Adjika from 5 kg of apples. Adjika with apples and tomatoes for the winter: the best recipes with photos

This dish is an attribute of Caucasian cuisine, but in Russia adjika has long become an indispensable component on the snack table. They prepare it in small portions for current meals and make significant reserves for the winter, providing themselves with vitamins for the whole year.

Despite the fact that this appetizer is considered a spicy, savory dish, it is beneficial to the body - it accelerates the blood, stimulates digestion, and improves immunity. Therefore, in the winter assortment, adjika is not just an additive to dishes, it is an excellent preventative against diseases (and this is so important in the winter).

The best recipes for preparing adjika with apples

There are as many recipes for snacks as there are housewives - each cook adds her own twist. The basis of adjika is tomatoes, supplemented with other vegetables. But the snack acquires a special attractiveness in taste thanks to the fruit.

Hot pepper gives adjika its spiciness. The Caucasian appetizer according to the given recipe will be appreciated by real gourmets. It cooks quickly and is eaten in no time. For everything to work out correctly, follow this algorithm:

• remove the skin from a tomato (2 kg) and pass it through a meat grinder;
• bell pepper (1.5 kg) is freed from seeds and stalks, then ground;
• apples (3 pcs.) grated;
• grind horseradish root (250 g), hot red pepper (0.5 kg), garlic cloves (250 g) in a blender;
• mix all ingredients thoroughly;
• add chopped herbs, salt to taste, add sugar (3 tbsp) and vinegar (200 ml).

This adjika goes well in its raw form, but then it will have to be stored in a cool room (at 0-8 degrees Celsius). If the jars will stand on the shelves of a kitchen cabinet in winter, then it is advisable to boil the mixture for 20 minutes before packaging.

Sweet adjika with apples for the winter: video

Despite the fact that the recipe above does not contain vinegar, the tasty spicy snack can be safely stored for 2 years without loss of quality. This is due to the fact that sugar is not added to the recipe. The amount of remaining ingredients is as follows:

• tomatoes – 5 kg;
• sweet bell pepper (preferably rich red) – 1 kg;
• hot pepper – 16 pods;
• garlic – 0.5 kg;
• vegetable oil – ½ cup;
• salt – 1 tbsp. with a slide.

If you want to add apples to sweeten the adjika a little, it is better to take Antonovka (2-3 pcs.). The products are handled as usual - twisted in a meat grinder or whipped with a blender. If boiling is implied, then it is better to add garlic and oil to the mixture 10 minutes before removing from the stove.

Very tasty adjika without vinegar: video

In addition to apples, plums and even pears are also added to adjika. Fruit and vegetable mixture is a powerful vitamin composition that provides a large supply of energy. Therefore, it is worth paying attention to this recipe:

• tomatoes (1 kg) blanch for 3 minutes, remove the skin and rub through a sieve;
• prepare fruits: apples and pears - 0.5 kg each, drained 1 kg;
• beat in a blender and add to the tomato mass;
• do the same with peppers, taking 0.5 kg of Bulgarian and the same amount of bitter;
• Add vegetable oil (200 ml), crushed garlic (30 cloves), herbs and salt (100 g each), suneli hops (20 g), apple cider vinegar (1 glass) into the mixture;
• Having brought to a boil, remove from heat and beat with a blender.

The homogeneous mass is packaged in jars and sealed. Cool, upside down, in natural conditions. Then they are stored in a cool place.

All the recipes given are a small drop in the culinary ocean. Even if all housewives prepare adjika according to the same algorithm, they will still end up with completely different snacks. After all, each one brings a piece of their own energy to the dish.

Classic adjika with apples is a sauce from Abkhazian cuisine, although all the peoples of the Caucasus call it their national dish. Traditionally, the base component of this hot sauce is red capsicum, which is responsible for its bright red color.

In many adjika recipes, the vegetable base is tomatoes, to which carrots, bell peppers, apples, capsicums, garlic, herbs, onions and flavorings such as sugar, salt and vinegar are added in smaller quantities. Vinegar is added only to canning compositions - they are subjected to heat treatment, after which the tomatoes lose their acid.

Spicy adjika with apples

Ingredients:

• 3 kg tomatoes,
• 700 g sour apples,
• 700 g carrots,
• 1 kg bell pepper,
• 3 heads of garlic,
• 3 pcs. hot red pepper,
• 200 ml 9% vinegar,
• 200 ml vegetable oil,
• 200 g sugar,
• 150 g kitchen salt.

Cooking method:

1. Wash all the fruits thoroughly. Remove seeds from bell and hot peppers. Cut out the stems of the tomatoes. Chop the garlic.
2. Peel the apples from skins and seeds. To make the spicy adjika according to this recipe rich and tasty, choose juicy sour apples.
3. Cut apples, carrots, tomatoes, bell and hot peppers into pieces and pass through a meat grinder.
4. Place the resulting crushed mixture in a saucepan and place over medium heat. Bring to a boil, reduce heat to low and simmer, stirring, for 45 minutes.
5. Add garlic, vinegar, sugar, salt and vegetable oil to adjika. Mix thoroughly and cook adjika for another 15 minutes. Then pour the hot adjika into sterilized jars, cover with lids and roll up.
6. Spicy adjika with apples prepared according to this recipe will be stored well in a cool, dark place.

Homemade adjika with apples, mild

An ideal, homogeneous consistency, adzhika is obtained if the tomatoes and peppers are peeled. To easily remove the skin, cut it crosswise at the top of the fruit, pour boiling water over it and let it sit for 5-7 minutes, then lower it into cold water. The skin is easily removed. To clean bell peppers, simply place the fruits on a baking sheet and bake in a hot oven for 10 minutes. Well, apples also need to be peeled, seeds and partitions between them removed.

