Everyone knows garden plants garlic and horseradish. At every dacha and garden country house grow these plants. They are on every table. all year round. What attracts these hostess plants is known: with their taste qualities that can activate taste buds, stimulate appetite, strengthen the body's immunity against colds.
Horseradish is characterized by no less high medicinal qualities that have a positive effect on the digestive organs.
AT traditional medicine these plants are not the last. Therefore, represent them in the form delicious seasonings to cooked dishes - it's not difficult. It turns out that all the seasonings prepared for the winter with the participation of horseradish and garlic are nothing more than ethnoscience.
These seasonings have received apt folk names, known for many centuries: gorloder, horseradish, horseradish. For the preparation of spicy flavors, almost all garden fruits are used, so there are a lot of horseradish recipes, some of them are simply extracts from folk cooking.
Gorloder with garlic delicious recipe for the winter
Recipe 1 (classic)
Main components:
- red tomatoes - 1 kilogram;
- ground pepper;
- garlic - 100 grams;
- salt;
- sugar;
Cooking steps:
- Ripe, with good taste tomatoes, pass through a meat grinder or twist in a blender. Twist the tomatoes to the taste of the hostess: with or without skin.
- Prepare the garlic by chopping it with a grater or a special device - a garlic press.
- Pour the tomato blank into a saucepan, add salt, sugar to taste and bring to a boil over low heat with constant stirring to avoid burning it.
- In a boiled, slightly boiled tomato mass, add chopped garlic and ground pepper.
- Seasoning boil for about 2-3 minutes, remove from heat and pour into sterilized glass jars. Place the seasoning containers sealed with lids in a cool place.
- The used gorloder recipe is suitable as an additive to soups, borscht. Meat and poultry main dishes with garlic seasoning will acquire new taste qualities.
According to the taste of the hostess or her family members, it can have various combinations of components: the addition of grated horseradish will emphasize the sharpness of the sauce.
Cooking horloder for the winter
To prepare a gorloder for the future, for everything winter time, use a gorloder with horseradish and garlic, common in Rus' and currently. This recipe is the most popular among those. who loves not only spicy, but also healthy seasonings.
Main components:
- horseradish root - 2 kilograms;
- two glasses table vinegar with a concentration of 9%;
- two glasses of chilled water;
- salt - two tablespoons;
- sugar - two tablespoons;
- beets of medium size;
- peeled two heads of garlic.
Cooking steps:
- Wash the roots of horseradish thoroughly, remove the growths of small roots and pass through a meat grinder or chop in a blender.
- Prepare beetroot puree by chopping the root crop in a blender.
- Fill a saucepan with water, bring to a boil, add salt and sugar. Cool and add vinegar.
- Mix chopped garlic in a blender with horseradish.
- Chilled to room temperature water with vinegar put a lot of garlic with horseradish, beetroot puree, salt and sugar;
- Thoroughly mix the workpiece and place it in prepared sterile containers. The shelf life of seasoning in the refrigerator is about three months, that is, all winter.
How to cook garlic gorloder for the winter, the recipe is usually individual and is prepared in small quantities. This is due to the fact that its garlic taste becomes weak, moreover, this snack for the winter is known by many names:
- horseradish,
- crap.
Tomato gorloder for the winter is to the taste of many housewives. This type of seasoning is a sauce home cooking moderately spicy due to the tomato juice.
Autumn is rich in vegetables. There are many green fruits among ripe tomatoes, they are also used by housewives, getting a new gorloder recipe with garlic and green tomatoes.
Preparations for the winter are improved by housewives from year to year. For its preparation, additives from different vegetables. Gorloder with garlic recipe for the winter is taken as a basis, changing the composition of the components, cooking technology, housewives get original homemade spicy sauces. Taste qualities allow you to serve horseradish as an appetizer, seasoning, and even as an independent dish.
Tell:
As always on Recipes from Domovest - detailed description the most simple (but, nevertheless, very tasty), classic recipe for making gorloder.
Gorloder is a simple Russian, or rather Soviet folk appetizer made from tomato and garlic.
I tried to trace the history of this dish, but did not find anything worthy of attention. Apparently, the horloder was massively made in the 70s of the last century in the USSR, as homemade for the winter. The gorloder recipe is not found in Soviet cookbooks. They do not make such a dish abroad, even in those countries where, as they say, heaps of tomatoes. I do not know why. The appetizer is delicious and easy to prepare. Well, okay, they don’t, and they don’t need to, we will get more.
For a classic horloder, you need only three ingredients - tomatoes, garlic, salt.
Their ratio is best chosen to taste. Forget programs. A purely folk appetizer, what scales, what calculation? Put everything in as much as you like. Approximate ratio - for one tomato one clove of garlic and a pinch of salt. But these are purely approximate proportions. You still have to try and bring to taste by adding one or another ingredient. So when cooking, be prepared to eat a few tablespoons of this spicy and odorous snack.
