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Why buy in early autumn spicy sauces when there are plenty of vegetables around? With relatives, at home, in the market - everything is for a penny. Tomato dressings with spices go well, especially when the family is large. For example, horseradish for the winter.

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

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

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

She also has many names:

light;
Russian adjika;
gorloder with horseradish, etc.

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

Horseradish for the winter with tomatoes and garlic - a recipe with vinegar so as not to sour in the cellar + video

Are you worried that the blanks will not stand even until the first frost? Below you will learn how to make canned gorloder so that it will be stored in the cellar all winter and not sour.

Products:

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

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

Cooking steps:

We divide the tomatoes arbitrarily into several parts, cut out the stalks.
Pass the tomatoes through a meat grinder or blender. We ship in a separate container.
Peppers cut into small pieces (without seeds). Then we twist.
We clean the roots, cloves - grind.
It turns out a vigorous mass of puree-like consistency. Let it rest for 5 minutes. Next, combine with tomato sauce.
We introduce sugar, salt.
Adding essence. This is the secret ingredient that will help us keep the taste of spins throughout the winter. Be careful with vinegar - follow the proportions according to the recipe.
We insist 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 and vinegar. It also keeps well in the refrigerator. The recipe is simple, easy and fast.

We will need:

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

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

Cooking step by step:

We clean the garlic and horseradish.

Cut out the stems from the tomatoes.

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

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

In received tomato sauce add salt and sugar.

Taste it - season more if necessary.

Add chopped root and garlic. We mix.

We leave the horseradish to infuse for 40 minutes with a covered lid. Then pour the appetizer into jars (previously sterilized).

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

This raw adjika or in other words horseradish will become an indispensable snack in the piggy bank of your blanks. It does not require cooking, so it is easy and quick to cook.

We need the following ingredients:

horseradish root - 100 g;
500 g sweet pepper;
1500 fresh tomatoes;
two large chili;
half a glass of vinegar 9%;
150 g of 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:

Grind the teeth with a garlic press.
Peppers without seeds and tails are divided into several parts.
Tomatoes without stalks are cut into halves, and peeled roots into plates.
We pass vegetables through a meat grinder.
Add salt and sugar to the twisted fruits.
Mix everything and taste.
Add essence.

Mix again and pour the sauce into dry sterile containers.

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

The indicated amount of ingredients is designed for a large family. However, do not worry - with this recipe your horseradish will not ferment. You will be able to use everything. Moreover, such tasty snack It won't last long among stocks for the winter.

We will need:

13 liters of tomato sauce;
1100 g of bell pepper;
400 g of garlic;
650 g of horseradish;
15 aspirin tablets;
5 pods of hot pepper;
11 art. l. salt with a slide;
1 st. l. sugar (indicated for very sweet tomatoes).

Cooking step by step:

13 liters of twisted tomatoes are transferred to a large bowl. We put on fire - cook for half an hour.
Then add the vegetables passed through the meat grinder to the boiled sauce. Pepper, horseradish, garlic and chili.
We mix everything well. At this stage, a pleasant and rich aroma is felt. Cook for 5 more minutes.
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 spins stay fresh and tasty all winter.
Add salt, sugar - mix everything.

Pour vigorous seasoning into containers, cool and send to the refrigerator, cellar, pantry, etc.

Spicy horseradish with beets and garlic according to the classic recipe

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

Ingredients:

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

Cooking step by step:

We cut the beets into cubes, peel the horseradish and garlic.
We pass through the meat grinder everything except the roots.
We divide the horseradish into plates, grind it in a blender and send it to a separate bowl.
We put beetroot puree on the stove, add sugar, salt and simmer over medium heat.
When the mass boils, we introduce twisted roots and boil for a couple of minutes.
Then pour in the essence and mix.
We distribute the snack in clean, dry containers and close.

Cool wrapped upside down.

Recipe for the winter with apples and tomatoes

The number of ingredients is indicated for peeled and chopped fruits. Get your ingredients ready and let's get started.

