Many people know how to cook "horseradish" for the winter. After all, this is a traditional Russian sauce, the main components of which are fresh meaty tomatoes and horseradish. If you do not know how to stock up on such a blank, then we will tell you about it.

Main product properties

Before telling you how to cook "horseradish" for the winter, you should tell you what properties this sauce has.

This preparation is quite spicy. Horseradish gives it such taste. Moreover, thanks to this vegetable, "horseradish" becomes not only spicy, but also useful. It has high antimicrobial properties, improves immunity well, as well as the body's resistance to various diseases. However, it should be noted that due to the rather strong spiciness, this sauce is not recommended to be consumed in large quantities by those who have problems with the gastrointestinal tract. If you neglect this advice, you can easily get aggravated.

Classic "horseradish": a recipe for the winter of tomatoes and horseradish root

To make a classic "horseradish" at home, you should use only ripe and fleshy tomatoes. This will give the sauce a special thickness and soften the harshness of the horseradish.

So, before you make "crap", you should purchase:

• large horseradish root - about 100 g;
• salt is not very large - about 1.5 dessert spoons;
• tomatoes as ripe as possible, fleshy - 1 kg;
• granulated sugar - a full small spoon;

Preparation of ingredients

How is the classic "horseradish" prepared? The recipe for the winter involves the use of only fresh vegetables. They need to be washed and dried well. At the same time, it is recommended to clean the tomatoes from the navels, and horseradish - from the peel.

The process of making spicy sauce

Before preparing horseradish for the winter, you should take a few glass jars (750 g) and sterilize them together with screw caps in any way you know. Next, you need to chop the tomatoes in a meat grinder and send the horseradish root with garlic there.

After you have formed a fragrant gruel, add sugar and salt to it, and then mix thoroughly. Having received a homogeneous mass, it must be distributed among sterilized jars and tightly twisted. You can store such a blank all winter, but only in a cool room. If you place a jar of hot sauce in a warm place, it will begin to ferment very soon, and then completely go out of the container.

How to cook "horseradish" from tomatoes and vegetable oil?

This method of cooking homemade "horseradish" was invented after a sad experience when the housewives' sauce turned sour or moldy. To avoid such situations, this workpiece began to be made using odorless vegetable oil.

So, we will need:

• horseradish root as fresh as possible - about 200 g;
• salt is not very large - 1 large spoon;
• tomatoes as ripe as possible, fleshy - 2 kg;
• granulated sugar - a full large spoon;
• vegetable oil - ½ cup;
• large fresh garlic - about 200 g

Cooking method

The classic homemade "horseradish" does not require heat treatment. But if you want to get a softer sauce that will be stored in the cellar for a long time, then it is still recommended to cook the tomato base on the stove.

So, to prepare "horseradish" you should wash fresh tomatoes well, and then peel them, scalding them with boiling water. Next, the vegetables must be chopped in a blender or meat grinder. After that, they need to be placed in an enamel basin, bring to a boil and cook for about 15 minutes. After this time, salt, vinegar, sugar and vegetable oil should be added to the tomato mass.

While the tomatoes are simmering over low heat, you need to start processing the remaining components. To do this, you need to wash the horseradish root well and grind it in a meat grinder along with garlic cloves. Next, the spicy mass must be added to the boiling tomatoes, mix everything thoroughly and immediately remove from the stove.

Formation process

Now you know how to cook "horseradish" from tomatoes and sunflower oil. But in order for such a sauce to be stored in a cold room for a long time, it should be properly rolled up. To do this, you need to take a few liter jars and sterilize them with steam lids. Next, each container needs to be filled with hot "horseradish" and immediately rolled up. After turning the jars over, they should be covered with a thick cloth and wait until they cool completely. At the end, the spicy Russian sauce must be removed to the pantry, cellar, refrigerator or cellar, where it can be stored for about six months.

Cooking "horseradish" with beets

If you are fed up with the classic Horseradish appetizer, then you can change it a little. For example, add beets. With such a vegetable, the sauce will become not only richer and more tasty, but also quite bright.

