Cucumber adjika. The best recipes for pickling cucumbers in adjika for the winter

It must certainly be prepared from tomatoes or hot peppers. Today we propose to approach this issue more creatively, in a new way. Adjika from cucumbers should come out as tasty as from other, more traditional ingredients for us, and become an excellent addition as a sauce to any table: festive or everyday. You can add it to hot dishes from meat, poultry, fish, even to seafood, fried potatoes, boiled rice. And to cook such a dish as adjika from cucumbers will not be difficult even for a novice hostess. Well, shall we try?

From fresh fruit

Adjika from cucumbers in the season when these vegetables are not too expensive is an excellent and economical addition. We will need: five kilos of young cucumbers, only from the garden, half a kilo of red tomatoes, fresh and ripe, hot pepper (such as "light") - a couple of pieces, two heads of garlic, a glass of vegetable oil, half a glass of vinegar (for those who do not favor it - replace with citric acid in an adequate amount), salt to taste.

Cooking is simple

Adjika from fresh cucumbers is prepared not simply, but very simply! The skin from cucumbers can not be cut off if they are young. If older, then it is best to cut it off, as it will be bitter. In addition, cucumbers are crushed perfectly in this way, and the consistency of adjika will turn out more tender.

Note that this recipe does not involve sterilization of the sauce. We simply close the jars with screw caps and turn them over. Wrap until completely cool: let it stand for a day.

Fresh cucumber adjika is ready to eat! You can eat it right away (only chilled), or you can put it in the refrigerator and store it to wait for the first cold weather, when it, like a seasoning, goes great.

Cucumbers with photo

You can try to cook the next dish. It's also delicious, spicy and out of the ordinary. At least cucumbers in adjika for the winter in jars look original and are well eaten, for example, on New Year's holidays.

Ingredients: five kilos of fresh cucumbers, a kilo of tomatoes, three good large heads of garlic, a glass of vegetable oil, half a glass of sugar, half a glass of vinegar, very hot chili pepper, salt.

cooking

Cucumbers must be washed. Then fill them with water and set aside for two hours. In the meantime, we clean and crush the garlic, chop the pepper with a knife, and grind the tomatoes to a puree state. After all these procedures, pour the resulting mass into a saucepan.

Cucumbers soaked in water, cut into slices (so that they look good in half-liter jars). Add vegetables to the pot. And then there are all the other ingredients. Mix thoroughly, make a small fire, and after half an hour of stewing, add vinegar and continue to simmer for another quarter of an hour. Then, with a spoon, we put the resulting mass into prepared jars, leave a bit for testing, and roll up the rest. We turn the jars over as usual, upside down, wrap them up and let them cool, and then move them to the lower compartment of the refrigerator.

One more recipe

As an option: lightly scald the cucumbers with boiling water and put them in jars. And only then pour boiled adjika. So the cucumbers will turn out more whole and crispy. As you can see, it will not be difficult to cook cucumbers in Recipes, in principle, are simple, and the ingredients - especially in season - are inexpensive and quite affordable in any supermarket or market. So why not cook? Bon appetit everyone!

Cucumber adjika can be prepared according to various recipes. All of them are united by the presence of cucumbers as the main component. The main ingredients may vary. Usually cucumbers are cut into rings. The remaining vegetables in most recipes will need to be scrolled through a meat grinder.

For the dish we take only good, fresh vegetables. Heat treatment of adjika usually lasts no more than 25 minutes. Thanks to this, cucumbers retain their color and crunch. Adjika goes well with meat dishes, poultry. And as a separate dish, it can be served on any table.

In this article you will find several proven recipes for making cucumber adjika from fresh and salted vegetables. While the harvest season is not over yet, let's start with an appetizer of fresh young cucumbers.

Classic cucumber adjika

Such a winter salad is well worth it, prepared with a little vinegar.

Ingredients:

• Cucumbers - 1300 gr.
• Tomatoes - 900-1000 gr.
• Bulgarian pepper - 4-6 pcs.
• Chili - optional 1 pod.
• Garlic - 80-100 gr.
• Salt - 1 tbsp. l.
• Sugar sand - 120-130 gr.
• Vinegar 9% - 40 ml.
• Vegetable oil - 70-80 ml.

