Horseradish appetizer recipe for long-term storage. Khrenovina - classic recipes for cooking for the winter

Preparing horseradish at home for the winter is an art! The season of pleasant chores and preparations for the winter has come. Vegetables and fruits have already been put away in the cellar, some in a barrel, some in jars, and some just sitting in boxes. It’s time to think about seasonings; you can’t live without them. One of the favorite and necessary seasonings in the winter is horseradish. After all, it gives some dishes an amazing, piquant taste, a certain zest.

What are the best ways to prepare this wonderful root for future use? The most famous and favorite preparation of horseradish for the winter is spicy traditional seasoning. After all, it goes well with all meat, fish and even vegetable dishes.

But harvesting is not only canning. But what about preparing horseradish for the winter without additives? Store it fresh, in boxes with sand, preferably in a cellar or basement, occasionally sprinkling with water. The root can be stored in this form until the next harvest.

And for those who love this vigorous root in canned form, there are several ways.

Canned horseradish - a recipe for preparing for the winter

Ingredients

Horseradish roots – 1 kg;
water – 20 ml;
table vinegar 9% - 20 ml;
salt, sugar – 30 g.

Preparation

Wash the horseradish roots and soak them in water for a day, then peel them thoroughly, scraping them with a knife. Next, clean roots need to be grated and poured with marinade. Boil water, add salt, sugar, and vinegar. Pour horseradish gruel with this solution, mix and pour into small sterilized jars, close.

Preparing horseradish at home

Ingredients

Preparation

Peel fresh horseradish roots, scrape them with a knife, wash them well in running water. Place a plastic bag over the neck of the meat grinder and take the smallest grate. Grind all the horseradish through a meat grinder, add salt and sugar, dilute with boiling water to obtain a paste and place in small jars. Add a few drops of lemon on top, but do not stir. Cover and store this snack in the refrigerator.

And calculate the amount of ingredients after all the horseradish has been rolled. From the amount of the resulting mass and dance. For example, if one and a half kilograms of mass came out of the meat grinder, then you will need 1 tbsp of salt. l. sugar – 3 tbsp. l. lemon juice.

Whatever method you use to prepare horseradish for the winter, you need to know one simple trick. Such preparations should be stored in glassware, tightly closed with a lid, so the horseradish retains its sharp, vigorous taste.

I hope that preparing horseradish at home for the winter will become a good tradition in your country.

How to prepare horseradish for the winter?

Well, who doesn’t know that horseradish makes any dish, even if it’s not ideal, taste better? This wonderful seasoning for the winter is simple to make and unique in taste. Of course, a ready-made additive for meat and fish dishes It's easier to buy in a store. That's just home preparation guaranteed to be healthy and harmlessly tasty.

The best punishment for a guilty husband is to force him to grate horseradish. And the tears will flow and flu prevention is effective, thanks to volatile, antibactericidal substances.

Traditional recipe: “White horseradish”

1 kg horseradish roots;
250 ml water;
4 tablespoons granulated sugar;
2 tablespoons salt;
2 tablespoons of vinegar essence or lemon juice.

Drive the culprit of all misfortunes into the kitchen and force him to grate pure horseradish roots on a fine grater.
If there is no reason for execution, put on swimming goggles.
It is better to grate in a food processor.
Mix with vinegar, salt and sugar.
Close tightly and put in the refrigerator.

Red horseradish with beet juice

The beautiful color, familiar smell and pleasant pungency will delight lovers of the hearty Russian seasoning for the winter in cold times.

1 kilogram of horseradish;
half a liter of beet juice;
30 grams of vinegar essence;
3-4 large spoons of granulated sugar;
2 tablespoons salt.

Wash the roots thoroughly and slightly scrape off the outer skin.
Place a tight bag over the meat grinder mouth and secure with an elastic band.
Grind the horseradish.
Mix with beet juice.
Add sugar and salt, pour in the essence.
Mix thoroughly and place in prepared, suitable-sized dishes.
Cover with lids and sterilize in a water bath for about a quarter of an hour.
Roll up and store.

You will find a recipe for adjika for the winter without cooking here.

Spicy seasoning “Ogonyok” for the winter

250 gr. horseradish roots;
3 kg of large, very ripe tomatoes, red varieties;
1 large spoon of sugar;
2 tablespoons of table salt.

