Adjika horseradish boiled recipe for the winter. Adjika with horseradish - delicious recipes for spicy preparations for the winter

We wash all vegetables. We cut the tomatoes into slices. Peel the Bulgarian pepper from seeds and stalks, cut into slices.

We clean the garlic.

Hot peppers free from tails. Wash the horseradish root and clean with a vegetable peeler until white.

In the resulting tomato mass, twist the Bulgarian pepper in a meat grinder.

We also twist the garlic, hot pepper and horseradish.

Add salt and sugar to a bowl with rolled vegetables.

We mix the mass.

By the second or third day, adjika will smell sour pickled vegetables and every day the flavor will become more intense and delicious. By the end of fermentation, the volume of adjika will decrease from peroxidation and I combine the contents of the cans (three-liter and 0.7-liter) into one three-liter. It just turns out one whole 3 liter jar raw adjika with horseradish for the winter. We close the jar with a plastic lid and put it in the refrigerator or cellar. Can be packaged in jars of 0.5 liters and used as needed. Delicious, spicy, sour and sharp raw adjika with horseradish will always help to diversify the usual diet in the autumn-winter period!

Such raw adjika with horseradish can be made in the summer for everyday use. Adjika is a conditional name that emphasizes the spiciness of the dish, but this sauce has nothing to do with traditional authentic adjika. This adjika from tomato, garlic and horseradish is prepared without cooking and for long-term storage not intended for the winter. Usually such adjika is not stored for a long time - it is eaten in a few days, and the next portion has to be prepared.

By the way, tomatoes for cooking adjika can be used slightly crushed. This is not necessary at all, just in this way you will find a use for those tomatoes that could not stand the road from the market to the house. They will no longer be stored for a long time, and adjika - good way find a use for them. How riper tomatoes, all the better. It's good if they are fleshy varieties.

To cook raw adjika with horseradish you will need:

medium-sized tomatoes - 10 pcs. (can be more or less)
garlic - 5 cloves (or more)
horseradish root - about 6 cm
hot pepper - 1 pc. (can be more or less)
Bulgarian pepper - 4 pcs. (or to taste)
salt - to taste

Adjika with horseradish and garlic from tomatoes for the winter without cooking - recipe with photo:

Bulgarian pepper for cooking adjika is better to take red, fleshy varieties, but any will do. Today we use yellow pepper. Hot pepper is also better to take red, but this is only for a visual effect: the color of pepper does not affect the taste of adjika at all. The main thing is that the pepper is hot, but this is also a matter of taste. In our case, a rather large pod hot pepper, adjika will turn out to be very spicy if you use it all. See for yourself how much hot pepper you need to add: you can half the pod, or you can just a little bit. The taste of the sauce will not worsen from this, only its spiciness will change, and this is an individual matter.

Peel the garlic and horseradish root, bell pepper remove the core and seeds. We pass hot pepper through a meat grinder as is, just remove the tail.

Tomatoes can be grated without peel, or passed through a meat grinder.

Pass through the meat grinder Bell pepper and garlic.

Add hot pepper to it.

We rub the horseradish root on the smallest grater. Horseradish can also be passed through a meat grinder, but in our case the root turned out to be hard, stiff. The meat grinder from it can “clog” and it will be difficult to grind it.

Add to the mass of tomatoes.

Then chopped horseradish root.

Mix the mass, salt to taste. You don't need to add sugar. Our raw adjika with horseradish is ready!

Lay out spicy sauce in clean jars, close the lids and put in the refrigerator.

Once the taste of adjika was known only to the inhabitants of the Caucasus. They are the ones who came up with this delicious seasoning. Initially, adjika was prepared from a large amount of hot pepper, garlic, herbs and salt. Moreover, they put a lot of salt, because in a rather warm climate, the seasoning had to be stored somehow.

Gradually, other regions also learned about adjika. And now it is made not only by Caucasians, but also by Asians and Europeans. Moreover, they began to add bell peppers, tomatoes, zucchini, apples, various greens to adjika, given national characteristics cooking. This is how adjika with tomatoes, garlic and horseradish appeared.

