Contents
With the onset of spring, yearning for a long winter of physical work in the fresh air, gardeners are drawn in orderly rows to their personal plots. I would like to plant and grow carrots, and peppers, and cucumbers and tomatoes.
And, of course, zucchini is grown in vegetable gardens, because this vegetable is not only tasty and healthy, but also quite unpretentious in care. Seedlings are planted, the garden is watered, fertilized, weeds are destroyed, and now the long-awaited moment of fruiting comes. Zucchini is a very productive crop, one family cannot eat all the fruits, and now we begin to treat neighbors, colleagues, friends, and zucchini keeps growing and growing. You can make preparations for the winter. But as a rule, apart from zucchini caviar and pickled zucchini, nothing comes to mind.
Learn the recipes for adjika from zucchini. Spicy squash adjika will help not only to preserve all the benefits of this vegetable, but also serve as a good addition to the winter diet, help out with the unexpected arrival of guests, set off meat and vegetable dishes, and what is there to hide: squash adjika for the winter will be a good snack for family and friends parties.
Jars preparation
Any recipe for squash adjika involves careful preparation of jars that need to be washed well and must be sterilized immediately before canning. Sterilization of jars can be done over water vapor by heating the jars in the oven, or by heating them in the microwave.
Before twisting the jars, the lids must be held in boiling water, they will not only become sterile, but also expand from high temperature, which will ensure better tightness when the finished product cools.
After corking the cans, they need to be placed upside down on a flat surface and wrapped in a blanket. After the canned food has cooled down, store it in a cool and dry place.
Preparation of raw materials
Adjika from zucchini for the winter is a multi-component dish, so all the ingredients indicated in the recipes must be thoroughly washed, the stalk removed, the damaged areas of the pulp cut out, and make sure that there are no rotten, spoiled by insects and diseases among the vegetables. Vegetables in which the peel will not be removed should be washed with a brush and poured over with boiling water. If the recipe requires peeling a tomato, then they need to be poured over with boiling water and held in it for a couple of minutes, the skin will be easily removed.
When working with spicy vegetables, with garlic and hot peppers, use gloves to avoid burns and getting juice into the eyes and on the mucous membranes of the mouth and nose. Zucchini in adjika for the winter, the recipes of which are not dogma, allow you to change the taste with the addition of herbs and spices. Adjust the spiciness of the dish with the amount of hot pepper, and the flavor saturation with garlic.
Zucchini adjika with tomato paste
Take:
- zucchini – 1,5 kg;
- tomato paste – 100 g;
- garlic – 2 heads;
- salt – 1 Art. l .;
- hot red pepper – 2 pcs.;
- sugar – 1 st. l .;
- vinegar 9 percent – 50 ml;
- vegetable oil – 50 g.
Preparation:
Scroll the washed and peeled zucchini with the seed part removed in a meat grinder, you should get a juicy puree. Stir in oil and dry ingredients. Boil the puree over low heat for 40 minutes. Throw chopped garlic into the boiled mixture, then 15 minutes, and add vinegar 5 minutes before removing the dish from the burner. Put the boiling mass into sterilized jars – adjika from zucchini with tomato paste is ready.
Zucchini adjika with tomato paste and tomatoes
Prepare:
- zucchini – 1 kg;
- tomatoes – 0,5 kg;
- tomato paste – 100 g;
- bulgarian pepper – 0,5 kg;
- hot pepper – 2 pc.;
- garlic – 2 heads;
- salt – 1 Art. l .;
- sugar – 1 st. l .;
- vegetable oil – 50 g;
- vinegar 9 percent – 50 ml.
How to do it:
Prepare zucchini: wash, peel. Cut them into small cubes. Washed tomatoes, cut in half and sweet pepper with seeds removed, scroll in a meat grinder and mix with zucchini. Stew the vegetable mixture for 40-50 minutes, make sure that there is no violent boil. Pour salt and sugar, put butter and tomato paste, leave on fire for another 10 minutes, at this time chop hot pepper and garlic in a blender or meat grinder, let it boil for another 15 minutes. Lastly, add vinegar and seal.
Adjika from zucchini with spices
Take:
- zucchini – 1 kg;
- tomatoes – 0,5 kg;
- red bell pepper – 0,5 kg;
- hot red pepper – 2 pods;
- ground paprika – 2 tbsp. L.;
- salt – 2 Art. l .;
- peeled garlic – 2 heads;
- vegetable oil – 50 g;
- dried coriander – 2 tsp;
- dried basil – 2 tsp;
- vinegar 9 percent – 50 ml.
