Adjika from zucchini for the winter the best recipes. Adjika from zucchini and eggplant “Just a meal! Adjika spicy from zucchini

Zucchini are unpretentious types of garden plants that can produce a large number of fruits. During the harvest period, the question often arises of what is best to make from fruits and how best to process. Experienced housewives it is advised to look at the recipes for adjika from zucchini, called “you will lick your fingers”, which emphasizes their main advantage.

Adjika in its classic form came from the Abkhaz cuisine. Its special taste is associated with the presence of hot pepper, a mixture of spices and garlic cloves. Initially, the spicy seasoning was made from garlic, a mixture herbs and dried pepper. The product is used today as an ingredient in the preparation of soups, sauces, marinades, meat dishes and salads.

There are a large number of options for preparing adjika today. The use of zucchini for these purposes allows you to get a large yield of the finished product, and good compatibility with various vegetables and fruits allows you to get a huge variety of tastes.

The main ingredient is zucchini, so its choice must be approached carefully. Today there is a huge variety of varieties, including green, yellow, white and even striped.

The color of the resulting adjika depends on the selected type of vegetables, and the sharpness and taste of the selected ingredients. Depending on the recipe, the product may be sweet or have a sour taste.

Preparing the necessary ingredients

For work, fully ripened zucchini are selected. Young zucchini can not be peeled, as they do not have time to coarsen and can be easily processed. Ripened large fruits are recommended to clean and remove the contents in the form of seeds. Overripe vegetables can be too tough and not have the proper flavor characteristics, so they are not recommended for use in preparations.

Products for the recipe are weighed after processing, as the weight of the final product can vary significantly in the process. Do not use fruits with serious putrefactive damage for the recipe. The technology for making adjika involves grinding in a meat grinder, so it is recommended to cut the vegetables into pieces that would easily pass into the inlet of the equipment for supplying raw materials.

When using a blender, after processing, the raw material turns out to be too liquid; after the cooking process, its consistency will resemble a paste. When working, it is necessary to observe safety precautions in terms of working with kitchen tools and some ingredients.

Contact with red pepper on the mucous membrane of the eyes and nose is dangerous, which should be taken into account when working.

Methods for preparing adjika from zucchini

Existing methods for making adjika from zucchini differ in terms of the ingredients used and the technology for processing the product. Some recipes require sterilization of the workpiece, others avoid such a procedure and save time.

Classic recipe

Zucchini prepared using the classic recipe involves chopping fruits using a meat grinder and heat treatment.

The recipe involves the use of the following proportions:

• zucchini - 1.5 kg;
• sweet pepper - 0.250 kg;
• garlic heads - 3 pcs.;
• tomatoes - 0.75 kg;
• ground red pepper - 1.5 tbsp. l.;
• sugar - 50 g;
• salt - 1 tbsp. l.;
• odorless oils - 100 ml.

Tomatoes, zucchini fruits, peppers and carrots are sequentially chopped in a meat grinder. Garlic cloves are crushed with a mortar, the vegetable base is combined by adding the required amount of salt, sugar and oil. The resulting vegetable mixture is put to boil and kept in a boiling state for 40 minutes. From the moment the adjika is rolled up, it takes an average of 1 day to cool down.

With the addition of apples

The combination of zucchini with fruits in the form of apples will give adjika a sour taste, the saturation of the shade depends on the selected fruit variety.

The following proportions are used:

• zucchini - 6 kg;
• carrots - 1 kg;
• Bell pepper- 1 kg;
• garlic heads - 10 pcs.;
• tomatoes - 3 kg;
• red pepper powder - 5 tbsp. l.;
• sugar - 300 g;
• salt - 4 tbsp. l.;
• oils - 0.4 l.

Tomatoes are peeled from thin skins, to facilitate the work with tomatoes, they are pre-treated with boiling water. Tomatoes and peeled zucchini are smaller. Apples are cut into equal halves and the core is freed from the pits. To avoid darkening, do the procedure immediately before using the product.

Carry out grinding vegetable ingredients and apples, add the required proportions of salt, pepper, oil and garlic cloves passed through the press devices to the base. A mixture of vegetables is boiled for 40 minutes, a mixture of chopped peppers is poured out and cooking is continued for 15 minutes. The workpiece is sterilized for 10 minutes.

Delicious adjika with tomato paste and bell pepper

The adjika variant using paste allows you to get a product that vaguely resembles caviar from a store and differs from the recipe for making it from tomatoes.

Product Ratio:

• zucchini - 5 kg;
• tomato paste - 0.5 kg;
• sugar - 1 cup;
• salt - 2 tbsp. l.;
• garlic - 3 heads;
• 9% vinegar - 150 ml;
• ground red pepper - 1 tbsp. l.;
• oils - 400 ml.

