Horseradish or horseradish– a spicy sauce made from horseradish, ripe tomatoes and garlic, without heat treatment. Its homeland is considered to be Siberia and the Urals, from where it spread to other territories. In addition to these names, you can also find others - horseradish appetizer, cobra, Siberian flame, gorloder. In terms of taste, it can be compared with, only sharper and hotter. This sauce will be an excellent addition to dishes of meat and fish, pasta, and vegetables. In addition, it is also used to prevent influenza, acute respiratory infections, viral diseases, and to increase immunity. Because crap tomato Since it is very sharp and burning, it should be used with caution by people with diseases of the digestive system.

Some recipes recommend adding crushed aspirin tablets, due to the fact that the sauce does not undergo heat treatment and for the purpose of better preservation. Adding aspirin to horseradish, as well as to other types of preservation, is strictly prohibited. , which is part of the sauce, already has antiseptic properties, and together with salt and sour tomatoes, under the conditions of proper storage and preparation, you can not be afraid of the horseradish souring. I would also like to note that the more garlic and horseradish you put in it, the longer it will last.

Ingredients for tomato horseradish for the winter:

• Horseradish root – 300-400 gr.,
• Tomatoes – 1 kg.,
• Garlic – 1 head,
• Salt – 1 tablespoon,
• Sugar – 1 tablespoon.

Tomato horseradish - recipe

So, to prepare horseradish, you need to prepare ripe fleshy tomatoes, garlic and horseradish roots. You will also need some salt and spices. Wash the tomatoes thoroughly, tear off the stems. It is advisable to use ripe and undamaged tomatoes, without spoiled areas. Next, cut them into 2-4 parts, so that later it will be easier to scroll them in a meat grinder. Pass them together with the skin through a meat grinder.

Rinse the horseradish roots with water. Using a sharp knife, remove the rough skin. After this, cut into several pieces and pass through a meat grinder. Be sure to tie the neck of the meat grinder tightly with a plastic bag, this will prevent essential oils from spreading throughout the apartment and will protect you from tears. If you have a blender, you can use that too. Remove the bag of ground horseradish, tie it and set aside.

Peel the garlic cloves. Adjust the amount of garlic to your taste. If you want to make a hotter sauce, feel free to add more. Garlic, like horseradish and tomatoes, also needs to be minced. Add horseradish to the bowl with the resulting tomato puree. Add garlic.

I also add spices for extra flavor. To make it even more vigorous, you can add a pinch of ground red pepper or finely chopped chili pepper.

Add kitchen salt. If your tomatoes are a little sour, you can sweeten the sauce a little with sugar. For one liter of horseradish add 1 teaspoon of sugar.

Mix all the ingredients, be sure to taste it. After making sure that all ingredients are sufficient, place in sterilized half-liter jars. Close the jars with metal or screw caps. In addition, you can use nylon steaming lids. Since this sauce did not lend itself to heat treatment, it is advisable to store the jars in a cold room.

Tomato crap. Photo

Horseradish made from tomatoes and horseradish with garlic, which is prepared for the winter (not to be confused with the famous one), is a delicious snack that is very popular in the Urals and Siberia.

Some people use it as a vegetable salad and eat it directly with a spoon. Some people use it exclusively as a sauce.

The method of consumption largely depends on the spiciness of the snack and its pungency. This recipe for horseradish from tomatoes and horseradish is particularly spicy, but at the same time has a mild, piquant taste.

Components

To prepare horseradish with tomatoes and garlic, we will need:

• tomatoes – 4-5 kg;
• horseradish – 150 g;
• garlic – 130 g;
• hot pepper – 1 pod;
• sugar – 0.5 cups;
• salt – 0.5 cups;
• aspirin – 3-4 tablets.

This ratio of ingredients will appeal to most people. Spicy lovers can add a little more hot pepper.

We add aspirin so that horseradish with tomatoes, prepared for the winter without cooking, does not sour.

For cooking, it is better to take slightly overripe tomatoes with tender and juicy pulp.

Horseradish has a pungent odor, so it is better to be careful when working with it. When chopping vegetables in a meat grinder, it is advisable to put a plastic bag over the outlet mouth and thus “close” the smell inside.

• Yield: about 4 liters.
• Cooking time – 60 minutes.

