Gorloder is most often prepared from fleshy red tomatoes, which give the necessary consistency and taste to this sauce. Watery vegetables will have to be boiled longer, or excess juice will have to be drained from the puree. Unripe fruits are also used for preparation, but in this case the sauce will be less sweet and not as bright as from ripe tomatoes. The main thing is that the tomatoes must be fresh, without cracks or signs of rot.

Horseradish

Without this component, real horseradish cannot be prepared. The best time to collect roots is considered to be the end of August and the first half of autumn. It is during this period that horseradish becomes vigorous, having accumulated a maximum of useful elements. For snacks, choose dense, juicy roots with knotty brown skin. Their length should be about 25 cm, and their diameter should be from 1 cm. For ease of preparation, horseradish is soaked in cold water, peeled, cut into pieces and frozen slightly in the freezer. This way, the fibrous root will be easier to chop for any dish. To avoid the influence of burning phytochemical compounds released during its processing, it is necessary to use gloves and a thick bag to collect twisted raw materials.

Garlic

During the cold season, pickled vegetables are an excellent alternative to fresh ones. My family loves tomatoes the most...

Pickled horseradish for the winter

Supporters of natural preparations made from tomatoes and horseradish will love the fermented version of the recipe. Preparing a snack with garlic will take a little more time, but the original taste and benefits of the resulting horseradish are worth it. This method completely eliminates spoilage of the product, since the lactic acid formed during souring acts as a preservative.

Compound:

• 6-7 kg of tomatoes;
• 1/2 kg garlic;
• 400 g horseradish;
• 3-4 pods of hot pepper;
• salt - to taste.

Preparation:

Grind the washed tomatoes through a meat grinder. Place peeled horseradish roots, garlic and hot peppers without seeds into a plastic bag. Combine the ingredients in an enamel bucket, add salt and mix thoroughly. Make sure that there is at least 5-7 cm left to the edge of the container. Otherwise, the product may leak out during fermentation. Cover the bucket with a lid and leave for 5 days at room temperature. Stir the contents periodically so that the pureed mass that floats to the surface interacts with the sour juice. Pour into dry jars and store in a cool, dark place.

A spicy and sour appetizer made from tomatoes and horseradish, prepared for the winter using natural fermentation, has a significantly different taste from the usual versions of this preparation. Make a small portion for the first test to make sure this seasoning option is acceptable.

Khrenoder with mustard

Mustard will help diversify the taste of tomato horseradish. It will give the preparation a bright, burning taste. And thanks to its unique properties, it will serve as an additional remedy against souring of the finished product. Depending on personal preference, you can change the level of spiciness by reducing the amount of one of the spicy components.

Compound:

• 3 kg of tomatoes;
• 4 tbsp. l. ground horseradish;
• 4 tbsp. l. mustard powder;
• 6-8 cloves of garlic;
• 50 g salt;
• 50 g sugar;
• 30 ml 9% vinegar;
• 30 ml vegetable oil.

Spicy lovers will always have various seasonings in the refrigerator - grated horseradish, mustard, wasabi. You can make your own hot sauce; one option is tomato and garlic horseradish for the winter. Essentially it is tomato sauce prepared with the addition of pepper, horseradish root, and garlic. This sauce is easy to prepare and goes well with a variety of dishes.

Cooking horseradish does not require any special culinary skills; even a beginner can handle the job. You just need to have kitchen tools on hand for chopping food. Previously, the main tool for preparing seasoning was a meat grinder; now you can use a blender or food processor for the same purpose.

The main ingredients of the seasoning are tomatoes, garlic and hot peppers. Despite the name of the sauce, horseradish root is not always present in the composition. There are also recipe options in which apples, sour plums, and bell peppers are added.

There are two options for preparing the seasoning. The first option is without cooking. All ingredients are crushed, mixed and poured into clean jars. In this case, the sauce will need to be stored in the refrigerator for no more than 2-2.5 months.

The second preparation option involves boiling the sauce. In this case, the finished sauce is poured hot into sterile jars and immediately sealed. Horseradish prepared in this way can be stored at room temperature. But only before opening the can. After the lid is opened, you will need to keep the sauce in the refrigerator.

