Gorloder is most often made from fleshy red tomatoes, which give the necessary texture and flavor to this sauce. Watery vegetables will take longer to boil, or drain excess juice from mashed potatoes. Unripe fruits are also used for harvesting, 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 should be fresh, without cracks and signs of rot.

Horseradish

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

Garlic

In the cold season, pickled vegetables are great alternative fresh. My family loves tomatoes the most...

Pickled horseradish for the winter

Supporters of natural types of preparations from tomato and horseradish will like the pickled version of the recipe. Cooking 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 of garlic;
• 400 g horseradish;
• 3-4 pods of hot pepper;
• salt - to taste.

Cooking:

We twist the washed tomatoes through a meat grinder. Peeled horseradish roots, garlic and hot peppers without seeds, skip into a plastic bag. We combine the components in an enameled bucket, salt and mix thoroughly. We make sure that at least 5-7 cm remain to the edge of the container. Otherwise, the product may leak during fermentation. Cover the bucket with a lid and leave for 5 days at room temperature. Periodically stir the contents so that the rubbed mass that floats to the surface interacts with the sour juice. Pour into dry jars, store in a cool dark place.

A sour and spicy appetizer of tomato and horseradish, prepared for the winter by natural fermentation, differs significantly in taste from the usual versions of this preparation. Make a small batch for the first test to make sure that this seasoning option is acceptable.

Horseradish with mustard

Mustard will help diversify the taste of horseradish from a tomato. It will give the preparation a bright burning taste. And thanks to their unique properties will serve as an additional remedy for souring the finished product. Depending on personal preferences, you can change the degree 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 of salt;
• 50 g of sugar;
• 30 ml 9% vinegar;
• 30 ml vegetable oil.

Horseradish is a spicy condiment made from ripe tomatoes, horseradish rhizomes and garlic cloves. In the people it is also called "Spark", "Gorloder" or "Horseradish snack". This sauce contains a large amount of useful substances that not only strengthen the immune system, but also have bactericidal properties.

This appetizer is especially relevant in the cold period of time for the prevention of viral and colds.

Before you start harvesting horseradish, it is important to prepare all the ingredients.

The basic component in the piquant seasoning is horseradish rhizomes, which are the most beneficial for the human body. The most favorable time for its collection starts from the end of August and lasts until mid-September. It is during this period that horseradish becomes vigorous and accumulates a maximum of useful elements.

It is most convenient to use a food processor with a closed bowl to grind the roots. But if there is no such device, then you can use a meat grinder. Experienced housewives recommend attaching a plastic bag to the outlet of the unit to collect raw materials to avoid tearing.

The next equally important components are tomatoes and garlic. Tomatoes should be ripe, fleshy and without signs of rot. Garlic is recommended to take young, large, as it is less pungent and very juicy.

The technology for making horseradish is not complicated, but you should pay attention to some points:

• so that the sauce does not sour and ferment, it is important to observe the correct proportions of garlic and horseradish;
• The maximum benefit from horseradish is preserved if all vegetables are used raw and not cooked.
• store the snack in the refrigerator in sterile jars under nylon or screw caps.

Preservatives such as vinegar and citric acid will help save the workpiece for a longer period. Such a sparing method will also help to extend the shelf life: pour 2 tablespoons on top of the contents of the jar. vegetable oil. It will create a thin film that will protect against mold.

How to cook horseradish at home: recipes with photos

There are quite a few recipes for making horseradish. All of them are very interesting and have a unique taste. The most popular preparation is classic version, but gourmets prefer to add hot peppers, apples or plums to the standard set of ingredients to spice up the appetizer.

Horseradish is usually served with hot or cold dishes. This seasoning perfectly emphasizes the taste of fried or boiled meat, and it can also be used as a separate snack.

The classic version of the preparation includes such products: tomatoes, horseradish roots, garlic cloves and salt. Seasoning is not subjected to heat treatment and is stored in the refrigerator.

Ingredients:

• ripe tomatoes - 2 kg;
• horseradish rhizome - 150 g;
• garlic cloves - 100 g;
• salt - 1.5 tbsp.
• sugar - 1 tbsp.

Cooking step by step:

Wash the tomatoes well and cut the stems. Then cut into small pieces to make it easier to lay in a meat grinder. It is not necessary to remove the skin from tomatoes.

