How to make Tomato Garlic Gorloder for the winter

Probably everyone knows such hot-burning plants as garlic and horseradish. It was they who formed the basis of the gorloder, since a dish with a similar name simply has to be spicy. But gorloder can also be spicy, and even sweetish - it all depends on what kind of recipe is used to make it. And there are a lot of gorloder's recipes - after all, he is the Russian analogue of both Abkhaz adjika and French-English ketchup. It is not for nothing that it is often called adjika-gorloder, or ketchup-gorloder, depending on which ingredients prevail in the recipe.

Gorloder sweet

Do not think that the preparation tastes like jam. It's just not as sharp as a classic cobra or a twinkle. For seasoning for the winter according to the recipe you will need:

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

How to cook:

Put the chopped 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 mass through a sieve, add vinegar and transfer to jars.
Cork up and put under a fur coat.

Important! Sweet gorloder is stored in any cool place.

Classic gorloder recipe

Since ancient times, only three ingredients have been used to make a hot seasoning. This is a simple recipe for a gorloder for the winter. If the workpiece is not sterilized or heat treated, then it retains its properties for only two months. It is necessary:

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

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

Option number 2

Many people don't like the smell of garlic, so you can use the garlic-free gorloder recipe.

For cooking you will need:

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

Chop prepared vegetables and roots in a convenient way.
Add salt and mix thoroughly until smooth, arrange in jars.
You do not need to cook or sterilize the throat.

The workpiece is stored for a short time, only 1-2 months and only in the refrigerator.

Preparing the right ingredients

As you know, gorloder is a popular dish that has several names. There are different names in different regions of the country: hrenoder, adjika, cobra and other similar names. In fact, this sauce is table horseradish with various additives.

To make a healthy sauce at home, you need to prepare a number of ingredients:

Horseradish root.
Garlic.
Fresh tomatoes.
You also need to have: blender, knife, meat grinder. If there are no such kitchen utensils, use a regular grater.

All these components are finely chopped, or better - scrolled through a meat grinder. After that, all the ingredients should be salted to taste. Ground pepper is sometimes added.

It should be noted that the amount of all ingredients is selected on an individual basis. When you add more tomatoes, the pungency of the sauce decreases.

At the moment, if you do not want to bother and cook on your own, then horseradish is sold in any supermarket. Usually, its cost is not great.

Description

Gorloder with garlic and horseradish

it is very easy to cook with your own hands at home. This magical dish will conquer all spicy lovers with its unsurpassed taste. The huge advantage of such a delicious homemade gourmet is that you can independently adjust the pungency and depth of taste. You can make the gorloder not too spicy, for an amateur, or you can add "peppercorns" so that the dish literally justifies its name.

The recipe for a delicious homemade gourd is incredibly simple. You can quickly cook a large number of servings at once to close the garlic and horseradish gore for the winter

because we can assure you that this wonderful snack will be sold before winter is over.

In addition to being very tasty, homemade gourmet can be useful. In the winter period of the year, the human body is deficient in certain vitamins and immunity is weakened. With the help of such a delicious homemade gourd, which contains garlic and horseradish, you can prevent the occurrence of colds and runny nose, as well as strengthen the immune system. The sharper the dish turns out, the more useful it will be, unless, of course, you have gastritis.

Can you imagine Siberian gardeners grow tomatoes on their plantations !? Tomatoes ripen at once and a lot at once. In order to somehow process them and preserve the harvest, an excellent sauce was invented - gorlodar with garlic and pepper. To begin with, I will tell you a classic recipe for this dish.

Ingredients

Fresh tomatoes 1.5 kg.
Garlic 150 gr.
Ground black pepper 1 tsp
Ground red pepper 1 tsp
Salt 1-1.5 tbsp. l.

Recipe

Horlloader recipe with horseradish so as not to ferment

Adding horseradish to the gorloder, in addition to taste, aroma and healthfulness, provides additional safety of the preparation for the winter. And apples add a light fruity flavor to the snack.

Comment! Better to use apples of sweet and sour or even sour varieties.