Recipe step by step

1. Peel and wash the garlic cloves.
   
2. Pre-soak the unpeeled horseradish in warm water for several hours, during which time the peel will soften a little and can be scraped off without much difficulty. Cut the peeled horseradish roots into small pieces.
   
3. Wash the hot pepper and cut it into several pieces. If the pepper is very hot, it is better to remove the seeds so that the appetizer is not so spicy.
   
4. Wash the tomatoes thoroughly under cold water and cut into large pieces. We cut out the dense part of the stalk and the white veins. Since we make horseradish not just with tomatoes, but actually from them, it is better to peel the tomatoes. Especially if their skin is hard. To do this, you need to immerse the tomatoes in boiling water for a few minutes and then in cold water. At this temperature contrast, the peel comes off easily. But our skin is thin, so we leave it as is.
   
5. We twist the chopped tomatoes through a meat grinder or grind them in a blender. If you want a thicker snack, you can drain the tomato juice.
   
6. Separately scroll through the prepared horseradish, garlic and hot pepper. Add this hot mixture to the twisted tomatoes gradually. Stir after each addition and taste.
   
7. Then add salt and sugar, little by little. After thoroughly stirring, take the sample. When using sweet varieties of tomatoes, sugar can be omitted. Sometimes they say that the classic recipe for horseradish with tomatoes does not require adding salt. But we do not recommend neglecting the salty note, since the taste of a salted snack is richer and brighter.
   
8. Now we add our twist, which allows us to make sure that horseradish for the winter, prepared without cooking, does not sour - aspirin. Grind the tablets to a powder state. Before adding aspirin, it is necessary to measure the volume of the resulting mixture, since no more than one tablet can be added for each liter. If you do not plan to store horseradish all winter, then aspirin can be omitted, because its only purpose in this recipe is to preserve the product for a long time.
   
9. Mix the mixture thoroughly and leave for 12-14 hours until the salt and sugar dissolve. During this time, the horseradish needs to be stirred several times.
10. After the specified time has passed, pour the snack into previously prepared sterilized and dried jars. Cover the workpiece with metal or plastic lids and store it in a cool place. With aspirin, horseradish with tomatoes and garlic can stand in the cellar or refrigerator all winter without turning sour.

16.08.2017 40 314

Khrenovina - a classic recipe and its variations

With the onset of the season, many are interested in horseradish appetizer, a classic recipe or other options. For example, you can make it with beets, hot peppers, garlic, lemon juice or vinegar for the winter, or do without tomatoes at all, but add bell peppers. Besides, whether you follow the recipe with or without cooking is up to you...

Classic recipe for making horseradish appetizers

Horseradish can rightfully be called one of the latest preparations for the harvest in the fall (another name is horseradish, gorloder, Ogonyok seasoning, tear out your eye, Russian adjika, thistle, cobra, horseradish appetizer, horseradish). Spicy lovers especially appreciate the appetizer, adding it to meat dishes and fish delicacies. An indispensable seasoning for jellied meat too! No matter how horseradish is prepared, the classic recipe will always remain the most in demand and popular among housewives.

Horseradish is a sauce that usually contains two main ingredients: horseradish root and tomatoes. For those who do not like tomatoes, you can replace them with beets, add pepper, garlic and other spices to the recipe.

There is an option for preparing this seasoning when the ingredients do not need to be boiled; on the contrary, there is a heat-treated horseradish (such a preparation will definitely not sour in the winter). No matter how the sauce is prepared, its main quality is its spicy taste. So, to seal the horseradish with tomatoes, you will need the following ingredients:

• 100 g horseradish (one fairly large root)
• 1 kg ripe red tomatoes
• 2 teaspoons salt
• 1 teaspoon granulated sugar
• 100 g garlic (2–3 heads)

horseradish classic recipe - pictured

Horseradish with tomatoes and garlic turns out to be slightly sour, softening the pungent taste and smell of the main vegetable. If desired, you can omit the garlic and sugar, but then the taste will be very vigorous and spicy. Step by step the appetizer is prepared as follows:

