Boiled adjika with horseradish for the winter

Using the recipes below, you can prepare delicious boiled adjika with horseradish for the winter. This preparation stores well at room temperature and does not require additional space in the refrigerator.

Boiled adjika with horseradish, tomatoes and garlic - a recipe for the winter

Ingredients:

horseradish root – 0.25 kg;
tomatoes – 2.5 kg;
garlic – 5 heads;
bitter pepper – 0.25 kg;
reddish bell pepper – 0.5 kg;
refined vegetable oil – 125 ml;
sweet sand – 110 g;
large salt, not iodized – 60 g;
vinegar 6% – 200 ml.

Manufacturing

We cut the washed tomatoes into several parts and pass them through a meat grinder. In the same way, we chop the hot and sweet peppers and horseradish root, which were previously washed and cleared of seeds and stalks. Don't forget to wear rubber gloves when working with hot peppers.

Place all the ingredients in an enamel container, add vegetable oil, salt and sweet sand, mix well and set on fire. Boil the adjika for 1 hour, at the end throw in the garlic squeezed out through a press, pour in the vinegar and stir.

While still hot, place the adjika into sterile jars prepared in advance, roll up the boiled lids and hide under a warm blanket until it cools completely.

Boiled adjika with horseradish, carrots and apples - a recipe for the winter

Ingredients:

tomatoes – 2 kg;
sweet bell pepper – 1 kg;
carrots – 1 kg;
sweet and sour apples – 1 kg;
onions – 1 kg;
hot reddish pepper – 3-4 pcs.;
garlic – 3-4 heads;
horseradish root – 3-5 pcs.;
large salt, not iodized – 120-150 g;
sweet sand – 200 g;
refined vegetable oil – 500 ml;
vinegar 9% – 100 ml.

Manufacturing

Wash tomatoes, apples, bitter and sweet peppers, dry them, remove stems and seeds and cut into several pieces. When working with hot peppers, be sure to wear rubber gloves to avoid burning your fingers.

Peel the onions, carrots and horseradish root and chop them as necessary.

Now we chop the cooked vegetables using a meat grinder, put them in an enamel container and put them on fire. After boiling, keep the mixture covered over moderate heat, stirring, for sixty minutes. Then add salt, sweet sand, vegetable oil and vinegar, throw in the previously peeled and pressed garlic, cook for another 5 minutes and turn off the stove.

Place the hot adjika into sterilized jars prepared in advance and seal with sterile lids. We place it under a warm blanket until it cools completely and put it in storage with the rest of the preparations.

Savory boiled adjika with horseradish and herbs

Ingredients:

tomatoes – 2.5 kg;
sweet bell pepper – 0.7 kg;
hot reddish pepper – 2-3 pcs.;
garlic – 3 heads;
horseradish root – 3-5 pcs.;
parsley – 0.5 bunch;
dill greens – 0.5 bunch;
basil greens (optional) – 0.5 bunch;
large salt, not iodized - to taste;
sweet sand – 50 g or to taste;
refined vegetable oil – 100 ml;
vinegar 9% – 30 ml.

Manufacturing

We wash and dry the tomatoes, wash the peppers and remove the stems and seeds. Peel the horseradish root and garlic and rinse as necessary. We cut all the vegetables into pieces, pass them through a meat grinder once or twice and put them in an enamel pan.

Heat the mixture to a boil and simmer over low heat for 30 minutes, stirring. Then add previously peeled and pressed garlic, finely chopped herbs, add salt, sweet sand, vinegar to taste and pour in vegetable oil. You can also season adjika with different spices at this step. Let the preparation boil for another 5 minutes, then place it in sterile jars, seal it with boiled lids and hide it under a warm blanket until it cools completely.

Adjika with garlic and horseradish with boiling for the winter: a very tasty recipe

Hello, dear readers. Now I would like to offer a recipe for delicious adjika, which contains horseradish root. Usually this seasoning is prepared without cooking, but I boil it. It turns out to be a special and spicy seasoning for meat, fish, and pasta. We love it with borscht and soup, spread on a piece of dark bread. The traditional seasoning consists of garlic and hot pepper, and comes out quite hot. But it can be supplemented with other ingredients that give new flavor colors. I have the most common and very tasty version of adjika. I suggest preparing at least a couple of jars to evaluate the taste.

