Adjika has long ceased to be an authentic seasoning made from salt, spices and herbs. In modern cooking, adjika is most often called vegetable savory sauces. Today we’ll talk about adjika made from zucchini.
Ingredients:
- zucchini - 1 kg;
- carrots - 150-170 g;
- sweet pepper - 150-170 g;
- garlic - 60 g;
- fresh tomatoes - 500 g;
- red hot pepper (ground) - to taste;
- granulated sugar - 60 g;
- table salt - 20 g;
- vegetable oil (odorless) - 70 ml.
Preparation:
- Wash the vegetables. Remove the peel from the carrots. If the zucchini is mature enough, cut off the peel and remove the core and seeds. Remove the stem and seed from the pepper. Remove the skins from the tomatoes. Free the garlic from the husk.
- Chop the prepared vegetables in any convenient way:
- chop finely with a knife;
- pass through a meat grinder (classic method);
- blend;
- chop using a food processor.
- Bring the adjika to a boil, setting the power to minimum (to avoid burning the vegetables). Continue cooking over low heat for 30-40 minutes. (from the moment of boiling). Stir the mixture constantly.
- In 10 min. before the end of cooking, add red to the sauce ground pepper and garlic. At this stage, be sure to taste the sauce, checking the amount of salt and sugar, as well as its spiciness.
Clarifications, tips:
- Waste from cleaning young zucchini (removing the stalk and top) is 10% of total weight vegetables When peeling mature zucchini, the amount of waste increases. Keep this in mind when preparing vegetables for canning.
- For canning, use regular salt coarsely ground (not extra, not iodized)!
- Adjika, made from vegetables chopped using a blender, has a consistency similar to vegetable caviar.
- If desired, add 50 ml of vinegar (9%) to adjika. Vinegar is added at the end of cooking. Be sure to mix the adjika thoroughly, ensuring even distribution of the acid.
Important: adjika is one of those sauces that must “ripen” before use. The taste and aroma of adjika fully “unfold” after 15-30 days from the day of canning.
Spicy zucchini adjika with tomato paste
Ingredients:
- zucchini - 1 kg;
- Drinking water without gas - 150 ml;
- tomato paste - 200 g;
- fresh chili pepper - 17 g (1 pc.);
- garlic - 50 g;
- vegetable oil (odorless) - 125 ml;
- granulated sugar - 100 g;
- table salt - 20 g;
- vinegar (9%) - 50 ml.
Preparation:
- Chop the zucchini, hot peppers and garlic in any convenient way (see recipe above).
- Stir tomato paste and water in a saucepan of suitable volume.
- Add chopped zucchini and pepper, salt, sugar, vegetable oil to the pan. Stir.
- Bring the adjika to a boil, setting the power to minimum (to avoid burning the vegetables). Continue cooking over low heat for 20 minutes. (from the moment of boiling). Stir the mixture constantly.
- In 5 min. Before the end of cooking, add garlic and vinegar to the sauce. At this stage, be sure to taste the sauce, checking the amount of salt and sugar, as well as its spiciness.
- Place the finished adjika into prepared cylinders and seal.
Clarifications, tips:
- If the tomato paste is quite acidic, add 30 ml of vinegar. Give it a try. Add a little more vinegar if necessary.
- Tomato paste can be replaced tomato juice at the rate of 300 ml of juice per 1 kg of zucchini.
- Tomato paste can also be replaced fresh tomatoes. IN in this case you will need 1 kg of tomatoes. They need to be crushed to a puree and boiled for 20 minutes. Next, follow the recipe, starting from step 3.
- If desired, such adjika can be prepared by replacing some of the zucchini with apples.
Spicy zucchini adjika with apples
Important: this recipe contains the weight of peeled vegetables!
Ingredients:
- zucchini - 1 kg;
- fresh tomatoes - 500 g;
- sour apples - 300-350 g;
- onions - 300-350 g;
- carrots - 170 g;
- sweet pepper - 170 g;
- garlic cloves - 1/3 faceted glass;
- granulated sugar - 25 g;
- table salt - 25 g;
- red hot pepper (ground) - 1 tsp;
- vinegar (9%) - 30-35 ml.
