Zucchini adjika for the winter “You will lick your fingers. Adjika from zucchini with tomatoes for the winter - recipe

18.10.2019

Spicy aromatic adjika can be prepared not only in the classic way- from hot and sweet peppers, tomatoes and garlic, but also based on regular zucchini. This vegetable is unique: having a stunning bouquet useful properties, it has a neutral taste and smell, which means it easily combines with almost all vegetables, spices, herbs and even fruits.

Any housewife can prepare delicious, aromatic adjika from zucchini. No special skill is required: a grater, a saucepan and the simplest set of ingredients for this sauce are found in every kitchen. To prepare adjika, all vegetables and herbs from a specific recipe should be chopped, mixed, seasoned with salt, garlic, sugar, seasoned with oil, vinegar and boiled.

By adding different components to the basic recipe of zucchini, tomatoes and garlic, you can achieve different shades of taste. You can make zucchini adjika softer or spicier, give it a classic or piquant aroma, experiment with consistency and color.

Adjika from zucchini can be an independent vegetable appetizer or served with dishes of meat, poultry, cereals, and vegetables. This version of hot sauce is gaining more and more popularity and can provide worthy competition classic recipes.

Adjika from zucchini “Simply as simple as that”

Most simple recipe zucchini adjiki “Simpler than simple” is prepared from zucchini, tomato paste and chopped red pepper. This snack option can be prepared even in winter, when there is no longer a harvest of fresh tomatoes, but zucchini is still stored.

Ingredients:

Two kilograms of zucchini;

350 grams of natural tomato paste;

Half a glass vegetable oil;

A glass of sugar (varie to taste);

50 grams of coarse salt;

Half a glass of vinegar 6%;

Six cloves of garlic;

A teaspoon of red pepper powder.

Cooking method:

Rinse the zucchini well. Remove rough skin from old fruits, remove seeds and internal fibers. Young tender zucchini does not need special cleaning; they can be used whole, cutting off only the tip of the stalk.

Cut the zucchini into small cubes or grind in a meat grinder.

Transfer the chopped zucchini to a large enamel pan.

Add tomato paste, oil, coarse salt, sugar, garlic into the zucchini and stir well.

Cook the vegetable mixture for half an hour after boiling, remembering to stir with a wooden spatula. A few minutes before the end of cooking, pour vinegar into the sauce, add hot pepper, stir and cook for another three minutes.

Place adjika in sterilized jars, roll up and cool upside down under a thick blanket.

Adjika from zucchini “Fragrant autumn”

The most common recipe for adjika from zucchini “Fragrant Autumn” is probably in the cookbook of any housewife. The recipe is very reminiscent of classic adjika and will perfectly complement meat and potato dishes.

Ingredients:

Three kilograms of zucchini;

Half a kilo of carrots;

Half a kilo of any sweet pepper;

Five medium heads of garlic;

Three tablespoons of ground red pepper;

Partial glass of sugar;

Two large spoons of salt;

A glass of ml vegetable oil.

Cooking method

Chop the washed tomatoes. If you don’t have a meat grinder, you can do this on a coarse grater, removing the skin.

Pass zucchini, carrots, peppers and garlic through a large meat grinder.

Mix all the vegetables in a large saucepan, add a mixture of salt and sugar, sunflower oil and simmer for about half an hour, stirring from time to time.

When there are ten minutes left before the end of slow cooking, add red pepper and finish cooking the adjika.

Place in pre-prepared sterilized jars and cool under a blanket.

Adjika from zucchini “Picant”

Adjika from zucchini “Pikantnaya” is prepared with hot peppers and vinegar, which makes its taste sharper. It is unlikely to become a separate appetizer, but as a universal sauce it will be good with any dish.

Ingredients:

Two kilograms of zucchini;

Three hundred grams of carrots;

A kilogram of tomatoes;

Three hundred grams of bell red pepper;

Half a cup of peeled garlic;

Two pods of hot pepper;

Half a glass of oil;

One hundred grams of sugar;

One and a half tablespoons of salt;

Two tablespoons of vinegar 9%.

Cooking method:

Peel the washed vegetables, cut into pieces and grind in a meat grinder through a large wire rack.

Grate the garlic or pass it through a press separately from the other vegetables.

Boil the prepared vegetable mixture (without garlic) for forty minutes.

Add garlic and continue cooking for another ten minutes.

Scoop into jars, seal and cool.

After two days, put it in a cool place.

Adjika from zucchini with apples

The taste of spicy adjika made from zucchini is perfectly complemented by aromatic seasonal apples. Hot pepper seeds give the “Hot Apple” sauce a particularly hot taste; parsley adds an additional piquant note.

