How to cook zucchini adjika. Useful properties of adjika

With all my heart I recommend you, dear friends, to cook delicious squash adjika for the winter. Incredible delicious adjika from zucchini for the winter, which will delight you at any time of the year. Moreover, it can be a wonderful spicy addition to meat or other dishes that your imagination tells you.

Zucchini adjika can also be used to make bright sandwiches with white or black bread. And the secret of this squash adjika is in the “granular structure” like in traditional adjika from tomato or bell pepper. Therefore, the use of a meat grinder in this recipe is mandatory.

And also, thanks to a small amount of red hot pepper, squash adjika has a warming velvety effect, and even if you don’t like spicy dishes, you will 100% like this adjika.

Ingredients:

Yield: 4-4.5 liters.

• Zucchini 3 kg.
• Carrots 0.5 kg.
• Pepper 0.5 kg.
• Tomatoes 1.5 kg.
• Garlic 5 heads
• Red pepper 2-3 pcs (or ground pepper 2.5 tablespoons)
• Salt 2 tbsp
• Sugar 100 gr.
• Vegetable oil 200 gr.
• Vinegar 9% 100 ml.

Adjika from zucchini for the winter: all the secrets of cooking

First of all, let's prepare the vegetables. First, wash all the vegetables, clean, then weigh. Next, cut the vegetables so that it is convenient to load into the meat grinder. I cut it into thick longitudinal sticks - it's quick and convenient.

We clean the garlic from the husk, take out the seeds from the hot pepper.

At this stage, add salt, sugar and vegetable oil.

We mix our adjika from zucchini, cover with a lid and put on the stove. Bring adjika to a boil and cook for 40 minutes over moderate heat. It should be noted that it is necessary to cover with a lid, since adjika “shoots” a little during cooking.

At the end of cooking, add vinegar, cook for another 2 minutes and turn off.

Pour adjika into hot sterilized jars, and roll up with sterile lids.

We turn the jars with squash adjika on a towel, wrap it in a blanket and leave it alone until it cools completely. Cooled adjika jars can be stored both in the cellar and in the apartment.

Traditionally, adjika is made from tomatoes with the addition of seasonings, spices and some vegetables. But now adjika from zucchini for the winter is gaining popularity - you will lick your fingers at the recipes. My grandmother shared some recipes with me.

Adjika from zucchini with tomato paste for the winter: recipes "Lick your fingers"

This snack has a rather spicy taste, it is prepared without carrots. We love it, I think you will too.

To prepare a seam with tomato paste, we take:

• Zucchini - 2 kilograms;
• Tomato paste - 400 grams;
• Salt - 3 dessert spoons with a small slide;
• Sugar - a glass;
• Vinegar - 100 milliliters;
• Garlic - a large head or 2 medium ones;
• Hot pepper - a pod;
• Lean oil - a glass;
• Parsley - a bunch.

How to cook:

1. Vegetables must be washed where necessary - cleaned, removed damage. In the dishes in which our workpiece will be prepared, grind the zucchini. Add salt, sugar, butter, tomato. Stir, cook over medium heat for 25 minutes, stirring occasionally.
2. In another bowl, twist the rest of the products. After the allotted time, its contents are sent to a boiling mass. We add vinegar there. Cook for seven minutes.
3. The resulting hot mass is laid out in clean, dry jars. Close hermetically. Leave for air cooling. We store with the rest of the blanks.

On a note! The weight indicated is already prepared vegetables.

Spicy adjika from zucchini with apples and hot peppers

I recommend the recipe for adjika from zucchini for the winter - you will lick your fingers. This spicy adjika with apples becomes even tastier after infusion. Therefore, it is better to serve it to the table closer to the cold. In this recipe, you can take a glass of garlic for 5 kg of zucchini.

Zucchini Recipe Ingredients:

• Zucchini - 2.6 kilograms;
• Carrot - 3 pcs. large;
• Bulgarian pepper - 7 large, red;
• Apples - 700 grams;
• Hot pepper - 5 pods;
• Garlic - 3 large heads;
• Vinegar - 100 milliliters;
• Lean oil - a glass;
• Sugar - half a glass;
• Salt - 3 dessert spoons with a slide;
• Dill, parsley - a small bunch.

We will prepare jars for adjika with apples in the usual way. They must be dry.

How to cook at home:

1. We wash vegetables, herbs, fruits well in several waters.
2. Scrape the carrots, peel the zucchini from the skin and seeds. If the vegetable is young, you can not peel it.
3. We free the apples from the seed box.
4. We free the peppers from the stalks and seeds.
5. We mix everything in a blender.
6. In a large saucepan, bring the mixture to a boil, add salt, sugar, stirring, cook for an hour.
7. In the boiling mass, add squeezed garlic, finely chopped greens. Add oil after 5 minutes.
8. After another five minutes, pour vinegar, mix, boil for a couple of minutes.
9. We lay out a delicious preparation in jars, roll it up. We put them on the lids, cover them until they cool completely.

