Adjika from mushrooms and zucchini for the winter. Original recipes for adjika from zucchini for the winter: sauce - you will lick your fingers! Adjika zucchini spicy

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

Let's start as usual with the simplest and fastest, classic and traditional recipes. We will gradually complicate and introduce various bells and whistles and delights.

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

The easiest recipe to prepare and very fast. Most of the time is spent on cleaning.

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

Preparation:

Wash all vegetables well, peel, remove seeds, dry on a towel.
We pass everything through a large lattice in a meat grinder and put it in a cauldron.
Simmer for half an hour over low heat.
Pour in oil, vinegar essence, add sugar and salt, crushed garlic cloves, knead and cook for another ten minutes.
Pour into sterile jars immediately and roll up. Cool it upside down under a fur coat.

Bon appetit in winter!

Adjika zucchini for the winter with tomato paste or tomato juice

Homemade adjika is also excellent from zucchini with the addition of tomatoes (in this case, tomato paste or tomato juice).

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

Do you want to eat squash caviar and adjika at the same time in one jar? Then write down the recipe:

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

Preparation:

Wash the zucchini and pepper, remove the seeds and cut the skin, mince and place in a high roasting pan.
Mix with the rest of the ingredients, except the vinegar essence and garlic. Cook over low heat for an hour, stirring occasionally.
Add essence and crushed garlic and boil a little more.
Remove from heat and immediately seal in jars. Turn over and wrap until cool.

In winter, the bright color of this adjika will cheer you up on a gloomy day.

Another name for this spicy dish is adzhika "Mother-in-law's language". Hot and very spicy.

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

Preparation:

We clean, wash, dry vegetables.
Scroll tomatoes and peppers in a meat grinder, place them in a cauldron with butter, salt and sugar.
Cook for 10 minutes.
Chop the zucchini on the coarsest grater and cook in tomato sauce for about twenty minutes, stirring slightly.
We spread the grated garlic and pour in the vinegar.
Well, as always, roll up into banks, turn over. Can cool down without a fur coat.

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

Laughing at home I call it "half a kilogram"! But the taste is simply "Lick your fingers"!

everything - tomatoes, bell peppers, carrots, half a kilogram of zucchini.
garlic 2 heads,
tablespoon salt
half a glass of sugar,
chili pepper 1 pod,
vegetable oil glass,
half a glass of table vinegar.

Preparation:

The vegetables, washed and peeled, are passed through a meat grinder. Pour in butter, pour in sugar and salt and cook for half an hour. Add garlic and vinegar and simmer for another ten minutes. Done - put in sterile jars and set upside down to cool.

You can simply store it on a cool floor.

Canning is in vogue today - take note:

Marinated zucchini

Without tomato paste, but with apples! Sharp!

2-3 medium-sized zucchini,
a pound of sweet pepper, preferably bright, red or yellow,
a pound of red apples,
a pound of carrots,
5 heads of garlic,
5 small chili peppers,
a bunch of parsley and dill,
half a glass of sugar
a tablespoon of salt, a tablespoon of vinegar essence.

Preparation:

Wash vegetables, clean, dry on a towel, remove seeds from peppers.
We pass through a meat grinder. Carrots and apples can be passed through a fine grater, there will be spicy small pieces.
All ingredients except vinegar and garlic are placed in a cauldron and boiled over low heat for about an hour.
Add garlic, crushed into dust, and vinegar essence and boil for another ten minutes.
We put it in sterile jars and roll it up. Turn over and let cool in this position.

The result is what is called your fingers!

Zucchini adjika is just as tasty, spicy and a little spicy, like ordinary homemade adjika.

Today, for convenience, we will use a kitchen assistant - a multicooker.

The set of products is the most standard. Conveniently, there is no need to stand and stir, She herself will also cook that she is ready to signal with a call, tearing the hostess off the social networks of the Internet.

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

Preparation:

We clean, wash the vegetables, dry them on a towel.
We pass everything through a small grater on an electric meat grinder, it is possible through the grate, but in my opinion, it turns out much more piquant when the pieces in this adjika are slightly palpable.
We put all the ingredients in the multicooker bowl.
We turn on the extinguishing mode for an hour and a half.
Ten minutes before the end, pour in the vinegar essence and put the grated garlic, mix thoroughly.
When finished, immediately place in sterile jars and roll up. Cool upside down.

As the people say - a good brew, but a small cup ... a lot. Unfortunately. you can't do it in a slow cooker!

