The most delicious adjika for the winter from tomatoes, zucchini and eggplants: the best recipes and cooking technology. Delicate adjika with plums

11.05.2019 Beverages

Adjika is a seasoning originally from Abkhazia, where it was once prepared using two flat stones, bringing the ingredients to a pasty consistency. Today adjika for the winter is a must-have preparation that can be served with meat, soup or as a sauce. There are a lot of recipes for its preparation, so we will consider the most famous of them.

The recipe for adjika with apples has a delicate and sweet taste. This cooking option suitable for those, who takes good care of their stomach, without eating too spicy foods.

To make apple seasoning you will need:

200 g of sour apples;
0.5KG bell pepper;
1 kg of tomatoes;
200 g of onions;
100 g of garlic;
2 hot peppers;
150 ml of vegetable oil;
2 tbsp. l. vinegar (9%);
1 tbsp. l. Sahara;
1.5 tbsp. l. salt.

First, you need to prepare the ingredients of the recipe: wash and dry the vegetables, peel the apples and peppers from the seed pods, and the onions from the husks. Wash and sterilize the cans beforehand.

Grind two types of peppers, apples, tomatoes and onions with a meat grinder. Transfer the already chopped ingredients to a deep saucepan, add oil and place on the stove. After the mass has boiled, leave it to simmer for one hour.

During this time, peel the garlic and chop it in a meat grinder or blender. Add it to the boiling mixture. Season with salt, sugar and vinegar. Cover and simmer for another hour.

During cooking, the paste will thicken. Now it can be poured into prepared jars and the lids can be rolled up.

Video "Tasty adjika for the winter"

From this video you will learn a simple recipe for delicious adjika for the winter.

Adjika from eggplant

Homemade eggplant adjika is very unusual, but very delicious recipe preparations for the winter. Not everyone knows about this cooking method, so housewives will definitely be able to surprise guests with such a dish.

The following ingredients are required:

1 kg eggplant;
1 kg of tomatoes;
0.5 kg of bell pepper;
3-5 pcs. hot pepper;
100 g of garlic;
100 g of vegetable oil;
50 g vinegar (9%);
1 tbsp. l. salt.

Prepare the vegetables first. Wash the bell peppers, remove seeds and partitions. If you love burning taste adjika, peel the hot pepper only from the top. If you want to reduce the pungency, then remove the seeds. Wash the tomatoes, remove the stalk, remove the peel if desired. Peel and wash the garlic. Wash the eggplants, cut into small pieces.

Pass the vegetables through a meat grinder. Place the mixture in a saucepan and stir well. Pour in vegetable oil, add salt and stir again. Put the pasta on the stove, boil, boil for 1 hour, stirring occasionally.

Finally, add the vinegar and remove the dish from the stove. Transfer to jars and roll up.

From zucchini

Seasoning with zucchini is a proven recipe that you should definitely write down for cooking tasty preparation for the winter.

To prepare the seasoning take:

1 kg of zucchini;
1 kg of tomatoes;
800 g sweet pepper;
5 pieces. hot pepper;
300 g of garlic;
100 g of vegetable oil;
1.5 tbsp. l. salt;
100 g vinegar (9%).

Rinse the zucchini, cut the large ones into semicircles, the small ones into circles. If you are using young zucchini, do not remove the skin. If old, then peel.

Wash both types of pepper, peel and cut into small pieces. Have washed tomatoes remove the stalk, cut into slices. Peel and wash the garlic.

Grind the vegetables in a meat grinder and transfer the mixture to a deep saucepan. Add vegetable oil, stir. Put on fire and wait for the mixture to boil. Pour in 1 tbsp. l. salt, reduce heat and simmer for an hour.

At the end of cooking, pour in the vinegar and add salt as needed. Spread the seasoning into sterilized jars, roll up the lids.

Preparation raw seasoning excludes heat treatment, due to which all vitamins are preserved in it. To strengthen positive impact on human immunity, prepare a dish with the addition of tomato and hot pepper.

