Adjika from eggplant with herbs. The most delicious adjika for the winter made from tomatoes, zucchini and eggplants: the best recipes and cooking technology

Eggplants in adjika for the winter - awesome, without sterilization

Let's start with the simplest recipe - without sterilization. These blue ones have a moderately spicy taste, softened by a delicate apple tint. If you don't like hot preparations, you can reduce the amount of hot pepper and garlic.

Ingredients:

• 4.5 kg eggplants;
• 2.5 kg of tomatoes;
• 3 pcs. sour apples;
• 5 pieces. bell pepper;
• 1-2 pcs. hot pepper;
• 2 pcs. carrots;
• 3 pcs. heads of garlic;
• 200 ml vinegar (6%);
• 2 tbsp. spoons of vegetable oil;
• 100 g salt;
• 200 g sugar;
• 1 bunch of greens (dill or parsley).

How to prepare:

1. First, let's cook adjika. Wash the tomatoes, cut them on top with a cross, and put them in boiling water for a minute. Then - into cold water. Take it out, wipe it with napkins, remove the skin. Grind in a blender until pureed.
2. We clean the peppers from seeds - bell and hot ones. Cut into pieces. Finely chop the washed greens. Grind it all in a blender and add it to the tomatoes.
3. We clean and wash carrots and apples. Remove seeds from apples. We cut carrots into circles, apples into slices. Place in a blender and grind. Add in tomato-pepper puree and mix.
4. Season the resulting mass with sugar and salt, add vegetable oil, and put on fire. Cook after boiling under the lid for 20 minutes.
5. In the meantime, prepare the eggplants and sterilize the containers for preservation. Peel the blue ones, wash them, cut them into cubes. Sprinkle coarsely with salt and leave for 20 minutes.
6. Now wash the eggplants and pour them into the adjika. Simmer for another 20 minutes. 10 minutes before readiness, add chopped garlic and add vinegar.

Let's put the awesome eggplants in clean jars and roll them up. Let's keep it upside down under the blanket until it cools down - and you can hide it for storage.

How to cook spicy eggplants in adjika for the winter

Tip: when cutting hot peppers, wear gloves so that your hands don’t “burn” later.

Ingredients:

• 5 kg eggplant;
• 3 kg of red bell pepper;
• 3 kg of tomatoes;
• 500 g garlic;
• 1-2 pods of hot pepper;
• 1 bunch of parsley;
• 4 things. bay leaf;
• 250 ml vegetable oil;
• 100 g salt;
• 70-80 g sugar;
• 1 teaspoon ground black pepper.

How to prepare:

1. We clean and wash the blue ones, cut them into circles. Sprinkle with salt and leave for half an hour.
2. In the meantime, let's process the remaining ingredients: wash and chop the herbs, peel the peppers and garlic, remove the skins from the tomatoes.
3. Grind tomatoes, peppers and herbs in a blender and mix. Then chop the garlic and set it aside.
4. Pour the tomato mixture into a saucepan, add butter, salt, sugar. We put it on fire. Immediately after boiling, add the blue ones, washed from salt. Simmer for 30 minutes. 10 minutes before the end, add garlic, ground pepper, bay leaf.
5. While everything is stewing, sterilize the jars and lids.

Pour hot vegetables in adjika into jars and cover with lids. Sterilize for 15 minutes after the water boils, then roll up. The fiery eggplant dish is ready!

Tip: you can highlight the spicy taste of the blue ones with different seasonings to taste - hops-suneli, cumin, curry, tarragon, basil, coriander, rosemary.

How to cook eggplants for the winter in adjika

Adjika is a paste sauce made from tomatoes, sweet peppers with the addition of spices to suit your taste. The degree of spiciness is determined by the amount of hot spices.

Preparing such a dish for the winter is not difficult for a novice housewife. The eggplant appetizer can be stored all winter without any problems. Spicy additives are the best preservatives.

Classic way

Traditionally, the simplest way is to cook eggplants without vinegar, followed by sterilization of the jars.