So, we have tomatoes with garlic.
Let's start cooking. You can remove the skin from the tomato beforehand. How this is done is described in. But you can not remove it, this is an optional condition.
Next, you will need to chop the vegetables. How you do it is completely irrelevant. At classic cooking everything is passed through a meat grinder. But you can not mess with this kitchen appliance, but chop the tomatoes with a mixer, blender, food processor. Normal will do too coarse grater. It's even more comfortable with her. Rub a tomato on a grater, and the skin from it remains in your hand.
And, even if you don't have any kitchen utensils, gorloder can be made. Just cut the tomato with a knife, and with a fork, or by hand, turn the pieces into a pulp. We do the same with garlic - we crush it in a garlic press, finely grind it with a knife, pass it together with tomatoes through a meat grinder or twist it in an electric mixer.
If the vegetables were chopped separately, put the garlic in the tomato puree and mix well. Salt. It is better to immediately put a little salt, and then, if necessary, add.
We try. We add what is missing. We try again. And so we bring to the desired taste. At the first samples, the horloder should be almost salted and a slight lack of garlic should be felt in it. Further, when insisting, salt and the taste of garlic will evenly disperse over the appetizer, and it will turn out just right. It is better to try it with a piece of black bread. It removes the aftertaste, and during the second sample it will be easy to determine what is in excess and what is not enough.
Gorloder is almost ready. Now he needs to brew for at least half a day, and preferably a day, in the refrigerator. And after that, eat. Previously, a horloder was made for the future, for the whole winter, but then, with a lack fresh vegetables, it was a necessity. Now there is no point in such preparations, because, over time, even when stored in the refrigerator, the gorloder becomes tasteless. Therefore, it is better to cook this appetizer not very large portions, for a week or two.
They eat gorloder as a snack. It goes well with almost any dish. Gorloder snack meat and vegetable dishes, it can be added to soups and side dishes to improve the taste. In many cases, gorloder is quite an equivalent flavor replacement for savory types of ketchup.
There was a dispute in the comments about proportions, or rather about the amount of salt, and about how to grind tomatoes. The day before yesterday I made a horloder again, and here I am reporting, based on another real preparation:
Proportions:
1 kg of tomatoes
7 garlic cloves
1 teaspoon salt (7 grams)
0.5 tsp salt added to taste
Salt specification:
Teaspoons are different. This must also be taken into account. Specially found several teaspoons of different sizes
I measured their size. Holds 3 to 7 grams of salt. The volume of spoons in the photo, from left to right: 3g; 5g; 6g; 7y. Perhaps the disagreement in the comments is caused by the use of spoons of different sizes. That's why it's better to taste it. A special measuring teaspoon (1 tsp, 5 ml) contains about 7 grams of salt (in natural scooping when there is a slight slide)
Grinding:
I crushed the tomatoes, cutting them into halves-quarters and processing them with a submersible blender. Garlic squeezed out with a manual garlic press (garlic press). It turned out quite normal.
By experience:
1) Tomatoes and garlic for the gorloder are crushed in a meat grinder with the highest quality. Minus - assembly-disassembly and washing of the meat grinder. The use of a meat grinder is justified for the preparation of large volumes of gorloder.
2) In second place in terms of grinding quality is an immersion blender. It grinds tomatoes almost like in a meat grinder, you don’t need to assemble or disassemble, you just need to rinse the nozzle. Minus - the garlic does not chop finely, it needs to be chopped separately.
3) It is advisable to use a stationary blender for preparing a horloder as a last resort, when there are no above-described devices, and with extreme caution - twist literally 1-2 seconds, otherwise there is a risk of getting mashed potatoes or a foamy cocktail.
Garlic is crushed, either in a meat grinder together with tomatoes or separately, in any device or method suitable for garlic. It's simple - the smaller the pieces, the better.
Bringing to taste:
Gorloder, like any dish, needs to be brought to the desired taste. This is done simply - first add the minimum portions of garlic and salt, and then add what is missing to taste. For 1 kg of tomato, the optimal minimum (perhaps where you stop) is 1 teaspoon of salt (7 grams) and 5-7 (depending on size) garlic cloves.
Remember, it is easier to add small amounts of ingredients to taste. In the case of the horloder, this is salt and garlic. It is not at all burdensome to add a pinch or two of salt to an undersalted mass than to grind a couple of tomatoes into a salted seasoning.
I hope I have clarified the situation with the proportions and methods of chopping tomatoes. A hawker for you!
