Those who like to tickle their taste buds with a fiery seasoning are usually crazy about spicy horseradish snacks.

And although it literally hurts your throat when peeling, preparing and eating it, it is still quite useful in the fight against germs, colds and gastrointestinal infections.

This plant is not inferior in its properties to ginger and perfectly helps to cleanse the blood, remove mucus, reduce sugar, stimulate the kidneys and improve appetite, affecting the stomach and intestines. Surprisingly, it contains much more vitamin C than lemon!

However, it should be remembered that in preparations it retains its most beneficial essential oils and active substances for only a couple of weeks, and then its pungency and usefulness decreases.

However, table horseradish is prepared for long-term winter storage with all sorts of additions in the form of “horseradish”, “gorloder”, adjika and so on.

There are a great many recipes for this spicy snack, both with and without cooking, with sterilization and normal storage. The essence of the entire cooking process comes down to chopping and mixing the ingredients and then storing them in closed jars or bottles in a cool place.

The combination of the pungency of the hot root with tomatoes is an almost classic version of preparing a “gorloder”. Why is it called that? Try cooking and you will immediately understand everything yourself. For greater effect, add garlic and hot pepper to the composition.

Some housewives are afraid that without sterilization and cooking, such a finished product can quickly ferment or become moldy, so they try to prevent air from entering the workpiece and pour sunflower oil on top to create a thin film that creates a “vacuum effect.”

We will need:

• Ripe tomatoes - 2 kg.
• Horseradish root, garlic cloves - 0.4 kg each.
• Chili pepper (hot) - 2 pcs.
• Sunflower oil - 10 tbsp. l.
• Sugar - 6 tbsp. l.
• Salt - 5 tbsp. l.
• 9% vinegar - 4 tbsp. l.

Preparation:

1. Rinse the ripe tomatoes well, dry and remove the stems. Then carefully cut them into pieces that will be convenient to twist in a meat grinder.

Horseradish roots also need to be thoroughly peeled, washed and cut into small oblong pieces. Garlic cloves must be peeled.

2. Now you can safely install the meat grinder and start twisting conveniently cut pieces of tomatoes and roots.

It is advisable to use a hand tool for chopping, since further twisting of the hard rhizomes may clog the cutting knife and the electric meat grinder may fail.

3. To avoid burning on the mucous membranes of the eyes and nose, it is best to put the dishes with twisted tomatoes aside for now, and put a plastic bag on the spout of the meat grinder and tie it tightly, into which to twist the hard roots and fragrant cloves of garlic.

Then carefully untie and pour the contents of the bag into the tomato mass.

4. To add even more spiciness, cut off only the stems from the washed chili pods and twist them together with the seeds into a bowl with the previous ingredients.

Although, if you are afraid of great bitterness, then the seeds can be cleaned.

5. To achieve the fixation of the taste, just add salt and sugar and add vinegar. Mix everything well and pour into pre-sterilized jars.

6. Try to pour the “gorloder” in such a way that you can pour a couple of tablespoons of sunflower oil on top to create a protective airtight film.

7. All that remains is to screw on the sterile lids and store the spicy dish in a cool place.

Such a sharp preparation is usually perfectly stored in the refrigerator or cold basement.

Classic recipe for making horseradish

The classic preparation, beloved by many, consists of only four main ingredients: tomatoes, salt and garlic with horseradish. If you plan to store it for a long time, then add 1 more tablet of acetylsalicylic acid per 1 liter of the finished mixture.

If you plan to eat everything quite quickly, then there is no need to add tablets. Moreover, you can use slightly unripe tomatoes, but a prerequisite must be to contain at least a third of ripe tomatoes in order to preserve the taste and color of the classic snack.

We will need:

• Tomatoes – 5 kg.
• Horseradish, garlic - 0.450 kg each.
• Salt – 8 tbsp. l. (depending on its saltiness and taste).

Preparation:

1. Cut the washed tomatoes into quarters. If you are using large varieties of tomatoes, then try to cut them into pieces that can easily fit into the bell of the meat grinder.

2. If you like a “horloder” like sauce, then it is best to get rid of the skin and seeds by grinding the vegetable to a puree in a juicer.

Otherwise, you can get by with a regular meat grinder.

3. Garlic and roots must be peeled and peeled.

After cleaning, it is advisable to immediately begin chopping, otherwise these components may begin to darken and the kitchen will quickly become saturated with their aroma.