Ingredients:

Two and a half kilograms of zucchini;

Six sweet and sour apples;

Seven medium bell peppers;

Half a kilo of carrots;

Three heads of large garlic;

Five red chili peppers;

Two tablespoons of coarse or medium salt;

100 ml vinegar 9%;

Cup sunflower oil;

Favorite greens.

Cooking method:

Prepare vegetables. Remove the core from the apples. Clear bell pepper from the tail, seeds and internal partitions. Remove the stem from the capsicum and leave the seeds to give the adjika a special spiciness. Cut zucchini and carrots into small pieces.

Pass all the vegetables through a meat grinder and pour the mixture into a large enamel pan. Boil on a small burner for about an hour, stirring constantly.

While the vegetables are stewing, peel the garlic, chop it through a press or grate it.

Finely chop parsley, dill, cilantro or basil.

Fifty minutes after the start of cooking, add the garlic and herbs into the pan.

Without stopping cooking, add sugar, diluted vinegar, salt, oil, stir and boil for another two minutes.

Place the hot adjika into clean half-liter or liter jars, roll up and cool.

Adjika from zucchini “Original”

Adjika from zucchini “Original” is different unusual taste and aroma. The unusual thing about this sauce is that the traditional garlic is replaced with onions. Apples make the onion flavor less bright and give adjika a slight sourness.

Ingredients:

Three kilograms of zucchini;

One and a half kilograms of tomatoes;

A kilogram of sour apples;

Kilogram onions;

Half a kilo of carrots;

Half a kilo of bell pepper;

A glass of sunflower oil;

A glass of peeled garlic;

Half a glass of sugar;

Three tablespoons of salt;

A tablespoon of ground red pepper;

100 ml vinegar 9%.

Cooking method:

Peel washed vegetables and apples, cut off the peel and remove the core, grind in a meat grinder or grate on a coarse grater.

Transfer the vegetable mixture to a saucepan, add butter, then sugar and salt, mix well and place over medium heat until boiling. When the sauce boils, reduce the heat to low and simmer for about forty minutes.

Add garlic and pepper to the sauce, stir and cook for another five minutes.

Pour in the vinegar, mix thoroughly and immediately pour into jars.

Cool as described above: under a warm thick blanket, neck down.

Adjika from zucchini with celery

Adding celery makes the taste of zucchini adjika softer. The lack of garlic is compensated by the softness of the celery and the slight sourness of the tomato paste. Adjika “Summer Freshness” is good as a separate snack.

Ingredients:

A kilogram of zucchini;

Large stalk of celery along with leaves;

One large bell pepper;

Half a tablespoon of sugar and salt (to suit your taste).

Cooking method:

Grind the peeled zucchini and pepper in a meat grinder.

Transfer to a saucepan and simmer over low heat until smooth and soft, about half an hour.

Chop the celery along with the cuttings very finely and fry in sunflower oil.

Half an hour after the start of stewing, pour tomato paste diluted with water into the pan, add salt, add celery, add a little sugar.

The freshness of celery can be emphasized with any available herbs, black or red pepper, and spicy dried herbs.

Boil the mixture for one or two minutes, put into jars and seal them.

After cooling, store adjika in a cool place.

Zucchini adjika with tomato juice

Adjika made from zucchini with tomato juice has a pungent taste, delicate texture and amazing aroma. To prepare it you will need a minimum of ingredients and two hours of free time.

Ingredients:

Three kilograms of zucchini;

Half a liter of tomato juice;

A glass of sunflower oil;

Four tablespoons of salt;

Five teaspoons of vinegar;

Three teaspoons of ground black pepper;

Two to three heads of medium garlic;

Dill to taste.

Cooking method:

Wash the zucchini, remove skin and seeds, cut into pieces and grind in a meat grinder.

Pour tomato juice and oil into the squash base and add salt.

Simmer the zucchini on a small burner for about an hour and a half to excess liquid boiled away.

Add diluted vinegar, chopped garlic, vinegar, stir and boil the adjika for another ten minutes.

Place the hot sauce into jars, seal, cool and place in a cool place.

Adjika from zucchini “Tart”

The tart note of green apples gives the adjika made from zucchini with tomato juice a piquancy and pungency, and the juice of apples and tomatoes gives the adjika the necessary acidity. You can delight your family with this juicy, aromatic sauce all winter, or take a jar with you when you go to visit your loved ones.

Ingredients:

Four kilograms of zucchini;

A liter of natural tomato juice;

A kilogram of green apples;

Half a kilo of carrots;

Half a kilo of sweet bell pepper;

150 grams of peeled garlic;

Hot pepper pod;

Half a liter of sunflower oil;

Four tablespoons of sugar;

Two tablespoons of salt.