Dedicated to all thrill seekers
This seasoning is called Gorloder, Horseradish, Spark seasoning, Russian adjika, Khrenovina, Cobra, Vyrviglaz seasoning, Thistle, Horseradish snack, Horseradish, but in general it’s just table horseradish. Is that the options for additives do not count. For those who cannot imagine life without thrills in the culinary sense, Culinary Eden has prepared a selection of hot seasoning recipes. Preparing horseradish is simple: chop all the ingredients, mix, arrange in jars and refrigerate. This is if you are preparing the so-called raw adjika. For those who want to spin a spicy little thing for the winter, there are recipes with boiling and sterilization. By the way, it is believed that you need to dig the horseradish root in those months in the name of which there is the letter p, that is, September, October, November. At other times, it does not have that sharpness and unique mustard smell.
But first, a few words about the benefits of burning weed. This is an excellent antimicrobial agent that protects against colds, gastrointestinal infections and other infections. Horseradish cleanses the blood, lowers sugar levels, simulates the work of the kidneys, improves appetite, stimulates the activity of the stomach and intestines. Horseradish allows you to cope with excess mucus, is used as an expectorant. Horseradish contains more vitamin C than citrus fruits! But all these utilities are useful for a maximum of 2-3 weeks after the horseradish is cooked. The longer it is kept spicy seasoning, the less it contains all the vitamins, essential oils and other biologically active substances. So, if you have the opportunity to keep horseradish roots alive, buried in the sand in the basement, keep it! And cook horseradish as needed. The owners of city apartments have to prepare horseradish for future use and in large quantities, but here, as they say, nothing can be done.
A few words about safety. In order not to sob over the meat grinder, advanced users came up with a simple and effective remedy: put on the neck of the meat grinder and tightly tie a plastic bag, and tie the same bag on a ring with a lattice. But sometimes this does not help, and the housewives operate in respirators and even gas masks. It is best to grind horseradish in a manual meat grinder, and lastly, after all the other ingredients.
And now the recipes! Since the principle of preparing any kind of horseradish, whether it be horseradish, gorloder, light or horseradish, is the same, we will limit ourselves to listing necessary products and their quantity.
4 large horseradish roots,
5 kg of tomatoes,
1 large head of garlic,
1 tbsp salt.
3 kg of tomatoes,
1 kg horseradish
1 kg of garlic
salt, sugar to taste.
1 kg of tomatoes,
300 g garlic
300 g horseradish
1 tbsp salt,
1 tbsp Sahara,
½ tsp 9% vinegar.
1 kg horseradish
1 kg of garlic
10 tbsp salt,
20 tablespoons Sahara.
1 kg of tomatoes,
1 large horseradish root
100 g garlic
sugar, salt.
Horseradish with plums
1 kg of tomatoes,
100 g horseradish
100 g plums,
1 head of garlic
salt, sugar to taste.
Ingredients:
1.5 kg horseradish root,
1 tbsp salt,
3 tablespoons Sahara
1 lemon.
Cooking:
Grind the horseradish roots in a meat grinder, add salt and sugar, pour boiling water over it, stirring quickly, until the consistency of a thick slurry. Divide the resulting mixture into clean jars, drop a few drops into each lemon juice, close with lids. Before use, you can mix with sour cream.
Ingredients:
1 kg hot pepper
1 kg of garlic
1 kg of tomatoes,
1 glass apple cider vinegar,
1 large horseradish root
salt.
Cooking:
Pass all the ingredients through a meat grinder, horseradish root last. Mix with vinegar and leave for 12 hours. Arrange in clean jars, cork (do not roll up). Keep cold.
2 kg of tomatoes,
100 g horseradish root,
100 g garlic
600 g carrots
1 pod of hot pepper,
8-10 drops of 70% vinegar,
salt to taste.
Gorloder with sweet pepper
3 kg of tomatoes,
1 kg sweet pepper
2-3 hot peppers
1 cup garlic
salt, sugar, ground black pepper to taste.
10 sweet peppers,
20 pods of hot pepper,
4 horseradish roots,
2 bunches of parsley
2 bunches of dill,
200 g garlic
2 kg tomatoes,
4 tbsp sugar,
4 tbsp salt,
1 st. vinegar.
Table horseradish with beets in a quick way: mix the grated horseradish with the grated raw beets. This mixture does not keep for a long time.
Or one more quick recipe: average horseradish root and 2 apples turn through a meat grinder, season with sour cream and honey or vegetable oil with apple cider vinegar.
Ingredients:
1 kg of tomatoes,
300 g horseradish root,
200-300 g of garlic,
salt, ground black pepper to taste,
sour cream 35% fat.
Cooking:
Cut the tomatoes crosswise, blanch in boiling water, pour over ice water, remove the skin. Pass the garlic and horseradish through a meat grinder, mix all the ingredients, add salt, ground pepper. To the resulting mass, add a little sour cream of high fat content and mix well.
Ingredients:
1 kg horseradish root,
200 ml 3% vinegar,
15 g salt.
