Horseradish, horseradish, gorloder, "light", "thistle" - these are all variations on the theme of our popular horseradish and tomato appetizer. And although the quirky hostesses adapted spicy ingredients (pepper, garlic) for seasoning, the classic recipe for making horseradish should always be based on real grated horseradish and tomatoes. However, there are many decent ways that combine horseradish with plums, bell pepper and other additives. Today we will talk about how to prepare horseradish with various ingredients for the winter.

To make the finished product tasty, healthy, last as long as possible and not spoil, it is important to use quality products.

Tomatoes it is better to take overripe, but without spoilage. If they are spoiled, the appetizer may ferment before time. If you take tomatoes with greenery, then both in appearance and in taste, horseradish will be inferior to that made from juicy, dense and ripe fruits. The redder the tomatoes, the brighter the product, the sweeter they are, the more pronounced the taste. The less watery the tomatoes are, the more concentrated the sauce will be. Autumn varieties of tomatoes work great in this recipe, they are suitable both in terms of horseradish harvesting time, and in terms of density they are good. These are varieties of the Cream type, which ripen to market ripeness at the end of August.

Horseradish: they definitely won't spoil the shit. However, if you take flabby, thin roots, you will struggle to clean and grind them. Find strong, thick, juicy roots, peel them and put them in the freezer for a short time to be sure. As soon as they harden - take out and twist in a meat grinder, so the process will go much faster. In order not to sob over the meat grinder, put a plastic bag on the branch pipe near the grate and collect the grated horseradish in it.

Garlic: the larger the heads, the juicier the vegetable. But the smaller they are, the "meaner" the garlic is.

Salt: it should only be coarsely ground. In principle, there should not be any iodized or finely ground salt in the workpieces, including in horseradish!

The classic recipe for horseradish for the winter

This recipe combines three things - tomatoes, horseradish root and garlic. Horseradish with tomatoes and garlic is the most common recipe, and many people make it without adding salt. The result is spicy spicy sauce or an appetizer - who will call it what. Distinctive feature classic shit you can say that it should only be raw. Real Siberian horseradish was never boiled, not pasteurized, it was simply stored in a cold cellar. Today, in the absence of a cellar, this sauce can be kept in the refrigerator, in a jar with a nylon lid. If everything is done cleanly, neatly, with the correct ratio of salt and garlic, the workpiece will not sour or disappear.

With tomatoes and garlic

So, here's how the crap is made - a classic recipe.

Product consumption:

• tomatoes - 2 kg;
• peeled garlic - about a dozen large cloves;
• horseradish roots - 400 g;
• salt to taste.

Then everything is simple: take a meat grinder, scroll through the horseradish root, then separately the tomatoes, then the garlic. We advise you to twist the tomatoes in a separate bowl so that you can drain off the excess juice - then the horseradish will be thicker and tastier.

Stir everything and add salt to taste. Send the workpiece to the refrigerator for half an hour while sterilizing the jars.

The jars must be clean and dry - the latter is also important! While you cook the jars, taste the crap. Maybe too spicy or undersalted? Add salt or tomatoes.

To prevent mold from inadvertently settling under the lid, you can provide some tricks. Sprinkle a spoonful of boiled vegetable oil on top. You can also lightly grease the lid of the jar with mustard before closing.

Horseradish with aspirin

If you want a 100% fresh sauce taste, try the aspirin shit. Opponents of acetylsalicylic acid will be horrified at this moment, although the harm from aspirin is attributed only to canned food with heat treatment, and that harm has not yet been too proven. In this case, the workpiece will be completely raw.

Everything is done in the same way as in the previous recipe, only an additional antiseptic is added to the finished mixture - aspirin tablets in the amount of 1 tablet per 1 liter of horseradish. The tablet should be crushed and mixed with other ingredients. Pour into dry cans and close with strong nylon lids or roll up with metal ones.

Horseradish for the winter without cooking, fermented

There is another interesting and unexpected way to prepare natural horseradish. Its beauty is that it contains only tomatoes, garlic, salt and horseradish, and no chemical preservatives in the form of vinegar. Nevertheless, this method allows you to store the seasoning even outside the refrigerator, because it cannot sour - the principle of souring is at the heart of its preparation. This seasoning has a sharper and sour taste, because it contains a fair amount of lactic acid formed during the fermentation process. Sour, spicy, harsh in taste, it is especially good with meat, for which men usually love it.

To make fermented horseradish, we need:

• bucket ripe tomatoes(if you need a smaller amount of the finished product, reduce everything proportionally to the required volume);
• a kilo or half a kilogram of peeled garlic (the more garlic, the hotter the sauce);
• horseradish roots - 400 g;
• bitter pepper - 3-5 pods;
• salt to taste.

