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TOP 8 recipes for cooking tomatoes with horseradish and garlic for the winter

For the winter, you can cover tomatoes not only with horseradish and garlic, but also with other ingredients. In addition to pickling, sauces and seasonings are prepared from tomatoes. The main thing is to know how to properly prepare containers, choose the necessary raw materials, find good, time-tested recipes. After conservation, proper storage and the time period during which the finished product can be consumed is of great importance.

Content

1 Features of canning tomato with horseradish for the winter
- 1.1 Ingredient requirements
- 1.2 Container preparation
2 Pickling methods
3 Further storage
- 3.1 How long can a canned food be stored?

Features of canning tomato with horseradish for the winter

You can preserve tomatoes for the winter with horseradish root, leaves, or both. The use of this vegetable gives the tomatoes sharpness, pungency, and prevents souring and mold.

In addition to adding to pickled vegetables, horseradish root is used to prepare horseradish, adjika, seasonings and sauces, which in winter serve not only as a tasty snack, but also help to increase immunity, protecting against colds.

Ingredient requirements

When preparing any preservation, the ingredients must be of high quality. Vegetables - free from rot and damage, cleanly washed in at least two waters or under running water.

For the preservation of whole tomatoes in jars, the fruits are selected medium-sized, elastic, with a dense skin, so that the finished product does not lose its appearance and taste.

For sauces and seasonings, large, fleshy fruits are used, from which the final product is thicker and tastier.

Container preparation

Glass containers for canning are washed with soda or detergent. Rinse with plenty of water, preferably under the tap. Sterilize cans over steam, in an oven or microwave. The lids are boiled for three minutes.

Pickling methods

There are several ways to harvest tomatoes. Vegetables can be pickled whole, with the addition of various spices. Or harvest twisted fruits in the form of hot sauces.

Classic recipe in jars

Most housewives always close several jars of tomatoes in the classic way. Tomatoes, cooked with leaves and horseradish root, are moderately spicy and aromatic.

Required products:

800 grams of dense tomatoes;
2 large cloves of garlic;
a small sheet of horseradish;
3 peas of allspice;
4 rings of horseradish root;
dill bush;
a slice of hot pepper.

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For brine:

liter of filtered water;
a tablespoon of salt;
75 grams of granulated sugar;
70 milliliters of vinegar.

Chives with horseradish root and leaves, previously cut into several parts, pepper, dill, are placed at the bottom of a liter jar.

Glass containers are filled with tomatoes, boiling water is poured in, the jar is covered with a lid. Thus, the vegetables are heated for fifteen minutes.

The warm liquid is poured into a suitable container, salt and sugar are added. Vinegar is poured into the boiling brine.

The tomatoes are poured with the resulting marinade, the jar is tightly twisted.

Without sterilization

Even a novice housewife can cook tomatoes in a shitty filling. This blank is suitable for spicy lovers.

Components:

2.5 kilograms of fleshy tomatoes;
dense tomatoes;
¼ glass of grated horseradish root;
250 grams of lettuce;
¼ a glass of minced garlic;
60 grams of coarse salt;
4 tablespoons of sugar.

Tomatoes are carefully pierced with a fork, placed in a jar. The fruits are poured with boiling water for fifteen minutes. The cooled liquid is drained, the tomatoes are poured a second time with boiling water. While the vegetables are warming up, it is necessary to make a sharp filling.

Well-ripened tomatoes with pepper are twisted, salt and sugar are added. After boiling, add grated horseradish root with garlic. The filling is allowed to boil for a couple of minutes.

The water is drained from the tomato, the heated vegetables are filled with boiling sauce. The cans are sealed with tin lids.

Tomato and garlic horseradish with plum

Hot sauce is prepared not only from vegetables, but also with the addition of fruits.

To prepare horseradish, take the following products:

a kilogram of tomatoes;
3 large plums;
2 tablespoons of grated horseradish root;
5 cloves of young garlic;
30 grams of salt;
1 tablespoon of fine sugar.

The skin is removed from the tomato. To speed up the process, two small cuts are made on the tomatoes, then they are poured with boiling water, and after thirty seconds they are dipped into cold water. Then the skin is easily removed. The peeled fruits are twisted, the resulting juice is stewed for ten minutes.

The plum is peeled, pitted, crushed with a grater or meat grinder. Fruit gruel is added to a boiling tomato. After seven minutes, salt and sugar, horseradish, squeezed garlic are added to the sauce. Horseradish is stewed for three minutes, then poured into jars, corked.

Horseradish seasoning with tomatoes

The classic crap recipe.

The following components will be needed:

2 kilograms of tomato;
3 heaped tablespoons of grated horseradish root
5 cloves of garlic;
a tablespoon of salt;
a teaspoon of vinegar.

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The twisted tomatoes are boiled for twenty minutes. The juice is salted, chopped garlic and horseradish are added. The sauce is continued to simmer for another five minutes, after which the vinegar is poured. Boil for another minute. The boiling seasoning is distributed among the banks, corked.

With mustard

The mustard adds an extra edge to the sauce.

Required products:

1.2 kilograms of tomato;
2 tablespoons of dry mustard;
3 cloves of garlic;
2 tablespoons of chopped horseradish;
a tablespoon of vegetable oil;
a teaspoon of vinegar;
a tablespoon of sugar, salt.

Twist the tomatoes, boil for half an hour. Mustard with horseradish is added to the juice, stewed for three minutes. Pour in salt and sugar, chopped garlic, pour oil and vinegar. After a minute, the seasoning is distributed over the jars, screwed tightly.

With pepper

Bell pepper softens the pungency of the finished product.

For preparation you need to take:

kilogram of tomato;
0.5 kilograms of salad pepper;
hot pepper pod;
small horseradish root;
a third of a head of garlic;
30 grams of salt;
a teaspoon of sugar;
dessert spoon of vinegar.

The tomatoes are twisted, the resulting juice is boiled for half an hour. Peppers and garlic are chopped, put in a boiling tomato. After three minutes, add salt with sugar, vinegar to the appetizer. Mix thoroughly, distribute to jars, seal.

With paprika

Usually paprika seasoning is served with meat.

Ingredients:

kilogram of tomatoes
1.5 dessert spoons of paprika;
a piece of horseradish root;
a pod of hot pepper;
head of garlic;
a bunch of cilantro;
a coffee spoon of hops-suneli, coriander, turmeric;
60 grams of salt.

Twist vegetables with herbs, add seasonings, salt. Stir well. The appetizer is transferred to a glass container, covered with a nylon lid.

With carrots

The taste of spicy seasoning is diluted by sweet carrots, so the preparation is simply eaten with bread.

Required components:

2 kilograms of tomato;
two small carrots;
4 cloves of garlic;
2 tablespoons of horseradish;
a bunch of curly parsley;
30 grams of salt;
a teaspoon of sugar;
a tablespoon of vegetable oil.

Carrots with tomatoes are interrupted into a homogeneous mixture, the sauce is boiled for fifteen minutes. Chopped herbs, chopped garlic, horseradish, oil, salt and sugar are added. Cook for another five minutes. The hot seasoning is distributed among the jars. Twist.