Adjika from zucchini for the winter

Adjika from zucchini for the winter is not only an option for processing zucchini and an alternative to zucchini caviar, but also a spicy addition to many dishes: soup, pilaf, meat, fish, toast and sauces. Its spiciness is determined by varying proportions of garlic, chili pepper and horseradish. Zucchini differs from classic tomato in its milder taste, so it can simply be served as a separate sauce for any dish.

Spicy adjika from zucchini for the winter “You'll lick your fingers”

Zucchini adjika has a richer taste compared to traditional tomatoes. An important point in its preparation is to use a meat grinder so that the vegetables remain grains. This recipe, the so-called “Finger-lickin’ good,” calls for spicy adjika, and it’s best made from mature, firm zucchini.

1. 
   How to prepare adjika from zucchini for the winter “You’ll lick your fingers”? Rinse the zucchini well under running water, remove the thick peel and remove the pulp and seeds. Peel and rinse all other vegetables. Then cut them into medium pieces and twist them one by one in a meat grinder with a medium grid.
2. 
   Then transfer these chopped vegetables into a saucepan with a thick bottom or non-stick coating and place on the stove, turn on medium heat. After the mixture begins to boil, cook it over low heat for 20 minutes, stirring occasionally with a spatula so that it does not burn. Towards the end of cooking, add salt to the adjika to your taste, add sugar and add two tablespoons of tomato paste for a brighter color.
3. 
   Chop the hot pepper into small pieces, and spicy lovers can leave it with the seeds. Place chopped peppers into boiling adjika, pour six tablespoons of vegetable oil, stir and simmer the adjika for another 10 minutes.
4. 
   Lastly, add very finely chopped garlic with a knife to the adjika and add black pepper. Then pour 20 ml of table vinegar, stir again and turn off the heat.
5. 
   Sterilize the jars for the workpiece and the lids for this workpiece in advance in any way. Pack the hot adjika into prepared jars, seal tightly and cool them upside down and under a terry towel. Store squash adjika in a cool, dark place.

Good luck and delicious preparations!

Delicious zucchini adjika with tomato paste

In this recipe, you are invited to replace the tomatoes with tomato paste in the squash adjika, which simplifies the cooking process. This adjika is a bit like zucchini caviar, but the taste is different and more spicy due to garlic and red pepper, and tomato paste adds brightness to the taste. For it, take mature zucchini or zucchini and grind them in a meat grinder.

Cooking time: 1 hour 30 minutes.

Cooking time: 40 minutes.

Portions: 2.5 l.

Ingredients:

• Zucchini – 2.5 kg.
• Garlic – 120 gr.
• Hot pepper – 1 pc.
• Tomato paste – 350 gr.
• Vegetable oil – 1 tbsp.
• Salt – 1 tbsp. l.
• Sugar – 250 gr.
• Vinegar 9% – 100 ml.
• Ground red pepper - to taste.

Cooking process:

1. Before you start preparing adjika, measure out all the ingredients in the quantities specified in the recipe so as not to forget anything. Peel the washed zucchini, remove the seeds with pulp and cut them into medium pieces so that it is convenient to twist. Peel the garlic cloves. Cut the hot pepper and remove seeds. Cut as desired.

2. Then grind the chopped zucchini and garlic in a meat grinder with a medium rack.

3. Transfer the resulting squash and garlic mixture into a bowl special for stewing. Pour a measured amount of sugar and salt into it, add chopped hot pepper and pour in a glass of vegetable oil.

4. Then place the dishes on the stove and turn on low heat. Add tomato paste to this mixture, stir with a spatula and simmer the adjika under the lid for half an hour. Stir the adjika a little while stewing. Towards the end of the stew, add a little ground red pepper to the adjika according to your taste, pour in the vinegar and stir again.Simmer the adjika with vinegar and pepper for another 5 minutes.

5. Sterilize small jars in advance in a way convenient for you and boil the lids. Do not turn off the heat under the adjika, but immediately carefully place the hot mass into jars and seal them hermetically. Then cool the jars with adjika upside down and can be transferred to the storage location for your preserves.

Good luck and delicious preparations!

