6 best recipes for adzhika from green tomatoes "Overeat" for the winter
Adjika for the winter from green tomatoes is a real delight. Very often, after harvesting, green tomatoes remain, which, although they turn red, their taste is not the best. It is better not to wait until they ripen, and cook adjika from them right away.
The subtleties of cooking adjika from green tomatoes
Homemade green tomato adjika must be sterilized. Especially if you plan to store it all winter until summer. If the workpiece is stored in the refrigerator and will be used in the near future, sterilization can be dispensed with.
Before cooking, it is better to remove the skin from the fruit so that the appetizer is more uniform. To do this, they are poured over with boiling water, two cross-shaped cuts are made and the peel is removed.
You can add various spices and herbs to give the dish an unusual flavor.
Requirements for the main ingredients
Tomatoes of any varieties are suitable for cooking. You can use not only green, but also those fruits that have just begun to blush. There should be no signs of damage on the skin, the tomatoes should be firm and elastic to the touch. Tomato varieties can also be any. Before cooking, the fruits are thoroughly washed under running water and dried, only after that they start cooking.
Required container
You can cook adjika in any large pots. The finished snack is laid out in glass jars. Before that, they must be thoroughly washed with soda and sterilized.
Cooking methods
There are many ways to prepare adjika for the winter. You can add spices, herbs and other vegetables to the dish to add a unique flavor to the dish.
Adjika from green tomatoes for the winter
Recipe for spicy adjika for the winter from tomatoes.
Required Ingredients:
- 3 kg of tomatoes;
- 1 bell pepper;
- 1 medium onion
- 2 cloves of garlic;
- 1 pod of hot pepper;
- salt and spices to taste;
- 40 ml of sunflower oil;
- 2 tbsp. l. table vinegar.
Cooking process:
- Wash the vegetables, cut out the seeds from the bell pepper, peel the onion and garlic.
- Coarsely chop the vegetables and chop in a blender (everything except the garlic).
- Put in a saucepan and cook over low heat for 1 hour.
- After boiling, the heat can be slightly increased.
- Chop the garlic, mix with spices and vinegar, add oil, do not forget to salt.
- Put the gruel in adjika, mix the appetizer thoroughly and cook for another 25 minutes.
Transfer the finished snack to pre-sterilized jars and roll up.Before lowering the jars into the cellar, they must cool to room temperature.
Zucchini recipe
Cooking ingredients:
- 3 kg of tomatoes;
- 3 zucchini;
- 2 large carrots;
- 2 onions;
- head of garlic;
- a bunch of fresh parsley and dill;
- 100 g sugar;
- 130 g of fine table salt;
- 100 ml of oil;
- 3 tbsp. l. vinegar.
How to cook a zucchini dish:
- Chop the vegetables, peel and chop the onion.
- Cut the tomatoes into quarters and sprinkle with salt, leave them for a few hours to give juice.
- Transfer vegetables to a blender, pre-drain the juice with tomato, chop until smooth.
- Put in a saucepan, cook, stirring occasionally, for about 1 hour.
- While the vegetable mixture is cooking, finely chop the greens, peel and crush the garlic, put everything to the adjika and cook for another hour.
10 minutes before the end of cooking, pour in vinegar and sunflower oil, then, when the preservation is ready, it is laid out in jars and rolled up.
With apples
You can prepare a snack with apples. It is best to take sour apples.
Ingredients:
- 2 kg of tomatoes;
- 3 large apples;
- 2 large onions;
- 1 pod of hot pepper;
- 2 tbsp. l. table vinegar;
- 50 g of salt;
- fresh dill;
- spices as desired.
Cooking process:
- Peel the apples, cut into slices along with the tomatoes.
- Peel and chop the onion.
- Chop the dill, cut the pepper into slices.
- Chop apples, onions, peppers and tomatoes in a blender.
- Put everything in a saucepan, cook over medium heat for 40 minutes.
- Put the dill, vinegar and spices 10 minutes before the end of cooking.
Pour the finished snack into jars and roll up.
Green and red tomatoes
Ingredients:
- 2 kg of green and red tomatoes;
- 2 bell peppers;
- 1 carrot;
- head of garlic;
- 1 small onion;
- salt;
- sunflower oil;
- 2 tbsp. l. vinegar.
Preparation:
- Cut the tomatoes into slices, peel the peppers and cut them too.
- Cut the carrots into slices.
- Peel the onion and garlic.
- Place vegetables in a blender and chop.
- Transfer to a saucepan, cook over medium heat for 45 minutes.
- Add spices, salt, oil and vinegar 15 minutes before the end of cooking.
Before transferring the workpiece to the jars, they must be sterilized.
With added horseradish
Ingredients:
- 150 g horseradish;
- 2 kg of tomatoes;
- 2 pods of hot chili;
- 2 tbsp. l. vinegar;
- a bunch of fresh herbs;
- salt;
- spice;
- sugar.
You can cook adzhika with horseradish without cooking. Such a snack will last for several months in the refrigerator. Horseradish peel and grate, chop the tomatoes. Put the tomatoes, horseradish and hot peppers in a blender, chop. Then add vinegar, salt and sugar. Transfer to banks.
Seasoning of green tomatoes for the winter
Ingredients:
- 2 kg of tomatoes;
- 2 medium-sized onions;
- a bunch of fresh herbs;
- salt;
- spice;
- ground black pepper;
- 2 tbsp. l. vinegar;
- pod of red hot chili.
Chop onions, garlic and tomatoes in a blender, then put in a saucepan and cook, stirring constantly. At the end of cooking, add salt, vinegar and pepper. Finely chop fresh herbs and put together with spices. Cook adjika for another 15 minutes. Put the finished snack in jars and roll up. Banks are pre-sterilized.
Terms and conditions of storage
It is best to store the preservation in the cellar or in the refrigerator. But in the refrigerator, jars will take up a lot of space, so you won't be able to keep a lot of preservation there. If the house has an insulated loggia, then you can put the blanks there. The preservation period is up to 2 years, but it is better to eat it in the first year after preparation.