So, we need:

• horseradish root - about 150 g;
• salt is not very large - 2 dessert spoons;
• tomatoes as ripe as possible, fleshy - ½ kg;
• granulated sugar - 2 large spoons;
• table vinegar - 3 large spoons;
• vegetable oil - 3 large spoons;
• large beets - 800 g;
• ground pepper - a pinch;
• large fresh garlic - about 100 g

Cooking process

Before you cook "horseradish" for the winter, you should wash the beets well, and then boil them, cool them, peel them and chop them very finely. Next, you need to rinse the tomatoes and horseradish root. It is advisable to grind these ingredients together with garlic cloves in a meat grinder.

After processing all the components, they must be put in an enameled container, seasoned with salt, sugar, pepper, vinegar and vegetable oil, and then heated over low heat, but not brought to a boil. Next, the hot sauce needs to be decomposed into sterilized jars and rolled up well. After keeping the beet horseradish at room temperature for a day, it should be removed in a cold place. In such conditions, the sauce can be stored for about 5-7 months.

"Hrenovina" with the addition of ripe plums

We talked about how the beetroot "horseradish" is prepared (the photo is presented above). However, there is another, no less original, way of preparing such a sauce. It consists in the fact that ripe plums are added to the main ingredients. It should be noted that this sauce has a rather unusual and piquant taste - with a slight sourness and a characteristic fruit aroma.

So, to prepare such a horseradish we need:

How to cook?

To make "horseradish" with plums, the fruit must be washed well and pitted. It is also necessary to rinse the horseradish root and tomatoes. After that, all components should be chopped in a meat grinder (including garlic). Next, they must be mixed well and poured with boiling water. While the base is warm, not very coarse salt, sugar, bite and vegetable oil should be added to it. Finally, mix all the ingredients with a large spoon and set aside to cool.

Container preparation and seaming

While the finished sauce is at room temperature, you should proceed to sterilize the jars. To do this, add half a glass of water to the container, put it in the microwave and turn it on at maximum power. After 5 minutes, the cans can be safely removed. As for the lids, it is recommended to place them in a bowl, add water and boil over high heat for 10 minutes.

After all the steps have been carried out, it is required to pour the plum "horseradish" into sterilized containers and immediately roll it up. After a day, the blanks can be removed to any cool room where the rays of the sun do not fall. It is recommended to store such "horseradish" for about 2-3 months.

How to use?

Now you know how you can cook your own classic "horseradish" with beets, butter and plums. Which of the above methods to use to create a fragrant snack is your own business. In any case, such a sauce turns out to be very tasty, fragrant and spicy. It is recommended to serve it to the table along with dumplings, manti and other second and first courses. It can also be used to make sandwiches. But for this, it is advisable to make the "crap" a little thicker so that it does not drain from the bread.

Thursday, August 03, 2017 13:34 + to quote

Horseradish for the winter or horseradish - recipes with photos. How to cook horseradish seasoning at home.

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

How to make crap?

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

• horseradish normalizes bowel function, acts as an anti-cold, anti-inflammatory agent;
• garlic is a popular antibacterial agent;
• Tomatoes are rich in trace elements and vitamins.

Horseradish with cooking for the winter

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

Horseradish for the winter without cooking

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

horseradish recipe

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

A simple recipe for horseradish with a minimum of ingredients is a great way to process horseradish rhizomes for the winter. Saturated odorous mass will add spice to any meat dish or soup. The sauce does not include tomatoes, beets, plums or other softening ingredients, so the horloder will be vigorous. You can store the sauce in the refrigerator or cellar all winter.

Ingredients:

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

Cooking method:

1. Peel the rhizomes of a spicy plant, grate or pass through a meat grinder.
2. Arrange the mass in sterile jars so that it occupies 2/3 of the container.
3. Add sugar, salt to water, bring to a boil, put spices.
4. Cool the liquid to 50 degrees, add vinegar.
5. Pour marinade into jars and roll up.

Horseradish - classic recipe

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

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

Ingredients:

• tomatoes - 3 kg;
• garlic - 250 g;
• horseradish - 250 g;
• salt - 3 tbsp. spoons;
• sugar - 1 tbsp. a spoon.