We will need:

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

On a note! 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 in the fridge all year round there will be tomato sauce, and even free.

Grind the ingredients one by one in a blender. You can use a meat grinder - to whom it is more convenient. Apples do not need to be peeled.

Add spices to the twisted mass, mix everything.
Now we lay out the horseradish in containers and put it in the refrigerator.

We keep a month.

Horseradish without horseradish from tomatoes with garlic and hot pepper

Have you thought about making horseradish blanks, but don’t have the main spice at hand? Do not worry, garlic with hot pepper will give that vigorous taste for which you love the light so much.

Horseradish, gorloder, Siberian adjika, horseradish, light, cobra - all these are the names of the same dish. A piquant sauce with a pleasant spiciness and a characteristic aroma goes well with meat, poultry, and simply with a slice of black bread. And they say that this vigorous, spicy snack is able to kill all germs, so with it you will not be afraid of either a cold or gastrointestinal infections. And if you still don’t know how to cook horseradish for the winter, I will be happy to share my favorite recipe with you.

What is included? Horseradish - tomatoes - garlic

The classic recipe for horseradish - real, Siberian - requires the use of horseradish root and tomatoes, garlic and salt, often with the addition of chili peppers. It is tomatoes that are an essential ingredient in the sauce - they give it a pleasant sourness and soften the sharpness of horseradish. Sometimes bell peppers and green apples are added to the seasoning. But here it is important not to overdo it, because a horseradish snack must be spicy! Therefore, vegetables can be added, but in moderation, otherwise the very “tearing” taste, for which we are preparing this product, will be lost.

My recipe for a horseradish snack for the winter includes only tomatoes, horseradish root, garlic and salt. It turns out "baking" and very piquant. If it's too spicy for you, you can add more tomatoes or a couple of green apples at any time, focusing on your taste.

To add sugar or not?

Sometimes granulated sugar is included in the composition of horseradish, especially if the tomatoes are too sour. I do not add sugar - it costs longer. Instead, I try to choose sweet tomatoes, ripe, not green, then the sauce turns out to be sweet and sour on its own. It is good if the tomatoes are dense and not too watery so that the appetizer does not “float”. For example, you can make a horseradish appetizer with cream tomatoes, which I think are just perfect for this appetizer.

How to make horseradish for the winter, so as not to sour?

A horseradish snack is well worth it in the refrigerator under a nylon lid. The main thing is to put correct proportions garlic and horseradish so that the seasoning does not ferment and sour, and also store it strictly in the refrigerator, not warm. If it is laid out in sterilized jars and closed with clean lids, then additional preservatives (vinegar, citric acid or aspirin) are not required.

If the horseradish turns sour, then:

banks are poorly sterilized;
spoiled tomatoes;
little salt and garlic;
the workpiece is in a warm place.

For long-term storage, glass containers are suitable (it is best to use jars of small volume, 250, 300 or 500 ml). Capron lids are suitable for tight nylon, as well as screw caps - it is advisable to put a couple of layers of cellophane under them to minimize air access and contact with metal.

How to extend the shelf life?

The snack is well worth the whole winter. But still, some housewives, fearing that she will ferment, try to extend her shelf life as much as possible. Someone brings to a boil, someone adds vinegar or a glass of oil ...

I am categorically against any heat treatment that kills all the usefulness of this Siberian snack. Vegetables and roots twisted through a meat grinder should be stored raw, if they are boiled, the taste will become incomparably worse. It will no longer be crap, but adjika at best.

You can extend the shelf life in one of two more gentle ways:

pour oil under the cover;
grease the lid with mustard.

In the first case, the contents of the jar are filled with literally 1-2 tablespoons of vegetable oil. It forms a thin film that prevents mold from forming on top. Alternative option- coat the lid with mustard. This will also prevent mold in the jar, but without the extra calories in the end.

Ingredients for the classic horseradish recipe

tomatoes 1 kg
horseradish root 200 g
garlic 4 cloves
non-iodized salt 3 tsp.

