Adjika for the winter: we reserve a sharp taste! Recipes adjika for the winter with apples, zucchini, horseradish, eggplant, pumpkin, plums, cucumbers, pears, nuts. Raw adjika with garlic without cooking
Adjika zucchini for the winter - an excellent preparation, which is well suited to or fish. The degree of its sharpness and piquancy can be easily adjusted by adding more or fewer hot peppers and other spices.
How to cook adjika zucchini for the winter?
So that in the pantry on the shelves a delicious adjika from squash for the winter, the recipes presented below will help to cope with the task quickly and without much hassle.
- The ideal raw material for adzhika will be young zucchini with delicate skin and undripened seeds. In this case, they will not need to be cleaned.
- If a lot of liquid has been released from tomatoes and zucchini after grinding, some of it can be drained off using a colander. This is done so that the ready adjika from squash for the winter is not too liquid.
- To add sharpness to the preparation, add hot red or black pepper to it.
- Adjika will stand well all winter if it is sealed in sterilized jars and then wrapped until it cools.
Spicy adjika zucchini for the winter
Spicy adjika from zucchini will be a great addition to vegetable dishes, meat and fish dishes. It is used as a sauce for pasta. With the indicated amount of red pepper, the adjika is moderately spicy. Fans of scalding hot ingredients can add more.
Ingredients:
- peeled zucchini - 3 kg;
- carrot - 500 g;
- sweet pepper - 50 g;
- garlic heads - 5 pcs .;
- tomatoes - 1.5 kg;
- sugar - 100 g;
- red hot ground pepper - 2 tbsp. spoons;
- salt - 60 g;
- vegetable oil - 200 ml;
- vinegar 9% - 100 ml.
Cooking
- All vegetables are minced, salted, sugar, add pepper, butter and cook 40 minutes.
- Add crushed garlic, boil for 5 minutes, pour in vinegar.
- Minutes after 3 squash adjika spicy and very tasty will be ready.
- Immediately distribute it to the banks, sealed.
Squash adjika for the winter with tomato paste turns out more saturated than with tomatoes. The degree of density of the finished product is regulated independently. If the mass is watery, you can increase the heat and cook the adjika, stirring to the desired thickness without a lid. From the specified number of components, 5 liters of snacks are obtained.
Ingredients:
- zucchini - 5 kg;
- vinegar 9% - 150 ml;
- peeled garlic cloves - 1 cup;
- sugar sand - 200 g;
- oil - 2 cups;
- tomato paste - 0.5 liters;
- hot pepper - 1 tbsp. spoon;
- salt.
Cooking
- Squash twisted in a meat grinder.
- Add dry ingredients, oil and tomato.
- After boiling boil adjika 40 minutes.
- Add vinegar, garlic and boil for another 10 minutes.
- Spread adjika on banks, cork.
Adjika from zucchini with tomatoes is obtained as a universal delicacy. If you make it not too sharp, then you can even add it to the stew. For adzhika tomatoes it is better to choose not watery, but fleshy type "Cream". The amount of vinegar is adjusted to taste. If the tomatoes are sour, pour less vinegar.
Ingredients:
- zucchini - 3 kg;
- oil - 200 ml;
- salt - 3 tbsp. spoons;
- tomatoes - 1.5 kg;
- vinegar 9% - 100 ml;
- ground black pepper;
- garlic - 100 g;
- dill, parsley - on a bunch.
Cooking
- Zucchini and tomatoes are minced in a meat grinder.
- Salt, sugar, pepper, pour in oil and stew for an hour.
- Add garlic, herbs and cook for 10 minutes.
- Pour vinegar, boil for 5 minutes.
Adjika from zucchini with apples has a particularly interesting taste. Apples are preferably dense and sour. If desired, chopped dill and parsley are added to the adjika. Add these ingredients to the snack should be 3 minutes before readiness. You can store such a blank without a cellar.
Ingredients:
- zucchini - 3 kg;
- apples - 1 kg;
- onions - 1 kg;
- carrots - 500 g;
- ripe tomatoes - 1.5 kg;
- sweet pepper - 0.5 kg;
- oil - 1 cup;
- cloves garlic - 1 cup;
- granulated sugar - 100 g;
- salt - 2 tbsp. spoons;
- hot red pepper - 1 tbsp. spoon;
- vinegar 9% - 100 ml.
