Spicy couple - horseradish with garlic. We make seasonings and sauces, preserve and prepare horseradish snacks with garlic

Spicy couple - horseradish with garlic. We make seasonings and sauces, preserve and prepare horseradish snacks with garlic

Among garden plants there is a spicy favorite pair of many - horseradish with garlic, which gives dishes a shrill taste and special piquancy.

The combination of invigorating horseradish and stinging garlic can be used to make table sauces and original spices, canning different types of vegetables and creating interesting holiday snacks.

It is enough to lay some basic horseradish-garlic recipes in your cooking box, add a couple of unusual dishes to them, and the hostess will always be able to please the home with delicious food, as well as surprise guests with the ability to cook.

Horseradish with garlic - general principles of cooking

You can use garlic horseradish in different dishes in different ways:

• dried horseradish is harvested by slicing the root in thin circles or rubbing it on a medium grater;

• dried garlic is obtained from fresh cloves, cutting them into small slices;

• raw chopped garlic horseradish has the most vivid taste due to the active release of phytoncides;

• Slices of fresh horseradish and whole garlic cloves can be put into jars of vegetables when canning or added to marinades.

Traditional garlic horseradish

The classic Russian seasoning, which successfully shines the taste of fish and meat dishes, pies and jellies, sandwiches and various snacks due to the combination of horseradish with garlic.


• horseradish - 3-4 medium root;

• garlic - 3 heads;

• water 150 ml;

• table vinegar - 3 tablespoons;

• sugar - an incomplete tablespoon;

• salt - 2 incomplete tablespoons

Cooking Method:

Grind horseradish and garlic on a fine grater or in a blender. Cooking marinade from hot water, sugar, vinegar and salt. Fill the garlic-horseradish mixture with marinade and leave to cool. Keep the seasoning in the fridge.

Siberian garlic horseradish

Uncomplicated preparation, but a very effective recipe for a snack, which is good on a festive and on a daily table. It goes well with meaty hot dishes and aspic, goes well with cold baked meat. Ingredients:

• horseradish - 1 small root

• garlic - 1 head

• tomatoes - 1 kg

• sugar - 1 tsp

• salt 2 tsp

Cooking Method:

Tomatoes and garlic grind blender or in a meat grinder. Horseradish root is washed and cleaned, and then finely rubbed (you can skip through the meat grinder). Combine garlic-tomato gruel and horseradish, add sugar and salt. You can immediately serve on the table or store for several days in the refrigerator.

Russian analog of adzhika

A fragrant and burning adzhika fell in love with many peoples, but in the middle lane it is not always possible to find fresh southern herbs and spices. Therefore, a recipe of adzhika with horseradish added, no less interesting by taste composition. This delicious sauce is suitable as a snack for vodka, hot and cold dishes.


• horseradish - 5 medium roots;

• garlic - 3 heads;

• ripe tomatoes - 2 kg;

• hot red pepper - 5 pods;

• sugar - 4 tablespoons;

• salt - 2 tablespoons;

• table vinegar - 1 cup

Cooking Method:

My tomatoes, then scalded and remove the skin. We clean horseradish with garlic and pepper. We skip all prepared products through a meat grinder, add sugar and salt to the mass, and fill it with vinegar. We give adjika a little brew, then lay out in sterilized jars. Keep in the fridge under plastic covers.

Russian pesto sauce

The original sauce with a spicy-hearty taste can be attributed to a variety of pesto or to include this fragrant mixture in the composition of homemade greens. Served with hot dishes or cold meat.


• fresh basil and parsley - 1 bunch;

• garlic - 3-4 teeth;

• horseradish - 1 small root;

• pine nuts - 150 g;

• table or balsamic vinegar - 2 tablespoons;

• vegetable oil (ideally, you should add olive oil, but sunflower oil or a combination of different types of oils in equal proportions will do) - about 6 tablespoons; • salt - to taste

Cooking Method:

Parsley and basil leaves (throw out the twigs) together with garlic and nuts are ground with a blender. Add finely grated horseradish and the remaining components. We shift the resulting thick buttery sauce into small beautiful jars so that we can season it directly to the table. Keep Russian pesto in the fridge.

Spicy Vegetable Seasoning

This seasoning appetizingly combines the sourness and aroma of Antonov apples, the juiciness of the bell pepper against the background of a bright tomato base and a hearty shade, which gives horseradish with garlic. You can add to the first course, spread on bread and serve to the hot.