Cut horseradish into small pieces and chop with a manual meat grinder or blender.

On a note! So that the root does not cause tearing, it is recommended to put a plastic bag on the meat grinder nozzle and secure it with an elastic band.

Next, twist the chopped tomatoes into a puree. Peel the garlic, pass through a press or chop on a fine grater.
Mix chopped vegetables in a separate container, mix, salt and add sugar if desired.

Let the tomato mass brew for 30-40 minutes. At this time, you can prepare and sterilize the jars. Rinse capron lids with soda.

Once again, taste the finished horseradish, add salt if necessary. Then spread into prepared containers and store in the refrigerator.

Horseradish from tomato with apples

Adding apples to horseradish will make the appetizer spicier and more tender. Such a preparation turns out to be slightly thicker than the version prepared according to the classic recipe. The sauce is perfect for beef, lamb or all kinds of side dishes.

For cooking, you will need the following composition of ingredients:

• Meaty tomatoes - 1 kg;
• Garden apples - 150 g;
• Horseradish rhizome - 100 g;
• garlic cloves - 4-5 pcs;
• Add salt 1 tbsp.

The weight of the products is indicated in the cleared form.

How to cook:

Peel apples from the stalk and seed box, you can not remove the peel.

Free the tomatoes from the stalk and cut into slices.Chop the horseradish into pieces, free the garlic from the skin.

Pass all the ingredients through a meat grinder, add salt to taste and mix. Pour into sterile jars and store in the refrigerator.

Horseradish recipe with tomatoes and hot peppers

Not everyone uses hot pepper in cooking. But in the recipes of horseradish, he is just in place. The presence of this component will make the snack sharper and more original.

Ingredients:

• ripe tomatoes - 3 kg;
• horseradish root - 200 g;
• garlic cloves - 10 pcs;
• Bulgarian pepper - 4 pcs;
• hot pepper - 1 pc.;
• salt - 2 tbsp. l.;
• sugar - 3 tbsp.

Step by step preparation:

Scroll horseradish rhizomes and garlic with a meat grinder into a plastic bag (so as not to cause lacrimation).

Peel the tomatoes from the stalks, chop and scroll in a meat grinder.Release the peppers from seeds and also pass through a meat grinder.

Pour the tomato mass into a large container, add salt and sugar, mix. Take a sample, salt if necessary.

Add garlic and horseradish, mix again.

Pour the finished horseradish into sterilized jars, close with lids (nylon) and put in the refrigerator.

Horseradish for the winter from tomatoes and garlic without cooking - video

The recipes for making horseradish at home described above can be easily mastered even by a novice hostess. Appetizers are prepared quickly, easily and do not cause much trouble.

TO meat snacks and horseradish is perfect for cutting, it is also called a spark or horseradish, but the meaning does not change from this - it is a cool sauce based on tomatoes and horseradish, with the addition of other ingredients, spices and seasonings. Consider step by step recipes with a photo of horseradish from tomato and horseradish long-term storage.

Horseradish can be stored for a long time, it keeps well in the refrigerator in its raw form, or it can be sterilized and corked for long winter storage. Then the hostess will not have a question about what kind of sauce to serve to the table so that it goes with meat, poultry, and other dishes. It is up to you to decide which horseradish recipe from tomato and horseradish to choose.

• Useful tips and tricks for cooking horseradish

The classic recipe for cooking horseradish from tomatoes and horseradish without cooking

It will not be difficult even for a novice cook to prepare the sauce, the set of ingredients is simple and accessible, it is only important to observe the proportions of the ingredients. It will turn out very spicy, spicy and tasty, believe me.

2 kg. ripe, fleshy tomatoes;
150 gr. fresh horseradish root;
2 heads of garlic;
salt and sugar - to taste;
1 cup apple cider vinegar 6-9%;
10 sweet red peppers;
3-4 hot chili peppers;
a bunch of fresh herbs - dill and parsley;
55 ml. vegetable oil;
freshly ground black pepper.

Cooking:

1. The recipe for horseradish from tomato and horseradish is very simple - you need to soak the horseradish root washed in running water and peeled in a bowl of cold water.

2. Prepare tomatoes and peppers - cut their core, cut in half or into four parts, and pass through a meat grinder with a fine grate.