Cooking
- Vegetables and apples are twisted in a meat grinder, salted, pepper, sugar, pour in oil and boil for 40 minutes.
- Add crushed garlic, boil for 5 minutes.
- Vinegar is poured in, and after 3 minutes adjika from squash and apples for the winter will be ready.
- Put it in sterile jars and roll it up.
Adjika without vinegar will be a pleasant surprise for those who, due to health reasons, cannot use this component. In this recipe, use tomato juice. If suddenly it was not at hand, it is quite possible to replace it with tomato paste, diluted in a small amount of water.
Ingredients:
- zucchini - 1 kg;
- carrots - 2 pcs .;
- onions - 4 pcs .;
- bulgarian pepper - 6 pcs .;
- garlic - 2 heads;
- tomato juice - 300 ml;
- oil - 50 ml;
- chili pepper - 1 pc .;
- salt pepper.
Cooking
- All vegetables are minced in a meat grinder.
- Pour in tomato juice and cook for 40 minutes with the lid open.
- Add salt, pepper, chopped garlic.
- Boil for 10 minutes.
- Spread adjika on the banks and cork.
Adjika squash, cooked at home, to taste can be very different. This is the beauty of home-made products. Preparation from this recipe turns out more sweet, than sour. Many may be confused by the combination of sweet and spicy, but do not need to worry about it. The taste of the finished adzhika is very harmonious.
Ingredients:
- zucchini - 2.5 kg;
- garlic - 100 g;
- salt - 1.5 tbsp. spoons;
- tomato paste - 200 g;
- vinegar - 2 tbsp. spoons;
- ground black pepper - to taste;
- sugar sand - 150 g;
- odorless oil - 100 ml.
Cooking
- Twisted zucchini placed in a colander to glass liquid.
- Add salt, sugar, butter, tomato paste and stew for half an hour, stirring.
- Garlic is peeled, passed through a press and added to zucchini, cook another 10 minutes.
- At the end of the vinegar pour in and hold for about 3 minutes.
- Hot adjika laid out on the banks and sealed.
Squash adjika for the winter will be even more appetizing and fragrant if you add blue ones to it. They need only be cleaned before grinding. Sprinkle vegetables do not need to pre. In the finished dish, the bitterness of eggplants will not be felt at all. The proportions of zucchini and blue can be different, but it is better to take them in equal amounts.
Ingredients:
- eggplants - 1 kg;
- zucchini - 1 kg;
- sweet pepper - 200 g;
- hot pepper - 2 pcs .;
- garlic - 150 g;
- ripe tomatoes - 800 g;
- granulated sugar - 70 g;
- vinegar 9% - 50 ml;
- oil - 70 ml;
- salt - 30 g
Cooking
- Peeled eggplants, zucchini, tomatoes, peppers are passed through a meat grinder.
- The resulting mass is poured oil, salt, sugar and bring to a boil.
- Boil for 50 minutes, add chopped garlic, cook for 10 minutes, pour in vinegar.
- After 3 minutes adjika from zucchini and eggplants for the winter will be ready.
- Lay out on the banks and sealed.
Adjika from zucchini and it turns out very fragrant and piquant. In order to preserve all the nutrients and the aroma of horseradish, it is recommended to add it almost at the very end of cooking. Beforehand, it needs to be crushed in any convenient way - mince or grate.
Ingredients:
- zucchini - 1.5 kg;
- garlic - 6 cloves;
- horseradish root - 100 g;
- tomato paste - 100 g;
- odorless oil - 100 ml;
- salt - 30 g;
- vinegar - 30 ml.
Cooking
- Zucchini minced in a meat grinder, stirred with tomato paste, salted and boiled for 1 hour.
- Add crushed garlic, chopped horseradish root and cook another 15 minutes.
- Pour in vinegar.
- After 2-3 minutes a delicious adjika from zucchini for the winter will be ready.
- Spread it over the banks and roll up.