How to cook horseradish

Now you know how to cook horseradish for the winter with tomatoes and garlic according to the “correct”, classic recipe. Delicious meals with a horseradish snack!)

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

What is crap?

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

Although our ancestors did not know Chemical properties of this plant, its usefulness has never been disputed. At first, just in the underground, taking out small portions to add flavor to dishes, and then the Siberians came up with a unique recipe - a sauce with the bright name horseradish or horseradish.

Do you know that…

Now the seasoning can be found under other names - gorloder, Siberian or Ural chili, cobra, light, thistle, horseradish snack, mother-in-law jam, adjika "Angelica". These names speak eloquently about the piquancy of the snack.

The constant companions of horseradish in a traditional sauce are garlic:

Tomatoes will make horseradish less spicy, enriched with vitamins and minerals.
Garlic will help the sauce to be stored longer and give an antiviral effect, since it also contains phytoncides.

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

Before you cook and store horseradish, read the helpful tips from experienced housewives. They will help you easily cope with the preparations for the winter:

Horseradish will be easier to peel after pre-soaking in cold water or freezing.
To quickly remove the skin from the tomatoes, dip the vegetables in boiling water. But you can not remove the peel from them, you are unlikely to feel it in the finished snack.
The size of garlic cloves plays an important role - if the cloves are large, the vegetable will be juicier and softer in taste, small cloves have a particularly “evil character”.
In order not to sob over the crap, pull a plastic bag over the outlet of the meat grinder, then essential oils will not cause lacrimation. Although it is possible to protect the eyes themselves by wearing special glasses, because phytoncides during the cooking process will cleanse the room of germs.
Using a meat grinder, scroll through the horseradish root last. The coarse fibrous structure of the vegetable quickly clogs the grate.
A blender is suitable for grinding horseradish if its power exceeds 700 watts.
If you plan to store seasoning long time, use sterilization. Boil the mixture for 10-15 minutes, and then roll up.

Tomatoes for horseradish are better to take dense and fleshy. The less juice they have, the thicker and more vigorous the appetizer will turn out.

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

Popular horseradish recipes for winter storage

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

Requiring cooking. The advantage of this cooking method is that the heat treatment will destroy the pathogenic microflora. This will extend the shelf life of the finished snack, but reduce the useful qualities. And the taste of the sauce will not be so bright, the piquancy will be partially lost.
Without cooking. Classic recipes allow you to fully preserve the beneficial qualities of the ingredients. The taste of the seasoning will be rich, vigorous, spicy. Of the minuses, the hostesses note the need for careful selection of components and a short shelf life.
based on fermentation. During the fermentation of the seasoning, acid will be released, which will serve as an additional preservative. The taste of the sauce will be specific - burning sour, but it will help to keep the horseradish for the winter at home for a long time. We encourage you to try this cooking method.

Classic variant

Even a novice cook with minimal skills can make horseradish sauce according to a classic recipe. It will take only half an hour to prepare the seasoning, if you do not count the time for preparing vegetables.

You will need:

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

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

Tip of the day

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

Gorloder with beets

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

400 g of horseradish rhizomes;
1 medium beetroot (approximately 200 g);
half cup boiled cold water;
1 tablespoon of 9%;
1 teaspoon of salt;
1 tablespoon of sugar.

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

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

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

Sauce "Spark" with plums

There are two ways to prepare hot sauce - without boiling and after boiling. In the first case, the seasoning should be stored in the refrigerator under a nylon lid, in the second case, put in a cool place. Such horseradish has an outlandish taste with a slight sourness and a pronounced aroma of roots and plums.

To prepare "Spark", take:

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

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

Horseradish with pepper

Horseradish according to this recipe is very hot, but incredibly tasty. You will need 200 g of all components, only you need to add salt to your liking. To prepare, take:

horseradish;
fleshy;
garlic;
chili pods.

