Home Bakery Adjika from zucchini without oil. Adjika from zucchini with tomato paste for the winter. Adjika from zucchini "Lick your fingers"

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Adjika from zucchini without oil. Adjika from zucchini with tomato paste for the winter. Adjika from zucchini "Lick your fingers"

Usually we present zucchini in the form of caviar, or some vegetable stew, but what if you show imagination and make spicy and fragrant adjika out of zucchini? This article is dedicated to this dish! And we will not only cook zucchini adjika, but also roll it up for the winter in jars!

What is this appetizer (or rather sauce)? In appearance (and in terms of the set of main ingredients) it is just vegetable caviar with the addition of chopped hot pepper, garlic and other burning ingredients. That is, we scroll all the vegetables through a meat grinder (or chop in a blender, three on a grater), and then cook (stew) until tender.

As a result, the taste is very multifaceted! The tenderness and light sweetness of zucchini is closely intertwined with the burning taste of chili peppers. All this is complemented by sour vinegar, salt and aromatic spices.

Such adjika can be supplemented with various main dishes, it is also an excellent basis for all kinds of sauces and gravies, and you can simply smear it on bread. All in all, a wonderful and very versatile appetizer.

Recipes

Spicy adjika from zucchini (with garlic and herbs)

This recipe will appeal to all lovers of zucchini, as there are no tomatoes or carrots in the composition, nothing too bright. Nothing superfluous - maximum zucchini taste!

I say right away, if you prefer something richer in composition, then see the following options.

Ingredients:

Zucchini - about 2 kg.
Garlic - 220 g.
Hot chilli pepper - 120 g.
Fresh herbs (parsley, etc.) - 1 bunch;
Vegetable oil - 150 ml.
Vinegar 9% - 100 ml.
Sugar - 100 g.
Salt - 3 tbsp. spoons;

Step by step recipe

We wash the eggplant, if the skin is tough, then we also clean it. We clean the garlic, wash the greens, remove the stalks from the pepper.
Cut the zucchini into small cubes, and then pass through a meat grinder. Similarly, we scroll the garlic, peppers, finely chop the greens. The meat grinder can be replaced with a blender or a grater (everywhere you get a different consistency).
Next, put everything in a large saucepan, put on medium heat. Stir and gradually bring to a boil. Pour sugar, salt, stir and cook for about 40-50 minutes.
Then pour in the oil with vinegar, mix well and cook for another 5 minutes.
While the adjika is cooking, you need to sterilize the jars and lids. You can pour boiling water several times.
As soon as the adjika is ready, immediately put it in jars. In principle, you can immediately tighten the lids, due to vinegar everything will be preserved normally. But if in doubt, you can still sterilize in a water bath, covered with lids, for 10-20 minutes. Then close tightly.

By the way, I talked about caviar above, so here you go . If you decide to cook, this collection of recipes will be very useful to you! Everything is detailed there, step by step with photos and videos.

Zucchini adjika for the winter "Lick your fingers"

Why such a defiant name? Yes, this is a really good recipe! Adjika is very tasty, very spicy and very fragrant!

And all thanks to the large number different vegetables. There are carrots, and tomatoes, and Bell pepper. All this in the end gives rise to just a taste explosion.

Required Ingredients:

Zucchini - 3 kg.
Tomatoes - 1.5 kg.
Bulgarian pepper - 0.5 kg.
Carrots - 0.5 kg.
Garlic - 20 cloves;
Burning ground pepper- 3 tbsp. spoons (according to the desired sharpness);
Vegetable oil (odorless) - 200 ml.
Table vinegar (9 percent) - 100 ml.
Sugar - 100 g.
Salt - 2 tbsp. spoons;

Cooking process

Rinse the zucchini, peel, cut in half, and then clean out the seeds. Next, cut into small pieces that will crawl into a meat grinder.
Peel the bell pepper from the core, cut the stalks from the tomatoes.
Now we scroll zucchini, peppers, tomatoes, garlic, and carrots in the meat grinder.
The resulting vegetable mass is mixed and put on a small fire. Bring to a boil, add sugar with salt and ground hot pepper. Stir and cook for 35 minutes until the vegetables are ready.
Pour oil into the gurgling mass, then vinegar. Mix well and simmer for another 5-7 minutes.
In the meantime, banks and roofs should be prepared. Wash them thoroughly with boiling water. This is both sterilization and preheating. After all, adjika is very hot and some cans may not withstand the temperature difference.
We fill the jars with our squash adjika, tightly twist the lids. We cover with a blanket - let the jars gradually cool down.

Vigorous adjika with zucchini, tomatoes and beets

Bright red and directly warning about its fiery taste adjika based on zucchini, tomatoes and beets.

Delicious and easy to prepare snack for the winter! One jar is enough for a long time, but I still recommend making more so that you can give it to someone as a gift.

By the way, this option is also less high-calorie, since we will do everything without oil.

We will need:

Zucchini (zucchini) - 3 kg.
Garlic - 5 heads;
Onions - 3 heads;
Meaty tomatoes - 2 kg.
Beets - 2 small;
Sugar - 4 tbsp. spoons;
Salt - 1 tbsp. a spoon;
Vinegar (9%) - 110 ml.
Hot ground pepper (chili) - 3 tbsp. spoons;

Preparing for the winter without sterilization

Peel the zucchini, then clean the cores with dust and seeds, cut into small pieces. In general, wash and clean the rest of the vegetables.
We scroll the onion and garlic cloves through a meat grinder. We remove them in a separate cup and pour vinegar.
We rub on a fine grater or pass zucchini through a meat grinder. Next, add similarly chopped beets and tomatoes. It is not necessary to remove the film from tomatoes; it will not be felt in adjika.
Now we put this zucchini-beetroot-tomato mass on fire. Salt, pepper, and sugar. Stir from time to time, bring to a boil, cook for 30 minutes, then spread the onion-garlic mixture here. Stir and cook for another 10 minutes.
In parallel with the preparation of adjika, you need to sterilize the jars and lids for them. hot appetizer put in jars to the brim, then roll up the lids. The final product yield is 2 cans of one liter and 1 can of 0.5 liters.