Preparation:
- Place the chopped vegetables (except garlic) in a saucepan of suitable size. Add salt, sugar, vegetable oil. Stir.
- Place the finished adjika into prepared cylinders and seal.
Adjika from zucchini with mayonnaise for the winter
Important: this recipe contains the weight of peeled vegetables!
Ingredients:
- zucchini - 1 kg;
- onions - 160-170 g;
- tomato paste - 120 g;
- garlic - 30-35 g;
- mayonnaise - 170 g;
- granulated sugar - 25 g;
- table salt - 20 g;
- black pepper (ground) - 1 tsp;
- red pepper (ground) - 1 tsp;
- vinegar (9%) - 15 ml (1 tbsp);
- vegetable oil (odorless) - 50 ml.
Preparation:
- Place the onion in a convenient container. Add chopped and squeezed zucchini. Add some salt. Simmer vegetables over low heat for 30-40 minutes.
- 10 minutes before the end of cooking, add mayonnaise and tomato paste. Mix thoroughly.
- In 5 min. Before the end of cooking, add sugar, ground pepper, garlic and vinegar to the sauce. At this stage, be sure to taste the sauce, checking the amount of salt and sugar, as well as its spiciness.
- Place the finished adjika into prepared cylinders and seal.
Ingredients:
- total quantity of eggplants and zucchini - 1 kg;
- fresh tomatoes - 400 g;
- sweet pepper - 300 g;
- carrots - 300 g;
- onion - 200 g;
- garlic - 30 g;
- greens (dill, parsley, basil) - 20 g;
- granulated sugar - 20 g;
- table salt - 10 g;
- vinegar (9%) - 15 ml (1 tbsp.).
Preparation:
- Cut the eggplants coarsely (in circles, cubes, slices). Add a little salt. Wait until the juice is released (40-60 minutes).
- Drain the juice and rinse the eggplants.
- Chop vegetables, except garlic and herbs, in any convenient way (see recipe at the beginning of the article). Pass the garlic through a press. Chop the greens.
- Place the chopped vegetables in a saucepan of suitable size. Add salt, sugar, vegetable oil. Stir.
- Bring the adjika to a boil, setting the power to minimum (to avoid burning the vegetables). Continue cooking over low heat for 35-40 minutes. (from the moment of boiling). Stir the mixture constantly.
- In 5 min. Before the end of cooking, add ground pepper, garlic, herbs and vinegar to the sauce. At this stage, be sure to taste the sauce, checking the amount of salt and sugar, as well as its spiciness.
- Place the finished adjika into prepared cylinders and seal.
Adjika in Georgian style from zucchini
Ingredients:
- zucchini - 1 kg;
- carrots - 200 g;
- fresh tomatoes - 400 g;
- sweet pepper - 300 g;
- onion - 200 g;
- garlic - 30 g;
- dill greens - 20 g;
- cilantro greens - 20 g;
- dry seasoning khmeli-suneli - 1 tsp;
- wine vinegar - 15 ml;
- granulated sugar - 20 g;
- table salt - 10 g;
- black/red pepper (ground) - to taste;
- walnuts(kernels) - 50 g.
Preparation:
- Pass the zucchini through a meat grinder. Let them sit for a while. Drain off the released juice.
- Grind carrots, tomatoes, peppers in any convenient way (see recipe at the beginning of the article). Pass the garlic through a press. Grind the nuts until the oil separates (the oil should be separated from the nut mass). Finely chop the greens.
- Bring the adjika to a boil, setting the power to minimum (to avoid burning the vegetables). Continue cooking over low heat for 35-40 minutes. (from the moment of boiling). Stir the mixture constantly.
- 10 minutes before the end of cooking, add the greens. Mix thoroughly.
- In 5 min. Before the end of cooking, add dry seasonings, garlic, nuts and vinegar to the sauce. At this stage, be sure to taste the sauce, checking the amount of salt and sugar, as well as its spiciness.
- Place the finished adjika into prepared cylinders and seal.
Clarifications, tips:
- Wine vinegar can be replaced with any natural vinegar.
- You don't have to add walnuts.
- Cilantro can be replaced with any other herb, such as basil. However, it is the cilantro and walnuts that give this sauce a Georgian accent.
