Zucchini adjika for the winter “You will lick your fingers. Adjika from zucchini for the winter - finger-licking recipes Adjika from zucchini without tomatoes for the winter

Adjika is an oriental spicy paste, and classically it is paste. Traditionally, it was prepared from red bell peppers with a combination of various spices, which were ground before adding. The composition necessarily included garlic, coriander and salt. If the pepper was red, then the seasoning acquired the corresponding color, but sometimes it was prepared from fruits of what is called “technical ripeness,” i.e. green and, accordingly, a green tint came out. Now adjika is, as a rule, a spicy vegetable paste to which are added: bell pepper, a large number of spices and tomatoes. Abkhazians also call adjika a mixture that includes salt and spices characteristic of adjika; it can be found in markets, in spice departments. In addition, tomatoes appeared in the composition, and housewives began to add other ingredients, some of them even making the main ones, accent ones, for example: zucchini, carrots and onions. It is precisely this “wrong” option that we will prepare today, and there will be several adjika recipes according to which you can prepare adjika at home and you will be able to choose the one that suits you. They are all step-by-step, with detailed photos- cook for your health!

Zucchini adjika for the winter: a finger-licking recipe! Step by step with photos

This adjika is a little similar in consistency to zucchini caviar, but it’s worth trying and the scorching aftertaste will immediately put everything in its place. Spicy, a little spicy and very tasty, it goes with literally all dishes.

Ingredients:

zucchini – 1500 g;
carrots – 250 g;
sweet pepper – 200 g;
tomato – 700-800 g;
garlic – 1-1.5 heads;
vegetable oil – 100 ml;
ground red pepper – 1.5-2 tsp;
salt – 1.5 tbsp;
granulated sugar – 2.5 tbsp;
vinegar 9% -50 ml.

Adjika with zucchini recipe for winter

Output – about 2 l

Cooking time 65-70 minutes.

Spicy adjika for the winter from zucchini: recipe

In the summer, you can prepare adjika without boiling it and store it in the refrigerator for several days, adding it to many dishes. But to store it in winter, you must definitely boil it and add vinegar. Today we will prepare zucchini pasta. For this preparation, you don’t necessarily need young zucchini – overripe and large ones are quite suitable. A great way to tasty and simply use zucchini that has outgrown milky ripeness, but it would be a shame to throw it away.

What we need:

zucchini (peeled) – 1 kg;
sugar – 2.5 tbsp;
salt – 1.5 tbsp;
apple – 1 piece;
bell pepper – 2 pcs;
chili (hot pepper) – 2 pcs;
garlic – 1 head;
vegetable oil – 100ml;
vinegar 9% - 30ml.

How to make adjika from zucchini for the winter

We store it in a cool place all winter, and after opening the jar, store it briefly in the refrigerator, only 3-4 days. So for this preparation it is better to use small jars of 0.25 - 0.33 ml. You can add greens to the preparation - parsley, cilantro, fresh fenugreek, green basil. The greens are washed, completely dried and added 10-15 minutes before the end of cooking. To make the mixture more homogeneous, it is better to chop the greens in a blender. To chop all vegetables, you can also use a food processor (an attachment for grating vegetables), the simplest blender or chopper.

Adjika from zucchini for the winter: a simple recipe through a meat grinder

Making this delicious vegetable paste is not difficult. You just need to boil the vegetables - and the preparation is ready. Previously, back in the 90s, for some reason we boiled chopped vegetables, ground them and boiled them again. I still don’t understand the reason for this fashion, but now everything has become simple. You can chop vegetables in any way. The main thing is to achieve a paste-like state of the vegetable mass, add spices to taste and boil until tender - and the preparation is ready, now let’s look at all the steps in more detail.

Product List:

250gr. zucchini;
2 tbsp. tomato paste;
2 tsp salt;
25gr. Sahara;
12ml. vinegar;
3 cloves of garlic;
1/4 part hot pepper;
30ml. vegetable oil.

