Adjika from zucchini for the winter - the best finger-licking recipes. Delicious adjika from zucchini for the winter - spicy, with chili pepper, tomato paste, apples, mayonnaise, eggplant, horseradish and garlic, parsley, herbs, plum, Georgian style, tomato and pepper:

18.10.2019

Adjika made from zucchini is incredible delicious snack. You can enjoy its spicy taste at any time of the year. This preparation for the winter will be an excellent addition to any type of fried meat and other various dishes.

Homemade adjika can even be used as a paste for various sandwiches. I bring to your attention a clear recipe for spicy adjika made from zucchini, there are 4 options.

Spicy zucchini adjika for the winter: recipe No. 1

Ingredients :

three kg. zucchini;
one and a half kg. ripe tomatoes;
half kg. red bell pepper;
half kg. carrots;
one hundred gr. Sahara;
two hundred ml. vegetable oil;
four to five heads of garlic;
two and a half tbsp. spoons of red ground pepper;
two tbsp. spoons of salt.

Recipe:

Peel the zucchini and chop them by turning them in a meat grinder. If you are using young zucchini with a thin skin, you don’t have to peel it, just make sure you wash the zucchini well before chopping it.
Clean and dry tomatoes also need to be minced.
After this, grind the carrots and sweet bell peppers in a meat grinder.
Pass the peeled garlic through a special press. Add chopped garlic to a bowl with minced vegetables.
In the same bowl, add refined vegetable oil, as well as salt and sugar.
In a suitable container, place the prepared ingredients over low heat and cook for forty minutes, stirring the mixture occasionally.
When time is up, add red ground pepper and cook for another ten minutes.
Spread the prepared zucchini adjika over and roll them up or seal them tightly with screw caps (if you are using jars with threads). Turn the jars upside down, cover tightly with a blanket and leave for ten to twelve hours.

Spicy zucchini adjika for the winter: recipe No. 2

Ingredients:

one kg. tomatoes;
two cereals zucchini;
one cereal carrot;
ten teeth garlic;
one or two tbsp. tablespoons of refined vegetable oil;
a small piece of hot pepper (fresh);
salt and ground pepper to taste.

Recipe:

Wash and dry tomatoes, zucchini and carrots. Peel the vegetables and mince them. Transfer the resulting vegetable mass into a wide saucepan. Simmer the contents of the pan for about thirty-five or forty minutes (until the excess liquid).
While the vegetable mixture is stewing, chop the hot pepper and garlic cloves as finely as possible. After the excess liquid has evaporated, add the chopped pepper and garlic into the pan.
You also need to add salt, ground pepper, refined oil and sugar. Stir frequently and simmer for another ten minutes.
Place the finished adjika into pre-sterilized and dry jars and close them with lids.
According to your taste preferences and if you wish, you can add any chopped fresh herbs. For example, dill, basil or parsley. You can add just one type of greenery, or several. If you decide to add greens, you need to do this a few minutes before the adjika is ready.

Spicy zucchini adjika for the winter: recipe No. 3

Ingredients:

two kg. zucchini;
three hundred fifty gr. tomato paste;
two hundred gr. granulated sugar;
fifty gr. salt;
two thirds or one tbsp. refined vegetable oil;
half tbsp. 6% vinegar;
five or six teeth. garlic;
one teaspoon of ground red. pepper;
salt.

Recipe:

Zucchini should be thoroughly washed and peeled from seeds and peel. After that, grind them in a meat grinder. Place the rolled zucchini in a suitable pan.
In the same pan you need to put garlic, passed through a special press, sugar, salt, refined vegetable oil and tomato paste.
Mix thoroughly. Place the pan with the prepared ingredients on the stove and bring to a boil. Reduce the heat to low and cook the adjika for thirty minutes, stirring it occasionally.
At the end of cooking, add ground red pepper and vinegar into the pan. Stir thoroughly and cook for another two to three minutes.
Place the prepared zucchini adjika in pre-sterilized dry jars and screw them on.
Place the jars with the lids down, wrap them in a blanket and leave them like that until they cool completely. Store jars of zucchini adjika in a cool and dark place.