Adjika from zucchini, bell peppers and tomatoes

Adjika made from zucchini with the addition of tomatoes and bell peppers is considered a classic option. The selection and proportion of vegetables in this recipe will allow you to prepare a sauce with amazing taste. You can use it to complement meat and fish dishes, add it to pilaf and pasta, and improve the taste of soup. You can change the spiciness of adjika to your taste.

Cooking time: 2 hours.

Cooking time: 1 hour.

Portions: 5 l.

Ingredients:

• Zucchini – 3 kg.
• Tomatoes – 1.5 kg.
• Carrots – 0.5 kg.
• Peeled bell pepper – 0.4 kg.
• Garlic – 1 head.
• Chili pepper – 2 pcs.
• Ground red pepper – 1 tbsp. l.
• Vegetable oil – 150 ml.
• Salt – 2 tbsp. l.
• Sugar – 100 gr.
• Vinegar 9% – 100 ml.

Cooking process:

1. First of all, prepare all the vegetables for preparing adjika in the quantity specified in the recipe. Rinse the zucchini well and remove the skin with a sharp knife. Then cut it into pieces and remove the pulp and seeds. Remove the stems and seeds with partitions from bell peppers. Peel the garlic head. Peel and rinse the carrots.

2. In a meat grinder with a medium wire rack, grind the pieces of zucchini and immediately transfer this mass into a bowl special for stewing.

3. Then grind the tomatoes in a meat grinder. They do not need to be peeled.

4.Twist the carrots and bell peppers in the same way. Place these vegetables in a saucepan with the zucchini.

5. Then add the calculated amount of salt and sugar to the vegetable mass, pour in vegetable oil, stir with a spatula and place the pan on the stove.

6. Bring the vegetable mass to a boil over medium heat and then simmer over low heat for 45 minutes, stirring with a spatula so that the vegetables do not burn.

7. Also grind the chili peppers and peeled garlic in a meat grinder. 5 minutes before the end of the cooking time, add chopped garlic and hot pepper to the boiling adjika and add ground red pepper to your taste. After 5 minutes, pour table vinegar into the adjika, stir and turn off the heat.

8. Pack the hot adjika into pre-sterilized jars and immediately seal the lids tightly. Then turn the jars onto their lids, cover them with a warm blanket and, after completely cooling, transfer them to any dark place for storage.

Good luck and delicious preparations!

Spicy adjika from zucchini with hot pepper

Traditional adjika should be spicy and can be prepared using zucchini and hot pepper. Of course, this is a dish for lovers of spicy Caucasian food, and we also have its adherents, especially among men. We prepare this adjika by adding tomatoes and a large amount of hot pepper and garlic to the zucchini. We wear gloves, as the pepper is very hot.

Cooking time: 1 hour 40 minutes.

Cooking time: 1 hour.

Portions: 5 l.

Ingredients:

• Zucchini – 5 kg.
• Tomatoes – 1 kg.
• Hot pepper – 0.5 kg.
• Garlic – 3 heads.
• Salt – 3 tbsp. l.
• Sugar – 3 tbsp. l.
• Vinegar 9% – 50 ml.

Cooking process:

1. Rinse the vegetables for spicy adjika thoroughly.Peel the zucchini, then cut into pieces, removing the pulp and seeds. Peel the hot peppers from seeds, but you can leave them. Be sure to weigh the prepared vegetables (zucchini, tomatoes and hot peppers). Then grind them in any way: in a meat grinder or using a food processor or blender. Transfer the resulting vegetable puree into a bowl for stewing.

2. Over medium heat, bring the adjika to a boil, add the calculated amount of sugar and salt, and then simmer it over low heat for 30 minutes, stirring it occasionally with a spatula. Peel the garlic and chop it either on a garlic grinder, on a fine grater, or chop it with a knife. Towards the end of the stew, add chopped garlic to the adjika and pour in 50 ml of table vinegar. Then mix everything carefully and turn off the heat after 5 minutes.

3. Simply scald jars and lids for adjika with boiling water. Then pack hot adjika into them and immediately seal them tightly.

