Hrenovina, Hrenoder, Gorloder, "Spark", "Thistle" - all the variations on the topic of the popular appetizer from horseradish and tomatoes. And although the quirky hosts adapted for seasoning acute ingredients (pepper, garlic), at the heart of a classic cooking recipe for khrenovina should always be real grated horseradish and tomatoes. However, there are a lot of decent ways that combine horseradish with plums, Bulgarian pepper and other additives. Today we will tell about how the hrenovina is preparing with various components for the winter.

Hrenovina with tomatoes and garlic: how to choose products for the workpiece?

In order for the finished product to be delicious, useful, stood as soon as possible and did not deteriorate, it is important to use high-quality products.

Tomatoes It is better to take the fun, but without damage. If they are touched, the snack can be bothering until time. If you take tomatoes with Zelentsy, then outwardly, and the taste of hrenovina will give way to the one that is made of juicy, dense and ripe fruits. The larger the tomatoes, the brighter the product than they are sweeter, the more pronounced taste. The less watery tomatoes will be, the concentrate will be the sauce. The autumn varieties of tomatoes work perfectly in this recipe, they will fit the harvesting time of Khrena, and they are good in density. This is a variety of a cream type, which are sleeping to commercial ripeness at the end of August.

Horseradish: They definitely not spoil them. However, if you take the sluggish, thin roots, they suffer to clean them and grind. Find strong, thick, juicy roots, clean them and for loyalty to place a briefly in the freezing chamber. How a little harden - deliver and twist on the meat grinder, so the process will go much faster. In order not to cry over the meat grinder, put the polyethylene package on the pipe at the lattice and collect grated horseradish in it.

Garlic: The larger the head, the juicy vegetable. But than they are smaller, the "evil" garlic.

Salt: It should be only a large grinding. No iodized or fine grinding of salt in the blanks should not be in principle, including in Krenovina!

Classic crown recipe for winter

In this recipe, three things are combined - tomatoes, horseradish root and garlic. Hrenovina with tomatoes and garlic is the most common recipe, moreover, many of it are made without adding salt. As a result, it turns out a sharp spicy sauce or a snack - who will call. A distinctive feature of classical khrenovina can be called what it should be only raw. The real Siberian hrenovina never boiled, did not pasteurized, it was simply kept in the cold cellar. Today, in the absence of a cellar, this sauce can be kept in the refrigerator, in a bank with a kapron lid. If everything is done pure, carefully, the correct ratio of salt and garlic is put on, the billet will not scatter and will not disappear.

Mix everything and add salt to taste. Send the workpiece into the fridge for half an hour while you sterilize banks.

Banks must be clean and dry - the latter is also important! While cooking banks, try the crawler taste. Maybe too oust or disadvantaged? Add salt or tomatoes.

In order to underwhelm the mold under the lid, some tricks can be provided. Meld on top of a spoonful of boiled vegetable oil. You can also lubricate the mustard with a cable of jars before closing.

Hrenovina with aspirini

If you want to absolutely get a fresh taste of sauce, try the crawler with aspirin. Opponents of acetylsalicylic acid at this moment will be horrified, although the harm from aspirin is attributed only to canned food with heat treatment, and then harm is not too proven. In this case, the billet 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 krenovins. The tablet should be crowned and stirred with other constituents. Pour into dry banks and close with durable dumping lids or roll metal.

Hrenovina for winter without cooking sauer

There is another interesting and unexpected way to prepare a natural khrenovina. Its charm in the fact that there are only tomatoes, garlic, salt and horseradish, and no chemical preservatives in the form of vinegar. However, this method allows you to keep seasoning even outside the refrigerator, because it cannot scatter - the basis of its preparation is exactly the principle of rocking. This seasoning is characterized by a sharper and sour taste, because it contains a fair amount of lactic acid that is generated in the process of chairs. Aclest, sharp, rescue taste, it is especially good with meat, for which it is usually loved by a man.

To prepare a fermented khrenovin, we will need:

• bucket of ripe tomatoes (if there is a smaller amount of finished product, everything is proportionally reduced to the desired volume);
• kilo or half aologram of garlic husk (the more garlic, the sharper sauce);
• khrena roots - 400 g;
• gorky pepper - 3-5 pods;
• salt to taste.

Through the meat grinder, scroll tomatoes, skip through it and pepper without seeds, horseradish, garlic. Salt so that it turned out tasty. Mix everything, pour into a 12-liter bucket. It is important that a little space remains from the edges of the bucket to the discussed dish - the seasoning will begin to "play" and foam.

Bucket cover and leave at room temperature for five days. During this time, in warm, tomato with horseradish and other ingredients will begin to be fermented. First, bubbles and foam will appear on the surface, then gradually the tomato will rise up, leaving below the liquid juice. Periodically stirred and wait: it should be played out and acquire a sour taste. Seasoning can be finished when fermentation stops. This, by the way, may occur, before, or later, depending on the temperature in the room.