Adjika with raw horseradish
Category: Sauces
Ingredients
tomatoes 2kg
bell pepper 0.5kg
horseradish root 2pcs
garlic 150g
sugar 0.5 cups
1/3 cup salt
vinegar 9% 1 glass
Cooking method

Grind all ingredients in a meat grinder, leave for 2 hours. Mix everything and put in clean jars. Keep refrigerated.

Cooking time: 2.5 hours
National Ukrainian cuisine
Note
I've been doing it for many years. Min. 9 months, did not live longer. Does not wander, does not turn sour. For horseradish lovers!
Kasanko
me, I'm a fucking lover !!! and the roots of what size, otherwise I'll dig
metel_007
Well, I don't even know what to compare with: girl_red: Like 2-3 thick markers
Albina
I also make shit every year, but I never put vinegar and sugar in it. EXCELLENT STORED, it was even in the cellar and stood for two years - they opened it and ate it.
Yutan
Is there really so much salt and vinegar? Isn't that a typo?
metel_007
Quote: Yutan

Is there really so much salt and vinegar? Isn't that a typo?
Sorry, typo. Salt one third of a glass and a tomato, not 1, but 2 kg. But I put the tomato in a smaller box and preferably fleshy, so that the adjika is not too liquid.
Albina
The tastier the tomatoes, the tastier the horseradish (in Russian speaking). Lay down the salt and after a day you can check for salt: how much is not enough, if you do it without vinegar, after trying it.
Andreevna
metel_007,
Olga, thank you very much for the adjichka. I've been doing it for the second year already, mine really like its taste. Today I made 2 3-liter jars (double portion) and immediately here, so as not to forget to say thank you, otherwise I forgot completely last year Eh, there is not enough space in the refrigerator, there is nowhere to roam, otherwise I would definitely have 20 liters zababahala
metel_007
Alexandra, just saw your message, it’s very tada that you liked adjichka, thank you very much for your gratitude.

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