Adjika from zucchini for the winter: recipes you will lick your fingers with photos and videos

Adjika from zucchini for the winter according to the recipes “You will lick your fingers” is quite easy to stock up. The base grows in any garden. The advantage of recipes is the ability to use overripe zucchini with a dense skin. The taste will still be excellent.

This seasoning is common in the Caucasus. It is prepared in Georgia, Armenia, Abkhazia. Each country has its own cooking recipes. The word from Armenian is translated as “bitter”.

Main ingredients: peppers (sweet and spicy), garlic, tomatoes. And there are recipes with a different basis. Zucchini allows you to reduce the amount of staples and preserve the traditional taste.

Features of the dish

In the Caucasus, not a single feast is complete without a spicy and bitter seasoning. It makes it easier to digest heavy meat and flour foods. It is eaten with cheese, barbecue, pita bread.

In other regions, traditional dishes have their own characteristics. But people loved the unusual addition. It is prepared almost everywhere. The taste is slightly adjusted: the dish becomes less spicy and bitter.

Gardeners want to make seasoning from vegetables grown on the plot. Garlic, carrots, onions delight summer residents with a bountiful harvest. And peppers have a long growing season. With a cool summer, the harvest is negligible.

Zucchini is less capricious. 5-6 bushes provide fruits for a family of 4 in abundance. Pumpkin has a neutral taste and can partially replace the base.

The only difficulty: zucchini does not contain acid (a natural preservative). Ingredients that can correct the deficiency should be added. Prepared canned food must be carefully sterilized. Following these conditions will allow you to enjoy the seasoning during the cold winter months.

Preparing the necessary ingredients

The success of cooking is the right choice of the ingredients of the dish. How to proceed:

1. Young and mature zucchini are suitable for cooking. In the first case, the base is more tender.
2. Raw materials need to be thoroughly washed. Rotten or damaged vegetables are to be rejected.
3. Overripe zucchini should be peeled and seeds removed. For young fruits, cut off the stem.
4. Tomatoes are allowed to take overripe, crumpled. The main condition is the whole skin.
5. Be sure to clean the seeds from the peppers.
6. Hot peppers should be immersed in cold water for 2 hours before use. Change water every hour. This procedure will get rid of excessive causticity of the product.
7. The upper covering scales are removed from the garlic. In young heads, they are still wet. They should be cleaned too.
8. To grind ingredients, some gardeners prefer to use a meat grinder with a fine grate. It turns out a finely granular mass. When using a blender, the paste acquires a uniform consistency.
9. Most recipes indicate the weight of the cleaned ingredients. You should first weigh the total mass, then subtract the weight of the cleanings.

It is important to observe the specified proportions: violation of the ratio will lead to spoilage of canned food. The gardener will waste time and food.

Methods of cooking adjika from zucchini

Gardeners know a huge number of recipes. They prepare seasoning with non-standard additives, adapt the dish for vegetables and fruits grown on the site. The taste is excellent.

Classic recipe

This is the simplest variation of the popular Caucasian recipe. The dish will turn out even for novice conservatives. The product serves as a side dish, it can be used as a sauce for spaghetti, an addition to meat, vegetable stew and fish, just eat with bread.

What to cook:

• 1 head of garlic;
• the main components are taken in the maximum volume: tomatoes and zucchini 1.5 kilograms each;
• hot pepper (preferably red) - 2 pieces;
• carrot - 500 grams;
• sweet salad onion (preferably white) - 500 grams;
• ground black pepper - teaspoon;
• refined oil - 1 glass;
• granulated sugar - 6 tablespoons;
• s alt - 3 tablespoons;
• 9 percent vinegar - 100 milliliters.

How to cook:

• crush the raw materials to the desired fraction sizes;
• Garden fruits are processed separately, laid out in different dishes;
• put the mass into the cauldron, cauldron (do not add garlic);
• stir thoroughly;
• put on medium heat;
• after the start of boiling, cook for 40 minutes (there should not be strong seething);
• to prevent burning from time to time to interfere with the composition;
• put garlic, s alt, sugar, butter and cook by boiling for 10 minutes;
• pour in vinegar, bring to a boil.

The most delicious condiment is ready. You can adjust the s alty-sweet ratio to your liking. Prepare packing utensils in advance: bottles, jars. The mixture removed from the fire is immediately packaged and rolled up.

Adjika needs a long self-pasteurization. The container with seasoning should be turned upside down and wrapped. After cooling, store in a room.

With apples

This variation comes from regions rich in apples. Gardeners solved the problem of processing by creating an original recipe. The sour fruits bring a savory flavor to the bitters. What to Prepare:

• sour apples (preferably Antonov's) - 1 kilo;
• tomatoes - 500 grams;
• garlic - 3 heads;
• zucchini - 5 kilograms;
• carrot - 1 kilo;
• hot pepper - 150 grams;
• sweet pepper - 1 kilogram;
• 9 percent vinegar - glass;
• s alt - 4-6 level tablespoons;
• sugar - 180-200 grams;
• allspice - 1 teaspoon;
• refined oil - 500 milliliters;
• parsley, dill, cilantro, celery - to taste and as desired.