Interesting facts: hot sauces are present in almost all cuisines of the world. The most famous hot sauces are Tobasco and Wasabi. The pungent taste occurs due to the alkaloid capsation - a specific substance found in pepper, horseradish root, garlic, and mustard.

Horseradish from tomatoes and garlic for the winter without cooking

To begin with, here is the simplest recipe for seasoning with a minimum of ingredients and without cooking.

• 1 kg of tomatoes;
• 100 gr. horseradish;
• 3 cloves of garlic;
• 2 teaspoons salt;
• 1-2 teaspoons sugar.

We thoroughly wash all the vegetables, peel the garlic and horseradish root, just cut out the stem of the tomatoes. Cut the tomatoes into large pieces and grind them using a meat grinder or food processor. Chop the garlic along with the tomatoes.

But when processing horseradish, difficulties may arise. To avoid shedding tears when grinding it, it is recommended to put a thick plastic bag over the outlet of the meat grinder and secure it with an elastic band. Then the crushed mass is quickly mixed with tomato puree.

Advice! Horseradish can be made homogeneous in structure by thoroughly chopping the vegetables. But many people like to make a dressing that has small pieces of vegetables in it. In this case, you can grind two thirds of the vegetables in a meat grinder, and finely chop one third, and then mix both masses.

Add salt and sugar to the mixture. The list of ingredients indicates approximate quantities; when preparing, you should adjust the amount of salt and sugar to taste.

Mix everything thoroughly. Pour the prepared seasoning into clean and always dry jars, cover with plastic lids. We store the snack in the refrigerator.

Boiled horseradish

Raw horseradish is stored exclusively in the refrigerator, but boiled seasoning, if it is sealed, can be stored at room temperature. But, it should be noted that due to cooking, the taste of the seasoning will be less sharp.

• 2 kg of fresh tomatoes;
• 300 gr. horseradish roots;
• 4 heads of garlic;
• 4 teaspoons salt;
• 2 teaspoons sugar;
• 2 pinches of red hot pepper.

Peel the horseradish root and scald it with boiling water. This treatment will remove the excessive harshness of the taste. Peel the garlic cloves. Cut out the stems of the tomatoes, put them in a bowl and pour boiling water over them. After a minute, drain the liquid and fill the tomatoes with cold water. As soon as the fruits have cooled, remove the skins from them. After processing, the skin will be removed very easily.

Read also: Borscht for the winter in jars - 6 simple recipes

Grinds all prepared vegetables using a meat grinder or blender; at worst, you can use a grater, although in the latter case, the labor intensity of preparation will increase.

Pour the crushed mass into a saucepan, add salt and sugar, season with hot ground pepper. Bring to a boil and simmer for at least 5 minutes. If you want to prepare a thick seasoning, you need to cook longer over low heat with constant stirring. You need to cook until the excess liquid has evaporated.

We wash and sterilize the jars in any convenient way, for example, by heating them in the oven. Boil the lids. Pour the sauce just removed from the stove into hot sterile jars. Let's roll it up right away. Let cool by turning the jar upside down. It is recommended to open jars at least a week after preparation. During this time, the seasoning will have time to acquire a richer taste.

Recipe with vinegar

Another version of the seasoning is prepared with vinegar. Please note that the taste of this sauce will be milder, since the vinegar “quenches” the spiciness of the seasonings.

• 2 kg of tomatoes;
• 200 gr. horseradish root;
• 0.5 cups vegetable oil;
• 200 gr. garlic;
• 1 tablespoon salt;
• 1 tablespoon sugar;
• 3 tablespoons table vinegar.

Soak the horseradish root in cold water for 3 hours, then peel it and grind it on a grater or using a meat grinder. We also chop fresh peeled garlic.

Scald the tomatoes with boiling water to make it easier to remove the skin. We cut the peeled tomatoes into fairly large pieces and pass them through a meat grinder. You can additionally grind the tomato mass through a sieve to remove the seeds.