1. Rinse the prepared vegetables thoroughly and dry. Divide the tomatoes into several parts. Peel and cut the horseradish well. Divide the garlic heads into cloves, peel each of them
2. Grind all components in a meat grinder or blender. Add the prepared spices – salt and granulated sugar – to the resulting mass, mix everything thoroughly.
3. Place the resulting mass in pre-prepared dry sterile jars and close with lids. Such a freezer will retain its taste properties and will not go sour for quite a long time, but it needs to be stored in a cool room, and ideally in a basement or cellar, but you can also put it in the refrigerator

Cooking with hot pepper

When preparing horseradish, the classic recipe can be diluted with additional ingredients depending on the taste preferences of the household. For lovers of super-spicy taste, we offer a recipe for horseradish with hot pepper. You can eat this snack both immediately and in winter, during storage, by rolling it up in sterile jars. For this workpiece you will need:

• 3–4 medium horseradish roots
• 2.5 kg ripe tomatoes
• 6–8 bell peppers
• 4–5 pods of hot pepper
• 4–5 heads of garlic
• 200 g sugar
• 2 tbsp. spoons of salt
• 120 ml table vinegar

horseradish with pepper - in the photo

Washed and well-dried vegetables must be chopped. This can be done using any method convenient for you: using a meat grinder, blender, knife.

After obtaining a homogeneous mass of vegetables, add salt, sand and vinegar. Mix everything thoroughly and place in jars. It is best to store such a preparation in a cool place - in the refrigerator, on the balcony or in the cellar.

Recipe with beets

Tomatoes and garlic, which horseradish contains - a classic recipe - can be successfully replaced with beets. The horseradish recipe with beets is a sweetish flavored condiment, a great option for those who don’t like it too spicy. To prepare you need to take:

Pass horseradish and beets through a meat grinder or grind using a blender. Experienced housewives recommend grating beets; in this case, the consistency of the sauce is more delicate.

Salt the chopped vegetables, add sand and table vinegar. You can replace vinegar with lemon juice, in which case the horseradish will not be so sharp. Mix everything and place in sterile jars with iron lids.

How to prepare a horseradish snack for the winter so it doesn’t go sour

Many housewives are afraid that a horseradish snack may go bad without cooking, and are wondering what to do to prevent the horseradish from going sour? The problem can be solved quite simply - with the help of vegetable oil. In this case, you only need to boil one component - tomatoes. Chrenoder, the recipe for which includes vegetable oil, will not only retain all the vitamins and taste properties, but will also be stored for a whole year.

You need to take the ingredients in the following proportions:

• 2 medium horseradish rhizomes
• 2 kg red ripe tomatoes
• 3–4 heads of garlic
• 1 tbsp. spoon of salt and sand
• 3 tbsp. spoons of 9% vinegar
• 100 g vegetable oil

Let's prepare it step by step:

1. Grind the cooked, washed and dried roots and garlic in a meat grinder or blender (it is recommended to keep the vegetable in cold water for 1–2 hours before processing)
2. Peel the tomatoes (preferably) and cut into small pieces
3. Add granulated sugar to the tomatoes, add salt and mix thoroughly
4. Place tomatoes on low heat
5. 15 minutes after boiling, add vegetable oil and vinegar.
6. Mix the resulting tomato mass with chopped horseradish root and garlic, place in sterile jars, roll up and leave for a day under a blanket. Horseradish with garlic and vegetable oil is ready

Little tricks

Whatever method you choose to prepare horseradish, always use only fresh and high-quality roots of this vegetable for this spicy seasoning. To get it, you need to choose the right time to dig.

Experienced gardeners advise digging after the first frost, in which case it will retain all its taste and be strong. A root dug up in the warm season will not add the desired spiciness and healthy components to the dish.

How to make "crap"? Many housewives know the answer to this question. After all, the presented sauce is perhaps the most popular in our country. Our mothers and grandmothers also prepared it. If you don’t know how to make “crap” at home, then we will talk about it in detail in this article.

General information about Russian sauce

Before I tell you how to make “horseradish”, I should tell you what this sauce actually is. Depending on the use of certain ingredients, the mentioned dressing can turn out sweet, spicy or vigorous. But in any case, this sauce is very popular among those who appreciate and love homemade preparations.

Many people know how to make “crap stuff”. However, not everyone knows what exactly this sauce can be used with. As a rule, it is served for lunch along with main courses. Moreover, some gourmets use this product just like that, spreading it on a thin slice of bread.