From the zucchini can change and complement almost indefinitely. Very interesting is the taste of this blank, if you add chopped carrots to it. Following exactly the recipe and proportions, you can get a very pleasant to the taste, rich and fragrant preparation.
Adjika is a popular dish originally from Abkhazia. Adjika for the winter the classic recipe is made from fresh tomatoes, salt, garlic and spices. Now there are many different recipes with the addition of sweet Bulgarian pepper, zucchini, carrots and eggplants. Consider today a few top recipes cooking delicious adzhika.
Extraordinary delicious recipe for winter
You can regulate the sharpness of adzhika in this recipe. But it always comes out very tasty and fragrant.
- 2.5 kg of tomatoes;
- 1 kg of sweet pepper, apples and carrots;
- 200g of granulated sugar;
- 50g of salt;
- 200ml refined oil and vinegar 9%;
- 300 g of garlic;
- chilli depending on the desired sharpness.
Cooking
- Vegetables are washed and cleaned. Apple cores are removed, peppers seeds and partitions. Crushed alternately in a meat grinder or in a blender.
- Add up all the chopped vegetables in a saucepan and bring to a boil. It is necessary to stew for an hour, then add sugar, salt, oil and vinegar.
- Finely chop the garlic and add to the almost finished billet.
- If desired, you can chop and add hot chili peppers to make it hot.
- The mixture is boiled for another 5 minutes and decomposed on sterilized jars.
Watch the video! Adjika for the winter with apples and carrots
Raw adjika with garlic without cooking
Vegetables that are not cooked are always tastier and healthier. Stored adjika without cooking should in the refrigerator, in sterilized jars.
Tip! It is better to use tomatoes that are less juicy for this type of adzhika, for example, ladies fingers.
- 1.5 kg of ripe tomatoes with a thin peel;
- 2 heads of garlic;
- 1 chilli peppercorn;
- 15g of granulated sugar;
- 1 tsp. Not iodized salt.
Cooking
- All vegetables, rinse, garlic and pepper clean.
- Grind through a meat grinder.
Tip! To adjika was sharper, you can not remove seeds from chili pepper.
- Add salt and sugar, stir and fold into sterilized jars.
Watch the video! The most delicious, raw adjika
Adjikawith sweet pepper for winter(without heat treatment)
A wonderful recipe in which the vitamins of vegetables are stored. According to this recipe adjika is tasty and spicy.
Products:
- 1 kg of tomatoes;
- 2 times more sweet pepper;
- 4 heads of garlic;
- 250 g of bitter perchin (add gradually, trying);
- 200ml vinegar 9%;
- 2 -3 tbsp. spoons of granulated sugar and non-iodized salt.
Cooking
- Vegetables are processed and ground by a blender.
- Crushed garlic.
- Tomatoes and peppers are skipped through a blender.
Tip! Sometimes bitter pepper is difficult to grind with a blender. Then you can add a tomato to it.
- All combine and add salt, granulated sugar and 9% vinegar.
- The mixed mass is stored in sterilized jars.
It can be stored in other containers, but not longer than 30 days, so that the adjika does not ferment without sterilization.
Watch the video! Adjika, very tasty homemade recipe (without heat treatment)
Recipe fingers you will lick (acute adzhika)
Adzhika will give spicy pepper, horseradish and vinegar in this recipe. But those who do not like the burning snack, you can reduce the number of these products.
Products:
- 2 kg of tomatoes;
- 2 times less sweet pepper;
- 4 heads of garlic;
- 3-4 pieces of red hot pepper;
- 200 grams of horseradish (can be pickled);
- ½ ct sugar;
- 70 g of vinegar 9%;
- 3 tbsp. l salts;
- fresh dill and parsley.
Cooking
- Rinse tomatoes and pepper, chop and chop in a blender or meat grinder.
- Add salt, sugar, horseradish, garlic, vinegar to vegetables and mix.
- Finely chopped greens are added to the mass, mixed.
- It is displayed in sterilized jars.
Watch the video! Adjika with horseradish without boiling / stored all winter !!!
Adjika with apples
This recipe is a godsend. Apples give a light sweet taste and soften the sharpness.
