Green tomatoes in adjika: 11 best recipes for cooking for the winter, storage

By the end of the season, just a huge number of still green tomatoes remain in the gardens. It is a pity to throw them away, so many housewives make blanks for the winter from them. Some simply close the fruits whole, while others prepare a green tomato salad in spicy adjika. The recipe is quite simple, and the result will decorate any table. To prepare a salad, you can take both ripe and green tomatoes. To reduce the spiciness of the dish, add carrots or apples to the recipe.

Required Ingredients

The most important ingredients are tomatoes. Also hot and sweet peppers, fragrant spices, herbs go into the sauce. To make adjika softer, add 1-2 medium apples.

Recipes and cooking methods

Adjika can be prepared from both green and ripe tomatoes.

How to make adjika with tomatoes at home quickly and easily

The main tool is a blender or meat grinder. They will help in chopping vegetables. Boil the sauce in an enamel pan.

Recipes with vinegar are rolled up and stored in the cellar.

If there is no preservative in the recipe, then the blanks should be stored in the refrigerator.

Classic winter recipe

The classic version of adjika includes:

• red bell pepper - 500 gr;
• hot pepper - 200 gr;
• garlic - 1 head;
• tomatoes - 500 gr;
• sunelli hop spice packaging;
• half a glass of s alt;
• vegetable oil - 50 ml.

Vegetables are crushed, boiled for a quarter of an hour. Pour in spices, pour in oil, boil for another two minutes and turn off.

With red tomatoes

You can mix ripe and green fruits in one recipe. You will need the following ingredients:

• 1 kilo of ripe and green tomatoes;
• sweet pepper - 150 gr;
• carrot onion and garlic to taste;
• s alt - 30 gr;
• vegetable oil - 250 gr;
• vinegar - 60 ml.

Crushed vegetables are boiled for more than half an hour. Add spices and turn off the fire after 15 minutes.

With green tomatoes

Unripe fruits cut in half are poured into raw adjika prepared according to the classic recipe. Larger ones can be cut into quarters. Boil for 15 minutes, add chopped greens. Turn off after 5 minutes.

With cherry tomatoes

Cherry is also closed in classic adjika. Since they are small, they are cut into two pieces.

Unusual recipe with apples

This unusual version of the workpiece has won the love of many. For 0.5 kg of unripe vegetables you will need:

• 150g carrots;
• 2 large apples;
• garlic - 9 cloves;
• 60 ml each of oil and vinegar;
• s alt, sugar to taste.

All products are crushed, mixed in one container and simmered over low heat for 15 minutes.

With green tomatoes and zucchini

Based on the classic recipe. 1.5 kg of zucchini, already peeled and seeds, are added to it. Courgettes can be replaced with zucchini or squash.

If the peel on the fruit is still soft and thin, then it can not be peeled.

Tomatoes are cut into quarters, poured into a container and sprinkled with s alt. Leave for 5 hours. The juice is drained, all the vegetables are passed through a meat grinder. Boil the mixture on low heat for an hour, add greens, garlic and hot peppers. Still cook for 60 minutes. Add the remaining products, mix, turn off the heat.

Marinated tomatoes in adjika

To pickle green tomatoes you will need:

• 5 liters chopped tomatoes;
• 0.5 cup garlic;
• 0.6 kg red tomatoes;
• 3 hot peppers;
• a quarter cup of vinegar;
• about 200 grams of s alt;
• greens (dill);
• horseradish root;
• 1.5 liters of water.

Tomatoes are poured with water and s alt. Set aside for two hours. Make a marinade from red tomatoes, herbs, horseradish, hot peppers, vinegar. Boil for an hour, pour in the oil. Water is drained from green tomatoes and hot marinade is poured into them, rolled up.

Adjika Posadskaya - with tomatoes, garlic and horseradish

This adjika is not boiled, so it is stored in the refrigerator for up to 4 months. Required:

• 100 grams of horseradish;
• 0.5 kg unripe fruit;
• chili pod;
• greens (parsley or cilantro);
• 15 grams of s alt and the same amount of sugar;
• tablespoon of vinegar.

The vegetables are chopped, poured into the spice mixture, mixed. They are laid out in convenient containers and put into the refrigerator.

With tomatoes and onions

Onion lovers can use the following recipe:

• 1 kg brown tomatoes;
• bell pepper - 1.5 kg;
• hot pepper - 250 gr;
• greens and garlic;
• oil and vinegar 250 ml each;
• sugar - 200 gr;
• s alt - 125 gr.

Chop chopped vegetables for an hour. After pour all the other products. After 15 minutes, the fire is turned off.

Spicy recipe

Great with meat. It will be enough to take:

• brown tomatoes - 1.5 kg;
• bell pepper - 0.5 kg;
• garlic and chili to taste;
• vinegar - 60 ml;
• glass of butter;
• 0.25 cup s alt.

First boil the vegetables, 1 hour. Pour garlic, s alt, pour in oil and vinegar. Continue cooking.

You can roll up after 30 minutes.

Mild adjika from tomatoes with carrots

The recipe resembles adjika with apples. Only instead of fruits you need to take carrots.

With green tomatoes and eggplant

This preparation is more like a salad than a sauce, but it also has a pleasant spiciness. The list of ingredients is similar to that taken in the spicy version, only 1 kg of eggplant is added.

Eggplant cut into circles and fried. Separately stew onions, peppers, tomatoes. Then s alt, sugar and vinegar are added.

Turn off the fire after 5 minutes. Eggplants and stewed vegetables are laid in layers in sterilized jars. Sterilized for a quarter of an hour and rolled up.

Serving Rules

Serve adjika cold.

Duration and storage conditions

Store in a dark, dry place. Suitable cellar or cold cellar. In the conditions of an apartment, you can store blanks on a warm balcony or in a pantry. For small quantities, a refrigerator can be used as a storage location.

Expiration date 1 year.

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