Delicious adjika from zucchini for the winter-acute, with chili pepper, tomato paste, apples, mayonnaise, eggplant, horseradish and garlic, parsley, herbs, plum, in Georgian, from tomato and pepper: the best recipes

Adjika has long ceased to be an authentic seasoning of salt, spices and spicy herbs. In modern cooking, Adjika is most often called vegetable piquant sauces. Today we’ll talk about Ajik from zucchini.

Ajika from zucchini with tomatoes and garlic

Ingredients:

• zucchini - 1 kg;
• carrots-150-170 g;
• sweet pepper-150-170 g;
• garlic - 60 g;
• fresh tomatoes - 500 g;
• red sharp pepper (ground) - to taste;
• sugar - 60 g;
• salt cook - 20 g;
• vegetable oil (without smell) - 70 ml.

Preparation:

1. Wash the vegetables. Remove the peel from carrots. If the zucchini is mature enough, cut the peel, remove the core with seeds. Relieve pepper from the stalk and seed. Remove the skin from tomatoes. Free garlic from the husk.
2. Grind the prepared vegetables in any convenient way:

• chop finely with a knife;
• skip through a meat grinder (classic method);
• problem;
• cut with the help of a food combine.

3. Place the crushed vegetables in a suitable pot. Add salt, sugar, vegetable oil. Mix.
4. Bring Azhika to a boil by setting the minimum power power (in order to avoid burning vegetables). Continue to cook on a soft fire for 30-40 minutes. (from the moment of boiling). Stir the mixture constantly.
5. In 10 min. Until the end of cooking, add red ground pepper and garlic to the sauce. At this stage, be sure to try the sauce, checking the amount of salt and sugar, as well as its acuity.
6. Lay the finished adjika into prepared cylinders and clog.

Clamps, tips:

1. Waste when cleaning young zucchini (removal of the stalk and top) make up 10% of the total weight of vegetables. When cleaning mature zucchini, the amount of waste increases. Consider this when preparing vegetables for conservation.
2. For canning, ordinary sodium salt is used (not extra, not iodized)!
3. Adjika from vegetables chopped with a blender, in consistency resembles vegetable caviar.
4. If desired, add 50 ml of vinegar to Adjika (9%). Vinegar is added at the end of cooking. Be sure to thoroughly mix Adzhika, achieving uniform acid distribution.

Important: Adzhika belongs to those sauces that should “ripen” before use. The taste and aroma of adjika are completely “revealed” after 15-30 days from the day of canning.

Ajika from zucchini is acute with tomato paste

Important: in this recipe, the weight of peeled vegetables is indicated!

Ingredients:

• zucchini - 1 kg;
• drinking water without gas - 150 ml;
• tomato paste - 200 g;
• fresh pepper - 17 g (1 pc.);
• garlic - 50 g;
• vegetable oil (without smell) - 125 ml;
• sugar - 100 g;
• salt cook - 20 g;
• vinegar (9%) - 50 ml.

Preparation:

1. Grind zucchini, sharp pepper and garlic in any convenient way (see the recipe above).
2. Put the tomato paste and water in a pan suitable in volume.
3. Add crushed zucchini and pepper, salt, sugar, vegetable oil to the pan. Mix.
4. Bring Azhika to a boil by setting the minimum power power (in order to avoid handling vegetables). Continue to cook on a soft fire for 20 minutes. (from the moment of boiling). Stir the mixture constantly.
5. In 5 min. Until the end of cooking, add garlic and vinegar to the sauce. At this stage, be sure to try the sauce, checking the amount of salt and sugar, as well as its acuity.
6. Lay the finished adjika into prepared cylinders and clog.

Clamps, tips:

1. If the tomato paste is sour, add 30 ml of vinegar. Try it. Add a little more vinegar if necessary.
2. Tomato paste can be replaced with tomato juice at the rate of 300 ml of juice per 1 kg of zucchini.
3. Tomato paste can also be replaced with fresh tomatoes. In this case, 1 kg of tomatoes will be needed. They need to be chopped to a state of mashed potatoes and boiled for 20 minutes. Next, follow the recipe, starting with paragraph 3.
4. If desired, such an adjika can be prepared by replacing part of the zucchini apples.

Ajika from zucchini is acute with apples

Important: in this recipe, the weight of peeled vegetables is indicated!