How to prepare adjika for the winter at home from zucchini

Delicious adjika is an ideal addition to any main course in winter. I even sometimes add it to vegetable stew- it turns out tastier and more aromatic than if you add regular tomato paste. By the way, you can marinate chicken in it before baking or grilling. You can diversify the sauce with spices - ground coriander (it is advisable to grind all the spices at home in a mortar, rather than adding store-bought ones), black pepper, or add a ready-made mixture for adjika.

Traditionally, adjika is prepared from tomatoes with the addition of seasonings, spices and some vegetables. But now adjika made from zucchini for the winter is gaining popularity - the recipes are to die for. My grandmother shared some recipes with me.

Adjika from zucchini with tomato paste for the winter: finger-licking recipes

This snack has a rather spicy taste and is prepared without carrots. We love it, I think you will too.

To prepare seaming with tomato paste, take:

Zucchini - 2 kilograms;
Tomato paste - 400 grams;
Salt - 3 dessert spoons with a small slide;
Sugar - a glass;
Vinegar - 100 milliliters;
Garlic - a large head or 2 medium ones;
Hot pepper - pod;
Lenten oil - a glass;
Parsley - a bunch.

How to cook:

Vegetables must be washed, cleaned where necessary, and damaged removed. Grind the zucchini into the bowl in which our preparation will be prepared. Add salt, sugar, butter, tomato. Stir and cook over medium heat for 25 minutes, stirring occasionally.
Place the rest of the ingredients in another bowl. After the allotted time has passed, its contents are sent to the boiling mass. Pour vinegar in there. Cook for seven minutes.
Place the resulting hot mass into clean, dry jars. Close hermetically. We leave for air cooling. Store with other ingredients.

Note! The weight is indicated for already prepared vegetables.

Spicy adjika from zucchini with apples and hot peppers

I recommend the recipe for adjika made from zucchini for the winter - you will lick your fingers. This spicy adjika with apples becomes even tastier after infusion. Therefore, it is better to serve it closer to the cold weather. In this recipe, you can use a glass of garlic for 5 kg of zucchini.

Zucchini recipe ingredients:

Zucchini - 2.6 kilograms;
Carrots - 3 pcs. large;
Bell pepper - 7 large, red;
Apples - 700 grams;
Hot pepper - 5 pods;
Garlic - 3 large heads;
Vinegar - 100 milliliters;
Lenten oil - a glass;
Sugar - half a glass;
Salt - 3 heaped dessert spoons;
Dill and parsley - a small bunch each.

We will prepare jars for adjika with apples in the usual way. They must be dry.

How to cook at home:

We wash vegetables, herbs, and fruits well in several waters.
Scrape the carrots and remove the skin and seeds from the zucchini. If the vegetable is young, you don’t have to peel it.
We free the apples from the seed box.
We remove the peppers from stalks and seeds.
Beat everything in a blender.
In a large saucepan, bring the mixture to a boil, add salt and sugar, stirring, and cook for an hour.
Add squeezed garlic and finely chopped herbs to the boiling mass. After 5 minutes, add oil.
After another five minutes, pour in the vinegar, stir, and boil for a couple of minutes.
We put the delicious preparation into jars and roll them up. Place them on the lids and cover until completely cool.

It turns out that adjika is spicy, with a peppercorn, and is perfectly stored in the basement or cellar.

Adjika from zucchini with mayonnaise for the winter: a simple recipe through a meat grinder

The preparation with mayonnaise is tender, with a rich taste and not very spicy. I will tell you how to prepare adjika from zucchini for the winter at home without any hassle.

Necessary:

Zucchini - kilogram;
Onions – 170 grams;
Tomato paste – 120 grams;
Garlic – medium head;
Mayonnaise – 170 grams;
Sugar – 25 grams;
Salt - dessert spoon;
Ground black and red pepper – a teaspoon each;
Vinegar - a tablespoon;
Sunflower oil – 50 milliliters.

