and hot pepper in a meat grinder and add to the mixture of vegetables and apples. Bring the mixture to a boil, place the prepared horseradish into sterile jars and roll up.

The advantage of this recipe is that you don’t need to use fresh horseradish to create it. You can simply buy a jar of ready-made snack and flavor it with all the delicious ingredients. The sauce prepared according to this recipe is not too spicy, so everyone will like it.

Horseradish from green tomatoes with horseradish and garlic

Every housewife who cultivates the land faces the problem of processing tomatoes that are unripe due to the onset of early cold weather. It’s good if there are some living creatures in the yard, but where to put the unripe fruits, because it’s a pity to throw them away. A simple homemade version will come to the rescue, for example, green tomato horseradish. This spice is perfect as a snack or as a simple seasoning sauce. A distinctive feature is that this grenadier can be used to season various fish dishes, such as aspic.

Ingredients:

Green tomatoes - 1 kg.
Horseradish root - 100 gr.
Garlic - 1 head.
Green capsicum – 4 pcs.
Salt - 30 gr.
Sugar - 3 tbsp.

Cooking process:

The process of preparing horseradish from green tomatoes does not take much time. Before you start preparing the snack, you need to prepare 300-500 ml jars for packaging the finished spice. They should have screw caps for convenience.
The jars need to be sterilized in the oven, the lids scalded with boiling water and dried on a towel. Tomatoes, hot peppers and garlic are crushed into small pieces using a meat grinder or blender.
You can leave the seeds in the hot pepper, this will increase the spiciness of the seasoning. Horseradish is peeled and crushed last, since the aroma and taste disappear from it very quickly.
It should be borne in mind that a meat grinder does not always cope well with chopping the product, so it is better to use a grater.
The container where the grated vegetable will be placed must be wrapped in cling film or a plastic bag, then the eyes will not be harmed.
Mix all the crushed ingredients with salt and sugar, place in jars and seal with lids.
This winter seasoning can be stored for a long time, provided cool conditions are created.

Horseradish can be placed in the cellar or refrigerator. This recipe for making a snack with green tomatoes is very easy to prepare and leaves room for imagination. For example, you can change the composition of spices.

A simple horseradish dish made from tomatoes and horseradish “Nothing extra”

This snack contains only garlic, tomatoes, horseradish and salt - nothing extra. Preparing the snack is very simple.

Ingredients:

Ripe tomatoes - 1 kg.
Horseradish root - 200 gr.
Garlic - 1 head.
Salt - 3 tsp.

Cooking process:

Horseradish root needs to be peeled and chopped. When crushed, it can be passed through a meat grinder. To obtain a paste, you can use a grater or blender.
It should be taken into account that the power of some electrical appliances is not enough, so it is better to use an old manual meat grinder.
In the process of preparing horseradish, it is important to obtain a homogeneous, fine fraction; horseradish must be broken into fibers. Using a meat grinder, you need to grind the tomatoes into puree and combine them with horseradish porridge.
You don't have to remove the skin from the tomatoes. In order for the adjika to be thick, you need to immediately drain the excess liquid from the rolled tomatoes without pressing.
Add garlic, passed through a press, and salt to the mixture. Mix the mixture well and leave for about 30 minutes.
After 30 minutes, you can taste the appetizer; if the spiciness is not enough, you can add hot pepper.
For long-term storage, you can add one spoon of refined oil to each jar.
The finished snack is sent to the refrigerator or cellar.

The snack created according to this recipe can be prepared with sterilization. In this case, the tomatoes need to be boiled, and then add grated horseradish to them. Boil the mixture for at least 30 minutes. The hostess must remember that in this case, some of the beneficial properties of the snack will be lost.

Horseradish for the winter with tomato and aspirin

For long-term storage of various snacks, mass producers always use preservatives, but when snacks are prepared at home, the use of harmful substances is unacceptable. Vinegar and citric acid help correct the situation, but their taste also distorts the aroma of the dish. There is a way out - to keep horseradish for a long time in the winter, you can add one tablet of aspirin acid to each jar.

