How to make horseradish appetizer with tomatoes correctly. Here’s the Horseradish “Tear Your Eye Out” (horseradish appetizer made from tomato, horseradish and garlic). With cooking for the winter

Horseradish is a type of very spicy snack, mass-produced in factories now all over the world. And she comes from Siberia. Of course, store-bought horseradish is qualitatively different from homemade - it no longer contains all the vitamins and, in principle, the taste is also so-so.

Therefore, it is best to harvest horseradish from the plot in the fall (it grows everywhere as a “weed”, which requires absolutely no care and multiplies on its own) and make yourself a couple of jars of such a snack, delighting yourself and your loved ones.

Homemade horseradish retains all the beneficial vitamins, macro- and microelements contained in horseradish root for several weeks. Therefore, the fresher the snack, the healthier it is for the body. It will help prevent colds, flu, sore throat, increase appetite, cleanse the blood and kidneys, and for diabetics - lower sugar levels.

But without any contraindications nowhere: consumption of horseradish is not recommended for people with diseases of the stomach and gastrointestinal tract. In addition, in large quantities, horseradish can cause irritation of the mucous membranes.

The composition of horseradish can be very different, depending on the components included in it. The traditional preparation usually uses horseradish root, garlic, tomatoes and spices. And even here, a person himself can regulate the taste of the future horseradish: depending on the proportions in which these ingredients are added, the more horseradish and garlic, the more nuclear the snack will turn out.

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

Classic recipe for horseradish (horseradish)

It is usually prepared with tomatoes; they soften the taste of the snack and give it color. So, depending on the chosen variety and color of tomatoes, the color of the snack itself may also change.

To prepare this well-known healthy snack, you will need the following ingredients:

• horseradish root 100 g;
• garlic 100 g;
• tomatoes 1 kg;
• sugar 1 tsp;
• salt 1 tbsp.

1. Preparationingredients. When preparing horseradish, it is better not to wash it, but to first peel it and then rinse it. Wash the tomatoes, dry them, peel the garlic.
2. Grinding. The most unpleasant stage of cooking. You need to pass all the ingredients through a meat grinder. To help yourself at least somehow, they usually put a plastic bag on it and chop garlic and horseradish into it, and roll the tomatoes separately, and at the end everything is mixed. Add sugar and salt to the resulting mass and stir until they are completely dissolved.
3. Package. Usually horseradish is placed in small jars. Although horseradish is famous for its antimicrobial effect, jars and lids must still be well sterilized by any method (in a water bath, in the oven, in the microwave). Close the lids tightly. Keep refrigerated.

Now you can move on to various variations of the classic horseradish recipe. Below are several such options with various additional ingredients that bring new notes to the standard taste.

Video - cooking horseradish

Recipe for horseradish with plums

For this you will need:

• horseradish (root) 100 g;
• tomatoes 1 kg;
• garlic 1 head;
• plums 100 g;
• sugar 2 tbsp;
• salt 1 tbsp.

1. Prepare all products for cooking: peel and rinse horseradish, wash tomatoes and plums, peel garlic. Peel the plums and remove the pits.
2. According to tradition, pass everything through a meat grinder, add salt, sugar and mix.
3. Place into jars and store in the refrigerator.

Horseradish recipe with mustard added

The result of cooking in this case refers not to appetizers, but to seasonings. To prepare it you will need:

• horseradish root 1 kg;
• sugar 2 tbsp;
• vinegar 9% 40 g;
• water 0.5 l;
• mustard 2 tbsp.

Horseradish recipe with carrots

• horseradish (root) 100 g;
• tomatoes 2 kg;
• garlic 100 g;
• carrots 600 g;
• hot pepper 1 piece;
• vinegar 70% 10 drops;
• salt 1 tbsp.

The cooking technology is exactly the same as in previous versions. That is, chop everything, mix, add salt and vinegar and you’re done. Also put into jars and roll up for storage. There is no need to cook anything.

In addition to carrots and plums, apples and beets are also often added, and as seasonings, in addition to salt and sugar, you can add cloves, cinnamon, ginger, and whatever you like.

How to preserve horseradish?

The main condition is to fill small jars with it so that the snack does not sit for a long time when opened. Otherwise, if you don’t eat it in a few days, all the smell and nuclearity will disappear.

When closed, all jars should be placed on the bottom shelves of the refrigerator or in any other cold place. Since horseradish retains its beneficial properties for up to three weeks, it is better to prepare it in portions and as you eat the snack.

