Cucumbers with adzhika shop. How to prepare pickled cucumbers in the adjika without sterilization and in a Caucasian way, recipes

29.07.2019 Desserts and Cakes

Hello!

The topic of this article is not quite common. Today in our culinary delights we will combine pickling cucumbers with Georgian cuisine.

The peculiarity of Georgian cuisine is that all the dishes in it are extremely spicy, they have a lot of seasonings and spices. For lovers of spicy - such dishes will be to your taste. And if you still like salted or pickled cucumbers, then flavored with adjika, they will simply become a real pleasure.

To give such a pungent taste, we will use both ready-made adjika and cooked personally. Surely, many are not just familiar with this spicy snack, but also eat it quite often.

Be sure to look:

The most delicious cucumber recipe for the winter in Georgian

Salt cucumbers, almost as usual, using all the same ingredients:

cucumbers - 1 kg
tomatoes - 0.4 kg
vegetable oil - 50 ml
sugar - 60 g
salt - 0.5 tbsp. l
garlic - 3-4 cloves
vinegar - 50 ml
dry adjika - 2-3 tbsp. l

So, wash my tomatoes and skip them through a meat grinder.

Cucumbers are also mine and cut off their tips from both sides, then cut into thin circles.

We twist the previously twisted tomato paste into an enamel pan or basin, add salt, sugar, butter and cook for 15 minutes. After that, put cucumber circles, pour vinegar and bring to a boil.

Now you can add adjika. Since it is quite sharp, it is worth adding it, given its preferences, to the sharpness. If you want not very sharp cucumbers, add 1st. l adjiki, and if you are an amateur, so that "already burned in your mouth", put 3 tbsp. l

We press garlic and also add to cucumbers. The whole mass is thoroughly mixed.

Again, put on the fire and cook for another 10 minutes until the cucumbers are no longer bright green. Launch hot snacks in cans, roll up the lids and set upside down to cool.

In winter, it will be nice to eat a dish made with your own hands.

Cucumbers for the winter in adjika. Recipe without sterilization

Ingredients Required:

Cucumbers - 1.3 kg.
Smugglers - 1 kg.
Bulgarian pepper - 4 pcs.
Essential - 80 gr.
Chilli spicy - 1 pod
Sal - 1 tbsp. l
Sugar - 100 gr.
Vegetable oil - 70 ml.
Vinegar 9% - 40 ml.

Cucumbers put in the bowl and pour cold water for about 2 hours. While they are soaked, let's do a tomato sauce. Through the meat grinder we scroll through the tomatoes. Pour everything into the pan and set to cook for 10 minutes.

We clean the pepper and garlic, which are also ground better in a blender, and if not, then in a meat grinder. Put all this in a saucepan with tomato paste, add sugar, salt, vegetable oil, vinegar and cook for another 10 minutes.

While adjika is boiled, we cut cucumbers into circles. Put them in adjika and cook for another 5 minutes.

After that, lay out the banks and close the lids. We remove the cooled banks for storage until winter.

Cucumbers in store adjika

Ingredients for this recipe:

salt - 1 tbsp. l
sugar - 100 g
Cucumbers
table vinegar 9% - 60 g
adjika - 500 ml.

Cooking cucumbers, mine, cut off the ends on both sides.

We put them in banks.

Open the jar with adjika, transfer it to the pan and add 60 gr to it. vinegar 9%, 100 gr. sugar and 1 tbsp. a spoonful of salt. Put the pot on the fire and bring to a boil.

Hot adjika spill on the banks, which are laid out cucumbers.

Banks close the lids, set to cool and then remove for storage.

Enjoy your meal!

Today there is a wide variety of cucumber recipes in adjika for the winter. This original snack is gradually gaining popularity. The taste of these roll-ups will appeal to most gourmets, because in each of these recipes there is a combination of spiciness and juiciness. If you make different options for this snack, then thereby you can significantly diversify your diet.

