Home Soups Adjika from zucchini for the winter - the best recipes “you will lick your fingers. Adjika from zucchini for the winter: You will lick your fingers step by step with a photo of spicy and delicious zucchini adjika

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Adjika from zucchini for the winter - the best recipes “you will lick your fingers. Adjika from zucchini for the winter: You will lick your fingers step by step with a photo of spicy and delicious zucchini adjika

Every year, adjika from zucchini is gaining wide popularity and is already able to compete classic recipes. This is because the neutral taste of the fruit forms excellent combinations with other vegetables, spices and even fruits, which leads to a variety of simple and delicious recipes that do not require special skills for cooking.

Zucchini adjika can be done even by an inexperienced hostess. To prepare it, you need to chop the zucchini and its accompanying vegetables, season the mass with spices, salt, sugar and vinegar, put on the stove and cook, stirring, for half an hour. Before putting adjika in sterile jars, you should check it for spices.

Adjika from zucchini will acquire a uniform, more puree-like consistency if you peel the vegetables. This procedure will not affect the taste of the dish, but it will make the mass softer and more airy.
Zucchini must be twisted in a meat grinder - whipped in a blender, they turn into porridge.
To extend the shelf life of the workpiece, vinegar is added to adjika, therefore, adjika from zucchini is preserved without sterilization.

Adjika squash for the winter - a simple recipe

The recipe for adjika from zucchini was created for those who are just starting to master winter preparations, because the classic flavor combination of zucchini, carrots and tomatoes is perfectly balanced, and their preparation is so accessible and understandable that even beginners will not frighten away. In the process, you just need to pass all the components through a meat grinder and boil for 30 minutes.

Ingredients:

zucchini - 1.5 kg;
carrots - 250 g;
tomatoes - 550 g;
head of garlic - 1 pc.;
hot peppers- ½ pcs.;
vinegar - 60 ml;
sugar - 50 g;
salt - 20 g.

Cooking

Scroll the peeled vegetables through a meat grinder.
Add salt, sugar to the mass and put on fire.
Adjika simple from zucchini is stewed under the lid for 30 minutes.
After, it is seasoned with vinegar and garlic and laid out in jars.

Adjika from zucchini "Easier than simple"

Most simple recipe adjika from zucchini "Easier than simple" is made from zucchini, tomato paste and crushed red pepper. This version of the snack can be prepared even in winter, when there is no longer a crop of fresh tomatoes, and zucchini is still stored.

Ingredients:

Two kilograms of zucchini;

350 grams of natural tomato paste;

Half a glass of vegetable oil;

A glass of sugar (varie to taste);

50 grams of coarse salt;

Half a glass of vinegar 6%;

Six cloves of garlic;

A teaspoon of red pepper powder.

Cooking method:

Wash the zucchini well. Remove rough skin from old fruits, remove seeds and internal fibers. Young tender zucchini do not need special cleaning, they can be used whole, cutting off only the tip of the stalk.

Cut the zucchini into small cubes or chop in a meat grinder.

Transfer the chopped zucchini to a large casserole dish.

Put in zucchini tomato paste, oil, coarse salt, sugar, garlic and mix well.

Cook the vegetable mixture for half an hour after boiling, remembering to stir with a wooden spatula. A few minutes before the end of cooking, pour vinegar into the sauce, add hot pepper, mix and boil for another three minutes.

Arrange adjika in sterilized jars, roll up and cool upside down under a thick blanket.

Even though in translation from the Abkhazian “adjika” means “salt”, spicy adjika from zucchini for the winter according to this recipe will find its place at the table not only as a seasoning. In it, the hotness of red pepper and garlic is skillfully diluted with the neutral taste of zucchini, and juicy tomatoes add pleasant sourness, freshness, brightness, and make the sauce not so picky.

Ingredients:

zucchini - 3 kg;
tomatoes - 1.5 kg;
Bell pepper- 400 g;
hot pepper - 2 pcs.;
sugar - 100 g;
salt - 50 g;
garlic clove - 7 pcs.;
oil - 250 ml;
vinegar - 60 ml.

Cooking

Grind vegetables in a meat grinder.
Put on the fire, pour in the oil and cook for 40 minutes.
Add sugar, vinegar and salt, and after a couple of minutes - garlic.
Remove from heat after 10 minutes.
Adjika spicy from zucchini rolls up and wraps up until it cools.

