Sharp damn thing, it still call "bawler", it is very popular in the Russian cuisine, especially in cold regions. Snack not only possesses the memorable pungent flavor, but also brings benefit to health. Horse-radish - the valuable carrier of vitamin C, a natural antibiotic. Many hostesses prefer to do independently preparations of natural ingredients, the benefit, recipes of sauces from a burning root are quite simple. It is important to prepare a damn thing for the winter that didn't sour, and your labors weren't lost.
How to choose and prepare raw materials for bawler
The damn thing which recipes in a large number are submitted today on the Internet can be used as sauce or – for fans sharp – as independent snack. The main components of classical bawler are: horse-radish root, tomatoes, salt and garlic. Sometimes as the hostess doesn't try to prepare a damn thing for the winter that she didn't sour, but approximately in 2-3 months of storage it begins to be stratified, rise "cap", to bubble, loses the saturated red color.
Frequent the bad quality or the wrong preparation of raw materials becomes the reason that the damn thing turns sour. It is recommended to select only the ripe, intact tomatoes of large salad grades for sauce. Tomatoes shouldn't be watery! Horse-radish needs to be dug out in the fall, to select the thickest backs and to process immediately. Before preparing a damn thing for the winter, purify juicy raw materials and cut on pieces then to an otmochita in cold water within a day.
That the damn thing didn't sour, after cleaning and thorough washing of garlic and horse-radish surely dry them. Make an incision tomatoes a cross, take 2-3 minutes in the boiling water and quickly remove a thin skin. After that it is necessary to crush sauce components. Miss horse-radish via the meat grinder, previously having put on it a plastic bag; process segments of garlic the garlic press; tomatoes, having sliced, scroll in the blender.
As it is correct to prepare a damn thing for the winter
For preparation of a classical damn thing on 300 g of roots it is enough on 14 teaspoons of granulated sugar and salt, 400 g of the crushed garlic, 6 liters of the scrolled tomatoes. Happens that bawler turns sour because of bad quality of salt. Use for preparations of a damn thing for the winter only the product of a rough grinding (No. No. 2-4) which isn't iodated of slightly grayish shade.
Mix all ingredients of the recipe of a damn thing, and add garlic right at the end before twisting of sauce to the sterilized banks. That the damn thing didn't sour, some hostesses before preservation bring previously sauce to temperature of 100 wasps, put garlic weight only before the boiling of liquid. In this case snack can be stored about one year, even at the room temperature, however because of heat treatment she will lose a considerable part of the health giving qualities.
Damn thing for the winter with vegetable oil
Experienced culinary specialists successfully prepare a damn thing for the winter that didn't sour and didn't grow mouldy, add to preparation natural preservatives – vegetable oil or (and) vinegar. On a glass of the crushed horse-radish and the same amount of garlic take 2 kg of the scrolled tomatoes, on 25 g of table salt and granulated sugar, 100 ml of olive or sunflower oil. Add a table vinegar (3 tablespoons).
Boil and hold 20 minutes on average fire a pan with the added some salt and sugared tomato weight, then pour in oil with vinegar, in the end – mix of garlic and horse-radish. Stir snack and switch off fire. At once pour a damn thing in the sterilized banks, roll up or close them the dense screwing-up covers.
That the damn thing didn't sour: useful tips
- Snack can be cooked without vinegar and boiling, however for prevention of souring and a mold from above in a container with preparation it is recommended to fill in sunflower oil.
- Put a baking plate a cover banks with a damn thing the circle from a clean tracing-paper or parchment for pastries which is cut out on diameter of a neck. Previously soak paper with vodka or alcohol.
- Well sterilize tanks in which you are going to store bawler in the winter and also observe purity during cooking process.
- Use glass bottles and banks no more than 0.5 liters – then when opening snack it can be eaten, and the remains won't sour.
- Sauce will better remain if to put in it more horse-radish, garlic and salt. Usually 2-3 months of storage later the juicy damn thing becomes softer on taste.
- It is necessary to store a damn thing on cold, at a temperature no more than 15 wasps, ideally – 3-8os.
At some skill at you it will turn out to prepare a damn thing for the winter that didn't sour. However you shouldn't hold juicy snack untouched more than half a year – otherwise it will lose a part of the sharpness and useful properties.