Tomato and garlic garnish: all recipes

Russian adjika, “Ogonyok”, “Cobra”, horseradish, gorloderlik – they name it as horloder made from tomato and garlic for the winter in different parts of the country.

In the Urals it is respectfully called “horseradish snack”, with the emphasis on the first syllable. According to different recipes, bell peppers, apples and even plums are also added to the mixture, but spicy vegetables and seasonings remain unchanged. In the Soviet years, each housewife had her own recipe for how to make a delicious horloder from tomatoes with garlic for the winter; they used both ripe and unripe tomatoes, flavored with black and hot pepper to taste. And so that the tomato skins stuck in the meat grinder did not disappear, they were pushed through with carrots, which gave it a slightly sweet taste. This treat was always prepared in the fall, when the horseradish root becomes sharper and more fragrant.

Classic recipe

It is safer to prepare a horloder from tomatoes with garlic by boiling; this preparation will last longer, will not ferment or sour. A properly made dish will not only warm you up in the cold, but also improve your appetite and boost your immunity during the cold season. To ensure that the treat retains its pungency and beneficial properties, generously add garlic and ground red pepper, and season with horseradish to suit your taste.

Required Ingredients

tomatoes – 2.5 kg;
chili pepper – 1 pod;
vinegar - 1 tbsp. spoon;
salt – 1 teaspoon;
carrots – 750 g;
horseradish – 200 g;
garlic – 1 head;
black pepper – 1 teaspoon.

How to make a tomato and garlic horloder

Grind the vegetables and season with spices.
Leave for 30 minutes, boil, pour in vinegar.
Boil for 1-2 minutes, package.

Recipe without horseradish

Not everyone in my family eats the tomato and horseradish appetizer. For them, I always prepare several jars of delicious horseradish-free horlorder and vinegar.

2 kilograms 500 grams of tomatoes;
half a kilo of sweet pepper;
half a kilo of apples;
half a kilo of carrots;
120 grams of garlic;
100 grams of hot pepper;
50 grams of parsley and dill;
a glass of vegetable oil;
2 tablespoons of nine percent vinegar;
salt and ground pepper to taste.

How to make the dish:

Rinse all vegetables.
Remove apple cores, seeds, and any other excess parts from the pepper.
Cut the tomatoes into pieces.
Process the vegetables with a blender or meat grinder and place them in a deep saucepan.
Add vinegar and oil, salt and pepper. Mix well.
Place the dishes on the stove and cook the mixture with garlic and red pepper over low heat for about two hours.
Chop the greens as finely as possible and add them to the vegetable mixture 10 minutes before they are ready.
Pour the hot sauce into sterile containers, roll up and wait to cool. Then put it away for storage.

Gorloder without cooking

It’s easier to make a horloger from tomatoes without cooking; special care is needed when working with horseradish. It heavily clogs the grinder grate, so it needs to be ground last on the list. And salted water will help get rid of the smell of garlic; you need to wash your hands thoroughly in it. These are the main ingredients, the more of them, the longer the mixture will stay fresh.

Required Ingredients

tomatoes – 1 kg;
ground red pepper – 0.5 teaspoon;
sugar – 1 teaspoon;
horseradish root – 80 g;
garlic – 60 g;
salt – 1 teaspoon.

How to make a tomato and garlic horloder

Remove the skin from the tomato and grind with other vegetables.
Mix with spices, leave for 2 hours.
Distribute into a container and seal.

Gorloder in a blender

If suddenly a spicy snack has fermented, you can save it at the beginning of the process. Add a little salt, garlic, boil for 5 minutes. and roll it up again. Some housewives, to prevent this from happening, add 1 teaspoon of vegetable oil to each jar. A softer and more delicate mixture will be obtained if you chop the tomato horlor with a blender.

Required Ingredients

tomatoes – 2.5 kg;
carrots – 750 g;
horseradish root – 200 g;
vinegar - 1 tbsp. spoon;
salt – 1 teaspoon;
garlic – 1 head;
chili pepper – 1 pc.;
black pepper – 1 teaspoon.

How to make a tomato and garlic horloder

Remove the skin from the tomato, grate it, and puree the vegetables in a blender.
Season with spices and leave for half an hour.
Place in jars, sterilize for 15 minutes, and seal.