A delicious preparation for the winter, suitable for a quick snack and as an addition to the main diet.
For this you need:

Young zucchini with a thin skin - 3 kg,
ripe tomatoes, but whole - 1.5 kg,
Bulgarian sweet pepper, it is desirable that it has already turned red - 0.5 kg,
carrots - 0.5 kg,
garlic with large cloves - 250 g,
red hot pepper must be put to taste,
salt and sugar can be put in equal proportions - 2 tablespoons each, and
vegetable oil- 200 g.

Cooking:

Initially, vegetables need to be collected together, washed well, peeled and skinned, cut into slices so that it is convenient to scroll in a meat grinder. If the zucchini has large seeds inside, it is advisable to remove them as well. Once the preparation process has passed, you can start grinding in an electric or manual meat grinder.

To save time, it is recommended to start preparing the tomatoes, pour the juice, already grated, into a container prepared in advance, where adjika will be prepared. You can turn on the stove so that the juice can be boiled. The following products for processing are zucchini, carrots, then peppers and garlic.

So that adjika from zucchini for the winter does not burn the recipes “You will lick your fingers”, it is important to stir it well and often. In the already contents of the container, you can add spices and vegetable oil to taste. Bring all products to a boil, simmer over low heat in a container and cover with a lid so that moisture does not evaporate.

Cook, thus, it takes 40 minutes, then taste, maybe add salt, or maybe spiciness. If you had to add something, leave the sauce to boil for another half an hour.

While the adjika is being prepared, you can wash the glass containers: most often it is half a liter or liter cans how convenient. Then turn off the already prepared sauce, you can try again and put it in jars, covering with metal lids. It remains to clog the jars with lids.

Adjika from zucchini with horseradish

Excellent adjika is obtained from zucchini with horseradish. It can be prepared from quick sandwiches with black bread or serve with baked meat.

Ingredients:

Three kilograms of zucchini;

A glass of vegetable oil;

10 tablespoons of tomato paste;

Three tablespoons of salt with a slide;

Ground black pepper (one teaspoon);

4 tablespoons of vinegar 9%;

Two heads of garlic;

200 grams of horseradish;

A bunch of parsley.

Cooking method:

Grind prepared zucchini in any way: in a blender, combine, meat grinder. Leave the puree for two hours - it should be infused.

Transfer the puree to a suitable pan or bucket, mix with oil, salt, pepper, tomato paste and simmer for an hour and a half.

Pour vinegar, previously diluted with a glass of water.

Finely chop the peeled garlic cloves.

Chop the washed parsley.

Washed horseradish carefully and very finely grate.

Add horseradish, parsley and garlic to the zucchini and boil the puree for another 10 minutes.

Now you can decompose into banks hot sauce and immediately roll up

Zucchini adjika with tomato paste

Housewives who do not want to spend energy on zucchini for the winter can replace juicy tomatoes with tomato paste. Such an addition will improve the consistency of the sauce, make a pleasant delicate taste and will save not only time, but also finances, because buying tomato paste is much cheaper than tomatoes and spices.

Ingredients:

zucchini - 900 g;
tomato paste - 200 g;
salt - 20 g;
sugar - 100 g;
vinegar - 60 ml;
garlic clove - 5 pcs.;
oil - 120 ml;
black ground pepper- 5 years

Cooking

Chop the zucchini.
Mix with pasta, salt and sugar.
Pour in the oil and simmer for 30 minutes.
Add garlic, vinegar and ground pepper.
Sweat for 10 minutes and remove from stove.
Zucchini adjika for the winter with tomato paste is laid out in sterile jars and rolled up.

Adjika from zucchini with apples for the winter

Adjika from zucchini with apples is full of gastronomic surprises. This original blank It has a wonderful aroma, a delicate, uniform texture and a special taste, the shades of which depend on the variety of apples. So, with the use of sweet fruits, you can get a pleasant honey note, and from sour fruits, you can get a refreshingly spicy one.

Ingredients:

zucchini - 5 kg;
pepper - 800 g;
apples - 900 g;
carrots - 250 g;
hot pepper - 2 pcs.;
vinegar - 150 ml;
salt - 80 g;
sugar - 150 g;
oil - 450 ml.

