Recipe for horseradish made from pepper and horseradish. Khrenovina - nine classic recipes for cooking for the winter

A horseradish winter snack is probably known to all generations. Even those who are not its fans can easily distinguish the unique aroma of this root vegetable. Bold and bright in taste, filled with aromas and beneficial substances, horseradish root is an indispensable product for winter preparations.

The most common horseradish appetizer is horseradish, or gorloder, or simply horseradish. Most often it contains tomatoes, garlic and horseradish root itself. Each housewife has her own method for preserving a dish throughout the winter: some cook it, some add vinegar, some aspirin, and some think that nothing is needed.

Another popular recipe is beetroot appetizer. Boiled or raw - these are, again, variations to taste. And finally, there is a recipe for preparing horseradish on its own - with a small amount of spices and vinegar - this recipe can even be found in a book about tasty and healthy food.

In general, horseradish is considered to be as excellent a product for fighting diseases as garlic or onions.

Horseradish appetizer in any version is a hot and spicy dish. Therefore, it is often called “masculine” and in terms of taste is compared to mustard. The appetizer is usually served with lard, bread or ham. However, in itself it is very good, especially during the cold season.

Since horseradish must be finely chopped when preparing horseradish snacks, it can be quite corrosive to the eyes and nose. In order not to suffer during cooking, we advise you to put a transparent bag over the bowl where the product will be poured and tie it on the edge of the meat grinder. This way the smell will not escape into the room. Immediately after chopping, remove the bag along with the bowl, tie it and put it away until it’s time to add the horseradish to the rest of the ingredients.

How to prepare horseradish snack for the winter - 15 varieties

Red bell pepper perfectly complements the tomato flavor of the preparation. However, it does not interfere with the pronounced taste of horseradish and garlic.

Ingredients:

• Tomatoes – 1 kg
• Garlic - 1 head
• Horseradish - 0.5 kg
• Bell pepper - 2 pcs.

Preparation:

All products must first be peeled and seeded. Grind using a blender (meat grinder) to obtain a homogeneous mushy mass.

Basically, the appetizer is ready. You can pour it into jars and roll it up for the winter - over time it will become even sharper.

An unusual preparation using apples. The sweet sourness of the fruit softens the taste of horseradish well.

Ingredients:

• Horseradish root - 100 g
• Fresh apples - 5 pcs.
• Sugar - 90 g
• Salt - 70 g
• Table vinegar – 70 ml

Preparation:

Boil the apples without removing the peel. Rub them through a grater. Grind the horseradish and mix with apples.

Prepare the brine: dissolve sugar, salt and vinegar in boiling water (1 liter). Pour hot ingredients over, let stand until cool, drain off excess liquid.

Perhaps the most classic recipe for making the so-called “Hrenovina”. A minimum of products, with a maximum of taste and benefits.

Ingredients:

• Fresh tomatoes – 3 kg
• Horseradish (root) - 100 g
• Garlic - 1 head
• Salt - 1.5 tbsp. l.

Preparation:

Prepare the tomatoes in advance, wash and cut into quarters. Peel the horseradish root and chop it (do not chop it, for putting it in a meat grinder). Now run all the products, including peeled garlic, through a meat grinder. Add salt, mix thoroughly. Pour into jars. If the appetizer will be served without wrapping for the winter, let it brew for two to three hours.

Pass horseradish through a meat grinder as a last resort.

A hearty appetizer that will perfectly replace or complement regular sauerkraut. Spicy horseradish will hide behind the sweet taste of cabbage, making it very piquant.

Ingredients:

• White cabbage – 2 kg
• Horseradish - 100 g
• Carrots – 1 kg
• Bell pepper - 0.5 kg
• Vinegar 9% - 1 glass
• Garlic - 1 head
• Sugar - 250 g
• Salt - 1 tbsp. l.
• Sunflower oil – 100 ml
• Spices - to taste

Preparation:

To roll, you will need a marinade made from boiling water. In one liter of water, stir a glass of sugar, a large spoonful of salt, 100 ml of sunflower oil, and spices if desired. Boil the brine for five minutes, pour in the vinegar.

Cut the cabbage into strips, cut the carrots and peppers into strips. Grate horseradish and garlic. Place all the products in a deep bowl, mix, and place in jars.

Fill with brine up to the neck and roll up.