Recipe: Gorloder - for the winter

All you need is: ripe tomatoes, horseradish roots, garlic and a little salt.

Peel the garlic and horseradish. Wash everything, including the tomatoes, thoroughly and dry slightly. For tomatoes, we remove everything unnecessary (the place where the stalk is attached and spoiled places, if any).

Interesting: How to ripen watermelon at home

Now we pass everything through a meat grinder. Personally, I skip the tomatoes along with their skins and seeds, I don’t put in a special attachment that makes pure tomato juice, but, if you wish, you can make it without seeds and peels. Either way, the end result will be the same.

Now you need to salt the horloder to taste. Some people also add sugar, but I don’t use any sweetener in this recipe.

Mix all the ingredients well, it looks like this

I have a meat grinder with fairly large holes in the grate, so I get small pieces of garlic and horseradish.

The finished horloger needs to be poured into sterile jars.

For long-term storage, for the winter, these jars must be hermetically sealed with metal lids for preservation. Or you can cover it with a regular plastic lid and store it in the refrigerator, where the garlorder can easily stand for a month or more.

From the specified amount of ingredients, approximately 1 liter of finished garlorder is obtained.

I don’t cook it very spicy, but everyone can “adjust” the spiciness and taste for themselves by adding more garlic, horseradish and salt.

The peculiarity and difference of this snack from others is that it has a specific, refined taste and pungency of horseradish. Plus, the horloger is also useful, since the absence of heat treatment allows you to preserve all the properties and vitamins of tomatoes and other components. And the medicinal, anti-inflammatory properties of horseradish and garlic are added, thanks to which colds and other misfortunes will be avoided if you often eat gorloder along with other, familiar dishes.

Gorloder "Ogonyok"

One of the most famous recipes is “Ogonyok”, this is a garlor with hot peppers and tomatoes, add at least 1 tbsp of vinegar, then the preparation will be stored without problems even for several years. For a hot mixture, add 1 teaspoon each of red and black pepper. It is recommended to taste when adding spicy ingredients, but it is important to remember that the full spiciness will still be revealed in a few days.

Required Ingredients

tomatoes – 3.5 kg;
hot pepper – 200 g;
sugar – 1 tbsp;
salt – 0.25 tbsp;
garlic – 200 g;
vegetable oil – 250 ml;
vinegar – 250 ml.

How to make a tomato and garlic horloder

Grind the vegetables and boil.
Boil for half an hour, add salt and sugar.
Cook for another 30 minutes, add oil and vinegar.
Keep on low heat for 1.5 hours.
When the tomato sauce with garlic without horseradish has boiled down to half its volume, distribute into containers.

Horloger with horseradish

If you don’t like the mixture with garlic, you can make a tomato and horseradish horloger, it will add the desired spiciness. But such a preparation is stored for only a couple of months in the cold, which also needs to be taken into account. You can use both a meat grinder and a blender, but experienced housewives note that the second option is less suitable because it produces a lot of unnecessary foam.

Required Ingredients

tomatoes – 1 kg;
horseradish root – 100 g;
salt – 1 tbsp. spoon.

How to make a tomato and garlic horloder

Grind the vegetables and roots and add salt.
Stir until smooth, leave for 2 hours.
Distribute the tomato and horseradish garnish into a container and refrigerate.

Is it possible to store Gorloder in plastic bottles?

Some housewives prefer to store snacks in plastic bottles. Is this storage method good?

In general, it is not advisable to reuse plastic bottles, but this rule is usually ignored. In theory, it’s possible to pour a dehydrator into bottles, although it’s not entirely convenient. If you want to place it in such a container, take new bottles made of thick plastic and fill it with a workpiece that has not been boiled.

I would like to note that the shelf life of a horloger in a bottle differs significantly from that stored in a jar. The canned one lasts longer.

Thus, it is indeed possible to keep a gorloder in a bottle, but only if you eat it within a couple of weeks. Such dishes should be kept in the refrigerator, otherwise the product will ferment. And, of course, under no circumstances should you buy such a preparation in a store or market.