The recipe will require:

1 kg of bell pepper;
5-6 hot pepper pods;
0.5 kg tomato paste;
3 heads of garlic;
100 g sugar;
100 g of sunflower oil;
2 tbsp. l. salt;
2 tbsp. l. vinegar (9%);
a small bunch of greens.

Thoroughly wash the pepper, remove the seeds from it. Peel the garlic, rinse. Twist the pepper and garlic through a meat grinder. Add sugar, salt and vinegar, mix the paste.

Then add tomato paste and finely chopped greens to the mixture. You can choose greens at your discretion. It can be parsley, cilantro, dill.

Mix all the ingredients thoroughly, and set aside the mass for 20 minutes. In the meantime, pour it into the pan sunflower oil and warm it up. Add to vegetable mix and mix. You can pour the workpiece into cans. It is better to store the dish in the refrigerator or cool place.

Adjika is called green due to the recipe, during which the seasoning gets a rich color. It is best served as a sauce for meat.

Prepare these ingredients:

4-5 green bell peppers;
3-4 green hot peppers;
100 g of walnuts;
1 head of garlic;
2-3 basil leaves;
a bunch of parsley;
0.5 tsp salt;
1.5 tsp vinegar (9%);
0.5 tsp hops-suneli.

Rinse all vegetables and herbs, remove caps and seeds from pepper. If you like spicy, then do not extract the seeds from hot pepper. Grind the ingredients with food processor or a meat grinder.

Add salt and spices, vinegar to the paste. Stir the mixture. You do not need to cook the pasta, it is already ready for use. Transfer it to jars, close tightly. Shelf life in the refrigerator is 2 weeks.

"Golden" recipes

You can cook adjika not only from all kinds of vegetables, but also with fruits. We bring to your attention some more of the best seasoning recipes.

Georgian adjika

Sharp Georgian seasoning goes well with meat and mushroom dishes... It is very easy to prepare it.

For this we need:

300 g bitter red paprika;
300 g of garlic;
100 g of greens;
50 g of salt.

Wash vegetables, peel stalks and husks, remove seeds if desired. Pass the garlic and pepper through a meat grinder, and finely chop the greens. Parsley, dill, cilantro, tarragon will do.

Add salt to the prepared mass and mix thoroughly. Spread the seasoning in jars, store in a cool place.

Abkhazian

Abkhaz adjika can be prepared as a preparation for the winter or without use. high temperatures... It goes well with hot dishes.

For Abkhazian seasoning, take:

1.3 kg of red hot paprika;
60 g garlic;
1 cup walnuts
a bunch of cilantro;
1 tsp dry basil;
1 tbsp. l. salt.

Rinse the pepper, remove the seeds and cover with water for 1 hour. The water temperature should be approximately 30 ° C. When the water is drained, transfer the vegetables, nuts, garlic, herbs, and salt to a food processor bowl and chop. You can also use a meat grinder. Divide the mixture into jars and store in the refrigerator.

Prepare an extraordinary spicy adjika plums added to the usual ingredients of the dish will help. Plum adjika preparation is very simple.

The following products are required:

1 kg of plums;
4 tomatoes;
3 sweet peppers;
2 hot peppers;
3 heads of garlic;
1 tbsp. l. salt;
1 tbsp. l. coriander;
50 g sugar;
a bunch of parsley, dill and basil.

Wash all vegetables and herbs. Remove seeds from plums and bell peppers. Grind all ingredients in a meat grinder. Place the mixture in a deep saucepan, add salt, sugar and spices. Bring the pasta to a boil and simmer for 30 minutes. Put the finished adjika in jars and roll up.

No vinegar with bell pepper

Prepare for winter delicious seasoning you can even without adding vinegar, which is not used by everyone.

For of this recipe you will need:

5 kg of tomatoes;
1 kg of sweet pepper;
16 pcs. hot pepper;
0.5 kg of garlic;
100 g of vegetable oil;
1 tbsp. l. salt.

Rinse the vegetables, remove the stalks. Remove the seeds from the bell pepper as well. Twist the ingredients in a meat grinder. Chop the garlic separately.

Put the vegetable mass without garlic on the fire, bring to a boil, add oil and salt. Add garlic 3 minutes before cooking. Now you can put the seasoning in the jars and roll up the lids.