Ingredients:

3 kg of tomatoes;
300 g horseradish;
1.5 kg of apples;
800 g of garlic;
Salt to taste.

This recipe can be prepared very quickly:

It is advisable to remove the peel from apples and tomatoes, cut into pieces, remove the core with seeds from apples.
Peel horseradish and garlic from the husk and thick coarse peel.
Chop the horseradish into small pieces.
Grind everything with a meat grinder in the following sequence: tomatoes, apples, garlic and last - horseradish.
Mix all components, add salt.
Insist for half an hour and try again.
Add sugar and more salt if desired.
If the appetizer immediately seems not very spicy, do not rush to add garlic or horseradish - the pungency is fully revealed only after a few days.
Divide into dry jars and store in a cool place.

Tomato and horseradish chredoder for the winter - a classic recipe for long-term storage

Interesting name isn't it? They also call shit names like a gorloader. Well, that justifies it. Is not it? From time immemorial it was believed that this is a spicy universal Russian sauce. Because it is in demand at any time of the year and is liked by everyone, without exception. Cook it yourself, because it is healthy and tasty! Strengthen your immunity.

There are only four main ingredients in the recipe. And I'm sure you know them by heart. And who is the most attentive saw another one. Which one? Yes, it's apple cider vinegar.

We need:

A source
https://youtu.be/hKbSjwMJbyQ

Stages:

1. First of all, peel the garlic. It is easier and faster to do this if you place the vegetable teeth in a deep metal container and cover it with another deep container, but smaller.Pick up and start shaking for 30 seconds. The garlic peeled itself).

2. Next, twist the horseradish together with the garlic first, use a bag, as shown in the previous version, so as not to watery eyes.

3. Now place the pieces of bell pepper and tomatoes, grind also through a meat grinder. Add salt, sugar and 1 tablespoon apple cider vinegar to this mass for preservation. Add the horseradish and stir. Leave on the table for 15 minutes and pour into sterilized bottles. This should be done with a clean ladle or through a special funnel. Close under the lid. And store in your cellar or basement. The longer he forgives, the less sharpness will remain in him, keep this in mind. Bon Appetit!

Step by step recipe with photo

For the winter, many make harvesting from tomatoes and grated horseradish with garlic - gorloder or hrenoder, they are called differently. This hot sauce is usually stored successfully in the refrigerator or cold cellar until next year.

Today I propose to slightly modify the usual composition by adding hot pepper - it additionally acts as a preservative and adds pungency to the sauce. Therefore, in this case, you can put a little less garlic and horseradish than in a regular gorloder.

I give very approximate proportions - adjust the composition to your taste. The main thing is that you won't be able to put a little salt if you want to keep the workpiece longer. Therefore, the sauce always turns out to be slightly salty, but this is quite acceptable, because they eat it in small portions with black bread, spread with a thin layer, or served with boiled, baked or fried meat, game, poultry.

Take products for cooking with horseradish, garlic and hot peppers (without vinegar) from the list.

Prepare vegetables for chopping in a food processor or meat grinder: peel the garlic and horseradish roots, coarsely chop the ripe tomatoes.

Also try to cut the horseradish smaller - this way it will be easier and better chopped.

Chop hot peppers. If you want a softer sauce, remove the seeds from it.

Now put the prepared foods one by one into the chopper bowl, taking a little of everything: garlic, pepper, tomatoes, horseradish. This will make the sauce more uniform.

First turn on the combine at low speed, then add speed to the desired fineness.

Place the resulting mixture in a saucepan or bowl and add salt. Stir well with a wooden spatula, leave for a while - until the salt is completely dissolved, stir occasionally.

When the sauce is infused and the salt is completely dissolved, transfer the gorloder with horseradish, garlic and hot pepper to clean, sterilized jars, close the lids, you can use plastic ones, and immediately put it in a cold place. That's all! Cook the meat and sprinkle it generously with cooked sauce! Bon Appetit!