If you combine cucumbers and spicy adjika, you get a delicious product that is great to eat with meat and fish dishes. Zelentsy in this roll-in retain their unique crunch and vibrant color, they are quickly eaten by households.

The secret of good taste of seaming and the characteristic crunch of cucumbers in it is achieved by soaking the fruit in cold water.

For recipes with chopped cucumbers take 0.5 and 1-liter glass jars, and for whole vegetables - 1-liter and larger capacity.

What kind of cucumbers fit

Cucumbers in adzhika roll in different ways, if according to one recipe they are needed whole (for example, pickled), then the other one says about the necessity of grinding greengrass.

Therefore, in those blanks, in which there should be whole cucumbers, you need to choose small vegetables of pickling varieties, so that there are no voids inside them. And if cucumbers are cut into the preparation of adzhiki, then there is no difference what sort or size they will be.

Delicious recipes for winter

Options for making a delicious product for the winter, a lot. All recipes for cucumbers in adjika can be similar to ingredients and cooking technology. But there are significant differences. Therefore, you need to choose the option with those components that are more like.

For example: if a person does not like cauliflower, then he is free to dwell on the recipe where there is none. But it is best to make seaming on several recipes and decide which one is better, or leave yourself a note of both.

The classic version of adzhika "Cucumber"

The cucumber adjika is attracted by the crunch of Zelentsy and the sweetish juicy taste of the liquid part of the product.

Components:

cucumbers;
tomatoes;
pod of red hot pepper;
red bell peppers;
garlic heads;
vegetable oil;
granulated sugar and salt;
9% acetic solution.

Prepare vegetables: sorted, peeled from the husk (garlic), washed. Then tomatoes, red and Bulgarian peppers, garlic are brought to a homogeneous mass in a food processor or using a meat grinder. Then the resulting puree is placed in a container and put on gas. Add sugar and salt, vegetable oil and vinegar. After boiling, keep the adjika on the fire for up to a quarter of an hour, stirring constantly.

In the meantime, they work with cucumbers - they should be tried for the presence or absence of bitterness. If it is, then cut the skin. Then the vegetables are ground. Cutting form - round plates, thickness up to 4 mm.

When adjika is already cooked, then lay in it sliced cucumbers. The fire while doing the minimum and constantly stir, and after 10 minutes, check their color.

If the vegetables have become darker, then the salad is ready.

At the end, a hot snack should be poured into sterilized cans and rolled up.

Delicious Georgian recipe

Georgian cuisine is known for the extreme sharpness of its products. But there are fans of such dishes, and for them this recipe will be to the taste.

Components:

cucumbers;
tomatoes;
garlic head;
vegetable oil;
dry adzhika;
granulated sugar and salt;
9% acetic solution.

Wash tomatoes and cucumbers. Green vegetables are cut into thin plates, and red vegetables are passed through the grinder and poured into a saucepan. Put there salt, sugar, vegetable oil and boil for a quarter of an hour. Then put sliced cucumbers and pour vinegar and heat to a temperature of +100 ° C.

After that add spice. Do not forget that dry adjika is a very spicy product, so you should put it with regard to taste. If a person does not like spices, then it will be enough for him to add 1 tbsp to this dish. spoon, and if you want to have a spicy dish - 3 tbsp. spoons. At the end of the cooking process add crushed garlic. Stand on the fire for another 10 minutes to darken cucumbers, and turn off. The product is poured and rolled into prepared cans and sealed.

In Caucasian

These canned cucumbers are also distinguished by their spiciness, which is achieved with the help of Caucasian adzhika.

Components:

cucumbers;
tomatoes;
bell pepper;
adjika Caucasian;
vegetable oil;
granulated sugar and salt;
9% acetic solution.