It turns out adjika is spicy, with pepper, it is perfectly stored in the basement or cellar.

Adjika from zucchini with mayonnaise for the winter: a simple recipe through a meat grinder

The preparation with mayonnaise is tender, with a rich taste and not very spicy. I will tell you how to cook adjika from zucchini for the winter at home without the hassle.

Necessary:

• Zucchini - kilogram;
• Onion - 170 grams;
• Tomato paste - 120 grams;
• Garlic - medium head;
• Mayonnaise - 170 grams;
• Sugar - 25 grams;
• Salt - a dessert spoon;
• Pepper black and red ground - a teaspoon;
• Vinegar - a tablespoon;
• Sunflower oil - 50 milliliters.

How to do:

1. We pass the washed zucchini through a meat grinder. Let stand to extract juice.
2. Onions cut into cubes, lightly fry. Squeeze the garlic through the garlic press.
3. We shift the squeezed zucchini, onion, garlic, salt, sugar into the pan. Stir, simmer for half an hour with a slight boil.
4. After that, add mayonnaise with tomato paste, stir well, simmer for 10 minutes. Then add pepper, garlic, vinegar. Boil eight minutes.
5. We lay out the hot blank without sterilization in sterilized jars, cork.

We cool under the covers, then we send it to storage.

Zucchini adjika with tomato paste and bell pepper

I will share a recipe for a wonderful adjika from zucchini with tomato paste and bell pepper for the winter.

We will need:

• Bulgarian pepper - half a kilo;
• Zucchini - 2 kilos;
• Carrots - 3 medium pieces;
• Tomato paste - 250 grams;
• Garlic - 3 cloves;
• Ground pepper - a teaspoon;
• Salt - a third of a glass;
• Sugar - 35 grams;
• Sunflower oil - 200 milliliters.

How to do:

1. Wash vegetables, clean, remove seeds. Grind with a meat grinder or food processor.
2. Add all products except garlic and pepper. We will add them a quarter of an hour before they are fully cooked. In total, cook for about an hour on low heat.
3. We lay out the hot billet in prepared jars. We cork, put upside down under a warm blanket until it cools.

We store the finished preservation in the pantry.

Recipe in a slow cooker

I want to tell you how to make adjika from zucchini in a slow cooker. In a miracle saucepan, adjika with zucchini and tomatoes turns out to be very tasty, and is done quite quickly.

• A kilogram of zucchini;
• 400 grams of sweet pepper;
• Large carrot;
• Kilogram tomato;
• Half a head of garlic;
• 1 hot pepper;
• 2 teaspoons of salt;
• A quarter cup of sugar;
• 350 milliliters of vegetable oil;
• Tablespoon of vinegar.

How to do:

1. All products must be prepared. We clean the washed zucchini from the peel, cut into long bars.
2. Tomatoes with carrots cut into four parts. We clean the pepper, cut into two halves.
3. We twist the prepared vegetables in a meat grinder.
4. Transfer the vegetable mixture to the mixing bowl.
5. We put salt, sugar, crushed hot pepper, pour in oil, vinegar. We mix.
6. We set the program "extinguishing" for one hour. Do not close the lid during cooking.
7. After half an hour, you need to mix the vegetable mixture.
8. We lay out the prepared snack in sterile jars.
9. Seal hermetically.

Zucchini in adjika in Georgian

We will cook this adjika in Georgian with hot pepper for the winter.

Necessary for zucchini in adjika:

• 1 kilogram of zucchini;
• A small hot pepper;
• 3 large sweet peppers;
• 2 large tomatoes;
• 5 cloves of garlic;
• 1 head of onion;
• 30 milliliters of vinegar;
• Dessert spoon of salt;
• a tablespoon of sugar;
• 50 milliliters of vegetable oil;
• A bunch of parsley.

How to cook:

1. We cut the washed zucchini into rings 0.5 cm wide. Fry them in a little oil. Let the vegetables cool down.
2. Now we need to smash peppers, onions, tomatoes, garlic, parsley into gruel with a blender.
3. We heat the resulting mixture, add salt, sugar, vinegar, oil. We cook for five minutes.
4. Then we fill sterile jars, alternating layers of sauce and zucchini.
5. We cover the jars filled with snacks with lids, sterilize for twenty minutes. Roll up.

After cooling, we take it to the basement.