Gorloder with onions - a delicious recipe

Canned tomatoes with onions are very tasty. Jars with seaming fly away with a bang, and all friends are interested in how to prepare this dish.

one and a half kilograms of tomato;
80 grams of garlic;
200 grams of horseradish;
a pound of bell pepper;
chilean pepper - to taste;
onions to taste;
60 grams of salt;
60 grams of sugar;
40 milliliters of vegetable oil;
100 milliliters of vinegar.

Rinse the tomatoes.
Peel the onions and garlic, rinse and peel the horseradish with a vegetable cutter.
Remove the seeds from the pepper, wash the inside.
We also get rid of chili peppers.
We process all vegetables with a meat grinder or blender to make a gruel.
Add sugar, salt, oil and vinegar to the vegetable mixture. Mix well.
We fill sterile jars with blanks and put them in a cold place.

The appetizer will turn out to be spicy, with piquant notes. Basically, you can experiment a little and add your favorite vegetables to it.Bon Appetit!

The principles of preparation and storage of the gorloder

The spicy tomato seasoning also has a lot of names: horseradish, light, Russian adjika, etc. The main components in all recipes are tomatoes with garlic, horseradish is often added, and the rest of the ingredients are added as desired. But despite the traditional presence of red tomatoes, there is an original gorloder made from cucumbers, zucchini, green tomatoes.

Types of gorloder and his features

The indisputable advantage of the snack, in addition to its excellent taste, is its antiviral protection, where garlic with horseradish protect human immunity. And the ease of accessibility of all products makes the workpiece a favorite for its budget and simplicity.

Before preserving a spicy snack, you should consider the types of such blockages, learn how to store the gorloder and what to do if it ferments. All this in the future will help to determine the choice of the recipe, the amount of workpiece, as well as the storage method.

According to the method of preparation, the gorloder is of 2 types:

Raw when ingredients cannot be cooked;
Boiled when all ingredients are boiled.

Naturally, a long-term storage gorroder is a boiled version. Such a blockage, in contrast to the raw look, can be stored for up to 3 years in the pantry. An unsterilized snack should only be stored in the refrigerator or very cool cellar for no more than 3-4 months.

But at the same time, the question arises, is it possible to freeze a gorloder from raw products in order to extend the period of its use? Can! And it is best to do it in the form of briquettes, so that it is more convenient to use. To do this, pour the prepared mixture into dense plastic bags in the required volume and place in the freezer, and then defrost the gorloder briquette, if necessary, at any time.

Long-term storage rules

When storing a snack in the usual way, it can turn sour in some cases. To avoid this, follow some simple rules.

Jars with lids must be sterilized.
It is best to use a small container so that the snack does not stand open for a long time.
In the process of preparing the gorloder, you can add a little vinegar or 1 pounded aspirin tablet per liter of liquid to the mass.
The main component for the safety of the snack is salt. Everyone decides how much salt to add per liter of gorloder according to the recipe, but 1 heaped tablespoon (about 30 grams) per 1 liter of mass is considered optimal.
Another "fastening" element is spicy additives: garlic with horseradish. Their overall optimum proportion to tomatoes should be 1 to 3.
An additional warning against mold will be a proven grandmother's method: on top of the snack, under the lid, put a suitable size paper such as tracing paper, which should be soaked in vodka or alcohol.
Vegetable oil is another protection against mold. It is enough just to pour a spoonful of oil on top of the jar before clogging.

What to do if the workpiece is fermented

But if, despite all the precautions, the gorloder fermented, how to save him and is it worth doing? In this matter, the hostess herself decides the fate of the blockage. A strong fermentation process with a lot of mold is not the best indicator, it is better to pour out such a blank

But often conservation can be saved:

The mass that begins to ferment should be poured into a saucepan. Add salt and crushed garlic to it. Boil gorloder again and pour again into clean, sterilized jars.
If, in addition to salt, add grated carrots and pepper to the tomato mixture, you get a spicy dressing for the first courses. Do not forget to boil this dressing for a few minutes, and then pour into a clean container.

How to store the gorloder so that it does not spoil?

Sharp throatters are mostly stored in refrigerators, under plastic lids, or in cool cellars.However, despite this, they still foam up and turn sour. I often encountered this myself, until I took advantage of the excellent recipe for gorloder with vinegar rolled up in a hot way.

