Who Loves Cucumbers? And what about adjika? Everything? Then I have a wonderful recipe for you that you will definitely like. After all, we are talking about cucumbers with adjika for the winter - appetizing, beautiful, bright - both in appearance and taste. I really like canned cucumbers in adjika for the winter because this is a two-in-one recipe: here you have vegetables and a good sauce for them, all together.

And these cucumbers are cooked in adjika for the winter without sterilization, you just need to hide the jars with ready-made preservation "under a fur coat" - it's very simple and convenient. And the recipe itself is not complicated at all: even if you are not a culinary expert in preservation, you will certainly get an excellent workpiece.

In general, I strongly recommend that you definitely try this recipe for cucumbers in adjika for the winter: you will like to make it, and your loved ones will simply be delighted with the result: it is so tasty and interesting, new and unconventional. So, how to cook adjika cucumbers for the winter - a step-by-step recipe with a photo and all the details at your service!

Ingredients:

• 2 kg of cucumbers;
• 2 kg of tomatoes;
• 7 pieces of bell pepper (large);
• 200 g of garlic (less);
• 1 pod of red hot pepper;
• 2 tablespoons of salt;
• 250 g sugar;
• 150 ml of vegetable oil;
• 100 ml of 9% vinegar.

* From the specified amount of ingredients, about 4.5 liters of adjika is obtained.

How to cook cucumbers in adjika for the winter:

We select cucumbers not very large, it is possible - of an irregular shape. We choose thick-walled bell peppers, most of them are red. Wash vegetables thoroughly with running water. We clean the bell pepper from the stalks, seeds and partitions. We cut the pepper into 4-6 parts - so that they easily pass into the hole of the meat grinder.

For this preservation, tomatoes only need ripe, fleshy, not spoiled. Remove the stalks from tomatoes and cut them into several parts - arbitrarily.

Pass the tomatoes and peppers through a meat grinder (pre-scalded with boiling water).

Place the tomatoes with bell pepper in a saucepan with a thick bottom and bring to a boil over high heat. Reduce the fire and cook the mass under the lid for 5 minutes.

Pass the garlic through a press. Wash hot peppers and finely chop (pieces of about 2-4 mm). Add salt, sugar, garlic, hot pepper and vegetable oil to the tomatoes with bell pepper. Stir and cook under the lid for another 10 minutes.

For cucumbers, cut off both ends and cut into rings about 5-7 mm thick.

Put the cucumbers in the tomato mass and pour the vinegar.

Bring to a boil, then cook over low heat for another 10-15 minutes under the lid.

We lay out cucumbers in adjika for the winter in pre-sterilized jars and hermetically close with boiled lids (roll up or screw up). We turn the banks upside down and wrap them tightly. We soak until it cools completely, about a day. You can store this preservation at room temperature, but always in a dark place so that it does not change color.

It must certainly be made from tomatoes or hot peppers. Today we propose to approach this issue in a more creative and new way. Adjika from cucumbers should come out as tasty as from other, more traditional ingredients for us, and become an excellent addition as a sauce to any table: festive or everyday. You can add it to hot dishes of meat, poultry, fish, even - to seafood, fried potatoes, boiled rice. And to cook such a dish as adjika from cucumbers will not be difficult even for a novice housewife. Well, shall we try?

Fresh fruits

Adjika from cucumbers in the season when these vegetables are not too expensive is an excellent and economical addition. We will need: five kilos of young cucumbers, only from the garden, a pound of red tomatoes, fresh and ripe, a hot pepper (like "light") - a couple of pieces, two heads of garlic, a glass of vegetable oil, half a glass of vinegar (for those who do not like it - replace with citric acid in an adequate amount), salt to taste.

Cooking is simple

Adjika from fresh cucumbers is prepared not simply, but very simply! The skin of the cucumbers may not be cut off if they are young. If you are older, then it is best to cut it off, as it will taste bitter. In addition, the cucumbers are finely chopped this way, and the consistency of the adjika will turn out to be softer.

Note that this recipe does not imply sauce sterilization. We simply close the jars with screw caps and turn them over. We wrap it up until it is completely cool: let it stand like this for a day.

Adjika from fresh cucumbers is ready to eat! You can eat it immediately (only chilled), or you can put it in the refrigerator and store it to wait for the first cold weather, when it, like a seasoning, goes in an excellent way.

Cucumbers in with a photo

You can also try the next dish. It is also tasty, spicy, and not quite usual. At least cucumbers in adjika for the winter in jars look original and are well eaten, for example, on New Year's holidays.

Ingredients: five kilos of fresh cucumbers, a kilo of tomatoes, three good large heads of garlic, a glass of vegetable oil, half a glass of sugar, half a glass of vinegar, very hot chili pepper, salt.

Cooking a dish

The cucumbers must be rinsed. Then we fill them with water and set aside for two hours. Meanwhile, peel and crush the garlic, chop the pepper with a knife, and grind the tomatoes until puree. After all these procedures, pour the resulting mass into a saucepan.

Cut the cucumbers soaked in water into slices (so that they look good in half-liter jars). Add vegetables to the pot. All the other ingredients are there too. Mix thoroughly, make a small fire, and after half an hour of extinguishing, add vinegar and continue to extinguish for another quarter of an hour. Then we put the resulting mass into the prepared jars with a spoon, leave a little for a sample, and roll the rest. We turn the jars upside down as usual, wrap them up and let them cool, and then move them to the lower compartment of the refrigerator.