Cooking

Grind vegetables and apples in a meat grinder.
Add sugar, salt, butter to the mass and simmer for 30 minutes.
Add vinegar, hold on fire for 5 minutes.
Adjika from zucchini is laid out in jars, corked and wrapped.

Adjika from zucchini with tomatoes

Adjika with zucchini and tomatoes for the winter is the most popular homemade preparation. Both tomatoes and tomatoes are affordable, very tasty, incredibly healthy and go well with a variety of ingredients, which allows you to experiment with preservation throughout the vegetable season, which lasts several months.

Ingredients:

zucchini - 3 kg;
tomatoes - 1.5 kg;
oil - 200 ml;
salt - 60 g;
vinegar - 40 ml;
ground black pepper - 10 g;
a bunch of dill - 1 pc.;
head of garlic - 2 pcs.

Cooking

Chop zucchini and tomatoes.
Put oil, pepper, salt and boil for 1.5 hours.
Add vinegar, garlic, herbs.
Seal the finished adjika in jars.

Adjika from zucchini and pepper

Adjika from zucchini with red pepper leaves no doubt about its usefulness. Red pepper has a rich vitamin composition, which is an indisputable plus for winter stocks. The taste and aesthetic qualities of the vegetable are also on top: pleasant sweetness and bright color make it the main component of sauces, lecho and adjika.

Ingredients:

zucchini - 1.5 kg;
red pepper - 750 g;
tomatoes - 250 g;
chili pepper - 2 pcs.;
vinegar - 20 ml;
sugar - 50 g;
salt - 20 g;
oil - 120 ml.

Cooking

Grind zucchini, peppers and tomatoes.
Season, pour in the oil and sweat for 30 minutes.
Add vinegar and chili.
Remove from heat after 5 minutes and place in jars.

Adjika from zucchini without cooking

Delicious adjika from zucchini for the winter is possible without heat treatment. If earlier, such cooking was in doubt, today many housewives choose the right and healthy preparations, because such vegetables retain vitamins, natural taste natural aromas and, thanks to modern refrigerators, perfectly stored.

Ingredients:

zucchini - 500 g
tomatoes - 200 g;
sweet pepper - 3 pcs.;
horseradish root - 40 g;
garlic clove - 5 pcs.;
oil - 125 ml;
vinegar - 40 ml;
sugar - 20 g;
salt - 15 g.

Cooking

Scroll vegetables through a meat grinder.
Drain excess juice.
Add garlic and horseradish.
Mix vinegar with sugar, salt and oil and pour over the workpiece.
Put in jars and send to the refrigerator.

Adjika from zucchini in Georgian

Everyone knows about the beneficial properties of zucchini since ancient times. It is not for nothing that this vegetable is currently a very frequent guest in our daily menu. Juicy, tender, sweet - in a salad raw zucchini just an overeating, but you can cook so many unusual things from them. It may seem surprising, but you can easily cook spicy adjika from unleavened zucchini, the taste of which can strike anyone on the spot.

Zucchini in adjika is an excellent basis for mixing a wide variety of tastes. It goes well with both vegetables and spices, herbs. Each housewife, of course, has a couple of her own recipes for making adjika, but we recommend diversifying them. Lovers of zucchini and not only, treat yourself and your family to this incredible adjika, which has a pronounced aroma and taste. It can be served not only as a seasoning for poultry and meat, but also as an independent product with bread or pita bread. Acute adjika from zucchini - it's delicious and savory dish fast food.

In addition, it has quite low calorie, which especially attracts the representatives of the beautiful half of humanity. The low fat content does not contribute to weight gain, so even dieters can eat this great dish. In addition, such adjika helps to increase appetite and improve digestion, which can be said about. So, cook adjichka according to the suggested recipes and get not only tasty, but also healthy seasoning suitable for almost any dish.

Zucchini adjika with tomato paste

Components:

Adjika according to this recipe is prepared simply and quickly. Cut the zucchini into medium pieces, place in a meat grinder and twist, you can also use a blender. Boil the resulting squash mass over low heat for 45 minutes, adding tomato paste, salt, sugar, sunflower oil and bay leaf after this time. In the meantime, with the help of a garlic chopper, chop the garlic, add vinegar, red and black pepper to it, mix well and add to the squash-tomato mass, bring to a boil, cook for another 10 minutes. At this stage, the preparation of squash adjika ends, pour it into sterilized jars , roll up, wrap with a blanket and wait for complete cooling.