Adjika marrow is very tasty and spicy preparation for the winter - a funky snack: video recipe

It turns out excellent - tender and tasty. Preparing such a blank is as easy as shelling pears. Watch and repeat step by step - I'm sure you will succeed.

Such an appetizer with main courses:

Traditional, classic recipe.

a pound of carrots,
a pound of sweet pepper,
apples a pound,
zucchini, peeled and seedless, 3 kg,
garlic 5 heads,
chili peppers 7 pieces,
a bunch of cilantro, dill, parsley, basil,
a glass of apple cider vinegar
one and a half glasses of vegetable oil,
a glass of sugar
two tablespoons of salt.

Cooking.

We wash and dry the vegetables, remove the skins from zucchini, carrots and apples, take out the seeds.

We must remove the seed chamber from apples.

Rinse leafy spices and dry thoroughly, removing old or spoiled shoots.

We cut everything into small pieces for the convenience of passing through a meat grinder.

We skip the zucchini first and place them in a sieve in order to allow excess liquid to drain away, while we skip the rest of the vegetables, in which case the adjika will turn out to be thicker.

Leafy greens with a very finely chopped, sharp knife on a wide kitchen cutting board.

Put the rolled vegetables in a thick-walled brazier and simmer slowly over low heat.

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

Ten minutes before cooking, lay out finely chopped greens, crushed garlic and pour in apple cider vinegar.

When ready, immediately lay out on sterile jars and roll up with sterile lids. Cool upside down. We keep in the dark and cool.

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

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

We sterilize jars and lids before cooking, then there will be no time.
It is better to work with hot peppers with gloves.
Add herbs and garlic no more than 10 minutes before the end of cooking, otherwise the taste will not be the same!
The pungency of chili does not play any role in preservation, it can be reduced or added as desired.
Don't be afraid to experiment!

Adjika is one of the few dishes that allow the hostess to do everything by eye, change the recipe at her discretion, add different ingredients, refuse those that are not at hand and will still be spicy, hot and tasty!

What is adjika?

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

Those times are long gone, and nowadays, adjika is called any spicy and spicy paste, consisting of a mixture of pepper, garlic, salt and all kinds of vegetables as additives. Especially exotic recipes even contain fruits and walnuts.

Adjika from zucchini for the winter is a rather spicy sauce that can be served with meat prepared in any way - boiling, baking, smoking. Can be used to spread over pizza and toast or freshly baked bread. Perfect as a sauce for stewing various dishes and dressing for vegetable soups.

Many products from our gardens can be added to squash adjika - onions, squash, pumpkin, not counting those constantly present in adjika - peppers, tomatoes, carrots, and options with apples and plums are also possible. The scope for our imagination here is great and open in all directions.

Well, let's get down to business. A meat grinder should be used as a crushing tool, preferably an electric one with grater attachments, which allow not only turning it into minced meat, but also grating it into pieces.

If there is no electric one, then a manual meat grinder and grater will do quite well - for your beloved family and dear guests, you can spend more personal time. I noticed it a long time ago. that the more delicious the dishes are, the more the hostess put her hands on them, apparently part of the soul moves into the saucepan in the process. The dish is flavored with care and love.

We will also use a stove, cauldrons or large pots with tight lids, since adjika tends to "spit" during cooking, sharp knives, a ladle for pouring ready adjika, a wooden spoon with a long handle for stirring.

You will need to stir periodically, without much enthusiasm. Boiling adjika should be minimal so that the dish does not burn. Experienced housewives call this process languor.

Bon Appetit! If you liked the recipes, I would like you to share them on social networks (there are buttons on the site).

Stay tuned for my new posts!

Adjika is usually called a hot cold sauce, which is prepared on the basis of tomatoes, hot peppers and garlic. But you can add other vegetables to this preparation. Adjika from zucchini turns out very tasty for the winter. At first glance, squash adjika looks like caviar made from this vegetable, but the taste is significantly different. 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, garlic and hot chilli are essential ingredients in the sauce.

You can use any kind of zucchini, even overripe vegetables will do, but they must be peeled from the thick rind and the central part with seeds. Tomatoes for cooking the variety should be chosen fleshy with sugary pulp, if you take watery fruits, then the sauce will be too liquid.

The amount of hot pepper can be adjusted to your liking. If you want to make a snack very spicy, then the pods do not need to be peeled from the seeds, as the seeds contain a large amount of burning substances.

For chopping vegetables, as a rule, a meat grinder is used, but you can also use blenders.