Scroll the tomatoes through a meat grinder, pass through it and pepper without seeds, horseradish, garlic. Salt so as to make it tasty. Mix everything, pour into a 12-liter bucket. It is important that there is little space left from the edges of the bucket to the dish under discussion - the seasoning will begin to "play" and foam.

Cover the bucket and leave at room temperature for five days. During this time, in the warmth, the tomato with horseradish and other ingredients will begin to ferment. First, bubbles and foam will appear on the surface, then gradually the tomato will rise upward, leaving liquid juice below. Stir occasionally and wait: it should play out and acquire a sour taste. The seasoning can be considered ready when fermentation stops. This, by the way, can happen earlier or later, depending on the room temperature.

Pour the finished product into clean, dry (!) Jars, and pour over plastic bottles... Store in normal conditions, but if it is possible to keep it in the cold, then it is better in the refrigerator. This seasoning is usually appreciated precisely for the pungency and sharpness of the taste. It is also sometimes called "gouge out the eye".

Cooking method with cooking

There is hot way cooking this popular condiment. In this case, boiling for 5 minutes will make it suitable for storage in any home environment.

We take:

• 2 kilograms of fresh tomatoes;
• 300 grams of horseradish roots;
• 4 heads of peeled garlic;
• 4 teaspoons of salt and 2 teaspoons of sugar;
• a couple of pinches of red hot pepper... Better yet, replace it with fresh pod. In this case, you will need a small piece of the pod, peeled from seeds.

Cooking method

1. Peel horseradish root, pour over with boiling water (this will remove excessive harshness and bitterness).
2. Peel the garlic.
3. Free the tomatoes from the stalks and, pouring boiling water over them, remove the skin from them. Unpeeled tomatoes can be used, though. Cut off the places where the stalks are.
4. Grate tomatoes, horseradish and garlic with coarse holes. You can also use a meat grinder to make the task easier.
5. Mix everything together, salt, add sugar.
6. Cook for at least 5 minutes or more if you want to evaporate the liquid and get a thicker mass.
7. Pour hot seasoning into prepared sterilized jars, cover with sterile nylon caps and cool. Store in a cool place. And it is advisable to try it only after a week - during this time, the seasoning should reach the desired taste, infuse.

With the addition of ripe plums

This sauce is a bit like the famous Caucasian sauce tkemali, which is also made from plums. In this case, a ripe sweet plum is added to the seasoning, which will add its own notes and give a piquant sourness.

For one serving of seasoning, you need to prepare 100 grams of grated horseradish and pitted plums, 1 head of garlic, 2 tablespoons of sugar and salt - to taste. Most main component- tomatoes, take 1 kg of them.

Scroll all the ingredients through a meat grinder, including plums, add sugar, salt. Put in jars, close with clean lids, store in the refrigerator.

Horseradish with apples for the winter

First, how to prepare apple cider for winter storage. This will require vinegar.

Cut four apples into quarters, peel and boil in a little water until soft. You can cook them in a multicooker or, even better, bake them in the oven. After that, rub the apples through a fine griddle of a colander or a sieve. It should turn out tender puree without peel. Then grate, or chop the horseradish root, add to applesauce... Salt everything, add a little sugar, put on the fire and, stirring constantly so that it does not stick to the bottom and walls, boil for about five minutes at a low boil. Add a drop of vinegar before finishing. The taste should be sweet and sour, spicy. Put the finished snack in sterile jars, roll up. This aromatic seasoning that tastes pungent. Therefore, it is better to do the layout in small jars so that it is enough for one or two.

If you need a quick seasoning to the table, not for winter, then you can make another very interesting snack from apples with horseradish and lemon.

For her horseradish (1 root), green apples (4 pcs.), Celery (a small bunch), garlic (several cloves), pass half a lemon with peel and without seeds through a meat grinder, mix everything. No need to salt!

Cooking with the addition of beets

The shit cooked the usual way, you can add a little boiled beets - this will add additional flavor to the appetizer, and the color will become more intense. However, due to the bright color of this vegetable, beets are often used in a sauce prepared without a tomato at all. If you want to cook such crap, grate or grind horseradish in a meat grinder, boil sweet and maroon beets. Grate it on a fine grater and squeeze out the juice, add it to horseradish, salt to taste and add a little sugar. Finally, dilute the seasoning with vinegar to your liking. If the mixture is too thick, add boiled cold water. The seasoning is kept in the refrigerator, but it won't last all winter.