The acid and heat treatment helps to keep the salting up to 3 months, even in the cellar. How to make a gorloder with acetic acid for the winter, as well as how to store it and in what so as not to deteriorate, I will tell you in the presented cooking option. The horseradish turns out to be delicious, so I picked up the ingredients, in a ratio of 3 liter cans.

red tomatoes - 6 kg;
garlic - 5 heads;
hot pepper - 3 pcs.;
sugar - 6 tbsp. spoons;
salt - 6 tbsp. spoons without a slide;
vinegar 9 percent - 6 tbsp. spoons.

General rules for how to make tomato gorroder

All ingredients are supposed to be chopped up for the gorroder. You can use one of the proposed methods: meat grinder, blender. Or replace them with a grater, sieve.

To obtain a homogeneous, delicate consistency, it is recommended to remove the skin from the tomato. But they can be used entirely: the skin of the tomatoes will still be finely chopped. Only with a grater or sieve will not work. There, the peel will have to be discarded, since it will not rub.

In the process of preparing a salad, two ways are possible: with and without cooking. If you want to cook a gorloder for the winter so that it does not ferment at room temperature, then you need to cook it. Then put on sterilized jars to roll up.

All workpieces, even those that are stored in a cold place, are recommended to be placed in small jars. Half a liter maximum. This way, the open container will empty faster and the salad will not spoil.

For those who plan to store the throat in the refrigerator, the no-boil method is suitable. Such a raw salad does not last long and should be consumed within a month.

Can Gorloder be stored in plastic bottles?

Some housewives prefer to store snacks in plastic bottles. Is this a good storage method?

In general, it is undesirable to reuse plastic bottles, but this rule is usually ignored. In theory, it is possible to pour the mouthpiece into bottles, although this is not very convenient. If you want to put it in such a container, take new bottles made of thick plastic and fill it with a blank that has not been boiled.

I would like to note that the shelf life of a gorloder in a bottle differs significantly from that which is stored in a bank. Canned containers are stored longer.

Thus, it is really possible to keep the throat in a bottle, but only if you eat it in a couple of weeks. Such dishes should stand in the refrigerator, otherwise the product will ferment. And, of course, in no case should you buy such a blank in a store or on the market.

As you can see, it is not at all difficult to cook garlic gorloder according to my delicious recipes for the winter. For more clarity, you can watch the video.

Green Gorloader Recipe

This bright appetizer will become not only a tasty addition to dishes, but also an interesting decoration. After all, it is prepared not from ripe tomatoes, but from green ones.

Number of Servings: 90

Cooking time: 35 minutes

Energy value

calorie content - 7.8 kcal;
proteins - 0.2 g;
fats - 0 g;
carbohydrates - 1.7 g.

Ingredients

tomatoes (green) - 1.5 kg;
horseradish (root) - 150 g;
hot pepper - 1.5 pods;
table salt - 50 g;
dill, herbs - 1 medium bunch;
granulated sugar - 30 g;
garlic - 130 g.

Step by step cooking

Rinse each component well. Be sure to let the greens dry.
Peel the pepper. If it is not too spicy, then you can leave the seeds - they will give more vigor. Peel the garlic off. Cut off the peel at the root. Remove the branch growth from the tomatoes.
Pass everything through a fine strainer in a meat grinder and set aside for now.
Sterilize the jars by placing them in a special ring on the pan. The steam will kill all germs. Boil the lids.
Now you can safely distribute the gorloder among the prepared containers.

This is interesting: since it is best to use small jars to store this workpiece, you can process them not only over steam, but also in the microwave - they will easily go inside. And in order to prevent the containers from bursting, pour in some water and set the timer for just a couple of minutes at high power.

Garlic-free gorloder recipe (tomatoes and horseradish with pepper)

If someone is confused by the aroma of garlic in the throat, then there is a recipe for making this snack for the winter without garlic. In addition to horseradish, hot pepper gives a sharpness to the throat.