How to do:

We pass the washed zucchini through a meat grinder. Let stand to release the juice.
Cut the onions into cubes and lightly fry. Squeeze the garlic through the garlic press.
Place the squeezed zucchini, onion, garlic, salt and sugar into a saucepan. Stir, simmer for half an hour at a low boil.
After this, add mayonnaise with tomato paste, stir well, simmer for 10 minutes. Then add pepper, garlic, vinegar. Boil for eight minutes.
Place the hot preparation without sterilization into sterilized jars and seal.

Let it cool under a blanket, then put it into storage.

Adjika from zucchini with tomato paste and bell pepper

I will share a recipe for a wonderful adjika made from zucchini with tomato paste and bell pepper for the winter.

We will need:

Bell pepper - half a kilo;
Zucchini - 2 kilos;
Carrots - 3 medium pieces;
Tomato paste - 250 grams;
Garlic - 3 cloves;
Ground pepper - teaspoon;
Salt - a third of a glass;
Sugar - 35 grams;
Sunflower oil - 200 milliliters.

How to do:

Wash the vegetables, peel them, remove the seeds. Grind using a meat grinder or food processor.
Add all products except garlic and pepper. We will add them a quarter of an hour before they are fully cooked. In total, cook for about an hour over low heat.
Place the hot preparation into prepared jars. We seal it and place it upside down under a warm blanket until it cools.

We store the finished preserves in the pantry.

Recipe in a slow cooker

I want to tell you how to make adjika from zucchini in a slow cooker. In a miracle pan, adjika with zucchini and tomatoes turns out very tasty and is made quite quickly.

A kilogram of zucchini;
400 grams of sweet pepper;
Big carrot;
A kilogram of tomato;
Half a head of garlic;
1 hot pepper;
2 teaspoons salt;
A quarter glass of sugar;
350 milliliters of vegetable oil;
A tablespoon of vinegar.

How to do:

All products must be prepared. Peel the washed zucchini and cut into long bars.
Cut the tomatoes and carrots into four parts. Clean the pepper and cut it into two halves.
Grind the prepared vegetables in a meat grinder.
Transfer the vegetable mixture into the multicooker bowl.
Add salt, sugar, chopped hot pepper, oil and vinegar. Mix.
Set the “quenching” program for one hour. The lid may not be closed during cooking.
After half an hour, you need to stir the vegetable mixture.
Place the prepared snack into sterile jars.
We seal it hermetically.

Zucchini in adjika in Georgian style

We will prepare this adjika in Georgian style with hot pepper for the winter.

Necessary for zucchini in adjika:

1 kilogram of zucchini;
Small hot pepper;
3 large sweet peppers;
2 large tomatoes;
5 cloves of garlic;
1 onion;
30 milliliters of vinegar;
Dessert spoon of salt;
A tablespoon of sugar;
50 milliliters of vegetable oil;
A bunch of parsley.

How to cook:

Cut the washed zucchini into rings 0.5 centimeters wide. Fry them in a small amount of oil. Let the vegetables cool.
Now we need to beat the peppers, onions, tomatoes, garlic, and parsley into a paste using a blender.
Heat the resulting mixture, add salt, sugar, add vinegar, oil. Cook for five minutes.
Then fill sterile jars, alternating layers of sauce and zucchini.
Cover the jars filled with snacks with lids and sterilize for twenty minutes. Let's roll up.

After cooling, we take it to the basement.

Adjika with zucchini “Mother-in-law’s tongue”

This recipe for winter zucchini in adjika turns out incredibly tasty.

You need to prepare according to the recipe:

A kilogram of unripe zucchini;
A kilogram of tomato;
1 sweet pepper;
Head of garlic;
1 tablespoon salt;
Half a glass of sugar;
A third of a glass of vinegar;
70 milliliters of vegetable oil;
A third of a tablespoon of chili powder.

How to cook:

We pass tomatoes and peppers without seeds through a meat grinder. Transfer the resulting vegetable mixture into a saucepan.
Add butter, sugar, salt. Mix and cook at low boil for fifteen minutes.
Cut the zucchini into bars and place in tomato sauce. Cook over low heat for twenty minutes, stirring.
After they are boiled, add the squeezed garlic and red pepper. Boil the appetizer for five minutes. Pour in the vinegar and cook the sauce for another two minutes with the lid closed.