Cooking without tomatoes

Among unusual recipes there is a lot of preparation interesting options seasonings without tomatoes. Try making a small portion with rye bread! This old recipe, which our ancestors knew. It is tasty, although this seasoning is not suitable for winter storage.

Would need:

• horseradish roots;
• liquid honey (it should be taken at the rate of 150 g per kilo of finished snack);
• Rye bread;
• white radish;
• ground cloves - a pinch, can be replaced with dried mint;
• vinegar and salt to taste.

Cut off the crust from dark bread and brown it in the oven or in a dry frying pan. We clean the radish and roll it through a meat grinder. Juice will stand out from it - drain it by squeezing out the radish. Rotate the crust of bread as well.

Horseradish peel, grind, add everything previously chopped, not forgetting to salt and pour in a little vinegar. Everything is done by eye, by inspiration. At this stage, you should have a thick sauce, to which you add spices and honey. Mix again. The seasoning is ready - vigorous, aromatic, with an unusual and pleasant bread flavor and aroma of spices.

Mustard recipe

With mustard, horseradish becomes simply extraordinary pungency and pungency, therefore we advise you to scald the horseradish a little and cool it before cooking.

Then we do this:

1. Make a tomato from two kilograms of tomatoes and boil it over low heat for half an hour.
2. Pour half a teaspoon (teaspoon) of store-bought mustard powder and a couple of cloves into the tomato. Add spices with red and black ground pepper (quarter spoon each).
3. Take 50 g of ready-made grated horseradish, a tablespoon of salt, 150 grams of granulated sugar, put everything in a tomato and boil for another ten minutes. Before the end of cooking, pour in 1 tbsp. a spoonful of vinegar.
4. Pour into sterilized jars, roll up.

Such a workpiece is stored under normal conditions.

Recipe of this cucumber salad for the winter suitable not only vegetarians, but also raw foodists. An extraordinary storehouse of vitamins and also yummy! My site hosts all kinds of options of this salad, more than 1000 different recipes cucumber salad for the winter. I add different spices and herbs to cucumbers, getting each time new taste... Cucumber salad for the winter, with onions and hot chili peppers. Pickled chopped cucumbers for the winter: salad with cucumbers, onions and mustard. I like cucumber salad with ginger or horseradish, oregano or black mustard seeds, dill seed or garlic. Usually 1 kg fresh cucumbers I take 1 tbsp. a spoonful of salt and 2 tbsp. tablespoons of sugar, and vinegar and vegetable oil add to taste.

Amazing simple recipe for cucumber salad with horseradish for the winter with an unusual and bright taste, which is achieved due to the addition to this preparation horseradish.

Ingredients:

✔ 1 kilogram of cucumbers,
✔ 50-100 grams of fresh horseradish,
✔ 50-100 milliliters of vinegar,
✔ 2-3 tbsp. tablespoons of granulated sugar
✔ 1 tbsp. a spoonful of salt
✔ 1 tbsp. a spoonful of vegetable oil
✔ spices, black pepper and chili to taste
✔ 3-4 cloves of garlic to taste.

Cucumbers can be soaked for a couple of hours in clean water, but cucumbers that have just been picked from the garden do not need to be soaked. We wash the cucumbers under running water, then cut off the ends and cut into slices, chop the fresh horseradish root in a coffee grinder, and finely chop the peeled garlic.

We put all these ingredients in a deep bowl or saucepan, add vinegar, vegetable oil, salt and sugar, mix thoroughly and let the salad brew for 5-6 hours, during which time the cucumbers will be salted and give a lot of juice.

Then put the salad together with the resulting liquid in sterile jars, cover with boiled sterile lids. Store jars of cucumber salad in the refrigerator.

Cucumber salad for the winter, lick your fingers without sterilization

Ingredients:

✔ Cucumbers - 4 kg.
✔ Salt - 4 tbsp. spoons.
✔ Sugar - 8-10 tbsp. spoons.
✔ Vinegar, apple cider - 200 ml.
✔ Garlic or Onion to taste.
✔ Sunflower oil- 100 ml.
✔ Sweet peas, cloves to taste.

Cut the cleanly washed cucumbers into slices, add sugar and salt, oil and vinegar, spices and mix well.

We leave the cucumbers in a cool place for 3-4 hours. During this time, the cucumbers will release juice and marinate.

We prepare the jars: we bake them in the oven, sterilize the lids by placing them in boiling water.

Put garlic and spices on the bottom of each jar.

We put the salad in jars and add the resulting juice. We tighten the sterile lids. We store these cucumbers in the refrigerator.