Cooking:
Grind horseradish in a meat grinder, mix with salt and vinegar, heat in enamelware. Put in jars, sterilize: half-liter 15 minutes, liter 20 minutes. Roll up.
Ingredients:
2.5 kg of tomatoes,
500 g sweet pepper,
500 g sweet and sour apples,
500 g carrots
120 g garlic
75-100 g hot pepper,
50 g parsley,
50 g green dill,
250 g vegetable oil,
2 tbsp 9% vinegar,
salt,
ground black pepper.
Cooking:
Peel apples from seeds, and turn all ingredients, except greens, through a meat grinder. Add vinegar, vegetable oil, salt and ground black pepper to the resulting mass and put it on a slow fire. Boil for about 2 hours. 5 minutes before the end of cooking, add chopped greens. Arrange in sterilized jars, roll up.
Ingredients:
3 kg of tomatoes,
100 g garlic
200 g horseradish root,
400 g sweet pepper,
2 tbsp Sahara,
3 tbsp salt,
ground black pepper to taste.
Cooking:
Turn the tomatoes through a meat grinder and put to cook over medium heat for 20 minutes. Meanwhile, mince the horseradish root, garlic and Bell pepper, add to the tomato mass and cook for another 10 minutes. At the end of cooking, add sugar, salt and ground pepper, arrange in sterilized jars, roll up.
Horseradish marinated with beets
Ingredients:
1 kg horseradish root,
1 kg of beets.
Marinade:
4 glasses of water
2 cups 3% vinegar
40 g salt
40 g sugar.
Cooking:
Boil the beets for an hour, peel and cut into thin slices. Chop the horseradish root. Put in jars, alternating with horseradish, layers. Pour marinade, put on sterilization: half- liter jars 15 minutes, liter 20 minutes. Roll up.
As you can see, there are not so many options. And what can you think of when preparing a killer sharp horseradish or adjika? Gather courage and patience and prepare a burning horseradish, and in winter all colds will bypass you. Good luck preparing!
How to cook gorloder
Jars, bottles and lids are washed with brushes or sponges using baking soda or laundry soap.
After which the jars are sterilized different ways.
Gorloder is a great addition to variety of dishes and sauces. It can be mixed with mayonnaise or sour cream, or served in in kind to meat or vegetable dishes. For spicy lovers, you can simply spread it on bread and eat it in pure form.
Gorloder Russian classic with heat treatment.
How to cook gorloder with heat treatment
The classic Russian gorloder recipe requires a minimum of ingredients.
You will need:
For 1 kilogram of tomato:
- 1 cup of peeled garlic;
- Salt 15 gr. (0.5 tablespoon or 1.5 teaspoon)
Approximate calculation: 1 clove of garlic and a pinch of salt are taken for 1 tomato.
Cooking method:
1 Tomatoes need to be washed, drained of water, remove the stalk.
2. After the excess water drains, the tomatoes are twisted in a meat grinder (manual or electric), you can pass through a blender. Although for my taste gorloder, twisted in small pieces is tastier.
3. Garlic is peeled. (To make it easier to peel garlic, rub unpeeled dry cloves between your palms or shake them in a jar.)
4. Rinse the peeled garlic in a colander under running water, let the water drain.
5. Mince the garlic. (Through a press or in a meat grinder).
6. Place the tomato mass in a thick-walled pan and put on the stove, add salt.
7. After boiling, boil for about 8 minutes, stirring constantly.
8. After the time has elapsed, add chopped garlic and boil for no more than 5 minutes.
Do not forget to constantly stir the prepared mixture, otherwise it may burn and the taste of the horloder will not change for the better.
9. Pour the finished gorloder into prepared jars and seal with lids. Leave to cool, then put in the refrigerator or in the cellar.
This recipe can be prepared without heat treatment. Just keep in mind that the storage time will be significantly reduced.
Gorloder Russian classic without heat treatment.
Gorloder with garlic
- tomatoes 1 kg;
- 10-12 cloves of garlic;
- Salt to taste.
Cooking method:
1. Grind tomatoes and garlic in any way, salt and mix.
2. Let it brew.
Real taste will open in 1.5-2 hours, when the salt dissolves and the garlic is nourished.
The amount of garlic and tomatoes can be added to taste. You can make it spicier or just with a slight garlic flavor. But, as mentioned above, usually a clove of garlic is taken for one medium tomato. To give more spicy taste you can add ground red pepper.
3. After the horloder has been infused, place it in sterilized jars and place in the refrigerator.
If you do not plan to eat horloder right away, then pour a spoonful of salt on top and close the lid tightly.
Tomato gorloder with garlic and pepper without heat treatment.
Tomato horloder
You will need:
- Ripe tomatoes 5 kg.
- Garlic 150 gr.
- Ground black pepper 1 tsp
- Ground red pepper 1 tsp
- Salt 1-1.5 tbsp. l.