Adjika with zucchini "Teschin tongue"

According to this recipe for the winter, zucchini in adjika turns out to be unusually tasty.

It is necessary to prepare according to the recipe:

• A kilogram of not overripe zucchini;
• Kilogram tomato;
• 1 sweet pepper;
• head of garlic;
• 1 tablespoon of salt;
• Half a glass of sugar;
• One third of a glass of vinegar;
• 70 milliliters of vegetable oil;
• One third of a tablespoon of ground chili.

How to cook:

1. Through a meat grinder we pass tomatoes, pepper without seeds. Transfer the resulting vegetable mixture to a bowl.
2. Add butter, sugar, salt. Mix, cook at a slow boil for fifteen minutes.
3. Cut the zucchini into bars, put in tomato sauce. Cook over low heat for twenty minutes, stirring occasionally.
4. After they boil, put the squeezed garlic, red pepper. Boil the snack for five minutes. Pour in the vinegar, cook the sauce for another two minutes with the lid closed.

We lay out the prepared appetizer "Teshin's tongue" in jars. Seal hermetically.

Adjika from zucchini and eggplant

This preparation is very tasty and quite spicy. We will cook it from eggplant and zucchini.

• 6 kilograms of eggplant;
• 3 kilograms of zucchini;
• 3 kilograms of tomato;
• A glass of peeled garlic;
• 3 kilograms of sweet pepper;
• 5 pods of hot pepper;
• A glass of vegetable oil;
• One third of a glass of salt;
• A glass of sugar;
• A glass of vinegar.

1. Wash all the vegetables, let the water drain. We clean the peppers from the seeds, twist them together with the tomatoes.
2. We shift the vegetable mixture into an enameled container. Pour vinegar, oil, add salt and sugar. Let the sauce boil.
3. Blue and zucchini are peeled, cut into large pieces. Add to boiling sauce. We cook for twenty minutes.
4. We lay out the prepared adjika in sterile jars, cover with boiled lids.
5. We sterilize our workpiece for fifteen minutes. We clog.

Be sure to choose suitable recipes for adjika from zucchini for the winter - you will lick your fingers, such delicious preparations are obtained! Then offer the best recipes to your friends.

Whatever the hostesses come up with to surprise their household with some yummy prepared for the winter!

Of course, the demand for pickled cucumbers, tomatoes or lecho does not subside, but sometimes you want a spicy seasoning that disperses the blood, and this makes it much warmer on cold winter evenings.

One of these "hot" snacks is adjika. What is it not made of! Tomatoes, peppers, garlic, apples, eggplants and even zucchini are used.

Adjika from zucchini for the winter: the subtleties of cooking

• In appearance, adjika from zucchini resembles zucchini caviar - both in color and in consistency. But once you try it, it becomes clear that this appetizer is not for every eater. It is spicy, salty and very spicy because of the red pepper.
• Despite the fact that each recipe indicates the amount of pepper, housewives can put it to their liking. But the appetizer must remain spicy, otherwise it will be a completely different dish.
• The main ingredients in adjika are zucchini. To prevent adjika from turning out watery, you need to take young elastic greens with a fruit length of no more than 20 cm. Such zucchini have a thin skin and practically no seeds.
• Red hot peppers add spiciness to adjika, ripe tomatoes add color, and thanks to garlic and herbs, adjika turns out to be very fragrant and spicy.
• All vegetables for adjika are ground in a meat grinder, and then boiled in a saucepan for at least an hour. Only then will adjika get a thick and uniform consistency.

Adjika from zucchini with carrots for the winter

Ingredients:

• zucchini - 1.5 kg;
• Bulgarian red pepper - 0.3 kg;
• carrots - 0.3 kg;
• hot red pepper - 3 pcs.;
• tomatoes - 1 kg;
• garlic - 2 heads;
• salt - 1.5 tbsp. l.;
• sugar - 1 tbsp. l.;
• vinegar 9 percent - 70 ml;
• vegetable oil - 100 ml.

Cooking method

• Prepare sterile jars with lids in advance. At the time of pouring adjika, they should be completely dry and warmed up. This can be done in the oven: put clean jars in a cold oven, turn it on at 150 ° and heat for 30 minutes. Boil the lids in water.
• Cut off the stems of the zucchini. Wash the fruits. If the skin is rough, be sure to cut it off. Cut the zucchini in half lengthwise and then cut into slices.
• Wash both types of pepper, cut off the tails, remove the seeds. Cut into pieces. When handling hot peppers, be sure to wear disposable rubber gloves.
• Disassemble the garlic into cloves, peel, wash. Grind in a blender or pass through a garlic press.
• Peel the carrots, wash, cut into wide circles.
• Twist all vegetables (except garlic) through a meat grinder with a fine grate. Drain the resulting puree into a saucepan. Put salt, sugar, pour oil. Bring to a boil over moderate heat, then reduce heat. Simmer the vegetable mixture at a low boil for about an hour.
• Add garlic, pour in vinegar. Cook for another 10-15 minutes.
• Pour hot into sterile jars, seal tightly with lids. Turn the jars upside down, place on a flat surface, wrap with a blanket. Leave until completely cool.

