Gorloder with garlic is a hearty snack for holidays and for every day. Interesting recipes for making a garlic garnish from a professional. I’m sharing a rare horseradish recipe. Tomato garnish with garlic and horseradish

Everyone knows such garden plants as horseradish and garlic. At any dacha you can find these useful plants. They attract housewives with their taste, stimulating appetite, activating taste buds, as well as strengthening immunity during the cold season. Such seasonings are popularly called gorloders. There are quite a few recipes for making horloger with horseradish and garlic.

It is often used instead of ketchups and goes well with fish and meat dishes, as well as vegetables and cereals. It is used both fresh with the addition of sugar and vinegar, and rolled into jars for the winter.

The benefits of horseradish and garlic

Horseradish root has been used in cooking for a very long time. It strengthens the human immune system, Helps fight upper respiratory tract diseases, normalizes the functioning of the stomach and intestines. If you regularly consume horseradish, it helps lower blood sugar levels, cleanses the blood, stimulates kidney function and Bladder. The peculiarity of this root vegetable is its beneficial features They do not last long, so dishes containing it must be consumed within the first two or three weeks after preparation. In winter, horseradish is stored in the basement in boxes with sand and the roots are pulled out as needed.

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

General cooking principles

To prepare a garlic gourd, delicious recipe for the winter, you will need a food processor, meat grinder or blender. If you don’t have such devices, you can use an ordinary grater. Tomatoes are used both with and without skin. In the second case, the consistency is more delicate. If you are preparing a garnisher using a grater, then it is convenient to peel off the skin immediately.

It is faster to grind tomatoes whole in a meat grinder or blender, and the skin is most easily removed using boiling water. To do this, vegetables should be held in it for a few seconds, after which they are dipped in cold water.

So how to prepare a garlic garnish for the winter? Let's look at the most popular recipes.

Classic recipe for garlic for the winter

Main components for this recipe:

• 1 kg of tomatoes;
• 100 g garlic;
• sugar;
• ground pepper;
• salt.

This recipe starts with ripe tomatoes are blended in a blender or passed through a meat grinder. Grind the garlic using a grater. Pour the tomato mixture into the pan, add sugar and salt to taste and bring to a boil, stirring constantly. As soon as the mass boils and cooks a little, add ground pepper and chopped garlic.

The seasoning is boiled for about two minutes, removed from the heat and poured into glass jars. Cover with lids and place in a cool place. Received winter horloger recipe It is used as an additive to borscht and soups, and main courses of poultry and meat with this seasoning acquire a new taste.

Recipe for horloger with garlic and horseradish for the winter

This recipe is very popular among those who prefers spicy and healthy seasonings. You will need the following components:

• 2 kg horseradish root;
• 2 glasses of water;
• 2 tbsp. l. Sahara;
• 2 heads of garlic;
• 2 cups 9% table vinegar;
• 2 tbsp. l. salt;
• medium sized beets.

To prepare this winter horloger recipe, it is necessary to clean the washed horseradish roots from growths of small roots, after which they are crushed in a blender or passed through a meat grinder. Prepare beet puree by grinding it in a blender. The pan is filled with water and after it boils, sugar and salt are added to it, cooled and vinegar is poured in.

Grind the garlic in a blender and mix with horseradish. In a saucepan with vinegar water spread beet puree, garlic mass with horseradish, sugar and salt. The workpiece is mixed and placed in prepared containers. This seasoning can be stored all winter.

Recipe for horloder with garlic and bell pepper

This recipe differs not only in its taste, but also in its extraordinary beautiful color. If ripe pepper is used, the seasoning turns out to be an appetizing and very bright color.

Take the following components:

• 3 kg of tomatoes;
• 400 g garlic;
• 40 g salt;
• 1.4 kg pepper;
• 3 pieces of hot pepper.

