Apples together with zucchini create a gentle, slightly sour taste of adzhika, harvested for the winter. Also, this snack can be made spicy by adding a small amount of hot pepper. Therefore, there are a variety of recipes for cooking this dish.

Spicy zucchini adjika with apples and tomato paste

Harvesting spicy snacks will require:

• a kilo of medium-sized squash;
• 200 grams of apple fruit;
• 200 grams of sweet pepper;
• 100 grams of hot peppers in the pods;
• 6 garlic cloves;
• 200 grams of carrots;
• 1 dinner spoon of tomato paste;
• 4 tablespoons of sugar;
• 1.5 tablespoons of salt;
• 100 milliliters of olive oil;
• 25 milliliters of vinegar.

Cooking Step-by-Step Guide

1. All vegetables and fruits must be washed before cooking. Apple should be removed from the skin, and then from them you want to cut out the middle with seeds. Peppers are cut and cleaned from seeds. Husk is removed from the garlic.
2. Zucchini fruits, hot and sweet peppers are minced using a meat grinder. The mass should turn out to be a grainy consistency.
3. Fruits and carrots are rubbed on a grater with large teeth.
4. Both slurries are combined and thoroughly mixed. Vegetable porridge is transferred to a large saucepan and moved to the stove, turned on in quiet mode. Boil the mixture is required for one and a half hours. Do not forget to stir vegetables regularly. To the dish is not burnt, you need to use a saucepan with a thick bottom.
5. Sugar sand, salt, crushed garlic are poured into the mixture, olive oil is poured, as well as tomato paste. The whole mass is mixed and boiled for another 40 minutes.
6. Vinegar is poured 5 minutes before the end of cooking. After adjika is distributed among the banks and rolls.

In this video, learn how to choose a high-quality, juicy zucchini on the market stalls.

Adjika with zucchini, apples, tomatoes and carrots

For cooking dishes you will need:

• 3 kilograms of zucchini;
• a kilo of apple fruit varieties Antonovka;
• a pound of sweet pepper;
• a glass of faceted sunflower oil;
• a kilo of onions;
• 1 tablespoon hot pepper (seasoning);
• a glass of garlic cloves;
• half a cup of granulated sugar;
• a pound of carrots;
• 2.5 tablespoons of salt;
• one and a half kilo of tomatoes;
• 100 grams 9% vinegar.

Cooking method

1. All vegetables and fruits are washed, cleaned of seeds, and then crushed in a meat grinder (except garlic).
2. Sugar, salt, and then sunflower oil are poured into the mixture.
3. The mass is transferred to the pan, slow fire is turned on, the appetizer is cooked for half an hour.
4. After this time, crushed garlic and ground hot pepper are added to the vegetable gruel. Everything is thoroughly mixed, and then stewed for 5 minutes.
5. Vinegar is then poured in, the gruel is brought to a uniform consistency and cooked for another 5 minutes.
6. Immediately adjika is distributed over clean processed cans and is closed with covers using a sealing key. Each can is turned over and wrapped in a warm towel.

Squash adjika with apples, with tomato paste and horseradish

To cook this snack you will need:

• 220 grams of garlic;
• a couple of kilo zucchini;
• a couple of kilos of carrots;
• a couple of kilos of sweet pepper;
• a couple of pounds of onions;
• a couple of kilos of sour apples;
• some salt and tomato paste;
• a glass of olive oil;
• a couple of tablespoons of sugar;
• a couple of tablespoons of vinegar;
• 50 grams of horseradish root;
• 3 bay leaves;
• 1 hot pepper.

Instructions for cooking

1. All ingredients are actively washed with a sponge.
2. Squashes are peeled and cut from large seeds, and then cut into small pieces.
3. Carrots are peeled and cut into circles.
4. Sweet pepper is cleared of seeds and stalk, cut into slices.
5. Onions are peeled from a peel, cut on 4 segments.
6. Seeds are cut from the apple fruit, and then the fruit is cut into slices.
7. Garlic is freed from the husk.
8. All pure ingredients are ground using a meat grinder, put into a saucepan and put on a slow fire.
9. After boiling the mixture, it must be stirred and closed with a lid, and then left to boil for 2 hours. Stir the vegetables regularly.
10. Next, pour sugar, salt and bay leaf, and then add oil and tomato paste.
11. Adjika boils a little more until it thickens.
12. Next, the mixture is distributed in banks and rolls.

Eggplant adjika with apples, zucchini and tomatoes

To cook adjika for this recipe you will need:

• a couple of kilos of tomatoes;
• a couple of kilo zucchini;
• 4 onions;
• a glass of vinegar;
• a pair of glasses of sugar;
• 4 eggplants;
• a glass of olive oil;
• a couple of tablespoons of salt;
• 4 carrots;
• 4 sour apples;
• 4 bell peppers;
• 70 grams of garlic;
• 1 hot pepper.

