Zucchini are unpretentious species garden plants capable of producing a large number of fruits. During the harvest period, the question often arises of what is best to make from fruits and how best to process. Experienced housewives are advised to look at the recipes for adjika from zucchini, called “you will lick your fingers”, which emphasizes their main advantage.
Adjika in its classic form came from the Abkhaz cuisine. Its special taste is associated with the presence in the composition hot pepper, a mixture of spices and garlic cloves. Initially, the spicy seasoning was made from garlic, a mixture of herbs and dried peppers. The product is used today as an ingredient in soups, sauces, marinades, meat dishes and salads.
There are a large number of options for preparing adjika today. The use of zucchini for these purposes allows you to get a large yield of the finished product, and good compatibility with various vegetables and fruits allows you to get a huge variety of tastes.
The main ingredient is zucchini, so its choice must be approached carefully. Today there is a huge variety of varieties, including green, yellow, white and even striped.
The color of the resulting adjika depends on the selected type of vegetables, and the sharpness and taste of the selected ingredients. Depending on the recipe, the product may be sweet or have a sour taste.
Preparing the necessary ingredients
For work, fully ripened zucchini are selected. Young zucchini can not be peeled, as they do not have time to coarsen and can be easily processed. Ripened large fruits are recommended to clean and remove the contents in the form of seeds. Overripe vegetables can be too tough and not have the proper flavor characteristics, so they are not recommended for use in preparations.
Products for the recipe are weighed after processing, as the weight of the final product can vary significantly in the process. Do not use fruits with serious putrefactive damage for the recipe. The technology for making adjika involves grinding in a meat grinder, so it is recommended to cut the vegetables into pieces that would easily pass into the inlet of the equipment for supplying raw materials.
When using a blender, after processing, the raw material turns out to be too liquid; after the cooking process, its consistency will resemble a paste. When working, it is necessary to observe safety precautions in terms of working with kitchen tools and some ingredients.
Contact with red pepper on the mucous membrane of the eyes and nose is dangerous, which should be taken into account when working.
Methods for preparing adjika from zucchini
Existing methods for making adjika from zucchini differ in terms of the ingredients used and the technology for processing the product. Some recipes require sterilization of the workpiece, others avoid such a procedure and save time.
Classic recipe
Zucchini prepared with classic recipe, involve grinding fruits using a meat grinder and heat treatment.
The recipe involves the use of the following proportions:
- zucchini - 1.5 kg;
- sweet pepper - 0.250 kg;
- garlic heads - 3 pcs.;
- tomatoes - 0.75 kg;
- ground red pepper - 1.5 tbsp. l.;
- sugar - 50 g;
- salt - 1 tbsp. l.;
- odorless oils - 100 ml.
Tomatoes, zucchini fruits, peppers and carrots are sequentially chopped in a meat grinder. Garlic cloves are crushed with a mortar, the vegetable base is combined by adding the required amount of salt, sugar and oil. The resulting vegetable mixture is put to boil and kept in a boiling state for 40 minutes. From the moment the adjika is rolled up, it takes an average of 1 day to cool down.
With the addition of apples
The combination of zucchini with fruits in the form of apples will give adjika a sour taste, the saturation of the shade depends on the selected fruit variety.
The following proportions are used:
- zucchini - 6 kg;
- carrots - 1 kg;
- sweet pepper - 1 kg;
- garlic heads - 10 pcs.;
- tomatoes - 3 kg;
- red pepper powder - 5 tbsp. l.;
- sugar - 300 g;
- salt - 4 tbsp. l.;
- oils - 0.4 l.
Tomatoes are peeled from thin skins, to facilitate the work with tomatoes, they are pre-treated with boiling water. Tomatoes and peeled zucchini are smaller. Apples are cut into equal halves and the core is freed from the pits. To avoid darkening, do the procedure immediately before using the product.
Grinding of vegetable ingredients and apples is carried out, the required proportions of salt, pepper, oil and garlic cloves passed through the press are added to the base. A mixture of vegetables is boiled for 40 minutes, a mixture of chopped peppers is poured out and cooking is continued for 15 minutes. The workpiece is sterilized for 10 minutes.
Delicious adjika with tomato paste and bell pepper
The adjika variant using paste allows you to get a product that vaguely resembles caviar from a store and differs from the recipe for making it from tomatoes.
