Ingredients for horseradish. Horseradish for the winter or horseradish - recipes with photos

Why buy hot sauces in early fall when there are plenty of vegetables around? From relatives, at home, at the market - everything for pennies. Tomato dressings with spices work well, especially when the family is large. For example, crap for the winter.

How to cook horseradish at home? You will find step-by-step recipes in the article.

The most, preserved for long-term storage, horseradish without horseradish, with and without tomatoes...

Here are the cooking methods for every taste. This variety is explained by the fact that vigorous refueling provides complete scope for improvisation, within reasonable limits, of course.

It has many names:

• light;
• Russian adjika;
• horseradish garnisher, etc.

However, in any case, this is a super-hot liquid seasoning that is ideal for first and second courses. Surely you can’t wait to start cooking it. Shall we get started?

Horseradish for the winter with tomatoes and garlic – recipe with vinegar so it doesn’t go sour in the cellar + video

Are you worried that the preparations will not last until the first frost? Below you will learn how to make a canned freezer so that it can be stored in the cellar all winter without turning sour.

Products:

• 200 g horseradish root;
• 2 kg of tomatoes;
• 3 tbsp. l. sugar sand;
• vinegar 9% – 1 tbsp. l.;
• 1000 g sweet pepper;
• salt – 2 tbsp. l.;
• half a hot pepper;
• 200 g garlic cloves.

Advice! Taste the sauce while cooking. The amount of spices and herbs in the recipe is approximate.

Cooking steps:

1. Divide the tomatoes randomly into several parts and cut out the stems.
2. Pass the tomatoes through a meat grinder or blender. We send it to a separate container.
3. Cut the peppers into small pieces (without seeds). Then we twist it.
4. We clean the roots and chop the cloves.
5. The result is a vigorous mass of puree-like consistency. Leave it at rest for 5 minutes. Next, combine with tomato sauce.
6. Add sugar and salt.
7. Add the essence. This is the secret ingredient that will help us preserve the taste of the twists throughout the winter. Be careful with vinegar - follow the proportions according to the recipe.
8. Infuse adjika at room temperature for an hour.
   Pour into jars and close.

I suggest watching a video from YouTube for clarity.

Horseradish appetizer - a simple recipe for long-term storage

This horseradish sauce is made without cooking or vinegar. However, it stores well in the refrigerator. The recipe is the most common, easy and quick.

We will need:

• 100 g garlic cloves;
• kilogram of tomatoes;
• 1 tbsp. l. salt;
• 100 g horseradish;
• 1 tbsp. l. sugar sand.

Does a vigorous vegetable irritate your eyes? Take an ordinary plastic bag. Fix it against the clamp of the meat grinder - the twisted root will fall straight into the cellophane. This shell will protect the mucous membrane.

Cooking step by step:

Peel the garlic and horseradish.

Cut out the stems of the tomatoes.

Wash the vegetables under cold running water and divide into small pieces.

We pass everything through a meat grinder. First, we twist the spicy fruits into a separate container (bag), then move on to the tomatoes.

Add salt and sugar to the resulting tomato sauce.

Taste it and add more seasoning if necessary.

Add chopped root and garlic. Mix.

Let the horseradish sit for 40 minutes with the lid on. Then pour the snack into jars (pre-sterilized).

Delicious horseradish with tomatoes, garlic, bell pepper - Ogonyok recipe without cooking

This raw adjika, or horseradish in other words, will become an indispensable snack in your collection of preparations. It does not require cooking, so it is easy and quick to prepare.

We will need the following ingredients:

• horseradish root – 100 g;
• 500 g sweet pepper;
• 1500 g fresh tomatoes;
• two large chilies;
• half a glass of vinegar 9%;
• 150 g peeled garlic cloves;
• about one teaspoon each of salt and sugar (to taste).

On a note! Watery tomatoes in horseradish make the consistency runny. Therefore, after you cut the tomatoes, let them stand for about 15 minutes. Then drain the resulting juice.

Cooking step by step:

1. Grind the cloves using a garlic press.
2. We divide peppers without seeds and tails into several parts.
3. We cut tomatoes without stalks into halves, and peeled roots into plates.
4. We pass the vegetables through a meat grinder.
5. Add salt and granulated sugar to the twisted fruits.
6. Mix everything and taste it.
7. Pour in the essence.

Stir again and pour the sauce into dry, sterile containers.

Boiled horseradish appetizer of tomato with horseradish, garlic, aspirin for the winter

The indicated amount of ingredients is designed for a large family. However, don’t worry – with this recipe your horseradish will not ferment. You will have time to use everything. Moreover, such a tasty snack will definitely not linger long among winter supplies.

We will need:

• 13 liters of tomato sauce;
• 1100 g bell pepper;
• 400 g garlic;
• 650 g horseradish;
• 15 aspirin tablets;
• 5 pods of hot pepper;
• 11th century l. heaped salt;
• 1 tbsp. l. sugar (indicated for very sweet tomatoes).

Cooking step by step:

1. Transfer 13 liters of twisted tomatoes into a large bowl. Place on the fire and cook for half an hour.
2. Then add the vegetables minced through a meat grinder to the boiled sauce. Pepper, horseradish, garlic and chili.
3. Mix everything well. At this stage, a pleasant and rich aroma is felt. Cook for another 5 minutes.
4. Grind 15 aspirin tablets in a mortar and add to the sauce. Why cook with acetyl? This reduces the risk of horseradish fermentation. The medicine will help the twists stay fresh and tasty all winter.
5. Add salt, sugar and mix everything.

Pour the vigorous seasoning into containers, cool and place in the refrigerator, cellar, pantry, etc.

Spicy horseradish with beets and garlic according to a classic recipe

Beetroot horseradish is in no way inferior to tomato horseradish. Spicy dressing is perfect for meat and fish dishes.

