Adjika with horseradish is an excellent hot appetizer, which can be added to the sauce or eat simply with bread. Often it is prepared from tomatoes with the addition of various spices, sweet and bitter pepper, garlic and horseradish. The last component makes the taste of the dish special.
How to cook Adjika with horseradish
Adjika with horseradish for the winter, the best recipes of which are further presented, will be a perfect addition to any garnish. And to make the harvest really tasty, you need to follow some rules and recommendations, which are listed below.
- Vegetables for Adjika should be used as ripe as possible, then the taste of the dish will be more saturated.
- Adjika with horseradish without heat treatment must be stored exclusively in the cold.
- Banks for blanks should be washed with soda, steamed and dried.
Adjika with horseradish and garlic
Adzhika for the winter with horseradish and garlic will definitely like the lovers of everything sharp. Due to the fact that the billet passed the fermentation process, it has a pleasant, sourish taste. Fermentation will go faster if the temperature in the room is higher. Then 5 days for this process is enough.
Ingredients:
- tomatoes - 1 kg;
- bitter pepper - 50 g;
- horseradish root - 100 g;
- sweet pepper - 200 g;
- salt - 1 tbsp. a spoon;
- sugar - 1 teaspoon;
- garlic - 3 large heads.
Preparation
- All vegetables are ground in a meat grinder.
- Salt, sugar, stir well and leave a capacity of 7 days for fermentation.
- At the same time every day 2 times adzhiku need to stir.
- Pour the mass over sterile containers, cover with lids and store in the cold.
Adjika with horseradish and tomatoes
Adjika from tomatoes and garlic and horse-radish is not subjected to heat treatment, and therefore it is necessary to use vegetables for it as fresh as possible and without the slightest signs of rot and other damages. Adjika will be ready for use immediately after preparation, but if the product is infused, its taste will improve.
Ingredients:
- tomatoes - 1 kg;
- horseradish root - 150 g;
- salt - 1 tbsp. a spoon;
- garlic - 10 denticles.
Preparation
- With tomatoes, peel off the skin, beforehand having poured them with boiling water.
- Pass the vegetables through a meat grinder, salt and stir.
- Distribute adzhika to the banks and sent to the refrigerator.
Acute Adjika with horseradish
Adzhika is sharp for the winter with horse-radish - this is not quite a classic version of the Caucasian Adzhika, but from this the food does not become less tasty. The combination of garlic, horseradish and bitter pepper makes the taste of the dish sharp, even scalding, so the adjik is more often used not as an independent dish, but as an addition to meat, poultry and sauces.
Ingredients:
- red tomatoes - 2 kg;
- garlic - 200 g;
- granulated sugar - 150 g;
- red sweet pepper - 15 pcs .;
- horseradish root - 400 g;
- chili pepper - 2 pcs .;
- salt of stone not iodized - 60 g;
- vinegar - 200 ml.
Preparation
- Vegetables are crushed with a blender or meat grinder.
- Salt, sugar, pour vinegar, stir and leave for 12 hours.
- Spread the adzhika in prepared containers, close them with lids and put them in the cold.
Adjika with apples and horseradish
Adjika with horseradish and apples for the winter turns out so appetizing, that having cooked one portion, until the cold, there is not a single jar left. Therefore, immediately it is worth cooking, or even 3 portions of this fragrant snack. To keep the billet better, after closing the jar must be turned and wrapped.
Ingredients:
- tomatoes - 2.5 kg;
- carrots, apples of winter varieties - 1 kg each;
- sweet red pepper - 1,5 kg;
- horseradish, garlic, hot pepper - 200 g;
- sugar - 100 g;
- salt - 1 teaspoon;
- table vinegar - 100 ml.
Preparation
- Vegetables and apples are passed through a meat grinder, and then boiled for 1 hour.
- Chop the hot peppers, garlic and horseradish.
- Add the ingredients to the pan and boil for about 10 minutes, stirring.
- Salt, sugar and pour vinegar.
- They give the masses a boil, they spread it over the banks and cork.
Adjika with pepper and horseradish
Adjika with horseradish for the winter with the addition of fleshy sweet pepper of red color turns out especially tasty and fragrant. In this case, a recipe is presented, where the billet is not subjected to heat treatment, and then it is stored in the cold. If this is not possible, then the prepared mass should be boiled for half an hour, and then rolled up.