Cooking method:

Wash apples and vegetables, remove skin, core and seeds.

Remove the tail from the hot pepper, but leave the seeds inside for added spiciness.

Cut apples and vegetables into small pieces and grind in a meat grinder. A blender is not suitable for this recipe, as the adjika will not have the desired consistency and will be too liquid.

Pour tomato juice, oil into the twisted vegetables, add salt and sugar, mix well.

Pour into a suitable pan and wait until the first bubbles appear. Reduce heat and simmer the sauce for exactly one hour, stirring constantly.

Pour into jars, seal, cool and store.

Adjika from zucchini with horseradish

Excellent adjika is made from zucchini with horseradish. You can use it to make quick sandwiches with black bread or serve it with baked meat.

Ingredients:

Three kilograms of zucchini;

A glass of vegetable oil;

10 tablespoons of tomato paste;

Three heaped tablespoons of salt;

Ground black pepper (one teaspoon);

4 tablespoons vinegar 9%;

Two heads of garlic;

200 grams of horseradish;

A bunch of parsley.

Cooking method:

Grind the prepared zucchini in any way: in a blender, food processor, or meat grinder. Leave the puree for two hours - it should brew.

Transfer the puree to a suitable pan or bucket, mix with oil, salt, pepper, tomato paste and simmer for an hour and a half.

Pour in vinegar, previously diluted with a glass of water.

Finely chop the peeled garlic cloves.

Chop the washed parsley.

Grate the washed horseradish thoroughly and very finely.

Add horseradish, parsley and garlic to the zucchini and simmer the puree for another 10 minutes.

Now you can put the hot sauce into jars and roll them up right away.

After preparing adjika, you need to wait three to four weeks. This is exactly how long it will take for the full flavor of the ingredients in the sauce to be revealed. In addition, after standing for two to three weeks, adjika loses its excessive sharpness and becomes softer.
Adjika can be prepared from zucchini, making sure to cut off the thick skin of the vegetable. The taste of the prepared sauce will not change at all.
When peeling zucchini and other vegetables from the thick skin and internal fibers, you need to take weight loss into account. This is especially true for overly large, overripe zucchini, which after cleaning the inside becomes very thin. If necessary, you should add a certain amount of ingredients to “even out” the recipe.
Color is very important for adjika, so if possible you should use ripe, bright red tomatoes - this will give the sauce a festive, appetizing look. For the same reason, it is better to choose red peppers.
The method of chopping vegetables has great value. Zucchini in a blender can not even turn into puree - into soup! Adjika will turn out very liquid. If you want to prepare a dense, thick sauce with obvious pieces of vegetables, you need to grind the vegetables in a meat grinder.
It is not necessary to strictly adhere to the recipe; you just need to focus on your taste. After preparing the sauce, be sure to taste it for salt. If necessary, before rolling the adjika, you can add salt, garlic and ground red pepper.
To obtain a distinct sweet and sour taste of squash adjika, you can prepare natural tomato puree from tomatoes (if they are in the recipe). It is necessary to grind the tomatoes, add salt well, add a spoonful of sugar and boil the tomatoes so that the final mass is half the original mass. This paste will successfully replace the store-bought one if the recipe calls for not fresh tomatoes, and just such an ingredient.

Usually we imagine zucchini in the form of caviar, or some kind of vegetable stew, but what if you show your imagination and make a spicy and fragrant adjika from zucchini? This article is dedicated to this dish! And we won’t just prepare zucchini adjika, but we’ll also seal it in jars for the winter!

What is this appetizer (or rather sauce)? In appearance (and in terms of the set of main ingredients) it is simply vegetable caviar with the addition of chopped hot pepper, garlic and other hot ingredients. That is, we grind all the vegetables through a meat grinder (or chop them in a blender or grate them), and then cook (simmer) until tender.

As a result, the taste turns out to be very multifaceted! The tenderness and slight sweetness of zucchini is closely intertwined with the fiery taste of chili pepper. All this is complemented with sour vinegar, salt and aromatic spices.

This adjika can be complemented with various main dishes, it is also an excellent base for all kinds of sauces and gravies, and you can simply spread it on bread. Overall, a wonderful and very versatile snack.

Recipes

Spicy zucchini adjika (with garlic and herbs)

This recipe will appeal to all zucchini lovers, since there are no tomatoes, no carrots, or anything too bright. Nothing extra – maximum zucchini taste!

I’ll say right away that if you prefer something richer in composition, then look at the following options.