But for this it is necessary to store the horseradish roots themselves somewhere, because they have the ability to dry out. They are usually stored in boxes, leaving space between them and sprinkled with wet sand. The cellar is ideal for this. If this is not possible, then you can prepare it for the winter using vinegar for long-term storage. Here is one possible way to prepare it.

Horseradish recipe for long-term storage

Ingredients:

• horseradish root 150 g;
• garlic 2 heads;
• tomatoes 2 kg;
• salt 2 tsp;
• sugar 1 tsp;
• vinegar 9% 1 tsp;
• red hot pepper (seasoning) – 1 pinch.

And the next recipe will be quite paradoxical - horseradish without horseradish! Or in other words “Tsitsibeli”. It’s not such a spicy appetizer, but it’s also very tasty and suitable for dumplings and other dishes.

Tsitsibeli

Here is the list of ingredients:

• tomatoes 5 kg;
• bell pepper 1 kg;
• garlic 300 g;
• hot pepper 2-3 pods;
• salt 1-2 tbsp.

1. You should start with tomatoes, as they will cook longer than all other ingredients. Of course, wash, dry and grind in a meat grinder. Place the mixture into a saucepan and cook for an hour over medium or low heat.
2. After this time, add the peeled and chopped bell pepper into small pieces. Cook everything together for another half hour.
3. During this time, peel the garlic and wash the hot pepper. Then add to the pan. Cook the entire mixture for another 15 minutes. Then add salt to taste and stir.
4. Place into pre-sterilized jars, close, cover all jars with a blanket and leave to cool to room temperature. Then put it away for storage.

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

1. It is recommended to grind the horseradish root last, and this is facilitated by two reasons: firstly, it is its sharp tear smell, and secondly, so that the horseradish does not dry out during the preparation and grinding of other components.
2. When grinding horseradish through a meat grinder, you can put a bag on it, or soak the roots in cold water for 2 hours before cooking.
3. If you use the method of preparing horseradish with heat treatment, then instead of tomatoes you can use the same amount of gooseberries, according to the recipe.
4. You can quickly and easily sterilize jars using a microwave. First, rinse them well, pour a little water inside each jar, put them in the microwave and turn it on at maximum temperature. The processing time is about two minutes. Water is poured to prevent the jars from cracking.
5. Before serving, horseradish can be mixed with sour cream to soften the taste.
6. Mandatory storage in a cold place: in the cellar or in the refrigerator.

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

Horseradish, horseradish, gorloder, “Ogonyok”, “thistle” - these are all variations on the theme of our popular snack made from horseradish and tomatoes. And although resourceful housewives have 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 worthy ways that combine horseradish with plums, bell peppers and other additives. Today we will talk about how to prepare horseradish with various ingredients for the winter.

To ensure that the finished product is tasty, healthy, lasts as long as possible and does not spoil, it is important to use high-quality products.

Tomatoes It’s better to take overripe ones, but without spoilage. If they are spoiled, the appetizer may ferment before its time. If you take tomatoes with herbs, then both in appearance and in taste the 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 for the preparation time of the horseradish and for their density. These are varieties like Slivka, which ripen to commercial ripeness at the end of August.

Horseradish: You definitely can’t spoil the damn thing for them. However, if you take limp, thin roots, you will have a hard time peeling and chopping them. Find strong, thick, juicy roots, peel them and, to be sure, put them in the freezer for a while. As soon as they harden a little, take them out and grind them in a meat grinder, this will make the process go much faster. To avoid crying over the meat grinder, place a plastic bag over the outlet 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 “angrier” the garlic.

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

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 a spicy spicy sauce or appetizer - whoever you want to call it. A distinctive feature of classic horseradish is that it should only be raw. Real Siberian horseradish was never boiled or pasteurized, it was simply stored in a cold cellar. Today, if there is no cellar, this sauce can be kept in the refrigerator, in a jar with a nylon lid. If everything is done cleanly, carefully, and the correct ratio of salt and garlic is used, the product will not sour or disappear.

With tomatoes and garlic

So, this is how horseradish is made - the 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, grind the horseradish root, then the tomatoes separately, then the garlic. We recommend rolling the tomatoes into a separate bowl so that you can drain off the excess juice - then the horseradish will be thicker and tastier.

Mix everything and add salt to taste. Place the mixture in the refrigerator for half an hour while you sterilize the jars.