Tomatoes must be ripe, or even overripe, bright red in color. I have the cream variety, they are meaty and don’t contain much juice, so the seasoning turned out thick.

All fruits must be excellent, not rotten, not spoiled. The pepper must be fleshy and thick-walled.

My hot pepper is fresh, reddish in color, if you want it spicier, then we do not remove the seeds from it. Also, if you wish, you can add half or a couple of pieces, depending on the spiciness you choose.

Adjika with garlic and horseradish with cooking

Products in the autumn season are all available and not expensive. And the end result is a very tasty, moderately spicy sauce for the meat.

Ingredients:

Tomatoes - 1 kg.
Sweet pepper - 0.5 kg.
Hot pepper - 1 pc.
Garlic - 100 gr.
Horseradish - 50 gr.
Sugar - 2 tablespoons
Salt - 1 teaspoon
Vinegar 9% - 30 ml.

I prepared the vegetables, so the whole manufacturing process will be even faster and easier. I washed the tomatoes, cut them into pieces, and be sure to cut out the space at the stem.

Remove the seed box and tail from the reddish sweet pepper. Wash the inside of the seeds and cut into pieces

Peel the garlic, wash and chop the hot pepper.

Advice! To peel a huge amount of garlic, you can divide it into cloves and cover with hot water, leaving for 10 minutes. The skin will be removed simply by pressing with your fingers.

We clean the horseradish root and wash it well. It is important that dust and soil do not get into the seasoning.

Vegetables can be chopped using 2 methods (using a meat grinder or blender). I chose the 2nd.

It is very important to cut them smaller to make it easier and better to chop. Be sure to chop the horseradish roots.

I put it into the blender in parts. And I chop the garlic and pepper.

Tomatoes can be poured into a saucepan or cauldron and chopped with a blender. Or, pass all the vegetables through a meat grinder.

Horseradish , which is part of the sauce, stimulates the appetite, provokes the production of gastric juice, improves digestion, warms, strengthens the immune system, has antibacterial properties and is a natural antibiotic.

I don't remove the skin from tomatoes. If you wish, you can cut them crosswise and pour boiling water over them, then peel off the skin with a knife.

I cook in a cauldron, it has a thick bottom, literally nothing will burn in it. I have it for 3.5 liters. I have an experienced one, not the newest one, but it’s very cool to cook caviar and various sauces in it.

Place the chopped vegetables into a thick-bottomed pan or cauldron. Bring to a boil and add salt, sugar and vinegar.

After boiling, be sure to try. And add salt and sugar according to your own taste. I like this taste, so I don't add anything. For me it is flawless and balanced.

I use 9% vinegar and pour in a few spoons. You can use apple, but then you need to add more of it, because it can be 3% or 6%.

During the cooking process, foam will be created on the surface; it must be removed with a spoon. I collect it and throw it away.

When the mixture boils well, reduce the heat and cook over low heat for 30 minutes, stirring occasionally.

How to check if adjika is ready? You think that if a thick mass settles to the bottom and juice appears on the surface, then the mass is ready and can be poured into jars.

I don’t cover it with a lid, let the liquid evaporate. Also, I turn on the hood because the smell is all over the house.

As you can see, the mass has boiled down and the liquid has evaporated. The mass became significantly thicker.

While everything was bubbling and cooking, I washed the containers and lids. I boiled the lids, poured water over them, and they bubbled for 7 minutes, this is the time from the moment the water boiled.

I boil the jars using the old-fashioned method, over a kettle. You can put it in the oven, dishwasher or microwave, whichever is convenient.

It is better to boil the container thoroughly; there is no need to pour boiling water over it; it is better for it to go through the sterilization process.

Without turning off the heat, I put the seasoning into jars and close them with sterile lids.

Fundamentally! From the indicated quantity of goods I get two half-liter jars.

Now I decided to pour it not into half-liter jars, but into jars of a different size, because the seasoning is spicy, and we eat it a little at a time.

It goes well with jellied meat, meat dishes, and first courses. If you have a normal attitude towards spicy dishes, you are not allergic to horseradish, or the other components included in the sauce, then by all means, try it!