4. Twist the peeled rhizomes.

This must be done as quickly as possible, otherwise its essential oils will begin to affect your mucous membranes and what is called “you will wash your face with tears and sniffle.”

5. Do the same with garlic.

6. Mix all ingredients and add salt. It is advisable to taste it immediately, because its deficiency can trigger the fermentation process.

7. All that remains is to place the finished spicy delicacy in jars and put it in the refrigerator. It is advisable to eat it within 1-2 months.

The most delicious seasoning for any hot dish is ready and you can enjoy its taste as much as you want!

Horseradish tomato appetizer for the winter without cooking (no garlic)

Another great recipe for “raw horseradish,” only without garlic, which many people don’t like because of the smell that lingers for several hours after eating.

For 1 kilogram of tomato you only need a spoonful of salt and 100 grams of roots.

True, such a preparation should only be stored in the refrigerator.

We will need:

• Tomatoes - 3 kg.
• Horseradish – 0.3 kg.
• Salt – 3 tbsp. l.

Preparation:

1. Depending on their size, chop the washed tomatoes into convenient halves or quarters and remove the stems.

2. To make sharp roots less caustic and to clean faster and easier, they should be soaked in cold water for at least an hour. Then quickly peel off the skin and rinse.

3. Twist the tomatoes together with the rhizome, add salt and stir until smooth.

4. All that remains is to pour the finished mixture into dry, clean jars, seal with lids and store in the refrigerator.

It is advisable to eat this seasoning within a month.

Recipe for a savory snack for long-term storage with cooking

For those who are still worried about the safety of hot seasoning for a long time, or do not have the opportunity to store it in the refrigerator, a recipe with a boiling process for an hour is ideal.

This preparation can be safely stored in the cellar. It goes well with meat dishes and retains its sharpness and rich aroma for a long time. Essentially, she is. But due to the high content of “hot” roots in it, it is still considered horseradish.

We will need:

• • Tomatoes – 2.5 kg.
  • Bell pepper – 0.5 kg
  • Hot pepper 0.3 kg
  • Horseradish – 0.25 kg
  • Garlic cloves – 0.15 kg.
  • 6% vinegar - 1 glass.
  • Sunflower oil – ½ cup.
  • Granulated sugar - 4 tbsp. l.
  • Salt - 2 tbsp. l.

Preparation:

1. Grind well-peeled and washed roots in a meat grinder. It is best to twist them into a bag so that all the zeal for canning is not lost due to the sharp acrid smell that makes you want to cry.

2. Do the same with peeled garlic cloves.

3. Remove the washed hot peppers from the stalks and twist them together with the seeds to the previous ingredients. If you are afraid of excessive pungency, then the seeds can be removed.

4. Cut the washed and dried tomatoes into pieces and chop in the same way as the previous components of our preparation.

5. It is better to choose red or orange bell pepper so that it does not lighten the color of the snack, and grind it using a meat grinder.

In this case, it is better to get rid of both the stalk and the seed pod. If you like seeds, then you don’t have to remove the box.

6. Place all the chopped vegetables in one container and mix well until smooth.

7. Pour in the oil and vinegar, add sugar and salt and, stirring occasionally, bring to a boil over medium heat, and then simmer for an hour.

During this time, the excess liquid will evaporate and the snack will become thicker.

8. While the aromatic vegetable mixture is cooking, it is advisable to fill them with the still boiling cooked appetizer. Close with tight screw caps or roll up. After cooling, place in a cool place.

Enjoy eating!

Spicy horseradish appetizer of tomatoes for 1 kg for preparation for the winter

If you are not a fan of very hot preparations, but still want to prepare a small amount of spicy seasoning for the winter, for example, for manti, then the amount of “gorloder” per 1 kg of tomatoes is quite suitable for you.

In this case, the entire calculation of ingredients will be minimal.

We will need:

• Ripe tomatoes – 1 kg.
• Horseradish root, garlic - 0.1 kg each.
• Sugar, salt - 1 tsp each.

Preparation:

1. First, thoroughly rinse and clean all ingredients that require cleaning. The tomatoes can be additionally cut into pieces to make it easier to chop them later.

2. To avoid having to clean the meat grinder for a long time and to prevent it from absorbing the too pungent smell of roots, put a plastic bag over its spout and tie it.

Scroll through the roots first, and then, after removing and tying the bag with the contents and setting it aside, begin chopping the other components.

3. It is best to alternate tomatoes with garlic cloves so that they can push through the stuck small root fibers and the meat grinder is completely clean.

