Adjika from zucchini for the winter: simple, inexpensive and tasty recipes for a familiar snack

The addition of various components changes the flavor of the additive: from acute to soft, sour or piquant. More often, recipes include ingredients such as apples, tomatoes, peppers, onions, vinegar and herbs. Less commonly, pumpkin, plum, horseradish, beetroot or ginger complement the composition.

Preparation for conservation

Preparing adjika from zucchini for the winter is easy, the seasoning will turn out delicious even with an inexperienced hostess. It will only be necessary to grind the products, mix, salt, season with spices and butter, boil. In some recipes, you can do without even heat treatment. More time than cooking, sometimes it takes pre-preparation of vegetables.

• Zucchini. Select elastic young fruits up to 20 cm long, without spots and damage. The peel and seeds of unripe fruits do not need to be removed, it is enough to cut the stem, wash, cut into circles for easy scrolling.
• Peppers. Rinse, cut the stems, cut the white partitions and remove the seeds. Then wash again, cut in half to make it more convenient to grind. To dry.
• Tomatoes Remove the stalks, cut into quarters. To get a richer taste, remove the skins. For this, the fruits should be placed in boiling water for three minutes, then pour cold water and make a cross-shaped incision.
• Garlic. Free from husks, inspect for stains, rot. Scroll through a meat grinder or grind in a blender. To preserve the aroma, it is recommended to add it to the mixture just before the twist.
• Eggplant. Wash, cut into slices or plates. Place in a dish, pour salt water to get rid of the characteristic bitterness. After 15 minutes, rinse the slices under a stream of clean water.
• Bow. Remove from husks, check for stains. Chop with a knife or twist through a meat grinder. Fry if required by the recipe.
• Carrot. Select root crops without cracks, dark spots, signs of rot. Peel with a knife, grate or send to a meat grinder along with other vegetables.
• Apples Select dense, large, juicy fruits without spots of rot and damage. It is advisable to use acidic varieties of green. Cut the stalks, cut into quarters and remove the seeds, the inner part.
• Greenery. Sort, rinse with running water, dry on a towel. Chop finely with a knife or scroll through a meat grinder.

Do not forget about the processing of glass jars. They must be sterilized in boiling water, steamed, calcined in the microwave, oven. It is enough to scalp the lids with boiling water and dry them. You can store such preparations even in room conditions, but after opening the cans, it is advisable to eat seasoning by the end of the week. It is recommended to taste the sunset after a month, when the taste becomes more saturated.

Thanks to the vegetable composition and the addition of adjika spices, it will turn out not only delicious, but also useful. With regular moderate use, it will help to increase immunity, protect the body from vitamin deficiency, colds. Also, the supplement will improve the functioning of the stomach and digestive system, increase potency, accelerate blood circulation and warm on frosty days.

Adjika from zucchini for the winter: a traditional recipe

Features Spicy adjika from zucchini for the winter has a natural burning taste with a slight acidity, which makes you want to try the supplement again and again. The recipe contains bitter pepper, which gives a piquant spiciness. The characterization of seasoning with the phrase “you will lick your fingers, you will burn your tongue” is considered the most mark.

Products:

• any size of zucchini - 3 kg;
• carrots - 0.5 kg;
• multi-colored sweet pepper - 0.5 kg;
• tomatoes - 1.5 kg;
• bitter red ground pepper - two and a half tablespoons;
• salt - two tablespoons;
• sugar - half a glass;
• refined oil - one glass;
• garlic - five to six heads;
• table vinegar - half a glass.

How to do

1. Prepare all vegetables, scroll through a meat grinder. Set aside garlic, mix the rest of the mass.
2. In the prepared "stuffing" add chili powder, vegetable oil, sugar and salt.
3. Put the mixed mass in a pan on the stove, cook after boiling for 40 minutes.
4. Introduce garlic gruel, mix with vegetables, boil for another five minutes.
5. Pour in the vinegar, remove from the heat in a couple of minutes, transfer to jars of any volume.
6. Roll up for the winter. Store in an apartment or basement.

Original workpiece variations with various additives

The secret of zucchini seasoning is that zucchini has an inexpressive taste, a unique ability to absorb aroma and taste of other products. Thanks to this, the appetizer is moderately spicy, rich and appetizing. Adzhika recipes from zucchini for the winter, given below, are considered time-tested, often become "hits" of homemade products.

With tomato paste

Features Adjika from zucchini with tomato paste differs in rich red color, spicy garlic smell and excellent taste with tangible pungency. Recipe vegetables are weighed already peeled. Only cans and lids are sterilized, while the squash mass is simply boiled in a pan.

Products:

• young zucchini with a thin skin - 1.5 kg;
• tomato paste - 100 ml;
• vegetable oil - 50 ml;
• garlic - two medium-sized heads;
• chili - two red pods;
• vinegar 9% - 50 ml;
• salt - one tablespoon;
• sugar - one tablespoon.