Ingredients:

• zucchini - 1 kg;
• fresh tomatoes - 500 g;
• apples of acidic varieties-300-350 g;
• onions-300-350 g;
• carrots - 170 g;
• sweet pepper - 170 g;
• vegetable oil (without smell) - 80 ml;
• garlic cloves - 1/3 of a faceted glass;
• sugar - 25 g;
• salt cook - 25 g;
• red sharp pepper (ground) - 1 tsp;
• vinegar (9%)-30-35 ml.

Preparation:

1. Grind the vegetables in any convenient way (see recipe at the beginning of the article).
2. Place the crushed vegetables (except garlic) in a pan suitable in volume. Add salt, sugar, vegetable oil. Mix.
3. Bring Azhika to a boil by setting the minimum power power (in order to avoid handling vegetables). Continue to cook on a soft fire for 35-40 minutes. (from the moment of boiling). Stir the mixture constantly.
4. In 5 min. Until the end of cooking, add ground sharp pepper, garlic and vinegar to the sauce. At this stage, be sure to try the sauce, checking the amount of salt and sugar, as well as its acuity.
5. Lay the finished adjika into prepared cylinders and clog.

Ajika from zucchini with mayonnaise for the winter

Important: in this recipe, the weight of peeled vegetables is indicated!

Ingredients:

• zucchini - 1 kg;
• onions-160-170 g;
• tomato paste - 120 g;
• garlic-30-35 g;
• mayonnaise - 170 g;
• sugar - 25 g;
• salt cook - 20 g;
• black pepper (ground) - 1 tsp;
• red pepper (ground) - 1 tsp;
• vinegar (9%) - 15 ml (1 tbsp.);
• vegetable oil (without smell) - 50 ml.

Preparation:

1. Pass the zucchini through a meat grinder. Let them stand a little. Drink the released juice.
2. Finely chop the onion and let it in vegetable oil until transparent. Pass the garlic through the press.
3. Transfer the onion into a convenient container. Add chopped and squeezed zucchini. Salt. Stew vegetables over low heat for 30-40 minutes.
4. 10 minutes before the end of cooking, add mayonnaise and tomato paste. Mix thoroughly.
5. In 5 min. Until the end of cooking, add sugar, ground pepper, garlic and vinegar to the sauce. At this stage, be sure to try the sauce, checking the amount of salt and sugar, as well as its acuity.
6. Lay the finished adjika into prepared cylinders and clog.

Adjika from eggplant and zucchini

Ingredients:

• the total number of eggplant and zucchini is 1 kg;
• fresh tomatoes - 400 g;
• sweet pepper - 300 g;
• carrots - 300 g;
• onions - 200 g;
• garlic - 30 g;
• greens (dill, parsley, basil) - 20 g;
• sugar - 20 g;
• salt cook - 10 g;
• black/red pepper (ground) - to taste;
• vinegar (9%) - 15 ml (1 tbsp.).

Preparation:

1. Cut the eggplant in large (circles, cubes, slices). Simple a little. Wait until the juice is allowed (40-60 minutes).
2. Rinse the juice, rinse the eggplant.
3. Grind vegetables, except garlic and herbs in any convenient way (see recipe at the beginning of the article). Pass the garlic through the press. Chop the greens.
4. Place the crushed vegetables in a suitable pot. Add salt, sugar, vegetable oil. Mix.
5. Bring Azhika to a boil by setting the minimum power power (in order to avoid handling vegetables). Continue to cook on a soft fire for 35-40 minutes. (from the moment of boiling). Stir the mixture constantly.
6. In 5 min. Until the end of cooking, add ground pepper, garlic, herbs and vinegar to the sauce. At this stage, be sure to try the sauce, checking the amount of salt and sugar, as well as its acuity.
7. Lay the finished adjika into prepared cylinders and clog.

Ajika in Georgian zucchini

Ingredients:

• zucchini - 1 kg;
• carrots - 200 g;
• fresh tomatoes - 400 g;
• sweet pepper - 300 g;
• onions - 200 g;
• garlic - 30 g;
• dill greens - 20 g;
• cinza greens - 20 g;
• dry seasoning hops-sunels-1 tsp;
• wine vinegar - 15 ml;
• sugar - 20 g;
• salt cook - 10 g;
• black/red pepper (ground) - to taste;
• walnuts (nuclei) - 50 g.