Adjika from zucchini with tomato paste for the winter

Ingredients:

• zucchini - 1.5 kg;
• tomato paste - 100 g;
• garlic - 2 heads;
• salt - 1 tbsp. l.;
• hot red pepper - 2 pcs.;
• sugar - 1 tbsp. l.;
• vinegar 9 percent - 50 ml;
• vegetable oil - 50 ml.

Cooking method

• Thoroughly wash jars with lids, sterilize them.
• Wash the zucchini, remove the stalks, cut off the skin. Cut in half. If the fruit has seeds, scoop them out with a spoon along with some of the pulp. Cut the zucchini into large pieces.
• Wash the pepper, cut the stems, remove the seeds. Peel and wash the garlic.
• Grind zucchini and peppers in a meat grinder. Transfer the puree to a wide saucepan, add salt, sugar, vegetable oil and tomato paste. Mix well and put on fire. With a low boil, cook adjika for 40 minutes.
• Grind the garlic in a blender and add to the vegetable mass. Cook for another 15 minutes. 5 minutes before cooking, pour in the vinegar.
• Pack hot adjika in dry jars and immediately roll up hermetically with sterile lids.

Adjika from zucchini with tomatoes and tomato paste for the winter

Ingredients:

• zucchini - 1 kg;
• tomatoes - 0.5 kg;
• tomato paste - 100 g;
• Bulgarian pepper - 0.5 kg;
• hot pepper - 2 pcs.;
• garlic - 2 heads;
• salt - 1 tbsp. l.;
• sugar - 1 tbsp. l.;
• vegetable oil - 50 ml;
• vinegar 9 percent - 50 ml.

Cooking method

• Prepare pre-sterilized jars with lids.
• Wash the zucchini, cut off their stalks, cut into small pieces of arbitrary shape.
• Wash both types of pepper, remove the stalks and seeds. Cut into several pieces.
• Wash the tomatoes, cut the stalks, cut into four parts.
• Divide the garlic into cloves, peel, wash.
• Twist the tomatoes and bell pepper through a meat grinder, pour the resulting mass into a saucepan, put on moderate heat. Boil for 40-50 minutes.
• Put tomato paste, sugar, salt, oil. Stir.
• Grind hot pepper and garlic in a mixer or in a meat grinder, add to vegetables and cook for 15 minutes. At the end of cooking, pour in the vinegar.
• Put the finished adjika into dry jars and roll up hermetically with tin lids.

Adjika from zucchini for the winter, without carrots

Ingredients:

• zucchini - 1 kg;
• tomatoes - 0.5 kg;
• red bell pepper - 0.5 kg;
• hot red pepper - 2 pods;
• ground paprika - 2 tbsp. l.;
• salt - 2 tbsp. l.;
• garlic - 2 heads;
• vegetable oil - 50 ml;
• dried coriander - 2 tsp;
• dried basil - 2 tsp;
• vinegar 9 percent - 50 ml.

Cooking method

• Prepare sterile jars with lids.
• Wash the zucchini. Cut the stalks, remove the skin. Cut into several pieces.
• Wash the pepper, remove the stalks and seeds. Cut into four pieces.
• Peel the garlic, wash in cold water.
• Wash the tomatoes, pour boiling water, soak for 2 minutes. Remove skin. Cut in half, remove stems. Twist through a meat grinder along with pepper, garlic and zucchini. Pour the puree into a saucepan. Put on fire.
• As soon as the mass boils, reduce the heat and cook for 30 minutes. Then add paprika, coriander, basil, salt and oil. Cook another 30 minutes. At the end of cooking, pour in the vinegar and mix.
• When hot, place adjika in jars and seal tightly with sterile lids. Turn upside down, wrap with a blanket, leave to cool completely.

Note to the owner

If you don't like tomato paste, replace it with fresh tomatoes. Instead of 100 g of pasta, take 1 kg of ripe tomatoes, twist them in a meat grinder, put on moderate heat and boil twice.

To give adjika from zucchini a brighter color, add 1-2 tbsp. l. ground paprika.

Almost all recipes contain sugar. But if you do not like sweetish adjika, then you can do without it.