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 ingredient in the seasoning. Salt was ground with hot pepper and herbs. This mixture was called the word "jika". And the prefix "a" is just a definite article.

Adjika 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 fiddle with tomatoes.

2.5 kg of zucchini;
250 g tomato paste;
0.5 cups of sugar;
75 ml vinegar (9%);
0.5 cups peeled garlic cloves
1 glass of vegetable oil, necessarily refined;
1 tablespoon salt
0.5 tablespoon of ground red pepper.

We clean the zucchini from the peel and seeds (if the vegetables are young, then we skip this item). Grind the zucchini, for this we use a meat grinder, blender or the most ordinary grater with small holes.

We shift the squash puree into a cauldron or saucepan 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. In the process of stewing, do not forget to stir.

Read also: Strawberry compote - 10 recipes for the winter

When the time is up, put chopped garlic in the squash mass, stir well. Then pour in the vinegar and mix the mass again. We continue extinguishing for another 10 minutes. We transfer the hot adjika to sterile jars and immediately roll it up with tin lids.

We turn the cans over to check the quality of the closure, and carefully wrap them with a warm blanket so that the cans cool slowly.

Adjika with tomatoes

You can cook adjika marrow with tomatoes. This preparation is prepared without adding a bite, the acid contained in the tomatoes should be enough for it. 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 g Sahara;
200 ml of vegetable oil;
2 tablespoons of salt.

We will wash all the vegetables well. Peel the zucchini and carrots. And if the zucchini is not very young, then you need to remove not only the peel, but also the seeds. We remove seeds from sweet peppers.

Now you need to decide on the method of grinding. To do this work, you can use kitchen appliances - a blender, food processor, or meat grinder. If none of the above is at hand, then you can take a grater with small holes to chop vegetables. But then the cooking process will be more laborious.

Grind zucchini and tomatoes. Tomatoes can be peeled beforehand, but you don't have to. It's a matter of taste. Pour the mass into a saucepan, or even better - into a cauldron. Add salt and sugar, pour in butter, set to simmer. The extinguishing time is 40 minutes. After that, add chopped garlic cloves and ground pepper, mix, simmer for another 10 minutes. Then pour hot adjika into sterile jars and seal the container tightly.

Spicy zucchini adjika with garlic

Adjika is always a spicy snack. But if you want to make a "super hot" 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 hot chili pods;
3 heads of garlic;
100 ml vinegar (9%);
250 ml of refined oil;
4 tablespoons of granulated sugar;
2 tablespoons of salt (we collect with a slide);
1 large bunch of greens mixture (whichever you prefer).

We will wash all the vegetables well and immediately prepare the jars, they need to be well washed and sterilized.

Immediately prepare a spicy dressing by mixing hot peppers with garlic and herbs. Grind these ingredients with a meat grinder or blender. We spread the resulting spicy mashed potatoes with non-oxidizing dishes, pour in vinegar, mix and set aside for now, covering with a lid.

Read also: How to pickle honey mushrooms for the winter - 8 recipes

Grind the rest of the vegetables with a meat grinder - 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 hot dressing and mix well again. We continue extinguishing for another 10 minutes. Then turn off the fire and pack hot adjika in sterile jars. We immediately cover with lids and immediately close the container tightly.

Cooking through a meat grinder

This is an unusual version of adjika, it is prepared without adding tomatoes, but apples are included in the composition. The workpiece is spicy, so if you want to cook adjika with a milder taste, then reduce the amount of hot peppers and garlic.

3 medium 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 salt
1 tablespoon of vinegar essence (70%).

We will thoroughly wash all vegetables, peel them. Now you need to pass the vegetables through a meat grinder. In this way, grind the zucchini and bell peppers. But carrots and apples can be grated on a fine grater, then adjika will have a more interesting structure.

Grind peeled garlic, hot peppers and herbs separately. They can be whipped in a blender or minced into a separate bowl.

Put the mass of zucchini, bell pepper, carrots and apples on the fire. Bring to a boil and simmer over low heat for half an hour. Then we add its “spicy part” to adjika, that is, a mixture of garlic, herbs and hot pepper. Salt our seasoning and add sugar. Stir and continue stewing for another 10 minutes. Then pour vinegar essence into the workpiece, stir and turn off the stove.

We pour adjika into previously sterilized jars and immediately seal hermetically.

Apple recipe

Another version of squash 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 g Sahara;
2 tablespoons of salt;
2 tablespoons of vinegar (9%);
200 gr. vegetable oil.