For harvesting, the fruits of zucchini are ground and boiled. Add the required amount of pasta, oil, salt and finely chopped peppers to the container. After 40 minutes, an essence solution is introduced and garlic crushed using a press device. The mixture is stirred and continue to cook for 10 minutes.

With tomato juice

When using tomato juice instead of tomatoes, you can achieve a delicate consistency of the workpiece.

For work you need:

• zucchini - 3 kg;
• juice - 0.5 l;
• sunflower oil - 200 ml;
• salt - 4 tbsp. l.;
• vinegar - 5 tsp;
• garlic - 12 cloves;
• greens - optional.

The fruits of zucchini are cut into pieces and crushed. The vegetable mixture is boiled for 1.5 hours to evaporate excess moisture, the remaining ingredients are added and kept in a state of boiling for 10 minutes. Delicious preparations ready.

Spicy with hot pepper and herbs

Fans of spicy dishes and sauces will love the hot pepper option. The degree of saturation of taste is regulated by changing the amount of salt and pepper. The workpiece is perfect for meat, in the form of dressing for spicy soups kharcho type.

For work you will need:

• zucchini - 3 kg;
• vegetable oil - 200 ml;
• tomato paste - 250 g;
• garlic - 2 pcs.;
• 9% vinegar - 4 tbsp. l.;
• salt - 3 tbsp. l.;
• ground black pepper - 3 tsp;
• hot pepper - 2 pcs.;
• parsley and dill - 1 bunch.

Salt and vinegar are introduced into the workpiece at the last stage. Before that, after chopping, the vegetables, together with the main components, are stewed on fire for 1.5 hours. After thorough mixing, the finished hot adjika is laid out in a sterilized container.

Harvesting with apples and carrots for the winter

Adding carrots to the recipe allows you to give adjika a rich taste, and due to apples, it acquires a sour-sweet taste.

For the recipe you will need:

• zucchini - 2.5 kg;
• carrot, bell pepper, apples - 0.5 kg each;
• odorless oil - 250 ml;
• hot pepper - 5 pcs.;
• 9% vinegar - 100 ml;
• garlic - 1 head;
• sugar - 100 g;
• salt - 5 tbsp. l.

The principle of preparation is similar to the previous recipes. The main ingredients, except for vinegar and garlic, are passed through a meat grinder and stewed on fire for 40 minutes. Next, an essence solution and crushed cloves are introduced and kept on fire with thorough stirring for another 5 minutes, after which they are evenly distributed among the jars.

Squash adjika without sterilization

The secret of preparing the blank lies in the fact that the jars go through a thorough hot temperature treatment procedure, and after rolling the containers are turned upside down and wrapped in a warm blanket for slow cooling.

To prepare adjika you will need:

• zucchini - 2 kg;
• tomato paste - 350 g;
• vegetable oil -1 cup;
• salt - 50 g;
• sugar - 250 g;
• salt - 50 g;
• 9% vinegar - 100 ml;
• ground red pepper - 1 tsp.

The cooking process is similar to the previous recipe, that is, the vegetables are chopped in a meat grinder and subjected to heat treatment with the main ingredients. At the last stage, vinegar and ground pepper are added.

"Five Minute"

A simple way to prepare delicious adjika involves using the components of a classic recipe, but the vegetable mixture is cooked in just 5 minutes from the moment of boiling. This trick helps to save as much as possible beneficial features products. For the recipe, it is recommended to take young zucchini and completely cut off the peel. After cooking, adjika is laid out in jars, covered with a plastic lid and used as a seasoning for meat and fish dishes

Zucchini-mayonnaise

Awesome blanks are obtained by including mayonnaise in the blank. You can prepare the blank using the following ingredients:

• zucchini - 2 kg;
• turnip onion - 350 g;
• tomato paste - 250 g;
• garlic - 1 head;
• mayonnaise - 350 g;
• granulated sugar - 50 g;
• salt - 40 g;
• black and red ground peppers - 2 tsp each;
• 9% vinegar - 2 tbsp. l.;
• refined oil - 100 ml.

Due to the presence of onion and sugar in the recipe, the “burning” property of the seasoning, characteristic of adjika with red or hot pepper, is reduced. The taste of the product is more delicate and acquires rich shades. The cooking process is similar to the classic recipe.

With tomatoes

Many are familiar with adjika from tomatoes, but only a few know that the inclusion of an additional component in the form of zucchini pulp can give the seasoning lightness and softness.

For cooking you need:

• zucchini - 3 kg;
• tomatoes - 1.5 kg;
• Bulgarian pepper - 5 pcs.;
• garlic - 12 cloves;
• red and black pepper - 3 peas each;
• 9% vinegar - ½ cup;
• oil - ½ cup;
• salt - 2 tbsp. l.;
• granulated sugar - 2/3 cup.