As you can see, it’s not at all difficult to prepare a garlic garnish for the winter according to my delicious recipes. For greater clarity, you can watch the video.

Salad “Hrenovina”, “horloder” - can it be stored in plastic bottles?

I'll speak for myself. I have been storing horseradish, as well as all salads and snacks containing horseradish, for decades exclusively in plastic bottles of various capacities. The salads themselves do not deteriorate, and their taste does not deteriorate. However, I will note this detail - after opening the container, I transfer the salad into a glass jar. I won’t bore you with my conclusions about why I do this, just believe that this is what you need to do if you are not sure that you won’t eat the opened salad within 2 weeks.

Horseradish salad is made from (as the name suggests) horseradish. That is, this vegetable is one of the main components of this dish.

Green tomato garnisher

If the tomato harvest is not going well and there are a lot of unripe ones, you can prepare a gardener of green tomatoes with garlic for the winter. They also add hot pepper, garlic, sugar and salt, and roll it up without boiling or horseradish. You can add any greens to your taste. To avoid bitterness, choose fruits that are slightly whitish in color and medium in size; small ones can accumulate harmful substances.

Required Ingredients

tomatoes – 2.5 kg;
garlic – 4 heads;
hot pepper – 2 pcs.;
sugar – 1.5 teaspoons;
salt – 1 tsp, spoon.

How to make a tomato and garlic horloder

Grind the vegetables, season with salt and sugar.
Distribute the green tomato container into a container and seal.

Tomato garnish with garlic and horseradish

If you want to cook horloder for the winter along with garlic and horseradish, then this delicious recipe is for you!

kilogram of tomato;
100 grams of horseradish;
one and a half cups of peeled garlic;
two carrots;
a couple of chili peppers;
a tablespoon of sugar;
two tablespoons of salt;
ground black pepper.

Peel the peppers, carrots and horseradish. Cut the tomatoes into pieces.
Grind the vegetables with a meat grinder and place in a deep plate.
Salt and pepper the resulting mixture, add sugar. Mix thoroughly and let stand for half an hour.
After the time has passed, stir again.
Place the snack in sterile 0.5-1 liter containers. Close with screw or nylon lids.
How to store? Simply place the garlic and horseradish garnisher in the refrigerator.

Note: when adding horseradish to the roll, grind it twice in a meat grinder; use a fine grate. Only after this is it added to the rest of the vegetables.

Yellow tomato garnisher

The shade of the tomatoes does not affect the taste; the recipe for a tomato and garlic garnisher is no different if the fruits are yellow. But they contain an order of magnitude more vitamins, sugars and valuable dry substances, especially carotenes. You can simply grind the vegetables and distribute into jars with vinegar. But it’s safer to boil it.

Required Ingredients

tomatoes – 6 kg;
garlic – 5 heads;
hot pepper – 3 pcs.;
sugar – 6 tbsp. spoon;
salt – 5 tbsp. spoon;
vinegar - 6 tbsp. spoons

How to make yellow tomato gourd

Grind the vegetables, add salt and sugar.
Boil, cook for 4 minutes.
Add vinegar, heat for 2-3 minutes.
Pour the tomato and garlic garnish into a container.

Tomato garnish with garlic and horseradish

If you want to cook horloder for the winter along with garlic and horseradish, then this delicious recipe is for you!

kilogram of tomato;
100 grams of horseradish;
one and a half cups of peeled garlic;
two carrots;
a couple of chili peppers;
a tablespoon of sugar;
two tablespoons of salt;
ground black pepper.

Peel the peppers, carrots and horseradish. Cut the tomatoes into pieces.
Grind the vegetables with a meat grinder and place in a deep plate.
Salt and pepper the resulting mixture, add sugar. Mix thoroughly and let stand for half an hour.
After the time has passed, stir again.
Place the snack in sterile 0.5-1 liter containers. Close with screw or nylon lids.
How to store? Simply place the garlic and horseradish garnisher in the refrigerator.

Note: when adding horseradish to the roll, grind it twice in a meat grinder; use a fine grate. Only after this is it added to the rest of the vegetables.

