11 best recipes for cooking green tomatoes for the winter in adjika

By the end of the season, there is just a huge amount of still green tomatoes in the gardens. It is a pity to throw them away, so many housewives make preparations for the winter from them. Some simply cover the fruits whole, while others prepare a salad of green tomatoes in spicy adjika. The recipe is pretty simple, and the result will brighten any table. For the preparation of the salad, you can take both ripe and green tomatoes. To reduce the spiciness of the dish, add carrots or apples to the recipe.

Required ingredients

The most important ingredients are tomatoes. Also, hot and sweet peppers, aromatic spices, herbs are used in the sauce. To make the adjika softer, add 1-2 medium apples.

Recipes and cooking methods

Adjika can be made from both green and ripe tomatoes.

How to make adjika with tomatoes at home quickly and easily

The main tool is a blender or meat grinder. They will assist in chopping vegetables. Cook the sauce in an enamel saucepan.

Recipes with the addition of vinegar are rolled up and stored in the cellar.

If there is no preservative in the recipe, then the blanks should be stored in the refrigerator.

A classic recipe for the winter

The classic version of adjika includes:

• red bell pepper - 500 gr;
• hot pepper - 200 gr;
• garlic - 1 head;
• tomatoes - 500 gr;
• packaging of spice hops-sunelli;
• half a glass of salt;
• vegetable oil - 50 ml.

Vegetables are chopped, boiled for a quarter of an hour. Pour in spices, pour in oil, boil for another two minutes and turn it off.

With red tomatoes

You can mix ripe and green fruits into one recipe. The following ingredients are required:

• 1 kilogram of ripe and green tomatoes;
• sweet pepper - 150 gr;
• carrots, onions and garlic to taste;
• salt - 30 gr;
• vegetable oil - 250 gr;
• vinegar - 60 ml.

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Chopped vegetables are boiled for more than half an hour. Add spices and turn off heat after 15 minutes.

With green tomatoes

Raw adzhika, prepared according to the classic recipe, is filled with unripe fruits cut in half. Extra large ones can be cut into quarters. Cook for 15 minutes, add chopped herbs. Turn off after 5 minutes.

With cherry

In classic adjika, cherry is also closed. Since they are small, they are cut in two.

Unusual recipe with apples

This unusual version of the blank has won the love of many.For 0.5 kilograms of unripe vegetables you will need:

• 150 g carrots;
• 2 large apples;
• garlic - 9 cloves;
• 60 milliliters of oil and vinegar;
• salt, sugar to taste.

All products are chopped, mixed in one container and simmered over low heat for 15 minutes.

With green tomatoes and zucchini

The classic recipe is taken as a basis. Add 1.5 kg of zucchini, already peeled and seeds. Zucchini can be replaced with zucchini or squash.

If the peel on the fruit is still soft and thin, then it may not be peeled.

Tomatoes are cut into quarters, poured into a container and sprinkled with salt. Leave for 5 hours. The juice is drained, all vegetables are passed through a meat grinder. The mixture is boiled over low heat for an hour, herbs, garlic and hot pepper are added. Cook for another 60 minutes. Add the remaining products, mix, turn off the heat.

Pickled tomatoes in adjika

To pickle green tomatoes, you need:

• 5 liters of chopped tomatoes;
• 0.5 cups of garlic;
• 0.6 kg of red tomatoes;
• 3 hot pepper pods;
• a quarter glass of vinegar;
• about 200 grams of salt;
• greens (dill);
• horseradish root;
• 1.5 liters of water.

Tomatoes are poured with water and salt. Set aside for two hours. They make a marinade from red tomatoes, herbs, horseradish, hot peppers, vinegar. Boil for an hour, pour in oil. Water is drained from green tomatoes and hot marinade is poured into them, rolled up.

Adjika "Posadskaya" - with tomatoes, garlic and horseradish

This adjika is not boiled, therefore it is stored in a refrigerator for up to 4 months. Required:

• 100 grams of horseradish;
• 0.5 kg of unripe fruits;
• chili pod;
• greens (parsley or cilantro);
• 15 grams of salt and the same amount of sugar;
• a tablespoon of vinegar.

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Grind the vegetables, add spices to the mixture, mix. They are laid out in convenient containers and put into the refrigerator.

With tomatoes and onions

Onion lovers can use the following recipe:

• 1 kg of brown tomatoes;
• Bulgarian pepper - 1.5 kg;
• hot pepper - 250 gr;
• herbs and garlic;
• oil and vinegar, 250 ml each;
• sugar - 200 gr;
• salt - 125 gr.

Chopped vegetables are boiled for an hour. After that, add all the other products. After 15 minutes, turn off the heat.

Sharp workpiece recipe

It goes well with meat. It will be enough to take:

• brown tomatoes - 1.5 kg;
• Bulgarian pepper - 0.5 kg;
• garlic and chili to taste;
• vinegar - 60 ml;
• a glass of oil;
• 0.25 cups of salt.

First, vegetables are boiled, 1 hour. Pour in garlic, salt, pour in oil and vinegar. Continue to cook.

After 30 minutes, you can roll up.

Mild tomato adjika with carrots

The recipe resembles adzhika with apples. Only instead of fruit you need to take carrots.

With green tomatoes and eggplants

This preparation looks more like a salad than a sauce, but it also has a pleasant spiciness. The list of ingredients is similar to what is taken in the spicy version, only 1 kg of eggplant is added.

Eggplants are cut into circles and fried. Separately stew onions, peppers, tomatoes. Then add salt, sugar and vinegar.

Turn off the heat after 5 minutes. Eggplants and stewed vegetables are placed in sterilized jars in layers. Sterilized for a quarter of an hour and rolled up.

Rules for serving to the table

Adjika should be served cold.

Duration and storage conditions

Store in a dark, dry place. A cellar or a cold subfloor will do. In an apartment, you can store workpieces on a warm balcony or in a pantry. For small quantities, a refrigerator can be used as a storage location.

Shelf life 1 year.