For the recipe, choose red tomatoes with fleshy juicy pulp. For better removal of the peel, you can use the boiling water treatment method. Zucchini is ground in a meat grinder, having previously been cleaned of seeds and cut into elongated slices. After that, the squash mixture is put for cooking for 20 minutes, chopped tomatoes and peppers are added. The vegetables are held for 1 hour, the liquid should evaporate, and the mixture will acquire a viscous consistency. 10 minutes before the set time, garlic and basic spices are added to the base, vinegar is added.

with zucchini

Zucchini is often confused with zucchini, as the vegetables are similar in appearance and taste. The difference lies in the timing of the return of the crop and the characteristics of the weight of the fruits of plants. Zucchinis ripen earlier, which makes it possible to start preparing winter preparations earlier. Their average weight does not exceed 400 grams, and they have a delicate thin skin, so it is easier to make adjika out of them.

Cooking adjika from zucchini is practically no different from the process in which zucchini is used. Due to the more delicate structure of the product, the cooking time is reduced, which helps to save time.

For the recipe, you can use the following proportions:

• zucchini - 6 pcs.;
• tomatoes - 20 pcs.;
• sweet pepper - 10 pcs.;
• garlic cloves - 8 pcs.;
• refined oil - 60 ml;
• 9% vinegar - ½ cup;
• salt and sugar to taste.

The fruits of tomatoes and peppers are passed through the design of the meat grinder and transferred to a container, while adding salt, sugar and spices and kept on fire until boiling. Chopped zucchini, vinegar are introduced and kept in a state of boiling for another 25 minutes. The adzhichnaya mixture is distributed in containers and the sterilization procedure is carried out for 15 minutes. delicious condiment meat and fish dishes will be ready in a couple of weeks.

Method of cooking in a multicooker

Using a slow cooker can significantly speed up the process of cooking adjika. To get seasoning, you can take any of the recipes. The vegetables and oil chopped in a meat grinder are placed in a slow cooker and kept with the “stewing” mode turned on for 1.5 hours. Then spices and other ingredients are added and incubated for another 10 minutes. In the presence of the “pressure cooker” mode, the specified main stewing time can be reduced by 30 minutes.

How to store adjika

The blank acquires the quality of adjika after 3 weeks, it is after such a period that it is recommended to try the resulting product. At the same time, adjika loses its excessive sharpness, and the taste becomes softer.

Workpiece at proper cooking able to maintain its qualities for a year or more. During this period, there should be no swelling of the lids and the formation of mold inside, the quality of the tightness of the jars should not be lost. For proper storage, the containers must be carefully sterilized before laying out the product. The optimal temperature regime is considered to be from +3 to +7 0C.

We use ready-made sauce for meat, fish, bread, as a spread for pizza and casseroles, as part of salad dressings. No less.

For a couple of winters, we just got hooked on apple-accented seasoning. It remains pleasantly spicy, but acquires sweetness and a delicate texture. And what a beautiful jar! Let's cook and make sure: at least one of the recipes should be a must-have seaming on your list.

All prescriptions without sterilization, long-term storage. Will be needed. It is more convenient when they are small - 300-750 ml.

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Adjika from zucchini: a classic recipe

Don't forget to leave some seasoning on the table. Just chill and it's ready to use.

• Cooking time - 1 hour 20 minutes
• Calorie content, 100 ml - about 85 kcal

We need:

• Zucchini - 1 kg 300 g
• Tomatoes - 1 kg 300 g
• Carrot - 300 g
• White onion - 300 g
• Hot pepper (fresh) - 2 pcs. medium size (10-12 cm long)
• Vegetable oil (odorless) - 100 ml
• Salt - 1.5 tbsp. spoons
• Sugar - 4 tbsp. spoons
• Garlic - 7-8 cloves
• Hot pepper (fresh) -2 pcs. (10-12 cm long)
• Black pepper (ground) - ½ teaspoon
• Vinegar (9%) - 70 ml

Important details:

• Conservation yield - 2.5-2.7 l

How to cook.

Prepare the components for twisting in a meat grinder.

Onions, carrots and hot peppers are peeled and cut into pieces so that it is convenient to “feed” them to our assistant. We do not clean the zucchini and tomatoes and also cut them coarsely.

We pass the vegetables through a meat grinder - with a fine grate. Once is enough.

We shift into a large saucepan in which we will cook adjika. Add sugar, salt, black pepper and oil.

Place the mixture on the stove over high heat and bring to a boil. Turn down the heat and cook at "low boil" 40 minutes. Stir occasionally. After half an hour, it makes sense to try for spiciness, sweetness, salinity and bring to taste by adding the desired component. It is convenient to grind a small portion of hot pepper in a blender.

After 40 minutes, add vinegar and garlic, which we rub on a medium grater. Let the adjika gurgle for another 10 minutes.