Adjika with tomatoes, garlic and horseradish: the subtleties of cooking

This adjika is prepared in the same way as the classic one. All ingredients are ground in a meat grinder or in a blender and combined with various spices. Most often, it is not boiled, but packaged in jars raw. Therefore, vegetables should only be of high quality, thoroughly washed and peeled. And, of course, adjika should be salty enough not to ferment during storage.
Raw adjika is stored only in the refrigerator or in a cold cellar. If it is not possible to keep adjika in a cold place, after mixing all the ingredients, it is boiled for 20 minutes, then laid out in sterile jars and sealed with boiled lids. Such adjika can be stored in a dark place at room temperature.
Preparing vegetables for adjika comes down to washing, peeling and chopping. The most difficult thing in this process is the processing of horseradish. The fact is that when grinding through a meat grinder, its vapors strongly irritate the mucous membranes. respiratory tract cause lacrimation.
To cope with this problem, you need to properly prepare a working tool - a meat grinder. Gotta take a tight one plastic bag, place a bowl inside, put the edges of the bag on the meat grinder from the side of the output of the chopped products and tie tightly. After such manipulation, aromas that irritate the nasopharynx remain inside the package.
The composition of adjika includes hot peppers. Before cleaning and cutting it, you need to put on disposable latex gloves so that its juice does not irritate the skin of the hands.

Adjika with tomatoes, garlic and horseradish: the first recipe

Ingredients:

tomatoes - 1 kg;
horseradish root - 150 g;
garlic - 1 head;
salt - 1 tbsp. l.

Cooking method

Prepare jars: wash them with soda, rinse hot water warm up in the oven. Cool and dry, as they must be completely dry at the time of packaging.
Wash ripe tomatoes, make a small incision on each fruit, put the tomatoes in a deep bowl and pour boiling water over them. After 2 minutes, cool under cold running water. Remove skin. Cut the tomatoes in half, cut out the stems.
Wash the horseradish roots, cut off the small side roots, cut out the damaged areas. Remove a thin layer of skin, wash the roots again. Before use, keep them in cold water so they don't become lethargic. Then pat dry with paper towel.
Disassemble the garlic into cloves, peel. Rinse in cold water.
Prepare the meat grinder for work as it was written at the beginning of the article. Pass through the meat grinder tomatoes, garlic and horseradish. Add salt and mix well until completely dissolved.
Arrange in prepared jars, close nylon lids, store in refrigerator.

Adjika (spicy) with tomatoes, garlic and horseradish: the second recipe

Ingredients:

tomatoes - 1 kg;
horseradish root - 300 g;
garlic - 3 heads;
salt - 1-2 tbsp. l.

Cooking method

Wash the tomatoes, remove the stalks. Cut into several pieces.
Wash the horseradish root, cut off the small roots and rotten parts of the plant, peel, wash again.
Peel the garlic, wash.
Twist all vegetables in a meat grinder, add salt. Stir until it is completely dissolved.
Pack in small clean jars, close with screw caps. Remove to refrigerator.

Adjika with tomatoes, garlic, horseradish and bell pepper

Ingredients:

tomatoes - 1.5 kg;
Bulgarian pepper - 3 pcs.;
hot pepper - 1 pc.;
horseradish root - 150 g;
garlic - 2 heads;
salt - 1 tbsp. l.;
sugar - 3 tbsp. l.;
vinegar - 50 ml.

Cooking method

Prepare sterile jars with screw caps.
Wash the tomatoes, cut into quarters, immediately removing the stalks.
Pepper wash, cut upper part with stalk, remove seeds.
Peel the garlic, wash.
Rinse the horseradish root well, peel off the upper skin, rinse again cold water.
Grind vegetables in a meat grinder or in a blender. Put sugar, salt, vinegar and mix thoroughly.
Pour into jars and close with lids. Remove to refrigerator.

Note: adjika can be prepared without bell pepper. In this case, take 2 pods of hot pepper and cook as written in the recipe. But together with salt, sugar and vinegar, pour in 100 g of vegetable oil. Mix well, place in jars and close with screw or nylon lids. Remove to refrigerator.