In adjika prepared according to any recipe, add spicy herbs for flavor: parsley, basil, cilantro, as well as suneli hops, coriander or fenugreek.

If you poured properly cooked adjika in boiling form into sterile jars, then it will be well stored in a dark, cool place or in the refrigerator.

Spicy fragrant adjika can be prepared not only in the classic way - from hot and sweet peppers, tomatoes and garlic, but also on the basis of ordinary zucchini. This vegetable is unique: having an amazing bouquet of useful properties, it has a neutral taste and smell, which means it can be easily combined with almost all vegetables, spices, herbs and even fruits.

Cooking delicious, fragrant adjika from zucchini is within the power of any hostess. No special skill is required: a grater, a saucepan and the simplest set of ingredients for this sauce are in every kitchen. To prepare adjika, all vegetables and herbs from a specific recipe should be chopped, mixed, seasoned with salt, garlic, sugar, seasoned with oil, vinegar and boiled.

By adding various ingredients to the main recipe of zucchini, tomatoes and garlic, you can achieve different flavors. You can make adjika from zucchini softer or spicier, give it a classic or spicy flavor, experiment with consistency and color.

Adjika from zucchini can be an independent vegetable snack or served with dishes of meat, poultry, cereals, vegetables. This version of hot sauce is gaining more and more popularity and is able to compete with classic recipes.

Adjika from zucchini "Easier than simple"

The most simple recipe for adjika from zucchini "Easier than simple" is prepared from zucchini, tomato paste and chopped red pepper. This version of the snack can be prepared even in winter, when there is no longer a crop of fresh tomatoes, and zucchini is still stored.

Ingredients:

Two kilograms of zucchini;

350 grams of natural tomato paste;

Half a glass of vegetable oil;

A glass of sugar (varie to taste);

50 grams of coarse salt;

Half a glass of vinegar 6%;

Six cloves of garlic;

A teaspoon of red pepper powder.

Cooking method:

Wash the zucchini well. Remove rough skin from old fruits, remove seeds and internal fibers. Young tender zucchini do not need special cleaning, they can be used whole, cutting off only the tip of the stalk.

Cut the zucchini into small cubes or chop in a meat grinder.

Transfer the chopped zucchini to a large casserole dish.

Add tomato paste, oil, coarse salt, sugar, garlic to the zucchini and mix well.

Cook the vegetable mixture for half an hour after boiling, remembering to stir with a wooden spatula. A few minutes before the end of cooking, pour vinegar into the sauce, add hot pepper, mix and boil for another three minutes.

Arrange adjika in sterilized jars, roll up and cool upside down under a thick blanket.

Adjika from zucchini "Fragrant Autumn"

The most common recipe for adjika from zucchini "Fragrant Autumn" is probably in the cookbook of any housewife. The recipe is very similar to the classic adjika and perfectly complements meat and potato dishes.

Ingredients:

Three kilograms of zucchini;

Half a kilo of carrots;

Half a kilo of any sweet pepper;

Five medium heads of garlic;

Three tablespoons of ground red pepper;

An incomplete glass of sugar;

Two large spoons of salt;

A glass ml of vegetable oil.

Cooking method

Chop the washed tomatoes. If there is no meat grinder, you can do it on a coarse grater, removing the skin.

Pass zucchini, carrots, peppers and garlic through a large meat grinder.

Mix all the vegetables in a large saucepan, add a mixture of salt and sugar, sunflower oil and boil for about half an hour, stirring occasionally.

When ten minutes remain before the end of slow cooking, add red pepper and add adjika.

Arrange in pre-prepared sterilized jars and cool under a blanket.

Adjika from zucchini "Piquant"

Adjika from zucchini "Pikantnaya" is prepared with hot peppers and vinegar, which makes its taste more spicy. It is unlikely to become a separate appetizer, but as a universal sauce it will be good with any dish.

Ingredients:

Two kilograms of zucchini;

Three hundred grams of carrots;

A kilogram of tomatoes;

Three hundred grams of Bulgarian red pepper;

Half a cup of peeled garlic;

Two pods of hot pepper;

Half a glass of oil;

One hundred grams of sugar;

One and a half tablespoons of salt;

Two tablespoons of vinegar 9%.

Cooking method:

Peel the washed vegetables, cut into pieces and scroll in a meat grinder through a large grate.

Grate the garlic or pass through a press separately from the rest of the vegetables.

Boil the prepared vegetable mixture (without garlic) for forty minutes.

Add garlic and continue cooking for another ten minutes.

Ladle into jars, cork and cool.

After two days, remove to a cool place.

