To offer households and guests an unusual and spicy preparation for the winter, we will prepare the following dish. Cucumbers in adjika for the winter will surprise gourmets, and will delight simply lovers of delicious food, because this appetizer ideally combines juiciness and pungency. In this article, you will find a proven and easy recipe for making a canned salad that goes well with both meat and fish.

This twist turns out to be much more original than just pickles for the winter.

It is better to use young cucumbers, since we will cut them into circles in a jar - the smaller the circles, the neater they will look and the faster they will cook.

So, let's make a traditional savory food.

Cucumbers in adjika: a classic recipe

Ingredients

• - 4 kg + -
• - 1.5 kg + -
• - 1 PC. + -
• - 5 pieces. + -
• - 150 ml + -
• - 3 heads + -
• - 1 glass + -
• - 3 tbsp. l. + -
• - 3/4 cup + -

Preparation

1. First, we will deal with cans, for this amount of ingredients we will need to sterilize at least 8 half-liter cans.
2. We wash and clean all the vegetables, put the cucumbers aside, and pass the tomatoes, all kinds of peppers and garlic through a meat grinder or chop them in a food processor.
3. Pour the resulting mass into a saucepan and put on a low heat.
4. We add vinegar, salt, sugar and vegetable oil to it.
5. As soon as everything boils, keep the adjika on the fire for 15 minutes, stirring continuously.
6. Cooking cucumbers: cut them into slices 3-4 mm thick. Be sure to try them for bitterness, remove the peel if necessary.
7. After the specified time, we put them in adjika, reduce the heat to a minimum and cover everything with a lid.

After 8-10 minutes, we check if the cucumbers have begun to darken, as with salting, immediately turn off our salad. If they are still bright, we no longer cover the pan with a lid and, stirring, watch - as soon as they begin to change color, we lay out the snack in the jars.

To spread the cucumbers evenly, put them in the jars first to the shoulders, and then add the volume to the very top with the sauce.

We roll up the cans with lids, turn them over and wrap them up, as usual, until they cool completely. After that, we remove the jars in a dark, cool place until cold weather or holidays. Wonderful cucumbers in adjika are ready!

Sterilization option

The same recipe can be made with fresh cucumbers. To do this, we do everything the same as in the previous recipe, preparing adjika, but we do not boil the cucumbers, but cut them into circles and put them loosely in sterilized jars.

Fill everything with boiling adjika, sterilize the jars for 15 minutes and roll up the lids. Turn over and wrap.

Cucumbers in adjika for the winter are juicy

The salad according to this recipe turns out to be especially rich, due to the fact that the cucumbers, along with the rest of the vegetables, have time to infuse well.

1. We wash and cut 1 kg of cucumbers into circles.
2. Cooking other vegetables: disassemble 600 g of cauliflower into inflorescences, chop 500 g of onion into half rings and cut 500 g of zucchini into cubes.
3. Pour 2 liters of water into a large saucepan, dissolve 2 tablespoons in it. salt and lower the shredded vegetables. We leave them for 12 hours, that is, you can cook everything in the evening and put it off until the morning.
4. Now let's get down to tomato filling. We make it from 2 kg of tomatoes. Pour boiling water over them, clean and grind them in a blender. Pour it into a saucepan and leave to boil.
5. Meanwhile, drain the soaked vegetables and send them to tomato paste.
6. Salt everything, add 100 ml of vinegar 6%, add 1 glass of sugar, 2 tbsp. salt, 3-4 bay leaves, 1 tsp. ground ginger and 5-6 allspice peas.

We simmer vegetables after boiling for no longer than 25 minutes - they should become soft, but you do not need to digest them. As soon as the density of the cauliflower suits us - it takes the longest to cook, turn off the salad and immediately put it in half-liter clean jars.

We cover them with lids and set to sterilize. We hold it for 15 minutes, roll it up, turn it over and wrap it up. Cool it down and put it in the basement or cellar.

As you can see, cucumbers in adjika can be made in different ways. We choose a recipe to taste and try, because the finished salad will delight both guests and loved ones!

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 crisp, 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!

We are all accustomed to the fact that a spicy seasoning or sauce is necessarily made from tomatoes or red hot peppers, but what if you get creative? Adjika from cucumbers will turn out to be no worse than from other vegetables that are more familiar to us and will become an original addition to the table. We add it to hot meat or fish dishes, to seafood or stews, and it is not difficult to cook it.

In this article, you will find several proven recipes for making cucumber adjika from fresh vegetables and from salted ones.

While the harvest season is not over yet, we will make an appetizer from fresh young cucumbers for a start.

Ingredients

• - 5 kg + -
• - 300 g + -
• - 200 g + -
• - 250 g + -
• - 300 ml + -
• - 100 ml + -
• - 2 tbsp. + -

How to cook adjika

1. If the cucumbers are very young, it is enough to simply wash them, but if their skin is already rough and can be bitter, it is better to cut it off - this way they will be crushed better and the consistency of the finished adjika will be softer.
2. Chop the cucumbers very finely or three on a beetroot grater.
3. Pour boiling water over red soft tomatoes for 2 minutes, then cool and remove the skin. Grind them with a blender, submersible or in a bowl.
4. Combine cucumbers with tomatoes, add oil and salt, put everything on fire and bring to a boil.
5. While the vegetable puree is simmering, prepare hot peppers. We remove the stalks and seeds from them. Remember that you can work with them only with gloves, so as not to burn your hands! Chop the peppers with a knife or also use a blender for chopping.
6. During the same time, we clean and pass all the garlic through a press.
7. After 15 minutes, after the adjika boils, add the hot pepper and garlic puree to it, stir and let cook over low heat for another 10 minutes.
8. A couple of minutes before turning it off, pour in the vinegar, mix again and put it in sterile jars.

This recipe does not imply additional sterilization of adjika. We just roll up the cans and turn them over as usual. We wrap it up until it cools completely and let it cool gradually throughout the day.

Our adjika from fresh cucumbers is ready! You can serve it chilled right now, or you can wait for the first cold days, when the hot seasoning goes especially well.

In this recipe, cucumbers should be pickled or pickled. We need 1 kg.

• Three pickles on a coarse grater and set aside.
• We clean and pass 8 cloves of garlic through a press, send them to the cucumbers.
• Now add 3 tbsp. tomato paste and the same amount of odorless vegetable oil.
• Sprinkle to taste, but not less than ½ tsp. ground black pepper and 1/3 tsp. red.
• Stir the resulting mixture until smooth and put it in a sterile jar with a plastic lid.

We keep our hot spice in the refrigerator. Serve no earlier than 12 hours later so that it is infused chilled with any hot and even first courses. Also adjika cucumber is good with sandwiches and salads.

As you can see, cucumber adjika is not only unusual and very tasty, but also an amazingly easy-to-prepare snack. Try it and the guests will ask for the recipe!

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 snack 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.
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