Ingredients:

Ripe tomatoes - 500 gr.
Horseradish root - 100 gr.
Peeled garlic - 30 gr.
Salt - 1 tsp.
Sugar - 0.5 tsp.
Greens - 1 bunch.
Hot pepper - 1 pod.
Aspirin - 1 tablet.

Cooking process:

The volume of ingredients presented in this recipe will allow you to prepare about 700 g of an excellent snack. First, all vegetables need to be prepared, washed under running water, peeled, and seeds removed.
Pass the vegetables through a meat grinder. Combine all ingredients in a deep container, add salt and sugar.
Leave the resulting mass at room conditions for a day, then add vegetable oil.
You need to mix the mixture thoroughly and start preparing the jars for preservation.
The jar must be sterilized using a microwave or oven. Pour boiling water over the lid or boil for 5 minutes.
Grind the aspirin tablet to a free-flowing state and add to the composition. Pour the resulting snack into a jar and seal with a lid.

You can store the snack in the refrigerator or pantry. Due to the use of aspirin, longer storage is ensured without changing the taste of the dish.

Horseradish with tomatoes is a dish that is also known as “Ogonyok” or “Siberian adjika”. This sauce, which is characterized by a piquant taste and unsurpassed aroma, is excellent for meat and poultry dishes, in addition, it can simply be spread on bread. The preparation must be sharp, while it will harden the body and protect it from harmful microbes.

How to make horseradish from tomatoes?

In order for such a finished product as tomato and horseradish horseradish to be beneficial for the winter, you need to properly prepare the products:

The tomatoes must be ripe, but without any spoilage. If rotten tomatoes are used, then the horseradish will not be able to stand for long.
The redder the tomatoes, the brighter the product and the more pronounced the taste.
Late varieties of tomatoes are excellent for preparing horseradish; they have a dense structure.
Horseradish must be present in this preparation, but you should not use flaccid thin roots. They are difficult to clean and will not have sufficient juiciness.
You need to take large garlic, there will be a lot of moisture there.

Horseradish with tomatoes and garlic for the winter

The recipe for making winter horseradish from tomatoes and garlic is considered a classic; it contains a minimum of products, but the result will exceed all expectations. The main ingredients are tomatoes, horseradish root and garlic. The product is not boiled or pasteurized; it is stored fresh in the refrigerator or in the cellar.

Ingredients:

tomatoes – 2 kg;
garlic – 10 cloves;
horseradish root – 400 g;
salt.

Preparation

Grind the solid ingredients, add salt. Place the dough in the refrigerator for half an hour.
Pour the mixture into sterilized jars.

Horseradish with bell peppers and tomatoes

You can give the preparation a piquant sweetish note if you make an option such as horseradish with sweet peppers and tomatoes. The seasoning sauce will go well with meat and fish dishes. To thoroughly grind the hardened product, you need to use a meat grinder. After chopping the tomatoes, you can remove excess juice to make the horseradish thicker and tastier.

Ingredients:

tomatoes – 3 kg;
bell pepper – 400 g;
garlic – 100 g;
horseradish root – 200 g;
salt – 3 tbsp. l.;
sugar – 2 tbsp. l.;
pepper – 1 tsp.

Preparation

Using a meat grinder, turn the tomatoes into puree. Bring to a boil and cook for 1 hour.
Chop the pepper, garlic and horseradish root and add to the tomatoes along with salt and pepper.
Divide the mixture into jars. Horseradish with tomatoes should be kept refrigerated.

Green tomato horseradish

In cases where it is not possible to use ripe tomatoes, you can make an option such as horseradish from green tomatoes for the winter. To prevent mold from forming on the lids, they are lubricated with boiled vegetable oil before closing. This seasoning can be stored for a very long time, as long as it is kept in a cool place.

Ingredients:

green tomatoes – 1 kg;
horseradish root – 100 g;
garlic – 1 head;
hot pepper – 3 pcs.;
salt, sugar.