Ingredients:
- tomatoes - 3 kg;
- hot pepper - 150 g;
- horseradish root - 200 g;
- sweet red pepper - 1,5 kg;
- salt - 100 g;
- vinegar 9% - 70 ml;
- garlic - 300 g;
- sand of sugar - 100 g.
Preparation
- Tomatoes are dipped in boiling water for a minute, then they are dipped in cold water and they are peeled off the skin.
- Hot, sweet peppers and tomatoes are ground in a blender.
- Root of horseradish tinder on a fine grater.
- Mix all the ingredients, add salt, sugar, vinegar, chopped garlic.
- Once again thoroughly stir and everything, adzhika with pepper and horseradish is ready.
Adjika from green tomato with horseradish
The recipe for Adzhika with horseradish, presented below, differs from the others in that it prepares a snack not from ripened, but from green tomatoes. If the workpiece is not planned to be stored for a long time, it can not be boiled, but simply expanded in containers and placed in a refrigerator. The amount of garlic, hot pepper and spices is adjusted to taste.
Ingredients:
- green tomatoes - 2 kg;
- Bulgarian pepper - 500 g;
- hot pepper - 2 pods;
- garlic - 6 denticles;
- salt - 1 tbsp. a spoon;
- horseradish root - 50 g;
- oil - 30 ml;
- vinegar - 50 ml;
- hops-suneli.
Preparation
- Green tomatoes and pepper are ground in a blender and boil for about an hour.
- Add crushed garlic, horseradish root, spices, vinegar, oil, salt and boil for another 15 minutes.
- Adjika from green tomatoes with horseradish is ready! Lay it on the banks and roll.
Adjika with horseradish leaves
Adjika from horseradish leaves is very delicious and spicy. In its pure form it can not be eaten. But if you add it to sour cream, mixed with olive oil and lemon juice, then there will be an excellent dressing for salads. With meat and fish dishes, this appetizer is also perfectly combined.
Ingredients:
- horseradish leaves - 30 pcs .;
- parsley, dill, celery - 1 bunch;
- garlic - 2 heads;
- chili pepper - 200 g;
- salt;
- acetic essence - 1 teaspoon.
Preparation
- Horseradish leaves, greens, peppers and garlic are ground to a puree state.
- All this is mixed, salted to taste, pour vinegar, stir and leave for half an hour.
- After that adzhika with horseradish is ready.
Adjika from courgettes with horseradish for the winter
Boiled ajika with horseradish for the winter, cooked on the basis of zucchini - not absolutely standard, but very tasty snack. Instead of tomato paste, you can use about 1 kg of crushed tomatoes, but then the mass should be slightly longer boiled, so that the adjika does not turn out to be too liquid. Or you can reduce the time and boil the mass without a lid, then the liquid will evaporate faster.
Ingredients:
- zucchini - 3 kg;
- tomato paste - 10 tbsp. spoons;
- black pepper powder - 3 teaspoons;
- vinegar 9% - 5 tbsp. spoons;
- oil - 200 ml;
- garlic - 2 heads;
- horseradish - 200 g;
- rock salt - 100 g;
- parsley - 1 bunch.
Preparation
- Zucchini chopped and the mashed potatoes give a couple of hours to brew.
- Then the resulting mass of salt, add oil, tomato, pepper and all this stew for 1.5 hours.
- Add crushed garlic, horseradish root, parsley and boil for another 10 minutes.
- Pour vinegar, stir, distribute the mass of the containers and cork.
- This adzhika with horseradish can be stored and just in the apartment.
Raw adzhika with horseradish - recipe
The adzhika's recipe with horseradish for the winter, presented below, is very simple and straightforward. The product does not require digestion and additional sterilization, it is implied that it will be stored in the cold. If it seems that adzhika requires additional acidity, then to taste it you can add a little vinegar.
Ingredients:
- tomatoes - 2 kg;
- horseradish - 350 g;
- garlic - 2-3 heads;
- sugar, salt - 2 tbsp. spoons;
- black ground pepper, hops-suneli - for ΒΌ tsp.
Preparation
- Vegetables grind, salt, pepper and sugar.
- All is well stirred and everything, raw adzhika with horseradish is ready!
- Lay it on the tanks and clean in the cold.