Today we will talk about delicious adjika, adding the well-known zucchini to it as a main component and try to make several different recipes, as they say, for every taste and color. Different pungency, density, consistency and aroma.

Let's start as usual with the simplest and fastest, classic and traditional recipes. We will gradually complicate and introduce various bells and whistles and delights.

The classic recipe for adjika from zucchini for the winter "Lick your fingers" step by step

The easiest recipe to prepare and very fast. Most of the time is spent on cleaning.

• medium-sized zucchini,
• ripe red tomatoes a pound,
• a pound of carrots too,
• 2 large onions
• hot pepper one pod,
• 5 cloves of garlic
• sugar 3 tablespoons,
• sweet red pepper 2pcs,
• vinegar essence teaspoon,
• salt a tablespoon.

Preparation:

1. Wash all vegetables well, peel, remove seeds, dry on a towel.
2. We pass everything through a large grate in a meat grinder and put it in a cauldron.
3. Simmer for half an hour over low heat.
4. Pour in oil, vinegar essence, add sugar and salt, crushed garlic cloves, knead and cook for another ten minutes.
5. Pour into sterile jars immediately and roll up. Cool it upside down under a fur coat.

Bon appetit in winter!

Adjika zucchini for the winter with tomato paste or tomato juice

Homemade adjika is also excellent from zucchini with the addition of tomatoes (in this case, tomato paste or tomato juice).

It is very similar to squash caviar, it is distinguished by its sharpness and larger consistency - you will lick your fingers.

Do you want to eat squash caviar and adjika at the same time in one jar? Then write down the recipe:

• three large, ripe zucchini,
• half a liter of good quality tomato paste,
• a tablespoon of vinegar essence,
• a glass of sugar
• 5 large heads of garlic,
• 3 hot peppers
• a tablespoon with top salt.

Preparation:

1. Wash the zucchini and pepper, remove the seeds and cut the skin, mince and place in a high roasting pan.
2. Mix with the rest of the ingredients, except the vinegar essence and garlic. Cook over low heat for an hour, stirring occasionally.
3. Add essence and crushed garlic and boil a little more.
4. Remove from heat and immediately seal in jars. Turn over and wrap until cool.

In winter, the bright color of this adjika will cheer you up on a gloomy day.

Another name for this spicy dish is adzhika "Mother-in-law's language". Hot and very spicy.

• two medium zucchini,
• a kilo of tomatoes,
• 3 sweet peppers
• 3 chili peppers
• garlic 3 heads,
• half a glass of sugar
• a third of a glass of table vinegar,
• half a glass of vegetable oil,
• a tablespoon of salt.

Preparation:

1. We clean, wash, dry vegetables.
2. Scroll tomatoes and peppers in a meat grinder, place them in a cauldron with butter, salt and sugar.
3. Cook for 10 minutes.
4. We chop the zucchini on the largest grater and cook in tomato sauce for about twenty minutes, stirring slightly.
5. We spread the grated garlic and pour in the vinegar.
6. Well, as always, roll up into banks, turn over. Can cool down without a fur coat.

When you eat, it seems like a fire-breathing dragon has settled inside you!

Laughing at home I call it "half a kilogram"! But the taste is just "Lick your fingers"!

• everything - tomatoes, bell peppers, carrots, half a kilogram of zucchini.
• garlic 2 heads,
• tablespoon salt
• half a cup sugar,
• chili pepper 1 pod,
• vegetable oil glass,
• half a glass of table vinegar.

Preparation:

The vegetables, washed and peeled, are passed through a meat grinder. Pour in butter, pour in sugar and salt and cook for half an hour. We add garlic and vinegar and simmer for another ten minutes. Done - put in sterile jars and set upside down to cool.

You can simply store it on a cool floor.

Canning is in vogue today - take note of:

1. Marinated zucchini

Without tomato paste, but with apples! Sharp!

• 2-3 medium-sized zucchini,
• a pound of sweet pepper, preferably bright, red or yellow,
• a pound of red apples,
• a pound of carrots,
• 5 heads of garlic,
• 5 small chili peppers,
• a bunch of parsley and dill,
• half a glass of sugar
• a tablespoon of salt, a tablespoon of vinegar essence.