We pack the sauce hot in jars. It is better not to remove the pan from the minimum fire, gaining mass. Large clean ladle and neat stacking 1 cm to the neck. It is convenient to put the jar next to it or keep it on weight in a deep bowl.

Immediately roll up the banks, turn over, wrap. Powerful self-sterilization will occur during slow cooling. When the workpieces have cooled, we put them in storage in a dark place with a cool or room temperature.

Adjika from zucchini with apples

The golden recipe of our collection "You'll lick your fingers!" we put in the middle. There will be a little fuss with him, you have to peel the apples. The rest of the process is similar to the previous one. The taste of the finished seasoning is moderately spicy.

• Cooking time - 1 hour 30 minutes
• Calorie content, 100 ml - about 100 kcal

We need:

• Zucchini - 5 kg
• Red bell pepper - 1 kg
• Hot pepper - 10 pcs. (10-12 cm long)
• Tomatoes 300-500 g
• Garlic - 150-200 g
• Apples - 1 kg.
• Carrots - 1 kg.
• Sugar - 200 gr.
• Salt - 5 tbsp. spoons
• Vegetable oil (odorless) - 500 ml
• Vinegar (9%) - 200 ml
• Greens (optional) - 2-3 bunches

Important details:

• Conservation yield - 8-8.5 l
• Do we want less? Proportionately reduce all components.
• All vegetables are weighed clean.
• Ideal apples for adjika Antonovka. Other sour and sour-sweet varieties of White Bulk, Granny Smith, Idared, Jonagold, Pink Lady, Semerenko, etc. will do. Golden and other sugary apples will not work.
• Adjika will turn out medium-sharp, not scalding. Adjust the spiciness to taste. In our experience, 15 pcs. pepper is the fiery adult variant. A 6-8 pcs. - just a childish point, inferior to sweetness. You will lick your fingers, how delicious! You can eat directly from the jar with a spoon.

How to cook.

Peel the garlic and set aside. We will add it to the sauce towards the end of the boil.

We also clean the rest of the vegetables and apples to emphasize the tenderness of the dish. We cut the tomatoes with a “cross” and scald with boiling water. So the skin will come off easily and quickly. We cut the vegetables into large pieces that will go into the meat grinder. We twist all the components through a small or medium grate.

Now we act in the same way as described in the first recipe. In a saucepan, where we put the crushed mass, add salt, sugar, black pepper. We put on fire - boil - turn the heat to a minimum and cook for 30-35 minutes.

Add vinegar and garlic, passed through a press, and try. Add hot pepper puree to taste (twist in a blender). Another 10 minutes on a low boil. Voila, fragrant boiling adjika is ready to be put into jars. Spread out with a large ladle and roll up hermetically. Turn over, wrap and wait for cooling.

If we use greens, finely chop and lay at the end - along with vinegar and garlic. We tried with parsley and cilantro. Excellent taste! The blanks were normally stored, although greens are sinned as the cause of the explosion of cans. If you don't have experience with herb rolls yet, don't.

Zucchini adjika with tomato paste

The peculiarity of the recipe is the richest tomato flavor. Subjectively, the sauce may seem more satisfying, although its calorie content is still not high. For 100 ml no more than 120 kcal.

Today, my dear readers, I have not quite regular recipe. I suggest you cook adjika, but not, but zucchini adjika for the winter. Yes, yes, you can even cook adjika from zucchini, can you imagine? This proves once again how versatile this vegetable is. I somehow found a recipe for adjika from zucchini for the winter on the Internet, and it interested me in its originality, as well as in the fact that, judging by the description, it is not difficult to cook it.

Looking ahead, I will say that this is true - all actions are very simple and fast. And in the end you will get very tasty spicy adjika from readily available ingredients. Don't let her bother you appearance- after all, everyone is used to the fact that adjika is red, and this option has a pleasant light green hue with appetizing splashes of red pepper. If I have interested you, then I will gladly begin the story of how to cook adjika from zucchini for the winter.

Ingredients for 3 liters of adjika:

• 3 kg of zucchini;
• 0.8 kg of bell pepper;
• 2 pieces of hot pepper;
• 1 cup of sugar;
• 1 glass of vegetable oil;
• 2 tablespoons of salt;
• 100 g of garlic;
• 5 tablespoons 9% vinegar.

The weight of peeled bell peppers and zucchini is indicated.

How to cook adjika from zucchini for the winter:

For spicy adjika, we choose fresh, dense, small-sized zucchini with underdeveloped seeds. Wash the zucchini with cold running water. We clean the zucchini from the skin and cut into oblong bars that will go into the hole in the meat grinder. If the zucchini is large (their seeds are hard), in this case we cut out - or scrape out with a spoon - the inner loose part along with the seeds (and only then we weigh it). We wash the bell peppers, cut in half lengthwise and remove the seeds and partitions. Rinse the peppers to wash off the adhering seeds. We cut each half lengthwise into 3-4 parts so that they enter the meat grinder hole. If the hot pepper is fresh, wash it, cut it lengthwise and remove the seeds. If the pepper is dry, wash it and chop it very finely or grind it in a coffee grinder.