Ingredients:

• 4 kg of beets boiled until half cooked;
• 400 g horseradish;
• 180 g garlic;
• salt – 1 tbsp. l.;
• 1 tbsp. l. acetic acid;
• sugar – 3 tbsp. l.

Cooking step by step:

1. Cut the beets into cubes, peel the horseradish and garlic.
2. We pass everything except the roots through a meat grinder.
3. Divide the horseradish into plates, grind it in a blender and place it in a separate bowl.
4. Place the beet puree on the stove, add sugar, salt and simmer over medium heat.
5. When the mixture boils, add the twisted roots and boil for a couple of minutes.
6. Then pour in the essence and mix.
7. Distribute the snack into clean, dry containers and close.

Cool wrapped upside down.

Recipe for the winter with apples and tomatoes

The quantities of ingredients are indicated for peeled and cut fruits. Prepare the ingredients and let's start cooking.

We will need:

• 350 g roots;
• 500 g apples;
• 1500 tomatoes;
• 200 g garlic;
• 1.5 tbsp. l. salt;
• 1 tbsp. l. Sahara;
• black pepper (ground) - to taste.

On a note! Do you prefer sweet adjika? Then less spices, more sugar. You can make it without garlic at all. And if you add a couple of tablespoons of starch diluted in water, you will get delicious ketchup. And there will be tomato sauce in the refrigerator all year round, and for free.

Grind the ingredients one by one in a blender. You can use a meat grinder - whatever is more convenient for you. It is not necessary to peel the apples.

Add spices to the twisted mass and mix everything.
Now we put the freezer into containers and put it in the refrigerator.

We keep it for a month.

Horseradish without horseradish from tomatoes with garlic and hot pepper

Are you planning to make horseradish preparations, but don’t have the main spice on hand? Don’t worry, garlic and hot pepper will give you that vigorous taste for which you love the flame so much.

Horseradish made from tomatoes and horseradish with garlic, which is prepared for the winter (not to be confused with the famous one), is a delicious snack that is very popular in the Urals and Siberia.

Some people use it as a vegetable salad and eat it directly with a spoon. Some use it exclusively as a sauce.

The method of consumption largely depends on the spiciness of the snack and its pungency. This recipe for horseradish made from tomatoes and horseradish is particularly spicy, but at the same time has a mild piquant taste.

Components

To prepare horseradish with tomatoes and garlic, we will need:

• tomatoes – 4-5 kg;
• horseradish – 150 g;
• garlic – 130 g;
• hot pepper – 1 pod;
• sugar – 0.5 cups;
• salt – 0.5 cups;
• aspirin – 3-4 tablets.

This ratio of ingredients will appeal to most people. Spicy lovers can add a little more hot pepper.

We add aspirin so that horseradish with tomatoes, prepared for the winter without cooking, does not sour.

For cooking, it is better to take slightly overripe tomatoes with tender and juicy pulp.

Horseradish has a pungent odor, so it is better to be careful when working with it. When chopping vegetables in a meat grinder, it is advisable to put a plastic bag over the outlet mouth and thus “close” the smell inside.

• Yield: about 4 liters.
• Cooking time – 60 minutes.

Recipe step by step

1. Peel and wash the garlic cloves.
   
2. Pre-soak the unpeeled horseradish in warm water for several hours, during which time the peel will soften a little and can be scraped off without much difficulty. Cut the peeled horseradish roots into small pieces.
   
3. Wash the hot pepper and cut it into several pieces. If the pepper is very hot, it is better to remove the seeds so that the appetizer is not so spicy.
   
4. Wash the tomatoes thoroughly under cold water and cut into large pieces. We cut out the dense part of the stalk and the white veins. Since we make horseradish not just with tomatoes, but actually from them, it is better to peel the tomatoes. Especially if their skin is hard. To do this, you need to immerse the tomatoes in boiling water for a few minutes, and then in cold water. At this temperature contrast, the peel comes off easily. But our skin is thin, so we leave it as is.
   
5. We twist the chopped tomatoes through a meat grinder or grind them in a blender. If you want a thicker snack, you can drain the tomato juice.
   
6. Separately scroll through the prepared horseradish, garlic and hot pepper. Add this hot mixture to the twisted tomatoes gradually. Stir after each addition and taste.
   
7. Then add salt and sugar, little by little. After thoroughly stirring, take the sample. When using sweet varieties of tomatoes, sugar can be omitted. Sometimes they say that the classic recipe for horseradish with tomatoes does not require adding salt. But we do not recommend neglecting the salty note, since the taste of a salted snack is richer and brighter.
   
8. Now we add our twist, which allows us to make sure that horseradish for the winter, prepared without cooking, does not sour - aspirin. Grind the tablets to a powder state. Before adding aspirin, it is necessary to measure the volume of the resulting mixture, since no more than one tablet can be added for each liter. If you do not plan to store horseradish all winter, then aspirin can be omitted, because its only purpose in this recipe is to preserve the product for a long time.
   
9. Mix the mixture thoroughly and leave for 12-14 hours until the salt and sugar dissolve. During this time, the horseradish needs to be stirred several times.
10. After the specified time has passed, pour the snack into previously prepared sterilized and dried jars. Cover the workpiece with metal or plastic lids and store it in a cool place. With aspirin, horseradish with tomatoes and garlic can stand in the cellar or refrigerator all winter without turning sour.

A special feature of Russian national cuisine is the great variety of spicy seasonings, one of which, horseradish, is extremely popular. This wonderful seasoning sauce, horseradish with tomatoes and garlic, goes well with a variety of dishes and is easy to prepare.

All modern cooking recipes are based on the basics: ripe tomatoes, horseradish root, garlic, salt and sugar. The amount of vegetables may vary depending on the desired end result. You just have to remember that tomatoes should make up more than half of the total weight of the food. The amount of garlic and horseradish per 1 kilogram of tomatoes can vary from 100 to 500 grams.

