If the gorloder has wandered what to do

Basic rules for preparing a horloder

There are many options. In Siberia, for example, every housewife has her own cooking method in her arsenal:

with and without cooking;
with and without sterilization;
only from tomatoes or with the addition of other vegetables, herbs, garlic and horseradish.

Preparing a horloger for the winter is not a difficult task; the main thing is to follow the recommendations of the recipe so that it is well stored and does not ferment. You can make a raw snack that retains all the nutrients and vitamins. Such a garnisher should contain a large amount of salt, garlic or horseradish.

Before transferring the horloger to jars for storage in a cool place for the winter, it must be thoroughly mixed for several days. This procedure will not only combine the ingredients well, but also remove gases from the workpiece.

Often, novice cooks are interested in what to do if the horloger prepared for the winter has fermented. Experienced housewives save the workpiece if fermentation has just begun. To do this, add a little salt and garlic or pour the mass into a pan and heat treat it.

Storing homemade wine in plastic bottles and glass jars

Beginner winemakers often lack suitable containers for storing finished drinks - dark glass wine bottles with a special stopper. The first thing that comes to mind is to pour homemade wine into plastic bottles or three-liter glass jars for preservation. Both methods have both advantages and significant disadvantages. In order not to spoil the drink, a special approach is required.

Attention! The purpose of this article is to consider simple options for temporary storage of wine in conditions of limited resources. I am not calling for abandoning traditional bottles, replacing them with plastic containers and cans. This is only advisable in a critical situation and for a short period of time.

Preparing Ingredients

The quality of the freezer, which is prepared for the winter, depends on the products:

All vegetables and herbs must be free of damage and signs of rot.
If the recipe uses tomatoes and bell peppers, then it is advisable to choose meaty varieties. They contain less water, and this is a guarantee that a damp gorloder will not sour in the winter. If there are no such tomatoes, then after chopping it is necessary to strain off some of the juice.
It is advisable to use tomatoes without skin. Vegetables are dipped in boiling water for 2 minutes, placed in a colander and doused with cold water. The peel comes off easily.
If the recipe contains horseradish, then it is cleaned with gloves and ground into a bag attached to a meat grinder. All this will save your eyes from tears and your hands from burns.

Gorloder for the winter without sterilization

It will take no more than an hour to prepare the seasoning according to the recipe. It is not necessary to sterilize the horloger according to a prescription.

Rinse the fleshy tomatoes, grind them and place on the stove in a thick-walled pan to evaporate the juice for 30 minutes. Do not cover the mixture with a lid!
Peeled garlic, chili pepper, horseradish through a meat grinder with a fine grid, mix and add to tomato paste.
Add oil and cook for 5 minutes. Then add salt and turn off.
While hot, pour into small jars, seal with metal lids, turn upside down and wrap. Once completely cooled, place in the refrigerator.

Tomato garnisher

Garlic or horseradish is used to prepare horloger. Or both seasonings at the same time. Beginning cooks are interested in how much garlic is needed for a garnisher. Each recipe gives the proportions of this ingredient, but you should focus on the taste of the family.

Option #1

Gorloder consists of the following ingredients:

3 kg of fleshy red tomatoes;
0.5 kg garlic;
0.3 kg of grated horseradish root;
1 tbsp. l. table salt;
2 tbsp. l. granulated sugar.

Making spicy seasoning is easy. It is enough to grind the ingredients, add salt, sugar and mix thoroughly. When the salt and sugar dissolve, pour into dry, sterile containers. You can cover with nylon lids.

Option No. 2

The recipe will require:

fresh tomatoes – 2 kg 500 g;
carrots - 750 g;
horseradish root – 200 g;
garlic – 1 pc.;
chili pepper – 1 pc.;
essence – 1 tbsp. l.;
salt and ground pepper to taste.

It is better to use a meat grinder to chop vegetables. The blender creates a lot of foam when working, which is undesirable.
Mix the vegetables with the remaining ingredients and leave to steep for 30 minutes.
Transfer the mixture into jars, cover with metal lids and place in a pan with cold water for sterilization. Half-liter jars are heated for 15 minutes, smaller containers for no more than 10.
Roll up the container, turn it over and send it “under a fur coat” until it cools completely.

