Adjika from zucchini for the winter "Lick your fingers"

2024 Author: James Gerald | [email protected]. Last modified: 2024-01-12 17:37

• Category:

  Blanks for the winter

• Cooking time:

  1 hour

Ingredients

• zucchini
• Bell pepper
• onion
• tomato paste
• carrot
• water
• salt
• fresh parsley and dill
• water
• sunflower oil
• sugar
• garlic
• hot peppers
• vinegar

Adjika, made from zucchini for the winter, is a delicious appetizer made from vegetables, a good addition to main courses. It turns out to be very tasty and moderately spicy, so you can give it to children without fear. If desired, the appetizer can be easily made more pungent by adding half a teaspoon of hot pepper and a head of garlic to it.

Adjika marrow with tomato paste

Such preparation for the winter is very popular with many housewives, and all thanks to the piquant taste and availability of the products used. Don't miss the opportunity to prepare delicious and healthy preserves for the whole family.

Ingredients:

• 2 kilograms of zucchini;
• 600 grams of sweet pepper;
• 3 onions;
• 300 grams of tomato paste;
• 1 carrot;
• 200 ml of water;
• 1 heaping tablespoon of kitchen salt;
• fresh parsley and dill;
• 1 tablespoon sugar
• 150 ml of sunflower oil;
• 1 head of garlic;
• dried hot peppers - to taste;
• ground black pepper - to taste;
• 1 tablespoon vinegar

Preparation:

Peel the fruit, remove all large seeds. Cut into medium cubes, chop with a meat grinder

• Peel sweet peppers from seeds and partitions, and onions from husks. Grind vegetables in a meat grinder. Put the whole twisted mixture in a deep saucepan.
• On a medium grater, grate the pre-peeled carrots, put in a saucepan to the vegetable mixture. Add tomato paste, water and salt to taste, stir the contents of the pan.

Place container over medium heat. Bring the vegetable mass to a boil, stirring all the time. After making a slow fire, simmer for about 45 minutes

At the very end, add ground pepper and refined sunflower oil

• Chop the peeled garlic in a blender or pass through a press, finely chop the fresh herbs. Add all this to the vegetable mass.
• Pour in table vinegar and add a little dried paprika without seeds (they add bitterness).

Fill pre-sterilized glass containers with boiling adjika, screw up and put the lids down. Wrap it up thoroughly, wait until it cools completely, and then place the conservation in the cellar

For the preparation of adjika, it is better to use red bell pepper, which gives a beautiful color to the finished snack.

Spicy adjika for the winter

For those who love spicy food, this adjika recipe will come in handy. A ready-made snack from vegetables turns out to be such that you just lick your fingers. Adjika cooked at home will be a good addition to any main course.

Ingredients:

• 1.5 kilograms of zucchini;
• 300 grams of carrots;
• 1 kilogram of ripe tomatoes;
• 1 chilli pod;
• 300 grams of sweet pepper;
• 2 heads of garlic;
• 2 tablespoons of salt;
• 100 ml of sunflower oil;
• 100 ml of table vinegar;
• 2 tablespoons of sugar (without a slide).

Preparation:

Rinse the zucchini under the tap and cut off the thick skin from them. Cut the fruit in half and remove large seeds, if any

• Peel carrots and bell peppers. Cut all prepared vegetables into medium pieces so that they can be quickly rolled through a meat grinder.
• Chop the peeled garlic and hot pepper pod first. Place the twisted vegetables in a deep saucepan and place on the stove over medium heat.

Stir the vegetable mass all the time, bring it to a boil. Then reduce the heat a little and continue to simmer the vegetables for about 40 minutes

Pour in granulated sugar and salt, pour in vinegar and sunflower oil 15 minutes before the end of cooking

Remove the pan from the stove, taste the preparation: if necessary, add a little more hot pepper and garlic cloves passed through a garlic bowl. Bring to a boil again, boil for about 5 minutes

Distribute the prepared adjika into sterilized jars and immediately seal with lids

Cool the preservation at room temperature, then place it in the cellar or in the pantry

To make a very spicy snack, you can add chili peppers along with the seeds while stewing vegetables.

Adjika with tomatoes

Very tasty and aromatic vegetable preparation for the winter. Preparing adjika from zucchini with tomatoes is relatively quick and easy. If there is an electric meat grinder, then the cooking process is even simplified. Thanks to this device, you can grind all prepared vegetables in a matter of minutes.

