Gorloder, Khrenovukha, Khrenovina, Ogonyok, tear your eyes out, Russian adjika - these are all names of a popular snack based on tomatoes and garlic. It perfectly replaces ketchups and goes well with meat, fish dishes, cereals, vegetables. The spicy appetizer horloder with garlic is not only tasty, but also extremely healthy. It will help resist colds and viruses in the autumn-winter period and will guard the immune system. Moreover, it is very easy to prepare from available vegetables and the cost of seasonal harvesting turns out to be budgetary.

Gorloder with garlic - general principles of preparation

To prepare a garlic crusher, you will need a meat grinder, food processor or blender. But if you don’t have any of this, then you can use a regular grater. Tomatoes can be used with or without skin. In the second option, the consistency will be more delicate. If you prepare the garnisher using a grater, it is convenient to immediately peel off the skin.

Grinding tomatoes whole in a blender or meat grinder is faster. But if you want to remove the skin, you can easily do this with boiling water. It is enough to hold the vegetables in it for a few seconds, then dip them in cold water. The tomatoes can be easily peeled; all that remains is to remove the stem.

Gorloder happens:

Raw. Not affected heat treatment, requires storage in the refrigerator or basement.

Boiled. It is boiled, placed in sterile jars and rolled up. Successfully stored for 2-3 years.

Horloger is often made with garlic and horseradish. The sharp root should be used in the autumn months. It is at this time that horseradish gains a wonderful taste and mustard aroma. The appetizer will turn out to be especially fragrant and vigorous.

Recipe 1: Classic Garlic Distiller

Classic version Russian gorloder with garlic has a minimum of ingredients. Keeps in the refrigerator for only a few days. But it cooks very quickly and will help out if you need a sauce for dumplings, meat or pasta.

Ingredients:

Tomatoes 1 kg;

10-12 cloves of garlic;

Preparation:

Grind the tomatoes and garlic in any way, add salt and mix. Let it brew. The final taste will reveal itself after 1-2 hours, when the salt dissolves and the garlic dissolves.

The amount of garlic and tomatoes can be adjusted to taste. Some people like it spicier, while for others the light aroma of garlic is enough. But usually a clove of garlic is used per tomato. If the spice is not enough, you can add ground red pepper.

Recipe 2: Horloder with garlic and horseradish

Horseradish has the ability to kill germs and molds. That is why the snack it is included in is stored much better and can easily stand in a cool room for several months.

Ingredients:

Tomatoes 3 kg;

500 gr. garlic;

300 gr. horseradish;

30 gr. salt;

60 gr. Sahara.

Preparation:

The main difficulty is preparing the horseradish. It is quite hard and difficult to grind and clean. Therefore, it is recommended to soak it in advance. cold water, then wash with a brush and remove the outer skin using a vegetable peeler. If possible, it is better to do this on fresh air.

To prepare a horloger with garlic and horseradish, all ingredients must be chopped and, if desired, peeled from the tomatoes. Add salt and sugar, stir thoroughly until dissolved, pour the mixture into dry jars and store.

Recipe 3: Gorloder with garlic and bell pepper

Gorloder with garlic and bell pepper is distinguished not only by its taste, but also by its beautiful color. When using ripe pepper, it turns out to be an unusually bright and appetizing shade.

Ingredients:

Tomatoes 3 kg;

1.4 kg pepper;

400 gr. garlic;

3 pieces of hot pepper;

40 gr. salt.

Preparation:

Before preparing the garlic and pepper garnish, you must peel all the vegetables. Remove seeds from peppers and stems from tomatoes. Grind everything thoroughly and season with salt. If the tomatoes are sour, you can add 2-3 tablespoons of granulated sugar. Mix everything and put it in a storage container.

This recipe does not contain horseradish, so the topping may become moldy. To prevent this from happening, you can pour a spoonful of vegetable oil under the lid. Powder also helps mustard powder.

Recipe 4: Lady's Garlic Garlic Distiller

Ladies' gorloder with garlic has a lighter taste, it is not so spicy and is prepared on the basis of several types of vegetables. Despite the name, men also gobble it up on both cheeks.

Ingredients:

Tomatoes 3 kg;

Apples 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%.

Preparation:

Vegetables are washed and peeled. Then you need to chop everything together except the garlic. It must be placed in a separate bowl. More homogeneous mass It works if you use a blender. Vegetable mixture you need to put it on the stove and cook for 40 minutes after boiling. Periodically skim off the foam with a slotted spoon. Then add salt, add sugar, and boil for 5 minutes. Pour in the garlic, pour out the vinegar, add oil. Bring the mixture to a boil, pour into prepared jars and seal with a key.

Jars can be sterilized over steam, in the oven or microwave oven. Some housewives simply prefer to wash with laundry soap or baking soda. The method of preparation does not matter, it is important to maintain sterility. And then the ladies' garlic garder will stay in the basement all winter without any problems.

Recipe 5: Gorloder with garlic and hot pepper

Another recipe for spicy garlic gourd that includes different kinds pepper and has a rich taste. An appetizer prepared according to this recipe goes especially well with meat dumplings or jellied meat.

Ingredients:

1 kg of tomatoes;

Bell pepper 500 gr.;

500 gr. chili pepper;

1 tsp black pepper;

600 gr. garlic;

1 tbsp. l. salt;

Vinegar 1 tbsp. l.

Preparation:

Remove the stems from the tomatoes, remove the seeds from the peppers, and remove the peels from the garlic. Grind everything in a meat grinder. Add salt, black pepper, vinegar. Shake everything thoroughly and put it into jars. Place in the refrigerator. The appetizer will infuse and reveal its final taste in 5-7 days. Can be stored in the refrigerator for 4-5 months.

Used as a preservative acetic acid, but if desired, you can replace it with aspirin. 1 tablet per liter is enough finished product. It must first be crushed, added to the total mass and allowed to dissolve.

Recipe 6: Gorloder with garlic and apples

Apples are a wonderful addition to a garlic freezer. They add fruity notes and lightness to it. To prepare the sauce, it is better to use fruits of sour or sweet and sour varieties.