How to act:

• grind the ingredients to the desired structure;
• put in the cauldron (without garlic);
• put on fire;
• cook after boiling for 40 minutes over low heat;
• add garlic, s alt, sugar, oil, ground pepper, herbs;
• cook 10 minutes;
• add vinegar;
• bring to a boil and remove from heat.

Immediately screw tightly into pre-sterilized containers, turn upside down and wrap tightly. When the contents have cooled, move the container to a place protected from light, where room temperature is maintained.

Excellently sour adjika perfectly complements meat and fish dishes. Sometimes gardeners use it as a sauce for pizza and burgers.

Ajika with tomato paste and bell peppers

Tomatoes do not always grow in the right quantity in the garden. There are barely enough tomatoes to eat. And there are surpluses of zucchini. To prepare a spicy seasoning, use tomato paste. You can buy it at any store.

What you need:

• tomato paste - one can, 350-400 grams;
• water - 1 liter;
• zucchini - 3 kilograms;
• sweet pepper - 1 kilo;
• hot pepper - 3-4 pieces;
• garlic - 2 heads;
• onion - 300 grams;
• sugar - 200 grams;
• s alt - 4 level tablespoons;
• refined oil - 1 glass;
• 9% vinegar - 1 cup.

Cooking steps:

• grind ingredients;
• dilute tomato paste with water and stir (lumps are unacceptable);
• put vegetables (without garlic) in a cauldron, pour tomato paste;
• bring to a boil and simmer for 40 minutes;
• add garlic, s alt, sugar, oil, ground pepper and cook for 10 minutes;
• add vinegar, boil and remove from heat.

Put seasoning in pre-sterilized containers, plug tightly, put upside down and wrap tightly. After cooling, the spice stands beautifully in a dark corner of the room.

Sometimes gardeners use blanks as a cold appetizer. Adjika is served at the beginning of a hearty meal for better digestion.

With tomato juice

Some gardeners prefer to add tomato juice to adjika from zucchini. Harvest year for a tomato allows you to prepare seasoning with your own ingredient. Overripe, crushed tomatoes with whole skins are suitable for juice. What you need:

• ripe large zucchini - 5 kilograms;
• any refined vegetable oil - 500 milliliters;
• bitter (hot) pepper (preferably red) - 3 pods;
• fully ripe tomatoes for juice - 1.5 kilograms;
• carrot - 1 kilo;
• garlic - 3 large heads;
• sugar - 200 grams;
• s alt - 4 heaping tablespoons;
• 9 percent vinegar - half a glass.

How to cook:

• peel the tomatoes and squeeze the juice;
• peel vegetables, cut into pieces and chop;
• put the prepared raw materials (without garlic) in a cauldron;
• measure 500 milliliters of tomato juice, pour over the mixture;
• thoroughly stir the mass with a wooden spatula;
• turn on the smallest plate heating;
• on minimum heat, bring the semi-finished product to a boil, the mass should cook for half an hour, while constantly stirring (the liquid should not boil much);
• put garlic, sugar and s alt and boil for 10 minutes (again stirring);
• add vinegar, boil and remove from heat.

Immediately pack in sterile jars, roll up, wrap. After cooling, delicious canned food is stored on the floor at home.

Spicy with hot peppers and herbs

This dish is for lovers of spicy snacks. Multi-colored seasoning in the full sense of the word burns the sky. It will perfectly complement the meat menu.

Unlike all other zucchini seasoning recipes, this recipe contains a lot of pepper, which causes a burning sensation.

Things to take:

• fully ripe zucchini - 2.5 kilograms;
• red hot pepper - 200 grams;
• colorful (for beauty) sweet pepper - 500 grams;
• carrot - 500 grams;
• spicy onion - 500 grams;
• any refined vegetable oil - 1 cup;
• s alt - in the amount of 2 tablespoons;
• sugar - in the amount of 4 tablespoons;
• on a bunch of young greens: cilantro, parsley and dill;
• 9 percent vinegar - 2/3 cup.

How to act:

• wash garden herbs well, then dry on a towel and cut into the smallest pieces;
• garden fruits must be peeled, then finely chopped, for example, using a blender, and put in a cast-iron or copper cauldron;
• pour generously with oil and stir well, but not with a metal, but with a wooden spatula;
• keep the resulting mass on low heat for 50 minutes, and stir regularly during cooking;
• after, add sugar, s alt, and garden herbs to taste in a container, and cook for another 10 minutes, continuing to stir;
• portionally add vinegar, stir again and finally wait again for the mass to boil;
• turn off heat.