Product Ratio:
- zucchini - 5 kg;
- tomato paste - 0.5 kg;
- sugar - 1 cup;
- salt - 2 tbsp. l.;
- garlic - 3 heads;
- 9% vinegar - 150 ml;
- ground red pepper - 1 tbsp. l.;
- oils - 400 ml.
For harvesting, the fruits of zucchini are ground and boiled. Add the required amount of pasta, oil, salt and finely chopped peppers to the container. After 40 minutes, an essence solution is introduced and garlic crushed using a press device. The mixture is stirred and continue to cook for 10 minutes.
With tomato juice
When using tomato juice instead of tomatoes, you can achieve a delicate consistency of the workpiece.
For work you need:
- zucchini - 3 kg;
- juice - 0.5 l;
- sunflower oil - 200 ml;
- salt - 4 tbsp. l.;
- vinegar - 5 tsp;
- garlic - 12 cloves;
- greens - optional.
The fruits of zucchini are cut into pieces and crushed. The vegetable mixture is boiled for 1.5 hours to evaporate excess moisture, the remaining ingredients are added and kept in a state of boiling for 10 minutes. Delicious preparations ready.
Spicy with hot pepper and herbs
lovers spicy dishes and sauces like the option using hot pepper. The degree of saturation of taste is regulated by changing the amount of salt and pepper. The workpiece is perfect for meat, in the form of dressing for spicy soups kharcho type.
For work you will need:
- zucchini - 3 kg;
- vegetable oil - 200 ml;
- tomato paste - 250 g;
- garlic - 2 pcs.;
- 9% vinegar - 4 tbsp. l.;
- salt - 3 tbsp. l.;
- ground black pepper - 3 tsp;
- hot pepper - 2 pcs.;
- parsley and dill - 1 bunch.
Salt and vinegar are introduced into the workpiece at the last stage. Before that, after chopping, the vegetables, together with the main components, are stewed on fire for 1.5 hours. After thorough mixing, the finished hot adjika is laid out in a sterilized container.
Harvesting with apples and carrots for the winter
Adding carrots to the recipe allows you to give adjika a rich taste, and due to apples, it acquires a sour-sweet taste.
For the recipe you will need:
- zucchini - 2.5 kg;
- carrot, bell pepper, apples - 0.5 kg each;
- odorless oil - 250 ml;
- hot pepper - 5 pcs.;
- 9% vinegar - 100 ml;
- garlic - 1 head;
- sugar - 100 g;
- salt - 5 tbsp. l.
The principle of preparation is similar to the previous recipes. The main ingredients, except for vinegar and garlic, are passed through a meat grinder and stewed on fire for 40 minutes. Next, an essence solution and crushed cloves are introduced and kept on fire with thorough stirring for another 5 minutes, after which they are evenly distributed among the jars.
Squash adjika without sterilization
The secret of preparing the blank lies in the fact that the jars go through a thorough hot temperature treatment procedure, and after rolling the containers are turned upside down and wrapped in a warm blanket for slow cooling.
To prepare adjika you will need:
- zucchini - 2 kg;
- tomato paste - 350 g;
- vegetable oil -1 cup;
- salt - 50 g;
- sugar - 250 g;
- salt - 50 g;
- 9% vinegar - 100 ml;
- ground red pepper - 1 tsp.
The cooking process is similar to the previous recipe, that is, the vegetables are chopped in a meat grinder and subjected to heat treatment with the main ingredients. At the last stage, vinegar and ground pepper are added.
"Five Minute"
A simple way to cook delicious adjika involves using the components of a classic recipe, but it is cooked Vegetable mix only 5 minutes from the moment of boiling. This trick helps to save as much as possible beneficial features products. For the recipe, it is recommended to take young zucchini and completely cut off the peel. After cooking, adjika is laid out in jars, covered with a plastic lid and used as a seasoning for meat and fish dishes
Zucchini-mayonnaise
Awesome blanks are obtained by including mayonnaise in the blank. You can prepare the blank using the following ingredients:
- zucchini - 2 kg;
- turnip onion - 350 g;
- tomato paste - 250 g;
- garlic - 1 head;
- mayonnaise - 350 g;
- granulated sugar - 50 g;
- salt - 40 g;
- black and red ground peppers - 2 tsp each;
- 9% vinegar - 2 tbsp. l.;
- refined oil - 100 ml.