Ingredients:

• Tomatoes - 2.5 kg
• Sour apples - 1 kg
• Sweet pepper - 1 kg
• Carrots - 1 kg
• Hot red pepper - 100 g (3 pcs.)
• Table vinegar - 100 ml.
• Garlic - 3 large heads
• Sugar - 1 glass
• Salt - 2 tbsp. l.
• Vegetable oil - 1 cup

Cooking method:

1. We start preparing adjika with apples and carrots by chopping capsicum and garlic. The most pungent taste comes from the seeds and membranes of the peppers. If you want to end up with a mildly spicy sauce, then free the pepper from seeds and white internal walls and fibers. Place cloves of garlic and hot pepper in a meat grinder and grind the spicy vegetables with its auger through a fine grate. Place them in a separate bowl.
2. Often the parts of the meat grinder that have come into contact with the essential oils of garlic and hot pepper are very difficult to wash so that their aroma and pungency completely disappear. Therefore, it is better to start chopping vegetables with them - then tomato juice and bell pepper will thoroughly “wash” the auger, knife and grill of the meat grinder.
3. We continue to grind the remaining components of the sauce through a meat grinder: tomatoes, bell peppers, apples, carrots. Pour the resulting mass into a large enamel (or stainless steel) pan and place on medium heat.
   After boiling, reduce the heat to low and simmer for 50-60 minutes, remembering to stir, especially intensively at the end of simmering. Such a long time of stewing vegetables will make hard carrots soft and the vegetable mass homogeneous.
4. After an hour, add hot peppers and garlic, salt, vinegar, sugar and vegetable oil to the prepared stew mixture. Stir everything until smooth and taste it. At this stage, you can add an accent to any flavor: add vinegar, or sugar, or salt. Simmer over low heat for another 5 minutes (after boiling again). Divide the boiling mass into sterile jars and roll up the boiled lids. Sterilization is not required.
5. As we said above, take this recipe for adjika with apples as a base. You can change the percentage of any component by increasing or decreasing it. Vinegar, salt and hot peppers are excellent natural preservatives! For example, spicy adjika with apples - the recipe is the same as we gave above, only without carrots, and the amount of garlic and capsicum is increased by 2-3 times.

Adjika with apples for the winter

Ingredients:

• tomatoes – 1.5-2 kg
• sweet pepper – 1 kg
• carrots – 0.8-1 kg
• onions – 0.5-0.7 kg
• apples – 1 kg
• vegetable oil – 0.5 cups
• garlic – 1 small head
• salt – 1 tbsp. spoon without top
• sugar – ¾ cup
• vinegar 9% – 50-100 g
• paprika – 1 tbsp. spoon
• hot pepper – 1 pc.

Cooking method:

1. If you are making this vegetable caviar for very young children, limit the garlic and remove the vinegar and hot pepper. In this case, you need to cook the vegetable mixture for half an hour longer.
2. Wash all vegetables thoroughly and let the water drain.
3. We pass them through a meat grinder except for garlic (we will add it at the end of cooking), the order does not matter.
4. In the finished product, the effect was the same, but the grater had to be washed additionally. So, there is no need to repeat this “feat” of mine.
5. Transfer the crushed mass to a thick-bottomed bowl or cauldron and cook for half an hour, bringing to a boil and reducing the heat to medium. Stir occasionally. Due to its liquid consistency, our apple adjika does not require special attention and does not try to burn immediately.
6. Add vegetable oil and cook for another 30 minutes. Next in line are salt, sugar, garlic, paprika, hot pepper and vinegar. Leave on low heat for another half hour.
7. In total, the process takes 1.5 hours. (If we make “baby” adjika without vinegar and pepper, cook everything for 2 hours).
8. While the vegetable caviar is boiling, prepare the container. 0.5 liter jars are best suited for vegetable caviar.
9. We wash them thoroughly and sterilize them in any way suitable for you. Boil the lids. Transfer the finished adjika with apples into jars, quickly close and wrap for self-sterilization.
10. Vegetable caviar for the winter or Ukrainian adjika is ready. I made it from half the amount of food, so I got three 0.5 liter jars.

Adjika with apples and tomatoes for the winter

Ingredients:

• tomatoes - 1.2 kg
• bell pepper - 500 g
• carrots - 300 g
• hot pepper - 1-3 pcs. (taste)
• apples - 500 g
• vegetable oil - 4 tbsp. l.
• vinegar 9% - 2-3 tbsp. l.
• salt about - 1 tbsp. l.
• sugar - 2-3 tbsp. l.
• garlic - 1 head

Cooking method:

1. Wash all vegetables thoroughly. We cut it into pieces that will be convenient to grind.
2. We pass the vegetables through a meat grinder or grind them in a food processor.
3. Place the mixture into a saucepan. Place the hot pepper cut in half and seeded.
4. The amount of pepper depends on your love for spicy taste.
5. Only you know how hot the seasoning should be. This is exactly how much pepper you use.
6. Add salt and sugar to the pan. Pour in vegetable oil.
7. Add the garlic and vinegar to the pan at the end of cooking.
8. Place on medium heat and bring adjika to a boil. Then reduce the heat and simmer the mixture for about 1 hour. All vegetables should become soft and the mass should be thick.
9. At the very end, add vinegar and garlic, passed through a press. Boil for another 2 minutes. We definitely try it to adjust the taste: does it have enough spiciness, acidity and sweetness?
10. We prepare jars with a volume of 0.5 liters or less in advance. We steam them and boil the lids. Fill the container with hot vegetable mass. Seal and turn over. Adjika with apples should turn out quite thick. If yours is liquid, cook it until it thickens.
11. After the jars have completely cooled, we put them in the pantry or cellar for long-term storage.

Adjika with apples

Delicious, aromatic and spicy adjika with apples for the winter is prepared very simply and quickly! You can store it all winter at room temperature, it costs well. I usually close this adjika in half-liter jars or smaller ones. And my dad loves to add this adjika to soup and spread it on bread.

Ingredients:

• tomatoes - 1.5 kilograms;
• apples - 0.5 kg;
• garlic - 300 grams;
• hot pepper - 4 pods;
• 0.5 liters of sunflower oil;
• bell pepper - 0.5 kg;
• carrots - 0.5 kg.

Cooking method:

1. Wash the tomatoes and cut into two parts.
2. Peel the garlic and divide into cloves.
3. Also core the apples, remove the seeds from the peppers, and peel the carrots.
4. Pass everything through a meat grinder. except garlic. It is better to chop it finely.
5. Place the vegetables in a saucepan, add sunflower oil and cook over low heat for 2 hours.
6. 10 minutes before the end of cooking, add chopped garlic and stir.
7. Place the hot mixture into sterilized jars and seal with lids.

Abkhazian adjika with tomatoes and apples

Ingredients:

• bell pepper - 1 piece
• tomatoes - 3 kg
• apples - 1 kg
• carrots - 1 kg
• dill and parsley - 200 g
• small pod of chili pepper - 1 pc.
• garlic - 8 cloves
• vegetable oil - 300 ml
• vinegar 9% - 2 tbsp. spoons
• black and red pepper
• coarse sea salt to taste

Cooking method:

1. Tomatoes, bell peppers, apples and carrots are thoroughly washed, cleared of seeds and seeds, cored, and cut into small pieces.
2. Then all the ingredients are twisted several times through a meat grinder. Next add vinegar, salt, vegetable oil and cook over low heat for two hours, stirring occasionally.
3. At the end, add chopped herbs, and let the adjika cool and brew. This recipe is used for preparations for the winter. Place in jars and sterilize, store in a cool, dark place.
4. This recipe is no longer a variation of the classic recipe.