Ingredients:

Tomatoes 3 kg;

Apples 1.5 kg;

800 gr. garlic;

300 gr. horseradish;

Preparation:

To make the snack more tender, you need to peel the fruits. Peel the apples and remove the core. Remove the skin from the tomato. Prepare garlic and horseradish. Grind everything, then add salt. Stir and let stand for half an hour. Then stir again and bring to taste.

If there is not enough salt, you can add more. In too sour sauce If desired, you can add a little sugar. But you need to be careful with the sharpness; it will finally reveal itself only after a few days. You need to store the snack in the refrigerator or basement.

Recipe 7: Gorloder with garlic and plums

The famous tkemali sauce, which has a unique taste, is prepared on the basis of plums. But why not add these wonderful fruits to your garlic freezer? You will get a wonderful sauce that will remind you of the sun in the cold season.

Ingredients:

Plum 1 kg;

1 kg of tomatoes;

400 gr. garlic;

Horseradish 200 gr.;

50 gr. salt;

50 gr. apple cider vinegar.

Preparation:

Plums need to be pitted and chopped. Add chopped tomatoes to them and send to cook on the stove. At this time, prepare the horseradish and garlic. They need to be cleaned and crushed. After the plum-tomato mixture boils, reduce the heat and simmer for 15 minutes, adding salt at the end. Let the sauce cool. Add horseradish, garlic, vinegar to the cold mixture. Mix everything and put it in jars.

This sauce goes especially well with barbecue. To add piquancy, you can add 0.1 kg of granulated sugar to the recipe.

Recipe 8: Green Tomato Garlic Garlic Distiller

It is not necessary to use red tomatoes for the garlic garnish. Are there any green tomatoes left? You can make a wonderful sauce from them that the whole family will appreciate. And if you don’t say what it’s made of, then no one will guess.

Ingredients:

1 kg green tomatoes;

200 gr. garlic;

Horseradish 200 gr.;

1 tbsp. salt;

Sugar 2 tbsp. l.;

Oil 50 gr.

Preparation:

The finished sauce may taste bitter, so it is important to choose tomatoes that are not very green, but slightly whitish. If the fruit has just set and is smaller than a walnut, then the final dish may have an unpleasant aftertaste of tomato tops.

Remove stems from green tomatoes, peel garlic and horseradish. Grind all ingredients, add spices and mix thoroughly. Let stand for an hour to dissolve the spices, then pour in vegetable oil, stir again, put into jars and store.

Recipe 9: Flavored garlic garnish

This sauce is prepared with the addition aromatic spices: coriander, cloves, curry and basil. They go wonderfully with garlic, highlighting its taste and making it much deeper. This gorloder will appeal to fans store-bought ketchups, in the preparation of which an abundance of spices is used.

Ingredients:

Tomatoes 1 kg;

300 gr. garlic;

1 spoon of salt;

Curry, basil, coriander - a spoonful of the mixture;

5 peas of allspice;

2 carnation stars.

Preparation:

Dry spices need to be ground in a coffee grinder to a powder state. If you use fresh basil, you can grind it in a meat grinder with tomatoes. A classic horloder is prepared from tomatoes, garlic and salt, spices are added and everything is mixed. Let the sauce brew for 1-2 hours and you can eat it.

Recipe 10: Gorloder with garlic and beets

Beet - great addition to a vigorous soup with garlic. This appetizer turns out to be very spicy and goes equally well with fish and meat dishes.

Ingredients:

Beetroot 1 kg;

Horseradish 400 gr.;

200 gr. garlic;

Salt to taste.

Preparation:

Peel beets, garlic and horseradish, grind through a meat grinder, season with salt and mix. Place in a container with a lid for storage and put in the refrigerator. If you need to prepare a less spicy appetizer, you can first rinse the horseradish with boiling water. To do this, the root, cut into pieces, is placed in a colander, poured over with boiling water for a few seconds and then passed through a meat grinder.

You can also add Bulgarian or spicy to the beetroot garnisher. Bell pepper, the taste will only benefit from this. Some gourmets flavor their snacks walnuts. It acquires a piquant taste, but this can only be done immediately before eating. Otherwise the nuts will soften.

Recipe 11: Gorloder with garlic without tomatoes

A wonderful savory appetizer that can be used on its own or added to sauces. It goes well with any dish, keeps well in the refrigerator and is easy to prepare. And if you mix it with mayonnaise or sour cream, you can get flavorful sauces for second courses and meat snacks.

Ingredients:

Bell pepper 1 kg;

Hot pepper 300 gr.;

Garlic 300 gr.

Preparation:

Burning and bell pepper, as well as peel the garlic from seeds and chop through a meat grinder. Mix everything thoroughly and put into jars. Salt can be added as desired. It is better to store the horloger in the refrigerator.

To quickly peel garlic, you need to disassemble the heads into teeth and soak in cold

water for 1-2 hours. The skin will peel off easily.

A large amount of garlic can be peeled using a glass jar. To do this, the cloves are poured into it, the lid is closed, and the jar is shaken vigorously for several minutes. The husk bursts and crumbles, all that remains is to extract the peeled slices from it.

Working with horseradish is problematic, as it greatly irritates the mucous membranes of the eyes and nose. To make the procedure easier, you can slightly freeze the root.

A bag that needs to be put on the meat grinder will also save your eyes from irritation when grinding horseradish. The ground product will fall into it.

To remove the smell of garlic and horseradish from the skin of your hands, you need to wash them in salted water. For better effect, you can add any aromatic oil.

Also get rid of unpleasant odor Ordinary stainless utensils, such as a spoon, will help. You need to rub it fragrant hands.

Horseradish clogs the mesh of the meat grinder, so it needs to be ground last. Otherwise, you will have to disassemble it during operation.

The shelf life of the sauce directly depends on the amount of garlic and horseradish; the more there is, the longer the sauce will remain fresh.

These are simple, but very useful tips will help in preparing aromatic garlic soup and will make the process easier. Let the snack please you with its taste and protect against viruses in the cold!

