"Gorler with horseradish": recipe for spicy seasoning

The throat is an acute spicy seasoning,which is served to a variety of meat and fish dishes. There are many ways to prepare it, which involves the use of various ingredients. We offer to make a throat with horseradish. The recipe is considered one of the best and is very popular. A novelty will be introduced into its composition by additional products.

Gorloder: recipe for the winter (with beetroot)

To prepare a seasoning of 2 kg of horseradish roots, you will need:

• 2 cups of faceted (about 400 ml) table vinegar 9%;
• 2 cups of boiled water (400 ml);
• 60 grams of salt and sugar.
• Large beetroot (2 pcs.).

Technology

How to cook a throat with horseradish? We suggest to consider the recipe step by step

1st step

Roots of horseradish should be washed off from the dirt, separate from the leaves. Soak for a day in the water (cold). If you took a very fresh root (only dug out), then it is not necessary to soak it. After that, with the roots thoroughly scrape the skin, remove the tops.

Step 2

Horseradish twist in a meat grinder. Since this product is rather burning and causes tears, it is recommended to put a plastic bag on the device, which must be fixed with an elastic band. So you will protect your eyes from profuse lacrimation.

Step 3

After shredding the horseradish, the beet turns on. It can also be passed through a meat grinder.

Step 4

After all the vegetables have been prepared,you should weld the marinade. In a saucepan pour the specified rate of water, boil and put sugar and salt. After removing from heat, pour 2 cups of vinegar. Put the ground beet and the horseradish root into the prepared brine. Mix everything.

Step 5

Almost ready to seasoning "Throat with horse-radish." The recipe provides for canning snacks in sterilized cans. Or you can arrange the seasoning on small containers and keep in the refrigerator.

Recommendations

When preparing a snack "Gorloder with horseradish"the recipe can be changed a little. Instead of vinegar, use citric acid. In this marinade is cooked with the same amount of salt and sugar, and the acid is put at a rate of 50 grams per 2 liters of boiling water. "Throat and horseradish" is stored for a long time. Its taste is not lost from it, but only gets extra sharpness and astringency. Serve the appetizer for meat, fish or just eat, spreading on bread. Bon Appetit!

Gorloder: recipe with tomatoes and horseradish

Traditionally, the throat cooks with tomatoes. The simplest recipe involves the use of the following ingredients:

• tomatoes ripe in the amount of 2.5 kg;
• heads of garlic - 3 pieces;
• horseradish grated in an amount of 0.5 faceted glass (about 100 g);
• a pod of hot pepper - to taste (at least 1 piece);
• salt.

Technology of preparation

First, tomatoes are washed and freed from the skins. Then grind them on a meat grinder / blender. With a sharp pepper remove the stalk and finely chop. Horseradish grated tuna with garlic. All ingredients are mixed, salt to taste. The mass is poured over small jars and stored in a dark place. The seasoning turns out to be sharp. When served, it is poured into small rosettes and served to the table along with meat delicacies. Bon Appetit!