Adjika with horseradish and garlic from tomatoes - video recipe

I would very much like to share the video recipe with you; after watching the video, you will have no questions about making it.

I store the preparation in the basement; this year we got a cool pantry in the basement. So I will store all the preserves there.

Still, I believe that conservation must be stored in a cool place; in the absence of such a place, it was forced to be stored in a city apartment.

I would like to add that this recipe is easy, it is ordinary, but tasty. It goes perfectly with oven-baked meat (pork, beef, chicken).

My grandmother always prepared it for borscht, she spread it on bread. I cooked both raw and boiled, and in huge quantities. I couldn’t imagine my winter without the spicy adjika made from tomato, horseradish and garlic given to us.

And I want to say that she did not suffer from colds at all, despite her advanced age.

So try it, cook it. There are still vegetables, and if you don’t have time this year, bookmark the recipe and prepare it later. Bye everyone! And Bon Appetit!

Boiled adjika with horseradish and garlic

Canned tomatoes, pickled cucumbers, vegetable salads - this, of course, is all wonderful, but will they really replace everyone’s favorite adzhika? Naturally, no, because this is the most favorite winter delicacy, irreplaceable. Ketchups and tomato pastes, especially store-bought ones, are not even close to homemade seasoning made from tomatoes, garlic and pepper. Among the large number of recipes, a special place is occupied by boiled adjika with horseradish and garlic, which has a very unusual and fascinating taste.

This adzhika is very good, it will make a beautiful combination with boiled, fried or baked potatoes, enhance the taste of borscht, meat, pasta and porridge, making them indescribably fragrant. If you are not yet familiar with this miracle, we recommend that you try it, as the taste will be appreciated by even the most picky culinary gourmets. Prepare a couple of jars at first, but in the future you will want to create much more.

Boiled adjika from tomato, garlic and horseradish

tomatoes – 2 kg
horseradish root – 200 g
garlic – 4 heads
chili pepper – 5 pcs.
sugar – 5 tbsp. spoons
vinegar – 100 ml
coriander – 1 teaspoon
bell pepper – 500 g
vegetable oil – 100 ml
large salt - 2 tbsp. spoons

Grind tomatoes, horseradish, sweet and hot peppers cut into several pieces in a meat grinder. Mix all the components of adjika with vegetable oil, sugar, salt and coriander, boil for 40 minutes after boiling, at the end add vinegar and chopped garlic, place the still hot adjika in sterile jars, roll up the lids, hide under a blanket until it cools completely.

Boiled adjika with horseradish, garlic and herbs

sweet pepper – 500 g
tomatoes – 2 kg
horseradish root – 3-4 pcs.
garlic – 3 heads
chili pepper – 3 pcs.
basil – 0.5 bunch
dill – 50 g
parsley – 50 g
vinegar - 2 tbsp. spoons
sugar – 2-3 tbsp. spoons
vegetable oil – 70 ml
salt - to taste
paprika and oregano – 0.5 teaspoon each
ground bay leaf – 3 g

Dry the washed tomatoes, remove the stalks and seeds from the pepper, and pass it through a meat grinder twice along with the horseradish. Boil the resulting vegetable mass over low heat for half an hour after boiling, then add chopped garlic and chopped basil, dill and parsley into it. Pour vegetable oil, vinegar, sugar and salt to taste into adjika. Season with paprika, bay leaf and oregano, let the adjika boil for 10 minutes, and place in sterile jars.

Boiled adjika with apples, horseradish and garlic

sweet and sour apples – 1 kg
tomatoes – 2 kg
bell pepper – 1 kg
carrots – 5 pcs.
onions – 5 pcs.
horseradish - 3 pcs.
blue fenugreek – 1 teaspoon
savory – 5 g
marjoram – 5 g
chili pepper – 300 g
salt – 80 g
vinegar – 80 ml
vegetable oil – 100 ml
garlic – 100 g

We start making adjika by preparing the vegetables: wash everything, get rid of the seeds, skins and stalks. We pass tomatoes, peppers, carrots, onions and garlic through a food processor, grate three horseradishes, and finely chop the apples. We put the tomato mass on the fire, add apples, carrots, onions and peppers to it, cook for an hour after boiling, then add sugar and salt, as well as other spices: marjoram, savory and blue fenugreek. A couple of minutes before the end of cooking, pour vinegar into the adjika and add chopped garlic. We pour the finished adjika into sterilized jars, keep it warm all night (that is, in the dark) , and only later lower it into the cellar or other suitable space for storage. This recipe is very unusual, if you like everything original, then pay attention to adjika from garlic arrows.