4. Place them on the lids, cover with a towel and, after complete cooling, store them in any dark place.

Good luck and delicious preparations!

How to prepare adjika from zucchini with garlic for the winter?

Adjika from zucchini with garlic is a good homemade preparation and is prepared simply and quickly. For a special taste and spiciness, only garlic and a little red pepper are added to it, and tomato paste is added to adjika to give it a traditional color. Prepare using a meat grinder or blender.

Cooking time: 1 hour 10 minutes.

Cooking time: 30 minutes.

Portions: 2.5 l.

Ingredients:

• Zucchini – 2 kg.
• Garlic – 150 gr.
• Tomato paste – 350 gr.
• Salt – 1 tbsp. l.
• Sugar – 250 gr.
• Vinegar 9% – 100 ml.
• Vegetable oil – 250 ml.
• Red pepper – 1 tbsp. l.

Cooking process:

1. To prepare adjika, rinse the zucchini well under running water. Then remove the peel and remove the pulp and seeds. Cut the zucchini into medium pieces for easy chopping. Peel the garlic cloves.

2. Then grind the zucchini in a meat grinder with a medium or large grid so that pieces of this vegetable can be felt in the finished dish. Immediately pour a glass of vegetable oil into a special stewing pan and transfer the zucchini mixture. Then twist the peeled garlic and place it in a saucepan. Pour the amount of sugar and salt indicated in the recipe and mix everything with a spatula.

3. Place the pan with adjika on the stove and turn on low heat. Then pour the required amount of tomato paste into the adjika, stir again and simmer for 30 minutes under the lid, stirring the mixture periodically so as not to burn.

4. During this time, sterilize the jars for the preparation in a way convenient for you and boil the lids. Half an hour from the start of stewing, pour red pepper into the adjika and pour 100 ml of table vinegar. Stir the adjika again and turn off the heat after 5 minutes. Place hot adjika into prepared jars and seal tightly. Then place them on the lids and cover with a warm blanket overnight.

5. You can store jars of this adjika in any dark place, even in your home pantry.

Good luck and delicious preparations!

A simple and tasty recipe for adjika from zucchini with apples

Adding apples to squash adjika makes this seasoning not hot and spicy, but a sweet and sour sauce that goes well with barbecue and any meat or fish dishes. Each housewife can add garlic and pepper to this adjika according to her taste.This adjika is often complemented with bell peppers and carrots.

Cooking time: 2 hours.

Cooking time: 40 minutes.

Portions: 4.5 l.

Ingredients:

• Zucchini – 3 kg.
• Bell pepper – 0.5 kg.
• Carrots – 0.5 kg.
• Apples – 0.5 kg.
• Garlic – 100 gr.
• Tomato paste – 250 gr.
• Salt – 1 tbsp. l.
• Sugar – 100 gr.
• Vinegar 9% – 100 ml.
• Vegetable oil – 250 ml.
• Paprika – 1.5 tsp.

Cooking process:

1. First of all, prepare the vegetables for cooking adjika. Rinse them well. Then peel the zucchini, bell peppers, carrots and apples. Remove seeds from apples and vegetables. Immediately peel the garlic. Grind the prepared vegetables and apples one by one in a meat grinder with a medium or large wire rack and into a separate bowl. Pour a glass of vegetable oil into a special stewing dish and first add the chopped zucchini. Place the dishes on the stove and bring the zucchini mixture to a boil over medium heat.

2. After boiling, add chopped bell pepper to the zucchini, then carrots and apple. Add the amount of sugar, salt, paprika indicated in the recipe to this mass, add a glass of tomato paste and mix everything well with a spatula.

3. Cook the adjika over low heat for 50–60 minutes, remembering to stir it so it doesn’t burn. 5 minutes before the end of cooking, add chopped garlic and vinegar and stir the adjika.

4. Pour the finished adjika into prepared sterilized jars and seal with sterilized lids. Turn the jars upside down, cover with a warm blanket and leave to cool for a day. Store in a cool, dark place.

Good luck and delicious preparations!

How to prepare adjika from zucchini without vinegar for the winter?