Horseradish with tomatoes and garlic - food preparation and basic seasoning recipe

An appetizer of horseradish with tomatoes and garlic is prepared very quickly and simply, and does not require any special equipment. In order to prepare a snack, you will need the usual things that are in any kitchen: a meat grinder, both manual and electric (you can use a food processor instead); small glass containers and lids, you can use both screw and regular ones.

When preparing, you must adhere to the general recommendations - sterilize the jars and boil the lids.

Jars are sterilized in different ways: steamed or in boiling water. Then they are dried, and the adjika is laid out using sterilized equipment.

Many cooking options make it possible to add apples, plums, carrots and other ingredients to adjika made from horseradish and tomatoes with garlic. But the general principles of preparation remain the same everywhere.

So, the classic recipe is based on ripe red tomatoes, ripened garlic, horseradish roots and salt. In this case, there are two main methods of preparation. First: all vegetables are chopped in a meat grinder or using a food processor. You need to mix them and place them in glass containers. Store this seasoning in a cool place for no more than 3 months. The second method differs only in that all crushed products are boiled or pasteurized in a water bath for 40 minutes.

You can take not only red tomatoes, but also yellow ones. If apples or plums are added to horseradish, they usually use unsweetened varieties. It will be better if the apples are green and slightly sour. The same can be said about plums. It is believed that to prepare high-quality horseradish seasoning with tomatoes and garlic, horseradish should be dug only in the second half of autumn or early spring, before the first thunderstorm. Such roots are the most useful, since by this time they acquire the desired strong taste.

Recipe 1: Classic horseradish with tomatoes and garlic

Ingredients

A kilogram of ripe thick-walled tomatoes;

60 grams of horseradish roots;

1-2 large garlic heads;

3 teaspoons salt;

1 teaspoon sugar.

Cooking method

First of all, let's prepare everything you need. Wash and dry the tomatoes. We thoroughly clean the horseradish roots and wash them in running water. Divide the garlic into cloves and peel.

We pass the tomatoes through a meat grinder, then the garlic (it can be passed through the garlic grinder). Now we scroll through the horseradish roots.

Mix all the crushed ingredients and add sugar and salt to the mixture, mix everything again. We transfer the snack to dry glass containers, close it and put it in a permanent storage place - in the refrigerator. This snack can be stored for up to a month.

Recipe 2: Horseradish with tomatoes and garlic based on vegetable oil

Ingredients

200 grams of peeled horseradish roots;

2 kilograms of red and well-ripened tomatoes;

200 grams of garlic;

1 tablespoon each of sugar and salt (coarse grain);

3 tablespoons table vinegar;

half a glass of sunflower oil.

Cooking method

We clean and wash the horseradish roots well. Fill with cold water and leave to soak for one hour.

After an hour, put the horseradish into a meat grinder and mix with grated garlic, let it brew.

At this time, wash the tomatoes and rub them through a meat grinder, preferably 2 times in a row. Add salt, sugar and mix. We put all this into a saucepan and put it on low heat, bring to a boil and cook for about half an hour.

Then pour vinegar and oil of vegetable origin into the boiling mixture. After 10 minutes, add garlic mixed with horseradish to this mixture.

Mix everything together thoroughly and remove from heat.

The cooked appetizer of horseradish, tomatoes and garlic is poured into sterilized small jars.

All that remains is to roll up the lids and put them in storage. Such crap is stored longer, and vegetable oil prevents it from souring and prevents the appearance of mold.

Recipe 3: Horseradish with tomatoes and garlic with plums

Ingredients

300 grams of peeled horseradish roots;

1 kilogram of ripe red tomatoes;

200 grams of garlic;

200 grams of sour plum;

1 tablespoon each of sugar and salt;

100 grams of table vinegar.

Cooking method

The process of preparing horseradish with tomatoes and garlic with the addition of plums does not take much time: wash and dry all prepared products.

We pass tomatoes, garlic, plums and horseradish roots into a meat grinder. Mix everything, add salt, sugar and vinegar.

Place in jars and store in a cool, dark place for up to 6 months.

The mixture can be boiled, then it can be stored longer. The appetizer will perfectly complement any dish with its spicy, slightly sour taste and pleasant plum aroma.

Recipe 4: Horseradish with tomatoes, garlic and pepper

Ingredients

300 grams of horseradish;

2 kilograms of red tomatoes;

1 kilogram of red sweet pepper;

300 grams of red hot pepper;

300 grams of garlic;

1 glass of salt;

1 glass of table vinegar.

Cooking method

We wash and dry the vegetables. Peel the pepper, both bitter and sweet, from seeds, peel the garlic and divide it into slices, peel the skin from the horseradish. First, grind the tomatoes into a meat grinder. Next, we do the same with garlic, pepper and horseradish.

All prepared products are thoroughly mixed with each other.

Add vinegar and salt to the prepared mixture and mix everything again. Let it sit for a short time.

We drain the excess liquid that appears on top, and pour the remaining mass into sterilized small containers.

You can close it with regular nylon lids. The prepared appetizer of horseradish, tomatoes, garlic and pepper should be stored in the refrigerator, preferably on the bottom shelf.

Recipe 5: Horseradish with tomatoes and garlic with the addition of apples

Ingredients

5 small horseradish rhizomes;

3 medium-sized garlic heads;

2 kilograms of tomatoes;

1 kilogram of apples;

1 small spoon of vinegar essence;

salt, sugar, ground hot pepper and other seasonings to taste.

Cooking method

As in other cases of preparing horseradish with tomatoes and garlic, all vegetables are thoroughly washed and dried.

It is better to take green apples that have a slightly sour taste. Tomatoes, garlic and horseradish roots are passed through a meat grinder. Rub the peeled apples into a fine grater. Mix all ingredients thoroughly.

Add the remaining ingredients to the resulting mixture, namely salt, sugar, ground pepper and vinegar.

Mix everything again and put it on low heat. After boiling, cook the mixture for 5 minutes and leave to cool.