3 kilograms of blueberries are cut crosswise 1-1.5 centimeters thick, salted, and left until the bitterness goes away.

2 kilograms of tomatoes are peeled, 2 kilograms of sweet peppers are freed from seeds and membranes. 0.1 kilograms of garlic are peeled from the covering shirts, a bunch of parsley is washed under running water.

Tomatoes and peppers are crushed using any available means to a homogeneous consistency:

• meat grinder;
• mixer;
• blender.

The resulting paste is placed in a non-stick pan, about 140 milliliters of oil and salt are added, and cooked at a temperature of 60-80 degrees. With constant stirring, bring to 100 degrees.

The drained blue ones are washed, dried, added to the paste, and left for half an hour.

Garlic cloves and parsley are chopped, added to adjika, and cooked for 5-7 minutes.

The resulting snack is placed in clean, heated 0.5 liter jars. The jars are covered with prepared lids and placed in a container for sterilization for 15 minutes. The sterilization time is counted from the beginning of water boiling.

The sterilization process should begin as quickly as possible, followed by a decrease in temperature to a minimum boiling point.

The finished product is sealed and turned upside down until it cools completely.

Blue in aromatic adjika made from tomatoes and peppers

The eggplant-tomato-pepper ratio is 1:1:0.3. Further proportions can be varied.

For example: 1.5:1.5:0.5 (kilograms).

For 1 unit:

• bitter peas;
• garlic head;
• granulated sugar - 0.2 kilograms;
• oil – 0.2 liters;
• coarse salt – 60 grams.

Remove the tomatoes from the shell. Prepare tomato-pepper-garlic paste.

Add salt, granulated sugar, and boil the butter for a quarter of an hour over medium heat.

Remove the tails from the blue ones and cut into circles 1 centimeter thick. To make the dish look appetizing, it is necessary that the eggplants be small and of the same size. Add salt and leave for 15 minutes to release the bitterness.

Fry in hot oil on both sides. Stir into boiling pasta. Boil for 10 minutes, making sure not to lose the circle shape. 3 minutes before the end of boiling, add vinegar. Pack into heated jars, close with lids, and place upside down until completely cooled.

Recipe with added vinegar

You can add 40 milliliters of 9% vinegar to the same ingredients. Preparation feature: vinegar is added 2-3 minutes before the end of boiling of the paste and mixed carefully. The further canning procedure is similar.

Blue mugs in spicy Georgian adjika

For 1500 grams of ripe blueberries you will need:

• 800 grams of tomatoes;
• 500 grams of sweet peppers;
• 1 chili;
• 1 bunch of greens (cilantro, basil, parsley);
• 1 garlic;
• 45 grams of hops-suneli;
• 100 milliliters of refined oil;
• 40-45 grams of salt;
• 40 grams of granulated sugar;
• 25 milliliters of 6% vinegar.

The blue ones are cut into 1-2 centimeter circles. Salted to release bitterness. After 15 minutes, rinse under running water, dry, and fry.

Preparation of spicy Georgian adjika: vegetables and herbs are finely chopped and crushed to a paste. Add suneli hops, salt, granulated sugar and place on low heat for 25 minutes with the lid on.

The prepared eggplants are transferred to boiling adjika and boiled for 10 minutes. Vinegar is poured in, stirred, and boiled for 3 minutes. Ready-made, sharp-tasting canned food is placed in jars, closed with lids, and covered with a warm cape for 12 hours.

Adjika with blue without sterilization

Preparing canned vegetables without sterilization means longer heat treatment of eggplants in adjika.

Proportions for preservation:

• blue tomatoes - 1 kilogram;
• sweet peppers – 500 grams;
• bitter pod – ½;
• garlic – 1-1.5 medium-sized bulbs;
• salt – 60 grams;
• granulated sugar – 140 grams;
• vinegar 9% - 2 tablespoons;
• unrefined oil - 90 milliliters.

The eggplant is cut into even slices: in half, in half again, then lengthwise, into 4-5 pieces. Salt, after 10 minutes, rinse under running water and dry.

