Today, my dear readers, I have not quite regular recipe. I suggest you cook adjika, but not, but zucchini adjika for the winter. Yes, yes, you can even cook adjika from zucchini, can you imagine? This proves once again how versatile this vegetable is. I somehow found a recipe for adjika from zucchini for the winter on the Internet, and it interested me in its originality, as well as in the fact that, judging by the description, it is not difficult to cook it.
Looking ahead, I will say that this is true - all actions are very simple and fast. And in the end you will get very tasty spicy adjika from readily available ingredients. Don't let her bother you appearance- after all, everyone is used to the fact that adjika is red, and this option has a pleasant light green tint with appetizing splashes of red pepper. If I have interested you, then I will gladly begin the story of how to cook adjika from zucchini for the winter.
Ingredients for 3 liters of adjika:
- 3 kg of zucchini;
- 0.8 kg bell pepper;
- 2 pcs hot pepper;
- 1 cup of sugar;
- 1 glass vegetable oil;
- 2 tablespoons of salt;
- 100 g of garlic;
- 5 tablespoons 9% vinegar.
The weight of peeled bell peppers and zucchini is indicated.
How to cook adjika from zucchini for the winter:
For spicy adjika, we choose fresh, dense, small-sized zucchini with underdeveloped seeds. Wash the zucchini with cold running water. We clean the zucchini from the skin and cut into oblong bars that will go into the hole of the meat grinder. If the zucchini is large (their seeds are hard), in this case we cut out - or scrape out with a spoon - the inner loose part along with the seeds (and only then we weigh it). We wash the bell peppers, cut in half lengthwise and remove the seeds and partitions. Rinse the peppers to wash off the adhering seeds. We cut each half lengthwise into 3-4 parts so that they enter the meat grinder hole. If the hot pepper is fresh, wash it, cut it lengthwise and remove the seeds. If the pepper is dry, wash it and chop it very finely or grind it in a coffee grinder.
We pass zucchini, Bulgarian and hot peppers through a meat grinder (if it is fresh).
We place the zucchini, hot and bell peppers in a saucepan with a thick bottom made of stainless steel (in enamel saucepan adjika will burn) and add sugar, salt and vegetable oil.
We put the pan with adjika on the fire. Bring the mass to a boil over medium heat, then reduce the heat to a minimum and cook, uncovered, for 40 minutes. Periodically, after 7-10 minutes, mix the mass.
We clean the garlic from the skin and wash it. We skip the garlic through the press. Add garlic and vinegar, mix.
Cook for 5 more minutes.
We lay out the finished adjika in pre-sterilized, wiped dry jars, filling them to the very top.
Cover with dry boiled lids and seal tightly. Banks with adjika immediately turn upside down and wrap. Keep it like that for about a day, until it cools completely.
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 be scared 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 vegetable mix half an hour after boiling, not forgetting 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;
- sweet 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, the 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 jars 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 put hot sauce into jars and immediately roll it 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
Of the zucchini, fans of Caucasian cuisine will like it, the peculiarity of which is in the incredible taste and specific aromas from traditional spices and herbs. In this variant - walnuts give adjika rich oiliness, and cilantro - piquancy and spiciness, characteristic of all colorful Georgian dishes.
Ingredients:
- zucchini - 900 g;
- tomatoes - 300 g;
- pepper - 250 g;
- onion - 120 g;
- garlic clove - 7 pcs.;
- vinegar - 20 ml;
- walnuts - 100 g;
- a bunch of cilantro - 1 pc.;
- sugar - 20 g;
- oil - 120 ml.
Cooking
- Chop the vegetables, add butter, salt and sugar and cook for 35 minutes.
- Add nuts, cilantro, garlic, vinegar, remove from heat and seal.
Adjika from zucchini in a slow cooker
Zucchini in a slow cooker will bring pleasure not only from eating, but also from cooking. It takes little time for the last, the bowl protects from burning, and the dish languishes correctly and evenly. All that is required of the housewives is to put the crushed components in the multicooker, set the "Extinguishing" mode for an hour and wait for the sound signal.
Ingredients:
- zucchini - 750 g;
- carrots - 100 g;
- tomatoes - 500 g;
- garlic clove - 4 pcs.;
- sugar - 50 g;
- salt - 15 g;
- vinegar - 20 ml;
- oil - 150 ml.
Cooking
- Chop vegetables, season, add oil and vinegar and put in a bowl.
- Cook in the "Extinguishing" mode for an hour.
- Having prepared adjika, you need to wait three to four weeks. That is how long it will take to reveal the full taste of the ingredients that make up the sauce. In addition, adjika that has stood for two or three weeks loses its excessive sharpness and becomes softer.
- Adjika can be prepared from zucchini, be sure to cut off the thick skin from the vegetable. The taste of the prepared sauce will not change at all.
- When peeling zucchini and other vegetables from thick skins and internal fibers, weight loss must be taken into account. This is especially true for too large, overripe zucchini, which, after cleaning out the inside, greatly “lose weight”. If necessary, add a certain amount of ingredients to "align" the recipe.