After the appetizer is completely cold, pour it into pre-prepared dishes. We roll up the lids and place them in a permanent storage place, preferably in the dark.

Recipe 6: Horseradish with tomatoes and garlic – Vyatka horseradish

Ingredients

1 kilogram of ripe fleshy tomatoes;

1 fairly large horseradish root;

100 grams of garlic (you can use dried garlic);

salt and sugar to taste.

Cooking method

The Vyatka horseradish, horseradish with tomatoes and garlic, prepared from the listed products, got its name from the name of the place from where the snack became widespread.

The recipe is reminiscent of the classic version, since only the main ingredients for horseradish are used in the preparation, without any additives.

Washed and dried tomatoes are crushed with a meat grinder.

If you take fresh garlic cloves during the cooking process, be sure to chop them in any way; if dry, just add the powder to the rolled tomatoes.

The horseradish root is chopped last. All components are mixed, salt and sugar are added and the mixture is placed in glass containers.

Recipe 7: Horseradish with tomatoes and garlic “Thistle”

Ingredients

1 kilogram of hot pepper;

1 kilogram of garlic;

1 kilogram of tomatoes;

1 large horseradish root;

1 cup apple cider vinegar;

salt to taste.

Cooking method

Washed, dried and peeled vegetables are passed through a meat grinder twice. Horseradish is chopped last.

Mix everything and add vinegar and salt. Now leave the seasoning for 12 hours. During this time, excess liquid will separate, which must be carefully drained from the total mass.

The remaining mixture should have a fairly thick consistency. We put it in small jars and close the lids. “Thistle,” prepared correctly, can be stored for up to one and a half years, preferably in a dark and cool place, such as a cellar.

The appetizer turns out to be very spicy and is added to the main dish very carefully.

Recipe 8: Horseradish with tomatoes and garlic “Ogonyok”

Ingredients

2 kilograms of ripe tomatoes;

half a kilo of horseradish;

120 grams of garlic;

half a kilo of bell pepper;

half a kilo of green apples;

half a kilo of carrots;

100 grams of hot ground pepper;

250 grams of sunflower oil;

50 grams each of parsley and dill;

2 tablespoons of diluted vinegar;

salt to taste.

Cooking method

First of all, prepare the vegetables. Wash the tomatoes, wash and peel the peppers, carrots, horseradish root, garlic, apples.

Grind all the prepared vegetables in a meat grinder, mix thoroughly and put on low heat.

Cook for an hour. Now add vegetable oil, hot pepper, salt and vinegar. Cook for another hour.

Finally, add finely chopped herbs to the resulting seasoning. Turn off the heat and immediately pour the mixture into small sterilized jars, cover with lids and turn over.

After the seasoning has cooled, put it in a cool place for storage.

Recipe 9: Horseradish with tomatoes and garlic “Tomato sauce”

Ingredients

1 kilogram of well-ripened tomatoes;

2-3 strong horseradish rhizomes;

80 grams of rolled garlic mass;

Salt to taste and desire

Cooking method

During the cooking process, take red ripe tomatoes and grind them into a meat grinder. You can, of course, use brown or yellow tomatoes, but it is advisable to use red ones.

We wash the horseradish rhizomes, peel them and also put them into a meat grinder. We peel the garlic and press it into the garlic press.

We quickly stir all the ingredients, add salt and pepper as you wish and, without boiling, place them in a clean, sterilized, dry glass container.

• To process horseradish and other snack components, it is better to use a manual meat grinder. Moreover, horseradish is rolled after all other necessary ingredients.
• Most housewives, when preparing horseradish with tomatoes and garlic, use plastic bags, placing them over the neck of the meat grinder and its grate.
• Horseradish will stop being so spicy if you soak it in cold water 2 hours before cooking.
• In order to prepare horseradish with tomatoes and garlic correctly, you need to use horseradish dug up no earlier than mid-autumn. As part of a spicy snack or adjika, horseradish retains its beneficial qualities only for 3-4 weeks. Therefore, it is better to prepare the horseradish roots themselves for future use and make a snack as you eat them.
• You can also make horseradish from dried horseradish roots. They are dried as follows: the roots are peeled from the rough skin, passed through a meat grinder and dried at low temperature in the oven. After drying, they are ground in a coffee grinder and stored in a glass container.
• The most common way to prepare horseradish with tomatoes and garlic is the classic one. But by showing your imagination, you can come up with new recipes and get a completely unique taste of this dish.

Not everyone knows how horseradish is prepared for the winter, but many people like this fiery appetizer. This is a traditional Russian sauce or hot seasoning that goes by several names of the same name: gorloder, khrenoder, ogonek. The basic component in the recipe is horseradish, which has key benefits for the human body.

Horseradish: benefits and harm

Horseradish or horseradish is more to the taste of the male half, due to its piquant taste. Although it is recommended to everyone as a healthy addition to dishes, which is due to the main ingredient - horseradish. In terms of vitamin C content, it surpasses even oranges, and in nutritional value - beets, carrots, and cabbage.

In addition to vitamins and microelements, horseradish contains bioactive substances - phytoncides, with a powerful antibacterial effect. Horseradish is indicated for regular use as a prophylactic against colds and viral infections. It is especially recommended to stock up on horseradish for the winter, when the body needs the most support.

Beneficial effects of horseradish:

1. Has antiseptic and regenerating properties. Often used in the treatment of purulent lesions on the skin.
2. Helps remove mucus from the lungs.
3. Normalizes the functioning of the digestive system: increases appetite due to increased production of gastric juice.
4. Eliminates congestion in the gallbladder and liver.
5. Reduces blood cholesterol levels and accelerates blood flow.
6. Has a positive effect on the quantitative indicator of glucose.
7. Normalizes kidney function, which helps cleanse the body of waste and toxins.
8. This is an excellent remedy against anemia, which is explained by the high iron content in vegetables.

