Cucumbers in adjika for the winter

Cucumbers in adjika for the winter

Cucumbers for winter marinate many hostesses, and each seeks to find the best recipe. The choice depends on the gastronomic preferences of the cook himself and his family members. If they like spicy snacks, they should close a few cans of cucumber in adjika. Such canned food will certainly be in demand during the cold season.

Cooking Features

Cooking cucumbers in adjika is on the shoulder even for a novice chef, but for getting the best result, it will not hurt him to learn a few moments.

  • Pickling cucumbers in adjika can be whole or in slices. In the first case, you can use only small fruits, in the latter - any, although the snack from young vegetables will still get tastier.
  • To make as many whole cucumbers as possible in the jar, experienced housewives place the largest specimens on the bottom and against the walls, smaller ones on top.
  • If you are preparing a snack of chopped vegetables, try to make pieces of approximately the same size.
  • Using overgrown vegetables for preparing canned food, peel them and, after cutting the fruit into 4 parts long, remove areas with large seeds with a knife. Then the food to taste almost will not yield to that made from young cucumbers.
  • For cooking adzhika requires a significant amount of garlic and hot pepper. They need to be cleaned with gloves so as not to get burned skin.
  • If you want the cucumbers to remain crispy, you should cut them into large pieces and cook in adjika for no more than 5 minutes. Fruits will be more crispy if they are soaked beforehand for 1, 5-2 hours in cold water. Do not exceed the specified soaking time, otherwise vegetables may sour.
  • Garlic will not retain a sharp taste, but will give only its flavor to the sauce, if you add it more than 5 minutes before the preparation is ready.
  • Lay out the finished snack should be sterilized banks. Cover them with metal lids, ensuring tightness. Lids must also be sterilized by boiling.

Adzhika cucumber storage conditions depend on the recipe used. Most snack options are well worth it at room temperature, unless the recipe and canning technology were broken.

Cucumbers in adjika slices

The composition (1, 5 l):

  • cucumbers - 1 kg;
  • Bulgarian pepper - 0, 25 kg;
  • tomatoes - 0.5 kg;
  • garlic - 4 cloves;
  • chili pepper - 1 pc .;
  • sugar - 40 g;
  • salt - 20 g;
  • table vinegar (9 percent) - 50 ml;
  • vegetable oil - 70 ml.

Method of preparation:

  • Wash cucumbers, put them in a container with cold water. Leave on 1, 5 hours.
  • Wash, towel dry the remaining vegetables.
  • Slice tomatoes into large slices.
  • Free bitter and sweet peppers from the stalks, seeds and partitions, cut into strips.
  • Garlic cloves clean.
  • Tomatoes and pepper mince, mix tomato and pepper puree. Pour in oil and vinegar, add sugar and salt. Bring to a boil and simmer, stirring occasionally, for 20 minutes.
  • Rinse cucumbers, dry with a napkin, cut into circles or bars. If the fruits are large, it is advisable to clear them, cut out areas with large seeds.
  • Crush the garlic cloves with the flat side of a knife, finely chop.
  • Cucumbers and garlic dipped in boiling adjika.
  • Cook for 5 minutes, remove from heat.
  • Spread the cucumbers in sterilized cans, pouring each layer of hot adzhika in which they stewed. Pour the remaining adjika into the jars so that it completely covers the cucumbers.
  • Roll banks, flip.

After the jars with cucumbers closed according to this recipe have cooled, they can be put away in the pantry or any other place where you usually store supplies for the winter.

Cucumbers marinated in whole adjika

Composition (3 liters):

  • cucumbers - 1, 5 kg;
  • water - 0, 3 l;
  • tomatoes - 1, 5 kg;
  • sugar - 100 g;
  • table vinegar (9 percent) - 100 ml;
  • dry adjika - 5-10 g (can be replaced with a mixture of ground red pepper and dried greens);
  • salt - 30 g;
  • garlic - 6 cloves;
  • horseradish leaves and fruit trees - to taste.

Method of preparation:

  • Wash cucumbers well, soak for half an hour in cold water, rinse, blot with a towel.
  • Sterilize the jars, put clean and dry horseradish leaves, currants, cherries, and garlic cloves on the bottom. Banks choose small and the same size, as the technology of cooking pickled cucumbers pickled according to this recipe provides for subsequent sterilization.
  • Put cucumbers tightly in jars.
  • Tomatoes boil, peel. Smash the tomato pulp with a blender.
  • Dissolve tomato puree with water, add salt, sugar, vinegar and dry adjika.
  • Bring to a boil over low heat and cook for 5 minutes.
  • Fill cucumbers with hot adjika.
  • Cover the jars with lids.
  • At the bottom of a large pot, lay a towel, put cans on it.
  • Pour water into the pan so that its level reaches the hangers of the cans.
  • Put the pan on a slow fire. When the water boils in the pot, note the time. Sterilize the jars with a capacity of 0,75 15 minutes, liter - 20 minutes. If the jars are larger, the sterilization time should be increased proportionally.
  • Carefully remove the jars from the pan, roll them up and turn them over. To improve the safety of snacks tanks can be wrapped up and left to cool in a steam bath, but then the cucumbers will turn out less crispy.

Pickled cucumbers prepared according to this recipe do not require special storage conditions. You can use them as well as closed according to traditional recipes. Adjika, which they were poured, can be served instead of sauce.

Cucumbers with onions and carrots in adjika

Composition (for 2, 5 l):

  • cucumbers - 1, 5 kg;
  • tomatoes - 1 kg;
  • Bulgarian pepper - 0, 5 kg;
  • onions - 0, 25 kg;
  • carrots - 0, 25 kg;
  • sugar - 100 g;
  • vegetable oil - 100 ml;
  • salt - 40 g;
  • garlic - 3 cloves;
  • table vinegar (9 percent) - 60 ml;
  • Hot peppers - 1-2 pcs.

Method of preparation:

  • Cut cucumbers into semicircles or circles.
  • Onion, freeing from the husk, cut into thin half-rings.
  • Cut the carrots into thin strips or chop them in a grater for preparing Korean salads.
  • Chop the tomatoes with a blender or meat grinder. In the same way, chop the garlic and hot peppers, combine with tomato puree.
  • Sweet pepper cut into quarters of rings.
  • Tomato puree mixed with salt, sugar, vinegar and butter, boil for 5 minutes.
  • Add carrots and onions, simmer another 10 minutes.
  • Dip cucumbers and peppers in adjika, continue cooking the snack for another 5 minutes.
  • Spread the salad over the prepared jars, close them tightly.
  • Leave to cool upside down without wrapping.

Adzhika cucumber salad prepared according to this recipe is a self-sufficient dish that can become a table decoration.

Adjika cucumbers are a piquant snack that can compete with vegetables marinated in the traditional way. Even an aspiring hostess can prepare this dish for the winter, if she exactly follows the recommendations given in the chosen recipe.

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