Horseradish and tomato appetizer

Step-by-step cooking

1. Step 1:

   

   How to make a tomato and horseradish snack? Let's prepare the ingredients according to the list. For such a preparation, it is not only permissible, but even desirable to use overripe, soft tomatoes. They are juicier, sweeter, and this is what you need for this snack. Tomatoes are mine, if they have a rough, thick skin, then we remove it, sprinkle the fruits with boiling water, cut out the attachment point of the peduncle, cut the pulp into several parts.

2. Step 2:

   

   Horseradish roots are washed, cleaned with a vegetable peeler or a knife, cut into several parts. After cleaning, the roots need to be rinsed again to be sure that no dirt will penetrate into the jar with the workpiece, since we will cook snacks without cooking, everything should be sterile at this stage. Garlic is divided into prongs, we clean them from the films and wash them with running water, let the water drain.

3. Step 3:

   

   If there is no meat grinder, then horseradish and garlic can be grated on a fine grater, but since these plants are very vigorous, you should arm yourself with rubber glasses and some glasses or mask to protect your eyes and nose from the fumes released from horseradish when it is crushed.

4. Step 4:

   

   Tomatoes are crushed using a blender or food processor or scrolled together with garlic and horseradish in a meat grinder. Those who like sharper snacks can add a piece of hot pepper pod.

6. Step 5:

   

   The most difficult work is done, the vegetables are chopped. Add salt, sugar, mix thoroughly. Let the workpiece stand at room temperature, meanwhile prepare the dishes for snacks.

7. Step 6:

   

   Cans are washed with soda solution and sterilized in a water bath, in a microwave oven or in the oven. I always use sterilization in the oven, in a fairly short time a lot of sterile cans of the right volume are obtained. Jars in the oven should be placed with a wet neck on the grill and necessarily in a cold one, sterilized at 150 degrees for about 15 minutes with a volume of 0.5 liters. The lids are washed and boiled.

8. Step 7:

   

   The blank is laid out in sterile jars and immediately closed with lids. We remove the crappy snack for storage in a cool place. There is no need to be afraid that without additional sterilization and vinegar in the composition, it will deteriorate. Horseradish itself is a good natural preservative, it will not allow the workpiece to sour. Bon appetit!