How to sterilize banks for horseradish. Horseradish for the winter or horseradish - recipes with photos. How to cook horseradish seasoning at home. Traditional "daily" options

Horseradish has an antibacterial effect, protecting it from colds and infections, lowers glucose levels, cleanses the blood, stimulates kidney function, and arouses appetite. However, its useful properties are fully preserved for two weeks after preparation of horseradish, and then gradually decrease. Therefore, if possible, it is better to store the root crop fresh in the cellar, and make seasoning as needed in small volumes.

Selecting the main ingredient ...

Popular rumor says that you need to dig out the vegetable in the autumn months. The fruit obtained at this time has a special burning sensation and a characteristic mustard aroma. Three rules will help you choose a root crop in a store.

1. Skin. Knotty, without traces of decay and mold. "Skin" of a light brown shade. Rubbing it with a fingernail, you can instantly feel a pungent, pronounced smell.
2. Pulp. Must be white.
3. The size. The optimal choice is a root crop 25 cm long, at least 1 cm in diameter.

Eating horseradish is contraindicated for pregnant and lactating women, children, as well as for certain diseases of the stomach and intestines, severe ailments of the kidneys and liver, and individual intolerance. Eating the product in large quantities can provoke internal bleeding, burns of the mucous membranes of the mouth, gastrointestinal tract, and increased pressure.

... and other components

You can make horseradish for the winter only from horseradish, chopping it and mixing it with salt, however, traditionally, the following are also introduced into burning sauce:

• tomatoes - only red or together with green (in equal proportions), since the harvest is usually prepared without heat treatment, only fresh, unspoiled fruits are suitable;
• garlic - preferably winter, "nuclear" varieties, if the vegetable is used young, you can take it more than indicated in the recipe;
• salt - common, large, not iodized.

Vinegar, lemon juice, hot pepper pods, ground black pepper and other spices, herbs, vegetables and fruits can be added to the preparation.

Culinary rules

When preparing horseradish, one must take into account that the spicy appetizer begins to lose hotness after two months. Here are four more rules that will be useful to the housewives.

1. Shredding. The workpiece has a liquid consistency, so a meat grinder, food processor or blender is used to grind the main components.
2. Protection. The caustic esters contained in the vegetable, when processing the fetus, cause "shedding tears." Mistresses “with experience” recommend to fix a plastic bag on a ring with a grill with an elastic band. This does not help some, but a gas mask or a respirator will certainly save.
3. Cleansing the meat grinder.   To remove the skin of tomatoes from the internal mechanism of the meat grinder, you need to skip a few slices of carrots.
4. Sterilization. Jars for blanks must be sterilized in any way before filling with sauce. Pour the covers with boiling water or boil for five to ten minutes.

Judging by the reviews, a manual meat grinder copes with horseradish better than electric, in which a fibrous root crop often gets stuck. When using a blender, the root pieces are too large.

Winter horseradish recipe: for quick consumption and storage

Peel horseradish from the skin with a sharp knife, cut large root vegetables into pieces so that it is more convenient to chop. Tomatoes free from stalks, garlic - from the husk.

Traditional "daily" options

Traditionally, the sauce is cooked without cooking: the vegetables are ground, combined with spices and distributed into jars. The blanks are closed with lids, but not rolled up, and stored in the refrigerator or cellar for three to six months.

The classic recipe for horseradish preparation: grind five horseradish roots, a head of garlic and 5 kg of tomatoes, mix two tablespoons of salt, put into jars. Here are seven more sauce options with different proportions and additional ingredients.

1. Burning. 1 kg of horseradish and garlic, 3 kg of tomatoes, sugar and salt to taste. Such a recipe for horseradish with tomatoes and garlic will appeal to lovers of "sharper."
2. With vinegar. Horseradish and garlic 300 g each, 1 kg of tomatoes, a tablespoon of salt and sugar, half a teaspoon of vinegar 9%.
3. No tomatoes. The Gorloder recipe for the winter suggests making a snack with garlic and horseradish (1 kg each), 20 tablespoons of sugar and ten - salt.
4. Soft. For a less burning version of horseradish with garlic and tomatoes, you will need: one horseradish root, 100 g of garlic and 1 kg of tomatoes, salt and sugar to taste.
5. With carrots. 100 g of garlic and horseradish, 2 kg of tomatoes, 600 g of carrots, pod of hot pepper, eight to ten drops of vinegar essence, salt to taste.
6. With plums. 100 g of horseradish and xyl-sweet plums (seedless), 1 kg of tomatoes, head of garlic, sugar and salt to taste.
7. With chili. Appetizer "Twinkle" from tomatoes and garlic is prepared without horseradish, replacing it with an equal amount of hot pepper.