Let the tomato mass cook. Bring to a boil, add salt and sugar. Cook over low heat for about 20 minutes. Then add chopped garlic and horseradish to the boiling mass, add oil, stir and immediately remove from heat. Add vinegar and mix well again. Pour the hot sauce into sterile jars and immediately seal tightly

Horseradish with hot pepper

If the spiciness of garlic and horseradish is not enough, you can prepare a seasoning with hot pepper.

• 2.5 kg of tomatoes;
• 3-5 chili peppers;
• 5 heads of garlic;
• 250 gr. horseradish;
• 1 tablespoon khmeli-suneli;
• 1.5 cups sugar;
• 0.5 cups salt;
• 0.5 table vinegar (9%).

We wash the vegetables with running water. Cut out the stems of the tomatoes. If the skin is rough, then it must be removed after scalding the tomatoes with boiling water. It is not necessary to remove the thin skin. Cut the tomatoes into large slices.

Peel the garlic cloves. Remove the skin from the horseradish root and cut it into small pieces. Grind all vegetables using a food processor or meat grinder. Add sugar, salt, vinegar and suneli hops to the resulting mass. Mix everything well. Keep at room temperature for six hours.

Then mix the sauce again and place it in clean, dry jars. Cover with plastic lids. Store in the cold for no more than three months.

Cooking with horseradish and herbs

Let's prepare a seasoning of tomatoes with horseradish, garlic and herbs:

• 1 kg of tomatoes;
• 200 gr. horseradish root;
• 4 cloves of garlic;
• 3 teaspoons salt;
• 4 tablespoons of vegetable oil;
• 0.5 teaspoon each of dry seasonings - basil, oregano, thyme, coriander seeds (seeds).

We wash all the vegetables. Using a sharp knife, cut out the stems of the tomatoes. Place the tomatoes in a saucepan and pour boiling water from the kettle. The water should cover them completely. After a minute, drain the boiling water and add cold water. Let it cool. Remove the skin from the fruit and cut into large slices.

Advice! If desired, you can use ready-made spice mixtures to season the sauce. “Italian herbs” are ideal.

Peel the garlic and horseradish roots and grind them in a meat grinder. Also, mince the tomatoes and garlic and mix everything well. Add salt to the mixture and stir thoroughly with a wooden or plastic spatula until the salt is completely dissolved. At this point you should taste the sauce and add a little more salt if necessary. Add dry spices and mix again.

Leave the seasoning on the table, covered with a lid, for 6 hours. Then knead again and pour into clean, dry jars. Cover with simple plastic lids. Store in the refrigerator for no more than three months.

Read also: Winter preparations from zucchini - 15 “golden” recipes

Horseradish with aspirin

To ensure that the product does not turn sour during storage, many housewives prefer to cook horseradish with aspirin.

• 1 kg of tomatoes;
• 200 gr. horseradish root;
• 100 gr. garlic;
• 1 tablespoon sugar;
• salt to taste;
• 1-2 aspirin tablets.

We wash the tomatoes. To prepare this snack, it is recommended to use fleshy tomatoes with a not too sour taste. Scald the fruits with boiling water and carefully remove the skins from them. Cut the tomatoes into 4-6 pieces and pass them through a meat grinder. You can grind vegetables in a blender.

Peel the garlic and horseradish root. These ingredients also need to be finely chopped. Garlic can be pureed in a blender or passed through a meat grinder. But you shouldn’t grind horseradish in a blender; due to its fibrous structure, it crushes and does not turn into puree. It is better to use a meat grinder or use a grater with small holes. But you need to remember that grinding horseradish is not a pleasant job; horseradish essential oils strongly irritate the mucous membranes of the eyes.

Mix the tomato mass with horseradish and garlic, add salt and sugar. Adjust the amount of spices to taste. Let the mixture sit at room temperature for 3 hours.

We take the most common aspirin, crush the tablets well, they should turn into powder. Add aspirin powder to the prepared seasoning and mix well. Pour into dry, clean jars and cover with clean plastic lids. Store in the cold.