There is no need to worry about how to preserve the horloder for the winter using this recipe. The jars can be kept in any cool place where there is no sun.

Popular horseradish recipes for winter storage

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

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.
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.
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 rock salt – 75 g (3 tablespoons);
sugar – 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 vegetable oil 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 of 9% vinegar;
1 teaspoon salt;
1 tablespoon sugar.

Grind the roots with a meat grinder. Grate raw beets or squeeze out 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 sweet pepper (bell pepper);
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 spicy eater, you can reduce the amount of hot pepper to suit your taste.

Horseradish with apples

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

Bake a couple of peeled apples, chop them together with 50 g of fragrant roots.
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 peeled garlic;
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 fermented 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.

Learn how to store carrots in and without the refrigerator.

Tomato garnisher without cooking

The recipe requires the following ingredients:

red tomatoes – 1 kg;
horseradish root – 80 g;
garlic – 60 g;
ground red pepper – ½ tsp;
sugar – 1 tsp;
salt – 3 tsp.

Remove the skins from the tomatoes and grind.
Grind the horseradish in a meat grinder, and grind the garlic through a press.
Combine ingredients, add spices, mix.
After 1-2 hours, pour the freezer for the winter into sterile jars and seal tightly with metal lids.

A very tasty recipe for a horloger made from tomatoes with garlic, horseradish, so as not to ferment

Well, in conclusion, another bad tomato appetizer, it is especially good for those who love everything spicy and unusual. They also call it “Tear Your Eye Out”, hahaha. Funny name. And the whole point is that it contains horseradish root.

Source

We will need:

For this amount of food, take three three-liter jars (or for a total of 3 liters)

Stages:

1. Wash and dry ripe and juicy tomatoes in advance. Cut in half or into quarters if the tomatoes are large. Remove the stems.

2. Wash and peel the horseradish, and grind it in a meat grinder, and to prevent it from corroding your eyes, place a bag over the electrical appliance. Next, move the bag with its contents to the side.

3. Grind into a bowl, alternating chopped tomato pieces and peeled garlic cloves in a meat grinder.

4. Now add salt, sugar and, of course, twisted horseradish to the tomato mass, stir until smooth. Place the seasoning in sterilized jars and secure with screw or plastic lids. Store in a cool, dark place such as a closet or refrigerator.

Friends, be sure to cook horseradish at home and treat everyone to such a vitamin-rich sauce. Which everyone knows from childhood. And don’t forget to share the article on social networks. Bye-bye everyone. I look forward to visiting you again or twice).

Gorloder (popularly known as “fire-sauce”, “chrenoder”) is a traditional sauce originally from Siberia. It is loved throughout Europe because of its spiciness and versatility: it can be combined with any meat and vegetable dishes. I suggest you learn delicious recipes for a garlic garnish for the winter so that it will stand and not spoil.

The fiery appetizer is suitable both for broth and main courses, while it carries virtually no calorie load on the body.

Classic gorloder recipe

Since ancient times, only three ingredients have been used to prepare spicy seasoning. This is a simple recipe for a horloger for the winter. If the workpiece is not subjected to sterilization or heat treatment, then it retains its properties for only two months. Necessary:

1 kg of red tomatoes;
140 g garlic;
1 tbsp. l. with a heap of salt.

Grind the tomatoes and garlic in a meat grinder to obtain a homogeneous mass.
Add salt, mix thoroughly.
Place into jars after the salt has completely dissolved.

Option No. 2

Many people don’t like the smell of garlic, so you can use a garlic-free garlor recipe.

To prepare you will need:

1 kg of red tomatoes;
1 tbsp. l. salt;
100 g chopped horseradish root.

Grind the prepared vegetables and roots in a convenient way.
Add salt and mix thoroughly until smooth, pour into jars.
There is no need to boil or sterilize the horloger.

The product is not stored for long, only 1-2 months and only in the refrigerator.

Salad “Hrenovina”, “horloder” - can be stored in plastic bottles?