Making apple horseradish requires fruit pretreatment. Chop four large apples of sweet and sour varieties into large slices, remove the core, pour water and, after boiling, cook over low heat until soft for two to three minutes. Condemn, grind through a sieve. Introduce three tablespoons of chopped horseradish, a tablespoon of sugar and half a tablespoon of lemon juice. Send to storage in the refrigerator.

It is impossible to roll up a "raw", not subjected to heat-treated preparation: botulism bacteria that are life-threatening can develop in an appetizer.

Under the sunset

Recipes of horseradish snacks for long-term storage (from eight to nine months to a year) require either sterilization of the workpieces or prolonged stewing. Here are four options for rolling horseradish for step-by-step implementation.

1. Marinated. Grind 1 kg of horseradish, combine with 15 g of salt and 200 ml of vinegar 3%. Boil, cook for one or two minutes and put in jars. Liters should be sterilized for 20 minutes, half-liter - a quarter of an hour. Roll up.
2. With bell pepper.   Grind 3 kg of tomatoes, boil the mass and cook over moderate heat for 20 minutes. Stir in processed horseradish (200 g), garlic (100 g) and pepper (400 g), after boiling again, cook for ten minutes. Stir three tablespoons of salt, two tablespoons of sugar and, if desired, ground black pepper three to five minutes before cooking. Put the hot mixture in a glass container, roll up.
3. With tomato paste.   Chop 1 kg of bell pepper and horseradish, pour 400 g of tomato paste, boil, cook for ten minutes, add a glass of sugar, a tablespoon of salt, 200 ml of vegetable oil and 100 ml of 9% vinegar, boil for another one or two minutes. Distribute to banks, roll up.
4. With beets. Cook 1 kg of beets an hour, free the fruits from the peel and chop into thin plates. Put in jars, alternating with chopped horseradish layers. In four glasses of water, mix 40 g of salt and 400 ml of vinegar 3%, boil for one to two minutes. Pour the hot marinade into the jars with the workpiece, sterilize the containers with a volume of 1 liter for 20 minutes, 0.5 liter for a quarter of an hour. Roll up.

Horseradish for the winter from tomatoes is usually prepared from tomatoes processed together with the skin, however, the "skin" can be removed by pre-dousing the fruit with boiling water.

How to keep fresh

How to make the sauce cooked without heat treatment not soured for as long as possible? Here are five rules for experienced housewives.

1. Increase the proportions of horseradish and garlic.The more these products are in the sauce, the longer it is stored.
2. Introduce natural preservatives.Adding lemon juice or vinegar to the blank will extend its shelf life.
3. Resort to the method of cold pickling.   Process 1 kg of garlic, tomato, hot pepper, large horseradish root with a meat grinder. Stir in 200 ml of apple cider vinegar and salt to taste. Marinate for 12 hours, put into glass jars, close, but do not roll.
4. Cover with a "protective disk."   Cut a circle of waxed paper that matches the diameter of the can, soak in alcohol or vodka, put on the workpiece, close the lid.
5. To freeze. Pack the sauce in small bags or plastic bottles and place in the freezer.

Some housewives add one crushed aspirin tablet (per liter of horseradish) to the workpiece in order to increase the shelf life. However, the introduction of the drug may be unsafe, so do not do this, especially since horseradish itself has pronounced antiseptic properties.

You can cook horseradish “with a twist” by adding cloves, oregano, basil, cinnamon or chopped fresh herbs. Serve the sauce with homemade dumplings, meat and chicken, boiled potatoes or just spread on a slice of rye bread.

Step 1: prepare the horseradish root.

This appetizer sauce is famous for its pungency, spicy aroma and has several names: “Horlodorka”, “Spark”, “Cobra”, “Khrinovin” or “Khrenoder”. There are a lot of ways to prepare this dish, and today we will consider one of them. First of all, with the help of a sharp kitchen knife, thoroughly clean the horseradish from the skin. Then we wash it, put it in a deep bowl, fill it with ordinary running water and leave it soaked in this form. Due to this process, most of the bitterness will come out of the roots, so the time of insisting depends on your desire. Some hostesses withstand it in a liquid   couple of hoursand others all night in the fridge.

