The most delicious recipes for raw and cooked homemade adjika with horseradish for the winter, and how to store the prepared ingredients

After harvesting, every homemaker wonders how to preserve the flavor and nutritional value of the produce from their garden. Horseradish adjika, which can be prepared for the long winter, comes to the rescue. This seasoning will appeal not only to those who enjoy spicy food but also to those who enjoy savory dishes.

What dishes can adjika be served with?

Adjika is a versatile seasoning, and therefore its uses are quite wide. Most often, this sauce is served with meat of any kind, including pork, beef, lamb, horse meat, poultry, or other game. Adjika can also be added to soup, which adds a piquant and spicy flavor.

Some use it as a sauce for all kinds of dishes: potatoes, pasta, pilaf, pelmeni, and so on. And those who love spicy food can simply spread it on bread instead of butter and drink it with tea.

Ingredients required for cooking

The basis of any classic recipe for this spicy condiment is red hot pepper, salt, and garlic. These ingredients give adjika its distinctive spiciness and spiciness. However, today, there are many new recipes that deviate from the classic sauce preparation principles. They use tomatoes as the main ingredient, and sometimes omit the pepper altogether.

There is also a lesser known variety of adjika – green.

It's also made with pepper, but a different color. Besides pepper, dill, cilantro, parsley, mint, basil, and other herbs are added to this seasoning. Salt is also used.

Delicious recipes for winter preparations

Today, there are a wide variety of homemade adjika recipes. They vary in preparation time, ingredients, and spiciness. Therefore, everyone can choose the perfect option based on their personal preferences.

Adjika with tomatoes, garlic and horseradish

This adjika recipe is similar to the classic one. However, its uniqueness lies in the use of tomatoes instead of peppers—these vegetables give the finished sauce a richer, more mellow flavor.

Ingredients required:

• tomatoes – 0.9 kilograms;
• horseradish root – 0.1 kilogram;
• garlic – 5 cloves;
• salt – 25 grams.

Cooking steps:

1. Wash and peel the tomatoes. To easily remove the skin, rinse the vegetables with boiling water, then cool under cold water for a minute before peeling.
2. Cut the tomatoes into quarters and remove the stems.
3. Wash the horseradish, cut off small roots and remove rotten areas.
4. Remove the skin from the root and rinse again.
5. Grind horseradish, tomatoes and garlic cloves using a meat grinder.
6. Add salt to the resulting mixture.
7. Ladle the sauce into sterilized jars and refrigerate. To thoroughly prepare the jars, boil them first or microwave them for three minutes on high power.

Hot seasoning with pepper

This preserving method is intended for those who enjoy spicy dishes. Adjika prepared according to this recipe is sometimes called "khrenovina" (horseradish) due to the large amount of horseradish used and its similarity to the classic method of preparing this dish.

Components you will need:

• hot pepper (chili) – 500 grams;
• tomatoes – 1.5 kilograms;
• garlic – 100 grams;
• horseradish – 0.4 kilograms;
• salt – 2 tablespoons.

Cooking sequence:

1. Wash the tomatoes thoroughly, peel them, and cut them into small wedges. The best tomatoes for this recipe are ripe and large.
2. Wash the horseradish root, remove any damaged or rotten parts and peel off the skin.
3. Grind the pepper, tomatoes and horseradish using a meat grinder.
4. Place the resulting mixture on the stove and cook over low heat for an hour and a half.
5. Crush the garlic cloves under a press.
6. Add them to the rest of the ingredients.
7. Add salt to the mixture and stir.
8. Place the seasoning into prepared jars and roll up.

Seasoning with added bell pepper

Adding bell pepper to adjika softens the flavor of the finished sauce. This option is perfect for those who don't like overly spicy or tart dishes.

You will need:

• bell pepper – 1.4 kilograms;
• capsicum – 0.3 kilograms;
• garlic – 3 cloves;
• salt – 30 grams.