Important! Gorloder (horseradish) is not used as a medicine - it is a tasty food additive that plays a supporting role in the treatment of a particular disease. It is recommended to consult a doctor first, as there are a number of medical contraindications to its use.

You can eat crap, but without fanaticism. Due to the increased pungency, there is a risk of burns to the intestinal and gastric mucosa. You should not eat the snack if you have ulcers, acute kidney or liver failure.

Calorie content of horseradish

How many calories are in horseradish is of interest to more women who are watching their figure. They are present in the snack, but due to its ability to accelerate metabolic processes, they do not linger. It is recommended to combine with fatty dishes. The average calorie content of horseradish without vegetables per 100 g serving is 64-66 kcal, with tomatoes – 35 kcal. Nutritional value is determined by the distribution of BJU: fats - 0.7 g, proteins - 0.9 g, carbohydrates - 12 g.

Advice! The fresher the horseradish, the healthier it is. The original composition is completely preserved for a month from the moment of preparation. Therefore, nutritionists advise storing horseradish root for the winter, and making horseradish out of it as needed.

Horseradish recipes for the winter

No matter what they call this delicious seasoning, the essence of the recipe is the same – a mixture of horseradish, with various additives that add a piquant taste. The latter include:

• beet;
• tomatoes;
• pepper: sweet and hot;
• apples, plums;
• carrot;
• cucumbers

There are many recipes for horseradish, so there is room for choice according to individual taste preferences.

Recipe for horseradish with tomatoes for the winter

Ingredients required for the recipe:

• 2.5 kg of fleshy tomatoes;
• 160 g horseradish;
• 13-14 cloves of garlic;
• 550 g red bell pepper;
• 400 g granulated sugar;
• 45 g table salt;
• ground black and red pepper to taste.

A step-by-step recipe for horseradish for the winter will help inexperienced cooks make a delicious seasoning according to all the rules. They start by squeezing the juice from the tomatoes (maybe with seeds), which they put on the fire. Boil for 20-25 minutes. The remaining components from the recipe are ground in any available way and added to the juice bubbling on the stove.

Stir the horseradish and simmer for another 20 minutes. Add salt and sugar, add the rest of the spices. Pour the product into sterile glass jars or bottles. Hermetically seal for the winter and turn upside down. After a day, they are moved to the cellar or another cool place. You can clearly see the preparation in the video below.

Advice! To extend the shelf life of horseradish, you can add 9% vinegar - 1 tsp at the end of cooking.

Recipe for making horseradish: classic

For a traditional recipe for homemade horseradish for the winter, you will need the following food set:

• 2 kg of ripe tomatoes;
• 190 g horseradish root;
• 13-15 cloves of garlic;
• fine salt;
• 100 ml vegetable oil.

Juice is made from tomatoes using a blender and rubbed through a sieve to remove the seeds. Grind horseradish in a food processor or meat grinder. Mix everything, add some salt and add oil. Place the horseradish in previously prepared containers, wrap it up and put it in the refrigerator for the winter. After just two days, you can take the first sample.

Horseradish without cooking for the winter

For the recipe for horseradish in a blender you need to collect:

• tomatoes – 1 kg;
• horseradish roots – 110-130 g;
• garlic – 1 head;
• table vinegar - 1 tbsp. l.;
• sugar, salt, any spices according to taste preferences.

Horseradish root is pre-soaked in water, after which it is easier to clean. Tomatoes are doused with boiling water and the peels are removed. Place all ingredients of the recipe in a blender bowl and grind. Salt and sugar to taste, add vinegar and add seasonings. The horseradish is packaged in jars, covered with lids for the winter and stored in the refrigerator.

Horseradish snack

The recipe for making horseradish without horseradish is ideal for women. The product without horseradish is no less tasty, but with a delicate tomato aftertaste. For the snack you will need the following basic ingredients:

• tomatoes – 1-1.2 kg;
• bell pepper – 500 g;
• garlic – 450 g;
• chili pepper – 1 pod;
• salt, spices to taste.

All vegetable ingredients from the recipe are washed in running water and lightly dried on paper towels. Remove excess inclusions: seeds, tails. Finely chop using a grater or meat grinder. The horseradish is mixed and added: sugar, salt and other spices. Bring to a boil and immediately put into jars with a twist for the winter.

Horseradish with beets

Here beets are added to horseradish not to add flavor, but as a coloring agent. This is because the recipe does not contain tomatoes, which color the horseradish its traditional red color. Ingredients:

• 2-3 horseradish roots;
• one beet;
• salt, sugar, spices and vinegar to taste.

Grind the horseradish on a grater or in a blender. The beet root vegetable is pre-boiled and finely grated. Combine both masses and add: granulated sugar, salt and everything else. You can eat horseradish with beets after a few hours. But before that, you need to let the snack stand in the refrigerator. The product stores well in cool conditions, but will not last all winter.

Advice! Those who don’t like beet pulp throw it away. Only juice is added to the composition.

Horseradish with apples for the winter

Another unusual horseradish recipe, for which you will need:

• grated horseradish and sour apples in a ratio of 1 tbsp. l for 1 fruit;
• granulated sugar – 30 g;
• salt - a pinch;
• water – 50-60 ml;
• freshly squeezed lemon juice - 1 tbsp. l.

The fruit is cut into small slices and the core is removed. Immerse in water and boil until softened. Horseradish is grated on a fine grater. The resulting apple porridge is ground through a sieve to remove the peel and other inclusions. After cooling, add the remaining ingredients from the recipe to the puree. Mix well and place in sterilized jars. For the winter, horseradish is kept in a cool place.

With the addition of ripe plums

Ingredients for the winter horseradish recipe:

• fresh tomatoes – 1 kg;
• plums – 120 g;
• horseradish – 100-110 g;
• garlic – 8 cloves;
• sugar, salt in a ratio of 2:1.

Remove the skin from the plums. Vegetables and fruits are ground in a blender, sugared and salted. They put the horseradish into jars, close it and put it in the cold for the winter. If long-term storage for the winter is intended, then the product should be boiled for several minutes.