We pass zucchini, Bulgarian and hot peppers through a meat grinder (if it is fresh).

We place the zucchini, hot and bell peppers in a saucepan with a thick bottom made of stainless steel (in enamel saucepan adjika will burn) and add sugar, salt and vegetable oil.

We put the pan with adjika on the fire. Bring the mass to a boil over medium heat, then reduce the heat to a minimum and cook, uncovered, for 40 minutes. Periodically, after 7-10 minutes, mix the mass.

We clean the garlic from the skin and wash it. We skip the garlic through the press. Add garlic and vinegar, mix.

Cook for 5 more minutes.

We lay out the finished adjika in pre-sterilized, wiped dry jars, filling them to the very top.

Cover with dry boiled lids and seal tightly. Banks with adjika immediately turn upside down and wrap. Keep it like that for about a day, until it cools completely.

Looking for reliable and proven recipes that all housewives love and praise? Then you will definitely like our adjika from zucchini for the winter - you will lick your fingers at the recipes. All of them are collected with photographs from the authors. Detailed step-by-step instructions with photos will help you quickly master best recipes homemade squash adjika with delicious flavor combinations. The most common and easiest way to prepare adjika from zucchini at home is with tomato paste. This is usually the key ingredient after the zucchini itself. However, there are equally successful variations from fresh tomatoes or no tomatoes at all. Add carrots for sweetness, capsicum for spiciness, or apples for a pleasant natural sourness. You will get an incredible adjika from zucchini for the winter - the recipes you will lick your fingers have already been tested by experience.

You have a unique opportunity to repeat the recipe, which many housewives have already called the most successful. This spicy adjika from zucchini for the winter can replace the usual marrow caviar or served as an additional sauce to side dishes.

Ingredients:

• zucchini - 700 g
• bell pepper - 350 g
• tomatoes - 350 g
• chili pepper - 60-70 g
• garlic (small heads) - 2 pcs.
• ordinary vinegar 9% - 70 ml
• paprika (ground spices) - 2 tbsp. l.
• rock salt - 3 tbsp. l.
• ground black pepper - 2 tbsp. l.
• brown sugar - 60 g.

Cooking step by step

1. Peel the zucchini. If you use large or overripe vegetables, be sure to remove the core with mature seeds. Cut into cubes.
   
2. Peel the garlic. Too large pieces can be cut in half.
   
3. Prepare the peppers: remove the core and stalks, cut into manageable slices.
   
4. Trim off the stem of each tomato. Cut large fruits into slices (4-8 parts).
   
5. Prepare the base for adjika from grated vegetables.
   
6. Pour the base for seaming into a saucepan. It is advisable to choose an enameled container with a thick bottom. Add all remaining ingredients to adjika. Bring the mass to a boil and boil for about 12 minutes over high heat. Then set the pot to low heat and cook for 40-45 minutes, stirring occasionally.
   
7. Distribute spicy winter adjika from zucchini, pepper and garlic in sterilized jars and roll up.
   

Flying adjika from zucchini with tomato paste for the winter - you will lick your fingers recipe

The easiest way to cook any adjika is to take ready-made tomato paste as a basis. Do not be afraid that the tomato paste will have to undergo a second heat treatment. From this, its taste and quality will not deteriorate. You will get the perfect adjika from zucchini with tomato paste for the winter - you will lick your fingers at the recipe, how delicious!

Ingredients:

• zucchini ordinary or dark zucchini - 2 kg
• canned tomato paste (store option) - 350 g
• vegetable oil - 250 ml
• garlic - 100 g
• bay leaf - 2 pcs.
• granulated sugar - 250 g
• salt - 50 g
• 1-2 bay leaves
• ground red pepper - 1 tsp.

Cooking step by step

Simple adjika from zucchini with tomato paste and bell pepper

A good alternative to lecho and winter salads is the classic adjika from zucchini with tomato paste and bell pepper. In fact, these are the same vegetables as in salads, but in a different form. Cooking adjika, unlike most salads, takes less oil. It can be served at the table not only as a separate dish, but also as a substitute for ketchup or tomato sauces. You can adjust the spiciness and sweetness of the seaming yourself to taste.

Ingredients:

• tomatoes - 1.5 kg
• tomato paste (canned) - 4 tbsp. l.
• garlic - 100 g
• zucchini - 3 kg
• hot peppers (pods) - 2 pcs.
• sweet pepper (fleshy, juicy variety) - 4 pcs.
• sugar - 1 cup
• vegetable oil - 1 cup
• vinegar 9% - 100 g

Cooking step by step

1. Pass the squash fruits and tomatoes through a meat grinder, after removing the stalks and cutting the vegetables into convenient pieces.
   
