Adjika from zucchini is not spicy for the winter. Original recipes for adjika from zucchini for the winter: sauce - lick your fingers! Adjika marrow with tomatoes, apples and carrots "Lick your fingers!"

Adjiku from zucchini gives off a special tenderness of taste, even in spite of the pungency of the sauce. The seasoning is good at any time of the year and for any dish except tea. Just kidding, of course, but the sauce can add spice to meat, fish, pasta. Many do not sit down at the table without her, managing to flavor even the soup. I present to you the TOP best recipes preparations for the winter squash adjika, awesome in taste. They are rightfully referred to as a well-known brand among the conservation, under the general name "Lick your fingers."

Adjika zucchini "Lick your fingers" with tomatoes

Keep the traditional version of cooking spicy adjika with tomatoes. The recipe has well-chosen proportions of vegetables and spices.

Would need:

• Zucchini - 2 kg.
• Bell peppers, carrots - 300 gr.
• Tomatoes - a kilogram.
• Garlic cloves - 6 pcs.
• Sugar - 2 tbsp. spoons.
• Hot chilli pepper - 2 tbsp spoons.
• Salt - Art. spoon.
• Acetic acid 9% - 2 tbsp spoons.

How to cook adjika:

1. Prepare clean vegetables for chopping - peel, cut into pieces. Remove the skin from overripe zucchini; dairy specimens may not be peeled.
2. Scroll in a meat grinder.
3. Place the pot on the stove. Add all the spices indicated in the recipe.
4. Let it boil, cook for 40 minutes. Add chopped garlic to the contents.
5. Cook for the last 5 minutes, turn off.
6. Fill the jars, twist. Turn over and let cool.

Georgian zucchini adjika with walnuts - awesome recipe

You will find the flavor of Georgian cuisine, where nuts are always put in adjika. Try it spicy taste spicy seasoning, you will not regret it.

Take:

• Tomatoes - 350 gr.
• Bulgarian pepper - 300 gr.
• Onions - 150 gr.
• Garlic cloves - 7 pcs.
• Essence is a small spoon.
• Purified walnuts- 100-150 gr.
• Cilantro is a small bunch.
• Sunflower oil - 3 tablespoons.
• Salt is a big spoon.

Preparation:

1. Wash and peel zucchini and other vegetables. Remove seeds and partitions from peppers.
2. Puree vegetables by mincing or blender.
3. Place in a saucepan, cook after boiling for 40 minutes.
4. Chop the nuts with a blender, finely chop the greens.
5. Add cilantro, nuts, garlic gruel to the pan. Pour in the vinegar.
6. Cook for 5-10 minutes, turn off the heat. Distribute adjika to the banks and roll up.

Recipe for squash adjika with tomato paste

The awesome taste of the sauce will appeal to all lovers of hot spices. According to this recipe, you can prepare an appetizer at any time of the year, since fresh tomatoes are not needed, and zucchini are stored for a long time.

Take:

• Zucchini - 2.5 kg.
• Red hot chili - half a tablespoon.
• Tomato paste - glass.
• Granulated sugar - half a glass.
• Table vinegar - 3 large spoons.
• Salt is a big spoon.

Step by step cooking:

1. Divide the young zucchini into rings, remove the peel and seeds from the "adults".
2. Punch with a blender. Add spices from the list to the mass.
3. Boil over low heat. Cook on moderate power for 40 minutes.
4. If adjika is intended for eating right away, distribute in jars and hide in the refrigerator.

Adjika from zucchini with apples without sterilization

The most delicious, sweet adjika. If Antonovka is already ripe, then it is better not to invent it. You will not find, use sweet and sour apples of any kind.

Prepare:

• Zucchini - 3 kg.
• Apples, Bell pepper- 0.5 kg each.
• Carrots - 3 pcs.
• Chili peppers are a pod.
• Acetic acid 9% - 100 ml.
• Lean refined oil - 3 large spoons.
• Salt - 20 gr.
• Granulated sugar - 30 gr.

