According to the recipes below, you can prepare delicious food for the winter. boiled adjika with hell. Such a blank is perfectly stored at room temperature and does not require additional space in the refrigerator.
Boiled adjika with horseradish, tomatoes and garlic - a recipe for the winter
Ingredients:
- - 0.25 kg;
- tomatoes - 2.5 kg;
- garlic - 5 heads;
- hot pepper - 0.25 kg;
- red bell pepper - 0.5 kg;
- refined vegetable oil - 125 ml;
- granulated sugar - 110 g;
- coarse salt, not iodized - 60 g;
- vinegar 6% - 200 ml.
Cooking
We cut the washed tomatoes into several parts and pass through a meat grinder. In the same way, we grind hot and sweet peppers and horseradish root, previously washed and cleaned of seeds and stalks. Do not forget to wear when working with hot peppers rubber gloves.
We put all the ingredients in an enameled container, add vegetable oil, salt and granulated sugar, mix well and set on fire. We boil the adjika for one hour, at the end we throw the garlic squeezed through the press, pour in the vinegar and mix.
While still hot, we lay out the adjika in pre-prepared sterile jars, roll it up with boiled lids and hide it under a warm blanket until it cools completely.
Boiled adjika with horseradish, carrots and apples - a recipe for the winter
Ingredients:
- tomatoes - 2 kg;
- sweet bell pepper - 1 kg;
- carrots - 1 kg;
- sweet and sour apples - 1 kg;
- onions - 1 kg;
- hot red pepper - 3-4 pcs.;
- garlic - 3-4 heads;
- horseradish root - 3-5 pieces;
- coarse salt, not iodized - 120-150 g;
- granulated sugar - 200 g;
- refined vegetable oil - 500 ml;
- vinegar 9% - 100 ml.
Cooking
Wash tomatoes, apples, bitter and sweet peppers, dry them, remove the stalks and seeds and cut into several pieces. When working with hot peppers, be sure to wear rubber gloves to avoid burning your fingers.
Onion, carrots and horseradish root are peeled and, if necessary, also chopped.
Now we grind the prepared vegetables, using a meat grinder, put them in an enameled container and put on fire. After boiling, keep the mass under the lid over moderate heat, stirring, for sixty minutes. Then we add salt, granulated sugar, vegetable oil and vinegar, throw in the garlic, previously peeled and squeezed through a press, boil for another five minutes and turn off the stove.
We lay out hot adjika in pre-prepared sterilized jars and cork with sterile lids. We determine under a warm blanket until it cools completely and put it in storage with other blanks.
Delicious boiled adjika with horseradish and herbs
Ingredients:
- tomatoes - 2.5 kg;
- sweet bell pepper - 0.7 kg;
- hot red pepper - 2-3 pcs.;
- garlic - 3 heads;
- horseradish root - 3-5 pieces;
- parsley - 0.5 bunch;
- dill greens - 0.5 bunch;
- greens (optional) - 0.5 bunch;
- coarse salt, not iodized - to taste;
- granulated sugar - 50 g or to taste;
- refined vegetable oil - 100 ml;
- vinegar 9% - 30 ml.
Cooking
Wash and dry the tomatoes, wash and discard the peppers 
from stalks and seeds. Peel the horseradish root and garlic and wash if necessary. We cut all the vegetables into pieces, pass once or twice through a meat grinder and put them in an enamel pan.
We warm the mass to a boil and boil over low heat for thirty minutes, stirring occasionally. Then add garlic, finely chopped greens, pre-peeled and passed through a press, add salt, granulated sugar, vinegar to taste and pour in vegetable oil. You can also season adjika with various spices at this stage. Let the workpiece boil for another five minutes, immediately lay it out in sterile jars, cork with boiled lids and hide it under a warm blanket until it cools completely.
And what names have not been invented for this appetizer, or seasoning, as you like, “Khrenovina”, “Spark”, “Gorloder” and others. However, tomato and horseradish adjika, whatever you call it, will remain the most popular preparation for cold winter days, when you really want something hot. Its basis is a vigorous root, and with an abundance various additives you can cook something new, but in tandem with tomatoes, it is most attractive.