Grind the roots into a paste.
Grind the garlic along with the tomatoes.
Mix both purees.
Add sugar and salt, mix.
Place in a container and place in the refrigerator.

How to prepare horseradish for the winter according to all the rules

And it’s not only a matter of taste, to which not a single person will remain indifferent, but also amazing properties, inherent in this nondescript root. Winter preparations with horseradish, very tasty!

Properly prepared horseradish for the winter helps improve digestion, helping the body cope with rich and fatty dishes, and has bactericidal, anti-inflammatory and restorative properties.

Horseradish is useful to add to food for the prevention of acute respiratory diseases, urolithiasis, joint inflammation and problems with potency.

A high-quality product should be no less than a finger thick, juicy and strong, without damage. It is very important to properly prepare horseradish for the winter, choosing the most suitable option for you.

Fresh storage.

Examine the roots carefully. Without regret, throw away horseradish with the slightest damage, cut off the tops. Shake the roots off the ground and place them in rows wooden box so that the roots do not touch each other and fill each row with sand - sifted and clean, without impurities of earth or clay.

To keep the horseradish fresh, the sand must be slightly damp at all times, for which purpose it is evenly sprinkled with water once a week. The temperature should not be below 00C and rise above +40C.

Storing horseradish in winter freezer.

The roots need to be washed, peeled and cut into pieces suitable for grinding in a meat grinder. Now the horseradish can be put into plastic bags and placed in the freezer. Horseradish prepared in this way for the winter will preserve everything useful qualities fresh root, and the taste will become even sharper.

Dried storage.

Dried horseradish is used in the preparation of various pickles so that the vegetables remain firm and the filling is tasty and transparent. To prepare the seasoning, wash the roots, grate them on a coarse grater and dry them in the oven without closing the door. After drying, the roots need to be ground in a coffee grinder.

How to cook horseradish for the winter

Of course, freshly prepared table horseradish is difficult to replace, but when guests arrive unexpectedly or a cold sets in, it can be difficult to do without a jar of pickled root.

Horseradish recipe for the winter:

Take fresh horseradish roots, wash and peel. In total, you should get 1 kg of peeled root, which needs to be soaked in water for a day. Now you can begin the most difficult operation - grinding horseradish in a meat grinder. Experienced housewives recommend putting it on a meat grinder plastic bag, this makes it much easier to deal with the pungent odor.

Then take one glass (250 ml) of water, boil it, dissolve one tablespoon of sugar and salt in it. Remove the solution from the stove and add 20 ml citric acid or 125 ml of 6% vinegar, and then all the ground horseradish. Stir quickly and cover with a lid. That's it, the horseradish is ready for the winter! All that remains is to put it into jars.

This must be done quickly, filling and screwing each jar in turn. In total you will get one and a half kilograms of aromatic and, of course, “evil” seasoning!

Horseradish is a spicy sauce made from crushed tomatoes, horseradish, garlic and salt. All ingredients are passed through a meat grinder. Black, red, sweet, bell peppers, granulated sugar, table vinegar, and carrots can also be added. Horseradish is very common in the Urals and can have other names, for example, horseradish, gorloder, ogonyok, crappy snack, Siberian adjika.

The tomatoes in the horseradish recipe are red, less often green, and their quantity can vary depending on what level of spiciness you want to achieve. The more tomatoes, the less spicy. Store the snack in a cool place; the snack can stay in the refrigerator for a long time even without being preserved. Horseradish and garlic are excellent preservatives and the more of them in the sauce, the better and longer it will be stored. Horseradish is often served with dumplings, other meat and simply savory dishes. Some particularly ardent fans of horseradish spread it on bread.

It is worth noting the health benefits of horseradish, this sauce is an excellent antimicrobial agent, it protects against colds, lowers blood sugar levels, regulates the excretory system, and even improves appetite. In terms of vitamin C content, horseradish can compete with citrus fruits.

Let's look at several ways to prepare horseradish.

Horseradish recipe with tomatoes and garlic

Take:

1 kg of ripe juicy tomatoes,
80 g horseradish,
60 g garlic,
a couple of pinches of paprika,
3 tsp salt,
1 tsp Sahara.

