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.

Horseradish is a type of very spicy snack, mass-produced in factories now all over the world. And she comes from Siberia. Of course, store-bought horseradish is qualitatively different from homemade - it no longer contains all the vitamins and, in principle, the taste is also so-so.

Therefore, it is best to harvest horseradish from the plot in the fall (it grows everywhere as a “weed”, which requires absolutely no care and multiplies on its own) and make yourself a couple of jars of such a snack, delighting yourself and your loved ones.

Homemade horseradish retains all the beneficial vitamins, macro- and microelements contained in horseradish root for several weeks. Therefore, the fresher the snack, the healthier it is for the body. It will help prevent colds, flu, sore throat, increase appetite, cleanse the blood and kidneys, and for diabetics - lower sugar levels.

But without any contraindications nowhere: consumption of horseradish is not recommended for people with diseases of the stomach and gastrointestinal tract. In addition, in large quantities, horseradish can cause irritation of the mucous membranes.

The composition of horseradish can be very different, depending on the components it contains. The traditional preparation usually uses horseradish root, garlic, tomatoes and spices. And even here, a person himself can regulate the taste of the future horseradish: depending on the proportions in which these ingredients are added, the more horseradish and garlic, the more nuclear the snack will turn out.

As mentioned above, the composition of horseradish is changed in its own way, based on the traditional recipe. Therefore, you should start with it, and only then move on to recipes with various additives.

Classic recipe for horseradish (horseradish)

It is usually prepared with tomatoes; they soften the taste of the snack and give it color. So, depending on the chosen variety and color of tomatoes, the color of the snack itself may also change.

To prepare this well-known healthy snack, you will need the following ingredients:

• horseradish root 100 g;
• garlic 100 g;
• tomatoes 1 kg;
• sugar 1 tsp;
• salt 1 tbsp.

1. Preparationingredients. When preparing horseradish, it is better not to wash it, but to first peel it and then rinse it. Wash the tomatoes, dry them, peel the garlic.
2. Grinding. The most unpleasant stage of cooking. You need to pass all the ingredients through a meat grinder. To help yourself at least somehow, they usually put a plastic bag on it and chop garlic and horseradish into it, and roll the tomatoes separately, and at the end everything is mixed. Add sugar and salt to the resulting mass and stir until they are completely dissolved.
3. Package. Usually horseradish is placed in small jars. Although horseradish is famous for its antimicrobial effect, jars and lids must still be well sterilized by any method (in a water bath, in the oven, in the microwave). Close the lids tightly. Keep refrigerated.

Now you can move on to various variations of the classic horseradish recipe. Below are several such options with various additional ingredients that bring new notes to the standard taste.

Video - cooking horseradish

Recipe for horseradish with plums

For this you will need:

• horseradish (root) 100 g;
• tomatoes 1 kg;
• garlic 1 head;
• plums 100 g;
• sugar 2 tbsp;
• salt 1 tbsp.

1. Prepare all products for cooking: peel and rinse horseradish, wash tomatoes and plums, peel garlic. Peel the plums and remove the pits.
2. According to tradition, pass everything through a meat grinder, add salt, sugar and mix.
3. Place into jars and store in the refrigerator.

Horseradish recipe with mustard added

The result of cooking in this case refers not to appetizers, but to seasonings. To prepare it you will need:

• horseradish root 1 kg;
• sugar 2 tbsp;
• vinegar 9% 40 g;
• water 0.5 l;
• mustard 2 tbsp.

Horseradish recipe with carrots

• horseradish (root) 100 g;
• tomatoes 2 kg;
• garlic 100 g;
• carrots 600 g;
• hot pepper 1 piece;
• vinegar 70% 10 drops;
• salt 1 tbsp.

The cooking technology is exactly the same as in previous versions. That is, chop everything, mix, add salt and vinegar and you’re done. Also put into jars and roll up for storage. There is no need to cook anything.

In addition to carrots and plums, apples and beets are also often added, and as seasonings, in addition to salt and sugar, you can add cloves, cinnamon, ginger, and whatever you like.

How to preserve horseradish?

The main condition is to fill small jars with it so that the snack does not sit for a long time when opened. Otherwise, if you don’t eat it in a few days, all the smell and nuclearity will disappear.

When closed, all jars should be placed on the bottom shelves of the refrigerator or in any other cold place. Since horseradish retains its beneficial properties for up to three weeks, it is better to prepare it in portions and as you eat the snack.