Good day to you, dear hostesses!

We are already full, and today we will prepare a wonderful, tasty adjika from zucchini for the winter. To be honest, I love her even more than the classic tomato version. Zucchini, in my opinion, tastes richer and as an appetizer for meat it is incredibly good!

And today I will show you some of your favorite recipes on how to cook a spicy, fragrant and very tasty adjichka squash, such that you will not be ashamed to lick your fingers! 😋

There is a large selection for you, try it, save it in a piggy bank.

Important: using a meat grinder for recipes is mandatory. Only this tool allows you to save tasty "grains" and pieces of vegetables, and thus adjika gets the desired fluffy consistency.

For easier and faster navigation through the article, use the links in the frame.

Adjika from zucchini with tomato paste for the winter

An easy-to-make recipe - a complete delight!

This recipe is without tomato, they will be replaced by thick and natural tomato paste. The firm "Tomato" is perfect.

Ingredients

Zucchini - 2 kg
Onions - 3 pieces
Carrots - 1 piece
Bulgarian pepper - 600 gr
Tomato paste - 300 gr
Water - 200 ml
Salt - 1 tbsp l with a slide
Sugar - 1 tbsp. l
Dill + parsley by eye
Garlic - 1 head
Vegetable oil - 150 ml
Vinegar 9% - 1 tbsp l
Ground black pepper - to taste.
Hot dried peppers to taste.

Preparation

We clean the zucchini from the skin and seeds and pass it through a meat grinder.

Take out the seeds and partitions from the bell pepper and also twist it together with the onion.

It is better to take a red, elegant pepper, with it adjika will look more attractive.

We take a spacious saucepan, put twisted zucchini, peppers, and onions there.

Rub the carrots on a grater and also add to the pan along with the tomato paste. Add some water, salt.

Stirred and on fire.

While stirring, bring to a boil and transfer to low heat. Cook for 40-45 minutes with the lid open.

Then add black pepper and vegetable oil. Chop the herbs, and pass the garlic through a crusher or chop in a blender.

We throw all this into an almost finished adjika.

At the end, add vinegar and, if desired, hot dried peppers. Mix well and cook for another 1 minute.

We transfer to warm sterilized jars, twist and put upside down, on the lids.

Wrap it up until it cools down, and then put it away for storage.

Bon Appetit!

Adjika zucchini spicy

Who loves adjika sharper, more energetic, this recipe is for you. Will bake to the very top!

Watch the video recipe, and below the video you will find a list of ingredients and a brief description of the preparation.

Ingredients:

Zucchini - 1.5 kg
Tomatoes - 1 kg
Carrots - 300 gr
Bulgarian pepper - 300 gr
Hot chili pepper - 1/2 - 1 pc
Garlic - 2-3 heads
Vinegar 9% - 100 ml
Vegetable oil - 100 ml.
Rock salt - 2 tbsp l
Sugar - 2 tbsp. l without slide

Brief step-by-step description of cooking:

Rinse the zucchini and remove the skin from them.
Cut all vegetables into slices so that they can be easily added to the meat grinder.
We twist all vegetables through a large or medium grinder grill. Hot peppers and garlic come first.
Mix all the twisted vegetables and send them to the stove.
Over high heat, stirring constantly, bring the vegetable mass to a boil.
Reduce heat to medium and cook adjichka for 40 minutes.
10 minutes before cooking, add salt and sugar, pour in vegetable oil, vinegar. Stir.
Cook until the end for another 10 minutes and remove from heat.
Try and add more garlic or hot peppers to taste. If added, then boil the mixture for another 5 minutes.
Put the finished workpiece in sterilized jars to the top, roll up.
Leave at room temperature until it cools completely, then put it in a pantry or cellar.
You will have 3 liters of yummy.

Notes: if you want it to be very spicy - take a whole chili pepper or one and a half, you can also add more garlic. It's to your taste.

Adjika from zucchini "Always not enough"

Saturated, moderately sharp and pleasantly burning adjika, which everyone likes!

This recipe makes 2.5 liters of the finished product.

Ingredients

Zucchini - 2 kg
Garlic - 100-150 g
Tomato paste - 350 g
Vegetable oil - 200 ml
Sugar - 200-250 g
Salt - 1 tbsp with a slide
Vinegar 9% - 100 ml
Red pepper - 1 tbsp l

Preparation

Prepare the vegetables - cut the zucchini into cubes, so it will be more convenient to grind them in a meat grinder.

Peel the garlic.