Important: this recipe contains the weight of peeled vegetables!
Ingredients:
- zucchini -1 kg;
- tomato juice - 80 ml;
- vegetable oil (odorless) - 80 ml;
- granulated sugar - 30-35 g;
- vinegar (9%) - 30-35 ml;
- table salt - 10-15 g;
- horseradish - 30-35 g;
- garlic - 30-35 g;
- red/black pepper (ground) - to taste.
Preparation:
- Pass the zucchini through a meat grinder. Let them sit for a while. Drain off the released juice.
- Grind horseradish and garlic in any convenient way.
- In a separate container, mix tomato juice, vegetable oil, horseradish, garlic, salt, sugar. Bring the marinade to a boil.
- Add zucchini to the boiling marinade. Cook for 25-30 minutes from the moment of boiling. In 5 min. Before the end of cooking, add vinegar and dry seasonings. Be sure to taste the sauce, checking the amount of salt and sugar, as well as its spiciness.
- Place the finished adjika into prepared cylinders and seal.
Adjika from zucchini, tomato and pepper
Ingredients:
- zucchini - 1 kg;
- fresh tomatoes - 1 kg;
- vegetable oil (odorless) - 80 ml;
- sweet pepper - 170 g;
- chili pepper (fresh) - 1 pc.;
- garlic - 1 head (medium);
- granulated sugar - 70 g;
- table salt - 20 g;
- vinegar (9%) - 55-60 ml.
Preparation:
- Chop the vegetables (except chili peppers) in any convenient way (see recipe at the beginning of the article).
- Place the chopped vegetables (except garlic) in a saucepan of suitable size. Add salt, sugar, vegetable oil. Stir. Add chilli peppers (whole) to the mixture.
- Bring the adjika to a boil, setting the power to minimum (to avoid burning the vegetables). Continue cooking over low heat for 35-40 minutes. (from the moment of boiling). Stir the mixture constantly.
- In 5 min. Before the end of cooking, add garlic and vinegar to the sauce. Remove the chili pepper. At this stage, be sure to taste the sauce, checking the amount of salt and sugar, as well as its spiciness.
- Place the finished adjika into prepared cylinders and seal.
Clarifications, tips:
- Add vinegar gradually. You may need less acid (depending on personal preference and taste qualities tomatoes).
Ingredients:
- zucchini - 1 kg;
- carrots - 350 g;
- onion - 500 g;
- sweet pepper - 800 g;
- chili pepper (fresh) - 1 pc.;
- garlic - 70-75 g;
- tomato paste - 120 g;
- vegetable oil (odorless) - 50 g;
- table salt - 20 g;
- granulated sugar - 70 g;
- Drinking water without gas - 90 ml;
- ground red/black pepper - to taste.
Preparation:
- Pass the zucchini through a meat grinder. Let them sit for a while. Drain off the released juice.
- Grind carrots, sweet and hot peppers in any convenient way.
- Finely chop the onion and simmer vegetable oil until transparent. Pass the garlic through a press.
- Place the onion in a convenient container. Add chopped vegetables (except garlic). Add some salt. Simmer vegetables over low heat for 30-40 minutes.
- 10 minutes before the end of cooking, add tomato paste diluted with water. Mix thoroughly. Make sure the mixture comes to a boil again.
- In 5 min. Before the end of cooking, add sugar, dry seasonings, and garlic to the sauce. At this stage, be sure to taste the sauce, checking the amount of salt and sugar, as well as its spiciness.
- Place the finished adjika into prepared cylinders and seal.
Clarifications, tips:
- Tomato paste can be replaced with tomato juice in an amount of 300 ml.
Adjika from zucchini with herbs for the winter. Adjika from zucchini for the winter with parsley
Ingredients:
- zucchini - 1 kg;
- sweet pepper - 200 g;
- fresh chili pepper - 80 g;
- carrots - 200 g;
- apples - 200 g;
- dill (parsley, cilantro, basil) - 50-100 g;
- vegetable oil (odorless) - 100 ml;
- fresh chili pepper - 80 g;
- granulated sugar - 30 g;
- table salt - 20 g;
- garlic - 40g;
- vinegar (9%) - 40 ml.