After the product is cooked, it should be immediately put into glass containers, which must be pre-sterilized. After seaming, the cans are placed upside down and wrapped tightly on all sides. When the seasoning has cooled, the storage containers are placed in a room with a cool temperature regime.

Harvesting with apples and carrots for the winter

This type of canned food contains carrots. Unleavened zucchini are complemented by a sweet and sour combination: apples and carrots. The sweet root crop makes the preparation pleasant and soft in taste. Sour apples turn an ordinary zucchini dish into a unique delicacy. Such adjika is eagerly eaten by children.

What to prepare:

• 5kg fully ripe zucchini (young ones are too tender for seasoning);
• 12-15 pods of colorful (for beauty) hot peppers;
• 2 cloves of garlic (you can use Rocambole onions);
• 200 grams of white salad onion;
• 500 milliliters of any refined vegetable oil;
• 200 grams of sugar;
• 100 grams of s alt;
• 1 kilogram of sugary carrots;
• 1 kilogram of sour (Antonov's) apples;
• a glass of nine percent vinegar.

Cooking sweet and sour seasoning from zucchini with carrots and apples is easy:

• grind vegetables to the desired size and put in a cauldron;
• stir thoroughly with a wooden spatula;
• cook on minimum heat for 20 minutes (requires constant stirring);
• add oil, s alt, sugar and cook for 30 minutes with active stirring;
• pour vinegar in portions, bring to a boil for the last time and remove from heat.

Immediately package adjika. The bookmark is required to be made in sterile jars. After capping, the containers should be turned over and wrapped. Products are stored at room temperature.

Zucchini adjika without sterilization

In fact, instead of the usual sterilization, there is a well-known technique here: self-pasteurization. After packaging adjika from zucchini in prepared jars, canned food is wrapped and slowly cools in this form. Colonies of bacteria die under the influence of vinegar and prolonged high temperature.

Composition of required ingredients:

• fully ripe zucchini - 5 kilograms;
• colorful (for beauty) hot pepper - 5-6 pods;
• carrot - 1 kilo;
• ripe red (for acid) tomatoes - 1 kilo;
• s alt - in the amount of 100 grams;
• sugar - in the amount of 200 hundred grams;
• colorful (for beauty) sweet pepper - 1 kilogram;
• apples (sour or sweet - it doesn't matter) - 1 kilo;
• any refined vegetable oil - 500 milliliters;
• 9 percent vinegar - 2/3 cup.

How to act:

• chopped vegetables (except tomatoes) put in a cauldron;
• stir thoroughly with a wooden spatula or spoon;
• constantly stirring, cook on minimum heat for 15 minutes;
• put tomatoes and cook for 35 minutes (requires constant stirring);
• add butter, s alt, sugar and cook for 10 minutes (stirring again);
• add vinegar bit by bit, bring to a boil for the last time and remove from heat.

The success of this zucchini adjika recipe is the exact and consistent implementation of recommendations.

Ready-to-pack canned food, cork, wrap. Self-pasteurization will take care of the rest. After cooling, store in a cool place: in the cellar or in the refrigerator.

“Five Minute”

To prepare such adjika from zucchini, you will need a pressure cooker. A modern pan is absolutely safe, subject to the rules of operation. This is an easy way to quickly preserve.

What to prepare:

• fully ripe zucchini - 2 kilograms;
• colorful (for beauty) hot pepper - in the amount of 5 pods;
• colorful (for beauty) sweet pepper - in the amount of 300 hundred grams;
• garlic (you can use Rocambole hair onions) - in the amount of one 1st head;
• ripe red tomatoes - in the amount of 1 kilogram;
• sugar - in the amount of 200 hundred grams;
• s alt - in the amount of 70 grams;
• any refined (and better deodorized) vegetable oil - 200 milliliters;
• 9 percent vinegar - 2/3 cup.

How to cook:

• chop all the vegetables and put in a large container (a basin or a cauldron will do);
• immediately add all other ingredients (except vinegar);
• stir with wooden spatula;
• pour into the pressure cooker bowl up to the indicated maximum volume;
• choose one of the modes: "baking", "stewing", "vegetables" and set the time - 5 minutes;
• after the end of the process, pour in the vinegar, stir.

Pack the finished product in clean jars, cool and store in the refrigerator.

The pressure cooker bowl may not hold the entire mixture at once: it is recommended to lay the raw materials in several steps. Vinegar is added proportionately.

Zucchini-mayonnaise

This unexpected combination produces awesome canned food. But such adjika is not suitable for people who follow the figure: it turns out too fat and high in calories.

