If you like to experiment and try new recipes blanks for the winter, be sure to try the tomatoes with horseradish. Pay attention to this recipe with a photo, the billet turns out incredibly tasty, just yummy fingers.
In it, to the traditional set of spicy greens, a leaf and horseradish root are added, and the root is added as sliced and ground on a grater. The pickle of these tomatoes turns out to be vigorous, quite sharp and very fragrant, the tomatoes themselves are strong, they are perfectly stored and eaten with appetite.
Not very large, fleshy tomatoes are ideal for pickling; choose the volume of cans at your discretion. The calculation of the marinade in the recipe will be given to one liter of water, and the amount of the remaining ingredients per liter jar. Do not forget that horseradish has a sharp, specific smell, so it is necessary to grind it quickly and be sure to wash your hands after the root is ground.
- tomatoes sort of "cream" - how much is needed for a liter jar;
- garlic - 3 cloves;
- allspice - 3-4 peas;
- black pepper - 2-3 pieces;
- dried dill - 2 umbrellas;
- horseradish leaf - 1 not very large;
- horseradish root - 0.5 tsp. grated + 5-6 circles;
- hot pepper - 2-3 ringlets.
- water - 1 liter;
- sugar - 3 tbsp. l;
- salt rock - 1 tbsp. l;
- vinegar 9% concentration - 70 ml.
Cooking tomato with horseradish for the winter
Preparing jars (steamed or sterilized as usual), fill first with spices and herbs. At the bottom we place a large piece of horseradish leaf and a large umbrella of dried dill.
Add garlic, sliced plates, seedless hot pepper rings, allspice and black pepper. Horseradish root clean from thin skin. Part cut into rings, some rubbed on a grater. Add to the jar with the rest of the seasonings.
Putting tomatoes, shaking the jar. Lay out a sheet of horseradish, throw grated and sliced root, hot peppers, garlic.
To the top we fill with tomatoes. If voids remain, push greens and dried dill. Boil the required amount of water, pour tomatoes for ten minutes.
Ten minutes later, the tomatoes warm up, the water cools down. Pour it into a saucepan, boil again and re-pour for five minutes.
Drain the second time the water, add salt coarse, sugar. Boil, stirring.
We pour in the vinegar and remove the marinade from the fire, otherwise the vinegar will lose its strength.
Fill the tomatoes with boiling brine under the cover, even if the marinade is poured on the plate a little. Screw caps.
Hermetically sealed banks with tomatoes and horseradish, turn over on its side and cover with a blanket, blanket. Leave to cool completely, then take out for storage. Ready tomatoes will be about a month, all this time they will be soaked with marinade and gain flavor. Successful to you preparations!