It is believed that plastic bottles cannot be reused , although for some reason this is most often not given importance, but in vain . But even if you store them in new ones, it seems to me that they are inconvenient to use . I store these salads in small glass jars with screw caps . It is very comfortable. Firstly , because you opened the jar, ate the salad in one sitting and do not need to store the leftovers. And secondly , because such jars themselves are durable and lids for them can always be bought separately and quite cheaply.

It is believed that plastic bottles cannot be reused , although for some reason this is most often not given importance, but in vain . But even if you store them in new ones, it seems to me that they are inconvenient to use . I store these salads in small glass jars with screw caps . It is very comfortable. Firstly , because you opened the jar, ate the salad in one sitting and do not need to store the leftovers. And secondly , because such jars themselves are durable and lids for them can always be bought separately and quite cheaply.

Gorloder sweet

Don’t think that the preparation tastes like jam. It's just not as sharp as the classic cobra or flame. For the winter seasoning recipe you will need:

tomatoes – 3 kg;
granulated sugar – 150 g;
salt – 30 g;
vinegar essence - 1 tbsp. l.;
clove buds – 10 pcs.;
black pepper – 25 peas;
garlic – 1 head;
hot ground pepper – 1.5 tsp.

Place the ground tomatoes in a saucepan and boil for 15 minutes. Do not cover with a lid.
Add sugar, cook for 10 minutes.
Add salt and boil for another 5 minutes.
Add the remaining spices and simmer for 10 minutes.
Strain the mixture through a sieve, add vinegar and transfer into jars.
Seal and put away under a fur coat.

Gorloder with bell pepper

This recipe makes a horloder for the winter that’s simply finger-licking delicious. Multi-colored bell peppers are used to prepare it. Hot seasoning ingredients:

sweet pepper – 1 kg;
hot pepper pods – 300 g each;
garlic – 300 g;
salt to taste.

Peel sweet bell peppers, remove seeds and membranes.
The tail of the hot pepper is cut off, but the seeds can be left if you need a hot garlor.
Grind the peppers and garlic in a meat grinder, add salt. Until it dissolves, the mass must be stirred.
Raw bell pepper for the winter is not subjected to heat treatment, it is immediately poured into jars.

Storage location - any cool place without access to light.

Green tomato garnisher for the winter

Often there are green tomatoes left that housewives cannot “attach”. Vegetables should not be thrown away; they can be used for seasoning. For preparation take:

1.5 kg of unripe whitish tomatoes;
130 g garlic;
150 g horseradish;
50 g dill;
30 g hot pepper;
1 tbsp. l. granulated sugar;
2 tbsp. l. salt without a slide.

Wash vegetables and herbs, dry, peel and cut into pieces.
Soak horseradish root in water for 30 minutes to slightly reduce the smell when cleaning.
Grind the prepared products in a meat grinder, add the remaining ingredients.
After an hour, transfer the mixture into sterile jars and close with metal lids.

Horseradish is stored in the refrigerator.

Horseradish made from tomatoes, horseradish and garlic for the winter without cooking

Well, now there’s another cooking option, which some people probably call Ogonyok. Often it is even made for sunset. The secret here is in the addition of one interesting ingredient - bell pepper. And of course, you can’t do without a burning sensation. It comes out so sharp that it takes your breath away.

This appetizer will perfectly complement any hot dish. And even potato pies also go much faster if you dip them in this seasoning. The taste immediately becomes piquant.

The main advantage of horseradish is that it is not thermally processed; all vegetables are not boiled and are taken fresh. Consequently, all vitamins and microelements will be preserved in a form accessible to the body.

We will need:

Source

Stages:

1. To prepare horseradish, take fleshy and juicy tomatoes without spoilage. Pass them through a meat grinder sieve. Or use a juicer to remove all the skins. About 3 liters of juice or puree should come out.

2. Be sure to add horseradish roots (5 pieces) to the twisted tomatoes, you can add more to taste, plus garlic, pieces of sweet and hot Ogonyok pepper. Do you really like greens? Then bring it here.

It turns out horseradish, garlic, all types of peppers, as well as greens, you should mince and combine with the tomato mass. While adding salt.