Ingredients:

Zucchini - about 2 kg.
Garlic – 220 g.
Hot capsicum – 120 g.
Fresh herbs (parsley, etc.) – 1 bunch;
Vegetable oil – 150 ml.
Vinegar 9% – 100 ml.
Sugar – 100 g.
Salt – 3 tbsp. spoons;

Step by step recipe

We wash the eggplants; if the skin is hard, we also peel them. Peel the garlic, wash the herbs, remove the stems from the pepper.
We cut the zucchini into small cubes and then pass it through a meat grinder. Chop the garlic, peppers in the same way, and chop the greens finely. The meat grinder can be replaced with a blender or grater (everywhere you will get a different consistency).
Next we put everything in large saucepan, put on medium heat. Stir and gradually bring to a boil. Add sugar, salt, stir and cook for about 40-50 minutes.
Then pour in the oil and vinegar, mix well and cook for another 5 minutes.
While adjika is cooking, you need to sterilize the jars and lids. You can pour boiling water several times.
As soon as the adjika is ready, immediately put it in jars. In principle, you can immediately screw the lids on; thanks to the vinegar, everything will be preserved normally. But if you have any doubts, you can also sterilize them in a water bath, covering them with lids, for 10-20 minutes. Then close it tightly.

By the way, I talked about caviar above, so here you go . If you decide to cook, this collection of recipes will be very useful to you! Everything is presented there in detail, step by step with photos and videos.

Zucchini adjika for the winter “You will lick your fingers”

Why such a provocative name? Yes, it’s just a really good recipe! Adjika turns out very tasty, very spicy and very aromatic!

And all thanks a large number different vegetables. There are carrots, tomatoes, and sweet pepper. All this ultimately creates a simply explosion of flavor.

Required ingredients:

Zucchini – 3 kg.
Tomatoes – 1.5 kg.
Bell pepper – 0.5 kg.
Carrots – 0.5 kg.
Garlic – 20 cloves;
Burning ground pepper– 3 tbsp. spoons (according to desired spiciness);
Vegetable oil (odorless) – 200 ml.
Table vinegar (9 percent) – 100 ml.
Sugar – 100 g.
Salt – 2 tbsp. spoons;

Cooking process

Wash the zucchini, peel it, cut it in half, and then remove the seeds. Next, cut into small pieces that will fit into a meat grinder.
Core the bell pepper and cut out the stems of the tomatoes.
Now we grind zucchini, peppers, tomatoes, garlic, and carrots in a meat grinder.
The resulting vegetable mass is mixed and placed on low heat. Bring to a boil, add sugar, salt and ground hot pepper. Stir and cook for 35 minutes until the vegetables are ready.
Pour oil into the bubbling mass, then vinegar. Mix well and simmer for another 5-7 minutes.
In the meantime, banks and roofs must be prepared. We wash them thoroughly with boiling water. This is both sterilization and preheating. After all, adjika is very hot and some jars may not withstand temperature changes.
Fill the jars with our squash adjika and screw the lids on tightly. Cover with a blanket and let the jars cool gradually.

Vigorous adjika with zucchini, tomatoes and beets

Bright red and a direct warning of its fiery taste, adjika is based on zucchini, tomatoes and beets.

A very tasty and easy to prepare winter snack! One jar will last for a long time, but I still recommend making more so that you can give it to someone as a gift.

By the way, this option is also lower in calories, since we will do everything without oil.

We will need:

Zucchini (zucchini) – 3 kg.
Garlic – 5 heads;
Onions – 3 heads;
Meaty tomatoes – 2 kg.
Beets – 2 small;
Sugar – 4 tbsp. spoons;
Salt – 1 tbsp. spoon;
Vinegar (9%) – 110 ml.
Ground bitter pepper (chili) – 3 tbsp. spoons;

Preparing for the winter without sterilization

Peel the zucchini, then remove the cores with dust and seeds, cut into small pieces. In general, we wash and clean the remaining vegetables.
Grind the onions and garlic cloves through a meat grinder. We put them in a separate cup and fill them with vinegar.
Grate the zucchini on a fine grater or pass it through a meat grinder. Next, add similarly chopped beets and tomatoes. It is not necessary to remove the film from the tomatoes; it will not be felt in the adjika.
Now we put this zucchini-beetroot-tomato mixture on the fire. Salt, pepper, and sugar too. Stir occasionally, bring to a boil, cook for 30 minutes, then add the onion-garlic mixture here. Stir and cook for another 10 minutes.
In parallel with preparing adjika, you need to sterilize the jars and their lids. We put the hot snack in the jars to the brim, then roll up the lids. The final product yield is 2 jars of one liter and 1 jar of 0.5 liters.

Adjika from zucchini with tomato paste (without sterilization)

And this is another simple recipe for zucchini adjika, which can rightfully be considered a basic, classic recipe for the optimal composition of the dish. Nothing extra, everything is simple and fast and very tasty.

Here we will do without tomatoes, but instead we will take a little tomato paste. It will improve the taste and give it the usual red color.