Adjika from zucchini with tomato paste (without sterilization)

And this is another simple recipe for squash adjika, which can rightfully be considered basic, classic for the optimal composition of the dish. Nothing superfluous, everything is simple and fast and very tasty.

Here we will do without tomatoes, but instead of them we will take a little tomato paste. It will improve the taste and give the usual red color.

Ingredients:

Zucchini - about 2 kg.
Garlic - 150 g.
Red chili pepper - 2-3 pods;
Ground mixture of peppers - 1-3 teaspoons (to taste);
Tomato paste - 420 g.
Sunflower oil (refined) - 250 ml.
Sugar - 150-200 g.
Salt - 1-1.5 tbsp. spoons;
Vinegar (9 percent) - 110 ml.

How to cook and preserve

Rinse and peel the zucchini, then cut them lengthwise and clean out the seeds. Now rub on a coarse grater, or pass through a meat grinder.
Grind the garlic and peppers in the same way. We mix these spicy ingredients with zucchini mass, put on the stove.
We are waiting for it to boil, while often coming up to stir. Cook for about 25-35 minutes after boiling, then add oil with vinegar, salt, sugar, tomato paste, ground pepper. Mix thoroughly and cook for another 10 minutes.
We lay out in jars (pre-sterilize them), twist them with sterile lids. Turn over, cover with a blanket and let cool gradually.

Original adjika from zucchini with apples

By the way, this is one of the most popular recipes. Adjika turns out not just monotonously spicy, but also a little sweet and sour. And all thanks to apples, which in addition to everything make the consistency even more tender.

The choice of apples is up to you, but ideally they should be sour. As planned, there are not many spicy ingredients here, but if you like it spicier, then increase their quantity.

We need:

Zucchini - 3 kg.
Tomatoes - 1.5 kg.
Apples - 1 kg.
Onion - 1 kg.
Sweet bell pepper- 0.5 kg.
Garlic - 1-2 heads;
Red chili pepper (ground) - 2-3 tbsp. spoons;
Sugar - 100 g.
Salt - 2-2.5 tbsp. spoons;
Vegetable oil (preferably odorless) - 200 ml.

How to make this winter harvest

Cut the skin off the zucchini and apples, and also remove the seeds from them. We clean the onion, garlic, pepper - everything is as always. Then everything is scrolled in turn in a meat grinder.
The resulting mass of vegetables and apples is thoroughly mixed and set to cook over medium heat. Stir in sugar, salt and ground pepper.
As it boils, cook for 30-40 minutes, then pour in the oil and vinegar, cook for another 5-10 minutes.
Put in sterile jars, tightly close the lids. Everything is ready! Now the jars are usually turned over, covered with a blanket for gradual cooling.

Vinegar is enough, nothing explodes and does not sour. It is possible at least room temperature keep.

As you noticed, the principle of cooking this dish is the same everywhere. The only difference is in the additional ingredients. And this means that you can experiment, show imagination, adding and combining your favorite vegetables.
To diversify the taste and aroma, you can add different seasonings and spices. Black pepper, ground cloves, bay leaf, dried herbs - all this just asks for a pot with adjika!
If you want to cook without vinegar, then take care of sterilization. We sterilized the jars, put on adjika, cover them slightly with lids, put them on water bath and cook in this way for another 15-20 minutes. Only then do we close. But I would recommend at least 0.5 cup lemon juice add.
By the way, eggplant can be added to zucchini. Treat them in the same way and add to the total mass.
The taste and overall impression of the snack is influenced not only by the set of vegetables, but also by the way they are chopped. In a blender, it will turn out too puree, someone, on the contrary, loves when small pieces are felt. In this case, you can advise the usual grater.

Zucchini often delight our compatriots with a rich harvest, and, to be honest, gardeners do not always have time to collect and eat these vegetables young, when they have delicate skin, small and soft unripe seeds. Often we have dishes from mature zucchini on the table, and we like them almost as much as from young fruits. If you plan to make canned squash, then vegetables of any “age” will come in handy, you just need to choose the right snack option. lovers spicy dishes you will definitely like adjika from zucchini, which can be closed for the winter according to at least 10 recipes. We bring them to the attention of the readers of the site "New Domostroy".

Culinary Secrets

We dare to take a little attention from you to highlight the general points regarding the preparation of squash adjika for the winter.

Adjika made from young vegetables usually has a more delicate texture. To obtain a smooth composition, tomatoes must be peeled and seed bags removed from them, but only the most hardworking housewives do this.
Adjika will acquire new shades of taste if it is made from fried zucchini.
Zucchini adjika is an invention of Russian culinary specialists, but in order to resemble the traditional Caucasian sauce, it is recommended to add garlic, pepper, and oriental spices to it.
The chef has the right to adjust the spiciness of the appetizer to his liking, reducing or increasing the amount of hot pepper, garlic. You can’t completely refuse pepper, without it squash adjika will turn into marrow caviar.
In the recipes for preparations for the winter, the amount of products is given in a purified form.
The storage conditions for adjika from zucchini depend on how and according to what recipe this liquid seasoning was prepared. Usually raw sauce can only be stored in the refrigerator, prepared using heat treatment- in room. If vinegar is included in the composition, the snack becomes less demanding on storage conditions and stands well at room temperature.
Regardless of where you are going to store adjika from zucchini, you need to sterilize the jars for it, boil the lids. Plastic lids are allowed to close the snack only if it will stand in the refrigerator for a short time.