But for this it is necessary to store the horseradish roots themselves somewhere, because they have the ability to dry out. They are usually stored in boxes, leaving space between them and sprinkled with wet sand. The cellar is ideal for this. If this is not possible, then you can prepare it for the winter using vinegar for long-term storage. Here is one possible way to prepare it.

Horseradish recipe for long-term storage

Ingredients:

• horseradish root 150 g;
• garlic 2 heads;
• tomatoes 2 kg;
• salt 2 tsp;
• sugar 1 tsp;
• vinegar 9% 1 tsp;
• red hot pepper (seasoning) – 1 pinch.

And the next recipe will be quite paradoxical - horseradish without horseradish! Or in other words “Tsitsibeli”. It’s not such a spicy appetizer, but it’s also very tasty and suitable for dumplings and other dishes.

Tsitsibeli

Here is the list of ingredients:

• tomatoes 5 kg;
• bell pepper 1 kg;
• garlic 300 g;
• hot pepper 2-3 pods;
• salt 1-2 tbsp.

1. You should start with tomatoes, as they will cook longer than all other ingredients. Of course, wash, dry and grind in a meat grinder. Place the mixture into a saucepan and cook for an hour over medium or low heat.
2. After this time, add the peeled and chopped bell pepper into small pieces. Cook everything together for another half hour.
3. During this time, peel the garlic and wash the hot pepper. Then add to the pan. Cook the entire mixture for another 15 minutes. Then add salt to taste and stir.
4. Place into pre-sterilized jars, close, cover all jars with a blanket and leave to cool to room temperature. Then put it away for storage.

At the end of these recipes you can find a list of tips that can be taken into account when preparing this or that type of horseradish. Some of them have been described above, and some have not.

1. It is recommended to grind the horseradish root last, and this is facilitated by two reasons: firstly, it is its sharp tear smell, and secondly, so that the horseradish does not dry out during the preparation and grinding of other components.
2. When grinding horseradish through a meat grinder, you can put a bag on it, or soak the roots in cold water for 2 hours before cooking.
3. If you use the method of preparing horseradish with heat treatment, then instead of tomatoes you can use the same amount of gooseberries, according to the recipe.
4. You can quickly and easily sterilize jars using a microwave. First, rinse them well, pour a little water inside each jar, put them in the microwave and turn it on at maximum temperature. The processing time is about two minutes. Water is poured to prevent the jars from cracking.
5. Before serving, horseradish can be mixed with sour cream to soften the taste.
6. Mandatory storage in a cold place: in the cellar or in the refrigerator.

These simple recipes for preparing horseradish and small recommendations for them will help you process the autumn horseradish harvest on your site and get your dose of vitamins and thrills. Of course, the main difficulty when preparing appetizers, sauces and seasonings from horseradish is its irritating smell to the nostrils and eyes. But a few minutes of agony when chopping the roots is worth it to have a jar of this hot and healthy product in the refrigerator in winter.

Those who like to tickle their taste buds with a fiery seasoning are usually crazy about spicy horseradish snacks.

And although it literally hurts your throat when peeling, preparing and eating it, it is still quite useful in the fight against germs, colds and gastrointestinal infections.

This plant is not inferior in its properties to ginger and perfectly helps to cleanse the blood, remove mucus, reduce sugar, stimulate the kidneys and improve appetite, affecting the stomach and intestines. Surprisingly, it contains much more vitamin C than lemon!

However, it should be remembered that in preparations it retains its most beneficial essential oils and active substances for only a couple of weeks, and then its pungency and usefulness decreases.

However, table horseradish is prepared for long-term winter storage with all sorts of additions in the form of “horseradish”, “gorloder”, adjika and so on.

There are a great many recipes for this spicy snack, both with and without cooking, with sterilization and normal storage. The essence of the entire cooking process comes down to chopping and mixing the ingredients and then storing them in closed jars or bottles in a cool place.

The combination of the pungency of the hot root with tomatoes is an almost classic version of preparing a “gorloder”. Why is it called that? Try cooking and you will immediately understand everything yourself. For greater effect, add garlic and hot pepper to the composition.

Some housewives are afraid that without sterilization and cooking, such a finished product can quickly ferment or become moldy, so they try to prevent air from entering the workpiece and pour sunflower oil on top to create a thin film that creates a “vacuum effect.”