Cooking method:

1. Remove skins and seeds from tomatoes.
2. Peel the horseradish.
3. Pass garlic, root, tomatoes through a meat grinder.
4. Add salt, sugar, mix the fragrant gruel thoroughly.
5. Distribute a homogeneous mass over sterilized jars, tighten the lids tightly.
6. For storage, horseradish is sent to a cool place for the winter.

Homemade horseradish with beets

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

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

Ingredients:

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

Cooking method:

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

Horseradish with tomatoes and garlic

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

Horseradish with tomatoes and garlic for the winter is a classic variation, the taste of which is easy to change by adding additional products, such as plums, to the usual components. Horseradish prepared for the winter acquires a special piquancy, sourness and an incredible fruity aroma. Plum horseradish for the winter gives ordinary dishes new flavors. Cooking seasoning-light is simple, but it is better for novice cooks to take a detailed recipe with a photo.

Ingredients:

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

Cooking method:

1. Products clean, wash, dry.
2. Pass everything through a meat grinder, mix, add salt, sugar, vinegar.
3. Arrange in sterilized jars, close with lids, store in the refrigerator for up to 6 months.
4. If you need to increase the shelf life, you should boil the mixture before laying out the jars.

Horseradish without tomatoes

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

Horseradish for the winter at home can be prepared without tomatoes. One of the original recipes is horseradish without tomatoes with garlic, bell and hot peppers. This appetizer is unusual, burning and incredibly tasty. Thrill-seekers in cooking will appreciate this interesting product. How to prepare such a unique treat? A novice cook will also cope with the task: follow the proportions and follow the instructions to treat the household with an original dish.

Ingredients:

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

Cooking method:

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

Apples with horseradish for the winter

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

Horseradish with an apple for the winter is better than other types of horseradish for cold meat dishes: jelly, boiled pork, jelly. Seasoning is also served with soup, salad, it is also appropriate for a sandwich. If you store horseradish for a short time, then you can do without vinegar. When there is no fresh horseradish at hand, a dry powder prepared from the root in advance will do: for this, the rhizome is rubbed on a coarse grater, dried in the oven and ground in a coffee grinder. Before use, it must be soaked in warm water. You can diversify the recipe with lemon zest, peppers, garlic and other products.

Ingredients:

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

Cooking method:

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

Horseradish without garlic for the winter

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

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

Ingredients:

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

Cooking method:

1. Clean and chop the root.
2. Peel tomatoes and peppers from the peel and seeds, grind in a meat grinder.
3. Mix all the ingredients, salt, add vinegar.
4. Arrange the sauce in sterilized jars under the lids, store in a cool place.

Horseradish with tomato paste - recipe

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

How to cook horseradish if there are no ripe tomatoes at hand? Arm yourself with tomato paste! This will slightly worsen the benefits of the finished product, but if you choose the right pasta, it will not spoil the taste at all. Give preference to jars that do not contain preservatives, modified starch. Horseradish with tomato paste cooks even faster, because it does not require the preparation of tomatoes.

Ingredients:

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

Cooking method:

1. Peel the root and pepper, pass through a meat grinder.
2. Mix vegetables with tomato paste and boil for 10 minutes.
3. Add the rest of the ingredients, boil for another 1-2 minutes.
4. Arrange in sterilized jars and roll up.

Horseradish appetizer - cooking secrets

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

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

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Horseradish, horseradish, gorloder, "light", "thistle" - these are all variations on the theme of our popular horseradish and tomato snack. And although quirky hostesses have adapted spicy ingredients (pepper, garlic) for seasoning, the classic horseradish recipe 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 horseradish is prepared with various components for the winter.

To make the finished product tasty, healthy, stand as long as possible and not deteriorate, it is important to use high-quality products.

Tomatoes it is better to take overripe, but without damage. If they are spoiled, the snack may ferment before time. If you take tomatoes with greens, then both externally and the taste of 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 for the time of harvesting horseradish, and they are good in density. These are Slivka-type varieties that ripen to commercial ripeness at the end of August.