Cooking method:

1. We wash the vegetables, clean them of dirt. Soak cucumbers in cold water. They should stay there for about 2 hours.
2. To make cucumbers in adjika for the winter fragrant and tasty, we prepare a separate tomato sauce. Tomatoes must be chopped until smooth. To do this, you can use a blender or meat grinder.
3. We send the tomatoes to the pan and turn on a small fire. After boiling, cook for no more than 10 minutes. While the tomatoes are boiling, we clean the garlic and pepper from seeds and also send them to a blender.
4. Add garlic and pepper to the tomato sauce, lay the rest of the ingredients - salt, sugar, vinegar and vegetable oil. Cook for the same amount of time.
5. During this time, we cut the cucumbers into circles and send them to the adjika. Cucumber appetizer is almost ready. Cucumbers should not be cooked for more than 5 minutes. Otherwise, they will overcook and stop being crispy.
6. We put everything in banks and roll it up.

Adjika from cucumbers for the winter

Ingredients:

• cucumbers - 5 kg
• tomatoes - 2 kg
• bell pepper - 5 pcs.
• hot peppers - 1-3 pcs.
• garlic - 150 g
• vinegar - 200 ml
• sunflower oil - 250 ml
• sugar - 200 g
• salt - 3 tbsp. l.

Cooking method:

1. Prepare jars and lids. You can sterilize containers for the preparation of preservation in any way convenient for you (steam, in hot water, in a microwave oven). For the amount of ingredients indicated in this recipe, you will need 12 cans of 0.5 liters or 6 cans of 1 liter.
2. Wash cucumbers, dry. Cut small fruits with delicate skin into circles, larger, well-ripened vegetables, peel from hard peel, cut into semicircles.
3. Wash the tomatoes under running water, cut into pieces so that it is convenient to pass them through a meat grinder. Bulgarian and hot capsicum washed, peeled from the stalks and seeds, cut into pieces. Peel the garlic.
4. Pass the prepared tomatoes, peppers and garlic through a meat grinder.
5. Transfer the resulting vegetable mass to a large saucepan, add vinegar, salt and sugar, sunflower oil, mix well, bring to a boil and cook for 15 minutes.
6. Fill clean jars with chopped cucumbers (not too tightly so that adjika is evenly distributed between the layers of vegetables).
7. Carefully, so as not to burn yourself, pour cucumbers with hot adjika. Cover jars with lids, roll up, turn upside down and leave to cool completely.
8. This preparation is convenient because cucumbers of any shape and size can be used for its preparation: perfectly even and hooked, with tender young skin and with a rough skin that is simply cut off so as not to spoil the taste of the dish.
9. You can change the amount of hot capsicum and garlic up or down, focusing on the taste preferences of your family. If desired, you can add bay leaves or allspice peas to such a salad.

Adjika with cucumbers

Ingredients:

• cucumbers - 1 kg
• tomatoes - 500 g
• red bell pepper - 250 g
• garlic - 4 teeth
• hot chili pepper - 1 pod or to taste
• sugar - 2 tbsp. l. without a slide
• salt - 1 tbsp. l.
• vegetable oil - 70 ml
• vinegar 9% - 50 ml

Cooking method:

1. To make cucumbers crunchy in adjika, they should be soaked before cooking. I kept the cucumbers for 2 hours in cold water.
2. Next, you need to prepare the tomato sauce for cucumbers. I cut the tomatoes into quarters and chopped them in a blender (you can scroll through a meat grinder). It is not necessary to remove the skin.
3. The resulting tomato juice with pulp was poured into a saucepan with a thick bottom. I added refined vegetable oil and table vinegar, salt and sugar. I put the pan on the stove and boiled for 10 minutes.
4. Peeled garlic, sweet bell pepper and chili. I crushed everything in a blender.
5. She added the aromatic mixture to the pot with the tomato sauce. Cooked for another 10 minutes, stirring. Taste the sauce, you may want to add more salt, sugar or hot pepper.
6. Cucumbers cut into slices, poured into a saucepan, mixed and cooked for 5 minutes from the moment of boiling, gently stirring with a wooden spatula.
7. At the end of cooking, the cucumbers should remain crispy, in no case should they be digested! At the same time, they should actively boil and be completely immersed in the filling.
8. I quickly laid out hot cucumbers in sterilized jars, alternately pouring tomato adjika. Immediately corked with lids scalded with boiling water. Banks turned upside down, wrapped and left in this form until completely cooled.
9. You can take a sample in a month, as soon as the cucumbers in adjika are properly infused. Preservation should be stored in a cool and dark place for no longer than 1 year.

Delicious cucumber adjika

According to this recipe, cucumbers in adjika are very tasty. Due to the large number of tomatoes used, the color of the dish is quite rich and bright. It will decorate even a festive, even everyday table. Recipes with a high content of garlic are quite spicy. This should be taken into account when preparing. Any recipe can be modified by reducing the amount of one or another ingredient.