Spicy zucchini adjika for the winter: recipe No. 4

Ingredients:

two and a half kg. zucchini;
half kg. carrots;
six to seven red bell peppers;
five to six juicy sweet and sour apples;
five to six capsicums;
three grains heads of garlic;
one hundred ml. 9% vinegar;
two hundred fifty ml. vegetable oil;
four tbsp. spoons of granulated sugar;
two tbsp. spoons with a heap of salt;
a small bunch of fresh dill and parsley.

Recipe:

Wash the jars in which you will roll adjika, as well as the lids for them, thoroughly with soda and sterilize.
Wash vegetables and fruits well.
Peel carrots and zucchini.
Cut the apples into quarters and remove all seeds and membranes.
Cut the bell peppers in half and remove the cores.
Cut off the stems of the capsicums, leaving the membranes and seeds.
Grind the prepared ingredients using a meat grinder.
Pour the resulting mixture into a suitable large saucepan.
Set the gas to maximum, bring to a light boil, reduce the gas to minimum and, stirring occasionally, cook for sixty minutes.
Peel the garlic and chop through a garlic press. Finely chop the greens with a knife. As soon as the time is up, add the prepared garlic and herbs into the pan and cook for another eight to ten minutes.
Now you need to pour in refined vegetable oil and vinegar, and also add salt and granulated sugar. Mix thoroughly.
Boil for another two to three minutes and turn off the heat. Place in prepared dry jars and seal them. Place the jars with their lids on the bottom, carefully wrap them in a large blanket and leave them like that until the jars have cooled completely.
Store prepared spicy adjika in a dark, dry and cool place.

According to all the recipes presented above, it is recommended to consume cooked adjika from zucchini before the onset of cold weather. Of course, you can eat it earlier, but it will become truly tasty only when the weather outside is cold.

Initially, adjika was not an independent dish, but only an addition, since it was a hot and spicy mixture of salt, pepper and herbs with a specific taste and aroma. Gradually, the popularity of adjika became so great that from an addition it turned into an absolutely independent dish that can be stored all winter. In addition to the usual tomatoes and peppers, which are included in classic adjika, the dish can also be prepared from zucchini.

Adjika from zucchini for the winter is similar in appearance to vegetable caviar, but differs from it in consistency and a richer, pungent taste. Wherein, taste qualities product will directly depend on the ingredients that are included in the preparation. In this article we will look at the most delicious and simple recipes preparing adjika from zucchini for the winter.

Adjika from zucchini for the winter

By its nature, zucchini has a neutral taste, so it can be easily complemented with other products. For example, if you add apples to a vegetable, adjika will turn out sour. If chili pepper is an additional component, the product will turn out spicy, and if you add tomatoes to the preparation, it will acquire the original color and consistency.

We will try to consider the simplest ones, but at the same time no less delicious recipes adjika from zucchini, so that you can prepare them yourself at home and please your family with tasty and healthy winter preparations.

Classic recipe

The classic recipe includes bell and hot peppers, garlic and tomatoes. Almost all of these ingredients formed the basis for preparing the zucchini preparation (Figure 1).

For one serving of this adjika you will need:

Two kilograms of young zucchini with thin skin;
350 grams of tomato paste (can be replaced with fresh tomatoes);
100 grams (half a glass) of vegetable oil;
A glass of sugar: if desired, you can take less or more sugar, depending on the taste ready-made dish you wish to receive;
50 grams of rock salt;
Six cloves of garlic;
Half a glass of six percent vinegar;
A teaspoon of red pepper powder to add spiciness to the dish.

After all the ingredients are prepared, you can begin the actual cooking. First of all, you need to properly prepare the vegetables. They should be washed thoroughly. If you use young vegetables, there is no need to peel them, but old ones need to be cleaned of rough peels, seeds and internal fibers. Washed zucchini should be cut into small cubes or pureed using a meat grinder.

Next, transfer the vegetable mixture into a large enamel pan, in which the workpiece will be cooked. Add tomato paste, vegetable oil, salt, sugar and chopped garlic to it. The resulting mixture must be thoroughly stirred so that all ingredients are completely dissolved.