Preparation:
- Place chopped vegetables (except garlic and herbs) in a saucepan of suitable volume. Add salt, sugar, vegetable oil. Stir.
- Bring the adjika to a boil, setting the power to minimum (to avoid burning the vegetables). Continue cooking over low heat for 35-40 minutes. (from the moment of boiling). Stir the mixture constantly.
- In 10 min. Before the end of cooking, add sugar, salt, garlic and herbs to the sauce. Make sure the mixture comes to a boil.
- Place the finished adjika into prepared cylinders and seal.
Adjika from zucchini with plum
Ingredients:
- zucchini - 1 kg;
- carrots - 200 g;
- sweet pepper - 350 g;
- green plums (unripe) - 300-400 g;
- table salt - 20-30 g;
- granulated sugar - 75 g;
- wine vinegar - 20 ml;
- vegetable oil (odorless) - 150 ml;
- garlic - 40 g;
- greens (based on personal preference) - a bunch (up to 50 g).
Preparation:
- Chop the vegetables in any convenient way (see recipe at the beginning of the article). Chop the greens.
- Place chopped plums in a convenient container, add salt, sugar, vegetable oil. Bring the mixture to a boil.
- Carefully place the remaining vegetables (except herbs and garlic) into the boiling marinade. Bring to a boil. Cook over low heat for 30-40 minutes.
- In 10 min. Before the end of cooking, add garlic and herbs to the sauce. Make sure the mixture comes to a boil.
- In 5 min. Add vinegar before the end of cooking. At this stage, be sure to taste the sauce, checking the amount of salt and sugar, as well as its spiciness.
- Place the finished adjika into prepared cylinders and seal.
Adjika from zucchini for the winter with vinegar
Most of the recipes posted above have vinegar in their recipe. Choose the recipe that suits your taste preferences.
Please note: wine vinegar and any other natural vinegar have a concentration of 6%.
Adjika from zucchini with chili pepper
Most of the recipes posted above have chili pepper in their recipe. Choose the recipe that suits your taste preferences.
How to make adjika from zucchini for the winter in a slow cooker: recipe
Any of the recipes above can be adapted for a slow cooker.
The general principle of preparing adjika in a slow cooker is as follows:
- Chop the vegetables in any convenient way (see recipe at the beginning of the article).
- Place chopped vegetables (except garlic) in a multicooker bowl. Add salt, sugar, vegetable oil. Stir.
- Place the bowl in the multicooker. Turn on the mode Extinguishing. Cooking time 90 min. If Vegetable mix It’s a bit runny, just cover the lid (don’t close it tightly). Stir the mixture several times during cooking. Be sure to control the thickness of the sauce: if the liquid has evaporated, close the lid tightly.
- In 5 min. Before the end of cooking, add ground hot pepper, garlic and vinegar to the sauce. At this stage, be sure to taste the sauce, checking the amount of salt and sugar, as well as its spiciness.
- Place the finished adjika into prepared cylinders and seal.
Tastier snacks than adjika from zucchini for the winter, difficult to find! She will delight you at any time of the year with her expressive, moderately sharp and at the same time pleasant taste. In addition, squash adjika can be an excellent spicy addition to other dishes; for example, for fried meat or even serve as a dressing for kharcho. Adjika can be used to decorate sandwiches with black or white bread. In general, adjika from zucchini will be appropriate everywhere, wherever the culinary imagination dictates.
Like any winter preservation, it has many of its own variations. You can start experimenting with at least the amount of added hot pepper. Or various auxiliary vegetable components and all kinds of spices will fit perfectly into adjika. Therefore, before completing the preparation, you need to try it, choosing the ideal ratio of products!
Recipe No. 1 for adjika from zucchini for the winter
For the recipe " Adjika from zucchini for the winter. Preparation» universal winter snack For 3 kg of zucchini you should prepare:
- 0.5 kg of sweet pepper,
- 0.5 kg carrots,
- 4-5 heads of garlic,
- 1.5 kg of ripe tomatoes,
- 200 ml vegetable oil,
- 2 tbsp. salt,
- 100 g sugar,
- 2.5 tbsp. ground red pepper.