Adjika from zucchini can be prepared with the addition of various spices, vegetables, fruits. Below you will find classic options with tomatoes tomato paste, peppers and carrots, as well as extraordinary recipes with eggplant, apples, plums, horseradish. Each recipe is accompanied by an indication of the approximate volume of the finished product, so that the hostess knows how many jars need to be sterilized.

The classic recipe for spicy adjika from zucchini

What you need (for 4 liters):

zucchini - 3 kg;
sweet pepper - 0.5 kg;
carrots - 0.5 kg;
tomatoes - 1.5 kg;
hot capsicum (dried) - 2-4 pcs.;
salt - 60 g;
sugar - 120 g;
refined vegetable oil- 0.2 l;
dried herbs, granulated garlic - to taste.

How to cook:

Wash the main ingredient, peel if necessary, cut in half and scrape out the pulp with seeds from the inside with a spoon. Cut into pieces of arbitrary shape, small enough that they easily fit into the funnel of the meat grinder.
Peeled sweet peppers, cut lengthwise into 6-8 parts.
Cut the tomatoes into slices.
Cut carrots into small cubes or bars.
Throw the vegetables into the meat grinder in turn and turn them into a homogeneous gruel.
Place the vegetable mixture in a saucepan, throw salt and sugar into it, pour in the oil. Stir.
Boil on low heat for 30-40 minutes. The mixture will turn from red to orange - as it should happen.
Add crushed hot peppers, dried herbs and garlic in a coffee grinder. Pour in the vinegar. Stir. Boil for another 10-15 minutes.
Arrange adjika in sterilized jars, tightly close them with prepared lids.
Leave to cool upside down.

The appetizer made according to this recipe looks a bit like zucchini caviar, but the taste is completely different.

About that at home, we have already told our readers.

Easy Tomato Paste Recipe

What you need (for 2 liters):

zucchini - 2 kg;
sweet pepper - 0.5 kg;
tomato paste - 0.4 l;
hot pepper - 1 pod;
garlic - 100 g;
sugar - 0.2 kg;
vegetable oil - 0.2 l;
table vinegar(9 percent) - 100 ml;
salt - 20 g;
hops-suneli - to your taste.

How to cook:

Prepare vegetables.
Grind both types of pepper and zucchini with a meat grinder or blender. Stir.
Boil vegetable puree 20 minutes. Be careful not to burn.
Add salt, sugar, butter, tomato paste and suneli hops. Simmer for another 15 minutes.
Add the garlic passed through the press, vinegar. After simmering for another 5 minutes, remove from heat.

It remains to decompose the spicy seasoning into sterilized jars and seal them hermetically. This recipe for squash adjika is one of the simplest. Take advice: do not reduce the amount of sugar, it helps to balance the sour taste of tomato paste, without it, adjika will come out “tear out your eyes”, and not “you will lick your fingers”.

Another recipe for squash adjika without carrots

What you need (for 3 liters):

zucchini - 2 kg;
bell pepper - 1 kg;
hot pepper - 3-5 pcs.;
dried basil, ground coriander and paprika - 15-20 g each;
garlic - 2-3 heads;
table vinegar, vegetable oil- 100 ml;
tomatoes - 1 kg;
sugar - 40 g;
salt - 40 g.

How to cook:

Cut all vegetables (except garlic) into small pieces, put in a saucepan, add sugar, salt and oil to them. Bring to a boil over low heat and simmer until soft.
Blend food with an immersion blender or pass through a sieve when cool slightly.
Boil for 15 minutes.
Add seasonings, garlic and vinegar. Stir. Boil for 5-10 minutes.
Arrange in jars, roll up.

The recipe is good because it allows you to do without a meat grinder and generally without any kitchen appliances. A skillful hostess will be able to close such an adjika from zucchini even in the country.

Zucchini adjika without tomatoes and vinegar

What you need (for 2 liters)

zucchini - 1 kg;
carrots, bell peppers, apples - 0.5 kg each;
garlic - 0.25 kg;
hot capsicum - 5 pcs.;
parsley or cilantro (fresh) - 50 g;
sugar - 10 g;
salt - 20 g.

How to cook:

Peel the apples, cut the core out of them. Remove seeds from both peppers. Prepare the rest of the vegetables.
Pass apples, zucchini, carrots and peppers through a meat grinder blade with medium cells. If there is time, but there is no meat grinder, you can grate the food.
Mix, adding salt and sugar, boil for 30 minutes.
Enter finely chopped garlic with a knife, chopped herbs. Boil for another 5-10 minutes.

Can be laid out in banks and rolled up. It is advisable to store adjika made without tomatoes and vinegar in a cold room (cellar, unheated pantry). Seasoning according to this recipe turns out to be spicy in a Caucasian way.

if you love spicy snacks and spices, we advise you to try . Her recipes can be found on our website.

Zucchini adjika with tomatoes, apples and carrots "Lick your fingers!"