Ingredients:

Zucchini – approximately 2 kg.
Garlic – 150 g.
Red chili pepper – 2-3 pods;
Ground pepper mixture – 1-3 teaspoons (to taste);
Tomato paste – 420 g.
Sunflower oil (refined) – 250 ml.
Sugar – 150-200 g.
Salt – 1-1.5 tbsp. spoons;
Vinegar (9 percent) – 110 ml.

How to cook and preserve

Wash and peel the zucchini, then cut them lengthwise and remove the seeds. Now grate it on a coarse grater or pass it through a meat grinder.
Grind the garlic and pepper pods in the same way. Mix these spicy ingredients with the zucchini mass and place on the stove.
We wait for it to boil, stirring it frequently. Cook for about 25-35 minutes after boiling, then add oil and vinegar, salt, sugar, tomato paste, ground pepper. Mix thoroughly and cook for about 10 minutes.
Place in jars (pre-sterilize them) and secure with sterile lids. Turn over, cover with a blanket and let cool gradually.

Original adjika from zucchini with apples

This, by the way, is one of the most popular recipes. Adjika turns out to be not only uniformly spicy, but also a little sweet and sour. And all thanks to apples, which, in addition to everything else, make the consistency more tender.

The choice of apples is at your discretion, but ideally they should be sour. By design, there aren’t too many spicy ingredients here, but if you like it spicier, then increase their quantity.

We need:

Zucchini – 3 kg.
Tomatoes – 1.5 kg.
Apples – 1 kg.
Onions – 1 kg.
Sweet bell pepper – 0.5 kg.
Garlic – 1-2 heads;
Red chili pepper (ground) – 2-3 tbsp. spoons;
Sugar – 100 g.
Salt – 2-2.5 tbsp. spoons;
Vegetable oil (preferably odorless) – 200 ml.

How to make this winter preparation

We cut off the skin from zucchini and apples, and also remove the seeds from them. We peel onions, garlic, peppers - everything as always. Next, we scroll everything one by one in a meat grinder.
Mix the resulting mass of vegetables and apples thoroughly and set to simmer over medium heat. Stir in sugar, salt and ground pepper.
Once it boils, cook for 30-40 minutes, then add oil and vinegar, cook for another 5-10 minutes.
Place in sterile jars and close the lids tightly. Everything is ready! Now the jars are usually turned over and covered with a blanket for gradual cooling.

There is enough vinegar, nothing explodes or turns sour. You can at least store it at room temperature.

As you noticed, the principle of preparing this dish is the same everywhere. The only differences are in the additional ingredients. This means that you can experiment and get creative by adding and combining your favorite vegetables.
To diversify the taste and aroma, you can add different seasonings and spices. Black pepper, ground cloves, bay leaf, dried herbs - all this just begs to be added to a pan with adjika!
If you want to cook without vinegar, then take care of sterilization. We sterilized the jars, applied adjika, cover them lightly with lids, put them in a water bath and cook in this way for another 15-20 minutes. Only then we close it. But I would recommend adding at least 0.5 cups of lemon juice.
By the way, you can add eggplant to the zucchini. Process them similarly and add to the total mass.
The taste and overall impression of the snack is influenced not only by the selection of vegetables, but also by the method of chopping them. In a blender it will turn out too puree; on the contrary, some people like it when they feel small pieces. In this case, we can recommend a regular grater.

1 vote

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"You'll lick your fingers."

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.

You will need:

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.
Puree the vegetables by mincing them 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, sweet peppers – 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!

Adjika from zucchini will become for the winter great addition to the very various dishes. And despite the fact that classic version The execution of this appetizer does not involve the use of zucchini; modern cuisine has nevertheless made its own adjustments and supplemented the hot sauce with this mild product. Let's try, what came of it?

Zucchini adjika is a fragrant winter preparation with a unique taste

Classic recipe

We’ll start the list of recipes for making adjika from zucchini for the winter, perhaps, with the classics. For this dish you need to take:

zucchini – 2 kg;
tomatoes – 1 kg;
carrots – 0.35 kg;
sweet pepper – 0.35 kg;
garlic – 2 heads;
chili – 2 pods;
oil (odorless) – 150 ml;
sugar – 110 g;
vinegar – 35 ml;
salt – 45 g.

Step-by-step preparation

Wash the vegetables thoroughly and dry them. We process the tomatoes with boiling water and remove the skin. Grind zucchini, tomatoes, carrots and sweet peppers in a blender or using a meat grinder. Add all the specified spices, put on fire and let the ingredients boil. Cook everything for 45 minutes.

We clean the garlic cloves and pass them through a press. Place the garlic mass in a saucepan and cook the adjika for about a quarter of an hour.