All vegetables necessary for adjika are sorted and prepared in this way. The zucchini is peeled and chopped in a meat grinder (young vegetables do not need to be peeled, but simply washed). Washed and dried tomatoes are turned into puree in a meat grinder. Next to be skipped Bell pepper and carrots. The garlic is peeled and pressed through a garlic press. Then vegetable purees are combined together, and salt, sugar and vegetable oil are added to them. Raw squash adjika is set to simmer over low heat for 40 minutes, stirring occasionally. Then add red pepper and cook for another 10 minutes. Adjika is transferred to sterilized jars and sealed hermetically. At night, the sunset is turned upside down and wrapped in a blanket.
Recipe No. 2
« »
Ingredients for the second version of squash adjika:- 2 kg of zucchini,
- 350 g tomato paste,
- 5-6 cloves of garlic,
- 1 tsp. ground hot pepper,
- 50 g salt,
- 200 g sugar,
- 2/3-1 glass of refined vegetable oil,
- ½ cup 6% vinegar.
To begin with, zucchini is washed, peeled, internal seeds and fibers removed. Afterwards they are scrolled through a meat grinder, and tomato paste, salt, sugar, refined vegetable oil, and crushed garlic are added to them. Everything is thoroughly mixed, and the adjika is placed on the fire and brought to a boil. Cooking zucchini preparation about half an hour over moderate heat, stirring occasionally. At the end of cooking, vinegar is poured into the adjika and ground red pepper is poured. The mass is mixed and boiled for another 2-3 minutes. Ready delicious adjika from zucchini for the winter placed in dry sterilized jars and sealed with boiled lids. Until it cools completely, the twist should be turned upside down and wrapped. Adjika stores well in a cool, dark place throughout the winter.
“Adjika from zucchini” recipe with photo
The following recipe for zucchini adjika can be prepared from the following products:- 2 large zucchini,
- 1 carrot,
- 1 kg of tomatoes,
- 10 cloves of garlic,
- 1-2 tbsp. vegetable oil,
- a piece of fresh hot pepper,
- salt and black pepper to taste.
Vegetables (except garlic and hot pepper) need to be peeled, washed, dried and minced. Then the vegetable mass is transferred to a wide saucepan, in which it is simmered until the excess liquid boils away (about 35-40 minutes). Next, add chopped garlic and hot pepper, salt, sugar and vegetable oil to the pan. The adjika is mixed and simmered for another 10 minutes. Ready dish packaged in jars and rolled up. By the way, in any recipe for winter adjika, greens will not be superfluous. Fresh parsley, dill or basil will add a special aroma to recipes and transform the taste.
Recipe " How to prepare adjika from zucchini for the winter»
This recipe, of course, is only called adjika. In fact, this is a spicy zucchini snack, for which you will need:
- 3 kg of zucchini,
- 3-4 hot peppers,
- 4 sweet peppers,
- 3 cloves of garlic,
- 4 onions,
- 0.5 kg carrots,
- 1 tbsp. salt,
- 200 g sugar,
- 400 g tomato paste,
- 200 ml refined vegetable oil,
- 200 ml of 5% vinegar.
Zucchini is cut into small cubes. Sweet and bitter peppers, garlic are crushed. Tomato paste must be diluted with water to a volume of 1 liter, and the resulting tomato sauce zucchini is poured in. Grated carrots and chopped onions are separately fried in vegetable oil in a frying pan, and then poured into the zucchini, to which salt and sugar are also added. The mixture is left to simmer for 15-20 minutes until the vegetables soften. Then 5% vinegar is poured into it, and simmering continues for another 5 minutes. Hot adjika is laid out in glass jars and closes tightly. Before cooling, the preservation is wrapped in a blanket.
Recipe for vegetable adjika with celery
For a milder version of adjika, a recipe with celery is offered. We are used to " Adjika from zucchini for the winter. Photo recipe"must be sharp and burning. But also gentle option has the right to exist. Some people will even like it better. Ingredients for mild adjika the following:
- 1 kg of zucchini,
- 100 g tomato paste,
- 1 celery with leaves and stalks,
- 1 sweet pepper,
- salt and sugar to taste.