Preparation “Ogonyok” with eggplants

Another version of horseradish is “Ogonyok”, cooked with eggplants, tomatoes and garlic. Horseradish is not used in this recipe.

• 1.5 kg of tomatoes;
• 1 kg of eggplants;
• 1 kg bell pepper;
• 300 gr. garlic;
• 3 pods of hot pepper;
• 100 ml apple cider vinegar;
• salt and sugar to taste;
• 1 cup refined vegetable oil.

We wash all the vegetables. Cut off the stem of the eggplant and peel the skin. You need to cut the skin very thin; it is best to use a vegetable peeler, but you can also peel the vegetables with a sharp knife. Cut out the stem of the pepper and remove the seeds.

We cut out the stalks of the tomatoes; it is also better to remove the skin from the tomatoes. To do this, you need to pour boiling water over the fruits for 1-2 minutes, after which they need to be immersed in cold water. After this treatment, it will be very easy to remove the skin.

Clean the hot pepper. Grind all vegetables in a blender or through a meat grinder. You should get a homogeneous puree. Pour the vegetable mass into a saucepan with a thick bottom, add oil, salt and add sugar to taste. Place the mixture on the fire and simmer at low boil for 40 minutes. Then we peel the garlic, pass it through a press and add it to the boiling mass, pour in the vinegar. Stir and remove from heat. Pour the hot seasoning into sterile jars that have not had time to cool and immediately seal them tightly.

Still, it is no coincidence that horseradish snack is so popular among people. Tasty, versatile, shelf-stable for a long time - what else is needed for a preparation that is, moreover, very easy to make? And the price of such a product is cheap! Today we are talking about how to make a horseradish snack using cold and hot methods, with and without preservatives.

It implies a limited set of components. here only tomato, garlic, salt and, of course, horseradish roots are provided.

Important! Tomatoes of the best ripeness are used for preparation, and the redder they are, the brighter the taste of the dish will become. It is better to take cream type tomatoes - they are just right for this time. In addition, the cream is meaty and not too watery.

To prepare a horseradish snack, you can use a blender or meat grinder to chop the tomatoes. The latter gives a homogeneous mass, not too liquid, so many people prefer to grind tomatoes with its help.

For classic horseradish we will prepare the following products:

• peeled horseradish roots - 200 g;
• tomatoes - 1.5 kg;
• salt - 3 teaspoons;
• garlic - add it to taste, but at least 5 cloves.

This tomato and horseradish appetizer does not undergo any heat treatment. Therefore, it is very important to do everything carefully, use high-quality tomatoes, wash all vegetables clean and sterilize well before adding lids and jars. You need to store raw horseradish in the cold - for example, in a cellar or in the refrigerator.

1. First, all vegetables are washed, peeled, and chopped in a meat grinder.
2. Then the salt is thoroughly mixed in.
3. The snack is placed in clean and dried jars after sterilization, sealed and sent for storage. Harvesting for the winter can stand in the cold all season.

Advice. To prevent horseradish from corroding your eyes when processing, put a plastic bag on the meat grinder into which the ground horseradish will come out. It's much easier to work this way.

With tomatoes and garlic

Another common recipe is horseradish sauce with garlic, tomatoes and hot peppers. In this case, the appetizer turns out to be even more fiery, but its taste is also pronounced.

For a kilogram of ripe and dense tomatoes, take:

• 0.6 kg horseradish roots;
• a couple of hot peppers;
• 3 heads of garlic;
• half tsp granulated sugar;
• 1 tsp. salt.

The preparation is the same as in the previous recipe - all vegetables are ground through a meat grinder, including hot peppers. The mixture is seasoned with salt and sugar and mixed well.

Spicy preparation for the winter

All of the above methods do not involve storing snacks under normal conditions. So, if it is not possible to store the product in a cellar or refrigerator, it is still recommended to heat it. Then the horseradish can be left at room temperature for the winter.

This method is usually called hot. The appetizer is boiled for five minutes, after which it is suitable for long-term storage.