How to cook:
In well-washed peppers and zucchini, remove the seeds, cut off the tails. Remove skins from tomatoes. Scroll all the raw materials in the meat grinder. Put the resulting puree in a saucepan and send it to boil slowly for half an hour. Put the coriander, paprika, basil, oil and salt, and simmer for another half an hour. Finishing cooking, pour vinegar, mix well and send to sterilized jars.
Adjika classic with tomatoes
Adjika from tomato and zucchini is a recipe from the “you will lick your fingers” series.
You will need:
- Tomatoes, peeled – 2,5 kg;
- Zucchini — 3 kg;
- Carrots – 0,5 kg;
- Bulgarian pepper – 0,5 kg;
- Onions – 300 g;
- Peeled garlic – 200 g;
- Hot red pepper – 3 medium-sized things;
- Refined oil – 1 cup;
- Sugar – 1 glass;
- Salt – a quarter of a glass;
- Vinegar 6% – 1 cup.
How to cook:
Washed and peeled vegetables are sent to the meat grinder. We send the resulting mixture to the stove and keep it on high heat for half an hour, without ceasing to stir. Pour vegetable oil, add salt and sugar, lower the temperature at the burner and simmer for another half hour. If adjika has decreased in volume by one and a half to two times, then pour in a glass of vinegar, let the mixture boil a little and put it in jars.
Adjika from zucchini with apples
The presence of apples in this recipe gives piquancy, it is tender and pleasant to the taste.
You will need:
- Zucchini — 2,5 kg;
- Sweet pepper – 0,5 kg;
- Apples – 0,5 kg;
- Carrots – 0,5 kg;
- Peeled garlic – 100 g;
- Hot red pepper 2-3 pieces of medium size. For lovers of spicy, the amount of pepper can be increased to 4-5 pieces;
- Table salt – 50 g;
- Granulated sugar – 70 g;
- Refined sunflower oil – 1 glass;
- Vinegar 9% – 0,5 cups;
- Greens to taste (optional ingredient) – a bunch.
All vegetables and apples are washed, cut into convenient pieces and sent to a meat grinder. Mix all the ingredients well in a large saucepan, simmer for an hour from the moment of boiling, not forgetting to stir. Add greens and chopped garlic, keep on fire for another 10 minutes, then put salt, sugar and butter, and boil for another 10 minutes. Finally, pour in the vinegar and boil it in jars.
Adjika from zucchini with celery
This adjika recipe is good for celery lovers, because it gives dishes a peculiar taste, this adjika turns out to be mild, so it is well suited for children, older people and those who are contraindicated in spicy dishes.
You will need:
- Zucchini – 1 kg;
- Tomato paste – 100 g;
- Celery with leaves and cuttings;
- Bulgarian pepper – 1 pc;
- Salt, sugar to taste;
- Greens and seasonings as desired;
- Vegetable oil – for frying.
Washed and peeled zucchini, sweet pepper, scroll in a meat grinder. Put in a saucepan and simmer over low heat until cooked. In parallel with stewing zucchini and peppers, fry finely chopped celery in a pan. Add fried celery, tomato paste slightly diluted with water, sugar and salt to taste, herbs and seasonings (optional) to the boiled mass, simmer for another 10 minutes. Put the boiling mass into sterile jars, cover with prepared lids and sterilize for 30 minutes in boiling water, seal. Remove the cooled jars in the cellar or refrigerator.
Adjika iz kabachkov we listen
This recipe is suitable for those who avoid the use of vinegar in preservation.
You will need:
- Zucchini – 3 kg;
- Carrots – 0,5 kg;
- Sweet pepper – 0,5 kg;
- Hot pepper – 2 pcs;
- Garlic – 5 heads;
- Tomatoes – 1,5 kilograms;
- Ground red pepper (optional) – 2,5 tbsp. spoons;
- Sugar – 100 g;
- Salt – 2 tbsp. spoons;
- Vegetable oil – 200 g.
Wash and clean all vegetables. We set aside garlic, as well as bitter pepper, and cut everything else into arbitrary pieces and scroll through a meat grinder. Put the resulting vegetable mass into a saucepan. Pour in the oil, stir in the dry ingredients. Stirring constantly, boil for an hour over low heat. Send garlic and hot peppers to a blender, and put this spicy fragrant mixture in a saucepan. After a ten-minute boil, put the resulting adjika into sterile jars and seal.
All of these recipes are easy to prepare, cheap and accessible components. You can cook zucchini adjika according to several recipes by marking the jars. After trying adjika for each of the recipes over the winter, you can choose for yourself the most successful way of canning, in your opinion.