Step 2: prepare the inventory.

Inventory preparation is also an important step! Since this type of hrenodera will be preserved, the dishes should be crystal clear! Cooking utensils can be done during a two-hour infusion of horseradish or the next day. First, carefully inspect the glass half-liter jars and lids for cracks, rust, chipping and other damage. Then, we thoroughly rinse all the dishes with which the process will be carried out using a soft sponge and baking soda, or detergent with a minimum amount of chemicals. After this, we pour over small utensils with hot water, boil the lids and leave in a saucepan, and sterilize the jars in the usual way and place them on the countertop to dry.

Step 3: prepare the tomatoes.

Now peel the garlic.

Sweet peppers get rid of the stalks, gutted from the seeds and cut into several parts.

We wash everything together with tomatoes under a stream of cold running water and dry with paper kitchen towels.

Then we pass the tomatoes through a meat grinder directly into a deep non-stick, preferably enameled saucepan, put on medium heat and bring its contents to a boil.

Step 4: prepare the rest of the ingredients.

Then we wash the horseradish again, dry it and grind it together with pepper and garlic in a clean deep dish. In order to avoid a sharp smell of phytoncides contained in the roots, you can attach a plastic bag to the neck of a kitchen appliance or tighten it together with a bowl of plastic wrap so that there are no gaps or, if desired, put a gauze bandage over your nose and mouth!

Step 5: prepare the boiled hrenoder.

After the tomato gruel starts bubbling, boil it for 20 minutesstirring occasionally with a wooden kitchen spatula. Tomato juice will boil slightly, but do not worry, other vegetables will let it in. After the right time, add chopped horseradish, garlic and sweet pepper. Still cooking 10 minutes, add sugar, salt, black pepper, mix everything again, stand on the stove for a couple of minutes, and proceed to the next step.

Step 6: preserve the boiled hrenoder.

In turn, we install a lid-watering can on each half-liter sterilized jar and use the ladle to place the horseradder on them. We cover the glass containers with metal lids and if they screw tightly cork the workpiece with an ordinary kitchen towel. Do you use regular rubber caps? Then you have to work with a special key for conservation.

As soon as everything is ready, we check the preservation for leaks. Does the air come out? Excellent! We put the jars with the lids down on the floor, wrap them in a woolen blanket so that there are no gaps, and cool in this form to room temperature over 2-3 days. After that we send the horseradish to a cool place: cellar, basement, pantry.

Step 7: serve the boiled hrenoder.

Boiled horseradish canned, cooled and placed in a well-ventilated place in which it can be stored for up to 1 year. This appetizer is considered quite spicy, it is served mostly cold in gravy boats or deep bowls. This miracle will ideally complement almost all hot first or second courses, as well as pastries. Enjoy it!
Bon Appetit!

If desired, you can add ground hot red pepper and some sweet and sour apples to all the crushed ingredients, which will soften the taste of the finished dish;

Very often, vegetables are crushed using a blender or food processor. These kitchen appliances perfectly protect eyes and nose from the sharp burning aroma of the horseradish root;

Contraindication! This snack should not be eaten by people with chronic gastritis, kidney inflammation, peptic ulcer of the intestinal system, as well as pregnant and lactating. Although, even in a person with perfect health, excessive use of chrenoder can cause high blood pressure;

If the tomatoes are too sweet, add 1–1.5 tablespoons of vinegar to the horseradish, and if acidic, increase the amount of sugar.

One of the most popular winter snacks for the winter in Russia is horseradish with a spicy taste. It is also known as hrenoder and horlodera. It is cooked with heat treatment and without cooking.

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

Each mistress has her secrets of winter preparations. In addition to the main ingredients, various spices and seasonings are added to the sauce. These products are stored crushed in sterile jars.

This dish is perfect for vegetables, fish, meat, various side dishes. Therefore, be sure to make several cans according to one of the proposed recipes.

So that after a couple of months the sauce does not begin to bubble and rise, you need to carefully approach the choice of products. They must be of high quality and fresh. Use tomatoes only with a dense structure.

Ingredients:

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

Cooking

To prevent the snack from becoming acidic, it is necessary to thoroughly wash all the products, and then dry them, there should not be excess liquid in the workpiece. A horseradish is recommended to soak for a day in cold water.