Horseradish: you definitely won't spoil their shit. However, if you take sluggish, thin roots, you are tormented by cleaning and grinding them. Find strong, thick, juicy roots, peel them and, to be sure, put them in the freezer for a short time. As soon as they harden a little, take them out and twist in a meat grinder, so the process will go much faster. In order not to sob over the meat grinder, put a plastic bag on the nozzle 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 be only coarse grinding. In principle, there should not be any iodized or finely ground salt in the blanks, including horseradish!

Classic horseradish recipe 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 calls it what. A distinctive feature of the classic horseradish is that it should only be raw. Real Siberian horseradish has never been boiled, not pasteurized, it was simply stored in a cold cellar. Today, in the absence of a cellar, this sauce can be kept in the refrigerator, in a jar with a nylon lid. If everything is done cleanly, neatly, the correct ratio of salt and garlic is set, the workpiece will not turn sour and will not disappear.

With tomatoes and garlic

So, here's how horseradish is made - a classic recipe.

Product Consumption:

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

Then everything is simple: we take a meat grinder, scroll through the horseradish root, then separately the tomatoes, then the garlic. We advise you to twist the tomatoes into a separate bowl so that you can drain the excess juice - then the horseradish will be thicker and tastier.

Mix everything and add salt to taste. Send the workpiece to the refrigerator for half an hour while you sterilize the jars.

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

So that mold does not inadvertently settle under the lid, some tricks can be provided. Splash a spoonful of boiled vegetable oil on top. You can also smear a little mustard on the lid of the jar before closing.

Horseradish with aspirin

If you want a 100% fresh taste of the 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 foods with heat treatment, and the harm has not yet been proven too much. 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 placed in 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 to cook 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 turn sour - the principle of fermentation is the basis of its preparation. This seasoning has a sharper and more sour taste, because it contains a fair amount of lactic acid, which is formed during the fermentation process. Sour, spicy, sharp in taste, it is especially good with meat, for which men usually love it.

To prepare fermented horseradish, we need:

• a bucket of ripe tomatoes (if you need a smaller amount of the finished product, reduce everything proportionally to the desired 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.

Scroll the tomatoes through a meat grinder, pass through it and pepper without seeds, horseradish, garlic. Salt to make it delicious. Mix everything, pour into a 12-liter bucket. It is important that there is little space left from the edges of the bucket to the dish under discussion - the seasoning will begin to “play” and foam.

Cover the bucket and leave at room temperature for five days. During this time, in the heat, 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 up, leaving liquid juice below. Stir occasionally and wait: it should win back its own and acquire a sour taste. Seasoning can be considered 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, then it is better in the refrigerator. This seasoning is usually valued precisely for its sharpness and sharpness of taste. It is also sometimes referred to as "pull out the eye."

Cooking method with boiling

There is a hot way to prepare this popular condiment. 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 of salt and 2 teaspoons of sugar;
• a couple of pinches of red hot pepper. It is even better to replace it with fresh pods. In this case, you will need a small piece of the pod, cleaned of seeds.

Cooking method

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

With ripe plums

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

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

Scroll through the meat grinder all the ingredients, including plums, pour sugar, salt. Put in jars, close with clean lids, store in the refrigerator.

Horseradish with apples for the winter

First, how to cook apple horseradish for winter storage. Here you need vinegar.

Four apples cut into four parts, peeled from seed boxes and boiled 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 that, wipe the apples through a fine colander or sieve. You should get a soft puree without peel. Next, grate or chop the horseradish root, add to applesauce. Salt everything, season a little with sugar, put on 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, drip vinegar. The taste should be sweetish-sour, spicy. Put the finished snack in sterile jars, roll up. It is an aromatic condiment that is pungent in taste. Therefore, the layout is best done in small jars, so that it is enough for one or two.

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 (a small bunch), garlic (several cloves), half a lemon with peel and without seeds, pass through a meat grinder, mix everything. No need to salt!

Cooking with beets

In horseradish prepared in the usual way, you can add a little boiled beetroot - this will add extra 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 tomato at all. If you want to cook such horseradish, grate or grind horseradish in a meat grinder, boil sweet and maroon beets. Grate it on a fine grater and squeeze out the juice, add it to horseradish, salt to taste and sprinkle a little sugar. In conclusion, you need to dilute the seasoning with vinegar to your liking. If the mass is too thick, add boiled cold water. The seasoning is stored in the refrigerator, but it will not stand idle all winter.