Figure 1. Classic squash adjika

Let's start heat treatment. The vegetable mixture should be cooked over medium heat for half an hour after boiling, stirring constantly with a wooden spoon or spatula. At the end of cooking, add vinegar and hot pepper to the preparation, mix thoroughly and cook for another three minutes.

After this, the mixture must be placed in sterilized jars, hermetically sealed with lids, turned upside down, wrapped and left at room temperature until completely cooled.

Recipe with tomato paste differs from the previous one in that it usually includes much more spices and herbs. As a result, the product turns out very tasty and aromatic, and the tomato gives it a rich color.

To prepare this recipe, you will need three kilograms of zucchini, half a liter of tomato paste or thick natural juice, a glass of vegetable oil, 4 tablespoons of salt, 5 teaspoons of regular table vinegar (9%), three heads of garlic, dill and black ground pepper to taste (Figure 2).

Preparation zucchini adjika with tomato paste this is how it works:

Vegetables should be thoroughly washed and, if necessary, removed from rough skin and seeds. Next, they need to be cut into small pieces and twisted into a homogeneous mass in a meat grinder.
Now add tomato paste, oil and salt to the base.
Place the pan with the mixture on the lowest heat and simmer for one and a half hours. As a result, all excess liquid from the workpiece should boil away.
After this, you need to add vinegar, chopped garlic and dill to the mixture, mix thoroughly and cook for another 10 minutes.

Figure 2. Recipe with tomato paste

While the sauce is hot, it is poured into sterilized jars, tightly closed with lids, cooled at room temperature and stored.

With apples without sterilization

Except classic recipe with fresh tomatoes or tomato paste, zucchini adjika is often complemented with apples. Thanks to this, the workpiece acquires a piquant sourness (Figure 3).

Note: Among the main ingredients that you will need to prepare the dish, you will need zucchini (5 kg), apples, preferably sour varieties (1 kg), bell pepper (1 kg), 5 hot chili peppers, 1 kg of carrots and 200 grams of garlic. In addition, you will need sugar (1 cup), 250 ml of table vinegar, 0.5 liters of vegetable oil and 5 heaped tablespoons of salt.

Preparing a dish of zucchini with apples cannot be called difficult, the main thing is to properly prepare and mix the ingredients:

All vegetables need to be washed and chopped. We cut the zucchini into long pieces along with the peel and seeds (for this it is better to take young vegetables), divide the tomatoes into four parts, cut the seeded peppers and carrots into thin strips.
Prepared vegetables must be passed through a meat grinder. It is not recommended to grind them in a blender, since the correct consistency should contain small grains.
Transfer the vegetable mixture into an enamel pan and place on medium heat. You need to add salt, sugar and vegetable oil to the preparation. All ingredients must be thoroughly mixed, brought to a boil and simmered under a closed lid for half an hour.
After this, add chopped garlic and vinegar to the vegetable mixture and cook for another 7 minutes.

Figure 3. Ingredients of adjika with apples

After this, the hot mixture is immediately poured into sterilized jars and sealed with lids. Since all components have undergone heat treatment, there is no need to additionally sterilize jars of adjika.

Zucchini adjika with tomatoes

If you love aromatic vegetable mixtures consisting of large quantity ingredients, the autumn version of squash adjika will suit you. This dish is beautiful rich color and spicy taste (Figure 4).

You will need a lot of ingredients for this dish:

Zucchini - 3 kg;
Carrots - 0.5 kg;
Sweet bell pepper - 500 grams;
Garlic - 5 heads (if you like it spicy, you can take more);
Tomatoes - one and a half kilograms;
Ground red pepper - three level tablespoons;
Sugar - a little less than a glass;
Salt - two heaped tablespoons;
A glass of any vegetable oil.

As in previous recipes, preparation begins with preparing and chopping vegetables. Traditionally, they need to be washed, removed from seeds and skin (if necessary).

Figure 4. Step by step preparation of adjika from zucchini and tomatoes

We pass all the vegetables through a meat grinder so that the vegetable pieces are large. Tomatoes can also be grated, but in this case Vegetables will have to be peeled first. All ingredients must be mixed in a large saucepan, add salt, sugar and sunflower oil, and cook over medium heat, stirring occasionally.