Preparation:

1. Wash vegetables, clean, dry on a towel, remove seeds from peppers.
2. We pass through a meat grinder. Carrots and apples can be passed through a fine grater, there will be spicy small pieces.
3. All ingredients except vinegar and garlic are placed in a cauldron and boiled over low heat for about an hour.
4. Add garlic, crushed into dust, and vinegar essence and boil for another ten minutes.
5. We put it in sterile jars and roll it up. Turn over and let cool in this position.

The result is what is called your fingers!

Zucchini adjika is just as tasty, spicy and a little spicy, like ordinary homemade adjika.

Today, for convenience, we will use a kitchen assistant - a multicooker.

The set of products is the most standard. It is convenient that you do not need to stand and stir, She herself will cook and signal that she is ready to ring a bell, tearing the hostess off the social networks of the Internet.

• small zucchini one piece,
• tomatoes 4 pieces,
• sweet pepper 6 pieces,
• two carrots,
• hot pepper 1 piece,
• garlic head,
• sugar tablespoon with a slide,
• salt half a tablespoon,
• vegetable oil a third of a glass,
• vinegar essence half a teaspoon.

Preparation:

1. We clean, wash the vegetables, dry them on a towel.
2. We pass everything through a fine grater on an electric meat grinder, it is possible through the grate, but in my opinion, it turns out much more piquant when the pieces in this adjika are slightly palpable.
3. We put all the ingredients in the multicooker bowl.
4. We turn on the extinguishing mode for an hour and a half.
5. Ten minutes before the end, pour in the vinegar essence and put the grated garlic, mix thoroughly.
6. When finished, immediately place in sterile jars and roll up. Cool upside down.

As the people say - a good brew, but a small cup ... a lot. Unfortunately. you can't do it in a slow cooker!

Adjika zucchini is very tasty and spicy preparation for the winter - awesome snack: video recipe

It turns out to be excellent - tender and tasty. Preparing such a blank is as easy as shelling pears. Watch and repeat step by step - I'm sure you will succeed.

Such an appetizer with main courses:

Traditional, classic recipe.

• a pound of carrots,
• a pound of sweet pepper,
• apples a pound,
• zucchini, peeled and seedless, 3 kg,
• garlic 5 heads,
• chili peppers 7 pieces,
• a bunch of cilantro, dill, parsley, basil,
• a glass of apple cider vinegar
• one and a half glasses of vegetable oil,
• a glass of sugar
• two tablespoons of salt.

Cooking.

We wash and dry the vegetables, remove the skin from zucchini, carrots and apples, take out the seeds.

We must remove the seed chamber from apples.

Rinse leafy spices thoroughly and dry, removing old or spoiled shoots.

We cut everything into small pieces for the convenience of passing through a meat grinder.

We skip the zucchini first and place them in a sieve in order to allow excess liquid to drain, while we skip the rest of the vegetables, in which case the adjika will turn out to be thicker.

Leafy greens with a very finely chopped sharp knife on a wide kitchen cutting board.

Put the rolled vegetables in a thick-walled brazier and simmer slowly over low heat.

Pour in vegetable oil. add salt and sugar, simmer under a closed lid for about an hour.

Ten minutes before cooking, lay out finely chopped greens, crushed garlic and pour in apple cider vinegar.

When ready, immediately lay out on sterile jars and roll up with sterile lids. Cool upside down. We keep in the dark and cool.

This seasoning is a real queen on the festive table - you will lick your fingers and eat your mind!

Well, as usual at the end of the rules and secrets are small:

1. We sterilize jars and lids before cooking, then there will be no time.
2. It is better to work with hot peppers with gloves.
3. Add herbs and garlic no more than 10 minutes before the end of cooking, otherwise the taste will not be the same!
4. The pungency of chili does not play any role in preservation, it can be reduced or added as desired.
5. Don't be afraid to experiment!

Adjika is one of the few dishes that allow the hostess to do everything by eye, change the recipe at her discretion, add different ingredients, refuse those that are not at hand and will still be spicy, hot and tasty!

What is adjika?

Once upon a time, adjika was considered a dish of the national Abkhaz cuisine. Caucasian women rubbed this seasoning for hours on their stones, passing them from mother to daughter for several generations.

Those times are long gone, and nowadays, adjika is called any spicy and spicy paste, consisting of a mixture of pepper, garlic, salt and all kinds of vegetables as additives. Especially exotic recipes even contain fruits and walnuts.

Adjika from zucchini for the winter is a rather spicy sauce that can be served with meat prepared in any way - boiling, baking, smoking. Can be used to spread over pizza and toast or freshly baked bread. Perfect as a sauce for stewing various dishes and dressing for vegetable soups.