Tip of the day! If you cry from horseradish (you can also add garlic) when grinding it, then put it on and secure it with an elastic band in a regular bag or bag for a meat grinder. And there will be no such thermonuclear smell and your eyes will not water.

On a note. By the way, according to standards and state regulations, 250 g of horseradish and 250 g of garlic are taken per 1 kg of tomatoes. But it will be super vigorous, your eyes will pop out).

3. Well, combine all the components in one large container. Check the taste with salt; if you add too little of it, the seasoning (horseradish) will begin to sour or, as they say, turn sour.

About the dish

Despite its pungency and piquant taste, gorloder has beneficial properties for both the immune system and the digestive tract. It's all in the composition. The dish contains a lot of garlic and horseradish. Both vegetable crops have a pronounced antimicrobial effect. Horloder is a good help in the treatment of colds and digestive disorders.

Horseradish is a unique vegetable that contains an order of magnitude more vitamin C than lemon. In addition, it contains a whole range of useful substances, demonstrates effectiveness in cleaning blood vessels, prevents the growth of cancer cells, and speeds up metabolism.

Cooking tips

Gorloder is prepared as a seasoning for meat and fish dishes. This composition is prepared for the winter. From the many proposals, it is important to choose a recipe for a horloger with garlic and horseradish so that it does not ferment. The seasoning actively releases gases. To ensure that the product is stored for a long time without being subjected to fermentation processes, experienced housewives share their cooking secrets:

the best containers for storing a throat maker are small jars that are used immediately after opening;
All useful substances are preserved in a raw garlorder; it must be stored in a cool place; the seasoning should be stirred for the first 3 days, this helps the release of accumulated gases and a better combination of ingredients;
To prepare the dish, take fresh, fleshy vegetables without damage or rot;
Non-iodized salt is needed for cooking.

If horseradish is used in the recipe, then it is advisable to peel it with gloves and pass it through a meat grinder, placing the bag on the base of the grate. This will relieve burns to the mucous membranes that can be caused by plant vapors.

The tomatoes need to be peeled. To do this, the fruits are doused with boiling water and then placed in cold water. After such a contrasting temperature, it is easy to remove the skin from the tomatoes.

Horloder prepared according to the classic recipe without sterilization can be stored in the refrigerator for 1 - 2 months. If you plan to store the product longer, then add 1 aspirin tablet or table vinegar to 1 liter of the mixture.

In the first days, the product should be stored in a large container in which it is convenient to mix the seasoning. After 4 days, check the mixture for fermentation. If it stops, you can pour the bottler into jars. If the mixture continues to ferment, you will need to add salt and let it sit for another 2 to 4 days. The jars are closed with plastic lids.

The fiery appetizer is suitable both for broth and main courses, while it carries virtually no calorie load on the body.

How to cook delicious horloder - useful tips for housewives

It’s not for nothing that spicy snacks made from hot vegetables attract housewives - after all, they can not only increase appetite, awakening taste buds, but also have a beneficial effect on the immune system, protecting the body from various infections. But to ensure that the dish turns out tasty and can be stored well in winter, there are a number of nuances that can help novice housewives.

Selection and preparation of ingredients

The most traditional component of recipes for making horlorder are tomatoes, because they soften the taste of the seasoning, enrich it with many useful substances, and give it an attractive color. Therefore, the tomato garnish turns out to be very rich, tasty and aromatic.

It is advisable to choose fleshy varieties of tomatoes, since a large amount of liquid can cause the horlor to sour. If there is nothing special to choose from, then in this case part of the tomato juice is removed when chopping the tomatoes to be used for other purposes.

The quality of the harvester increases noticeably if you use peeled fruits. It can be easily removed from tomatoes using the following technique: first pour boiling water over the vegetables for a couple of minutes and then transfer them to ice water. After which the peel is easily removed.

Garlic is one of the necessary ingredients in recipes for preparing horloger for the winter. In order to avoid difficulties when peeling garlic, you need to disassemble it into cloves and soak it in cold water for a couple of hours. After which the skin can be removed easily and quickly. If the recipe uses a large amount of garlic, then the separated cloves are placed in a glass jar, closed with a lid and the jar is shaken vigorously for several minutes. The husk falls off and the peeled slices are removed from the jar.