One of the most popular sauces is horloder, which has won the favor of many not only due to its excellent taste, but also its beneficial properties. It helps to cope perfectly with viral infections during cold periods and is perfect for any dish, including meat or fish, as well as cereals.

We suggest preparing you a tomato and garlic gourd for the winter with horseradish, and we present several of the most delicious and proven versions of this appetizer.

Recipe for horloger with tomatoes and garlic

It’s enough to prepare a couple of jars of this dish, because you can’t spread a lot of it on bread. It’s unlikely that you want to turn into a fire-breathing dragon, but, of course, diversify your menu.

Ingredients

Servings: – +

Sweet pepper 500 g
Tomatoes 1.5 kg
Horseradish, root 200 g
Hot pepper 3 g
Garlic 80 g
Rock salt 60 g
Sunflower oil40 ml
Table vinegar (9%)100 ml
Granulated sugar 60 g

Per serving

Calories: 11 kcal

Proteins: 0.2 g

Fats: 0.3 g

Carbohydrates: 1.7 g

45 min. Video recipe Print

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This is interesting: If you don’t have a meat grinder at your disposal, you can use a regular grater. This method will also allow you to avoid the process of blanching the tomatoes, because when grated, the peel will remain in your hands.

Horloger recipe without horseradish

If you are wary of this “dangerous” root, which smells quite aggressively, then you can easily prepare a snack without adding it. It will turn out just as tasty, but more gentle. So, how to prepare a horloger from tomatoes and garlic for the winter?

Number of servings: 52

Cooking time: 30 minutes

Energy value

calorie content – 4.8 kcal;
proteins – 0.2 g;
fats – 0 g;
carbohydrates – 1 g.

Ingredients

tomatoes – 1 kg;
table salt - to taste;
garlic – 40 g.

Step-by-step preparation

Rinse the tomatoes under running water, cut into several slices, remove the white part near the place where the stalk attaches.
Peel the garlic and rinse the cloves in water.
Grind the ingredients through a meat grinder, add salt to taste and transfer the mixture into clean jars.

Advice: When choosing storage containers, choose jars with a volume of no more than 300 ml.

Green gorloder recipe

This bright snack it won't be easy tasty addition to dishes, but also as an interesting decoration. After all, it is prepared not from ripe tomatoes, but from green ones.

Number of servings: 90

Cooking time: 35 minutes

Energy value

calorie content – 7.8 kcal;
proteins – 0.2 g;
fats – 0 g;
carbohydrates – 1.7 g.

Ingredients

tomatoes (green) – 1.5 kg;
horseradish (root) – 150 g;
hot pepper – 1.5 pods;
table salt – 50 g;
dill, greens – 1 medium bunch;
granulated sugar – 30 g;
garlic – 130 g.

Step-by-step preparation

Rinse each component well. Be sure to give the greens time to dry.
Peel the pepper. If it is not too spicy, then you can leave the seeds - they will add more vigor. Remove the peel from the garlic. Cut off the skin from the root. Remove the growing branch from the tomatoes.
Pass everything through a fine strainer in a meat grinder and set aside for now.
Sterilize the jars by placing them in a special ring on the pan. The steam will kill all germs. Boil the lids.
Now you can safely distribute the dehydrator among the prepared containers.

This is interesting: Since it is best to use small jars to store this preparation, you can process them not only over steam, but also in the microwave - they will easily go inside. And to prevent the containers from bursting, pour in a little water and set the timer for just a couple of minutes at high power.

Please yourself with a variety of preparations, because it’s so nice when you can taste something delicious without leaving home! Have an easy winter!

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Spicy seasoning made from horseradish with the addition of a wide variety of ingredients is called horseradish, horseradish, Russian adjika, or ognik. Throughout Russia - in Moscow, the Urals, Siberia - this snack is incredibly popular, especially in winter. Horseradish won people's love not only for its spicy pungency, but also for its healing properties.

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Dedicated to all thrill seekers

Khrenovina - this seasoning is called “Gorloder”, “Hrenoder”, seasoning “Ogonyok”, Russian adjika, “Hrenovina”, “Cobra”, seasoning “Vyrviglaz”, “Thistle”, “Hrenovaya appetizer”, “Hrenovina”, and in general it is just table horseradish. Unless there are countless options for additives. For those who cannot imagine life without culinary thrills, OMJ has prepared a selection of recipes for fiery horseradish. It’s easy to prepare horseradish: chop all the ingredients, mix, put in jars and refrigerate. This For those who want to make something spicy for the winter, there are recipes with cooking and sterilization. By the way, it is believed that you need to dig horseradish root in those months whose names have the letter “r”, that is, September, October, November. At other times, it does not have that pungency and unique mustard smell.

Spicy horseradish is usually served as a sauce for main courses and, of course, it can be eaten as a snack with bread. Horseradish is a great appetite booster, so eat a spoonful of homemade horseradish half an hour before meals. Horseradish also fights colds very well, therefore, preparing homemade horseradish is an integral part of homemade preparations, so healthy and tasty, without which we do not sit down at the table. A bowl of horseradish must be present on the table. Moreover, horseradish can be prepared at any time of the year. The main thing is your desire.

Features of preparing horseradish

This dish is prepared by grinding all the ingredients, with or without cooking. The spiciness of the sauce is regulated by the number of tomatoes; the more you add, the milder the taste will be.

Horseradish - useful plant, but at the same time very aromatic and spicy. Therefore, before cooking, you need to take care of your safety: you can clean and chop the roots only in a ventilated area and preferably near an open window. To prevent burning juice from remaining on your hands, it is better to wear disposable gloves.

To prevent your eyes from watering and the aroma of horseradish from taking your breath away, place a bag over the meat grinder.

But first, a few words about the benefits of the 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 kidney function, improves appetite, and stimulates the activity of the stomach and intestines. Horseradish helps to cope with excess mucus and is used as an expectorant. Horseradish contains more vitamin C than citrus fruits! But all these benefits are useful for a maximum of 2-3 weeks after the horseradish is cooked. The longer it is stored spicy seasoning, the less vitamins it contains, essential oils and other biologically active substances. So, if you have the opportunity to store horseradish roots “alive”, buried in the sand in the basement - keep it! And prepare the horseradish as needed. Owners of city apartments have to stock up on horseradish for future use and in large quantities, but, as they say, there’s nothing to be done about it.