The vegetable ingredients of adjika are cut into small pieces and ground in a blender. Salt, sugar, vegetable oil are added. The raw mixture is brought to a boil. The prepared blue ones are transferred to a container with boiling adjika. Processing time is up to half an hour from the start of boiling.

2-3 minutes before the end, add vinegar and mix. Canned food is placed in heated dry jars and closed with hot lids. Sterilization of jars and lids in the oven - 10 minutes at t=100 degrees.

Cooking option in a slow cooker

When canning using a slow cooker, all ingredients are added and stewed at the same time, with the exception of vinegar and vegetable oil.

Peculiarities of preparation of raw materials: blue ones are cut into cubes of approximately the same size. Soak in salt for about an hour. The amount of salt is based on 50 grams per kilogram.

Tomatoes, peppers, garlic, hot peppers are peeled, chopped, and crushed.

Place eggplants in a slow cooker and fill with vegetable mixture. The “Extinguishing” mode is set for 30 minutes with the lid closed. After the cycle is completed, the remaining ingredients are added. Adjika is stewed for 7 minutes, after which it is packaged in hot jars, closed with lids, and cooled.

"Awesome"

The originality of taste is achieved through changes in the recipe: instead of sweet peppers, herbs and sweet peas are introduced into the composition.

• tomatoes, blue - 1 kilogram each;
• one third chili;
• half a head of garlic;
• salt – 1 tablespoon;
• oil – 100 milliliters;
• acetic acid 9% - 1 tablespoon;
• laurel leaves - 2-3 pieces;
• 4-5 sweet peas.

Tomatoes, chili, garlic bulb are crushed, salted, and oil is added. The resulting mixture is boiled over medium heat. The little blue ones are cut into circles, sprinkled with salt, and given time to release the juice. Fry on 2 sides. After frying, add it to the vegetable paste when it boils for a quarter of an hour over low heat. Stirring, boil the adjika for 15 minutes, add bay leaves, peppercorns, and vinegar. Boil for 5 minutes. Adjika is ready.

In adjika in Armenian

Cooking time for eggplant caviar is 60 minutes. Vegetables are baked in the oven: 2 kilograms of tomatoes, 2 blue tomatoes, 1 kilogram of sweet yellow peppers. Onions (1 kilogram) are fried until soft. Warm vegetables are peeled, chopped together with onion and 2 pods of hot pepper (without seeds). Pour in 500 milliliters of vegetable oil.

The vegetable mixture is boiled over low heat for 30 minutes after boiling. Add salt (2 tablespoons). After 10 minutes, add finely chopped greens (1 bunch of cilantro, parsley), garlic sauce from 2 heads. Adjika is boiled for 20 minutes, after which it is poured into jars. The appetizer is ready.

Canned eggplants with apples

Eggplant appetizer with apples, composition:

• blue tomatoes, apples – 1 kilogram each;
• bell peppers, onions – 0.5 kilograms each;
• oil – 0.5 liters;
• salt, granulated sugar - 1 tablespoon each;
• bitter, sweet peas - to taste.

Preservation sequence: blue tomatoes, peeled apples. Juice is obtained from tomatoes. Blue apples and peppers are cut into small pieces. Fry the onion until soft. Mix all the ingredients, add salt and sugar, and simmer over low heat for 1.5 hours. Pack in jars, cover with a warm cape until completely cooled.

Fried with adjika

Fried eggplants are added to the prepared adjika.

Initially, the bitterness is removed. After washing and drying, the vegetables are fried in a small amount of vegetable oil until a crust appears on both sides.

Fried blueberries are stewed in adjika for 10 minutes, after which garlic is added in pieces. The final stage takes another 10 minutes.

Ratio of food ingredients:

• purple fruits – 1 kilogram;
• tomatoes – 1 kilogram;
• Bulgarian peppers – 0.6 kilograms;
• bitter - one half;
• garlic - half a head;
• sugar, salt - 40 grams each;
• vegetable oil, acetic acid 9% - 100 milliliters each.

Packaging in 0.5 liter jars. Air cooling.