When about 10 minutes remain until the end of cooking, add ground red pepper to the mixture, mix thoroughly again and leave to finish cooking. After this, the cooking process can be considered complete. All you have to do is pour the mixture into sterilized jars, roll up and leave to cool. After the containers are sealed, they need to be turned upside down and wrapped. This will help the ingredients mix more thoroughly inside the container itself.

Adjika from zucchini, spicy for the winter

Traditional adjika is considered a spicy dish, so this preparation of zucchini is often prepared with red hot pepper. The dish turns out to be very spicy and piquant, just right for lovers of rich flavors (Figure 5).

For cooking spicy adjika from zucchini you will need:

2 kg of young zucchini;
300 grams of carrots;
1 kg of ripe tomatoes;
300 grams of sweet bell pepper;
100 grams of peeled garlic cloves;
2 large pods of hot pepper;
100 grams of vegetable oil;
One and a half tablespoons of salt;
Half a glass of sugar;
Two tablespoons of nine percent vinegar.

First of all, let's start preparing the vegetables. They need to be thoroughly washed, removed from seeds and cut into small pieces. free form. Next, the vegetables need to be chopped in a meat grinder. This way all the components will mix more evenly.

Figure 5. Ingredients of spicy adjika

Separately from other vegetables, you need to chop the garlic. It can be finely chopped, passed through a press or grated - it all depends on your taste and capabilities.

Vegetables chopped in a meat grinder should be placed in a saucepan and simmered over low heat for forty minutes. There is no need to add garlic. After this period, add chopped garlic and cook for another 10 minutes. When the cooking is finished, the mixture just needs to be poured into sterilized jars, sealed with lids and allowed to cool at room temperature.

For those who love spiciness and piquant taste, we can recommend adding chopped celery or horseradish root to the dish. These components will give the dish a unique aroma and moderately spicy taste.

If you are preparing adjika for the first time, you will definitely find these secrets useful:

After seaming, you need to wait about three to four weeks and only after that you can use the preparation. During this time, the taste of all ingredients will develop, and garlic and hot pepper will give off excess pungency.
If you use zucchini rather than regular zucchini, be sure to cut off the thick skin, although in general the taste of these vegetables is identical.
When calculating the amount of ingredients, it is important to consider that some of them lose significant weight during cleaning. This is especially true for older zucchini with thick skin and a lot of seeds. This feature must be taken into account when weighing ingredients immediately before cooking.
Tomatoes and peppers must be fully ripe. Only in this case will the workpiece acquire a rich red color.
Vegetable chopping technology plays an important role. It is not recommended to blend them in a blender, since the zucchini will turn into puree and the consistency will be too liquid. It is better to use a meat grinder with a large hole attachment for this purpose. This way you can prepare a thick, aromatic sauce with enough large pieces vegetables

There is no point in strictly following the recipe. Be sure to taste the sauce while cooking. It is possible that you will want to add salt, sugar or garlic to it to make the taste richer and brighter. However, it should be borne in mind that you need to add additional ingredients during the cooking process so that they have time to cook a little with the vegetables. Without such heat treatment, the lids on the jars may swell and you will lose the blanks.

The author of the video provides a simple recipe for delicious homemade adjika made from zucchini.

The main ingredient of the recipe is zucchini. To prevent adjika from turning out too watery, try to choose young and elastic vegetables, with thin skin and without hard seeds. The spiciness comes from hot red pepper, the appetizing red color comes from ripe tomatoes, and the characteristic aroma comes from garlic and bell pepper. All vegetables together create a unique bouquet of taste. It turns out spicy snack, which goes with almost any dish.

Squash adjika is prepared relatively quickly, without sterilization. All vegetables need to be ground in a meat grinder, then boiled for at least an hour and placed in jars. Due to prolonged cooking, adjika will obtain a thick and uniform consistency and will be stored well.