To prepare delicious adjika, keep the proportions of hot pepper and salt so that the dish is not too hot and salty. Wear gloves when handling hot peppers to protect your skin.

Roll jars sterilize.

For cooking adjika as additional ingredient horseradish is also used. It adds pungency and piquancy to the seasoning, enriches the dish with vitamins. This pasta is served as a sauce for meat.

As they say, prepare the sleigh in the summer ... So we will now prepare for the arrival of winter. Each family has its own recipe for adjika. Adjika itself can be prepared from almost any vegetables and even fruits. We present you two recipes for adjika with zucchini and eggplant.

Zucchini adjika recipe for the winter

Zucchini lovers can pamper their household wonderful recipe adjika. The result will resemble something similar to squash caviar and adjiku. In general, it will be delicious :). So let's get down to cooking. First of all, we will describe all the ingredients that we may need. Let me clarify right away that quantity is not a dogma, and you can easily adjust it to your own taste.

Zucchini - 1 kg
Vegetable oil- 80 grams
Sugar - 40 grams
Salt - 1/2 tablespoon
Spicy ground pepper- 1 teaspoon
Tomato paste - 100 ml
Vinegar 9% - 30 ml
Garlic - 40 grams of garlic cloves

The process of making adjika is not difficult at all.

The first step is to grind the zucchini. Someone uses a meat grinder, but I prefer a blender. Fast and accurate. Place chopped zucchini in a saucepan. Add spices (sugar, pepper, salt), oil. Cook for a few minutes.

Add tomato paste. Cook the resulting mixture for about one hour. Be sure to keep the heat low so that the boil is not too high. Do not forget to interfere with our adjika. Nobody wants to eat burnt food.

Chop the garlic with any in an accessible way... There are now several ways to do this. For example, a garlic grinder or garlic grinder. Chopping with a knife will work, though. Add 9% vinegar to the mixture. Let's not forget about garlic. After that, it is advisable to boil for another 10 - 15 minutes.

We wash and sterilize the jars. We fill the jars with adjika. We roll up the cans. As always, we turn the cans over, put them in a warm and dark place. Cover with a blanket, towel or small blanket. After 24 hours, we remove the cans for permanent storage in a secluded corner. Adjika with zucchini is ready for the winter. Bon Appetit.

Adjika recipe with eggplant for the winter

Now let's cook adjika from eggplant, or as they are called blue ones. Basically, the recipe is very similar to the one above. However, there are some peculiarities. Ingredients for adjika with eggplant.

Eggplant - 1 kilogram
Bell 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 of adjika

Grind all vegetables except eggplants in a blender. We put in a large pot and bring to a boil. After that, immediately add seasonings, as well as sugar, salt and vinegar. Bring it to a boil again. Now we cut the eggplants into circles.

The thickness of the circles is about 2 - 3 cm. Put them in a saucepan. Stir the eggplant mixture constantly. Try to control the degree of readiness of the eggplant for adjika, otherwise they will be either too hard or soft and slimy.

We prepare cans for conservation. We wash and sterilize the jars thoroughly. We put still hot adjika in jars. Roll up quickly. Turn over, put in a warm place and cover with some kind of dense warm cloth or blanket. Adjika with eggplants is prepared for the winter. Bon Appetit.

Zucchini often delight our compatriots with a rich harvest, and, to be honest, gardeners do not always have time to collect and eat these vegetables young, when they have a delicate skin, small and soft unripe seeds. Often on the table we end up with dishes made from mature 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 come in handy, you just need to choose a suitable snack option. For lovers spicy dishes you will surely like zucchini adjika, which can be closed for the winter according to at least 10 recipes. We bring them to the attention of the readers of the site "New Domostroy".

Culinary secrets

We dare to take some of your attention to light general points concerning the preparation of squash adjika for the winter.