Baked blueberries with tomatoes

Ratio of tomatoes to eggplants:

• 1 kilogram of blue ones;
• 2 kilograms of tomatoes;
• garlic, spices - to taste;
• salt - teaspoon.

Tomato puree is prepared. Boil for 5 minutes. Spices and salt are added. Stirring, cook for 3 minutes.

Eggplants are baked in the oven until soft at t=190 degrees; peel, cut into slices.

Place eggplants in prepared jars, pour boiling puree over them, and place in a water bath. The water temperature is not lower than 60 degrees. After boiling, reduce heat and sterilize for 15 minutes.

If your soul requires “thrilling sensations” and your stomach has nothing against it, I suggest spending a little time on this preparation. An interesting appetizer in the best Caucasian traditions - spicy, aromatic, bright, juicy. They enjoy this dish themselves and surprise their guests. Canned eggplants in adjika for the winter are simply awesome, appetizing, uncompromisingly tasty. The recipes are extremely simple and understandable even to a first grader. Feel free to adjust the amount of spices to your preferences, so as not to accidentally turn your closest relatives into fire-breathing creatures.

Fried blueberries in adjika

There are different recipes for cooking blueberries in adjika, but pre-fried vegetables turn out especially juicy. I offer you an option without bell pepper.

Ingredients:

• 5 kg blue ones;
• 2 kg of tomatoes;
• 1 kg carrots;
• 2-3 pcs. hot pepper;
• 2 heads of garlic;
• 100 g sugar;
• Salt - to taste;
• 200 ml vinegar (9%);
• Vegetable oil - how much eggplant will take when fried.

How to prepare:

1. Cut the washed eggplants into slices. Soak in salt water for an hour.
2. In the meantime, we sterilize the jars, lids and prepare the adjika. Grind the peeled tomatoes in a meat grinder or blender. Next, chop the peeled carrots, hot peppers and garlic. Let's mix.
3. Heat the hot sauce to a boil, add sugar, salt, and vinegar. After the second boil, remove from heat.
4. Wash and dry the eggplants. Fry them in vegetable oil on both sides until golden brown.
5. Place the fried blue circles in layers in jars, filling them with adjika. Roll up the lids.

Let's turn our jars over and wrap them in something warm. After a day, transfer to a cool place.

Retro salad with eggplant

I really love the store-bought salad “Retro”. I thought: is it possible to prepare it yourself, at home? I carefully read the ingredients and came up with this option with vegetables. Is very similar!

Ingredients:

• 2 kg of eggplants;
• 1 kg of onion;
• 1.5 kg of juicy tomatoes;
• 500 g carrots;
• 600 g bell pepper;
• 1 PC. hot pepper;
• 50 g garlic;
• 2 tbsp. spoons of salt;
• 100 g sugar;
• 2 tbsp. spoons of tomato paste;
• 200 ml vegetable oil;
• 1.5 tbsp. spoons of vinegar essence (70%);
• 1 teaspoon ground black pepper.

How to prepare:

1. Cut the blue ones into small cubes, sprinkle with salt for half an hour or an hour. Then rinse and dry.
2. During this time, we sterilize the dishes. We prepare other vegetables: wash, peel, and cut carrots, sweet peppers, and onions into cubes.
3. Fry eggplants and other vegetables in two different pans.
4. We grind the peeled tomatoes in a meat grinder, pour them into a saucepan, add tomato paste and butter, sugar, and salt. Bring to a boil. Add fried vegetables to the sauce and simmer for 20 minutes.
5. Add peeled and chopped hot pepper, chopped garlic, black pepper, and essence. Simmer for another 10 minutes.

While still hot, put the aromatic salad into jars and screw on the lids. After steeping under the blanket, we will transfer it to storage.

Finger-licking eggplant salad recipe

Incomparably delicious salad, it will blow your mind! It is prepared without vinegar, without sterilization and without sugar. However, it can be stored for a very long time in an ordinary basement. Last year I found this recipe on the Internet and decided to try it. This year I will definitely be making a lot more of it. And I advise you!