The jars must be clean and dry - the latter is also important! While you are preparing the jars, taste the horseradish. Maybe too spicy or under-salted? 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 coat the lid of the jar with mustard before closing.

Horseradish with aspirin

If you want a 100% fresh tasting sauce, try horseradish with aspirin. 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 the harm has not yet been proven very well. 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 jars and close with strong nylon lids or roll up with metal ones.

Horseradish for the winter without cooking, pickled

There is another interesting and unexpected way of preparing natural horseradish. Its beauty is that it contains only tomatoes, garlic, salt and horseradish, and no chemical preservatives in the form of vinegar. However, this method allows you to store the seasoning even outside the refrigerator, because it cannot sour - the principle of fermentation is the basis for 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 prepare fermented horseradish, we will need:

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

Grind the tomatoes through a meat grinder, pass seedless peppers, horseradish, and garlic through it. Add salt until it tastes good. Mix everything and pour into a 12-liter bucket. It is important that there is a little space left from the edges of the bucket to the dish in question - 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 to the top, leaving liquid juice below. Stir occasionally and wait: it should do its part and acquire a sour taste. The seasoning is ready when fermentation stops. This, by the way, can happen earlier or later, depending on the temperature in the room.

Pour the finished product into clean, dry (!) jars, and also pour into plastic bottles. Store under normal conditions, but if it is possible to keep it in the cold, it is better in the refrigerator. This seasoning is usually valued precisely for its pungency and sharpness of taste. It is also sometimes called “pluck your eye out.”

Cooking method: boiling

There is a hot way to prepare this popular seasoning. 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 salt and 2 teaspoons sugar;
• a couple of pinches of red hot pepper. It's even better to replace it with fresh capsicum. In this case, you will need a small piece of the pod, cleared of seeds.

Cooking method

1. Peel the horseradish root, pour boiling water over it (this will remove excessive harshness and bitterness).
2. Peel the garlic.
3. Remove the stems from the tomatoes and, after pouring boiling water over them, remove the skins. Although you can use unpeeled tomatoes. Cut off places where there are stalks.
4. Grate the tomatoes, horseradish and garlic using a large-hole grater. You can also use a meat grinder, which will make the task easier.
5. Mix everything together, add salt and sugar.
6. Cook for at least 5 minutes, or longer if you want to reduce the liquid and create a thicker consistency.
7. Pour hot seasoning into prepared sterilized jars, cover with sterile nylon lids and cool. Store in a cool place. It is advisable to try it only after a week - during this time the seasoning should reach the desired taste and infuse.

With the addition of ripe plums

This sauce will be a little reminiscent of the famous Caucasian tkemali sauce, which is also made from plums. In this case, ripe sweet plum is added to the seasoning, which will add its own notes and add 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. The most important ingredient is tomatoes, take 1 kg of them.

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

Horseradish with apples for the winter

First, about how to prepare apple cider for winter storage. You will need vinegar here.

Cut four apples into four parts, remove seeds and boil in a small amount of water until soft. You can cook them in a slow cooker or, even better, bake them in the oven. After this, rub the apples through a fine colander or sieve. You should get a soft puree without peel. Next, grate or chop the horseradish root and add it to the applesauce. Salt everything, add a little sugar, put it 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. Before finishing, add a drop of vinegar. The taste should be sweet-sour, piquant. Place the finished snack in sterile jars and roll up. This is an aromatic seasoning that has a pungent taste. Therefore, it is better to do the layout in small jars, so that it is enough for once or twice.

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

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

Cooking with beets

You can add a little boiled beets to horseradish prepared in the usual way - this will add additional flavor to the snack and the color will become more saturated. However, due to the bright color of this vegetable, beets are often used in sauces prepared without tomatoes at all. If you want to prepare such horseradish, grate or grind horseradish in a meat grinder, boil sweet and dark burgundy beets. Grate it on a fine grater and squeeze out the juice, add it to the horseradish, add salt to taste and add a little sugar. Finally, you need to dilute the seasoning with vinegar to your taste. If the mixture is too thick, add boiled cold water. The seasoning is stored in the refrigerator, but it will not last all winter.

Cooking without tomatoes

Among the unusual cooking recipes, there are many interesting seasoning options without tomatoes. Try making a small batch with rye bread! This is an old recipe that our ancestors knew. It is tasty, although this seasoning is not suitable for winter storage.

Required:

• 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 grind it through a meat grinder. Juice will be released from it - drain it by squeezing the radish. Also turn the crust of the bread.