Place the prepared “Mother-in-Law’s Tongue” appetizer into jars. We seal it hermetically.

Adjika from zucchini and eggplant

This preparation turns out very tasty and quite spicy. We will prepare it from eggplants and zucchini.

6 kilograms of eggplant;
3 kilograms of zucchini;
3 kilograms of tomatoes;
A glass of peeled garlic;
3 kilograms of sweet pepper;
5 pods of hot pepper;
A glass of vegetable oil;
A third of a glass of salt;
A glass of sugar;
A glass of vinegar.

Wash all the vegetables and let the water drain. We clean the peppers from seeds and twist them together with the tomatoes.
Transfer the vegetable mixture into an enamel container. Pour in vinegar, oil, add salt and sugar. Let the sauce boil.
Peel the blue zucchini and zucchini and cut into large pieces. Add to the boiling sauce. Cook for twenty minutes.
Place the prepared adjika into sterile jars and cover with boiled lids.
We sterilize our workpiece for fifteen minutes. We cork it.

Be sure to choose the right zucchini adjika recipes for yourself for the winter - you’ll lick your fingers, these delicious preparations they work! After best recipes suggest to your friends.

Abkhazian cuisine is the progenitor of many dishes that have become firmly established in the diet modern man. She is a treasure trove for lovers of spicy treats and sauces. One of these dishes is zucchini adjika.

In fact, adjika is a seasoning, since it contains ground ingredients, but more often the spicy delicacy is equated to sauces. And not in vain - adjika can add piquancy to any side dish, and particularly sophisticated gourmets add it to soup or are not afraid to use it even in combination with lightly salted cucumbers.

Adjika is good at any time of the year and under any circumstances - it is appropriate for festive table and can break up the routine of your daily diet.

It is better to consume adjika in addition to hot dishes for lunch or dinner.

Another advantage of the seasoning is that its spiciness can be varied - reduce the amount of hot pepper in the recipe and get a spicy variety of squash caviar.

The total preparation time for the seasoning is 50 minutes.

Ingredients:

2 kg of zucchini or zucchini;
300 g carrots;
300 grams of sweet pepper;
6 garlic cloves;
1 kg of tomatoes;
1 large spoon of salt;
2 large spoons of sugar;
2 large spoons of hot pepper;
5 large spoons of sunflower oil;
2 tablespoons of 9% vinegar essence.

Preparation:

Wash all components. Peel the carrots, remove the stems and seeds from the peppers. Wipe dry
Grind the tomatoes, both types of peppers, zucchini and carrots with a meat grinder.
Add oil, vinegar, salt and pepper to the resulting mixture and place on the stove.
Adjika should be cooked over medium heat for 40 minutes.
Squeeze the garlic into the pan.
Let cook for another 5 minutes.
Remove the dish, put it in jars, and roll it up.

Ingredients:

2.5 kg of zucchini or zucchini;
a glass of tomato paste;
1\2 cups sugar;
3 large spoons of 9% acetic acid;
1 large spoon of salt;
1/2 large spoon of hot pepper.

Preparation:

Rinse the zucchini. There is no need to remove the skin.
Grind the zucchini in a meat grinder.
Place the zucchini mixture into the pan. Add remaining ingredients.
Turn on the stove over high heat, and once boiling, reduce to medium.
Cook adjika for 45 minutes.
Place in jars and roll up.

Georgian adjika from zucchini in Tbilisi style

Adjika in Tbilisi is not at all difficult to prepare, and this dish gives you the opportunity to experience the full flavor of Georgian cuisine. Nuts will add a special aroma, and cilantro will add spice.

Ingredients (for 1 kg of zucchini):

350 gr. tomatoes;
300 gr. sweet pepper;
150 gr. onions;
7 garlic cloves;
1 spoon of vinegar essence;
100-150 gr. walnuts;
30 gr. fresh cilantro;
1 large spoon of sugar;
3 large spoons of vegetable oil.