Ingredients:

• Eggplants – 2 kg.
• Carrots – 700 gr.
• Tomatoes – 700 gr.
• Sweet pepper – 1 kg.
• Onions – 700 gr.
• Apples – 400 gr.
• Garlic – 10 cloves
• Parsley or dill - a small bunch
• Ground black pepper – 1 tsp.
• Salt – 2 tbsp.
• Unscented vegetable oil – 250 ml.

Weight of vegetables in peeled form.

Yield: four 700 gram jars and two half-liter jars.

Preparation:

1. Let's start with sweet peppers. We clean it from the insides, rinse it inside and out. Cut into small pieces, approximately as in the photo. Immediately transfer to a cooking pot.

2. Cut the onion into cubes and grate the carrots. Cut the tomatoes into medium cubes. We also transfer these vegetables into a common bowl.

3. Cut off the ends of the eggplants. Cut into cubes the size of a pepper.

If you are worried that this vegetable may be bitter (and this often happens), salt them when chopped and leave for 20 minutes to release the juice. Then squeeze and rinse.

We also put them in the pan. If everything doesn’t fit at once, it’s okay. The rest can be added during the cooking process, when the vegetables have settled.

4. Wash the apples and cut out the core. Peeling is not necessary. Cut them into small cubes. We transfer it to the general composition.

5. Add salt, pour in vegetable oil. Finely chop the greens and add them here. We combine all this beauty into a single composition and place it on the stove.

6. Stirring occasionally, simmer for about 50 minutes until the vegetables are tender.

As soon as you put the salad on the stove, place the jars with lids for sterilization.

7. Finally, add garlic through a press (you can chop it with a knife) and ground black pepper. Stir and let simmer for 5 minutes.

8. Turn off, place in prepared glass containers, and seal with lids. Let it cool upside down, under the blanket. Then we transfer it to a cool cellar or refrigerator.

Source -

Due to the acidity of apples and tomatoes, the preparation feels great all winter even without vinegar.

Eggplant in adjika in Korean

Another interesting way with oriental notes is how to cook eggplants in adjika for the winter in Korean. The hot sauce is made from peppers, without tomatoes.

Ingredients:

• 2 kg blue ones;
• 1.5 kg of bell pepper;
• 2 heads of garlic;
• 1 kg carrots;
• 1-2 pcs. hot pepper;
• 1.5 tbsp. spoons of salt;
• 2 tbsp. spoons of sugar;
• 300 ml vegetable oil;
• 350 ml vinegar (6%);
• Ground coriander - to taste.

How to prepare:

1. Cut the eggplants into slices or strips, salt well, and leave for 40 minutes.
2. Sterilize the jars over steam and the lids in boiling water for 5 minutes.
3. Grind the chopped bell pepper with garlic in a blender. Then grind the carrots and hot peppers. Let's mix everything.
4. Place the blue ones on baking paper. Bake in the oven for 20 minutes.
5. Add salt, sugar, coriander to the pepper adjika, add oil and vinegar, mix. Dip the eggplants into the mixture and cover with a lid. Let it sit for 2 hours.

Place the spicy salad in clean jars. Sterilize for 15 minutes after the water boils, then seal.

Snack: blue ones in adjika “In great demand”

Believe me, the title fully corresponds to the content. Before you have time to open the jar, there will be nothing left, it’s very tasty!

Ingredients:

• 3 kg blue ones;
• 1 kg of sweet pepper;
• 2.5 kg of tomatoes;
• 2 pcs. hot pepper;
• 2 pcs. heads of garlic;
• 90 g salt;
• 180 g sugar;
• 180 ml vegetable oil;
• 100 ml vinegar (9%).

How to prepare:

1. Soak the eggplants in salted water in advance, then rinse and dry.
2. Grind tomatoes, sweet and hot peppers in a meat grinder or blender. Separately chop the garlic.
3. Heat the tomato mixture, add sugar, salt, butter. Add the blue ones and simmer for 10 minutes.
4. Now add garlic and vinegar, cook for 5 minutes and turn off.

Place in jars and seal.