A few words about safety precautions. In order not to cry over the meat grinder, advanced users came up with a simple and effective remedy: put a plastic bag on the neck of the meat grinder and tie it tightly, and tie the same bag on the ring with the grill. But sometimes this does not help, and housewives operate in respirators and even gas masks. It is best to grind horseradish using a manual meat grinder, and in the last

There are many options for preparing horloder; each housewife uses her own ingredients and tricks to prepare this unusual fragrant seasoning for the winter. Cooking horseradish requires horseradish, garlic and tomatoes (although there are exceptions). The principle of preparing a chrenoder is to grind and mix the components. The main components determine the benefits of the finished product:

horseradish normalizes intestinal function, acts as an anti-cold, anti-inflammatory agent;
garlic is a popular antibacterial substance;
tomatoes are rich in microelements and vitamins.

Horseradish with cooking for the winter

Horseradish, prepared for the winter, is ideal for meat, fish, potatoes, pasta, dumplings and many other products. To enjoy spicy taste all winter, you will need a recipe for boiled horseradish for the winter. The crushed ingredients are turned into sauce and rolled into jars, which must first be sterilized. Maintaining cleanliness will keep the product in proper form until spring.

Horseradish for the winter without cooking

Heat treatment does not always preserve all the benefits of products. Therefore, a recipe for horseradish without cooking is a way to make a delicious sauce for the winter that retains maximum benefits. Preparing horseradish for the winter is possible without boiling, because the rhizome of the spicy-aromatic plant is an excellent preservative. This sauce can be stored for a long time, so you can safely cook it in large quantities, serving on weekdays and on festive feasts. To prevent the spicy mass from turning sour, it can be frozen without in large portions.

And now - recipes! Since the principle of preparing any type of horseradish, be it a horseradish maker, a gorloder, an ogyonok or a horseradish, is the same, we will limit ourselves to listing necessary products and their quantities.

What does it contain? Horseradish - tomatoes - garlic

The classic recipe for making horseradish - real, Siberian - requires using horseradish root and tomatoes, garlic and salt, often with the addition of chili pepper. It is tomatoes that are a mandatory ingredient in the sauce - they give it pleasant sourness and soften the sharpness of horseradish. Sometimes bell peppers and green apples are also added to the seasoning. But it’s important not to overdo it here, because crappy snack must be spicy! Therefore, you can add vegetables, but in moderation, otherwise you will lose that very “punchy” taste for which we are preparing this product.

My recipe for horseradish snacks for the winter includes only tomatoes, horseradish root, garlic and salt. It turns out “baking” and very piquant. If it's too spicy for you, you can add more tomatoes or a couple of green apples at any time, depending on your taste.

Number of servings: 20 persons.
Calorie content of the dish: 30 kcal per 100 g.
Purpose: seasoning.
Cuisine: Russian.

A simple recipe for horseradish minimum quantity components are great way processing horseradish rhizomes for the winter. The rich, fragrant mass will add spice to any meat dish or soup. The sauce does not contain tomatoes, beets, plums or other softening ingredients, so the garlorder will turn out vigorous. You can store the sauce in the refrigerator or cellar all winter.

Ingredients:

horseradish - 1 kg;
water - 0.5 l;
sugar - 40 g;
salt - 20 g;
vinegar 9% - 50 g;
cinnamon, cloves - to taste.

Cooking method:

Peel the rhizomes of the spicy plant, grate or mince. Divide the mixture into sterile jars so that it occupies 2/3 of the container. Add sugar and salt to the water, bring to a boil, add spices. Cool the liquid to 50 degrees, add vinegar. Pour the marinade into jars and roll up.

How to prepare horseradish with tomatoes and garlic for long-term storage

The secret of the proposed recipe is the freshness of the products used. No cooking or sterilization is needed. Just natural, rich flavor that lasts long time, without additional tricks.

Ingredients:

Tomatoes - a couple of kilograms.
Garlic - 150 grams.
Horseradish root - 350 grams.
Salt - 15 grams.
Sugar - 10 grams.

Yield: 2 liters.

Cooking process:

Rinse the tomatoes thoroughly. Remove everything unnecessary. To cut in half. Cut out the stem.
Peel the garlic cloves. Peel the skin from the horseradish root.
Cut the root into small pieces. Place in blender. Grind thoroughly until smooth.
Place the garlic cloves in a meat grinder and process well.
Finely chopped tomatoes are also passed through a meat grinder. Don’t forget to pour the resulting juice into a prepared container.
Place all ingredients in a saucepan and stir.
Add salt and sugar. Distribute the resulting sauce into pre-prepared jars. Close tightly with lids. Place in the refrigerator.
Horseradish can be consumed immediately. It will acquire more taste in 3-5 days.

Until January you can provide yourself with tasty and healthy snack capable of diversifying any feast and adding to it large quantity taste facets.

Classic recipe for making horseradish: tasty and fast

The traditional recipe for preparing classic horseradish contains only three main components. The main difficulty of the process is pre-treatment vegetables You can simplify the procedure if you neglect removing the seeds from the tomato. In this case, you cannot store the finished product for a long time, since the seeds can quickly cause fermentation.

To prepare horseradish from tomatoes you will need:

Tomatoes (ripe) – 4 kg
Horseradish - 200−300 g
Garlic - 10−20 cloves
Vegetable oil - 1 cup
Salt - to taste

How to do homemade crap: Horseradish can be made from pure tomato juice, and from grated tomatoes on a grater or minced. Here the tomato will contain grains.

Wash the tomatoes and cut off the stem. Cut into pieces.
Grate the tomatoes and pour the resulting juice into large saucepan. Also mince the horseradish root here.
Also grind the garlic through a meat grinder or grate it. Connect all components. Mix.
Add salt to taste and pour in vegetable oil.
The horseradish is ready, but for a brighter taste it needs to sit in the refrigerator for 1-2 days.
The next day you can eat it.
Pour the horseradish into sterile jars.