Gorloder with bell pepper

Many housewives do not like to mess with garlic, but it will be easy to peel it if you take it apart into cloves and soak in cool water for 2 hours - the skin will slide off immediately. You can also put it in a jar and shake it, the husks will fall off. But it’s better to freeze the horseradish slightly, then it will be easier to grate. You can’t do without these ingredients, but you can add less of them if you try the Bulgarian version – a horloder made from tomatoes and peppers with garlic.

Required Ingredients

tomatoes – 1 kg;
bell pepper – 1 kg;
hot pepper – 300 g;
garlic – 300 g;
salt – 1 teaspoon.

How to make a tomato and garlic horloder

Peel the peppers and grind with tomatoes and garlic.
Dissolve the salt, distribute into a container, and seal.

Gorloder in our opinion

In Siberia they really like to make this preparation from tomatoes and garlic, with a lot of options. There are options with horseradish without garlic - it's crap. Eat with the addition of sweet and hot peppers - almost adjika. I made this last year and really liked it.

Interesting: How to Properly Store Garlic in Winter at Home

Adjika 2020

Today, in the midst of preparations, I was unable to buy a pod of hot pepper for my adjika, so I had to make it without it. The remaining ingredients are the same:

Sweet tomatoes – 1.2 kg
Sweet pepper – 1 kg
Garlic – 220 grams
Vegetable oil – 100 ml
Salt and sugar to taste, ground coriander.

Gorloder, according to culinary sites, is not made in large quantities, supposedly it does not last long. Well, yes, if you cook it, it will not be stored for long. But I don’t cook, and, as far as I remember, neither my parents nor my fellow summer residents cooked horseradish and garlic, because horseradish and garlic themselves are preservatives, and most importantly, you need to let the prepared mixture ferment, after which it is perfectly preserved in a cool place.

Let's get started!

I put the chopped bell pepper through a blender mixed with garlic. I also ground sweet tomatoes (I took yellow and green ones).

Sweet pepper:

Grinding:

Sweet tomatoes:

I mixed it all in an enamel pan, added salt, sugar and ground coriander. Ready mixture:

I poured the mixture into a three-liter jar - calculated the amount so that it did not reach the top, and took it out to the cool kitchen for fermentation. You should stay away from this fermentation for five days - the smell is terrible. I approached the jar only to control the process and pierce the mass with a special stick.

I packed the bottler in a bottle:

After the mixture had calmed down, I poured it into plastic bottles and sealed it hermetically. In them the gorloder slowly matures, like kvass. Before serving, you can add vegetable oil and stir.

But! Hot pepper has not yet been added to the mass due to its absence in the village store. And so, a month after making the gorloder, I finally went to the city and bought one pod at the market. I was going to add it in crushed form to the mass, but first I need to pour it from the bottle into a large salad bowl. And here I was faced with such a phenomenon as severe gas formation. After all, the bottle stood under a screwed cap, although in the cold!

The hall's help is required. Tell me my mistake: where and what did I screw up? And what needs to be improved next season? I'm going to make this kind of gorloder again.

Today, in the midst of preparations, I was unable to buy a pod of hot pepper for my adjika, so I had to make it without it. The remaining ingredients are the same:
Sweet tomatoes – 1.2 kg
Sweet pepper – 1 kg
Garlic – 220 grams
Vegetable oil – 100 ml
Salt and sugar to taste, ground coriander.
Gorloder, according to culinary sites, is not made in large quantities, supposedly it does not last long. Well, yes, if you cook it, it will not be stored for long. But I don’t cook, and, as far as I remember, neither my parents nor my fellow summer residents cooked horseradish and garlic, because horseradish and garlic themselves are preservatives, and most importantly, you need to let the prepared mixture ferment, after which it is perfectly preserved in a cool place.

Gorloder with zucchini

A milder option is a horloger with zucchini and tomatoes for the winter; zucchini perfectly absorbs all the aromas and spices and softens the spiciness. To keep the product longer, add vinegar. If you need a very spicy mixture, add hot peppers with seeds; a more gentle recipe is without them. Oil is added to protect against fermentation.

Required Ingredients

tomatoes – 750 g;
zucchini – 1.5 kg;
carrots – 250 g;
bell pepper – 250 g;
garlic – 3 heads;
salt – 1 tbsp. spoon;
sugar – 50 g;
hot pepper – 50 g;
vegetable oil – 100 ml;
vinegar – 50 ml.