Horseradish roots must be young. The old root is easy to distinguish - it yellow color and loose, such a root is not suitable. If you wish, you can peel the tomatoes before cooking; this is very simple to do - pour boiling water over them for 2-3 minutes, and then simply peel them like boiled potatoes. After this, place the tomatoes in a food processor bowl or grind through a meat grinder. Add salt, sugar, ground paprika. Although, if the tomatoes are from your home garden, you may not need sugar at all.

Wash and peel the horseradish roots. Now it needs to be crushed. Using a meat grinder is not very convenient, since the knives constantly get clogged, and you often have to disassemble the entire structure. Much more convenient to use food processor. The garlic cloves need to be peeled and also chopped, you can pass them through a special press.

Now mix all the prepared ingredients, place them in pre-prepared sterile jars and screw the lids on tightly. No need to sterilize. It is very convenient to use small jars so that the opened preparation will not be stored for long - horseradish will lose its “fiery” qualities. Despite the fact that horseradish is perfectly stored, even in closed jars the properties are lost over time, so you can close several jars with big amount horseradish and garlic - you will open these jars last.

How to cook thick horseradish

Some housewives find horseradish made from whole tomatoes watery, so it is made from tomato grounds. Such a thicket in large quantities remains after producing tomato juice using a juicer.

Accompanying ingredients: horseradish, garlic, hot peppers and salt.

If the tomatoes were not the most ripe, then horseradish may turn out to be sour, and in this case it is better to add a little sugar. Grind the horseradish, garlic and hot peppers using a food processor, and if you decide to use a meat grinder, then tears are guaranteed - very caustic and aggressive fumes will come from the ingredients for the sauce. As for the proportions, they are as follows: for 6 liters of tomato mass you need to take:

2 pods of hot pepper,
350 g garlic,
450 g horseradish.

Twisted horseradish, garlic and pepper are added to the already salted tomatoes, everything is mixed and placed in prepared jars. Close the jars with regular nylon lids and put them in the refrigerator; you can store the freezer in this form for about 4 months. If you store the snack longer, it will become less hot. If your horseradish turned out spicier than you planned, then an ordinary grated sour apple, for example, the Antonovka variety, will save the situation.
Sometimes they add to the freezer sunflower oil so that the top of the workpiece does not become moldy.

In Rus', one of the most popular snacks was called “horseradish”. It probably achieved its popularity due to its beneficial antimicrobial properties and bright, spicy sensations. This snack is also called boiled horseradish, and this option will allow you to preserve the preparation longer. This recipe for tomato “horseradish” for the winter can be stored for a long time. The main thing is to keep it out of sight, because when you see such deliciousness, your hand automatically reaches for the jar...

So, let's prepare:

Horseradish, root: 200 g;
Tomatoes: 3 kg;
Garlic: 2 medium heads or 10 cloves;
Bulgarian Bell pepper: 400 g;
Salt: 3 tbsp;
Sugar: 2 tbsp;
Black pepper (ground).

Wash the tomatoes, cut into quarters and grind through a meat grinder. Pour into a thick-bottomed saucepan or cauldron and cook over medium heat for 20 minutes.

Peel the bell pepper from seeds and cut as convenient. Soak the garlic in water and peel. Peel the horseradish and chop it coarsely. Grind all this in a meat grinder and combine with tomato puree. Cook for another 10 minutes.

Add salt, pepper, sugar to the horseradish, adjust the taste, and boil. Pour hot into sterilized jars and seal.

Bon appetit!

Horseradish: a recipe for preparing for the winter without cooking with aspirin

Recipe for making horseradish without cooking for the winter with aspirin - unusual option snacks that are guaranteed to be stored in the refrigerator.

The snack is so common that it began to be produced industrially. But many housewives still prefer to do it themselves. There are a wide variety of recipes for this sauce. It is easy to prepare and does not require a long list of ingredients. The basis is always the use of fresh horseradish root, tomatoes (only red or red and green mixed), and garlic. All elements are ground into puree, and then salt and pepper are added to them. Due to horseradish and garlic, the seasoning has a long shelf life, even in the refrigerator.

Let's prepare:

Horseradish root;
Garlic (head);
Tomatoes (1kg, ripe, juicy, whole);
Sugar

We sterilize the dishes. This amount will yield about 1 liter of horseradish. It is better to take a small container.

We take horseradish root, clean it, wash it and cut it into pieces.

We peel the garlic. You can pre-soak it - things will go faster.