Ingredients:
- 1 kg of tomatoes;
- 500 grams of pepper;
- 200 g apples sour honeycombs;
- 200 g of onion;
- 100 g of garlic;
- 2 pcs of hot pepper;
- 2 tbsp. l vinegar 9%;
- 1 tbsp. l sugar;
- 150 ml of refined oil;
- 1 tbsp. l salt with a slide.
Cooking
- Tomatoes, peppers, onions and apples are ground in a blender or meat grinder.
- Ground vegetables are laid out in a saucepan, vegetable oil is added and boiled for 60 minutes after boiling.
- Add salt, sugar and vinegar. If you want a sharper, you can pour extra spoonful of vinegar.
- If you want a thicker texture, boil another 60 minutes, during which adjika becomes thicker.
- Bottled in prepared banks.
Watch the video! Adjika with apples
Recipe from squash
These ingredients will be needed:
- 1 kg of young medium-sized zucchini;
- as many peppers and tomatoes;
- 4-5 heads of garlic;
- 5-7 hot pepper;
- 0.5 cups of vinegar 9%;
- the same amount of refined oil;
- 1.5 tablespoons of salt.
Get about 2 liters of spicy sauce of zucchini.
Tip! It is better to cook in a cauldron with a thick bottom so that the adjika does not burn.
Cooking
- Vegetables are peeled and ground in a meat grinder.
- Bring mass to a boil, add half of the proposed portion of salt. The second half, if necessary, can be added later, if it is not salty.
- Boil 60 minutes, stirring constantly.
- Pour vinegar, boil for 5 minutes.
- Pour into banks and roll up.
Watch the video! Adjika for the winter of zucchini
Delicious spicy eggplant adzhika
Here's a recipe for great eggplant snacks. Such adjika turns out very tasty and unusual.
- 1 kg of tomatoes;
- as many eggplants;
- 0.5 kg of sweet pepper;
- 100 g of garlic;
- 5 pieces of hot pepper (can be less if desired);
- 0.5 cup of refined oil;
- 50ml vinegar 9%;
- 1 tbsp. spoon of salt.
Cooking
- Grind vegetables with a blender and put on fire in a deep pan.
Tip! To adjika turned out not very hot, put less bitter pepper and remove the seeds from it.
- Add oil and salt, cook for 60 minutes, stirring occasionally.
- Roll up in sterilized jars.
Here are a variety of adjika recipes that you can eat immediately after cooking and roll up for the winter.
Watch the video! Hot seasoning (adjika) with eggplants for the winter
In contact with
Did you know that the classic Abkhaz adjika consists of ground salt, garlic and hot smoked pepper. But this recipe of adzhika has endured changes and today it is possible to make spicy seasoning in different variations. There are a lot of requests in the network: "adjika recipe with a photo of a blank for the winter" and this indicates its popularity.Adjika for the winter is mainly made from tomatoes, zucchini or eggplant. These recipes adjika we consider.
Adjika recipes for winter with photos
Composition:
Ripe tomatoes - 2.5 kg
Carrots - 500 grams
Bulgarian pepper - 500 grams
Hot pepper - 2-4 pieces
Onion - 250 grams
Garlic - 2-4 heads
Vegetable oil - 250 grams
Salt - to taste
How to cook tomato adjika:
Prepare all the vegetables. Wash, peel and remove seeds. Scroll through the meat grinder. Onions can be finely chopped.
Transfer to the pan. Add vegetable oil, salt and simmer for two hours.
Adjika for the winter of zucchini
Composition:
Zucchini - 3 kg
Ripe tomatoes - 1.5 kg
Sweet pepper - 5-6 pieces
Garlic - 200 grams
Vegetable oil - 1 glass
Acetic acid - 2 tablespoons
Sugar - 200 grams
Salt large - 2 tablespoons
How to cook adjika:
Wash squash and peel. Remove the seeds. Peel sweet Bulgarian pepper from seeds.
Cut all the vegetables and scroll in a meat grinder. Transfer the mass to the pan. Add sugar, salt and refined vegetable oil.
Boil the mixture over low heat, periodically remembering to mix, about 30 minutes.