Peel the horseradish, grind it, add everything previously chopped, not forgetting to add 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 everything again. The seasoning is ready - vigorous, aromatic, with an unusual and pleasant bready taste and aroma of spices.

Recipe with mustard

With mustard, horseradish acquires an extraordinary pungency and pungency, so we advise you to scald the horseradish a little and cool before cooking.

Next 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 ground red and black pepper (a 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 table vinegar.
4. Pour into sterilized jars and roll up.

This product is stored under normal conditions.

Horseradish appetizer or horseradish is an excellent addition to the main dish; endless variations of this sauce are called by names: ogonyok, gorloder, Siberian adjika, horseradish, cobra. A minimum of ingredients and ease of preparation have made the horseradish snack popular. The basis of the dish is horseradish roots; due to their ability to kill bacteria, the sauce does not require heat treatment. This does not prevent it from being stored for a long time, maintaining a fresh aroma.

Among other advantages of the horseradish snack, one can note its benefits from a medical point of view. The vitamin C content in horseradish roots is 5 times higher than in citrus fruits, so in winter horseradish will be an excellent preventative against colds and acute respiratory infections. In addition, the roots contain mustard oil, which increases appetite. Horseradish snack in moderation is useful for everyone, the only limitation is for people with chronic gastrointestinal diseases.

If desired, the horseradish roots in each recipe can be replaced with ready-made table horseradish. You need to add it very carefully until you achieve the desired spiciness from the snack.

How to cook horseradish appetizer - 15 varieties

The rich aroma of horseradish will not leave thrill-seekers indifferent!

Ingredients:

• Sugar
• Table vinegar

Preparation:

Grind the horseradish in a meat grinder or blender, and then pour boiling water over it. Wait, drain the water and add sugar, salt and vinegar to taste. Stir, transfer to jars and store in a cool place.

If you want something new, make Siberian adjika. It is no worse than the Caucasian or any other; thanks to the ripe tomatoes, the taste of horseradish is slightly smoothed out.

Ingredients:

• Tomatoes
• Garlic
• Sugar

Preparation:

Peeling the skins off the tomatoes is very easy to do. First, make a cross-shaped cut on each tomato, and then scald them with boiling water. The skin comes off without any problems. Grind the tomatoes in a meat grinder along with garlic and horseradish (last). Stir, then add sugar and salt and stir again.

A rich, spicy taste with a slight hint of sourness is exactly what will make your fish incredibly tasty.

Ingredients:

• Lemon
• Sugar

Preparation:

Squeeze the juice from one lemon into a separate bowl. Now it’s time to get started with the horseradish, peel the roots and chop them in a convenient way. Pour boiling water to form a thick paste. Then add salt, sugar and lemon juice to taste. Stir, transfer to jars and store in the refrigerator.

The appetizer prepared according to this recipe differs from the standard recipe in that, in addition to all other ingredients, it includes sweet peppers. The result will be a snack with a thicker consistency, with a delicate aroma of fresh vegetables. Pairs perfectly with pasta, dumplings, meat and fish dishes.

Ingredients:

• Tomatoes
• Bell pepper
• Garlic
• Sugar
• Ground red pepper
• Sunflower oil

Preparation:

Grind the tomatoes and bell peppers in a meat grinder; if desired, you can use a blender for this. At the very end, chop the garlic and horseradish roots. Add sugar, salt, a little ground pepper, and sunflower oil to taste. You can also add vinegar at the very end to make the snack last longer. Mix and distribute into jars.

If you think that plums can only be useful for compote, try adding them to a horseradish appetizer. The result will exceed your expectations!

Ingredients:

• Tomatoes
• Plums
• Garlic
• Sugar

Preparation:

Chop the tomatoes, remove the pits from the plums and twist them too. Lastly, grind the horseradish in a meat grinder and add salt and sugar. Mix and place in jars. Store the snack in a cool place.

When it comes time to grind horseradish into a meat grinder, be careful and use the following advice. To prevent your eyes from burning and watering, place the bag on the meat grinder and secure it in such a way that the twisted mass falls directly into the bag.

Incredibly hot chili, spicy aroma of horseradish - is it possible to deny yourself the thrill?

Ingredients:

• Tomatoes
• Garlic
• Chilli
• Sugar

Preparation:

Chop tomatoes, garlic and horseradish. Peel the pepper from seeds, cut into thin strips and mix with other products. At the end, add sugar, salt and the snack is ready.