Ingredients:

3 kg of tomatoes;
300 g horseradish rhizome;
3 hot pepper pods;
1 kg of sweet bell pepper;
50 g of sea salt.

Preparation:

All vegetables are cleaned of unnecessary parts.
Grind with a meat grinder.
Mix together with the addition of salt.
The future gorodder is infused in a cool place for several days with occasional stirring.
Distributed in small sterile jars and stored in a cellar or refrigerator (storage in winter on the balcony with freezing is allowed).

Useful Tips for Cooking Gorelander

So that the preparation of the gorloder according to any recipes does not cause difficulties, and the prepared appetizer is stored for a long time and brings pleasure, a few practical tips will be appropriate:

Horseradish gorlodera options should use the root in the autumn, then the preservation is the most vigorous and fragrant.
To prepare a gorloder in the form of a homogeneous mass, it is best to use kitchen appliances: a food processor, blender, meat grinder. In their absence, all components can be grated, but this will be a more laborious method.
A better quality snack from tomatoes without a skin will turn out. To do this, pour the vegetables with boiling water for 2-3 minutes, and then transfer them to ice water. After that, the skin will be easy to remove from the pulp.
The best tomato varieties for a savory snack are fleshy tomatoes. Watery fruits can provoke mass stratification or souring.
When using horseradish in a recipe, its root should be passed through a fine grinder twice and only then mixed with the rest of the ingredients.
It is important to remember that the amount of garlic and horseradish affects the storage duration of preservation. The more hot spices, the longer the blockage will last.
How much gorloder should be cooked, the recipe will answer, but the minimum cooking time is usually 30-40 minutes.
A boiled version of a spicy snack is best cooled naturally in a blanket. To do this, turn the prepackaged hot jars with the lid down and wrap them in warmth. Leave the container in this state until it cools completely.

Snack "Gorloder" without cooking

You can make garlic and horseradish gorloder from green tomatoes, and they are usually cooked without boiling. I recommend to lay out the ready-made snack in 0.5 liter jars.

one and a half kilograms of green tomatoes;
130 grams of garlic;
150 grams of horseradish root;
50 grams of dill;
30 grams of hot pepper;
50 grams of salt;
30 grams of sugar.

How to make green tomato gorloder:

Wash tomatoes, garlic and horseradish root, dill.
Chop tomatoes, garlic, horseradish, dill and hot peppers with a meat grinder.
Add salt and sugar to the mixture, mix thoroughly.
Spread the appetizer in sterile containers and tighten the lids. May only be stored in the refrigerator!

Gorloder with carrots for the winter

Gorloder is considered a popular snack that contains tomatoes and garlic. Massively this snack began to be prepared back in the 70s of the last century. It's a pity, but the gorloder is not popular in other states where tomatoes are grown.

The classic gorloder recipe consists of tomatoes, garlic cloves and salt. Choose the ratio of these ingredients to your liking. Be guided by the following proportions: garlic (1 tooth), tomato (1 pc.), Salt (chips). But always try it anyway. You may need to add something or put a little less of some ingredient.

The following recipe has an interesting name "Ladies" gorloder. This is because it contains apples. For a snack, stock up on:

Hot pepper - 500 g
Bell pepper - 500 g
Apples - 500 g
Carrots - 500 g
Tomatoes - 1.5 kg
Garlic cloves - 100 g
Vinegar essence - 1 tablespoon
Sugar - 3 tsp

Cooking process:

Rinse each vegetable well. Grind.
Chop the garlic cloves separately from other ingredients.
Boil the vegetable composition for 40 minutes. A little more can be.
Add garlic. Boil for 5 minutes, add essence.
Arrange in jars, roll up.

Gorloder with carrots for the winter: a recipe

You will spend only 1 hour to cook the gorloder, as a result you will get absolutely no high-calorie sauce. Stock up on these ingredients:

Fleshy tomatoes - 2 kg
Horseradish - 200 g
Garlic - 3 tbsp
Carrots - 4 pieces
Chili pepper - 2 pcs
Sugar - 2 tablespoons
Salt - 4 tablespoons
Ground black pepper

Add carrots

Cooking process:

Peel the vegetables. Cut the tomatoes into wedges.
Grind vegetables in a meat grinder.
Salt the mass, pepper, add sugar. Leave the composition alone for 30 minutes. Stir.
Divide the gorloder into clean jars.
Place the lids on the dishes and place in a cool place.