Peel the tomato. To do this, make shallow cross-shaped incisions on the fruits and fill them with boiling water for a couple of minutes, then put under running cold water and remove the skin. Peeled tomatoes pass through a meat grinder.

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

Pre-rinse glass jars with soda, sterilize in any convenient way. Then we spread the light on them and close with ordinary nylon covers.

Store snacks in the refrigerator for no more than three months. If you want the hrenoder to be on the New Year's table, then harvest it in the middle, end of October.

Winter horseradish recipe with aspirin to stand in the cellar

So that the sauce does not deteriorate and the jars do not explode, it is recommended to use acetylsalicylic acid. It destroys harmful bacteria and allows you to store the horlloder for a longer period of time.

Ingredients:

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

Cooking

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

Now, one by one, we send the prepared ingredients to a meat grinder. First, we twist the garlic, then pepper, and last but not least tomatoes. If the sliced \u200b\u200btomatoes gave the juice, then it does not need to be added to the snack.

Be sure to sterilize the cans and boil the metal lids. The hrenoder is almost completely ready. It remains to add salt to taste. Pour sauce into containers and add ½ tablets of aspirin so that it does not soured in the cellar. We twist the covers.

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

How to cook horseradish without boiling with tomatoes and horseradish

An appetizer of shredded vegetables helps fight viral organisms in the winter. It also lowers blood sugar. Therefore, the cobra is not only tasty, but also very healthy.

Ingredients:

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

Cooking

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

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

At the next stage, we wash the washed tomatoes into four parts and send them to a blender, twist until a puree mixture is obtained.

Add chopped garlic with horseradish to the tomato mass and twist it together.

Add sugar and salt to the sauce and mix. We leave the appetizer for one hour so that all the bubbles come out of it.

Hermetically close the lids and put in storage in a cool place.

The severity of the dish can be controlled by the amount of garlic and horseradish. Therefore, always try the finished sauce on the palate.

Horseradish appetizer: a classic home-made recipe

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

  And remember, this sauce cannot be stored at room temperature. Be sure to clean it in a cool place, and best of all in the refrigerator.

Long-term tomato and horseradish horseradish recipe

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

Some housewives add aspirin to jars to increase the shelf life, but doctors do not recommend using acetylsalicylic acid for workpieces.

If you do everything right, then the hrenoder will not sour in the refrigerator for 4 months.

Ingredients:

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

Cooking

Pure and dried tomatoes are cut into four slices. Be sure to cut the stem.

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

Then alternately twist the peeled garlic cloves and slices of tomatoes.

Add chopped horseradish from a bag, sugar and salt to the tomato mass. Mix everything thoroughly and distribute to sterilized jars. We close kapron or metal covers.

If you do everything right, then the horseradish can be stored in the refrigerator for 4 months, and even longer, but then the sauce will not be so vigorous.

Cooking home-made beef with beets for the winter without cooking

If you want to cook an original horseradish snack, then instead of the usual tomatoes, you can add beets to it. The workpiece is sharp and tasty.

Ingredients:

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

Cooking

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

For raw beets, cut off the top layer and grind on a fine grater. Through pieces of tissue we survive the juice in a jar of horseradish.

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

We immediately remove the savory appetizer in a cool place. One jar can be left for dinner.

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

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

Ingredients:

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

Cooking

We clear the cloves of garlic from the husk, chop horseradish into small pieces. We cut the stems of a tomato and cut into several slices.

First of all, grind horseradish with garlic in a plastic bag. Pieces of tomato are best left for a while so that they give juice that we will not use. Then we send them to the meat grinder.

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

Now we distribute the vigorous appetizer among the sterile jars and twist the lids.

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

How to freeze horseradish for the winter

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

To do this, prepare small containers. Suitable plastic bottles with a volume of 0.5-1 l or buckets of mayonnaise. We spread the hot sauce in containers and send it to the freezer.

Thaw an appetizer at room temperature. Just keep in mind that the workpiece will become more liquid.

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

What to do if horseradish fermented

If you do not follow the rules of the recipe, then the vigorous horseradish sauce can ferment after a while. Therefore, we must sterilize the jars, and do not use products with traces of rot or dents.

We add a sufficient amount of preservatives to the preparation: sugar, salt and garlic. The jar should have a minimum of liquid, so the excess juice from the tomatoes must be drained.

But what if the cover is already swollen? In this case, add 1 tbsp of vegetable oil to each jar, close the capron lids and immediately refrigerate.

