Adjika from tomato and garlic for the winter without cooking: 8 quick cooking recipes

Ajika cooked from tomato and garlic is preserved for the winter, but without cooking it remains fresh and retains all the vitamins. Raw adjika recipes are prepared not only from tomatoes, but also with the addition of other vegetables. With the right choice of raw materials, preparation of canning containers, storage in proper conditions, the snack remains fresh for a long time.

Features of cooking adjika from tomato with garlic without cooking

Since adjika is not cooked, carefully washed vegetables should be dried before use, otherwise the workpiece may turn sour.

Selection and preparation of main ingredients

Tomatoes, as the main ingredient for making the sauce, it is better to take fleshy, large, ripe, but not overripe.

If desired, the skin is removed from the tomato before processing, but this is not necessary.

How to properly prepare the container

Glass containers are washed with soda, rinsed well, sterilized over steam or in the oven. The lids are boiling. The jars must be dry before pouring the sauce.

How to cook adjika from tomatoes with garlic in a cold way

With the cold method of cooking adjika, vegetables are twisted through a meat grinder or a blender is used. Mix the resulting mass with loose and liquid ingredients provided for in the recipe, stir, infuse, close.

Classic recipe

It is not difficult to make such adjika, like any other without cooking. The sauce according to this recipe is not spicy, with garlic flavor.

Ingredients:

• 2 kilos of ripe tomatoes;
• kilogram round;
• 5 cloves of garlic;
• half a glass of s alt;
• 2 times more sugar and vinegar.

Twist the prepared vegetables, add the rest of the products on the list, leave for three hours, stirring the mass several times. Pour the mixture into jars, close with lids.

Note! For a spicier product, add hot pepper to taste.

With horseradish

This fresh adjika is popularly called horseradish, due to the presence of horseradish root in it, which gives the sauce a sharpness and sharpness.

Necessary components:

• 3 kilos of ripe tomatoes;
• 300 grams of peeled horseradish root;
• 300 grams of cooked garlic;
• a third of a faceted glass of s alt.

All the ingredients specified in the recipe are twisted in a meat grinder, s alted, stirred. After insisting horseradish for two hours, it is thoroughly mixed, tasted, if necessary, s alted. After the s alt is completely dissolved, the snack is poured into a sterile container, closed, stored only in the refrigerator.

With Aspirin

Quick raw adjika will last longer if Aspirin is added during cooking.

Ingredients:

• 4 kilos of ripe tomatoes;
• kilogram of lettuce;
• 130 grams of chili;
• 250 grams of young garlic;
• 3 tablespoons of s alt;
• sugar - 2 times less;
• 20 Aspirin.

Vegetables are washed under the tap, allowed to dry, twisted. S alt and sugar, powdered Aspirin tablets are poured into the mixture. The sauce is well stirred, left until morning, without closing the lid. The next day, the seasoning is stirred, packaged in jars, lowered into the cellar.

Georgian adjika with chili

Harvesting spicy seasoning will not take long. You can cook Georgian adjika with the addition of any greens.

Required components:

• 2 kilos of ripe tomatoes;
• 3 chili;
• 600 grams of lettuce pepper;
• garlic - half as much;
• 200 grams each of sugar and vinegar;
• s alt - half as much;
• a bunch of cilantro.

Vegetables with herbs are thoroughly washed, blotted with a paper towel to remove moisture. After twisting, add vinegar, s alt with sugar. The mixture is distributed in glass containers.

Real Georgian adjika

The seasoning is based on hot peppers. Before use, the mixture can be diluted with tomato juice or paste by adding a little sugar.

Ingredients:

• 400 grams hot pepper;
• 2 heads of garlic;
• 2 tablespoons dried dill;
• hops-suneli and coriander - twice as much;
• a large bunch of fresh dill and basil;
• faceted glass of iodine-free s alt.

Pepper with garlic and herbs twist twice, add the rest of the products, grind thoroughly. Fold in a suitable container, twist, put on the bottom shelf of the refrigerator.

With mustard

Adjika with mustard is recommended to be eaten two weeks after preparation. During this period, the appetizer will become more tasty and acquire additional spiciness.

Need the following products:

• half a kilo of lettuce;
• as many ripe tomatoes;
• 5 fire peppers;
• 300 grams of juicy carrots;
• 2 large apples;
• 300 grams parsley root;
• 3 heads of garlic;
• 100 grams of mustard;
• tomato paste - half as much;
• a tablespoon of rock s alt;
• 2 glasses of vinegar.

Vegetables are interrupted, mixed with tomato paste, mustard, s alt, vinegar. After they are distributed among the banks, they are put away for storage in the cold.

With celery

Output - two three-liter jars.

Ingredients:

• 4 kilos of tomatoes;
• 200 grams of celery;
• 1.5 kilograms of lettuce;
• 6 chili pods;
• 10 heads of garlic;
• 40 grams of parsley;
• 50 grams of rock s alt;
• 200 grams of sugar;
• vinegar - half as much.

Twist peeled peppers, herbs, garlic, celery. Twisted tomatoes are added to the vegetable composition. S alt and sugar are dissolved in the sauce, vinegar is poured in. Seasoning is distributed in prepared containers, closed with nylon lids.

With eggplant

Eggplant gives an unusual taste to spicy adjika.

Required components:

• half a kilo of tomato;
• 800 grams eggplant;
• 300 grams of lettuce pepper;
• 5 chili pods;
• 4 cloves of garlic;
• 2/3 shots of vinegar;
• butter - twice as much;
• 90 grams of iodine-free s alt.

Eggplants are dipped in boiling water for four minutes, then peeled, the pulp is twisted with the rest of the vegetables. S alt, oil and vinegar are added to the gruel. The mixture is heated for five minutes, but do not boil. The sharp workpiece is transferred to a sterile container. After cooling, they are removed in the cold for further storage.

How long can you store such an adjika?

Adjika, prepared according to all the rules, can be stored in the refrigerator, on the bottom shelf, for up to five months. Adding garlic, pepper, horseradish, Aspirin to the sauce significantly extends the shelf life of the product.

Recommended