Spicy adjika with apples

Ingredients:

• ripe red tomatoes – 2.5 kg
• sweet bell pepper – 500 g
• sweet and sour apples – 500 g
• carrots – 500 g
• parsley – 50 g
• dill greens – 50 g
• red hot pepper – 75 g
• garlic – 120 g
• vegetable oil – 250 g
• salt - to taste 9% vinegar - 2 tbsp.
• ground black pepper - to taste

Cooking method:

1. Take the peppers and apples, wash them thoroughly, remove the branches and core, then cut them into slices.
2. We also wash the tomatoes and cut them into six approximately equal parts.
3. Peel the carrots, wash them and cut them into small pieces.
4. We pass all the ingredients through a meat grinder, except for the greens.
5. Add the required amount of vegetable oil, salt and black pepper to taste, as well as vinegar, mix everything thoroughly so that the mass is as homogeneous as possible.
6. Place everything in a saucepan and cook for two hours over low heat.
7. We wash and cut the greens, adding them at the very end of cooking.
8. Pour adjika into clean, dry jars and sterilize for 20 minutes in boiling water.
9. We roll up the jars with lids using a special machine, then turn them upside down and wrap them in thick fabric, a blanket or a towel, and after they have completely cooled, we send them to the cellar or pantry for subsequent storage.

Classic spicy adjika with apples

Ingredients:

• zucchini 2.5 kg
• sweet pepper 500 gr
• carrots 500 gr
• apples 500 gr
• garlic 100 gr
• hot pepper 200 gr
• greens (dill, parsley)
• sugar 70 gr
• salt 50 gr
• vegetable oil 250 ml
• vinegar 9% 100 ml

Recipe:

1. Sterilize jars. Wash the jars well before sterilizing. Pour water into a large saucepan, place a metal sieve or oven rack on top, and place the jars on top, neck down.
2. Keep the jars over steam for about 15 minutes, but do not remove until drops of steam begin to flow down their walls. Place the sterilized jars on a clean towel with the neck down. Wash the vegetables well, peel the carrots and garlic. Remove the stems from the sweet peppers and remove the seeds from the apples.
3. Pass through a meat grinder: zucchini, sweet pepper, hot pepper, apples, carrots. Place the rolled vegetables in a saucepan and put on fire. Bring to a boil and cook (stirring) over medium heat for 1 hour.
4. Wash the greens, dry and chop finely. Pass the garlic through a press. An hour after cooking the vegetables, add garlic and herbs, mix well and cook for 10-15 minutes.
5. Then add salt, sugar, vegetable oil and vinegar. Mix well, remove from heat and place in sterile jars. Screw on the lids (sterilize the lids right before rolling - they simply boil in a saucepan for 15 minutes).
6. Turn the jars upside down, wrap them in a blanket and leave for several days until they cool completely. Place the finished products in a dark, cool place.

Raw adjika from peppers with apples

This is a wonderful winter snack recipe, especially for apple lovers.

Ingredients:

• Apples (can be green), sweet peppers (ripe) - 1 kg each
• Garlic - 200 grams
• Sugar - 1 glass
• Salt - 2 tbsp. spoons
• Vinegar (preferably wine) - 1 glass
• Pepper to taste

Cooking method:

1. Wash the bell peppers and apples properly.
2. Dry it. Cut out the core of the apples and peel the peel.
3. We also peel the pepper.
4. Grind the chopped apples and peppers in a meat grinder or blender.
5. Add twisted garlic to the apple-pepper mixture and mix everything together.
6. Sugar, salt and vinegar are also added there.
7. The resulting mixture is left to stand overnight.
8. After this, the seasoning can be put into jars; closed jars are well stored all winter in the refrigerator.
9. This adjika complements not only meat but also vegetable dishes very well; it can also be spread on sandwiches.

Homemade raw adjika with apples and carrots

How to make vegetable adjika with apples if you don’t have a lot of time to prepare? It's very simple - use a quick recipe for adjika with carrots and apples. You can prepare such a delicious dish, which is also a real storehouse of vitamins, within an hour. Using such a quick recipe, you can make not only preparations for the winter, but also an excellent treat for every day.

Ingredients:

• Hot pepper – 150 g;
• Hard apples – 300 g;
• Tomato paste – 2 tbsp. l.;
• Parsley root – 300 g;
• Carrots – 300 g;
• Fresh tomatoes – 400 g;
• Sweet pepper – 500 g;
• Table vinegar 9% - 220 g;
• Garlic – 300 g;
• Salt - to taste;
• Mustard – 100 g.

Cooking method:

1. Wash the vegetables and apples, peel them, and pass them through a meat grinder with a fine grid.
2. We add tomato paste to the ground mixture; we need it solely to give raw adjika a pleasant red tint that fresh tomatoes cannot give.
3. Finally, pour vinegar into the dish, add salt, mustard, mix everything thoroughly.
4. We sterilize the jars, then place the prepared Abkhaz appetizer on them, cover the jars with lids and put them in the refrigerator for storage.
5. You can try your homemade adjika made from tomatoes and apples immediately after cooking, but the dish will not yet have that endurance and sharpness of taste. Remember: the longer the appetizer sits, the spicier and richer it will be.
6. Every second housewife knows how to prepare spicy raw adjika. There are a huge number of ways to prepare this dish, and the 3 recipes above are just a small part of the possible cooking options.
7. If you wish, you can add horseradish root, suneli hops, allspice, cilantro and many other spicy ingredients to your spicy appetizer; adjika will only benefit from this, the main thing is not to miscalculate the proportions. In winter, such a treat will also be an excellent remedy for colds.

Armenian adjika with apples

Thrill-seekers - I offer my own wonderful recipe for Armenian adjika for the winter. Personally, I only use this hot sauce with meat dishes; I prefer classic dishes, such as regular pickled tomatoes. But my husband and daughter cannot do without it - for bread, with main courses and even with some salads.