How to do

1. Sterilize the washed jars, pour the lids in a dish with boiling water.
2. Pass zucchini and burning pods through a meat grinder.
3. Transfer pepper and squash mass to a pan, salt and sweeten.
4. Introduce oil and tomato paste, mix everything.
5. Cook after boiling for 40 minutes over low heat.
6. Grind the garlic cloves with a blender, add the gruel to the mixture.
7. Cook for another ten minutes, pour vinegar. Five minutes later, remove from the stove.
8. Put adjika in banks, roll up.

With tomatoes

Features Piquant adjika from zucchini and tomatoes contains various fragrant spices and seasonings. It turns out to be of a pleasant orange color, has a granular consistency like squash caviar. Thanks to the tomatoes, some sourness is added, emphasizing the sharpness of the paprika and coriander.

Products:

• zucchini - 1 kg;
• fleshy red tomatoes - 0.5 kg;
• garlic - two heads;
• red bell pepper - 0.5 kg;
• hot peppers - two pieces;
• ground paprika - two tablespoons;
• salt - two tablespoons;
• dried coriander - two tablespoons;
• dried basil - two tablespoons;
• vegetable oil - 50 ml;
• 9% vinegar - 50 ml.

How to do

1. Prepare containers and vegetables.
2. Scroll through the meat grinder into the pan, without disassembling separately. To mix.
3. Put on fire, cook for half an hour after the boil begins.
4. Add the rest of the ingredients except vinegar. Keep on fire for another 30 minutes, remembering to stir.
5. Pour vinegar, mix, arrange in banks.
6. Seal tightly, turn over and wrap them until cool.

With apples

Features The original apple-carrot spicy taste of squash adjika will appeal not only to men, but also to women. Such an additive will be an excellent addition to sandwiches, barbecue, pasta, emphasize the taste of meat dishes. Vegetables are weighed already peeled from seeds and peel.

Products:

• zucchini - 5 kg;
• carrots - 1 kg;
• garlic - five heads;
• apples - 1 kg;
• chili - 12-15 pods;
• bell pepper - 1 kg;
• sugar - one glass;
• vegetable oil - 0.5 l;
• salt - five tablespoons.

How to do

1. Skip vegetables and apples through a meat grinder.
2. Stir all ingredients except vinegar, cook on the stove 30 minutes after boiling.
3. Pour in vinegar solution, boil for another five minutes under a lid.
4. Arrange adjika on prepared containers in advance, preserve for the winter.

With eggplant

Features Zucchini-eggplant adjika is often found on forums called "Original" or "Funky." These characteristics accurately convey both the taste and the smell of seasoning. A balanced composition ensures that the snack will be "swept" off the table in just five minutes.

Products:

• zucchini - 2 kg;
• garlic - 150 g;
• ripe tomatoes - 0.5 kg;
• eggplant - 1 kg;
• hot pepper - two pods;
• sweet pepper - two pods;
• sugar - four tablespoons;
• tomato paste - 50 g;
• vegetable oil - 100 ml;
• salt - 50 g;
• 9% vinegar - 70 ml.

How to do

1. Prepare vegetables, eggplant, set aside, and grind the rest with a blender, transfer to a pan.
2. Bring the mass to a boil, add sugar, salt, tomato paste and vinegar.
3. Put out another 15 minutes.
4. Now introduce the eggplant cut into thin circles.
5. Cook for 40 minutes, sometimes stirring with a spatula.
6. Fill sterilized jars with adjika and roll up.

With horseradish

Features Spicy seasoning with horseradish is suitable for spreading on bread, complementing the taste of baked meat. Thanks to herbs and spices, it will turn out to be odorous, slightly burning, stimulating the production of gastric juice with food.

Products:

• young zucchini - 3 kg;
• vegetable oil - 200 ml;
• tomato paste - ten tablespoons;
• garlic - two heads;
• horseradish rhizomes - 200 g;
• salt - four tablespoons;
• ground black pepper - one teaspoon;
• vinegar 9% - four tablespoons;
• water - one glass;
• greens (dill, parsley, cilantro) - a large bunch.

How to do

1. Leave the squash pulverized with a blender for two hours under gauze to separate the juice.
2. Mix it in a pan with tomato paste, ground pepper, oil, salt.
3. Stir, cook over medium heat for 30 minutes.
4. Dilute vinegar with water, pour the resulting solution into the mixture.
5. Introduce garlic gruel, horseradish twisted with a meat grinder and finely chopped parsley.
6. Simmer on low heat for ten minutes.
7. Distribute according to prepared containers, preserve.

With cabbage and cucumbers

Features The unusual composition of the recipe will make adjika with zucchini, cauliflower and cucumbers a favorite snack in the family, it is worth trying it at least once. The spicy aroma will excite appetite, and the vegetable mix of ingredients will delight you with an excellent taste. In addition, the problem will go, where to put the harvest of overgrown fruits.