For 2 kilograms of rolled tomatoes you need to prepare:

• 0.3 kg of peeled horseradish roots;
• 4 heads of garlic;
• a couple of tablespoons of granulated sugar;
• 4 teaspoons salt;
• a little hot fresh pepper (if you don’t have it on hand, a pinch of dry ground pepper will do).

Tip: If you pour boiling water over the peeled horseradish roots a little, the excess bitterness will go away.

1. All vegetables are twisted through a meat grinder, salt and sugar are added.
2. Afterwards, mix the mass well and let it boil for at least 5 minutes. If the tomatoes are watery and the seasoning turns out to be watery, you can cook the horseradish more to evaporate the excess liquid.
3. Place the sauce in boiled or steamed jars and cover them with lids.

If you intend to eat this snack right away, it is still recommended to let it brew well. A week is enough.

Horseradish sauce with aspirin

There is a cooking method in which this spicy snack will be completely fresh even after long-term storage. For preservation, that is, the destruction of putrefactive and other bacteria, aspirin is used here. Do not be shocked by this proposal, because the harm from aspirin in preparations has not been proven at all. And even more so if it is not subjected to any heat treatment.

So feel free to add it to horseradish, and you will see how fragrant and good it is in winter. Just a real piece of summer in a jar!

So, to prepare a snack with aspirin you will need:

• 2 kg of tomatoes;
• a handful of peeled garlic cloves;
• 400 g horseradish roots;
• salt.

Salt is added to taste, all ingredients are mixed in the usual way.

1. For 1 liter of tomato mass add 1 tablet of crushed aspirin.
2. Everything is mixed well and poured into sterilized jars.
3. The crap is closed with clean, hard nylon lids. It is very important that the jars are dry and sterile.

Horseradish appetizer with beets

Beets are not only an additional bright color for the snack, but also enrich the dish with vitamins. Add it to the finished horseradish and get an interesting taste and unusual shade.

You can grate a little boiled beets into the tomato horseradish. To do this, use any of the above recipes. Or you can do without tomatoes altogether. In this case, you need to boil the beets, grate them using the finest grater, squeeze out the juice and pour it into the horseradish.

Then all that’s left is to salt the dish and add a little sugar. Don't forget to pour in a little table vinegar - everything is done simply to taste as you like. And if the horseradish seems too thick, you can dilute it by pouring in a little boiled water. This sauce should be kept in the refrigerator and eaten quickly, because it is not suitable for long-term storage.

Cooking with apples

The spicy snack is made from horseradish with the addition of apples. It boils, so it can be stored for winter.

To prepare chrenoder (as this sauce is often called) you need:

• 2 kg of ripe red tomatoes;
• half a kilo of horseradish roots;
• 3 heads of garlic;
• 1 kg apples;
• salt, sugar and ground pepper - everything is added to taste;
• table vinegar - 3 tbsp. spoons.

The algorithm of actions is simple:

1. All vegetables are twisted at once.
2. Salt, sugar and pepper are added to the mixture, after which the pan is placed on the fire and peeled and grated apples are added to it.
3. After boiling, the mass is cooked for about three minutes, vinegar is added to it.
4. Everything is boiled for another five minutes and placed in clean, sterilized jars.
5. The crap is rolled up with metal lids; you can also use tight plastic ones.

With bell pepper

This is a type of raw horseradish, to which, in addition to tomatoes, bell peppers are also added.

With ripe plums

Horseradish with plums has a very interesting and piquant taste.

To prepare this sauce, a little reminiscent of the famous Georgian Tkemali, you will need:

• 1 kg of tomatoes;
• 100 g grated horseradish;
• the same number of pitted plums;
• head of garlic;
• a couple of spoons of sugar and salt to taste.

Everything is put through a meat grinder or blender, seasoned with salt and sugar, mixed and stored in jars in the refrigerator.

All of them in one way or another characterize a unique burning composition. The main ingredient of Hrenoder is fresh horseradish root, to which tomatoes and garlic are always added. This seasoning owes its popularity not only to its taste. Chrenoder is a storehouse of biologically active substances and vitamins. It is widely used to prevent colds and infections of any kind. This is an excellent antimicrobial agent.

