Of course, the adjika, which is prepared in the middle lane, is very far from the original Caucasian. But our winter version of this fragrant sauce, boiled and carefully laid out in jars, is stored for a long time even without a refrigerator.
Adjika for the winter with cooking - general principles of cooking
Adjika can be cooked from almost any vegetables, fruits and even berries. The total of all adzhika recipes for the winter with cooking is one thing - you need to grind all the ingredients through a meat grinder (as an option, use a blender or a food processor). For a high-quality sauce, you will need pieces of vegetables, so that when grinding in a blender, you need to stop in time so that the mashed potatoes do not work out.
Everything else in each hostess - his own. Someone likes a sharp adjika, someone - not really, someone - thick and sweeter, someone - liquid and sour. Therefore, any recipe can be easily adjusted to your preferences, which is quite easy, since many ingredients are interchangeable.
For example, if in the adjika recipe one of the ingredients is a pumpkin, but it is not there, then you can safely replace it with zucchini or hard pears. Fresh tomatoes can be replaced with canned, tomato paste, or even just thick tomato juice. If you choose the latter option, then depending on the taste of the juice, you may need to adjust the amount of sugar and salt in the recipe. And you can safely show the greatest flight of imagination in the replacement of greenery and seasonings - select them exclusively to your taste, but try to prepare them according to the original recipe.
When changing the recipe, you need to consider that if you add carrots, pumpkins, sweet apples or zucchini to the sauce, the result will be less spicy - you can eat this adjika even for children and people with sensitive stomachs. Gooseberry, currant, cherry plum and ordinary Antonovka (choose what you have at hand) will give a natural sour taste. For adzhika “hotter” it is not necessary to take more hot peppers than what is said in the recipe - just leave the seeds in the sauce, they are very hot. The texture of adjika for the winter with cooking is another aspect in which gourmets can diverge. To get a thicker product, you can strain the already prepared sauce through cheesecloth or a fine-mesh sieve. If you do not want to lose the tasty liquid, and the family loves adjika thicker, then you just need to boil it longer, before evaporation of excess water.
Recipe 1. Adjika for the winter with cooking "Family"
Ingredients: for 2.5 kg of good ripe tomatoes take 1 kg of Bulgarian pepper (usually use red, but you can take different colors), 2 chili peppers (suitable both dried and fresh), 1 kg of carrots (fresh, juicy and sweet), 1 kg of any apples without acidity, 300 g of garlic, a bunch of parsley, 100 g of sugar, a glass of 9% vinegar, a glass of vegetable oil and a couple of tablespoons of salt.
Method of preparation
Apples and peppers to prepare - clean stoned. Then grind carrots, apples, tomatoes and sweet peppers, as described at the beginning of the article. Put together in a large pot and put on low heat. If a large winter supply of adjika is prepared immediately, you can take an enamelled bucket for cooking. Stirring occasionally, bring the mixture to a boil first, and then cook for 1 hour.
Grind the garlic and hot pepper in any convenient way. Seeds of hot peppers can be left. Parsley parse on the leaves, the stems are not needed. Finely chopping is not worth it - let it be beautiful, you can even leave the leaves whole. We put it at the very end of cooking, 5 minutes until ready.
After an hour of cooking add vinegar, oil, salt, sugar, parsley, pepper and garlic, mix very well and bring to a boil. The resulting adjika will be gentle and not very sharp - indeed, for the whole family. Ready, still hot sauce spread on the banks and roll up.
Recipe 2. Adjika for the winter with cooking from zucchini
Ingredients: 2 large zucchini, 200 g horseradish, 2 strong heads of garlic, 200 g of tomato paste, a bunch of parsley, a glass of any vegetable oil, 4-5 tablespoons of vinegar 9%, 100 g of salt, 3 teaspoons crushed pepper (of course, hot), 1 cup of ordinary water. Method of preparation
In this recipe, it is impossible to grind vegetables according to the general principle, since zucchini will still turn into puree, but in this case it is exactly the way it should be. Add tomato paste, vegetable oil, salt, hot pepper and simmer for an hour and a half into the resulting zucchini mass.
