TOP 8 recipes for making adjika from tomato and garlic without cooking for the winter
Adjika, cooked from tomato and garlic, is canned for the winter, but without boiling it remains fresh and retains all the vitamins. Raw adzhika recipes are prepared not only from tomatoes, but also with the addition of other vegetables. With the right choice of raw materials, preparation of containers for canning, storage in proper conditions, the snack remains fresh for a long time.
Features of cooking adjika from tomato with garlic without cooking
Since adjika is not heat-treated, thoroughly washed vegetables should be dried before use, otherwise the workpiece may sour.
Selection and preparation of main ingredients
Tomatoes, as the main ingredient for making the sauce, are better to take fleshy, large, ripe, but not overripe.
If desired, the tomato is peeled before processing, but this is not necessary.
How to properly prepare containers
Glass containers are washed with soda, rinsed well, sterilized over steam or in the oven. The lids are boiled. The jars must be dry before pouring the sauce.
How to cold cook adjika from tomatoes with garlic
With the cold method of cooking adzhika, vegetables are twisted through a meat grinder or a blender is used. Mix the resulting mass with free-flowing and liquid ingredients provided for in the recipe, stir, insist, close.
Classic recipe
It is not difficult to make such adjika, like any other without cooking. The sauce for this recipe is not spicy, with a garlic aroma.
Components:
- 2 kilograms of ripe tomatoes;
- kilogram of roundtunda;
- 5 heads of garlic;
- half glasses of salt;
- sugar and vinegar 2 times more.
Twist the prepared vegetables, add the rest of the products on the list, leave for three hours, stirring the mass several times. Pour the present mixture into jars, close the lids.
On a note! For a spicier product, add bitter pepper to taste.
With horseradish
This fresh adjika is popularly called horseradish, due to the presence of horseradish root in it, which gives the sauce spicy and sharpness.
Necessary components:
- 3 kilograms of ripe tomatoes;
- 300 grams of peeled horseradish root;
- 300 grams of finished garlic;
- a third of a faceted glass of salt.
All the ingredients specified in the recipe are twisted in a meat grinder, salted, stirred. After insisting horseradish for two hours, mix it thoroughly, try it, add salt if necessary.After the salt is completely dissolved, the snack is poured into a sterile container, closed, stored only in the refrigerator.
With Aspirin
Quick raw adjika will last longer if you add Aspirin during cooking.
Components:
- 4 kilograms of ripe tomatoes;
- a kilogram of salad pepper;
- 130 grams of chili;
- 250 grams of young garlic;
- 3 tablespoons of salt;
- sugar - 2 times less;
- 20 Aspirin tablets.
Vegetables are washed under the tap, allowed to dry, twisted. Pour salt with sugar, powdered Aspirin tablets into the mixture. Stir the sauce well, leave it until morning without closing the lid. The next day, the seasoning is stirred, packaged in jars, lowered into the cellar.
Georgian adjika with chili
Harvesting spicy seasoning will not take long. You can cook Georgian adjika with the addition of any greens.
Required components:
- 2 kilograms of ripe tomatoes;
- 3 chili;
- 600 grams of lettuce;
- garlic - half as much;
- 200 grams of sugar and vinegar;
- salt - half as much;
- a bunch of cilantro.
Wash vegetables with herbs thoroughly, pat them dry with a paper towel to remove moisture. After twisting, add vinegar, salt and sugar. The mixture is distributed in glass containers.
Real Georgian adjika
The basis of the seasoning is hot pepper. Before use, the mixture can be diluted with tomato juice or paste, adding a little sugar.
Composition:
- 400 grams of hot pepper;
- 2 heads of garlic;
- 2 tablespoons dried dill
- hops-suneli and coriander - twice as much;
- a large bunch of fresh dill and basil;
- faceted glass of iodine-free salt.
Twist the pepper with garlic and herbs, add the rest of the products, grind thoroughly. Fold into a suitable container, screw it up, put it on the lower shelf of the refrigerator.
With mustard
Adjika with mustard is recommended to be used in food two weeks after preparation. During this period, the appetizer will become more tasty and acquire additional pungency.
The following products are needed:
- half a kilo of salad pepper;
- the same amount of ripe tomatoes;
- 5 light peppers;
- 300 grams of juicy carrots;
- 2 large apples;
- 300 grams of parsley root;
- 3 heads of garlic;
- 100 grams of mustard;
- tomato paste - half as much;
- a tablespoon of rock salt;
- 2 glasses of vinegar.
The vegetables are interrupted, mixed with tomato paste, mustard, salt, vinegar. After they are distributed among the banks, they are stored in the cold.
With celery
The way out is two three-liter cans.
Composition:
- 4 kilograms of tomatoes;
- 200 grams of celery;
- 1.5 kilograms of salad pepper;
- 6 chili pods;
- 10 heads of garlic;
- 40 grams of parsley;
- 50 grams of rock salt;
- 200 grams of sugar;
- vinegar - half as much.
Peppers, herbs, garlic, celery peeled from seeds are twisted. Twisted tomatoes are added to the vegetable composition. Dissolve salt and sugar in the sauce, pour in vinegar. The seasoning is distributed over the prepared container, covered with nylon lids.
With eggplant
Eggplant gives an unusual taste to spicy adjika.
Required components:
- half a kilogram of tomato;
- 800 grams of eggplant;
- 300 grams of salad pepper;
- 5 chili pods;
- 4 cloves of garlic;
- 2/3 glasses of vinegar;
- oil - twice as much;
- 90 grams of iodine-free salt.
Eggplants are immersed in boiling water for four minutes, then peeled, the pulp is twisted with the rest of the vegetables. Salt, oil and vinegar are added to the gruel. The mixture is heated for five minutes, but not boiled. The sharp workpiece is transferred to a sterile container. After cooling, they are removed in the cold for further storage.
How long can such adjika be stored?
Adjika, cooked according to all the rules, can be stored in the refrigerator, on the lower shelf, for up to five months. Adding garlic, pepper, horseradish, Aspirin to the sauce significantly prolongs the shelf life of the product.