How to prepare delicious adjika:

1. Cut the seeds from apples and bell peppers, halving them. Peel the zucchini, cut into rings.
2. Chop with a blender. Can be crushed into gruel. But I like to grind it coarsely so that the pieces of vegetables can be felt.
3. Add the mixture to the brewing container. Add chili, salt and sugar, butter. If you like a little spicier adjika, do not remove the seeds from the chili.
4. Cook for 40 minutes. Pour in the vinegar shortly before the end of cooking.
5. Fill the jars, twist. Store in a cellar, pantry.

Delicious adjika without vinegar with zucchini

Awesome adjika, one of the best recipes. Delicate, but at the same time spicy taste of the sauce will please everyone, without exception. Due to the fact that there is no vinegar in the preparation, the seasoning can be given to children, but in moderation and not too small.

Take:

• Zucchini - kilogram.
• Carrots - a couple of pieces.
• Sweet peppers - 5 pcs.
• Bitter pepper is a pod.
• Onions - 4 pcs.
• Tomato paste - 4 large spoons (or tomato juice - 300 ml.).
• Garlic heads - 2 pcs.
• Vegetable oil - 50 ml.
• Ground pepper, salt.

How to cook adjika:

1. Wash, cut, remove excess. Grind through a fine grid of a meat grinder (punch with a blender).
2. Heat the oil in a cauldron.
3. Send the vegetable puree. Simmer after boiling for 20 minutes.
4. Add spices, finely chopped garlic. Dissolve the tomato with water, pour it into the cauldron. Tomato juice no need to breed.
5. Stir and continue simmering for the last 5-10 minutes.
6. Place the squash seasoning in pre-sterilized jars while still hot. Roll up, chill and send to the cellar.

Secrets of cooking adjika

The blank can be made from vegetables of any kind - yellow, green, which we used to call zucchini.

• Treat age with understanding. Milk-ripe vegetables with immature seeds and thin skin are ideal. The finally ripe zucchini will not spoil the seasoning, however, they need to be peeled and the seed part selected.
• Sugar is almost always indicated in the recipe. Don't like sweet sauce - give it up.
• Instead of tomato paste you can take fresh tomatoes, and vice versa.
• For flavor, to add a Caucasian flavor to the seasoning where it comes from, put basil, suneli hops, parsley, coriander, cilantro, paprika (the sauce will have a beautiful bright color), fenugreek during cooking.

Video with a step-by-step recipe for preparing zucchini caviar for the winter. Success to you in this field!

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Zucchini is a delicious simple recipe for harvesting and preserving for the winter. A very tasty appetizer, and also a universal addition to various dishes.

This unusual appetizer, as well as, will delight you with its sweet and sour taste, tenderness and at the same time spicy sharpness of the aftertaste. Therefore, adjika from zucchini is rich in flavoring, its pungent pungency, and the zucchini themselves make it soft in taste and delicate in consistency.

Today we will analyze 5 simple and delicious recipes adjika from zucchini.

Ingredients:

• Zucchini - 5 kg.
• Tomato paste - 500 gr.
• Garlic - 2 heads
• Hot peppers - 1-3 pcs.
• Vegetable oil - 2 cups
• Vinegar 9% - 150 ml.
• Salt - 2 tbsp. spoons
• Sugar - 1 tbsp. spoons.

Cooking method:

1. We clean the zucchini from the peel and seeds.

2. We also clear hot peppers from seeds and footsteps.

3. We pass all this through a meat grinder.

4. Add tomato paste, salt, one tablespoon of sugar, and vegetable oil.

5. Put all the ingredients in a saucepan, cook over low heat, stirring occasionally, the approximate cooking time is 1 hour.

6. Peel the garlic, rub it on a fine grater or pass it through a press.

7. At the end add chopped garlic and vinegar. And we boil for about 5 more minutes. Pour still hot adjika into ready-made sterilized jars.

Turn it upside down, cover it until it cools completely. Bon Appetit.