When adding horseradish root to the sauce, grind it 2 times beforehand. Only then add to the rest of the ingredients.

"Gorloder" of green tomatoes with garlic: a delicious recipe for the winter

An unusual, little-known snack for many. In addition to green tomatoes, the composition includes hot peppers, garlic, sugar, salt. It is prepared without boiling and without horseradish, which significantly reduces the entire cooking process, makes the gorloder tender, soft in taste, you just lick your fingers. In the given recipe, I got 3 half liter cans of a ready-made gorloder.

2.5 kg of unripe tomatoes;
4 heads of garlic;
a couple of hot peppers;
1.5 teaspoons of sugar;
salt - 55 g.

From tomatoes, hot peppers freed from the stalk, peeled garlic, I make mashed potatoes by grinding in a food processor with a large knife.

I add sugar, salt, stir well.

I put it on steamed, dried cans, screw it on with an iron lid, put it in the refrigerator.

The benefits of horseradish and garlic

Horseradish root has been used in cooking for a very long time. It strengthens human immunity, helps fight diseases of the upper respiratory tract, normalizes the functioning of the stomach and intestines. If you regularly use horseradish, it helps to lower blood sugar levels, cleanses the blood, and stimulates the kidneys and bladder. The peculiarity of this root vegetable is that its beneficial properties persist for a short time, so dishes with it must be consumed in the first two or three weeks after being prepared. In winter, horseradish is stored in the basement in boxes of sand and pulled out the roots as needed.

Garlic, which is part of the gorlodera, is characterized by antimicrobial qualities and contains numerous vitamins, which are also transferred to sauces.

About the dish

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

Horseradish is a unique vegetable, which 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 accelerates metabolism.

Garlic contains many useful elements. Like horseradish, it has antioxidant properties, actively fights against pathogenic bacteria, improves appetite, and stimulates digestion.The consumption of garlic can protect the body of an adult from the introduction of Koch's bacillus, which is the cause of the development of tuberculosis.

Tomato, which is an integral part of the dish, helps to strengthen the immune system due to the large amount of minerals and vitamins. The pectins and fiber found in tomatoes contribute to the normalization of digestion. In fruits, useful elements are retained even after heat treatment.

Pepper, which is added by lovers of hot snacks, does not lag behind other components in terms of the amount of nutrients. By accelerating metabolic processes, all these ingredients help lower cholesterol, normalize blood glucose levels, which allows you to use gorloder for weight loss.

How to make garlic and tomato gorloder

A typical raw snack recipe gives the number of ingredients per kilogram of tomatoes. Since the gorloder will be stored in the refrigerator for a short time, it is not recommended to take more food. Only if you can be sure that everything will be eaten.

So, for the indicated weight of mature tomatoes, 5-7 cloves of garlic are required. But if you want something very spicy, then they can be increased to 10. It is also worth noting the size of the teeth. If they are small, then you can take more of them. In addition, changes in the composition of the spices are allowed. Ground pepper (black or red), paprika or chopped herbs can be added to the gorloder.

The preparation of the gorloder begins with the fact that the tomatoes need to be ground. Chop the garlic. Mix the two ingredients together. Salt. It is recommended to add only a teaspoon of salt. Now you can try it. It should seem that the salad is slightly undersalted and that the garlic can be added. This is normal. The salt has not yet completely dissolved and the pungency has not spread.

Put the tomato gorloder with garlic and horseradish in the refrigerator for a day. Now you can evaluate the taste of the snack.