Preparation:

1. Pass the zucchini through a meat grinder. Let them stand a little. Drink the released juice.
2. Grind carrots, tomatoes, pepper in any convenient way (see recipe at the beginning of the article). Pass the garlic through the press. Rub the nuts until the oil is released (the oil should be separated from the nut mass). Finely chop the greens.
3. Place the crushed vegetables (except garlic and greens) in a pan suitable in volume. Add salt, sugar, vegetable oil. Mix.
4. Bring Azhika to a boil by setting the minimum power power (in order to avoid handling vegetables). Continue to cook on a soft fire for 35-40 minutes. (from the moment of boiling). Stir the mixture constantly.
5. 10 minutes before the end of cooking, add greens. Mix thoroughly.
6. In 5 min. Until the end of cooking, add dry seasonings, garlic, nuts and vinegar to the sauce. At this stage, be sure to try the sauce, checking the amount of salt and sugar, as well as its acuity.
7. Lay the finished adjika into prepared cylinders and clog.

Clamps, tips:

1. Wine vinegar can be replaced with any natural vinegar.
2. Walnuts can not be added.
3. A cilantro can be replaced with any other greenery, for example, with a basil. However, it is the cilantro and walnuts that give the Georgian accent to this sauce.

Ajika from zucchini with horseradish and garlic

 

Important: in this recipe, the weight of peeled vegetables is indicated!

Ingredients:

• zucchini –1 kg;
• tomato juice - 80 ml;
• vegetable oil (without smell) - 80 ml;
• sugar-30-35 g;
• vinegar (9%)-30-35 ml;
• salt cook-10-15 g;
• horseradish-30-35 g;
• garlic-30-35 g;
• pepper is red/black (ground) - to taste.

Preparation:

1. Pass the zucchini through a meat grinder. Let them stand a little. Drink the released juice.
2. Grind hell and garlic in any convenient way.
3. In a separate container, mix tomato juice, vegetable oil, horseradish, garlic, salt, sugar. Bring the marinade to a boil.
4. Add zucchini to the boiling marinade. Cook 25-30 minutes from the moment of boiling. In 5 min. Until the end of cooking, add vinegar and dry seasonings. Be sure to try the sauce by checking the amount of salt and sugar, as well as its acuity.
5. Lay the finished adjika into prepared cylinders and clog.

Ajika from zucchini, tomato and pepper

Ingredients:

• zucchini - 1 kg;
• fresh tomatoes - 1 kg;
• vegetable oil (without smell) - 80 ml;
• sweet pepper - 170 g;
• chili pepper (fresh) - 1 pc.;
• garlic - 1 head (middle);
• sugar - 70 g;
• salt cook - 20 g;
• vinegar (9%)-55-60 ml.

Preparation:

1. Grind vegetables (except for chili pepper) in any convenient way (see recipe at the beginning of the article).
2. Place the crushed vegetables (except garlic) in a pan suitable in volume. Add salt, sugar, vegetable oil. Mix. Put chili pepper (whole) in the mixture.
3. Bring Azhika to a boil by setting the minimum power power (in order to avoid handling vegetables). Continue to cook on a soft fire for 35-40 minutes. (from the moment of boiling). Stir the mixture constantly.
4. In 5 min. Until the end of cooking, add garlic and vinegar to the sauce. Remove chili pepper. At this stage, be sure to try the sauce, checking the amount of salt and sugar, as well as its acuity.
5. Lay the finished adjika into prepared cylinders and clog.

Clamps, tips:

1. Add vinegar gradually. You may need less acid (taking into account personal preferences and taste qualities of tomatoes).

Ajika from zucchini without vinegar

Ingredients:

• zucchini - 1 kg;
• carrots - 350 g;
• onions - 500 g;
• sweet pepper - 800 g;
• chili pepper (fresh) - 1 pc.;
• garlic-70-75 g;
• tomato paste - 120 g;
• vegetable oil (without smell) - 50 g;
• salt cook - 20 g;
• sugar - 70 g;
• drinking water without gas - 90 ml;
• red pepper/black - to taste.