We will need:

• Ripe tomatoes - 2 kg.
• Horseradish root, garlic cloves - 0.4 kg each.
• Chili pepper (hot) - 2 pcs.
• Sunflower oil - 10 tbsp. l.
• Sugar - 6 tbsp. l.
• Salt - 5 tbsp. l.
• 9% vinegar - 4 tbsp. l.

Preparation:

1. Rinse the ripe tomatoes well, dry and remove the stems. Then carefully cut them into pieces that will be convenient to twist in a meat grinder.

Horseradish roots also need to be thoroughly peeled, washed and cut into small oblong pieces. Garlic cloves must be freed from husks.

2. Now you can safely install the meat grinder and start twisting conveniently cut pieces of tomatoes and roots.

It is advisable to use a hand tool for chopping, since further twisting of the hard rhizomes may clog the cutting knife and the electric meat grinder may fail.

3. To avoid burning on the mucous membranes of the eyes and nose, it is best to put the dishes with twisted tomatoes aside for now, and put a plastic bag on the spout of the meat grinder and tie it tightly, into which to twist the hard roots and fragrant cloves of garlic.

Then carefully untie and pour the contents of the bag into the tomato mass.

4. To add even more spiciness, cut off only the stems from the washed chili pods and twist them together with the seeds into a bowl with the previous ingredients.

Although, if you are afraid of great bitterness, then the seeds can be cleaned.

5. To achieve the fixation of the taste, just add salt and sugar and add vinegar. Mix everything well and pour into pre-sterilized jars.

6. Try to pour the “gorloder” in such a way that you can pour a couple of tablespoons of sunflower oil on top to create a protective airtight film.

7. All that remains is to screw on the sterile lids and store the spicy dish in a cool place.

Such a sharp preparation is usually perfectly stored in the refrigerator or cold basement.

Classic recipe for making horseradish

The classic preparation, beloved by many, consists of only four main ingredients: tomatoes, salt and garlic with horseradish. If you plan to store it for a long time, then add 1 more tablet of acetylsalicylic acid per 1 liter of the finished mixture.

If you plan to eat everything quite quickly, then there is no need to add tablets. Moreover, you can use slightly unripe tomatoes, but a prerequisite must be to contain at least a third of ripe tomatoes in order to preserve the taste and color of the classic snack.

We will need:

• Tomatoes – 5 kg.
• Horseradish, garlic - 0.450 kg each.
• Salt – 8 tbsp. l. (depending on its saltiness and taste).

Preparation:

1. Cut the washed tomatoes into quarters. If you are using large varieties of tomatoes, then try to cut them into pieces that can easily fit into the bell of the meat grinder.

2. If you like a “horloder” like sauce, then it is best to get rid of the skin and seeds by grinding the vegetable to a puree in a juicer.

Otherwise, you can get by with a regular meat grinder.

3. Garlic and roots must be peeled and peeled.

After cleaning, it is advisable to immediately begin chopping, otherwise these components may begin to darken and the kitchen will quickly become saturated with their aroma.

4. Twist the peeled rhizomes.

This must be done as quickly as possible, otherwise its essential oils will begin to affect your mucous membranes and what is called “you will wash your face with tears and sniffle.”

5. Do the same with garlic.

6. Mix all ingredients and add salt. It is advisable to taste it immediately, because its deficiency can trigger the fermentation process.

7. All that remains is to place the finished spicy delicacy in jars and put it in the refrigerator. It is advisable to eat it within 1-2 months.

The most delicious seasoning for any hot dish is ready and you can enjoy its taste as much as you want!

Horseradish tomato appetizer for the winter without cooking (no garlic)

Another great recipe for “raw horseradish,” only without garlic, which many people don’t like because of the smell that lingers for several hours after eating.

For 1 kilogram of tomato you only need a spoonful of salt and 100 grams of roots.

True, such a preparation should only be stored in the refrigerator.

We will need:

• Tomatoes - 3 kg.
• Horseradish – 0.3 kg.
• Salt – 3 tbsp. l.

Preparation:

1. Depending on their size, chop the washed tomatoes into convenient halves or quarters and remove the stems.

2. To make sharp roots less caustic and to clean faster and easier, they should be soaked in cold water for at least an hour. Then quickly peel off the skin and rinse.

3. Twist the tomatoes together with the rhizome, add salt and stir until smooth.

4. All that remains is to pour the finished mixture into dry, clean jars, seal with lids and store in the refrigerator.

It is advisable to eat this seasoning within a month.