Cooking method:
1. Peel the garlic.
2. Wash the tomatoes and remove the stem.
3. Finely chop everything and add black and red ground pepper.
4. Let it brew for 2 hours.
5. Pour into clean jars and store in the refrigerator.
Gorloder with garlic and hot pepper.
How to chop tomatoes in a horloder
To prepare this acute horloder would need:
- tomatoes 4 kg;
- garlic 1.5-2 cups;
- hot pepper 1-2 medium pods.
Cooking method:
1. Pass all these ingredients through a meat grinder. (Skip hot peppers with seeds.)
2. Add:
- 4 tbsp. spoons of sugar;
- 4 tbsp. spoons of salt;
- 4 tbsp. spoons of vinegar 9%.
3. Mix everything, try, if something is missing, then add to taste.
4. Let it brew for a couple of hours.
5. Arrange in sterile jars and close with nylon lids.
Keep refrigerated.
A classic Russian gorloder recipe.
Classic Gorloder Recipe
Ingredients:
- 1 kg;
- Black ground pepper to taste;
- garlic 100 g;
- salt, hot pepper, sugar to taste.
Cooking method:
1. Select ripe, undamaged tomatoes, rinse in clean water.
2. Cut the tomatoes in half, remove the stem. Place the tomatoes cut side down on a clean plate. Pass through a meat grinder, through a large nozzle. If the tomatoes have a thick skin, then it is better to remove it.
3. Pour the tomato gruel into a saucepan with a thick bottom, add salt to it.
4. Bring the mixture to a boil over low heat. It is very important to stir regularly, otherwise the brew may burn and acquire a bitter aftertaste. You need to boil for about 5-8 minutes.
5. Finely chop the garlic with a knife and add it to the tomatoes along with ground pepper and sugar.
6. Thoroughly mix all the ingredients, boil for another 2-3 minutes.
7. Ready gorloder remove from heat, pour into prepared containers, cork and place in the refrigerator. Can be stored in the cellar.
Gorloder "Classic" from bell pepper.
Bell Pepper Gorloder
Sweet bell pepper;
- Hot red pepper;
- Garlic.
Cooking method:
1. To prepare a gorloder, all ingredients are taken in equal amounts(bell pepper, red hot pepper and garlic).
2. Vegetables must be washed thoroughly.
- Peel the Bulgarian pepper from seeds and internal partitions;
- Peel hot peppers from cuttings (you can also clean them from seeds, but this should only be done with gloves.
- Peel the garlic from the husk and divide into slices.
3. Pass the prepared vegetables through a meat grinder or blender.
4. Mix the resulting mixture thoroughly and arrange in sterilized jars, close nylon lids.
This spicy snack throughout the year in the cellar or in the refrigerator.
Tomato gorloder with garlic and horseradish.
Gorloder with horseradish and garlic
Horseradish is an excellent preservative. It has the ability to kill germs and molds. That is why the appetizer, which includes horseradish, is stored much longer and can easily stand in a cool room for several months.
The composition of the horloder:
- tomatoes 3 kg;
- garlic 500 gr.;
- horseradish 300 gr.;
- 30 gr. (2 tablespoons) salt;
- 60 gr. (2.5 tablespoons with a slide) sugar.
Cooking method:
1. The first step is to prepare horseradish. To make it easier to clean, it is recommended to soak it in cold water then peel with a brush and remove the top skin with a vegetable peeler.
Be careful! During cleansing, do not touch your face and eyes with your hands. It would be ideal to clean the horseradish on fresh air or in a well-ventilated area.
2. After the horseradish is cleaned, it must be chopped in any way possible (in a meat grinder, on a grater or in a food processor).
3. Wash the tomatoes, remove the stalk (if desired, remove the skin), pass through a meat grinder.
4. Peel the garlic, rinse and pass through a meat grinder, if desired, you can finely chop with a knife.
5. Add salt and sugar, mix thoroughly until dissolved, let it brew and pour the mass into dry sterilized jars and put it away for storage.
You can store both in the refrigerator and in the cellar.
Tomato gorloder with garlic and bell pepper.
Tomato gorloder with garlic and bell pepper
Gorloder with garlic and bell pepper differs from the rest not only in taste, but also in a beautiful color. When using red bell pepper, it will turn out to be an unusually bright and appetizing shade.
The composition of the horloder:
- tomatoes 3 kg;
- 1.4 kg of pepper;
- 400 gr. garlic;
- 3 pcs. hot pepper;
- 40 gr. salt.
Cooking method:
1. Wash and clean all vegetables.
2. Remove the stalks from the peppers, and the stalks from the tomatoes.
3. Grind everything thoroughly, season with salt.
4. If the tomatoes are sour, then you can add 2-3 tablespoons of granulated sugar.
5. Mix everything and place in dry sterilized containers.
There is no horseradish in this recipe, so the appetizer on top may be moldy. To prevent this from happening, you can pour a spoonful of vegetable oil under the lid or sprinkle mustard powder.