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

Tip of the day

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

Horseradish with apples

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

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

Store under a capron lid in the refrigerator.

pickled horseradish

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

On a bucket of ripe elastic tomatoes, take:

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

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

Pickled horseradish is especially liked by men for its sharp combination of acid and spiciness. The stronger sex jokingly nicknamed this sauce “pull out your eye”

Horseradish with carrots

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

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

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

Conditions and terms of storage of snacks

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

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

Do you know that…

Some argue that you can extend the freshness of unboiled sauce up to one year by adding aspirin to the composition. You should not do this, because the medicine has a number of serious side effects. It is better to replace the tablets with vinegar or citric acid, lemon juice.

Storage in the refrigerator, cellar

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

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

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

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

Tip of the day

If the cellar severe frosts freezes, cover the jars with felt, an old blanket, as glass jars can burst from freezing.

Freezer storage

The freezer is also suitable for storing horseradish. Useful qualities and pungent taste of the seasoning will not suffer. In the freezer compartment, the freshness of horseradish will remain throughout the year.

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

For batch freezing, it is better to use shallow containers, from which the seasoning should then be removed and placed in an airtight bag.

Tip of the day

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

How to store horseradish without a refrigerator

If you prepared an appetizer by fermentation or preservation, it will not be afraid of room conditions. Remove the container in the pantry or put it in a dark, cool corner.
Jars can be displayed on glazed balcony, if necessary, you can cover them with a blanket.
If the balcony is not glazed, a snack in a plastic container can be frozen and taken out if necessary.

This will save space in the refrigerator and freezer.

Tip of the day

Be sure to close the lid to prevent the horseradish from running out of steam. Remember that the useful qualities and spiciness gradually decrease, so it is better not to save the sauce.

Several useful tips the choice of storage containers will help prolong the freshness of cooked horseradish:

It is advisable to use only small glass containers so that the sharpness and vigorous aroma do not disappear.
Jars must be pre-sterilized for 5 minutes and dry thoroughly.
for storage fresh sauce use capron lids. If you subject it to heat treatment, metal caps are suitable, which are rolled up with a key.
A small amount of sauce can be poured into plastic bottles, only the container must be new.
Plastic bottles are suitable for fermented horseradish, because it can be stored in an unsterilized container.
Containers made of certified food-grade plastic will also work. They are also convenient for freezing snacks.

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

Tip of the day

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

How to use a savory snack in winter, and modern gourmets add . This method will tame the hotness of the snack.

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

Store properly and be healthy!

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Not everyone knows how horseradish is prepared for the winter, but many people like this hot snack. This is a traditional Russian sauce or spicy seasoning that has several names of the same name: gorloder, horseradish, spark. The basic component in the recipe is horseradish, which has a key benefit for the human body.

Horseradish: benefit and harm

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

The beneficial effects of horseradish:

It has antiseptic and regenerating properties. Often used in the treatment of purulent lesions on the skin.
Promotes the removal of mucus from the lungs.
Normalizes the digestive system: increases appetite due to increased production of gastric juice.
Eliminates congestion in the gallbladder and liver.
Reduces blood cholesterol levels and speeds up blood flow.
It has a positive effect on the quantitative indicator of glucose.
It normalizes kidney function, which helps to cleanse the body of toxins and toxins.
This is an excellent remedy for anemia, due to the high content of iron in vegetables.

Important! Gorloder (horseradish) is not used as a medicine - it is a tasty food supplement that plays an auxiliary role in the treatment of a particular disease. It is recommended that you first consult with your doctor, 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 danger of getting a burn of the intestinal mucosa and stomach. You can not eat a snack for ulcers, kidney and liver failure in acute form.

Horseradish calories

How many calories in horseradish are you interested in more women 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 serving of 100 g is 64-66 kcal, with tomatoes - 35 kcal. The nutritional value 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 stored completely for a month, from the moment of preparation. Therefore, nutritionists advise harvesting horseradish root for the winter, and, if necessary, making horseradish out of it.