Preparation:

Wash the vegetables. Peel the onion and garlic, remove the seeds from the pepper.
Finely chop the cilantro and nuts.
Grind all the vegetables through a meat grinder.
Place on the stove and cook for 40 minutes.
Once the time is up, add the garlic, squeezing it through a garlic press, vinegar, nuts and cilantro.

Recipe for adjika from zucchini with apples

Apples make adjika more tender and at the same time aromatic. For this recipe, it is better to take non-acidic varieties of fruit.

Ingredients (for 3 kg of zucchini):

500 gr. sweet pepper;
500 gr. apples;
3 carrots;
1 pod of hot pepper;
100 ml of 9% vinegar essence;
20 gr. salt;
30 gr. Sahara;
3 tablespoons vegetable oil

Preparation:

Rinse the components. Peel the apples from seeds.
Grind zucchini, apples, carrots and peppers in a meat grinder.
Cook the resulting mixture for 40 minutes with the addition of sugar, salt and butter.
Add vinegar 5 minutes before cooking.
Pour into jars.

Adjika complements any dish well. To make it not too liquid, you need to take young zucchini and dense tomatoes.

Good day to you, dear hostesses!

We are already full, and today we will prepare a wonderful, tasty adjika from zucchini for the winter. Honestly, I love her even more than classic version from tomatoes. In my opinion, zucchini has a richer taste and is incredibly good as an appetizer for meat!

And today I will show you some of my favorite recipes on how to prepare spicy, aromatic and very tasty zucchini adzhika, such that you won’t be ashamed to lick your fingers! 😋

There is a large selection for you, try it and save it to your piggy bank.

Important: using a meat grinder for recipes is mandatory. Only this tool allows you to preserve tasty “grains” and pieces of vegetables and thus adjika acquires the desired fluffy consistency.

To navigate through the article more conveniently and quickly, use the links in the frame.

Adjika from zucchini with tomato paste for the winter

An easy-to-prepare recipe that is absolutely delicious!

This recipe does not contain tomatoes; they will be replaced with thick and natural tomato paste. The Pomodorka company is perfect.

Ingredients

Zucchini - 2 kg
Onion - 3 pcs.
Carrots - 1 pc.
Bell pepper – 600 gr
Tomato paste – 300 gr
Water – 200 ml
Salt - 1 tbsp. l with a slide
Sugar - 1 tbsp. l
Dill + parsley by eye
Garlic - 1 head
Vegetable oil – 150 ml
Vinegar 9% - 1 tbsp. l
Ground black pepper - to taste.
Hot dried pepper - to taste.

Preparation

Peel the zucchini from the skin and seeds and pass it through a meat grinder.

We remove the seeds and membranes from the bell pepper and also twist it together with the onion.

It is better to take a red, elegant pepper, with it adjika will look more attractive.

Take a large saucepan and place twisted zucchini, peppers and onions in it.

Grate the carrots and add them to the pan along with the tomato paste. Add some water and salt.

Stir and heat.

Stirring, bring to a boil and transfer to low heat. Cook for 40-45 minutes with the lid open.

Then add black pepper and vegetable oil. Chop the greens and pass the garlic through a crusher or grind it in a blender.

We throw all this into the almost finished adjika.

At the end, add vinegar and, if desired, hot dried pepper. Mix well and cook for another 1 minute.

Transfer to warm, sterilized jars, screw on and place upside down on the lids.

Wrap it up until it cools, then put it away for storage.

Bon appetit!

Spicy zucchini adjika

Who likes adjika spicier, more vigorous, this recipe is for you. It will bake all the way to the top of your head!

Watch the video recipe, and below the video you will find a list of ingredients and brief description preparations.