Eggplant in adjika with mushrooms

The blue ones themselves look like mushrooms, but in combination with champignons they are a real delight!

Ingredients:

• 1.5 kg eggplant;
• 1 kg of boiled champignons;
• 2 kg of tomatoes;
• 500 g sweet pepper;
• 1 PC. hot pepper;
• 500 g carrots;
• 500 g sour apples;
• 14 cloves of garlic;
• 50 g salt;
• 200 g sugar;
• 200 ml vegetable oil;
• 200 ml vinegar (6%).

How to prepare:

1. Soak the cut blue ones with salt. Boil the mushrooms.
2. Blend tomatoes, carrots, apples, and sweet peppers in a blender. Pour into a saucepan and simmer for an hour.
3. Separately boil the eggplants.
4. Add spices and oil to the tomato sauce. Simmer for another half hour.
5. Add chopped and blue mushrooms to the sauce. Add chopped garlic, hot pepper, vinegar. Simmer for 10 minutes.

Place the blue ones with mushrooms into jars and screw on the lids.

I suggest watching a detailed video on how to cook blueberries in adjika.

Prepare awesome eggplants in adjika for the winter using different recipes, and you will always have something to treat your family and friends. Enjoy your meal!

Adjika is a popular dish originally from Abkhazia. Adjika for the winter

According to the classic recipe, it is prepared from fresh tomatoes, salt, garlic and spices.
Nowadays there are many different recipes with the addition of sweet bell peppers, zucchini, carrots and eggplants. the best recipes
today .

Video recipe for making adjika with eggplant for the winter

Friends, if you liked the recipe, write your reviews in the comments. It is very important for me to know your opinion, this will make the site more interesting and useful. Click on the social buttons to say thank you to the blog. Join the Delicious Kitchen group on VKontakte, subscribe to regular newsletters of new recipes. Sincerely, Lyubov Fedorova.

Dedicated to spicy food lovers! Awesome eggplants in adjika for the winter - a universal appetizer. Can be eaten as a separate dish or as a spread on bread. Can be served with pasta, meat dishes, fish, baked potatoes - or anything! Today I will tell you my secrets - the best recipes for delicious eggplant twists. They are easy and pleasant to prepare.

An incredibly tasty recipe for the winter

You can adjust the spiciness of adjika in this recipe yourself. But it always comes out very tasty and aromatic.

• 2.5 kg of tomatoes;
• 1 kg each of sweet peppers, apples and carrots;
• 200g granulated sugar;
• 50g salt;
• 200ml refined oil and vinegar 9%;
• 300 g garlic;
• chili pepper depending on desired spiciness.

Preparation

1. Vegetables are washed and peeled. Cores are removed from apples, seeds and membranes are removed from peppers. Grind alternately in a meat grinder or blender.
2. Place all the chopped vegetables in a saucepan and bring to a boil. It is necessary to simmer for an hour, then add sugar, salt, oil and vinegar.
3. Finely chop the garlic and add to the almost finished preparation.
4. If desired, you can chop and add hot chili pepper to make it spicier.
5. The mixture is boiled for another 5 minutes and placed in sterilized jars.

Watch the video!

Adjika for the winter with apples and carrots

Eggplants for the winter in Korean

During the preparation process you will need some components:

• eggplants in the amount of 4 kg;
• 1 kg of carrots;
• 1 kg of sweet pepper;
• 1 kg amount of onion;
• garlic in the amount of 100 grams;
• two tablespoons of 70% vinegar;
• salt;
• ground black pepper - less than two teaspoons.

Direct preparation:

1. Peel the eggplants, cut into strips, add salt and leave for one hour;
2. Peel the carrots, wash them thoroughly and grate them on a special grater for preparing Korean carrots;
3. Wash and dry the pepper, remove the seeds and cut into strips;
4. Peel, wash and cut the onion into thin half rings. Peel, wash and chop the garlic;
5. Mix all the vegetables, not counting the eggplants, pour in vinegar and sprinkle with black pepper. Stir and leave for several hours;
6. Fry the eggplants a little in a frying pan greased with vegetable oil;
7. While still warm, add them to the rest of the vegetables and mix everything carefully;
8. Place in prepared jars and sterilize in a large container for 20 minutes;
9. Close tightly with lids and do not touch until completely cooled upside down under a warm cloth.

