Zucchini in adjika Tbilisi style recipe with photos

Zucchini in adjika in Tbilisi “Uncle Vanya” - recipe step by step with photos

Fans of spicy vegetable preparations will enjoy zucchini in adjika for the winter - with tomatoes, hot peppers and garlic. This appetizer is simple and quick to prepare, and the result will amaze even true gourmets. We invite you to learn a step-by-step recipe with photos of spicy zucchini in adjika in Tbilisi style - just like from the Uncle Vanya brand, and even better!

Read: Ossetian pies with cheese and potatoes

Ingredients for the recipe for Tbilisi zucchini in “Uncle Vanya” adjika:

• zucchini – 2 kg
• tomatoes – 500 gr.
• bell pepper – 500 gr.
• hot pepper – 2 pods
• garlic – 5 cloves
• salt – 20 gr.
• sugar – 30 gr.
• apple cider vinegar – 45 ml
• vegetable oil – 50 ml
• ground paprika - to taste

Step-by-step instructions for the recipe for zucchini in adjika in Tbilisi, photo:

1. Let's start by preparing adjika - cut ripe tomatoes into halves, remove the base of the stalk. Grind the pieces using a meat grinder or blender.

2. Wash the sweet pepper, cut out the inside and stem. Cut the pulp into pieces, pass through a meat grinder and send to the tomatoes.
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3. Add chopped garlic and hot pepper to the bowl with vegetables, mix thoroughly.

4. Peel the zucchini from thick peel and seeds, cut into pieces - about 1 cm.

5. Pour vegetable oil into the bottom of a large saucepan and add zucchini. Then add adjika, salt, sugar - if desired, you can add ground paprika. Place on low heat and cook for 40 – 45 minutes.

6. A few minutes before it’s ready, pour in the vinegar, and after turning off the heat, stir the contents of the pan.

7. We fill clean sterile jars with hot zucchini in “Uncle Vanya” adjika and cover with lids. Then we sterilize the filled containers in any convenient way - for 12 minutes (0.5 l jars). We roll it up and turn it upside down, and after cooling under a warm blanket we take it to a cool, dark place. In winter, a jar of such a spicy snack will definitely not be out of place on the holiday table - with meat, fish, or simply with fresh black bread.

The best recipe with tomatoes and bell peppers

Treat yourself and your loved ones with delicious adjika. The recipe is easy, you only have to tinker with peeling the fruit. The rest is a matter of technique.

Let's take the following components:

• zucchini - half a kilo;
• 1 chili;
• salt to taste;
• 80 g bell pepper;
• garlic cloves - head;
• 250 g tomatoes;
• essence 9% - 20 ml;
• ground black pepper - half a teaspoon;
• carrots - 80 g;
• one and a half glasses of granulated sugar;
• vegetable oil - 6 tbsp. l.;
• tomato paste - 2 tbsp. l.

Recipe step by step:

1. We peel, wash and cut the vegetables into several arbitrary pieces.
2. We pass them through a meat grinder.
3. Place the mashed vegetables over medium heat. Bring to a bubbling state.
4. Reduce the fire. Boil for 20 minutes.
5. At this time, grind the hot pepper without the stalk and seeds. We introduce it after the required boiling time.
6. Also at this stage, add oil and spices. Boil for another 10 minutes.
7. Finely chop the garlic cloves and add them after the second stage of boiling. Continue cooking for 5 minutes.
8. Next, add the essence.
9. Stir the mixture and the adjika is ready.
10. We pre-treat the containers for the workpieces with steam. Pour the adjika and cool in a warm, dark place.

On a note! As a rule, jars become hot after sterilization. Before filling with adjika, cool the container. Otherwise, the container will burst.

Detailed preparation on video.

Spicy zucchini pieces in adjika “Tbilisi style” in a slow cooker - recipe with photo

Canned vegetable snacks traditionally make up a significant part of the diet during the cold season. Today we will tell you how to prepare zucchini for the winter in adjika “Tbilisi style” - the recipe with photos is extremely simple and tasty. Pieces of such zucchini taste sharp, appetizingly “floating” in the adjika filling. To prepare snacks, you can use a multicooker - the kitchen assistant will take care of the most labor-intensive processes.

