Horseradish is a seasoning without tomatoes with horseradish. Horseradish is a seasoning without tomatoes, horseradish appetizer with tomatoes, horseradish with garlic, spicy sauce with vinegar. Horseradish is essentially a hot adjika without tomatoes, beets and horseradish without garlic and vinegar, popularly called horseradish for its scorching pungency.
The recipe for horseradish at home for the winter is simple. The seasoning is prepared in different ways, but to prepare homemade horseradish for the winter, you need to stock up on fresh horseradish root, table vinegar and raw beets. Horseradish is prepared for the winter without cooking; adjika is eaten raw.
The classic recipe for horseradish consists of tomatoes, garlic and horseradish twisted through a meat grinder. Spicy appetizers with horseradish are served with jellied meat, jellied meat, sausage, and season meat dishes with spicy sauces.
Horseradish with garlic and tomatoes. Recipe
The main secret of this recipe is that only fresh ingredients are used here. There is no need to cook or sterilize anything.
To prepare this delicious snack we will need the following ingredients:
- Tomatoes - 2 kg.
- Garlic – 150 g.
- Horseradish root – 350 g.
- Salt – 15 gm.
- Sugar – 10 g.
Based on this amount, we will get 2 liters of horseradish.
We start by peeling the tomatoes, removing all excess from them, peeling the horseradish and garlic
After this, place all the peeled products in a blender (if you don’t have one, you can use a meat grinder).
Mix everything thoroughly until a homogeneous mass is obtained.
Add salt and sugar to taste. Pour the prepared snack into jars and place in the refrigerator. That's it, our dish is ready. It is advisable to let it brew for a day and then you can consume it. And it can be stored in this form for quite a long time.
Canned ready meals
Interesting flavor combinations are obtained by canning pre-cooked horseradish with vegetables.
With peppers and tomatoes
You need to peel horseradish, garlic, bell pepper - 100 g each. Pass the vegetables along with 300 g of tomatoes through a meat grinder.
Add ½ tbsp. l. salt and ground pepper on the tip of a knife. Boil for 40 minutes. Distribute hot into sterile jars, which are immediately sealed. After cooling, move to cool conditions.
With mayonnaise
For a quick snack, horseradish rhizomes, crushed into a paste, are mixed with mayonnaise in a 1:2 ratio. Keep this sandwich paste in small containers in the refrigerator.
With tomatoes and garlic
For 3 kg of tomatoes you will need 250 g of horseradish and peeled garlic. After grinding in a meat grinder, the aromatic mass is peppered and salted according to your taste. Store in the refrigerator.
Horseradish without tomatoes according to the classic recipe
When you mention horseradish, everyone will say that it is made from horseradish and tomatoes. However, you can do without them. Horseradish, of course, remains the main component, otherwise this snack would not be called horseradish.
As for its second component, in addition to tomatoes, you can add other, completely unusual components. One of them is pepper.
To prepare such a snack, we will need the following ingredients:
- Bell pepper – 1 piece
- Chili pepper – 2 pieces.
- Horseradish root – 150 g.
- Garlic – 150 g.
- Salt – 5 g.
Based on this number of components, we will get 0.5 liters of horseradish.
We wash all the prepared components well, clean them, removing excess. Next, grind everything through a meat grinder. This can be done either individually or alternating components. Pour the mixture into a saucepan, add salt and stir.
Now we take the prepared jars: well washed and sterilized. Place the prepared sauce in them and put them in the refrigerator.
How to make horseradish without tomatoes
To prevent the appetizer from souring, horseradish must be made with vinegar, then it will last a long time, as if it were fresh. Horseradish recipe for the winter - a recipe for homemade table horseradish without tomatoes with vinegar, beet juice, sugar and salt.
By preparing at least one jar of table horseradish for the winter, you will receive a delicious seasoning for any meat dish.
A hearty snack that stores well at home and can be prepared for the winter. In different cities and countries, horseradish is called an appetizer and prepared in different recipes. The main ingredient of adjika remains unchanged - horseradish.
The taste of horseradish, prepared for the winter from horseradish and beets, is pleasantly burning, with a sweet and sour aftertaste, with a spicy aroma of vegetables. The appetizer condiment turns out beautiful, bright red and spicy. Grated horseradish with vinegar without garlic goes deliciously with fried, stewed meat, homemade jellied meat, dumplings, and adds spiciness to fried fish.
Serving: 1
20 minutes
30 kcal per 100 g
Horseradish with beets for the winter (recipe without cooking)
Another version of horseradish with a tomato substitute. Probably no one would have thought of using beets for this purpose. However, this vegetable gives a rather unique and piquant flavor to the dish.
To prepare this crap we will need:
- Svela - one medium root vegetable.
- Horseradish root – 350 g.
- Table vinegar – 10 ml.
- Salt – 10 g.
- Sugar – 10 g.
Based on this number of components, we will get 700 grams of the finished product.