Cooking steps:

1. Wash the vegetables thoroughly, remove the seeds and stems.
2. Grind vegetables and garlic using a meat grinder.
3. Add salt to the resulting mixture.
4. Let the prepared seasoning sit on the counter for 30-40 minutes, stirring it every 10 minutes.
5. Divide the adjika into sterilized jars and roll them up.

A recipe for delicious raw adjika

The appeal of this recipe is that the sauce doesn't require cooking and can be consumed immediately. Raw adjika has its distinct, unique flavor when it's still fresh. Therefore, it's recommended not to store it for too long.

Necessary components:

• fresh and large tomatoes – 0.8 kilograms;
• sweet red pepper – 0.5 kilograms;
• garlic – 6 cloves;
• hot pepper – 2 pieces;
• salt – 1 tablespoon;
• sugar – 2 tablespoons;
• vegetable oil – 3 tablespoons.

Cooking sequence:

1. Peel the washed vegetables.
2. Wash the bell pepper, remove the seeds and stem.
3. Also cut out the stem from the chili pepper.
4. Grind the prepared ingredients.
5. Add salt, sugar and vegetable oil to the resulting mass.
6. Mix the prepared sauce well and pour into sterilized jars.
7. It's not necessary to seal the jars with the seasoning. Nylon lids are perfect for storing raw adjika.

Boiled sauce with carrots and apples

This recipe for an ancient Caucasian seasoning is an innovation. The finished dish's flavor is far from spicy, but sweet and mild. This is thanks to the apple and carrot.

You will need:

• carrots – 0.4 kilograms;
• tomatoes – 0.5 kilograms;
• apples – 0.4 kilograms;
• horseradish – 50 grams;
• garlic – 4 cloves;
• vegetable oil – 1 tablespoon;
• salt – 2 tablespoons.

Cooking technology:

1. Wash and peel the tomatoes.
2. Peel and core the apples.
3. Cut the apples into medium-sized slices.
4. Wash the carrots and peel off the top layer.
5. Finely chop the garlic cloves or crush them under a press.
6. Grind apples, tomatoes, carrots and horseradish using a meat grinder.
7. Pour in vegetable oil.
8. Place the mixture over low heat and simmer for 70-80 minutes, stirring occasionally.
9. Remove the dish from the stove, add garlic and salt.
10. Place the sauce back on the heat, bring to a boil and turn off the burner.
11. Cool and pour into prepared jars.

Recipe with green tomatoes

Homemade seasoning prepared according to this recipe will have an unusual green color. This recipe is notable because it allows you to use unripe fruits.

Ingredients:

• green tomatoes – 900 grams;
• horseradish – 100 grams;
• garlic – 2 cloves;
• salt – 2 tablespoons;
• sugar – 1 tablespoon;
• dill – to taste.

Steps:

1. Wash and peel the tomatoes.
2. Cut the vegetables into medium-sized slices.
3. Put the tomatoes, garlic and horseradish through a meat grinder.
4. Mix the remaining ingredients into the resulting mass.
5. Place the mixture into prepared jars and roll up.

Rules for storing ready-made canned food

Fresh sauce has a tart and piquant flavor that fades over time. Many cooks prepare this dish without cooking, relying on the garlic and horseradish in the recipe, which act as natural preservatives.

Raw adjika should not be stored for more than six months after preparation. If cooked, the shelf life is extended to a year. Store the prepared seasoning in a cool, dark place. A cellar or refrigerator are good options.

But, in any case, it's best to consume the dish as soon as possible to fully appreciate its unique flavor. After all, only fresh seasoning will provide significant benefits and maximum enjoyment.

Adjika has long ceased to be a dish enjoyed only in the Caucasus and by those who enjoy spicy food. Today, it's known worldwide, leading to the emergence of new recipe variations, among which even those with a sweet tooth will find something they like. So, you can confidently make this sauce this winter to enjoy its tart flavor and evoke memories of summer.