Ingredients:

• 2 kg of cucumbers and tomatoes.
• 7 pcs. bell pepper.
• 200 gr. garlic.
• 1 PC. hot pepper.
• 2 tbsp. l. salt.
• 1 st. granulated sugar.
• 150-200 gr. oils. Choose an unscented oil.
• 100 ml. vinegar 9%.

Cooking method:

1. Peppers and tomatoes are sent to the meat grinder. Before that, it must be lightly scalded with boiling water. We put the resulting mass on the stove and cook for 5 minutes.
2. Finely chop the garlic with a knife, you can use a press so that the pieces do not come across.
3. Cut the hot pepper into small pieces.
4. Add all other ingredients to the tomato mixture. While it is cooking, stir well so that it does not burn.
5. We cut cucumbers, it is better if they are rings.
6. We send cucumbers and vinegar to the rest of the ingredients.
7. Cook the mass with cucumbers for another 15 minutes.
8. We turn off the fire. We lay out adjika on banks.

This, like other recipes, involves the use of only sterilized jars. Otherwise, the preparation for the winter may deteriorate.

Adjika "Cucumber"

We are already used to homemade adjika based on tomatoes. What can you say about cucumber adjika? For all those interested, the recipe for adjika with cucumbers.

Ingredients:

• ripe tomatoes 2.5 kg
• sweet pepper 1 kg
• sugar 200 g
• vinegar 200 g
• vegetable oil 200 g
• salt 3 tbsp. spoons
• young cucumbers, finely chopped 5 kg
• garlic 2-3 heads
• hot pepper (optional) to taste

Cooking method:

1. We pass ripe tomatoes, sweet pepper through a meat grinder, add sugar, vinegar, vegetable oil, salt to the mass. Boil 10 min.
2. Then pour finely chopped young cucumbers into adjika, boil for 5 minutes, add garlic and, if you like, hot pepper, boil for 5 minutes.
3. We lay out the adjika "Cucumber" in sterilized jars, roll up and wrap.

Adjika with cucumbers and cabbage

The secret of this recipe is that the vegetables are allowed to soak in water. That is why the dish is very juicy and rich. It is very easy to cook it.

Ingredients:

• Cauliflower - 600 gr.
• Onion - 500 gr.
• Vinegar 6% - 100 ml.
• Zucchini - 500 gr.
• Water - 2 liters.
• Salt - 2 tbsp. l.
• Bay leaves - 3-5 pcs.
• Ground ginger and allspice black pepper - at the tip of a teaspoon.
• Tomatoes - 2 kg.

Cooking method:

1. All vegetables, except tomatoes, are washed and prepared. Cucumbers and onions - cut into rings, zucchini - into cubes, disassemble the cauliflower into small inflorescences. Fill with water with salt diluted in it. Approximately 12 hours they will stand in the water.
2. Separately, prepare the tomato filling. We dip the tomatoes in boiling water, remove the peel from them. In a blender, skip the tomatoes and put the mass on fire.
3. We take the vegetables out of the water, you can use a colander. Add vegetables to tomato mixture.
4. Add all spices, sugar, vinegar.
5. Simmer the mixture for about 25-30 minutes over low heat. Don't forget to stir it from time to time.
6. Cabbage takes the longest to cook in this recipe. We taste it to determine the degree of readiness of the salad. When the cabbage becomes soft, turn off the heat and take out the cans for conservation.
7. Adjika is a wonderful dish familiar to us since childhood. He is loved by both children and adults. Try amazingly delicious recipes and be sure to write us your feedback about them.

Pickled cucumber adjika

Ingredients:

• pickled cucumbers - 4 pcs.
• garlic - 5 cloves
• vegetable oil - 2 tsp
• tomato paste - 2 tbsp
• black pepper (ground), red pepper.

Cooking method:

1. To cook Adjika from pickles, you need ...
2. Cucumbers grate on a coarse grater, chop the garlic.
3. Combine cucumbers and garlic and mix thoroughly. add vegetable oil, tomato paste, pepper to taste and mix thoroughly.
4. Place adjika in the refrigerator for 12 hours to infuse.

Pickled cucumber adjika

In this recipe, cucumbers should be pickled or pickled. We need 1 kg.

Cooking method:

1. Three pickled cucumbers on a coarse grater and set aside.
2. We clean and pass through the press 8 cloves of garlic, send them to the cucumbers.
3. Now add 3 tbsp. tomato paste and the same amount of odorless vegetable oil.
4. Sprinkle to taste, but not less than ½ tsp. black ground pepper and 1/3 tsp. red.
5. We mix the resulting mixture to a homogeneous consistency and put it in a sterile jar with a plastic lid.
6. We keep our hot spice in the refrigerator. We serve no earlier than after 12 hours, so that it is cooled for any hot and even first courses.
7. Also cucumber adjika is good with sandwiches and salads.
8. As you can see, cucumber adjika is not only unusual and very tasty, but also a stunningly easy-to-prepare snack.
9. Try making it and guests will be asking for the recipe.