Another recipe

As an option: lightly scald cucumbers with boiling water and put in jars. And only then fill with boiled adjika. This will make the cucumbers more whole and crunchier. As you can see, it will not be difficult to cook cucumbers. The recipes are, in principle, simple, and the ingredients - especially in the season - are inexpensive and readily available in any supermarket or on the market. So why not cook? Bon appetit, everyone!

Calorie content: Not specified
Cooking time: Not indicated

Well, dear hostesses, since the canning season is in full swing, it’s time for us to prepare a very tasty appetizer of canned cucumbers in adjika for the winter. This amazing appetizer is an alternative to both cucumber salad and. After all, in fact, we will close the sliced ​​cucumbers in the vegetable sauce filling. I really like to prepare canning as for me, it is both simple and fast, and most importantly, I do not choose cucumbers, as for ordinary canning, but I use those that are available, even of different sizes. And all because I definitely cut the cucumbers into slices, if necessary, I even cut off the peel.

Also for the sauce, I take ripe tomato fruits, salad peppers, be sure a pod of hot pepper to add the necessary pungency to the appetizer, as well as garlic. I twist the vegetables either in a meat grinder, or interrupt with a blender into a homogeneous mass - it doesn't matter who is comfortable. And to make the sauce really tasty, moderately spicy and similar in taste to adjika, I add vegetable oil and table vinegar to it, as well as salt and sugar to get the right balance of taste.

In such adjika, I boil chopped cucumbers, but not for long so that they do not boil, and immediately transfer them to the jars. Since I add vinegar, which is a preservative, to adjika, such a snack is perfectly preserved even at room temperature in the pantry.
It is best to close the appetizer in small 500-700 ml jars so that it can be eaten at a time.
Cucumbers in adjika for the winter - photo recipe of the day.
From the specified recipe, 12 half-liter cans of snacks come out.



Ingredients:
- fresh cucumber - 5 kg.,
- tomato fruit - 2 kg.,
- salad peppers - 5 pcs.,
- garlic - 150 g,
- hot chili pepper - 1 pc.,
- granulated sugar (white) - 200 g,
- table vinegar (9%) - 200 ml.,
- salt - 3 tbsp. l.,
- vegetable oil - 250 ml.

Recipe with photo step by step:

My tomato fruits, wipe dry with a towel. We cut them in half, while cutting out the tails.
We wash the salad peppers, cut them in half and remove the seeds and the stalk.
We clean the garlic from the scales.
Cut the hot pepper, carefully remove the seeds.
Twist the prepared vegetables in a meat grinder into a homogeneous mass or beat in a blender.




Pour it into a saucepan, add salt and sugar. Stir and pour in the table vinegar and oil, then put the pan on the fire and cook for about 15 minutes over medium heat.




We wash the cucumber fruits, wipe them with a towel. If the peel has flaws or is bitter, then be sure to peel it. Next, cut the cucumbers into slices or slices.




Put cucumbers in hot sauce and bring to a boil.






As soon as the cucumbers change color, turn off the heat and transfer the appetizer to dry, pre-processed jars.




We close the cans with lids: you can use it for seaming, or you can use the Euro version.




We wrap the jars with a blanket, and the next day we transfer them for long-term storage.
Last time we had

Cucumbers in a spicy tomato sauce go well with meat and fish dishes. They crunch very appetizingly, so they always go "with a bang" with strong drinks in a pleasant company. Prepare a large batch at once so that everyone has enough!

Basically, we will roll up chopped cucumbers in tomato juice for the winter. Due to the chili pepper, the sauce will be as hot as adjika. All vegetables (tomatoes, salad peppers, chili and garlic) will need to be scrolled through a meat grinder or killed in a blender, and the cucumbers should be cut into circles. You need to boil cucumbers in adjika for a very short time, so that they do not boil, remain crispy and elastic.

Total cooking time: 30 minutes + 2 hours for soaking cucumbers
Cooking time: 25 minutes
Output: 1.5L

Ingredients

• cucumbers - 1 kg
• tomatoes - 500 g
• red bell pepper - 250 g
• garlic - 4 teeth.
• hot chili pepper - 1 pod or to taste
• sugar - 2 tbsp. l. without a slide
• salt - 1 tbsp. l.
• vegetable oil - 70 ml
• vinegar 9% - 50 ml

How to cook cucumbers in adjika for the winter

To crunch cucumbers in adjika, soak them before cooking. I kept the cucumbers in cold water for 2 hours.

The resulting tomato juice with pulp was poured into a saucepan with a thick bottom. I added refined vegetable oil and table vinegar, salt and sugar. I put the saucepan on the stove and boiled for 10 minutes.

Peeled garlic, bell peppers and chili. Chopped everything in a blender.

I cut the cucumbers into circles, poured them into a saucepan, mixed and cooked for 5 minutes from the moment of boiling, gently stirring with a wooden spatula.

At the end of cooking, the cucumbers should remain crispy, in no case overcooked! At the same time, they should actively boil and be completely immersed in the filling.

I quickly put the hot cucumbers in sterilized jars, alternately pouring over tomato adjika. Immediately sealed with lids scalded with boiling water. She turned the cans upside down, wrapped them up and left them in this form until they cooled completely.

You can take a sample in a month, as soon as the cucumbers in adjika are properly infused. The preservation should be stored in a cool and dark place for no longer than 1 year. Bon Appetit!