Note to the owner

Adjika is served to meat dishes, aspic, pasta. It can be put on bread and used as an independent snack.

Raw adjika is stored in the refrigerator for about 4 months. If you plan to keep it until the next vegetable harvest, boil it in a saucepan, place it hot in jars and roll it up tightly with sterile lids.

Adjika with horseradish is a condiment loved by many. Due to its red tint, it is somewhat reminiscent of ketchup, but palatability none of them compare. This blank has a special taste - incredibly bright and at the same time spicy. It takes time to prepare, but the result is worth it.

How useful is adjika with horseradish?

Adjika with horseradish, first of all, is useful because it is prepared only from natural products, which are rich in vitamins, minerals and other biologically active components. It is they who provide seasoning with a mass useful properties. Horseradish, which is part of it, improves blood circulation, cleanses blood vessels of cholesterol plaques and stimulates the immune system. As a result, the body receives reliable protection against germs and viruses and copes with colds faster.

In addition, adjika with horseradish helps to restore a good appetite and normalize bowel function. One small spoonful of this sauce will help improve peristalsis and show a pronounced tonic effect.

Important! However, this seasoning will not be useful for everyone. Its use must be abandoned in case of peptic ulcer, colitis and gastritis with hyperacidity! In addition, it contains quite a lot of salt, which is harmful to people with diseases of the genitourinary system!

General principles of preparation

The horseradish adjika recipe may include various ingredients. Often, tomatoes, chili and bell peppers are added to this seasoning. The composition may also include garlic, carrots, apples and herbs. Some housewives prepare such adjika with the addition of berries.
Adjika with horseradish is always made from tomatoes, and since they are the basis, for this dish you need to choose only ripe vegetables with dense pulp and the minimum amount seeds. Before laying, cross-shaped cuts are made on them, after which they are blanched in boiling water for 30-40 seconds and the skin is removed. If the recipe uses bell pepper, then if desired, it can be sent to the oven for a while, then also peeled.

The taste of ready-made adjika with horseradish largely depends on how much herbs and spices you used in cooking. And the more such ingredients there are, the brighter and richer the taste will be. You can put celery, dill, parsley, fresh basil and even spinach in this dish.

Adjika with horseradish can be either boiled or raw - it is also called "live". And since it is not subjected to heat treatment, all products included in its composition fully retain vitamins and other useful components.

On a note! However, remember that raw adjika will not be stored for as long as boiled, and it cannot be preserved!

If you pass horseradish through a meat grinder, then it is recommended to put a bag on its outlet and secure it with an elastic band. Thus, the pungent aroma will not spread throughout the kitchen and you will not experience discomfort.
Adjika with horseradish can be closed with both tin and nylon lids, only in the latter case it can be stored either in the refrigerator or in a dry cellar.
To make the seasoning have a richer taste, it is better to grind herbs and spices in a mortar. It is also recommended to add garlic and chili there.
If you are going to cook raw adjika with horseradish, then for it you need to use exclusively fresh products without traces of rot and other damage, otherwise the seasoning will deteriorate after a few days.

Let's get cooking!

Adjika with horseradish "live"

To do fragrant adjika with horseradish without cooking you will need the following products:

horseradish - 0.4 kg;
tomatoes - 1.25 kg;
garlic - 0.25 kg;
sweet pepper - 0.4 kg;
chili pepper - a pod;
vinegar - 0.15 l;
salt - 45 g;
sugar - 120 g.

Rinse the tomatoes under cold water and remove the skin. Cut into arbitrary pieces and pass through a meat grinder. Cut the bell pepper in half, clean out the seeds and remove the internal partitions. Grind with a meat grinder.
Then wash and clean the horseradish roots and also scroll through a meat grinder. Put chopped or crushed garlic into the resulting mass. Mix all the vegetables, salt and add sugar. Then pour in the vinegar. We taste the seasoning and add more vinegar if necessary.

On a note! Vinegar has the ability to "extinguish" the excessive spiciness of the dish!

We lay out adjika in clean jars and close with nylon lids. We store in the refrigerator.