Many products from our gardens can be added to squash adjika - onions, squash, pumpkin, not counting those constantly present in adjika - peppers, tomatoes, carrots, and options with apples and plums are also possible. The scope for our imagination here is great and open in all directions.

Well, let's get down to business. A meat grinder should be used as a crushing tool, preferably an electric one with grater attachments that allow not only turning it into minced meat, but also grating it into pieces.

If there is no electric one, then a manual meat grinder and grater will do quite well - for your beloved family and dear guests, you can spend more personal time. I noticed it a long time ago. that the dishes are the tastier, the more the hostess put her hands on them, apparently part of the soul moves into the saucepan in the process. The dish is flavored with care and love.

We will also use a stove, cauldrons or large pots with tight lids, since adjika tends to "spit" during cooking, sharp knives, a ladle for pouring ready adjika, a wooden spoon with a long handle for stirring.

You will need to stir periodically, without much enthusiasm. Boiling adjika should be minimal so that the dish does not burn. Experienced housewives call this process languor.

Bon Appetit! If you liked the recipes, I would like you to share them on social networks (there are buttons on the site).

Stay tuned for my new posts!

What the hostesses will not come up with to surprise their household with some yummy food prepared for the winter!

Of course, demand for pickled cucumbers, tomatoes or lecho does not subside, but sometimes you want a spicy seasoning that disperses the blood, and this makes it much warmer on cold winter evenings.

Adjika is one of these "hot" appetizers. From what they just do not make it! Tomatoes, peppers, garlic, apples, eggplants and even zucchini are used.

Adjika from zucchini for the winter: the subtleties of cooking

• In appearance, zucchini adjika resembles zucchini caviar - both in color and consistency. But once you try it, it becomes clear that not every eater can do this snack. It is spicy, salty and very pungent due to the red pepper.
• Despite the fact that each recipe indicates the amount of pepper, housewives can put it to their liking. But the appetizer must remain spicy, otherwise it will be a completely different dish.
• The main ingredients in adjika are zucchini. To prevent adjika from becoming watery, you need to take young elastic greens with a fruit length of no more than 20 cm. Such zucchini have a thin skin and practically no seeds.
• The pungency of adjika is given by red hot peppers, ripe tomatoes add color, and thanks to garlic and herbs, adjika is very aromatic and piquant.
• All vegetables for adjika are ground in a meat grinder, and then boiled in a saucepan for at least an hour. Only then will the adjika get a thick and uniform consistency.

Adjika from zucchini with carrots for the winter

Ingredients:

• zucchini - 1.5 kg;
• Bulgarian red pepper - 0.3 kg;
• carrots - 0.3 kg;
• hot red pepper - 3 pcs.;
• tomatoes - 1 kg;
• garlic - 2 heads;
• salt - 1.5 tbsp. l .;
• sugar - 1 tbsp. l .;
• vinegar 9 percent - 70 ml;
• vegetable oil - 100 ml.

Cooking method

• Prepare sterile jars with lids in advance. At the time of pouring adzhika, they must be completely dry and warmed up. This can be done in the oven: put clean cans in a cold oven, turn it on at 150 ° and heat for 30 minutes. Boil the lids in water.
• Cut off the stalks of the squash. Wash the fruits. If the skin is rough, be sure to cut it off. Cut the courgettes in half lengthwise and then cut into slices.
• Wash both types of pepper, cut the tails, remove the seeds. Cut into slices. Remember to wear disposable rubber gloves when handling hot peppers.
• Disassemble the garlic into cloves, peel, wash. Grind in a blender or pass through a garlic press.
• Peel the carrots, wash, cut into wide circles.
• Twist all vegetables (except garlic) through a meat grinder with a fine wire rack. Pour the resulting puree into a saucepan. Add salt, sugar, oil. Bring to a boil over moderate heat, then reduce heat. Simmer the vegetable mixture at a low boil for about an hour.
• Add garlic, pour in vinegar. Cook for another 10-15 minutes.
• While hot, put in sterile jars, tightly close with lids. Turn the cans upside down, set them on a flat surface, wrap them up with a blanket. Leave to cool completely.