Another version of horseradish, but this time with the addition of vinegar. It is believed that vinegar helps develop the flavor of the snack and also helps preserve it.

Ingredients:

• Fresh tomatoes – 3 kg
• Horseradish root - 100 g
• Garlic - 1 head
• Salt - 2 tbsp.
• Sugar - 2 tbsp.
• Vinegar 9% - 1 tbsp. l.

Preparation:

Wash and chop the tomatoes, pass them through a meat grinder. Grate the horseradish and garlic and add to the tomatoes. Add spices, taste and add salt to taste. Pour in vinegar and stir. Pour into sterile jars, tighten and store in a cool place.

A simple recipe with a minimum of ingredients. Lemon is used as a preservative and flavor accent.

Ingredients:

• Horseradish root - 1.5 kg
• Lemon - 1 pc.
• Salt - 1 tbsp. l.
• Sugar - 3 tbsp. l.

Preparation:

Grind the peeled horseradish root. Add spices to it, pour boiling water until you get a thick paste. Place in sterilized jars and add one teaspoon of lemon juice on top. If desired, you can add grated zest.

If you are afraid of the strong taste of horseradish, mix it with sour cream when serving. It will significantly soften its taste.

Do not be afraid of such an ingredient as aspirin. It acts here only as a preservative, that is, it preserves the freshness of the product for a long time. If you are making a snack not for the winter, you don’t have to add aspirin - but then store it in the refrigerator for no more than two weeks.

Ingredients:

• Fresh tomatoes – 10 kg
• Sweet bell pepper – 1 kg
• Garlic – 400 g
• Horseradish (root) – 650 g
• Aspirin tablets - 15 pcs.
• Salt, sugar - to taste

Preparation:

Pass all the vegetables through a meat grinder, after peeling them. Crush aspirin into powder and add it to the vegetable mixture. Add 3 tbsp. l. salt and 1 spoon of sugar. Check for spices and add salt if desired. Pour into jars.

A very simple recipe in which everything is prepared quickly and without additional investment. This appetizer can be a good sauce for many dishes.

Ingredients:

• Horseradish (root) - 100 g
• Mayonnaise - 200 g

Preparation:

Grate the peeled horseradish root or grind it in a blender. Mix it with mayonnaise and put it in jars. Roll up and put in a cool place.

Mono-preparation from horseradish root. Nothing extra - just the bright taste and aroma of the root vegetable.

Ingredients:

• Horseradish root - 200 g
• Salt - 1 tsp.
• Sugar - 2 tsp.
• Table vinegar – 25 ml

Preparation:

Prepare the brine: add salt, sugar and vinegar to 400 ml of water at room temperature. Mix well.

Peel the horseradish and pass through a blender or meat grinder until it is as fine as possible.

Pour brine over the prepared horseradish, mix everything very well, it is better to do this in several stages.

The interesting, sweetish taste of the snack is the main advantage of this recipe.

Ingredients:

• Apples – 1 kg
• Carrots – 1 kg
• Horseradish - 200 g
• Salt - 2 tbsp. l.
• Sugar - 1 tbsp. l.

Preparation:

All products must be grated. Pre-wash and clean.

Mix everything well and pour into jars. Stir sugar and salt into a liter of hot water. Fill the jars with brine and sterilize with the lid on. Roll up and keep warm.

If the horseradish root has been stored for a long time, or is overripe, or you want to get rid of its excessive bitterness, soak it in water overnight. During this time, the root will give up its bitterness to the water and absorb additional moisture, making it more pleasant and tender in taste.

An unusual recipe using beet juice. The beets themselves are not added, so those who don’t like them will like the recipe.

Ingredients:

• Horseradish root - 300 g
• Fresh beets - 1 pc.
• Salt, sugar - to taste
• Vinegar - 2 teaspoons

Preparation:

Peel the beets and put them through a juicer - you will need their juice. Pass the horseradish root through a meat grinder using the smallest grate. Add spices (2 teaspoons each) and vinegar to the mixture. Pour in cooled boiled water (100-200 ml) and beet juice. The gruel should not be too watery.

A beautiful, elegant and unusual snack for everyone. It will decorate any holiday table, and at the same time its preparation will only take a few minutes.