Ingredients:

• 3 kilograms of zucchini;
• 500 grams of carrots;
• 1.5 kilograms of tomatoes;
• 2 hot peppers;
• 500 grams of bell pepper (red);
• 5 heads of garlic;
• 200 ml of sunflower oil;
• 2 tablespoons of table salt;
• ground hot pepper - optional;
• 100 grams of granulated sugar.

Preparation:

The first step is to wash the cans, clean with soda and sterilize. Boil metal lids in a separate container

Rinse peeled carrots under the tap to remove all impurities, cut into large pieces

Peel the red bell pepper from partitions and seeds

Peel the garlic cloves from the husk

Rinse fresh hot pepper pods separately

Ripe tomatoes, rinse, cut into halves, carefully cut the green core. Cut the peeled and washed courgettes into medium cubes. Grind all prepared vegetables using a meat grinder

Transfer everything to a deep saucepan. Add refined butter, granulated sugar and salt. Bring the vegetable mass to a boil over medium heat

Simmer for about half an hour over low heat. Add hot pepper or half a portion without seeds, add a little ground pepper (you can skip it). Stir, continue simmering for about 10-12 minutes

Arrange the finished snack in dry sterilized containers and seal. Put the jars upside down and insulate with a blanket, wait for the final cooling. Adjika cooked according to this recipe turns out to be such that you will lick your fingers

To make the taste more piquant, you can add a pinch of cumin and dried oregano to the dish.

From zucchini and apples

There are many interesting combinations of fruits and vegetables that are used to make adjika. A snack made from zucchini and apples for the winter has a very interesting and unusual taste. Adjika turns out to be very soft and moderately spicy in taste.

Ingredients:

• 3.5 kilograms of zucchini;
• 500 grams of apples (preferably green);
• 6 cloves of garlic;
• 500 grams of carrots;
• 1.5 kilograms of tomatoes;
• 100 grams of granulated sugar;
• 500 grams of sweet pepper;
• 2, 5 tablespoons of ground red pepper;
• 200 ml of refined oil;
• 2 tablespoons of salt.

Preparation:

Dip the washed ripe tomatoes in boiling water for a couple of minutes. Make cruciform incisions, carefully peel, cut into halves and rotate in a meat grinder

Zucchini, washed and peeled from thick skin, must also be minced, taking the middle wire rack

Peeled from the stalks, seeds and partitions, chop the bell pepper and carrots in the same way as the rest of the vegetables

Peel apples from seeds and hard core, also grind in a meat grinder or using a blender

Pour in refined oil, add granulated sugar and table salt. Simmer for about 45 minutes over low heat

At the last stage of cooking, add hot peppers without seeds

Distribute the hot appetizer in sterile jars. Seal with lids, turn upside down and insulate from above. It is advisable to store Adjika in a cool place

If you prefer a more vigorous preservation, add a little more hot pepper to the adjika.

Zucchini and eggplant

This is a very simple and at the same time quick recipe for making preserves for the winter. The result will be more like something between adjika and squash caviar with the addition of eggplant.

Ingredients:

• 500 grams of zucchini pulp;
• 1 large eggplant;
• 2 sweet peppers;
• 1 head of garlic;
• 0, 5 hot pepper pods (without seeds);
• 250 grams of tomatoes;
• 30 ml of refined vegetable oil;
• 2 tablespoons of tomato paste;
• 1 tablespoon granulated sugar;
• 20 ml vinegar;
• salt to taste.

Preparation:

Free the bell peppers from the seeds, chop into large pieces. The spicy look can be cut into slices with or without seeds (depending on how spicy the finished adjika should be)

Peel the large eggplant from the skin, cut into medium pieces, soak in salted water for 20 minutes. Then drain the liquid, and squeeze the vegetables a little with your hands

Chop the courgettes into medium cubes, cut ripe tomatoes into quarters. Remove the husk from the garlic cloves and set aside for a while. Grind all prepared vegetables with a blender or simply scroll through a meat grinder

Pour the vegetable mass into a suitable container and place over medium heat. Season with spices to taste, granulated sugar and salt, after boiling, cook for about 30 minutes

At the last stage of cooking, add finely chopped garlic and pour in vinegar. Mix, simmer for another 10 minutes

Divide the finished vegetable mass into jars, seal with lids. Cool preservation upside down under old outerwear, store in the cellar

Horseradish gives the appetizer a piquant spicy taste, but the main thing is not to add too much of it, so that this ingredient does not interrupt the taste of zucchini and other vegetables.

A spicy and very delicate taste turns out ready-made adjika from zucchini, you just lick your fingers. The presented recipes are prepared very simply for the winter, even a novice cook can master them.