Ingredients:

• 2.5 kg tomatoes
• 1 kg apples (Antonovka)
• 1 kg carrots
• 1 kg sweet pepper
• 1 cup of sugar
• 1 cup sunflower oil
• 3 pods of hot pepper
• 200 g minced garlic

Cooking method:

1. Ripe and juicy tomatoes were ground in a meat grinder (combine or blender). Add bell peppers and ratunda peppers, having previously cleared them of tails and seeds.
2. Then gradually add hot pepper to our sauce. It is enough to just cut off the tails and leave the core - the seeds of the pepper contain exactly the spiciness that our adjika needs.
3. All that's left is the garlic. Peel the cloves, grind them and add to the sauce. This is how beautiful it turns out.
4. And then there was a game of taste and your imagination. The ideal spice for Armenian adjika is basil - its pleasant smell and unusual taste simply work magic with the sauce.
5. In addition, basil is a medicinal plant that contains vitamins and has a beneficial effect on the body. So, I recommend not cutting the basil, but twisting it together with the stems through a meat grinder.
6. In the stems, leaves and calyxes of the flower there are glands that accumulate essential oil, which determines the aroma of this plant, as well as the pleasant smell and taste of the dishes to which it is added.
7. That's it, adjika is almost ready. All that remains is to boil it over low heat for 30-40 minutes. At the same time, do not forget to constantly stir the sauce and skim off the foam.
8. At the end, when the adjika has already boiled, add salt, sugar and vinegar. You can, of course, add it according to the recipe, but I recommend it to taste. Still, these are auxiliary ingredients that should complete the taste of the dish, and not spoil it. Read more:
9. Pour the hot sauce into pre-sterilized jars, roll up and cover for a day. Armenian adjika is ready for the winter. Serve it with your favorite meat dishes or as a stand-alone sauce that will definitely decorate any table.

How to cook raw adjika with apples

Raw apple adzhika is very easy to prepare, and you can also adjust the recipe to suit your tastes. Raw adjika, as a rule, does not contain carrots, since they are hard and can spoil all the fun.

For longer storage of sauce made from fresh vegetables, containers and lids must be sterilized. The sauce can be stored in the refrigerator for no more than 2 months, although, admittedly, supplies run out much faster!

Ingredients:

• 1 kg of ripe and fleshy tomatoes;
• 1.5 kg of red sweet pepper of the ratunda variety;
• 0.5 kg of Antonovka apples;
• 3 large heads of garlic;
• 3-5 red capsicums;
• 1 heaped tbsp. salt;
• 3 tbsp. sugar and sunflower oil.

Cooking method:

1. We process all washed and peeled vegetables in a meat grinder (let the blender rest!). For a milder taste, remove the seeds and internal membranes of the hot pepper.
2. Add salt and sugar to the mixture and mix the well-chopped fruits until the salt and sugar dissolve. Let's taste and add saltiness or sweetness if desired. We wait until their crystals completely dissolve and mix again.
3. Distribute the spicy mass among the jars, pour 2-3 tbsp into each jar on top. vegetable oil (do not mix!) and close with sterile lids. Ready!
4. Fresh adjika with apples is an excellent addition to meat dishes; it can be added to fresh salads and appetizers; it’s even delicious simply spread on bread and enjoyed as a snack.

Harvest time continues. This means that the topic of blanks is relevant. Adjika with apples for the winter, the best recipes with photos of which are given in the article, is an ideal option for processing red vegetables.

Aromatic and tasty pasta will serve as an indispensable addition to first and second courses. And spicy lovers will love eating it with a spoon straight from the jar.

The spice is added to soups and used in the preparation of meat, fish and vegetable dishes. The sauce is also used to season ready-made lunches and toast for sandwiches.

Interesting! Adjika originated in Abkhazia. The name of the sauce means "salt". Initially, the supplement was prepared completely differently. It consisted of only three ingredients: pepper, garlic and salt.

Over time, many variations in the preparation of adjika have appeared. One thing remains unchanged - the pungent taste and magnificent spicy aroma. How to cook the sauce so that the whole family likes it? I offer 6 different recipes. Choose what you like.

Spicy adjika with apples: you'll lick your fingers

I present a recipe designed specifically for lazy housewives. Adjika with green apples without cooking. This is a quick cooking method and extremely simple.

Ingredients:

• 3 large tomatoes;
• one green apple;
• two hot chili peppers;
• 4–5 cloves of garlic;
• salt – 1 tsp;
• oil – 50 ml.

Preparation:

Cut the tomatoes into medium pieces and place them in a blender bowl.

Peel the apples and divide them into slices. We put them on top of the tomatoes.

Remove the seeds from the peppers. Divide the chili into several parts and add to the rest of the ingredients. In the Caucasus, by the way, the sharp pods do not remove the entrails.

Process the garlic and place it in a blender.

Add salt and oil there.

Grind vegetables using the device.

Let's taste for salt.

We put the finished adjika into jars. In a treated container in the refrigerator, the “raw” sauce will be stored for six months.

Banks are sterilized for winter preparations. Otherwise, processing of containers is not necessary.

Sweet adjika with apples, tomatoes, carrots through a meat grinder

This tomato and apple paste is sweetish. If you like this taste, take note of the recipe.

We will need:

• 2.5 kg tomato;
• half a kilogram of carrots;
• apples – 500 g;
• granulated sugar - 2 tbsp. l.;
• sweet pepper – half a kilogram;
• 1 tbsp. l. salt;
• vegetable oil – 100 ml;
• garlic – 2 heads;
• chili – 1 pc.;
• one glass of vinegar 9%.

1. Cut the apples into slices, cut off the middle, and leave the peel.

2. Remove only the stem from the chili, leaving the seeds. To make chopping easier, divide it in half.

3. Remove the inside of the bell peppers, then cut the fruits into medium pieces.

4. Peel the carrots and divide them into small cubes.

5. Clean the cloves.

6. Grind the processed vegetables using a meat grinder. We send carrots along with tomatoes - it’s easier to chop them this way.

7. Place the resulting mass into a saucepan.

8. Add bulk additives and oil. Then mix the pasta thoroughly and put on fire. Cooking time is one and a half hours.

9. At the end of cooking, add 50 ml of essence.

10. After adding the essence, leave the adjika to simmer for another 15 minutes.

Pour the sauce into clean, dry containers and put the twists in a dark place.

Delicious adjika from zucchini with apples for the winter: my favorite recipe

The usual adjika is red. However, I would like to present a recipe for a liquid seasoning without tomatoes - an orange tint. The result is no less tasty.

Ingredients:

• 5 kg of zucchini;
• 5 carrots;
• five apples;
• 400 ml sunflower oil;
• 200 ml vinegar 9%;
• 2 cups tomato sauce;
• salt – 2.5 tbsp. l.;
• 2 cups peeled garlic;
• black pepper – 2 tsp;
• sugar – 200 g;
• red pepper – 2 tsp.