Recipe for a savory snack for long-term storage with cooking

For those who are still worried about the safety of hot seasoning for a long time, or do not have the opportunity to store it in the refrigerator, a recipe with a boiling process for an hour is ideal.

This preparation can be safely stored in the cellar. It goes well with meat dishes and retains its sharpness and rich aroma for a long time. Essentially, she is. But due to the high content of “hot” roots in it, it is still considered horseradish.

We will need:

• • Tomatoes – 2.5 kg.
  • Bell pepper – 0.5 kg
  • Hot pepper 0.3 kg
  • Horseradish – 0.25 kg
  • Garlic cloves – 0.15 kg.
  • 6% vinegar - 1 glass.
  • Sunflower oil – ½ cup.
  • Granulated sugar - 4 tbsp. l.
  • Salt - 2 tbsp. l.

Preparation:

1. Grind well-peeled and washed roots in a meat grinder. It is best to twist them into a bag so that all the zeal for canning is not lost due to the sharp acrid smell that makes you want to cry.

2. Do the same with peeled garlic cloves.

3. Remove the washed hot peppers from the stalks and twist them together with the seeds to the previous ingredients. If you are afraid of excessive pungency, then the seeds can be removed.

4. Cut the washed and dried tomatoes into pieces and chop in the same way as the previous components of our preparation.

5. It is better to choose red or orange bell pepper so that it does not lighten the color of the snack, and grind it using a meat grinder.

In this case, it is better to get rid of both the stalk and the seed pod. If you like seeds, then you don’t have to remove the box.

6. Place all the chopped vegetables in one container and mix well until smooth.

7. Pour in the oil and vinegar, add sugar and salt and, stirring occasionally, bring to a boil over medium heat, and then simmer for an hour.

During this time, the excess liquid will evaporate and the snack will become thicker.

8. While the aromatic vegetable mixture is cooking, it is advisable to fill them with the still boiling cooked appetizer. Close with tight screw caps or roll up. After cooling, place in a cool place.

Enjoy eating!

Spicy horseradish appetizer of tomatoes for 1 kg for preparation for the winter

If you are not a fan of very hot preparations, but still want to prepare a small amount of spicy seasoning for the winter, for example, for manti, then the amount of “gorloder” per 1 kg of tomatoes is quite suitable for you.

In this case, the entire calculation of ingredients will be minimal.

We will need:

• Ripe tomatoes – 1 kg.
• Horseradish root, garlic - 0.1 kg each.
• Sugar, salt - 1 tsp each.

Preparation:

1. First, thoroughly rinse and clean all ingredients that require cleaning. The tomatoes can be additionally cut into pieces to make it easier to chop them later.

2. To avoid having to clean the meat grinder for a long time and to prevent it from absorbing the too pungent smell of roots, put a plastic bag over its spout and tie it.

Scroll through the roots first, and then, after removing and tying the bag with the contents and setting it aside, begin chopping the other components.

3. It is best to alternate tomatoes with garlic cloves so that they can push through the stuck small root fibers and the meat grinder is completely clean.

Tomatoes will also partially cope with unwanted odor residues inside the meat grinder.

4. Carefully pour chopped horseradish from the bag into the garlic tomato mixture.

5. Season with bulk ingredients and mix well until smooth.

6. Transfer the finished mixture into sterilized jars, close them and place them in a cool place. You can eat it within a day, but if necessary, you can save it until spring.

The preparation turns out tasty and welcome on the table, even for lunch or dinner.

Recipe for making horseradish snack without tomatoes for long-term storage

Did you know that classic horseradish can be made without tomatoes? Indeed, it is possible! Your favorite vegetable can be replaced with juicy beets. The result will be an even more piquant and original snack.

Although this option can be found in the store, home preparation will still be much more economical. In addition, you yourself can adjust the amount of one or another ingredient to get “that” taste that you like so much.

We will need:

• Beetroot – 1 kg.
• Horseradish – 0.5 kg.
• 9% vinegar – 175 ml.
• Sugar – 0.1 kg.
• Salt – 30 gr.

Preparation:

1. To avoid wasting time, first soak the roots in slightly warm water for 20 minutes.

While the rhizome skin is softening, rinse and peel the beets. Cut it into rounds about a centimeter thick. Peel the slightly soaked roots with a vegetable peeler, constantly dipping it in cold water so as not to sting your eyes.