What you need (for 3-3.5 liters):

zucchini - 2.5 kg;
carrots, apples, bell peppers - 0.5 kg each;
tomatoes - 0.5 kg (or 100 ml of tomato paste);
salt - 50 g;
sugar - 100 g;
vegetable oil - 0.2 l;
vinegar essence (70 percent) - 20 ml.

How to cook:

Vegetables and apples, peeled, cut into pieces of arbitrary shape and scroll through a meat grinder.
Mix with salt, sugar and butter, put on a quiet fire. Tomatoes are placed immediately, tomato paste is added in the next step.
Having extinguished tomato puree half an hour, add tomato paste and seasonings into it - you can pick them up yourself. Cook another 30 minutes.
Pour in the essence, mix thoroughly.

Arrange in jars, close and, after cooling, put away for storage. If the appetizer doesn’t even last until winter, it’s only for one reason: if you can’t stand it, you will eat it earlier, it turns out painfully tasty - you will lick your fingers! By the way, this seasoning is perfect for barbecued pork or chicken.

Awesome adjika from zucchini with tomatoes and tomato paste

What you need (for 2.5-3 liters):

zucchini - 2 kg;
tomatoes - 1 kg;
tomato paste - 0.2 l;
bell pepper - 1 kg;
garlic - 0.25-0.3 kg;
chili pepper - 2-4 pcs.;
sugar, salt - 40 g each;
oil, vinegar - 100 ml each;
hops-suneli - 30 g;
celery, basil, mint (fresh) - 25 g each.

How to cook:

Scroll peeled and seeded tomatoes and zucchini through a meat grinder.
Do the same with pepper.
Crush the garlic and chop finely.
Finely chop the greens.
All ingredients, except for garlic, tomato paste and vinegar, combine and boil for half an hour.
Add pasta, stir, continue cooking 15 minutes.
Add garlic and vinegar, stir, remove from heat after a minute.
Arrange zucchini adjika in sterilized jars, close them tightly.

The taste and aroma of this liquid seasoning is indescribable. You and your family will surely like it, especially if they are lovers of spicy dishes.

By the way, lovers of hot snacks, we can recommend to close for the winter . This savory snack is very popular.

Adjika from zucchini and eggplant "Just a meal!"

What you need (for 3 liters):

zucchini - 2 kg;
eggplant - 1 kg;
tomatoes, bell peppers - 0.5 kg each;
garlic - 150 g;
table vinegar (9 percent) - 70 ml;
vegetable oil - 100 ml;
sugar - 80 g;
salt - 40 g;
tomato paste - 50 g;
hot pepper - to taste.

How to cook:

Cut zucchini and eggplant into circles. Soak the blue ones in saline solution (20 minutes), rinse and dry with a towel.
Fry the vegetables in oil and chop with a blender.
Combine with mashed tomatoes and peppers.
Boil for 10-15 minutes.
Mix with salt, sugar, tomato paste. Put out the same amount more.
Enter the garlic and vinegar passed through the press. Extinguish for 2-3 minutes, turn off the burner.
Fill prepared jars with zucchini-eggplant adjika, cork them.
Leave to cool upside down under something warm for extra sterilization.

Adjika, prepared according to the above recipe, has a truly unique taste, and it is simply impossible to tear yourself away from it.

Zucchini adjika with horseradish

What you need (for 2-2.5 liters):

zucchini - 3 kg;
horseradish root, garlic - 0.2 kg each;
salt - 40 g;
vinegar - 80 ml;
tomato paste - 0.25 l;
water - 0.25 l;
fresh herbs - 100 g;
ground pepper - to taste.

How to cook:

Dilute tomato paste with water, mix with salt, pepper and sugar.
Grind the zucchini to a puree state in any way, immerse in the tomato mixture and boil for 20 minutes.
Grind garlic, horseradish, herbs in a blender or meat grinder. Mix with vinegar.
Pour this spicy mixture into the vegetable puree, boil it for 10 minutes and remove from heat.
Divide into banks, roll up and cool.

This variant of zucchini adjika is close to Russian cuisine like no other, it can even be called horseradish from zucchini.

Raw adjika from zucchini (a simple recipe without cooking)

What you need (for 1.5 liters):

zucchini - 1 kg;
hot pepper - 1 kg (you can 0.5 kg of hot and 0.5 kg of sweet);
garlic - 0.3 kg;
fresh herbs (cilantro or parsley) - 100 g;
hops-suneli - 15 g;
salt - 60 g;
apple cider vinegar (6 percent) - 150 ml.

How to cook:

Grind prepared vegetables and herbs with a meat grinder.
Stir by combining with seasoning, salt and vinegar.
Place in sterilized jars, close tightly and refrigerate.

Store this extremely spicy seasoning in the refrigerator, preferably within 6 months.

Adjika from zucchini with plums

What you need (for 1.5 liters):

zucchini - 1 kg;
plums - 0.4 kg;
sweet pepper - 0.4 kg;
carrots - 0.2 kg;
salt - 30 g;
sugar - 80 g;
grape vinegar (6 percent) - 30 ml;
garlic - 50 g;
fresh herbs - 50 g;
vegetable oil - 150 ml.

How to cook:

Remove the pits from the plums. Remove seeds from zucchini and peppers. Peel carrots and garlic.
Pass the prepared vegetables, herbs and plums through a meat grinder. Grind the garlic separately.
Mix all ingredients, except garlic and vinegar, and boil for 30 minutes.
Pour in the vinegar, add the garlic, stir and immediately remove spicy sauce from fire.
Arrange in pre-sterilized jars, seal them. Turn over, wrap and leave to cool in this form.