Preparation:

1. We clean the zucchini from the peel and seeds.
2. Next, we pass the vegetable through an electric device (for example, a meat grinder).
3. Peel and chop the apple, then the carrots.
4. Place the ingredients in a large bowl.
5. Place the pan on the stove and turn on low.
6. Cook the mixture for 2–3 hours.
7. Then add sugar and salt.
8. Add crushed garlic and pepper. Next, vegetable squeeze and tomato paste.
9. Mix the ingredients and cook the sauce for another 60 minutes.
10. When there are about 10 minutes left of cooking, add vinegar.

Pour the hot sauce into jars. Turn the twists upside down and wrap them up.

Recipe for the most delicious homemade adjika with tomatoes, carrots, peppers without vinegar

There are a lot of options for preparing adjika. Have you tried cooking it without vinegar? The product is not much different from the usual homemade seasoning. At the same time, such a composition will help out the housewife who did not have any essence on hand.

To cook delicious homemade pasta for the winter, please prepare the following products:

• tomatoes – 5 kg;
• garlic - a glass;
• salt – 2 tbsp;
• 1 kg of sweet pepper;
• 1 kg carrots;
• granulated sugar – 350 g;
• 200 ml sunflower extract;
• onions – half a kilogram;
• chili – 6 pcs.;
• kilogram of apples (preferably Antonovka variety).

Preparation:

1. Remove seeds and stems from washed peppers. Peel the apples and cut off the middle. Process carrots, onions and garlic.
2. Cut all the vegetables into small pieces.
3. We pass the spicy ingredients (garlic and chili) one by one through a meat grinder. Place the components in separate containers. We'll need them later.
4. We grind the remaining vegetables through a meat grinder and transfer the mass to a common bowl.
5. Next, put the pan with the puree on the fire. Add granulated sugar, butter, salt.
6. When the pasta boils, cook it for another 2 hours.
7. Then add the garlic and pepper and cook for 15 minutes.
8. Pour the mixture into treated jars and screw on the lids. The specified amount of products yields 4.5 liters of delicious adjika.

I suggest you watch the recipe in the video more clearly.

On a note! Tomato adjika is a fiery red sauce. So use as many red vegetables as possible. Take only ripe scarlet tomatoes.

Homemade adjika boiled with apples, tomatoes, garlic - the best recipe

Pasta with garlic and horseradish turns out to be especially spicy. Just for lovers of hot sauces.

We will need:

• tomatoes – 2 kg;
• sweet pepper – 500 g;
• chili (large pods) – 4 pcs.;
• two apples;
• horseradish – 500 g;
• salt – 2 tbsp. (without slide);
• garlic – 100 g;
• sugar – 100 g.

Preparation:

Grind the peeled cloves into a separate container and set aside.

2. Remove the stems of the tomatoes and pass them through a meat grinder.

3. Clean the remaining vegetables. Cut off the core of apples and remove the seeds from peppers.

4. Grind the processed fruits.
5. Place the resulting slurry on the stove.

6. When the sauce boils, reduce the heat and simmer for 25 minutes.

7. Then pour in the essence and add garlic.
8. Mix the ingredients and boil for another 5 minutes.

It turns out about three liters of finished adjika. Pour it into jars. Turn the pieces upside down, wrap them up and leave them like that until they cool completely.

Interesting! Adding apples to adjika reduces the risk of getting a sour sauce.

Canning is a rather long and labor-intensive process, many believe. Completely in vain. Cooking homemade preparations has long turned into a pleasant hobby, because you can do it while enjoying the process, each time using new recipes. One of the most popular preserves is adjika with apples - a sweet and sour seasoning that goes well with different dishes.

Recipes for making adjika with apples

There are a large number of recipes for making adjika with apples for the winter. All of them have a different set of ingredients and cooking technology, which allows housewives to experiment. Apples for adjika are sour or sweet and sour, elastic, without damage. Preference should be given to fruits from the garden rather than imported fruits purchased in the supermarket. With the right choice, the workpiece will receive a pronounced sourness.

Warning! The color of the apples is not important. They can be red, green, or yellow. The main thing is not to mix them, choosing one particular variety.

Adjika recipe for the winter with tomatoes and apples

Those who do not like excessive spiciness can please themselves with a sweet version of the dish by preparing adjika with apples and tomatoes for the winter. Such a piquant, spicy sauce will make any food even tastier and will become indispensable for every housewife.

To prepare the workpiece you will need the following components:

• red tomatoes – 1 kg;
• apples – 0.5 kg;
• paprika (sweet pepper) – 0.7 kg;
• garlic – 25 g;
• chili pepper – 10 g;
• sugar – ¾ faceted glass;
• table vinegar - 60 ml;
• salt – 40 g.

1. It is necessary to sort out the tomatoes, removing the stems. It is better to give preference to soft, homemade varieties. This will provide the dish with a rich taste and bright aroma.
2. Wash and cut the tomatoes into pieces.
3. Rinse the apples. Remove the partitions and seeds, chop into pieces.
4. Peel the garlic.
5. Remove seeds and veins from the pepper (spicy lovers can leave them).
6. Pass all prepared products through a meat grinder (it is preferable to use a fine grid).
7. Add sugar and salt to the chopped vegetables.
8. Simmer for about half an hour from the moment of boiling over low heat. The foam that rises during the cooking process must be removed.
9. Almost at the very end of cooking (5-7 minutes), pour in table vinegar.
10. Mix everything thoroughly.
11. Pour the prepared adjika into prepared jars and roll up.
12. Leave the preserves alone until they cool completely, covering them first.
13. Take it out for storage.

Cooking adjika with apples and zucchini

Products required for preservation:

• 3 kg zucchini;
• 1.5 kg tomato;
• 1 kg each of apples and onions;
• 500 g each of carrots and sweet pepper;
• 1 cup oil (vegetable);
• 1 cup garlic cloves;
• ½ cup sugar;
• 45 – 55 g salt;
• 1 tbsp. l. ground red pepper (hot);
• 100 ml vinegar.

Recipe for canning adjika.

1. Remove washed and peeled vegetables from seeds and stalks.
2. Grind all the fruits in a meat grinder. Grind pepper and garlic separately.
3. Add butter, sugar and salt to the vegetable mixture.
4. Cook, stirring constantly over low heat for 30 - 45 minutes.
5. Add ingredients such as garlic and hot pepper to the sauce. Continue cooking for another 5 minutes.
6. Add vinegar and stir.
7. As soon as it boils, pour out the adjika and seal it tightly.

Recipe for winter adjika with apples and carrots

The number of existing recipes for canned vegetables is amazing. Many housewives choose the most versatile ones. The adjika recipe is distinguished by its simplicity. The most affordable products are used - apples, carrots and tomatoes. This spicy-sweet seasoning will go harmoniously with both first and second courses. It can be used as a spread on bread.