Even though the twisted tomatoes in this recipe will have to be boiled, the finished sauce will be spicy and aromatic. This is because the horseradish appetizer with the addition of dry mustard contains fragrant spices, which will add a piquant aroma to the appetizer.

Ingredients:

• Tomatoes
• Dry mustard
• Cinnamon
• Carnation
• Sugar
• Vinegar

Preparation:

Chop the tomatoes and boil for an hour. Add seasonings, dry mustard, chopped horseradish. Add sugar, vinegar, salt to taste. Stir and bring to a boil. Boil for 10 minutes, stirring occasionally. Place in sterilized jars, roll up and store in the cellar.

Another version of the appetizer with horseradish, in which apples were added to the standard set of products. You can take sweet or sour apple varieties, then the taste of the finished seasoning will be different.

Ingredients:

• Tomatoes
• Apples
• Garlic
• Sugar

Preparation:

Tomatoes, apples, and then garlic are chopped. To do this, you can use a meat grinder or food processor. At the very end, I chop the horseradish roots until smooth and add them to the rest of the products. Add salt and sugar. All you have to do is stir and the appetizer is ready.

If you want the snack to retain its taste for as long as possible, you need to use the following recipe. The peculiarity of this recipe is that the tomatoes are first baked in the oven before twisting.

Ingredients:

• Tomatoes
• Lemon juice
• Vinegar

Preparation:

First you need to bake ripe tomatoes. To do this, cover a baking sheet and place the tomato halves on it, cut sides up. The baking sheet is placed in the oven and baked for 10 minutes. After they have cooled, grind them in a blender. Then the horseradish is crushed and the rest of the products are added. Place in clean jars, sterilize for 5 minutes, and then roll up the lids.

In addition to ripe tomatoes, you can take green or brown tomatoes, which are abundant in autumn. Such a culinary experiment will not spoil the taste of the finished dish.

Ingredients:

• Green tomatoes
• Dill greens
• Hot peppers
• Garlic
• Sugar

Preparation:

Pass all ingredients through a meat grinder. Mix them in a bowl and add sugar and salt. Place into clean and dry jars. The finished snack can be stored in the refrigerator.

For convenience, it is better to use 0.5 liter jars so that you can open a jar in winter and quickly eat it.

In addition to tomatoes, you can bake apples for a snack; you will get an incredibly tasty horseradish soup originally from Germany. It is called very beautifully - apfelkren, i.e. apple horseradish.

Ingredients:

• Sweet and sour apples
• Lemon juice
• Sugar

Preparation:

Carefully remove the skin from the baked apples and grind them to a puree. They grind horseradish. Just add salt, lemon juice, sugar to the water and you can taste it.

The following seasoning is ideal for meat dishes; it requires a minimum of ingredients.

Ingredients:

• Beet
• Vinegar

Preparation:

Wash and peel the horseradish and beets. Grate them on a fine grater. Mix, add a little water and salt to taste.

Just a little kefir is added to this snack to get a uniform white color. It can be stored in the refrigerator for 2-3 weeks.

Ingredients:

• Apple
• Kefir
• Sugar
• Vinegar
• Sugar

Preparation:

Peel and grate the apple. Grind the peeled and washed horseradish in a meat grinder, mix everything and add sugar, 2 tbsp. kefir, a little vinegar and a little water. Mix everything and put it into jars.

This appetizer goes well with both meat and other dishes. Requires heat treatment, but can be stored longer.

Ingredients:

• Tomatoes
• Bell pepper
• Apples
• Carrot
• Garlic
• Chilli
• Sugar
• Vegetable oil

Preparation:

Grind the tomatoes in a meat grinder, pour into a saucepan and put on fire. Meanwhile, chop the remaining vegetables, apples and horseradish. Boil the tomato juice for 10 minutes, then add the rest of the products and cook the mixture for 10 minutes. Place into clean and dry jars. You can store the finished snack in the refrigerator or cellar.

Horseradish cranberry-honey appetizer

In addition to horseradish, cranberries and honey are added to this appetizer. Cranberries give it a slight hint of sourness; in addition, cranberries and honey are natural preservatives. Thanks to this, the snack can be stored in a cold place all winter.

Step 1: prepare the horseradish root.

Step 2: prepare inventory.

Step 3: prepare the tomatoes.

Step 4: Prepare the remaining ingredients.

Step 5: prepare boiled horseradish.

