Adjika for the winter: the best recipes for cooking at home

Home-made vegetables have firmly entered modern life. The use of unusual processing techniques allows you to preserve vegetables through canning. The addition of additional ingredients improves the taste, makes the preparations varied. The best adjika recipes for the winter include the use of tomatoes, apples, hot peppers, and other unusual ingredients.

Principles of cooking adjika for the winter

Adjika belongs to Georgian and Abkhazian cuisine. This is a spicy seasoning that is used as an additive to the first or second courses. Plum, apple or gooseberry adjika is added to charcoal or barbecue steaks.

Over time, ideas about adjika as a complex of dry mixes have changed and acquired a multidirectional character. It is prepared on the basis of:

tomatoes;
pepper;
eggplant;
apples;
plums;
garlic.

Any kind of pepper is an obligatory component - it gives the dish the necessary sharpness and taste. In addition, adjika is classified according to the cooking time: the paste is prepared before direct consumption or for storage for the winter.

The basic principle of cooking is the complete grinding of all ingredients. To do this, use a meat grinder or blender.

Ingredient Requirements

When preparing blanks using small processing, it is recommended to use vegetables that have lost their original appearance. It can be tomatoes or peppers with cut parts, unprocessed garlic cloves left over from other recipes.

Information! Harvesting red hot chili is carried out with gloves, this will protect the skin of the hands from burns.

Preparation of containers

Glass jars with tight-fitting lids are used to store vegetable preparations. Before laying out the blanks for the winter, they are boiled so that the vegetables can be stored longer.

The most delicious recipes

A wide variety of pastas are prepared at home. These can be traditional adjikas, using hot spices, or adapted mixtures of home-grown vegetables.

Adjika from apples "Lick your fingers"

To prepare this dish use:

tomatoes - 1 kilo;
apples - 500 grams;
chili - 10 grams;
garlic head;
s alt, sugar;
vinegar - 60 milliliters.

The ingredients are cut and passed through a meat grinder, then spices and seasonings are added to taste. Boil for 10 minutes, add vinegar.

From tomato

Spicy dressing is obtained from a tomato with the addition of horseradish, garlic, pepper. The components are crushed, s alted, peppered. Boil over medium heat, with the addition of vegetable oil and vinegar.

Eggplant

Eggplants, tomatoes, bell peppers are taken equally, chopped with a blender or meat grinder, seasoned with marinade from 1 glass of vinegar, chopped head of garlic, 4 peppercorns, 150 grams of sugar, 50 grams of s alt. The mixture must be boiled over a fire for 15 minutes, then laid out in jars.

With plums

Traditionally Georgian mixture is prepared with plums. They take chili, plums, tomatoes, onions - 1 kilogram each, chop.Add 300 grams of chopped garlic, 150 grams of hot pepper, herbs, seasonings, spices to taste. Boil until boiling, add 1 cup of vinegar. Boiled adjika is laid out in glass jars.

With garlic

To make a preparation with garlic, take 4 kilograms of tomatoes per 200 grams of garlic. The components are crushed with s alt, sugar, chili, boiled to a boil. At the last stage of cooking, add a glass of vinegar.

With horseradish

Home-made preparations are especially delicious with horseradish. A mixture of horseradish and apples is popular. For 1 kilogram of apples, 2.5 kilograms of tomatoes, 200 grams of horseradish are used. The components are crushed, boiled with s alt, sugar, pepper.

With apples

Only sour varieties of apples are chosen for seaming. Chop tomatoes, carrots, apples. Boiled with s alt, sugar, chili, oil and vinegar.

Burning, with basil

To make a spicy pasta with herbs, take basil, parsley and dill, chop, add to the tomato paste. The billet is seasoned with crushed hot chili, sugar, s alt, garlic.

From bell pepper

A simple recipe for bell pepper adjika involves the use of 1 kilogram of pepper, 2 kilograms of tomatoes, 100 grams of garlic, herbs, s alt, sugar to taste. At the last stage, 100 milliliters of vinegar are added to the mixture.

With carrots

Adjika of medium spiciness is obtained from carrots, the vegetable is seasoned with horseradish and herbs:

carrot - 1 kilo;
apples - 1 kilo;
tomatoes - 3 kilograms;
horseradish - 100 grams;
chili - 1 pod;
spice to taste;
oil, vinegar - 1 glass.

The mixture must be simmered. After it boils, add vinegar.

From green tomatoes with quince

Quince and green tomatoes are crushed in equal quantities with a blender, boiled with oil, s alt, pepper. After adding vinegar, the workpiece is closed with lids and stored on the bottom shelf of the refrigerator.

Georgian style with walnuts

Traditional Georgian recipe, the main ingredients are taken individually:

chili - 1;
nuts - 7;
garlic - 2.

Chop the ingredients, season with 2 teaspoons of s alt and vinegar, add coriander, chopped cilantro and parsley, mix. The mixture is laid out in small jars and rolled up.

From gooseberries

1 kilogram of green gooseberries are twisted in a meat grinder, seasoned with chopped garlic (200 grams), dill (300 grams). To twist into jars, add 2 tablespoons of vinegar.

Abkhaz adjika

To prepare adjika in Abkhazian style, take:

500 grams red hot chili;
300 grams of garlic;
a bunch of dill, parsley, cilantro;
1 glass of s alt;
3-4 tablespoons of suneli hops.

The components are crushed, mixed, infused.

Homemade adjika without cooking

Pepper, chopped tomatoes, seasoned with garlic, chili, s alt, sugar, vinegar. For home canning, 9% vinegar is used. The mixture is stored in the refrigerator.

Baked pumpkin adjika

Pumpkin and bell pepper are baked, then crushed. Add chopped tomatoes, chili, garlic, herbs. For preservation, 1 glass of vegetable oil is used, it is calcined and the mixture is poured. S alt, pepper, put into jars for storage.

How to properly store the finished product

Canned mixture, prepared according to the technology, can be stored in the basement for up to 2 years. At the same time, the air temperature in the room should be between 0 and +2 degrees.

Refill without boiling is stored on the bottom shelf of the refrigerator for no more than 14 days. A mixture without vinegar and oil is stored for no more than a day, as a rule, it is prepared before use.

What to do if you overs alted adjika?

To save a s alted dressing, you can use one of the traditional methods:

The mixture is poured into a spacious bowl, poured with cold water, exceeding the volume of the workpiece, left for several hours. After that, the precipitate is drained, the mixture is boiled again. This method is called extraction or des alting.
Recipe vegetable dressing is topped with half of the ingredients minus the s alt.

An alternative way to reduce the amount of s alt is to boil a bag of white rice in vegetables. Rice absorbs excess s alt and enhances the overall flavor of the dish.