Cucumbers in adjika for the winter: pickling recipes with photos and videos

Home-made preparations are very diverse. At first glance, some recipes look extremely unusual. An example would be cucumbers in adjika for the winter without sterilization. The combination of ingredients as different in taste as cucumber and seasoning with garlic and hot pepper gives an unexpectedly successful result. It turns out an original appetizer or a rather spicy vegetable salad with the aroma of fresh cucumbers.

Home-made ingredients are available, and the cooking process is simplified and takes a minimum of time using modern kitchen appliances. The original harvesting allows you to process large volumes of tomatoes and cucumbers at the same time, find application for garlic and hot peppers.The seasoning can be purchased at the store, where it is sold as a set of dried herbs or in paste form. With it, you can pickle and pickle cucumbers, simply adding to the winter preparation.

Adjika, depending on the composition may have a red, orange or green color. Adds a tangy, bittersweet flavor to dishes.

Recipes for canned cucumbers with adjika

Several different recipes for cucumbers in adjika for the winter differ mainly only in the number of ingredients. The cooking process is quite standard, but will require chopping a large number of vegetables. To do this, it is better to use a vegetable cutter, an electric or mechanical meat grinder, a blender.

Also, when cleaning hot peppers, it is recommended to use medical gloves to protect the skin of the hands from burns.

Cucumbers in adjika without sterilization

This recipe prepares canned cucumbers without sterilization. For cooking you need:

• cucumbers - 5 kg;
• tomatoes - 2 kg;
• sweet bell pepper - 5 pcs;
• hot pepper - 2 pods;
• garlic - 150 g;
• s alt - 3 tbsp. l;
• sugar - 200 g;
• refined vegetable oil - 200 ml;
• acetic acid - 1 tbsp. l;

In this recipe, you need to immediately prepare glass jars, wash them with soda and sterilize. Meanwhile, the cucumbers are washed, thrown back on a sieve. Garlic is peeled. Tomatoes and peppers are washed and peeled, removing the stalks. Pepper seeds are being cleaned.

Chop the prepared tomatoes, peppers and garlic and place them in a large stew pot. Pour in the oil and bring the mixture to a boil. The fire is turned down, the vegetables are seasoned with s alt, sugar, vinegar, and the sauce continues to boil for about a quarter of an hour.

Meanwhile, cucumbers are chopped and laid out in jars. Cucumber slices should fill the dishes by about two-thirds. They taste the sauce, if necessary, adjust it by adding s alt or sugar. Pour cucumbers with boiling sauce right up to the neck.

Immediately, the jars are corked and, turned upside down, wrapped for slower cooling. Ready-made cucumbers with adjika are stored in the refrigerator or cellar.

Alternatively, sliced cucumbers are immediately dipped in boiling sauce and boiled for about 10 minutes. It is important not to overdo it so that the vegetables do not boil. Cucumber adjika is laid out in a sterile dry container and immediately rolled up with lids. Cucumbers harvested in this form for the winter are suitable for making soups, vegetable side dishes. They are served on their own as a savory appetizer or side dish for main courses.

Dry adjika - a mixture of dried herbs and spices. To give it a pasty consistency, wine vinegar with a small amount of alcohol is used.

Recipe for pickled cucumbers with adjika

To get an interesting, new taste, dry or pasty adjika is added to cucumbers. You can buy it at the store or make your own. A unique set of spices will fundamentally change the taste of the workpiece, the cucumbers will be crispy and spicy.

For the recipe you need to take:

• cucumbers - 8 kg;
• s alt - 4 tbsp. l;
• sugar - 4 tsp;
• adjika - 4 tsp;
• table vinegar - 320 ml;

Spices are selected according to preferences. In pickled cucumbers, you can put dill, bay and cherry leaves, horseradish root and garlic. For this recipe, the marinade is prepared in 5 liters of water, which is suitable for four 3-liter jars. The rest of the ingredients are calculated for the same volume.

My cucumbers and put them in sterilized jars. At the bottom of the jars we place all the leaf spices, peppercorns, garlic. The first filling is carried out with boiling water. During this time, we prepare the marinade from water, sugar, s alt. After 10 minutes, drain the cooled water. For one three-liter jar, add 1 tsp. dry seasoning, 80 ml of vinegar and boiling brine. We cork the jars with tin lids and put them upside down. Cooked cucumbers with adjika for the winter are spicy and have an original taste. Blanks are stored in the cellar and even in rooms with room temperature.

The original spicy seasoning can diversify any dish. It includes a whole set of fragrant herbs, without which it is difficult to imagine the Caucasian national cuisine. Of course, it is cooked differently than homemade counterparts. Not every garden plot grows savory, fenugreek or turmeric and a whole host of other spices needed for a real seasoning.But this is not a reason to refuse to use recipes with adjika. They will add bright aromas of fragrant herbs to the winter menu, emphasize the features of traditional dishes, make them tastier and he althier. Try to cook a cucumber appetizer with adjika, it will take a little time, and the pleasure of a new taste will certainly please you.

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