How to make "horseradish": a simple recipe

To make aromatic and very tasty “horseradish” yourself, there is no need to have any culinary experience or relevant knowledge. After all, preparing such a sauce at home is so easy and simple that even a beginner can do it.

So, before you do the “crap”, you need to prepare:

• fleshy tomatoes, maximally ripe - about 3 kg;
• not very coarse table salt, as well as crushed black pepper - use to taste;
• horseradish (root) - about 250 g;
• garlic cloves are large and as fresh as possible - approximately 250 g.

Preparation of products

Before making “horseradish” at home from tomatoes, you should process all the ingredients one by one. First you need to wash the tomatoes, and then scald them with boiled drinking water and soak them in it for half an hour. After this, you should carefully remove the film (peel) from the vegetables, and also cut off all the navels and stalks. As for the cloves of garlic and horseradish root, you just need to peel them well.

Grinding ingredients

Anyone who has tried “horseradish” at least once in their life knows that this sauce has a bright taste and aroma of its constituent components, as well as a rather liquid consistency. To achieve this result, all processed ingredients should be thoroughly ground. To do this, you can use either a meat grinder or a blender that has knife attachments.

Thus, by chopping the tomatoes, garlic cloves and horseradish root, you should get a fairly liquid mass.

Final stage

After the vegetables have been transformed into a pulp, they must be seasoned with salt and pepper, and then thoroughly mixed with a large spoon until the bulk ingredients are completely dissolved. Next, you need to sterilize 750-gram glass jars and then fill them with aromatic sauce. Finally, all containers should be loosely closed with lids (plastic) and immediately put in a cool place.

Some housewives believe that ready-made “crap” can be stored not only in the refrigerator, but also at room temperature. This is a big mistake. After all, in the heat, the vegetable mass begins to ferment and sour quite quickly. In this regard, such preparations should be stored only in the refrigerator. Moreover, it is advisable to consume the finished product within 3-5 months.

An unusual recipe for making homemade "horseradish"

We talked above about how to make “crap” for the winter. However, today there are many other options for preparing this sauce. We decided to present you with a non-standard method that does not require chopping tomatoes into a pulp.

So, we need:

• fleshy tomatoes, maximally ripe - about 1 kg;
• horseradish (root) - about 200 g;
• deodorized sunflower oil - about 200 ml (use at discretion);
• garlic cloves are large and as fresh as possible - approximately 150 g.

Ingredient Processing

How to make “horseradish” for the winter using vegetable oil? To do this, you need to process all the ingredients one by one. The tomatoes must be washed well, doused with boiling water and kept in it for half an hour. After this, you need to remove the skin from the tomatoes and immediately chop them into cubes. As for the horseradish root and garlic cloves, they need to be peeled and crushed to a mushy mass, using a blender or meat grinder.

Workpiece formation process

After the tomatoes and other ingredients have been processed, they must be combined in one container and mixed thoroughly, after adding sugar and salt. Next, you need to put the finished sauce into (sterilized) jars, pour in 1-1.7 large spoons of deodorized oil and close with lids (plastic).

As in the previous case, homemade horseradish made from chopped tomatoes is not recommended to be stored in a warm room. Filled jars should be placed in the refrigerator and consumed within 3-5 months. By the way, this sauce can not only be used for serving, but also used when preparing goulash and other main courses. Believe me, with “horseradish” your lunch will become much more tasty and aromatic.

Making vigorous homemade "crap"

Many housewives know how to make “horseradish” from horseradish and tomatoes. However, not everyone knows how to prepare a strong homemade sauce. If you belong to this category of people, then we will present its detailed recipe right now. For this we need:

• fleshy tomatoes, maximally ripe - about 2 kg;
• sugar - about 2-3 large spoons;
• horseradish (root) - about 1 kg;
• sweet pepper - 3-5 pcs.;
• table salt is not very coarse, as well as crushed black pepper - use to taste;
• hot pepper - 1 pod;
• garlic cloves are large and as fresh as possible - approximately 500 g.

Preparing the Components

Before making such a sauce, you need to prepare a flavorful base. This requires washing the ingredients well and then peeling them. Tomatoes should be peeled after scalding them with boiling water, and sweet and hot peppers should be destemmed and seeded. As for horseradish root and garlic, you just need to peel them.