Adjika cucumber for the winter

Such a simple recipe for cucumber adjika for the winter was suggested to me by my mother. Of course, at first I was afraid to cook in this way - too much vinegar, nevertheless, as for me. But if you take vinegar with a small percentage, then, apart from a strong smell in the kitchen, there is no harm! So I’ll tell you how to make cucumber adjika for the winter according to my recipe, and if you wish, you can boil all the vegetables in water in the old fashioned way, and then add vinegar, it will also be delicious.

Ingredients:

• Cucumbers - 1 Kilogram
• Cauliflower - 500 Grams
• Zucchini - 500 Grams
• Water - 2 Liters
• Vinegar table 6 percent. - 1.5 Liters
• Sugar - 250 Grams
• Salt - 100 Grams
• Flour - 30 Grams
• Ground ginger - 20 grams
• Mustard Powder - 20 Grams
• Turmeric - 10 Grams

Cooking method:

1. Here are the ingredients we'll need. Wash vegetables thoroughly.
2. We cut the vegetables finely, dilute the salt in water, let them stand for at least 12 hours (and preferably all 24) in salt water. Then drain the water.
3. Now we just move all the vegetables to the pan, pour in the vinegar, let them cook on low heat. There will be "heavy" steam, so turn on the hood. We mix sugar gradually, then all the indicated spices.
4. Vegetables should become soft, but not boiled (vinegar helps). Prepare the jars, put the hot mixture into sterile prepared jars. Close with sterile lids for the winter.

Cucumbers in adjika for the winter

The prepared appetizer of cucumbers with adjika for the winter according to the following recipe will be a great addition to any table. Bell peppers are preferably red, fleshy and juicy. The spiciness of the workpiece can be adjusted to your liking by increasing or decreasing the portion of hot pepper.

Ingredients:

• cucumbers - 2 kg;
• tomatoes - 2 kg;
• bell pepper - 7 pcs.;
• garlic - 1.5-2 heads;
• hot pepper - 1 pod;
• salt - 2 tbsp. spoons;
• sugar - 250 g;
• vinegar - 100 ml;
• oil - 150 ml.

Cooking method:

1. Grind tomatoes and sweet peppers in a meat grinder, boil for 5 minutes.
2. Add sugar, butter, salt, garlic and hot pepper, boil for 10 minutes.
3. Lay the cucumbers cut into circles, pour in the vinegar and cook under the lid for another 15 minutes.
4. Cucumbers are corked in adjika for the winter in sterile jars, insulated until cool.

Cucumbers in adjika: a classic recipe

Ingredients:

• Young cucumbers - 4 kg
• Tomatoes - 1.5 kg
• Red hot pepper - 1 pc.
• Vinegar - 150 ml+
• Garlic - 3 heads+
• Vegetable oil - 1 cup
• Salt - 3 tbsp. l.
• Sugar - 3/4 cup

Cooking method:

1. First, let's take care of the jars, for this amount of ingredients we will need to sterilize at least 8 half-liter jars.
2. We wash and clean all the vegetables, put the cucumbers aside, and pass the tomatoes, all kinds of peppers and garlic through a meat grinder or chop in a food processor.
3. Pour the resulting mass into a saucepan and put on a small fire.
4. Add vinegar, salt, sugar and vegetable oil to it.
5. As soon as everything boils, keep adjika on fire for 15 minutes, stirring constantly.
6. Cooking cucumbers: cut them into circles 3-4 mm thick. Be sure to try them for bitterness, if necessary, remove the peel.
7. After the specified time, put them in adjika, reduce the heat to a minimum and cover everything with a lid.
8. After 8-10 minutes, we check if the cucumbers began to darken, as during pickling, we immediately turn off our salad. If they are still bright, we no longer cover the pan with a lid and, stirring, we follow - as soon as they begin to change color, we lay out the snack in jars.
9. To spread the cucumbers evenly, put them in jars first up to the shoulders, and then add the volume to the very top with the sauce.
10. We roll up the jars with lids, turn them over and wrap them like ordinary preservation until they cool completely.
11. After that, we remove the jars in a dark, cool place until cold weather or holidays. Wonderful cucumbers in adjika are ready.

