Still, it is no coincidence that the horseradish snack is so popular among the people. Delicious, versatile, stored for a long time - what else is needed for preparation, which, moreover, is very simple to do? And the price of such a product is cheap! Today we’re talking about how to make horseradish appetizer in cold and hot ways, with and without preservatives.

Classic recipe

It implies a limited set of components. only tomato, garlic, salt and, of course, horseradish roots are provided here.

Important! Tomatoes of the best ripeness go to the harvest, moreover, the redder they are, the brighter the taste of the dish will become. It is better to take tomatoes such as cream - they just come to this time. In addition, the cream is fleshy and not too watery.

To cook a horseradish snack, you can use a blender or a meat grinder to chop tomatoes. The latter gives a homogeneous mass, not too liquid, so many people prefer to grind tomatoes with it.

For classic horseradish we will prepare such products:

  • peeled horseradish roots - 200 g;
  • tomatoes - 1.5 kg;
  • salt - 3 teaspoons;
  • garlic - it is put to taste, but not less than 5 cloves.

This tomato and horseradish appetizer does not undergo any heat treatment. Therefore, it is very important to do everything carefully, use high-quality tomatoes, clean all vegetables thoroughly and sterilize well before laying the lids and jars. You need to store raw horseradish in the cold - for example, in a cellar or in a refrigerator.

  1. First, all vegetables are washed, peeled, chopped in a meat grinder.
  2. Then the salt intervenes carefully.
  3. The appetizer is laid out on clean and dried banks after sterilization, corked and sent for storage.Harvesting for the winter can stand in the cold all season.

Tip. To prevent the horseradish from corroding when processing the eyes, put on a meat grinder a plastic bag into which the ground horseradish will go. This is much easier to work with.

With tomatoes and garlic

Another common recipe is horseradish sauce with garlic, tomatoes and hot peppers. The appetizer in this case is even more burning, but its taste is pronounced.

Per kilogram of ripe and dense tomatoes is taken:

  • 0.6 kg horseradish roots;
  • a couple of hot pepper pods;
  • 3 heads of garlic;
  • half tsp granulated sugar;
  • 1 tsp salt.

The cooking is the same as in the previous recipe - all vegetables are ground through a meat grinder, including hot pepper. The mass is seasoned with salt and sugar, mixes well.

Tip: This sauce is very spicy, so it is recommended that hot peppers be cleaned of seeds, which give it an even more pronounced burning.

Sharp harvesting for the winter

All of the above methods do not involve storing snacks under ordinary conditions. So, if it is not possible to store the product in the cellar or refrigerator, it is still recommended to heat it. Then horseradish can be left for the winter at room temperature.

This method is commonly referred to as hot. The appetizer boils for five minutes, after which it is suitable for long-term storage.

For 2 kilograms of rolled tomatoes you need to cook:

  • 0.3 kg of peeled horseradish roots;
  • 4 heads of garlic;
  • a couple of tablespoons of granulated sugar;
  • 4 teaspoons of salt;
  • a little hot fresh pepper (if not at hand, a pinch of dry powder is also suitable).

Tip: If you slightly pour peeled horseradish roots with boiling water, excess bitterness will leave them.

  1. All vegetables are twisted through a meat grinder, salt and sugar are added.
  2. After, the mass is well mixed and set to boil for at least 5 minutes. If the tomatoes got watery, and the seasoning turned out to be liquidish, you can cook more horseradish so that the excess liquid evaporates.
  3. Lay out the sauce in boiled or steamed jars and roll them with lids.

If you intend to eat such an appetizer right away, then it is still recommended to give it a good brew. Enough of the week.

Horseradish sauce with aspirin

There is a cooking method in which this spicy appetizer will be completely fresh even after prolonged storage. For preservation, that is, the destruction of putrefactive and other bacteria, aspirin is used here. Do not be shocked by this proposal, because the harm from aspirin in the blanks is not proven at all. And even more so if it is not subjected to any heat treatment.

Read also:horseradish - classic cooking recipe

 

So feel free to add it to the shit, and you will see how fragrant and good it is in winter. Just a real piece of summer in the bank!

So, for cooking snacks with aspirin you will need:

  • 2 kg of tomatoes;
  • a handful of peeled garlic cloves;
  • 400 g horseradish roots;
  • salt.

Salt is put to taste, all components are mixed in the usual way.

  1. For 1 liter of tomato mass, 1 tablet of crushed aspirin is added.
  2. Everything mixes well and is poured into sterilized jars.
  3. The horseradish is closed with clean hard nylon covers. It is very important that the cans are dry and sterile.

Horseradish beetroot appetizer

Beetroot is not only an additional bright color of the snack, but also the enrichment of the dish with vitamins. Add it to the finished horseradish and get an interesting taste and unusual shade.

You can grate a little boiled beets in tomato horseradish. To do this, use any of the above recipes. And you can do without a tomato at all. In this case, the beets must be boiled, grated, taking the smallest grater, squeeze the juice and pour it into horseradish.

Next, just salt the dish and add a little sugar. Do not forget to pour a little table vinegar - everything is done just to taste, as you like.And if the horseradish seemed too thick, then you can dilute it by pouring a little boiled water. This sauce must be kept in the refrigerator and eat quickly, because it is not suitable for long-term storage.

Cooking with apples

Spicy appetizer is obtained on the basis of horseradish with the addition of apples. It boils, because it is quite possible to lay it for winter storage.

To prepare a horseradish (so often called this sauce) you need:

  • 2 kg ripe red tomatoes;
  • a pound of horseradish roots;
  • 3 heads of garlic;
  • 1 kg of apples;
  • salt, sugar and ground pepper - everything is put to taste;
  • table vinegar - 3 tbsp. spoons.

The action algorithm is simple:

  1. All vegetables are twisted immediately.
  2. Salt, sugar and pepper are put in the mass, after which the pan is put on fire and peeled and grated apples are added to it.
  3. After boiling, the mass is cooked for about three minutes, vinegar is added to it.
  4. For another five minutes everything is boiled and laid out in clean, sterilized jars.
  5. Fucking rolls with metal covers, you can use tight plastic ones.

With bell pepper

This is a kind of raw horseradish, in which, in addition to tomatoes, bell pepper is added.

Such a ratio of products is taken:

  • 3 kg of tomatoes;
  • 150 g grated horseradish;
  • a pound of sweet bell pepper;
  • hot pepper pod;
  • half a tablespoon of salt;
  • a handful of garlic cloves;
  • sugar and table vinegar to taste.

An appetizer is being prepared as described above.

With ripe plums

A very interesting and piquant taste in a horseradish with plums.

To prepare this sauce, a bit reminiscent of the famous Georgian Tkemali, you will need:

  • 1 kg of tomatoes;
  • 100 g grated horseradish;
  • the same number of pitted plums;
  • head of garlic;
  • a couple of spoons of sugar and salt to taste.

Everything is scrolled through a meat grinder or blender, flavored with salt and sugar, mixed and stored in jars in the refrigerator.

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