Cooking without tomatoes

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

Would need:

• 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.

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

Peel the horseradish, grind, add everything previously chopped, do not forget to salt and pour in a little vinegar. Everything is done by eye, by inspiration. At this stage, you should get a thick sauce, to which you add spices and honey. We mix again. The seasoning is ready - vigorous, fragrant, with an unusual and pleasant bread flavor and aroma of spices.

mustard recipe

With mustard, horseradish acquires simply extraordinary pungency and pungency, therefore we advise you to scald the horseradish a little and cool it 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 spoon (tea) of store-bought mustard powder and a couple of cloves into the tomato. Add spices with red and black ground pepper (a quarter of a spoon).
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, roll up.

Such a blank is stored under normal conditions.

Conservation is one of the stages of self-development of every housewife, which almost everyone begins with the advent of children. When you become a full-fledged chef in your kitchen, everything is perceived and appreciated more than just helping your mother, aunt or grandmother. This is how it all happened to me: at first I closed absolutely nothing at home for the winter, then I only pickled cucumbers and tomatoes, and now I cork almost everything, including horseradish.

Today I will reveal all the secrets of how to cook horseradish for the winter so that it does not turn sour, you need to follow the technological process and not change the proportions of the products; wash with soda and sterilize dishes for conservation; 10 ml of chilled boiled sunflower oil can be added to each jar.

Many people also ask me: is it possible to freeze horseradish with tomatoes for the winter? The answer is simple: yes, of course. And you can do this in two ways: fill the ice molds with a snack and leave it in the freezer compartment, or just put the jar in the freezer, but at the same time, without adding 2 cm to the neck. And at the right time, get a couple of cubes or a jar, wait until it thaws and there is. Thawed horseradish does not lose its taste.

Recipe: tomato horseradish with garlic and horseradish for the winter

Classic horseradish with tomatoes is the base dish from which the rest of the recipes for this appetizer came from. Absolutely nothing complicated and for some 15 minutes. all is ready. Of course, it is better to lay it out in a small container, so that later you can eat it at a time. I use 200 gr. jars of baby food that I got from my friends. you dish, from which the rest of the recipes for preparing this snack came from.

For 2 cans with a capacity of 0.5 l, you need:

• Tomatoes - 1 kg;
• Horseradish root - 50 gr.;
• Garlic - 50 gr.;
• Salt - 15 gr.

Cooking a dish:

1. We clean the horseradish root from the skin to the white pulp, wash it and put it in the freezer.
2. Ripe tomatoes of the "cream" or "lady's fingers" variety are washed and cut into 4 parts. We send the vegetables to the blender bowl and grind until a puree is formed. Transfer the tomato mixture to a deep bowl.
3. As soon as the root freezes, rub it on a fine grater and add to the tomato. It is the frozen root that rubs very easily.
4. Peel the garlic and crush it with a garlic press into a bowl of horseradish.
5. Add salt to the spicy vegetable mixture and stir thoroughly until it dissolves.
6. We put it in sterilized jars, cover with nylon lids and send the horseradish to the refrigerator without cooking.

Tip: the lids must be washed in a soda solution.

In order not to wander, we grease the lid from the inside with ready-made mustard sauce and enjoy the appetizer until the summer.

Tomato and garlic horseradish for the winter without cooking

This is a delicious horseradish recipe that I like more because I really love pepper, and due to it the taste is more rich and delicate, and not just burning to tears. Well, besides, the appetizer comes out very fragrant and for three months it seems that it was only twisted.

Required Ingredients:

• Tomatoes - 1 kg;
• Horseradish root - 100 gr.;
• Sweet pepper - 100 gr.;
• Hot peppers - 50 gr.;
• Garlic - a third of a glass;
• Sugar - 40 gr.;
• Salt - 15 gr.;
• Table vinegar 9% - 50 ml.