How to make a tomato and garlic horloder

Grind the vegetables, crush the garlic separately.
Add spices and oil, simmer for 40 minutes.
Season with garlic, simmer for 5 minutes.
Pour in vinegar, simmer for 2 minutes.
Distribute the tomato, zucchini and garlic container into a container for the winter and seal it.

Gorloder with garlic - a delicious recipe for the winter

- kilogram of tomatoes - garlic cloves - 7 pcs. - salt - ? tsp

Cut the tomatoes into quarters and grind them with an immersion blender. Garlic can be processed through a garlic press. You can process vegetables very efficiently using a meat grinder. The only drawback of such methods is the disassembly and assembly of equipment, as well as its washing. However, if you are preparing snacks in large quantities, then it is best to use a meat grinder. The second place in terms of grinding quality is occupied by a blender. The only drawback of this method is that the garlic is poorly chopped. The last thing you should do is use a stationary blender. The whole point is that it will grind the mass into a foamy cocktail or puree. It is better to chop the garlic separately. The main principle is the smaller the better.

The last stage is bringing the snack to taste. This is quite easy to do. First you need to add a minimum amount of salt and garlic, and then add what is missing according to your taste. Remember that it is better to under-salt than to over-salt.

Consider making a tomato and garlic seasoning as well. You will learn several important nuances that will help you prepare the dish of your dreams.

Horloder with horseradish and garlic for the winter

- salt - green tomatoes - 2 kg - horseradish root - 95 g - garlic head - 2 pieces - hot pepper - 3 pods

Trim the horseradish root, peel off the hard layers, wash thoroughly, and scrape. This product should only be placed in a dish clean. Grind the peeled root. This is best done using a meat grinder. However, you can also use a regular kitchen grater. Divide several garlic heads into separate cloves, peel them, and twist them through a press. Combine horseradish root with chopped garlic. Sort through the green tomatoes, wash thoroughly, remove the stems, and chop. Wash several pepper pods, remove the seeds and stem. Also grind the vegetables through a meat grinder. Some housewives are of the opinion that it is better not to grind the pepper, but simply chop it with a knife. However, in this case it is better to wear gloves to protect the skin of your hands. In a saucepan, combine horseradish root and garlic cloves, hot pepper and ground tomatoes. Mix thoroughly to obtain a homogeneous mixture. Salt the mass.

Package the finished mixture while still hot, screw on special lids, and set for sterilization.

How to prepare a garlic garnish for the winter

— red tomatoes — ? kg - sugar - half a teaspoon - salt - 1.5 tsp. – garlic clove – 30 g – horseradish root – 45 g

- refined vegetable oil - 220 ml - sweet pepper - 200 g - carrots - 195 g - large spoon of vinegar

It is better to select only red tomatoes for the gardener. The roots should only be young. If you took loose and yellow roots, then you need to take only the middle part of them. The amount of horseradish may be more or less than indicated in the recipe. Here you need to focus on your own taste preferences.

Prepare the tomatoes: wash the tomatoes, peel the garlic and horseradish. Place the garlic cloves and tomatoes in a blender and grind. Grate or grind using a meat grinder. In this case, put a food bag on it, which must be tied around near the outlet. This little trick will help you avoid tears. Stir the mixture thoroughly.

What are the benefits of the gorloder snack?

Horseradish root has been used in cooking and medicine since ancient times. It perfectly improves immunity, helps a person cope with respiratory diseases and gastrointestinal diseases. If you eat at least 10 g of seasoning a day, you will significantly reduce your blood sugar levels. Horseradish roots contain even more vitamin C than lemons. The composition of the seasoning is also enriched by garlic, which is also rich in vitamins.

How to prepare a garlic garnish for the winter

- horseradish - 2 kg - table vinegar, cool water - 400 g each - large beets - salt - 50 g - garlic head - 2 pieces

Interesting: Is it possible to freeze chanterelles raw?