Ingredients:

• Green (unripe) tomatoes - 2 kg
• Horseradish (root) - 200 g
• Garlic - 1 head
• Salt - 2 tbsp. l.
• Sugar - 6 tbsp. l.
• Vinegar 6-9% - 50 ml
• Fresh parsley - to taste

Preparation:

The dish requires firm, whole tomatoes, without blemishes. They need to be washed and each one cut - but not completely. You need to cut them either in half or into quarters, somewhere up to the middle of the tomato. You need to put garlic, horseradish and herbs into the resulting cracks. Pre-clean them and grate them. Finely chop the parsley.

Carefully push the filling into each cut so that the tomatoes retain their appearance. Immediately place them in sterile jars and fill with marinade.

Marinade: for one liter of boiling water the specified amount of spices and vinegar. Boil, pour the prepared jars under the throat and roll up.

Hot peppers add extra spiciness to an otherwise spicy dish. Spicy lovers should try this recipe.

Ingredients:

• Fresh tomatoes – 2 kg
• Garlic - 3 heads
• Hot hot pepper - 1-2 pcs.
• Horseradish (root) – 500 g
• Salt - 2 tbsp. l.

Preparation:

Wash the tomatoes, cut them, put them through a meat grinder or blender. Press the garlic through a press. Remove the seeds from the pepper, chop the horseradish root and send it after the tomatoes through a meat grinder. Add salt - 3-4 tablespoons (adjust to taste).

A spicy, sour appetizer, very different from tomato appetizers with horseradish. It has some warm Caucasian undertones and is definitely worth making.

Ingredients:

• Horseradish (root) - 300 g
• Plums - 200 g
• Salt and sugar - 1 tbsp. l.
• Vinegar 9% - 100 ml

Preparation:

You can use any plum for this dish, including sour plums. Wash the plums and remove the pits. Soak the horseradish in water overnight, and in the morning cut it into cubes and mince it along with the plums. Pour boiling water over the resulting mass - for the specified weight of products you will need about half a liter to make a paste. Sprinkle spices on top, pour in vinegar and roll up the lid.

The amount of sugar can be adjusted depending on the acidity of the plum.

This option for preparing horseradish for the winter is considered Ukrainian. The interesting color of the finished dish harmonizes perfectly with the bright taste.

Ingredients:

• Horseradish roots - 400 g
• Boiled beets – 4 kg
• Garlic – 200 g
• Salt - 1 tbsp. l.
• Sugar - 3 tbsp. l.
• Vinegar - 1 tbsp. l.

Preparation:

Prepare horseradish and garlic. Pass the beets through a meat grinder, horseradish through it, or through a blender. Put the beets on the fire, add all the other ingredients, spices, and bring to a boil. After a couple of minutes, pour in the vinegar, boil a little more and pour into jars.

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Khrenovina - a classic recipe and its variations

With the onset of the season, many are interested in horseradish appetizer, a classic recipe or other options. For example, you can make it with beets, hot peppers, garlic, lemon juice or vinegar for the winter, or do without tomatoes at all, but add bell peppers. Besides, whether you follow the recipe with or without cooking is up to you...

Classic recipe for making horseradish appetizers

Horseradish can rightfully be called one of the latest preparations for the harvest in the fall (another name is horseradish, gorloder, Ogonyok seasoning, tear out your eye, Russian adjika, thistle, cobra, horseradish appetizer, horseradish). Spicy lovers especially appreciate the appetizer, adding it to meat dishes and fish delicacies. An indispensable seasoning for jellied meat too! No matter how horseradish is prepared, the classic recipe will always remain the most in demand and popular among housewives.

Horseradish is a sauce that usually contains two main ingredients: horseradish root and tomatoes. For those who do not like tomatoes, you can replace them with beets, add pepper, garlic and other spices to the recipe.

There is an option for preparing this seasoning when the ingredients do not need to be boiled; on the contrary, there is a heat-treated horseradish (such a preparation will definitely not sour in the winter). No matter how the sauce is prepared, its main quality is its spicy taste. So, to seal the horseradish with tomatoes, you will need the following ingredients:

• 100 g horseradish (one fairly large root)
• 1 kg ripe red tomatoes
• 2 teaspoons salt
• 1 teaspoon granulated sugar
• 100 g garlic (2–3 heads)

horseradish classic recipe - pictured

Horseradish with tomatoes and garlic turns out slightly sour, softening the pungent taste and smell of the main vegetable. If desired, you can omit the garlic and sugar, but then the taste will be very vigorous and spicy. Step by step the appetizer is prepared as follows:

