Adjika with horseradish (boiled)

Boiled adjika with horseradish will usefully replace you with ketchup and other store sauces. The proportions are ideally designed for every taste, try it - the result will not disappoint you.

Adjika with horseradish (boiled)
Average: 2 (1 Vote)
90 minutes.
10 people
Type of kitchen:
Method of preparation:
Suitable for:


  • 2 kg of tomatoes
  • 1 kg of bell pepper
  • 1 kg carrots
  • 1 kg of apples
  • 1 kg onions
  • 0,5 l vegetable oil
  • 200 city sahara
  • 4 horseradish root
  • 3-4 hot pepper pod
  • 120-130 gr salt
  • 125 ml vinegar 9%
  • 100 gr garlic (peeled)

The recipe for cooking at home

Author: /
  1. Wash all vegetables, remove seeds from Bulgarian pepper (if desired, you can remove seeds from hot pepper - adjika will not be so sharp). Peel the apples, onions, carrots and horseradish roots and peel the seeds from the apples.
  2. Cut all prepared vegetables into large pieces and pass through a meat grinder (or grate on a coarse grater). Pour everything into a large bowl or pan, put on fire and bring to a boil.
  3. Cook adjika with a low boil for about 1 hours, stirring occasionally while stirring so as not to stick to the bottom and walls. By then, sterilize the cans and lids in any way convenient for you.
  4. Peel and mince the garlic, add to adjika and mix. Cook it for another 10 minutes, stirring occasionally. Then pour vinegar, add salt, sugar and mix, cook for about 5 minutes.
  5. Immediately after this, remove the pan from the heat, pour adjika into sterile and dry jars, roll up the lids. Turn the cans upside down, wrap with a towel or blanket and leave the glass to cool completely.
  6. Store boiled adjika with horseradish in a cool and dark room with the rest of the blanks for the winter.

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