2. Place a bag on the spout of the meat grinder and twist the horseradish into it. It is desirable that the mesh be smaller so that the root crop is better crushed and harmonizes well with its red comrade.

3. Grind the beet rounds in the same way.

Then remove the bag from the device, close the neck and lightly shake the contents so that it mixes and is not too caustic.

4. Pour the resulting mixture into a saucepan and add vinegar, sugar and salt. Thanks to granulated sugar, the beets will produce juice, and salt and vinegar will add the necessary piquancy and act as preservatives for long-term storage.

You can prepare it without vinegar, but then the preparation will look more like beet salad without the pleasant sour, slightly spicy taste.

5. Mix everything thoroughly until smooth, pressing lightly with a spoon to make the mixture juicier.

6. Place into pre-sterilized jars. Can be stored in the refrigerator for a couple of months.

Of course, enjoy eating!

Video on how to prepare horseradish appetizer with tomatoes and peppers

And in this recipe, all the ingredients are not twisted in a meat grinder, but rubbed on a grater. And it is believed that this is the most correct way to prepare your favorite preparation.

Of course, to know this for sure, you just need to take it and cook it in different ways.

The presentation is also good here. Horseradish is served with small pieces of fresh black bread fried. The taste is simply amazing. And the smell... What can I tell you, you know everything yourself.

Having prepared a horseradish preparation for the winter, you will no longer have to rack your brains about how to season your favorite meat dish. Especially if you don’t have time to prepare a special sauce, or you want to diversify your menu with a pleasant and healthy twist.

You can make a “horloder” even from the very last, slightly unripe tomatoes, which usually have to be picked at the end of the summer season due to the cold weather setting in.

And if you have horseradish root stored in a box with sand in your cellar, then you can prepare an appetizing and very bright-tasting snack even from store-bought tomatoes in the winter, which will incredibly surprise your household.

And may you not be afraid of any colds during the frosty season!

Bon appetit!

This seasoning is known to many. They eat it with almost everything: dumplings, meat, black bread, lard, and so on and so forth. In addition, it is very easy to prepare and cheap. The spiciness of the seasoning can be adjusted, so you can satisfy all taste preferences.

Cooking horseradish

To make horseradish seasoning you will need the following products:

• ripe red tomatoes 1 kg;
• garlic 40 g;
• horseradish 60 g;
• salt tsp;
• sugar 2 tsp..

It is very easy to prepare, just follow these tips:

1. Grind the tomatoes through a meat grinder and place in a prepared bowl.
2. Pass the garlic through a garlic press, or grate it on a fine grater and add to the tomatoes.
3. Also pass the horseradish through a meat grinder. Add to the rest.
4. Add sugar, salt. Stir and the seasoning is ready.

Once everything is done, transfer the seasoning into a glass container (jar) and store in the refrigerator. It can be stored for a long time.

Shit for the winter

Of course, in the summer you can always make plenty of tomatoes and horseradish and have fresh seasoning every time. The only thing is that although it is stored for a long time, it still does not last forever. And in winter, you also want to eat crap. And this is quite possible. You just need to cook it correctly.

Let's start with the main thing. In order for the seasoning to be stored for a long time and not spoil, it must be rolled up in jars. But before that they need to be prepared:

1. Select jars according to the size that suits you.
2. Then check them for chips and cracks.
3. After making sure there are no defects, wash the jars well and dry.
4. Now they need to be sterilized. There are several ways to do this: steam using a double boiler, or heat the jars in the oven.

The same thing is done with lids.

After the jars are prepared, you can season the seasoning itself, for this you will need the following products:

The seasoning is prepared as follows:

1. Onions, garlic, peppers are peeled and washed.
2. Tomatoes are peeled and passed through a meat grinder. You will end up with a runny puree. To make it easier to remove the skin, pour boiling water over them.
3. Onions, garlic and horseradish are also passed through a meat grinder.
4. Grind the pepper using a blender or the same meat grinder.
5. Place all ingredients in a suitable sized saucepan and stir.
6. Place over medium heat and cook, stirring, bringing to a boil.
7. Then pour the resulting seasoning into jars. Turn them over onto the lids and cover with a blanket. And let them cool down like that.
8. After the jars have cooled, check them for cracks and bulging lids. If such problems do not arise, you can lower them into the cellar or underground. Or simply store in the refrigerator.

One of the popular winter snacks in Russia is horseradish with a spicy taste. It is also known as chrenoder and gorloder. It is prepared with heat treatment and without cooking.