Recipe for the occasion::

Adjika from zucchini with tomato paste for the winter

Ingredients:

• zucchini - 1.5 kg;
• tomato paste - 100 g;
• garlic - 2 heads;
• salt - 1 tbsp. l .;
• hot red pepper - 2 pcs.;
• sugar - 1 tbsp. l .;
• vinegar 9 percent - 50 ml;
• vegetable oil - 50 ml.

Cooking method

• Wash the jars with lids thoroughly and sterilize them.
• Wash the zucchini, remove the stalks, cut off the skin. Cut in half. If the fruit has seeds, take it out with a spoon along with some of the pulp. Cut the zucchini into large chunks.
• Wash the pepper, cut the stalks, remove the seeds. Peel and wash the garlic.
• Grind the zucchini and peppers in a meat grinder. Transfer the puree to a wide saucepan, add salt, sugar, oil and tomato paste. Stir well and put on fire. With a low boil, cook adjika for 40 minutes.
• Grind the garlic in a blender and add to the vegetable mass. Cook for another 15 minutes. 5 minutes before cooking, pour in the vinegar.
• Pack hot adjika in dry jars and immediately roll up hermetically with sterile lids.

Adjika zucchini with tomatoes and tomato paste for the winter

Ingredients:

• zucchini - 1 kg;
• tomatoes - 0.5 kg;
• tomato paste - 100 g;
• bulgarian pepper - 0.5 kg;
• hot pepper - 2 pcs.;
• garlic - 2 heads;
• salt - 1 tbsp. l .;
• sugar - 1 tbsp. l .;
• vegetable oil - 50 ml;
• vinegar 9 percent - 50 ml.

Cooking method

• Prepare pre-sterilized jars with lids.
• Wash the zucchini, cut off their stalks, cut into small pieces of arbitrary shape.
• Wash both types of pepper, remove the stalks and seeds. Cut into several pieces.
• Wash the tomatoes, cut the stalks, cut into four parts.
• Divide the garlic into cloves, peel, wash.
• Twist the tomatoes and bell peppers through a meat grinder, pour the resulting mass into a saucepan, put on moderate heat. Cook for 40-50 minutes.
• Add tomato paste, sugar, salt, oil. Stir.
• Chop hot peppers and garlic in a mixer or in a meat grinder, add to vegetables and cook for 15 minutes. At the end of cooking, pour in the vinegar.
• Put the finished adjika in dry jars and roll up hermetically with tin lids.

Adjika from zucchini for the winter, without carrots

Ingredients:

• zucchini - 1 kg;
• tomatoes - 0.5 kg;
• red bulgarian pepper - 0.5 kg;
• hot red pepper - 2 pods;
• ground paprika - 2 tbsp. l .;
• salt - 2 tbsp. l .;
• garlic - 2 heads;
• vegetable oil - 50 ml;
• dried coriander - 2 tsp;
• dried basil - 2 tsp;
• vinegar 9 percent - 50 ml.

Cooking method

• Prepare sterile jars with lids.
• Wash the zucchini. Cut the stalks, remove the skin. Cut into several pieces.
• Wash the pepper, remove the stalks and seeds. Cut into four pieces.
• Peel the garlic, wash in cold water.
• Wash the tomatoes, pour boiling water over, let stand for 2 minutes. Peel off the skin. Cut in half, remove the stalks. Grind through a meat grinder along with pepper, garlic and zucchini. Pour the puree into a saucepan. Put on fire.
• As soon as the mixture boils, reduce heat and cook for 30 minutes. Then add the paprika, coriander, basil, salt and oil. Cook for another 30 minutes. At the end of cooking, pour in the vinegar and stir.
• While hot, spread the adjika in jars and seal hermetically with sterile lids. Turn upside down, wrap with a blanket, leave to cool completely.

Note to the hostess

If you don't like tomato paste, replace it with fresh tomatoes. Instead of 100 g of pasta, take 1 kg of ripe tomatoes, twist them in a meat grinder, put on moderate heat and boil twice.

To give the zucchini adjika a brighter color, add 1-2 tbsp. l. ground paprika.

Almost all recipes contain sugar. But if you do not like sweetish adjika, then you can do without it.

Add spicy herbs to adjika prepared according to any recipe for aroma: parsley, basil, cilantro, as well as suneli hops, coriander or fenugreek.

If you poured properly cooked adjika boiling into sterile jars, then it will be well stored in a cool dark place or in the refrigerator.

Usually we imagine zucchini in the form of caviar, or some kind of vegetable stew, but what if you show imagination and make a spicy and fragrant adjika out of zucchini? It is to this dish that this article is devoted! And we will not only cook adjika marrow, but also roll it up in jars for the winter!

