What the hostess just won’t think up to surprise their household with some yummy, harvested for the winter!
Of course, the demand for pickled cucumbers, tomatoes or lecho does not fall down, but sometimes you want some hot seasoning that accelerates blood, and this makes it much warmer in winter cold evenings.
One of these “hot” snacks is adjika. From what it just does not do! Tomatoes, peppers, garlic, apples, eggplants and even zucchini are used.
Adjika from zucchini for the winter: the details of cooking
- In appearance, adjika from squash resembles squash caviar - both in color and consistency. But if you try it, it becomes clear that this snack is not for every eater under the force. It is spicy, salty and very spicy due to red pepper.
- Despite the fact that each recipe indicates the amount of pepper, housewives can put it to your liking. But the appetizer must remain spicy, otherwise it will be a completely different dish.
- The main ingredients in adjika are zucchini. To adjika not turned watery, you need to take young elastic Zelentsy with a fruit length of not more than 20 cm. Such zucchini has thin skin and practically no seeds.
- Red hot pepper gives adzhika spiciness, ripe tomatoes add color, and thanks to garlic and adzhika greens, it turns out to be very fragrant and piquant.
- All adzhiki vegetables are ground in a meat grinder, and then boiled in a saucepan for at least an hour. Only then adjika get a thick and homogeneous 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 st. l .;
- sugar - 1 tbsp. l .;
- 9% vinegar - 70 ml;
- vegetable oil - 100 ml.
Preparation Method
- Prepare sterile jars with lids in advance. At the time of pouring adzhika they must be completely dry and heated. This can be done in the oven: put clean jars in a cold oven, turn it on at 150 ° and heat for 30 minutes. Lids boil in water.
- Squash the stalks of the zucchini. Wash fruits. If the skin is rough, be sure to cut it. Zucchini cut in half lengthwise, and then cut into slices.
- Wash both types of pepper, cut tails, remove seeds. Cut into pieces. When handling hot peppers, do not forget to wear disposable rubber gloves.
- Wash tomatoes, cut the stalk, cut into four parts.
- Disassemble garlic into cloves, peel and wash. Grind in a blender or skip through the garlic press.
- Peel carrots, wash, cut into wide circles.
- All vegetables (except garlic), twist through a meat grinder with a fine grid. Pour the puree into a saucepan. Put salt, sugar, pour oil. Over medium heat, bring to a boil, then reduce the fire. Boil the vegetable mixture at low boil for about an hour.
- Add garlic, pour in vinegar. Boil another 10-15 minutes.
- When hot, place in sterile jars, seal tightly with lids. Turn the jars upside down, set on a flat surface, wrap a blanket. Leave to cool.
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 .;
- 9% vinegar - 50 ml;
- vegetable oil - 50 ml.
Preparation Method
- Thoroughly wash the jars with lids, sterilize them.
- Wash squash, remove the stalk, cut off the skin. Cut in half. If the fruits are with seeds, remove them with a spoon along with a piece of pulp. Cut the zucchini into large chunks.
- Pepper wash, cut the stalk, remove the seeds. Peel and wash garlic.
- Grind zucchini and pepper in a meat grinder. Put mashed potatoes in a wide saucepan, add salt, sugar, vegetable oil and tomato paste. Stir well and put on fire. Boil the adjika for 40 minutes with a weak boil.
- Grind garlic in a blender and add to the vegetable mass. Boil another 15 minutes. Pour vinegar 5 minutes before readiness.
- Pack the hot adjika in dry jars and immediately seal them with sterile caps.
Adjika from 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;
- 9% vinegar - 50 ml.
Preparation Method
- Prepare pre-sterilized jars with lids.
- Wash squash, cut the stalks of them, cut into small pieces of arbitrary shape.
- Wash both types of pepper, remove the stems and seeds. Cut into several pieces.
- Wash tomatoes, cut the stalk, cut into four parts.
- Divide the garlic into cloves, peel, wash.
- Tomatoes and Bulgarian pepper, twist through a meat grinder, pour the resulting mass into a saucepan, put on moderate heat. Boil 40-50 minutes.
- Put the tomato paste, sugar, salt, butter. Stir.
- Chop up bitter pepper and garlic in a blender or in a meat grinder, add to vegetables and cook for 15 minutes. At the end of cooking, pour in the vinegar.
- Spread the finished adjika into dry jars and roll up tightly with tin lids.
Adjika from zucchini for the winter, without carrots
Ingredients:
- zucchini - 1 kg;
- tomatoes - 0.5 kg;
- Bulgarian red 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;
- 9% vinegar - 50 ml.
Preparation Method
- Prepare sterile jars with lids.
- Wash squash. Cut the stalk, remove the skin. Cut into several pieces.
- Pepper wash, remove the stalk and seeds. Cut into four pieces.
- Peel the garlic, rinse in cold water.
- Wash tomatoes, pour boiling water, soak for 2 minutes. Remove the skin. Cut in half, remove the stem. Grind through a meat grinder together with pepper, garlic and zucchini. Pour the puree into the pan. Put on the fire.
- As soon as the mass boils, reduce the heat and simmer for 30 minutes. Then add paprika, coriander, basil, salt and butter. Boil another 30 minutes. At the end of cooking, pour in the vinegar and mix.
- When hot, place the adjika in jars and seal it with sterile caps. Turn upside down, wrap with a blanket, leave to cool completely.
Mistress to note
If you do not 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 make adjika zucchini brighter color, add to it 1-2 tbsp. l ground paprika.
Almost all recipes specified sugar. But if you do not like sweet adjika, then you can do without it.
In adjika, prepared according to any recipe, add spicy herbs to the aroma: parsley, basil, cilantro, as well as hops-suneli, coriander or fenugreek.
If properly boiled adjika you are poured in a boiling form into sterile jars, then it will be well kept in a dark cool place or in a refrigerator.