Step by Step Cooking Tips

1. Tomatoes are washed, and then ground in a meat grinder.
2. Vinegar, oil, sugar and salt are poured into tomato porridge, the whole mixture is thoroughly mixed and set on fire.
3. Until the mass boils, the washed and peeled zucchini, onions, carrots, apples, Bulgarian and hot peppers are ground in the meat grinder.
4. Vegetable and fruit gruel is transferred to the tomato base, everything is mixed and brought to a boil.
5. Then the fire is reduced to a minimum, and adjika is cooked for another 20 minutes.
6. Eggplants are washed, cut into small cubes. Then the cubes are poured into the prepared adjika and cook another 15 minutes.
7. Hot mass is distributed over the cans and closed with lids. Rolled up containers are turned over and wrapped in a towel. In this position, the billet for the winter is left to cool.

When cooking the billet for the winter according to any of the recipes presented, you should use pre-sterilized cans and lids. And store adjika required in a dark cool place. Only with this method of storage cooked snack will retain its taste and freshness.

Another great recipe zucchini adzhika for the winter, see in this video. There is a proven recipe for home adzhika - leave it in

Adjika is a sharp pasty seasoning that turns even the most ordinary-looking foods into “beautiful swans”. She came to us from Abkhazia, the country of the warm sea, alluring mountain peaks and beautiful days that last almost all year round.

Vegetable squash with apples - general principles of cooking

Adjika is usually red, but may be brown, orange, even green! She has four main components:

Hot red pepper;

Spicy herbs (basil, mint, marjoram, saffron, parsley ...).

Hot red pepper along with garlic are the main actors in cooking adzhika. Both make it very spicy, and garlic also helps it not to deteriorate longer. Save on garlic is not worth it - this adjichka will not get any worse.

The principle of cooking seasoning is simple: all vegetables and fruits are ground. Then they add fragrant herbs. Grind them best with a meat grinder. Of course, prolonged cooking at a slow fire is also indispensable.

To make this seasoning not so hot, put sweet pepper in it. But it must be ripe, otherwise there will be no sweets!

Dishes with adjika acquire an incomparable unique taste, which captures the sharpness, sweetness and bitterness. Not only meat or fish goes well with this paste, but also rice, beans, salads, as well as a great many other dishes.

Adjika is a very "versatile" seasoning. She has a lot of recipes, which even may not include hot pepper. Most often, tomatoes and carrots are added to it (except for the four main ingredients mentioned above, of course). However, there are many and much more original combinations! Squash with apples - one of them. This combination makes the taste of seasoning very unusual: it is sharp and soft at the same time! Adzhu zucchini with apples is definitely worth a try.

Seasoning increases appetite! It will always help those with whom it is bad, because it stimulates the secretion of gastric juice. She also has healing properties, helping those who are bothered with the common cold cope with their illnesses.

Recipe 1. Adjika from zucchini with apples "Unexpected thaw"

Ingredients:

A pound of sweet pepper;

As many apples;

Two and a half kg of zucchini;

Carrots half a kilo;

0.2 kg hot pepper;

Salts - about 50 grams;

100 g of garlic;

Sahara - 70 grams;

Vinegar - about 100 ml;

250 ml rast. oils;

Greens - the amount of your choice.

How to prepare:

We take a blender or meat grinder and send sweet and bitter peppers, carrots, zucchini and apples to it.

We put a mixture of vegetables on a gas stove over medium heat. We wait until it starts to boil, and therefore sometimes stir, and so cook for about an hour.

Put the garlic and herbs and cook another 10 minutes.

Add vinegar, sugar, oil, salt. Gently mix and wait until it boils.

Do not forget about the sterilization of cans. We fill them with adjika and roll them up (using, of course, sterile caps).

Until the adzhika completely cools down, it must be kept turned upside down and wrapped in something warm. Then it should be carried to a cool place (refrigerator and cellar fit). You can start eating too.

Recipe 2. Adjika from zucchini with apples "The happiness of the stomach"

Ingredients:

2 kilograms of zucchini;

Apples - no more than a pound;

Carrots - one kg;

Sweet pepper - 500 grams;

Garlic (15-20 cloves);

The same amount of cilantro and dill seeds;

Bitter pepper (red) - 300 grams;

Gram 100 sugar;

Ground (red) pepper - only 3 grams;

Dried fenugreek herbs (10 g);

Salt (10 grams).

How to prepare:

Both peppers (bitter and sweet) are washed and dried on a napkin. Remove the seeds from them, shred.