What you need:

• fully ripe zucchini - 1 kilo;
• colorful (for beauty) hot pepper - in the amount of 3 pods;
• medium pack of mayonnaise - approximately 200 grams;
• colorful (for beauty) sweet pepper - in the amount of 500 hundred grams;
• garlic (you can take blue) - in the amount of the 1st head;
• sugar - in the amount of 2 tablespoons;
• s alt - in the amount of 1 tablespoon;
• ripe red tomatoes - in the amount of 500 hundred grams;
• salad white (not too spicy) onion - 200 grams;
• any vegetable refined (and better deodorized) oil - 1/4 cup;
• 9 percent vinegar - 1/4 cup.

How to cook adjika from zucchini and mayonnaise:

• using a meat grinder or blender, chop all the vegetables to the desired fraction size and put in a cauldron (except garlic);
• mix thoroughly with a wooden spatula;
• on minimum heat and with constant stirring, cook for 30 minutes;
• add oil, s alt, pepper and simmer for another 20 minutes (again stirring constantly);
• add mayonnaise first and stir until smooth;
• slowly pour the vinegar while thoroughly stirring the contents of the dishes;
• with constant stirring, bring to a boil for the last time and remove from heat.

You can't see mayonnaise in well-made adjika: you can only taste it when you eat it. Pack the finished seasoning in sterile jars, cork and wrap. After cooling, store in the refrigerator or cellar.

With tomatoes

Adjika from zucchini with tomatoes is a nice addition to the meat menu. The sharpness can be adjusted to your liking. Slightly bitter seasoning is recommended as a garnish.

What you need:

• fully ripe zucchini - 2.5 kilograms;
• garlic (preferably blue or Rocambole) - 1 head;
• 9 percent vinegar - 1/2 cup;
• multi-colored (for beauty) hot pepper - in the amount of 100 grams;
• strong ripe red tomatoes - in the amount of 500 hundred grams;
• any refined vegetable oil - in the amount of 100 milliliters;
• multi-colored (for beauty) sweet pepper - in the amount of 200 grams;
• two regular tablespoons of sugar;
• one standard tablespoon of s alt.

How to cook:

• grind garden fruits and pour the resulting mass into a cast-iron or copper boiler;
• stir the resulting product with a wooden spatula until it turns into a single substance;
• on the minimum level of fire, stir continuously and cook for 30 minutes;
• pour the required amount of sugar, s alt to taste, and add oil, then cook on a minimum heat for 10 minutes in a boiling state, constantly stirring the mass;
• add vinegar in portions and, constantly stirring, wait until the mass starts to boil away again, then take the boiler off the stove.

Pack the hot seasoning in the initially sterilized containers (the jar is filled up to the neck), cork and wrap tightly on all sides. After cooling, store in a room with normal room temperature.

With zucchini

Zucchini are related to zucchini. This culture has a more juicy, tender and watery pulp. The advantage of the vegetable is the preservation of a delicate texture even when overripe. With zucchini, you can make adjika in the same way as with zucchini. What ingredients are needed:

• ripe or young zucchini - 5 kilograms;
• Spanish garlic Rocambole or other not very spicy - 1 head;
• sunflower or any other oil, but necessarily refined vegetable oil - in the amount of 500 hundred milliliters;
• 3 pods of colorful (for beauty) hot peppers;
• thick tomato paste - in the amount of 500 hundred grams;
• s alt - 2 tablespoons;
• sugar - 4 tablespoons;
• 9 percent vinegar - half a glass.

Cooking seasoning:

• all garden fruits and herbs should be cleaned and then ground using your favorite kitchen helpers such as a blender or meat grinder;
• mix the resulting mass with a wooden spatula to a single consistency;
• put in a large cast iron or copper cauldron;
• on low heat, stir continuously, cook for 10 minutes;
• place tomato paste in a cauldron without diluting it with liquid, as well as sugar, butter and s alt to taste, then cook on low heat in a sealed container for 40 minutes, continuing to stir from time to time;
• in portions and stirring regularly, add vinegar, then bring the mass to a boil, after which you can take the container from the stove.

Ready seasoning will come out soft and tasty. It should be packaged hot, sterilized and placed in any room with a cool temperature regime.

Method of cooking in a slow cooker

Many gardeners have a kitchen assistant - a slow cooker. With its use, you can cook any fragrant seasoning from zucchini.

The advantages of such a device are:

• even heating from 3 sides;
• non-stick coating;
• possibility to add ingredients during cooking;
• setting the timer to the required time.

It is important not to exceed the indicated maximum volume of the bowl: then cooking squash adjika in a slow cooker will be a pleasure.

How to properly store adjika

Most recipes call for sterilization or self-pasteurization. This seasoning can be stored in an ordinary room: on a shelf or in a dark corner.

But sometimes ingredients are added to change the conditions. Then adjika should be stored in a cellar or refrigerator. Important to remember: an opened jar should be kept in the refrigerator for 1-2 days.

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