Before you cook delicious winter horloger recipe, clean all vegetables. The stems of tomatoes are removed, and the seeds are removed from peppers. All components are crushed and seasoned with salt. If the tomatoes turn out sour, you can sweeten them with two or three tablespoons of sugar. Everything is mixed and placed in jars for storage.

This recipe does not contain horseradish, so mold may form on top of the appetizer. To avoid this, pour a spoonful of vegetable oil under the lid. A dusting of mustard powder may also help.

Recipe for horloger with garlic and apples

Apples are a great addition to a garlic garnish. With their help fruity notes appear. To prepare the sauce for this recipe, fruits of sweet and sour or sour varieties are usually used.

Required components:

• 3 kg of tomatoes;
• 800 g garlic;
• salt;
• 1.5 kg apples;
• 300 g horseradish.

The fruits should be peeled, which makes the snack very tender. Peel and core the apples and prepare the horseradish and garlic. All components are crushed, salt, mix and let it brew for 30 minutes. After this, mix again. If there is too little salt, add more. If the vinegar is too acidic, you can add sugar. The snack is stored in the basement or refrigerator.

Thus, Garlic garnisher for the winter– a wonderful snack that can protect against viruses during the cold season. You can add various vegetables to it, getting original hot sauces. Thanks to its remarkable taste, gorloder is also used as an independent dish.

Dedicated to all thrill seekers

Horseradish - this seasoning is called “Gorloder”, “Hrenoder”, seasoning “Ogonyok”, Russian adjika, “Hrenovina”, “Cobra”, seasoning “Vyrviglaz”, “Thistle”, “Horseradish snack”, “Hrenovina”, and in general it is just table horseradish. Unless there are countless options for additives. For those who cannot imagine life without thrills in the culinary sense, “Culinary Eden” has prepared a selection of recipes for fiery horseradish. It’s easy to prepare horseradish: chop all the ingredients, mix, put in jars and refrigerate. This For those who want to make something spicy for the winter, there are recipes with cooking and sterilization. By the way, it is believed that you need to dig horseradish root in those months whose names have the letter “r”, that is, September, October, November. At other times, it does not have that pungency and unique mustard smell.

But first, a few words about the benefits of the burning “weed.” This is an excellent antimicrobial agent that protects against colds, gastrointestinal infections and other infections. Horseradish cleanses the blood, lowers sugar levels, simulates kidney function, improves appetite, and stimulates the activity of the stomach and intestines. Horseradish helps to cope with excess mucus and is used as an expectorant. Horseradish contains more vitamin C than citrus fruits! But all these benefits are useful for a maximum of 2-3 weeks after the horseradish is cooked. The longer a hot seasoning is stored, the less vitamins it contains. essential oils and other biologically active substances. So, if you have the opportunity to store horseradish roots “alive”, buried in the sand in the basement - keep it! And prepare the horseradish as needed. Owners of city apartments have to stock up on horseradish for future use and in large quantities, but, as they say, there’s nothing to be done about it.

A few words about safety precautions. In order not to cry over the meat grinder, advanced users came up with a simple and effective remedy: put a plastic bag on the neck of the meat grinder and tie it tightly, and tie the same bag on the ring with the grill. But sometimes this does not help, and housewives operate in respirators and even gas masks. It is best to grind horseradish using a manual meat grinder, and last, after all other ingredients.

And now - recipes! Since the principle of preparing any type of horseradish, be it a horseradish maker, a gorloder, an ogyonok or a horseradish, is the same, we will limit ourselves to listing necessary products and their quantities.

Horseradish snack

4 large horseradish roots,
5 kg tomatoes,
1 large head of garlic,
1 tbsp. salt.

3 kg tomatoes,
1 kg horseradish,
1 kg garlic,
salt, sugar to taste.

Shitty

1 kg of tomatoes,
300 g garlic,
300 g horseradish,
1 tbsp. salt,
1 tbsp. Sahara,
½ tsp. 9% vinegar.

Chronoder garlic

1 kg horseradish,
1 kg garlic,
10 tbsp. salt,
20 tbsp Sahara.