Spicy adjika from zucchini

Ingredients:

• Zucchini - 1.5 kg.
• Carrots - 300 gr.
• Tomatoes - 1 kg.
• Bulgarian pepper - 300 gr. (sweet)
• Chili pepper to taste
• Garlic - 2-3 heads
• Vegetable oil - 100 ml.
• 9% bite - 100 ml.
• Salt - 50 gr. (2 tablespoons)
• Sugar - 50 gr. (2 tablespoons)

Cooking method:

1. We wash all vegetables under running water. We peel them. Remove seeds from zucchini. We cut all vegetables into large cubes.

3. Put the enamel pot with vegetable puree over high heat and bring to a boil. Reduce to medium heat and cook for 40 minutes.

4. After 30 minutes of cooking add salt and sugar to the adjika.

5. Pour in vegetable oil, vinegar.

6. We alter all the ingredients well and cook for another 10 minutes.

7. Sterilize the cans in the oven at high temperature for 10 minutes, put the lids in boiling water and boil for 10-15 minutes.

8. We try our adjika, if suddenly some ingredients seem to you a little, you can add them and boil for another 5 minutes.

9. Pour the finished hot adjika into ready-made dry jars and immediately roll up. We turn them upside down, cover them with a warm blanket and, after cooling, put them in the cellar or refrigerator. Bon Appetit.

Step-by-step recipe for adjika without tomatoes

Ingredients:

• Zucchini - 2 kg.
• Tomato paste - 400 gr.
• Bulgarian pepper - 0.5 kg.
• Hot pepper - 1 pc.
• Garlic - 100 gr.
• Salt - 1 tbsp spoon (with a slide).
• Sugar - 200 gr.
• Vinegar 9% - 100 ml.
• Vegetable oil - 250 ml.
• Water - 150 ml.

Cooking method:

1. Peel the zucchini and remove the seeds. We pass them through a meat grinder.

2. Cut the washed pepper in half, remove the seeds and the footboard, and also pass it through a meat grinder.

3. Peel the garlic, finely grater and mix with vegetable puree.

4. And put on fire, immediately add sunflower oil, salt, sugar and water.

5. Close the lid until it boils. Cook for about 20 minutes.

6. After this time, add tomato paste and vinegar.

7. Cook over medium heat for about 15 minutes.

8. Adjika is ready, roll them into sterilized jars. Turn over, wrap with a blanket, until it cools completely. Bon Appetit.

Delicious zucchini adjika with tomatoes

Ingredients:

• Zucchini - 3 kg
• Tomatoes - 1.5 kg
• Carrots - 500 gr
• Bulgarian pepper - 500 gr
• Garlic - 5-6 pcs. (whole heads)
• White granulated sugar - 5 tbsp. l
• Table salt - 2 tbsp. l. (with a small hill)
• Bitter red pepper powder - 2 tbsp. l. (With a small drop)
• Table vinegar 9% - 100 ml
• Refined vegetable oil - 1 glass.

Cooking method:

1. To begin with, all vegetables zucchini, tomatoes, peppers, carrots open under running water, peel them, cut them into pieces and use a blender (or meat grinder) to grind.

2. Take a bulky dish and transfer the resulting mass into it, pour salt, red pepper, sugar, pour in vegetable oil and mix everything until smooth.

3. Put on the stove, bring to a boil over medium heat. Then switch to low heat and simmer for 40-50 minutes.

4. Peel the garlic, squeeze it through a garlic press, add it to the boiling vegetable mass and simmer for about 5 minutes more.

5. At the very end, pour vinegar into the adjika and wait for it to boil again, and withstand a slow boil for 3-4 minutes.

6. In already prepared sterilized jars, pour the ready-made vegetable mixture, roll it up with clean lids and put the lids down on the bedside table.

7. Wrap the adjika with a warm blanket or towel. Let's wait until it cools completely, and put the blanks in the place of their storage until winter. Bon Appetit.