Due to the presence of onion and sugar in the recipe, the “burning” property of the seasoning, characteristic of adjika with red or hot pepper, is reduced. The taste of the product is more delicate and acquires rich shades. The cooking process is similar to the classic recipe.
With tomatoes
Many people are familiar with adjika from tomatoes, but only a few know that the inclusion of an additional component in the form of zucchini pulp can give the seasoning lightness and softness.
For cooking you need:
- zucchini - 3 kg;
- tomatoes - 1.5 kg;
- Bulgarian pepper - 5 pcs.;
- garlic - 12 cloves;
- red and black pepper - 3 peas each;
- 9% vinegar - ½ cup;
- oil - ½ cup;
- salt - 2 tbsp. l.;
- granulated sugar - 2/3 cup.
For the recipe, choose red tomatoes with fleshy juicy pulp. For better removal of the peel, you can use the boiling water treatment method. Zucchini is ground in a meat grinder, having previously been cleaned of seeds and cut into elongated slices. After that, the squash mixture is put for cooking for 20 minutes, chopped tomatoes and peppers are added. Vegetables are kept for 1 hour, the liquid should evaporate, and the mixture will acquire viscous consistency. 10 minutes before the set time, garlic and basic spices are added to the base, vinegar is added.
with zucchini
Zucchini is often confused with zucchini, as vegetables are on the outside and palatability are similar. The difference lies in the timing of the return of the crop and the characteristics of the weight of the fruits of plants. Zucchinis ripen earlier, which makes it possible to start cooking earlier winter preparations. Their average weight does not exceed 400 grams, and they have a delicate thin skin, so it is easier to make adjika out of them.
Cooking adjika from zucchini is practically no different from the process in which zucchini is used. Due to the more delicate structure of the product, the cooking time is reduced, which helps to save time.
For the recipe, you can use the following proportions:
- zucchini - 6 pcs.;
- tomatoes - 20 pcs.;
- sweet pepper - 10 pcs.;
- garlic cloves - 8 pcs.;
- refined oil - 60 ml;
- 9% vinegar - ½ cup;
- salt and sugar to taste.
The fruits of tomatoes and peppers are passed through the design of the meat grinder and transferred to a container, while adding salt, sugar and spices and kept on fire until boiling. Chopped zucchini, vinegar are introduced and kept in a state of boiling for another 25 minutes. The adzhichnaya mixture is distributed in containers and the sterilization procedure is carried out for 15 minutes. A delicious seasoning for meat and fish dishes will be ready in a couple of weeks.
Method of cooking in a multicooker
Using a slow cooker can significantly speed up the process of cooking adjika. To get seasoning, you can take any of the recipes. The vegetables and oil chopped in a meat grinder are placed in a slow cooker and kept with the “stewing” mode turned on for 1.5 hours. Then spices and other ingredients are added and incubated for another 10 minutes. In the presence of the “pressure cooker” mode, the specified main stewing time can be reduced by 30 minutes.
How to store adjika
The blank acquires the quality of adjika after 3 weeks, it is after such a period that it is recommended to try the resulting product. At the same time, adjika loses its excessive sharpness, and the taste becomes softer.
Workpiece at proper cooking able to maintain its qualities for a year or more. During this period, there should be no swelling of the lids and the formation of mold inside, the quality of the tightness of the jars should not be lost. For proper storage, the containers must be carefully sterilized before laying out the product. The optimal temperature regime is considered to be from +3 to +7 0C.
2 ratings, average: 5,00 out of 5)
We use ready-made sauce for meat, fish, bread, as a spread for pizza and casseroles, as part of salad dressings. No less.
For a couple of winters, we just got hooked on apple-accented seasoning. It remains pleasantly spicy, but acquires sweetness and a delicate texture. And what a beautiful jar! Let's cook and make sure: at least one of the recipes should be a must-have seaming on your list.
All prescriptions without sterilization, long-term storage. Will be needed. It is more convenient when they are small - 300-750 ml.
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Adjika from zucchini: a classic recipe
Don't forget to leave some seasoning on the table. Just chill and it's ready to use.