Vyatka horseradish

1 kg of tomatoes,
1 large horseradish root,
100 g garlic,
sugar, salt.

Horseradish with plums

1 kg of tomatoes,
100 g horseradish,
100 g plums,
1 head of garlic,
salt, sugar to taste.

Horseradish "Table"

Ingredients:
1.5 kg horseradish root,
1 tbsp. salt,
3 tbsp. Sahara
1 lemon.

Preparation:
Grind the horseradish roots in a meat grinder, add salt and sugar, pour in boiling water, stirring quickly until the consistency of a thick paste. Divide the resulting mixture into clean jars, add a few drops of lemon juice into each, and close the lids. Before use, you can mix it with sour cream.

Thistle

Ingredients:
1 kg hot pepper,
1 kg garlic,
1 kg of tomatoes,
1 cup apple cider vinegar
1 large horseradish root,
salt.

Preparation:
Pass all ingredients through a meat grinder, horseradish root last. Mix with vinegar and leave for 12 hours. Place into clean jars and seal (do not roll up). Keep refrigerated.

Horseradish snack with carrots

2 kg tomatoes,
100 g horseradish root,
100 g garlic,
600 g carrots,
1 pod of hot pepper,
8-10 drops of 70% vinegar,
salt to taste.

Gorloder with sweet pepper
3 kg tomatoes,
1 kg sweet pepper,
2-3 hot peppers,
1 cup garlic,
salt, sugar, ground black pepper to taste.

10 sweet peppers,
20 pods of hot pepper,
4 horseradish roots,
2 bunches of parsley,
2 bunches of dill,
200 g garlic,
2 kg of tomatoes,
4 tbsp sugar,
4 tbsp salt,
1 tbsp. vinegar.

Quick table horseradish with beets: Mix grated horseradish with grated raw beets. This mixture does not last long.

Or one more quick recipe: grind a medium horseradish root and 2 apples through a meat grinder, season with sour cream and honey or vegetable oil with apple cider vinegar.

Quick crap

Ingredients:
1 kg of tomatoes,
300 g horseradish root,
200-300 g garlic,
salt, ground black pepper to taste,
sour cream 35% fat.

Preparation:
Cut the tomatoes crosswise, blanch in boiling water, pour over ice water, remove the skin. Mince the garlic and horseradish, mix all the ingredients, add salt and ground pepper. Add a little high-fat sour cream to the resulting mass and mix well.

Horseradish pickled

Ingredients:
1 kg horseradish root,
200 ml 3% vinegar,
15 g salt.

Preparation:
Grind horseradish in a meat grinder, mix with salt and vinegar, heat in an enamel bowl. Place in jars and sterilize: half-liter jars - 15 minutes, liter jars - 20 minutes. Roll up.

Adjika "Ogonyok"

Ingredients:
2.5 kg tomatoes,
500 g sweet pepper,
500 g sweet and sour apples,
500 g carrots,
120 g garlic,
75-100 g hot pepper,
50 g parsley,
50 g dill,
250 g vegetable oil,
2 tbsp. 9% vinegar,
salt,
ground black pepper.

Preparation:
Peel the apples from seeds, and grind all the ingredients, except the herbs, through a meat grinder. Add vinegar, vegetable oil, salt and ground black pepper to the resulting mass and cook over low heat. Cook for about 2 hours. 5 minutes before the end of cooking, add chopped herbs. Place in sterilized jars and seal.

Boiled horseradish

Ingredients:
3 kg tomatoes,
100 g garlic,
200 g horseradish root,
400 g sweet pepper,
2 tbsp. Sahara,
3 tbsp. salt,
ground black pepper to taste.

Preparation:
Grind the tomatoes and cook over medium heat for 20 minutes. Meanwhile, mince the horseradish root, garlic and sweet pepper, add to the tomato mass and cook for another 10 minutes. At the end of cooking, add sugar, salt and ground pepper, place in sterilized jars, and roll up.