At this time, chop the garlic and parsley. On a grater (better on a fine one), grate the horseradish, and if you don’t want to mess with it and breathe a pungent smell, then you can replace the fresh root with the same amount of ready-made horseradish. In this case, you need to choose the one that is poorer - sweet or sour will not work.
After 1.5 hours, add garlic, horseradish and parsley to the zucchini, dilute the vinegar with a glass of water and pour it there too. After stirring, simmer another 10 minutes, then bring to a boil and pour over the banks.
Recipe 3. Adjika for the winter with cooking with walnuts without tomatoes
Ingredients: 2 kg of sweet peppers (for beauty, you can take peppers of different colors), 5 fresh hot peppers, 200 g of garlic, 0.5 kg of walnuts without shell, half a cup of cider vinegar, 100 g of sugar, 2 table spoons of salt.
Method of preparation
Adjika according to this recipe is prepared very quickly, so the jars need to be prepared in advance, otherwise you can simply not have time to roll the sauce still hot.
A real Caucasian adjika is inconceivable without walnuts, but for some reason they rarely put them in winter preparations, but in vain - they add a unique touch to the sauce. Nuts should be thoroughly cleaned from the remnants of the walls and crushed. This can be done in a blender, slightly ceiling in a mortar, or even just break it into small pieces with your hands.
Free the peppers from the seeds, peel the garlic, grind everything together in a meat grinder or blender. Add nuts, salt, sugar and vinegar to the mixture, put on a small fire and cook for 15 minutes, remembering to stir.
Recipe 4. Green adjika for the winter with boiling
Ingredients: 3 kg of green tomatoes, 1 kg of green sweet pepper, 200 g of garlic, 3 pods of green hot pepper, some green onion feathers, half a liter of vegetable oil, half a cup of salt, 4 tablespoons of vinegar 9%. Method of preparation
Tomatoes that did not have time to ripen can not only be salted - they make the original green adjika. Use for cooking only need dense absolutely green tomatoes. If a tomato begins to turn yellow or turn pink, then it becomes a completely different taste, so this vegetable will not work for green adzhika.
Peppers remove the sweet pepper, and leave the hot pepper for extra spice. Grind tomatoes and both types of peppers according to the general scheme, without bringing to a state of homogeneous liquid mass. Add oil and salt to the mixture, boil quickly and then cook for 1 hour over low heat. Then put chopped garlic and green onions, pour in vinegar and, stirring, boil for another 20 minutes.
As a result, you get adzhika cheerful green color, it will only roll up in banks. Now all winter you can enjoy not only its taste, but also beauty.
Recipe 5. Adjika for the winter with cooking (with eggplant)
Ingredients: 2-3 eggplants with a total weight of about 2 kg, 1.5 kg of tomatoes, 1 kg of sweet bell pepper, 3 chili peppers, 300 grams of garlic, a glass of oil (sunflower will do), 100 ml of vinegar, salt and sugar - as much as you like.
Method of preparation
Peel eggplants and cut into large pieces. The shape does not matter - later all the same these pieces will need to be crushed. Good salt, put in a colander, which put in the sink for 20 minutes. During this time, the eggplant comes out juice, and with it will leave their specific bitterness.
Peel sweet and hot peppers from seeds. Grind in a blender or meat grinder, do the same with tomatoes. Then rinse the eggplants from salt, squeeze well and crush.
All ingredients except vinegar, mix and bring to a boil. Reduce the heat and boil for another 40 minutes, stirring so that the sauce does not burn. In parallel, can be sterilized jars and lids.
Then pour vinegar into the broth, mix well and boil for another 10 minutes. Pour hot adjika into prepared jars and roll up.
Recipe 6. Adjika for the winter with cooking “Evil”
Ingredients: 2.5 kg of hot peppers, half a kilo of garlic, 1 kg of fresh green cilantro and basil (proportion to taste), 1 kg of tomatoes, 50 g of dill seeds, 100 g of chopped black pepper, 100 g of coriander , 100 g of sugar and salt. Also need water (boiling water and cold).
Method of preparation
Tomatoes cross incise, put in a deep pan and pour boiling water. After 2 minutes, drain the hot water and pour the tomatoes with very cold water until they cool. Now you can easily remove them from the skin, it is not needed.