- Cooking time - 1 hour 20 minutes
- Calorie content, 100 ml - about 85 kcal
We need:
- Zucchini - 1 kg 300 g
- Tomatoes - 1 kg 300 g
- Carrot - 300 g
- White onion - 300 g
- Hot pepper (fresh) - 2 pcs. medium size (10-12 cm long)
- Vegetable oil (odorless) - 100 ml
- Salt - 1.5 tbsp. spoons
- Sugar - 4 tbsp. spoons
- Garlic - 7-8 cloves
- Hot pepper (fresh) -2 pcs. (10-12 cm long)
- Black pepper (ground) - ½ teaspoon
- Vinegar (9%) - 70 ml
Important details:
- Conservation yield - 2.5-2.7 l
How to cook.
Prepare the components for twisting in a meat grinder.
Onions, carrots and hot peppers are peeled and cut into pieces so that it is convenient to “feed” them to our assistant. We do not clean the zucchini and tomatoes and also cut them coarsely.
We pass the vegetables through a meat grinder - with a fine grate. Once is enough.
We shift into a large saucepan in which we will cook adjika. Add sugar, salt, black pepper and butter.
Place the mixture on the stove over high heat and bring to a boil. Turn down the heat and cook at "low boil" 40 minutes. Stir occasionally. After half an hour, it makes sense to try for spiciness, sweetness, salinity and bring to taste by adding the desired component. It is convenient to grind a small portion of hot pepper in a blender.
After 40 minutes, add vinegar and garlic, which we rub on a medium grater. Let the adjika gurgle for another 10 minutes.
We pack the sauce hot in jars. It is better not to remove the pan from the minimum fire, gaining mass. Large clean ladle and neat stacking 1 cm to the neck. It is convenient to put the jar next to it or keep it on weight in a deep bowl.
Immediately roll up the banks, turn over, wrap. Powerful self-sterilization will occur during slow cooling. When the workpieces have cooled, we put them in storage in a dark place with a cool or room temperature.
Adjika from zucchini with apples
The golden recipe of our collection "You'll lick your fingers!" we put in the middle. There will be a little fuss with him, you have to peel the apples. The rest of the process is similar to the previous one. Taste seasoning- Moderately sharp.
- Cooking time - 1 hour 30 minutes
- Calorie content, 100 ml - about 100 kcal
We need:
- Zucchini - 5 kg
- Red bell pepper - 1 kg
- Hot pepper - 10 pcs. (10-12 cm long)
- Tomatoes 300-500 g
- Garlic - 150-200 g
- Apples - 1 kg.
- Carrots - 1 kg.
- Sugar - 200 gr.
- Salt - 5 tbsp. spoons
- Vegetable oil (odorless) - 500 ml
- Vinegar (9%) - 200 ml
- Greens (optional) - 2-3 bunches
Important details:
- Conservation yield - 8-8.5 l
- Do we want less? Proportionately reduce all components.
- All vegetables are weighed clean.
- Ideal apples for adjika Antonovka. Other sour and sour-sweet varieties of White Bulk, Granny Smith, Idared, Jonagold, Pink Lady, Semerenko, etc. will do. Golden and other sugary apples will not work.
- Adjika will turn out medium-sharp, not scalding. Adjust the spiciness to taste. In our experience, 15 pcs. pepper is the fiery adult variant. A 6-8 pcs. - just a childish point, inferior to sweetness. You will lick your fingers, how delicious! You can eat directly from the jar with a spoon.
How to cook.
Peel the garlic and set aside. We will add it to the sauce towards the end of the boil.
We also clean the rest of the vegetables and apples to emphasize the tenderness of the dish. We cut the tomatoes with a “cross” and scald with boiling water. So the skin will come off easily and quickly. We cut the vegetables into large pieces that will go into the meat grinder. We twist all the components through a small or medium grate.
Now we act in the same way as described in the first recipe. In a saucepan, where we put the crushed mass, add salt, sugar, black pepper. We put on fire - boil - turn the heat to a minimum and cook for 30-35 minutes.
Add vinegar and garlic, passed through a press, and try. Add hot pepper puree to taste (twist in a blender). Another 10 minutes on a low boil. Voila, fragrant boiling adjika is ready to be put into jars. Spread out with a large ladle and roll up hermetically. Turn over, wrap and wait for cooling.