Gorloder "Lady's" with garlic, apples and carrots.
Gorloder ladies with apples and carrots
The lady's gorloder with garlic has a lighter taste, it is not as spicy. Because of this, and received the appropriate name. This gorloder is prepared on the basis of several types of vegetables.
To prepare a gorloder you will need:
- tomatoes 3 kg;
- 1 kg;
- 550 gr. garlic;
- carrots 1 kg;
- 1 kg of sweet pepper;
- 5 chili pods;
- 50 gr. salt;
- 200 gr. sunflower oil;
- 30 gr. vinegar 9%.
Cooking method:
1. Wash and clean vegetables.
2. Grind all vegetables except garlic in a meat grinder or in a food processor.
3. Garlic should be put in a separate bowl and chopped. More homogeneous mass obtained by using a blender.
4. Vegetable mix you need to put on the stove and cook for 40 minutes, after boiling.
5. Stir occasionally and remove foam with a slotted spoon.
6. Then salt, add sugar, boil for 5 minutes.
7. Add garlic, vinegar, vegetable oil.
8. Bring the mixture to a boil, put into prepared jars and seal.
Gorloder with Bulgarian and hot pepper and with garlic.
Tomato gorloder with sweet and hot peppers
Another spicy garlic horloder recipe that includes different kinds pepper and has a rich flavor. An appetizer prepared according to this recipe goes especially well with meat dishes.
You will need:
- tomatoes 1 kg;
- Bulgarian pepper 500 gr.;
- chili pepper 500 gr.;
- ground black pepper 1 tsp;
- garlic 600 gr.;
- salt 1 tbsp. l.;
- table vinegar 1 tbsp. l.
Cooking method:
1. Wash and clean vegetables.
- Remove the stalks from the tomato;
- pepper to clear from seeds;
- peeled garlic.
2. Grind everything in a meat grinder.
3. Add salt, black pepper, vinegar.
4. Mix everything thoroughly and arrange in pre-prepared jars.
5. Remove to refrigerator. The appetizer will infuse and reveal its final taste in 5-7 days.
It can be stored in the refrigerator for 4-5 months.
Gorloder with garlic and apples.
Tomato gorloder with garlic and apples
Apples are a wonderful addition to a garlic horloder. They add fruity notes and lightness to it. To prepare the sauce, it is better to use the fruits of sour or sweet and sour varieties.
The composition of the horloder:
- tomatoes 3 kg;
- apples 1.5 kg;
- 800 gr. garlic;
- 300 gr. horseradish;
- salt to taste.
Cooking method:
1. Peel the apples, remove the core.
2. Remove skin from tomato. This condition is not required, but recommended. Peeled vegetables will give the finished snack lightness and tenderness.
3. Prepare garlic with horseradish according to the above mentioned methods.
4. Chop all the vegetables, then salt.
5. Mix and let stand for half an hour.
6. Then mix again and let it brew.
If there is not enough salt, you can add more. In too sour sauce You can add some sugar if you like. But with the sharpness you need to be careful, it will finally open only after a few days.
You need to store the snack in the refrigerator or in the basement.
Gorloder with garlic and plums.
Gorloder with garlic and plums
Unusual composition of the horloder! The taste is very unusual, but this recipe is worth trying.
You will need:
- Plums 1 kg;
- tomatoes 1kg;
- garlic 400 gr.;
- horseradish 200 gr.;
- salt 50 gr.;
- apple cider vinegar 50 gr.
Cooking method:
1. Plums are washed, pitted and crushed.
2. Prepare tomatoes. Grind in a meat grinder or in another way.
3. Then add chopped tomatoes to the plums and on the stove.
4. At this time, prepare horseradish and garlic. They need to be cleaned and crushed.
5. After boiling the plum-tomato mass, reduce the heat and boil for 15 minutes, add salt at the end.
6. Let the sauce cool down. Add horseradish, garlic, vinegar to the cold mass.
7. Mix everything and arrange in jars.
This sauce is especially good for barbecue! To spice up the recipe, you can add 100 gr. granulated sugar.
Gorloder of green tomatoes with garlic.
Green tomato gorloder with garlic
This recipe is perfect if you have a lot of green tomatoes left. In addition, the taste of gorloder will be unusual and slightly piquant.
The composition of the horloder:
- Green tomatoes 1 kg;
- Garlic 200 gr.;
- Horseradish 200 gr.;
- salt 1 tbsp. l.;
- Sugar 2 tbsp. l.;
- Vegetable oil 50 gr.