Adjika spicy

To prepare adjika with horseradish and garlic, take:

a quarter kilogram of horseradish;
2.4 kg of tomatoes;
5 heads of garlic;
0.2 kg of chili pepper;
half a kilo of bell pepper;
a glass of vinegar;
0.3 l of sunflower oil;
0.1 kg of sugar;
55 g salt.

Rinse the tomatoes thoroughly, remove the skin, cut into several pieces and grind in a blender. We cut the Bulgarian pepper and chili in half, take out the seeds, cut off the white partitions and remove the stalks. We also grind everything in a blender.

Advice! It is advisable to work with chili peppers with gloves and do not touch the skin of the face and eyes!

We shift the prepared products into a large saucepan, pour in the oil, salt, add sugar and mix thoroughly. We put the container on the fire and cook the contents for an hour. A couple of minutes before the end of the time allotted for cooking, add crushed garlic and vinegar to the mass.

Turn off the gas supply and pour adjika into pre-sterilized jars, seal. We leave it under a blanket for a day, after which we take it out for storage in the cellar.

With apple and carrot

You can prepare adjika with horseradish for the winter with the addition of apples and carrots, which will make its taste softer. For the recipe, take:

horseradish - 0.3 kg;
tomatoes - a couple of kilograms;
bell pepper - 0.9 kg;
apples (sweet and sour varieties) - 0.9 kg;
onion - 0.9 kg;
chili pepper - 3 pods;
garlic - 3 large heads;
salt - 130-140 g;
sugar - 190 g;
half a liter of vegetable oil;
vinegar - 90-100 ml.

We process the tomatoes in boiling water, remove the skin and cut into small pieces. Wash and clean peppers. We get rid of the seed pods and cut the apples into several pieces. WITH onion remove the husk and divide into four slices. We clean the carrots and also chop them. We pass all the products through a meat grinder and put the resulting mass in a saucepan. We put on fire, bring to a boil and cook with a minimum gas supply for an hour.

Add salt, sugar to adjika, pour in oil and vinegar, put peeled crushed garlic and cook with constant stirring for about five minutes. Then turn off the heat and immediately lay out the seasoning in sterilized jars. We cork tin lids and send under the blanket. We stand for a day and determine for storage in the cellar.

Fragrant adjika with herbs

For this recipe for adjika with horseradish, take:

tomatoes - 2.4 kg;
bell pepper - 0.65 kg;
chili pepper - 3 pods;
garlic - 2 large heads;
horseradish - 0.25 kg;
fresh parsley - a small bunch;
fresh dill - a small bunch;
fresh basil - a small bunch;
oil - 90 ml;
vinegar - a couple of tables. spoons;
salt - 55-65 g;
sugar - a couple of tables. spoons.

My tomatoes, scald with boiling water and remove the skin. Rinse peppers under cold water and remove seeds and stalks. Peel horseradish and garlic. We cut the prepared products into pieces and pass through a meat grinder twice. We put everything in a large saucepan and put it on the stove.

Bring the vegetables to a boil, reduce the gas supply to the minimum mark and cook for about half an hour. Do not forget to stir adjika from time to time with a wooden spatula. We introduce crushed garlic, finely chopped greens into the mass, salt, add sugar. Add oil and vinegar. Let the mixture boil, boil it for five minutes, after which we immediately distribute it into pre-sterilized jars. Seal and leave under a blanket until completely cooled.

Once the taste of adjika was known only to the inhabitants of the Caucasus. They were the ones who came up with this delicious condiment. Initially, adjika was prepared from a large amount of hot pepper, garlic, herbs and salt. Moreover, they put a lot of salt, because in a rather warm climate, the seasoning had to be stored somehow.

Adjika is served with meat dishes, jelly, pasta. It can be put on bread and used as an independent snack. Raw adjika is stored in the refrigerator for about 4 months. If you plan to keep it until the next vegetable harvest, boil it in a saucepan, place it hot in jars and roll it up tightly with sterile lids.