Total cooking time: 90 minutes
Cooking time: 75 minutes
Output: 2 l

Ingredients

zucchini – 1.5 kg
carrots – 250 g
sweet bell pepper – 250 g
garlic – 7-8 teeth.
tomatoes – 700 g
fresh chili pepper – 1 pc. or dried ground - 1.5 tsp.
sugar – 3 tbsp. l.
salt – 1.5 tbsp. l.
vegetable oil – 100 ml
9% vinegar – 50 ml

Note: The weight of the products is in their purified form.

How to cook adjika from zucchini

First you need to wash and process all the vegetables. I cut off the stalks of the zucchini, peeled the peppers from the seed boxes, cut the tomatoes into four parts and removed the green core. Peeled the carrots and garlic. For adjika, I used a pod of dried hot pepper. If you have a fresh one, don’t forget to clean it from seeds (it’s best to use gloves).

I cut the zucchini, peppers and carrots into pieces of any size, the main thing is that they fit into the bell of the meat grinder. Important! If you have zucchini with hard, noticeably ripened seeds, then you will have to scrape out the middle with a spoon; it is not suitable for cooking adjika; use only the pulp without seeds.

I passed all the vegetables (except garlic and dried chili) through a meat grinder. I poured the resulting puree into a saucepan - it is best to use a thick-bottomed container with a volume of 3 liters. Added salt and sugar, poured in refined vegetable oil.

Bring the vegetable mixture to a boil over moderate heat. Then reduced the heat and cooked for about an hour at a low simmer, stirring constantly so as not to burn. If the adjika bubbling and splashing, you can cover it with a lid, but not completely - the excess moisture should gradually evaporate. This is what I got in the end, as you can see in the photo, the adjika boiled down, became thicker, and changed color to orange.

I crushed the dried pepper pod in a coffee grinder, and passed the garlic cloves through a press. I added garlic and 1.5 teaspoons of red pepper (with or without seeds) to the vegetable mixture - you can adjust the spice to your taste, but still do not forget that we are preparing adjika, and it is a priori spicy. I poured in 9% table vinegar. Cooked for another 15 minutes.

While hot, I placed the adjika into sterile jars and sealed it hermetically with boiled lids. I turned the preserved food upside down, wrapped it in a blanket and left it until it cooled completely.

Zucchini adjika is fragrant and very tasty. It gains its taste somewhere on the fifth or sixth day. The jars should be stored in a cool and dark place for 1 year.

Zucchini adjika has a particularly delicate taste, even despite the spiciness of the sauce. The seasoning is good at any time of the year and for any dish, except tea. I'm kidding, of course, but the sauce can add piquancy to meat, fish, and pasta. Many people don’t sit down at the table without it, even managing to flavor their soup. I present to you the TOP best recipes for preparing squash adjika for the winter, amazing in taste. They are rightfully classified as a well-known brand among conservation products, under common name"Real jam".

Adjika zucchini “Finger lickin’ good” with tomatoes

Keep the traditional version of preparing spicy adjika with tomatoes. The recipe contains well-chosen proportions of vegetables and spices.

Required:

Zucchini – 2 kg.
Bell peppers, carrots – 300 g each.
Tomatoes - kilogram.
Garlic cloves – 6 pcs.
Sugar – 2 tbsp. spoons.
Hot ground chili pepper – 2 tbsp. spoons.
Salt - Art. spoon.
Acetic acid 9% - 2 tbsp. spoons.

How to cook adjika:

Prepare clean vegetables for chopping - peel and cut into pieces. Remove the skin from overripe zucchini; dairy specimens may not be peeled.
Scroll in a meat grinder.
Place the pan on the stove. Add all the spices specified in the recipe.
Let it boil, cook for 40 minutes. Add chopped garlic to the contents.
Cook for the last 5 minutes, turn off.
Fill the jars and screw them on. Turn over and let cool.

Georgian adjika from zucchini with walnuts - awesome recipe

The flavor of Georgian cuisine awaits you, where nuts are always added to adjika. Try the spicy taste of hot seasoning, you won’t regret it.

Take:

Tomatoes – 350 gr.
Bell pepper – 300 gr.
Onion – 150 gr.
Garlic cloves – 7 pcs.
Essence - a small spoon.
Peeled walnuts– 100-150 gr.
Cilantro - a small bunch.
Sunflower oil – 3 tablespoons.
Salt - a large spoon.