The recipe for cooking adjika in a slow cooker

Ingredients:

• Zucchini - 1 kg.
• Tomatoes - 3-4 pcs. (large, red)
• Large Bulgarian pepper - 3-4 pcs. (can be of different colors)
• Hot pepper - ½ pod
• Garlic - 1 head
• Vinegar - 2-3 tbsp. l.
• Salt - 1.5 tbsp l. (no slide)
• Sugar - 2 tbsp. l. (no slide)
• Refined vegetable oil - 80 gr.

Cooking method:

1. We wash bell pepper, cut in half, remove the seeds and cut out the footboard. Cut into large enough chunks (if you want to achieve more pungency, then the pepper can be used with the seeds).

2. Rinse the tomatoes, remove the skin from them, dip them in boiling water for a couple of minutes, then douse them with cold running water. Cut into arbitrarily large pieces.

3. Remove the peel from zucchini and cut into small cubes.

4. Grind tomatoes and peppers with a blender (meat grinder).

5. Add all chopped vegetables (except zucchini) to the multicooker pan, set the stewing mode for 2 hours. Pour in vegetable oil. Bring to a boil, add salt, pepper, sugar and vinegar.

6. Put out mine 25 and then add the courgettes.

7. Peel the garlic and grate it on a fine grater.

8. Add chopped garlic in 30 minutes until fully cooked. Mix everything thoroughly.

9. Finish cooking with the lid closed. If you wish, you can add finely chopped herbs (parsley, dill, green onions).

10. Pre-spread the jars in the oven and boil the lids.

11. As soon as the signal sounds - zucchini adjika is ready. Immediately pour it hot into jars and wait for it to cool.

Enjoy your meal!!!

Adjika from zucchini for the winter will be an excellent addition to a variety of dishes. And despite the fact that the classic version of this appetizer does not imply the use of zucchini, modern cuisine has nevertheless made its own adjustments and supplemented spicy sauce this soft product. Let's try, what came of it?

Classic cooking recipe

We'll start the list of recipes for making adjika from zucchini for the winter, perhaps, with the classics. For this dish you need to take:

• zucchini - 2 kg;
• tomatoes - 1 kg;
• carrots - 0.35 kg;
• sweet pepper - 0.35 kg;
• garlic - 2 heads;
• chili - 2 pods;
• oil (odorless) - 150 ml;
• sugar - 110 g;
• vinegar - 35 ml;
• salt - 45 g.

Step by step cooking

Wash the vegetables well and dry them. Process the tomatoes with boiling water and remove the skin. Grind zucchini, tomatoes, carrots and bell peppers in a blender or using a meat grinder. Add all the specified spices, put on fire and let the products boil. We cook everything for 45 minutes.

We clean the cloves of garlic and pass through a press. We spread the garlic mass in a saucepan and cook the adjika for about a quarter of an hour.

We lay out the vegetable snack in sterilized jars and leave it under the blanket for a day or two. We take out the cooled adjika for storage in the cellar.

In a multicooker

It is quite possible to cook spicy adjika from zucchini in a slow cooker. For the recipe, take:

• a kilo of zucchini;
• chili pod;
• 3 heads of garlic;
• a pound of tomatoes;
• two carrot roots;
• 55 g sugar;
• 30 g salt;
• a couple of bay leaves;
• 15 ml of oil (odorless);
• 55 ml vinegar.

Step by step cooking

First, you need to process the main products. Rinse the squash thoroughly, dry it with a paper towel and cut it arbitrarily.

On a note! If the zucchini is old, then they must be peeled and all seeds removed!

Blanch the tomatoes in boiling water for 30 seconds, after which we take out and remove the peel. We remove the stalks and divide each into four parts. We disassemble the heads of garlic, free each clove from the husk and chop it with a knife, mortar or press. Grate the carrots. Cut the chili into two equal parts, take out all the seeds and chop finely with a knife.

We put tomatoes, zucchini and carrots in a multicooker bowl, pour in the specified amount of oil, season with salt and seasonings. Install the Baking program, close the lid and cook for 40 minutes. After the sound signal, add the crushed garlic, pour in the vinegar, add the pepper and bay leaves. We cook for another ten minutes with the lid ajar.