Zucchini-plum adjika tastes like . The spicy and sour seasoning of zucchini and plums is a good addition to any poultry and meat dishes, in particular, suitable for barbecue. If you have both zucchini and plums, we recommend trying this recipe.

Adjika from zucchini differs significantly from the traditional one, but is not inferior to it in organoleptic qualities. It is not difficult to make it for the winter, and such a seasoning will cost quite cheaply, but you definitely will not regret that you have prepared it.

Looking for reliable and proven recipes that all housewives love and praise? Then you will definitely like our adjika from zucchini for the winter - you will lick your fingers at the recipes. All of them are collected with photographs from the authors. Detailed Instructions step by step with photos will help you quickly learn best recipes homemade squash adjika with delicious flavor combinations. The most common and easiest way to prepare adjika from zucchini at home is with tomato paste. This is usually the key ingredient after the zucchini itself. However, there are equally successful variations from fresh tomatoes or no tomatoes at all. Add carrots for sweetness, capsicum for spiciness, or apples for a pleasant natural sourness. You will get an incredible adjika from zucchini for the winter - the recipes you will lick your fingers have already been tested by experience.

You have a unique opportunity to repeat the recipe, which many housewives have already called the most successful. This spicy adjika from zucchini for the winter can replace the usual zucchini caviar or be served as an additional sauce for side dishes.

Ingredients:

zucchini - 700 g
bell pepper - 350 g
tomatoes - 350 g
chili pepper - 60-70 g
garlic (small heads) - 2 pcs.
ordinary vinegar 9% - 70 ml
paprika (ground spices) - 2 tbsp. l.
rock salt - 3 tbsp. l.
ground black pepper - 2 tbsp. l.
brown sugar - 60 g.

Cooking step by step

Peel the zucchini. If you use large or overripe vegetables, be sure to remove the core with mature seeds. Cut into cubes.
Peel the garlic. Too large pieces can be cut in half.
Prepare the peppers: remove the core and stalks, cut into manageable slices.
Trim off the stem from each tomato. Cut large fruits into slices (4-8 parts).
Prepare the base for adjika from grated vegetables.
Pour the base for seaming into a saucepan. It is advisable to choose an enameled container with a thick bottom. Add all remaining ingredients to adjika. Bring the mass to a boil and boil for about 12 minutes over high heat. Then set the pot to low heat and cook for 40-45 minutes, stirring occasionally.
Distribute spicy winter adjika from zucchini, pepper and garlic in sterilized jars and roll up.

Flying adjika from zucchini with tomato paste for the winter - you will lick your fingers recipe

Most easy way cook any adjika - take ready-made tomato paste as a basis. Do not be afraid that the tomato paste will have to undergo a second heat treatment. From this, its taste and quality will not deteriorate. You will get the perfect adjika from zucchini with tomato paste for the winter - you will lick your fingers at the recipe, how delicious!

Ingredients:

zucchini ordinary or dark zucchini - 2 kg
canned tomato paste (store option) - 350 g
vegetable oil - 250 ml
garlic - 100 g
bay leaf - 2 pcs.
granulated sugar - 250 g
salt - 50 g
1-2 bay leaves
ground red pepper - 1 tsp.

Cooking step by step

Simple adjika from zucchini with tomato paste and bell pepper

A good alternative to lecho and winter salads is the classic adjika from zucchini with tomato paste and bell pepper. In fact, these are the same vegetables as in salads, but in a different form. Cooking adjika, unlike most salads, takes less oil. It can be served at the table not only as a separate dish, but also as a substitute for ketchup or tomato sauces. You can adjust the spiciness and sweetness of the seaming yourself to taste.

Ingredients:

tomatoes - 1.5 kg
tomato paste (canned) - 4 tbsp. l.
garlic - 100 g
zucchini - 3 kg
hot peppers (pods) - 2 pcs.
sweet pepper (fleshy, juicy variety) - 4 pcs.
sugar - 1 cup
vegetable oil - 1 cup
vinegar 9% - 100 g

Cooking step by step

Pass the squash fruits and tomatoes through a meat grinder, after removing the stalks and cutting the vegetables into convenient pieces.
Add tomato paste to the vegetable mass.
Pour in sugar, salt. Pour in the vinegar oil. Thoroughly mix the whole mass.
Add bay leaf. Boil adjika from zucchini with tomato paste and bell pepper and boil for 30-35 minutes.
Roll up adjika.

Spicy adjika from zucchini with tomato paste and hot pepper

Modern zucchini adjika with tomato paste and hot pepper is a modified variation of the old Abkhazian sauce. Zucchini in this case does not give special flavors, but only serve as a neutral basis for conservation. Cook according to the suggested steps simply and delicious!

Ingredients:

large zucchini - 1 pc. (or a pair of mediums)
tomato paste (purchased option) - 180 g
garlic - 7 cloves
hot pepper - ½ pc.
refined sunflower oil - 150 ml
vinegar 9% 0 50 ml
sugar - 100 g
salt - 1 tbsp. l.

Cooking step by step

New adjika from zucchini with carrots “Always Little” - an excellent culinary recipe

Marvelous delicious adjika from zucchini Always Little - recipe which literally blew up the Internet. They are willingly shared by hostesses who have already tried the original winter sunset. Many consider this option the most optimal version of the sauce. The culinary recipe for adjika from zucchini Always Little presented below is a “soft” and “gentle” option for the whole family. You can always add a spicy chili pepper to the recipe. A similar cooking algorithm with greens is presented in the video.