Lay out vegetable snack in sterilized jars and leave under a blanket for a day or two. We take the cooled adjika to the cellar for storage.

In a slow cooker

It is quite possible to prepare spicy adjika from zucchini in a slow cooker. For the recipe we take:

kilo of zucchini;
chili pod;
3 heads of garlic;
half a kilo of tomatoes;
two carrot roots;
55 g sugar;
30 g salt;
a couple of bay leaves;
15 ml oil (unscented);
55 ml vinegar.

Step-by-step preparation

First you need to process the main products. Wash the zucchini thoroughly, dry it with a paper towel and cut it into random pieces.

Note! If the zucchini is old, then it is necessary to peel them and remove all the seeds!

Blanch the tomatoes in boiling water for 30 seconds, then remove and remove the skin. Remove the stems and divide each into four parts. We disassemble the heads of garlic, free each clove from the husk and chop it using a knife, mortar or press. Grate the carrots. Cut the chili into two equal parts, remove all the seeds and finely chop with a knife.

Place tomatoes, zucchini and carrots in a multicooker bowl, pour in the specified amount of oil, season with salt and seasonings. Set the “Baking” program, close the lid and cook for 40 minutes. After the beep, add crushed garlic, pour in vinegar, add pepper and bay leaves. Cook for another ten minutes with the lid ajar.

The finished adjika is immediately poured into sterilized jars and sealed. Turn them upside down, wrap them in a blanket and leave until completely cool. Then we transfer it to storage in the basement or cellar.

Spicy zucchini adjika

For those who like very spicy dishes, we offer the following cooking option. So, spicy adjika from zucchini for the winter is prepared from the following products:

zucchini – 2.7 kg;
sweet pepper – 0.4 g;
carrot root – 0.4 kg;
head of garlic – 3 pcs.;
tomatoes – 1.5 kg;
oil (odorless) – 225 ml;
salt – 55 g;
sugar – 110 g;
chili powder – 2.5 table. spoons.

Step-by-step preparation

Wash the zucchini and, if necessary, remove the peel. Blanch the tomatoes in boiling water for 30 seconds, remove and peel. We wash the bell pepper, dry it with a paper towel, cut each one into two parts and remove all the seeds, cut off the stem. Chop the pepper randomly. Cut the carrots into large pieces. Remove the peel from the garlic.

Place the vegetables in the bowl of a food processor and puree until pureed. Add oil, season with salt and sugar. Mix everything.

Place a wide saucepan on the fire and pour the vegetable mixture into it. Cook at low boil for 40 minutes. At the end of cooking, add the chili pepper and cook for another six to seven minutes.

Pour the finished adjika into sterilized jars and seal for the winter.

With tomato paste

For such adjika from zucchini, we will take the following products:

zucchini – 5 kg;
oil (odorless) – 210 ml;
sugar – 210 g;
salt – 65 g;
chili powder – 30 g;
tomato paste – 0.5 l;
vinegar – 0.15 ml;
garlic arrows – 150 g.

Step-by-step preparation

We wash the zucchini, cut them into arbitrary pieces and grind them through a meat grinder. Add salt, sugar to the resulting mass, pour in butter. We clean the pepper and also pass it through a meat grinder. Mix the pepper puree with the zucchini mass, add the tomato paste and mix everything well.

Place a saucepan on the stove, pour the twisted vegetables into it and cook for an hour, remembering to stir occasionally. Add chopped garlic arrows, vinegar and cook for about another quarter of an hour. Distribute the hot adjika into pre-sterilized jars and seal with clean lids. The preserved food should be kept in the apartment under a blanket for a day, after which it can be lowered into the cellar for storage.

With apple

Adjika from zucchini with apples is closed for the winter at quite a simple recipe. Let's take for it:

zucchini – 2.7 kg;
apples – 5 pcs.;
salt – 5-6 g;
sugar – 10 g;
black pepper powder - a pinch;
tomatoes – 5 pcs.;
sweet pepper – 4 pods;
carrot root – 1 pc.;
onion – 2 pcs.

Step-by-step preparation

I would like to immediately note that for this recipe you need to take pure weight zucchini, that is, already peeled and without seeds. Otherwise the taste will not be the same. Other ingredients can be taken in the quantities indicated in the list.

Cut the bell pepper pods into two parts, remove the seeds and cut off the stalks. Cut the pulp into thin strips. We also thoroughly clean the chili, removing all seeds and white membranes. Remove the skins from the onion heads and cut them into several pieces.

Grind the zucchini, bell pepper, chili pepper and onion in a blender. Peel the carrots and grate them. Mix it with the vegetable mixture. Let's move on to apples. Using a sharp knife, peel off the skin, remove the core, and grate the pulp on a coarse grater. We do the same with tomatoes.