Horseradish marinated with beets

Ingredients:
1 kg horseradish root,
1 kg beets.
Marinade:
4 glasses of water,
2 cups 3% vinegar,
40 g salt,
40 g sugar.

Preparation:
Boil the beets for an hour, peel and cut into thin slices. Grind the horseradish root. Place in jars, alternating with horseradish in layers. Pour in the marinade and place for sterilization: half-liter jars - 15 minutes, liter jars - 20 minutes. Roll up.

As you can see, there are not many options. And what can you come up with when preparing a killer spicy horseradish or adjika? Burning horseradish in winter will help you avoid all colds. Happy preparations!

Larisa Shuftaykina

Gorloder with garlic for the winter- This is a simple folk snack, which includes garlic and tomatoes. They started making it en masse back in the 70s of the last century in the USSR as a homemade product. Unfortunately, such a snack is not prepared in other countries, even in those where there are a lot of tomatoes. The classic garlorder includes three main components: salt, garlic cloves and tomatoes. It is better to select the ratio of these products according to your taste. Approximate proportions are a pinch of salt, one tomato and one garlic clove. However, everything must be tasted. You may have to add more of some things and less of others.

Gorloder with garlic: a recipe for the winter

It turns out very spicy too. It has some cooking features, so we recommend that you consider them.

Gorloder with garlic - a delicious recipe for the winter

Kilogram of tomatoes
- garlic cloves – 7 pcs.
- salt - ? tsp

Preparation:

Cut the tomatoes into quarters and grind them with an immersion blender. Garlic can be processed through a garlic press. You can process vegetables very efficiently using a meat grinder. The only drawback of such methods is the disassembly and assembly of equipment, as well as its washing. However, if you are preparing snacks in large quantities, then it is best to use a meat grinder. The second place in terms of grinding quality is occupied by a blender. The only drawback of this method is that the garlic is poorly chopped. The last thing you should do is use a stationary blender. The whole point is that it will grind the mass into a foamy cocktail or puree. It is better to chop the garlic separately. The main principle is the smaller the better.

Red tomatoes – ? kg
- sugar - half a teaspoon
- salt – 1.5 tsp.
- garlic clove – 30 g
- horseradish root – 45 g

Additional components:

Refined vegetable oil – 220 ml
- sweet pepper – 200 g
- carrots – 195 g
- a large spoon of vinegar

It is better to select only red tomatoes for the gardener. The roots should only be young. If you took loose and yellow roots, then you need to take only the middle part of them. The amount of horseradish may be more or less than indicated in the recipe. Here you need to focus on your own taste preferences.

Prepare the tomatoes: wash the tomatoes, peel the garlic and horseradish. Place the garlic cloves and tomatoes in a blender and grind. Grate or grind using a meat grinder. In this case, put a food bag on it, which must be tied around near the outlet. This little trick will help you avoid tears. Stir the mixture thoroughly.

What are the benefits of the gorloder snack?

Horseradish root has been used in cooking and medicine since ancient times. It perfectly improves immunity, helps a person cope with respiratory diseases and gastrointestinal diseases. If you eat at least 10 g of seasoning a day, you will significantly reduce your blood sugar levels. Horseradish roots contain even more vitamin C than lemons. The composition of the seasoning is also enriched by garlic, which is also rich in vitamins.

How to prepare a garlic garnish for the winter

Horseradish – 2 kg
- table vinegar, cool water – 400 g each
- large beets
- salt – 50 g
- garlic head – 2 pieces

How to cook:

After you have dug up the horseradish, wash it thoroughly with a brush. Separate the roots from the tops and pass through a juicer. This process should take place outside, since horseradish is very irritating to the mucous membrane of the eyes. Using a blender, prepare beet puree. Pour water into a saucepan, boil, add salt and sugar, cool. Twist the peeled garlic cloves and mix with horseradish. As soon as the vinegar and water have reached room temperature, add the beet mass, salt, add sugar, stir, and quickly pour into steamed jars.