Peeled zucchini for soft adjika are passed through a meat grinder along with sweet pepper, placed in a pan and simmered until tender. Celery is finely chopped with leaves and stalks and fried in vegetable oil. 10 minutes before the end of stewing the zucchini, add fried celery, tomato paste slightly diluted with water, sugar and salt. If desired, you can add hot pepper, herbs and other seasonings to the adjika for piquancy. Zucchini adjika is packaged in jars, which are sterilized for 30 minutes and sealed. Adjika preparations are stored, like other “”, in a cool place.
Very tasty, aromatic and spicy adjika you can cook not only traditional way made from tomatoes, peppers and garlic. Recently, recipes for making the popular zucchini sauce have become very popular. Moreover, many families have their own favorite recipe for such a dish.
Adjika from zucchini has many valuable properties: it is tasty, healthy, stimulates the appetite and gives spicy taste the most simple dishes. Even simple boiled potatoes with this sauce turns into a delicious and unusual snack with a rich range of flavors. What can we say about cutlets? fried meat or stewed fish? Hot sauce goes well with boiled rice, buckwheat, vegetables. This adjika can be eaten simply with bread.
You and I, too, will not stay away from the culinary novelty and will clarify how to prepare spicy adjika from zucchini for the winter with tomato paste. We'll also look at recipes. hot sauce zucchini with tomatoes, carrots and apples.
Some useful tips on preparation
Each of the recipes below indicates different quantities hot pepper. But you can change it yourself by adding pepper to your taste. If you want the product to be spicier, add more and vice versa.
The basis of every recipe is zucchini. To make the sauce thick and dense, choose young, elastic fruits with not yet ripened seeds and thin skin for cooking. There is no need to clean them, just wash them. But if you use old, large fruits, peel them, remove seeds and fibers.
To make the adjika homogeneous, grind the ingredients using a meat grinder, and then cook for at least an hour. If you want the sauce to be more reminiscent of a zucchini appetizer, then cut the fruits small cubes and cook for 30-40 minutes. Well, now let's start preparing a delicious hot sauce.
Zucchini adjika recipes
Spicy zucchini adjika with tomato paste:
To prepare you will need: 2 kg of young zucchini, 250 g of high-quality tomato paste, 0.5 cups of sunflower (refined) oil. You will also need sugar. Take it to taste. For this recipe you need to take half a glass.
Also prepare 50 g of salt, 50 ml (6%) table vinegar, 1 tsp ground hot pepper and 8 large cloves of fresh juicy garlic. You can also change the amount of garlic and pepper according to your own preferences.
Cooking:
Wash the zucchini under running water, dry with a towel, cut off the lower part where the tail is. Grind in a meat grinder or cut into small cubes with a knife. Place in a saucepan, add oil, cook until boiling. Now add tomato, salt, sugar, stir.
After boiling, reduce heat to low and simmer for 40 minutes, stirring occasionally with a wooden spoon (spatula). 3 minutes before the end of cooking, add red hot pepper, vinegar and garlic pressed through a crush.
Place the finished sauce into sterile jars. Using a seaming machine, roll up the lids tightly. Turn over and cover with a thick blanket. When the jars have cooled down on their own, you can put them away for storage.
Fragrant, with tomatoes:
For this recipe you need to prepare: 2 kg of zucchini, 1 kg of very ripe tomatoes, half a kilo of sweet pepper, 1-2 pods of hot pepper, 2 tsp of ground paprika, dried coriander and basil from bags.
You also need: half a glass of sunflower oil, 8 large cloves of garlic and a quarter glass (6%) of table vinegar. If you use 9% vinegar, 4-5 tbsp will be enough.
Cooking:
Prepare the zucchini - wash, trim the tails. If necessary, remove seeds and peel. Grind with a meat grinder, or simply chop finely. Wash the sweet and hot peppers, remove the seeds from the fruits. Cut into small cubes (spicy - into rings). Pass the garlic through a press. Scald the tomatoes, remove the skins from them, and chop with a blender.
Place these ingredients, except garlic and ground spices, in a saucepan, stir, and boil. Reduce temperature to minimum, simmer, stirring occasionally. Cook for about an hour. If you want to get not a sauce, but spicy snack, cook for half an hour.
2 minutes before the end of cooking, add garlic, ground coriander, basil, paprika, salt, vinegar, and mix well. Pour adjika into sterile jars and roll up tightly.