Raw adjika with garlic without cooking

Vegetables that are not cooked are always tastier and healthier. Adjika should be stored without cooking in the refrigerator, in sterilized jars.

Advice! It is better to use tomatoes that are less juicy for this type of adjika, for example, lady fingers.

• 1.5 kg of ripe tomatoes with thin skin;
• 2 heads of garlic;
• 1 chili pepper;
• 15g granulated sugar;
• 1 teaspoon of non-iodized salt.

Preparation

1. Wash all vegetables, peel garlic and pepper.
2. Grind through a meat grinder.

Advice!

To make the adjika spicier, you don’t have to remove the seeds from the chili pepper.

1. Add salt and sugar, stir and place in sterilized jars.

Watch the video!

The most delicious, raw adjika

Adjika with sweet pepper for the winter (without heat treatment)

A wonderful recipe that preserves the vitamins of vegetables. This recipe makes adjika tasty and spicy.

Products:

• 1 kg of tomatoes;
• 2 times more sweet pepper;
• 4 heads of garlic;
• 250 g of bitter peppers (add gradually, tasting);
• 200ml vinegar 9%;
• 2-3 tbsp. spoons of granulated sugar and non-iodized salt.

Preparation

1. Vegetables are processed and chopped with a blender.
2. The garlic is crushed.
3. Tomatoes and peppers are passed through a blender.

Advice!

Sometimes hot peppers are difficult to grind with a blender. Then you can add tomato to it.

1. Combine everything and add salt, granulated sugar and 9% vinegar.
2. The mixed mass is stored in sterilized jars.

It can be stored in other containers, but not longer than 30 days, so that adjika does not ferment without sterilization.

Watch the video!

Adjika, a very tasty homemade recipe (without heat treatment)

The recipe is to die for (spicy adjika)

The spiciness in this recipe will be given to the adjika by hot pepper, horseradish and vinegar. But for those who do not like scalding snacks, you can reduce the amount of these products.

Products:

• 2 kg of tomatoes;
• 2 times less sweet pepper;
• 4 heads of garlic;
• 3-4 pcs red hot pepper;
• 200 grams of horseradish (can be pickled);
• ½ tbsp sugar;
• 70 g vinegar 9%;
• 3 tbsp. l. salt;
• fresh dill and parsley.

Preparation

1. Wash the tomatoes and peppers, chop and grind in a blender or meat grinder.
2. Add salt, sugar, horseradish, garlic, vinegar to the vegetables and mix.
3. Finely chopped greens are added to the mixture and mixed.
4. Placed in sterilized jars.

Watch the video!

Adjika with horseradish without cooking/stored all winter!!!

Adjika with apples

This recipe is a godsend. Apples will add a slight sweet flavor and soften the spiciness.

Ingredients:

• 1 kg of tomatoes;
• 500 g pepper;
• 200 g sour honeycomb apples;
• 200 g onions;
• 100 g garlic;
• 2 pieces of hot peppers;
• 2 tbsp. l. vinegar 9%;
• 1 tbsp. l. granulated sugar;
• 150 ml refined oil;
• 1 tbsp. l. salt with a slide.

Preparation

1. Tomatoes, peppers, onions and apples are crushed in a blender or meat grinder.
2. Place ground vegetables in a pan, add vegetable oil and cook for 60 minutes after boiling.
3. Add salt, sugar and vinegar. If you want it spicier, you can add an extra spoonful of vinegar.
4. If you want a thicker consistency, boil for another 60 minutes, during which the adjika becomes thicker.
5. Pour into prepared jars.

Watch the video !

Adjika with apples

Zucchini recipe

The following ingredients will be required:

• 1 kg of young medium-sized zucchini;
• the same amount of pepper and tomatoes;
• 4-5 heads of garlic;
• 5-7 hot peppers;
• 0.5 cups vinegar 9%;
• the same amount of refined oil;
• 1.5 tablespoons of salt.

