16 best recipes for making adjika for the winter at home

Homemade vegetables have become part of modern life. Using unusual processing techniques allows you to preserve vegetables through canning. The addition of additional ingredients improves the taste and makes the preparations diversified. The best adjika recipes for the winter include the use of tomatoes, apples, hot peppers, and other unusual ingredients.

The principles of cooking adjika for the winter

Adjika belongs to the Georgian and Abkhaz cuisine. This is a spicy seasoning that is used as an addition to the first or second courses. Plum, apple or gooseberry adjika is added to steaks fried over charcoal or barbecue.

Over time, the concept of adjika as a complex of dry mixtures has changed and acquired a multidirectional character. It is prepared on the basis of:

• tomatoes;
• pepper;
• eggplant;
• apples;
• plums;
• garlic.

An obligatory component is any kind of pepper - it gives the dish the necessary sharpness and taste. In addition, adjika is classified according to the cooking time: the paste is prepared before direct use or for storage for the winter.

The basic principle of preparation is the complete grinding of all ingredients. To do this, use a meat grinder or blender.

Ingredient requirements

When preparing blanks using fine processing, it is recommended to use vegetables that have lost their original appearance. These can be tomatoes or peppers with cut off parts, leftover unprocessed garlic cloves from other recipes.

Information! Harvesting red hot chili is carried out with gloves, this will protect the skin of the hands from burns.

Container preparation

For storage of vegetable preparations, glass jars with tight-fitting lids are used. Before laying out the blanks for the winter, they are boiled so that the vegetables can be stored longer.

The most delicious recipes

A wide variety of pasta is prepared at home. These can be traditional adjikas, using hot spices, or adapted mixtures of home-grown vegetables.

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Adjika from apples "Lick your fingers"

To prepare this dish, use:

• tomatoes - 1 kilogram;
• apples - 500 grams;
• chili - 10 grams;
• garlic - head;
• salt, sugar;
• vinegar - 60 milliliters.

The ingredients are cut and passed through a meat grinder, then spices and seasonings are added to taste. Boil for 10 minutes, add vinegar.

From tomato

A spicy dressing is obtained from a tomato with the addition of horseradish, garlic, pepper. The components are crushed, salted, pepper. Boil over medium heat with the addition of vegetable oil and vinegar.

Eggplant

Eggplants, tomatoes, bell peppers are taken equally, chopped with a blender or meat grinder, seasoned with marinade from 1 cup of vinegar, chopped head of garlic, 4 peppercorns, 150 grams of sugar, 50 grams of salt. The mixture must be boiled over a fire for 15 minutes, then laid out in jars.

With plums

Traditionally Georgian mixture is prepared with plums. Take chili, plums, tomatoes, onions - 1 kilogram each, chop. Add 300 grams of chopped garlic, 150 grams of hot pepper, herbs, seasonings, spices to taste. Cook until boiling, add 1 glass of vinegar. Boiled adjika is placed in glass jars.

With garlic

To make a preparation with garlic, take 4 kilograms of tomatoes per 200 grams of garlic. The components are ground with salt, sugar, chili, and boiled until boiling. At the last stage of cooking, add a glass of vinegar.

With horseradish

Homemade preparations are especially tasty with horseradish. A popular mixture of horseradish and apples. For 1 kilogram of apples, 2.5 kilograms of tomatoes, 200 grams of horseradish are used. The components are crushed, boiled with salt, sugar, pepper.

With apples

For seaming, only sour apple varieties are chosen. Tomatoes, carrots, apples are chopped. Boil with salt, sugar, chili, oil and vinegar.

Hot, with basil

To make a spicy pasta with herbs, take basil, parsley and dill, chop, add to the tomato paste. The workpiece is seasoned with chopped hot chili, sugar, salt, garlic.

Bell pepper

A simple recipe for adjika from bell pepper involves the use of 1 kilogram of pepper, 2 kilograms of tomatoes, 100 grams of garlic, herbs, salt, sugar to taste. At the last stage, 100 milliliters of vinegar is added to the mixture.

With carrots

Adjika of medium pungency is obtained from carrots, the vegetable is seasoned with horseradish and herbs:

• carrots - 1 kilogram;
• apples - 1 kilogram;
• tomatoes - 3 kilograms;
• horseradish - 100 grams;
• chili - 1 pod;
• spices to taste;
• oil, vinegar - 1 glass.

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The mixture must be cooked over low heat. After boiling, add vinegar.

Green tomatoes with quince

Quince and green tomatoes are ground in equal quantities with a blender, boiled with oil, salt, pepper. After adding vinegar, the workpiece is covered with lids and stored on the bottom shelf of the refrigerator.

Georgian style with walnuts

Traditional Georgian recipe, the main ingredients are taken by the piece:

• chili - 1;
• nuts - 7;
• garlic - 2.

Grind the ingredients, season with 2 teaspoons of salt and vinegar, add coriander, chopped cilantro and parsley, mix. The mixture is laid out in small jars and rolled up.

Gooseberry

1 kilogram of green gooseberries are twisted in a meat grinder, seasoned with chopped garlic (200 grams), dill (300 grams). To twist into jars, add 2 tablespoons of vinegar.

Abkhaz adjika

To prepare adjika in Abkhazian, take:

• 500 grams of red hot chili;
• 300 grams of garlic;
• a bunch of dill, parsley, cilantro;
• 1 cup salt
• 3-4 tablespoons of hops-suneli.

The components are crushed, mixed, insisted.

Homemade adjika without cooking

Pepper, tomatoes are chopped, seasoned with garlic, chili, salt, sugar, vinegar. For home canning, vinegar 9% is used. The mixture is stored in the refrigerator.

Baked pumpkin adjika

The pumpkin and bell peppers are baked, then chopped. Add chopped tomatoes, chili, garlic, herbs. For conservation, use 1 glass of vegetable oil, ignite it and pour the mixture.Salt, pepper, put in banks for storage.

How to store the finished product correctly

The canned mixture prepared in compliance with the technology can be stored in the basement for up to 2 years. In this case, the air temperature in the room should be on the border from 0 to +2 degrees.

Refueling without boiling is stored on the lower shelf of the refrigerator for no more than 14 days. A mixture without vinegar and oil can be stored for no more than a day, as a rule, it is prepared before use..

What to do if adjika is too salted?

To save a salted dressing, you can use one of the traditional methods:

1. The mixture is poured into a spacious bowl, poured with cold water exceeding the volume of the workpiece, and left for several hours. After that, the precipitate is poured off, the mixture is boiled again. This method is called extraction or desalting.
2. To the recipe for the vegetable dressing, add another half of the serving, with the exception of salt.

An alternative way to reduce the amount of salt is to boil a bag of white rice in vegetables. Rice absorbs excess salt and improves the overall flavor of the dish.