To prepare spicy zucchini for the winter in adjika “Tbilisi style” we take:

Read: Chicken fillet with Asian notes - juicy and tasty!

A simple recipe for Tbilisi zucchini pieces in adjika in a slow cooker for the winter:

1. We clean the sweet pepper from seeds and stalks, cut into large slices.
2. Grind the chili pepper into strips. If you leave the seeds, the snack will turn out spicier - this is a matter of personal taste.
3. Place the tomatoes in boiling water for a couple of minutes to remove the skin and immediately rinse them with cold water. Cut each one into large pieces.
4. Finely cut the zucchini into cubes; first remove the overripe fruits from the inside.
5. Using a blender (meat grinder), grind the tomatoes and peppers.
6. Pour vegetable oil into the bottom of the multicooker bowl and add the tomato and pepper mixture. Turn on the “Quenching” mode for 1.5 – 2 hours. After boiling, add sugar, salt and vinegar. We continue to simmer everything together.
7. After 20 - 30 minutes, add pieces of zucchini, cover with a lid and simmer further.
8. When there are 20 - 25 minutes left until fully cooked, add chopped garlic.
9. Place the hot snack in prepared clean jars, roll up the lids - it is better to pour boiling water over them. After about a week, the zucchini will be thoroughly saturated with adjika and it will be possible to take a sample. The ready-made spicy appetizer “Tbilisi style” is suitable for preparing borscht dressing, as well as as an “independent” dish.

Spicy adjika from zucchini

Adjika is good because it does not require choosing young vegetables. Ripe fruits are perfect for this composition. If you use these types of zucchini, peel off the skin.

Ingredients:

• 2 kg. zucchini or zucchini;
• 1.5 kg. bell pepper;
• 2 kg. tomatoes;
• 3 tbsp. salt;
• 10-12 garlic cloves;
• 150 ml. vegetable oil;
• 5 tbsp. hot pepper;
• 150 ml. vinegar 9%.

Preparation:

1. Rinse the vegetables. Remove the skin from the zucchini.
2. Grind the zucchini first with a blender, then the tomatoes and bell peppers.
3. Mix the resulting vegetable puree. Add salt and oil. Squeeze out the oil, add hot pepper.
4. Place the mixture on the stove, setting the power to medium.
5. Cook for an hour. At the same time, stir the adjika periodically.
6. 5 minutes before the end of cooking, pour in the vinegar.
7. Place the sauce in jars and roll up the lids.

Awesome zucchini in adjika for the winter - video recipe, without sterilization

For many, adjika is associated with a spicy seasoning, which necessarily contains hot pepper. However, if desired, the traditional recipe can be slightly modified by adding or removing individual ingredients. Today we will cook awesome zucchini in adjika for the winter - with bell and hot peppers, tomatoes, and spices. The video shows a step-by-step description of the recipe for delicious zucchini in adjika dressing, without sterilization. Just lick your fingers!

Video with a recipe for awesome zucchini in adjika without sterilization:

Zucchini adjika is spicy and very tasty

Reviews say that this recipe produces amazing, vigorous adjika - men are delighted. Try cooking it too.

• tomatoes - 1 kg;
• zucchini - 1.5 kg;
• 100 ml vegetable oil;
• salt - 2 tbsp. l.;
• bell peppers, tomatoes - 300 g each;
• chili to taste;
• 3 cloves of garlic;
• 50 g sugar.

Description:

1. Grind clean vegetables without peels and seeds using a meat grinder, alternating fruits. It is recommended to grind hot ingredients first.
2. Mix the paste and let it simmer.
3. Before the puree boils, put the heat on high, then reduce the temperature by half.
4. Boil the dish for 30 minutes.
5. Then add oil, spices, acetic acid. Simmer for another 10 minutes.
6. We taste the preparation and add spices as necessary. After adding additional ingredients, cook for another 5 minutes.
7. Pour the sauce into jars. Turn the pieces upside down.
8. Store the cooled twists in a dark place.