Ingredients:

Zucchini - 1.5 kg
Tomatoes – 1 kg
Carrots – 300 gr
Bell pepper – 300 gr
Hot chili pepper – 1/2 – 1 pc.
Garlic - 2-3 heads
Vinegar 9% – 100 ml
Vegetable oil - 100 ml.
Rock salt - 2 tbsp. l
Sugar - 2 tbsp. l without slide

Brief step by step description preparations:

Wash the zucchini and remove the skin.
Cut all vegetables into slices so that they can be easily added to the meat grinder.
We twist all the vegetables through a large or medium grinder. Hot peppers and garlic come first.
Mix all the twisted vegetables and place on the stove.
Over high heat, stirring constantly, bring the vegetable mixture to a boil.
Reduce the heat to medium and cook the adzhika for 40 minutes.
10 minutes before readiness, add salt and sugar, pour in vegetable oil and vinegar. Stir.
Cook until finished for another 10 minutes and remove from heat.
Taste and add more garlic or hot pepper to taste. If you added something, boil the mixture for another 5 minutes.
Place the finished product in sterilized jars to the top and roll up.
Leave at room temperature until completely cooled, then store in the pantry or cellar.
You will get 3 liters of deliciousness.

Notes: if you want it to be very spicy, use a whole chili pepper or one and a half, you can also add more garlic. It's to taste.

Adjika from zucchini “Always not enough”

Rich, moderately spicy and pleasantly burning adjika that everyone likes!

This recipe yields 2.5 liters of finished product.

Ingredients

Zucchini - 2 kg
Garlic - 100-150 g
Tomato paste - 350 g
Vegetable oil - 200 ml
Sugar - 200-250 g
Salt - 1 heaped tbsp
Vinegar 9% – 100 ml
Red pepper - 1 tbsp. l

Preparation

Let's prepare the vegetables - cut the zucchini into cubes, this will make it easier to grind them in a meat grinder.

Let's peel the garlic.

If you want the consistency of adjika with more noticeable pieces, use the largest grid for a meat grinder.

Pour vegetable oil into a saucepan with a thick bottom and twist the zucchini there, add sugar, salt and twist the garlic there.

Add tomato paste and place on low heat under the lid.

We wait for it to boil and, stirring, cook the adjika for 30 minutes.

During this time, you can sterilize the jars and lids.

Add red pepper and vinegar to the prepared adjika. Stir and cook for another 5 minutes.

Then distribute into sterile jars.

Immediately close, place the jars upside down, wrap them in thick towels and leave to cool overnight.

In the morning we put it away for storage in the pantry or cellar.

When you want something tasty, we take it out and eat it with great pleasure!

This adjika has a beautiful yellow and delicate consistency, the taste is amazing!

The recipe is designed for a large volume and will yield 8-8.5 liters of finished adjika.

Ingredients

Zucchini - 5 kg
Apples – 1 kg
Carrots – 1 kg
Bell pepper – 1 kg
Hot chili pepper - 250-300 g
Garlic – 200 g
Vegetable oil - 500 ml
Vinegar 9% – 200 ml
Sugar - 200 g
Salt - 5 tbsp. l
Greens - to taste

Preparation

Apples for this recipe need to be sour.

Peel the zucchini and remove the seeds, peel the apples and remove the seed pod and stem.

Peel the carrots and remove the seeds from the sweet and hot peppers. Peel the garlic.

Pass the apples and all the vegetables, including garlic and hot peppers, through a meat grinder into a large saucepan.

Add salt, sugar and vegetable oil.

Mix well until the salt and sugar dissolve. And we’ll put the future adjika on the stove.

Let it boil and then cook over low heat for 35 minutes under the lid.

At the end of the cooking time, add vinegar. Distribute into sterile jars and close.

Turn them over onto the lids and make sure they are sealed tightly. Wrap the jars warmly until they cool completely, then store them in the dark and cool.

This is such a spicy and very tasty adjika!

Adjika zucchini is finger licking good

A very tasty and spicy recipe, suitable for mature zucchini. Try it!

Ingredients

Zucchini - 500 g
Tomatoes – 250 g
Bell pepper - 80 g
Carrots – 80 g
Garlic - 1 head
Hot pepper - 1 pc.
Salt - to taste
Sugar - 1.5 tbsp. l
Vegetable oil - 6 tbsp. l
Vinegar 9% – 20 ml
Tomato paste - 2 tbsp. l
Ground black pepper - 1/2 tsp

Preparation

The zucchini will need to be peeled and the seeds removed.