Spicy with greens

Components:

zucchini - 2 kg
garlic peeled - 1 cup
carrots - 2 pcs.
refined oil - 0.5 cups
tomatoes - 1 kg
chili pepper - 70-90 g
salt - 3 table. spoons
sugar - 70 g
coriander - 1 teaspoon
cilantro - 50 g
basil - 50 g

First you need to prepare all the ingredients: rinse, chop, remove the seeds. We pass zucchini through a meat grinder, add butter, sugar and salt to this mass, mix and put in a saucepan, add tomato puree and grated carrots. We begin to cook adjika over low heat, make sure that the mass does not stick to the bottom, simmer for 40 minutes. Finely chop the chili and garlic, boil together with the zucchini for another 10 minutes. After this time, add coriander and paprika, chopped cilantro and basil to adjika, which will make it simply incredibly fragrant, bring to a boil and immediately lay it out in sterilized containers and roll it up.

Homemade adjika from zucchini is just an amazing seasoning with excellent taste, rich aroma and useful properties. If you are ready to accept everything new and unusual, then this dish is created especially for you. Believe me, this is the most The best way surprise guests and make sure that you are simply bombarded with compliments.

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 will talk about adjika 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.

Cooking:

Wash vegetables. Peel the skin off the carrots. If the zucchini is mature enough, cut off the skin, remove the core with seeds. Pepper get rid of the stalk and seed. Remove the skin from the tomatoes. Free the garlic from the husk.
Grind prepared vegetables in any convenient way:

finely chop with a knife;
pass through a meat grinder (classic way);
blend;
chop with a food processor.

Bring adjika to a boil, setting the minimum power to turn on (to avoid burning vegetables). Continue to cook over low heat for 30-40 minutes. (from the moment of boiling). Stir the mixture constantly.
For 10 min. before the end of cooking, add red ground pepper 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.

Clarifications, tips:

Waste from cleaning young zucchini (removing the stalk and top) is 10% of the total weight of vegetables. When peeling mature zucchini, the amount of waste increases. Keep this in mind when preparing vegetables for canning.
For canning, ordinary coarse table salt is used (not extra, not iodized)!
Adjika from vegetables, chopped with a blender, resembles vegetable caviar in consistency.
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, achieving an even distribution of the acid.

Important: adjika is one of those sauces that must “ripen” before use. The taste and aroma of adjika are fully "revealed" after 15-30 days from the date 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.

Cooking:

Grind zucchini, hot peppers and garlic in any convenient way (see recipe above).
Stir the tomato paste and water in a suitable saucepan.
Add chopped zucchini and pepper, salt, sugar, vegetable oil to the pan. Stir.
Bring adjika to a boil, setting the minimum power to turn on (to avoid burning vegetables). Continue to cook over low heat for 20 minutes. (from the moment of boiling). Stir the mixture constantly.
For 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.
Put the finished adjika into prepared cylinders and cork.

Clarifications, tips:

If the tomato paste is acidic enough, add 30 ml of vinegar. Try it. Add a little more vinegar if necessary.
Tomato paste can be substituted tomato juice at the rate of 300 ml of juice per 1 kg of zucchini.
Tomato paste can also be substituted fresh tomatoes. In this case, you need 1 kg of tomatoes. They need to be crushed to a puree state and boiled for 20 minutes. Then follow the recipe, starting with step 3.
If desired, such adjika can be prepared by replacing some of the zucchini with apples.

Spicy zucchini adjika with apples

Important: in this recipe, the weight of peeled vegetables is indicated!

Ingredients:

zucchini - 1 kg;
fresh tomatoes - 500 g;
sour apples - 300-350 g;
onion - 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.

Cooking:

Place chopped vegetables (except garlic) in a saucepan of a suitable size. Add salt, sugar, vegetable oil. Stir.
Put the finished adjika into prepared cylinders and cork.

Adjika from zucchini with mayonnaise for the winter

Important: in this recipe, the weight of peeled vegetables is indicated!

Ingredients:

zucchini - 1 kg;
onion - 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 tablespoon);
vegetable oil (odorless) - 50 ml.