Add garlic passed through the press and vinegar essence. Boil another one, two minutes and spread on prepared banks. Hermetically cork banks.
Flip down the lid and cool.
Composition:
Eggplant - 1 kg
Bulgarian pepper - 1 kg
Ripe tomatoes - 1.5 kg
Hot pepper - 3 pieces
Vegetable oil - 1 glass
9% vinegar - 150 ml
Salt - to taste
How to cook eggplant adjika:
Selected for cooking adzhiki eggplants wash with cold water. Cut tails and cut along. Soak in cold salt water or sprinkle with salt. Leave eggplants for 1.5 - 2 hours to remove bitterness.
Then rinse the eggplants with cold water from salt, slightly squeeze out excess water. Cut into small pieces.
Pepper seeds should be cleaned and washed. Cut into slices.
Wash hot pepper, remove the stalk and cut into slices.
Wash tomatoes and cut small ones into four parts, larger ones into 6-8 parts.
Bulgarian and hot peppers, scroll the tomatoes through a meat grinder or grind in a blender.
In an enamel pan, heat the vegetable oil well and add all the prepared vegetables. Salt the mixture to taste and mix. Simmer for 40-50 minutes on low heat and with constant stirring so that the vegetables are not burnt.
Ready eggplant adjika once again mix well. If necessary, add and decompose into clean sterilized jars.
Hermetically cork metal lids. Banks flip down lid and leave until the banks cool.
From this amount it turns out about seven cans with a capacity of 0.5 liters.
As they say, prepare sleighs in the summer ... So we will be preparing for the arrival of winter right now. Each family has its own recipe adzhika. Actually adjika can be cooked from almost any vegetables and even fruits. We present you two recipes adjika with zucchini and eggplant.
Recipe adjika zucchini for the winter
Zucchini lovers can pamper their family members with a wonderful adjika recipe. The result will resemble something similar to squash caviar and adjika. In general, it will be delicious :). So, proceed to cooking. First of all, we will describe all the ingredients that we may need. Immediately clarify that the amount of dogma is not, and you can easily adjust it to your own taste.
- Squashes - 1 kg
- Vegetable oil - 80 grams
- Sugar - 40 grams
- Salt - 1/2 tablespoon
- Hot pepper - 1 tsp
- Tomato paste - 100 ml
- Vinegar 9% - 30 ml
- Garlic - 40 grams of garlic cloves
The process of cooking adzhika completely easy.
The first step is to grind zucchini. Someone uses a meat grinder, but I prefer a blender. Quickly and accurately. Put crushed zucchini in a pan. Add spices (sugar, pepper, salt), butter. Boil a few minutes.
Add tomato paste. Cook the resulting mixture for approximately one hour. Be sure to keep the fire low so that the boil is not too big. Do not forget to interfere with our adjika. No one wants to eat burnt food.
Chop the garlic in any way possible. Now there are several ways to do this. For example, a garlic mill or a garlic mill. Although chopping with a knife is also suitable. Add 9% vinegar to the mixture. Do not forget about garlic. After that, it is advisable to boil another 10 to 15 minutes.
My and sterilized banks. Fill with adjika banks. Roll up the banks. As always we turn over the cans, put them in a warm and dark place. We cover with a veil, towel or small blanket. After 24 hours, remove the banks for permanent storage in a secluded corner. Adjika with zucchini ready for winter. Enjoy your meal.
Recipe adjika with eggplant for the winter
Now we prepare eggplant adjika, or else as they are called blue ones. In principle, the recipe is very similar to the above. However, there are features. Ingredients for adzhika with eggplant.
- Eggplant - 1 kilogram
- Sweet pepper - 150 grams
- Tomatoes - 500 grams
- Bitter pepper - 1 piece
- Garlic - 100 grams
- Sugar - 30 grams
- Vinegar 9% - 50 grams
- Vegetable oil - 65 grams
- Salt - 1 tablespoon
- It turns out about 1 liter adzhiki
Grind all the vegetables except eggplant in a blender. Put in a large saucepan and bring to a boil. After that, immediately add seasonings, as well as sugar, salt and vinegar. Again bring to a boil. Now cut the eggplant circles.
