Adjika from cherry plum for the winter: 5 best cooking recipes, storage rules

Ajika from cherry plum has been closed for a long time for the winter. The taste of the finished product is spicy, with a slight sourness. By its consistency, it turns out to be homogeneous and sharp. Combines the taste of pepper, coriander and garlic. It goes well with meat dishes, and especially barbecue. Cherry plum should not be replaced by plum, the latter loses in taste. Cooking adjika is quite simple.

Taste features of the workpiece

Adjika has a pleasant aroma. It smells of spices and garlic. Her taste is sharp, sour. It simultaneously resembles classic adjika and tkemali.

Serving Rules

Serve adjika as a sauce for meat, fish, french fries. I often use it as a snack, just spread it on croutons. You can fill the first dishes. It will add flavor to kharcho soup and Russian cabbage soup.

Required Ingredients

To prepare adjika you will need spices, s alt and sugar. Often greens are added to it. It can be mint, dill or cilantro. Add saffron for fragrance. Sometimes a classic recipe is diluted with zucchini or tomato.

Preparing fruits and vegetables

First, cherry plum is prepared. It is washed and lightly boiled. When it cools down, the bones are removed. The remaining vegetables are washed under running water. Peppers are cleaned from the stalk and bones.

Methods and subtleties of cooking adjika from cherry plum for the winter

The most delicious is adjika from yellow fruits.

So it is more fragrant. If red fruits are used, then tomatoes are added.

Classic recipe

Prepared from dark blue fruits. Recipe includes:

• 5 kilograms of fruit;
• 1.5 liters of water;
• half a kilo of garlic;
• 60 grams red ground pepper;
• 30 grams of black ground pepper;
• just under a kilo of sugar;
• just over half a glass of s alt;
• a glass of 9% vinegar.

The prepared fruits are rubbed through a sieve, the rest of the ingredients are added and boiled for 5 minutes. Garlic should be finely chopped. Still hot, they put it in jars and roll it up.

From red cherry plum

It will take no more than an hour to prepare such a blank. Take:

• kilogram fruit;
• 2 heads of garlic;
• chili;
• 2 bell peppers;
• bunch of parsley and dill;
• 30 grams each of suneli hops and s alt;
• a teaspoon of sugar.

Bulgarian pepper cut into large pieces is placed in the thicket of the blender. It is pre-cleaned of bones. Then add greens, peeled chili and garlic. Pour s alt, sugar and spices. Fruits can not be boiled, you just need to remove the bones. Everything is ground to a state of porridge, poured into an enameled pan and boiled for 15 minutes.

From red cherry plum

Here is another red fruit recipe. This sauce includes:

• 2 kilos of fruit;
• big head of garlic;
• a bunch of cilantro;
• 60 grams of suneli hops and s alt;
• 30 grams of sugar;
• red ground pepper.

Fruits are pitted and boiled until soft. Then grind in a blender. Return to the pot and bring to a boil.

Add remaining ingredients and cook for 15 minutes.

From yellow or green cherry plum

The color of this adjika is light brown. To prepare it you will need:

• 3 kilos of fruit;
• half a kilo of sugar;
• 30 grams of s alt;
• 15 grams each of ground coriander and paprika;
• chili;
• garlic head;
• bunch of cilantro and parsley.

Plum plum is rubbed through a colander. You should get a liquid yellow-green solution. They put it on the stove to cook. Sugar, s alt, spices are added to the container. Greens are crushed with a knife, finely chopped red pepper, garlic is passed through a press. Add them to fruits. Boil for 10 minutes and turn off.

Tomato recipe

Yellow cherry plum works well for this recipe. It will take about a kilogram. You must also take:

• 3 bell peppers;
• 3 red hot peppers or 6 green ones;
• one and a half kilograms of tomatoes;
• 8 grams paprika;
• 15 grams of suneli hops and a mixture of spices;
• 60 grams of sugar;
• 30 grams of s alt;
• 5 cloves of garlic.

Pour chopped tomatoes, hot and bell peppers into an enameled pan.The bones are removed from the cherry plum and also crushed in a blender, poured into the vegetables. Garlic is passed through a press. The pot is put on fire. Add the rest of the ingredients. After boiling, cook for an hour. So it will become thicker. It is not necessary to cover the pot with a lid.

Rules and terms of storage

In the form of seamings, adjika from cherry plum should be stored in the cellar or pantry for no more than a year. If you want to eat it right away, then cover with plastic lids. A little more s alt should be added to such blanks.

They can stand in the refrigerator for up to six months.

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