Usually they don’t have enough patience, and they eat horseradish right away with a large spoon, placing it on a large piece of bread. Good shit it goes into the nose and diseases (if any) disappear by themselves. Prepare horseradish for the whole family, teach your children to eat it and increase their immunity. Bon appetit!

Homemade horseradish with beets (horseradish with beets)

Cooking time: 30 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 68 kcal per 100 g.
Purpose: seasoning.
Cuisine: Russian.
Difficulty of preparation: easy.

Horseradish with beets is a bright, vigorous seasoning that will reveal the taste of familiar dishes in a new way. Horseradish recipe homemade for the winter is so simple that you can start creating a snack at any time. The most simple products. Main secret delicious sauce- fresh and vigorous root, collected in the fall. By adding a few ingredients, you'll have a treat you can enjoy all winter long.

Ingredients:

horseradish - 400 g;
beets - 200 g;
water - 100 ml;
table vinegar (9%) - 1 tbsp. spoon;
sugar - 1 tbsp. spoon;
salt - 1 teaspoon.

Cooking method:

Peel and chop the root. It will be difficult to grate strong horseradish, so it is better to do it in a meat grinder or using a blender. Peel the beets and chop. You can only use beet juice, without pulp. Combine all the ingredients from the recipe and mix thoroughly. The amount of water can be adjusted based on the juiciness of the beets. Place the prepared sauce in pre-sterilized jars, close the lid tightly, and store in the refrigerator.

Cooking time: 30 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 41 kcal per 100 g.
Purpose: seasoning.
Cuisine: Russian.
Difficulty of preparation: easy.

Horseradish with tomatoes and garlic for the winter is classical variation, the taste of which can be easily changed by adding additional products, such as plums, to the usual ingredients. Horseradish prepared for the winter acquires a special piquancy, sourness and an incredible fruity aroma. Plum horseradish gives the winter regular dishes new tastes. It’s easy to prepare fire seasoning, but it’s better for novice cooks to take detailed recipe with photo.

Ingredients:

horseradish - 300 g;
tomatoes - 1 kg;
garlic - 200 g;
hot pepper - 1 small pod (optional);
sour plums - 200 g;
salt - 1 tbsp. spoon;
sugar - 1 tbsp. spoon;
vinegar (9%) - 100 ml.

Cooking method:

Clean, wash and dry the products. Pass everything through a meat grinder, mix, add salt, sugar, vinegar. Place in sterilized jars, close with lids, and store in the refrigerator for up to 6 months. If you need to increase the shelf life, you should boil the mixture before placing it in jars.

Cooking time: 30 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 48 kcal per 100 g.
Purpose: seasoning. Cuisine: Russian.
Difficulty of preparation: easy.

Horseradish for the winter can be prepared at home without tomatoes. One of original recipes— horseradish without tomatoes with garlic, bell pepper and hot pepper. This snack is unusual, fiery and incredibly tasty. Fans of culinary thrills will highly appreciate this interesting product. How to prepare such a unique treat? Even a novice cook can cope with the task: observe the proportions and follow the instructions to treat your household to an original dish.

Ingredients:

horseradish root - 200 g;
bell pepper - 200 g;
red hot pepper- 200 g;
garlic - 200 g;
salt - to taste.

Cooking method: Peel, wash and grind the products in a meat grinder or blender. Mix all ingredients, add salt to taste. Transfer the mixture into sterilized jars with lids and store in the refrigerator for 6 months.

How to make horseradish so it doesn’t go sour

Horseradish sauce is tasty and healthy. It perfectly supplies the body useful vitamins. Sometimes it happens that the snack begins to become moldy or sour. In this case, you should in no way neglect the well-known rule: the finished product must be stored in the refrigerator.

Placement in sterilized jars and clean plastic lids prevents the addition of additional preservatives: vinegar, aspirin or citric acid.

Souring of horseradish can be caused by:

No pre-sterilization of jars.
Lack of natural preservatives: garlic or salt.
Spoiled products.
Storing the workpiece in a warm place.

Standard nylon covers great for long-term storage. If stored in glass containers If you are going to cook for a long time, it is advisable to put several layers of cellophane under the screw caps - this will reduce the ingress of air.

Apples with horseradish for the winter

Cooking time: 15 min.
Number of servings: 2 persons.
Calorie content of the dish: 53 kcal per 100 g.
Purpose: seasoning.
Cuisine: Russian.

Horseradish with apple for the winter goes better than other types of horseradish with cold meat dishes: jelly, boiled pork, jellied meat. The seasoning is also served with soup, salad, and it is also appropriate for a sandwich. If you store the horseradish for a short time, you can do without vinegar. When you don’t have fresh horseradish on hand, dry powder prepared from the root in advance is suitable: for this, the rhizome is grated on a coarse grater, dried in the oven and ground in a coffee grinder. Before use, it must be soaked in warm water. You can diversify the recipe lemon zest, peppers, garlic and other products.

Ingredients:

apples - 2 pcs.;
horseradish root - 50 g;
garlic - to taste;
salt - a pinch;
sugar - to taste;
vinegar 9% - 1 teaspoon.

Cooking method:

Peel the apples, remove seeds and peel, bake in the oven or cook in the microwave.
Scrape the top layer of skin from the root, grind it together with the apples in a meat grinder.
Mix all ingredients and place in sterile jars.
Use refrigerator for storage.

Horseradish without garlic for the winter

Number of servings: 8 persons.
Calorie content of the dish: 48 kcal per 100 g.
Purpose: seasoning.
Cuisine: Russian.
Difficulty of preparation: easy.

Horseradish with tomatoes without garlic becomes especially piquant if you add spicy and Bell pepper. How to prepare such a sauce? Just chop and mix the ingredients! Ready spicy sauce They eat a little at a time, so it is better to store it in small jars. Serve the seasoning with meat dishes, adding a Russian spirit to your favorite dish. Spicy, rich horseradish will add its own zest to any feast.

Ingredients:

horseradish - 200 g;
tomatoes - 1 kg;
sweet red pepper - 0.5 kg;
chili pepper - 1 pod;
salt - to taste;
vinegar essence - 1 tbsp. spoon.