In the first case, the workpiece is stored for a long time, and when using the second option, it retains all its useful properties. In today's article we will look at cooking recipes without heat treatment, in other words, we will not cook it.

Every housewife has her own secrets for winter preparations. In addition to the main ingredients, various spices and seasonings are added to the sauce. These products are stored in a crushed state in sterile jars.

This dish goes great with vegetables, fish, meat, and various side dishes. Therefore, be sure to make several jars using one of the suggested recipes.

How to cook horseradish for the winter so that it does not sour

To prevent the sauce from bubbling and rising after a couple of months, you need to carefully select products. They must be of high quality and fresh. Only use tomatoes with a firm texture.

Ingredients:

• 2 kg of tomatoes;
• 90 g garlic;
• 110 g horseradish root;
• 4 pods of hot pepper;
• 4 tbsp table salt.

Preparation

To prevent the snack from souring, it is necessary to thoroughly wash all the products and then dry them; there should be no excess liquid in the product. It is recommended to soak horseradish for a day in cold water.

The skin should be removed from the tomato. To do this, we make shallow cross-shaped cuts on the fruits and pour boiling water over them for a couple of minutes, after which we put them under running cold water and remove the skin. We pass the peeled tomatoes through a meat grinder.

Then we twist hot pepper without seeds, garlic and horseradish root. Add salt to the resulting mass. Leave the mixture for a quarter of an hour at room temperature, stirring it periodically so that the salt crystals completely dissolve.

Glass jars are pre-washed with soda and sterilized in any convenient way. Then we place the light on them and close them with ordinary nylon lids.

We store the spicy snack in the refrigerator for no more than three months. If you want horseradish to be on the New Year's table, then prepare it in the middle or end of October.

Recipe for winter horseradish with aspirin to keep in the cellar

To prevent the sauce from spoiling and the jars from exploding, it is recommended to use acetylsalicylic acid. It destroys harmful bacteria and allows the freezer to be stored for a longer period of time.

Ingredients:

• 4 kg tomato;
• 1 kg bell pepper;
• 2 semi-hot peppers;
• 3 hot peppers;
• 400 g garlic;
• Salt to taste;
• Aspirin.

Preparation

For the sauce, it is better to use fleshy tomatoes with a dense structure. We cut all the vegetables into pieces and peel the garlic to make it easier to chop.

Now, one by one, we send the prepared ingredients into the meat grinder. First we twist the garlic, then the peppers, and lastly the tomatoes. If chopped tomatoes give juice, then it does not need to be added to the snack.

Be sure to sterilize jars and boil metal lids. The hrenoder is almost completely ready. All that remains is to add salt to taste. Pour the sauce into containers and add ½ tablet of aspirin so that it does not sour in the cellar. Screw on the lids.

If you use this method, then the workpiece can be successfully stored in the cellar almost all winter. Add the sauce to dishes or just spread it on a piece of bread, it also turns out very tasty.

How to cook horseradish without cooking with tomatoes and horseradish

A savory snack made from chopped vegetables helps fight viral organisms in the winter. It also lowers blood sugar levels. Therefore, cobra is not only tasty, but also very healthy.

Ingredients:

• 1 kg of tomatoes;
• 50 g garlic;
• 50 g horseradish;
• 1 tsp sugar;
• 1 tbsp salt.

Preparation

First, we clean the horseradish root. If you want to soften the spicy taste of the sauce, you should pour boiling water over it. Then cut into small pieces to make it easier to grind in a blender.

We peel the garlic and send it to horseradish. We should get a homogeneous mass.

At the next stage, cut the washed tomatoes into four parts and place them in a blender, blend until a puree mixture is obtained.

Add chopped garlic and horseradish to the tomato mass and stir everything together.

Add sugar and salt to the sauce and stir. Leave the appetizer for one hour so that all the bubbles come out.

Seal with lids and store in a cool place.

The spiciness of the dish can be adjusted by the amount of garlic and horseradish. Therefore, always taste the finished sauce.

Horseradish appetizer: a classic homemade recipe

In the next video you can see an option for preparing hot sauce with the addition of vinegar. This light goes well with main courses, giving them a piquant taste. Therefore, prepare several jars for the winter. So, see the step-by-step cooking instructions:

And remember, this sauce cannot be stored at room temperature. Be sure to put it in a cool place, preferably in the refrigerator.