- Color is very important for adjika, so if possible, use ripe, bright red tomatoes - this will give the sauce a festive appetizing look. For the same reason, it is better to choose red peppers.
- The way you cut vegetables is very important. Zucchini in a blender can turn not even into a puree - into a soup! Adjika will turn out very liquid. If you want to cook a dense, thick sauce with obvious pieces of vegetables, you need to chop the vegetables in a meat grinder.
- It is not necessary to strictly adhere to the recipe, you need to focus only on your taste. Having prepared the sauce, you must definitely taste it for salt. If necessary, adjika can be salted before rolling, add garlic, ground red pepper.
- To get a distinct sweet and sour taste of squash adjika, you can cook natural tomatoes from tomatoes (if they are in the recipe). tomato puree. It is necessary to grind the tomatoes, salt well, add a spoonful of sugar and boil the tomatoes so that the final mass is half the original. Such a paste will successfully replace the store-bought one, if the recipe does not specify fresh tomatoes, and just such an ingredient.
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 to the preparation for sweetness, capsicum for piquancy 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 marrow caviar or served as an additional sauce to 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 repeated 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 do 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 tasty 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!
Adjika is usually called a spicy cold sauce, which is prepared on the basis of tomatoes, hot peppers and garlic. But you can add other vegetables to this preparation. It turns out very tasty adjika from zucchini for the winter. At first glance, squash adjika looks like caviar made from this vegetable, but the taste differs significantly. Adjika should be salty, spicy and spicy.
To prepare adjika from zucchini, in addition to the zucchini themselves, you will need tomatoes or tomato paste. In addition, the obligatory components of the sauce are garlic and hot capsicum.
Zucchini can be used of any variety, even overripe vegetables will do, but they must be peeled from the thick peel and the central part with seeds. Tomatoes for cooking varieties need to choose fleshy with sugary pulp, if you take watery fruits, the sauce will be too liquid.
The amount of hot pepper can be adjusted to your liking. If you want to make the appetizer very spicy, then the pods do not need to be cleaned of seeds, as the seeds contain a large amount of burning substances.
For chopping vegetables, as a rule, a meat grinder is used, but blenders can also be used.
Advice! The name of the sauce comes from the Abkhazian word "jika", which means "salt" in translation. It is believed that salt was the main element of seasoning. Salt was rubbed with hot pepper and spicy herbs. This mixture was called the word "jika". And the prefix "a" is just a definite article.
Adjika from zucchini for the winter with tomato paste
You can cook adjika with tomato paste, this is perhaps the easiest option, since you will not need to mess around with tomatoes.
- 2.5 kg of zucchini;
- 250 gr. tomato paste;
- 0.5 cups of sugar;
- 75 ml of vinegar (9%);
- 0.5 cups of peeled garlic cloves;
- 1 glass of vegetable oil necessarily refined;
- 1 tablespoon of salt;
- 0.5 tablespoon red ground pepper.
We clean the zucchini from the peel and seeds (if the vegetables are young, then skip this point). We grind zucchini, for this we use a meat grinder, blender or the most ordinary grater with small holes.
We shift the zucchini puree into a cauldron or pan with a thick bottom. Add tomato paste to the zucchini, as well as salt, sugar and pepper. Mix well and simmer over low heat for 50 minutes. Don't forget to stir while simmering.
Read also: Strawberry compote - 10 recipes for the winter
When the time is up, put the chopped garlic into the zucchini mass, stir well. Then pour in the vinegar and mix the mass again. Continue simmering for another 10 minutes. We transfer hot adjika into sterile jars and immediately roll them up with tin lids.
We turn the jars over to check the quality of the closure, and carefully wrap them with a warm blanket so that the jars cool slowly.
Adjika with tomatoes
You can cook zucchini adjika with tomatoes. This preparation is prepared without adding a bite, it should have enough acid contained in tomatoes. But if the finished product seems fresh, then you can season it with lemon juice or apple cider vinegar.
- 3 kg of zucchini;
- 500 gr. carrots;
- 500 gr. sweet pepper;
- 2 heads of garlic;
- 1.5 kg of tomatoes;
- 2.5 tablespoons of ground red pepper;
- 100 gr. Sahara;
- 200 ml of vegetable oil;
- 2 tablespoons of salt.
Wash all vegetables well. Peel zucchini and carrots. And if the zucchini is not very young, then you need to remove not only the peel, but also the seeds. Bell pepper cleared of seeds.
Now you need to decide on the method of grinding. To perform this work, you can use kitchen appliances - a blender, a food processor or a meat grinder. If none of the above was at hand, then for chopping vegetables, you can take a grater with small holes. But then the cooking process will be more laborious.
Grind zucchini and tomatoes. Tomatoes can be pre-peeled, but you can not do this. It's a matter of taste. Pour the mass into a saucepan, and even better - into a cauldron. Add salt and sugar, pour in oil, set to simmer. Extinguishing time - 40 minutes. After that, add chopped garlic cloves and ground pepper, mix, simmer for another 10 minutes. Then we pour the hot adjika into sterile jars and seal the container hermetically.
Spicy adjika from zucchini with garlic
Adjika is always spicy snack. But if you want to make a "super spicy" seasoning, then you should use this recipe.