Homemade adjika with horseradish and garlic is simply a mind-blowing seasoning that has millions of admirers. Having tasted it at one point, you can no longer live without it, because any ordinary dish with its addition will become completely different: more appetizing, savory and fragrant.

Adjika from tomato with garlic and horseradish

Simple recipe
No cooking for the winter
With walnuts
With apples
No hot pepper
Without bell pepper
With greenish tomatoes
Adviсe

Adjika is a popular sauce belonging to Georgian and Abkhaz cuisine. This spicy seasoning is prepared from reddish hot pepper, garlic and common spices and herbs in Georgia, which are painstakingly ground.

This dish has spread beyond the borders of its own homeland, and many variations have emerged that include many other ingredients: tomatoes, horseradish, bell peppers, apples and others. Such seasonings are not actually adjika, but they have become so popular in Russia that housewives enjoy making them. In particular, adjika is often prepared from tomatoes with horseradish and garlic for the winter.

You can create adjika using 2 methods - with cooking or without cooking.

Simple recipe

1 kg of tomatoes;
10 cloves of garlic;
50 g horseradish;
1 tbsp. spoon of salt.

Wash the tomatoes, put them in boiling water for a minute, then transfer them to cool water. Remove the skin.
Peel the garlic and horseradish.
Pass all the ingredients through a meat grinder, add salt, mix, and let it brew.
Place in clean, dry jars, seal and refrigerate.

No cooking for the winter

2.5 kg of tomatoes;
300 g garlic;
1 kg of sweet reddish pepper;
200 g horseradish (root);
4 pods of bitter pepper;
1 cup of sugar;
1.5 cups table vinegar (9%);
2 tbsp. spoons of salt.

All necessary products should be placed on the table in suitable quantities.
Wash the tomatoes and peppers, peel the garlic and horseradish. Remove seeds and membranes from sweet peppers, toss hot peppers with seeds.
Grind all the cooked vegetables in a meat grinder, pour salt and sugar into the resulting mixture, pour in vinegar and stir.
Leave for 1 hour at room temperature, stir occasionally so that the salt and sugar dissolve faster.
Then place the container with the seasoning in the refrigerator for a day.
After this, put it into jars, which must be sterilized and dried. Cover with tight, clean lids and place in the refrigerator.

With walnuts

4 tomatoes;
2 chili;
1 cup walnuts;
1 kg bell pepper;
2 horseradish roots;
2 bunches of cilantro;
1 teaspoon sugar;
12 cloves of garlic;
1 teaspoon salt;
dry spices to taste.

Wash the vegetables.
Peel the bell peppers and chilies (remove stems and seeds).
Place the tomatoes in boiling water, then in cool water and remove the skins. Cut them into cubes.
Lightly dry the walnuts in a frying pan.
Place all prepared ingredients into a blender and grind. Transfer to a saucepan, add sugar and salt. Grind the spices in a coffee grinder or mortar and pour into a saucepan. Mix its contents, put on the stove, cook for half an hour.
Peel the horseradish and garlic, puree them in a blender, add to the pan, and mix.
Distribute the finished adjika with horseradish and tomatoes into jars and place in a huge container to sterilize. Boil for approximately 20 minutes.
Immediately roll up the hot pieces, turn them over, and cover them with a blanket. After cooling, put it in a cellar or cold pantry.

With apples

1.3 kg of tomatoes;
500 g sweet and sour apples;
500 g bell pepper;
500 g carrots;
500 g onions;
10 cloves of garlic;
2 chili peppers;
3 horseradish roots;
100 g sugar;
70 g salt;
50 ml vinegar;
200 ml vegetable oil.