The five most commonly used ingredients in recipes are:

Horseradish is also suitable for people with diseases of the gastrointestinal tract. However, it must be borne in mind that the preparation has the greatest benefit in the first 2 weeks of its life. Recipes for preparing horseradish for the winter can be found in many cookbooks. The main ingredients are the same everywhere, only the proportions change. However, by adding additional components to the recipe, you can achieve a distinctive twist. Housewives use bell peppers, apples, beets, sugar and even vinegar. There is plenty of room for creativity. Horseradish is considered a universal dressing. It will equally well complement meat dishes, add a special piquancy to borscht, and make ordinary dumplings appetizing. You can find it on grocery store shelves, but it's much more fun to make it yourself.

For all lovers of spicy snacks, today we offer you to make delicious horseradish. This is a sauce and even a seasoning that can be eaten either pure or added to any dish. Horseradish goes well with a fried piece of meat, as well as jellied meat, which will become several times tastier if this seasoning is served with it. Traditionally, horseradish is prepared with the addition of tomato, garlic and horseradish, although there are recipes with the addition of chili pepper to enhance the spiciness, as well as carrots, which is also original. There are recipes with cooking, and others without it. Boiled, of course, is guaranteed to be stored well, but the heat treatment is not typical for our sauce; during the cooking process, both horseradish and garlic will lose their specific taste. Therefore, I recommend that you prepare it in the classic way, but in the process of a detailed description with step-by-step photos I will tell you what to do to ensure that the seasoning is stored for a long time. There are three different recipes for you today - choose according to your taste!

Horseradish from tomatoes and garlic for the winter without cooking

Let's start today with a classic recipe that is easy to repeat. There are recipes for boiling horseradish to extend its shelf life, but for today’s version we will take only fresh vegetables, season them with salt and sugar, and use vegetable oil and vinegar as preservatives so that the horseradish does not go sour. There will be no need to cook anything, it will be stored perfectly.

Ingredients:

• horseradish root – 200 g
• tomatoes – 1 kg,
• garlic – 2 heads,
• chili pepper - to taste,
• 9% table vinegar – 2 tbsp. l.
• vegetable oil – 80 g,
• sugar – 40 g,
• salt – 30 g.

How to prepare horseradish from tomatoes for the winter

This is how the horseradish turned out, it is a hundred times tastier and more aromatic than store-bought horseradish in jars.

Tomato horseradish for the winter: step-by-step photo recipe

The appetizer is prepared from raw vegetables and can become the favorite condiment of all your men in the family. It is men who love it for its sharp and piquant taste. By the way, there is another name - Chrenoder. It is worth noting that horseradish can be stored for up to several months, the main thing is that it is stored in a cool place: in the cellar or in the refrigerator. That’s the whole secret of storage, and in general the recipe is quite simple, so don’t miss the opportunity to roll up a few jars of tasty and spicy seasoning for future use. Thanks to its raw form, it retains a lot of vitamins, which will improve your health and lift your spirits.

What we need:

• 500 grams of tomato,
• 60 grams of horseradish,
• 4 cloves of garlic,
• 0.5 tsp. l. salt.

How to make horseradish from tomatoes with horseradish and garlic for the winter

Horseradish for the winter from tomatoes with vinegar

Many people cannot live without spicy snacks and seasonings, and today this recipe is in front of you. A delicious seasoning sauce is easy to prepare at home and lasts for a long time. And vinegar will help us with this. You can, of course, buy ready-made grated horseradish in the store, but it cannot be compared with home-made horseradish. There is so much flavor in this homemade seasoning that it’s impossible not to try it.

Grocery list:

• 800 grams of tomatoes,
• 150 grams of sweet pepper,
• 1 PC. hot chili pepper,
• 60 grams of horseradish root,
• 100 grams of garlic,
• 80 grams of granulated sugar,
• 15 grams of salt,
• 80 grams of vinegar, 9%.

Preparing horseradish tomato, horseradish and garlic for the winter

You won’t find anything tastier, bon appetit!