List of main components:

• ripe tomatoes – 5 kg;
• carrots – 1 kg;
• apples (without core) – 1 kg;
• sweet pepper (freed from veins and seeds) – 1 kg;
• hot pepper (chili) – 3 – 5 pcs.;
• sunflower oil – 400 ml;
• granulated sugar – 0.4 kg;
• vinegar (apple or table) - 400 ml;
• salt (rock) – 50 – 60 g.

Step-by-step preparation.

1. Grind washed and peeled vegetables (except hot peppers) with a blender or meat grinder.
2. Place in a large bowl or pan. Put on fire.
3. Stir and bring to a boil.
4. Simmer for 90 minutes over low heat.
5. Add vegetable oil, chopped hot pepper, sugar and vinegar to the mixture. Cook the sauce for about 30 minutes.
6. Add salt, garlic (chopped) and cook for 15 minutes.
7. Roll hot adjika into jars. Turn over, cover with a thick cloth and leave to cool.

Spicy adjika from tomatoes and apples

This recipe for preparing adjika with apples for the winter does not involve a cooking process, which makes this preparation especially attractive. Surprisingly, all the beneficial substances of the products are preserved with minimal time.

To prepare a tasty and vitamin-rich seasoning, you should prepare the following products:

• ripe, fleshy tomatoes - 1 kg;
• sweet pepper (paprika or ratunda) – 1.5 kg;
• sour apples – 500 g;
• garlic – 3 large heads;
• hot capsicum – 3 – 5 pcs.;
• salt (rock) – 25 – 30 g or “extra” – 20 – 25 g;
• sugar – 70 – 75 g;
• vegetable oil.

Cooking method.

1. Wash and peel all vegetables. To make the taste of adjika milder, the partitions and seeds should be removed from the hot pepper.
2. Grind the prepared ingredients in a meat grinder.
3. Add bulk ingredients to the vegetable mixture: salt and sugar.
4. Stir the mixture until smooth and taste. Adjust taste if necessary.
5. Package the finished adjika. Pour a few tablespoons of oil on top of each jar. Do not mix under any circumstances. A kind of oily film should form on top.
6. Seal the jars hermetically with prepared lids.

Advice! When working with hot peppers, you must wear rubber gloves. This way, the skin of your hands will be protected from burning enzymes.

Adjika recipe with apples and eggplants

Adjika with apples and eggplants can be an excellent alternative to regular winter preparations. This is a strange combination of components that are incompatible with each other. But it is precisely this bouquet that makes the taste of the dish original, with special notes of piquancy.

List of ingredients:

• eggplants (blue) – 4.5 kg;
• red tomatoes – 2.5 kg;
• medium-sized apples - 3 - 4 pcs.;
• paprika (sweet pepper) – 5 pcs.;
• hot pepper – 2 pcs.;
• carrots – 2 pcs.;
• granulated sugar – 2 cups;
• garlic - 3 - 4 heads;
• sunflower oil – 2 cups;
• table vinegar (9%) – 1 glass;
• greens – 1 bunch;
• salt - to taste.

Culinary recipe for adjika with eggplants.

1. Cut the tomatoes into small pieces. You can first remove the skin from them. Grind with a blender (can be replaced with a meat grinder).
2. Transfer the fruit juice to a saucepan or large bowl.
3. Remove the seed bed from sweet and hot peppers along with the tails. Remove the core from the apples. Wash and cut the carrots. Cut the vegetables into pieces and chop together with herbs and garlic.
4. Mix all ingredients until smooth. If necessary, the resulting slurry can be ground again in a meat grinder or chopped in a blender.
5. Add sugar, salt, oil and vinegar. Stir everything again and put on fire, which should be reduced as soon as the mixture boils. The cooking process should last 20 minutes.
6. It is necessary to wash the eggplants and cut into small pieces.
7. Add the blue ones to the boiling vegetable mixture.
8. Cook the mixture together with the eggplants for about 20 minutes.
9. Immediately pack adjika into jars. Roll up and cover with a blanket or towel.
10. Allow the workpiece to cool completely and store it.

Adjika apple with plums

– This is a moderately spicy, sweet and sour sauce. The use of Antonovka gives the dish a piquant taste. This adjika is somewhat different from the traditional Abkhaz seasoning of red hot pepper, garlic, salt and spices. But anyone who tries to prepare apple-plum adjika at home will be pleasantly surprised by the harmonious combination of all the ingredients.

The recipe involves the use of the following products:

• plum puree – 3 kg;
• applesauce – 1 kg;
• sugar – 1 kg;
• cinnamon (powder) – 1 g;
• cloves – 0.5 g;
• ground ginger – 0.2 g.

Step-by-step preparation.

1. First you need to prepare puree from plums and apples. Fruits should be washed thoroughly. Remove seeds from plums and seed boxes from apples.
2. Cut the fruits into pieces, add 20% water and cook until softened. Grind through a sieve (apples and plums separately).
3. Mix two types of puree, add sugar and spices to the mixture.
4. Place the container with the sauce on low heat. The cooking process will take no more than 5 - 10 minutes.
5. Pour hot adjika into a specially prepared container. It must be sealed immediately.

With horseradish and garlic

Adjika with apples, horseradish and garlic is one of the simplest homemade seasoning recipes. Despite the modest set of ingredients, the dish turns out aromatic and tasty. Homemade adjika with garlic and horseradish will add a certain brightness and spiciness to any dish.

Advice! It is convenient to preserve adjika with horseradish and garlic in small jars of 150 - 200 ml (for example, mustard jars). It is not only comfortable, but also practical. Adjika does not have time to erode, retaining its original aroma and pungency.

To prepare such adjika, the following set of products is required:

• ripe tomatoes – 2.5 kg;
• sweet pepper – 1.5 kg;
• carrots – 1 kg;
• apples – 1 kg;
• horseradish, garlic, chili pepper - 300 g each;
• table vinegar – 100 ml;
• sugar – ½ cup;
• salt – 1 tsp.

Step-by-step cooking process.

1. After preliminary preparation, grind all fruits and vegetables (except chili peppers) in a meat grinder.
2. Place the resulting pulp in a large container and cook over low heat for about 60 minutes.
3. At this time, peel and chop the horseradish, garlic and hot pepper.
4. Add them to the boiling stock and cook for 10 minutes, remembering to stir.
5. Then pour in vinegar, add salt and sugar.
6. Mix all ingredients thoroughly and bring to a boil.
7. Immediately pour the sauce into jars and seal tightly.

With walnuts

The usual set of components for adjika can be supplemented with walnuts. Don’t be afraid to experiment; the final taste of the dish will only benefit from this. A delicate nutty note will add sophistication and sophistication to the preparation.