Some advise you to boil a snack, but it will ruin the taste, and it will not be so hot.

Therefore, follow the cooking technology, and your horseradish will never turn sour and ferment. If you prepare a small amount of spicy sauce, then it is best to store it in the refrigerator.

Properly prepared hordelder can stand for a long time, but after a few months it becomes not so vigorous.

Step 1: prepare the inventory.

Although this impressive spicy sauce is stored quite well, for a long time, without the formation of mold and oxidation, it is nevertheless worth correctly preparing all the inventory that will be used during the preparation of this culinary masterpiece! First, thoroughly rinse all the dishes under warm running water with a normal kitchen sponge and baking soda, it will perfectly cope with any dirt. Then we pour over small kitchen utensils with boiling water, and we sterilize the lids with jars in any convenient way, for example, in a microwave, oven or the old fashioned way on the stove.

Step 2: prepare the ingredients.

When the entire inventory is ready, we begin to deal with the ingredients. First, we heat a full kettle of ordinary running water. Using a sharp kitchen knife, peel the cloves of garlic and rinse them with tomatoes. Then we send the tomatoes to a deep bowl and after a while we pour steep boiling water from the teapot.

Blanch vegetables in hot water 30-40 seconds. After that, with the help of a slotted spoon, we transfer them to a deep bowl with ice water and stand there until completely cooled. Then we dry the tomatoes with paper kitchen towels, remove the skin from them, remove from each place where the stalk was attached, and send it to a clean deep bowl. We also dry the garlic and proceed to the next step.

Step 3: prepare a horseradish without horseradish.

In turn, grind all the vegetables until the consistency of mashed potatoes directly into a deep pan. This can be done using a conventional meat grinder, stationary blender or food processor, it all depends on your desire and capabilities. After that, add the right amount of table salt to the resulting mass without iodine, ground black pepper and mix everything with a tablespoon to a homogeneous consistency.

Then we lay out the finished hrenoder in sterilized half-liter or liter glass jars, close them with tight-fitting plastic or metal screw caps and put them in a very cool place, ideal - a refrigerator   and a nice, deep cellar. After about a month, you can take the first sample of this yummy.

Step 4: serve horseradish without horseradish.

The horseradish without horseradish is served chilled. It is served in sauceboats or deep bowls as an addition to dishes of meat, fish, poultry, game, although it is also quite tasty with stewed, fried or baked vegetables. This nuclear mixture can be stored in the refrigerator or in the cellar of my taste qualities, from about 6 to 9 months. Very often, the hrenoder layered the bases for meat pies, pizza, add a few spoons to spicy soups, stews and prepare sandwiches with it. Enjoy a savory snack and don't get sick!
Bon Appetit!

Very often, ground horseradish root is added to this type of hrenoder, about 1 kilogram for the above mass of ingredients. They also put hot red or green chili peppers, 2-3 are enough or to taste;

If you are afraid that the horseradish will not stand all winter, boil the chopped tomatoes for 3-4 minutes, then add the garlic, salt and soak everything over medium heat with a low boil for another 2-3 minutes. Then cool, put into jars, cork them with lids and send to a cold place;

Sometimes before serving, a little sour cream, cream or sour-milk yogurt is put in the finished hrenoder; these ingredients give the appetizer-sauce a softer noble aftertaste;

If the tomatoes are very acidic, season the horseradish with a tablespoon of granulated sugar;

This dish is contraindicated for people suffering from diseases of the gastrointestinal tract, high acidity, gastritis, peptic ulcer of the stomach and duodenum.

Not a single holiday, not a single feast is complete without a snack. There are so many different options for a traditional festive dish that listing will take a lot of time. However, among them there are those who take first place. Horseradish from tomato with horseradish and garlic, or simply "horseradish", can undoubtedly be called such. And today, we will consider these old Russian recipes.

It uses the most common products, and the taste is wonderful, rich in sharpness.

Despite the fact that the ingredients for the preparation of this dish are standard, there are many recipes for it. However, this is due to the fact that everyone who cooks this appetizer, one way or another, adds something special to it. The result is a great snack. which will please all spicy lovers.

The main secret of this recipe is that only fresh products are used here. You don’t need to cook or sterilize anything.

To prepare this delicious snack, we need the following ingredients:

• Tomatoes - 2 kg.
• Garlic - 150 g.
• Horseradish root - 350 g.
• Salt - 15 gm.
• Sugar - 10 g.