Ingredients:

Cucumbers 2 kg
Bulb onions 100-200 g
Garlic 4-5 cloves
Salt 2 tbsp. spoons
Sugar 4 tbsp. spoons
Vegetable oil 10-12 tbsp. spoons
9% table vinegar 8-9 tbsp. spoons

Cooking method

1. Wash cucumbers, cut off the ends and cut into circles. Place the sliced ​​cucumbers in the pot.
2. Peel the onion, cut it into half rings and add to the cucumbers.
3. Peel and chop the garlic with a knife, add to the cucumbers and onions.
4. Pour salt and sugar into a saucepan. Pour in vegetable oil and vinegar.
5. Mix all ingredients well with your hands and leave at room temperature for 5-8 hours. During this time, mix them several times.
6. Put the pan on the fire and bring the cucumbers and vegetables to a boil. Next we cook vegetable salad over low heat for 10-15 minutes, stirring constantly.

7. Put the cucumber salad in sterile jars and fill with the vegetable juice available in the cucumbers.
8. Cover the salad jars with sterile lids, roll up and wrap them up. We leave the jars wrapped and inverted for 24 hours. Then store them in a cool, dark place.

You can pour the tomatoes ground in a food processor over the cucumbers. Small fresh cucumbers in tomato sauce are especially tasty.

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Cucumbers with horseradish and garlic for the winter, the recipe is very simple, and even novice cooks can handle it.

Cucumbers according to this recipe are pleasantly crispy and spicy in taste. Thanks to horseradish, these are slightly spicier than usual, they are great for salads and appetizers. And it's a miracle with potatoes!

Cucumbers can be taken in any size, even barrels are suitable - they are sturdy, they need to be laid out on the bottom of the jar.

Ingredients for one two-liter can:

• Cucumbers - 1-1.3 kg;
• Horseradish - 1-2 leaves.;
• Dill - 1 pc.;
• Carrots - 1 pc.;
• Garlic - 2-4 teeth;
• Black peppercorns - 5-7 pcs.;

Ingredients for the marinade:

• Water - 1.5-1.7 liters;
• Salt - 2 tablespoons (no slide);
• Sugar - 4 tablespoons
• Vinegar 9% - 50 ml.

Pickled cucumbers with horseradish, crispy winter recipe:

Let's put together the products according to the ingredients list.

Wash cucumbers in cold water, thoroughly cleansing all the dirt. So that after salting, empty cavities do not appear inside the cucumbers, soak the cucumbers in cold water for 2-3 hours.

Peel the carrots and garlic and rinse thoroughly under water. Cut the carrots into small rings and the garlic into thin slices.

Put clean dill and horseradish leaves at the bottom of the sterilized jar. If you like it more sharply, then along with the leaves, you can put a horseradish root in the jar.

Add some carrots and garlic to the jar, as well as peppercorns.

Cut off both ends of cucumbers, then tightly hammer the jar with cucumbers, sprinkling with layers of carrots and garlic.

Fill a jar of cucumbers with boiling water, cover with a lid and leave for 20-30 minutes. Then we drain the water and fill it with new boiling water.

At this time, we prepare the marinade. Add sugar and salt to boiling water, then boil for about 3-4 minutes for the ingredients to dissolve. After that we add table vinegar, boil for another 20-30 seconds and remove from the stove.

Drain the boiling water from the jar and pour in the hot marinade. Cover with a lid and roll up with a key. To check the quality of the twist, turn the jar over and lower it on a dry towel. Cover with a warm cloth and leave to cool. After that, we put it away for storage. If all the technology is followed and the jar with the lid has been thoroughly washed and sterilized, then such with horseradish and garlic will stand all winter even at room temperature.

Pickling cucumbers

Ingredients

1½ kg young small cucumbers, 1 small horseradish root, 1 small bunch of celery, 1 small bunch of dill, 4-5 sprigs of parsley, 1 tbsp. a spoonful of dried herb oregano, 1 head of garlic, bay leaf, allspice peas, a red pod hot pepper, vinegar essence, salt to taste.

Preparation

Pour cucumbers cold water and leave for 6-8 hours. Then drain the water. Peel the garlic, wash, chop finely. Horseradish peel, finely chop. Rinse celery, dill, parsley, chop finely, mix. Add oregano, prepared horseradish and garlic to the mixture. Liter cans wash thoroughly, sterilize. At the bottom of each jar, put 1 tbsp. a spoonful of a mixture of herbs with horseradish and garlic, 1 bay leaf, 6-8 allspice peas, 1/5 of a pod of red hot pepper. Place the cucumbers tightly, put the remnants of the herb mixture on top.