Preparation:

Wash and peel zucchini and other vegetables. Remove seeds and membranes from peppers.
Turn vegetables into puree by passing through a meat grinder or using a blender.
Place in a saucepan and cook after boiling for 40 minutes.
Chop the nuts in a blender and finely chop the greens.
Add cilantro, nuts, and garlic pulp to the pan. Pour in vinegar.
Cook for 5-10 minutes, turn off the heat. Distribute the adjika into the jars and roll up.

Recipe for zucchini adjika with tomato paste

The amazing taste of the sauce will appeal to all lovers of spicy seasonings. This recipe can be used to prepare an appetizer at any time of the year, since fresh tomatoes are not needed, and zucchini can be stored for quite a long time.

Take:

Zucchini – 2.5 kg.
Red hot chili - half a tablespoon.
Tomato paste - a glass.
Granulated sugar - half a glass.
Table vinegar - 3 large spoons.
Salt - a large spoon.

Step-by-step preparation:

Divide the young zucchini into rings, remove the peel and seeds from the “adult” ones.
Punch with a blender. Add spices from the list to the mixture.
Boil over low heat. Cook on medium power for 40 minutes.
If adjika is intended to be eaten immediately, distribute into jars and hide in the refrigerator.

Adjika from zucchini with apples without sterilization

The most delicious, sweet adjika. If Antonovka is already ripe, then it’s better not to invent it. If you don’t find it, use sweet and sour apples of any variety.

Prepare:

Zucchini – 3 kg.
Apples, Bell pepper– 0.5 kg each.
Carrots – 3 pcs.
Chili pepper - pod.
Acetic acid 9% – 100 ml.
Refined lean oil – 3 large spoons.
Salt – 20 gr.
Granulated sugar – 30 gr.

How to prepare delicious adjika:

Divide the apples and bell peppers in half and cut out the seeds. Peel the zucchini and cut into rings.
Chop with a blender. Can be ground into pulp. But I like coarse chopping so that you can feel the pieces of vegetables.
Place the mixture into a cooking container. Add chopped chili, salt and sugar, butter. If you like adjika spicier, do not remove the seeds from the chili.
Cook the preparation for 40 minutes. Just before the end of cooking, pour in the vinegar.
Fill the jars and screw them on. Store in a cellar or pantry.

Delicious adjika without vinegar with zucchini

Awesome adjika, one of the best recipes. The delicate but at the same time spicy taste of the sauce will appeal to everyone without exception. Due to the fact that there is no vinegar in the preparation, the seasoning can be given to children, but in moderation and not too small.

Take:

Zucchini - kilogram.
Carrots - a couple of pieces.
Sweet pepper – 5 pcs.
Hot pepper - pod.
Onions – 4 pcs.
Tomato paste – 4 large spoons (or tomato juice – 300 ml.).
Garlic heads – 2 pcs.
Vegetable oil – 50 ml.
Ground pepper, salt.

How to cook adjika:

Wash, cut, remove excess. Grind through a fine grinder (punch with a blender).
Heat the oil in a cauldron.
Send pureed vegetables. Simmer after boiling for 20 minutes.
Add spices and finely chopped garlic. Dilute the tomato with water and pour it into the cauldron. Tomato juice no need to breed.
Stir and continue to simmer for the last 5-10 minutes.
Place the squash spice in pre-sterilized jars while still hot. Roll up, cool and send to the cellar.

Secrets of cooking adjika

The preparation can be made from vegetables of any variety - yellow, green, which we used to call zucchini.

Treat age with understanding. Vegetables of milky ripeness, with unformed seeds and thin skin are ideal. Finally ripened zucchini will not spoil the seasoning, however, they need to be peeled and the seed part removed.
The recipe almost always contains sugar. If you don't like sweet sauce, skip it.
Instead of tomato paste, you can use fresh tomatoes, and vice versa.
For flavor, to give a Caucasian flavor to the seasoning where it comes from, add basil, suneli hops, parsley, coriander, cilantro, paprika (the sauce will have a beautiful bright color), and fenugreek when cooking.

Video from step by step recipe preparing caviar from zucchini for the winter. Good luck to you in this field!