Adjika with tomatoes, garlic and horseradish: the subtleties of cooking

This adjika is prepared in the same way as the classic one. All ingredients are ground in a meat grinder or in a blender and combined with various spices. Most often, it is not boiled, but packaged in jars raw. Therefore, vegetables should only be of high quality, thoroughly washed and peeled. And, of course, adjika should be salty enough not to ferment during storage.
Raw adjika is stored only in the refrigerator or in a cold cellar. If it is not possible to keep adjika in a cold place, after mixing all the ingredients, it is boiled for 20 minutes, then laid out in sterile jars and sealed with boiled lids. Such adjika can be stored in a dark place at room temperature.
Preparing vegetables for adjika comes down to washing, peeling and chopping. The most difficult thing in this process is the processing of horseradish. The fact is that when grinding through a meat grinder, its vapors strongly irritate the mucous membranes of the respiratory tract, causing lacrimation.
To cope with this problem, you need to properly prepare a working tool - a meat grinder. It is necessary to take a tight plastic bag, place a bowl inside, put the edges of the bag on the meat grinder from the side of the output of the chopped products and tie it tightly. After such manipulation, aromas that irritate the nasopharynx remain inside the package.
The composition of adjika includes hot peppers. Before cleaning and cutting it, you need to wear disposable rubber gloves so that its juice does not irritate the skin of your hands.

Adjika with tomatoes, garlic and horseradish

Ingredients:

tomatoes - 1 kg;
horseradish root - 150 g;
garlic - 1 head;
salt - 1 tbsp. l.

Cooking method:

Prepare jars: wash them with soda, rinse with hot water, heat in the oven. Cool and dry, as they must be completely dry at the time of packaging.
Wash ripe tomatoes, make a small incision on each fruit, put the tomatoes in a deep bowl and pour boiling water over them. After 2 minutes, cool under cold running water. Remove skin. Cut the tomatoes in half, cut out the stems.
Wash the horseradish roots, cut off the small side roots, cut out the damaged areas. Remove a thin layer of skin, wash the roots again. Keep them in cold water before use to prevent them from becoming lethargic. Then pat dry with paper towel.
Disassemble the garlic into cloves, peel. Rinse in cold water.
Prepare the meat grinder for work as it was written at the beginning of the article. Pass through the meat grinder tomatoes, garlic and horseradish. Add salt and mix well until completely dissolved.
Arrange in prepared jars, close with nylon lids, store in the refrigerator.

Adjika (spicy) with tomatoes, garlic and horseradish

Ingredients:

tomatoes - 1 kg;
horseradish root - 300 g;
garlic - 3 heads;
salt - 1-2 tbsp. l.

Cooking method:

Wash the tomatoes, remove the stalks. Cut into several pieces.
Wash the horseradish root, cut off the small roots and rotten parts of the plant, peel, wash again.
Peel the garlic, wash.
Twist all vegetables in a meat grinder, add salt. Stir until it is completely dissolved.
Pack in small clean jars, close with screw caps. Remove to refrigerator.

Adjika with tomatoes, garlic, horseradish and bell pepper

Ingredients:

tomatoes - 1.5 kg;
Bulgarian pepper - 3 pcs.;
hot pepper - 1 pc.;
horseradish root - 150 g;
garlic - 2 heads;
salt - 1 tbsp. l.;
sugar - 3 tbsp. l.;
vinegar - 50 ml.

Cooking method:

Prepare sterile jars with screw caps.
Wash the tomatoes, cut into quarters, immediately removing the stalks.
Wash the pepper, cut off the top part with the stalk, remove the seeds.
Peel the garlic, wash.
Rinse the horseradish root well, peel off the upper skin, rinse again with cold water.
Grind vegetables in a meat grinder or in a blender. Put sugar, salt, vinegar and mix thoroughly.
Pour into jars and close with lids. Remove to refrigerator.
Adjika can be prepared without bell pepper. In this case, take 2 pods of hot pepper and cook as written in the recipe.
But together with salt, sugar and vinegar, pour in 100 g of vegetable oil.
Mix well, place in jars and close with screw or nylon lids. Remove to refrigerator.

Ingredients:

tomatoes;
sweet and bitter pepper;
garlic;
horseradish;
vinegar;
salt;
sugar.