If you want the consistency of adjika to be with more tangible pieces - use the largest grid for a meat grinder.

Pour the vegetable oil into a saucepan with a thick bottom and twist the zucchini there, add sugar, salt and turn the garlic there.

Add tomato paste and put on low heat under the lid.

We wait until boiling and, stirring occasionally, cook adjika for 30 minutes.

During this time, cans and lids can be sterilized.

Add red pepper and vinegar to the finished adjika. Mix and cook for another 5 minutes.

Then we will distribute in sterile jars.

Close immediately, put the cans upside down, wrap them in thick towels and leave to cool overnight.

In the morning we put it in a pantry or cellar for storage.

When you want something tasty, we take it out and eat it with great pleasure!

This adjika has a beautiful yellow color and delicate texture, the taste is amazing!

The recipe is designed for a large volume and it will yield 8-8.5 liters of ready-made adjika.

Ingredients

Zucchini - 5 kg
Apples - 1 kg
Carrots - 1 kg
Bulgarian pepper - 1 kg
Hot chili pepper - 250-300 g
Garlic - 200 g
Vegetable oil - 500 ml
Vinegar 9% - 200 ml
Sugar - 200 g
Salt - 5 tbsp l
Greens to taste

Preparation

Apples for this recipe must be taken with sourness.

Remove the skin from the zucchini and take out the seeds, peel the apples and remove the seed capsule and stalk.

Peel the carrots, take out the seeds from the sweet and hot pepper. Peel the garlic.

Grind apples and all vegetables, including garlic and hot peppers, into a large saucepan.

Add salt, sugar and vegetable oil.

Mix well to dissolve the salt and sugar. And we will put the future adjika on the stove.

Let it boil and then cook on low heat for 35 minutes under the lid.

At the end of the cooking time, pour in the vinegar. We distribute in sterile jars, close.

We turn over onto the lids, make sure that they are hermetically closed. We wrap the jars warmly until they cool completely, after which we store them in the dark and cool.

Here is such a spicy and very tasty adjika!

Adjika zucchini you lick your fingers

A very tasty and spicy recipe suitable for ripe zucchini. Try it!

Ingredients

Zucchini - 500 g
Tomatoes - 250 g
Bulgarian pepper - 80 g
Carrots - 80 g
Garlic - 1 head
Hot pepper - 1 piece
Salt to taste
Sugar - 1.5 tbsp. l
Vegetable oil - 6 tbsp. l
Vinegar 9% - 20 ml
Tomato paste - 2 tbsp l
Ground black pepper - 1/2 tsp

Preparation

The zucchini will need to be peeled and the seeds removed.

This is especially true for mature vegetables, which already have coarse skin and large seeds.

One by one we grind zucchini, carrots, tomatoes through a meat grinder.

We place the vegetable mass in a saucepan, put it on the fire, stir it so that it does not burn and wait until it boils.

After boiling, simmer for 20 minutes. Then add salt, add sugar, which will make the taste more harmonious, tomato paste.

Chop the hot pepper into small pieces and add to the mass.

If you want the adjika to turn out more vigorous, leave the hot pepper seeds.

Pour in vegetable oil and cook for another 10 minutes over low heat.

At the end add chopped garlic, coarsely ground black pepper.

Stir and cook for another 5 minutes. Then pour in the vinegar, stir and remove from heat.

Distribute in prepared sterile jars, twist.

Our spicy adjichka is ready! Enjoy your meal!

And to you, good preservation and wonderful appetite! See you in new delicious articles!

The main ingredient of the recipe is zucchini. To prevent adjika from getting too watery, try to choose young and firm vegetables, with thin skin and no hard seeds. Red hot peppers give the pungency, ripe tomatoes give an appetizing red color, and garlic and bell peppers give a characteristic aroma. All vegetables together create a unique bouquet of taste. The result is a spicy appetizer that goes well with almost any dish.

Adjika marrow is prepared relatively quickly, without sterilization. All vegetables must be grinded in a meat grinder, then boiled for at least an hour and put in jars. Due to long-term cooking, the adjika will turn out to be a thick and uniform consistency, it will be well stored.

Total cooking time: 90 minutes
Cooking time: 75 minutes
Output: 2 l

Ingredients

zucchini - 1.5 kg
carrots - 250 g
bell pepper - 250 g
garlic - 7-8 teeth.
tomatoes - 700 g
fresh chili pepper - 1 pc. or dried ground - 1.5 tsp.
sugar - 3 tbsp. l.
salt - 1.5 tbsp. l.
vegetable oil - 100 ml
9% vinegar - 50 ml

Note: The weight of the products is indicated in refined form.

