Zucchini in adjika for the winter

Zucchini are among the most affordable vegetables during the summer-autumn season. Many people like their taste. But in winter, most of the favorite dishes from zucchini have to be abandoned, as their prices begin to bite. A good idea would be to prepare snacks from courgettes for the future, then these vegetables will decorate your table year-round. Adjika zucchini is among the most popular blanks, which, thanks to the savory taste and spicy aroma, are popular with almost everyone.

Cooking Features

Cooking zucchini in adjika is not a difficult process, but requires knowledge of some points.

Any zucchini is suitable for preparing snacks, as long as they are not spoiled, but from young vegetables it turns out to be more appetizing, tender, tasty. If you are using mature fruits, they must first be peeled, removed from the pulp with large seeds. Young zucchini in such preparation do not need, they are enough to cut according to the instructions in the recipe.
For cooking adzhika, it is recommended to take ripe but firm garlic. If your garlic is not ripe at the time of preservation, you can try to buy a suitable one in the store.
To cook a lot of adzhika, you need to peel a lot of hot pepper and garlic. These products can leave a burn on the skin - you need to work with them in gloves.
If you want the zucchini to remain crispy in the snack, they should not be cut too small and cook as little as possible. Wrapping cans with snacks is undesirable, as, cooling down in a steam bath, the vegetables become softer.
Banks under the courgettes in adjika when harvesting them for the winter must be sterilized. The lids are also sterilized by boiling. Cover the appetizer with metal lids to ensure tightness. Under the plastic zucchini in adjika can stand no more than 1, 5-2 months and only in the refrigerator.

If the technology of cooking zucchini in adjika was observed, the snack will stand well at room temperature. It can be served as a separate dish, used to make stews and other dishes.

The classic recipe for squash in adjika

Composition (4 liters):

zucchini - 3 kg;
Bulgarian pepper - 1 kg;
tomatoes - 0.5 kg;
garlic - 10 cloves;
hot pepper - 2-3 pcs .;
salt - 50 g;
sugar - 0, 2 kg;
refined vegetable oil - 0, 25 l;
table vinegar (9 percent) - 150 ml.

Method of preparation:

Wash zucchini, blot with a napkin. If necessary, peel, get rid of large seeds. Cut the fruit into medium-sized bars (about the size of a medium sized white mushroom stalk).
Wash tomatoes, dry with a paper towel, cut into medium slices, chop up mashed potatoes with a meat grinder or blender.
Free hot and sweet peppers from stalks and seeds. If you like spicy dishes, you can leave seeds in the pods of hot pepper.
Cut the pepper in small pieces, turn the meat grinder together with the garlic cloves. Mix the resulting mass with tomato puree.
Dip zucchini in a tomato-pepper mixture, bring it to a boil. Cook for 15 minutes.
Add salt, sugar, vinegar, oil, mix.
Boil another 5 minutes.
Sterilize the jars that fit the lids.
Spread snacks in cans, roll them up. Leave to cool upside down, wrapping is not necessary.

Banks with chilled snacks can be stored in the pantry or any other place where you are used to keeping supplies for the winter.

A simple recipe for vegetable marrows in adjika

Composition (1 l):

zucchini - 0.6 kg;
tomatoes - 0.5 kg;
hot peppers - 2 pcs .;
hops-suneli - to taste;
garlic - 4 cloves;
vegetable oil - 60 ml;
sugar - 10 g;
salt - 10 g;
table vinegar (9 percent) - 30 ml.

Method of preparation:

Wash, blot zucchini. Cut into medium-sized bars (approximately 1 cm by 2-2, 5 cm).
Tomatoes, washed and dried, cut into cubes and turn into mashed potatoes using a blender.
Chop pepper with a blender or meat grinder with seeds.
Chop garlic in the same way as other vegetables.
Tomato puree mixed with chopped peppers and garlic, add to this mass of salt, sugar, hops-suneli and vegetable oil.
Bring the adjika to a boil, dip the zucchini into it, cook for 15 minutes.
Pour in the vinegar, mix the snack well and remove from the heat.
Spread the appetizer over cooked cans, cork tightly.
Leave to cool by placing the bottoms up.

Vegetable marrows in adjika for this recipe are very sharp. If you prefer moderately savory snacks, reduce the amount of bitter pepper and use only its pulp, without partitions and seeds.

Zucchini in adjika with carrots and onions

The composition (1, 5 l):

zucchini - 1 kg;
Bulgarian pepper - 0, 5 kg;
hot peppers - 1 pc .;
carrots - 150 g;
onions - 150 g;
tomatoes - 0.5 kg;
garlic - 3 cloves;
dried ginger - 5 g;
ground coriander - 5 g;
dried basil - 10 g;
a mixture of ground peppers - to taste;
salt - 15 g;
vegetable oil - 50 ml;
Table vinegar (9%) - 50 ml.

Method of preparation:

Squashes, having washed and cleared from the skins and seeds, cut into cubes of about 1.5 cm.
Free onions from the husk, cut into small cubes.
Scrape carrots, wash, dry. Grind grated with small holes.
Pass the garlic through the press.
Remove seeds and partitions from hot pepper. Cut pepper as small as possible.
Slice tomatoes, lower into boiling water, remove, cool and peel after 2-3 minutes. Cut tomato pulp into small cubes.
Peel sweet pepper, chop with a blender or meat grinder.
Pour oil on the bottom of the pan, fry carrots and onions in it for 5 minutes.
Add tomatoes, peppers. Heat over low heat and simmer until the contents of the pan turn into a homogeneous mass.
Add salt, sugar, seasonings, basil, mix.
When the mixture boils again, put zucchini in it and simmer them for 15 minutes.
Add garlic and vinegar, mix well. After 2-3 minutes, remove the pan with a snack from the heat.
Spread the salad over the prepared jars, close them tightly.

Appetizer zucchini appetizer according to this recipe turns out to be extremely fragrant. Small pieces of tomato pulp and chopped vegetables that fall in it, make it taste special.

Zucchini in adjika - a tasty snack, spicy or moderately savory. It can be served separately, used to prepare other dishes, to supplement it with a side dish. In order to make such canned food, it is not necessary to have a great culinary experience.

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