Cucumbers in spicy adjika

Ingredients:

• for 12 half-liter jars (6 liters of salad):
• 2 kg tomato
• 4 sweet peppers
• 1 piece of hot pepper-string
• 150 g of garlic (a little more than half a glass of peeled cloves)
• 1 glass of vinegar
• 3 tbsp salt
• 1 cup of sugar
• 1 cup sunflower oil
• 5 kg cucumbers

Cooking method:

1. This is one of my favorite cucumber recipes - canned cucumber salad in adjika. The dish is spicy and tasty. But this year I closed half the portion (although I brought the proportions of the ingredients to the full).
2. Preparing canned cucumber salad is very simple and quick. Even the most crooked and hooked cucumbers are suitable for this, but I preferred to take thin ones so as not to cut the rings into halves.
3. All vegetables, except cucumbers, are passed through a meat grinder. Hot pepper, so as not to pinch the throat, can be cut and soaked in cold water overnight beforehand. Pour adjika into a saucepan and put on fire. In the meantime, we prepare jars and lids - sterilize, boil.
4. You can immediately put salt, sugar and vegetable oil in adjika. Bring the mass of tomatoes, peppers and garlic to a boil and simmer for 15 minutes over low heat.
5. Cucumbers cut into rings like a salad, thick ones can be cut into half rings. After 15 minutes of boiling, pour the cucumbers into the adjika and, after mixing slightly, close the lid.
6. Now we do not leave the pan and carefully monitor the cucumbers.
7. They can not be digested, otherwise they will become soft, I do not like these. Therefore, as soon as you notice that some of the cucumbers have darkened and become “wet” in appearance, mix again (it is better to cook in a wide saucepan) and watch as soon as small bulbs start and adjika tries to boil, immediately turn off the fire.
8. We lay out the cucumber salad with a sterile spoon in jars, laying on the shoulders, we begin to scoop only adjika. Pour under the neck and roll up under the iron lids.
9. This cucumber preparation can be called a salad of cucumbers and tomatoes, it has a pleasant pungent taste and is good in winter with baked potatoes, with potatoes in uniforms, and even just with bacon and bread.

Adjika cucumber from fresh fruits

Ingredients:

• Young cucumbers - 5 kg
• Red tomatoes - 300 g
• Red hot pepper - 200 g
• Garlic - 250 g
• Vegetable oil - 300 ml
• Vinegar 9% - 100 ml
• Coarse salt - 2 tbsp.

Cooking method:

1. If the cucumbers are very young, it is enough just to wash them, but if their skin is already rough and can be bitter, it is better to cut it off - this way they will be crushed better and the consistency of the finished adjika will be more tender.
2. We chop the cucumbers very finely or three on a beet grater.
3. Pour boiling water over red soft tomatoes for 2 minutes, then cool and remove the skin. We grind them with a blender, submersible or in a bowl.
4. We combine cucumbers with tomatoes, add oil and salt, put everything on fire and bring to a boil.
5. While the vegetable puree is languishing, prepare hot peppers. We remove the stalks and seeds from them. Remember that you can work with them only with gloves, so as not to burn your hands! We chop the peppers with a knife or also use a blender to grind.
6. During the same time, we clean and pass all the garlic through the press.
7. After 15 minutes, after the adjika boils, add hot pepper and garlic puree to it, stir and let it cook on low heat for another 10 minutes.
8. A couple of minutes before turning off, pour in the vinegar, mix again and arrange in sterile jars.
9. This recipe does not involve additional sterilization of adjika. Just roll up the cans and turn them over as usual. Wrap until completely cool and let cool gradually over the course of a day.
10. Our fresh cucumber adjika is ready! You can serve it chilled right now, or you can wait for the first cold days when the spicy seasoning will go especially well.

The most delicious Georgian recipe

Ingredients:

• cucumbers - 1 kg
• tomatoes - 0.4 kg
• vegetable oil - 50 ml
• sugar - 60 g
• salt - 0.5 tbsp. l.
• garlic - 3-4 cloves
• vinegar - 50 ml
• dry adjika - 2-3 tbsp. l.

Cooking method:

1. So, my tomatoes and pass them through a meat grinder.
2. We also wash the cucumbers and cut off the ends of them on both sides, after which we cut them into thin circles.
3. Pour the previously twisted tomato paste into an enameled pan or basin, add salt, sugar, oil and cook for 15 minutes. Read more:
4. After that, put the cucumber circles, pour the vinegar and bring to a boil.
5. Now you can add adjika. Since it is quite spicy, it is still worth adding it, taking into account your preferences for spiciness.
6. If you want not quite spicy cucumbers, add 1 tbsp. l. adjika, and if you are a fan, so that “it burns in your mouth”, put 3 tbsp. l.
7. We crush the garlic and also add to the cucumbers. Mix the whole mass thoroughly.
8. We put it on the fire again and cook for another 10 minutes, until the cucumbers are no longer bright green. We lay out the hot snack in jars, roll up the lids and set upside down to cool.
9. In winter, it will be nice to eat a dish prepared with your own hands.