Horseradish recipe without tomatoes

Horseradish without tomatoes is made in different ways, depending on individual preferences. This recipe contains lemon, which gives the product a special aftertaste and a pleasant yellowish tint.

For the recipe you will need:

• horseradish root – 150 g;
• lemon juice – 1 tsp;
• salt to taste.

The roots are cleaned and rubbed. Add salt and squeeze out the citrus juice. Mix thoroughly and let the horseradish sit for 2-3 hours in the refrigerator. Then they are served to the table. If they are prepared for the winter, then they are rolled up in glass containers. If desired, add any seasoning: mint, basil, parsnip.

Horseradish with aspirin

An unusual recipe for horseradish, which contains aspirin. This inclusion guarantees that you will receive exceptionally fresh horseradish for the winter. Product consumption:

• 2 kg of tomatoes;
• 10-11 peeled cloves of garlic;
• 350-380 g horseradish roots;
• aspirin;
• add salt to taste.

Attention! For 1 liter of chrenoder you will need 1 aspirin tablet.

Grind horseradish, tomatoes and garlic separately in a meat grinder. It is better to drain the released tomato juice, then the horseradish will come out thicker. Aspirin tablets are ground in a mortar to a powdery state and added to the total mass. Everything is mixed and salted. Distribute horseradish into sterilized and dried jars. Cover with nylon or metal lids and put into storage for the winter.

Horseradish for the winter: recipe with cooking

The hot method of harvesting for the winter involves short-term heating. Thanks to this, the twists are stored without problems in room conditions. The recipe includes the following ingredients:

• 2 kg of juicy and ripe tomatoes;
• 280-290 g horseradish roots;
• 5 heads of garlic;
• 3-4 tsp. salt;
• 2 tsp. granulated sugar;
• a pinch of red hot pepper.

Horseradish horses are scalded with boiling water to remove excessive pungency and cleaned. The garlic is crushed and the tomatoes are peeled, although unpeeled ones will do. All vegetables are grated on a grater with large holes or use a meat grinder. Mix, add salt and sugar. Place on the fire and after boiling, keep on heating for 5-7 minutes. The resulting horseradish is poured into jars prepared in advance and covered with nylon lids.

Attention! Keeps workpieces cool. You can try it only after a week, when the seasoning has fully infused.

Horseradish sauce

Hot horseradish sauce “Ogonyok” is prepared in two ways – with and without cooking. Both recipes are equally delicious, with a distinct plum flavor. Products you will need:

• whole tomatoes – 1 kg;
• horseradish – 320 g;
• plums and garlic 200-220 g each;
• table vinegar (9%) – 100 ml;
• hot pepper – 1 pod;
• granulated sugar, fine salt 1 tbsp. l.

All ingredients are twisted and salt and sugar are added. To extend shelf life, boil for at least 10 minutes and place in sterile containers.

Horseradish with hot pepper

Horseradish with hot peppers and tomatoes turns out to be vigorous, but tasty. For it you need to take 200 grams of all ingredients. Salt is added to taste. Food kit for the recipe:

• horseradish roots;
• bell pepper;
• carrot;
• garlic;
• chilli.

The steps are standard: wash the vegetables, peel and chop them. Mix and add salt, then pack into jars and seal with nylon for the winter.

Advice! If desired, you can reduce the number of bitter pods.

Horseradish for the winter with vegetable oil

• tart root vegetable – 200 g;
• refined vegetable oil – 100 ml;
• garlic – 180 g;
• salt, sugar 1 tbsp. l.;
• tomatoes – 2 kg;
• table vinegar - 3 tbsp. l.

The tomatoes are washed, scalded with boiling water and the skins are removed. The pulp is ground with a blender. Add salt and sweet sand to the resulting slurry. Place on fire and after boiling wait 20-25 minutes. 4-5 minutes before turning off, pour vinegar and oil into the horseradish. After another 2-3 minutes, add chopped horseradish and garlic. The finished horseradish is placed in clean jars or bottles.

Cucumber horseradish recipe

Horseradish salad is another know-how invented by modern housewives. Substandard cucumbers, of which a lot accumulate during the harvest season, are suitable for this purpose. Ingredients of the recipe for the winter:

• 2 kg of cucumbers;
• 1.5-1.6 kg of tomatoes;
• 2-3 heads of garlic;
• 100 g sugar;
• 120 ml of fragrant vegetable oil;
• 1.5 tbsp. l. salt;
• 70 ml table vinegar.

Clean cucumbers are cut into thin circles or semicircles. Tomatoes and garlic are twisted in a meat grinder or crushed in a blender. Combine and add everything else from the recipe. Boil over low heat for 20-25 minutes. The hot salad is distributed into sterilized dishes and rolled. Leave on the table until completely cooled and then put away in a cool storage for the winter.

You can make the most delicious horseradish from tomatoes for the winter if you follow a number of culinary tricks:

1. Horseradish roots are chosen to be thicker and juicier, without surface damage. It is better to take a crop dug up in late autumn. It contains the greatest concentration of valuable substances.
2. Pre-burning root vegetables are soaked in cold water for at least one hour.
3. Peel horseradish for horseradish like potatoes, removing the fuzzy skin. Smooth white cuttings should remain.
4. Grind horseradish for horseradish as you wish: using a meat grinder, fine grater, blender, food processor. When grinding, it burns the eyes, and for protection, plastic bags are pulled over the inlet and outlet of the meat grinder.
5. After cooking, allow the product to brew.
6. Fresh horseradish is immediately put into the refrigerator. After heat treatment, it takes time to cool down.

How much garlic to put on horseradish is determined individually by everyone, based on taste preferences. The standard norm in a winter recipe is 100 g per 1 kg of tomatoes. But it is worth considering that this is the main preservative that helps the preparations not to spoil for a long period.