Wash the tomatoes, cut out the stem, cut into 4 parts.

Now the hardest part is chopping the horseradish. We put a plastic bag on the meat grinder, under the nut that tightens it, and another one on top of it. You can get by with just one. We lock our children, husband and pets in the farthest room, otherwise we cannot do without tears. We ourselves will have to cry a little - horseradish is very tear-producing. Cover the bowl with horseradish with a bag.

We also chop the garlic and tomatoes in a meat grinder. Combine with horseradish, add salt and sugar. Pour into jars. For better storage add an aspirin tablet. But this is an option (aspirin is not safe). Let's roll up. We store it in the refrigerator all winter.

Horseradish for the winter: Ogonyok recipes

Such an affectionate name received a completely unchildish spicy dish. It is also called “cobra”, “gyurza”, “hrenoder”. This seasoning has long been known in the Urals and Siberia. It provides excellent warmth during the cold season and also prevents ARVI. It can be served with all main courses; it goes especially well with dumplings or pasta.

Recipe for horseradish for the winter “Ogonyok”:

Ripe red tomatoes or red and green tomatoes, proportion 5:2 (total 5 kg);
Bell pepper (10 pcs.);
Horseradish, root (500 g is enough);
Garlic (300-400 g);
Hot pepper (5 pages);
Salt (7 tablespoons without a slide).

What are we doing?

We clean the horseradish and pump it into cold water. An alternative is to freeze it in advance.
Wash the tomatoes and cut them into halves or quarters.
Garlic can be soaked and then peeled.
We clean the bell pepper, remove the seeds and wash it.
Remove seeds from chili peppers.
To avoid watery eyes due to the pungency of horseradish, we put the bag on the meat grinder and secure it tightly. Let's scroll through the horseradish. We do not remove the polyethylene. Next, grind the hot and sweet peppers and garlic.
Place the mixture in a large bowl or pan and cover tightly with a lid. Now we grind the tomatoes and send them there.
Salt. Leave for 60 minutes.
We wash and sterilize jars and lids. It is advisable to choose small containers.
We package and roll up. Store in the refrigerator or on the balcony.

A general rule for all “horseradish” recipes: the ratio of tomatoes and horseradish in the appetizer changes the overall taste and spiciness of the dish. If there is more horseradish, as well as garlic, then the horseradish becomes spicier. If you need a less spicy seasoning, then you need to add more tomatoes. You can also grate 1 Antonovka apple. The acidity of the sauce can also be adjusted, then add sugar to taste.

Often for better storage it is poured under the lid. vegetable oil as a buffer to prevent microbes from multiplying. When used, the oil is drained. This method is used not only in horseradish, but also in other winter sauces, for example, tkemali.

For variety, you can add cucumbers minced in a meat grinder to the “light”. To do this, it is better to take large cucumbers and first peel them. Add cucumber puree to taste.

“Ogonyok” with plum

It’s already autumn, the time for preservation is ending, and you still don’t have a single seasoning? Then the simplest and most common recipe is horseradish! Fast and tasty. Your family will appreciate it.

More interesting option horseradish with plum. In this recipe you will need:

Horseradish (100 g);
Tomatoes (1 kg);
Plums (100 g);
Garlic (1 goal);
Salt (to taste);
Sugar (2 tbsp).

You need to remove the skin from the plums (you can first dip them in boiling water, then in cold water). Prepare the remaining ingredients as indicated in the first recipe. And grind them. Add salt and sugar. Place into jars and seal.

Cooking horseradish at home for the winter without tomatoes

Beetroot and plum cherry

The combination of beets and plums in an appetizer gives a new taste and consistency. Cooking horseradish at home for the winter without tomatoes is an interesting option, shall we cook it?

To do this, let's take:

Horseradish root: 150 g;
Plums: 100 g;
Beets: 900 g;
Vinegar: 3 tbsp;
Sunflower oil: 3 tbsp;
Ground black pepper;
Salt and sugar: 2 tbsp each.

Let's get started.

Boil young beets directly in their skins for 40 minutes, cool, peel and cut.
We pass the peeled horseradish root through a meat grinder, as indicated in the previous recipe.
Remove the pits from the plums, peel them and grind them in a meat grinder.
Mix everything, add salt, sugar, pepper, vegetable oil.
Bring the mixture to a boil, remove from heat, drain off excess liquid, pour in vinegar and stir.
Pour into jars and seal them. Jars and lids must be sterilized and dried to prevent bacteria from multiplying.
This recipe is interesting because the sauce can be used on its own, or as a dressing for first courses (borscht, beetroot soup, cabbage soup).