Horseradish recipes for the winter

As soon as they don’t call this delicious seasoning, the essence of the recipe is the same - a mixture of horseradish, with various additives that add piquancy to the 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.

Horseradish recipe with tomatoes for the winter

Ingredients needed in the recipe:

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

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

Stir the horseradish and simmer for another 20 minutes. Salt and sugar, add the rest of the spices. Pour the product into sterile glass jars or bottles. Hermetically sealed for the winter and turned upside down. A day later, they are rearranged in a cellar or other cool place. The preparation can be seen in the video below.

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

Horseradish Recipe: Classic

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

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

Juice is made from tomatoes using a blender and rubbed through a sieve to remove the seeds. Crush horseradish in a combine or meat grinder. Everything is mixed, salted and oil is added. The horseradish is laid out in a pre-prepared container, twisted and put away for the winter in the refrigerator. After two days, you can take the first sample.

Horseradish without cooking for the winter

For a horseradish recipe 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 poured over with boiling water, and the peel is removed. All the ingredients of the recipe are put in a blender bowl and chopped. Salt and sugar to taste, pour in vinegar, and add seasonings. Horseradish is packaged in jars, closed for the winter with lids and stored in the refrigerator.

horseradish appetizer

The recipe for horseradish without horseradish is ideal for women. The product without horseradish comes out no less tasty, but with a delicate tomato aftertaste. For a snack you will need an elementary composition:

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

All vegetable components from the recipe are washed in running water and lightly dry on paper towels. Remove excess inclusions: seeds, ponytails. Finely crushed using a grater or meat grinder. Horseradish is mixed and added: sugar, salt and other spices. Bring to a boil and immediately lay out in jars with a twist for the winter.

Horseradish with beets

Here, beets are added to horseradish not to add flavor, but as a dye. This is because there are no tomatoes in the recipe, which color horseradish in the traditional red color. Ingredients:

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

Horseradish is chopped on a grater or in a blender. The beet root is pre-boiled and finely rubbed. Combine both masses and add: granulated sugar, salt and everything else. You can eat horseradish with beets already after a few hours. But before that, it is necessary that the snack stand in the refrigerator. The product is kept cool well, but it will not stand idle all winter.

Advice! Whoever does not like beet pulp, throw it away. Only juice is added to the composition.

Horseradish with apples for the winter

Another unusual recipe for horseradish, which will require:

grated horseradish and sour apples in the 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.

Fruit is cut into small pieces, the core is removed. Immerse in water and boil until softened. Horseradish is rubbed on a fine grater. The resulting apple porridge is ground through a sieve to remove the peel and other inclusions. After cooling in puree, add the rest of the ingredients from the recipe. Mix well and place in sterilized jars. For the winter, horseradish is put in coolness.

With ripe plums

Winter horseradish recipe ingredients:

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

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

Horseradish recipe without tomatoes

Horseradish without a tomato 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. Salt is added and citrus juice is squeezed out. Thoroughly knead and let the horseradish stand for 2-3 hours in the refrigerator. Then served to the table. If they cook for the winter, then they roll it into glass container. Any seasoning is optional: mint, basil, parsnip.

Horseradish with aspirin

An unusual recipe for horseradish, where aspirin is present in the composition. Such an inclusion guarantees the receipt of exceptionally fresh horseradish for the winter. Product Consumption:

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

Attention! For 1 liter of horseradish, you need 1 aspirin tablet.

Horseradish, tomatoes and garlic are twisted separately in a meat grinder. eye-catching tomato juice it is better to drain, then the horseradish comes out thicker. Aspirin tablets are ground in a mortar to a powder state and added to the total mass. Everything is mixed and salted. Distribute horseradish in sterilized and dried jars. They are closed with nylon or metal lids and put away for the winter in storage.