Prepare the vegetables. Pepper tomatoes are ground by a food processor or meat grinder. Poured into a large container and bring to a boil. Put there the sugar, salt and vegetable oil. Add sliced greens there and keep on the fire for 10 minutes, stirring. Then pour the vinegar and leave on for another 5 minutes. Poured into sterile jars and rolled.

Without sterilization

Rolling in fresh cucumbers with adjika without sterilization is popular with many housewives.

Components:

cucumbers;
tomatoes;
bell pepper;
hot pepper pods;
garlic head;
vegetable oil;
granulated sugar and fine salt;
9% acetic solution.

Begin the process with cooking vegetables that wash. Then the cucumbers are sliced into circles, the middle part is taken out of the peppers and cut into strips, and the tomatoes - sliced. Garlic is peeled from the husk.

All prepared vegetables are allowed in a meat grinder, and the mass that is obtained is poured into a container. Then they put it on gas, put there sugar, salt, vegetable oil, table vinegar and bring it to a temperature of +100 ° C, stirring well.

After boiling, reduce the heat and maintain the adjika for a quarter of an hour. Fill with hot product sterile jars and close.

With cauliflower

Cauliflower in jars with cucumbers and adjika looks unusual. Gourmets who prepare all the interesting and tasty, will be happy with this recipe.

Components:

cucumbers;
tomatoes;
cauliflower;
onions;
zucchini;
laurel leaf;
ground ginger;
powder of allspice and black pepper;
granulated sugar and salt;
9% acetic solution;
water.

Wash all the vegetables. Cucumbers and onions are cut into rings, the zucchini flesh is diced, and the cauliflower is divided into individual florets. Insist in salt water for 0.5 days.

Tomato sauce is prepared. Pre-peel them with blanching. Then the tomatoes are mashed with a blender.

Chopped vegetables are removed from the water using a colander and put in tomato liquid. Add all the spices, as well as salt, granulated sugar, vinegar. After boiling boil for half an hour, stirring.

Since cauliflower needs more time to get softness, it’s worth focusing on it. When it is soft, then the salad is ready. Lay out in prepared jars and close the iron lids.

Cooking method of pickled cucumbers

Meat dishes are suitable for this unusual setting made from pickled cucumbers.

Components:

salted cucumbers;
tomato paste;
vegetable oil;
black and red pepper powder;
garlic cloves.

Cucumbers rubbed on a grater with large holes and crushed peeled garlic. These ingredients combine. Then there is poured vegetable oil, tomato paste and black and red peppers. Stir.

Insist cucumber adjika in the refrigerator compartment lasting half a day.

Cucumbers in store adjika

With a pasty adjika, this product acquires a completely new taste.

Components:

cucumbers;
granulated sugar and salt;
adjika;
spices at will;
9% acetic solution.

Prepare green vegetables: they are washed, cut off the tips and packaged in clean jars. Then the contents of the jar with adjika are transferred to a large bowl and sugar, salt, and vinegar are added there. Put the capacity on the gas and bring to a temperature of +100 ° C. Poured into each jar of cucumbers. Sterilized 1-liter cans for 15 minutes, sealed.

Adjika with pickled cucumbers

Pickled cucumbers can also be poured with adzhika. It turns out that 2 very familiar products form one new and very tasty dish.

Components:

cucumbers;
tomatoes;
adjika;
water;
granulated sugar and salt;
9% acetic solution.

In jars put pickled cucumbers. Tomatoes are passed through a meat grinder, then they are combined with water, salt, sugar and table vinegar. Bring to a boil. Pour into each jar and sterilize for a quarter of an hour. Hermetically rolled.

Spicy adzhika appetizer with cucumbers

The piquancy of this dish depends on the acute adzhika.

Components:

cucumbers;
tomatoes;
bulgarian pepper;
vegetable oil;
garlic heads;
pod of red pepper;
9% acetic solution.

Vegetables are washed with water and cleaned. Then make a homogeneous mass of tomatoes and sweet peppers. Pour it into the pot and heat it up. Add salt and sugar, vegetable oil and vinegar. Cook a quarter of an hour.