What is this appetizer (or rather a sauce)? In appearance (and in terms of the set of main ingredients), this is just vegetable caviar with the addition of chopped hot peppers, garlic and other burning ingredients. That is, we scroll all the vegetables through a meat grinder (or grind in a blender, three on a grater), and then cook (simmer) until tender.

As a result, the taste is very multifaceted! The tenderness and light sweetness of the zucchini is closely intertwined with the scalding taste of chili pepper. All this is complemented by sour vinegar, salt and aromatic spices.

Such adjika can be supplemented with various main dishes, it is also an excellent basis for all kinds of sauces and gravies, and you can just smear it on bread. All in all a wonderful and very versatile snack.

Recipes

Spicy zucchini adjika (with garlic and herbs)

This recipe will appeal to all zucchini lovers, since there are no tomatoes, no carrots, nothing too bright in the composition. Nothing superfluous - maximum zucchini flavor!

I say right away, if you prefer something richer in composition, then see the following options.

Ingredients:

• Zucchini - about 2 kg.
• Garlic - 220 g.
• Hot peppers - 120 g.
• Fresh herbs (parsley, etc.) - 1 bunch;
• Vegetable oil - 150 ml.
• Vinegar 9% - 100 ml.
• Sugar - 100 g.
• Salt - 3 tbsp. spoons;

Step by step recipe

1. We wash the eggplants, if the skin is tough, then we also clean it. We clean the garlic, rinse the herbs, remove the stalks from the pepper.
2. Cut the zucchini into small cubes, and then pass through a meat grinder. Scroll the garlic, peppers in the same way, chop the herbs finely and finely. The meat grinder can be replaced with a blender or grater (everywhere you get a different consistency).
3. Next, put everything in a large saucepan, set on medium heat. Stir and gradually bring to a boil. Pour in sugar, salt, stir and cook for about 40-50 minutes.
4. Then pour in the oil and vinegar, mix well and cook for another 5 minutes.
5. While the adjika is boiling, you need to sterilize the jars and lids. You can pour boiling water several times.
6. As the adjika is ready, immediately put it in the jars. In principle, you can immediately tighten the lids, due to the vinegar, everything will be normally preserved. But if in doubt, you can still sterilize in a water bath, covered with lids, for 10-20 minutes. Then we close it tightly.

By the way, above I said everything about caviar, so here's to you ... If you decide to cook, this selection of recipes will be very useful to you! Everything is set out there in detail, step by step with photos and videos.

Adjika marrow for the winter "Lick your fingers"

Why such a defiant name? Yes, just a recipe and really very worthy! Adjika turns out to be very tasty, very spicy and very aromatic!

And all thanks to the large number of different vegetables. There are carrots, tomatoes, and bell peppers. All this ultimately gives rise to just a gustatory explosion.

Required Ingredients:

• Zucchini - 3 kg.
• Tomatoes - 1.5 kg.
• Bulgarian pepper - 0.5 kg.
• Carrots - 0.5 kg.
• Garlic - 20 cloves;
• Hot ground pepper - 3 tbsp. spoons (according to the desired severity);
• Vegetable oil (odorless) - 200 ml.
• Table vinegar (9 percent) - 100 ml.
• Sugar - 100 g.
• Salt - 2 tbsp. spoons;

Cooking process

1. Rinse the zucchini, peel it, cut it in half, and then clean it from the seeds. Next, cut into small pieces that will crawl into the meat grinder.
2. Peel the bell peppers, cut out the stalks from the tomatoes.
3. Now we scroll zucchini, peppers, tomatoes, garlic in a meat grinder, and carrots here.
4. The resulting vegetable mass is mixed and put on a small fire. Bring to a boil, add sugar and salt and ground hot pepper. Stir and cook for 35 minutes until vegetables are ready.
5. Pour oil into the gurgling mass, then vinegar. Mix well and simmer for another 5-7 minutes.
6. In the meantime, banks and roofs should be prepared. Rinse them thoroughly with boiling water. This is both sterilization and preheating. After all, adjika is very hot and some cans may not withstand temperature changes.
7. We fill the jars with our adjika marrow, tighten the lids tightly. Cover with a blanket - let the jars cool down gradually.

Vigorous adjika with zucchini, tomatoes and beets

Bright red and directly warning about its fiery taste, adjika based on zucchini, tomatoes and beets.

