Adjika with horseradish for the winter: the best recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Many housewives who grow large crops of tomatoes prepare various preservations from them for the winter, including ketchup and adjika. But if we compare these two dishes, then adjika with horseradish for the winter has much more advantages and advantages than tomato paste or ketchup. Firstly, the taste of adjika is brighter, richer and spicier. Secondly, it is stored much longer than other tomato derivatives. In addition, adjika goes well with meat and even some fish dishes, goes well with cheese or meat pastries and can even serve as a side dish.

Currently, there are many options for how to cook adjika for the winter with horseradish. We have selected the best recipes for you. Today we will share the secrets of making real adjika. We note right away that with most recipes, as they say, you will have to tinker, but the result is worth the time and effort spent.

Raw adjika with horseradish and garlic for the winter

Tomatoes form the basis for the recipe, so we immediately prepare enough of them. Also for cooking you will need sweet and bitter peppers,a few heads of garlic, horseradish root, s alt, of course, and sugar. And to keep adjika as long as possible, we use 9% vinegar.

Cooking

We start cooking adjika from tomatoes with horseradish for the winter by washing tomatoes and peppers. We clean the Bulgarian pepper and hot bitter from the seeds and send it to the meat grinder along with the tomatoes. The horseradish root is also peeled and scrolled through a meat grinder.

As you know, horseradish is a very caustic root, your eyes won't say "thank you", so before sending it to the meat grinder, put a plastic bag on the neck. The ground horseradish root in this case will immediately fall into the closed space and will not cause irritation of the mucous membranes. From the bag, quickly transfer it to the tomato mass and mix thoroughly. Also, don't forget to avoid rubbing your eyes or touching your face while working with ground horseradish.

It remains only to chop the garlic. This can be done with a meat grinder, grater or garlic press. S alt to taste and add sugar. There is no exact number of ingredients in this recipe, since every housewife makes adjika with horseradish for the winter to her own taste. Some people like the sweeter version, while others, on the contrary, prefer the vigorous, burning taste of the workpiece.

Vinegar in this recipe is needed not only to extend the life of the canned food, but also to repay the excessive sharpness that the horseradish root gives. By varying the amount of vinegar, you can change the piquancy of adjika.

Raw adjika with horseradish for the winter does not requirecooking. We simply sterilize the jars, lay out the finished product and twist. It is better to use sterilized tin lids. Banks do not need to be flipped. Just putting them away for storage.

Boiled adjika recipe with horseradish for the winter

The next recipe for a delicious preparation for the winter is also called "adjika", but some housewives often use a different name - "horseradish". For cooking, you will need the following products:

• Tomatoes - about one kilogram (choose the most meaty and juicy).
• Large salad bell pepper - about ten pieces (400-500 g).
• A couple of small hot peppers.
• Garlic - 100g
• Sugar - 50g
• 150 ml 9% vinegar.
• S alt.
• Horseradish root (shredded should make 150 g).
• 200 ml vegetable oil.

Cooking process

To begin with, as usual, prepare the vegetables. We wash the tomatoes, remove the skin and the inner white partition from the garlic, peel the peppers from the seeds, and carefully clean the horseradish root. Vegetables will need to be cut into small pieces so that the blender (namely, we will use it in this recipe) will be easier to grind them. Grind all the vegetables into a homogeneous mass, add the right amount of granulated sugar, vegetable oil and s alt.

Cooking adjika with horseradish for the winter according to this recipe is recommended in a saucepan with a thick bottom. We put on medium fire. howas soon as the mass begins to boil, we immediately reduce it and cook adjika on low heat for one hour. Do not forget to stir it to avoid burning from the bottom. Vinegar is added at the very end of cooking, when there are about five minutes left before the appointed time to turn off the fire.

Due to cooking, adjika becomes thick and very fragrant. We lay out the snack in sterilized jars and twist with tin lids. Here it will already be necessary to turn the jars over, wrap them in a blanket and let them stand for twelve hours. Then you can put the adjika away for storage in the basement, pantry or take it to the cellar to the dacha.

Ajika on herbs

A very unusual, but popular and loved by many housewives recipe - adjika with herbs. The method of preparation and components are almost the same as in the previous two versions. But there are some secret manipulations that distinguish herbal adjika.

What is this adjika made of for the winter? Tomatoes, horseradish, garlic, sweet bell pepper, s alt, vinegar are the main ingredients. The main difference is that this recipe contains aromatic herbs: parsley, dill, cilantro, and in a fairly large amount.

How to cook

All vegetables are cleaned, washed and chopped with a blender or meat grinder. But the greens only need to be cut, and into fairly large pieces. Thus, not only the original aroma of herbs will be preserved, but also useful vitamins. No cooking is required in this recipe. S alt the resulting mass, addchopped garlic, herbs, sugar and mix thoroughly. We put it in jars, close it with ordinary plastic lids and put it in the refrigerator for three days.

Then we open the jars, add the required amount of vinegar to them, close the lids again and put them in the cellar or pantry for long-term storage. Banks do not need to be sterilized, and any lids can be used, even nylon.

Interesting facts and tips

• Adjika with horseradish is not only a tasty and fragrant snack, it is also very he althy. Hot pepper and horseradish root "accelerate" the blood, which enables the body to fight cardiovascular diseases and the formation of blood clots. This is an excellent remedy for colds.
• Adjika was invented by culinary specialists from Abkhazia, not Georgia, as is commonly believed. In the homeland of adjika, this word is translated as “peppered s alt.”
• The main ingredients of the appetizer are not tomatoes at all, as many people think, but garlic and horseradish root. And adjika owes its fiery color not to tomatoes, but to hot red pepper.



• Adjika is an excellent way to maintain men's he alth. Doctors say that a man who wants to keep his sex life in good shape is simply obliged to eat a spicy and fragrant snack at least a couple of times a month.
• The most convenient container for packaging adjika - jars of 0.5 liters. One such jar is just enough for one family's dinner.