- 2.5 kg of zucchini;
- 500 gr. carrots;
- 6-7 pods of sweet pepper;
- 1 kg of tomatoes;
- 5-6 pods of hot chili peppers;
- 3 heads of garlic;
- 100 ml of vinegar (9%);
- 250 ml of refined oil;
- 4 tablespoons of granulated sugar;
- 2 tablespoons of salt (we collect with a slide);
- 1 large bunch mixed herbs (any choice you like)
We will wash all the vegetables well and immediately prepare the jars, they need to be washed and sterilized well.
Immediately prepare a spicy dressing by mixing hot peppers with garlic and herbs. These ingredients must be ground with a meat grinder or blender. We spread the resulting spicy puree with non-oxidizing dishes, pour vinegar, mix and set aside for now, covered with a lid.
Read also: How to pickle mushrooms for the winter - 8 recipes
Grind with a meat grinder the rest of the vegetables - zucchini, carrots, bell peppers. Pour this vegetable mass into a saucepan and simmer at a low boil for 401 minutes. Add sugar, salt, stir. Then add our spicy dressing and mix well again. Continue simmering for another 10 minutes. Then we turn off the fire and pack the hot adjika in sterile jars. Immediately cover with lids and immediately seal the container tightly.
Cooking through a meat grinder
This unusual option adjika, it is prepared without the addition of tomatoes, but apples are included in the composition. The preparation is spicy, so if you want to cook adjika with a milder taste, then reduce the amount of hot pepper and garlic.
- 3 medium sized zucchini;
- 500 gr. bell pepper;
- 500 gr. apples
- 500 gr. carrots;
- 5 small chili peppers;
- 3 heads of garlic;
- 1 bunch of greens (parsley or dill);
- ½ cup sugar;
- 1 tablespoon of salt;
- 1 tablespoon of vinegar essence (70%).
Thoroughly wash all vegetables, peel them. Now you need to skip the vegetables through a meat grinder. Grind zucchini and bell pepper in this way. But carrots and apples can be grated on a fine grater, then adjika will have a more interesting structure.
Separately, grind the peeled garlic, hot peppers and herbs. They can be whipped in a blender or passed through a meat grinder into a separate bowl.
We put a mass of zucchini, bell peppers, carrots and apples on fire. Bring to a boil and simmer over low heat for half an hour. Then we add its “hot part” to adjika, that is, a mixture of garlic, herbs and hot pepper. Salt our seasoning and add sugar. Stir and continue simmering for another 10 minutes. Then pour into the preparation vinegar essence, stir and turn off the stove.
Pour adjika into pre-sterilized jars and immediately seal tightly.
Recipe with apples
Another version of zucchini adjika with apples, but this recipe uses tomatoes.
- 3 kg of zucchini;
- 500 gr. apples
- 500 gr. carrots;
- 500 gr. sweet pepper;
- 5 cloves of garlic;
- 1.5 kg of tomatoes;
- 2.5 tablespoons of ground red pepper;
- 100 gr. Sahara;
- 2 tablespoons of salt;
- 2 tablespoons of vinegar (9%);
- 200 gr. vegetable oil.
With all my heart I recommend you, dear friends, to cook delicious squash adjika for the winter. Incredible delicious adjika from zucchini for the winter, which will delight you at any time of the year. Moreover, it can be a wonderful spicy addition to meat or other dishes that your imagination tells you.
Zucchini adjika can also be used to make bright sandwiches with white or black bread. And the secret of this squash adjika is in the “granular structure” like in traditional adjika from tomato or bell pepper. Therefore, the use of a meat grinder in this recipe is mandatory.
And also, thanks to a small amount of red hot pepper, squash adjika has a warming velvety effect, and even if you don’t like spicy dishes, you will like this adjika 100%.
Ingredients:
Yield: 4-4.5 liters.
- Zucchini 3 kg.
- Carrots 0.5 kg.
- Pepper 0.5 kg.
- Tomatoes 1.5 kg.
- Garlic 5 heads
- Red pepper 2-3 pcs (or ground pepper 2.5 tablespoons)
- Salt 2 tbsp
- Sugar 100 gr.
- Vegetable oil 200 gr.
- Vinegar 9% 100 ml.
Adjika from zucchini for the winter: all the secrets of cooking
First of all, let's prepare the vegetables. First, wash all the vegetables, clean, then weigh. Next, cut the vegetables so that it is convenient to load into the meat grinder. I cut it into thick longitudinal sticks - it's quick and convenient.
We clean the garlic from the husk, take out the seeds from the hot pepper.
At this stage, add salt, sugar and vegetable oil.
We mix our adjika from zucchini, cover with a lid and put on the stove. Bring adjika to a boil and cook for 40 minutes over moderate heat. It should be noted that it is necessary to cover with a lid, since adjika “shoots” a little during cooking.
At the end of cooking, add vinegar, cook for another 2 minutes and turn off.
Pour adjika into hot sterilized jars, and roll up with sterile lids.
Flipping the banks squash adjika on a towel, wrap in a blanket and leave alone until completely cooled. Cooled adjika jars can be stored both in the cellar and in the apartment.