Horseradish for the winter: a recipe with cooking

The hot method of harvesting for the winter involves short-term heating. Thanks to which 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 peel is removed from the tomato, although not peeled will do. All vegetables are grated with large holes or a meat grinder is used. Mix, salt and sugar. Put on fire and after boiling keep warm for 5-7 minutes. The resulting horseradish is poured into jars prepared in advance and covered with nylon lids.

Attention! Keep workpieces cool. You can try only after a week, when the seasoning is fully infused.

horseradish sauce

Burning horseradish sauce "Spark" is prepared in two ways - with and without boiling. Both recipes are equally delicious, with a pronounced plum aroma. From the 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 components are twisted, and salt is added, with sugar. To extend the shelf life, boil for at least 10 minutes and lay out in sterile containers.

Horseradish with hot pepper

Horseradish with hot peppers and tomatoes is vigorous, but tasty. For it, you need to take all the ingredients for 200 grams. Salt is added to taste. Grocery set for the recipe:

horseradish roots;
Bulgarian sweet pepper;
carrot;
garlic;
chilli.

Actions are standard: vegetables are washed, peeled and chopped. Mixed and salted, then packaged in jars and corked for the winter with nylon.

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

Horseradish for the winter with vegetable oil

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

Tomatoes are washed, scalded with boiling water and skinned. The pulp is ground with a blender. Salt and sweet sand are poured into the resulting slurry. Put on fire and after boiling wait 20-25 minutes. 4-5 minutes before the shutdown, vinegar and oil are poured into the horseradish. After another 2-3 minutes, chopped horseradish and garlic are reported. The finished horseradish is laid out in clean jars or bottles.

Cucumber horseradish recipe

Horseradish salad - another know-how invented modern housewives. Substandard cucumbers are suitable for him, which accumulate a lot during the harvest season. Ingredient composition of the recipe for the winter:

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

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

It is possible to make the most delicious tomato horseradish for the winter if you follow a number of culinary tricks:

Horseradish roots are chosen thicker and juicier, without superficial damage. It is better to take a crop dug out in late autumn. It contains the largest accumulation of valuable substances.
Pre-burning root crops are soaked in cold water for at least one hour.
Peel horseradish for horseradish like potatoes, removing the fleecy peel. Smooth white cuttings should remain.
Horseradish is ground for horseradish as it is convenient for anyone: using a meat grinder, fine grater, blender, combine. When crushed, it burns the eyes, and for protection, plastic bags are pulled over the inlet and outlet of the meat grinder.
After cooking, let the product brew.
Fresh horseradish immediately cleaned in the refrigerator. After heat treatment, it takes time to cool down.

How much garlic to put on horseradish, everyone determines individually - according to taste preferences. The standard rate in the recipe for the winter is 100 g per 1 kg of tomatoes. But it should be borne in mind that this is the main preservative that helps the blanks not to deteriorate for a long period.

Horseradish in the refrigerator: how to store

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

Another option on how to save horseradish for the winter without losing taste and useful qualities is to place it in the freezer. Pour the mass into small moulds. After freezing, the contents are removed and transferred to hermetically sealed bags.

Advice! It is convenient to freeze in special forms for ice. Such cubes are added to the soup.

Conclusion

Horseradish for the winter is ideally combined with any: meat and fish dishes, side dishes, soups, aspic. Such an additive will add variety to the daily diet and at the same time serve as the prevention of various diseases.

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. Distinctive feature classic shit you can call it 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 at this point will be horrified, although the harm from aspirin is attributed only to canned food with heat treatment, and then 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

Peel the horseradish root, pour over with boiling water (this will remove excessive harshness and bitterness).
Peel the garlic.
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.
Grate with large holes tomatoes, horseradish and garlic. You can also use a meat grinder, which will make the task easier.
Mix everything together, salt, add sugar.
Cook for at least 5 minutes, or more if you want to evaporate the liquid and get a thicker mass.
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 seasonings 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:

Make a tomato from two kilograms of tomatoes and boil it over low heat for half an hour.
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).
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.
Pour into sterilized jars, roll up.

Such a blank is stored under normal conditions.