The best gorloder recipes for the winter

Probably everyone knows such hot-burning plants as garlic and horseradish. It was they who formed the basis of the gorloder, since a dish with a similar name must simply be spicy. But gorloder can also be spicy, and even sweetish - it all depends on what kind of recipe is used to make it. And there are a lot of gorloder's recipes - after all, he is the Russian analogue of both Abkhazian adjika and French-English ketchup. It is not for nothing that it is often called adjika-gorloder, or ketchup-gorloder, depending on which ingredients prevail in the recipe.

How to make a gorloder

The gorloder itself is very simple to prepare. It has two main varieties: raw and boiled.

Raw gorloder is very useful for the human body and is prepared simply by grinding and mixing all the necessary components. At the end, salt and spices are added to the dish and it needs to stand for several hours to several days in order for all the ingredients to mix perfectly with each other and can be stored in winter.

Only after a few days is the gorloder placed in small sterile jars so that you can enjoy the snack-sauce during the winter. You only need to store raw gorloder without adding vinegar in the refrigerator.

There are also recipes for preserving the gorloder for the winter by cooking, as well as adding vinegar or sunflower oil.

How to cook gorloder deliciously - useful tips for housewives

It is not for nothing that spicy snacks made from hot vegetables attract housewives - after all, they can not only increase the appetite by awakening the taste buds, but also have a beneficial effect on the immune system, protecting the body from various infections. But in order for the dish to turn out delicious and can be well stored in winter, there are a number of nuances that can help novice housewives.

Selection and preparation of ingredients

Tomatoes are the most traditional component of gorloder recipes, because they soften the taste of the seasoning, enrich it with many useful substances, and give it an attractive color. Therefore, tomato gorroder turns out to be very rich, tasty and aromatic.

It is advisable to choose tomatoes of fleshy varieties, since a large amount of liquid can cause sourness of the gorloder. If, however, there is not much to choose from, then in this case part tomato juice when chopped, tomatoes are removed for use for other purposes.

The quality of the gorloder increases markedly if the fruit is used without the skin. It can be easily removed from tomatoes using the following technique: vegetables are first poured with boiling water for a couple of minutes, and then transferred to ice water. Then the peel is easily removed.

Garlic is one of the essential ingredients in recipes for preparing a gorlader for the winter. In order not to experience difficulties when peeling garlic, it must be disassembled into teeth and soaked for a couple of hours in cold water. Then the skin can be removed quickly and easily.If a large amount of garlic is used according to the recipe, then the separated cloves are placed in a glass jar, closed with a lid and the jar is shaken vigorously for several minutes. The husk is crumbled, and the peeled slices are removed from the jar.

If horseradish is used in the gorloder's recipe for the winter, then it is preferable to prepare the seasoning in the autumn-winter period. Since it is the rhizomes dug out after frost that have the maximum healing power, as well as a vigorous taste and aroma.

When using hot pepper in a gorloder recipe for the winter, it should be remembered that the main pungency is contained in the seeds. Therefore, if it is important to make the appetizer especially hot, then the whole pepper is crushed. Otherwise, it is better to remove the seeds before chopping vegetables.

Manufacturing nuances

To obtain a uniformly mashed mass of vegetables, it is customary for the gorloder to use a variety of kitchen appliances: a meat grinder, food processor, blender, juicer. You can, of course, do with a grater, but with significant volumes, this method of grinding vegetables will be very unproductive.

To further protect the mucous membranes of the face from irritation caused by horseradish, a plastic bag is put on the outlet of the meat grinder and tightly tied to the device. After the end of the horseradish grinding procedure, the bag is tightly closed and used to add to the vegetable mixture last.

Horseradish can be characterized by tough and coarse fibers.

In any case, it is advisable to grind horseradish rhizomes last, since it is they who most often clog the holes of the meat grinder or other devices.

The smell of garlic and horseradish is removed from the skin of the hands if they are previously rinsed in water with salt. The addition of any aromatic essential oil to the water will be especially effective.

It is the amount of horseradish and garlic added to the gorloder's recipe that determines the shelf life of the seasoning. Keep this in mind if you wish to extend the storage life of the gorroder for the winter.

If a recipe for cooking a gorloder with cooking is used, then it is best to cool the swirling jars upside down under a blanket.

Features of saving gorlodera

There are several tricks on how to reliably preserve the tomato gulper without cooking for the winter.

• A circle is cut out of paper so that it fits snugly under the lid. Soak the circle with vodka or alcohol, place it under the lid and cover the jar with the gorloder with the lid.
• Likewise, the inside of the lid can be simply smeared with a thick layer of mustard.
• Having spread the gorloder in the jars, a small space is left on top, which is poured with several tablespoons of vegetable oil.

How to make garlic tomato gorloder

Tomato gorloder for the winter is the simplest and most traditional recipe for making a snack at home.

Ingredients:

• 1 kg tomato
• 150 g peeled garlic
• 2 tsp salt
• 2 tsp Sahara
• 1 tsp ground black pepper
• ½ tsp red hot ground pepper

The gorloder is prepared according to this recipe as simply as possible.

1. All peeled vegetables are passed through a meat grinder.
2. Add spices and seasonings.
3. Stir and let it brew for a while.
4. They are laid out in small dry, sterilized jars.
5. Store in the refrigerator or on the balcony in winter.

Gorloder for the winter without sterilization

This recipe for the gorloder for the winter has a mild taste, therefore, it is more suitable for the female half of humanity. But thanks to its rich composition and long-term storage, it is popular with men as well.

