Spicy horseradish, also called "gorloder", is very popular in Russian cuisine, especially in cold regions. The appetizer not only has a memorable savory taste, but also has health benefits. Horseradish is a valuable carrier of vitamin C, a natural antibiotic. Many housewives prefer to make their own preparations from natural ingredients, fortunately, recipes for sauces from a burning root are quite simple. It is important to cook crap for the winter so that it does not sour, and your efforts are not in vain.
How to choose and prepare raw materials for a gorloder
Horseradish, recipes for which are presented in large quantities on the Internet today, can be used as a sauce or - for spicy lovers - as an independent snack. The main ingredients of the classic gorloder are: horseradish root, tomatoes, salt and garlic. Sometimes, no matter how hard the hostess tries to cook horseradish for the winter, so as not to acidify, but after about 2-3 months of storage, it begins to exfoliate, rise with a "cap", bubble, and loses its rich red color.
Often the reason that the horseradish turns sour is poor quality or improper preparation of raw materials. It is recommended to select only ripe, undamaged large lettuce tomatoes for the sauce. Tomatoes should not be watery! Horseradish must be dug up in the fall, select the thickest roots and process immediately. Before preparing horseradish for the winter, peel the vigorous raw materials and cut into pieces, then soak in cold water for a day.
To prevent the horseradish from souring, after cleaning and thoroughly rinsing the garlic and horseradish, be sure to dry them. Cut the tomatoes with a cross, soak for 2-3 minutes in boiling water and quickly remove the skin. After that, you need to grind the ingredients of the sauce. Pass the horseradish through a meat grinder, after putting a plastic bag on it; process the cloves of garlic with a garlic press; cut tomatoes into slices, scroll in a blender.
How to cook crap for the winter
To prepare classic horseradish for 300 g of roots, 14 teaspoons of granulated sugar and salt, 400 g of chopped garlic, 6 liters of rolled tomatoes are enough. It happens that the gorloder becomes sour because of the poor quality of the salt. Use for winter horseradish blanks only a coarse product (No. 2-4), not iodized, slightly grayish in color.
Combine all the ingredients for the horseradish recipe, adding the garlic at the very end before rolling the sauce into sterilized jars. To prevent the horseradish from souring, some housewives first bring the sauce to a temperature of 100 ° C before conservation, put the garlic mass just before the liquid boils. In this case, the snack can be stored for up to a year, even at room temperature, however, due to heat treatment, it will lose a significant part of its healing properties.
Horseradish for the winter with vegetable oil
Experienced chefs successfully prepare horseradish for the winter, so as not to sour and mold, add natural preservatives to the preparation - vegetable oil and / or vinegar. For a glass of chopped horseradish and the same amount of garlic, take 2 kg of rolled tomatoes, 25 g each of table salt and granulated sugar, 100 ml of olive or sunflower oil. Add table vinegar (3 tablespoons).
Boil and keep a saucepan with salted and sugared tomato paste for 20 minutes over medium heat, then pour in the oil and vinegar, at the end - a mixture of garlic and horseradish. Stir the appetizer and turn off the heat. Pour the shit into sterilized jars immediately, roll up or close them with tight screw caps.
To prevent the shit from sour: useful tips
- The appetizer can be prepared without vinegar and boiling, however, to prevent souring and mold, it is recommended to pour sunflower oil into the containers with the blank on top.
- Place a circle of clean tracing paper or baking parchment, cut to the diameter of the neck, under the lid of the crap jar. Pre-saturate the paper with vodka or alcohol.
- Sterilize well the containers in which you intend to store the gorroder in winter, and also keep clean during the cooking process.
- Use glass bottles and jars with a volume of no more than 0.5 liters - then when you open the snack it can be eaten, and the leftovers will not sour.
- The sauce will last better if you put more horseradish, garlic and salt in it. Usually, after 2-3 months of storage, vigorous horseradish becomes softer in taste.
- Store horseradish in the cold, at a temperature of no more than 15 ° C, ideally 3-8 ° C.
With a little skill, you will be able to cook crap for the winter, so as not to sour. However, you should not keep a spicy appetizer untouched for more than six months - otherwise it will lose some of its sharpness and useful properties.