If horseradish is used in the recipe for horloger for the winter, then it is preferable to prepare the seasoning in the autumn-winter period. Because it is the rhizomes dug up after frost that have maximum healing power, as well as a vigorous taste and aroma.

Attention! To prevent chopping horseradish from causing a lot of trouble for the mucous membranes, it is recommended to lightly freeze it before the procedure.

When using hot peppers in a winter recipe, you should remember that the main spiciness is contained in the seeds. Therefore, if it is important to make the appetizer especially hot, then the whole pepper is crushed. Otherwise, it is better to remove the seeds before chopping the vegetables.

Manufacturing nuances

To obtain an evenly pureed mass of vegetables for the food processor, it is customary to use a variety of kitchen appliances: a meat grinder, a food processor, a blender, and a juicer. You can, of course, get by with a grater, but with significant volumes, this method of grinding vegetables will be very unproductive.

To further protect the mucous membranes of the face from irritation caused by horseradish, put a plastic bag over the outlet of the meat grinder and tie it tightly to the device. After the horseradish grinding procedure is completed, the bag is tightly closed and used to be added to the vegetable mixture last.

Horseradish can be characterized by tough and coarse fibers.

Advice! So that kitchen assistants can easily cope with chopping it, it is advisable to first cut the rhizomes into pieces as small as possible.

In any case, it is advisable to grind the horseradish rhizomes last, since they are the ones that most often clog the holes of the meat grinder or other devices.

The smell of garlic and horseradish is removed from the skin of your hands if you first rinse them in water and salt. Adding any aromatic essential oil to water will be especially effective.

It is the amount of horseradish and garlic added to the horloger recipe that determines the shelf life of the seasoning. Keep this in mind if you want to extend the shelf life of the freezer for the winter.

If you use a recipe for making a garloter with cooking, then it is best to cool the twisted jars upside down under a blanket.

Features of saving the gorloder

There are several tricks on how to more reliably preserve a tomato garnish without cooking for the winter.

A circle is cut out of paper so that it fits tightly under the lid. Soak the circle with vodka or alcohol, place it under the lid and cover the jar with the garlorder.
In the same way, you can simply coat the inside of the lid with a thick layer of mustard.
Having spread the garlor into the jars, leave a small space on top, which is filled with a few tablespoons of vegetable oil.

“Vigorous gorloder” for the winter so that it does not ferment

I offer a proven recipe for a horloger with tomatoes, garlic and horseradish. To prevent it from fermenting, I use my grandmother’s tricks.

Required food set for 5 0.5 l cans:

ripe red tomatoes – 1.5 kg;
red bell pepper – 0.5 kg;
horseradish root – 200 g;
garlic cloves – 200 g;
vegetable oil – 5 tbsp. l.;
salt without additives - 4 tbsp. l. with a slide;
a large bunch of greens (dill, parsley).

Horloder with garlic and horseradish is prepared as follows:

There is no specific clear proportion between the volume of tomatoes, garlic and horseradish. The amount of garlic with horseradish depends on the degree of spiciness that is needed. For myself, I determined that in order to get a moderately spicy appetizer, you need to add 200 g of garlic and horseradish for every 1 kg of tomatoes.
I remove the skin from the tomato. To do this, I cut the skin on one side with a cross and put it in boiling water. After 10 seconds, I take out the tomato and transfer it to cold water.
I pass all the ingredients through a meat grinder or blend them with a blender.
In the process of twisting the horseradish, tears flow from my eyes, so I first put a plastic bag on the meat grinder.
I clean the sweet peppers from membranes and seeds, and also twist them together with the herbs.
I mix all the ingredients in a large saucepan, add some salt, and stir.
I distribute horseradish into sterilized 0.5 liter jars. It is necessary that the jars are perfectly dry.
I boil vegetable oil on the fire.