Cooking:

Transfer the onion to a suitable container. Add chopped and squeezed zucchini. Salt. Stew vegetables over low heat for 30-40 minutes.
10 minutes before the end of cooking, add mayonnaise and tomato paste. Mix thoroughly.
For 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.
Put the finished adjika into prepared cylinders and cork.

Ingredients:

the total number of eggplant 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 tablespoon).

Cooking:

Cut the eggplant coarsely (circles, cubes, slices). Salt a little. Wait until the juice is released (40-60 min.).
Drain the juice, wash the eggplant.
Chop vegetables, except for garlic and herbs, in any convenient way (see the recipe at the beginning of the article). Pass the garlic through a press. Chop greens.
Place chopped vegetables in a suitable pot. Add salt, sugar, vegetable oil. Stir.
Bring adjika to a boil, setting the minimum power to turn on (to avoid burning vegetables). Continue to cook over low heat for 35-40 minutes. (from the moment of boiling). Stir the mixture constantly.
For 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.
Put the finished adjika into prepared cylinders and cork.

Adjika in Georgian 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 hops-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.

Cooking:

Pass the zucchini through a meat grinder. Let them rest for a while. Drain the juice that stands out.
Grind carrots, tomatoes, peppers in any convenient way (see the recipe at the beginning of the article). Pass the garlic through a press. Rub the nuts until the oil is released (the oil should be separated from the nut mass). Finely chop the greens.
Bring adjika to a boil, setting the minimum power to turn on (to avoid burning vegetables). Continue to cook over low heat for 35-40 minutes. (from the moment of boiling). Stir the mixture constantly.
10 minutes before the end of cooking, add greens. Mix thoroughly.
For 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.
Put the finished adjika into prepared cylinders and cork.

Clarifications, tips:

Wine vinegar can be replaced with any natural vinegar.
Walnuts can be omitted.
You can replace cilantro with any other herb, such as basil. However, it is cilantro and walnuts that give the Georgian accent to this sauce.

Important: in this recipe, the weight of peeled vegetables is indicated!

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.

Cooking:

Pass the zucchini through a meat grinder. Let them rest for a while. Drain the juice that stands out.
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 the zucchini to the boiling marinade. Cook for 25-30 minutes from the moment of boiling. For 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.
Put the finished adjika into prepared cylinders and cork.

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.

Cooking:

Grind vegetables (except chili peppers) in any convenient way (see the recipe at the beginning of the article).
Place chopped vegetables (except garlic) in a saucepan of a suitable size. Add salt, sugar, vegetable oil. Stir. Add the chilli (whole) to the mixture.
Bring adjika to a boil, setting the minimum power to turn on (to avoid burning vegetables). Continue to cook over low heat for 35-40 minutes. (from the moment of boiling). Stir the mixture constantly.
For 5 min. before the end of cooking, add garlic and vinegar to the sauce. Take out the chilli. At this stage, be sure to taste the sauce, checking the amount of salt and sugar, as well as its spiciness.
Put the finished adjika into prepared cylinders and cork.

Clarifications, tips:

Add vinegar gradually. You may need less acid (subject to personal preference and palatability 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.

Cooking:

Pass the zucchini through a meat grinder. Let them rest for a while. Drain the juice that stands out.
Grind carrots, sweet and hot peppers in any convenient way.
Finely chop the onion and sauté in vegetable oil until translucent. Pass the garlic through a press.
Transfer the onion to a suitable container. Add chopped vegetables (except garlic). Salt. Stew 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 boils again.
For 5 min. before the end of cooking, add sugar, dry seasonings, 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.
Put the finished adjika into prepared cylinders and cork.

Clarifications, tips:

Tomato paste can be replaced with tomato juice in the amount of 300 ml.

Adjika from zucchini with greens 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 greens (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.

Cooking:

Place the chopped vegetables (except garlic and herbs) in a pan of a suitable size. Add salt, sugar, vegetable oil. Stir.
Bring adjika to a boil, setting the minimum power to turn on (to avoid burning vegetables). Continue to cook over low heat for 35-40 minutes. (from the moment of boiling). Stir the mixture constantly.
For 10 min. before the end of cooking, add sugar, salt, garlic and herbs to the sauce. Make sure the mixture boils.
Put the finished adjika into prepared cylinders and cork.

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 preferences) - a bunch (up to 50 g).