Zucchini in adjika “Georgian style” – the best recipe with photos, you’ll lick your finger

Georgian cuisine is famous for its simple and tasty dishes of meat, vegetables, herbs, as well as all kinds of sauces and seasonings. Let's try to cook zucchini in adjika for the winter - the perfect combination of spicy, spicy taste and amazing aroma. Here you will find the best recipe for zucchini “Georgian style” step by step with photos - you will lick your fingers, an excellent savory appetizer for all occasions.

Read: Back to school shopping list 2020

List of ingredients for the recipe for Georgian zucchini in spicy adjika:

Sealing spicy zucchini in adjika for the winter step by step, photo:

1. Tomatoes and bell peppers in pieces, hot peppers (without seeds and partitions), whole garlic are passed through a meat grinder or blender.

2. Add salt, sugar, vinegar and vegetable oil (2 tbsp) to the resulting vegetable mass. Thoroughly dissolve the spices and taste the mixture.

3. Wash the zucchini thoroughly and cut into rings 5 ​​mm thick. Lightly fry each circle in vegetable oil, not forgetting to add salt.

4. Place pieces of fried zucchini into adjika and mix.
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5. We sterilize the jars over steam or in the oven, fill them with hot zucchini with adjika.

6. We roll up each container with clean lids and wrap it warmly - in a blanket or blanket. After 1 - 2 days, the jars will cool down and the workpiece can be stored in the pantry. The most delicious Georgian appetizer - try it and rate it!

Adjika from zucchini in Tbilisi

When preparing this sauce, one cannot help but recall the traditional recipe of Abkhaz cuisine. It is spicier, but goes perfectly with meat dishes.

Ingredients:

• 3 kg. zucchini or zucchini;
• half a kilo of bell pepper;
• half a kilo of carrots;
• 1 head of garlic;
• 1.5 kg. tomatoes;
• 3 tbsp. hot pepper;
• 50 ml. vinegar 9%;
• 100 ml. vegetable oil;
• 3 tbsp. Sahara;
• 2 tbsp. salt.

Preparation:

1. Rinse all vegetables. Cut the skin off the zucchini and peel the carrots.
2. Grind the vegetables with a blender.
3. Squeeze the garlic into the resulting vegetable puree. Salt, season and add oil.
4. Place the mixture on medium heat. Cook for 40 minutes.
5. Stir the adjika periodically during cooking.
6. Pour in vinegar. Cook for another 10 minutes.
7. Pour into jars and roll up.

Crispy zucchini in adjika for the winter “Like from the store” - recipe “You will lick your fingers”

Zucchini attracts with its delicate taste, healthfulness and absolute compatibility with other vegetables and fruits. The proposed step-by-step recipe with a photo of the snack will appeal to all lovers of “spicy” foods - add a spicy touch to your everyday menu. Crispy zucchini in adjika for the winter will turn out just like in the store, and even tastier.

According to the recipe for crispy zucchini in adjika, we stock up:

How to cook step by step crispy zucchini in spicy adjika “You’ll lick your fingers”:

1. Wash the zucchini, remove the seeds and skin, and cut into medium-sized cubes.
2. Peel the onions and chop them into small pieces.
3. We also wash the carrots and grate them on a fine grater.
4. Press the garlic cloves using a press.
5. Remove the seeds and membranes from the hot pepper and cut into thin strips.
6. Slightly chop the tomatoes and place them in boiling water for a few minutes to make it easier to separate the skins. Grind the pulp into pieces.
7. We also clean the bell pepper from the inside and pass it through a meat grinder or blender.
8. Put the pan on the fire, pour in the oil and add the carrots and onions.
9. After 5 minutes, add tomatoes and peppers, continue to simmer until smooth.
10. Add salt, sugar, spices, basil, mix everything.
11. After boiling again, add the zucchini pieces and cook for another 15 minutes.
12. Finally, add the garlic and vinegar, and after a couple of minutes, remove the pan.
13. Place the finished snack in pre-sterilized jars and seal. Such zucchini filled with adjika turns out crispy and tasty, similar to store-bought ones.