2. Add tomato paste to the vegetable mass.
   
3. Pour in sugar, salt. Pour in the vinegar oil. Thoroughly mix the whole mass.
   
4. Add Bay leaf. Boil zucchini adjika with tomato paste and bell pepper and boil for 30-35 minutes.
   
5. Roll up adjika.
   

Spicy adjika from zucchini with tomato paste and hot pepper

Modern zucchini adjika with tomato paste and hot pepper is a modified variation of the old Abkhazian sauce. Zucchini in this case do not give special flavors, but only serve as a neutral basis for conservation. Cook according to the suggested steps simply and delicious!

Ingredients:

• large zucchini - 1 pc. (or a pair of mediums)
• tomato paste (purchased option) - 180 g
• garlic - 7 cloves
• hot pepper - ½ pc.
• refined sunflower oil - 150 ml
• vinegar 9% 0 50 ml
• sugar - 100 g
• salt - 1 tbsp. l.

Cooking step by step

New adjika from zucchini with carrots “Always Little” - an excellent culinary recipe

Surprisingly tasty adjika from zucchini Always Little - recipe which literally blew up the Internet. They are willingly shared by hostesses who have already tried the original winter sunset. Many consider this option the most optimal version of the sauce. The culinary recipe for adjika from zucchini Always Little presented below is a “soft” and “gentle” option for the whole family. You can always add a spicy chili pepper to the recipe. A similar cooking algorithm with greens is presented in the video.

Ingredients:

• carrots - 300 g
• tomatoes - 750 g
• garlic - 1 head
• zucchini - 1-1.2 kg
• onion - 2 pcs.
• salt - 15 g
• ground black pepper - 1 tsp.
• vegetable oil - 80 ml
• vinegar 9% - 20 ml
• sugar - 45 g

Cooking step by step

1. Peel carrots, onions and zucchini. Cut into pieces so that the vegetables fit in the blender bowl.
   
2. Grind the vegetables. Pour into a heavy bottomed saucepan.
   
3. Twist the tomatoes, garlic, sweet and hot peppers.
   
4. Combine the squash mass with the tomato.
   
5. Add oil, salt and sugar. Extinguish for 30 minutes from the moment when adjika boils on the stove.
   
6. Pour in the vinegar and stir. Pour into jars, roll up.
   

Adjika for the winter from zucchini with apples (without tomatoes) - you will lick your fingers bonus recipe

Do you like moderately spicy vegetable snacks? You will definitely like adjika from zucchini with apples for the winter - you will lick your fingers with the recipe! It is prepared without tomatoes, so the taste of pepper and apples is felt stronger than in analogues with tomatoes.

Ingredients:

• apples with sourness - 2 pcs.
• zucchini without peel - 1 kg
• yellow bell pepper - 2 pcs.
• garlic - 9 cloves
• fresh chili pepper - 2 pcs.
• vegetable oil - ½ cup
• table vinegar - 30 ml
• granulated sugar - 2.5 tbsp. l.
• salt - 1.5 tbsp. l.

Cooking step by step

1. Prepare all vegetables and apples for processing in a meat grinder. Squash fruits should be without a peel, peppers and apples - without a core. Cut everything into manageable pieces.
   
2. Run all the pieces through a meat grinder.
   
3. Pour in a measured portion of oil, salt and add sugar.
   
4. Boil over medium heat for 40 minutes. Pour in the vinegar and cook for another 10 minutes.
   
5. Roll the hot mixture into sterilized containers. Rolled up according to this recipe, adjika from zucchini with apples can be stored for more than one winter, but usually all stocks fly away before spring - you will lick your fingers, how delicious!
   

Every year, adjika from zucchini is gaining wide popularity and is already able to compete classic recipes. This is because the neutral taste of the fruit forms excellent combinations with other vegetables, spices and even fruits, which leads to a variety of simple and delicious recipes that do not require special skills for cooking.

Zucchini adjika can be done even by an inexperienced hostess. To prepare it, you need to chop the zucchini and its accompanying vegetables, season the mass with spices, salt, sugar and vinegar, put on the stove and cook, stirring, for half an hour. Before putting adjika in sterile jars, you should check it for spices.

1. Adjika from zucchini will acquire a uniform, more puree-like consistency if you peel the vegetables. This procedure will not affect the taste of the dish, but it will make the mass softer and more airy.
2. Zucchini must be twisted in a meat grinder - whipped in a blender, they turn into porridge.
3. To extend the shelf life of the workpiece, vinegar is added to adjika, therefore, adjika from zucchini is preserved without sterilization.