How to make a garlic garnish for the winter.

Required components:

Tomatoes – 2.55 kg
- head of garlic – 3 pieces
- a pod of hot pepper

- horseradish root – 195 g

Cooking steps:

Pour boiling water over the tomatoes to remove the skins and grind them in a blender. Scroll through the meat grinder and the hot pepper pod. Grate the horseradish with the addition of garlic, let the resulting consistency stand for about an hour. Mix all the ingredients in the composition, add salt and add a few pinches of sugar. The mass is perfectly preserved in jars. To do this, it is better to roll it up and store it in a cool, dark place. If desired, you can diversify the appetizer - add sweet pepper, apple cider vinegar, lemon juice, carrots, plum pulp.

Tomato and garlic garnish for the winter.

Peel 500 g each of garlic and hot pepper. Remove the seed pods from the bell peppers. Stir the “scorching beauty”, place it in jars, cover with nylon lids and store it in the cellar as is. You can safely store the snack throughout the year.

"Lady's" throat-breaker.

Ingredients:

Hot and sweet peppers – 1 kg each
- apples, carrots – 1 kg each
- tomatoes – 3 kg
- garlic cloves – 195 g
- vinegar essence - a couple of spoons (tablespoons)
- sugar, salt – 2.6 tbsp. l.

Preparation:

Wash the vegetables, peel them, put them in a meat grinder and grind. You can also grind the mass in a food processor. Chop the garlic cloves separately. Place the container on the stove and cook for approximately 40 minutes. This process may take longer. Throw in the garlic cloves after 5 minutes. pour vinegar. Pour the snack into jars.

Green tomato garnish with dill

Ingredients:

Fresh dill – 50 g
- peeled horseradish root – 145 g
- green tomatoes – 1.45 kg
- garlic cloves – 135 g
- granulated sugar – 30 g
- salt – 45 g
- hot pepper – 30 g

How to cook:

This preparation is prepared in a similar way as all the others. Wash the vegetables, trim the horseradish. Grind these products, combine with twisted garlic cloves, and adjust the mixture to taste with spices and sugar. Be sure to add chopped dill, which will make the dish not only beautiful, but also very tasty. In addition, the snack will be more fortified.

Option with Antonovka.

Ingredients:

A kilogram of tomatoes
- horseradish root – 320 g
- garlic, bell pepper – 295 g each
- Antonovka – 295 g
- sugar and salt - to your taste

Preparation:

Rinse all the indicated vegetables. Dry them slightly, and then put them in a meat grinder, add salt and sugar to taste. Antonovka also needs to be crushed. Horseradish must be handled exclusively with gloves, otherwise tears cannot be avoided.

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

Types of gorloder and its features

The undeniable advantage of snacks in addition to excellent taste qualities is its antiviral protection, where garlic and horseradish protect human immunity. And the easy availability of all products makes the preparation a favorite for its budget and simplicity.

Before preserving spicy snacks, you should consider the types of such blockages, find out how to store the food processor and what to do if it ferments. All this will later help you decide on the choice of recipe, the quantity of the product, as well as the storage method.

According to the method of preparation, there are 2 types of horloder:

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

Naturally, a long-term storage container is a boiled version. Such blockage, unlike raw look Can be stored for up to 3 years in the pantry. Unsterilized snacks should only be stored in the refrigerator or very cool cellar for no more than 3-4 months.

But this raises the question: is it possible to freeze a horloder made from raw foods in order to extend its use? Can! It’s best to do this in the form of briquettes to make it more convenient to use. To do this, pour the prepared mixture into thick plastic bags in the required volume and place in the freezer, and then defrost the freezer briquette at any time if necessary.

When storing snacks in the usual way, in some cases it may turn sour. To avoid this, follow some simple rules.