Hi all!

The topic of this article is not quite common. Today, in our culinary delights, we will combine pickled cucumbers with Georgian cuisine.

The peculiarity of Georgian cuisine is that all the dishes in it are extremely spicy, they have a lot of seasonings and spices. For lovers of spicy - these dishes will appeal to you. And if you also like salted or pickled cucumbers, then seasoned with adjika, they will become just a real pleasure.

To give such a spicy taste, we will use both ready-made adjika and cooked with our own hands. Surely, many are not only familiar with this spicy snack, but also eat it quite often.

Be sure to check out:

The most delicious cucumber recipe for the winter in Georgian

We salt the cucumbers, almost as usual, using all the same ingredients:

• cucumbers - 1 kg
• tomatoes - 0.4 kg
• vegetable oil - 50 ml
• sugar - 60 g
• salt - 0.5 tbsp. l.
• garlic - 3-4 cloves
• vinegar - 50 ml
• dry adjika - 2-3 tbsp. l.

So, my tomatoes and pass them through a meat grinder.

We also wash the cucumbers and cut off the ends of them on both sides, after which we cut them into thin circles.

Pour the previously twisted tomato paste into an enameled pan or basin, add salt, sugar, oil and cook for 15 minutes. After that, put the cucumber circles, pour the vinegar and bring to a boil.

Now you can add adjika. Since it is quite spicy, it is still worth adding it, taking into account your preferences for spiciness. If you want not quite spicy cucumbers, add 1 tbsp. l. adjika, and if you are a fan, so that “it burns in your mouth”, put 3 tbsp. l.

We crush the garlic and also add to the cucumbers. Mix the whole mass thoroughly.

We put it on the fire again and cook for another 10 minutes, until the cucumbers are no longer bright green. We lay out the hot snack in jars, roll up the lids and set upside down to cool.

In winter, it will be nice to eat a dish prepared with your own hands.

Cucumbers for the winter in adjika. Prescription without sterilization

Required Ingredients:

• Cucumbers - 1.3 kg.
• Tomatoes - 1 kg.
• Bulgarian pepper - 4 pcs.
• Garlic - 80 gr.
• Hot chili pepper - 1 pod
• Salt - 1 tbsp. l.
• Sugar - 100 gr.
• Vegetable oil - 70 ml.
• Vinegar 9% - 40 ml.

We put the cucumbers in a basin and pour cold water for 2 hours. While they get wet, let's do the tomato sauce. Scroll the tomatoes through a meat grinder. Pour everything into a saucepan and cook for 10 minutes.

We clean the pepper and garlic, which we also grind better in a blender, and if not, then in a meat grinder. We put all this in a saucepan with tomato paste, add sugar, salt, vegetable oil, vinegar and cook for another 10 minutes.

While the adjika is cooking, cut the cucumbers into circles. We put them in adjika and cook for another 5 minutes.

After that, lay out on the banks and close the lids. We remove the cooled banks for storage until winter.

Cucumbers in store adjika

Ingredients for this recipe:

• salt - 1 tbsp. l.
• sugar - 100 g.
• cucumbers
• table vinegar 9% - 60 g.
• adjika - 500 ml.

Cooking cucumbers, wash, cut off the tips on both sides.

Let's break them down into banks.

Open a jar of adjika, transfer it to a saucepan and add 60 gr. vinegar 9%, 100 gr. sugar and 1 tbsp. a spoonful of salt. Put the pot on the fire and bring to a boil.

Pour hot adjika into jars in which cucumbers are laid out.

We close the jars with lids, set to cool and then put away for storage.

Bon appetit!

Today there is a wide variety of recipes for cucumbers in adjika for the winter. This original snack is gradually gaining popularity. The taste of these seamings will appeal to most gourmets, because in each of the above recipes there is a combination of spice and juiciness. If you make different versions of this snack, then you can significantly diversify your diet.

If you combine cucumbers and the sharpness of adjika, you get a delicious product that is great for eating with meat and fish dishes. Zelentsy in this seaming retain their unique crunch and vibrant color, they are quickly eaten by the household.

The secret of the good taste of seaming and the characteristic crunch of cucumbers in it is achieved by pre-soaking the fruits in cold water.

For recipes with chopped cucumbers, take 0.5 and 1 liter glass jars, and for whole vegetables - 1 liter and larger.

What kind of cucumber is suitable

Cucumbers in adjika are rolled up in different ways, if according to one recipe they are needed whole (for example, pickled), then another one says about the need to grind greens.

