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Adjika for the winter



Adjika for the winter



Adjika is a fragrant and spicy seasoning,who came to us from Abkhazia. Prepare it of red pepper, garlic, salt, spicy herbs and walnuts. Over time, the Adjika recipe has been transformed, and now Adjika is often called an acute snack based on tomatoes or zucchini. Today in the Land of Soviets - adzhika for the winter.








Adjika for the winter from tomatoes



There are many recipes of Adjika from tomatoes, we offer you one of them. In this recipe, we will tell you how to close the adzhika for tomatoes, peppers, carrots and apples for the winter.



Adjika for the winter


Necessary ingredients:




  • 2.5 kg of tomatoes


  • 0.5 kg of apples (sweet and sour)


  • 0,5 kg of Bulgarian pepper


  • 0.5 kg of carrots


  • 250 ml of vegetable oil


  • 120 grams of garlic (peeled)


  • 75 g of hot red pepper


  • 50 g of parsley greens


  • 50 g of dill greens


  • 2 tbsp. l. table vinegar


  • salt, black pepper - to taste




Step-by-step instruction:




  1. Apples and pepper (both sweet and hot) wash, peel from seeds and cut slices.


  2. Ripe red tomatoes wash and cut each into six pieces.


  3. Carrots clean, wash and cut into small pieces.


  4. All vegetables (including garlic) through the meat grinder.


  5. Transfer the vegetable mass to an enamel saucepan, season with vegetable oil and vinegar, season with salt and pepper to taste, mix well.


  6. Put the saucepan on a slow fire, bring to a boil and cook for about two hours. Do not forget to stir occasionally, Adjika should not burn.


  7. At the very end of the cooking, add finely chopped parsley and dill.

    Attention: After you put greens in Adzhika,it is necessary to give the vegetable mass to boil and boil after boiling for at least 3 minutes. If the greens are not sufficiently cooked, the cans with adzhika can sour and explode.



  8. Pour the adzhika over the sterilized jars, after that, the cans with adjika are sterilized additionally (the duration of sterilization depends on the volume of the cans), and then roll them down with lids.






Adjika for the winter from zucchini




Some landladies prefer to close zucchini adzhika. Well, who said that adzhika from zucchini does not have the right to exist?



Adjika for the winter


Necessary ingredients:




  • peeled squash - 2 kg


  • tomato paste - 400 g


  • vegetable oil - 230 ml


  • sugar - 200 g


  • table vinegar - 100 ml


  • garlic - 10 denticles


  • salt - 2 tbsp. l.


  • bitter pepper, greens - to taste




Step-by-step instruction:




  1. Marrows clean, remove large seeds, cut into slices and pass through a meat grinder.


  2. In a separate dish, pass through a meat grinder bitter pepper, herbs and garlic.


  3. Season zucchini with tomato paste and vegetable oil, add sugar and salt, stir.


  4. Put a saucepan with zucchini on fire and cook for 25 minutes from the time of boiling, stirring occasionally.


  5. Five minutes before the end of cooking, add the ground garlic, pepper and greens, pour in the vinegar.


  6. Ready to adzhiku spread on clean, dry, pre-sterilized banks.


  7. Immediately close the jars and put them upside down, pre-wrapped. Allow the banks to cool slowly in this position for 24 hours.






Adjika for the winter of pepper



You can also cook Adzhika from Bulgarian pepper without adding tomatoes. Such adzhika is prepared in a cold way, i.e. without cooking.



Adjika for the winter


Necessary ingredients:




  • 2 kg of red (overripe) sweet Bulgarian pepper


  • 300 ml 6% vinegar


  • 200 g of garlic


  • 150 g red bitter pepper


  • 8 tbsp. l. Sahara


  • 2 tbsp. l. salt




Step-by-step instruction:




  1. Peel the sweet and bitter pepper from the seeds, and carefully clean the garlic.


  2. All vegetables - sweet pepper, pepper bitter and garlic - very well wash.

    Attention: how long can your adjika be stored,will depend on how well you have washed the vegetables. Pepper is best washed twice - first whole, then again after removing the seeds. Garlic after cleaning is also to be washed.



  3. Spread the vegetables on a towel and let them dry well, the water should not fall into the adjika.


  4. All the vegetables pass through the meat grinder.


  5. Season the vegetable with vinegar, salt and sugar, mix well.

    On a note: Never use to prepare Adjikaaluminum dishes. The fact is that the corrosive substances contained in garlic and bitter pepper, interact with aluminum and form poisonous compounds. Adjika is best cooked in an enamel saucepan, it is also allowed to use steel cookware.



  6. Spread adzhika on sterile jars and immediately close with screw-on lids or roll.


  7. Keep this adzhika only in a cold cellar or in a refrigerator.






Adjika for the winter with aubergines



Sometimes ajiku is also added eggplant. If you are a fan of "blue", eggplants in Adjika should be liked by you.



Adjika for the winter


Necessary ingredients:




  • tomatoes - 3 kg


  • eggplant - 2,5 kg


  • Bulgarian pepper - 12 pcs.


  • garlic - 4 heads


  • bitter pepper - 2 pods


  • salt - 2.5 tbsp. l.


  • sugar - 1,5 tbsp. l.


  • vinegar - 1 tbsp. l.


  • vegetable oil - 1 tbsp. l.




Step-by-step instruction:




  1. All vegetables, except eggplant, wash, peel, cut and pass through a meat grinder.


  2. Vegetable mass season with salt, sugar and vegetable oil, mix well.


  3. Put the vegetable mixture on a stove, bring it to a boil on low heat and cook for 10 minutes.


  4. In the meantime, the eggplant should be cleaned and finely cut into pieces measuring about half a centimeter.

    On a note: Some housewives prefer aubergines notclean. If you cook a regular stew of eggplant, it really can not be done. But in the blanks for the winter, the uppermost, thin layer of eggplant peels exfoliates and turns into translucent rigid rags, so that both the appearance and taste of your preservation will be spoiled. Therefore, it is better to clean the eggplants.



  5. Add the eggplant slices to the boiling vegetable mixture.


  6. Give the adzhika to boil again, and then cook for another 25-30 minutes.


  7. Ready to adzhika remove from the fire, immediately add vinegar in it and stir well.


  8. Spread adzhika on dry sterilized jars and immediately roll.





Bon Appetit!

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