3. Grind hot chili peppers, peeled garlic and horseradish root together with peppers and tomatoes.

4. Transfer the vegetables to a bowl suitable for kneading and mix everything thoroughly with the addition of sunflower oil.

5. Now salt the sauce, add freshly ground black pepper and granulated sugar to taste and mix again. Let the sauce brew until the grains of salt and sugar are completely dissolved.

6. Pour the finished horseradish into clean, washed with detergent and baking soda jars, close the lids (preferably plastic) and store in the refrigerator. You can try the sauce after it has been tuned a little, it will take only 3-4 days.

7. If the sauce is sterilized for 15 minutes for each half-liter jar, then it can be rolled up with a can key and stored at room temperature in a cool place, in a room without direct sunlight.

And finally - do not forget to write down the recipe for horseradish from tomato and horseradish.

Hot way to cook horseradish with boiling

There is also a recipe for horseradish that needs to be boiled and then it can be stored at room temperature throughout the winter.

For cooking you will need:

1.8-2 kg. ripe tomatoes;
300 gr. horseradish root;
3-4 heads of fresh garlic;
3 art. large spoons table salt;

pod of hot chili pepper.

Cooking:

1. Peel the horseradish root, pour boiling water over it or soak it in a bowl of cold water to remove excess bitterness. Peel the garlic cloves.

2. Remove the skin from the tomatoes with boiling water and a “cold shower” and cut out the stalk.

3. Grate on a medium grater or use a meat grinder - you need to rub everything and tomatoes, and horseradish with garlic. But hot chili peppers can be cut very finely with a sharp knife.

4. Mix all the vegetables in a container, add salt and granulated sugar and let stand until all the grains dissolve.

5. Pour the sauce into a saucepan, and boil for 5-7 minutes, then pour it hot into clean jars of a small volume, roll it upside down to check the tightness and hide it after cooling delicious sauce in a locker for infusion. You can try long-term storage horseradish after a month and a half, when all the tastes and aromas are mixed.

Horseradish with tomatoes and apples, for storage for the winter

Unusual and very delicious recipe sauce, with the addition of fresh sweet and sour apples, which slightly soften the sharpness and pungency and give a special piquancy.

For cooking you will need:

1.5 kg. tomatoes;
550 gr. sweet and sour apples;
350 gr. fresh horseradish;
200 gr. young garlic;
1.5-2 tbsp. tablespoons of coarse salt;
1-2 tbsp. tablespoons of fine sugar;
hot chili pepper - optional.

Cooking:

1. The recipe for horseradish from tomato and horseradish begins with the fact that you need to wash the vegetables in running water, and peel them, cut the stalk from the tomatoes. Remove the skin from apples, remove the core with seeds and membranes.
2. Now everything needs to be chopped, you can grate or scroll through a meat grinder with a medium or fine grate.
3. Transfer the resulting mass to a convenient container, such as a saucepan or kitchen bowl.
4. Pour to vegetable puree salt and granulated sugar, to taste, you can add freshly ground pepper and finely chopped greens.
5. Mix everything thoroughly and let the mass brew for an hour until the salt and granulated sugar dissolve.
6. While the sauce is infused, you can sterilize the jars and lids, spread the horseradish with tomatoes and apples over them, as shown in the recipe step by step with a photo.

Now there are two options - pour the sauce as it is and store in the refrigerator, or cover the bottom of the pan with a towel, pour water, and sterilize the jars in boiling water for 5-7 minutes, and then roll them up. In this form, the workpiece is stored at room temperature for up to six months without signs of deterioration.

What should be done to keep the horseradish for a long time and not deteriorate?

Many of us have come across a situation - they opened a jar, ate a little, and the rest stands and “sad” in the refrigerator. Horseradish from long-term storage after opening may begin to foam, or mold begins to appear on the surface or walls of the jar.

This can happen due to the fact that the expiration dates have expired or the cooking technology has been violated. What could be the reasons for the deterioration of the sauce, even if it is stored, even if it is already in an open jar, but in the refrigerator?

Spoiled vegetables were originally used for cooking;
not enough preservatives in the sauce - salt and sugar, garlic and hot pepper;
the container was unsterile before the horseradish was poured into it;
incorrect storage conditions.