After you have dug up the horseradish, wash it thoroughly with a brush. Separate the roots from the tops and pass through a juicer. This process should take place outside, since horseradish is very irritating to the mucous membrane of the eyes. Using a blender, prepare beet puree. Pour water into a saucepan, boil, add salt and sugar, cool. Twist the peeled garlic cloves and mix with horseradish. As soon as the vinegar and water have reached room temperature, add the beet mass, salt, add sugar, stir, and quickly pour into steamed jars.

How to make a garlic garnish for the winter.

- tomatoes - 2.55 kg - head of garlic - 3 pieces - hot pepper pod - sugar and salt - to your own taste - horseradish root - 195 g

Pour boiling water over the tomatoes to remove the skins and grind them in a blender. Scroll through the meat grinder and the hot pepper pod. Grate the horseradish with the addition of garlic, let the resulting consistency stand for about an hour. Mix all the ingredients in the composition, add salt and add a few pinches of sugar. The mass is perfectly preserved in jars. To do this, it is better to roll it up and store it in a cool, dark place. If desired, you can diversify the appetizer - add sweet peppers, apple cider vinegar, lemon juice, carrots, plum pulp.

Tomato and garlic garnish for the winter.

Peel 500 g each of garlic and hot pepper. Remove the seed pods from the bell peppers. Stir the “scorching beauty”, place it in jars, cover with nylon lids and store it in the cellar as is. You can safely store the snack throughout the year.

- hot, sweet peppers - 1 kg each - apples, carrots - 1 kg each - tomatoes - 3 kg - garlic cloves - 195 g - vinegar essence - a couple of tablespoons (tablespoons) - sugar, salt - 2.6 tbsp. l.

Wash the vegetables, peel them, put them in a meat grinder and grind. You can also grind the mass in a food processor. Chop the garlic cloves separately. Place the container on the stove and cook for approximately 40 minutes. This process may take longer. Throw in the garlic cloves after 5 minutes. pour vinegar. Pour the snack into jars.

Green tomato garnish with dill

- fresh dill - 50 g - peeled horseradish root - 145 g - green tomatoes - 1.45 kg - garlic cloves - 135 g - granulated sugar - 30 g - salt - 45 g - hot pepper - 30 g

This preparation is prepared in a similar way as all the others. Wash the vegetables, trim the horseradish. Grind these products, combine with twisted garlic cloves, and adjust the mixture to taste with spices and sugar. Be sure to add chopped dill, which will make the dish not only beautiful, but also very tasty. In addition, the snack will be more fortified.

Option with Antonovka.

- a kilogram of tomatoes - horseradish root - 320 g - garlic, bell pepper - 295 g each - Antonovka - 295 g - sugar and salt - to your own taste

Rinse all the indicated vegetables. Dry them slightly, and then put them in a meat grinder, add salt and sugar to taste. Antonovka also needs to be crushed. Horseradish must be handled exclusively with gloves, otherwise tears cannot be avoided.

Gorloder is a favorite snack of Russian women and men. The stronger half of humanity prefers sharper and piquant options, but women love snacks with the addition of apples, carrots and beets. We even included a special “women’s recipe” in our selection. When preparing a savory preparation, be guided only by your own taste. You can serve the dish with pasta, porridge, fish, etc.

- tomatoes - 2.55 kg - head of garlic - 3 pieces - hot pepper pod - sugar and salt - to your own taste - horseradish root - 195 g

Gorloder with cinnamon

An unusual red tomato garnish is made with cinnamon; it is jokingly called ladies' garnish for its less spicy taste. To prevent the mixture from fermenting, you need to thoroughly sterilize the container; it is safer to treat it with boiling water and vinegar. Sugar also causes fermentation; if you do not add it or add a little, the product will last longer in storage.

Required Ingredients

tomatoes – 3 kg;
apples – 1 kg;
garlic – 550 g;
carrots – 1 kg;
bell pepper – 1 kg;
chili pepper – 5 pcs.;
salt – 50 g;
vegetable oil – 200 ml;
vinegar – 30 g;
cinnamon – 0.5 teaspoon.

How to make cinnamon gorloder

Peel the vegetables and grind without garlic.
Boil, simmer for 40 minutes.
Add salt and sugar and stir for 5 minutes.
Add crushed garlic, vinegar, oil, cinnamon.
When it boils, distribute into containers and seal