Cooking method:

This recipe is easy to follow. It will take a large number of tomatoes, as this is the main component of the dish.
First you need to chop the tomatoes together with the pepper in a meat grinder. Seeds must be cut from peppers.
Horseradish must be peeled and also scrolled in a meat grinder. This is a very caustic root, therefore, in order not to burn your eyes, it is recommended to put a bag on the meat grinder, then this process will not cause any trouble.
Peeled, finely chopped garlic is added to the ground horseradish. It can also be scrolled through a meat grinder.
Now you need to mix all the crushed components. Salt and sugar are added to taste. If someone finds this seasoning too spicy, then you can add more vinegar.
Vinegar "extinguishes" excessive sharpness. Ready-made adjika with horseradish can be rolled into jars and treated to it all winter. It is best to store jars in the refrigerator.

Ingredients:

ripe red tomatoes - 0.5 kg;
sweet pepper grade "Ratunda" or any Bulgarian red - 200 g;
garlic - 50 g;
horseradish root - 50 g;
hot pepper - 50 g;
sugar - 1 tbsp. l. (without slide);
salt - 1 tsp (exactly along the edge);
vinegar - 1 tbsp. l.

Cooking method:

Grind all vegetables for adjika not in a blender, but in a meat grinder. Adjika is tastier when it has a heterogeneous mass. Although for those who are accustomed to uniform consistency good blender and fast way chopping vegetables.
Let's cook first right amount vegetables and seasonings, as the recipe suggests. And let's start cooking adjika. Wash the tomatoes thoroughly.
For adjika, choose tomatoes with abundant pulp and a small amount of juice. After washing the tomatoes, we dry them so that drops of raw water do not get into the adjika. Then we cut out the places where the stalks are attached to the tomatoes, cut the fruits into pieces.
We divide the garlic into cloves, clean the resulting cloves from the husk.
For adjika without cooking, you can use not only Bulgarian pepper of the Ratunda variety, but also any sweet red pepper. It is important here that the fruits are juicy, fleshy. We dry the washed pepper, cut it, clean the seeds, cut it into pieces convenient for grinding in a meat grinder. And send to the tomatoes and garlic.
Now take the horseradish root, wash it thoroughly (preferably with a washcloth), peel, finely chop. We twist the pieces of horseradish into a meat grinder along with pepper, garlic and tomatoes. This will keep us from losing spicy seasonings(they are in small quantities) and at the same time soften the process of twisting horseradish. (He stings his eyes very much).
Washed and dried hot peppers are cleaned from seeds. And we also turn through a meat grinder. Add hot pepper to last turn, adjusting the sharpness of adjika to your own taste.
Mix the vegetables twisted into a meat grinder with a wooden spoon. Add salt according to the recipe.
Lastly, you need to put sugar in the vegetable mass, we add it strictly according to the recipe.
Pour the amount of vinegar measured according to the recipe, mix everything well. Our adjika seasoning is ready. It can already be consumed, but to improve the taste, it is desirable that it stand for three hours at room temperature.
We put raw adjika in sterile jars, cover with plastic lids. Our adjika without cooking with horseradish and garlic is stored in the cold, so you need to put it in the refrigerator or in a cold basement.
For greater reliability, you can add aspirin to the jar. One tablet is enough for a liter of adjika. Adjika without cooking with aspirin and horseradish is very well stored.
It will take no more than 30 minutes to prepare the sauce. We should get 600 g. finished product. So get a half-liter jar and try a little more.

Raw adjika with horseradish

Ingredients:

Tomatoes - 1 Kilogram
Horseradish root - 200 grams
Garlic - 200 Grams
Salt - 1 Art. spoon
Sugar - 80 Grams
Sweet pepper - 5 Pieces
Hot pepper - 1 piece
Vinegar 9% - 80 Milliliters

Cooking method:

Prepare the necessary ingredients.
Rinse horseradish roots well, peel. Grate or pass through a meat grinder.
Pour boiling water over tomatoes for a few minutes. Then rinse with cold water and peel off the skin.
Make tomato puree in a convenient way for you.
Cut the bitter and sweet pepper in half, remove the seeds and stalks and pass through a meat grinder.
Add to tomato puree and chopped horseradish.
Pass the garlic through the press and mix everything well.
Pour in the vinegar to quench the excessive spiciness.
Salt to taste.
Add sugar to give adjika the necessary sweetness. Mix well.
Raw adjika with horseradish is ready.
Put it in the refrigerator for a day so that it is well infused.
Then spread in sterile jars, close with nylon or screw caps and store in the refrigerator.