Spicy, with carrots
For this popular recipe you need the following products: 2 kg of zucchini, 1 kg of very ripe tomatoes, 3 medium carrots, 4 sweet peppers, 6 large cloves of garlic (you can take more, according to your taste), 150 ml of sunflower oil, as well as 1 tsp of ground hot pepper , salt - about 2 tbsp, a quarter cup of sugar.
Cooking:
Prepare the zucchini, sweet peppers, and remove the skins from the tomatoes. Grind everything using a meat grinder, or finely chop. Peel the carrots and wash them well, grate them. Pass the garlic through a press. Place all ingredients except garlic in a saucepan. Add butter, salt, sugar, stir. Brew on mild fever, stirring, 40-60 minutes.
A few minutes before the end of cooking, add garlic and ground hot pepper. Pour the finished adjika into boiled jars and roll up.
With apples and onions
For this interesting and unusual recipe we need to prepare: 2 kg of zucchini, 1 kg of ripe tomatoes, half a kilo of green (sour) apples, the same amount of onions and red sweet peppers. You will also need: 100 ml of sunflower oil, 50 ml (6%) vinegar, 8-10 cloves of juicy garlic, as well as 2 tbsp salt, 1 tbsp ground red hot pepper, half a glass of sugar (you can change the amount of sugar to your taste ).
Cooking:
Wash the vegetables, peel the onions. Cut the apples and peppers and remove the seeds. Scald the tomatoes with boiling water, then remove the skin from the fruit. Grind everything in a meat grinder, or finely cut into cubes.
Place in a saucepan, pour in oil, salt, add sugar, stir. Bring to a boil and immediately reduce temperature. Cook for 40-60 minutes. Then add crushed garlic, ground pepper, and vinegar.
Stir lightly, cook for 2 minutes. Pour hot adjika into boiled jars and roll up. Bon appetit!
If you know others interesting recipes cooking delicious adjika from zucchini, please share them with us. Now, during the period of home preparation, your culinary experience will be useful to many housewives. You can describe your recipes on this page, just below, in the comments. Thank you very much!
With all my heart I recommend that you, dear friends, prepare delicious squash adjika for the winter. Incredibly tasty adjika made from zucchini for the winter, which will delight you at any time of the year. Moreover, it can be an excellent spicy addition to meat or other dishes that your imagination suggests.
Zucchini adjika can also be used to make bright sandwiches with white or black bread. And the secret of this squash adjika is in the “grainy structure” like traditional adjika from tomato, or bell pepper. Therefore, using a meat grinder in this recipe is mandatory.
And also thanks a small number red hot pepper, zucchini adjika has a warming velvety effect, and even if you don’t like spicy dishes, you will 100% like this adjika.
Ingredients:
Yield: 4-4.5 l.
- Zucchini 3 kg.
- Carrots 0.5 kg.
- Pepper 0.5 kg.
- Tomatoes 1.5 kg.
- Garlic 5 heads
- Red pepper 2-3 pcs (or ground pepper 2.5 tbsp.)
- Salt 2 tbsp.
- Sugar 100 gr.
- Vegetable oil 200 gr.
- Vinegar 9% 100 ml.
Adjika from zucchini for the winter: all the secrets of preparation
First of all, let's prepare the vegetables. First, wash and peel all the vegetables, then weigh them. Next, cut the vegetables so that it is convenient to load them into the meat grinder. I cut it into thick longitudinal bars - it’s quick and convenient.
Peel the garlic and remove the seeds from the hot pepper.
At this stage, add salt, sugar and vegetable oil.
Mix our zucchini adjika, cover with a lid and place on the stove. Bring adjika to a boil and cook for 40 minutes over moderate heat. It should be noted that it is necessary to cover with a lid, since adjika “shoots” a little during cooking.
At the end of cooking, add vinegar, cook for another 2 minutes and turn off.
Pour adjika into hot, sterilized jars and seal with sterile lids.
Turn over the jars zucchini adjika on a towel, wrap it in a blanket and leave it alone until it cools completely. Cooled jars of adjika can be stored both in the cellar and in the apartment.