Note! It is much more convenient to grate tomatoes without peeling them. Just cut each into two parts and chop - the peel will remain in your hand, after which you throw it away!

Place all the processed vegetables and fruits in a large saucepan, put on fire and bring to a boil with medium gas supply. Cook with constant stirring for about forty minutes. After the mass has boiled down and become soft, blend it into a homogeneous puree using an immersion blender. You can use a kitchen machine, but first let the food cool down a little. Return the adjika to the heat, add crushed garlic, salt, pepper and cook for about a minute. Remove from heat and immediately distribute into sterilized jars.

Adjika prepared according to the recipes described above can be served with any meat dishes. But it goes especially well with shish kebab and barbecue.
It is much more convenient to use young zucchini, since you do not need to peel them and remove the seeds. In addition, they can be replaced with zucchini, whose flesh is more tender and the peel is not so hard.
You must handle chili peppers very carefully and avoid touching your eyes and nose with your hands during the process. Otherwise, you may experience severe irritation of the mucous membranes. In addition, it is advisable to wear gloves when working with this product to protect the skin of your hands.
In any recipe, fresh chili pepper can be replaced with powder and vice versa - one chili pod replaces a tablespoon of powder.
If you follow all the rules, you can store ready-made adjika from zucchini in an apartment, but for no more than 2 years.
You can add any herbs to the vegetable mass five minutes before the end of cooking: dill, parsley, basil, etc.
To ready dish had an attractive red color, characteristic of classic adjika, you can add a slightly larger amount of chili powder and tomatoes.

Bon appetit!

Every year, adjika from zucchini is gaining wide popularity and is already able to compete with classic recipes. This is because the fruit, which is neutral in taste, forms excellent combinations with other vegetables, spices and even fruits, which leads to a variety of simple and delicious recipes that do not require special cooking skills.

How to prepare adjika from zucchini?

Even an inexperienced housewife can make zucchini adjika. To prepare it, you need to chop the zucchini and accompanying vegetables, season the mass with spices, salt, sugar and vinegar, put it on the stove and cook, stirring, for half an hour. Before putting adjika into sterile jars, you should check it for spices.

Adjika from zucchini will acquire a homogeneous, more puree-like consistency if you peel the vegetables. This procedure will not affect the taste of the dish, but will make the mass softer and airier.
Zucchini must be twisted in a meat grinder - when beaten in a blender, they turn into porridge.
To extend the shelf life of the product, vinegar is added to adjika, therefore, adjika from zucchini is preserved without sterilization.

The zucchini adjika recipe was created for those who are just starting to master winter preparations, because the classic flavor combination of zucchini, carrots and tomatoes is perfectly balanced, and their preparation is so accessible and understandable that it will not scare off even beginners. In the process, you just need to pass all the components through a meat grinder and boil for 30 minutes.

Ingredients:

zucchini - 1.5 kg;
carrots - 250 g;
tomatoes - 550 g;
head of garlic - 1 pc.;
hot pepper - 1/2 pcs.;
vinegar - 60 ml;
sugar - 50 g;
salt - 20 g.

Preparation

Grind the peeled vegetables through a meat grinder.
Add salt and sugar to the mixture and put on fire.
Simple adjika made from zucchini is stewed under the lid for 30 minutes.
Afterwards, it is seasoned with vinegar and garlic and placed in jars.

Even though “adzhika” means “salt” in Abkhazian, spicy adjika zucchini for the winter according to this recipe - will find its place at the table not only as a seasoning. In it, the heat of red pepper and garlic is skillfully diluted with the neutral taste of zucchini, and juicy tomatoes add pleasant sourness, freshness, brightness, and make the sauce not so strong.

Ingredients:

zucchini - 3 kg;
tomatoes - 1.5 kg;
sweet pepper - 400 g;
hot pepper - 2 pcs.;
sugar - 100 g;
salt - 50 g;
clove of garlic - 7 pcs.;
oil - 250 ml;
vinegar - 60 ml.

Preparation

Grind the vegetables in a meat grinder.
Put on fire, add oil and cook for 40 minutes.
Add sugar, vinegar and salt, and after a couple of minutes add garlic.
After 10 minutes, remove from heat.
Spicy zucchini adjika is rolled up and wrapped until it cools.

Zucchini adjika with tomato paste

Housewives who do not want to waste energy on preparing adjika can replace juicy tomatoes with tomato paste. This addition will improve the consistency of the sauce and add a pleasant delicate taste and will save not only time, but also finances, because purchasing tomato paste is much cheaper than tomatoes and spices.

