1. The classic recipe adjika zucchini for the winter "Lick fingers" step by step
2. Adjika from zucchini for the winter with tomato paste or tomato juice
3. Spicy adjika from zucchini with vinegar
4. Adjika from the zucchini for the winter with tomatoes and peppers
5. Squash adjika without tomatoes
6. How to cook the adjika of zucchini for the winter in a slow cooker
7. Squash adjika very tasty and piquant preparation for the winter - awesome snack: video recipe
8. Delicious adjika zucchini with apples
9. How to cook delicious adjika from zucchini: tips and rules

Recipes:

Today we will talk about delicious adjika, adding the well-known zucchini to it as the main component and try to make several different recipes, as they say for every taste and color. Different sharpness, density, consistency and aroma.

Let's start as usual with the simplest and fastest, classic and traditional recipes. Gradually we will complicate and introduce various frills and delights.

The classic recipe adjika zucchini for the winter "Lick fingers" step by step

The easiest recipe to prepare and very quick. The main time is cleaning.

Composition:

• medium-sized zucchini,
• half a kilo ripe red tomatoes,
• carrots, too, half a kilo,
• 2 large onions,
• hot pepper one pod,
• half a cup of vegetable oil,
• 5 cloves of garlic,
• sugar 3 tablespoons,
• sweet red pepper 2pcs,
• vinegar essence teaspoon,
• salt tablespoon.

Cooking:

1. All vegetables wash well, peel, remove seeds, dry on a towel.
2. We skip everything through a large grill in a meat grinder and put it in a cauldron.
3. Stew for half an hour on low heat.
4. Pour in oil, vinegar essence, add sugar and salt, mashed garlic cloves, knead and cook for another ten minutes.
5. Immediately pour into sterile jars and roll up. Cool in an inverted form under a fur coat.

Enjoy your meal in winter!

Adjika from zucchini for the winter with tomato paste or tomato juice

It is very similar to squash caviar, it is notable for its sharpness and a larger consistency - you will lick your fingers.

Composition:

• three large, ripe zucchini,
• half a liter of good quality tomato paste,
• tablespoon of vinegar essence,
• a glass of sugar
• one and a half cup of vegetable oil,
• 5 large heads of garlic,
• 3 hot peppers,
• tablespoon with top salt.

Cooking:

1. Wash the zucchini and pepper, remove the seeds and cut the skin, mince and place in a high roaster.
2. Mix with the rest of the ingredients, except for vinegar and garlic. Boil on low heat for an hour, stirring occasionally.
3. Add the essence and crushed garlic and boil a little more.
4. Remove from heat and immediately cork in cans. Turn and wrap to cool.

In winter, the bright color of this adzhika will lift your spirits on a gloomy day.

Spicy adjika from zucchini with vinegar

Another name for this spicy dish is adzhika "Teschin tongue". Hot and very hot.

Composition:

• two medium zucchini,
• kilo of tomatoes
• 3 sweet peppers,
• 3 chili peppers
• garlic 3 heads,
• half a cup of sugar
• third of glass of vinegar,
• half a cup of vegetable oil,
• tablespoon of salt.

Cooking:

1. Clean, wash, dry vegetables.
2. Scroll tomatoes and peppers in a meat grinder, put them in a cauldron with butter, salt and sugar.
3. Cook for 10 minutes.
4. Zucchini shred on the largest grater and cook in tomato sauce for twenty minutes, stirring lightly.
5. Spread rubbed garlic and pour vinegar.
6. Well, as always, in the banks roll up, turn. It can cool without a fur coat.

When you eat, it seems that a fire-breathing dragon has settled inside you!

Adjika from the zucchini for the winter with tomatoes and peppers

Laughing, at home I call it "polukilogrammkoy"! But the taste is just “Yummy fingers”!

Composition:

• everything - tomatoes, sweet peppers, carrots, zucchini by half a kilogram.
• garlic 2 heads,
• salt tablespoon,
• half a cup of sugar,
• Chilli pepper 1 stitch,
• vegetable oil glass,
• Vinegar table half a glass.

Cooking:

Vegetables, washed and peeled, skipped through a meat grinder. Pour in the oil, add sugar and salt and cook for half an hour. We enter garlic and vinegar and stew another ten minutes. Done - we will be boiled in sterile jars and set to cool up bottom.

You can just store on the cool floor.

Canning in fashion today - note to yourself:

1. Marinated Zucchini
2. Canned Tomatoes
3. Bulgarian lecho with pepper
4. Cherry jam with pits
5. Squash for winter

Squash adjika without tomatoes

Without tomato paste, for with apples! Hot!

Composition:

• 2-3 medium-sized squash,
• a pound of sweet pepper, preferably bright, red or yellow,
• red apples half a kilo,
• a pound of carrot,
• 5 heads of garlic,
• 5 small chilli peppers
• a bunch of parsley and dill,
• half a cup of sugar
• tablespoon of salt, a tablespoon of vinegar essence.

Cooking:

1. Wash vegetables, clean, dry them on a towel, remove seeds from peppers.
2. We pass through the meat grinder. Carrots and apples can be skipped through a small grater, there will be savory small pieces.
3. All ingredients except vinegar and garlic are placed in a cauldron and boiled over low heat for about an hour.
4. Add garlic, ground into dust, and vinegar essence and boil for another ten minutes.
5. Fold in sterile jars and roll up. Turn over and let cool in this position.