Grind the ingredients

In order for homemade “horseradish” to acquire the desired consistency, you should finely chop all the prepared ingredients. To do this, you can pass them through a meat grinder or beat them with a blender.

After all the products (tomatoes, hot and sweet peppers, garlic cloves and horseradish root) are chopped, salt and not very coarse sugar should be added to them. Stir the ingredients for a long time until all the loose spices are completely dissolved.

We form blanks

After the vigorous sauce is ready, it should be distributed into sterilized jars and immediately closed (loosely) with plastic lids. Next, all the blanks must be placed in a refrigerator, where it is advisable to store them for about 5-6 months. Moreover, the longer the horseradish stands in a cool room, the stronger and tastier it will be. That is why we do not recommend consuming this sauce immediately after preparing it. It's better to wait a few weeks and only then enjoy a delicious homemade snack.

The vigorous aroma of horseradish roots has long accompanied traditional Russian cuisine. This plant was used to treat the body, so special attention was paid to its preparation. Hrenoder or horseradish is a traditional Russian sauce that was “invented” by the inhabitants of Siberia and the Urals. This article will teach you how to prepare horseradish for the winter and store it correctly. In addition to the traditional horseradish recipe, you will find popular modern variations that diversify the taste of the sauce and enrich it with vitamins.

What is horseradish?

Modern research has shown that horseradish has a rich chemical composition. In addition to vitamins and minerals, the roots contain important biologically active substances - phytoncides. They destroy pathogenic microflora, protecting the body from viral attacks during the flu and colds.

Although our ancestors were not aware of the chemical properties of this plant, there was never any controversy about its usefulness. At first, simply in the underground, taking out small portions to add flavor to dishes, and then the Siberians came up with a unique recipe - a sauce with the colorful name horseradish or horseradish.

Do you know that…

Nowadays the seasoning can be found under other names - gorloder, Siberian or Ural chili, cobra, flame, thistle, horseradish appetizer, mother-in-law's jam, adjika "Angelika". These names speak eloquently about the piquancy of the snack.

Garlic is also an invariable companion of horseradish in traditional sauce:

• Tomatoes will make horseradish less pungent and enrich it with vitamins and minerals.
• Garlic will help the sauce last longer and provide an antiviral effect, since it also contains phytoncides.

Alternative recipes appeared a little later. Their composition has been changed depending on the taste preferences of the authors, because not everyone is able to tolerate the strong taste of horseradish, and someone may even be allergic to tomatoes. However, the traditional recipe has still not lost its popularity, since horseradish can be preserved for the winter without canning.

Before preparing and storing horseradish, read the useful tips of experienced housewives. They will help you easily cope with winter preparations:

1. Horseradish will be easier to peel after first soaking it in cold water or freezing it.
2. To quickly remove the skin from tomatoes, plunge the vegetables into boiling water. But you don’t have to remove the peel from them; you are unlikely to feel it in the finished snack.
3. The size of the garlic cloves plays an important role - if the cloves are large, the vegetable will be juicier and milder in taste; small cloves have a particularly “evil character”.
4. To avoid crying over crap, pull a plastic bag over the outlet of the meat grinder, then the essential oils will not cause watery eyes. Although you can protect your eyes yourself by wearing special glasses, because phytoncides during the cooking process will clear the room of germs.
5. Using a meat grinder, grind the horseradish root last. The coarse fibrous structure of the vegetable quickly clogs the grill.
6. A blender is suitable for grinding horseradish if its power exceeds 700 W.
7. If you plan to store the seasoning for a long time, use sterilization. Boil the mixture for 10-15 minutes, and then roll up.

It is better to take dense and fleshy tomatoes for horseradish. The less juice they contain, the thicker and more vigorous the snack will be.

The principle of preparing all horseradish recipes is the same - the vegetables are peeled and ground using a meat grinder or food processor. Then seasonings are added and placed in jars. Therefore, we will not consider cooking in detail; we will focus only on the nuances.