1. Rinse the prepared vegetables thoroughly and dry. Divide the tomatoes into several parts. Peel and cut the horseradish well. Divide the garlic heads into cloves, peel each of them
2. Grind all components in a meat grinder or blender. Place the prepared spices – salt and granulated sugar – into the resulting mass, mix everything thoroughly.
3. Place the resulting mass in pre-prepared dry sterile jars and close with lids. This kind of horseradish will retain its taste and will not go sour for quite a long time, but it needs to be stored in a cool room, and ideally in a basement or cellar, but you can also put it in the refrigerator

Cooking with hot pepper

When preparing horseradish, the classic recipe can be diluted with additional ingredients depending on the taste preferences of the household. For lovers of super-spicy taste, we offer a recipe for horseradish with hot pepper. You can eat this snack either immediately or in winter, during storage, by rolling it up in sterile jars. For this workpiece you will need:

• 3–4 medium horseradish roots
• 2.5 kg ripe tomatoes
• 6–8 bell peppers
• 4–5 pods of hot pepper
• 4–5 heads of garlic
• 200 g sugar
• 2 tbsp. spoons of salt
• 120 ml table vinegar

horseradish with pepper - in the photo

Washed and well-dried vegetables must be chopped. This can be done using any method convenient for you: using a meat grinder, blender, knife.

After obtaining a homogeneous mass of vegetables, add salt, sand and vinegar. Mix everything thoroughly and place in jars. It is best to store such a preparation in a cool place - in the refrigerator, on the balcony or in the cellar.

Recipe with beets

Tomatoes and garlic, which horseradish contains - a classic recipe - can be successfully replaced with beets. The horseradish recipe with beets is a sweetish flavored condiment, a great option for those who don’t like it too spicy. To prepare you need to take:

Pass horseradish and beets through a meat grinder or grind using a blender. Experienced housewives recommend grating beets; in this case, the consistency of the sauce is more delicate.

Salt the chopped vegetables, add sand and table vinegar. You can replace vinegar with lemon juice, in which case the horseradish will not be so sharp. Mix everything and place in sterile jars with iron lids.

How to prepare a horseradish snack for the winter so it doesn’t go sour

Many housewives are afraid that a horseradish snack may go bad without cooking, and are wondering what to do to prevent the horseradish from going sour? The problem can be solved quite simply - with the help of vegetable oil. In this case, you only need to boil one component - tomatoes. Chrenoder, the recipe for which includes vegetable oil, will not only retain all the vitamins and taste properties, but will also be stored for a whole year.

You need to take the ingredients in the following proportions:

• 2 medium horseradish rhizomes
• 2 kg red ripe tomatoes
• 3–4 heads of garlic
• 1 tbsp. spoon of salt and sand
• 3 tbsp. spoons of 9% vinegar
• 100 g vegetable oil

Let's prepare it step by step:

1. Grind the cooked, washed and dried roots and garlic in a meat grinder or blender (it is recommended to keep the vegetable in cold water for 1–2 hours before processing)
2. Peel the tomatoes (preferably) and cut into small pieces
3. Add granulated sugar to the tomatoes, add salt and mix thoroughly
4. Place tomatoes on low heat
5. 15 minutes after boiling, add vegetable oil and vinegar.
6. Mix the resulting tomato mass with chopped horseradish root and garlic, place in sterile jars, roll up and leave for a day under a blanket. Horseradish with garlic and vegetable oil is ready

Little tricks

Whatever method you choose to prepare horseradish, always use only fresh and high-quality roots of this vegetable for this spicy seasoning. To get it, you need to choose the right time to dig.

Experienced gardeners advise digging after the first frost, in which case it will retain all its taste and be strong. A root dug up in the warm season will not add the desired spiciness and healthy components to the dish.

Before cooking, the vegetable must be properly processed. The roots should be washed only after the skin has been removed.

As you know, processing horseradish is much more irritating to the eyes than cutting onions. You can block the effect of the essential oils that horseradish releases during grinding with the help of a regular plastic bag, which must be placed directly on the meat grinder.

Cook with pleasure, and bon appetit!

Khrenovina, gorloder, adjika, ogonyok - these are all names of the same dish. It is presented in the form of a sauce with a pleasant, spicy flavor. A vegetable called horseradish has a characteristic aroma that goes well with meat and poultry. Shit, you can just eat it spread on a slice of black or white bread. The snack is also credited with healing properties. It is known that it is capable of killing all microorganisms, which is why it is recommended to be used for various colds. Recipes that include horseradish and tomato are especially popular - this is the ideal combination for creating a delicious sauce.