Ingredients:

carrots - 300 g
tomatoes - 750 g
garlic - 1 head
zucchini - 1-1.2 kg
onion - 2 pcs.
salt - 15 g
ground black pepper - 1 tsp.
vegetable oil - 80 ml
vinegar 9% - 20 ml
sugar - 45 g

Cooking step by step

Peel carrots, onions and zucchini. Cut into pieces so that the vegetables fit in the blender bowl.
Grind the vegetables. Pour into a heavy bottomed saucepan.
Twist the tomatoes, garlic, sweet and hot peppers.
Combine the squash mass with the tomato.
Add oil, salt and sugar. Extinguish for 30 minutes from the moment when adjika boils on the stove.
Pour in the vinegar and stir. Pour into jars, roll up.

Adjika for the winter from zucchini with apples (without tomatoes) - you will lick your fingers bonus recipe

Love moderately spicy vegetable snacks? You will definitely like adjika from zucchini with apples for the winter - you will lick your fingers with the recipe! It is prepared without tomatoes, so the taste of pepper and apples is felt stronger than in analogues with tomatoes.

Ingredients:

apples with sourness - 2 pcs.
zucchini without peel - 1 kg
yellow bell pepper - 2 pcs.
garlic - 9 cloves
fresh chili pepper - 2 pcs.
vegetable oil - ½ cup
table vinegar - 30 ml
granulated sugar - 2.5 tbsp. l.
salt - 1.5 tbsp. l.

Cooking step by step

Prepare all vegetables and apples for processing in a meat grinder. Squash fruits should be without a peel, peppers and apples - without a core. Cut everything into manageable pieces.
Run all the pieces through a meat grinder.
Pour in a measured portion of oil, salt and add sugar.
Boil over medium heat for 40 minutes. Pour in the vinegar and cook for another 10 minutes.
Roll the hot mixture into sterilized containers. Rolled up according to this recipe, adjika from zucchini with apples can be stored for more than one winter, but usually all stocks fly away before spring - you will lick your fingers, how delicious!

In Abkhazian cuisine, you can find many recipes that lovers will love. savory dishes. Adjika from zucchini is one of them. The sauce is spicy (you can adjust the spiciness yourself by reducing or adding the amount of pepper).

They prepare adjika from zucchini for the winter, rolling it into jars. The sauce can be used in addition to any side dish or added to soups - the former will become more aromatic and slightly spicy, and cooking will take less time when the dressing is ready.

Adjika from zucchini "Lick your fingers"

This sauce does not require long preparation of products. All components are simply ground in a meat grinder. If you do not have an appliance, you can chop the vegetables with a blender.

Ingredients:

half a kilo of bell pepper;
3 kg. zucchini or zucchini;
half a kilo of carrots;
1.5 kg. tomatoes;
10-12 garlic cloves;
4 tbsp Sahara;
2 tbsp salt;
2 tbsp hot pepper;
100 ml. vegetable oils.

Cooking:

Prepare all vegetables - rinse, peel.
Grind each ingredient with a blender separately.
Then mix. Salt, add sugar and squeeze the garlic.
Put the resulting puree to boil over medium heat, adding oil.
Cook, stirring constantly, 40 minutes.
Pour hot pepper and cook the mass for another 10 minutes.
Sort by banks. Roll up the lids.

Spicy adjika from zucchini

Adjika is good because it does not need to choose young vegetables. Ripe fruits are perfect. If you use such zucchini, then peel off the skin from them.

Ingredients:

2 kg. zucchini or zucchini;
1.5 kg. bell pepper;
2 kg. tomatoes;
3 tbsp salt;
10-12 garlic cloves;
150 ml. vegetable oils;
5 tbsp hot pepper;
150 ml. vinegar 9%.

Cooking:

Wash vegetables. Cut the skin off the zucchini.
Grind with a blender first zucchini, then tomatoes, sweet peppers.
Mix the resulting vegetable puree. Salt and pour in the oil. Squeeze out the oil, add hot pepper.
Put the mass on the stove, setting the average power.
Boil an hour. At the same time, stir adjika periodically.
5 minutes before the end of cooking, pour in the vinegar.
Put the sauce in jars, roll up the lids.

Green adjika

Zucchini soften spicy taste traditional recipe adjika and allow you to cook much more sauce. Try adding aromatic seasonings for a richer flavor.

Ingredients:

5 kg. zucchini or zucchini;
1 kg. green hot pepper;
a large bunch of cilantro;
1 tsp coriander;
200 gr. Sahara;
1 head of garlic;
150 ml. vegetable oils;
100 gr. salt.

Cooking:

Clean the zucchini from the skin, chop with a blender.
Remove the seeds from the pepper. Also grind with a blender along with cilantro.
Squeeze out the garlic. Add salt and coriander. Pour in the oil.
Boil the vegetable mass over low heat for an hour.
Arrange in jars, roll up the lids.

Adjika from zucchini in Tbilisi

When preparing this sauce, one cannot but recall the traditional recipe of Abkhazian cuisine. It is spicier, but goes well with meat dishes.

Ingredients:

3 kg. zucchini or zucchini;
half a kilo of bell pepper;
half a kilo of carrots;
1 head of garlic;
1.5 kg. tomatoes;
3 tbsp hot pepper;
50 ml. vinegar 9%;
100 ml. vegetable oils;
3 tbsp Sahara;
2 tbsp salt.

Cooking:

Wash all vegetables. Cut the skin off the zucchini, peel the carrots.
Grind vegetables with a blender.
Squeeze the garlic into the resulting vegetable puree. Salt, season and pour in the oil.
Put the mass on medium heat. Boil 40 minutes.
During the cooking process, periodically stir the adjika.
Pour in the vinegar. Boil for 10 more minutes.
Pour into jars, roll up.