Popular horseradish recipes for winter storage

There are a lot of options for preparing horseradish. All recipes can be divided into three types:

1. Requiring cooking. The advantage of this cooking method is that heat treatment will destroy pathogenic microflora. This will extend the shelf life of the finished snack, but will reduce its beneficial qualities. And the taste of the sauce will not be as bright, and some of the piquancy will be lost.
2. No cooking. Classic recipes allow you to fully preserve the beneficial qualities of the ingredients. The taste of the seasoning will be rich, vigorous, piquant. Among the disadvantages, housewives note the need for careful selection of components and a short shelf life.
3. Based on fermentation. During the fermentation process, the seasoning will release acid, which will serve as an additional preservative. The sauce will have a specific taste – hot and sour, but it will help preserve horseradish for a long time at home for the winter. We recommend trying this cooking method.

Classic version

Even a novice cook with minimal skills can make horseradish sauce according to the classic recipe. It only takes half an hour to prepare the seasoning, not counting the time you prepare the vegetables.

You will need:

• dense ripe tomatoes of autumn varieties (for example, “Slivka”) - 3 kg;
• garlic – 250 g;
• peeled horseradish roots – 250 g;
• coarse grinding – 75 g (3 tablespoons);
• - 1 tablespoon;
• sterilized jars with nylon lids.

The cooking method is standard. Pour the aromatic seasoning into jars and cover with a nylon lid. Put the finished horseradish in the refrigerator, basement or cellar.

Tip of the day

To protect the horseradish from spoilage, pour 1 cm of calcined on top. The oil film will protect the snack from contact with air and extend its shelf life.

Gorloder with beets

A fragrant, vigorous snack with a rich color will become a real decoration of the table. To prepare it you will need:

• 400 g horseradish rhizome;
• 1 medium beet (approximately 200 g);
• half a glass of boiled cold water;
• 1 tablespoon 9%;
• 1 teaspoon salt;
• 1 tablespoon sugar.

Grind the roots with a meat grinder. grate or squeeze the juice. Mix all components thoroughly until smooth. Adjust the amount of water yourself depending on the desired consistency of the throater. Place the sauce in sterilized jars and close tightly with a nylon lid.

Thanks to the beets, the taste of the gorloder will not be so hot

How to store beets? Put it in the cellar or refrigerator.

Ogonyok sauce with plums

You can prepare hot sauce in two ways - without cooking and by boiling it first. In the first case, the seasoning should be stored in the refrigerator under a nylon lid, in the second, it should be stored in a cool place. This horseradish has an unusual taste with a slight sourness and a pronounced aroma of roots and plums.

To prepare Ogonyok, take:

• selected tomatoes – 1 kg;
• aromatic horseradish roots – 300 g;
• 200 g each of garlic and ripe plums;
• 100 ml table vinegar (9%);
• medium pod of hot pepper;
• 1 tablespoon each of sugar and salt.

The sauce is prepared in the usual way. If you need to extend the shelf life, boil the pulp for 10 minutes, and then roll it into sterile jars.

Chronoder with pepper

Horseradish according to this recipe turns out to be very hot, but incredibly tasty. You will need 200 g of all ingredients, just add salt to your taste. To prepare, take:

• horseradish;
• fleshy;
• garlic;
• chili pods.

After washing and cleaning, all ingredients are crushed and salt is added. Store in the refrigerator, placed in dry, sterile containers with a nylon lid.

Tip of the day

If you are not a true thrill seeker, you can reduce the amount to suit your taste.

Horseradish with apples

The combination of aromatic root and baked apples is ideal for cold ones - brawn, boiled pork. The seasoning is suitable as a salad dressing and will enrich the taste of first courses.

1. Bake a couple of peeled apples, chop them together with 50 g of fragrant roots.
2. Season the mixture with a teaspoon of vinegar 9%, add salt and sugar to taste.

Store under a nylon lid in the refrigerator.

Pickled horseradish

This horseradish snack recipe is suitable for long-term storage at room temperature, because the acid released during the fermentation process will reliably protect the product from spoilage. It simply cannot ferment because it has already gone through this process.

For a bucket of ripe elastic tomatoes, take:

• 1 kg ;
• 3-4 pods of bitter pepper;
• 400 g peeled roots;
• salt.

Grind all components with a meat grinder, pour into a bucket, cover with gauze. There should be some space left to the edge of the container. Leave the mixture at room temperature until the fermentation process is complete (3-7 days). Don't forget to stir periodically. Pour the finished seasoning into clean, dry jars or plastic bottles. If you don't have enough space in your refrigerator, this recipe will help you out.