Raw adjika with horseradish for the winter

Raw adjika with horseradish has long been welcome guest on our table, this preparation is especially relevant in winter. This recipe was used by my mother and now by me. The peculiarity of this adjika is that it is fermented for 5 days, and then put in the refrigerator and can be stored there for about 6 months. The taste of this adjika is sour, sharp, richly spicy! Horseradish gives piquancy and flavor. This adjika is my favorite, I just love it! It goes well with meat, side dishes, and you can add a couple of spoons to borscht for acid and sharpness. Recommend to lovers of pickled and sour!

Ingredients:

tomatoes - 2.5 kg;
Bulgarian pepper - 1.5 kg;
hot pepper - 7 pcs.;
garlic - 200 g;
horseradish root - 100 g;
salt - 2 tbsp. l.;
sugar - 1 tbsp. l.

Cooking method:

We wash all vegetables. We cut the tomatoes into slices. Peel the Bulgarian pepper from seeds and stalks, cut into slices.
We clean the garlic.
We free the hot peppers from the tails. Wash the horseradish root and clean with a vegetable peeler until white.
We pass the tomatoes through a meat grinder (it is better to take tomatoes with cream varieties - they are fleshy and denser, just what we need for adjika).
In the resulting tomato mass, twist the Bulgarian pepper in a meat grinder. We also twist the garlic, hot pepper and horseradish. Add salt and sugar to a bowl with rolled vegetables. We mix the mass.
Pour raw adjika into clean jars (I take one 3-liter jar and one 0.7-liter jar). We fill the jars not to the top, as adjika will peroxide and rise up. I put jars of adjika in cups so that when peroxidized, the juice does not flow onto the table.
We cover the top of the neck of the cans with inverted lids and leave to peroxide. The risen mass of adjika must be mixed with a spoon each time, thereby upsetting the vegetables down. We do this for 5 days in a row.
By the second or third day, adjika will smell like sour pickled vegetables, and every day the aroma will become more intense and tasty. By the end of fermentation, the volume of adjika will decrease from peroxidation and I combine the contents of the cans (three-liter and 0.7-liter) into one three-liter.
It just turns out one whole 3-liter jar of raw adjika with horseradish for the winter. We close the jar with a plastic lid and put it in the refrigerator or cellar.
Can be packaged in jars of 0.5 liters and used as needed. Delicious, spicy, sour and sharp raw adjika with horseradish will always help diversify your usual diet in the autumn-winter period.

Raw classic adjika with horseradish

Ingredients:

horseradish root - 40 gr.
garlic - 40 gr.
hot pepper - 1 pc. medium size
100 gr. carrots
100 gr. bell pepper (preferably red)
100 gr. apples (not soft)
1 kg ripe tomatoes
3 tbsp. l. chopped parsley and dill
3 tsp. salt and sugar
3 art. l. vegetable oil
1 st. l. apple cider vinegar

Cooking method:

Prepared vegetables must be ground. I used a food processor for this. Since there are not many vegetables, I put them all, except for tomatoes, in a combine bowl and ground them. You can do this with a meat grinder.
Tomatoes also need to be crushed to a puree state. I then rubbed it through a colander to remove the crusts and seeds, but you can not do this.
Mix prepared vegetables, add salt, sugar, vegetable oil and vinegar.
Let the raw adjika with horseradish stand warm for a while so that the sugar and salt dissolve. Stir it periodically. At this point, adjika can be tasted, and you may want to add more salt, for example. By the way, you can put sugar and salt gradually, because we have different tastes, someone likes salting, someone sour. So it's up to you how much sugar and salt you put in the end.
We lay out adjika in pre-sterilized jars, close the lids. It is necessary to store such adjika in the refrigerator.