Adjika from zucchini with apples

The taste of spicy adjika from zucchini is perfectly set off by fragrant seasonal apples. Hot pepper seeds add a particularly pungent taste to the Hot Apple sauce, and parsley adds an additional spicy note.

Ingredients:

Two and a half kilograms of zucchini;

Six sweet and sour apples;

Seven medium bell peppers;

Half a kilo of carrots;

Three heads of large garlic;

Five pods of red chili pepper;

Two tablespoons of coarse or medium salt;

100 ml of vinegar 9%;

A glass of sunflower oil;

Favorite green.

Cooking method:

Prepare vegetables. Remove the core from the apples. Peel the bell pepper from the tail, seeds and internal partitions. Remove the capsicum from the stalk, and leave the seeds to give the adjika a special spiciness. Cut zucchini and carrots into small pieces.

Pass all the vegetables through a meat grinder and pour the mixture into a large enameled pan. Boil on a small burner for about an hour, stirring constantly.

While the vegetables are stewing, peel the garlic, chop it through a press or grate it.

Finely chop parsley, dill, cilantro or basil.

After fifty minutes from the start of cooking, add garlic and herbs to the pan.

Without stopping cooking, add sugar, diluted vinegar, salt, oil, mix and boil for another two minutes.

Arrange hot adjika in clean half-liter or liter jars, roll up and cool.

Adjika from zucchini "Original"

Adjika from zucchini "Original" has an unusual taste and aroma. The peculiarity of this sauce is that traditional garlic is replaced with onions. Apples make the onion flavor less bright and give adjika a slight sourness.

Ingredients:

Three kilograms of zucchini;

One and a half kilograms of tomatoes;

A kilogram of sour apples;

A kilogram of onions;

Half a kilo of carrots;

Half a kilo of bell pepper;

A glass of sunflower oil;

A glass of peeled garlic;

Half a glass of sugar;

Three tablespoons of salt;

a tablespoon of ground red pepper;

100 ml vinegar 9%.

Cooking method:

Peel washed vegetables and apples, cut off the peel and remove the core, chop in a meat grinder or grate on a coarse grater.

Transfer the vegetable mixture to a saucepan, add butter, then sugar and salt, mix well and send to medium heat until boiling. When the sauce boils, reduce the fire to a minimum and boil for about forty minutes.

Add garlic and pepper to the sauce, mix and boil for another five minutes.

Pour in the vinegar, mix completely and immediately arrange in jars.

Cool as described above: under a warm thick blanket, neck down.

Adjika from zucchini with celery

The addition of celery makes the taste of zucchini adjika softer. The lack of garlic is compensated by the softness of the celery and the slight sourness of the tomato paste. Adjika "Summer Freshness" is good as a separate snack.

Ingredients:

A kilogram of zucchini;

Large stalk of celery along with leaves;

One large bell pepper;

Half a tablespoon of sugar and salt (to be guided by your taste).

Cooking method:

Grind peeled zucchini and pepper in a meat grinder.

Transfer to a saucepan and simmer over low heat until a homogeneous soft mass is obtained for about half an hour.

Cut the celery together with the cuttings very finely and fry in sunflower oil.

Half an hour after the start of stewing, pour tomato paste diluted with water into the pan, salt, put celery, add a little sugar.

The freshness of celery can be emphasized with any available herbs, black or red pepper, and spicy dried herbs.

Boil the mixture for one to two minutes, arrange in jars and cork them.

After cooling, store adjika in a cool place.

Adjika from zucchini with tomato juice

Spicy taste, delicate texture and amazing aroma are distinguished by adjika from zucchini with tomato juice. To prepare it, you need a minimum of ingredients and two hours of free time.

Ingredients:

Three kilograms of zucchini;

Half a liter of tomato juice;

A glass of sunflower oil;

Four salt spoons of salt;

Five teaspoons of vinegar;

Three teaspoons of black ground pepper;

Two or three heads of medium garlic;

Dill to taste.

Cooking method:

Wash the zucchini, remove the skin and seeds, cut into pieces and twist in a meat grinder.

Pour tomato juice and oil into the zucchini base, salt.

Stew the zucchini on a small burner for about an hour and a half, so that the excess liquid boils away.

Add diluted vinegar, chopped garlic, vinegar, mix and boil adjika for another ten minutes.

Arrange the hot sauce in jars, cork, cool and send to a cool place.

Adjika from zucchini "Tart"

A tart note of green apples gives adjika from zucchini with tomato juice piquancy and sharpness, and apple and tomato juice gives adjika the right acid. With a juicy, fragrant sauce, you can delight your family all winter or take a jar with you when visiting relatives.