How to make a snack:

1. We wash the selected vegetables (without any visible damage), remove the tails and cut out the inner pulp with seeds from the pepper. Cut the tomatoes with pepper into slices and interrupt in small portions with a blender or pass through a meat grinder. And put everything in a deep bowl.
2. Peel the garlic and crush with a garlic press into a bowl with vegetable puree. From the horseradish root, peel off the upper gray skin to white pulp, wash and put in the freezer compartment. When the horseradish is completely frozen, rub it on a fine grater into a bowl with vegetables.
3. Season our mixture with sugar and salt with vinegar. Mix thoroughly, wait until the loose liquid dissolves for several minutes, try (you may need to add salt or sugar) and transfer to sterilized jars. Having covered the blanks with clean lids, we send horseradish with tomatoes without cooking to a cold place.

Now you have learned how to properly cook horseradish without cooking with pepper.

Tomato horseradish recipe for the winter, so as not to sour

There is never free space in the refrigerator, so you have to look for any alternatives to put the rolls in another storage place. Almost all horseradish recipes for the winter, to stand in the cellar, imply the process of its heat treatment. Of course, the taste and nutritional value of the snack will change slightly, but this will increase its shelf life and prevent the development of fermentation of products outside the refrigerator.

Necessary ingredients for a 0.5 l jar:

• Tomatoes - 500 gr.;
• Horseradish root - 25 gr.;
• Garlic - 10 gr.;
• Sunflower refined oil - 50 ml;
• Table vinegar 9% - 15 ml;
• Sugar - 5 gr.;
• Salt - 10 gr.

How to cook the dish:

1. We wash the selected red and dense tomatoes and remove the stalks. Cut them into slices and interrupt with an immersion blender.
2. Pour the resulting tomato into a saucepan with a thick bottom, add salt and sugar and put on a slow fire, boiling the mixture for about 30 minutes.
3. Meanwhile, peel the garlic and cut off the brown skin from the horseradish with a knife.
4. Finely chop the horseradish with garlic and send it to the bowl of a paler for thorough grinding.
5. In a saucepan with tomato sauce, add sunflower oil, as well as vinegar with horseradish and garlic. Cook the mixture for another 10 minutes. and pour into prepared jars. We cork and send to cool in a place inaccessible to children.

Tip: garlic is easy to peel if you press it to the table with a knife.

So you have learned how to cook horseradish for the winter so that it does not turn sour.

Horseradish for the winter: a recipe with aspirin

Many housewives are skeptical about the use of aspirin in canning, because it is primarily a medical drug. I will not insist on the harmfulness or harmlessness of these canned foods prepared according to such recipes. I just want to tell you that there is such a possibility. And you can add 1 aspirin tablet to 1 liter of finished horseradish.

Ingredients for 2 jars with a capacity of 1 l:

• Horseradish root - 200 gr.;
• Garlic slices - 5 pcs.;
• Red tomatoes - 1 kg;
• Salt - 15 gr.;
• Aspirin - 1.5 tab.

Meal preparation:

1. Horseradish is cleaned to white pulp and washed. Put it in a bowl of cold water and refrigerate overnight. After that, lightly rub it on a grater.
2. We cut the washed tomatoes into slices and cut out the place where the stalk is attached. Peel the garlic and chop together with the tomatoes in a blender bowl.
3. In a deep bowl, put aspirin and push it with a mortar, send horseradish and tomatoes with garlic there.
4. Salt the vegetable mixture with aspirin and stir thoroughly. We shift into sterilized jars and, having covered with prepared lids, store in the refrigerator.

Decide for yourself whether or not to write down this recipe for horseradish with aspirin for the winter in your notebook.

How to make horseradish for the winter with beets

This preparation can be safely called a drug. Since it contains a large number of physiologically active substances that improve the functioning of the digestive system. In this regard, you can often find tips for using this horseradish with meat recipes: roast beef and steak.

Required ingredients for 2 half-liter jars:

• Beets - 1 kg;
• Horseradish root -100 gr.;
• Garlic - 45 gr.;
• Sugar - 15 gr.;
• Salt - 5 gr.;
• Table vinegar 9% - 5 ml.