That is why, in recipes for long-term storage for the winter, it is recommended to use vinegar or citric acid sometimes they are replaced by aspirin. And some recipes provide that horseradish must be boiled or sterilized in jars.

It will not be superfluous before closing the lid on the jar, and it does not matter which one - metal (turnkey) or plastic, pour a little odorless sunflower oil on top of the sauce. The oil film will prevent air from getting inside, and the sauce will not oxidize and spoil.

For cooking, only the freshest and highest quality products are used, as for horseradish, it is better to dig it out of the ground immediately before preparing the sauce, rinse and soak it in water for a short time so that it retains its sharpness, but the bitterness will go away when soaked.

Be sure, before pouring horseradish into jars, based on the horseradish recipe step by step with a photo, you need to try the sauce for salt and sugar, the presence of spiciness, is there enough piquancy from garlic in it. There should be plenty of spices in the sauce, so that tears come to the eyes from a small teaspoon of seasoning.

1. In order for horseradish to be better stored without adding vinegar, heating it on the stove (sterilizing), first you need to bring it almost to a boil over high heat, and only then reduce the heat and simmer.
2. With this method, vitamins, of course, will remain much less in the sauce, but then you will have a sauce without vinegar, which will be stored open for quite a long time and not deteriorate;
3. Horseradish can be added to first courses, for example, to cabbage soup or borscht. It will add spice and piquancy to the dish, garlic will add aroma and taste;
4. The use of sauce is especially important during the period of colds and viruses - hot peppers and garlic perfectly fight microbes, protecting our body, and help to increase natural immunity.

In the fall, before the onset of frost, it's time to harvest horseradish root for future use. A traditional Russian seasoning is prepared from it, no less spicy than Caucasian adjika, and as vigorous as mustard. It goes equally well with meat and fish dishes, warms in cold weather and strengthens the immune system. However, not all housewives know how to make horseradish at home, and are forced to buy this seasoning in the store. Meanwhile, gourmets claim that purchased horseradish is significantly inferior to home-made horseradish in terms of its burning and taste qualities. So it makes sense to learn how to cook this spicy snack at home.

Cooking rules

Cooking horseradish has several important features that must be taken into account. Otherwise, the process of preparing horseradish will be remembered as a nightmare, and the result, despite the efforts expended, will not live up to expectations.

• Horseradish roots, dug in September, are suitable for preparing snacks, the length of which is 30-50 centimeters, the diameter is from 3 to 6 centimeters.
• You should not prepare a lot of seasoning from horseradish for future use: after a month of storage, it becomes noticeably less pungent, and lovers of “vigorous” seasonings will no longer like it. The root itself can be stored in a cool and humid place for up to 6 months, so it makes sense to put the roots in the refrigerator and use as needed. However, if you don’t want to bother with preparing snacks every month, you can still prepare it for the winter, as in sterilized, airtight closed banks it can be stored for at least 4 months. In addition, some recipes allow you to prepare a snack from horseradish, which can even be stored in the pantry, and for a very long time (up to a year).
• If the horseradish root has waited too long in the wings, then it has almost certainly dried up. In this regard, before processing, it should be soaked in cool water for several days (from three to seven).
• To improve the storage of ready-made horseradish, it should be laid out in sterilized jars and hermetically sealed.
• The esters released when working with horseradish strongly irritate the mucous membranes and cause lacrimation. Horseradish will be a little less aggressive if you put it in freezer. It will be easier to grind it with a meat grinder if you attach a plastic bag to it to collect the finished horseradish mass. Working with horseradish is safer with gloves on.

Even on store shelves you can find horseradish cooked according to different recipes. There are even more recipes for homemade horseradish. It makes sense to cook horseradish seasoning according to at least two or three popular recipes, especially since they are all different.

Classic homemade horseradish recipe

• horseradish - 1 kg;
• water - 0.25 l;
• salt - 30 g;
• sugar - 50 g;
• lemon juice - 20 ml.