So, preparing delicious zucchini in adjika for the winter is simple and quick - on a regular stove and in a slow cooker, without sterilization and with it according to our step-by-step recipes with photos and videos. We have presented several of the best recipes for spicy zucchini slices in adjika “Tbilisi style” (“Uncle Vanya”), “Georgian style”, crispy with carrots and onions. You'll be licking your fingers - we recommend trying it! Source

Delicious zucchini for the winter “you’ll lick your fingers”

Delicious finger-licking zucchini for the winter is a gastronomic find and a real culinary treasure. Vegetable stew prepared according to this recipe is amazing both hot and cold. It is often combined with pasta, delicate mashed potatoes, healthy cereal porridges, baked meats and even stewed fish. And sometimes you can simply sprinkle these zucchini with chopped herbs and enjoy the fresh summer taste.

Necessary ingredients for finger-licking zucchini for the winter

• young zucchini – 1 kg
• fresh tomatoes – 750 g
• onion – 200g
• fresh carrots – 180 g
• bell pepper – 200 g
• sunflower oil – 50 ml
• garlic – 5 cloves
• vinegar 6% – 35 ml
• refined sugar
• salt (not iodized)

Step-by-step preparation of finger-licking zucchini according to a winter recipe

1. Peel fresh onions and carrots, cut into cubes and fry in vegetable oil until half cooked.
2. Wash soft, bright red tomatoes in cold water and grind in a meat grinder. Transfer the resulting tomato mass into a saucepan and boil along with the onions and carrots over medium heat.
3. Rinse the young zucchini and chop into large cubes, cut the bell pepper into strips. Place the vegetables in a saucepan with the boiled tomatoes and cook for 25-30 minutes.
4. Peel the garlic cloves and pass through a crusher. Place the garlic along with salt, pepper and vinegar in a saucepan with the preparation, mix thoroughly and cook everything together for at least another 15 minutes.
5. Place the aromatic, finger-licking zucchini in sterile glass jars and roll up for the winter under sterile metal lids.

A simple recipe with horseradish

We will need:

• a glass of oil;
• 3000 g zucchini;
• 10 tbsp. l. granulated sugar;
• tomato paste - 500 g;
• two heads of garlic;
• 3.5 tbsp. l. salt;
• 4.5 tbsp. l. vinegar 9%;
• black pepper - 3 tsp;
• 200 g horseradish;
• a bunch of parsley.

Cooking step by step:

1. Chop the peeled zucchini. We use any device that is available at home.
2. Let the puree sit for about two hours.
3. Then add spices, oil and paste. Tomato sauce is not necessary if tomatoes are present. In this case, we turn the fruits into a puree-like consistency.
4. Put the mixture on fire. Simmer for one and a half hours over medium heat.
5. Dilute the vinegar in a glass of water and add to the sauce.
6. Pass the garlic through a press.
7. Finely chop the washed parsley.
8. Peel the horseradish root and grate it on a fine grater.
9. Add the remaining components to the total mass.
10. Boil for another 10 minutes.

Pour the finished adjika into containers and roll up.

Recipe for zucchini adjika with tomato paste

The amazing taste of the sauce will appeal to all lovers of spicy seasonings. This recipe can be used to prepare an appetizer at any time of the year, since fresh tomatoes are not needed, and zucchini can be stored for quite a long time.

Take:

• Zucchini – 2.5 kg.
• Red hot chili - half a tablespoon.
• Tomato paste - a glass.
• Granulated sugar - half a glass.
• Table vinegar - 3 large spoons.
• Salt - a large spoon.

Step-by-step preparation:

1. Divide the young zucchini into rings, remove the peel and seeds from the “adult” ones.
2. Punch with a blender. Add spices from the list to the mixture.
3. Boil over low heat. Cook on medium power for 40 minutes.
4. If adjika is intended to be eaten immediately, distribute into jars and hide in the refrigerator.