How to cook the dish:

1. We wash the beets and cook until tender. We take it out of the pan, cool it and peel it. We cut the beets into small pieces and grind in portions in a blender bowl.
2. We clean the garlic and horseradish root. Grind the spices one by one with a blender.
3. Put the beets with garlic in a saucepan with a thick bottom and put on fire. When the mass begins to warm up, add sugar and salt.
4. When the vegetable mixture boils, add chopped horseradish and boil for another 5 minutes.
5. Then add vinegar and mix everything well.
6. Next, lay out the boiled appetizer in prepared hot jars and twist with boiled lids. Wrap in a blanket until the jars are completely cool.

A healthy snack is ready, and most importantly - there is an opportunity to stand in the cellar.

Tip: instead of table vinegar, you can use apple cider vinegar 6%, but in an amount of 8 ml.

If you are still asking the question of how to cook horseradish for the winter so that it does not turn sour, then this video is for you. The video to the smallest detail will reflect the method of preparing a vitamin snack.

Step 1: prepare jars with lids.

In order for our horseradish to be stored for a long time in a cool place, it is necessary to prepare a container for it. It is not necessary to sterilize jars with lids, but it is worth rinsing thoroughly under running water. So, using a kitchen sponge with dish detergent, we clean the containers until they start to creak if we run wet fingers over the glass. Immediately after that, put the jars with lids upside down on a clean cloth towel and leave aside to dry.

Step 2: prepare the horseradish root.

Rinse the horseradish root well under running water and put it in a large bowl. Pour the component with ordinary cold water so that the liquid completely covers it and leave it aside for 7–10 minutes. This must be done in order for the root to restore its juiciness and elasticity. After the allotted time, drain the water, and peel the horseradish with a vegetable cutter.

We spread the component on a cutting board and, using a knife, cut into small pieces (so that they fit into the blender bowl). Then we move the horseradish to a small bowl and proceed to the preparation of the next vegetable.

Step 3: prepare the beets.

Thoroughly rinse the beets under running water to wash off any possible dirt. Now, with the help of a knife, we peel the vegetable from the skin and put it on a cutting board. Cut the component into small pieces and immediately transfer to a clean plate.

Step 4: Cooking horseradish without tomatoes.

Attention: before preparing the sauce, be sure to put on a gauze bandage over your mouth and nose. This must be done in order not to burn your airways. When we finely chop the horseradish root, it will release a large amount of juice, which, evaporating, can get into our eyes, mouth and nose, so I usually cook horseradish with a mask and sun glasses. So let's get started! Put the spicy ingredient in small portions into the blender bowl and grind it at high speed to the state of chips.
Finely chopped horseradish is poured into a clean large bowl, and instead of it we put pieces of beets into the chopper container. We continue to chop the next ingredient to the same state as the previous one.

Then pour the beets into a common bowl and, using a tablespoon, mix everything thoroughly until smooth. We repeat the chopping procedure in a blender at high speed so that more juice stands out from the mixture and the mass becomes homogeneous in consistency.
At the end, pour the sauce from the bowl back into the bowl and add vinegar, salt and sugar here. Mix everything well with a tablespoon until a homogeneous mass is formed.

Horseradish is ready! Now we transfer it to clean jars, tightly close the lids and put in the refrigerator for long-term storage.

Step 5: serve horseradish without tomatoes.

The next day after cooking, horseradish without tomatoes will be ready! It can be immediately served at the dinner table along with borscht, lard, saltison, boiled pork, jelly and various other dishes to your taste. The only thing you should pay attention to is the usefulness of the sauce. Unfortunately, vitamins and microelements are stored in horseradish for no more than two weeks, so after this time, horseradish remains just a delicious dressing “with a spark” for various foods. So, we take out a jar of sauce from the refrigerator and, using a clean tablespoon, transfer it to a deep bowl.
Enjoy your meal!

Before putting the finished horseradish into glass jars, make sure that the containers are dry. Otherwise, the sauce may simply turn sour;

To make more juice stand out from the chopped horseradish with beets, you can top the dressing with a mashed potatoes during the cooking process;

If you don’t have a blender at hand, don’t be discouraged, because you can also cook horseradish using a meat grinder. Only for this, be sure to use a fine grate, grind the ingredients twice, and be sure to put a food plastic bag on the spout of the kitchen appliance so as not to burn your eyes, mouth and nose.