The result of what is called fingers you will lick!

How to cook the adjika of zucchini for the winter in a slow cooker

The set of products is the most standard. Conveniently, it is not necessary to stand and stir, Itself cooks and that it is ready to signal a bell, tearing the hostess away from the social networks of the Internet.

Composition:

• small zucchini one thing,
• tomatoes 4 pieces,
• sweet pepper 6 pieces
• carrot two pieces,
• hot pepper 1 piece,
• garlic head,
• tablespoon sugar with a slide,
• salt half a tablespoon,
• vegetable oil third of a glass,
• Acetic essence of half a teaspoon.

Cooking:

1. Clean, wash vegetables, dry on a towel.
2. We skip everything through the small string on the electric meat grinder, it is possible through the grill, but in my opinion, it turns out to be much more piquant when the pieces in this adjika are slightly noticeable.
3. Put all the components in the multicooker bowl.
4. We turn on the extinguishing mode for an hour and a half.
5. Ten minutes before the end, pour in the vinegar essence and pour out the grated garlic, mix thoroughly.
6. Upon completion, immediately decompose into sterile jars and roll up. Cool in inverted form.

As they say, the brazhka is good, and the cup is small ... a lot. Unfortunately. in a slow cooker you can not do!

Squash adjika very tasty and piquant preparation for the winter - awesome snack: video recipe

It turns out excellent - tender and tasty. Prepare such a blank is easy. Watch and repeat step by step - I'm sure everything will come out.

This appetizer in the bite with second courses:

1. Country Potatoes in the Oven
2. Meat in french
3. Omelet with milk and egg

Delicious adjika zucchini with apples

Traditional, classic recipe.

Composition:

• carrot half a kilo
• sweet pepper half a kilo,
• half a kilo apples,
• zucchini, cleaned and without seeds, 3 kg,
• garlic 5 heads,
• 7 chili peppers,
• on a bunch of cilantro, dill, parsley, basil,
• a glass of apple cider vinegar,
• one and a half cup of vegetable oil,
• a glass of sugar
• two tablespoons of salt.

Cooking

Wash and dry vegetables, remove the skin from zucchini, carrots and apples, remove the seeds.

At apples we remove the seed chamber necessarily.

Sheet seasonings thoroughly wash and dry, removing old or tainted shoots.

We cut everything in small pieces for ease of passing through a meat grinder.

Zucchini skip first and put in a sieve in order to give the opportunity to move excess liquid, while skipping the rest of the vegetables, in this case adjika get thicker.

Leafy greens are very finely crumbled with a sharp knife on a wide kitchen cutting board.

We spread the scrolled vegetables in a thick-walled roaster and slowly simmer on a low fire.

Pour in vegetable oil. add salt and sugar, simmer under the closed lid for about an hour.

Ten minutes before readiness, we put the greens finely chopped, crushed garlic and pour in apple cider vinegar.

When ready, immediately lay out on sterile jars and roll up sterile lids. Let cool in inverted form. Keep in the dark and cool.

This seasoning is a real queen on the festive table - you will lick your fingers and you will die!

How to cook delicious adjika from zucchini: tips and rules

Well, as usual at the end of the rules and small secrets:

1. Sterilize jars and lids before cooking, then there will be no time.
2. It is better to work with hot pepper in gloves.
3. Greens and garlic are introduced no more than 10 minutes before the end of cooking, otherwise the taste will not be the same!
4. The acuity of chili in preservation does not play any role, it can be reduced or added at will.
5. Do not be afraid to experiment!

Adjika is one of the few dishes that allows the hostess to do everything by eye, change the recipe at its discretion, add different components, give up those that are not at hand and still be spicy, hot and tasty!

Once upon a time adjika was considered a dish of national Abkhaz cuisine. Caucasian women rubbed this seasoning on their stones for hours, passing them from mother to daughter for several generations.

The times have long gone forever, and todayadays they call any spicy and spicy pasta consisting of a mixture of pepper, garlic, salt and all sorts of vegetables as additives as adjika. Particularly exotic recipes contain even fruit and walnuts.

Adjika from zucchini for the winter is a fairly sharp sauce that can be served to meat cooked in any way - cooking, baking, smoking. It can be used to coat pizza and spread toast, or freshly baked bread. Perfect as a sauce for stewing various dishes and dressings for vegetable soups.

In the squash adjika, you can add many products from our gardens - onions, squash, pumpkin, not counting those who are constantly present in adjika - pepper, tomato, carrot, and also options with apples and plums. The scope for our imagination here is great and open in all directions.

Well, let's get down to business. A meat grinder, preferably an electric one with grater nozzles, can be used as a crushing tool, making it possible not only to turn into stuffing, but also to rub it into pieces.

If there is no electric, then the manual meat grinder and the grater will completely disappear - for your beloved family and dear guests it is possible to spend more personal time. It has long been noticed. since the dishes are tastier, the more the hostess put her hands on them, it is clear that part of the soul moves into the saucepan in the process. The dish is filled with care and love.

We will also use a stove, cauldrons or large pans with tight lids, as adjika tends to “spit” when cooking, sharp knives, a ladle for spilling ready adzhika, a wooden spoon on a long handle for stirring. You will need to stir periodically, without great enthusiasm. Adzhika boiling should be minimal so that the dish does not burn. Experienced housewives call this process languishing.