Lemon horseradish (raw)

Horseradish can be dried and ground into powder. Then the vitamins will be preserved in it. You can use horseradish powder to make lemon horseradish. Then, in terms of the amount of nutrients, it will be a real vitamin bomb! You will need:

Dry ground horseradish: 300g;
Lemon: 1 pc.;
Garlic: 6 cloves.

Squeeze the juice from the lemon, remove and grate the zest on a fine grater.
Soak horseradish powder in lemon juice.
Mix the mixture with zest, grated garlic and salt.

And in the end, let us remind you that the cook is a bit of a magician. He knows how to change the taste of the most ordinary dishes by adding a little hot sauce to them. Horseradish is an ideal version of this seasoning. We wish you bon appetit!

Is it possible to freeze horseradish for the winter?

Horseradish is a very hot seasoning with a simple composition. In fact, the required ingredients are tomatoes and horseradish. The combination of fresh vegetables requires a preservative, and a natural question arises: is it possible to freeze horseradish for the winter? Those who tried it in cold weather say: “This is what a person yearns for in winter!” They do it like this.

Take horseradish root (100 g), peel, wash and grind in a meat grinder.
Peel the garlic (100 g), wash it and grate it.
Wash tomatoes (1 kg), dip in boiling water, then in cold water and remove the skin. Grind in a meat grinder.
Mix everything. Add 2 tsp. salt and 1 tsp. Sahara. The damn thing is ready!

Experienced housewives freeze the sauce in the freezer, always in small portions. This is very convenient - it doesn’t clutter the refrigerator with jars, and you don’t have to be afraid that the product will ferment. Use plastic bottles 0.5 or 1 l, mayonnaise buckets. Need to defrost room temperature. After defrosting, the taste does not change at all, but the sauce becomes a little thinner.

There is another freezing option. Only grated horseradish pulp is frozen. In winter, take it out, add garlic and pickled or frozen tomatoes. To freeze, choose any recipe for horseradish from tomatoes; prepare more of it for the winter - it’s very convenient. And it turns out very tasty!

ON A NOTE

In the autumn-spring period viral diseases Horseradish increases a person’s immunity and tone, improves appetite, and stimulates the production of gastric juice. In addition, it is a natural antiseptic. It reduces blood glucose levels and stimulates kidney function. However, horseradish can only be eaten by adults and in moderation, since the spicy snack can irritate the mucous membranes of the stomach.

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 The end of August and the first half of autumn are considered for collecting roots. 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 garlic appetizer will take a little longer, but original taste and the benefits of the resulting crap 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 their unique properties will serve as additional remedy from 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.

Preparation:

Using a juicer, or wipe tomato puree from a meat grinder (blender) through a sieve. Place the pan with the juice on the fire and cook for about 30-35 minutes. We twist the horseradish rhizomes through a meat grinder (quickly three on a grater). Place the pulp together with mustard powder in a saucepan and boil for 5 minutes. Add sugar and salt, vegetable oil, vinegar and chopped garlic. Remove the bottler from the stove, pour into sterilized jars and close for the winter. Store spicy snacks in a cool, dark place. It is recommended to take the first sample no earlier than 10-14 days, so that it has time to brew.

For reference!

For twisting, you can take mustard both in powder and in the form of a ready-made hot seasoning.

Horseradish with paprika with sterilization

Ground paprika will help add pleasant sweetness and a bright red color to the fiery snack. This is a great alternative to fresh bell pepper, which may not exist at the time of preparing the hot seasoning.

Compound:

4 kg of tomatoes;
4 tbsp. paprika;
4 tbsp. chopped horseradish;
6 cloves of garlic;
1 tbsp. l. salt;
1 tbsp. l. Sahara;
2 tbsp. l. vegetable oil.

Preparation:

Squeeze tomato juice from the original amount of tomatoes. Pour into a saucepan and bring to a boil. After 5 minutes from the moment of boiling, add paprika, salt and granulated sugar. Add chopped roots and finely chopped garlic. Pour in vegetable oil and mix thoroughly. Place the mixture in small clean jars and sterilize over medium heat for at least 10-15 minutes. Roll up the finished snack with lids, cool and store in a cool place.