Preparation

Big photos Small photos

All vegetables must be washed and processed first. I cut off the stalks of the zucchini, peeled the seed boxes from the peppers, cut the tomatoes into quarters and removed the green core. Peeled the carrots and garlic. For adjika, I used a pod of dried hot pepper. If you have a fresh one, then do not forget to peel it from seeds (best with gloves).

Zucchini, peppers and carrots were cut into pieces of any size, the main thing is that they fit into the mouth of the meat grinder. Important! If you have zucchini with hard, noticeably ripe seeds, then the middle will have to be scraped out with a spoon, it is not suitable for cooking adjika, use only the pulp without seeds.

All vegetables (except for garlic and dried chili) passed through a meat grinder. I poured the resulting puree into a saucepan - it is best to use a dish with a thick bottom, a volume of 3 liters. I added salt and sugar, poured in refined vegetable oil.

Bring the vegetable mixture to a boil over moderate heat. Then she reduced the heat and cooked for about an hour with a low boil, stirring constantly so that it did not burn. If the adjika coils and splashes, then you can cover it with a lid, but not completely - the excess moisture should gradually evaporate. This is what I got in the end, as you can see in the photo, adjika boiled down, became thicker, changed the color to orange.

I ground the dried pepper pod in a coffee grinder, and passed the garlic cloves through a press. I added garlic and 1.5 teaspoons of red pepper (you can either with or without seeds) to the vegetable mixture - you can adjust the pungency to your liking, but still do not forget that we are cooking adjika, and it is a priori spicy. I poured in 9% table vinegar. Cooked for another 15 minutes.

Hot, I spread the adjika into sterile jars and sealed it hermetically with boiled lids. The canning was turned upside down, wrapped in a blanket and left to cool completely.

Adjika marrow is fragrant and very tasty. She picks up her taste somewhere on the fifth or sixth day. The jars should be stored in a cool and dark place, the period is 1 year.

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 a delicate skin, small and soft unripe seeds. Often on the table we end up with dishes made from mature zucchini, and we like them almost as much as from young fruits. If you plan to make canned zucchini, then vegetables of any "age" will come in handy, you just need to choose a suitable 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 of your attention 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 this is done only by the most hardworking housewives.
Adjika will acquire new flavors if it is made from fried zucchini.
Adjika marrow is an invention of Russian chefs, but to resemble the traditional Caucasian sauce, it is recommended to add garlic, pepper, and oriental spices to it.
The culinary specialist has the right to regulate the pungency of the appetizer according to his taste by decreasing or increasing the amount of hot peppers and garlic. It is impossible to completely abandon pepper, without it the adjika squash will turn into squash caviar.
In 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, cooked using heat treatment - indoors. If vinegar is included, the snack becomes less demanding on storage conditions and works well at room temperature.
Regardless of where you are going to store adjika from zucchini, the jars for it must be sterilized, the lids must be boiled. 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 eggplant, 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 of which cans need to be sterilized.

The classic recipe for spicy zucchini adjika

What you need (for 4 liters):

zucchini - 3 kg;
sweet pepper - 0.5 kg;
carrots - 0.5 kg;
tomatoes - 1.5 kg;
hot chilli peppers (dried) - 2-4 pcs.;
salt - 60 g;
sugar - 120 g;
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 scoop out the pulp with seeds with a spoon. Cut into pieces of any shape, small enough so that they easily fit into the funnel of the meat grinder.
Cut sweet peppers, peeled from seeds, lengthwise into 6-8 parts.
Cut the tomatoes into wedges.
Cut the carrots into small cubes or sticks.
Place the vegetables in the mouth of a meat grinder one by one 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 over low heat for 30-40 minutes. The mixture turns from red to orange - and it should.
Add hot peppers, dried herbs, and garlic, ground in a coffee grinder. Pour in vinegar. Stir. Boil for another 10-15 minutes.
Spread adjika on sterilized jars, seal them with prepared lids.
Leave to cool upside down.

The appetizer made according to this recipe looks a bit like squash caviar, but the taste is completely different.

About that at home, we have already told our readers.

A simple recipe with tomato paste

What you need (for 2 liters):

zucchini - 2 kg;
sweet pepper - 0.5 kg;
tomato paste - 0.4 l;
bitter pepper - 1 pod;
garlic - 100 g;
sugar - 0.2 kg;
vegetable oil - 0.2 l;
table vinegar (9 percent) - 100 ml;
salt - 20 g;
hops-suneli - to your taste.