That's all, friends! Adjika from zucchini is ready for the winter! Wish you Bon appetit And delicious preparations from zucchini. I look forward to your interesting comments on the recipe.
If you want to use 6% vinegar in this recipe: apple, wine or regular, then the amount of vinegar indicated in the recipe must be increased by 1.5 times. For a specific recipe you will need 150 ml. 6% vinegar.
When the tasty ones appear ground tomatoes, and zucchini continues to please with its harvest, it’s time to start preparing various sauces, and here is the first of them - adjika from zucchini for the winter, a recipe with photos, as always, detailed, step by step. It is prepared according to the same principle as - everything was minced in a meat grinder, boiled and put into jars. You don’t need a blender; the recipe for adjika from zucchini differs from sauces and caviar in that when finished it turns out not homogeneous, but grainy, with small pieces vegetables The taste is not very spicy, with the sourness of the tomato and the aroma of spices.
Zucchini adjika recipe for the winter
Ingredients:
- Zucchini – 1 kg;
- tomatoes – 700 g;
- carrots – 200 g;
- sweet bell pepper – 200 g;
- garlic – 5-6 very large cloves or 12-15 regular ones;
- hot capsicum – 1 pc (or 1 tsp ground chili);
- sunflower oil – 0.5 cups;
- vinegar 9% - 1.5 tbsp. l;
- salt – 1 tbsp. l;
- sugar – 1.5 tbsp. l. (taste).
How to prepare adjika from zucchini for the winter
Let's start by preparing the vegetables. We wash everything, clean it and start cutting. If the zucchini is young, there is no point in cutting off the skin; it is very thin and cooks as quickly as the pulp. We cut off the peel from “ripened” zucchini and remove the seeds from the pulp. And only after that we weigh it - we need a kilogram of peeled zucchini. We will use a meat grinder for grinding, which means it will be more convenient to put either small pieces or long strips into it. Cut the zucchini and carrots into not very large cubes, cut the tomatoes into slices (you can leave the skin), and cut the pepper into strips. We will need the garlic later, but in order not to forget about it, we will peel it right away.
Grind everything except the garlic through a meat grinder. The order doesn't matter, do as you please.
Transfer the vegetable pulp into a cauldron or pan with a heavy bottom and thick walls. Add salt, sugar and chili pepper. Don’t be alarmed by so much hot pepper; adjika from zucchini will not be hot, but only a little spicy. But if it worries you, then replace it with paprika or ground red pepper.
Stir, put on high heat, pour in sunflower oil and wait for the boil to start.
As soon as we notice bubbles, turn down the heat to almost minimum. For the first half hour we cook the squash adjika under the lid to steam the chopped vegetables.
Then open and continue to simmer for about another hour, gradually evaporating the liquid. If the adjika splashes, cover it with a lid, but loosely so that there is room for the steam to escape, otherwise it will remain liquid. As it boils, the color will change, it will turn reddish-orange, the adjika will thicken and boil well.
In an hour and a half, adjika from zucchini is ready for the winter. Such a long cooking guarantees that the zucchini is well cooked, and the adjika will stand without problems - it is prepared without sterilization, so it is better to play it safe and slightly increase the cooking time. About five minutes before it’s ready, grate the garlic, stir and let it simmer a little. We taste it, but not the hot adjika from the cauldron, but take a couple of spoons and cool until room temperature. If everything suits you, great, if something needs to be corrected, add it. Although the taste can be corrected later when you open the jar, it is better to do it right away.
For this recipe, we sterilize the jars and lids very carefully: wash everything with soda solution, boil the lids for about ten minutes, and put the jars in the oven, microwave, steam each for 5-6 minutes or boil for 10 minutes in a large saucepan with water. Place the boiling adjika into jars and screw the lids under the machine. Turn over, cover with a blanket or hide in pillows until the next day.
We take the cooled jars of squash adjika to the pantry for storage. If the apartment is very hot, then in the summer it is better to take them down to the basement or store them in the coolest place.
We kept what didn’t fit into the jars for testing. For our taste, adjika made from zucchini turned out to be ideal for the winter - moderately spicy, not too salty, sweet and sour, with a tomato and garlic aroma. You can also make a wonderful, very simple recipe that everyone likes. Good luck with your winter preparations!