We take zucchini, send them and carrots in a meat grinder. We perform the same operation with apples. Combine peppers with milled vegetables and fruits.

Add chopped garlic, as well as cilantro and dill (more precisely, their seeds). Add sugar, salt and red pepper, as well as pre-crushed fenugreek.

We boil the whole of this heterogeneous mixture over a low fire, sometimes stir it. Do this for about an hour, and then rub in a blender. Adjika is ready!

Put the seasoning in the banks (sterilized), roll up. “We dress” the glass container into something warm (blanket, blanket, etc.), turn it over and wait until it cools. Finally we hide the adjika in a colder and darker place.

Recipe 3. Adjika from zucchini with apples "Tomatoes spiciness"

Ingredients:

By kilogram of tomatoes and zucchini;

One kg of bitter pepper;

Sweet red pepper - grams 500;

Apples - half a kilo;

Carrot - half a kilo;

Garlic - 25-30 teeth;

Vegetable oil - two glasses;

Sugar - 100 grams;

Salt -70 g;

Parsley - ten twigs;

Apple cider vinegar in the amount of 100 milliliters;

Bay leaf - one is enough.

How to prepare:

We wash both our peppers (sweet and bitter), send their seeds to the trash can. Shred the pulp.

Remove the skin from the tomatoes and cut into small pieces.

We take apples, remove their thin skin, throw out the core, and then three (in the company of carrots and zucchini) on a grater larger.

“Charge” the garlic crusher to chop the garlic thoroughly.

All mixed and weary on a weak heat for an hour and a half. This is enough to mass boil.

Then rub it in mashed potatoes (a blender to help us), pour salt and sugar into it.

We chop parsley, and from a bay leaf we make the crushed powder. We pour everything into our mass. Pour in vegetable oil. We are waiting for the seasoning to boil and you're done!

Spill adjika in jars (sterile, of course), roll up, turn over, wrap and patiently wait until it cools. Then mix in the fridge or somewhere else where it is cool.

Recipe 4. Adjika from squash with apples "Tomato paradise"

Ingredients:

200 gr. chili peppers;

20 garlic cloves;

Carrots - half a kilo;

Vinegar (6%) and vegetable oil - 200 ml;

Kabachkov - three kg;

Ground red pepper - three grams;

Apples - half a kilo;

Tomato juice (with pulp required) - 300 ml;

Sugar - 100 grams;

Salt - ten grams is enough.

How to prepare:

We wash out the zucchini, and clean it in a blender, so that it grinds them before the formation of a solid gruel. Grate carrot grated (small). My bitter pepper and apples, throw away the seeds from them and chop finely.

We combine these ingredients, add to them crushed garlic and tomato juice, vinegar and oil. Also, do not forget to pour red pepper, and, of course, salt with sugar.

Mix everything well, set on a small fire and heat until the mixture becomes thick. Then remove from the stove, grind in a blender until a mass similar to mashed potatoes appears. We put back on the stove and give boil. Adjika is ready!

Pour it into jars, roll it upside down, turn it upside down, cover it with something lukewarm, and wait for the adjichka to cool down, and then transfer it to storage where it is cool.

Recipe 5. Ajika from zucchini with apples "Spicy fun"

Ingredients:

Bulgarian pepper - a quarter kg;

Carrot - the same;

Apples - half a kilogram;

Ground paprika - 2 spoons (table);

Tomatoes - 750 g;

Squashes - one and a half kg;

Garlic - enough for two heads;

Sugar - maximum 50 g;

Oil (rast.) - 100 ml;

Salt - a maximum of 2 tables. spoons.

How to prepare:

Cut zucchini thin slices.

Remove the seeds from both varieties of pepper and finely cut them.

Tomatoes cut into less than 4 parts.

Garlic is given to the blender. Carrots and apples cut circles as wide as possible.

Over the vegetables (garlic does not count) give the "grinning" to the meat grinder. Put the mashed potatoes in a saucepan. There we also add butter, paprika, and also salt with sugar. With an hour cook on low heat.

Then put garlic in a saucepan and pour vinegar there. Cook another minute 20.

Finally, pour the finished adjika into a sterile container and roll it up. Turn over the jars, wrap and let cool. When cool, carry them to where it is cool.

Recipe 6. Adjika from zucchini with apples "Black Sea cool"

Ingredients:

Sugar and salt (to taste);

Apples - 1 kg;

Plums - 300 gr .;

Zucchini - two kg;

Dill and parsley - half a bundle;

One large head of garlic;

Cilantro - one bundle;

Nine percent vinegar - stake. at your choice;

Bitter pepper - three pods;

Sunflower butter - spoons (table) 5-6.

How to prepare:

We clean the zucchini from all its seeds and crusts. Chop finely.