• Jars with lids must be sterilized.
• It is best to use small containers so that the snack does not sit open for a long time.
• In the process of preparing the horloger, you can add a little vinegar or 1 crushed aspirin tablet per liter of liquid to the mixture.
• The main component for preserving the snack is salt. Everyone decides for themselves how much salt to add per liter of garlorder 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 and horseradish. Their overall optimal proportion to tomatoes should be 1 to 3.
• An additional warning against mold is my grandmother’s proven method: put a suitable size of tracing paper on top of the snack under the lid, which should be soaked in vodka or alcohol.
• Another protection against mold is vegetable oil. Before sealing, just pour a spoonful of oil on top of the jar.

What to do if the workpiece has fermented

But if, despite all precautions, the gorloder has fermented, how to save it 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 preparation.

But conservation can often be saved:

1. The mass that begins to ferment should be poured into a saucepan. Add salt and crushed garlic to it. Re-boil the bottler and pour again into clean, sterilized jars.
2. If you add grated carrots and pepper to the tomato mixture in addition to salt, you will get a spicy dressing for first courses. Don’t forget to boil this dressing for a few minutes and then pour it into a clean container.

Recipes for delicious horloder for the winter

Many people love the spicy seasoning. It is suitable for meat marinade, serves as a sauce or a savory additive. Horloder recipes are varied in their composition and method of preparation, but all of them can whet the appetite and will be indispensable for maintaining immunity during the cold season.

Raw variants of the gorloder

The simplest and most traditional ways of preparing homemade Russian adjika is by chopping raw ingredients. This procedure is not time-consuming; it easily turns leftover tomatoes into a savory snack. You can only store horloder prepared raw in the refrigerator.

Classic tomato and garlic garnisher

Traditional tomato appetizer with salt and garlic is a horloder classic. Even without heat treatment, it will last for a couple of months, delighting with its taste.

Ingredients:

• tomatoes - 1 kg;
• garlic - 140 gr;
• salt - 1 tbsp. spoon with top;
• black pepper (optional) - ½ teaspoon.

How to cook:

1. Sterilize glass jars, prepare the lids.
2. Rinse the tomatoes thoroughly, remove the stems and skin if desired.
3. Cut the fruit into pieces.
4. Peel the garlic cloves.
5. Pass the tomatoes and garlic through a meat grinder.
6. Add salt and pepper to the resulting mixture.
7. Mix all ingredients thoroughly until the salt dissolves. Place the finished garlorder into jars.

Gorloder with hot chili peppers and carrots

With the help of slight improvements and the addition of other vegetables, the legendary snack acquires new flavors. The traditional base - garlic and fleshy tomatoes will be the base for any hot sauce.

Ingredients:

• tomatoes - 1 kg;
• garlic - 1.5 cups;
• horseradish - 100 gr;
• chili pepper - 2 pcs.;
• carrots - 2 pcs.;
• salt - 2 tbsp. spoons;
• sugar - 1 tbsp. spoon;
• black pepper - optional.

How to do:

1. Wash the tomatoes. Peel carrots, horseradish root and garlic and rinse if necessary.
2. Cut the tomato pulp into 2-4 parts. Coarsely chop the remaining vegetables.
3. Grind all components in any convenient way.
4. Add salt, sugar and pepper to the resulting mixture if desired.
5. Mix everything thoroughly. Leave the tomato melter for 20-30 minutes to completely dissolve the crystals.
6. Prepare the dishes: rinse and heat the jars.
7. Pour the prepared garlorder into the container and cover the dishes with nylon lids.

Want something interesting?

Spicy gourd with pepper and herbs

It is very easy to prepare a spicy and tasty horloder at home. If you add aromatic herbs to the base ingredients, the sauce will acquire not only a spicy, but also a pleasant piquant taste.

Ingredients:

• tomatoes - 3 kg;
• sweet pepper - 1 kg;
• hot pepper - 0.5 kg;
• garlic - 300 gr;
• celery - 1 pack;
• horseradish root - 150 g;
• basil - 1 bunch;
• salt - to taste.