• carrots, bell peppers and Antonov apples - 1 kg each;

• tomatoes - 5 kg;

• garlic - 5 medium heads;

• horseradish - 1 root;

• salt - half a cup;

• sugar - 1 cup;

• sunflower oil - 1 cup;

• apple vinegar - 1 glass

Cooking Method:

Wash vegetables and apples, clean the carrots and take out the middle of the bell peppers and apples. We skip everything through the meat grinder, pour in the oil and put it on a small fire. Cook the mixture for about 2 hours, stirring often, then add sugar, apple cider vinegar and salt. We continue to boil down the apple-vegetable mixture for another half an hour, after which we add chopped garlic and grated horseradish. We maintain the mixture on the fire for another 20-30 minutes, then we stack it with sterilized jars and roll it up with lids.

Table Tomato Sauce

Delicate tomato flavor actively supplements with its invigorating aroma horseradish with garlic, raising not only the appetite, but also immunity and increasing the body's resistance to cold and cold. It will take no more than half an hour to prepare the sauce, but it is better to make a double portion so that you can extend the pleasure for another couple of days.


• meaty tomatoes - 3 kg;

• Bulgarian pepper (red and green) - 500-700 g;

• horseradish - 1 medium root;

• garlic - 3 heads; • parsley - 1 bunch;

• olive oil - h tablespoons;

• sugar - 2 teaspoons;

• salt - 3 teaspoons;

• ground black pepper - to taste

Cooking Method:

Vegetables and, horseradish with garlic and greens are crushed in a meat grinder, add salt, sugar to the mass and season with olive oil. Thoroughly mix, put in jars and send in storage in the refrigerator.

Honey-sour cabbage with horseradish garlic dressing

Crispy cabbage with honey aroma and radish of horseradish garlic will be the queen of the holiday table, so it is advisable to make more than one serving so that this luxurious snack is enough for the winter.


• white cabbage - 10 kg;

• horseradish - 8 large roots;

• garlic - 3-4 heads;

• sugar - 4 tablespoons;

• salt - 8 tablespoons;

• natural honey - 150 g;

• water - 5 l

Cooking Method:

Thinly chop the cabbage, clean and rub horseradish, garlic and clean and disassemble the cloves. Mix horseradish and cabbage, add garlic cloves. Prepare the brine from salt, water and sugar, cool to a warm state and add honey. Fill the cabbage, put the load on top and wait for a couple of days, then transfer the container to the cold. After 3-4 days honey cabbage is ready.

Imperial dry-salted tomatoes with horseradish and garlic

The ancient recipe from the table of the Russian emperor amazed with its extraordinary taste of European and Oriental guests. Due to the fact that horseradish with garlic is added to the container for salting, tomatoes turn out fragrant and strong, which perfectly complement hot dishes.


• medium oblong tomatoes with a fleshy center - 10 kg;

• horseradish - 3 large roots;

• garlic - 3 heads;

• salt - about 200 g

Cooking Method:

My tomatoes, dry and pierce 3-4 times with a toothpick in the area of ​​the stem. Horseradish with garlic peel, root cut into small rings, and disassemble the garlic into cloves. The best container for salting is a wooden keg, but you can try to make imperial tomatoes in a large enamel pan. Pour some salt on the bottom and put tomatoes on top of the stems. Every two tomato layers pour salt, slices of horseradish and garlic cloves. Top lay linen cloth and put a small load. We keep an excellent snack in the cellar.

Rosy sauerkraut with horseradish and garlic

Sauerkraut, in which horseradish with garlic and beets are added, is not only very tasty, but also looks elegant, decorating any meal. The preparation does not take much time, but the prepared snack is kept for a very long time.


• white cabbage - 8 kg;

• horseradish - 3 roots;

• garlic - 3 heads;

• beets - 4 pieces;

• fresh parsley - 1 bunch;

• salt and sugar - 200 g each;

• water - 4 l

Cooking Method:

Vegetables thoroughly washed, cabbage cut into segments, completely removing the stalk. Cut garlic into thin slices, and beets into small cubes. Horseradish cleaned and shredded on a fine grater, finely chopped and dried parsley. We put everything in layers in a large enameled pan. Boil the brine (water, sugar and salt), cool it to a warm state and pour it into a saucepan with cabbage. We harbor linen cloth, put a plate on top and put the load. A week later, festive cabbage is ready.

Salty Tomatoes with a shitty garlic dressing

Vigorous and fragrant salted tomatoes are especially good for vodka and hot potatoes, with baked meat or buckwheat cereal.


• ripe tomatoes - 2 kg;

• horseradish - half a small spine;

• garlic - 3-4 cloves;

• bay leaf - 4-5 pieces;

• allspice - 6 peas;

• peppercorns - 8 pieces;

• fresh dill - 1 bunch;

• mustard powder - 1 incomplete tablespoon;

• salt - 60 g;

• water - 1 l

Cooking Method:

We put horseradish with garlic and spices on the bottom of sterilized jars (if the cloves of garlic are large, they can be cut in half). Washed tomatoes pierce with a toothpick and tightly put in jars. Pour boiled water with salt into filled cans, then put a piece of cotton cloth on top and pour some mustard powder. We leave tomato cans at room temperature for 10 days, after which we close them with plastic roofs and put them in the refrigerator. In a month, salted tomatoes will be ready.