Cooking method:

• Peel the prepared horseradish, chop it, passing it through a meat grinder. Use a nozzle that allows you to get the finest and most delicate consistency, similar to mashed potatoes. Do not forget to attach a bag to it to at least partially protect your eyes from the pungent odor.
• Mix chopped horseradish root with salt and sugar.
• Boil water and pour horseradish with boiling water, stir.
• Sterilize very small jars and spread the seasoning over them. Pour a little into each jar lemon juice: no more than a teaspoon per 0.2 liter jar, but not less than two milliliters. The juice will act as a preservative and at the same time will not let the horseradish darken. However, a lot of juice is not needed so that the seasoning does not turn out sour - according to the traditional recipe, it should not be so.
• Close jars tightly and refrigerate.

Video recipe for the occasion:

Horseradish cooked at home according to the classic recipe can be stored for no more than 4 months, but it’s still better not to risk it and eat it in a month or two. If you plan to store the workpiece all winter, it is better to choose a different recipe, with vinegar.

Homemade horseradish with beetroot juice

• horseradish root - 0.4 kg;
• water - 0.15 l;
• table vinegar (9 percent) - 0.15 l;
• sugar - 20 g;
• salt - 30 g;
• beetroot juice - 50 ml.

Cooking method:

• Prepare horseradish roots by soaking them for several days in cool water, peeling and cutting into pieces.
• Screw a nozzle with small holes onto the meat grinder, attach a plastic bag to it, preferably tight (for example, designed for freezing food).
• Scroll through a meat grinder into a package of horseradish.
• Pour boiling water over horseradish, add salt, sugar, stir.
• Finely grate or mince raw (peeled) beets, squeeze out the juice. Measure out 2-2.5 tablespoons of beetroot juice and mix it with vinegar.
• Pour vinegar with beetroot juice into horseradish, mix.
• Prepare the jars by washing them with baking soda and sterilizing them.
• Put the seasoning in jars, close them tightly and put in the refrigerator or just in a cool place.

In the refrigerator, such an appetizer can be stored whole year, outside the refrigerator - up to six months. At the same time, you need to be prepared for the fact that vinegar and long-term storage will do their job - horseradish will become softer in taste. But thanks to beetroot juice, the appetizer will acquire a pleasant pink color and will be able to decorate the table.

Horseradish with garlic and tomatoes ("Hrenoder")

• horseradish - 1 kg;
• tomatoes - 1 kg;
• garlic - 3 cloves;
• sugar - 40 g;
• salt - 20 g.

Cooking method:

• Wash the tomatoes, pour over with boiling water, peel and cut into 4 pieces.
• Peel the soaked roll, cut into small pieces.
• Peel the garlic and pass through a press.
• Prepare the meat grinder by attaching a tight plastic bag to it.
• Alternately put a few pieces of horseradish and tomatoes into the meat grinder and turn them until they run out. If the bag fills up earlier, change it, and then mix the contents of both bags.
• Add salt, sugar, garlic to the tomato-horseradish mass, stir well.
• Arrange in clean, dry jars, roll them up or twist screw caps. Put in the refrigerator for the winter.

If stored in the refrigerator, the homemade "Khrenoder" will quietly stand for 9 months, if you have time to eat it in six months - even better. The appetizer is spicy, juicy and very healthy.

Horseradish with apples

• horseradish root - 100 g;
• apple - 0.2-0.25 kg;
• meat broth - 100 ml;
• vegetable oil - 30 ml;
• apple cider vinegar - 30 ml;
• salt - to taste;
• parsley (optional) - 50 g.

Cooking method:

• Prepare horseradish and pass through a meat grinder.
• Mix with grated apple.
• Chop parsley and add to horseradish.
• Pour in the broth, oil, vinegar, salt and mix.

Such horseradish should be cooked a few hours before serving and in small quantities. It turns out soft, fragrant, but it is stored for a very short time - no more than two days.

Horseradish with sour cream

• horseradish (root) - 100 g;
• sour cream - 100 g;
• sugar - 10 g;
• salt - a pinch.

Cooking method:

• Clean and chop horseradish.
• Mix with sour cream, salt and add sugar.

Horseradish prepared according to this recipe is also not intended for long-term storage. It will not be too spicy and will appeal to those who do not like the too “vigorous” taste of fresh horseradish.

Homemade horseradish is a traditional seasoning for meat and fish dishes. If it is prepared with vinegar, then it can be stored for a long time. However, many housewives do not prepare it for the future, as over time it loses its burning properties.