How to do:

1. Wash the tomatoes. Remove the stems and cut the pulp into pieces.
2. Rinse and peel the peppers, removing their seeds and membranes.
3. Peel the horseradish and garlic, chop the celery.
4. Grind all prepared ingredients in a blender. Mix them in a deep bowl.
5. Add salt. Select its proportions in the food processor at the rate of 30 grams per 1 liter of vegetable mass. Stir it in a bowl.
6. Leave the mixture for 3 hours at room temperature so that it ripens and rises slightly.
7. Settle the mass, mix again and pour into previously prepared clean jars.

Recipes for boiled gorloder

The boiled spicy mixture will protect you from worries, because... This snack is easier to preserve. It is not necessary to keep it in the refrigerator; it is enough to seal it tightly in clean jars and store it in the pantry. Therefore, it is advantageous to prepare such snack options in large quantities.

Boiled chrenoder - a simple recipe

Classic horloger with horseradish and garlic is prepared in the traditional way. The difference from the raw version is the boiling of the products.

Ingredients:

• tomatoes - 3.5 kg;
• horseradish - 200 gr;
• garlic - 150 gr;
• sugar - 2 tbsp. spoons;
• salt - 3 tbsp. spoons.

How to do:

1. Wash the tomatoes and cut the fruits in half.
2. Grind the tomato pulp through a meat grinder into a wide saucepan.
3. Place the mixture on the fire, bring to a boil, and simmer for 20 minutes.
4. Peel the horseradish, separate the garlic into cloves.
5. Grind the spices with a meat grinder or blender.
6. Add hot spices to the tomato pulp and continue cooking for 10-15 minutes.
7. 5-7 minutes before turning off the heat, dissolve sugar and salt in the mixture.
8. While still hot, place the horloger into clean, dry jars and roll up the container.

Gorloder with peppers and apples

Ingredients:

• tomatoes - 2.5 kg;
• sweet pepper - 0.5 kg;
• apples - 0.5 kg;
• carrots - 0.5 kg;
• garlic - 120 gr;
• hot pepper - 100 g;
• parsley - 50 g;
• dill - 50 gr;
• vegetable oil - 250 ml;
• vinegar - 2 tbsp. spoons;
• salt, black pepper - to taste.

How to do:

1. Prepare containers for sealing, heat or sterilize jars.
2. Wash the tomatoes and other vegetables well.
3. Remove cores from apples, membranes and seeds from peppers.
4. Cut the tomatoes into pieces.
5. Grind all vegetables with a meat grinder or blender. Place them in a saucepan.
6. Pour 9% vinegar with vegetable oil into the vegetable mixture. Add salt and pepper.
7. Mix everything thoroughly and bring to a boil.
8. Simmer over low heat for 2-2.5 hours.
9. Finely chop the bunches of greens or grind them in a blender.
10. 10 minutes before the end of cooking, add chopped herbs into the sauce.
11. Pour the finished sauce hot into prepared jars.

Preparing a horloger in a slow cooker

If the raw version of hot sauces is prepared for quick consumption, then the boiled recipes are for preparations for future use. And kitchen appliances always come to the rescue when cooking such dishes.

Ingredients:

• tomatoes - 1.5 kg;
• sweet pepper - 200 gr;
• horseradish - 100 gr;
• garlic - 60 g;
• salt - 1.5 tbsp. spoons;
• sugar - 1 tbsp. spoon;
• black pepper - ½ teaspoon.

How to do:

1. Cut out the stems of the tomatoes. Grind the pulp with a blender.
2. Pour the tomato mass into the multicooker bowl and set the “Stew” mode. Leave the tomatoes for 40 minutes.
3. Chop the garlic cloves and peeled horseradish root as well.
4. Add hot seasonings to stewed tomatoes. Add salt, sugar and pepper.
5. Mix the ingredients and continue simmering for another 10 minutes.
6. Place the hot melter into containers and roll up the jars.