Horseradish snack

I want to share an interesting way of making a gorloder from tomatoes, hot peppers and garlic without adding horseradish. It turns out a spicy sauce "with a twinkle".
For spinning it is necessary:

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 burning supplement without horseradish, I must sterilize 2 cans of 0.5 l each, boil the lids for 5 minutes, then proceed according to the following scheme:

I cut the clean tomatoes into pieces, cut out the whitish spots around the stalks.
I leave it alone for the vegetables to release the juice. I drain the liquid.
I free hot peppers from seeds. You need to act with gloves so as not to burn your hands.
I twist 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 a refrigerator, as the solution acts as a natural preservative.
I leave the mass to stand for 4 hours so that the vegetables absorb the spices, and the dish turns out to be fragrant and hot.
I boil the mixture for 5 minutes.
I distribute the mixture to the jars, tighten the lids, and rearrange it in a dark, cool place.

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

Solyanka, cooked with the addition of a spoonful of garlic and red pepper sauce, makes the first course spicy and delicious, just delicious.

Spicy gorloder for the winter cooking recipe with a photo

horseradish root - 250 g,
tomatoes - 1kg,
garlic - 100 g
salt - 1-1.5 tbsp. l.,
red hot pepper - 1 pc,
vegetable oil - optional.

Cooking sequence

1. Conveniently grind freshly dug horseradish roots when they feel soft and pliable. After two to three days, the roots will dry out and will not be able to prove themselves as a snack.To prevent horseradish roots from drying out prematurely, they should be kept in the refrigerator by placing them in a plastic bag or in a resealable plastic mold. Whole roots will quietly "live" in the refrigerator for a couple of weeks, waiting for the opportunity to turn into a spicy appetizing snack. Unpeeled horseradish root and all other vegetables are washed. The peel is easily removed from a wet root: it can be scraped off or cut off, it all depends on the sharpness of the knife.

3. The peeled root is rinsed with water again and cut into rings.

4. Cutting from "freshly dug" roots can be immediately sent for further processing, "old" dried roots should be poured with boiling water for 5-8 minutes.

5. While the roots are "soaked", start cutting other ingredients: cut the tomatoes into 4 pieces.

6. Peel the garlic, put the cloves in a bowl with chopped tomatoes. Hot peppers should be medium in size. The seeds are shaken out of the pepper, the pod is cut in half.

7. Pieces of horseradish are placed in a deep bowl with vegetable slices.

8. Grind all the ingredients of the snack at the same time using a hand blender.

9. Put salt in the appetizer, mix everything, taste it. Sugar is added only when sour tomatoes are caught. Sugar can be added to no more than 1/2 teaspoon. Vinegar is also added at will, you can limit yourself to one dessert spoon. In a classic horseradish and tomato appetizer, as a rule, only salt is present, since sugar and vinegar unwittingly knock down the overall spiciness of the dish.

10. Horseradish snack is transferred to sterilized jars, closed with screw lids and placed in the refrigerator. In such conditions, the workpiece is stored for 6-8 months without the slightest damage to its quality.

11. If there is no room in the refrigerator for a horseradish and tomato snack, you can prepare jars for storage in the cellar. 2 tablespoons of hot sunflower oil are poured into each jar with a snack, and only then the lids are screwed on.

The appetizer turns out to be so spicy that it is simply breathtaking when tasting.

To reduce the pungency, put 2-3 tablespoons of the appetizer in any open dish and keep it for several hours at room temperature, the "burning temperament" of the dish will noticeably decrease.

Horseradish-free recipe

Not all members of my family eat the horseradish tomato appetizer. For them, I always stock up on a few cans of delicious horseradish-free gorladen with vinegar.

2 kilograms 500 grams of tomatoes;
a pound of sweet pepper;
a pound of apples;
a pound of carrots;
120 grams of garlic;
100 grams of hot pepper;
50 grams of parsley and dill;
a glass of vegetable oil;
2 tablespoons 9% vinegar
salt and ground pepper to taste.

How to make a dish:

Rinse all vegetables.
Remove the cores of apples, seeds, and other excess peppercorns.
Cut the tomatoes into slices.
Process vegetables with a blender or meat grinder and place them in a deep saucepan.
Add vinegar and oil, salt and pepper. Mix well.
Place the dishes on the stove and simmer the garlic and paprika over low heat for about two hours.
Chop the herbs as small as possible and add them to the vegetable mixture 10 minutes before cooking.
Pour hot sauce into sterile containers, roll up and wait to cool. Then put away for storage.