For lovers of thrills in nutrition, such yummy will be, as they say, out of place. It is prepared quite easily, all the ingredients should be passed through a meat grinder, seasoned with spices and decomposed into jars.
Keep sharp "joy" only in the refrigerator and for a short time. But if you intend to while away winter evenings, gobbling up such a burning mixture at dinner, from which it takes your breath away and tears well up, then it is for you that we have prepared a recipe for making adjika with horseradish, tomatoes and garlic for the winter. This method of harvesting allows you to stock up on spicy "Crap" in jars for a long time.
It is worth digging up the horseradish root in the autumn months, because it is during this period that this vigorous “vegetable” has “heroic” strength, sharpness and the necessary pungency. Despite the fact that this plant is considered a noxious weed for many, there are quite a lot of benefits from horseradish roots.
Horseradish will relieve microbes and clean the blood, lower blood glucose, improve digestion, and also compete with pharmaceutical expectorants. In addition, horseradish contains an enviable amount of ascorbic acid, but all the usefulness of this “vegetable” begins to disappear after a couple of weeks after it is crushed and cooked. Therefore, it is more expedient to store whole roots in a box with sand in a cellar or basement, and cook “horseradish” or “adjika” as needed.
In the process of preparing the blanks, the most stressful moment is the twisting of horseradish in a meat grinder, because at the time of this extremely dangerous operation, even worldly-wise housewives cannot hold back their tears. Resourceful hostesses found an easy solution: on the ring of the apparatus, which holds a perforated disk that allows minced meat to pass through, they tightly tie a bag where the crushed raw materials are poured, leaving the eyes dry.
After familiarizing yourself with the safety precautions, you can proceed directly to cooking. In principle, all these recipes are almost identical, only the quantitative composition changes, and some individual components are added. It is based on:
- Horseradish root - 4 pcs.;
- Tomatoes - 4 kg;
- Garlic - 1-2 heads;
- Salt;
- Vinegar;
All products are twisted on a small nozzle of a meat grinder, salted and sprinkled with vinegar to taste and packaged in jars. Store such a snack should be in the refrigerator.
In some versions of the preparation of such a snack, sugar is also added. Especially original chefs also twist plums and lemons, chili peppers, carrots, beets, bell pepper.
The amount of garlic also varies, if one recipe is limited to 1 head, then the other requires a whole glass of peeled cloves. This also applies to horseradish: for those who want to become fire-breathing dragons, sometimes even 1 kg of horseradish roots is not enough, for others - 1 root is more than enough.
Adjika with horseradish boiled for the winter
Ingredients
- - 2 kg + -
- - 1 kg + -
- - 1 kg + -
- Apples "Semerenko"- 1 kg + -
- - 1 kg + -
- Hot pepper - 4 pods + -
- - 100 g purified + -
- - 3-5 roots + -
- - 1/2 cup + -
- - 1 glass + -
- — 0.5 l + -
- - 1/2 cup + -
Cooking
Weight proportions of tomatoes also vary depending on the tastes of the cook. Some prefer to richly enrich their "Crap" with herbs and various spices. But whatever one may say, such blanks have a short shelf life, and in order to increase it, you need to cook adjika with horseradish boiled for the winter.
- We clean, wash, dry and pass all the fruits through a meat grinder, except for garlic.
- We spread the resulting assorted puree in a cauldron or saucepan and put on a minimum fire. Simmer with the lid closed for 60 minutes, stirring regularly.
- After an hour, add the garlic passed through the press to the total mass and continue to cook adjika for another 10 minutes, after which we add sugar, vinegar, oil and salt. After mixing everything, leave the brew to boil for another 5 minutes.
- When our dish is ready, we need to arrange it in sterilized jars and roll it up with metal lids. Wrapped in warmth, we let our canned food cool for a day, after which we send the cans to the basement for storage.
However, many do not take boiled adjika seriously, believing that heat treatment completely kills all the hotness of this snack, which, in fact, is its whole essence. Therefore, there is still a way to keep raw adjika with horseradish for the whole winter.
We really want to keep the summer harvest and in the winter to please the household with delicious and useful blanks, that's why we close adjika with horseradish for the winter. Such twists turn out to be extremely useful, they are saturated with vitamins and perfectly harmonize with fish and meat dishes, game.