Makes about 2 liters of hot zucchini sauce.

Advice!

It is better to cook in a cauldron with a thick bottom so that the adjika does not burn.

Preparation

1. Vegetables are peeled and ground in a meat grinder.
2. Bring the mixture to a boil, add half of the suggested portion of salt. The second half can be added later if necessary, if it is not salty.
3. Cook for 60 minutes, stirring constantly.
4. Pour in vinegar, boil for 5 minutes.
5. Pour into jars and roll up.

Watch the video!

Adjika for the winter from zucchini

“Mother-in-law’s tongue” eggplant salad for the winter

A very cool, spicy, incredibly tasty blueberry salad for the winter. An excellent snack or addition to other dishes. I recommend trying it!

Ingredients:

• Eggplants – 2 kg.
• Tomatoes – 5 pcs. large size
• Sweet pepper – 5 pcs.
• Hot pepper – 1 pod or to taste
• Garlic – 2 large heads
• Granulated sugar – 0.5 cups
• Salt – 1 tbsp. (plus enough for salting vegetables)
• Vegetable oil - 0.5 cups
• Vinegar 9% – 70 ml.

Yield: 5-6 cans of 0.5 l each.

Preparation:

1. Cut the eggplants into circles, about 1 cm thick. Place them in a bowl, sprinkling each layer with salt. Let them stand like this for 20 minutes, or better yet an hour.

2. We remove seeds from sweet and hot peppers. Cut off the crust in the middle of the tomato. Peel the garlic. We pass these vegetables through a meat grinder.

After handling chili peppers, be sure to thoroughly wash your hands, knife and board! After all, its sharpness is very caustic. If it gets on the mucous membrane of the nose, eyes or mouth, there will be “fire!”

3. Drain the released juice from the blue ones. We wash the circles with running water, then lightly dry them with napkins. Place the prepared product in a cooking pot.

4. We also pour the sauce from the twisted vegetables here. Add salt and granulated sugar. Add vinegar and vegetable oil. Place on the stove and bring to a boil.

Source -

5. From the moment it boils, cook over medium heat for 20 minutes.

6. Immediately place the finished mixture into sterilized jars. Seal tightly with lids, turn over and cover with a blanket. We give them about a day for the pieces to cool.

Then we put it in a dark, cool place for storage.

Delicious spicy eggplant adjika

Here is a recipe for a great eggplant appetizer. This adjika turns out to be very tasty and unusual.

• 1 kg of tomatoes;
• the same amount of eggplants;
• 0.5 kg of sweet pepper;
• 100 g garlic;
• 5 pieces of hot pepper (less can be done if desired);
• 0.5 cups refined oil;
• 50ml vinegar 9%;
• 1 tbsp. spoon of salt.

Preparation

1. Grind the vegetables in a blender and put on fire in a deep saucepan.

Advice!

To make the adjika less spicy, add less hot pepper and remove the seeds.

1. Add oil and salt, cook for 60 minutes, stirring occasionally.
2. Roll into sterilized jars.

Here are a variety of adjika recipes that can be eaten immediately after preparation and rolled up for the winter.

Watch the video!

Spicy seasoning (adjika) with eggplants for the winter

Did you know that adjika can be not only tomato, but also eggplant? Yes Yes exactly! This appetizer is somewhat different from its classic version with only tomatoes, but not for the worse, but for the better.

Eggplants in adjika for the winter are called “amazing”! I don’t know who and at what moment decided to give this name to the vegetable twist, but it is worth noting that the appetizing name quickly caught on and is easy to remember. There are quite a few recipes for “amazing eggplant adjika” on the Internet, but I would like to advise you to follow my recipe, as I consider it the most successful and simplest.

Since I learned this recipe for adjika, this is the only way I prepare it at home.

This snack turns out to be very tasty, so I highly recommend you try it. And the difficulties in cooking are reduced to a minimum, so a person far from culinary can handle it