A very tasty and easy-to-prepare snack for the winter! One jar is enough for a long time, but I still recommend making more, so that you can give it to someone as a present.

By the way, this option is also less high-calorie, since we will do everything without oil.

We need:

• Zucchini (zucchini) - 3 kg.
• Garlic - 5 heads;
• Onions - 3 heads;
• Fleshy tomatoes - 2 kg.
• Beets - 2 small;
• Sugar - 4 tbsp. spoons;
• Salt - 1 tbsp spoon;
• Vinegar (9%) - 110 ml.
• Bitter ground pepper (chili) - 3 tbsp. spoons;

Cooking for the winter without sterilization

1. Peel the zucchini, then peel the cores with dust and seeds, cut into small pieces. In general, we wash and clean the rest of the vegetables.
2. Scroll onions and garlic cloves through a meat grinder. We remove them in a separate cup and fill them with vinegar.
3. We rub on a fine grater or pass the zucchini through a meat grinder. Next, add similarly chopped beets and tomatoes. It is not necessary to remove the film from tomatoes, it will not be felt in adjika.
4. Now we put this zucchini-beet-tomato mass on the fire. Salt, pepper, and sugar. Stir from time to time, bring to a boil, cook for 30 minutes, then put the onion-garlic mixture here. Stir and cook for another 10 minutes.
5. In parallel with cooking adjika, you need to sterilize the jars and lids for them. Put the hot appetizer in jars to the brim, then roll up the lids. The final product yield is 2 cans of one liter and 1 jar of 0.5 liters.

Adjika from zucchini with tomato paste (without sterilization)

And this is another simple recipe for squash adjika, which can rightfully be considered basic, classic for the optimal composition of the dish. Nothing more, everything is simple and fast and very tasty.

We will do without tomatoes here, but instead we will take some tomato paste. It will improve the taste and give the usual red color.

Ingredients:

• Zucchini - about 2 kg.
• Garlic - 150 g.
• Red chili peppers - 2-3 pods;
• Ground pepper mixture - 1-3 tsp (to taste);
• Tomato paste - 420 g.
• Sunflower oil (refined) - 250 ml.
• Sugar - 150-200 g.
• Salt - 1-1.5 tbsp spoons;
• Vinegar (9 percent) - 110 ml.

How to cook and preserve

1. Rinse and peel the zucchini, then cut them lengthwise and clean out the seeds. Now we rub it on a coarse grater, or pass it through a meat grinder.
2. Grind the garlic and pepper pods in the same way. We mix these spicy ingredients with the zucchini mass, put on the stove.
3. We are waiting for it to boil, while we often come up to stir. Cook for about 25-35 minutes after boiling, then add oil with vinegar, salt, sugar, tomato paste, ground pepper. Mix thoroughly and cook for about another 10 minutes.
4. We lay out on the jars (they must be sterilized beforehand), we tighten with sterile lids. Turn over, cover with a blanket and let cool gradually.

Original zucchini adjika with apples

By the way, this is one of the most popular recipes. Adjika turns out to be not just monotonously spicy, but also a little bit sweet and sour. And all thanks to apples, which, in addition to everything, make the consistency even more tender.

The choice of apples is up to you, but ideally they should be sour. According to the idea, there are not many spicy ingredients here, but if you like spicy, then increase their number.

We need:

• Zucchini - 3 kg.
• Tomatoes - 1.5 kg.
• Apples - 1 kg.
• Onions - 1 kg.
• Sweet bell pepper - 0.5 kg.
• Garlic - 1-2 heads;
• Red chili pepper (ground) - 2-3 tbsp spoons;
• Sugar - 100 g.
• Salt - 2-2.5 tbsp spoons;
• Vegetable oil (odorless is better) - 200 ml.

How to make this winter blank

1. We cut off the skin from zucchini and apples, and also remove seeds from them. We clean onions, garlic, peppers - everything is as usual. Then we turn everything in turn in a meat grinder.
2. Mix the resulting mass of vegetables and apples and set to cook over medium heat. Stir sugar, salt, ground pepper right there.
3. As it boils, cook for 30-40 minutes, then pour in the oil and vinegar, cook for another 5-10 minutes.
4. Put in sterile jars, close tightly with lids. All is ready! Now the cans are usually turned over, covered with a blanket to gradually cool.

