7 best recipes for making beet adjika for the winter
Adjika is a sauce with spicy notes that adds spice to any dish. The basis is made up of tomatoes. Adjika will turn out to be original and unique if you replace the main ingredient. It is worth trying to cook adjika for the winter from beets according to one of the proposed recipes.
Features of cooking beet adjika for the winter
Following the cooking technology is the key to a tasty and healthy sauce. All components for the dish are thoroughly washed and, if necessary, peeled. Before mixing and cooking, the components are crushed using devices. The dish is prepared strictly according to the recipe. Vinegar is added at the end of cooking so as not to spoil the taste of the dish..
The specifics of the choice of ingredients
The vegetables for the sauce must be fully ripe. Preference is given to copies without defects or significant damage.
How to prepare containers correctly?
Adjika is harvested for the winter in glass jars. The containers must be clean. To do this, they are washed in warm water with the addition of detergents. In this regard, it is recommended to use baking soda.
Tin lids are selected taking into account the type of cans. They can be simple, wrench-operated, or screw-down. Glass jars of different sizes are suitable. Before filling the container, they are sterilized over hot steam.
The best recipes
Prepared strictly from selected ingredients. The addition of spices and herbs will favorably emphasize the taste of the future sauce. It can also be greens and other vegetables.
Adjika from beets for the winter
Cooking ingredients:
- beets - 2 kg;
- sweet pepper - 250 g;
- carrots - 250 g;
- garlic - half a head;
- vinegar - 1 tbsp. l .;
- salt - 1 tbsp. l .;
- greens to taste;
- sunflower oil - 2 tbsp. l .;
- sugar - 1 tbsp. l .;
- curry seasoning - 0.5 tbsp. l.
Step by step cooking:
- Vegetables and herbs are washed and chopped in any convenient way - meat grinder, blender.
- Vegetable oil is poured into a dish with a thick bottom. If white smoke is visible during heating, the beets are fried.
- Other ingredients are added to the vegetable, and the mass is stewed for 25-30 minutes.
- Then chopped garlic, herbs and spices are added to the mass. At the end, vinegar is poured into the adjika. After boiling, the mass is laid out in banks.
The savory sauce prepared according to this recipe can be stored at room temperature.But with one condition that the container will be hidden from direct sunlight.
Cilantro option
What you need:
- beets - 2 pcs.;
- garlic - 2 cloves;
- walnuts - 1 glass;
- cilantro - a bunch;
- salt - 2 tbsp. l .;
- balsamic vinegar - 50 ml;
- ground black pepper to taste.
Cooking process:
- Chop vegetables and herbs, grind nuts.
- Simmer the beets over low heat for 20-30 minutes. Stir after adding all components except vinegar.
- After cooling down, the mass is ground with a meat grinder.
- Adjika is transferred to the same stewing container and vinegar is added after 15 minutes. The sauce is poured into cans.
Instead of cilantro, other herbs are taken. But it is these greens that give adjika a spicy and rich taste.
With apples
Prepared according to the same recipe as beet adjika for the winter. For the dish, sour varieties of apples are taken, since fruits replace vinegar. To balance the taste, add 150 g of sugar and 1 tsp. coriander.
With horseradish
The sauce is made from boiled beets and horseradish root. From seasonings and spices are taken bay leaves, sugar, salt, ground cloves, nutmeg, black pepper. At the end, vinegar essence is added. Water will help to give the desired consistency.
With tomatoes
Adjika is made from tomatoes, beets, bell peppers and apples. Salt, sugar, garlic, vegetable oil and black pepper are added to the mixture. The dish is cooked for 1.5-2 hours, after which it is poured hot into jars.
Caucasian adjika
The word "Caucasian" is associated with pungency and piquancy. The use of certain ingredients will help to achieve the desired taste of the sauce. Take garlic, nuts, cilantro, hot paprika, black ground pepper, vinegar, cumin and salt. The combination of components allows you to get a flavorful sauce
Spicy beet adjika with chili
A standard set of components is used for cooking. Instead of tomatoes, juice is used, and chili peppers are mandatory. For 600 g of beets, 2 pieces are taken. The prepared sauce is distinguished by its warming properties.
How to store workpieces correctly?
Since adjika is prepared for winter maintenance, the storage place is a cellar, basement or balcony. It is advisable to consume the sauce within 1-2 years. The longer the sauce is stored, the faster it loses its taste.
