Adjika with aspirin for the winter: cooking recipes with photos and videos

From raw vegetables, without any heat treatment, adjika with aspirin is prepared for the winter. Spicy seasoning itself is well stored, and in the presence of an additional preservative does not change the consistency and taste for a very long time. The fact is that the classic recipe for adjika has long been changed.

Now most Caucasian snack options contain tomatoes. Acetylsalicylic acid dissolves perfectly in tomato puree, creating obstacles for the development of pathogenic microflora, protecting the vegetable preparation from mold.

Traditionally, adjika contains a large number of ingredients with antimicrobial properties: various types of hot and sweet peppers, grated horseradish root, garlic.Seasoning is prepared with a large amount of s alt, which slows down the development of bacteria. All these features have historically been due to the appointment of spicy seasoning. She represented a thick paste of spices and hot peppers ground with s alt.

In our time in cooking, such strong s alty and spicy seasonings are less in demand. But the duration of storage of winter blanks is always relevant. Cooking adjika with aspirin can reduce the sharpness and salinity of the workpiece. The presence of tomatoes in recipes improves the taste, makes it possible to use seasoning as a sauce or a kind of snack.

It must be said about the large number of vitamins that raw adjika contains. That is why it is important to preserve the beneficial properties of the seasoning for as long as possible. The cooking process itself is very simple.

If you exclude long-term cooking, then most of the time is spent only on cleaning vegetables. Crushed aspirin is added to canned food at the very end, before packing into cans.

Raw adjika recipes

The proposed recipes are prepared without heat treatment and all, without exception, are suitable for long-term storage. Adjika is being prepared with ordinary aspirin, which is available in almost every home and is sold in pharmacies without prescriptions.

Ajika with tomatoes and horseradish root

The variant of adjika without cooking with horseradish is very popular. Its composition can be adjusted to your taste, and among the people this simple and invigorating seasoning is simply called "horseradish".

Required:

• ripe red tomatoes - 3 kg;
• hot pepper - 10-15 pods;
• sweet pepper - 500 g;
• garlic - 5 whole heads;
• horseradish root - 100-150 g;
• coarse s alt - 25 g;
• aspirin tablets - 6 pcs

Important! The main thing in any workpiece that is prepared without cooking is the preparation of high-quality raw materials.

No exception is adjika for the winter without cooking. Vegetables should not show signs of spoilage, they are sorted out, rejecting all suspicious specimens. The basis of the seasoning is tomato puree. The final result largely depends on the ripeness and taste of the tomato. Only high-quality tomatoes of a rich red color will give the sauce the right shade. Tomatoes are thoroughly washed, cut into slices, removing rough areas at the base of the stem.

Sweet and bitter peppers are cleaned, removing the stalks and seeds. Wash, let dry. Cut into strips. Horseradish roots and garlic heads are cleaned, washed, and allowed to dry. When cleaning hot peppers, horseradish, it is better to use medical gloves to protect your hands from burns. All components are ground in a vegetable cutter or electric meat grinder.

The resulting sauce is mixed with s alt and crushed salicylic acid tablets. The seasoning is packaged in small jars, corked and stored in a cool place. It will acquire a real vigorous taste and characteristic aroma in a couple of weeks, when all the components are infused.

Important! Store blanks with raw vegetables in the refrigerator or cellar, at a temperature of 6-8 degrees.

Ajika from tomato and garlic

This winter harvest has a milder taste. It is prepared from traditional ingredients, but acetylsalicylic acid is added to the sauce instead of vinegar as an additional preservative. Served at the table as an independent appetizer or as an original seasoning for meat dishes.

For its preparation are used:

• tomatoes - 4 kg;
• sweet bell pepper - 1 kg;
• hot chili pepper - 150g;
• garlic - 250 g;
• sugar - 30 g;
• s alt - 100 g;
• Acetyl tablets - 20 pcs

For raw preparations, it is important to select only high-quality vegetables, without any signs of spoilage. Tomatoes and peppers are washed and dried. The stalks, seeds and internal partitions are removed from the pepper pods, which subsequently increase the bitterness of the final product. Peppers are washed from seeds and allowed to drain excess water. Tomatoes are cut into quarters, simultaneously removing rough areas near the stalk. Garlic is peeled, washed and dried.

In the next step, all the ingredients are ground in any suitable way. It can be a vegetable cutter, an electric or mechanical meat grinder, a blender, a food processor. Aspirin tablets are subjected to the same procedure. They can be ground in a coffee grinder or ceramic mortar.

Further, all the ingredients are mixed, adding s alt, sugar. Lastly, crushed salicylic powder is poured into the sauce. The mixture is left overnight in a common container. During this time, all components will dissolve in tomato juice, the necessary biochemical processes will begin.

The next day, the finished product is packaged in small glass jars. Pre-containers, including lids, must be washed and sterilized. If the cooking technology and the required temperature are observed, the shelf life of the workpiece is very long. Some housewives keep these spices in the refrigerator for several years.

The use of aspirin as a preservative is quite controversial. Its presence really helps to extend the shelf life of vegetables, which is very difficult to achieve without heat treatment. As an argument in defense of this method of preservation, the fresh taste of the product also speaks.Adjika seems to have just been cooked, preserving the unique taste and aroma of tomatoes and peppers.

There is no need to add a large amount of s alt to the preparation, which means it can be used as an independent dish, and not as an additional seasoning.

The difference between a fresh snack and one that has had to be cooked long enough is very big. These are completely different products in composition and taste. But the choice depends only on the hostess, her priorities and capabilities. In any case, this method of harvesting can be useful due to its accessibility and convenience.

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