Cooking:

Grind vegetables in any convenient way (see the recipe at the beginning of the article). Chop greens.
Place the chopped plum in a convenient container, add salt, sugar, vegetable oil. Bring the mixture to a boil.
Gently place the rest of the vegetables (except herbs and garlic) in the boiling marinade. Bring to a boil. Cook over low heat for 30-40 minutes.
For 10 min. before the end of cooking, add garlic and herbs to the sauce. Make sure the mixture boils.
For 5 min. before the end of cooking, add vinegar. At this stage, be sure to taste the sauce, checking the amount of salt and sugar, as well as its spiciness.
Put the finished adjika into prepared cylinders and cork.

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 and any other natural vinegar have a concentration of 6%.

Adjika from zucchini with chili peppers

Most of the recipes posted above in the text have chili peppers 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 the slow cooker.

The general principle of cooking adjika in a slow cooker is as follows:

Grind vegetables in any convenient way (see the 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 watery, just cover the lid (do not close tightly). Stir the mixture several times during cooking. Be sure to control the density of the sauce: if the liquid has evaporated, close the lid tightly.
For 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.
Put the finished adjika into prepared cylinders and cork.

Video: Adjika from Zucchini: unusual and tasty!

Adjika from zucchini for the winter will be an excellent addition to the most various dishes. And despite the fact that classic version the execution of this appetizer does not involve the use of zucchini, modern kitchen still made some adjustments and added spicy sauce this soft product. Let's try, what came of it?

Squash adjika is fragrant winter preparation with unique taste

Classic cooking recipe

We will start the list of recipes for making adjika from zucchini for the winter, perhaps, with the classics. For this dish you need to take:

zucchini - 2 kg;
tomatoes - 1 kg;
carrot - 0.35 kg;
sweet pepper - 0.35 kg;
garlic - 2 heads;
chili - 2 pods;
oil (odorless) - 150 ml;
sugar - 110 g;
vinegar - 35 ml;
salt - 45 g.

Step by step cooking

Wash vegetables well and dry. We process the tomatoes with boiling water and remove the skin. Grind zucchini, tomatoes, carrots and sweet peppers in a blender or with a meat grinder. Add all the indicated spices, put on fire and let the products boil. Cook everything for 45 minutes.

Peel the garlic cloves and pass through a press. We spread the garlic mass in a saucepan and cook adjika for about a quarter of an hour.

Lay out vegetable snack in sterilized jars and leave under a blanket for a day or two. We take out the cooled adjika for storage in the cellar.

In a slow cooker

cook spicy adjika from zucchini is quite possible in a slow cooker. For the recipe, take:

a kilo of zucchini;
chili pod;
3 heads of garlic;
half a kilo of tomatoes;
two carrot roots;
55 g sugar;
30 g of salt;
a couple of bay leaves;
15 ml oil (odorless);
55 ml of vinegar.

Step by step cooking

First you need to process the main products. Rinse the zucchini thoroughly, pat dry with paper towels and cut into pieces.

On a note! If the zucchini is old, then they must be peeled and all seeds removed!

We blanch the tomatoes in boiling water for 30 seconds, after which we take out and remove the skin. We remove the stalks and divide each into four parts. We disassemble the heads of garlic, free each clove from the husk and chop with a knife, mortar or press. We rub the carrots on a grater. Chili cut into two equal parts, take out all the seeds and finely chop with a knife.

We put tomatoes, zucchini and carrots into the multicooker bowl, pour in the specified amount of oil, season with salt and seasonings. We set the program "Baking", close the lid and cook for 40 minutes. After the beep, add crushed garlic, pour in vinegar, add pepper and bay leaves. Cook for another ten minutes with the lid ajar.

Ready adjika is immediately poured into sterilized jars and corked. We turn them upside down, wrap them in a blanket and leave to cool completely. Then we transfer it to storage in the basement or cellar.

Spicy squash adjika

For those who love very much spicy dishes, we offer the following cooking option. So, spicy adjika from zucchini for the winter is prepared from the following products:

zucchini - 2.7 kg;
sweet pepper - 0.4 g;
carrot root - 0.4 kg;
head of garlic - 3 pcs.;
tomatoes - 1.5 kg;
oil (odorless) - 225 ml;
salt - 55 g;
sugar - 110 g;
chili powder - 2.5 table. spoons.