There is enough vinegar, nothing explodes and does not turn sour. You can store at least at room temperature.

• As you noticed, the principle of cooking this dish is the same everywhere. The only difference is in the additional ingredients. This means you can experiment and get creative by adding and combining your favorite vegetables.
• To diversify the taste and aroma, you can add different seasonings and spices. Black pepper, ground cloves, bay leaves, dried herbs - all this is just what you ask for in a saucepan with adjika!
• If you want to cook without vinegar, then take care of sterilization. We sterilized the jars, applied adjika, cover them slightly with lids, put them in a water bath and cook in this way for another 15-20 minutes. Only then we close. But I would recommend adding at least 0.5 cups of lemon juice.
• By the way, eggplants can also be added to the zucchini. Treat them in the same way and add to the total mass.
• The taste and overall impression of a snack is influenced not only by the set of vegetables, but also by the way they are chopped. It will turn out too mashed in a blender, someone, on the contrary, loves when small pieces are felt. In this case, you can advise the usual grater.

Adjika from zucchini, cooked with tomato paste for the winter, is completely different from the usual adjika from tomatoes. But this is what many who use this recipe call her. Adjika is somewhat similar to squash caviar, but still has differences in taste. From this amount of ingredients, 4.5 liters of the finished product comes out. Be sure to cook it, adjika squash turns out to be appetizing and very tasty.

Ingredients

To prepare adjika from zucchini with tomato paste for the winter, we need:
5 kg of zucchini peeled from the skin;
500 g tomato paste;

1 cup of sugar;
150 g vinegar 9%;

1 cup peeled garlic cloves

2 cups vegetable oil;
2 tbsp. l. salt;
1 tbsp. l. hot ground pepper.

Cooking steps

Peel the zucchini (if the zucchini is not young, then peel the seeds). Twist the zucchini in a meat grinder and put in a cauldron or thick-walled saucepan.

Add sugar, salt, pepper, vegetable oil and tomato paste to the zucchini. Mix everything and send to the fire, after boiling, reduce the fire and cook the adjika for 40-50 minutes, stirring occasionally.

After the specified time, add vinegar and squeezed garlic to the adjika, mix well and cook for another 10 minutes.

Put hot adjika in sterilized jars, screw the jars with boiled lids. Turn the jars over and wrap them in a warm blanket until they cool completely. In winter, zucchini adjika with tomato paste with a bright color and excellent taste will be a great reminder of the sunny summer.

I sincerely recommend to you, dear friends, to cook delicious squash adjika for the winter. Incredible delicious zucchini adjika for the winter, which will delight you at any time of the year. Moreover, it can be a wonderful spicy addition to meat or other dishes that your imagination tells you.

Adjika squash can also be used to make colorful sandwiches with white or brown bread. And the secret of this zucchini adjika is in the "granular structure" like a traditional adjika made from tomato or bell pepper. Therefore, the use of a meat grinder in this recipe is mandatory.

And also thanks to a small amount of red hot pepper, squash adjika has a warming velvety effect, and even if you do not like spicy dishes, you will 100% like this adjika.

Ingredients:

Output: 4-4.5 liters.

• Zucchini 3 kg.
• Carrots 0.5 kg.
• Pepper 0.5 kg.
• Tomatoes 1.5 kg.
• Garlic 5 heads
• Red pepper 2-3 pcs (or ground pepper 2.5 tablespoons)
• Salt 2 tablespoons
• Sugar 100 gr.
• Vegetable oil 200 gr.
• Vinegar 9% 100 ml.

Adjika from zucchini for the winter: all the secrets of cooking

The first step is to prepare vegetables. First, all the vegetables are washed, cleaned, then weighed. Then we cut the vegetables so that it is convenient to load them into the meat grinder. I cut into thick longitudinal sticks - it's quick and convenient.

Peel the garlic, remove the seeds from the hot pepper.

At this stage, add salt, sugar and vegetable oil.

Stir our zucchini adjika, cover and put on the stove. Bring adjika to a boil and cook for 40 minutes over medium heat. It should be noted that it is imperative to cover with a lid, since adjika "shoots" a little during cooking.

At the end of cooking, add vinegar, cook for another 2 minutes and turn off.

We pour adjika into hot sterilized jars, and roll up with sterile lids.

We turn over the jars with adjika zucchini on a towel, wrap them in a blanket and leave them alone until they cool completely. Cooled cans with adjika can be stored both in the cellar and in the apartment.