We immediately pour the finished adjika into sterilized jars and seal. We turn them upside down, wrap them in a blanket and leave them to cool completely. Then we transfer it to storage in a basement or cellar.

Spicy squash adjika

For those who love very spicy dishes, we offer the following cooking option. So, adjika from zucchini for the winter spicy is prepared from the following products:

• zucchini - 2.7 kg;
• sweet pepper - 0.4 g;
• carrot root - 0.4 kg;
• head of garlic - 3 pcs.;
• tomatoes - 1.5 kg;
• oil (odorless) - 225 ml;
• salt - 55 g;
• sugar - 110 g;
• chili powder - 2.5 tablespoons. spoons.

Step by step cooking

We wash the zucchini and, if necessary, peel them off. Blanch the tomatoes in boiling water for 30 seconds, take them out and peel them. We wash the bell pepper, dry it with a paper towel, cut each into two parts and remove all the seeds, cut the stem off. Chop the pepper randomly. Cut carrots into large pieces... Remove the husk from the garlic.

We put the vegetables in the bowl of the food processor and interrupt until puree. Pour in oil, season with salt and sugar. We mix everything.

We put a wide saucepan on the fire and pour the vegetable mass into it. Cook at low boil for 40 minutes. At the end of cooking, add chili-pepper and cook for another six to seven minutes.

Pour the finished adjika into sterilized jars and seal for the winter.

With tomato paste

For such a zucchini adjika, we take the following products:

• zucchini - 5 kg;
• oil (odorless) - 210 ml;
• sugar - 210 g;
• salt - 65 g;
• chili powder - 30 g;
• tomato paste - 0.5 l;
• vinegar - 0.15 ml;
• garlic arrows - 150 g.

Step by step cooking

We wash the zucchini, cut them into arbitrary pieces and scroll through the meat grinder. Add salt, sugar to the resulting mass, pour in oil. We clean the pepper and also pass it through a meat grinder. Mix the pepper puree with the zucchini mass, spread the tomato paste and knead everything well.

We put a saucepan on the stove, pour the twisted vegetables into it and cook for an hour, not forgetting to stir occasionally. We introduce chopped garlic arrows, vinegar and cook for about a quarter of an hour. Distribute hot adjika into pre-sterilized jars and seal with clean lids. For a day, conservation should be in the apartment under a blanket, after which it can be lowered into the cellar for storage.

With apple

Adjika from zucchini with apples is closed for the winter for a rather simple recipe... Let's take for it:

• zucchini - 2.7 kg;
• apples - 5 pcs.;
• salt - 5-6 g;
• sugar - 10 g;
• black pepper powder - a pinch;
• tomatoes - 5 pcs.;
• bell peppers - 4 pods;
• carrot root - 1 pc .;
• onion - 2 pcs.

Step by step cooking

I would like to note right away that for this recipe it is necessary to take zucchini of pure weight, that is, already peeled and without seeds. Otherwise, the taste will not be the same. Other ingredients can be taken in the amount indicated in the list.

Cut the bell pepper pods into two parts, remove the seeds and cut off the stalks. Cut the pulp into thin strips. We also clean the chili thoroughly, removing all seeds and white partitions. From the heads onions remove the husk and cut into several parts.

Grind the zucchini, bell peppers, chili peppers and onions in a blender. Peel the carrots and grate them. We mix it with vegetable mass. Moving on to apples. Peel off the skin with a sharp knife, remove the core, rub the pulp on a coarse grater. We also do with tomatoes.

On a note! It is much more convenient to grate tomatoes on a grater without peeling them off. Just cut each in half and grind - the peel will remain in your hand, and then we throw it away!