Horseradish in the refrigerator: how to store

In urban environments, a refrigerator is a convenient place to store a horloger. A product that has undergone heat treatment is usable for 2-3 years, and a fresh product is good for no more than six months. An acceptable alternative to winter storage would be a cellar or basement, where the temperature does not rise above 5 °C. In severe frosts, the jars are wrapped in a blanket, which will protect them from freezing.

Another option for storing horseradish for the winter without losing its taste and beneficial qualities is placing it in the freezer. Pour the mixture into small molds. After freezing, remove the contents and place them in hermetically sealed bags.

Advice! Convenient to freeze in special ice trays. These cubes are added to soup.

Conclusion

Horseradish for the winter goes perfectly with any: meat and fish dishes, side dishes, soups, jellied meat. Such a supplement will add variety to your daily diet and at the same time serve as the prevention of various diseases.

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Horseradish, horseradish, gorloder, “Ogonyok”, “thistle” - these are all variations on the theme of our popular snack made from horseradish and tomatoes. And although resourceful housewives have adapted spicy ingredients (pepper, garlic) for seasoning, the classic recipe for making horseradish should always be based on real grated horseradish and tomatoes. However, there are many worthy ways that combine horseradish with plums, bell peppers and other additives. Today we will talk about how to prepare horseradish with various ingredients for the winter.

To ensure that the finished product is tasty, healthy, lasts as long as possible and does not spoil, it is important to use high-quality products.

Tomatoes It’s better to take overripe ones, but without spoilage. If they are spoiled, the appetizer may ferment before its time. If you take tomatoes with herbs, then both in appearance and in taste the horseradish will be inferior to that made from juicy, dense and ripe fruits. The redder the tomatoes, the brighter the product, the sweeter they are, the more pronounced the taste. The less watery the tomatoes are, the more concentrated the sauce will be. Autumn varieties of tomatoes work great in this recipe; they are suitable both for the preparation time of the horseradish and for their density. These are varieties like Slivka, which ripen to commercial ripeness at the end of August.

Horseradish: You definitely can’t spoil the damn thing for them. However, if you take limp, thin roots, you will have a hard time peeling and chopping them. Find strong, thick, juicy roots, peel them and, to be sure, put them in the freezer for a while. As soon as they harden a little, take them out and grind them in a meat grinder, this will make the process go much faster. To avoid crying over the meat grinder, place a plastic bag over the outlet near the grate and collect the grated horseradish in it.

Garlic: The larger the heads, the juicier the vegetable. But the smaller they are, the “angrier” the garlic.

Salt: it should only be coarsely ground. In principle, there should not be any iodized or finely ground salt in preparations, including horseradish!

Classic recipe for horseradish for the winter

This recipe combines three things - tomatoes, horseradish root and garlic. Horseradish with tomatoes and garlic is the most common recipe, and many people make it without adding salt. The result is a spicy spicy sauce or appetizer - whoever you want to call it. A distinctive feature of classic horseradish is that it should only be raw. Real Siberian horseradish was never boiled or pasteurized, it was simply stored in a cold cellar. Today, if there is no cellar, this sauce can be kept in the refrigerator, in a jar with a nylon lid. If everything is done cleanly, carefully, and the correct ratio of salt and garlic is used, the product will not sour or disappear.

With tomatoes and garlic

So, this is how horseradish is made - the classic recipe.

Product consumption:

• tomatoes - 2 kg;
• peeled garlic - about a dozen large cloves;
• horseradish roots - 400 g;
• salt to taste.

Then everything is simple: take a meat grinder, grind the horseradish root, then the tomatoes separately, then the garlic. We recommend rolling the tomatoes into a separate bowl so that you can drain off the excess juice - then the horseradish will be thicker and tastier.

Mix everything and add salt to taste. Place the mixture in the refrigerator for half an hour while you sterilize the jars.

The jars must be clean and dry - the latter is also important! While you are preparing the jars, taste the horseradish. Maybe too spicy or under-salted? Add salt or tomatoes.

To prevent mold from inadvertently settling under the lid, you can provide some tricks. Sprinkle a spoonful of boiled vegetable oil on top. You can also lightly coat the lid of the jar with mustard before closing.

Horseradish with aspirin

If you want a 100% fresh tasting sauce, try horseradish with aspirin. Opponents of acetylsalicylic acid will be horrified at this moment, although the harm from aspirin is attributed only to canned food with heat treatment, and the harm has not yet been proven very well. In this case, the workpiece will be completely raw.

Everything is done in the same way as in the previous recipe, only an additional antiseptic is added to the finished mixture - aspirin tablets in the amount of 1 tablet per 1 liter of horseradish. The tablet should be crushed and mixed with other ingredients. Pour into dry jars and close with strong nylon lids or roll up with metal ones.

Horseradish for the winter without cooking, pickled

There is another interesting and unexpected way of preparing natural horseradish. Its beauty is that it contains only tomatoes, garlic, salt and horseradish, and no chemical preservatives in the form of vinegar. However, this method allows you to store the seasoning even outside the refrigerator, because it cannot sour - the principle of fermentation is the basis for its preparation. This seasoning has a sharper and sour taste because it contains a fair amount of lactic acid formed during the fermentation process. Sour, spicy, harsh in taste, it is especially good with meat, for which men usually love it.

To prepare fermented horseradish, we will need:

• a bucket of ripe tomatoes (if you need a smaller amount of the finished product, reduce everything proportionally to the required volume);
• a kilo or half a kilo of peeled garlic (the more garlic, the spicier the sauce);
• horseradish roots - 400 g;
• hot pepper - 3-5 pods;
• salt - to taste.

Grind the tomatoes through a meat grinder, pass seedless peppers, horseradish, and garlic through it. Add salt until it tastes good. Mix everything and pour into a 12-liter bucket. It is important that there is a little space left from the edges of the bucket to the dish in question - the seasoning will begin to “play” and foam.