Cut plums into two parts, throw away the bones, but do not touch the skin. Chop the plums and zucchini in a meat grinder.

Cut the hot pepper and apples, leave the pepper seeds alone. We give them to grinder.

We send the resulting mixture to a small fire and cook for an hour, and then rub in a blender.

Finely chop the dill, cilantro and parsley, crush (with a press) garlic and add all this to the total mass.

Pour salt with sugar, pour in vinegar and oil.

We put on fire, we wait, when boils and adjika is ready!

Now we roll it into clean jars, turn it over, “dress” warmly, wait until adjika cools down and you can eat!

So as not to deteriorate, store where it is cool (refrigerator, cellar, and similar places).

Recipe 7. Adjika from zucchini with apples "Dizzy freshness"

Ingredients:

Salt - 3 table. spoons;

Parsley - one bunch;

Vinegar (9%) - 4 table. spoons;

Squashes - three kg;

Two garlic heads;

Apples - one kilogram;

Tomato paste - 10 table. spoons;

Black pepper (preferably ground) - 3 tsp;

Horseradish - 200 grams.

How to prepare:

Squash and apples clean and send to the blender. The resulting mashed potatoes 2 hours do not touch (so it is insisted). Then put it in some dishes (preferably enameled), add salt, pepper, and tomato paste.

All this stew an hour and a half, and then pour in vinegar.

We take garlic and cut it very, very finely. Chop the parsley.

Horseradish a good grate (preferably small). Now it's time to add garlic, parsley and horseradish in a saucepan for everything else.

Cook for another 10 minutes, let the adjika cool and everything is ready.

Now we pour our seasoning into sterile jars, roll them up, turn them over, cover them with something warm and do not forget to put them in a place prepared for storage.

Vegetable squash with apples - tips and tricks

Those who love adjika sharpen, you can advise not to remove the seeds of red pepper - this will make it more spicy.

It is necessary to clean the zucchini! Otherwise, banks with rolled adzhika can simply explode.

When preparing the seasoning, never forget to remove the red pepper tail, otherwise the food will deteriorate very quickly.

Greetings to you, dear friends! At your numerous requests in the comments, I made a step-by-step recipe of adjika from squash for the winter with apples, so that you could cook this delicious adjika from squash for the winter without any problems and concerns for the quality of the recipe. Adjika from squash for the winter with apples is another version of a delicious and original sauce under the lid, which can be served with pasta, boiled potatoes, or just spread on bread.

And still sharp adjika from zucchini with an apple flies away instantly as a sauce for kebabs, and we always take with us on a picnic a jar of adjika from zucchini instead of ketchup from the supermarket. Their specified in the recipe number of hot pepper, it turns out moderately sharp adjika, but not burning (from which you want the rhinestone to drink water). If you want to get a softer, warming taste adjika from zucchini and apples, then you should reduce the amount of hot pepper by half.

I really hope that the squash adjika for the winter with apples will be to your taste!

Ingredients:

• Squash 5 kg.
• Pepper red sweet 1 kg.
• Hot peppers 15-20 small pods
• Garlic 200 gr.
• Apples 1 kg.
• Carrots 1 kg.
• Vegetable oil 500 ml.
• Vinegar 9% 200 ml.
• Sugar 200 gr.
• Salt 5 tbsp.

* Indicates the weight of the peeled and prepared ingredients.

Output: 8-8.5 liters

How to cook apple squash adjika:

The first thing we do is prepare the vegetables and apples: we need to cut all the ingredients in such a way that it is convenient to load into the meat grinder. Cut carrots and sweet peppers into strips. Cut apples with apples and cut them into slices. Remember to peel the garlic, and prepare the hot pepper.

Squash also cut into long strips.

Then skip zucchini, apples, carrots, garlic and hot peppers through a meat grinder. It is convenient to turn the vegetables into the pan, in which you will cook the squash adjika. The beauty of this adjika zucchini for the winter with apples lies in its structure in "grains", which can be achieved only with the help of a meat grinder. Therefore, resist the temptation to use a blender.

Add to the twisted ingredients: salt, sugar and vegetable oil. Stir, cover with a lid and set on the stove. We bring the adjika from zucchini with apples to a boil, then reduce the heat to minimum, and cook for 30 minutes.

After 30 minutes, add vinegar, stir and cook for another 5 minutes under the lid.

Banks with squash adjika roll up sterile lids, turn the lids down, and wrap under a fur coat to cool completely.

Cooled cans with billet are removed for storage in a storage room or cellar. Zucchini adjika can be stored at room temperature, but away from light and heat sources.

That's all, my friends, now you know how to cook an adjika of zucchini with apples for the winter! I wish you successful preparations of zucchini, and I look forward to your comments to the recipe.