Tomatoes will also partially cope with unwanted odor residues inside the meat grinder.

4. Carefully pour chopped horseradish from the bag into the garlic tomato mixture.

5. Season with bulk ingredients and mix well until smooth.

6. Transfer the finished mixture into sterilized jars, close them and place them in a cool place. You can eat it within a day, but if necessary, you can save it until spring.

The preparation turns out tasty and welcome on the table, whether for lunch or dinner.

Recipe for making horseradish snack without tomatoes for long-term storage

Did you know that classic horseradish can be made without tomatoes? Indeed, it is possible! Your favorite vegetable can be replaced with juicy beets. The result will be an even more piquant and original snack.

Although this option can be found in the store, home preparation will still be much more economical. In addition, you yourself can adjust the amount of one or another ingredient to get “that” taste that you like so much.

We will need:

• Beetroot – 1 kg.
• Horseradish – 0.5 kg.
• 9% vinegar – 175 ml.
• Sugar – 0.1 kg.
• Salt – 30 gr.

Preparation:

1. To avoid wasting time, first soak the roots in slightly warm water for 20 minutes.

While the rhizome skin is softening, rinse and peel the beets. Cut it into rounds about a centimeter thick. Peel the slightly soaked roots with a vegetable peeler, constantly dipping it in cold water so as not to sting your eyes.

2. Place a bag on the spout of the meat grinder and twist the horseradish into it. It is desirable that the mesh be smaller so that the root crop is better crushed and harmonizes well with its red comrade.

3. Grind the beet rounds in the same way.

Then remove the bag from the device, close the neck and lightly shake the contents so that it mixes and is not too caustic.

4. Pour the resulting mixture into a saucepan and add vinegar, sugar and salt. Thanks to granulated sugar, the beets will produce juice, and salt and vinegar will add the necessary piquancy and act as preservatives for long-term storage.

You can prepare it without vinegar, but then the preparation will look more like beet salad without the pleasant sour, slightly spicy taste.

5. Mix everything thoroughly until smooth, pressing lightly with a spoon to make the mixture juicier.

6. Place into pre-sterilized jars. Can be stored in the refrigerator for a couple of months.

Of course, enjoy eating!

Video on how to prepare horseradish appetizer with tomatoes and peppers

And in this recipe, all the ingredients are not twisted in a meat grinder, but rubbed on a grater. And it is believed that this is the most correct way to prepare your favorite preparation.

Of course, to know this for sure, you just need to take it and cook it in different ways.

The presentation is also good here. Horseradish is served with small pieces of fresh black bread fried. The taste is simply amazing. And the smell... What can I tell you, you know everything yourself.

Having prepared a horseradish preparation for the winter, you will no longer have to rack your brains about how to season your favorite meat dish. Especially if you don’t have time to prepare a special sauce, or you want to diversify your menu with a pleasant and healthy twist.

You can make a “horloder” even from the very last, slightly unripe tomatoes, which usually have to be picked at the end of the summer season due to the cold weather setting in.

And if you have horseradish root stored in a box with sand in your cellar, then you can prepare an appetizing and very bright-tasting snack even from store-bought tomatoes in the winter, which will incredibly surprise your household.

And may you not be afraid of any colds during the frosty season!

Bon appetit!

Amazingly simple recipe for cucumber salad with horseradish for the winter with an unusual and bright taste, which is achieved by adding to this preparation horseradish.

Ingredients:

✔ 1 kilogram of cucumbers,
✔ 50-100 grams of fresh horseradish,
✔ 50-100 milliliters of vinegar,
✔ 2-3 tbsp. spoons of granulated sugar,
✔ 1 tbsp. spoon of salt,
✔ 1 tbsp. spoon of vegetable oil,
✔ spices, black pepper and chili to taste
✔ 3-4 cloves of garlic to taste.

Cucumbers can be soaked for a couple of hours in clean water, but cucumbers just picked from the garden do not need to be soaked. We wash the cucumbers under running water, then trim the ends and cut into circles, grind the fresh horseradish root in a coffee grinder, and finely chop the peeled garlic.

Place all these ingredients in a deep bowl or pan, add vinegar, vegetable oil, salt and sugar, mix thoroughly and let the salad brew for 5-6 hours, during which time the cucumbers will be salted and give a lot of juice.

Then put the salad, along with the resulting liquid, into sterile jars and cover with boiled sterile lids. Store jars of cucumber salad in the refrigerator.