How to cook:

Prepare your vegetables.
Grind both types of pepper and zucchini using a meat grinder or blender. Stir.
Boil the vegetable puree for 20 minutes. Make sure not to burn.
Add salt, sugar, butter, tomato paste and suneli hops. Simmer for another 15 minutes.
Add the garlic passed through a press, vinegar. After cooking for another 5 minutes, remove from heat.

It remains to spread the hot seasoning in sterilized jars and seal them hermetically. This recipe for squash adjika is one of the simplest. Take the advice: do not reduce the amount of sugar, it helps to balance the sour taste of tomato paste, without it adjika will come out “rip your eyes out” and not “lick your fingers”.

Another recipe for squash adjika without carrots

What you need (for 3 liters):

zucchini - 2 kg;
Bulgarian pepper - 1 kg;
hot peppers - 3-5 pcs.;
dried basil, ground coriander and paprika - 15-20 g each;
garlic - 2-3 heads;
table vinegar, vegetable oil - 100 ml each;
tomatoes - 1 kg;
sugar - 40 g;
salt - 40 g.

How to cook:

Cut all vegetables (except garlic) into small pieces, put them in a saucepan, add sugar, salt and oil to them. Heat over low heat until boiling and simmer until soft.
Blend the food with an immersion blender or wipe, cool slightly, through a sieve.
Boil for 15 minutes.
Add seasoning, garlic and vinegar. Stir. Cook for 5-10 minutes.
Arrange in jars, roll up.

The recipe is good because it allows you to do without a meat grinder and generally without any kitchen equipment. A skilled hostess will be able to close such adjika from zucchini even in the country.

Adjika marrow without tomatoes and vinegar

What you need (for 2 l)

zucchini - 1 kg;
carrots, bell peppers, apples - 0.5 kg each;
garlic - 0.25 kg;
hot chilli peppers - 5 pcs.;
parsley or cilantro (fresh) - 50 g;
sugar - 10 g;
salt - 20 g.

How to cook:

Peel and core the apples. Free both peppers from seeds. Prepare the rest of the vegetables.
Pass apples, zucchini, carrots and peppers through a medium-mesh mincer knife. If you have time, but there is no meat grinder, you can grate the food.
Mix, adding salt and sugar, boil for 30 minutes.
Enter the garlic, finely chopped with a knife, chopped greens. Cook for another 5-10 minutes.

Can be laid out in banks and rolled up. It is advisable to store adjika made without tomatoes and vinegar in a cold room (cellar, unheated storage room). The seasoning according to this recipe turns out to be spicy in a Caucasian way.

If you like hot snacks and condiments, we advise you to try ... You can find her recipes on our website.

Adjika marrow with tomatoes, apples and carrots "Lick your fingers!"

What you need (for 3-3.5 liters):

zucchini - 2.5 kg;
carrots, apples, bell peppers - 0.5 kg each;
tomatoes - 0.5 kg (or 100 ml of tomato paste);
salt - 50 g;
sugar - 100 g;
vegetable oil - 0.2 l;
vinegar essence (70 percent) - 20 ml.

How to cook:

Peel vegetables and apples, cut into pieces of arbitrary shape and scroll through a meat grinder.
Mix with salt, sugar and butter, put on a low heat. Put the tomatoes right away, add tomato paste in the next step.
After stewing tomato puree for half an hour, add tomato paste and seasonings into it - you can pick them yourself. Cook for another 30 minutes.
Pour in the essence, mix thoroughly.

Place in jars, close and store after cooling. If the appetizer does not reach the winter, it is only for one reason: if you cannot bear it, you will eat it earlier, it’s painfully delicious - you’ll lick your fingers! By the way, this seasoning is ideal for pork or chicken kebabs.

Awesome zucchini adjika with tomatoes and tomato paste

What you need (for 2.5-3 liters):

zucchini - 2 kg;
tomatoes - 1 kg;
tomato paste - 0.2 l;
Bulgarian pepper - 1 kg;
garlic - 0.25-0.3 kg;
chili pepper - 2-4 pcs.;
sugar, salt - 40 g each;
oil, vinegar - 100 ml each;
hops-suneli - 30 g;
celery, basil, mint (fresh) - 25 g each

How to cook:

Scroll the tomatoes and zucchini, peeled from the skin and seeds, through a meat grinder.
Do the same with pepper.
Crush the garlic and chop finely.
Chop the herbs finely.
Combine all ingredients, except for garlic, tomato paste and vinegar and boil for half an hour.
Add pasta, stir, continue cooking for 15 minutes.
Add garlic and vinegar, stir, remove from heat after a minute.
Spread the adjika marrow into sterilized jars, close them tightly.