Adjika squash for the winter - a simple recipe

The recipe for adjika from zucchini was created for those who are just starting to master winter preparations, because the classic flavor combination of zucchini, carrots and tomatoes is perfectly balanced, and their preparation is so accessible and understandable that even beginners will not frighten away. In the process, you just need to pass all the components through a meat grinder and boil for 30 minutes.

Ingredients:

• zucchini - 1.5 kg;
• carrots - 250 g;
• tomatoes - 550 g;
• head of garlic - 1 pc.;
• hot pepper - ½ pcs.;
• vinegar - 60 ml;
• sugar - 50 g;
• salt - 20 g.

Cooking

1. Scroll the peeled vegetables through a meat grinder.
2. Add salt, sugar to the mass and put on fire.
3. Adjika simple from zucchini is stewed under the lid for 30 minutes.
4. After, it is seasoned with vinegar and garlic and laid out in jars.

Adjika from zucchini "Easier than simple"

Most simple recipe adjika from zucchini "Easier than simple" is made from zucchini, tomato paste and crushed 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 they do not need special cleaning, they can be used as a whole, cutting off only the tip of the stem.

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.

Even though in translation from the Abkhaz "adjika" means "salt", spicy adjika from zucchini for the winter this recipe- will find its place at the table not only as a condiment. In it, the hotness of red pepper and garlic is skillfully diluted with the neutral taste of zucchini, and juicy tomatoes add pleasant sourness, freshness, brightness, and make the sauce not so picky.

Ingredients:

• zucchini - 3 kg;
• tomatoes - 1.5 kg;
• sweet pepper - 400 g;
• hot pepper - 2 pcs.;
• sugar - 100 g;
• salt - 50 g;
• garlic clove - 7 pcs.;
• oil - 250 ml;
• vinegar - 60 ml.

Cooking

1. Grind vegetables in a meat grinder.
2. Put on the fire, pour in the oil and cook for 40 minutes.
3. Add sugar, vinegar and salt, and after a couple of minutes - garlic.
4. Remove from heat after 10 minutes.
5. Adjika spicy from zucchini rolls up and wraps up until it cools.

A delicious preparation for the winter, suitable for a quick snack and as an addition to the main diet.
For this you need:

Young zucchini with a thin skin - 3 kg,
ripe tomatoes, but whole - 1.5 kg,
Bulgarian sweet pepper, it is desirable that it has already turned red - 0.5 kg,
carrots - 0.5 kg,
garlic with large cloves - 250 g,
red hot pepper must be put to taste,
salt and sugar can be put in equal proportions - 2 tablespoons each, and
vegetable oil - 200 g.

Cooking:

Initially, vegetables need to be collected together, washed well, peeled and skinned, cut into slices so that it is convenient to scroll in a meat grinder. If the zucchini has large seeds inside, it is advisable to remove them as well. Once the preparation process has passed, you can start grinding in an electric or manual meat grinder.

To save time, it is recommended to start preparing the tomatoes, pour the juice, already grated, into a container prepared in advance, where adjika will be prepared. You can turn on the stove so that the juice can be boiled. The next processed products are zucchini, carrots, then peppers and garlic.

So that adjika from zucchini for the winter does not burn the recipes “You will lick your fingers”, it is important to stir it well and often. In the already contents of the container, you can add spices and vegetable oil to taste. Bring all products to a boil, simmer over low heat in a container and cover with a lid so that moisture does not evaporate.

Cook, thus, it takes 40 minutes, then taste, maybe add salt, or maybe spiciness. If you had to add something, leave the sauce to boil for another half an hour.

While the adjika is being prepared, you can wash the glass containers: most often it is half a liter or liter cans how convenient. Then turn off the already prepared sauce, you can try again and put it in jars, covering with metal lids. It remains to clog the jars with lids.

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 decompose into banks hot sauce and immediately roll up

Zucchini adjika with tomato paste

Housewives who do not want to spend energy on zucchini for the winter can replace juicy tomatoes with tomato paste. Such an addition will improve the consistency of the sauce, bring a pleasant delicate taste and save not only time, but also finances, because buying tomato paste is much cheaper than tomatoes and spices.

Ingredients:

• zucchini - 900 g;
• tomato paste - 200 g;
• salt - 20 g;
• sugar - 100 g;
• vinegar - 60 ml;
• garlic clove - 5 pcs.;
• oil - 120 ml;
• ground black pepper - 5 g.

Cooking

1. Chop the zucchini.
2. Mix with pasta, salt and sugar.
3. Pour in the oil and simmer for 30 minutes.
4. Add garlic, vinegar and ground pepper.
5. Sweat for 10 minutes and remove from stove.
6. Zucchini adjika for the winter with tomato paste is laid out in sterile jars and rolled up.

Adjika from zucchini with apples for the winter

Adjika from zucchini with apples is full of gastronomic surprises. This original preparation is distinguished by a wonderful aroma, delicate, uniform texture and a special taste, the shades of which depend on the variety of apples. So, with the use of sweet fruits, you can get a pleasant honey note, and from sour fruits, you can get a refreshingly spicy one.