The thickness of the circles about 2 - 3 cm. Put them in the pan. Constantly stir the eggplant mixture. Try to control the degree of readiness of eggplant for adzhika, otherwise they will be either too hard or soft and slimy.
We prepare banks for preservation. Carefully wash and sterilize the jars. Putting another hot adjika to the jars. Quickly roll up. Turn over, put in a warm place and cover with a thick warm cloth or blanket. Adjika with eggplants for the winter cooked. Enjoy your meal.
Squashes often delight our compatriots with a rich harvest, and, to be honest, gardeners do not always have time to harvest and eat these vegetables young when they have delicate skin, small and soft unripe seeds. Often on the table we have dishes from ripe zucchini, and we like them almost as much as from young fruits. If you plan to make canned zucchini, then vegetables of any “age” will be useful to you, you just need to choose the appropriate option for snacks. Lovers of spicy dishes will surely enjoy adjika from zucchini, which can be closed for the winter with at least 10 recipes. We offer them the attention of readers of the site "New Domostroy".
Culinary secrets
We dare to take away a little attention from you in order to highlight the general points concerning the preparation for the winter of squash adjika.
- Adjika, prepared from young vegetables, usually has a more delicate texture. To obtain a smooth composition, tomatoes must be cleaned of the skin and remove bags of seeds from them, but this is done only by the most industrious housewives.
- Adjika will acquire new flavors if made from roasted zucchini.
- Squash adjika is an invention of Russian culinary specialists, but for the similarity with the traditional Caucasian sauce, it is recommended to add garlic, pepper, oriental spices to it.
- The culinary specialist has the right to regulate the sharpness of the snacks to his own taste, reducing or increasing the amount of hot pepper and garlic. You can’t refuse from pepper completely, without it the squash adjika will turn into squash caviar.
- In the recipe blanks for the winter the number of products is given in purified form.
- The storage conditions of adjika from zucchini depend on the way and according to which recipe this liquid seasoning was prepared. Typically, raw sauce can only be stored in the refrigerator, cooked using heat treatment - indoors. If vinegar is included, the appetizer becomes less demanding in its storage conditions and is well worth it at room temperature.
- Regardless of where you are going to store the squash adjika, the jars for it must be sterilized, the lids should be boiled. Plastic lids are allowed to close the snack only if it is in the refrigerator for a short time.
Adjika from zucchini can be prepared with the addition of various spices, vegetables, fruits. Below you will find classic options with tomatoes, tomato paste, pepper and carrots, as well as extraordinary recipes with eggplants, apples, plums, horseradish. Each recipe is accompanied by an indication of the approximate volume of the finished product, so that the hostess knows how many which jars need to be sterilized.
The classic recipe of spicy adjika from zucchini
What you need (4 l):
- zucchini - 3 kg;
- sweet pepper - 0.5 kg;
- carrots - 0.5 kg;
- tomatoes - 1.5 kg;
- hot chilli pepper (dried) - 2-4;
- salt - 60 g;
- sugar - 120 g;
- table vinegar (9 percent) - 100 ml;
- refined vegetable oil - 0.2 l;
- dried herbs, granulated garlic - to taste.
How to cook:
- Wash the main ingredient, clean it if necessary, cut it in half and scrape the pulp with seeds from the inside with a spoon. Cut into pieces of arbitrary shape, small enough to easily enter the meat grinder funnel.
- Seed the sweet peppers, cut along into 6-8 parts.
- Cut the tomatoes into slices.
- Cut carrots into small cubes or bars.
- In turn, toss the vegetables into the meat grinder bell and turn them into a homogeneous mush.
- Place the vegetable mixture in a saucepan, add salt and sugar to it, pour in the oil. Stir.
- Boil over low heat for 30-40 minutes. A mixture of red will turn orange - so it should happen.
- Add hot pepper, dried herbs and garlic to the grinder. Pour in vinegar. Stir. Boil another 10-15 minutes.
- Spread the adjika over the sterilized jars, tightly close them with the prepared lids.
- Leave to cool upside down.
The appetizer made according to this recipe looks a bit like squash caviar, but the taste is completely different.