Step by step cooking

We wash the zucchini and, if necessary, remove the peel from them. Blanch the tomatoes in boiling water for 30 seconds, remove and peel. We wash the bell pepper, dry it with a paper towel, cut each into two parts and remove all the seeds, cut off the stalk. We chop the pepper randomly. Carrot cut into large pieces. Remove the husk from the garlic.

Place the vegetables in the bowl of a food processor and puree until smooth. Pour in the oil, season with salt and sugar. We mix everything.

We put a wide saucepan on the fire and pour the vegetable mass into it. Cook at a low boil for 40 minutes. At the end of cooking, add chili pepper and cook for another six to seven minutes.

Pour the finished adjika into sterilized jars and cork for the winter.

With tomato paste

For such adjika from zucchini, we take the following products:

zucchini - 5 kg;
oil (odorless) - 210 ml;
sugar - 210 g;
salt - 65 g;
chili powder - 30 g;
tomato paste - 0.5 l;
vinegar - 0.15 ml;
garlic arrows- 150 g.

Step by step cooking

We wash the zucchini, cut them into arbitrary pieces and scroll through a meat grinder. Add salt, sugar, oil to the resulting mass. We clean the pepper and also pass through a meat grinder. Mix the pepper puree with the zucchini mass, spread the tomato paste and knead everything well.

We put a pan on the stove, pour the twisted vegetables into it and cook for an hour, not forgetting to stir occasionally. We introduce chopped garlic arrows, vinegar and cook for about a quarter of an hour. Distribute hot adjika into pre-sterilized jars and cork with clean lids. For a day, conservation should be in the apartment under a blanket, after which it can be lowered into the cellar for storage.

with an apple

Adjika from zucchini with apples is closed for the winter for quite a simple recipe. For him, take:

zucchini - 2.7 kg;
apples - 5 pcs.;
salt - 5-6 g;
sugar - 10 g;
black pepper powder - a pinch;
tomatoes - 5 pcs.;
sweet pepper - 4 pods;
carrot root - 1 pc.;
onion - 2 pcs.

Step by step cooking

I would like to note right away that for this recipe it is necessary to take net weight zucchini, that is, already peeled and without seeds. Otherwise, the taste will not be the same. Other ingredients can be taken in the amount indicated in the list.

We cut the bell pepper pods into two parts, remove the seeds and cut off the stalks. We cut the pulp into thin strips. Chili is also thoroughly cleaned, removing all seeds and white partitions. Remove the husk from the onion heads and cut into several pieces.

Grind zucchini in a blender bell pepper, chili pepper and onion. We free the carrots from the peel and rub on a grater. Mix it with vegetables. Let's move on to apples. With a sharp knife, peel off the skin, remove the core, rub the flesh on a coarse grater. We do the same with tomatoes.

On a note! It is much more convenient to grate tomatoes without removing the peel from them. Just cut each into two parts and chop - the peel will remain in your hand, after which we throw it away!

We spread all the processed vegetables and fruits in a large saucepan, put on fire and bring to a boil with medium gas supply. Cook with constant stirring for forty minutes. After the mass has boiled down and becomes soft, we interrupt it into a homogeneous puree using an immersion blender. You can use the kitchen machine, only before the products must cool slightly. We return adjika to the fire, add crushed garlic, salt, pepper and cook for about a minute. Remove from the stove and immediately distribute into sterilized jars.

Adjika prepared according to the above recipes can be served with any meat dishes. But it goes especially well with barbecue meat and barbecue.
It is much more convenient to use young zucchini, since they do not need to be peeled and seeds removed. In addition, they can be replaced with zucchini, in which the flesh is more tender and the peel is not so hard.
Handle chili peppers very carefully and do not touch your eyes and nose with your hands in the process. Otherwise, you can earn a strong irritation of the mucous membranes. In addition, it is desirable to work with this product in gloves that will protect the skin of the hands.
In any recipe, fresh chili peppers can be replaced with powder and vice versa - one chili pod replaces a tablespoon of powder.
Subject to all the rules, you can store ready-made adjika from zucchini in an apartment, but not more than 2 years.
Five minutes before the end of cooking, you can add any greens to the vegetable mass: dill, parsley, basil, etc.
To ready meal had an attractive red color, characteristic of classic adjika, you can put a slightly larger amount of chili pepper in powder and tomatoes.

Bon Appetit!