Horseradish is a type of very spicy snack, mass-produced in factories now all over the world. And she comes from Siberia. Of course, purchased 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 site in autumn (it grows everywhere like a “weed”, which absolutely does not require care and reproduces on its own) and make yourself a couple of jars of such a snack, pleasing yourself and your loved ones.

Home-made horseradish for several weeks retains all those useful vitamins, macro- and microelements contained in the horseradish root. Therefore, than fresh snack the better for the body. It will help prevent colds, flu, sore throats, increase appetite, purify blood and kidneys, and for diabetics - lower sugar levels.

But without contraindications nowhere: the use 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 included in it. The traditional version of the preparation usually uses horseradish root, garlic, tomatoes and spices. And even here, a person himself can regulate the taste of future horseradish: depending on the proportions in which these ingredients are added, the more horseradish and garlic, the more nuclear the appetizer will turn out.

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

Classic horseradish recipe (horseradish)

Usually it is cooked with tomatoes, they soften the taste of the appetizer and give it color. So, depending on the variety and color of tomatoes chosen, the color of the snack itself may also vary.

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. During the preparation of horseradish, it is better not to wash it, but first clean it and then rinse it. Wash tomatoes, dry, peel garlic.
2. Grinding. The most annoying part of the preparation. You need to pass all the ingredients through a meat grinder. In order to somehow help themselves, they usually put a plastic bag on it and chop garlic and horseradish into it, and scroll the tomatoes separately, and at the end everything is mixed. Add sugar, salt to the resulting mass and mix until they are completely dissolved.
3. Package. Usually horseradish is placed in jars of small capacity. Although horseradish is famous for its antimicrobial action, jars and lids should still be well sterilized by any of the methods (in a water bath, in an oven, in a microwave). Close 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

Horseradish recipe 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 the horseradish, wash the tomatoes and plums, peel the garlic. Peel the skin off the plums and remove the pits.
2. According to tradition, pass everything through a meat grinder, add salt, sugar and mix.
3. Divide into jars and store in the refrigerator.

Horseradish recipe with mustard

The result of cooking in this case refers rather not to snacks, but to seasonings. For its preparation you will need:

• horseradish root 1 kg;
• sugar 2 tablespoons;
• 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 the previous versions. That is, grind everything, mix, add salt and vinegar and you're done. Also arrange in jars and roll up for storage. Nothing needs to be cooked.

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 anything you like.

How to save the crap?

The main condition is to fill small jars with it so that the snack does not stand for a long time in the open state. Otherwise, if you do not eat it for a few days, all the smell and nuclearity will disappear.

When closed, all jars should be placed on the lower shelves of the refrigerator or in any other cold place. Because shit keeps its beneficial features up to three weeks, it is better to cook it in portions and as snacks are eaten.

But for this it is necessary to save the horseradish roots themselves somewhere, because they have the ability to dry out. Usually they are stored in boxes, leaving a distance between them and sprinkled with wet sand. The cellar is ideal for this. If this is not possible, then you can make a preparation 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.

A next recipe will be rather paradoxical - horseradish without horseradish! Or in another way "Tsitsibeli". Not such a spicy appetizer is obtained, but also very tasty, suitable for dumplings and other dishes.

Tsitsibeli

Here is the list of ingredients:

• tomatoes 5 kg;
• Bulgarian 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 components. Of course, wash, dry and twist in a meat grinder. Pour the mass into a saucepan and cook for an hour over medium or low heat.
2. After this time, add peeled and chopped into small pieces bell pepper. Boil everything together for another half hour.
3. During this time, peel the garlic and wash the hot peppers. Then add to the saucepan. Boil the whole mixture for another 15 minutes. Then salt to taste and stir.
4. Arrange in pre-sterilized jars, close, cover all jars with a blanket and leave to cool to room temperature. Then put away for storage.

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

1. It is recommended to chop the horseradish root last, and two reasons contribute to this: firstly, it is its sharp teary smell, and secondly, so that the horseradish does not run out of steam during the preparation and grinding of other components.
2. When scrolling 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 the method of cooking horseradish with heat treatment is used, then instead of tomatoes, you can use the same amount, according to the recipe, of gooseberries.
4. You can quickly and easily sterilize jars using a microwave. First, rinse them well, pour a little water inside each jar, put in the microwave and turn it on at maximum temperature. The processing time is about two minutes. Water is poured so that the jars do not crack.
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.

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