You will need to prepare the following products:

• tomatoes – 2.5 kg;
• apples – 1 kg;
• bell pepper – 1 kg;
• carrots – 1 kg;
• onions – 1 kg;
• walnuts – in shell – 1 kg, shelled – 420 g;
• garlic and hot pepper – 300 g each;
• greens (parsley and dill) – 300 g each;
• salt - to taste.

Preparation.

1. Peel and wash the carrots, onions and garlic.
2. Hull the walnuts.
3. Remove stems and seeds from hot and sweet peppers.
4. Core the apples.
5. Cut all the fruits into pieces and pass through a meat grinder.
6. Wash and sterilize lids and jars.
7. Mix all ingredients, add salt and cook.
8. After 2. hours, put adjika into jars and roll up.

Terms and conditions of storage

You can store the workpiece in any cool and dark place - basement, cellar, pantry, refrigerator. The product, located in hermetically sealed jars, does not lose its taste and can be eaten within 2. years.

Important! Raw (without cooking) adjika can be stored for 2-3 months, but under certain temperature conditions. The best option would be a refrigerator. Pre-sterilization of jars and lids significantly increases shelf life.

Conclusion

Adjika with apples is served with fried and stewed meat, first courses and side dishes. It is best to eat it without subjecting it to repeated heat treatment. Adjika with apples is not only tasty, but also very healthy. It improves digestion processes and increases appetite. But, given the severity, it should be consumed with caution, in reasonable quantities, so as not to provoke intestinal irritation.

A Georgian delicacy for lovers of savory snacks is adjika. The recipe for this traditional dish for southern peoples has undergone changes when it appeared on the Russian table. Pepper (the main component) faded into the background, and tomato became the basis for cooking. Russian gourmets have come up with many interesting variations of this dish: adjika with apples, walnuts, horseradish and tomatoes will delight your family for the winter. We have made a selection of recipes so that you can choose the best one for yourself.

Hot sauce, rich in flavor, kills pathogenic bacteria. Literally translated from the Abkhaz language, this spicy dish is called pepper salt. The decoding corresponds to the main composition of adjika.

Methods of preparation and storage can be divided into 2 types:

• fresh;
• dry.

In the first case, the sauce is made from pureed raw vegetables.

The dry mixture is made from dried pepper, garlic and spices. It is used as a seasoning, adding to meat and fish dishes, hot dishes.

Red pepper gives adjika its bright color. In fact, it can be green if you take unripe pods. In this case, the sauce will not be as spicy. Adding tomatoes reduces the spiciness of the dish. If you want to prepare classic adjika, use only hot peppers. It is most convenient to make preparations in early autumn.

The fiery taste comes from the white membranes and seeds. If you don't like it too spicy, it's better to take them out. It is better to choose tomatoes that are firm, bright, fleshy, but not juicy.

Some tips:

1. After meat grinding and heat treatment, vegetables darken. This process cannot be stopped. Food acid does not help restore color and prolong the shelf life of vitamins.
2. You can use an aluminum pan for cooking if it is not damaged. Ceramic metal or cast iron cookware is more suitable.

Prepare the necessary ingredients

Apples add flavor to adjika and give it a little sourness and sweetness. They soften the taste. Pour boiling water over the tomatoes and after 15 minutes put them in ice water.

After this simple manipulation, the skin can be easily removed. To peel the peppers, just keep them in a hot oven for a couple of minutes.

Apples are usually peeled; They should be cut into four parts and the seeds should be removed. Vegetables are scrolled and chopped using a food processor or meat grinder. You will need a large saucepan for cooking.

How to cook adjika with apples and tomatoes for the winter

Don't be afraid to experiment! The best recipes are those that you create based on your taste preferences.

Spicy sauce with a hint of sweetness

Homemade hot sauce contains few ingredients. For 1 kilogram of tomatoes: 700 grams of bell pepper, 10 pods of hot pepper, 500 grams of sour apples and one head of garlic, 9% vinegar - ¼ cup, salt - 40 grams, sugar - 0.5 cups.

1. Prepare vegetables.
2. Grind the fruits and pour into a saucepan.
3. Add salt, add sugar, wait for it to boil.
4. After 30 minutes, add vinegar.
5. Cook for another five minutes.
6. Transfer to prepared glass jars.
7. It is recommended to store the preparations for the first 24 hours, wrapped in a warm blanket.

Boiled with carrots and vinegar

Awesome adjika combines the sweetness of apples and the spiciness of pepper:

• 1 kilogram of fresh carrots;
• 1 kilogram of bell pepper;
• 1 kilogram of onions;
• 1 kilogram of juicy apples;
• 3 kilograms of tomatoes;
• 200 grams of chili peppers;
• 200 grams of garlic;
• 2 tablespoons vinegar 9%;
• We determine the amount of salt and sugar to your taste;
• 200 grams of refined oil.

1. Grate the carrots.
2. Grind vegetables and fruits.
3. Grind the onion in a blender.
4. Finely chop the garlic.
5. Pour the pureed mixture into the pan. When it boils, reduce the heat and leave for half an hour.
6. Add crushed garlic.
7. Add chili pepper, previously crushed.
8. Add salt and sugar.
9. Pour in vinegar and oil.
10. Cook for another 10 minutes.
11. Without waiting for it to cool, transfer to glass jars.
12. Turn the containers over and cover with a blanket.

Spicy with hot pepper

The secret of spicy adjika is to leave all the seeds and white veins in the pepper. They have a burning pungency. Capsicums in hot sauce will be the main component. It is better to take sour apples. Tomatoes that are fleshy and red are suitable.

Seasonings will add piquancy to the taste:

• 1 kilogram of apples;
• 3 kilograms of tomatoes;
• 0.3 kilograms of garlic;
• 0.3 kilograms of hot capsicum;
• 1 glass of sunflower oil;
• ½ cup sugar;
• 2 tablespoons salt;
• table vinegar ¼ cup.

1. Pass the pre-peeled tomatoes through a food processor.
2. Do the same with apples.
3. Peel the garlic and crush it.
4. After a short heat treatment, peel the peppers from the transparent film and chop.
5. Pour apples and tomatoes into a cooking container and cook
6. After 1.5 hours, add the remaining ingredients.
7. Cook for another half hour.
8. Transfer to jars without waiting to cool.

Recipe without vinegar

1. Tomatoes – 1 kilogram.
2. Juicy apples – 500 grams.
3. Garlic – 200 grams.
4. Bell pepper – 1.5 kilograms.
5. Chili peppers – 4 pieces.
6. Salt – 1 tablespoon.
7. Granulated sugar - 3 tablespoons.
8. Sunflower oil – 3 tablespoons.