If you like spicy seasonings, then take note of this recipe for raw adjika with horseradish. This is not only tasty, but also a useful thing, because the vegetables in it are without heat treatment. And for a change, you can also cook horseradish. Khrenovyna is not a poorly prepared dish, but delicious sauce with horseradish, the recipes of which are on the blog.

Quick adjika with horseradish

Ingredients:

half a kilo of ripe red tomatoes
200 g fleshy, aromatic bell peppers, preferably red.
garlic,
hot pepper
crap root.

Cooking method:

Preparing a "raw" sauce for the winter does not take much time. Literally in 30-40 minutes, even an inexperienced culinary specialist will be able to perform the following manipulations:
Wash the vegetables, peel the garlic and horseradish root.
Remove the skin from the tomatoes, which will allow you to get a very delicate sauce.
Cut bell peppers in half and clean the inner chamber from grains and membranes. It is also recommended to do with hot peppers.
Hot pepper, garlic and horseradish must be chopped with a meat grinder 2-3 times so that the gruel is homogeneous and tender.
Following the spicy and hot ingredients, lay the tomatoes and bell peppers in the meat grinder. For them, a single grinding is enough.
Mix all prepared products, add salt, sugar and vinegar to them.
After mixing, wait for the salt and sugar to dissolve, then mix the adjika again and place it in sterilized jars.
Store adjika in the refrigerator under a tight lid.

Raw spicy adjika with horseradish

Adjika is combined with many fish, meat and poultry dishes. Particularly well suited to fried meat on coals. Adjika is often added to marinades or as an ingredient in various sauces. Homemade adjika is always in price. If you don’t prepare a few jars in time for future use, then in the winter you will regret it later. Store-bought, even the best and most expensive, well, it can’t be compared with homemade adjika. I have never come across a good tasty purchased adjika.

Ingredients:

Tomatoes - 3 kg
Ground pepper - 1 kg
Hot pepper - 2-4 pieces
Garlic - 1-2 heads
Aspirin - see description below
Salt - to taste

Cooking method:

Wash vegetables and pat dry. Cut into small pieces, removing the stalks and core.
Grind tomatoes, peppers and garlic in a blender or pass through a meat grinder.
Add salt to taste and crushed aspirin, depending on the resulting amount of adjika.
Mix the adjika well and leave it in the same bowl for about a night.
Then mix again, arrange in jars, close with tight lids and store in a cool place. For this adjika, it is not necessary to sterilize the jars, it is stored without problems.

Ingredients:

medium-sized tomatoes - 10 pcs. (can be more or less)
garlic - 5 cloves (or more)
horseradish root - about 6 cm
hot pepper - 1 pc. (can be more or less)
Bulgarian pepper - 4 pcs. (or to taste)
salt - to taste

Cooking method:

Bulgarian pepper for cooking adjika is better to take red, fleshy varieties, but any will do. Today we use yellow pepper.
Hot pepper is also better to take red, but this is only for a visual effect: the color of pepper does not affect the taste of adjika at all. The main thing is that the pepper is hot, but this is also a matter of taste.
In our case, a rather large pod of hot pepper, adjika will turn out to be very spicy if you use it all.
Here, see for yourself how much hot pepper you need to add: you can use half a pod, or you can just a little. The taste of the sauce will not worsen from this, only its spiciness will change, and this is an individual matter.
Peel the garlic and horseradish root, remove the core and seeds from the bell pepper. We pass hot pepper through a meat grinder as is, just remove the tail.
Tomatoes can be grated without peel, or passed through a meat grinder.
Pass sweet pepper and garlic through a meat grinder. Add hot pepper to it.
We rub the horseradish root on the smallest grater. Horseradish can also be passed through a meat grinder, but in our case the root turned out to be hard, stiff. The meat grinder from it can “clog” and it will be difficult to grind it. Read more:
Add to the mass of tomatoes. Then chopped horseradish root. Mix the mass, salt to taste. You don't need to add sugar. Our raw adjika with horseradish is ready!
We spread the hot sauce in clean jars, close the lids and put in the refrigerator
Adjika from tomato with horseradish and garlic without cooking is ready to eat. Don't keep it for a long time.
Serve with meat, side dishes, spread on bread, use for sandwiches.