Finger-licking cucumber salad for the winter without sterilization

Ingredients:

✔ Cucumbers – 4 kg.
✔ Salt – 4 tbsp. spoons.
✔ Sugar – 8-10 tbsp. spoons
✔ Apple vinegar – 200 ml.
✔ Garlic or onion - to taste.
✔ Sunflower oil – 100 ml.
✔ Allspice peas, cloves - to taste.

Cut clean washed cucumbers into slices, add sugar and salt, oil and vinegar, spices and mix well.

Leave the cucumbers in a cool place for 3-4 hours. During this time, the cucumbers will release their juice and marinate.

We prepare the jars: heat them in the oven, sterilize the lids by placing them in boiling water.

Place garlic and spices on the bottom of each jar.

Place the salad in jars and add the resulting juice. Screw on the sterile caps. We store these cucumbers in the refrigerator.

Ingredients:

Cucumbers 2 kg
Onions 100-200 g
Garlic 4-5 cloves
Salt 2 tbsp. spoons
Sugar 4 tbsp. spoons
Vegetable oil 10-12 tbsp. spoons
Table vinegar 9% 8-9 tbsp. spoons

Cooking method

1. Wash the cucumbers, cut off the ends and cut into circles. Place the chopped cucumbers in a saucepan.
2. Peel the onion, cut it into half rings and add to the cucumbers.
3. Peel and chop the garlic with a knife, add to the cucumbers and onions.
4. Pour salt and sugar into the pan. Add vegetable oil and vinegar.
5. Mix all ingredients well with your hands and leave at room temperature for 5-8 hours. During this time, mix them several times.
6. Place the pan on the fire and bring the cucumbers and vegetables to a boil. Next, cook the vegetable salad over low heat for 10-15 minutes, stirring constantly.

7. Place the cucumber salad in sterile jars and fill with the vegetable juice contained in the cucumbers.
8. Cover the jars with salad with sterile lids, roll them up and wrap them. Leave the jars wrapped and upside down for 24 hours. Then store them in a dark, cool place.

You can pour the cucumbers with ground tomatoes in a food processor. Small fresh cucumbers in tomato sauce are especially tasty.

The material belongs to the site

Pickling cucumbers

Ingredients

1½ kg of small young cucumbers, 1 small horseradish root, 1 small bunch of celery, 1 small bunch of dill, 4-5 sprigs of parsley, 1 tbsp. a spoonful of dried oregano, 1 head of garlic, bay leaf, allspice, red hot pepper, vinegar essence, salt to taste.

Preparation

Pour cold water over the cucumbers and leave for 6-8 hours. Then drain the water. Peel the garlic, wash it, finely chop it. Peel the horseradish and chop finely. Wash celery, dill, parsley, finely chop, mix. Add oregano, prepared horseradish and garlic to the mixture. Wash liter jars thoroughly and sterilize. Place 1 tbsp at the bottom of each jar. a spoonful of a mixture of herbs with horseradish and garlic, 1 bay leaf, 6-8 allspice peas, 1/5 pod of red hot pepper. Place the cucumbers tightly and place the remaining herb mixture on top.

Prepare brine at the rate of 1 tbsp. spoon of salt per 1 liter of water. Pour hot brine into the jars, cover them with tin lids and pasteurize in hot water at 90 °C for 10 minutes. A minute before the end, pour 1 teaspoon of vinegar essence into each jar. After sterilization is complete, seal the jars tightly and turn them over several times so that the vinegar is evenly distributed throughout the brine.

Cucumbers marinated with asparagus and cherry tomatoes

Ingredients

1 kg of small young cucumbers, ½ kg of asparagus, ½ kg of cherry tomatoes, 1 small horseradish root, 1 small bunch of celery, 1 small bunch of dill, 4-5 sprigs of parsley, 1 tbsp. a spoonful of dried oregano, 1 head of garlic, bay leaf, allspice, red hot pepper, vinegar essence, salt to taste.

Preparation

Pour cold water over the cucumbers and leave for 6-8 hours. Then drain the water. Wash asparagus and cherry tomatoes. Peel the garlic, wash it, finely chop it. Peel the horseradish and chop finely. Wash celery, dill, parsley, finely chop, mix. Add oregano, prepared horseradish and garlic to the mixture. Wash liter jars thoroughly and sterilize. Place 1 tbsp at the bottom of each jar. a spoonful of a mixture of herbs with horseradish and garlic, 1 bay leaf, 6-8 peas of allspice, 1/5 pod of red hot pepper.