Put all processed vegetables and fruits in a large saucepan, put on fire and bring to a boil with medium gas supply. Cook with constant stirring for about forty minutes. After the mass has boiled down and becomes soft, interrupt it into a homogeneous puree using an immersion blender. You can use the kitchen machine, only before the food must cool down a little. We return the adjika to the fire, add the crushed garlic, salt, pepper and cook for about a minute. Remove from the stove and immediately distribute into sterilized jars.

1. Adjika prepared according to the recipes described above can be served with any meat dishes. But it goes especially well with barbecue meat and barbecue.
2. It is much more convenient to use young zucchini, since you do not need to peel and remove seeds from them. In addition, they can be replaced with zucchini, in which the flesh is more tender, and the rind is not so tough.
3. Handle chili pepper very carefully and do not touch your eyes and nose with your hands. Otherwise, you can earn severe irritation of the mucous membranes. In addition, it is advisable to work with this product with gloves that protect the skin of the hands.
4. In any recipe, fresh chili peppers can be replaced with powder and vice versa - one chili pod replaces a tablespoon of powder.
5. Subject to all the rules, you can store ready-made adjika from zucchini in an apartment, but not more than 2 years.
6. Any greens can be added to the vegetable mass five minutes before the end of cooking: dill, parsley, basil, etc.
7. In order for the finished dish to have an attractive red color, characteristic of classic adjika, you can put a little more chili pepper in powder and tomatoes.

Bon Appetit!

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Today we will talk about delicious adjika, adding a well-known zucchini to it as the 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 "You will 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 a 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).

Very similar to squash caviar, differs in sharpness and a 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 stirring slightly for about twenty minutes.
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 simply "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. Conveniently, there is no need to stand and stir, She herself will also cook that she is ready to signal with a call, 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 small 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,
• half a kilo 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 skins 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 away, 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 festive table- 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 spread croutons, 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, which 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 languishing.

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We use the finished sauce for meat, fish, for bread, as a spread for pizza and casseroles, as part of salad dressings. No less.

For a couple of winters, we just got hooked on the apple-accented seasoning. It remains pleasantly spicy, but takes on a sweetness and delicate texture. And how beautiful each jar is! Let's cook and make sure: at least one of the recipes should become a must-have on your list.

All recipes without sterilization, long-term storage. You will need it. It is more convenient when they are small - 300-750 ml.

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Adjika from zucchini: a classic recipe

Don't forget to leave some seasoning on the table. Just refrigerate and it's ready to eat.

• Cooking time - 1 hour 20 minutes
• Caloric content, 100 ml - about 85 kcal

We need:

• Zucchini - 1 kg 300 g
• Tomatoes - 1 kg 300 g
• Carrots - 300 g
• White onion - 300 g
• Hot peppers (fresh) - 2 pcs. medium size (10-12 cm long)
• Vegetable oil (odorless) - 100 ml
• Salt - 1.5 tbsp spoons
• Sugar - 4 tbsp. spoons
• Garlic - 7-8 cloves
• Hot pepper (fresh) -2 pcs. (10-12 cm long)
• Black pepper (ground) - ½ tsp
• Vinegar (9%) - 70 ml

Important details:

• Conservation output - 2.5-2.7 l

How to cook.

Let's prepare the components for twisting in a meat grinder.

Peel and cut onions, carrots and hot peppers into pieces so that it is convenient to “feed” them to our assistant. We do not peel the zucchini and tomatoes and also cut them coarsely.

We pass vegetables through a meat grinder - with a fine grid. Once is enough.

We transfer to a large saucepan in which we will cook adjika. Add sugar, salt, black pepper and oil.

We put the mixture on the stove on high heat and bring to a boil. We turn down the heat and cook at "low boil" 40 minutes... Stir occasionally. After half an hour, it makes sense to try for pungency, sweetness, salinity and bring it to taste by adding the desired component. Small portion hot pepper convenient to grind in a blender.

After 40 minutes, add vinegar and garlic, which we rub on a medium grater. Let the adjika gurgle for another 10 minutes.

We pack the sauce hot in cans. It is better not to remove the pan from the minimum heat, gaining mass. Large, clean ladle and neatly stacked 1 cm before the neck. It is convenient to put the jar next to it or keep it hanging in a deep bowl.