Zucchini always pleases owners with a good harvest, and an option for preparing them for the winter is zucchini adjika, because this “mature age” vegetable is suitable for it. Adjika without vinegar is demanding on storage conditions (only in the cold) and the containers for it must be sterile. The spiciness of the seasoning can be adjusted to your taste by changing the amount of garlic and pepper, since without them you will get caviar, not adjika.

Cooking time: 1 hour 30 minutes.

Cooking time: 30 minutes.

Portions: 3 l.

Ingredients:

• Zucchini – 2 kg.
• Onion – 3 pcs.
• Bell pepper – 600 gr.
• Carrots – 1 pc.
• Garlic – 1 head.
• Tomato paste – 350 gr.
• Salt – 1 tbsp. l.
• Sugar – 1 tbsp. l.
• Vegetable oil – 150 ml.
• Greens - to taste.
• Hot pepper - to taste.

Cooking process:

1. First peel and then rinse all vegetables for preparing adjika. Peel the zucchini and remove the pulp and seeds. Also remove the seeds and stems from the bell pepper. Then grind the prepared vegetables in a meat grinder with a medium rack. Place twisted zucchini, bell peppers and onions into a special stewing pan.

2. Grind the carrots. Pour some water into the zucchini mixture, add grated carrots, tomato paste and add salt and sugar. Gently mix this mixture with a spoon and place it over medium heat.

3. Cook adjika for 45 minutes from the start of boiling and over low heat, without covering the pan with a lid. Stir the adjika periodically with a spoon.

4. Peel the garlic cloves and chop them using a garlic grinder. Wash the greens and cut into small pieces.Towards the end of cooking, add chopped garlic and herbs to the adjika, pour in vegetable oil and add hot pepper to your taste. Stir the adjika again and turn off the heat after one minute.

5. While the adjika is boiling, rinse the jars well with soda and then sterilize them in the microwave. Just boil the lids. Pack hot adjika into prepared jars and immediately seal it tightly. Then place the jars on the lids, cover tightly with a warm blanket overnight and, after cooling, store them either in the refrigerator or in a cold basement.

Good luck and delicious preparations!

Adjika from zucchini, carrots, tomatoes and peppers

Zucchini adjika prepared according to this recipe differs from other options in its spicy taste due to the larger amount of hot pepper. This seasoning will appeal more to men, as it perfectly complements meat dishes and especially barbecue. The cooking process is slightly different from the classic one, where vegetables are chopped with a meat grinder.

Cooking time: 1 hour 40 minutes.

Cooking time: 30 minutes.

Portions: 3.5 l.

Ingredients:

• Young zucchini – 2 kg.
• Bell pepper – 500 gr.
• Carrots – 500 gr.
• Tomatoes – 500 gr.
• Garlic – 2 heads.
• Tomato paste – 200 gr.
• Hot pepper – 4 pcs.
• Salt – 1 tbsp. l.
• Sugar – 2 tbsp. l.
• Vegetable oil – 100 ml.
• Vinegar 9% – 4 tbsp. l.

Cooking process:

1. First of all, prepare all the vegetables for this adjika. Peel the carrots. Remove seeds and stems from sweet peppers. With zucchini, since we take them young, there is no need to remove the peel. Then rinse these vegetables thoroughly under running water. Then cut the vegetables into small pieces.

2.Pour all the chopped vegetables except tomatoes into a saucepan special for stewing. Then place the pan on the stove and turn on medium heat. Bring vegetables to a boil.

3. Boil them over low heat for 10 minutes and place the tomato pieces into the pan. Continue cooking them for another 30 minutes, stirring occasionally with a spatula. Towards the end of cooking, check if all the vegetables are soft by piercing them with a fork or knife.

4. Then transfer this vegetable mass into the bowl of a food processor or blender and grind until smooth and homogeneous.

5. Pour the resulting vegetable puree into the same pan and add 200 g of tomato paste, the amount of bulk ingredients indicated in the recipe (salt, sugar) and finely chopped hot pepper. You can replace it with ground red pepper. Then pour vegetable oil into the adjika and mix everything well with a spoon. Cook the adjika over low heat for another 15–20 minutes. During this time, peel the garlic, chop it in a garlic grinder and transfer it to adjika 10 minutes before the end of the second cooking. 5 minutes before the end, pour in table vinegar. Take a sample from the finished adjika and add, if necessary, sugar and salt. Then pack the adjika into pre-sterilized jars and seal tightly with boiled lids. Cool the adjika by placing the jars on the lids and then storing them in a cool place.