Adjika from zucchini and apples

Apples give the sauce a slight sourness, soften the sharpness of the pepper. Such adjika turns out to be more tender and fragrant.

Ingredients:

5 apples;
5 carrots;
half a kilo of bell pepper;
3 kg. zucchini or zucchini;
1.5 kg. tomatoes;
a head of garlic;
3 tbsp Sahara;
2 tbsp salt;
100 ml. vegetable oils;
2 tbsp hot pepper.

Cooking:

Grind the washed and peeled vegetables with a blender.
Squeeze out the garlic. Salt, add sugar and butter.
Cook on medium power for 40 minutes.
Pour hot pepper, cook adjika for another 10 minutes.
Put it in banks, roll it up.

Add some spice to your everyday kitchen with zucchini adjika. It will perfectly complement any side dish and make both first and second courses spicier.

Spicy adjika from zucchini - sounds unusual. After all, we are used to the fact that the main components of adjika are peppers and tomatoes. Over time, cooking recipes change, improve and acquire new ingredients.

Each housewife has her own recipes for making adjika from different vegetables and even fruits. Lovers of zucchini can pamper their household with wonderful adjika, similar to zucchini caviar, but with a more pronounced taste and aroma. It can be served as a seasoning for meat dishes, or it can be eaten as an independent product with bread, potatoes or pasta.

It's great to look behind the spiky, prickly leaves of squash bushes. You look, and already a new, young zucchini was born. Tender, juicy, sweet - so raw in a salad one meal. But after all, you can cook a sea of different goodies, send them to jars under the lids - and into the cellar !!! And then, having opened a jar, regale your relatives and dear guests!

Spicy adjika from zucchini for the winter

Ingredients:

Zucchini 2.5 kg.
Garlic 0.5 tbsp.
Vegetable oil ½ tbsp.
Salt 1.5 tbsp.
Sugar 150 g
Tomato paste 250 g.
Vinegar ½ tbsp.
Ground black pepper 1-2 tsp

Cooking:

Peel the zucchini, pass the pulp through a meat grinder, transfer to a colander or sieve so that the liquid is well glassed.
Place the squash mass in a stewing container, add salt, sugar, vegetable oil, tomato paste and simmer for 30-40 minutes, stirring constantly.
Peel the garlic, pass through a press, add to the zucchini, mix, simmer for another 5-10 minutes.
At the end, pour in the vinegar, leave on the fire for another 2-3 minutes.
Place hot adjika in sterilized jars and seal or roll up immediately.
Store in a cool place.

Spicy squash adjika for the winter

Here is such a sharp set needed for cooking squash adjika. Despite this, almost every home has such ingredients in the summer, therefore, no difficulties should arise. Next, you need to follow simple steps:

Ingredients:

two zucchini (maybe not the freshest, old, but most importantly - not rotten);
300 g of tomato paste;
a glass of vegetable oil;
100 g of garlic (meaning, 100 g of already peeled cloves);
10 bay leaves;
half a glass of 9% vinegar (100 ml);
a glass of sugar;
50 g of salt;
a tablespoon of cool ground pepper;
a teaspoon of ground black pepper.

Recipe:

Zucchini should be washed and cleaned of visible defects. If the vegetable is already old, then you need to remove the peel from it and, if necessary, remove large seeds. Then the zucchini needs to be cut into medium pieces so that they fit in the meat grinder, and twist them.
Today, almost every housewife has such a miracle device as a blender, but in order to grind the zucchini as best as possible, nevertheless, a traditional meat grinder is suitable. However, if you cut the peel from the zucchini, then you can try to work with a blender.
The ground mass of zucchini should be placed in a large saucepan or a bowl suitable for cooking. Pour the prescribed amount of tomato paste into the same mixture and sunflower oil, and then add salt, a glass of sugar and the whole bay leaf. Mix everything well until smooth and put the future adjika on fire.
Stirring constantly, the squash mixture should be cooked on low heat for more than half an hour - 35-45 minutes. During this time, you can peel the garlic and use a garlic press to squeeze it into a separate plate.
Add vinegar and both types of hot peppers to garlic, mix and send the resulting hot mass to a bowl with zucchini. Stir again and cook now all together for 10 minutes over low heat, then turn off.
On this, the squash adjika is ready - pour it into pre-sterilized jars, wrap it in a blanket or other warm clothes and let it cool down for itself, waiting for the right moment.

Spicy adjika from zucchini - a recipe for the most delicious preparation for the winter

Ingredients:

zucchini - 1½ kg;
carrot - 250 g;
Bulgarian sweet pepper - 250 g;
garlic - ½ cup;
salt - 25 g;
granulated sugar - 60 g;
bay leaf - 3 leaves;
tomato paste - 150 g;
any refined vegetable oil - 100 g;
vinegar 9% - 50 g;
ground red pepper - 1 tablespoon;
ground black pepper - 1 teaspoon.