Cooking method:

Peel and chop the root.
Peel tomatoes and peppers and grind them in a meat grinder.
Mix all ingredients, add salt and vinegar.
Place the sauce in sterilized jars with lids and store in a cool place.

Horseradish with tomato paste - recipe

Cooking time: 30 minutes.
Number of servings: 20 persons.
Calorie content of the dish: 47 kcal per 100 g.
Purpose: seasoning.
Cuisine: Russian.
Difficulty of preparation: easy.

How to cook horseradish if you don’t have ripe tomatoes on hand? Arm yourself tomato paste! This will somewhat worsen the benefits of the finished product, but if you choose the right paste, it will not spoil the taste at all. Give preference to jars that do not contain preservatives or modified starch. Horseradish with tomato paste is prepared even faster, because it does not require preparing tomatoes.

Ingredients:

tomato paste - 400 g;
horseradish - 1 kg;
bell pepper - 1 kg;
vegetable oil - 200 g;
sugar - 1 glass;
salt - 1 tbsp. spoon;
vinegar 9% - 100 g.

Cooking method:

Peel the root and pepper and pass through a meat grinder.
Mix vegetables with tomato paste and simmer for 10 minutes.
Add the remaining ingredients and boil for another 1-2 minutes.
Place in sterilized jars and seal.

Spicy horseradish "Ogonyok"

“Ogonyok” is a very vigorous, strong and spicy appetizer. It uses ingredients such as tomato and horseradish. Despite this, horseradish is not only tasty, but also healthy. After all, garlic and horseradish, which are included here, help remove excess mucus from the body, fight colds, help increase appetite and activate intestinal function.

Make sure that your horseradish does not spoil inadvertently, since it mainly contains parts of the plant, and juice, as well as weak saline solution and water. It is in this solution that bacteria survive without difficulty and multiply very quickly. If you make a solution more saturated with salt, the horseradish will turn out to be slightly over-salted. The juice does not harm microbes, but can only irritate the mucous membranes of large animals.

Ingredients:

kilogram of sweet pepper,
kilogram of tomato,
six horseradish roots,
1 garlic,
one tablespoon each of sugar and salt

How to make spicy horseradish:

Everything is very simple. Grind all ingredients in a blender or meat grinder. Mix everything thoroughly and be sure to let it stand for at least three hours so that both salt and sugar dissolve well in it. Pour the horseradish into jars. Place it on the bottom shelves of the refrigerator.

Horseradish snack

4 large horseradish roots,
5 kg tomatoes,
1 large head of garlic,
1 tbsp. salt.

How to make horseradish at home - recipe

Horseradish is an excellent sauce with a pleasant pungency and aroma, giving meat, any main dishes and poultry its unique and refined taste. It should also be noted that the more horseradish and garlic you add to such a sauce, the longer it will last. If your horseradish is too spicy, you can add 1 grated Antonovka apple to it. So, our recipe below will tell you how to make Siberian horseradish, the real thing. You will, of course, be surprised when you see oil in a horseradish recipe. This ingredient is needed only to prevent your horseradish snack from souring and mold to form on top of it. I hope that this little secret of ours will be useful to many.

Ingredients for horseradish recipe:

kilogram of red ripe tomatoes;
300 grams of horseradish root;
100 grams of garlic;
vegetable oil;
salt to taste

1. Rinse the tomatoes thoroughly and cut them into equal pieces, if possible.

2. Take horseradish, clean it of impurities and rinse it.

3. Twist the tomatoes through a meat grinder, together with the skin, or grind them with a blender.

4. If you still use a meat grinder, then put a plastic bag on it and tie it properly. Pass the pieces of horseradish one by one directly into this bag, thereby saving yourself from the extra bitterness that stands out and from tears when you scroll through it.

5. Garlic cloves, peeled, pass through a garlic press.

6. Mix all the vegetables in one bowl and add salt to taste.

7. Pour them into a sterilized jar, pour about one centimeter of vegetable oil on top and close with a nylon lid.

8. Place the horseradish in a cool, dark place. Horseradish is served with poultry, any meat, soups, vegetables or fish.

The same recipe is used to prepare horseradish for the winter.

Shitty

3 kg tomatoes,
1 kg horseradish,
1 kg garlic,
salt, sugar to taste.

Chronoder garlic

1 kg horseradish,
1 kg garlic,
10 tbsp. salt,
20 tbsp Sahara.

Vyatka horseradish

1 kg of tomatoes,
1 large horseradish root,
100 g garlic,
sugar, salt.

Horseradish "Table"

Ingredients:
1.5 kg horseradish root,
1 tbsp. salt,
3 tbsp. Sahara
1 lemon.

Preparation:
Grind the horseradish roots in a meat grinder, add salt and sugar, pour in boiling water, stirring quickly until the consistency of a thick paste. Divide the resulting mixture into clean jars, drop a few drops into each lemon juice, close with lids. Before use, you can mix it with sour cream.

Thistle

Ingredients:
1 kg hot pepper,
1 kg garlic,
1 kg of tomatoes,
1 cup apple cider vinegar
1 large horseradish root,
salt.

Preparation:
Pass all ingredients through a meat grinder, horseradish root last. Mix with vinegar and leave for 12 hours. Place into clean jars and seal (do not roll up). Keep refrigerated.

Horseradish snack with carrots

2 kg 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 tomatoes,
1 kg sweet pepper,
2−3 hot peppers,
1 cup garlic,
salt, sugar, ground black pepper to taste.

Adjika without cooking

10 sweet peppers,
20 pods of hot pepper,
4 horseradish roots,
2 bunches of parsley,
2 bunches of dill,
200 g garlic,
2 kg of tomatoes,
4 tbsp. sugar,
4 tbsp. salt,
1 tbsp. vinegar.

Horseradish with beets quickly :

grated horseradish mixed with grated raw beets. This mixture does not last long.

Or one more quick recipe: grind a medium horseradish root and 2 apples through a meat grinder, season with sour cream and honey or vegetable oil and apple cider vinegar.