Classic recipe for making horseradish from tomatoes and horseradish

The advantage of preparing such a snack yourself is that the cook can vary the composition of the preserve at his discretion. Not everyone likes the overly spicy qualities of white horseradish, but they can be covered up by adding more green or red tomatoes or apples. To get a tasty, juicy snack, you only need ripe tomatoes; if unripe ones are used, it is better to choose green tomatoes that have not begun to ripen. Horseradish, according to this recipe, is prepared without cooking, so all the beneficial properties of the components are preserved for a long time.

Number of servings: 4 l.

Cooking time: 1.5 hours.

1 hour. 30 min. Seal

It is better to choose a cool place to store the finished sauce, because horseradish is prepared without cooking. Jars of sauce are sent for storage and opened as needed. Bon appetit.

Tomato and horseradish horseradish with various spices

This option for preparing a spicy snack differs in the method of heat treatment and the variety of ingredients used. A distinctive feature is that the sauce is not too thick, which is good. The dish goes well with any meat, such as pork, lamb or beef. You can use horseradish prepared according to this recipe with poultry meat; it goes well with duck.

Ingredients:

• Ripe tomatoes - 4 kg.
• Large apples - 5 pcs.
• Salt - 1.5 tbsp.
• Garlic - 15 cloves.
• Pickled horseradish - 0.5 l.
• Hot pepper - 1 pod.
• Sugar - 3 tbsp.
• Ground black pepper - 1 tbsp.
• Cinnamon - 1/3 tsp.
• Nutmeg - 1/3 tsp.
• Ginger - to taste.

Cooking process:

1. Remove the skin from ripe tomatoes, cut in half and boil to obtain a mixture of dense consistency. The process will take about 35 minutes.
2. Wash the apples, peel them, remove the seeds and boil them in a small amount of water to obtain a puree. This will take about 20 minutes.
3. Mix tomatoes with apples in one container.
4. The mixture can be additionally whipped with a blender and boiled for about 20 minutes. Once ready, add salt, sugar and all the spices used, as well as ready-made pickled horseradish to the mixture.
5. Boil the appetizer for about 5 minutes. Grind the garlic and hot pepper in a meat grinder and add to the mixture of vegetables and apples. Bring the mixture to a boil, place the prepared horseradish into sterile jars and roll up.

The advantage of this recipe is that you don’t need to use fresh horseradish to create it. You can simply buy a jar of ready-made snack and flavor it with all the delicious ingredients. The sauce prepared according to this recipe is not too spicy, so everyone will like it.

Horseradish from green tomatoes with horseradish and garlic

Every housewife who cultivates the land faces the problem of processing tomatoes that are unripe due to the onset of early cold weather. It’s good if there are some living creatures in the yard, but where to put the unripe fruits, because it’s a pity to throw them away. A simple homemade version will come to the rescue, for example, green tomato horseradish. This spice is perfect as a snack or as a simple seasoning sauce. A distinctive feature is that this grenadier can be used to season various fish dishes, such as aspic.

Ingredients:

• Green tomatoes - 1 kg.
• Horseradish root - 100 gr.
• Garlic - 1 head.
• Green capsicum – 4 pcs.
• Salt - 30 gr.
• Sugar - 3 tbsp.

Cooking process:

1. The process of preparing horseradish from green tomatoes does not take much time. Before you start preparing the snack, you need to prepare 300-500 ml jars for packaging the finished spice. They should have screw caps for convenience.
2. The jars need to be sterilized in the oven, the lids scalded with boiling water and dried on a towel. Tomatoes, hot peppers and garlic are crushed into small pieces using a meat grinder or blender.
3. You can leave the seeds in the hot pepper, this will increase the spiciness of the seasoning. Horseradish is peeled and crushed last, since the aroma and taste disappear from it very quickly.
4. It should be borne in mind that a meat grinder does not always cope well with chopping the product, so it is better to use a grater.
5. The container where the grated vegetable will be placed must be wrapped in cling film or a plastic bag, then the eyes will not be harmed.
6. Mix all the crushed ingredients with salt and sugar, place in jars and seal with lids.
7. This winter seasoning can be stored for a long time, provided cool conditions are created.