Recipes for gourds without red tomatoes

Vigorous but delicious snacks are gaining great popularity. Favorite recipes are transferred to other vegetables. Zucchini, peppers, unripe tomatoes - everything is useful for creating unique snacks.

Zucchini garnisher for the winter

A classic snack option in which ripe zucchini replaces tomatoes. Like traditional sauce, this option can be spread on bread or served with pasta and cereals.

Ingredients:

• zucchini - ½ bucket;
• vegetable oil - 500 ml;
• tomato paste - 350 gr;
• sugar - 1 glass;
• garlic - 1 cup;
• salt - 2 tbsp. spoons;
• red pepper - 1 tbsp. spoon;
• vinegar - 1 tbsp. spoon.

How to do:

1. Sterilize containers and boil lids.
2. Peel the zucchini and cut into pieces. Remove large seeds from old and overripe fruits.
3. Grind the zucchini pulp with a meat grinder.
4. Grind the garlic cloves with a press. There should be 1 cup of crushed pulp.
5. In a wide saucepan, combine the zucchini mixture with the garlic and other ingredients.
6. Cook the horloger over low heat for 60 minutes.
7. Pour in vinegar, simmer for another 5-10 minutes, and then pack hot into jars.

Gorloder with bell pepper

This snack option can be a separate dish or added as a component when creating complex sauces. And when combined with ketchup or mayonnaise, it becomes an excellent addition to meat dishes.

Ingredients:

• bell pepper - 1 kg;
• hot pepper - 300 gr;
• garlic - 300 gr;
• salt - to taste.

How to do:

1. Peel the garlic, crush the cloves with garlic cloves.
2. Cut out the stems and membranes of the peppers, and clean out the seeds.
3. Grind the pulp of the peppers. Mix it with the garlic mass.
4. Add salt to the finished mixture, let it brew for 20 minutes and pour into clean jars.
5. This homemade garlorder, like the raw tomato version, should be stored in the refrigerator.

Quick green tomato garnisher

At the end of September, summer residents often have unripe tomatoes left. So that nothing is lost from the harvest, they are salted, pickled, salads and savory snacks are also prepared from them.

Ingredients:

• green tomatoes - 2 kg;
• garlic - 200 gr;
• horseradish - 200 gr;
• hot pepper - 2 pcs.;
• sugar, salt - to taste.

How to do:

1. Rinse, dry and peel all food.
2. Cut the green tomatoes into 2 parts and grind them in a blender.
3. Pass the garlic through a press, and horseradish with hot pepper through a meat grinder.
4. Mix all ground ingredients in a bowl.
5. Add sugar and salt to them. Allow the crystals to melt and stir the mixture again.
6. Divide the green garlorer into dry jars.

So that preparing a horloder according to any recipe does not cause difficulties, and the prepared appetizer is stored for a long time and brings pleasure, several practical advice would be appropriate:

• Variations of the horseradish horloger should use the root in autumn time, then the preservation turns out to be the most vigorous and fragrant.
• To prepare a food processor in the form of a homogeneous mass, it is best to use kitchen equipment: a food processor, blender, meat grinder. If they are absent, all components can be grated, but this will be a more labor-intensive method.
• A better quality snack will be made from tomatoes without skins. To do this, pour boiling water over the vegetables for 2-3 minutes, and then transfer them to ice water. After this, the skin will be easy to remove from the pulp.
• The best varieties of tomatoes for a savory snack are meaty tomatoes. Watery fruits can cause the mass to separate or sour.
• 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 shelf life of canned food. The more hot seasonings, the longer the clog will last.
• The recipe will tell you how long you should cook the horloger, but the minimum cooking time is usually 30-40 minutes.
• It is best to cool the boiled version of the spicy snack naturally in a blanket. To do this, turn the packaged hot jars upside down and wrap them in heat. Leave the container in this state until it cools completely.