It is most convenient to use jars with a volume of up to 0.5 liters for twisting, so that the open preparation with tomatoes and garlic does not sour.

Winter snack of horseradish and tomato without cooking

The simplest and fastest horseradish with tomatoes is prepared without garlic or cooking. The advantage of this snack is that after eating it, there is no specific smell left by garlic. The raw harvesting method reduces storage time, but retains all the benefits and original taste of tomatoes and hot roots.

Compound:

1 kg of tomatoes;
100 g horseradish rhizomes;
25 g table salt.

Preparation:

Pre-soak the horseradish roots in cold water for 1-3 hours. Wash thoroughly and remove the peel.
Cut clean tomatoes into 2-4 parts, removing the stems. Twist the tomatoes and roots, add salt and mix the mixture. Place the mixture in small sterilized jars, close the lids and store in the refrigerator for no more than 1-2 months.

It is worth noting!

Calcined vegetable oil (chilled) poured onto the surface of the finished mixture will help prevent mold.

Horseradish from tomatoes and peppers for long-term storage

It’s easy to prepare a thick garlic soup for the winter that will withstand storage outside the refrigerator. This appetizer, made hot, will appeal to lovers of hot and spicy preparations.

Compound:

5 kg of ripe tomatoes;
1 kg bell pepper;
0.6 kg of hot pepper;
0.6 kg horseradish roots;
0.4 kg garlic;
200 g sugar;
100 g salt.

Preparation:

Wash the tomatoes and sweet peppers and let the water drain. Remove stems and seeds. We cut the fruits into several parts and grind them in a meat grinder. Peel the garlic, twist and add to the main mass. We grind the washed and peeled roots and hot peppers without the stalk through a meat grinder into a bag. Transfer all the chopped vegetables into a saucepan, add sugar, salt and butter. Stir the mixture until smooth. Set to cook over medium heat, after boiling, add vinegar and reduce heat. In one hour excess liquid will evaporate. Sterilizing jars in an accessible way. Fill them with a hot snack, roll them up and cool.

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Khrenoder, gorloder, Siberian adjika, Ogonyok, tear your eye out, cobra, horseradish appetizer, and of course, CRAP! All these names refer to the same dish - a cold, spicy seasoning (sauce) based on fresh tomatoes, horseradish root and garlic. This vegetable preparation for the winter will be an excellent addition to meat dishes, and just on a slice of black bread it will turn out very tasty and piquant.

If you don’t know how to cook horseradish for the winter at home, I will be happy to share the recipe with you. In general, in addition to the ingredients listed below, housewives often add others to the composition of horseradish: sweet or bitter peppers, fresh carrots, vinegar. But I propose exactly the option that my grandmother did.

Depending on the amount of horseradish and garlic, the pungency of the prepared horseradish with tomatoes for the winter may decrease or increase. You can use at least a kilogram of horseradish per kilogram of tomatoes if you like it very spicy. IN in this case It turns out to be a moderately hot seasoning-sauce. Whether you add salt and sugar or not is up to you. You can also safely vary their quantity depending on your taste preferences.

Ingredients:

Cooking the dish step by step with photos:

First of all, wash and peel the horseradish root - just remove the top rough part with a knife. If the root is large, cut it into several parts so that it is convenient to pass them through a meat grinder.

We also clean fresh garlic. I have a large one - I used the winter one. If you are young and not very vigorous, you can take more.

Wash fresh tomatoes, dry them and cut them into quarters, not forgetting to cut out the stem. Take tomatoes that are red, ripe and fleshy. It is better not to use spoiled ones, since horseradish is not subject to heat treatment.

Now the most unpleasant part - we will grind the peeled horseradish through a meat grinder. In order not to cry bitterly (well, I couldn’t do without it anyway), we put a bag on the meat grinder and tie it tightly. It must be said that a manual meat grinder copes with horseradish better than an electric one. Horseradish got stuck in my electric meat grinder twice and I had to take it all apart... I cried along with the children who were in the other room - I had such an angry and vigorous horseradish. But with great grief I did it!

Now you can skip the fresh garlic - there were no tears here. This turns out to be a garlic paste. By the way, you can also grind it on a fine grater - whatever is more convenient for you.