In parallel, cucumbers are sliced into plates. Throw them into the pan. Cook all ingredients up to 5 minutes.

While adjika is boiled, cucumbers are cut into circles. Add them to boiling adzhika and put hot pepper and crushed garlic there. Boil it all together for 10 minutes. Packed on sterilized jars and sealed.

Prepare caps and jars in advance: wash them, sterilize them and leave to cool. Rinse the cucumbers, dry them and cut into semicircles. Chop the tomatoes and cut the peppers and chop them into slices. Garlic peel and twist all the vegetables through a meat grinder. The resulting mass is poured into a deep saucepan, pour in vinegar, throw in sugar, salt, add vegetable oil and mix thoroughly. We bring everything to a boil, reduce the fire and torment 15 minutes. Clean jars are filled not too tightly with cucumbers, pour hot adzhika, cover with lids and roll up. After that, turn the preservation upside down and leave to cool completely. You can change the amount of hot peppers and garlic in any direction, based on your taste preferences. If desired, you can add bay leaf or black peppercorns to the salad. We remove the ready cucumber salad in the cellar or refrigerator and serve as a snack to any meat or vegetable dishes.

To give such a pungent taste, we will use both ready-made adjika and cooked personally. Surely, many are not just familiar with this spicy snack, but also eat it quite often.

Cucumbers in adjika for the winter recipe without sterilization. Latest news.

Garlic skip through the press. Hot pepper and chop finely (pieces about 2-4 mm each). Add salt, sugar, garlic, hot pepper and vegetable oil to tomatoes with bell pepper. Mix and under lid cook for another 10 minutes.

In fact, we will roll sliced cucumbers in tomato juice for the winter. Behind pepper bill chili sauce will be hot as adjika. All vegetables (tomatoes, lettuce, chilli and garlic) will need to scroll through a meat grinder or smash in a blender, and cucumbers cut into circles. To boil cucumbers in adjika should be just a short time, so that they do not boil soft, remain crispy and elastic.

This is one of my favorite recipes for the preparation of cucumber - canned cucumber salad in adzhika. The dish is spicy and tasty. But this year I covered half of the portion (although the proportions of the ingredients resulted in full). Cooking canned cucumber salad is very simple and quick. Even the most crooked and hooked cucumbers are suitable for this, but I chose to take thin ones in order not to cut the ringlets into halves.

Step-by-step recipe for cooking cucumbers in adjika. All that is known at the moment.

So that in the winter evenings it was possible with pleasure to open a jar of your favorite salad to potatoes, and remember the summer. Mentally praise myself that I was not too lazy and took the time to prepare cucumbers in the pumpkin, tomatoes, eggplants, etc. for the family.

Recipe for cucumber salad in adjika for the winter. All latest information.

And still these cucumbers are prepared in adjika for the winter without sterilization, jars with ready-made preservation can simply be hidden “under a fur coat” - very simple and convenient. And the recipe itself is quite simple: even if you are not too tempted by the culinary specialist, you will certainly get an excellent preparation.

What kind of blanks will not come up with the hostess to surprise their household with another yummy. Pickled cucumbers and tomatoes are always in favor, but sometimes you want something sharp, which disperses blood and warms in cold winter evenings. Adjika with cucumbers for the winter without sterilization - this is exactly what you need!

Who likes cucumbers? And adjika? Everything? Then I have a wonderful recipe for you that you will surely enjoy. After all, we are talking about cucumbers with adjika for the winter - mouth-watering, 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 both vegetables and a good sauce for them, all together.

Trying to keep memories of summer and taking care that the menu during the cold season was varied, each hostess fills the shelves with her pantry with a variety of cans with different preservation. One of the vegetables, which occupies a leading place in the preparation of blanks for the winter, is a cucumber. A wonderful vegetable with a delicate flavor and fresh aroma is salted and pickled, and combining cucumbers with other gifts of nature, you can stock up on excellent salads, which will be an excellent addition to many dishes!