Ingredients:

• zucchini - 5 kg;
• pepper - 800 g;
• apples - 900 g;
• carrots - 250 g;
• hot pepper - 2 pcs.;
• vinegar - 150 ml;
• salt - 80 g;
• sugar - 150 g;
• oil - 450 ml.

Cooking

1. Grind vegetables and apples in a meat grinder.
2. Add sugar, salt, butter to the mass and simmer for 30 minutes.
3. Add vinegar, hold on fire for 5 minutes.
4. Adjika from zucchini is laid out in jars, corked and wrapped.

Adjika from zucchini with tomatoes

Adjika with zucchini and tomatoes for the winter is the most popular homemade preparation. Both tomatoes and tomatoes are affordable, very tasty, incredibly healthy and go well with a variety of ingredients, which allows you to experiment with preservation throughout the vegetable season, which lasts several months.

Ingredients:

• zucchini - 3 kg;
• tomatoes - 1.5 kg;
• oil - 200 ml;
• salt - 60 g;
• vinegar - 40 ml;
• ground black pepper - 10 g;
• a bunch of dill - 1 pc.;
• head of garlic - 2 pcs.

Cooking

1. Chop zucchini and tomatoes.
2. Put oil, pepper, salt and boil for 1.5 hours.
3. Add vinegar, garlic, herbs.
4. Seal the finished adjika in jars.

Adjika from zucchini and pepper

Adjika from zucchini with red pepper leaves no doubt about its usefulness. Red pepper has a rich vitamin composition, which is an indisputable plus for winter stocks. The taste and aesthetic qualities of the vegetable are also on top: pleasant sweetness and bright color make it the main component of sauces, lecho and adjika.

Ingredients:

• zucchini - 1.5 kg;
• red pepper - 750 g;
• tomatoes - 250 g;
• chili pepper - 2 pcs.;
• vinegar - 20 ml;
• sugar - 50 g;
• salt - 20 g;
• oil - 120 ml.

Cooking

1. Grind zucchini, peppers and tomatoes.
2. Season, pour in the oil and sweat for 30 minutes.
3. Add vinegar and chili.
4. Remove from heat after 5 minutes and place in jars.

Adjika from zucchini without cooking

Delicious adjika from zucchini for the winter is possible without heat treatment. If earlier, such cooking was in doubt, today many housewives choose the right and healthy preparations, because such vegetables retain vitamins, natural taste, natural flavors and, thanks to modern refrigerators, are perfectly stored.

Ingredients:

• zucchini - 500 g
• tomatoes - 200 g;
• sweet pepper - 3 pcs.;
• horseradish root - 40 g;
• garlic clove - 5 pcs.;
• oil - 125 ml;
• vinegar - 40 ml;
• sugar - 20 g;
• salt - 15 g.

Cooking

1. Scroll vegetables through a meat grinder.
2. Drain excess juice.
3. Add garlic and horseradish.
4. Mix vinegar with sugar, salt and oil and pour over the workpiece.
5. Put in jars and send to the refrigerator.

Adjika from zucchini in Georgian

Of the zucchini, fans of Caucasian cuisine will like it, the peculiarity of which is in the incredible taste and specific aromas from traditional spices and herbs. In this variant - walnuts give adjika rich oiliness, and cilantro - piquancy and spiciness, characteristic of all colorful Georgian dishes.

Ingredients:

• zucchini - 900 g;
• tomatoes - 300 g;
• pepper - 250 g;
• onion - 120 g;
• garlic clove - 7 pcs.;
• vinegar - 20 ml;
• walnuts - 100 g;
• a bunch of cilantro - 1 pc.;
• sugar - 20 g;
• oil - 120 ml.

Cooking

1. Chop the vegetables, add butter, salt and sugar and cook for 35 minutes.
2. Add nuts, cilantro, garlic, vinegar, remove from heat and seal.

Adjika from zucchini in a slow cooker

Zucchini in a slow cooker will bring pleasure not only from eating, but also from cooking. It takes little time for the last, the bowl protects from burning, and the dish languishes correctly and evenly. All that is required of the housewives is to put the crushed components in the slow cooker, set the "Extinguishing" mode for an hour and wait for the sound signal.

Ingredients:

• zucchini - 750 g;
• carrots - 100 g;
• tomatoes - 500 g;
• garlic clove - 4 pcs.;
• sugar - 50 g;
• salt - 15 g;
• vinegar - 20 ml;
• oil - 150 ml.

Cooking

1. Chop vegetables, season, add oil and vinegar and put in a bowl.
2. Cook in the "Extinguishing" mode for an hour.

• 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, you must definitely taste it 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 the store-bought one, if the recipe does not specify fresh tomatoes, and just such an ingredient.