Based on this amount, we get 2 liters of horseradish.

We start by peeling tomatoes, removing all unnecessary from them, peeling horseradish and garlic

After that, we place all peeled products in a blender (if it is not there, you can use a meat grinder).

Mix everything thoroughly until a homogeneous mass is obtained.

Salt and sugar are added to taste. Pour the finished snack over the banks and put in the refrigerator. Everything, our dish is ready. It is advisable to let it brew for a day and after that you can use it. And it can be stored in this form for a long time.

Classic recipe without tomato

At the mention of horseradish, everyone will say that it is prepared from horseradish and tomato. However, you can do without them. Horseradish, of course, remains the main component, otherwise this appetizer will not be called horseradish.

As for its second component, in addition to the tomato, you can add other completely unusual components. One of them is pepper.

To prepare such an appetizer, we need the following components:

• Bulgarian pepper - 1 piece
• Chili pepper - 2 pieces.
• Horseradish root - 150 g.
• Garlic - 150 g.
• Salt - 5 g.

Based on this number of components, we get 0.5 liters of horseradish.

All prepared components are well washed, cleaned, removing excess. Next, grind everything through a meat grinder. You can do this either individually or alternating components. Pour the mass into the pan, salt and mix.

Now we take prepared cans: well-washed and sterilized. We spread the finished sauce in them and put in the refrigerator.

Horseradish with beets for the winter (recipe without cooking)

Another variant of horseradish with tomato substitute. Probably no one would have guessed to use beets for this purpose. However, this vegetable gives a rather peculiar and piquant flavor to the dish.

To prepare such a damn thing we need:

• Reduced - one medium root crop.
• Horseradish root - 350 g.
• Table vinegar - 10 ml.
• Salt - 10 g.
• Sugar - 10 g.

Based on this number of components, we get 700 grams of the finished product.

As in the previous recipes, we clean, chop, and grind all components with a meat grinder. Beets can also be grated

After that, pour all the grated vegetables into a common container and mix well. If the beets are not juicy enough, you can add a little water to the desired consistency.

In well-washed and sterilized jars, spread the sauce and put it in the refrigerator. In winter, and on any holidays, there will be something to feast on.

So that the shit would stand in the cellar for a long time and not spoil ...

Horseradish appetizer of fresh vegetables, of course, will not be stored for too long. And what to do if it’s not soon before the holidays, but you don’t want to open this sauce. And too long overexposure threatens the appearance of mold and souring. To extend the shelf life of horseradish, either preservatives are used, or the sauce is cooked. However, this affects the taste and beneficial properties of fresh vegetables.

One of the tricky ways to save a snack is to pour it on top of sunflower oil. You can also grease the lid of the jar with mustard.

So that the horseradish does not turn sour and do not wander ...

So that the horseradish does not turn sour and delight with its taste, do not forget that it must be stored exclusively in the refrigerator. Then mold can be avoided.

Cans should be thoroughly sterilized and the plastic lids well rinsed and, preferably, boiled. Then you do not have to add additional preservatives, such as vinegar, aspirin or citric acid.

Remember, the following result in acidification of a product:

• Lack of preliminary sterilization of cans.
• The lack of natural preservatives like garlic or salt.
• Spoiled or slightly flawed products.
• Storage of the finished product in a warm place.

Nylon caps are best for long-term storage of snacks in glass jars. Well, if you will store in a glass container for a long time, and use screw caps, it is advisable to put cellophane in several layers under them. This will reduce air in the can.

A few helpful tips to help you make horseradish snacks.

• Horseradish roots should be of high quality, without any damage. Better to use a late harvest. Then the taste will be more intense and strong. The appetizer cooked in the autumn is stored the longest.
• You must properly save the root. It is advisable to dig it out immediately before preparing the horseradish.
• So that during the preparation of snacks horseradish does not irritate the mucous membrane of the eye, you can cover the meat grinder with a plastic bag.
• If you want to get your unforgettable taste, do not be afraid to experiment. If you want to give horseradish acidity, use an apple or gooseberry. The taste sensations and various types of peppers are also well diversified.
• If you use a dried root when preparing an appetizer, you must first peel it, chop it, then dry it in the oven and grind it at the end in a coffee grinder. After that, lay out its glass jars and store it until you need it.

In general, create, invent your own options and enjoy your meal!