Spread cucumbers in adjika for the winter on previously sterilized jars and hermetically closed with boiled lids (roll up or screw up). Banks turn upside down and tightly wrapped. Withstand so to cool completely, about a day. This preservation can be stored at room temperature, but always in a dark place so that it does not change color.

I quickly spread hot cucumbers on sterilized jars, alternately filling tomato adzhika. Immediately sealed with lids, scalded with boiling water. Banks turned upside down, wrapped and left in this form to cool completely.

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

Cucumbers for the winter marinate many hostesses, and each seeks to find the best recipe. The choice depends on the gastronomic preferences of the cook himself and his family members. If they like spicy snacks, they should close a few cans of cucumber in adjika. Such canned food will certainly be in demand during the cold season.

Cooking features

Cooking cucumbers in adjika is on the shoulder even for a novice chef, but for getting the best result, it will not hurt him to learn a few moments.

Pickle cucumbers in adjika can be whole or in slices. In the first case, you can use only small fruits, in the latter - any, although the snack from young vegetables will still get tastier.
So that the bank contains as many whole cucumbers as possible, experienced housewives place the largest specimens on the bottom and against the walls, on top - smaller ones.
If you are preparing a snack of chopped vegetables, try to make pieces of approximately the same size.
Using overgrown vegetables for preparing canned food, peel them and, after cutting the fruits into 4 parts along, remove the areas with large seeds with a knife. Then the food to taste almost will not yield to that made from young cucumbers.
For cooking adzhika requires a significant amount of garlic and hot pepper. They need to be cleaned with gloves so as not to get burned skin.
If you want cucumbers to remain crispy, you need to chop them large and cook in adjika for no more than 5 minutes. Fruits will be more crispy if they are soaked beforehand for 1.5-2 hours in cold water. Do not exceed the specified soaking time, otherwise vegetables may sour.
Garlic will not retain a sharp taste, and give the sauce only its flavor, if you add it more than 5 minutes before the food is ready.
Lay out the finished snack should be sterilized banks. Cover them with metal lids, ensuring tightness. Lids must also be sterilized by boiling.

The storage conditions for cucumbers in adjika depend on the recipe used. Most snack options are well worth it at room temperature, unless the recipe and canning technology were broken.

Cucumbers in adjika slices

Composition (1.5 liters):

cucumbers - 1 kg;
bulgarian pepper - 0.25 kg;
tomatoes - 0.5 kg;
garlic - 4 cloves;
chili pepper - 1 pc .;
sugar - 40 g;
salt - 20 g;
table vinegar (9 percent) - 50 ml;
vegetable oil - 70 ml.

Cooking method:

Wash cucumbers, put them in a container with cold water. Leave for 1.5 hours.
Wash, towel dry the remaining vegetables.
Cut tomatoes into large slices.
Free bitter and sweet peppers from stalks, seeds and partitions, cut into strips.
Garlic cloves clean.
Mince tomatoes and peppers, mix tomato and pepper puree. Pour in oil and vinegar, add sugar and salt. Bring to a boil and simmer, stirring occasionally, for 20 minutes.
Rinse cucumbers, dry with a napkin, cut into circles or bars. If the fruits are large, it is advisable to clear them, cut out areas with large seeds.
Crush garlic cloves with the flat side of a knife, finely chop.
Cucumbers and garlic dipped in boiling adjika.
Cook 5 minutes, remove from heat.
Arrange the cucumbers in sterilized jars, pouring each layer of hot adzhika in which they stewed. Pour the remaining adjika into the jars so that it completely covers the cucumbers.
Roll banks, flip.

After the jars with cucumbers closed according to this recipe have cooled down, they can be removed to the pantry or any other place where you usually store supplies for the winter.

