Classic horseradish tomatoes horseradish garlic for winter

Step-by-step cooking

1. Step 1:

   

   How to make a classic horseradish? For happiness, you just need to stock up on a lot of ripe tomatoes, garlic and horseradish. So, let's get started.

2. Step 2:

   

   To begin with, let's get rid of our tomatoes from the skin and – very preferably – from the seeds. The latter, I specify, cause fermentation, in connection with which you can get either sour muck, not horseradish, or exploded cans. But if the horseradish does not threaten to stagnate in the refrigerator, you can safely leave the bones.

3. Step 3:

   

   Now we will wash and peel the garlic and horseradish.

4. Step 4:

   

   Next, we pass tomatoes along with garlic and horseradish through a meat grinder.

5. Step 5:

   

   Skip the tomatoes first. As you can see, my version with seeds, that is, is not designed for long-term storage.

6. Step 6:

   

   Then add horseradish.

8. Step 7:

   

   And garlic.

9. Step 8:

   

   Be careful and try to do this step quickly, as the fumes from fresh horseradish released during grinding strongly corrode the eyes.

10. Step 9:

    

    We will get a liquid mass that should be salted to taste.

11. Step 10:

    

    Stir well and pour into a glass jar.

12. Step 11:

    

    Put in a cool place to infuse. The longer the horseradish is infused, the tastier it turns out. Although you can eat it immediately after cooking.

13. Step 12:

    

    This cooking recipe is designed specifically for "quick-to-eat" horseradish, which can even be based on green tomatoes. But the number of red tomatoes should not be lower than two-fifths of the total. Well, who is strong in mathematics, will understand me. Nice to have a snack!