Adjika from beets for the winter: 7 step-by-step recipes with photos

Adjika is a spicy sauce that spices up any dish. The base is tomatoes. Adjika will turn out original and unique if you replace the main ingredient. It is worth trying to cook adjika for the winter from beets according to one of the proposed recipes.

Features of cooking beetroot adjika for the winter

Following the cooking technology is the key to a tasty and he althy sauce. All components for the dish are thoroughly washed and, if necessary, peeled. Before mixing and cooking, the components are crushed using devices.The preparation of the dish takes place strictly according to the recipe. Vinegar is added at the end of cooking so as not to spoil the taste of the dish

The specificity of the choice of ingredients

Vegetables for the sauce must be fully ripe. Preference is given to copies without defects and significant damage.

How to properly prepare the container?

Adjika is harvested for the winter in glass jars. The containers must be clean. To do this, they are washed in warm water with the addition of detergents. In this regard, it is recommended to use baking soda.

Tin lids are selected taking into account the type of cans. They can be simple, designed to work with a seaming key, or twisted. Suitable glass jars of different sizes. Before filling the container, they are sterilized over hot steam.

Best Recipes

Prepared strictly from selected ingredients. The addition of spices and spices will favorably emphasize the taste of the future sauce. It can also be greens and other vegetables.

Adjika from beets for the winter

Ingredients for cooking:

• beets - 2 kg;
• sweet pepper - 250 g;
• carrot - 250 g;
• garlic - half head;
• vinegar - 1 tbsp. l.;
• s alt - 1 tbsp. l.;
• greens - to taste;
• sunflower oil - 2 tbsp. l.;
• sugar - 1 tbsp. l.;
• curry seasoning - 0.5 tbsp. l.

Step cooking:

1. Vegetables and herbs are washed and chopped in any convenient way - a meat grinder, a blender.
2. Vegetable oil is poured into a thick-bottomed dish. If white smoke is visible when heated, the beets are fried.
3. Other ingredients are added to the vegetable, and the mass is stewed for 25-30 minutes.
4. Then chopped garlic, herbs and spices are added to the mass. At the end, vinegar is poured into the adjika. After boiling, the mass is laid out in jars.

The savory sauce prepared according to this recipe can be stored at room temperature. But with one condition that the container will be hidden from direct sunlight.

Cilantro variant

What you need:

• beets - 2 pcs;
• garlic - 2 cloves;
• walnuts - 1 cup;
• cilantro - bunch;
• s alt - 2 tbsp. l.;
• balsamic vinegar - 50 ml;
• ground black pepper to taste.

Cooking process:

1. Chop vegetables and herbs, grind nuts.
2. Stew the beets over low heat for 20-30 minutes. After adding all the ingredients except vinegar, mix.
3. After cooling, the mass is ground with a meat grinder.
4. Adjika is transferred to the same container for stewing and vinegar is added after 15 minutes. The sauce is poured into jars.

Instead of cilantro, other herbs are taken. But it is this greenery that gives adjika a piquant and rich taste.

With apples

Prepared according to the same recipe as beet adjika for the winter. Sour varieties of apples are taken for the dish, as fruits replace vinegar. To balance the taste, 150 g of sugar and 1 tsp are added. coriander.

With horseradish

The sauce is made from boiled beets and horseradish root. From seasonings and spices, bay leaves, sugar, s alt, ground cloves, nutmeg, black pepper are taken. At the end, vinegar essence is added. Water will help to give the desired consistency.

With tomatoes

Adjika is made from tomatoes, beets, bell peppers and apples. S alt, sugar, garlic, vegetable oil and black pepper are added to the mixture. The dish is cooked for 1.5-2 hours, after which it is poured hot into jars.

Caucasian adjika

The word "Caucasian" is associated with sharpness and piquancy. The use of certain components will help to achieve the desired taste of the sauce. Garlic, nuts, cilantro, hot peppers, black pepper, vinegar, cumin and s alt are taken. The combination of ingredients allows you to get a fragrant sauce.

Spicy beetroot adjika with chili

A standard set of ingredients is used to prepare the dish. Instead of tomatoes, there is juice, and the use of chili peppers is mandatory. For 600 g of beets, 2 pcs are taken. The finished sauce has warming properties.

How to properly store blanks?

Since adjika is being prepared for winter maintenance, the storage place is a cellar, basement or balcony. It is advisable to use the sauce within 1-2 years. The longer the sauce is stored, the faster it loses its flavor.

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