Step 6: preserve the boiled horseradish.

Step 7: serve the boiled horseradish.

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 chopped using a blender or food processor. These kitchen appliances perfectly protect the eyes and nose from the sharp, burning aroma inherent in the horseradish root;

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

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

Not a single holiday, not a single feast is complete without a snack. There are so many different versions of the traditional holiday dish that listing them would take a lot of time. However, among them there are those who take first place. Horseradish made from tomatoes with horseradish and garlic, or simply “horseradish”, can undoubtedly be called such. And today, we will look at real Old Russian recipes.

The most common products are used here, and the taste is wonderful, rich in pungency.

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

The main secret of this recipe is that only fresh ingredients are used here. There is no need to cook or sterilize anything.

To prepare this delicious snack we will 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 will get 2 liters of horseradish.

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

After this, place all the peeled products in a blender (if you don’t have one, you can use a meat grinder).

Mix everything thoroughly until a homogeneous mass is obtained.

Add salt and sugar to taste. Pour the prepared snack into jars and place in the refrigerator. That's it, our dish is ready. It is advisable to let it brew for a day and then you can consume it. And it can be stored in this form for quite a long time.

Horseradish without tomatoes according to the classic recipe

When you mention horseradish, everyone will say that it is made from horseradish and tomatoes. However, you can do without them. Horseradish, of course, remains the main component, otherwise this snack would not be called horseradish.

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

To prepare such a snack, we will need the following ingredients:

• Bell pepper – 1 piece
• Chili pepper – 2 pieces.
• Horseradish root – 150 g.
• Garlic – 150 g.
• Salt – 5 g.

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

We wash all the prepared components well, clean them, removing excess. Next, grind everything through a meat grinder. This can be done either individually or alternating components. Pour the mixture into a saucepan, add salt and stir.

Now we take the prepared jars: well washed and sterilized. Place the prepared sauce in them and put them in the refrigerator.

Horseradish with beets for the winter (recipe without cooking)

Another version of horseradish with a tomato substitute. Probably no one would have thought of using beets for this purpose. However, this vegetable gives a rather unique and piquant flavor to the dish.

To prepare this crap we will need:

• Svela - one medium root vegetable.
• Horseradish root – 350 g.
• Table vinegar – 10 ml.
• Salt – 10 g.
• Sugar – 10 g.

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

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

After this, 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 achieve the desired consistency.

Place the sauce in well-washed and sterilized jars and put them in the refrigerator. In winter, and on any holidays, there will be something to enjoy.

So that the horseradish stands in the cellar for a long time and does not spoil...

A horseradish snack made from fresh vegetables, of course, will not last very long. What should you do if the holidays are not soon yet, but you don’t want to open this sauce. And too long an overexposure threatens the appearance of mold and souring. To extend the shelf life of horseradish, either preservatives are used, or the sauce is boiled. However, this affects the taste and beneficial properties of fresh vegetables.

One of the clever ways to preserve the snack is to pour sunflower oil on top. You can also grease the lid of the jar with mustard.

To prevent the horseradish from souring and fermenting...

To prevent horseradish from souring and delight you with its taste, do not forget that it must be stored exclusively in the refrigerator. Then you can avoid the appearance of mold.

The jars must be thoroughly sterilized, and the plastic lids must be washed well and, preferably, boiled. Then you won't have to add additional preservatives such as vinegar, aspirin or citric acid.

Remember, the following causes the product to sour:

• No pre-sterilization of jars.
• Lack of natural preservatives such as garlic or salt.
• Products that are spoiled or have slight flaws.
• Storing the finished product in a warm place.

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

Here are some helpful tips to help you prepare your horseradish appetizer.

• Horseradish roots must be of high quality, without any damage. It is better to use a late harvest. Then the taste will be richer and stronger. Appetizers prepared in the fall last the longest.
• It is necessary to properly preserve the root. It is advisable to dig it up immediately before preparing horseradish.
• To prevent horseradish from irritating the eyes while preparing the appetizer, you can cover the meat grinder with a plastic bag.
• If you want to get your own unforgettable taste, don't be afraid to experiment. If you want to add sourness to horseradish, use an apple or gooseberry. Different types of peppers also provide good variety of taste sensations.
• If you use dried root when preparing a snack, then you must first peel it, chop it, then dry it in the oven and finally grind it in a coffee grinder. After this, arrange it in glass jars and store it until needed.

In general, get creative, come up with your own options and bon appetit!