Adjika, made from young vegetables, usually has a more delicate texture. To obtain a smooth composition, tomatoes must be peeled and seed bags removed from them, but this is done only by the most hardworking housewives.
Adjika will acquire new flavors if it is made from fried zucchini.
Adjika marrow is an invention of Russian chefs, but to resemble the traditional Caucasian sauce, it is recommended to add garlic, pepper, and oriental spices to it.
The culinary specialist has the right to regulate the pungency of the appetizer according to his taste, decreasing or increasing the quantity hot pepper, garlic. It is impossible to completely abandon pepper, without it squash adjika will turn into squash caviar.
In recipes for preparations for the winter, the amount of products is given in a purified form.
The storage conditions for adjika from zucchini depend on how and according to what recipe this liquid seasoning was prepared. Usually raw sauce can only be stored in the refrigerator, prepared using heat treatment- in room. If vinegar is included, the snack becomes less demanding on storage conditions and works well at room temperature.
Regardless of where you are going to store adjika from zucchini, the jars for it must be sterilized, the lids must be boiled. Plastic lids are allowed to close the snack only if it will stand 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 extraordinary recipes with eggplants, apples, plums, horseradish. Each recipe is accompanied by an indication of the approximate volume finished product so that the hostess knows how many cans to sterilize.

The classic recipe for spicy zucchini adjika

What you need (for 4 liters):

zucchini - 3 kg;
sweet pepper - 0.5 kg;
carrots - 0.5 kg;
tomatoes - 1.5 kg;
burning capsicum(dried) - 2-4 pcs.;
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, peel if necessary, cut in half and scoop out the pulp with seeds with a spoon. Cut into pieces of any shape, small enough so that they easily fit into the funnel of the meat grinder.
Cut sweet peppers, peeled from seeds, lengthwise into 6-8 parts.
Cut the tomatoes into wedges.
Cut the carrots into small cubes or sticks.
Place the vegetables in the mouth of a meat grinder one by one and turn them into a homogeneous gruel.
Place the vegetable mixture in a saucepan, throw salt and sugar into it, pour in the oil. Stir.
Boil over low heat for 30-40 minutes. The mixture turns from red to orange - and it should.
Add ground in a coffee grinder hot pepper, dried herbs and garlic. Pour in vinegar. Stir. Boil for another 10-15 minutes.
Spread adjika on sterilized jars, seal them with 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.

Adjika from zucchini for the winter - excellent workpiece that goes well with or fish. The degree of its pungency and piquancy can be easily adjusted by yourself by adding more or less hot peppers and other spices.

How to cook zucchini adjika for the winter?

So that in the pantry on the shelves there was delicious adjika from zucchini for the winter, the recipes presented below will help you cope with the task quickly and without much hassle.

The ideal raw material for adjika will be young zucchini with a delicate skin and unripe seeds. In this case, they will not need to be cleaned.
If a lot of liquid is released from the tomatoes and zucchini after chopping, some of it can be drained with a colander. This is done so that the ready-made zucchini adjika for the winter is not too liquid.
To add spice to the workpiece, hot red or black ground pepper is added to it.
Adjika will stand well all winter if it is sealed in sterilized jars and then wrapped until it cools.

Spicy adjika from zucchini for the winter

Spicy adjika from zucchini will perfect complement for vegetable dishes, meat and fish dishes. It is used as a sauce for pasta. With the indicated amount of red pepper, adjika turns out to be moderately hot. Fans of scalding snacks of a sharp component can add more.

Ingredients:

peeled zucchini - 3 kg;
carrots - 500 g;
sweet pepper - 50 g;
heads of garlic - 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.

Preparation

All vegetables are passed through a meat grinder, salted, sugar-coated, pepper, oil are added and boiled for 40 minutes.
Add chopped garlic, boil for 5 minutes, pour in vinegar.
After about 3 minutes, the adjika marrow is spicy and very tasty.
They immediately distribute it to the banks, seal it.

Adjika marrow for the winter with tomato paste turns out to be richer than with tomatoes. The degree of density of the finished product is regulated independently. If the mass comes out thin, you can turn up the heat and cook the adjika, stirring occasionally, 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;
granulated sugar - 200 g;
oil - 2 glasses;
tomato paste - 0.5 liters;
hot ground pepper - 1 tbsp. spoon;
salt.