1. Wash vegetables and fruits, peel, remove seeds and stalks, and grind.
2. Combine in one pan.
3. Salt the mixture, add sugar.
4. Wait 10 minutes for the spices to dissolve.
5. Mix thoroughly and pour into jars.
6. To avoid the formation of a film, pour a little sunflower oil on top.
7. Place the jars in the refrigerator.

With added wine

Unusual recipe. Fish and meat dishes with its addition are simply finger-licking:

• apples – 4 pieces;
• tomatoes – 10 pieces;
• sweet pepper – 1 piece;
• hot pepper – 4 pieces;
• sugar – 0.5 cups;
• salt – 1 tablespoon;
• wine – 1 glass.

1. Cut the peeled apples into small slices and place in a saucepan. Carefully pour in the wine and sprinkle sugar on top.
2. When the wine starts to boil, cook for no more than 5 minutes.
3. Grind the previously peeled tomatoes.
4. Remove the film from the pepper, remove the seeds, and chop.
5. Combine vegetables with apples.
6. Cook for 15 minutes.
7. Add remaining ingredients and spices.
8. Wait 5 minutes for the whole mixture to boil.
9. Leave to brew for a quarter of an hour.
10. When hot, place in containers. Close with rubber lids.
11. When cool, put in the refrigerator.

Method without preservation

2 kilograms of tomatoes, 5 heads of garlic, 500 grams of sweet pepper, 3 pods of chili pepper, suneli hops, one heaped glass of sugar, half a glass of table vinegar, salt to taste.

Scroll the indicated fruits and vegetables, grinding them to a mushy state. Add spices to the resulting mass. Mix everything and leave in a dark place for a day. Stir again and pour into prepared containers. Place the jars in the refrigerator.

Preparation without cooking

1. 0.8 kilograms of paprika.
2. 1 kilogram of tomatoes.
3. 500 grams of garlic.
4. A bunch of dill.
5. 2 tablespoons salt.
6. Seasonings (1 tablespoon each): savory, basil, cilantro, suneli hops.

1. Grind the paprika.
2. Remove the peel from the garlic.
3. Peel the tomatoes and cut out the stems.
4. Grind all the vegetables.
5. Finely chop the dill.
6. Mix all ingredients.
7. Leave to ferment for 3 days.
8. Place into clean jars and cover with nylon lids.
9. Keep refrigerated.

In a slow cooker

Cooking adjika in a slow cooker is very convenient. It greatly simplifies the process. It heats evenly and ensures a constant heating temperature for the entire dish. There is no need to constantly monitor and stir, since a special coating protects it from burning.

For 2 kilograms of tomatoes, take 500 grams of apples and carrots, 1 kilogram of bell pepper, 0.1 kilogram of hot pepper, 0.2 kilograms of garlic, a glass of refined sunflower oil and, to taste, salt and pepper.

1. We clean, grind and mix all products.
2. Add spices.
3. Pour into the multicooker bowl and set the cooking timer for 1 hour.
4. The adjika is ready, all that remains is to transfer it into containers.
5. Place the jars upside down in a warm place.

Raw with garlic added

Sweet apple adjika, prepared without cooking, retains many vitamins.

The basis of this dish will be sweet peppers - 3 kilograms. You will need 500 grams of carrots, apples and garlic, 400 grams of paprika pods, a bunch of cilantro, ½ cup of salt, a tablespoon of sugar, 500 milliliters of sunflower oil.

1. Peel the apples and remove the seeds. Then grate on a coarse grater or pass through a meat grinder.
2. Also chop the carrots.
3. Bulgarian pepper, freed from film and seeds, chop.
4. Combine garlic with paprika and chop.
5. Add salt and sugar to the mixture of vegetables and fruits.
6. Add remaining ingredients.
7. Stir the mixture and place in containers.
8. To extend the shelf life, pour a little oil on top.
9. Transfer the cooled jars.

Sweet

For 2.5 kilograms of tomatoes you need to take 0.7 kilograms of pumpkin, 0.2 kilograms of carrots, 0.2 kilograms of apples, 0.5 kilograms of sweet peppers, 0.2 kilograms of garlic, as well as a pinch of coriander, 50 grams of sugar, 70 grams salt, 2 bay leaves.

1. Wash vegetables and apples, peel (remove skins), chop.
2. Mix and put the pan on the fire. Cooking time – 1.5 hours.
3. Pour in vegetable oil, add seasonings.
4. Place the finished adjika into clean jars and close with metal lids.

With plums

A savory snack is made with the addition of plums.

For two parts of tomatoes you will need one part each of carrots, onions, apples, sweet peppers, and plums. For 2 kilograms of tomatoes, for a sharp taste, take 0.3 kilograms of garlic, 0.2 chili peppers, one bunch of dill and two parsley, sunflower oil - 1 cup, 0.5 cups of vinegar 9%, half a glass of sugar and salt - 2 tablespoons.

1. Grind vegetables, plums and apples to a puree.
2. Crush the garlic, chop the herbs.
3. Cook in a large container for about 1 hour.
4. Add herbs, garlic, spices.
5. Cook for 15 minutes.
6. In the last 5 minutes add sunflower oil, in the last minute vinegar.
7. Pour into containers and close with metal lids.

With eggplants

Adjika with the addition of eggplant turns out very tasty. Eggplants add juiciness and make the sauce more tender.

500 grams of sweet pepper, one chili pepper, 1 kilogram of eggplant, a head of garlic, half a glass of table vinegar 9%, a glass of sunflower oil, 1/3 cup of sugar, a tablespoon of salt, two pinches of basil and coriander seeds.

1. Crush the spices.
2. Chop the vegetables separately in a convenient way.
3. Crush the garlic, you can chop it finely.
4. Combine tomatoes with oil.
5. Add salt and sugar (adjust to your taste). Continue cooking for 10 minutes.
6. Place the chopped eggplants in a container prepared for cooking and cook again.
7. After 10 minutes, add the pepper mixture.
8. After 10 minutes, add the crushed garlic.
9. After boiling, wait another 3 minutes.
10. Adjika is ready. Transfer the sauce into glass jars and close. Cover with a blanket.

How to store it correctly

Raw preparations are stored in the refrigerator. The duration does not exceed 60 days. Sterilization of containers is the basis for reliable storage. It is better to place jars closed for the winter in a cool and dark place.

In a container with fresh adjika, add a little sunflower oil on top. This will prevent a dry crust from forming. Iodized salt can cause fermentation, so it is better not to add it to the preparations.