Important! When the jar is full, I pour 1 tbsp on top. l. boiling vegetable oil so that it covers the workpiece with a thin film. This technique will increase the shelf life of the freezer, as it will prevent air from entering the sauce and prevent mold from forming.

You can store preparations with added oil not only in the refrigerator, but also in the cellar.

Delicious “Gorloder” with garlic and horseradish - a simple recipe

Now I’ll tell you how to properly make a delicious “Gorloder” with garlic and horseradish. I always add an approximate amount of spicy ingredients, focusing solely on my taste. The roll comes out with a pronounced pungency, so I prepare a little for the winter, only 2 jars, 700 ml in volume.

fleshy, red tomatoes – 3.5 kg;
garlic – 700 g;
horseradish root – 3 pcs.;
70 g salt;
90 g sugar.

More deliciousness:

Salad “Mother-in-Law’s Tongue” from eggplants for the winter - delicious recipes

I wash the tomatoes and grind them in a meat grinder, along with the skin.

I put gloves on my hands, rinse, peel the horseradish roots, grind them in a meat grinder, putting a plastic bag over the neck.

I mix the tomato mass with horseradish, add sugar, salt, squeeze the garlic through a press, mix.

I put it in sterile containers, seal it with a nylon lid, and put it in the refrigerator.

Advice! To prevent fermentation, add a teaspoon of refined oil to the jars.

How to cook "Gorloder" from tomatoes and garlic

Horseradish from tomatoes with garlic is a classic way to prepare a hearty sauce. It is made using the “raw” method, and easily sits in the cellar for a couple of months.

The snack requires the following products:

meaty tomatoes – 1 kg;
garlic – 150 g;
horseradish root – 200 g;
unflavored salt - 1 tbsp. l. with a mound;
black pepper powder – ½ tsp.

Appetizer without horseradish

I want to share an interesting way to prepare a horloder from tomatoes, hot peppers and garlic without adding horseradish. The result is a spicy sauce “with a spark.”

To twist you need:

ripe tomatoes – 1 kg;
a glass of peeled garlic;
a couple of hot pepper pods;
9% vinegar – 100 ml;
salt without additives – 2.5 tbsp. l.;
a glass of sugar.

Before preparing a hot additive without horseradish, I make sure to sterilize 2 0.5 liter jars, boil the lids for 5 minutes, then proceed according to the following scheme:

I cut clean tomatoes into pieces, cutting out the whitish areas near the stalks.
I leave it alone so that the vegetables release their juice. I drain the liquid.
I remove the seeds from hot peppers. You need to wear gloves to avoid burning your hands.
I grind all the components in a meat grinder.
I add the remaining ingredients to the tomato mass: salt, sugar, vinegar and pepper.
Cooking with vinegar will allow you to store the seasoning without refrigeration, since the solution acts as a natural preservative.
I leave the mixture to stand for 4 hours so that the vegetables absorb the spices and the dish turns out aromatic and hot.
I boil the mixture for 5 minutes.
I distribute the mixture among the jars, screw on the lids, and place them in a dark, cool place.

To prevent the sauce from spoiling, delicious recipes for garlic for the winter can be supplemented with an aspirin tablet per 0.5 liter jar or a large amount of salt.

Solyanka, prepared with the addition of a spoonful of sauce with garlic and red pepper, makes the first dish spicy and tasty, simply delicious.

Spicy chili appetizer

Below I’ll tell you how to prepare a stunning, spicy tomato garler with the addition of chili pepper, horseradish and garlic for the winter. Fans of hot sauces will love it. I boil the tomatoes first, thereby preserving them well in the cellar. The amount of ingredients is given in the ratio for 3 half liter jars.

2.5 kg of fleshy, red tomatoes;
12 cloves of garlic;
2 horseradish roots;
1 pod of red pepper;
3 pinch of salt.

I grind the washed tomatoes in a meat grinder, put them in a saucepan, and leave them on medium heat for half an hour so that the excess liquid evaporates.

I pass the peeled garlic cloves through a garlic press, directly into the tomato puree, and combine them with red pepper and horseradish chopped in a meat grinder.

I add some salt to the mixture and heat it over the same heat for 5 minutes.