We immediately roll up the cans, turn them over, wrap them up. Powerful self-sterilization will occur during slow cooling. When the blanks are cool, we put them in storage in a dark place at cool or room temperature.

Adjika from zucchini with apples

The golden recipe of our collection "You will lick your fingers!" we put in the middle. There will be a little fuss with him, you will have to peel the apples. The rest of the process is similar to the previous one. The taste of the finished seasoning is moderately spicy.

• Cooking time - 1 hour 30 minutes
• Caloric content, 100 ml - about 100 kcal

We need:

• Zucchini - 5 kg
• Red bell pepper - 1 kg
• Hot pepper - 10 pcs. (10-12 cm long)
• Tomatoes 300-500 g
• Garlic - 150-200 g
• Apples - 1 kg.
• Carrots - 1 kg.
• Sugar - 200 gr.
• Salt - 5 tbsp spoons
• Vegetable oil (odorless) - 500 ml
• Vinegar (9%) - 200 ml
• Greens (optional) - 2-3 bunches

Important details:

• Conservation output - 8-8.5 l
• Want less? Reduce all components proportionally.
• We weigh all vegetables peeled.
• Ideal apples for adzhika Antonovka. Other sour and sweet and sour varieties White filling, Granny Smith, Idared, Jonagold, Pink lady, Semerenko and others will do. Golden and other sugary apples will not work.
• Adjika will turn out to be medium-sharp, not scalding. Spice it up to taste. In our experience, 15 pcs. pepper is a fiery adult version. A 6-8 pcs. - just a children's spine, inferior to sweetness. Lick your fingers, how delicious! You can eat straight from the jar with a spoon.

How to cook.

Peel the garlic and set aside. We'll add it to the sauce towards the end of the boil.

Peel the rest of the vegetables and apples to emphasize the tenderness of the dish. Cut the tomatoes with a "cross" and scald them with boiling water. This will allow the skin to come off quickly and easily. We cut vegetables into large pieces that will go into the meat grinder. We twist all the components through a fine or medium wire rack.

Now we proceed in the same way as described in the first recipe. Add salt, sugar, black pepper to the saucepan where we put the crushed mass. We put on fire - boil - tighten the heating to a minimum and cook for 30-35 minutes.

Add vinegar and garlic, passed through a press, and taste. Add hot pepper puree to taste (twist in a blender). Another 10 minutes on a low boil. Voila, fragrant boiling adjika is ready to be placed in jars. We spread it out with a large ladle and roll it up tightly. Turn it over, wrap it up and wait for it to cool.

If we use greens, chop finely and lay at the end - along with vinegar and garlic. We tried it with parsley and cilantro. Excellent taste! The blanks were normally stored, although the greens are blamed as the cause of the explosion of the cans. If you don't have experience with seaming with greens yet, do not put it.

Adjika marrow with tomato paste

The peculiarity of the recipe is the richest tomato flavor. Subjectively, the sauce may seem more satisfying, although its calorie content is still not high. No more than 120 kcal per 100 ml.

We decided to accompany the recipe not with a photo, but with a detailed video. Experienced hostess and a proven recipe. And also interesting thoughts on the best choice of zucchini for preparing your favorite sauce. According to the author, it is mature autumn vegetables ideal for sauce preparations. Clean out oversized seeds from the middle and put them into action!

In net weight (after cleaning) we need:

• Zucchini - 3 kg
• Tomatoes - 1 kg
• Tomato paste - 380 g
• Drinking water - 1 l
• Bulgarian pepper - 3-4 pcs. (large size, at least 2 pieces in red)
• Garlic - 100 g
• Ground bitter pepper - 1 tsp, or fresh in pods - 2 pcs.
• Sugar - 1 glass (in 200 ml)
• Salt - 2 tbsp. spoons
• Vegetable oil (odorless) - 200 ml
• Vinegar (9%) - 140 ml