Quick crap

Ingredients:
1 kg of tomatoes,
300 g horseradish root,
200−300 g garlic,
salt, black ground pepper taste,
sour cream 35% fat.

Preparation:
Cut the tomatoes crosswise, blanch in boiling water, pour over ice water, remove the skin. Mince the garlic and horseradish, mix all the ingredients, add salt and ground pepper. Add a little high-fat sour cream to the resulting mass and mix well.

Horseradish pickled

Ingredients:
1 kg horseradish root,
200 ml 3% vinegar,
15 g salt.

Preparation:
Grind horseradish in a meat grinder, mix with salt and vinegar, heat in enamel dishes. Place in jars and sterilize: half-liter jars - 15 minutes, liter jars - 20 minutes. Roll up.

Adjika "Ogonyok"

Ingredients:
2.5 kg 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 dill,
250 g vegetable oil,
2 tbsp. 9% vinegar,
salt,
ground black pepper.

Preparation:
Peel the apples from seeds, and grind all the ingredients, except the herbs, through a meat grinder. Add vinegar, vegetable oil, salt and ground black pepper to the resulting mass and cook on slow fire. Cook for about 2 hours. 5 minutes before the end of cooking, add chopped herbs. Place in sterilized jars and seal.

Boiled horseradish

Ingredients:
3 kg tomatoes,
100 g garlic,
200 g horseradish root,
400 g sweet pepper,
2 tbsp. Sahara,
3 tbsp. salt,
ground black pepper to taste.

Preparation:
Grind the tomatoes and cook over medium heat for 20 minutes. Meanwhile, mince the horseradish root, garlic and sweet pepper, add to the tomato mass and cook for another 10 minutes. At the end of cooking, add sugar, salt and ground pepper, place in sterilized jars, and roll up.

Horseradish marinated with beets

Ingredients:
1 kg horseradish root,
1 kg beets.
Marinade:
4 glasses of water,
2 cups 3% vinegar,
40 g salt,
40 g sugar.

Preparation:
Boil the beets for an hour, peel and cut into thin slices. Grind the horseradish root. Place in jars, alternating with horseradish in layers. Pour in the marinade and place for sterilization: half-liter jars - 15 minutes, liter jars - 20 minutes. Roll up.

As you can see, there are not many options. And what can you come up with when preparing a killer spicy horseradish or adjika? Burning horseradish in winter will help you avoid all colds. Happy preparations!

Horseradish appetizer - cooking secrets

When preparing horseradish for the winter, use a few tips to ensure that the seasoning is a success, and you need a minimum of time and effort to prepare it:

When choosing the main component for a throat maker, give preference to ones that are not too small or large pieces. The most delicious rhizome will be 25 cm long and 3 cm wide. There should be no stains or damage on its surface.
You can store fresh root in the refrigerator for up to 3 weeks if wrapped in cling film. Freezing of the product is allowed.
In recipes along with ripe tomatoes You can use green tomatoes or prepare a horloger exclusively with this unripe product.
When storing horseradish, some of the spiciness is lost, so you can put a little more garlic, horseradish and hot pepper in jars that you plan to open by the end of winter.
To store finished horseradish, you can choose freezer. Small portions of the sauce will definitely not turn sour, and they only need to be defrosted before use.
You can soften the fiery preparation before serving by adding honey or sour cream to the sauce.

How to extend shelf life

like this delicious snack Always a pleasure to serve. It happens that she does not “live” to see some significant dates due to certain circumstances. And this is not the number of prepared preparations, but banal mold and souring. Therefore, some housewives are trying by all available means to extend the shelf life. For these purposes, additional preservatives are used or the sauce is cooked. Eventually beneficial features are leveled out, and the taste becomes less vibrant. But that’s not what you wanted to achieve when cooking?

The freshness of vegetables in horseradish is the key to its extraordinary taste and aroma. And adjika can be prepared without this. Therefore, to extend the shelf life of a dish, you should use a well-known trick: pour sauce over the top sunflower oil. Some craftsmen use mustard for these purposes, although it is with it that they lubricate the lid.

Which method to choose should be decided based on taste preferences. Vegetable oil will add more calories to the dish, and mustard will add certain flavor notes.

Horseradish roots must be of the highest quality. Preference should be given to the latest harvest. In this case, the taste will be as rich and strong as possible. In addition, the snack prepared at the end of autumn lasts the longest and is stored.
One of the nuances of preparation is properly preserved root. Taste qualities and the beneficial properties will be preserved for three weeks. In this case, it is preferable to dig it out before preparing horseradish.
To prevent horseradish from irritating the mucous membranes of your eyes when cooking, you should cover the meat grinder with a scarf or plastic bag. If possible, prepare food outdoors.
You can add different products to the main recipe. To add a special sourness, an apple or gooseberry can be suitable; different types of peppers well diversify the taste sensations. Various greens will make the horseradish a particularly rich sauce.
If you prepare a snack from a dried root, then it is recommended to prepare it correctly: peel, cut, dry in the oven, grind in a coffee grinder. Decompose into glass jars and store.

An interesting sauce that every fan will like. savory snacks. Horseradish is delicious at any time of the year. It can be easily prepared both seasonally and as a preparation for a long time.

As always on Recipes from Domovest - detailed description the simplest (but nevertheless very tasty), classic recipe preparing a garlorder.

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 noteworthy. Apparently, the gorloder began to be made en masse in the 70s of the last century in the USSR, as home preparation for the winter. The horloder recipe is not found in Soviet cookbooks. They don’t make such a dish abroad either, even in those countries where, as they say, there are heaps of tomatoes. I do not know why. The appetizer is delicious, the preparation is simple. Well, okay, they don’t do it, and there’s no need, we’ll get more.

For a classic gorloder you only need three ingredients - tomatoes, garlic, salt.
Their ratio is best adjusted to taste. Forget about grams. A purely folk snack, what kind of scales, what kind of calculation? Add 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 taste it and adjust it to taste by adding one or another ingredient. So when preparing it, be prepared to eat a few spoons of this spicy and fragrant snack.
So, we have tomatoes with garlic.