Preparation:

1. Pass the zucchini through a meat grinder. Let them stand a little. Drink the released juice.
2. Grind carrots, sweet and sharp pepper in any convenient way.
3. Finely chop the onion and let it in vegetable oil until transparent. Pass the garlic through the press.
4. Transfer the onion into a convenient container. Add chopped vegetables (except garlic). Salt. Stew vegetables over low heat for 30-40 minutes.
5. 10 minutes before the end of the preparation, add tomato paste diluted with water. Mix thoroughly. Make sure that the mixture boils again.
6. In 5 min. Until the end of cooking, add sugar, dry seasonings, garlic to the sauce. At this stage, be sure to try the sauce, checking the amount of salt and sugar, as well as its acuity.
7. Lay the finished adjika into prepared cylinders and clog.

Clamps, tips:

1. Tomato paste can be replaced with tomato juice in the amount of 300 ml.

Ajika from zucchini with herbs for the winter. Ajika from zucchini for the winter with parsley

Ingredients:

• zucchini - 1 kg;
• sweet pepper - 200 g;
• fresh pepper - 80 g;
• carrots - 200 g;
• apples - 200 g;
• dill greens (parsley, cilantro, basil)-50-100 g;
• vegetable oil (without smell) - 100 ml;
• fresh pepper - 80 g;
• sugar - 30 g;
• salt cook - 20 g;
• garlic - 40g;
• vinegar (9%) - 40 ml.

Preparation:

1. Grind the vegetables in any convenient way (see recipe at the beginning of the article). Chop the greens.
2. Place the crushed vegetables (except garlic and greens) in a pan suitable in volume. Add salt, sugar, vegetable oil. Mix.
3. Bring Azhika to a boil by setting the minimum power power (in order to avoid handling vegetables). Continue to cook on a soft fire for 35-40 minutes. (from the moment of boiling). Stir the mixture constantly.
4. In 10 min. Before the end of cooking, add sugar, salt, garlic and herbs to the sauce. Make sure that the mixture boils.
5. In 5 min. Add vinegar before the end of cooking. At this stage, be sure to try the sauce, checking the amount of salt and sugar, as well as its acuity.
6. Lay the finished adjika into prepared cylinders and clog.

Ajika from zucchini with plum

Ingredients:

• zucchini - 1 kg;
• carrots - 200 g;
• sweet pepper - 350 g;
• green plums (unripe)-300-400 g;
• salt cook-20-30 g;
• sugar - 75 g;
• wine vinegar - 20 ml;
• vegetable oil (without smell) - 150 ml;
• garlic - 40 g;
• greens (based on personal preferences) - a bunch (up to 50 g).

Preparation:

1. Grind the vegetables in any convenient way (see recipe at the beginning of the article). Chop the greens.
2. Place chopped plum in a convenient container, add salt, sugar, vegetable oil. Bring the mixture to a boil.
3. Gently put the rest of the vegetables in the boiling marinade (except greens and garlic). Bring to a boil. Cook on a soft fire for 30-40 minutes.
4. In 10 min. Before the end of cooking, add garlic and greens to the sauce. Make sure that the mixture boils.
5. In 5 min. Add vinegar before the end of cooking. At this stage, be sure to try the sauce, checking the amount of salt and sugar, as well as its acuity.
6. Lay the finished adjika into prepared cylinders and clog.

Ajika from zucchini for the winter with vinegar

Most recipes posted above in the text have vinegar in their recipe. Choose the recipe that corresponds to your taste preferences.

Take into account: wine and any other natural vinegar have a concentration of 6%.

Ajika from zucchini with chili pepper

Most recipes placed above in the text have a chili pepper in their recipe. Choose the recipe that corresponds to your taste preferences.

How to make adjika from zucchini for the winter in a slow cooker: Recipe

Any of the recipes given above can be adapted for multicooker.

The general principle of preparing adjika in a slow cooker is as follows:

1. Grind the vegetables in any convenient way (see recipe at the beginning of the article).
2. Place crushed vegetables (except garlic) in a multicooker bowl. Add salt, sugar, vegetable oil. Mix.
3. Install the bowl in a slow cooker. Turn on the mode Stewing. Cooking time 90 min. If the vegetable mixture is liquid, just cover the lid (do not close tightly). Mix the mixture during cooking several times. Be sure to control the density of the sauce: if the liquid evaporates, close the lid tightly.
4. In 5 min. Until the end of cooking, add ground sharp pepper, garlic and vinegar to the sauce. At this stage, be sure to try the sauce, checking the amount of salt and sugar, as well as its acuity.
5. Lay the finished adjika into prepared cylinders and clog.

Video: Ajika from zucchini: unusual and tasty!