If we use greens, finely chop and lay at the end - along with vinegar and garlic. We tried with parsley and cilantro. Excellent taste! The blanks were normally stored, although greens are sinned as the cause of the explosion of cans. If you don't have experience with herb rolls yet, don't.
Zucchini adjika with tomato paste
The peculiarity of the recipe is the richest tomato flavor. Subjectively, the sauce may seem more satisfying, although its calorie content is still not high. For 100 ml no more than 120 kcal.
We decided to accompany the recipe not with a photo, but with a detailed video. Experienced Hostess and proven recipe. As well as interesting thoughts about best choice zucchini for preparing your favorite sauce. According to the author, it mature autumn vegetables ideal for sauce preparations. We clean out too large seeds from the middle and put them into action!
In net weight (after cleaning) we need:
- Zucchini - 3 kg
- Tomatoes - 1 kg
- Tomato paste - 380 g
- Drinking water - 1 l
- Bulgarian pepper - 3-4 pcs. (large size, at least 2 red pieces)
- Garlic - 100 g
- Ground bitter pepper - 1 teaspoon, or fresh in pods - 2 pcs.
- Sugar - 1 cup (in 200 ml)
- Salt - 2 tbsp. spoons
- Vegetable oil (odorless) - 200 ml
- Vinegar (9%) - 140 ml
That's all for today. Which of these blanks do you already love, and which have not yet been tried? If new recipes from the series “You will lick your fingers!” useful to you, make reposts and come back to talk about successes with adjika from zucchini for the winter.
And look for updates in "Easy Recipes" - "Homemade". The best preservation for the winter for you!
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Adjika from zucchini for the winter tomato paste
In our view, adjika is such a spicy-salty version of ketchup. And this interpretation is not surprising, because many store products with this name contain tomatoes. But few people know that traditionally it was not a sauce at all, but a pasty seasoning.
Her story began in the Caucasus, when the Abkhaz shepherds, according to one version, went to the mountains to graze sheep. The owners of the herd always gave salt to the shepherds for animals. As you know, salt draws water from the body, so the animals then began to drink and eat plentifully, which, accordingly, led to a rapid weight gain. To prevent shepherds from stealing such an expensive product as salt, hot pepper was added to it. But resourceful people began to use the mixture as a seasoning, supplementing it with various spices and herbs: garlic, cilantro, and so on. Modern interpretations of this dish allow you to add not only tomatoes, which manufacturers like to do, but also other vegetables. Adjika from zucchini for the winter with tomato paste is a great example of this. We will consider some recipes for such a blank.
Classic recipe
Classic, as far as possible for squash adjika. To prepare a snack according to this recipe, you will need:
- Zucchini - 2 kilograms;
- Tomato paste - 350 grams;
- Heads of garlic - 2 pcs;
- Sunflower oil - 220-250 ml;
- Bay leaf - 1 pc;
- Vinegar 9% - 100 ml;
- Granulated sugar - 200-250 grams;
- Salt - 50 grams;
- Chopped red pepper - 1 tablespoon;
- Chopped black pepper - 1 teaspoon.
Cooking:
Step 1. Wash the zucchini, remove the peel from them and drive through a meat grinder.
Step 2. After adding tomato paste, butter, sugar, salt and parsley, put the zucchini on the fire. Cook for 35-40 minutes, stirring every minute.
Step 3. Prepare, passing through the press familiar to every hostess, garlic. Add it and two kinds ground pepper. Keep on fire for another 8-10 minutes.
Step 4. While the mixture is boiling, you should sterilize the jars and lids in a way that is convenient for you.
Step 5. Add vinegar and cook for a couple more minutes.
Step 6. Pour adjika into prepared jars, roll up and wrap with a blanket until cool. You can also resort to additional sterilization.
Simple adjika
The following dish is named this way because it contains sweet bell pepper, the availability of which in the European part of Russia is higher than fresh hot pepper. It can be assumed (albeit very carefully) that most Russians will cook adjika from zucchini for the winter with tomato paste exactly according to this recipe. Here are the required ingredients:
- Zucchini - 3 kg;
- Sweet pepper - 550 grams;
- Carrot - 0.5 kilograms;
- Tomato paste - 300 grams;
- Prepared garlic - 1 cup;
- Chopped red pepper - 45-50 grams;
- Sunflower oil - 0.2 liters;
- Sugar - half a glass;
- Salt - 2 tablespoons.