Cooking method:
1. Tomatoes are selected whitish or brown. My, remove the stalk.
2. Peel the garlic and horseradish.
3. Grind all the ingredients, add spices and mix thoroughly.
4. Leave to stand for an hour to dissolve the spices.
5. Then pour in vegetable oil, mix thoroughly again.
6. We lay out on the banks and in the refrigerator or in the cellar.
Gorloder with garlic and aromatic spices.
Gorloder with aromatic spices and garlic
This sauce is prepared with fragrant spices: coriander, cloves, curry and basil. They are wonderfully combined with garlic, emphasize its taste and make it much deeper. This horloder will appeal to fans shop ketchups, in the preparation of which an abundance of spices is used.
The composition of the horloder:
- tomatoes 1 kg;
- garlic 300 gr.;
- salt 1 dessert spoon;
- curry, basil, coriander (total 1 tablespoon of the mixture);
- allspice 5 peas;
- carnation 2 stars.
Cooking method:
1. Dry spices must be ground in a coffee grinder to a powder state. If fresh basil is used, then it can be scrolled in a meat grinder with tomatoes.
2. A classic gorloder is prepared from tomatoes, garlic and salt, spices are added and everything is mixed.
3. Let the sauce brew for 1-2 hours and can be eaten.
Keep refrigerated.
Horseradish with garlic and beets.
Horseradish with beets
– great addition to a vigorous gorloder with garlic. This appetizer turns out to be very spicy, equally well suited to fish and meat dishes.
You will need:
- beets 1 kg;
- horseradish 400 gr.;
- garlic 200 gr.;
- salt to taste.
Cooking method:
1. Wash beets, garlic and horseradish, peel, chop through a meat grinder.
2. Add salt to the chopped vegetable mixture.
3. Arrange in pre-prepared containers and cork with lids, put in the refrigerator.
If you need to cook me a spicy snack, then horseradish can be preliminarily poured over with boiling water. To do this, the root cut into pieces is placed in a colander, poured with boiling water for several seconds and then passed through a meat grinder.
Bulgarian or spicy can also be added to the beetroot gorloder capsicum, the taste will only benefit from this. Some gourmets flavor the appetizer walnuts. She acquires spicy taste, but you can do this only immediately before eating. Otherwise, the nuts will soften.
Horseradish (horseradish) with garlic and beets.
Horseradish with beets
For cooking you will need:
- horseradish root 2 kilograms;
- table vinegar (9%) 2 cups;
- chilled water 2 cups;
- salt 2 table. spoons (60 gr.);
- sugar 2 tablespoons;
- beets of medium size;
- garlic 2 heads.
Cooking method:
1. Wash the horseradish roots thoroughly, peel in the above way, pass through a meat grinder or chop in a blender.
2. Wash beets, clean. Prepare beetroot puree by chopping the root crop in a blender.
3. Fill a saucepan with water, bring to a boil, add salt and sugar.
4. Cool and add vinegar.
5. Mix chopped garlic in a blender with horseradish.
6. Put a mass of garlic with horseradish, beetroot puree, salt and sugar into water cooled to room temperature with vinegar.
7. Thoroughly mix the workpiece and place it in prepared sterile containers.
The shelf life of seasoning in the refrigerator is about three months.
Gorloder of bell peppers with garlic (without tomatoes).
Gorloder without tomatoes with bell pepper
A fragrant spicy appetizer that can be used on its own or added to sauces. Pairs with any meal. Very good with meat dishes. You can also use it in its natural form, for example, just spread it on bread.
Appetizer Ingredients:
- bell pepper 1 kg;
- hot pepper 300 gr.;
- garlic 300 gr.
Cooking method:
1. Peel hot and Bulgarian pepper from seeds and grind through a meat grinder.
2. Peel the garlic and also pass through a meat grinder.
3. Mix the prepared ingredients thoroughly and arrange in jars.
4. You can add salt, but this is optional.
It is better to store the horloder in the refrigerator.
The more garlic and horseradish you put in, the longer the shelf life and quality of the product will last.
Enjoy your meal!
Cooking a Russian appetizer gorloder - many recipes in one article!
Young housewives are often puzzled - what to do with a lot of tomatoes, because tomatoes bear fruit and bear fruit in the fall, while weather conditions allow new ones to be knitted. We offer delicious nutritious dish which will be loved by both family and guests on holiday table. Gorloder is original Russian dish visually and tastes like ketchup.
Gorloder - a classic recipe
For those who want to know the recipe for the appearance of a gorloder, we can say one thing - this is delicious dish for some strange reason is not mentioned in any known cookbook over the past 200 years. At the same time, in towns and villages where many tomatoes grow according to the climate, this recipe is not only common, but also replete with variety.
Gorloder - a classic recipe
For a classic horloder, you only need three ingredients: ripe tomatoes, garlic and salt. Calculation? AT classic recipe it is absent, as they say in the villages - add salt per kilogram of tomato so that you like half a head of garlic. Try it? Do you want sharper? Add more garlic and so on until the taste suits you.