Horseradish can be placed in the cellar or refrigerator. This recipe for making a snack with green tomatoes is very easy to prepare and leaves room for imagination. For example, you can change the composition of spices.

A simple horseradish dish made from tomatoes and horseradish “Nothing extra”

This snack contains only garlic, tomatoes, horseradish and salt - nothing extra. Preparing the snack is very simple.

Ingredients:

• Ripe tomatoes - 1 kg.
• Horseradish root - 200 gr.
• Garlic - 1 head.
• Salt - 3 tsp.

Cooking process:

1. Horseradish root needs to be peeled and chopped. When crushed, it can be passed through a meat grinder. To obtain a paste, you can use a grater or blender.
2. It should be taken into account that the power of some electrical appliances is not enough, so it is better to use an old manual meat grinder.
3. In the process of preparing horseradish, it is important to obtain a homogeneous, fine fraction; horseradish must be broken into fibers. Using a meat grinder, you need to grind the tomatoes into puree and combine them with horseradish porridge.
4. You don't have to remove the skin from the tomatoes. In order for the adjika to be thick, you need to immediately drain the excess liquid from the rolled tomatoes without pressing.
5. Add garlic, passed through a press, and salt to the mixture. Mix the mixture well and leave for about 30 minutes.
6. After 30 minutes, you can taste the appetizer; if the spiciness is not enough, you can add hot pepper.
7. For long-term storage, you can add one spoon of refined oil to each jar.
8. The finished snack is sent to the refrigerator or cellar.

The snack created according to this recipe can be prepared with sterilization. In this case, the tomatoes need to be boiled, and then add grated horseradish to them. Boil the mixture for at least 30 minutes. The hostess must remember that in this case, some of the beneficial properties of the snack will be lost.

Horseradish for the winter with tomato and aspirin

For long-term storage of various snacks, mass producers always use preservatives, but when snacks are prepared at home, the use of harmful substances is unacceptable. Vinegar and citric acid help correct the situation, but their taste also distorts the aroma of the dish. There is a way out - to keep horseradish for a long time in the winter, you can add one tablet of aspirin acid to each jar.

Ingredients:

• Ripe tomatoes - 500 gr.
• Horseradish root - 100 gr.
• Peeled garlic - 30 gr.
• Salt - 1 tsp.
• Sugar - 0.5 tsp.
• Greens - 1 bunch.
• Hot pepper - 1 pod.
• Aspirin - 1 tablet.

Cooking process:

1. The volume of ingredients presented in this recipe will allow you to prepare about 700 g of an excellent snack. First, all vegetables need to be prepared, washed under running water, peeled, and seeds removed.
2. Pass the vegetables through a meat grinder. Combine all ingredients in a deep container, add salt and sugar.
3. Leave the resulting mass at room conditions for a day, then add vegetable oil.
4. You need to mix the mixture thoroughly and start preparing the jars for preservation.
5. The jar must be sterilized using a microwave or oven. Pour boiling water over the lid or boil for 5 minutes.
6. Grind the aspirin tablet to a free-flowing state and add to the composition. Pour the resulting snack into a jar and seal with a lid.

You can store the snack in the refrigerator or pantry. Due to the use of aspirin, longer storage is ensured without changing the taste of the dish.

Khrenovina - classic recipe

The basis of the classic recipe for preparing any horseradish is usually two vegetables: horseradish root and tomatoes. There are other recipes where, for example, tomatoes are replaced with beets, a very good solution for those who are allergic to tomatoes.

Our people have an inexhaustible culinary imagination, so there are recipes with garlic, without it, and even horseradish without the main component - horseradish. There are recipes with cooking so that the horseradish does not sour quickly, but there are also recipes without heat treatment of the ingredients. The only condition is that the prepared horseradish must be spicy.

The Siberians were the first to invent horseradish; there, in the cold season, the seasoning, by accelerating the blood, helped to warm up. Later, people all over the country learned about the spicy sauce, which goes great with meat or fish; now they even eat dumplings with it, or even spread it on bread.

By the way, Europeans became acquainted with hot sauce thanks to us, but quite a long time ago, at the end of the Middle Ages. Travelers who visited our country appreciated the horseradish, and the Germans and residents of the Baltic coast decided that it was what they needed with their favorite fried sausages.