Cooking:
Step 1. Cut clean zucchini, removing the core from the largest fruits.
Step 2. Wash carrots and peppers, cut them into small pieces.
Step 3. Using a meat grinder or blender, turn all the vegetables into a puree.
Step 4. Add oil, tomato paste, salt, sugar and after this mixing, put on a lit burner. Wait until the mixture boils.
Step 5. Remove from heat and stand for 40 minutes. Add garlic, which should already be chopped, and red pepper.
Step 6. Boil adjika for 12-15 minutes.
Step 7. Pour adjika into prepared jars, close them and put them on sterilization.
Step 8. Cool the blanks.
Traditional adjika
This recipe differs from others in that fresh hot peppers are used here. According to one version, he came to the Caucasus from the Turkish state, famous for its trade. It was believed that women in those parts give men the hottest kisses. And the secret was that the girls were served hot pepper as a seasoning for any meal, which, dispersing the blood throughout the body, aroused strong feelings. So the chili pepper, named after the Latin American country, can also be attributed to the traditional plants of the Caucasus. To cook adjika with pepper, you will need:
- Zucchini - 2.5 kilograms;
- Granulated sugar - 50 grams;
- Sunflower oil - 200 ml;
- Chili pepper - 1 pod;
- Tomato paste - 250 ml;
- Salt - 1 tablespoon;
- Garlic - 50 grams;
- Vinegar 9% - 75 ml.
Cooking:
Step 1. Peel and grind (with a blender or meat grinder) zucchini along with chili peppers.
Step 2. Add sugar, salt and butter. Mix well.
Step 3. Boil the mixture for 50 minutes, trying to stir it constantly.
Step 4. Add minced garlic and vinegar. Continue cooking for another 10-12 minutes.
Step 5. Pour into prepared containers. Before completely sealing the cans, you can use an additional sterilization method at your discretion.
Thus, like many other preparations, adjika recipes for the winter can be different, but all of them, of course, are united by the presence of hot spices in the composition. Somewhere the spiciness can manifest itself in the form of Chili, and somewhere simply through the well-known black and red ground pepper. And, of course, the invariable ingredient of adjika, in accordance with one of the versions of its occurrence, should be salt. In addition, few cooks refuse to add oil, as well as to give the dish a garlic flavor, which some adore, while others hate for its peculiar smell. But whatever the adjika, such a blank will surely delight you and your entire family in the harsh winter season with the colors of summer.
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. Fans of spicy dishes will surely like zucchini adjika, 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 eggplants, 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;
- burning capsicum(dried) - 2-4 pieces;
- salt - 60 g;
- sugar - 120 g;
- table vinegar (9 percent) - 100 ml;
- 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.
Adjika is a spicy snack that has long been loved by many. Most people are familiar with the tomato representative of this dish, but as it turns out, it can be prepared with many other ingredients. In this article I will tell you how to cook delicious adjika from zucchini.
For these recipes, those overgrown oldish zucchini, the use of which is quite difficult to find, are ideal. By consistency, it will resemble zucchini caviar, but the taste cannot be compared with anything! Spicy, salty, incredible!
Adjika is rich in vitamins and is not particularly high in calories, which is considered a huge plus. In addition, it can be used as a sauce. For example, it will be a worthy replacement for ketchup.
Jars with this blank instantly ends after opening. The reason for this is the variety of vegetables that produce an amazing taste. Be sure to try!
Ingredients:
- zucchini - 2 kilos;
- tomato paste - 400 g;
- Bulgarian pepper - half a kilo;
- hot pepper - 1 piece;
- garlic - 2-3 medium heads;
- table salt - 1 tbsp. a spoon;
- granulated sugar - 200 gr;
- olive or sunflower oil - 270 ml;
- acetic acid 9% - 100 ml;
- filtered water - 150 ml.
Cooking:
1. Process the squash fruits from the peel and from the seeds, cut and pass the vegetable through a meat grinder. Also chop the bell pepper.
2. Stir rolled vegetables with tomato paste, add sugar and butter.
Salt and put to boil.
