Many housewives who grow large tomato crops prepare various preserves for the winter, including ketchup and adjika. But if you compare these two dishes, then Adzhika with horseradish for the winter has much more advantages and advantages than tomato paste or ketchup. Firstly, adjika tastes brighter, more intense and piquant. Secondly, it is stored much longer than other derivatives of tomatoes. In addition, adjika is great for meat and even some fish dishes, goes well with cheese or meat pastries, and can even act 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 cooking real adjika. Just note that with most recipes you will have to tinker with, as they say, but the result is worth the time and effort.
Raw adjika with horseradish and garlic for the winter
The basis for the recipe is made up of tomatoes, so immediately prepare enough of them. For cooking, you will need sweet and bitter peppers, several heads of garlic, horseradish root, salt, of course, and sugar. And to keep adjika for as long as possible, we use 9 percent vinegar.
Cooking
We start cooking adjika from tomato with horseradish for the winter by washing tomatoes and peppers. We clear the bell pepper and hot bitter from the seeds and send it to the meat grinder along with the tomatoes. 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 you send it to the meat grinder, put a plastic bag over your neck. The frayed horseradish root in this case will fall directly into the enclosed space and will not cause irritation of the mucous membranes. From the bag we quickly transfer it to the tomato mass and mix thoroughly. In addition, do not forget that rubbing your eyes or touching your face while working with grated horseradish is also better not to.
It remains only to chop the garlic. This can be done with a meat grinder, grater or garlic ginger. Salt to taste and add granulated sugar. There is no exact amount of ingredients in this recipe, since each housewife makes adjika with horseradish for the winter to her own taste. Someone likes the sweeter option, while others, on the contrary, prefer a vigorous, burning taste of the workpiece.
Vinegar in this recipe is necessary not only to extend the life of canned food, but also in order to extinguish 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 require cooking. We just sterilize the jars, lay out the finished product and twist. Lids are best used sterilized tin. Turning over the banks is not required. Just put them in storage.
Cooked adjika recipe with horseradish for the winter
The next recipe for a delicious winter harvest is also called “adjika”, but some housewives often use a different name - “horseradish”. The following products are required for cooking:
- Tomatoes - about one kilogram (choose the most fleshy and juicy).
- Large salad bell pepper - about ten pieces (400-500 g).
- A pair of small hot peppers.
- Garlic - 100 g.
- Sugar - 50 g.
- 150 ml of 9% vinegar.
- Salt.
- Horseradish root (150 g should be obtained in crushed form).
- 200 ml of vegetable oil.
Cooking process
To start, as usual, prepare the vegetables. We wash the tomatoes, remove the skin and the internal white partition from the garlic, peel the seeds, and carefully clean the horseradish root. Vegetables will need to be cut into small pieces so that it is easier to chop them in a blender (namely, we will use it in this recipe). We grind all the vegetables into a homogeneous mass, add the right amount of granulated sugar, vegetable oil and salt.
Cooking adjika with horseradish for the winter according to this recipe is recommended in a pan with a thick bottom. We put on medium heat. As soon as the mass begins to boil, we immediately reduce and already on low heat cook adjika for one hour. Do not forget to stir it to avoid burning from the bottom. Vinegar is added at the very end of the preparation, when about five minutes remain before the designated time for turning off the fire.
Thanks to cooking, adjika becomes thick and very fragrant. We spread the snack in sterilized cans and twist the tin lids. Here it will already be necessary to turn the jars upside down, wrap them in a blanket and let stand for twelve hours. Then adjika can be stored in the basement, pantry or taken to the cellar to the cottage.
Adjika on herbs
A very unusual, but popular and beloved by many housewives recipe - adjika with herbs. The preparation method and components are almost the same as in the two previous versions. But there are some secret manipulations that distinguish adjika on herbs.
What is such adjika made for the winter of? Tomatoes, horseradish, garlic, sweet bell pepper, salt, vinegar - the main ingredients. The main difference is that in this recipe there are aromatic herbs: parsley, dill, cilantro, and in large enough quantities.
How to cook
We clean all the vegetables, wash and grind them using a blender or a meat grinder. But the greens need only be cut, and into fairly large pieces. Thus, not only the pristine aroma of herbs is preserved, but also useful vitamins. Cooking in this recipe does not require anything. Salt the resulting mass, add chopped garlic, herbs, sugar and mix thoroughly. We lay it out on the banks, close it with ordinary plastic lids and put it in the refrigerator for three days.
Then we open the cans, add the necessary amount of vinegar to them, close the lids again and remove them to the cellar or pantry for long-term storage. Cans must 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 healthy. Bitter pepper and horseradish root “disperse” the blood, which allows 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, and not Georgia, as is commonly believed. In the homeland of adjika, this word is translated as “pepper salt”.
- 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 means to maintain men's health. Doctors say that a man who wants to maintain his sex life in good shape, is simply obliged to at least a couple of times a month to eat a sharp and fragrant snack.
- The most convenient packaging for packaging adjika - jars of 0.5 l. One such can is just enough for one family dinner.