As in previous recipes, we clean, cut and grind all components using a meat grinder. Beets can also be grated
After this, pour all the grated vegetables into a common container and mix well. If the beets are not juicy enough, you can add a little water to achieve the desired consistency.
Place the sauce in well-washed and sterilized jars and put them in the refrigerator. In winter, and on any holidays, there will be something to enjoy.
Horseradish appetizers
Delicious winter salads and savory appetizers are obtained by adding other vegetables to horseradish.
With carrots and apples
The apples are peeled and cored. Wash and peel the rhizomes of horseradish and carrots. Take the ingredients in approximately equal shares. Grind them on a grater.
After mixing, the aromatic pulp is distributed into sterile jars, filling up to the shoulders. Dissolve 2 tbsp in 1 liter of hot water. l. table salt and 4 tbsp. l. granulated sugar. The boiled brine is poured over the prepared vegetable mass. After half an hour of pasteurization, the jars are sealed.
With beets
In the recipe, all volumes are indicated for a mixture of horseradish (300 g) and beets (200 g). Rub them in their purified form into different containers.
Fill the prepared liter jar halfway with horseradish gruel. Add a glass of boiling water. Combine the beet mass with sugar and salt (take 1 tsp each). Transfer to a jar, mix with horseradish and add table (9%) vinegar a little above the hanger. The hermetically sealed workpiece is moved to the cellar.
With bell pepper
Take 100 g of seeded bell pepper and 200 g of peeled horseradish. Pass through a meat grinder.
Using a fine grater, turn 3-4 garlic cloves into a paste. While stirring, combine the prepared ingredients with 1 tbsp. l. sugar and the juice of one lemon. It is recommended to keep the homogeneous mixture in small, tightly closed jars in the refrigerator.
So that the horseradish stands in the cellar for a long time and does not spoil...
A horseradish snack made from fresh vegetables, of course, will not last very long. What should you do if the holidays are not soon yet, but you don’t want to open this sauce. And too long an overexposure threatens the appearance of mold and souring. To extend the shelf life of horseradish, either preservatives are used, or the sauce is boiled. However, this affects the taste and beneficial properties of fresh vegetables.
One of the clever ways to preserve the snack is to pour sunflower oil on top. You can also grease the lid of the jar with mustard.
To prevent the horseradish from souring and fermenting...
To prevent horseradish from souring and delight you with its taste, do not forget that it must be stored exclusively in the refrigerator. Then you can avoid the appearance of mold.
The jars must be thoroughly sterilized, and the plastic lids must be washed well and, preferably, boiled. Then you won't have to add additional preservatives such as vinegar, aspirin or citric acid.
Remember, the following causes the product to sour:
- No pre-sterilization of jars.
- Lack of natural preservatives such as garlic or salt.
- Products that are spoiled or have slight flaws.
- Storing the finished product in a warm place.
Nylon lids are best suited for long-term storage of snacks in glass jars. Well, if you will store it in glass containers for a long time and use screw caps, then it is advisable to put several layers of cellophane under them. This will reduce air getting into the jar.
Delicious recipe for horseradish for the winter without cooking
- We pass the peeled pieces of horseradish through a meat grinder, after securing a bag on it (to protect the eyes from tears).
- Peel the beets, grate them on a fine grater, squeeze out the juice, or squeeze it in a juicer.
- Strain the raw beet juice through cheesecloth or a sieve.
- Then pour sugar and salt into the beet juice. Stir the mixture until completely dissolved.
- Add horseradish and vinegar.
- After this, put the horseradish into pre-prepared sterilized jars.
- We close the horseradish with nylon tight lids and take it to the cellar for long-term storage or store the snack in the refrigerator in the winter. Horseradish is a natural preservative, so a snack consisting of raw horseradish can be stored for a long time without cooking or sterilization. For the same reason, horseradish root or leaves are added during cold pickling of cucumbers or when storing them in jars for the winter (recipe HERE).
An appetizer of horseradish with beets can be served immediately, but it is better for homemade horseradish to sit for at least a week and acquire the pungency inherent in the hot seasoning.
Adviсe
Here are some helpful tips to help you prepare your horseradish appetizer.
- Horseradish roots must be of high quality, without any damage. It is better to use a late harvest. Then the taste will be richer and stronger. Appetizers prepared in the fall last the longest.
- It is necessary to properly preserve the root. It is advisable to dig it up immediately before preparing horseradish.
- To prevent horseradish from irritating the eyes while preparing the appetizer, you can cover the meat grinder with a plastic bag.
- If you want to get your own unforgettable taste, don't be afraid to experiment. If you want to add sourness to horseradish, use an apple or gooseberry. Different types of peppers also provide good variety of taste sensations.
- If you use dried root when preparing a snack, then you must first peel it, chop it, then dry it in the oven and finally grind it in a coffee grinder. After this, arrange it in glass jars and store it until needed.
In general, get creative, come up with your own options and bon appetit!
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