Horseradish with tomatoes and garlic – so it doesn’t go sour
Horseradish appetizer is made with fresh vegetables, which means storage can be challenging. To keep horseradish fresh, you need the right recipe. For today's preparation, it's best to use small jars so that once opened, the contents can be eaten in 2-3 servings. If you cook in large jars and constantly take them out of the refrigerator, there will be frequent temperature changes, which can spoil the seasoning. We offer a recipe for horseradish with tomatoes and garlic for the winter, to prevent it from going sour.
Ingredients needed for horseradish snack:
- 0.5 cups horseradish root;
- 500 grams of ripe tomatoes;
- 3 cloves of garlic;
- 1 teaspoon table salt;
- 1 teaspoon vinegar.
Cooking horseradish with tomatoes and garlic
Let's prepare all the vegetables: choose ripe, whole, and beautiful tomatoes. Tomatoes are an important component: if you get a slightly rotten one, the horseradish will turn sour, and there's nothing you can do to fix it. Wash the tomatoes and cut them into wedges to fit in the grinder. Peel the garlic. Peel the horseradish root and cut it into pieces to make it easier to grind.
We put the tomatoes, garlic and horseradish through a meat grinder to get a thick vegetable mass that is quite spicy due to the horseradish root.
Add salt and vinegar to the horseradish. The vinegar is only a little, but it will extend the shelf life of the mixture. Stir the vegetable mixture until the salt dissolves.
We take clean, sterilized jars of small volume and place the horseradish in them.
We screw on the lids and refrigerate until winter. At a temperature of about 6-8 degrees Celsius, the vegetables in the jar are perfectly preserved, and the horseradish doesn't turn sour.
We open the finished horseradish at every opportunity. Bon appétit and good health to you!
Alexander
No matter how much I've made raw horseradish or adjika, depending on your preference, without sterilization it turns sour within a week! It's essential to keep the refrigerator completely closed, maintain a constant temperature around freezing, and only sterilize it. Unfortunately, the taste isn't the same. Store-bought versions are preserved by adding a preservative (benzoate, etc.), so you need to make two jars per week. It's a real shame when the lids pop off in the refrigerator, and believe me, that happens quite spectacularly!
Lyudmila
Alexander! I make raw adjika; it doesn't go sour, and it stays in the cellar until spring. I got the recipe from Georgia. Horseradish doesn't really keep for long, but I'm thinking about changing the recipe and making some adjustments. I'll try it this year. If you need an adjika recipe, I can write to you.
Anna
Lyudmila, please write me a recipe for Georgian adjika. I'd be very grateful.
Novel
Lyudmila, hello, could I ask you for a recipe for spicy adjika that will keep for a little longer?
Thank you for your attention.
Larochka
If it's not too much trouble, please write the recipe.
Galina
Judging by the amount of adjika, it's clear it won't last long. I make a lot, but I've come to the conclusion that it loses strength and quality. This year I made a lot of zamanikha, which I boil and preserve. I'll make a couple of jars of khrenovina to eat now; I won't store it for the winter. I liked your recipe.
Hope
Good morning, Lyudmila! I'm very interested in the Georgian adjika recipe. Could you please share it? Thank you in advance!
Irina
Hello! Please send me the adjika recipe. Thank you.
Tamara
1 part crushed horseradish, 1 part crushed garlic (0.7-0.8 part is fine), 2 or 4 parts crushed FLESH tomatoes, salt to taste. Taste the horseradish; it should be thick and crisp, so it won't go sour. Store in a cellar for 2 months at about 12-15 degrees Celsius, then gradually cool down (to 5-6 degrees Celsius). It can easily stand until the end of March (I make it in September). So, tightly sealed jars keep perfectly well in the refrigerator. One caveat:
We tried it - you have to wash the spoon every time and take it dry.
Tamara
So, each sample is taken with a new, dry spoon. And the salt is not iodized.
Elena
2 kg of ripe tomatoes, 300 g of horseradish, 300 g of garlic, 3 tablespoons of coarse salt. Grind everything through a meat grinder and mix. Divide into jars, seal with plastic lids, and store in the refrigerator or cellar. I've been doing this for several years; it keeps well. It seems very salty at first, which is good.
Love
Typically, a tomato, horseradish, and garlic appetizer is only tasty at first. After a short period of storage, the garlic oxidizes and imparts an unpleasant flavor to the entire appetizer. To avoid this and to prevent longer storage, I pour the appetizer into bottles instead of jars, adding 1 teaspoon of natural apple cider vinegar to the bottom before sealing. Before sealing, I add sunflower oil to seal the appetizer, which prevents air from getting inside and oxidation. The oil layer should be about 1 cm thick.
More salt
Nata
For 1 liter of raw horseradish, add 2 tablets of regular aspirin and you can store it without refrigeration, I've checked.
Add 20 tablets of aspirin to a bucket.
Horseradish and garlic are natural preservatives, just add more and that's it!!!
Ira
Grind the tomatoes, add salt first, just enough to make them seem slightly salty, and then add the horseradish and garlic. If you add enough salt, the tomatoes won't turn sour. If you add the salt last, it's impossible to tell if you've added enough.
Catherine
Thank you very much for the “salt in the tomatoes” and for the “spoon of mustard in the fish soup”.
Volkov
After cooking, I put a 5-10 cm aspen branch into the jar.
Olga
I store horseradish in the freezer. I put it in containers, just barely full. After freezing, to prevent the odors from spreading, I put a plastic bag over the container. I don't add garlic—my husband doesn't like it—I only add tomatoes and horseradish in a 2:1 ratio. After defrosting, both the aroma and the spiciness are still there, almost offensive. I used to bring it to work, and everyone asked where I got horseradish in the winter.
Galina
I freeze horseradish for the winter. I put it through a meat grinder, put it in small bags, and throw it in the freezer. And in the winter, you can put it wherever you like...
Irina
It's very simple. To prevent the horseradish from going sour, add dry mustard. About 1 tablespoon per liter. It also adds a preservative and adds a spiciness.
Lyudmila
I add an aspirin tablet to a liter of the stuff, and the container should be clean and dry. Mine keeps perfectly well in plastic bottles in the refrigerator, although it does lose some of its flavor over time.
Ivanov Yuri
One lemon without zest per 2 kg of tomatoes (will last a year)
Tamara
I do it easier... I prepare horseradish roots, wash them, don't peel them, and don't cut off the stems. Let them dry and then put them in the refrigerator or cellar. I salt the tomatoes or marinate them in jars as usual. I always make horseradish fresh. To do this, I place the required amount of horseradish in a bowl of water and when the stems turn green (it's such a tenacious weed!!). Once they turn green, they're ready to be rolled...they haven't lost their flavor. The rest is as per the recipe. And salted tomatoes are even better as an appetizer, more delicious. Bon appétit.