Ingredients:

zucchini - 900 g;
tomato paste - 200 g;
salt - 20 g;
sugar - 100 g;
vinegar - 60 ml;
clove of garlic - 5 pcs.;
oil - 120 ml;
ground black pepper - 5 g.

Preparation

Chop the zucchini.
Mix with paste, salt and sugar.
Add oil and simmer for 30 minutes.
Add garlic, vinegar and ground pepper.
Simmer for 10 minutes and remove from the stove.
put into sterile jars and roll up.

Adjika from zucchini with apples for the winter

Adjika made from zucchini with apples is full of gastronomic surprises. This original preparation has a wonderful aroma, delicate, uniform consistency and a special taste, the shades of which depend on the variety of apples. Thus, using sweet fruits you can get a pleasant honey note, and using sour fruits you can get a refreshingly piquant note.

Ingredients:

zucchini - 5 kg;
pepper - 800 g;
apples - 900 g;
carrots - 250 g;
hot pepper - 2 pcs.;
vinegar - 150 ml;
salt - 80 g;
sugar - 150 g;
oil - 450 ml.

Preparation

Grind vegetables and apples in a meat grinder.
Add sugar, salt, butter to the mixture and simmer for 30 minutes.
Add vinegar and simmer for 5 minutes.
Adjika from zucchini is put into jars, sealed and wrapped.

Adjika from zucchini with tomatoes

Adjika with zucchini and tomatoes for the winter - the most popular home preparation. Both tomatoes and tomatoes are affordable, delicious, incredibly healthy, and go well with a variety of ingredients, allowing you to experiment with canning throughout the months-long vegetable season.

Ingredients:

zucchini - 3 kg;
tomatoes - 1.5 kg;
oil - 200 ml;
salt - 60 g;
vinegar - 40 ml;
ground black pepper - 10 g;
bunch of dill - 1 pc.;
head of garlic - 2 pcs.

Preparation

Chop the zucchini and tomatoes.
Add oil, pepper, salt and simmer for 1.5 hours.
Add vinegar, garlic, herbs.
Seal the finished adjika into jars.

Adjika from zucchini and pepper

Adjika from zucchini with red pepper leaves no doubt about its usefulness. Red pepper has a rich vitamin composition, which is an undeniable advantage for winter supplies. The taste and aesthetic qualities of the vegetable are also excellent: its pleasant sweetness and bright color make it the main component of sauces, lecho and adjika.

Ingredients:

zucchini - 1.5 kg;
red pepper - 750 g;
tomatoes - 250 g;
chili pepper - 2 pcs.;
vinegar - 20 ml;
sugar - 50 g;
salt - 20 g;
oil - 120 ml.

Preparation

Chop the zucchini, peppers and tomatoes.
Season, add oil and simmer for 30 minutes.
Add vinegar and chili.
Remove from heat after 5 minutes and divide into jars.

Adjika from zucchini without cooking

Delicious adjika from zucchini for the winter is possible without heat treatment. If earlier, such preparation raised doubts, but today many housewives choose correct and healthy preparations, because such vegetables retain vitamins, natural taste, natural aromas and, thanks to modern refrigerators, are perfectly stored.

Ingredients:

zucchini - 500 g
tomatoes - 200 g;
sweet pepper - 3 pcs.;
horseradish root - 40 g;
clove of garlic - 5 pcs.;
oil - 125 ml;
vinegar - 40 ml;
sugar - 20 g;
salt - 15 g.

Preparation

Grind the vegetables through a meat grinder.
Drain off excess juice.
Add garlic and horseradish.
Mix vinegar with sugar, salt and oil and pour over the mixture.
Place in jars and place in the refrigerator.

Adjika from zucchini in Georgian

Zucchini will appeal to fans of Caucasian cuisine, the peculiarity of which is its incredible taste and specific aromas from traditional spices and herbs. In this version, walnuts give the adjika a rich oiliness, and cilantro gives it the piquancy and pungency characteristic of all colorful Georgian dishes.

Ingredients:

zucchini - 900 g;
tomatoes - 300 g;
pepper - 250 g;
onion - 120 g;
clove of garlic - 7 pcs.;
vinegar - 20 ml;
walnuts - 100 g;
bunch of cilantro - 1 pc.;
sugar - 20 g;
oil - 120 ml.

Preparation

Chop the vegetables, add butter, salt and sugar and cook for 35 minutes.
Add nuts, cilantro, garlic, vinegar, remove from heat and seal.

Adjika from zucchini in a slow cooker

Zucchini will bring pleasure not only from eating, but also from cooking. The latter takes little time, the bowl protects from burning, and the dish simmers correctly and evenly. All housewives are required to do is put the crushed ingredients into the multicooker, set the “Stew” mode for an hour and wait for the sound signal.