Let's start cooking. The skin of the tomato can be removed first. How this is done is described in. But you don’t have to take it off, this is an optional condition.
Next you will need to chop the vegetables. It doesn't matter how you do it. At classic preparation everything is put through a meat grinder. But instead of fiddling with this kitchen appliance, you can chop the tomatoes using a mixer, blender, or food processor. A regular one will do as well. coarse grater. It's even more convenient with her. Grate the tomato, and the skin remains in your hand.

And, even if you don’t have any kitchen utensils, you can make a horloger. Simply cut the tomato with a knife and use a fork or hand to turn the pieces into a paste. We do the same with garlic - crush it in a garlic press, with a fine knife, pass it together with the tomatoes through a meat grinder or twist it in an electric mixer.

If the vegetables were chopped separately, add the garlic to the tomato puree and mix thoroughly. Salt. It’s better to immediately add a little salt and then add more if necessary.

Let's try. We add what is missing. Let's try again. And so we bring it to the desired taste. At the first tests, the garlic should be almost over-salted and there should be a slight lack of garlic in it. Further, when infused, the salt and taste of garlic will disperse evenly throughout the appetizer, and the result will be just right. It’s better to try it with a piece of black bread. It removes the aftertaste, and during the second sample you can easily determine what is in excess and what is missing.

The gorloder is almost ready. Now it definitely needs to brew for at least half a day, or better yet a day, in the refrigerator. And after that, eat. Previously, the horloger was made for future use, for the whole winter, but then, with a shortage fresh vegetables, it was a necessity. Now there is no point in such preparations, since, over time, even when stored in the refrigerator, the horloder becomes tasteless. Therefore, it is better to prepare this appetizer in small portions, for a week or two.

The gorloder is eaten as a snack. It goes with almost any dish. The gorloder is used to snack on meat and vegetable dishes, it can be added to soups and side dishes to improve the taste. In many cases, horloder is a completely equivalent taste replacement for savory types of ketchup.

In the comments there was a dispute about the proportions, or more precisely about the amount of salt, and about the methods of chopping tomatoes. The day before yesterday I made the horloder again, and here I am reporting, based on another real preparation:

Proportions:
1 kg tomatoes
7 cloves garlic
1 teaspoon salt (7 grams)
0.5 tsp salt added to taste

Salt specification:
There are different types of teaspoons. This also needs to be taken into account. I specially found several teaspoons of different sizes

I measured their volume. Contains from 3 to 7 grams of salt. Volume of spoons in the photo, from left to right: 3g; 5g; 6g; 7g. Perhaps the disagreement in the comments is caused by the use of spoons of different sizes. This is also why it is better to taste it. A special measuring teaspoon (1 tsp, 5 ml) contains about 7 grams of salt (when scooped naturally, when there is a small slide)

Grinding:
I crushed the tomatoes by cutting them into halves and quarters and processing them with an immersion blender. The garlic was squeezed out using a manual garlic press (garlic press). It turned out quite normal.

From experience:
1) The best way to grind tomatoes and garlic for a grinder is in a meat grinder. The downside is the assembly, disassembly and washing of the meat grinder. The use of a meat grinder is justified for preparing large volumes of a food processor.
2) In second place in terms of grinding quality is an immersion blender. It chops tomatoes almost like in a meat grinder, there is no need to assemble and disassemble, you just need to rinse the nozzle. The downside is that the garlic does not chop finely; it needs to be chopped separately.
3) It is advisable to use a stationary blender for preparing a horloger last, when the above-described devices are not available, and with extreme caution - turn for literally 1-2 seconds, otherwise there is a risk of getting puree or a foamy cocktail.

Garlic is crushed, either in a meat grinder together with tomatoes or separately, using any device or method suitable for garlic. Everything is simple here - 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 minimal portions of garlic and salt, and then add what is missing to taste. For 1 kg of tomato, the optimal minimum (perhaps where you will stop) is 1 teaspoon of salt (7 grams) and 5-7 (depending on size) cloves of garlic.

Remember, it is easier to add ingredients in small quantities depending on taste. In the case of the gorloder, this is salt and garlic. It’s much easier to add a pinch or two of salt to an under-salted mixture than to chop a couple of tomatoes into an over-salted seasoning.

I hope I have clarified the situation with the proportions and methods of chopping tomatoes. Good luck to you!

For the winter, many people make a preparation of tomatoes and grated horseradish with garlic - horloder or horseradish, they call it differently. This hot sauce usually keeps well in the refrigerator or cold cellar until next year.

Today I propose to slightly modify the usual composition by adding hot pepper - it additionally acts as a preservative and adds spiciness to the sauce. Therefore in in this case You can put a little less garlic and horseradish than in a regular freezer.

The proportions I give are very approximate - adjust the composition to your taste. The main thing is that you cannot add enough salt if you want to store the product longer. Therefore, the sauce always turns out to be slightly salty, but this is quite acceptable, because... eat it in small portions with black bread, spreading it in a thin layer, or serve it with boiled, baked or fried meat, game, poultry.

Take the ingredients for making horloger with horseradish, garlic and hot pepper (without vinegar) from the list.

Prepare vegetables for chopping in a food processor or meat grinder: peel the garlic and horseradish roots, coarsely chop the ripe tomatoes.

Also try to cut the horseradish smaller - this way it will be easier and better chopped.

Chop the hot pepper. If you want a milder taste of the sauce, remove the seeds from it.

Now place the prepared products one by one into the chopper bowl, taking a little of everything: garlic, pepper, tomatoes, horseradish. This will make the sauce more homogeneous.

Turn on the combine at low speed first, then increase the speed to the desired degree of chopping.

Place the resulting mixture in a saucepan or basin and add salt. Mix well with a wooden spatula, leave for a while until the salt is completely dissolved, stir occasionally.

When the sauce has infused and the salt has completely dissolved, transfer the container with horseradish, garlic and hot pepper into clean, sterilized jars, close with lids, possibly plastic, and immediately put them in a cool place. That's all! Cook the meat and generously season it with the prepared sauce! Bon appetit!