Ingredients:

• 3 kg of tomatoes;
• 1 kg of apples;
• 1 kg of carrots;
• 1 kg of sweet pepper;
• 550 g of garlic;
• 5 pods of hot pepper;
• 50 g of salt;
• 40 g sugar;
• 30 g of 9% vinegar;
• 200 g of refined vegetable oil.

Preparation:

1. All vegetables, except garlic, are washed and chopped into one bowl.
2. Then they are placed on fire, heated to a boil and cooked over moderate heat for about 40 minutes.
3. The resulting foam is periodically removed with a slotted spoon.
4. Garlic is chopped separately and after the specified time it is added to the boiling vegetable mixture along with sugar and salt.
5. Finally, add oil and vinegar and bring the mixture back to a boil.
6. They are laid out in sterile jars and rolled up for storage for the winter.

Horlloader recipe with horseradish so as not to ferment

Adding horseradish to the gorloder, in addition to taste, aroma and healthfulness, provides additional safety of the harvest for the winter. And apples add a light fruity flavor to the snack.

Ingredients:

• 3 kg of tomatoes;
• 300 g horseradish;
• 1.5 kg of apples;
• 800 g of garlic;
• Salt to taste.

This recipe can be prepared very quickly:

1. It is advisable to remove the peel from apples and tomatoes, cut into pieces, remove the core with seeds from apples.
2. Peel horseradish and garlic from the husk and thick coarse peel.
3. Chop the horseradish into small pieces.
4. Grind everything with a meat grinder in the following sequence: tomatoes, apples, garlic and last - horseradish.
5. Mix all components, add salt.
6. Insist for half an hour and try again.
7. Add sugar and more salt if desired.
8. If the appetizer immediately seems not very spicy, do not rush to add garlic or horseradish - the pungency is fully revealed only after a few days.
9. Divide into dry jars and store in a cool place.

Garlic-free gorloder recipe (tomatoes and horseradish with pepper)

If someone is confused by the aroma of garlic in the throat, then there is a recipe for making this snack for the winter without garlic. In addition to horseradish, hot pepper gives a sharpness to the throat-lover.

Ingredients:

• 3 kg of tomatoes;
• 300 g horseradish rhizome;
• 3 hot pepper pods;
• 1 kg of sweet bell pepper;
• 50 g of sea salt.

Preparation:

1. All vegetables are cleaned of unnecessary parts.
2. Grind with a meat grinder.
3. Mix together with the addition of salt.
4. The future gorodder is infused in a cool place for several days with occasional stirring.
5. Distributed in small sterile jars and stored in a cellar or refrigerator (storage in winter on the balcony with freezing is allowed).

Garlic and Horseradish Tomato Gorlodera Recipe

This recipe for the winter is the heir to the famous tkemali sauce, as it is prepared with the addition of plum or cherry plum, but in the presence of horseradish.

Ingredients:

• 1 kg of tomatoes;
• 1 kg of plums or red cherry plums;
• 400 g of garlic;
• 200 g horseradish;
• 50 g of salt;
• 100 g sugar;
• 50 g of apple cider vinegar.

This recipe is easy to cook gorloder, and it goes well with kebabs and other meat dishes.

1. Plums are freed from seeds, and tomatoes from the place of attachment to the stalk.
2. Horseradish is peeled, and garlic is peeled.
3. Chop plums and tomatoes and place on the stove.
4. After boiling, remove the foam and boil the fruit and vegetable mass for 15 minutes, add salt and sugar.
5. Allow the mixture to cool, at this time chop the garlic with horseradish.
6. Add them along with vinegar to cooled plums and tomatoes.
7. The gorloder is mixed and laid out in sterile jars.
8. Store in a cool place or on the balcony in winter.

Horlader for the winter without horseradish - spicy

This horseradish-free recipe for the winter impresses with its ease of preparation, as well as the fact that the result is a sauce with an attractive aroma of herbs and spices. In terms of its taste and aroma, it most resembles traditional ketchup.

Ingredients:

• 1 kg of tomatoes;
• 300 g of garlic;
• 30 g salt;
• 30 g sugar;
• Coriander, basil, curry - dry spoonful of the mixture;
• A pinch of ground black and allspice;
• 2 carnation stars.

Preparation:

1. Both fresh and dry herbs can be used with the recipe.
2. If herbs and spices are used dry, then all of them must be ground before using in a coffee grinder.
3. If fresh herbs are used, they are minced with a meat grinder along with tomatoes and garlic.
4. All components in a crushed state must be mixed together with the addition of salt and sugar.
5. The mixture is infused for a couple of hours, after which it is laid out in sterile containers.
6. Store in the refrigerator.

Gorloder with garlic without cooking

Gorloder, made for the winter according to this recipe, is perfectly stored due to the high content of garlic and hot pepper. Instead of tomatoes, sweet bell peppers are used, preferably of different colors, but red pepper must be present.

Ingredients:

• 1 kg of bell pepper;
• 300 g hot pepper;
• 300 g of peeled garlic;
• Salt to taste.

Cooking method for the winter couldn't be easier:

1. Free peppers from seeds and tails, and garlic from scales.
2. Turn all vegetables through a meat grinder.
3. Mix everything thoroughly, add salt.
4. Arrange in jars, store in a cool place.

Conclusion

There are many recipes for the gorloder for the winter. Even those who cannot tolerate garlic, tomato or horseradish for various reasons can find a suitable harvesting option for themselves.

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