Tomato Gorloder

Garlic or horseradish is used to prepare the gorlodera. Or both spices at the same time. Novice cooks are interested in how much garlic is needed for a gorloder. Each recipe gives the proportions of this ingredient, but should be guided by the taste of the family.

Option number 1

Gorloder consists of the following ingredients:

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

Cooking hot seasoning is easy. It is enough to grind the components, salt, sugar and mix thoroughly.When salt and sugar are dissolved, pour into dry sterile containers. You can cover with nylon lids.

Advice! So that the gorloder does not ferment in winter, a little vegetable oil is added to each jar.

Option number 2

The prescription 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.

Attention! If the gorloder's recipe contains vinegar for the winter, such a blank can be stored for several years.

Cooking process:

For chopping vegetables, it is better to use a meat grinder. The blender creates a lot of foam when working, which is undesirable.
Mix vegetables with the rest of the ingredients, leave to infuse for 30 minutes.
Transfer the mass to jars, cover with metal lids and put in a saucepan with cold water for sterilization. Half-liter cans warm up for 15 minutes, smaller containers no more than 10.
Roll up the container, turn it over and send it "under a fur coat" until it cools completely.

It is not worth worrying about how to preserve the gorloder for the winter according to this recipe. The jars can be kept in any cool place where there is no sun.

Hot chilli appetizer

Here's how to make an awesome, spicy tomato gore with chili, horseradish, and garlic for the winter. Fans of hot sauces will love it. I pre-boil the tomatoes, thereby preserving the preservation perfectly in the cellar. The number of ingredients resulted in a ratio of 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 salt.

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

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

I add some salt to the mixture, 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, put it in a cold cellar.

Preparation of ingredients

The quality of the gorroder who is prepared for the winter depends on the products:

All vegetables and herbs should be free from damage and signs of rot.
If tomatoes and bell peppers are used according to the recipe, then it is advisable to choose meaty varieties. There is less water in them, and this is a guarantee that the raw gorloder will not sour for the winter. If there are no such tomatoes, then after grinding it is necessary to drain some of the juice.
It is advisable to use peeled tomatoes. Vegetables are dipped in boiling water for 2 minutes, put in a colander and poured over with cold water. The skin can be easily removed.
If the recipe contains horseradish, then it is cleaned with gloves, and grinded into a bag attached to a meat grinder. All this will save your eyes from tears, and your hands from burns.

Important! For the preparation of hot seasoning for the winter, use only non-iodized salt.

Basic rules for cooking gorlodera

There are many options. In Siberia, for example, each housewife has her own way of cooking in her arsenal:

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

Harvesting a gorloder for the winter is an easy task, the main thing is to adhere to 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 gorloder should contain a large amount of salt, garlic or horseradish.

Stir thoroughly for several days before placing the gorloder in jars for winter storage in a cool place. Such a procedure will not only combine the ingredients well, but also remove gases from the workpiece.

Advice! It is advisable to use small containers at a time to unfold the gorloder for the winter, regardless of the recipe.

Often, novice culinary specialists are interested in what to do if the gorroder, cooked for the winter, 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 saucepan and heat it.

How to make a gorloder

The gorloder itself is very simple to prepare. It has two main varieties: raw and boiled.

Raw gorloder is very useful for the human body and is prepared simply by grinding and mixing all the necessary components. At the end, salt and spices are added to the dish and it needs to stand for several hours to several days in order for all the ingredients to mix perfectly with each other and can be stored in winter.

Advice! With prolonged infusion up to 2-4 days, the gorloder must be stirred periodically to remove excess gases.

Only after a few days, the gorloder is laid out in small sterile jars so that you can enjoy the snack-sauce during the winter. You only need to store raw gorloder without adding vinegar in the refrigerator.

There are also recipes for preserving the gorloder for the winter by cooking, as well as adding vinegar or sunflower oil.