Place the cucumbers tightly mixed with asparagus and cherry tomatoes, and top with the rest of the herb mixture. Prepare brine at the rate of 1 tbsp. spoon of salt per 1 liter of water. Pour hot brine into the jars, cover them with tin lids and pasteurize in hot water at a temperature of 90 o C for 10 minutes. A minute before the end, pour 1 teaspoon of vinegar essence into each jar. After sterilization is complete, seal the jars tightly and turn them over several times so that the vinegar is evenly distributed throughout the brine.

Cucumbers marinated with horseradish and garlic

Ingredients

1 kg of cucumbers, 2 horseradish roots, 2 heads of garlic, 1 bunch of dill, 1 bunch of tarragon, 1 large bunch of dill umbrellas, 2 heads of onions, 5-6 allspice peas, 3-4 bay leaves, 2 tbsp. spoons of salt, 2 tbsp. spoons of sugar, 25 g of citric acid.

Preparation

Prepare a marinade from salt, sugar, bay leaf, allspice, dill umbrellas and citric acid.

Wash the cucumbers. Peel the horseradish roots, wash them, cut into slices. Peel and wash the onion and garlic. Cut the onion into rings. Wash the dill and tarragon and chop.

Wash liter jars thoroughly and sterilize. Place a mixture of horseradish, onion and garlic in the bottom of each jar. Place the cucumbers tightly in jars, sprinkle them with herbs, and pour in the strained hot marinade. Pasteurize the jars at 90°C for 15 minutes. After sterilization is complete, tightly seal the jars with tin lids, turn them over and place them on the table. After the jars have cooled, remove them for storage.

Recipes for cucumbers for the winter are very diverse. Cucumbers can be preserved whole or sliced, in salads, and even made into cucumber jam. But almost every recipe for rolling cucumbers can be described either as a recipe for pickling cucumbers (sourdough) or as a recipe for pickled cucumbers.

Preserving cucumbers without vinegar is called pickling or sourdough. How to pickle cucumbers? Before you pickle cucumbers, keep in mind that pickling cucumbers takes time - pickling cucumbers takes place within 3-10 days. Cold pickling of cucumbers means soaking cucumbers in cooled brine. And for quick salting, the brine for cucumbers is preheated. Pickling cucumbers with vodka preserves their color. Dry salting of cucumbers is very interesting - in this case, cucumbers sprinkled with salt release juice, no water is used. Pickling cucumbers in the classic version means pickling cucumbers in a barrel, preferably an oak one. The recipe for barrel cucumbers is simple, but it is the wooden barrel that gives the cucumbers a special taste - pickled cucumbers cannot be confused with anything else! Pickled cucumbers are often stored without additional heat treatment in a cool, dry place. But canning cucumbers is also possible - after salting, they are placed in jars, filled with hot brine and rolled up. Pickling cucumbers with mustard gives an interesting taste and guarantees that cucumber preparations will not “explode.”

Pickling cucumbers - twisting cucumbers with the addition of vinegar. How to pickle cucumbers? The marinade for cucumbers is brought to a boil, then the cucumbers previously placed in jars are poured over them and sterilized. You can also pickle cucumbers with citric acid.

Pickled crispy cucumbers, delicious pickled cucumbers with mustard are indispensable on the winter holiday table. A cucumber salad for the winter will also come to the aid of the housewife. Canning cucumber salads, pickling cucumbers for the winter, pickling cucumbers in jars, canning cucumbers - the recipes for all these preparations are varied and allow us to diversify our menu.

From the recipes on our website you will learn detailed answers to questions: how to roll cucumbers, how to pickle cucumbers in jars, how to pickle cucumbers correctly, how to make a canned cucumber salad, how to roll cucumbers in tomato sauce. And also how to make crispy canned cucumbers, how to wrap pickled cucumbers for the winter, how to prepare pickled crispy cucumbers and pickled cucumbers for the winter, and even how to wrap canned cucumbers with ketchup and canned cucumbers with mustard. After all, we have hundreds of different recipes for prepared cucumbers, recipes for canned cucumbers, including a recipe for sour cucumbers, a recipe for pickled cucumbers, a recipe for delicious pickled cucumbers, barrel cucumbers, a recipe for pickled cucumbers...

home » Bakery » Cucumber salad for the winter - simple recipes. Pickled cucumbers for the winter