Men especially like pickled horseradish for its sharp combination of acid and spiciness. The stronger sex jokingly nicknamed this sauce “tear your eyes out”

Khrenoder with carrots

An unusual snack with carrots is ideal for lovers of aromatic spicy dishes. To prepare it, you will need:

• ripe tomatoes – 2 kg;
• 100 g each of horseradish and garlic roots;
• half a kilo of carrots;
• 1 pod of hot pepper;
• a teaspoon of vinegar, salt to taste.

Prepared in the standard way. Place the snack in a sterile container and put it in the refrigerator. To extend shelf life, sterilize the mixture for 15 minutes, then roll it up.

Conditions and periods of storage of snacks

Not every spicy food lover knows how to store horseradish at home. The shelf life of snacks directly depends on the method of preparation and storage:

• If you used sterilization, the finished dish will be usable for 2-3 years.
• Traditional recipes for preparing horseradish are aimed at preserving the beneficial qualities of the components, so they do not last long.

Do you know that…

Some claim that you can extend the freshness of unboiled sauce up to one year by adding aspirin to the composition. This should not be done, since the medicine has a number of serious side effects. It is better to replace the tablets with acetic or citric acid or lemon juice.

Storage in refrigerator, cellar

The refrigerator is a great place to store cooked horseradish. Small jars of fresh seasoning fit compactly on one shelf.

How long does horseradish last in the refrigerator? The answer to this question depends on the cooking method:

• sterilized sauce is good for 2-3 years;
• fresh - only six months.

Unfortunately, there is not always enough space for a delicious sauce, so you can use a cellar or basement if it is constantly maintained at a temperature no higher than 5 °C.

Tip of the day

If the cellar freezes during severe frosts, cover the jars with felt or an old blanket, since glass jars may burst due to freezing.

Freezer storage

The freezer is also suitable for storing the freezer. The beneficial qualities and pungent taste of the seasoning will not be affected. The freezer compartment will keep the horseradish fresh for a year.

It is very convenient to freeze the snack in small portions so that it does not lose its taste during further storage in the refrigerator

For portion freezing, it is better to use shallow containers, from which you should then remove the seasoning and place it in a sealed bag.

Tip of the day

Try freezing horseradish in ice cube trays. Fragrant cubes can be added in portions to hot.

How to store a refrigerator without a refrigerator

• If you prepared the snack by fermentation or preservation, it will not be affected by room conditions. Put the container in the pantry or place it in a cool, dark corner.
• The jars can be placed on a glassed-in balcony; if necessary, you can cover them with a blanket.
• If the balcony is not glazed, snacks in plastic containers can be frozen and taken out when necessary.

This will save space in the refrigerator and freezer.

Tip of the day

To prevent the horseradish from running out, be sure to close the lid. Remember that the beneficial qualities and spiciness gradually decrease, so it is better not to skimp on the sauce.

Some useful tips for choosing storage containers will help prolong the freshness of cooked horseradish:

1. It is advisable to use only small glass containers so that the pungency and strong aroma do not dissipate.
2. The jars must first be sterilized for 5 minutes and dried thoroughly.
3. Use nylon lids to store fresh sauce. If you subject it to heat treatment, metal lids that are rolled up with a key will do.
4. A small amount of sauce can be poured into plastic bottles, but the container must be new.
5. Plastic bottles are suitable for fermented horseradish because it can be stored in an unsterilized container.
6. Containers made from certified food grade plastic are also suitable. They are also convenient for freezing snacks.

Most importantly, do not forget to tightly close the lid of the selected container.

Tip of the day

To pour the mixture into plastic bottles, use a funnel and a wooden skewer to push the contents into the bottle.

How to Use a Savory Snack in Winter, and modern gourmets add. This method will tame the heat of the snack.

Knowing how to store horseradish in the refrigerator and without it, you can prepare a healthy sauce for the winter. Remember that it is preferable to use fresh horseradish, then it will give you health and protect you from colds.

Store correctly and be healthy!

Have you read the article? Please give feedback:

• Please rate the article and share it with your friends on social networks if it was useful and you learned something new.
• Supplement the material by writing a comment if you have your own experience in storage or disagree with something.
• Ask our specialist a question by clicking the button below and receive a qualified answer if you did not find it in the text.

Thank you in advance! It is important for us to understand that we are not working in vain.