Average proportions:
- 1 kg tomato;
- 5-6 cloves of garlic;
- A teaspoon of salt.
Now let's move on to cooking:
- Pour boiling water over the tomatoes, wait 5 minutes and remove the skin;
- Pass with garlic through a meat grinder or blender, add salt and try on spices. The taste should be slightly undersalted and a little softer than you expect in the end;
- We put it in a cool place for 6 hours so that the salt and garlic “disperse” over the tomato - we put it on the table!
It is necessary to store in glass and preferably under a glass lid, but if you are cooking "for today" then you can cover any. Storage of this dish is possible only in the refrigerator, but not more than 14 days.
For cooking in the winter, and even so, a spicy gorloder table will require a little more ingredients, but the tomato will remain the main one, as before.
- 1 kg of ripe, juicy tomatoes;
- 80 g of fresh horseradish root;
- 60 gr. young spicy garlic;
- A pinch of paprika;
- 1 teaspoon of sugar;
- 3 teaspoons of salt.
Pour boiling water over the tomatoes and remove the skins, pass through a meat grinder.
We rub the horseradish on a fine grater or pass through a food processor.
Squeeze the garlic through the garlic press. We add spices. Mix thoroughly.
Sterilize jars and lids, pour into jars and immediately twist. So without sterilization, seaming can stand in the cellar until the end of winter.
Important: close 0.5 liter jars, it is better to open two than to open one large one, which will stand and all its aroma will disappear.
Lots of green tomatoes and you love spicy food? Gorloder with green tomatoes is exactly what you need!
For 1.5 kg chopped green tomatoes (net weight):
- 150 gr. peeled horseradish root;
- 50 gr. (bunch) dill;
- A small head of garlic (130 gr. Peeled);
- Salt 50 gr.;
- Sugar 30 gr.;
- Hot pepper 1 pc.
Wash everything and pass through a meat grinder, add salt, sugar and mix thoroughly. We sterilize the jars and lids, pour the horloder and tighten it carefully. Store in refrigerator or cold cellar.
To prepare for the winter we need:
- 2 kg of ripe tomatoes;
- 600 gr. carrots;
- 100 gr. horseradish;
- 100 gr. garlic;
- Pod of hot pepper;
- 50 gr. 9% vinegar;
- Salt to taste.
We grind everything through a meat grinder, add spices and put on fire. Cook for 15 minutes, add vinegar at the end, pour into sterile jars. We roll up, store in the cellar.
And for lovers of spicy multi-sided taste, we recommend this recipe.
Ingredients:
- 1 kg red tomato;
- 5 kg green tomato;
- 5 kg of bell pepper of different colors;
- 1 pod of hot pepper;
- head of garlic;
- A glass of vinegar 9%;
- 30 gr. salt;
- 30 gr. Sahara;
- Bay leaf.
Grind in a meat grinder, mix with salt, sugar and vinegar, pour into jars and cover, but do not twist the lids. In a large flat saucepan, put a rag on the bottom, and pour warm water. We put the jars and bring the water to a low boil. Leave on low heat for 30 minutes, carefully remove and roll up. We store in a cool place.
Another delicious recipe horloder for the winter, but it can be stored without refrigeration.
We will need:
- 5 kg of ripe juicy tomatoes;
- 1 kg of bell pepper;
- 5 kg of carrots;
- 500 gr. horseradish;
- 6 heads of garlic;
- 150 gr. salt;
- 200 gr. Sahara;
- 150 gr. Vinegar 9%.
Wash everything, grind through a meat grinder or in a food processor, pour into a saucepan, add spices and cook over low heat for 15 minutes. Add vinegar, mix quickly and pour into jars. We roll up and wrap in a warm blanket for a day, so that it gradually cools down. Delicious spicy delicacy for the winter cold!
And for those who love a mild taste, who do not have a cellar or a huge refrigerator in stock, but they love delicious snacks, cooked with our own hands, we offer a simple but very tasty recipe.
Ingredients:
- Ripe tomatoes 1 kg;
- head of garlic;
- Dill, basil, celery all together 200 gr;
- Dried ground paprika 50 gr;
- Ground allspice on the tip of a knife;
- 30 gr. salt;
- 30 gr. vinegar 9%.
We pass everything through a meat grinder and add spices, vinegar. Pour into sterile jars and put in a flat saucepan with a cloth-covered bottom. Do not cover with lids! Pour warm water and turn on the fire, bring to a boil and set to a minimum so that the water does not boil. Cook for 20 minutes, remove jar after jar, twist and turn over until completely cool. We put it in the closet.
Video: Horseradish Gorloder - how to quickly cook
Video: Gorloder how to prepare for the winter