Therefore, in those blanks that should contain whole cucumbers, you need to choose small pickled vegetables so that there are no voids inside them. And if cucumbers are cut during the preparation of adjika, then there is no difference what grade or size they will be.

Delicious recipes for the winter

There are many options on how to make a delicious product for the winter. All recipes for cucumbers in adjika may be similar in ingredients and cooking technology. But there are also significant differences. Therefore, you need to choose the option with those components that you like more.

For example: if a person does not like cauliflower, then he is free to stop at the recipe where it is not. But it’s best to make seamings according to several recipes and decide which one is better, or keep both on your note.

The classic version of adjika "Cucumber"

Cucumber adjika attracts with the crunch of greens and sweetish spicy taste of the liquid part of the product.

Components:

• cucumbers;
• tomatoes;
• a pod of red hot pepper;
• sweet red pepper;
• garlic heads;
• vegetable oil;
• granulated sugar and salt;
• 9% vinegar solution.

Vegetables are prepared: sorted, peeled (garlic), washed. Then tomatoes, red and bell peppers, garlic are brought to a homogeneous mass in a food processor or with a meat grinder. Then the resulting puree is placed in a container and put on gas. Add granulated sugar and salt, vegetable oil and table vinegar. After boiling, adjika is kept on fire for up to a quarter of an hour, constantly stirring.

In the meantime, work with cucumbers - they should be tasted for the presence or absence of bitterness. If it is, then cut off the skin. Then the vegetables are chopped. The cutting form is round plates, the thickness of which is up to 4 mm.

When the adjika is already cooked, then sliced ​​\u200b\u200bcucumbers are laid in it. At the same time, the fire is made minimal and constantly stirred, and after 10 minutes they check their color.

If the vegetables have become darker, then the salad is ready.

At the end, a hot snack should be poured into sterilized jars and rolled up.

Delicious recipe in Georgian

Georgian cuisine is known for its extreme spiciness. But there are lovers of such dishes, and for them this recipe will be to your taste.

Components:

• cucumbers;
• tomatoes;
• a head of garlic;
• vegetable oil;
• dry adjika;
• granulated sugar and salt;
• 9% vinegar solution.

Wash tomatoes and cucumbers. Green vegetables are cut into thin slices, and red ones are passed through a meat grinder grate and poured into a saucepan. Put salt, granulated sugar, vegetable oil there and boil for a quarter of an hour. Then put chopped cucumbers and pour table vinegar and heat to a temperature of +100 ° C.

After that, spice is added. Do not forget that dry adjika is a very spicy product, so you should put it according to taste. If a person does not really like spices, then it will be enough for him to add 1 tbsp to this dish. spoon, and if you want to have a spicy dish - 3 tbsp. spoons. At the end of the cooking process, crushed garlic is added. Keep on fire for another 10 minutes, so that the cucumbers darken, and turn off. The product is poured and rolled into prepared jars and sealed.

Caucasian style

These canned cucumbers are also spicy, which is achieved with the help of Caucasian adjika.

Components:

• cucumbers;
• tomatoes;
• Bell pepper;
• adjika caucasian;
• vegetable oil;
• granulated sugar and salt;
• 9% vinegar solution.

Prepare vegetables. Grind tomatoes with pepper in a food processor or meat grinder. Pour into a large container and bring to a boil. Put sugar, salt and vegetable oil there. Chopped greens are added there and kept on fire for 10 minutes, stirring. Then pour table vinegar and leave for another 5 minutes. Pour into sterile jars and roll up.

Without sterilization

Rolling from fresh cucumbers with adjika without sterilization is liked by many housewives.

Components:

• cucumbers;
• tomatoes;
• Bell pepper;
• hot pepper pods;
• a head of garlic;
• vegetable oil;
• granulated sugar and fine salt;
• 9% vinegar solution.

The process begins with the preparation of vegetables, which are washed. Then the cucumbers are cut into slices, the middle is taken out of the peppers and cut into strips, and the tomatoes are sliced. Garlic is peeled.

All prepared vegetables are put into a meat grinder, and the resulting mass is poured into a container. Then it is put on gas, granulated sugar, salt, vegetable oil, table vinegar are put there and brought to a temperature of +100 ° C, mixing thoroughly.

After boiling, reduce the heat and keep adjika for a quarter of an hour. Sterile jars are filled with hot product and sealed.

With cauliflower

Cauliflower in jars with cucumbers and adjika looks unusual. Gourmets who cook everything interesting and tasty will be happy with this recipe.

