Adjika from green tomatoes for the winter "Eating": 6 best recipes

Adjika for the winter from green tomatoes is a real delicacy. Very often, after harvesting, green tomatoes remain, which, although they turn red, do not have the best taste. It is better not to wait until they ripen, and cook adjika from them right away.

Subtleties of cooking adjika from green tomatoes

Homemade green tomato adjika must be sterilized. Especially if you plan to store it all winter until summer. If the blank is stored in the refrigerator and will be used in the near future, sterilization can be dispensed with.

Before cooking, it is better to remove the skin from the fruit so that the snack is more uniform. To do this, they are poured over with boiling water, two cross-shaped incisions are made and the peel is removed.

To give the dish an unusual taste, you can add various spices and herbs.

Requirements for the main ingredients

Tomatoes of any variety are suitable for cooking. You can use not only green, but also those fruits that have just begun to blush. There should be no signs of damage on the skin, the tomatoes should be firm and elastic to the touch. Varieties of tomatoes can also be any. Before cooking, the fruits are thoroughly washed under running water and dried, only after that they start cooking.

Required packaging

You can cook adjika in any large pots. The finished snack is laid out in glass jars. Before that, they must be thoroughly washed with soda and sterilized.

Cooking Methods

There are many ways to prepare adjika for the winter. Spices, herbs and other vegetables can be added to the dish to give the dish a unique taste.

Ajika from green tomatoes for the winter

Recipe for spicy adjika for the winter from tomatoes.

Required ingredients:

• 3 kg tomatoes;
• 1 bell pepper;
• 1 medium onion;
• 2 garlic cloves;
• 1 hot pepper;
• s alt and spices to taste;
• 40ml sunflower oil;
• 2 tbsp. l. table vinegar.

Cooking process:

1. Wash the vegetables, cut out the seeds from the bell pepper, peel the onion and garlic.
2. Coarsely cut vegetables and chop in a blender (everything except garlic).
3. Put in a saucepan and simmer for 1 hour.
4. After boiling, the fire can be added a little.
5. Chop garlic, mix with spices and vinegar, pour in oil, do not forget to s alt.
6. Pour the gruel into the adjika, mix the appetizer thoroughly and cook it for another 25 minutes.

Transfer the finished snack to pre-sterilized jars and roll up. Before lowering the jars into the cellar, they must cool to room temperature.

Zucchini recipe

Ingredients for cooking:

• 3 kg tomatoes;
• 3 zucchini;
• 2 large carrots;
• 2 bulbs;
• garlic head;
• bunch of fresh parsley and dill;
• 100g sugar;
• 130 g fine table s alt;
• 100ml oil;
• 3 tbsp. l. vinegar.

How to cook a dish with zucchini:

1. Chop the vegetables, peel and chop the onion.
2. Cut the tomatoes into quarters and sprinkle with s alt, leave them for a few hours to give juice.
3. Put the vegetables into a blender, pre-drain the juice with the tomato, chop until smooth.
4. Pour into a saucepan, cook, stirring occasionally, about 1 hour.
5. While the vegetable mixture is cooking, finely chop the greens, peel and crush the garlic, put everything in adjika and cook for another 1 hour.

10 minutes before the end of cooking, pour in vinegar and sunflower oil, then, when the preservation is ready, it is laid out in jars and rolled up.

With apples

You can cook a snack with apples. It is best to take sour varieties of apples.

Ingredients:

• 2 kg tomatoes;
• 3 large apples;
• 2 large onions;
• 1 hot pepper;
• 2 tbsp. l. table vinegar;
• 50g s alt;
• fresh dill;
• spice optional.

Cooking process:

1. Peel apples, cut into slices along with tomatoes.
2. Peel and chop the onion.
3. Chop the dill, cut the pepper into circles.
4. Chop apples, onions, peppers and tomatoes in a blender.
5. Put everything in a saucepan, cook over medium heat for 40 minutes.
6. 10 minutes before the end of cooking put dill, vinegar and spices.

Pour the finished snack into jars and roll up.

From green and red tomatoes

Ingredients:

• 2 kg of green and red tomatoes;
• 2 bell pepper;
• 1 carrot;
• garlic head;
• 1 small onion;
• s alt;
• sunflower oil;
• 2 tbsp. l. vinegar.

Cooking:

1. Cut the tomatoes into slices, peel the peppers from the seeds and cut them too.
2. Cut carrots into slices.
3. Peel the onion and garlic.
4. Put the vegetables in a blender, chop.
5. Put into a saucepan, cook over medium heat for 45 minutes.
6. 15 minutes before the end of cooking, add spices, s alt, oil and pour vinegar.

Before transferring the workpiece to jars, they must be sterilized.

With horseradish

Ingredients:

• 150 g horseradish;
• 2 kg tomatoes;
• 2 hot chili pods;
• 2 tbsp. l. vinegar;
• bunch of fresh herbs;
• s alt;
• spices;
• sugar.

You can cook adjika with horseradish without cooking. This snack will last for several months in the refrigerator. Peel and grate the horseradish, chop the tomatoes. Put the tomatoes, horseradish and hot peppers in a blender, chop. Then add vinegar, s alt and sugar. Transfer to banks.

Seasoning from green tomatoes for the winter

Ingredients:

• 2 kg tomatoes;
• 2 medium bulbs;
• bunch of fresh herbs;
• s alt;
• spices;
• ground black pepper;
• 2 tbsp. l. vinegar;
• a red hot chili pod.

Chop onions, garlic and tomatoes in a blender, then put in a saucepan and cook, stirring constantly. At the end of cooking, add s alt, vinegar and pepper. Finely chop fresh herbs and put together with spices. Cook adjika for another 15 minutes. Put the finished snack in jars and roll up. Banks are pre-sterilized.

Terms and conditions of storage

It is best to store preservation in the cellar or in the refrigerator. But in the refrigerator, jars will take up a lot of space, so you won’t be able to keep a lot of preservation there. If the house has an uninsulated loggia, then you can put the blanks there. The shelf life of preservation is up to 2 years, but it is better to eat it in the first year after preparation.

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