Preparation

Grind the ingredients using a blender.
Add the required portion of sugar and salt, pour into jars and close.

Horseradish with hot peppers and tomatoes

One of the delicious and healthy snacks is spicy horseradish with garlic and tomatoes. A little of this sauce, if consumed every day, will help make the body very resistant to viruses and saturate it with vitamins. The preparation is perfect as an addition to meat dishes and all kinds of side dishes.

Ingredients:

tomatoes – 4 kg;
garlic – 20 cloves;
horseradish (root) – 300 g;
hot pepper – 2 pcs.;
salt – 5 tbsp. l.;
sugar – 3 tbsp. l.

Preparation

Grind the tomatoes, garlic and horseradish root using a meat grinder.
At the end add hot pepper, salt and sugar.
Stir for 5 minutes. The spices should be completely dissolved.
Place the workpiece in jars and seal under nylon lids. Horseradish made from fresh tomatoes will keep well for 2-3 months.

Horseradish yellow tomatoes - recipe

There are various recipes, you can choose different varieties of tomatoes. For example, a very original variation of the preparation is horseradish made from yellow tomatoes. The color of the dish will be original, it will be very different from the classic one, but this will not affect the taste. As an additional component, you can use bell pepper of the same color.

Ingredients:

tomatoes – 5 kg;
bell pepper – 10 pcs.;
horseradish root – 300 g;
garlic – 300 g;
hot pepper – 5 pcs.;
salt – 7 tbsp. l.

Preparation

Grind horseradish, bitter and sweet peppers, tomatoes and garlic through a meat grinder.
Salt the horseradish and leave for 1 hour.
Roll up the preparation; horseradish with yellow tomatoes will be well stored in the refrigerator.

Horseradish with vinegar, tomatoes and garlic

An excellent one that goes well with meat and fish dishes is horseradish made from tomatoes and horseradish, to which garlic is added. The combination of these components will create an unsurpassed taste. To prevent hot ingredients from creating discomfort during grinding, you can secure the bag tightly to the meat grinder.

Ingredients:

tomatoes – 1 kg;
horseradish root – 100 g;
garlic – 80 kg;
salt – 2 tbsp. l.;
sugar – 2 tsp;
vinegar - 1 tbsp. l.

Preparation

Grind the tomatoes using a blender, add finely chopped horseradish, all the bulk seasonings and vinegar.
Beat the sauce again with a blender.
Horseradish with tomatoes will be stored well in a cool place in a sterilized container.

Horseradish with apples and tomatoes

One of the most original recipes with which you can prepare horseradish with is the addition of apples to the preparation. This component will add piquancy and act as a kind of highlight. The sauce can be divided into small portions and frozen, and then used as needed.

Ingredients:

horseradish root – 100 g;
tomatoes – 1 kg;
garlic – 4 cloves;
apples – 150 g;
salt – 1 tbsp. l.;
sugar – 3 tsp.

Preparation

Grind all components.
Add sugar and salt.
and tomatoes will keep well in jars in the cold.

Horseradish with tomatoes and garlic without horseradish

You can especially use tomatoes, which are made without adding horseradish. In this case, the spiciness is given by components such as hot pepper and garlic, which are taken in significant quantities. Rock salt must be used; iodized salt will not allow vegetables to be stored for a long time.

Ingredients:

tomatoes – 3 kg;
chili pepper – 400 g
bell pepper – 1 kg;
garlic – 2 heads;
salt – 6 tbsp. l.

Preparation

Chop the peeled vegetables.
Add salt and let the mixture brew for 40 minutes.
Homemade tomato horseradish can be stored canned in the cold.

Tomato horseradish without cooking - recipe

An extremely popular and widespread recipe is homemade tomato horseradish without cooking. This cooking method helps keep vegetables as fresh as possible. This ensures that beneficial substances are present in them in significant quantities, which will bring undoubted benefits to the body.