Prepare brine at the rate of 1 tbsp. a spoonful of salt in 1 liter of water. Pour jars with hot brine, cover them with tin lids and pasteurize in hot water at a temperature of 90 ° C for 10 minutes. A minute before the end, pour 1 teaspoon into each jar vinegar essence... After the end of sterilization, tightly seal the jars and turn over several times so that the vinegar is evenly distributed throughout the brine.

Pickled cucumbers with asparagus and cherry tomatoes

Ingredients

1 kg of young small cucumbers, ½ kg of asparagus, ½ kg of cherry tomatoes, 1 small horseradish root, 1 small bunch of celery, 1 small bunch of dill, 4-5 sprigs of parsley, 1 tbsp. a spoonful of dried herb oregano, 1 head of garlic, bay leaf, allspice peas, red hot pepper pod, vinegar essence, salt to taste.

Preparation

Pour cucumbers with cold water and leave for 6-8 hours. Then drain the water. Wash the asparagus and cherry tomatoes. Peel the garlic, wash, chop finely. Horseradish peel, finely chop. Rinse celery, dill, parsley, chop finely, mix. Add oregano, prepared horseradish and garlic to the mixture. Thoroughly wash and sterilize liter jars. At the bottom of each jar, put 1 tbsp. a spoonful of a mixture of herbs with horseradish and garlic, 1 bay leaf, 6-8 allspice peas, 1/5 of a pod of red hot pepper.

Place the cucumbers tightly mixed with asparagus and cherry tomatoes, top with the rest of the herbal mixture. Prepare brine at the rate of 1 tbsp. a spoonful of salt in 1 liter of water. Pour jars with hot brine, cover them with tin lids and pasteurize in hot water at a temperature of 90 ° C for 10 minutes. A minute before the end, pour 1 teaspoon of vinegar essence into each jar. After the end of sterilization, tightly seal the jars and turn over several times so that the vinegar is evenly distributed throughout the brine.

Pickled cucumbers with horseradish and garlic

Ingredients

1 kg cucumbers, 2 horseradish roots, 2 heads of garlic, 1 bunch of dill, 1 bunch of tarragon, 1 large bunch of dill umbrellas, 2 heads onions, 5-6 allspice peas, 3-4 bay leaves, 2 tbsp. tablespoons of salt, 2 tbsp. tablespoons of sugar, 25 g of citric acid.

Preparation

Prepare a marinade from salt, sugar, bay leaves, allspice, dill umbrellas and citric acid.

Wash the cucumbers. Peel horseradish roots, wash, cut into circles. Peel and wash onions and garlic. Cut the onion into rings. Rinse the dill and tarragon, chop.

Thoroughly wash and sterilize liter jars. At the bottom of each jar, put a mixture of horseradish, onion and garlic. Arrange cucumbers tightly in jars, sprinkle with herbs, pour over strained hot marinade. Pasteurize cans at 90 ° C for 15 minutes. After the end of sterilization, tightly seal the cans with tin lids, turn over and put on the table. After the jars have cooled, remove them for storage.

I love it so much that it is beyond words. I always carefully select all the ingredients, for me it's a whole ritual. I select only the most beautiful and high-quality vegetables, I take only fresh and pink meat, and cucumbers are practically the main component of the salad, I cover and prepare for the year ahead in a special way. So I want to teach you how to make pickles with garlic for the winter. Besides him, I always add horseradish. Cucumbers turn out to be ideal not only for salad, but also for food. Moreover, the preparation of the cucumbers themselves is so simple that it was hard to believe at first that it could turn out so incredible delicious salting... The recipe does not require sterilization, does not require working with boiling water, does not require danger, just a dream, not a recipe. I highly recommend that you also try to close cucumbers in this way, and in winter you will always have a wonderful addition to all main courses and to spicy salads.

Pickled cucumbers with garlic and horseradish for the winter - a recipe with a photo

Ingredients:
- medium cucumber - 8 pieces;
- horseradish root - 3-4 cm;
- garlic - 2 cloves;
- dill (umbrella) - 2 pieces;
- salt - 1 pinch.

Recipe with photo step by step:

Pour cold water over the cucumbers for a couple of hours to make them crispy.
At this time, you need to thoroughly wash the can of soda. At the bottom, put horseradish root, a clove of garlic, an umbrella of dill.


















Lay cucumbers on top and sprinkle with salt, pour exactly cold water and close with a nylon lid. Let it brew for a day at room temperature, so that the cucumbers begin to ferment.












After this time, put in the refrigerator. After 2 months you can eat pickles with horseradish and garlic. And they are stored for a surprisingly long time in the refrigerator or cellar, they can be eaten almost throughout the winter.
Bon Appetit!