The best gorloder recipes for the winter

Probably, everyone knows such sharp-burning plants as garlic and horseradish. It was they who formed the basis of the gorloder, since a dish with a similar name simply has to 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 recipes – after all, it is the analogue of both the Abkhazian adjika and the French-English ketchup. No wonder it is often called adjika-gorloder, or ketchup-gorloder, depending on which ingredients prevail in the recipe.

How to make a horloder

The horloder itself is very easy 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 from several hours to several days so that all the ingredients blend perfectly with each other and can be stored over the winter.

Only after a few days, the gorloder is laid out in small sterile jars so that you can enjoy the appetizer-sauce during the winter. Keep raw gorloder without adding vinegar only in the refrigerator.  

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

How to cook delicious gorloder – useful tips for housewives

It is not in vain that spicy snacks from burning vegetables attract housewives – after all, they can not only increase appetite, awakening 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 to 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 recipes for making gorloder, because they soften the taste of the seasoning, enrich it with many useful substances, and give it an attractive color. Therefore, tomato gorloder is very rich, tasty and fragrant.

Tomatoes are desirable to choose fleshy varieties, since a large amount of liquid can cause souring of the horloder. If there is not much to choose from, then in this case, part of the tomato juice is removed when chopping tomatoes to be used for other purposes.

The quality of the gorloder increases markedly if the fruit without the skin is used. 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. After that, the peel is easily removed.

Garlic is one of the necessary ingredients in recipes for making gorloder 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. The skin can then 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 crumbles, and the peeled slices are removed from the jar.

If horseradish is used in the gorloder 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 frosts that have the maximum healing power, as well as a vigorous taste and aroma.

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

Manufacturing nuances

To obtain a uniformly mashed mass of vegetables for a gorloder, it is customary to use a variety of kitchen appliances: a meat grinder, a food processor, a blender, a juicer. You can, of course, get by 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 tied tightly to the device. After the end of the horseradish chopping procedure, the bag is tightly closed and used to add to the vegetable mixture last.

Horseradish can be characterized by hard and coarse fibers.

In any case, it is advisable to grind the 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 first rinsed in water with salt. Adding any aromatic essential oil to the water will be especially effective.

It is the amount of horseradish and garlic added to the horloder recipe that determines the shelf life of the seasoning. Keep this in mind if you want to extend the shelf life of the horloder for the winter.

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

Features of saving a gorloder

There are several tricks on how to safely store tomato horloder 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 horloder with the lid.
• In the same way, the inside of the lid can simply be smeared with a thick layer of mustard.
• Having spread the gorloder in jars, a small space is left on top, which is poured with a few tablespoons of vegetable oil.

How to make garlic tomato horloder

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

Ingredients:

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

Preparing a horloder according to this recipe is as simple 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. Lay out in small dry, sterilized jars.
5. Store in the refrigerator or in the winter on the balcony.

Horloder for the winter without sterilization

This horloder recipe for the winter has a soft taste, so it is more suitable for the female half of humanity. But due to its rich composition and long-term storage, it is also popular with men.

Ingredients:

• 3 kg of tomatoes;
• 1 kg of apples;
• 1 kg carrots;
• 1 kg of sweet pepper;
• 550 g of garlic;
• 5 pods of hot pepper;
• 50 g salt;
• 40 grams of sugar;
• 30 g of 9% vinegar;
• 200 g 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 boiled over moderate heat for about 40 minutes.
3. The resulting foam is periodically removed with a slotted spoon.
4. Separately chop the garlic and after the specified time add it to the boiling vegetable mixture along with sugar and salt.
5. Finally, oil and vinegar are added and the mixture is brought back to a boil.
6. They are laid out in sterile jars and rolled up for storage for the winter.

Gorloder recipe with horseradish so as not to ferment

The addition of horseradish to the gorloder, in addition to taste, aroma and healing properties, provides additional safety of the workpiece for the winter. And apples give the appetizer a light fruity note.

Ingredients:

• 3 kg of tomatoes;
• 300 g of horseradish;
• 1,5 kg of apples;
• 800 g of garlic;
• Salt to taste.

You can cook a horloder according to this recipe 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 coarsened peel.
3. Horseradish cut into small pieces.
4. Grind with a meat grinder everything in the following sequence: tomatoes, apples, garlic and the last – horseradish.
5. Mix all ingredients, add salt.
6. Leave for half an hour and try again.
7. If desired, add sugar and more salt.
8. If the appetizer immediately seems not very spicy, do not rush to add garlic or horseradish – the spiciness is fully revealed only after a few days.
9. Arrange in dry jars and store in a cool place.

Gorloder recipe without garlic (tomatoes and horseradish with peppers)

If someone is confused by the aroma of garlic in a gorloder, then there is a recipe for making this snack for the winter without garlic. In addition to horseradish, hot peppers add pungency to the gorloder.

Ingredients:

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

Preparation:

1. All vegetables are cleaned of excess parts.
2. Grind with a meat grinder.
3. Mix together with the addition of salt.
4. The future gorloder 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 is allowed in winter on a balcony with freezing).

Garlic tomato and horseradish gorloder recipe

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

Ingredients:

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

This gorloder recipe is easy to make and goes well with barbecue and other meat dishes.

1. Plums are freed from stones, and tomatoes from the place of attachment to the stalk.
2. Horseradish is peeled, and garlic is peeled.
3. Plums and tomatoes are crushed and placed 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. Gorloder is mixed and laid out in sterile jars.
8. In winter, store in a cool place or on the balcony.

Gorloder for the winter without horseradish – spicy

This horseradish-free gorloder recipe for the winter captivates with its ease of preparation, as well as the fact that the result is a sauce with an attractive aroma of herbs and spices. By its taste and aroma, it most of all resembles traditional ketchups.

Ingredients:

• 1 kg of tomatoes;
• 300 g of garlic;
• 30 g salt;
• 30 grams of sugar;
• Coriander, basil, curry – a spoonful of dry mixture;
• A pinch of ground black and allspice;
• 2 cloves.

Preparation:

1. According to the recipe, you can use both fresh and dried herbs.
2. If herbs and spices are used in a dry form, then they must all be ground before using in a coffee grinder.
3. If fresh herbs are used, they are ground with a meat grinder along with tomatoes and garlic.
4. All components in a crushed state must be mixed with each other 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. Stored in the refrigerator.

Gorloder with garlic without cooking

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

Ingredients:

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

How to cook for the winter – it can not 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 a gorloder for the winter. Even those who cannot tolerate garlic, tomato or horseradish for various reasons can find a suitable harvesting option for themselves.