Good luck and delicious preparations!

Zucchini adjika with tomato paste and hot pepper

Although zucchini itself has no taste, it is a good basis for preparing adjika. In this recipe you are invited to cook it with the addition of tomato paste, garlic and hot pepper. This option is considered classic.Grind the zucchini using a blender, because you don’t always have a meat grinder in the kitchen.

Cooking time: 2 hours 40 minutes.

Cooking time: 40 minutes.

Portions: 4 l.

Ingredients:

• Young zucchini – 4 kg.
• Garlic – 200 gr.
• Tomato paste – 500 gr.
• Hot pepper – 4 pcs.
• Salt – 2 tbsp. l.
• Sugar – 150 gr.
• Vegetable oil – 300 ml.
• Vinegar 9% – 200 ml.
• Ground red pepper – 1.5 tbsp. l.

Cooking process:

1. Rinse the zucchini for adjika thoroughly under running water and dry with a napkin. It is better to remove the thick peel. Remove the pulp and seeds and cut the zucchini into small pieces. Then grind the zucchini in a blender and in portions, since the volume of the workpiece is not small. Immediately transfer the chopped zucchini into a bowl special for stewing.

2. Peel the garlic and chop it in the same way as zucchini. Then transfer it into the pan in the total mass.

3. Then add the amount of tomato paste, vegetable and odorless oil indicated in the recipe to the zucchini and add sugar and salt.

4. Then add half of the ground red pepper, mix the whole mass well and taste it, maybe there will be enough pepper.

5. Place the pan with adjika on the stove and turn on low heat. Simmer the adjika under a slightly covered lid for 2 hours, stirring it periodically with a spatula so that it does not stick to the bottom. A couple of minutes before the end of stewing, pour table vinegar into the adjika and, without turning off the stove, pour it into pre-sterilized jars. Then seal the jars tightly with boiled lids, turn them over and cover them with any “fur coat” overnight. You can store cooled zucchini adjika with tomato paste and pepper in any dark place.

Good luck and delicious preparations!

How to prepare adjika from zucchini through a meat grinder for the winter?

In this recipe, you are invited to prepare zucchini adjika by chopping this vegetable in a meat grinder with a large grid so that the adjika has a grainy appearance. The set of ingredients is classic: garlic, tomato paste, butter, salt, sugar and pepper. The recipe is simple and allows you to quickly prepare this seasoning with a good zucchini harvest.

Cooking time: 1 hour

Cooking time: 10 minutes.

Portions: 1 l.

Ingredients:

• Small zucchini – 3 pcs.
• Garlic – 5 cloves.
• Tomato paste – 1 tbsp. l.
• Hot pepper – ½ pc.
• Salt - to taste.
• Sugar – 1/3 tbsp. l.
• Vegetable oil – 5 tbsp. l.
• Vinegar 9% – 2 tbsp. l.

Cooking process:

1. Rinse the zucchini well under running water and remove the peel and seeds. Young vegetables do not need to be peeled. Then cut the zucchini into medium pieces and grind in a meat grinder with a large grid along with peeled garlic cloves.

2. Add sugar to the zucchini mixture and add salt to your taste.

3. Then add a tablespoon of tomato paste to the zucchini and pour five tablespoons of vegetable oil. Cut the hot pepper into small pieces and add to the zucchini mixture. Mix all these ingredients and place in a thick-bottomed pan or cauldron.

4. Simmer the adjika over low heat for 40 minutes from the start of the boil. Towards the end of cooking, pour table vinegar into the adjika and stir again. Adjika from zucchini in a meat grinder is ready. Be sure to take a sample and adjust the taste.

5. Then transfer the adjika into a sterile jar and seal tightly with a boiled lid. It can be eaten immediately or stored in the refrigerator.

Good luck and delicious preparations!