I pour “Gorloder” into sterile jars, roll up the lids using a seaming machine.

I cool it down and put it in a cold cellar.

Advice! Do not close the lid of the pan while boiling the puree.

How to properly make a freezer for the winter so it doesn’t get damaged

With experience, some regularities in the cooking process have become noticeable, which make it possible to preserve the “correct” food processor, which will last a long time and will not go sour.

Subtleties of the process:

A simple glass jar will help you peel a large amount of garlic. I pour the cloves into it, cover it with a lid, and shake vigorously for a couple of minutes. In this case, the husk cracks and falls off, all that remains is to remove the clean teeth.
Working with frozen horseradish root is much easier, since when frozen it has much less impact on the mucous membranes. It should be passed last, as coarse fibers clog the mesh.
Rinsing in salt water will help remove the smell of garlic from the skin.
Its shelf life depends on how the snack is stored. My gourd is best stored in the refrigerator, and to prevent it from spoiling in the cellar, I add more horseradish and garlic to the composition.
In order for the seaming to be stored for a long time, before preserving, you need to boil the spicy mass, sterilize the jars, and boil the lids.
It is better to roll up a delicious spicy sauce in a 0.5 liter container. This way, an open jar will quickly be empty and will not turn sour.
Horseradish prepared without cooking is best stored in the refrigerator and consumed within a month.

How to store wine in a plastic bottle

There are quite a lot of negative reviews on the Internet. Often, users complain about the appearance of a plastic smell or taste in wine. Indeed, due to the characteristics of the material, simply pouring wine into the first plastic bottle you come across without understanding the essence of what is happening is very risky.

To store wine, you can only use plastic bottles marked PET (PETE) and HDPE (the first two types, usually marked on the bottom). Plastic with numbers 3-7 is not suitable! But it is worth remembering that chemical elements even in the composition of PET or HDPE plastic can react with alcohol, the strength of which is higher than 18-20%. This does not threaten ordinary homemade wine with a maximum alcohol content of 10-14%, but before you pour fortified wines into plastic containers for storage, I advise you to think about the consequences.

Do you always follow the correct storage of food/medicines and their product proximity?

Yes, of course, this is very important so as not to spend money on your health later.

43.91%

Not really, because there won’t be anything like going to the toilet.

24.72%

I look at it by appearance and if I use anything after heat treatment.

31.37%

Votes: 271

Another problem with plastic is its ability to allow air and other gases to pass through, which leads to oxidation and a slow deterioration in the quality of wine over long periods of storage.

Considering the properties of the material, homemade wine can be stored in plastic bottles for no longer than 3 months in a dark room with a temperature of 5-16°C.

To avoid contamination of the drink with pathogenic microflora, the appearance of a plastic smell or taste, I advise you to strictly follow the bottling technology:

Only use beverage and food bottles. Preferably with minimal odor, for example, it is very difficult to wash the container in which beer was stored; the specific aroma of hops remains, which can spoil the wine.
Check the labeling, it should say PET (PETE) or HDP (number 1 or 2 in a triangle with arrows).
Rinse the bottle thoroughly with warm water (temperature no higher than 25-30°C). Dry. After drying, sniff, lightly pressing on the edges near the bottom so that the air inside the bottle moves closer to your nose. There should be no odors, otherwise throw away the bottle.
Prepare a disinfectant solution: dilute pharmaceutical iodine in cold, settled water (proportions: 10 ml of iodine per 25 liters of water). Any other disinfection method suitable for plastic and food can be used. Iodine is the simplest and most affordable solution.
Pour the prepared disinfectant into bottles (preferably to the top or periodically shake incomplete containers). Separately soak the lids in the solution. Leave for 45-60 minutes.
Drain the solution. Fill disinfected plastic bottles with wine, leaving 1-2 cm to the edge of the neck. Seal tightly with lids.
Store in a cellar, basement or refrigerator for no longer than 3 months in an upright position. At least once every 10-15 days, check the organoleptic properties of the wine; if any foreign odors or tastes appear, immediately change the container.

Plastic containers labeled PET and HDP are excellent for fermentation.