Recipe for long-lasting tomato and horseradish stew

In this article we consider options for preparing hot sauce without heat treatment. To keep the snack as long as possible, use fresh and high-quality products; after rinsing with cold water, be sure to dry it so that there is no excess liquid in the jars.

Some housewives add aspirin to jars to increase the storage period, but doctors do not recommend using acetylsalicylic acid for preparations.

If you do everything correctly, the horseradish will not sour in the refrigerator for 4 months.

Ingredients:

• 1 kg of tomatoes;
• 100 g garlic;
• 100 g horseradish;
• 1 tsp granulated sugar;
• 2 tsp table salt.

Preparation

Cut clean and dried tomatoes into four slices. Be sure to cut out the stem.

Remove the top layer of skin from the horseradish. This product is very pungent and therefore irritates the eyes during handling. To avoid this, attach a plastic bag to the meat grinder and twist the root.

Then alternately twist the peeled garlic cloves and tomato pieces.

Add chopped horseradish from a bag, sugar and salt to the tomato mass. Mix everything thoroughly and distribute into sterilized jars. Cover with nylon or metal lids.

If you do everything correctly, the horseradish can be stored in the refrigerator for 4 months, or even longer, but then the sauce will not be as strong.

Preparing homemade horseradish with beets for the winter without cooking

If you want to prepare an original horseradish appetizer, then instead of the usual tomatoes, you can add beets to it. The preparation turns out spicy and tasty.

Ingredients:

• 1 beet head;
• 10-12 horseradish roots;
• 1 tsp salt;
• 1 tbsp sugar;
• 2 tbsp table vinegar.

Preparation

Peel the horseradish root and rinse it under cold water. Then cut into pieces, fill with ice water and put in the refrigerator for 6 hours. After this, grind in a meat grinder.

Cut off the top layer of raw beets and chop them on a fine grater. Through pieces of fabric we extract the juice into a jar of horseradish.

Add vinegar, salt, sugar and a small amount of water. Mix everything thoroughly. Seal the jars with sterile lids.

We immediately remove the spicy snack to a cool place. You can save one jar for tonight's dinner.

How to make horseradish from tomatoes so that it does not ferment

Many housewives notice that preparations without heat treatment can ferment. To minimize this risk, before seaming, add a little vegetable oil to the jar.

Ingredients:

• 1 kg of tomatoes;
• 100 g horseradish;
• 100 g garlic;
• 1 tbsp white sugar;
• 1 tbsp table salt.

Preparation

Peel the garlic cloves and chop the horseradish into small pieces. Cut out the stems of the tomatoes and cut them into several slices.

First of all, chop the horseradish and garlic into a plastic bag. It is better to leave the tomato pieces for a while so that they give juice, which we will not use. Then we send them to the meat grinder.

Add sugar and salt to the tomato mass, as well as chopped garlic and horseradish. Mix everything thoroughly and leave to infuse for one hour.

Now we distribute the vigorous snack into sterile jars and screw on the lids.

The sauce can be stored for one year, but it loses its pungency after 3-4 months.

How to freeze horseradish for the winter

Many housewives are interested in whether it is possible to freeze horseradish so that it can be stored longer. This can be done using a simple method.

For this we will prepare small containers. Plastic bottles with a volume of 0.5-1 liters or mayonnaise buckets are suitable. Divide the hot sauce into containers and place in the freezer.

The snack should be defrosted at room temperature. You just need to take into account that the workpiece will become more liquid.

You can also grind the horseradish and put it in the freezer in jars or plastic bags. And when you want to make a fire, just mix this ingredient with chopped tomatoes and garlic.

What to do if horseradish has fermented

If you do not follow the recipe rules, the vigorous horseradish sauce may ferment after some time. Therefore, we make sure to sterilize jars and do not use products with signs of rot or dents.

We add a sufficient amount of preservatives to the preparation: sugar, salt and garlic. There should be a minimum of liquid in the jar, so be sure to drain the excess juice from the tomatoes.

But what to do if the lid is already swollen? In this case, add 1 tablespoon of vegetable oil to each jar, close with nylon lids and immediately put in the refrigerator.

Some people advise boiling the appetizer, but this will spoil the taste and it will no longer be as spicy.

Therefore, follow the cooking technology, and your horseradish will never sour or ferment. If you are making a small amount of the savory sauce, it is best to store it in the refrigerator.

A properly prepared gorloder can stand for a long time, but after a few months it becomes less vigorous.