Cut off the stalks from the peppers, no need to remove the seeds. Cut into thin circles and put in a large saucepan. Grate the tomatoes in the same place or simply cut into cubes. Add salt and put on a small fire. After 15 minutes add dry seasoning and sugar. Stirring occasionally, you need to cook as much time as is needed to reduce the volume by about a third - you get a rather thick sauce.
While the mixture is boiling down, squeeze the garlic through a press and chop all the greens very finely.
When the almost ready adjika has acquired the desired consistency, put garlic in it and boil for another 5 minutes. As a final touch, you need to add greens, mix everything very well and bring to a boil.
Spread out the banks - and that's all, the stock of the worst adzhika is ready. To use in moderate quantities, children are not recommended.
Recipe 7. Aromatic adjika for the winter with boiling
Ingredients: 2 kg of tomatoes, 500 g of onions, 2-3 apples, 80 ml of vinegar 9%, 150 g of sugar, half a teaspoon of ground hot red and black pepper; salt, cinnamon, cloves and bay leaf - as you see fit.
Method of preparation
Onions for this recipe you need to choose a quality one - strong and burning, not germinated.
Chop tomatoes, seeds and onions, as written at the beginning of the article. Add salt, sugar to the mixture and bring to a boil. In the broth add seasonings and simmer on low heat for 40 minutes. After that, add vinegar and boil a little more (5-10 minutes). Adjika according to this recipe is liquid, but very aromatic.
Recipe 8. Adjika for the winter with cooking fresh cucumbers with ginger
Ingredients: 1 kg of fresh strong cucumbers, small zucchini, 0.5 kg of cauliflower, 2 liters of water, 1.5 liters of vinegar 6%, 20 g of ground ginger, a glass of sugar, 100 g of salt, 2 tablespoons tablespoons flour, 20 g of mustard powder, 10 g of turmeric.
Method of preparation
Probably, this is the most original recipe of adzhika, but you can’t quickly make a sauce with it.
Cucumbers should be strong, crunchy, the skin should not be bitter, as it is not necessary to clean the cucumbers.
Vegetables cut into small cubes, pour water with salt and leave to soak for a day or at least for the night. Then drain the water, pour the vegetables with vinegar and put on a slow fire. At this point it is better to open the window in the kitchen or turn on the hood, as there will be a very strong vinegar. After 10 minutes, add sugar, ginger and the rest of the ingredients on the list.
Cooking, stirring, until the stage when the vegetables are soft, but still do not begin to boil soft - they should remain in the form of slices. Hot ready adjika roll up in jars.
Adjika for the winter with cooking - tricks and useful tips
1. High-quality vegetables - a pledge of delicious adzhika for the winter with cooking, you can not save on them. From the bad ingredients will not get fragrant sauce, and the specific taste can not be created only with vinegar and seasonings. Tomatoes must be ripe and meaty, and “rubber” tomatoes that do not even smell will not do. If the recipe has carrots, then it should be juicy and sweet. Garlic should be chosen hard, not sprouted, with large cloves, and the pepper should not be sluggish.
2. An indispensable ingredient for adzhika for the winter with cooking - hot pepper - burns heavily. Hands after cutting can be itchy. In order not to spoil the skin, you must use thin rubber gloves, you can even put on 2 pairs at once.
3. Cook the adjika in a dish, the surface of which is not oxidized, for example, in enamel. For relatively small portions, a large skillet with thick walls (cast iron) is also suitable. 4. If, as a result, the adjika turned out to be too salty or too sharp - not scary. The main thing - no need to rush to dilute it with water. Instead, it is better to cook another portion of the sauce, but exclude from it (or greatly reduce the amount) salt or pepper, and then mix both parts and boil for a few minutes.
5. In order to keep adzhika stocks for a long time even in a simple cabinet, it is better to roll it into jars with metal lids, and not to close them with screw ones. And so that the open bank does not stand in the refrigerator for a long time, it makes sense to arrange the sauce in half-liter containers.
6. Many people love adjika and are ready to eat it a lot and with anything. Adjika, especially acute, reduces cholesterol and helps in losing weight. But she, like many seasonings, thanks to her taste increases the appetite, which leads to overeating - so you need to be vigilant.