Ingredients:

Four kilograms of zucchini;

A liter of natural tomato juice;

A kilogram of green apples;

Half a kilo of carrots;

Half a kilo of sweet bell pepper;

150 grams of peeled garlic;

A pod of hot pepper;

Half a liter of sunflower oil;

Four tablespoons of sugar;

Two tablespoons of salt.

Cooking method:

Wash apples and vegetables, peel, core and seeds.

Remove the hot pepper from the tail, but leave the seeds inside for more spiciness.

Cut apples and vegetables into small pieces and scroll in a meat grinder. A blender is not suitable for this recipe, since adjika will not have the desired consistency, it will turn out to be too liquid.

Pour tomato juice, oil into twisted vegetables, add salt and sugar, mix well.

Pour into a suitable saucepan and wait for the first bubbles to appear. Reduce heat and simmer for exactly one hour, stirring constantly.

Pour into jars, cork, cool and put away for storage.

Adjika from zucchini with horseradish

Excellent adjika is obtained from zucchini with horseradish. From it you can make quick sandwiches with black bread or serve with baked meat.

Ingredients:

Three kilograms of zucchini;

A glass of vegetable oil;

10 tablespoons of tomato paste;

Three tablespoons of salt with a slide;

Ground black pepper (one teaspoon);

4 tablespoons of vinegar 9%;

Two heads of garlic;

200 grams of horseradish;

A bunch of parsley.

Cooking method:

Grind prepared zucchini in any way: in a blender, combine, meat grinder. Leave the puree for two hours - it should be infused.

Transfer the puree to a suitable pan or bucket, mix with oil, salt, pepper, tomato paste and simmer for an hour and a half.

Pour vinegar, previously diluted with a glass of water.

Finely chop the peeled garlic cloves.

Chop the washed parsley.

Washed horseradish carefully and very finely grate.

Add horseradish, parsley and garlic to the zucchini and boil the puree for another 10 minutes.

Now you can put hot sauce in jars and immediately roll it up.

• Having prepared adjika, you need to wait three to four weeks. That is how long it will take to reveal the full taste of the ingredients that make up the sauce. In addition, adjika that has stood for two or three weeks loses its excessive sharpness and becomes softer.
• Adjika can be prepared from zucchini, be sure to cut off the thick skin from the vegetable. The taste of the prepared sauce will not change at all.
• When peeling zucchini and other vegetables from thick skins and internal fibers, weight loss must be taken into account. This is especially true for too large, overripe zucchini, which, after cleaning out the inside, greatly “lose weight”. If necessary, add a certain amount of ingredients to "align" the recipe.
• Color is very important for adjika, so if possible, use ripe, bright red tomatoes - this will give the sauce a festive appetizing look. For the same reason, it is better to choose red peppers.
• The way you cut vegetables is very important. Zucchini in a blender can turn not even into a puree - into a soup! Adjika will turn out very liquid. If you want to cook a dense, thick sauce with obvious pieces of vegetables, you need to chop the vegetables in a meat grinder.
• It is not necessary to strictly adhere to the recipe, you need to focus only on your taste. Having prepared the sauce, it must be tasted for salt. If necessary, adjika can be salted before rolling, add garlic, ground red pepper.
• To get a distinct sweet and sour taste of squash adjika, you can prepare natural tomato puree from tomatoes (if they are in the recipe). It is necessary to grind the tomatoes, salt well, add a spoonful of sugar and boil the tomatoes so that the final mass is half the original. Such a paste will successfully replace a store-bought one if the recipe does not contain fresh tomatoes, and just such an ingredient.

Adjika is a spicy snack that has long been loved by many. Most people are familiar with the tomato representative of this dish, but as it turns out, it can be prepared with many other ingredients. In this article I will tell you how to cook delicious adjika from zucchini.

For these recipes, those overgrown oldish zucchini, the use of which is quite difficult to find, are ideal. By consistency, it will resemble zucchini caviar, but the taste cannot be compared with anything! Spicy, salty, incredible!

Adjika is rich in vitamins and is not particularly high in calories, which is considered a huge plus. In addition, it can be used as a sauce. For example, it will be a worthy replacement for ketchup.

Jars with this blank instantly ends after opening. The reason for this is the variety of vegetables that produce an amazing taste. Be sure to try!

Ingredients:

• zucchini - 2 kilos;
• tomato paste - 400 g;
• Bulgarian pepper - half a kilo;
• hot pepper - 1 piece;
• garlic - 2-3 medium heads;
• table salt - 1 tbsp. spoon;
• granulated sugar - 200 gr;
• olive or sunflower oil - 270 ml;
• acetic acid 9% - 100 ml;
• filtered water - 150 ml.