Products:

• any size cucumbers - 1 kg;
• zucchini - 0.5 kg;
• cauliflower - 0.5 kg;
• table vinegar - two large spoons;
• chopped ginger - one large spoon;
• turmeric - one big spoon;
• mustard powder - one large spoon;
• chili powder - half a dessert spoon;
• sugar - 100 g;
• salt - 70-80 g.

How to do

1. Pour the washed vegetables with cold water, leave in a basin for the night.
2. Drain the water in the morning.
3. Finely chop, transfer to pan, pour with vinegar.
4. Boil on the stove for about an hour, then pour in all the remaining ingredients, mix.
5. Boil, cook until the pieces soften.
6. Knead mass, roll up on sterilized jars.

With mayonnaise

Features The recipe for cooking adjika with zucchini for the winter can contain not only spices and spices, but even mayonnaise familiar to everyone. Such an unusual combination of incompatible components will allow you to get a delicate, rich snack with a barely noticeable pungency.

Products:

• zucchini - 1 kg;
• tomato paste - 120 g;
• onions - 170 g;
• mayonnaise - 160 g;
• table vinegar - 10 ml;
• black pepper and red powder - one teaspoon each;
• garlic - a small head;
• salt - 20 g;
• sugar - 25 g;
• vegetable oil - 50 ml.

How to do

1. Scroll zucchini flesh, leave separately to highlight juice.
2. Fry chopped onion in oil in a pan, cool.
3. Squeeze juice from squash slurry, mix with fried onions.
4. Transfer to a saucepan, salt, simmer after boiling over low heat for half an hour.
5. Stir in mayonnaise and tomato paste, simmer another ten minutes.
6. Pour in the remaining ingredients, pour in vinegar, hold on fire for five minutes.
7. Arrange on sterilized jars, close with a key.

No cooking

Features If you want to save most of the vitamins from vegetables for the winter, a recipe without cooking will help you do this. A spicy appetizer marinated in a spicy mixture will be an excellent addition to side dishes, barbecue, any meat dish.

Products:

• hot chili pepper - 1 kg;
• young zucchini - 1 kg;
• cilantro - a large bunch;
• chopped savory - two tablespoons;
• garlic - 300 g;
• vinegar - 150 ml;
• coriander - 100 g;
• celery leaves - 50 g;
• salt - 70-80 g.

How to do

1. Skip greens, spices and vegetables through a meat grinder.
2. Salt, pour vinegar, mix.
3. Pour into glass containers, plug.
4. Keep refrigerated.

In a slow cooker

Features Adjika from zucchini in a slow cooker will be prepared simply, preserving the aroma of spices and the taste of vegetables. It will turn out homogeneous in consistency, moderately sharp, spicy. Such seasoning will be combined with meat delicacies, rich soups, baked chicken in the oven.

Products:

• zucchini - 1 kg;
• ripe tomatoes - 1 kg;
• carrots - 200 g;
• sweet pepper - 400 g;
• garlic - four cloves;
• granulated sugar - four tablespoons;
• vinegar 9% - one tablespoon;
• vegetable oil - 40 ml;
• salt - one tablespoon.

How to do

1. Scroll the prepared vegetables with a meat grinder a couple of times to the state of gruel.
2. Transfer the mass to the multicooker bowl.
3. Send the rest of the ingredients there, mix.
4. Set Extinguishing mode to one hour.
5. Simmer with open lid, stir after half an hour.
6. After the signal, put adjika on sterilized jars for a couple, close the lids.
7. Store in a dark place (on a shelf in a closet, in the pantry).

So that zucchini adjika for the winter does not deteriorate prematurely, you should carefully sterilize the jars, observe the entire cooking process. In some recipes, the amount of ingredients should not be changed, unless otherwise indicated. Observing these rules, it is easy to stock up on spicy, spicy and aromatic preservation almost until the next harvest of zucchini.

Reviews: "Until the New Year will not reach"

Adjika is awesome! The husband does not like zucchini. I decided to make according to this recipe, because they are sharp. And we love spicy. Added more pepper. I rolled up 3 liter jars. There was little left in the pan, so the husband ate everything. He praised, praised and said, so that she would wind it up. Thanks for the recipe! Helped out!

Kellyd https://www.asienda.ru/post/24396/

I made a serving, only slightly deviated from the recipe, because at home I was “sad” with hot peppers and I had to redo them, so instead of the usual I added the whole norm of hot peppers. I added 6 heads of garlic so that the “horoderok” turned out to be sure, and fell asleep with the children while it was cooking.

In general, my brew was boiled for two hours, but oddly enough it didn’t turn out sharp at all. One jar closed badly and had to be eaten up after it cooled down well and stood in a refrigerator for the night, but I sprinkled red pepper on my own and the children pleaded with pleasure. While I have my own zucchini in the garden, I need to cook it even then I feel that they will not get it before the New Year.

svetlanal1981, http://www.povarenok.ru/recipes/show/77831/

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