Preparation

Zucchini are twisted in a meat grinder.
Add dry ingredients, oil and tomato.
After boiling, adjika is boiled for 40 minutes.
Add vinegar, garlic and cook for another 10 minutes.
Place adjika in jars and seal.

Adjika from zucchini with tomatoes is a universal delicacy. If you make it not too hot, then it can even be added to stews. It is better to choose not watery tomatoes for adjika, but fleshy ones like "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 - in a bunch.

Preparation

Zucchini and tomatoes are chopped in a meat grinder.
Salt, sugar, pepper, pour in oil and stew for an hour.
Add garlic, herbs and cook for 10 minutes.
Pour in vinegar, boil for 5 minutes.

Adjika from zucchini with apples has especially interesting taste... Apples are preferably firm and sour. If desired, add chopped dill and parsley to the adjika. You need to add these components to the appetizer 3 minutes before cooking. 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 glass;
garlic cloves - 1 cup;
granulated sugar - 100 g;
salt - 2 tbsp. spoons;
hot red pepper - 1 tbsp spoon;
vinegar 9% - 100 ml.

Preparation

Vegetables and apples are twisted in a meat grinder, salt, pepper, sugar, pour in oil and boil for 40 minutes.
Add chopped garlic, boil for 5 minutes.
Pour in vinegar, and after 3 minutes adjika from zucchini and apples will be ready for the winter.
They lay it out in sterile jars and roll it up.

Adjika made without vinegar will be a pleasant surprise for those who, for health reasons, cannot use this component. This recipe uses tomato juice... If suddenly it was not found 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.

Preparation

All vegetables are minced in a meat grinder.
Pour in tomato juice and cook for 40 minutes with the lid open.
Salt, pepper, chopped garlic are added.
Boil for 10 minutes.
Place adjika in jars and seal.

Adjika zucchini, cooked at home, can be very different to taste. This is the beauty of homemade preparations. The billet from this recipe turns out to be more sweet than sour. Many people may be confused by the combination of sweet and spicy, but there is no need to worry about this. The taste of the finished infused adjika turns out to be 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;
granulated sugar - 150 g;
odorless oil - 100 ml.

Preparation

The twisted zucchini are placed in a colander to glass the liquid.
Add salt, sugar, oil, tomato paste and stew for half an hour, stirring occasionally.
The garlic is peeled, passed through a press and added to the zucchini, cook for another 10 minutes.
At the end, pour in vinegar and stand for 3 minutes.
Hot adjika is laid out in jars and sealed.

Adjika marrow for the winter will be even more appetizing and aromatic if you add blue ones to it. They only need to be cleaned before grinding. Salting vegetables is not necessary in advance. V ready dish the bitterness of eggplant will not be felt at all. The proportions of zucchini and blue ones may be different, but it is better to take them in equal quantities.

Ingredients:

eggplant - 1 kg;
zucchini - 1 kg;
sweet pepper - 200 g;
bitter pepper - 2 pcs.;
garlic - 150 g;
ripe tomatoes - 800 g;
granulated sugar - 70 g;
vinegar 9% - 50 ml;
oil - 70 ml;
salt - 30 g.

Preparation

Peeled eggplants, zucchini, tomatoes, peppers are passed through a meat grinder.
The resulting mass is poured with oil, salted, sugar-coated and brought 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 will be ready for the winter.
They are laid out in jars and sealed.

Adjika from zucchini turns out to be very aromatic and piquant. So that everyone useful material and the horseradish aroma has been preserved, it is recommended to add it almost at the very end of cooking. Previously, you need to grind it in any convenient way - pass through a meat grinder 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.

Preparation

Zucchini is chopped in a meat grinder, stirred with tomato paste, salted and boiled for 1 hour.
Add chopped garlic, chopped horseradish root and cook for another 15 minutes.
Pour in vinegar.
After 2-3 minutes, delicious zucchini adjika will be ready for the winter.
They distribute it among the banks and roll it up.

From zucchini you can change and supplement almost indefinitely. The taste of this workpiece is very interesting if you add chopped carrots to it. By following exactly the recipe and proportions, you can get a very tasty, rich and aromatic preparation.