3. Add some water and wait for it to boil.
4. After boiling, add the garlic mass and vinegar, cook for another ten minutes.
5. During that time, sterilize the jars and, after turning off the stove, proceed to overlay and seam.
Zucchini adjika with tomatoes for the winter, a simple recipe through a meat grinder
A meat grinder will save you a lot of time, because you do not have to deal with monotonous chopping for a long time. The appetizer is prepared quickly and is very tasty. Look!
Ingredients:
- zucchini - 3 kilos;
- tomatoes - 1.5 kg;
- sweet pepper - half a kilo;
- medium carrot - half a kilo;
- garlic - 4 heads;
- granulated sugar - 100 g;
- vinegar 9% - 100 ml;
- sunflower oil - 200 ml;
- food salt - 40 g;
- ground pepper - 40 g.
Cooking:
1. Rinse vegetables, peel and remove excess from them. It is not necessary to remove the skin from the zucchini, if desired. Carrots should be cut into several parts, Bulgarian pepper divided into 3-4 quarters, zucchini cut into any convenient pieces, tomatoes in half. Peel the garlic.
2. Process all products except garlic cloves with a meat grinder. Transfer this vegetable mass to the pan.
3. Add sugar and butter there. Don't forget to pepper and salt. Remove the gas container and cook for 40 minutes. After a while, add the garlic, pressed through a garlic press.
4. Top up vinegar essence, mix and lay out on already sterilized jars.
Spicy adjika from zucchini with tomato paste
Thanks to the neutral taste of zucchini, they pair perfectly with a wide variety of ingredients. The sharpness of this adjika will perfectly complement meat dishes with any side dishes. At least one jar must have its place in the house!
Ingredients:
- zucchini - 2 kilos;
- tomato paste - 350 gr;
- garlic - 2 heads;
- sunflower oil - 270 ml;
- lavrushka - at your discretion (6-8 leaves);
- vinegar 9% - 100 ml;
- sugar - 250-300 gr;
- food salt - 6 gr;
- ground red pepper - 1 tbsp. a spoon;
- allspice ground pepper - 1 teaspoon.
Cooking:
1. Rinse the zucchini and chop them into arbitrary pieces. Scroll them through a meat grinder.
2. Transfer the rolled mixture to a saucepan, add tomato paste, salt, sugar, oil and spices. Mix well and place on fire.
Boil for 35-45 minutes.
3. Remove the husk from the garlic and pass it through a press. Also transfer it to the pan, at the same time adding vinegar. Cook for about ten more minutes.
4. Turn off and lay out on processed banks.
Video on how to cook adjika with apples
Harvesting according to this recipe will not leave anyone indifferent. Apples give adjika a special spicy taste, it is not pronounced and this light shade fits wonderfully. Get ready and you won't regret it!
Ingredients:
- zucchini - 3 kilos;
- Bulgarian pepper - half a kilo;
- carrot - half a kilo;
- apples - half a kilo;
- garlic heads - 2-3 pieces;
- tomato paste - 250 gr;
- sunflower oil - a glass;
- vinegar 6% - 100 ml;
- salt - 1 tbsp. a spoon (a little more, be guided by your taste);
- paprika - 1.5 teaspoon;
- granulated sugar - 100 gr.
Adjika from zucchini (recipe in a slow cooker)
Technique greatly simplifies the cooking process. You can safely leave to stew without worrying that something will burn. With the help of a slow cooker, your adjika will turn out just as tasty, or maybe even better!
Ingredients:
- zucchini - 1 fruit;
- tomatoes - 4 pieces;
- sweet pepper - 250-300 grams;
- carrots - 2 pieces;
- hot pepper (chili) - 1 fruit;
- granulated sugar - 1 tbsp. spoon with a slide;
- food salt - 1/2 tbsp. spoons;
- odorless oil - 75 ml;
- vinegar 9% - 1 teaspoon.
Cooking:
1. Wash the vegetables well, let them drain. Remove excess, chop coarsely and twist everything through a meat grinder. Press the garlic separately.
2. Put the mass into the multicooker bowl.
Set the extinguishing mode for one hour.
3. A few minutes before the end, pour in the vinegar essence and add the pressed garlic.
4. After the required time, proceed to filling and sealing the jars.
Having tried adjika once, you will definitely want to do it again. The variety and variation of blanks allow you to choose for yourself the “same” recipe that will definitely conquer not only you, but also your loved ones. Cook for pleasure and bon appetit!