Cucumbers marinated in whole adjika

Composition (3 liters):

cucumbers - 1.5 kg;
water - 0.3 l;
tomatoes - 1.5 kg;
sugar - 100 g;
table vinegar (9 percent) - 100 ml;
dry adzhika - 5-10 g (can be replaced with a mixture of ground red pepper and dried greens);
salt - 30 g;
garlic - 6 cloves;
horseradish leaves and fruit trees - to taste.

Cooking method:

Wash cucumbers well, soak for half an hour in cold water, rinse, blot with a towel.
Sterilize the jars, put clean and dry horseradish leaves, currants, cherries, and garlic cloves on the bottom. Banks choose small and the same size, as the technology of cooking pickled cucumbers pickled according to this recipe provides for subsequent sterilization.
Place cucumbers tightly in jars.
Boil the tomatoes, peel. Smash the tomato pulp with a blender.
Dissolve tomato sauce with water, add salt, sugar, vinegar and dry adjika.
Bring to a boil over low heat and cook for 5 minutes.
Fill cucumbers with hot adjika.
Cover the jars with lids.
At the bottom of a large pot lay a towel, put the banks on it.
Pour water into the pan so that its level reaches the shoulders of the cans.
Put the pot on a slow fire. When the water boils in the pot, note the time. Sterilize 0.75 liter jars for 15 minutes, liter jars - 20 minutes. If the jars are larger, the sterilization time should be increased proportionally.
Carefully remove the jars from the pan, roll them up and turn them over. To improve the safety of snacks tanks can be wrapped up and left to cool in a steam bath, but then the cucumbers will turn out less crispy.

Special storage conditions prepared for this recipe pickles do not require. You can use them as well as closed according to traditional recipes. Adjika, which they were poured, can be served instead of sauce.

Cucumbers with onions and carrots in adjika

Composition (2.5 liters):

cucumbers - 1.5 kg;
tomatoes - 1 kg;
bulgarian pepper - 0.5 kg;
onions - 0.25 kg;
carrots - 0.25 kg;
sugar - 100 g;
vegetable oil - 100 ml;
salt - 40 g;
garlic - 3 cloves;
table vinegar (9 percent) - 60 ml;
1-2 hot chilli peppers

Cooking method:

Cucumbers cut into semicircles or circles.
Onion, freed from the husk, cut into thin half-rings.
Cut the carrots into thin strips or chop them in a grater for preparing Korean salads.
Chop the tomatoes with a blender or meat grinder. In the same way, chop the garlic and hot peppers, combine with tomato puree.
Sweet pepper cut into quarters rings.
Mix tomato sauce with salt, sugar, vinegar and butter, boil for 5 minutes.
Add carrots and onions, simmer another 10 minutes.
Dip cucumbers and peppers in adjika, continue cooking the snack for another 5 minutes.
Spread the salad over the prepared jars, close them tightly.
Leave to cool upside down without wrapping.

Adjika cucumber salad prepared according to this recipe is a self-sufficient dish that can decorate the table.

Adjika cucumbers are a piquant snack that can compete with vegetables marinated in the traditional way. Even an aspiring hostess can prepare this dish for the winter, if she exactly follows the recommendations given in the chosen recipe.

1. The first thing that needs to be done is to wash the cucumbers, put them into a large basin and fill with water, leaving it for 3-4 hours.

In the meantime, you need to prepare banks. The recipe is designed for 4 3-liter banks. Wash and sterilize them. Prepare all the necessary spices and leaves, the leaves should be well washed. Garlic clean and wash well. Wash the dill and finely chop.
2. Then put blackcurrant leaves, horseradish leaves, cherry leaves and bay leaves into sterilized jars.

Pour allspice peas, seasoning mixture for pickling (1 tbsp in a jar) and garlic (1 chive in a jar).
Then you need to cut the edges from the cucumber (“ass”), put the cucumbers tightly in a jar,