Components:

• cucumbers;
• tomatoes;
• cauliflower;
• onion heads;
• vegetable marrow;
• laurel leaf;
• ground ginger;
• allspice and black pepper powder;
• granulated sugar and salt;
• 9% acetic solution;
• water.

Wash all vegetables. Cucumbers and onions are cut into rings, the pulp of zucchini is cut into cubes, and cauliflower is divided into separate inflorescences. Insist in salt water for 0.5 days.

Sauce is made from tomatoes. The skin is first removed from them by blanching. Then puree the tomatoes with a blender.

Sliced ​​vegetables are removed from the water with a colander and put in tomato liquid. All spices are added, as well as salt, granulated sugar, table vinegar. After boiling, cook for half an hour, stirring.

Since cauliflower takes longer to become soft, it is worth focusing on it. When it is soft, the salad is ready. Lay out in prepared jars and close with iron lids.

How to prepare pickled cucumbers

Meat dishes are suitable for this unusual sunset made from pickles.

Components:

• salted cucumbers;
• tomato paste;
• vegetable oil;
• black and red pepper powder;
• garlic cloves.

Cucumbers are rubbed on a grater with large holes and crushed peeled garlic. These ingredients are combined. Then vegetable oil, tomato paste and black and red peppers are poured there. Stir.

Cucumber adjika is infused in the refrigerator for half a day.

Cucumbers in store adjika

With pasty adjika, this product acquires a completely new taste.

Components:

• cucumbers;
• granulated sugar and salt;
• adjika;
• spices at will;
• 9% vinegar solution.

Green vegetables are prepared: they are washed, the ends are cut off and packaged in clean jars. Then the contents from the jar of adjika are transferred to a large bowl and granulated sugar, salt, table vinegar are added there. Put the container on gas and bring to a temperature of +100 ° C. Pour into each jar of cucumbers. Sterilize 1-liter jars for 15 minutes, cork.

Adjika with pickled cucumbers

Pickled cucumbers can also be poured with adjika. It turns out that 2 very familiar products form one new and very tasty dish.

Components:

• cucumbers;
• tomatoes;
• adjika;
• water;
• granulated sugar and salt;
• 9% vinegar solution.

Pickled cucumbers are placed in jars. Tomatoes are passed through a meat grinder, then they are combined with water, salt, granulated sugar and table vinegar. Bring to a boil. Pour into each jar and sterilize for a quarter of an hour. Roll up hermetically.

Spicy adjika appetizer with cucumbers

The piquancy of this dish depends on spicy adjika.

Components:

• cucumbers;
• tomatoes;
• bell pepper;
• vegetable oil;
• garlic heads;
• a pod of red pepper;
• 9% vinegar solution.

Vegetables are washed with water and cleaned. Then make a homogeneous mass of tomatoes and sweet peppers. Pour it into a saucepan and heat it up. Add salt and sugar, vegetable oil and table vinegar. Cook for a quarter of an hour.

In parallel, cut the cucumbers into slices. Throw them into a bowl. Cook all ingredients for up to 5 minutes.

While adjika is being cooked, cucumbers are cut into circles. Add them to boiling adjika and put hot pepper and crushed garlic there. Boil everything together for 10 minutes. Packed in sterilized jars and sealed.

1. The first thing to do is to wash the cucumbers, put them in a large basin and pour water over it, leaving it for 3-4 hours.

In the meantime, you need to prepare the banks. The recipe is for 4 3-liter jars. Wash and sterilize them. Prepare all the necessary spices and leaves, the leaves must be washed well. Peel the garlic and wash well. Wash the dill and finely chop.
2. Then put blackcurrant leaves, horseradish leaves, cherry leaves and bay leaves in sterilized jars.

Pour in sweet peas, a mixture of seasonings for pickling (1 tablespoon per jar) and garlic (1 clove per jar).
Then you need to cut off the edges (“butts”) from the cucumbers, put the cucumbers tightly in a jar,

put finely chopped dill on top of the cucumbers.

Also, cucumbers can be cut into thick circles, as in the photo.

3. Now you need to boil water. Carefully pour boiling water into jars with cucumbers,

Cover jars with lids and leave to infuse for 20 minutes.
4. After 20 minutes, carefully pour the water from the cans into a saucepan and put it on fire.

Pour sugar and salt into the water, bring to a boil.
Meanwhile, add 1 tsp to jars with cucumbers. adjika and pour in 80 ml of vinegar.

When the water boils, pour it into jars, cover the jars with lids and roll up.

5. Turn the jars upside down and wrap them in a blanket for the night.
6. In the morning, move the jars to the basement or pantry.

That's it, cucumbers are ready.

Cook with pleasure! Enjoy your meal!