The British called horseradish root “horse radish”, but they valued it more beneficial features . But the seasoning was also treated with great respect. The only thing is that some changes were made to the recipe for preparing horseradish using the classic version. The fact is that our method of preparation did not allow the seasoning to be stored for a long time; Europeans added vinegar to the recipe so that the horseradish would not sour quickly.

Why do I try to do only my own crap? Yes, I look at the store one, and somehow it doesn’t inspire confidence in me. Much better than your own - fierce, vigorous, which will take your soul out and bring tears to your eyes.

This is interesting: horseradish prepared according to the classic recipe was never consumed in its “pure form” in Rus'. Previously, it was always half diluted with sour cream. Try it, you might like it better this way.

Khrenovina classic recipe with tomatoes

Classic horseradish is almost always prepared with tomatoes. It will be a little sour, but can soften too hard horseradish. You will learn many more recipes for making horseradish with tomatoes .

Take:

• Horseradish - 100 gr.
• Tomatoes - 1 kg.
• Salt - 2 teaspoons.
• Sugar - 1 teaspoon.
• Garlic - 100 gr.

How to cook horseradish according to this recipe:

1. First, prepare all the vegetables for work: wash the tomatoes and cut into several parts, also peel and chop the horseradish root, divide the garlic into slices.
2. Pass all the ingredients through a meat grinder, immediately add sugar and salt and stir.
3. If you plan to prepare horseradish for the winter, then put it in sterilized jars and roll it up, then the seasoning will not sour.

Horseradish - a classic recipe for preparing for the winter so as not to sour

To prevent horseradish from souring, try cooking it with vegetable oil, then the seasoning will be able to retain all its taste and beneficial qualities for a whole year and mold will not appear on its surface, even without seaming.

Take:

• Horseradish - 200 gr.
• Tomatoes - 2 kg.
• Garlic - 200 gr.
• Salt and sugar - one large spoon each.
• Table vinegar - 3 large spoons.
• Vegetable oil - half a glass.

How to prepare seasoning according to this recipe:

1. Peel the horseradish, garlic and mince everything. It is advisable to soak the horseradish root in cold water for an hour.
2. You need to peel the tomatoes (but not necessarily, the seasoning will be incredibly tasty anyway) and chop finely.
3. Mix the tomatoes with sugar and salt, stir everything well, and simmer a little on the stove.
4. A quarter of an hour after the tomatoes boil, add vinegar and vegetable oil.
5. Transfer the tomato puree after boiling to the horseradish with garlic and mix everything together. Roll up the winter preparation, and if you eat it right now, put it in the refrigerator for storage.

Khrenovina - classic recipe with hot pepper

You will get a classic gorloder if you add hot pepper to the horseradish. I offer you a recipe for winter preparation. However, only after cooking, you can safely put the horseradish on the table, the seasoning will come out at the highest level. You're going to get some serious shit, keep that in mind.

Take:

• Horseradish - 300 gr.
• Tomatoes - 2.5 kg.
• Bell pepper - 600 gr.
• Hot pepper - 300 gr.
• Garlic - 300 gr.
• Sugar - 1 glass.
• Salt - 2 large spoons.
• Table vinegar - 1 glass.

Step-by-step recipe for making horseradish:

1. Chop the peeled and prepared vegetables in any way available to you. Without further ado, I do it with a blender. The only thing is to cut the horseradish smaller in this case.
2. Add spices, mix thoroughly and place in jars. Store the horseradish in the refrigerator and enjoy.

Khrenovina - a classic recipe with beets

According to this recipe, you will prepare horseradish without tomatoes and garlic, replacing them with beets. Beetroot horseradish will not be very strong, sweet and sour, but many people do not like strong seasoning, this preparation is just for them.

Take:

• Horseradish - 1 root.
• Beetroot - 2 pcs.
• Salt, sugar, vinegar - take everything to taste.

How to prepare horseradish according to this recipe:

1. Peel the vegetables and grind them with a blender, or the old-fashioned way, through a meat grinder. To be honest, I grate beets, I like it better this way.
2. Season the sauce with sugar, vinegar and salt. If you don't like vinegar, use lemon juice, then the seasoning will taste milder.
3. Stir and transfer to a jar, close tightly with a lid.

How to prepare horseradish root

Whatever recipe for the classic preparation of horseradish you use, there is one main condition: the horseradish root must be of good quality. And this means that you need to dig it up at a certain time. Namely: after frost. Then he will be truly vigorous and strong. The summer root will not give the seasoning the necessary qualities, neither taste nor health.