Cover the bucket and leave at room temperature for five days. During this time, in the warmth, the tomato with horseradish and other ingredients will begin to ferment. First, bubbles and foam will appear on the surface, then gradually the tomato will rise to the top, leaving liquid juice below. Stir occasionally and wait: it should do its part and acquire a sour taste. The seasoning is ready when fermentation stops. This, by the way, can happen earlier or later, depending on the temperature in the room.

Pour the finished product into clean, dry (!) jars, and also pour into plastic bottles. Store under normal conditions, but if it is possible to keep it in the cold, it is better in the refrigerator. This seasoning is usually valued precisely for its pungency and sharpness of taste. It is also sometimes called “pluck your eye out.”

Cooking method: boiling

There is a hot way to prepare this popular seasoning. In this case, boiling for 5 minutes will make it suitable for storage in any home environment.

We take:

• 2 kilograms of fresh tomatoes;
• 300 grams of horseradish roots;
• 4 heads of peeled garlic;
• 4 teaspoons salt and 2 teaspoons sugar;
• a couple of pinches of red hot pepper. It's even better to replace it with fresh capsicum. In this case, you will need a small piece of the pod, cleared of seeds.

Cooking method

1. Peel the horseradish root, pour boiling water over it (this will remove excessive harshness and bitterness).
2. Peel the garlic.
3. Remove the stems from the tomatoes and, after pouring boiling water over them, remove the skins. Although you can use unpeeled tomatoes. Cut off places where there are stalks.
4. Grate the tomatoes, horseradish and garlic using a large-hole grater. You can also use a meat grinder, which will make the task easier.
5. Mix everything together, add salt and sugar.
6. Cook for at least 5 minutes, or longer if you want to reduce the liquid and create a thicker consistency.
7. Pour hot seasoning into prepared sterilized jars, cover with sterile nylon lids and cool. Store in a cool place. It is advisable to try it only after a week - during this time the seasoning should reach the desired taste and infuse.

With the addition of ripe plums

This sauce will be a little reminiscent of the famous Caucasian tkemali sauce, which is also made from plums. In this case, ripe sweet plum is added to the seasoning, which will add its own notes and add a piquant sourness.

For one serving of seasoning you need to prepare 100 grams of grated horseradish and pitted plums, 1 head of garlic, 2 tablespoons of sugar and salt - to taste. The most important ingredient is tomatoes, take 1 kg of them.

Grind all ingredients through a meat grinder, including plums, add sugar and salt. Place in jars, close with clean lids, and store in the refrigerator.

Horseradish with apples for the winter

First, about how to prepare apple cider for winter storage. You will need vinegar here.

Cut four apples into four parts, remove seeds and boil in a small amount of water until soft. You can cook them in a slow cooker or, even better, bake them in the oven. After this, rub the apples through a fine colander or sieve. You should get a soft puree without peel. Next, grate or chop the horseradish root and add it to the applesauce. Salt everything, add a little sugar, put it on the fire and, stirring constantly so that it does not stick to the bottom and walls, boil for about five minutes at a low boil. Before finishing, add a drop of vinegar. The taste should be sweet-sour, piquant. Place the finished snack in sterile jars and roll up. This is an aromatic seasoning that has a pungent taste. Therefore, it is better to do the layout in small jars, so that it is enough for once or twice.

If you need a quick seasoning for the table, not for winter, then you can make another very interesting appetizer of apples with horseradish and lemon.

For her, horseradish (1 root), green apples (4 pcs.), celery greens (small bunch), garlic (several cloves), half a lemon with peel and without seeds, put through a meat grinder, mix everything. No need to salt!

Cooking with beets

You can add a little boiled beets to horseradish prepared in the usual way - this will add additional flavor to the snack and the color will become more saturated. However, due to the bright color of this vegetable, beets are often used in sauces prepared without tomatoes at all. If you want to prepare such horseradish, grate or grind horseradish in a meat grinder, boil sweet and dark burgundy beets. Grate it on a fine grater and squeeze out the juice, add it to the horseradish, add salt to taste and add a little sugar. Finally, you need to dilute the seasoning with vinegar to your taste. If the mixture is too thick, add boiled cold water. The seasoning is stored in the refrigerator, but it will not last all winter.

Cooking without tomatoes

Among the unusual cooking recipes, there are many interesting seasoning options without tomatoes. Try making a small batch with rye bread! This is an old recipe that our ancestors knew. It is tasty, although this seasoning is not suitable for winter storage.

Required:

• horseradish roots;
• liquid honey (it should be taken at the rate of 150 g per kilo of finished snack);
• Rye bread;
• white radish;
• ground cloves - a pinch, can be replaced with dried mint;
• vinegar and salt to taste.

Cut off the crust from dark bread and brown it in the oven or in a dry frying pan. We clean the radish and grind it through a meat grinder. Juice will be released from it - drain it by squeezing the radish. Also turn the crust of the bread.

Peel the horseradish, grind it, add everything previously chopped, not forgetting to add salt and pour in a little vinegar. Everything is done by eye, by inspiration. At this stage you should have a thick sauce, to which you add spices and honey. Mix everything again. The seasoning is ready - vigorous, aromatic, with an unusual and pleasant bready taste and aroma of spices.

Recipe with mustard

With mustard, horseradish acquires an extraordinary pungency and pungency, so we advise you to scald the horseradish a little and cool before cooking.

Next we do this:

1. Make a tomato from two kilograms of tomatoes and boil it over low heat for half an hour.
2. Pour half a teaspoon (teaspoon) of store-bought mustard powder and a couple of cloves into the tomato. Add spices with ground red and black pepper (a quarter spoon each).
3. Take 50 g of ready-made grated horseradish, a tablespoon of salt, 150 grams of granulated sugar, put everything in a tomato and boil for another ten minutes. Before the end of cooking, pour in 1 tbsp. a spoonful of table vinegar.
4. Pour into sterilized jars and roll up.

This product is stored under normal conditions.