Raw adjika with horseradish
To preserve such a workpiece, it is better for you to prepare containers of a small displacement in advance, because sharpness will disappear from large cans. It will take approximately 15 minutes to sterilize jars and lids.Wash well 2.5 kg red tomatoes, 2 kg red bell pepper(you can use vegetables and green). Cut the vegetables at least in half. Peel 6-8 heads of garlic, you should get 300 g of peeled product. Twist the prepared components in a meat grinder, but a blender is not suitable for this manipulation, because. he will not be able to fully break the skin.
The next in line in the meat grinder will go 200 g of horseradish root. Before grinding them, they should be attached to the head of the unit with an elastic band. plastic bag small size. This trick will help you avoid tears from the pungent odor when twisting.
Mix all the vegetable components, add a glass of granulated sugar and 9% vinegar, as well as 2 large spoons of salt to them in a container. Mix everything well, and then pack in jars, close the lids and store in the refrigerator.
If you like more spicy seasonings, then raw adjika with horseradish recipe can be modified: take 300 g of horseradish roots and 250 g of garlic per kilo of tomatoes, bell pepper can be completely excluded or replaced with 50 g of chili. For such a ratio of ingredients, only 30 g of salt is required.
Adjika boiled with horseradish
- that's good, of course. great option for a busy hostess, but classic cooking adjika with horseradish will include a cooking step.Wash a kilogram of the main components: bell peppers, carrots, sweet and sour apples and bow. Wash and 2 kg of tomatoes.
Pass the tomatoes through a meat grinder (in this recipe, you can also use a food processor, which will significantly reduce the chopping time). Rinse 3 horseradish roots and grate them. Finely chop all the vegetables, and peel the apples and, cutting out the cores, chop in the same way. Cut 3-4 washed chili peppers without removing the insides.
Pour the tomato mass into the pan and boil it, then add all the chopped ingredients there, pour in 0.5 l vegetable oil, add half a glass of salt and a glass of sugar. The brew should simmer over low heat for an hour, then pour half a glass of 9% vinegar into it and add 100 g of garlic - this should be done 5 minutes before the end of cooking.
Now you just have to pack the seasoning in pre-sterilized containers and close the lids. The blanks should spend the night in a warm place, and then they should be rearranged in the cellar or the place where you keep jars of winter goodies.
Adjika with horseradish and tomatoes
Take a kilogram of tomatoes, wash them and dry them a little, then cut them into halves or quarters - this will depend on the size of the fruit. Grind tomatoes with a meat grinder.
Peel 60 g of horseradish and cut it into pieces, then also pass it through a meat grinder, repeating the trick with the bag described earlier. Grind 60 g of peeled garlic in a similar way. Mix all the ingredients, add a teaspoon of granulated sugar and three times as much salt to them. Arrange the resulting in pre-sterilized jars and store in the refrigerator.
And here are several options for arranging the number of ingredients, everything is prepared according to the above principle.
horseradish snack
Large head of garlic
5 kg tomatoes
4 large horseradish roots
Tablespoon of salt
Horseradish with plums
100 g plums and horseradish roots
1 kg tomatoes (can be illiquid)
head of garlic
To taste - salt and sugar
Vyatka horseradish
Large horseradish root
100 g garlic
1 kg of tomatoes
To taste - salt and granulated sugar
And finally, it is impossible not to mention the benefits. We have already mentioned that this is a wonderful antiviral agent, and this seasoning will also favor good blood circulation and prevent the formation of blood clots.
There is also an opinion that eating such boiled or can improve potency. We can say that this is true, because the improvement of blood circulation occurs throughout the body. That is why men who want to stay in good shape longer are advised to season their food with such a spicy and healthy adjika from time to time.
As for the benefits of horseradish itself, these roots ethnoscience recommends using for problems with the gallbladder, scurvy, hepatitis, pancreatic diseases, hypertension, digestive disorders. This is an excellent natural antibiotic, which will be a real salvation for any inflammation of the mucous membranes. For example, using medicinal tincture can relieve inflammation of the gums and relieve toothache. Many enzymes can be found in these roots, essential oils, salts of magnesium, calcium, potassium and phosphorus. They also contain sugars, starch, mustard oil, resins and bitter substances.