And one more good tip: the classic seasoning does not require long-term storage and should be prepared immediately before use. This means that, of course, you can prepare food for the winter, but it must be canned. Therefore, do not make a lot of horseradish at once, it is better to save the fresh root, and make fresh portions of the seasoning as needed.

How to peel horseradish root

Do not wash the horseradish root before cleaning, first peel it with a knife and only then rinse.

I think that everyone will agree with me that peeling onions compared to the process of grating horseradish is child's play.
To facilitate mutual understanding, try, if possible, to do this in the fresh air. Experienced housewives advise putting a plastic bag on the meat grinder; this will also soften the effect of essential oils that cause tears.

Horseradish from tomatoes with apples is also a very good recipe for making a classic seasoning, watch the video on how to make it correctly. Be healthy, my dears! With love... Galina Nekrasova.

Horseradish, gorloder, Siberian adjika, horseradish, ogonyok, cobra - all these are names of the same dish. A spicy sauce with a pleasant pungency and characteristic aroma goes well with meat, poultry, and just a slice of black bread. They also say that this vigorous, spicy snack can kill all germs, so you won’t be afraid of colds or gastrointestinal infections with it. And if you don’t yet know how to cook horseradish for the winter, I will be happy to share with you my favorite recipe.

What does it contain? Horseradish - tomatoes - garlic

The classic recipe for making horseradish - real, Siberian - requires using horseradish root and tomatoes, garlic and salt, often with the addition of chili pepper. It is tomatoes that are a mandatory ingredient in the sauce - they give it a pleasant sourness and soften the pungency of horseradish. Sometimes bell peppers and green apples are also added to the seasoning. But here it is important not to overdo it, because a horseradish snack must be spicy! Therefore, you can add vegetables, but in moderation, otherwise you will lose that very “punchy” taste for which we prepare this product.

My recipe for horseradish snacks for the winter includes only tomatoes, horseradish root, garlic and salt. It turns out “baking” and very piquant. If it's too spicy for you, you can add more tomatoes or a couple of green apples at any time, depending on your taste.

Should I add sugar or not?

Sometimes granulated sugar is included in horseradish, especially if the tomatoes are too sour. I don't add sugar - it lasts longer. Instead, I try to choose sweet tomatoes, ripe, not green, then the sauce itself turns out to be sweet and sour. It’s good if the tomatoes are dense and not too watery so that the appetizer doesn’t “float.” For example, you can make a horseradish appetizer with plum tomatoes, which I think are just perfect for this appetizer.

How to make horseradish for the winter so it doesn’t go sour?

The horseradish snack stands well in the refrigerator under a nylon lid. The main thing is to put the correct proportions of garlic and horseradish so that the seasoning does not ferment and sour, and also store it strictly in the refrigerator, not in a warm place. If it is placed in sterilized jars and closed with clean lids, then additional preservatives (vinegar, citric acid or aspirin) are not required.

If the horseradish sours, then:

• jars are poorly sterilized;
• tomatoes are spoiled;
• little salt and garlic;
• the workpiece is in a warm place.

Glass containers are suitable for long-term storage (it is best to use small jars, 250, 300 or 500 ml). Thick nylon lids are suitable, as well as screw-on lids - it is advisable to place a couple of layers of cellophane under them to minimize air access and contact with metal.

How to extend the shelf life?

The snack lasts well all winter. But still, some housewives, fearing that it will ferment, try to extend its shelf life as much as possible. Some bring it to a boil, others add vinegar or a glass of oil...

I am categorically against any heat treatment, which kills all the usefulness of this Siberian snack. Vegetables and roots twisted through a meat grinder should be stored raw; if they are boiled, the taste will become incomparably worse. It will no longer be a crap, but at best adjika.

You can extend the shelf life in one of two gentler ways:

• pour oil under the lid;
• coat the lid with mustard.

In the first case, the contents of the jar are filled with literally 1-2 tablespoons of vegetable oil. It forms a thin film that prevents mold from forming on top. An alternative option is to coat the lid with mustard. This will also prevent mold from forming in the jar, but without the extra calories in the end.

Ingredients for a classic horseradish recipe

• tomatoes 1 kg
• horseradish root 200 g
• garlic 4 cloves
• non-iodized salt 3 tsp.