Wash vegetables and apples.
Remove the stem, seeds and membranes from the bell pepper.
Core the apples.
Cut the chili in half, remove the seeds.
Tomatoes, peppers, carrots, onions, apples, horseradish, garlic, mince and cut into pieces.
Transfer the mixture into a saucepan, place on the stove, and cook, stirring constantly, for about 40 minutes.
Add salt, sugar, vinegar, vegetable oil, stir and cook for another 10 minutes.
Sterilize the jars together with the lids, place them in adjika, screw on the screw-shaped lids, cool under a warm blanket, then put them in a cool space.

No hot pepper

Adjika recipe without cooking

1 kg of tomatoes;
200 g horseradish root;
200 g garlic;
1.5 tbsp. spoons of salt;
1 tbsp. spoon of sugar.

Wash the tomatoes, cut into slices, removing the space where the tail is attached. The skin can be removed by first dipping it in boiling water and then in cool water.
Wash the horseradish, peel it, cut it into pieces. Can be soaked in cool water for 1 hour.
Peel the garlic.
Pass it all into a meat grinder, add salt, add sugar, and mix. Let stand for 2 hours so that the sugar and salt dissolve completely.
Place the finished adjika into sterilized jars and close with tight lids. Keep refrigerated.

Boiled adjika recipe

1.5 kg of young zucchini;
6 cloves of garlic;
½ cup tomato paste;
½ cup vegetable oil;
100 g horseradish root;
30 g salt;
50 ml vinegar (9%);
herbs and dry spices to taste.

Wash the zucchini and cut into cubes without cutting off the skin (if they are not young, they need to be peeled).
Peel the garlic and horseradish.
Pass the zucchini through a meat grinder, put it in a saucepan, add tomato paste, salt, dry spices (khmeli-suneli, coriander) and mix.
Put on fire and cook for 1 hour. Then pour in the vinegar.
Grind the horseradish and garlic in a meat grinder, add to the adjika, continue cooking for another 15 minutes.
Sterilize the jars, transfer the seasoning, close, and put them in a cold, black space.

Without bell pepper

1 kg of meaty tomatoes;
150 g garlic;
100 g horseradish root;
500 g sweet and sour apples;
2 hot capsicums;
2 tbsp. spoons of sugar;
1 tbsp. spoon of salt;
2 tbsp. spoons of vinegar.

Wash the tomatoes, dry them, cut off what is not needed. Core the apple. Remove seeds from hot peppers.
Cut apples, peppers and tomatoes into pieces. Pass into a meat grinder.
Peel the horseradish and garlic and grate on the smallest grater, add to the total mass.
Add salt, sugar and vinegar, let stand for a while at room temperature. Stir occasionally. Then put the adjika in the refrigerator for a day.
Sterilize the jars and lids, spread out the seasoning, and seal. Store adjika in the refrigerator, where it will stay all winter.

With greenish tomatoes

2 kg of greenish tomatoes;
500 g sweet pepper;
6 cloves of garlic;
2 pods of hot reddish pepper;
50 g horseradish root;
50 ml vinegar;
30 ml vegetable oil;
1 tbsp. spoon of salt;
hops-suneli to taste.

Wash tomatoes and peppers. Remove the stem and seeds from sweet and hot peppers. Scroll through a meat grinder or blend in a blender. Place on the stove and cook over low heat for about 1 hour.
Grind the horseradish and garlic, add to the total mass, add vinegar, vegetable oil, salt, suneli hops and mix.
Place adjika in sterilized jars, seal, and put in a cool place.

Adviсe

Adjika contains hot pepper, which must be handled carefully to avoid burns. You must definitely wear gloves on your hands. If contact with pepper occurs, under no circumstances should you touch your face, especially your eyes with sponges. Hands should be rinsed with cool water until the burning sensation stops. You can keep it in a weak solution of soda with pieces of ice. Milk products perfectly neutralize the effect of capsaicin, which causes a burning sensation.

For adjika, it is recommended to choose very ripe tomatoes so that the dish turns out to be the most rich and tasty.

Seasoning prepared using the cool method, without cooking, should only be kept in the refrigerator. The more horseradish, vinegar and hot pepper it contains, the better it will be stored.

Before serving, you can add finely chopped fresh herbs to adjika: cilantro, dill, parsley.