Marinated red tomatoes with horseradish and garlic

Bright and tasty tomatoes, an unusually fragrant and no less tasty pickle - the billet goes with a bang without a trace!


• ripe tomatoes - 2 kg;

• Onions - 1 large head;

• horseradish - a small piece of the spine;

• garlic - 2-3 cloves;

• peas - 6-8 pieces;

• a leaf of laurel, currants and cherries - several pieces;

• Acetic essence - 2 teaspoons;

• salt - 2 tablespoons;

• sugar - 6 tablespoons;

• water - 1.5 l

Cooking Method:

Washed tomatoes laid in jars with leaves of cherry, laurel and currants. Boil water and pour into jars, soaking for 10 minutes. Simultaneously prepare the brine (water, sugar, vinegar essence and salt), heating it to a boil. Drain the water from the cans, put horseradish and garlic inside (cut into slices) and pour in brine. We roll up the lids and leave the jars upside down to cool, wrapped them with a towel.

Crunchy salted cucumbers (with horseradish and garlic)

Appetizing cucumbers are eaten instantly, with an alluring frost crunch and garlic-horseradish vigor. Especially good for strong drinks, meat with potatoes and other table dishes.

Ingredients (per 3 l can):

• fresh cucumbers - 2 kg;

• horseradish - 1 leaf and slightly rubbed root;

• garlic - 3-4 cloves;

• Dill umbrellas - 3 pieces;

• Cherry leaves - 3-4 pieces;

• salt - 100 g

Cooking Method:

Cucumbers are thoroughly washed and soaked in cold water for 4-5 hours. Sterilize the cans and place cherry leaves, horseradish and dill umbrellas on the bottom. Tightly put cucumbers, adding horseradish with garlic. Top sleep with salt and fill with cold water, then close with plastic lids and leave to warm for three days. Pour the brine into a saucepan and boil it, then pour the brine into the jars again. Lid rolls, let cool in the inverted state and transfer to storage in a cool place.

Mushroom okroshka with horseradish and garlic

Cool and invigorating mushroom okroshka is a miracle that is good not only in the summer heat, but also after the New Year holidays, when you want to refresh yourself after a lot of salads with mayonnaise and other festive goodies.


• salted or marinated mushrooms - 200 g;

• boiled potatoes - 6 tubers;

• grated horseradish - half a small root;

• garlic - 2 cloves;

• home brew - 1.2 liters;

• green onions and dill - 1 each;

• sour cream - 2 tablespoons;

• salt - to taste

Cooking Method:

Cut mushrooms and potatoes, add grated horseradish with garlic and chopped greens. Now you need a little salt and pour all kvass. Season with okroshka sour cream and serve.

Warm chicken salad with horseradish and garlic

Tasty and spectacular dish with a spicy aroma and an unusual form of serving on the table. I like the most fastidious gourmets!

Ingredients (based on 1 portion ceramic pot):

• Chicken fillet - 150;

• canned green peas - 3 tablespoons;

• water - half a cup;

• grated cheese - 70-80 g;

• fatty cream (33%) - one third of the glass;

• grated horseradish - incomplete tolovaya spoon;

• grated garlic 1 clove

• marinated mushrooms - a few

• salt - to taste

Cooking Method:

Chicken fillet cut into cubes, put in a pot and pour water. We put in the oven on a small fire for about an hour. We take out a pot and fill the chicken with grated cheese, put it in the oven for 3-4 minutes so that the cheese is slightly melted. We take out pots of cooked chicken, sprinkle with chopped garlic and green peas, and top with a creamy horseradish sauce. The sauce is prepared very simply - we add grated horseradish and salt to the cream, and then whisk it until fluffy. Decorate warm salad with pickled mushrooms and serve immediately.

Horseradish with garlic - tricks and helpful tips

  • Using horseradish with garlic for blanks, you need to select the roots of the head without damage and dried parts.
  • Spicy seasonings with horseradish and garlic can be softened slightly by adding a little honey or sour cream to the “fiery” dish before serving.
  • If men in the family love seasoning more sharply, you can make blanks in ladies' and mens versions. To do this, horseradish with garlic is placed in the proportion indicated by the recipe, and the tomato portion in the ladies' version is slightly increased to soften the taste.
  • By adding a little seasoning with horseradish and mustard to vegetable or meat salads, you can noticeably improve the taste of the dish.
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