This is especially true for mature vegetables, which already have rough skin and large seeds.

One by one, grind the zucchini, carrots, and tomatoes through a meat grinder.

Place the vegetable mass in a saucepan, put it on the fire, stir so as not to burn and wait until it boils.

After boiling, cook over low heat for 20 minutes. Then add salt, sugar, which will make the taste more harmonious, and tomato paste.

Chop the hot pepper into small pieces and add to the mixture.

If you want the adjika to be more vigorous, leave the hot pepper seeds.

Add vegetable oil and cook for another 10 minutes over low heat.

At the end, add chopped garlic and coarse black pepper.

Stir and cook for another 5 minutes. Then add vinegar, stir and remove from heat.

Distribute into prepared sterile jars and screw.

Our spicy adzhika is ready! Eat with pleasure!

Good luck with your conservation and a wonderful appetite! See you in new delicious articles!

The main ingredient of the recipe is zucchini. To prevent adjika from turning out too watery, try to choose young and elastic vegetables, with thin skin and without hard seeds. The spiciness comes from hot red pepper, the appetizing red color comes from ripe tomatoes, and the characteristic aroma comes from garlic and bell pepper. All vegetables together create a unique bouquet of taste. The result is a spicy appetizer that goes well with almost any dish.

Squash adjika is prepared relatively quickly, without sterilization. All vegetables need to be ground in a meat grinder, then boiled for at least an hour and placed in jars. Due to prolonged cooking, adjika will obtain a thick and uniform consistency and will be stored well.

Total cooking time: 90 minutes
Cooking time: 75 minutes
Output: 2 l

Ingredients

zucchini – 1.5 kg
carrots – 250 g
sweet bell pepper – 250 g
garlic – 7-8 teeth.
tomatoes – 700 g
fresh chili pepper – 1 pc. or dried ground - 1.5 tsp.
sugar – 3 tbsp. l.
salt – 1.5 tbsp. l.
vegetable oil – 100 ml
9% vinegar – 50 ml

Note: The weight of the products is in their purified form.

Preparation

Big photos Small photos

First you need to wash and process all the vegetables. I cut off the stalks of the zucchini, peeled the peppers from the seed boxes, cut the tomatoes into four parts and removed the green core. Peeled the carrots and garlic. For adjika, I used a pod of dried hot pepper. If you have a fresh one, don’t forget to clean it from seeds (it’s best to use gloves).

I cut the zucchini, peppers and carrots into pieces of any size, the main thing is that they fit into the bell of the meat grinder. Important! If you have zucchini with hard, noticeably ripened seeds, then you will have to scrape out the middle with a spoon; it is not suitable for cooking adjika; use only the pulp without seeds.

I passed all the vegetables (except garlic and dried chili) through a meat grinder. I poured the resulting puree into a saucepan - it is best to use a thick-bottomed container with a volume of 3 liters. Added salt and sugar, poured in refined vegetable oil.

Bring the vegetable mixture to a boil over moderate heat. Then reduced the heat and cooked for about an hour at a low simmer, stirring constantly so as not to burn. If the adjika bubbling and splashing, you can cover it with a lid, but not completely - the excess moisture should gradually evaporate. This is what I got in the end, as you can see in the photo, the adjika boiled down, became thicker, and changed color to orange.

I crushed the dried pepper pod in a coffee grinder, and passed the garlic cloves through a press. I added garlic and 1.5 teaspoons of red pepper (with or without seeds) to the vegetable mixture - you can adjust the spice to your taste, but still do not forget that we are preparing adjika, and it is a priori spicy. I poured in 9% table vinegar. Cooked for another 15 minutes.

While hot, I placed the adjika into sterile jars and sealed it hermetically with boiled lids. I turned the preserved food upside down, wrapped it in a blanket and left it until it cooled completely.

Zucchini adjika is fragrant and very tasty. It gains its taste somewhere on the fifth or sixth day. The jars should be stored in a cool and dark place for 1 year.