Recipe:

We pass the zucchini through a meat grinder. If the zucchini is not very young, I advise you to first clean them from seeds and peel.
We also wipe sweet bell pepper with a meat grinder.
Carrots must be grated on a fine grater or passed through a meat grinder.
Grind the garlic in any way: using a press or a meat grinder.
We will prepare the ingredients that will be needed to send them to the pan before boiling. These are tomato paste, vegetable oil, lavrushka, granulated sugar and salt.
We mix chopped zucchini, carrots, bell peppers and prepared ingredients, which we spread until the mass boils.
We put our container on the fire, bring the resulting mass to a boil and, with constant stirring, cook our adjika for 40 minutes.
After forty minutes, add ground black and red peppers and grated garlic and cook for about 7-9 more minutes. Do not forget to constantly stir our adjika.
One or two minutes before the adjika is ready, pour in nine percent vinegar.
Pour the finished adjika into jars that have been sterilized in advance.
Traditionally, we turn the jars over, covering them with a towel until they cool completely.
I keep such spicy adjika from zucchini in the basement or refrigerator. I can’t say anything about how she will behave in room conditions.
But many say that it is perfectly stored at normal temperature. You can open and try it only after one month.
After all, during this period it should be absolutely saturated with all the spices and become more saturated.
This adjika is very popular in our family. I always cook it in several servings, and still not enough. "Flies", sometimes without waiting for winter.
I highly recommend trying this delicious preparation for the winter according to this recipe. Stay satisfied. I can say with confidence: spicy adjika from zucchini is a universal addition to many dishes and side dishes.

Classic spicy adjika from zucchini

Ingredients:

zucchini 2.5 kg
sweet pepper 500 gr
carrots 500 gr
apples 500 gr
garlic 100 gr
hot pepper 200 gr
greens (dill, parsley)
sugar 70 gr
salt 50 gr
vegetable oil 250 ml
vinegar 9% 100 ml

Recipe:

Sterilize jars. Wash jars well before sterilization. Pour water into a large saucepan, put a metal sieve or a grate from the oven on top, on which put the jars upside down.
Hold the jars over the steam for about 15 minutes, but do not remove until drops of steam begin to flow down their walls. Place the sterilized jars upside down on a clean towel. Wash the vegetables well, peel the carrots and garlic. Remove stalks from sweet peppers, peel apples from seeds.
Pass through a meat grinder: zucchini, sweet pepper, bitter pepper, apples, carrots. Place the rolled vegetables in a saucepan and put on fire. Bring to a boil and cook (stirring) over medium heat for 1 hour.
Rinse greens, dry and finely chop. Pass the garlic through a press. An hour after cooking vegetables, add garlic and herbs, mix well and cook for 10-15 minutes.
Then add salt, sugar, vegetable oil and vinegar. Mix well, remove from heat and place in sterilized jars. Screw on the lids (sterilize the lids right before rolling them up - they simply boil in a saucepan for 15 minutes).
Turn the jars upside down, wrap them in a blanket and leave for several days to cool completely. Remove finished blanks in a dark, cool place.

How to cook zucchini spicy adjika

Ingredients:

Zucchini 2.5 kg.
Garlic 0.5 tbsp.
Vegetable oil ½ tbsp.
Salt 1.5 tbsp.
Sugar 150 g
Tomato paste 250 g.
Vinegar ½ tbsp.
Ground black pepper 1-2 tsp

Recipe:

Wash all vegetables (except garlic) under running water, peel, cut into pieces and chop with a meat grinder. Pour the resulting mixture into a bulk bowl, add salt, hot pepper and sugar, pour in vegetable oil and stir until smooth. Bring to medium heat to 100 degrees and simmer over low heat for 40 minutes.
We clean the garlic, push it through a press, add it to the bowl with a boiling vegetable mixture and continue to stew for another 5 minutes.
At the very last turn, pour vinegar into the adjika, wait for the mixture to boil again and maintain a slow boil for 2-3 minutes.
Pour the vegetable mixture into a sterile glass container, roll up securely with lids (also sterile) and place the rolls on a hard surface with the lids down. We wrap canned food with a warm blanket for subsequent pasteurization. After waiting for them to cool, we transfer our blanks for the winter to the place of their permanent storage.

The true taste of adjika from zucchini will “open” only after a few weeks, moreover, the sharpness will become softer.

Adjika from zucchini with apples for the winter - spicy

Ingredients:

Zucchini - 2.5 kg
Sweet and sour apples, juicy - 5-6 fruits
Bulgarian sweet pepper, preferably red - 6-7 pcs.
Carrots - 0.5 kg
Garlic large heads - 3 pcs.
Hot pepper - 5-6 pcs.
Granulated sugar - 4 tbsp.
Salt - 1.5-2 tbsp. with a slide
Vinegar 9% - 100 ml
Vegetable oil - 1 cup (250 ml)
Dill (greens) - a small bunch
Parsley - a small bunch

Recipe:

Glass jars and metal lids for them are thoroughly washed with soda and sterilized.
Wash and clean vegetables, depending on their type. Cut the apples into 4 pieces and remove the seeds and partitions. We cut off the stem from capsicum, and leave the seeds with internal partitions. The fact is that it is the seeds and internal partitions in peppers that give the brightness of taste and sharpness.
Grind all the vegetables with a meat grinder and pour the entire resulting volume into a large saucepan. Bring to a boil and simmer, stirring occasionally, for about an hour.
We remove the husk and protective skin from the garlic, pass it through a press, finely chop the dill and parsley with a knife and pour it into the stewed vegetable mixture and continue to simmer for another 10 minutes
When the taste and aroma of all the ingredients are qualitatively mixed during the boiling process, you can already add sugar, vegetable oil, salt and vinegar. Stir, let it boil for a couple more minutes and put it into prepared jars directly from the boiling pan. Roll up the lids.
We turn over the canned food with spicy adjika from zucchini with the lids down, wrap it tightly with a warm blanket and wait for them to cool completely. We transfer the blanks for the winter to their place of storage, which should be cool, dark and dry.