The best recipes for pickling cucumbers in adjika for the winter

Homemade preparations are very diverse. At first glance, some recipes look extremely unusual. An example would be cucumbers in adjika for the winter without sterilization. Combining ingredients as varied as cucumber and seasoning with garlic and hot peppers produces surprisingly successful results. It turns out an original appetizer or a rather spicy vegetable salad with the aroma of fresh cucumbers.

The homemade preparation includes available ingredients, and the cooking process is simplified and takes a minimum of time using modern kitchen technology. The original preparation allows you to process large volumes of tomatoes and cucumbers at the same time, find application for garlic and hot peppers. The condiment can be purchased at a store where it is sold as a dry herbal kit or in a paste form. With it, you can pickle and salt cucumbers, simply adding to the winter harvest.

Adjika, depending on the composition, can be red, orange or green. Gives food a spicy, bittersweet taste.

Recipes for canned cucumbers with adjika

Several different recipes for cucumbers in adjika for the winter differ mainly only in the number of ingredients. The cooking process is fairly standard, but will require chopping a lot of vegetables. For this, it is better to use a vegetable cutter, an electric or mechanical meat grinder, and a blender.

Also, when cleaning hot peppers, it is recommended to use medical gloves to protect the skin of the hands from burns.

Cucumbers in adjika without sterilization

According to this recipe, canned cucumbers are prepared without sterilization. For cooking you need:

• cucumbers - 5 kg;
• tomatoes - 2 kg;
• sweet bell pepper - 5 pcs.;
• hot pepper - 2 pods;
• garlic - 150 g;
• salt - 3 tbsp. l;
• sugar - 200 g;
• refined vegetable oil - 200 ml;
• acetic acid - 1 tbsp. l;

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In this recipe, you need to immediately prepare glass jars, wash them with soda and put them to sterilize. Meanwhile, the cucumbers are washed and put on a sieve. Peel the garlic. Tomatoes and peppers are washed and peeled, removing the stalks. The seeds are cleaned from the pepper.

Prepared tomatoes, peppers and garlic are chopped and placed in a large stewing container. Pour in oil and bring the mixture to a boil. Reduce the fire, season the vegetables with salt, sugar, vinegar and continue to boil the sauce for about a quarter of an hour.

Meanwhile, cucumbers are chopped and put in jars. The cucumber slices should be about two-thirds full. The sauce is tasted, if necessary, it is adjusted by adding salt or sugar. Pour boiling sauce over the cucumbers to the very neck.

Immediately, the jars are sealed and, turning upside down, are wrapped for a slower cooling. Ready cucumbers with adjika are stored in a refrigerator or cellar.

Alternatively, the sliced ​​cucumbers are immediately dipped in a boiling sauce and boiled for about 10 minutes. It is important not to overdo it so that the vegetables do not boil. Cucumber adjika is placed in a sterile dry container and immediately rolled up with lids. Cucumbers prepared in this form for the winter are suitable for making soups, vegetable side dishes. They are served on their own as a savory appetizer or a side dish to main courses.

Dry adjika is a mixture of dry herbs and spices. To give it a pasty consistency, use wine vinegar with a low alcohol content.

The recipe for pickled cucumbers with adjika

To obtain an interesting, new taste, dry or pasty adjika is added to cucumbers. You can buy it at the store or prepare it yourself. A unique set of spices will fundamentally change the taste of the preparation, the cucumbers will be crispy and spicy.

For the recipe you need to take:

• cucumbers - 8 kg;
• salt - 4 tbsp. l;
• sugar - 4 tsp;
• adjika - 4 tsp;
• table vinegar - 320 ml;

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Spices are selected according to preference. You can put dill, bay and cherry leaves, horseradish root and garlic in pickled cucumbers. For this recipe, the marinade is prepared in 5 liters of water, which is suitable for four 3 liter cans. The rest of the ingredients are designed for the same volume.

Wash the cucumbers and put them in sterilized jars. At the bottom of the jars, place all the leafy spices, peppercorns, garlic. The first filling is carried out with boiling water. During this time, we prepare a marinade from water, sugar, salt. After 10 minutes, drain the cooled water. Add 1 tsp to one three-liter jar. dry seasoning, 80 ml vinegar and boiling brine. We seal the cans with tin lids and set them upside down. Cooked cucumbers with adjika for the winter are distinguished by their sharpness and original taste. The workpieces are stored in the cellar and even in rooms with room temperature.

The original spicy seasoning is able to diversify any dish. It includes a whole set of fragrant herbs, without which it is difficult to imagine the Caucasian national cuisine. Of course, it is prepared differently from homemade counterparts. Not every garden plot grows savory, fenugreek or turmeric and a whole range of other spices needed for a real seasoning. But this is not a reason to stop using recipes with adjika. They will bring bright aromas of fragrant herbs to the winter menu, highlight the features of traditional dishes, make them tastier and healthier. Try to cook a cucumber appetizer with adjika, it will take a little time, and the pleasure of the new taste will certainly delight you.