The taste and aroma of this liquid seasoning is indescribable. You and your household will surely like it, especially if they are lovers of spicy dishes.

By the way, for lovers of hot snacks, we can recommend closing for the winter ... This savory snack is very popular.

Adjika from zucchini and eggplants "Just delicious!"

What you need (for 3 liters):

zucchini - 2 kg;
eggplant - 1 kg;
tomatoes, bell peppers - 0.5 kg each;
garlic - 150 g;
table vinegar (9 percent) - 70 ml;
vegetable oil - 100 ml;
sugar - 80 g;
salt - 40 g;
tomato paste - 50 g;
hot pepper to taste.

How to cook:

Cut the courgettes and eggplants into circles. Soak the blue ones in saline solution (20 minutes), rinse and pat dry with a towel.
Fry vegetables in oil and grind with a blender.
Combine with mashed tomatoes and peppers.
Boil for 10-15 minutes.
Mix with salt, sugar, tomato paste. Simmer the same amount.
Add the garlic and vinegar passed through a press. Put out for 2-3 minutes, turn off the burner.
Fill prepared jars with zucchini-eggplant adjika, seal them.
Leave to cool upside down under something warm for additional sterilization.

Adjika, prepared according to the given recipe, has a truly unique taste, and it is simply impossible to tear yourself away from it.

Adjika marrow with horseradish

What you need (for 2-2.5 liters):

zucchini - 3 kg;
horseradish root, garlic - 0.2 kg each;
salt - 40 g;
vinegar - 80 ml;
tomato paste - 0.25 l;
water - 0.25 l;
fresh herbs - 100 g;
ground pepper to taste.

How to cook:

Dilute tomato paste with water, mix with salt, pepper and sugar.
Chop the zucchini to a puree state in any way, immerse in the tomato mixture and boil for 20 minutes.
Grind garlic, horseradish, herbs in a blender or meat grinder. Mix with vinegar.
Add this hot mixture to the vegetable puree, cook for 10 minutes, and remove from heat.
Distribute to banks, roll up and cool.

This version of adjika zucchini is like no other close to Russian cuisine, it can even be called a zucchini horse.

Raw zucchini adjika (simple recipe without cooking)

What you need (for 1.5 l):

zucchini - 1 kg;
hot pepper - 1 kg (0.5 kg of hot and 0.5 kg of sweet can be used);
garlic - 0.3 kg;
fresh herbs (cilantro or parsley) - 100 g;
hops-suneli - 15 g;
salt - 60 g;
apple cider vinegar (6 percent) - 150 ml.

How to cook:

Grind prepared vegetables and greens with a meat grinder.
Stir with seasoning, salt and vinegar.
Place in sterilized jars, close tightly and refrigerate.

This extremely hot seasoning should be stored in the refrigerator and preferably consumed within 6 months.

Adjika from zucchini with plums

What you need (for 1.5 l):

zucchini - 1 kg;
plums - 0.4 kg;
sweet pepper - 0.4 kg;
carrots - 0.2 kg;
salt - 30 g;
sugar - 80 g;
grape vinegar (6 percent) - 30 ml;
garlic - 50 g;
fresh herbs - 50 g;
vegetable oil - 150 ml.

How to cook:

Remove the bones from the drains. Clean the seeds from the zucchini and pepper. Peel the carrots and garlic.
Pass the prepared vegetables, herbs and plums through a meat grinder. Chop the garlic separately.
Stir all ingredients except garlic and vinegar and simmer for 30 minutes.
Pour in the vinegar, add the garlic, stir and immediately remove the spicy sauce from the heat.
Place in pre-sterilized jars, seal them. Turn over, wrap and leave to cool.

Zucchini-plum adjika tastes like ... Sour-hot seasoning of zucchini and plums will well complement any poultry and meat dishes, in particular, it will go well with barbecue. If you have both zucchini and plums, we recommend testing this recipe.

Adjika from zucchini significantly differs from the traditional one, but is not inferior to her in organoleptic qualities. It is not difficult to make it for the winter, and such a seasoning will cost quite cheaply, but you will definitely not regret having prepared it.

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