Cooking:

1. Process the squash fruits from the peel and from the seeds, cut and pass the vegetable through a meat grinder. Also chop the bell pepper.

2. Stir rolled vegetables with tomato paste, add sugar and butter.

Salt and put to boil.

3. Add some water and wait for it to boil.

4. After boiling, add the garlic mass and vinegar, cook for another ten minutes.

5. During that time, sterilize the jars and, after turning off the stove, proceed to overlay and seam.

Zucchini adjika with tomatoes for the winter, a simple recipe through a meat grinder

A meat grinder will save you a lot of time, because you do not have to deal with monotonous chopping for a long time. The appetizer is prepared quickly and is very tasty. Look!

Ingredients:

• zucchini - 3 kilos;
• tomatoes - 1.5 kg;
• sweet pepper - half a kilo;
• medium carrot - half a kilo;
• garlic - 4 heads;
• granulated sugar - 100 g;
• vinegar 9% - 100 ml;
• sunflower oil - 200 ml;
• food salt - 40 g;
• ground pepper - 40 g.

Cooking:

1. Rinse vegetables, peel and remove excess from them. It is not necessary to remove the skin from the zucchini, if desired. Carrots should be cut into several parts, Bulgarian pepper divided into 3-4 quarters, zucchini cut into any convenient pieces, tomatoes in half. Peel the garlic.

2. Process all products except garlic cloves with a meat grinder. Transfer this vegetable mass to the pan.

3. Add sugar and butter there. Don't forget to pepper and salt. Remove the gas container and cook for 40 minutes. After a while, add the garlic, pressed through a garlic press.

4. Pour in vinegar essence, mix and arrange in already sterilized jars.

Spicy adjika from zucchini with tomato paste

Thanks to the neutral taste of zucchini, they pair perfectly with a wide variety of ingredients. The sharpness of this adjika will perfectly complement meat dishes with any side dishes. At least one jar must have its place in the house!

Ingredients:

• zucchini - 2 kilos;
• tomato paste - 350 gr;
• garlic - 2 heads;
• sunflower oil - 270 ml;
• lavrushka - at your discretion (6-8 leaves);
• vinegar 9% - 100 ml;
• sugar - 250-300 gr;
• food salt - 6 gr;
• ground red pepper - 1 tbsp. spoon;
• allspice ground pepper - 1 teaspoon.

Cooking:

1. Rinse the zucchini and chop them into arbitrary pieces. Scroll them through a meat grinder.

2. Transfer the rolled mixture to a saucepan, add tomato paste, salt, sugar, oil and spices. Mix well and place on fire.

Boil for 35-45 minutes.

3. Remove the husk from the garlic and pass it through a press. Also transfer it to the pan, at the same time adding vinegar. Cook for about ten more minutes.

4. Turn off and lay out on processed banks.

Video on how to cook adjika with apples

Harvesting according to this recipe will not leave anyone indifferent. Apples give adjika a special piquant taste, it is not pronounced and this light shade fits wonderfully. Get ready and you won't regret it!

Ingredients:

• zucchini - 3 kilos;
• Bulgarian pepper - half a kilo;
• carrot - half a kilo;
• apples - half a kilo;
• garlic heads - 2-3 pieces;
• tomato paste - 250 gr;
• sunflower oil - a glass;
• vinegar 6% - 100 ml;
• salt - 1 tbsp. a spoon (a little more, be guided by your taste);
• paprika - 1.5 teaspoon;
• granulated sugar - 100 gr.

Adjika from zucchini (recipe in a slow cooker)

Technique greatly simplifies the cooking process. You can safely leave to stew without worrying that something will burn. With the help of a slow cooker, your adjika will turn out just as tasty, or maybe even better!

Ingredients:

• zucchini - 1 fruit;
• tomatoes - 4 pieces;
• sweet pepper - 250-300 grams;
• carrots - 2 pieces;
• hot pepper (chili) - 1 fruit;
• granulated sugar - 1 tbsp. spoon with a slide;
• food salt - 1/2 tbsp. spoons;
• odorless oil - 75 ml;
• vinegar 9% - 1 teaspoon.

Cooking:

1. Wash the vegetables well, let them drain. Remove excess, chop coarsely and twist everything through a meat grinder. Press the garlic separately.

2. Put the mass into the multicooker bowl.

Set the extinguishing mode for one hour.

3. A few minutes before the end, pour in the vinegar essence and add the pressed garlic.

4. After the required time, proceed to filling and sealing the jars.

Having tried adjika once, you will definitely want to do it again. The variety and variation of blanks allow you to choose for yourself the “same” recipe that will definitely conquer not only you, but also your loved ones. Cook for pleasure and bon appetit!