Adjika from zucchini for the winter: recipes for making spicy sweet and spicy zucchini sauce at home

Fineness of preparation

Outwardly, ready-made squash adjika is very similar to vegetable caviar – it has the same consistency and color. The main difference between the dishes is in taste: adjika is unlike spicy and spicy. Therefore, each hostess is free to independently regulate the level of hot pepper, despite the amount indicated in the recipe.

So that the finished dish does not turn out to be too watery or liquid, for cooking, choose young zucchini with a dense skin and still unformed seeds, small in size. To make the dish homogeneous, all its components are ground in a meat grinder to obtain the characteristic structure of this sauce, familiar from childhood, or with the help of a blender – then the appetizer will more resemble store-bought ketchup in structure.

Simmer over low heat until fully cooked. Given the long period of heat treatment, the appetizer does not need additional sterilization already in jars: the boiling sauce is simply laid out in jars and immediately sealed without additional manipulations.

Video “Ajika from zucchini for the winter without sterilization”

From this video you will learn a delicious adjika recipe for the winter without sterilization.

Classic squash adjika

To prepare such an adjika, you will need:

• 1,3 kg zucchini;
• 1,3 kg of tomatoes;
• 0,3 kg of carrots;
• 0,3 kg of table onion;
• 2 fresh hot pepper pods;
• 100 ml odorless vegetable oil;
• 1,5 st. l. rock salt;
• 4 Art. liter. sugar;
• 8 cloves of garlic;
• 4 tsp ground pepper;
• 70 ml of table vinegar (9%).

The number of vegetables in this recipe is indicated after cleaning. About 2,5 liters of the finished product can be made from the indicated volume of components.

Root crops and pods are ground and twisted in a meat grinder. Grind tomatoes and zucchini in the same way, without removing the skin from the vegetables. We send the vegetable mass to the pan, add oil, add spices, and simmer for 40 minutes, stirring occasionally. Do not forget to try the dish, adding spices as desired, and bringing to the desired taste effect.

At the end, add vinegar and finely grated garlic to adjika, leave to boil slightly for another 10 minutes. We lay out the boiling mass in pre-prepared jars and twist. The workpiece does not deteriorate even at room temperature, but if possible, it is better to put it in a dark and cool place – a cellar or basement.

Universal Recipes

In addition to the above classical method of harvesting adjika, there are several common methods for preparing a spicy sauce from inexpensive vegetables for the winter with various additives.

With apples

For this spicy sauce, prepare the following ingredients:

• 5 kg zucchini;
• 1 kg of sweet pepper (preferably red);
• 10 hot pepper pods;
• 0,5 kg of tomatoes;
• 200 g of garlic;
• 1 kg carrots;
• 1 kg of sweet and sour apples;
• Xnumx g of granulated sugar;
• 5 Art. l salts;
• 0,5 liter of refined vegetable oil;
• 200 ml of table vinegar (9%);
• greens – optional.

All vegetables, excluding garlic, are peeled and cut into pieces, twisted. We shift the mixture into a capacious saucepan, add sugar, salt, black pepper, put on fire. We keep the vegetable mass on the stove for exactly 35 minutes after the mass begins to boil. Now you can add table vinegar, add chopped or grated garlic, if necessary, add a little crushed hot pod, cook for another 10 minutes.

That’s all, we distribute the finished product into washed jars, cork and wrap it in a warm blanket until it cools. When the jars are completely cool, they can be removed to a permanent storage place in the pantry.

From young squash

To prepare 2 liters of hot sauce from young zucchini for the winter, you need:

• 1 kg zucchini;
• 1 kg of sweet pepper;
• 5 heads of garlic;
• 7 pods of hot pepper;
• 0,5 cups vinegar;
• 0,5 cups vegetable oil;
• 1,5 Art. l salt.

All components are cleaned, twisted through a fine grate of a meat grinder and boiled in a thick-walled pan for at least 1 hour. As soon as the mass boils, it must be salted. At the end of the process, you need to add vinegar. The finished mixture is distributed in jars and rolled up. It is better to store the snack in a dark place, protected from direct sunlight, with a low temperature.

Adjika “Beloved”

Of the ingredients you will need:

• 3 kg zucchini;
• 1,5 kg of tomatoes;
• 0,5 kg carrots;
• 0,5 kg of sweet pepper;
• 1 cup peeled garlic cloves;
• 1 glass of vegetable oil;
• 0,5 cup of granulated sugar;
• 2,5 st. l. ground red pepper;
• 2,5 st. l. rock salt.

We clean the vegetables, cut and pass through a meat grinder. Add salt, sugar and vegetable oil to the vegetable mass, mix. We put adjika in a saucepan and cook over low heat for 40 minutes, stirring the mixture constantly. Remove the sauce from heat, let it cool to room temperature, add chopped garlic and red pepper. Boil the mixture for another 15 minutes, pour into jars and roll up. We wipe the cooled jars with a napkin and put them in the pantry until the right moment.

With tomato juice

To prepare this appetizer you will need:

• 5 kg of large zucchini;
• 1 kg carrots;
• 0,5 liter of tomato juice;
• 1 a glass of sugar;
• 1 cup of peeled garlic;
• 0,5 l of vegetable oil;
• 1 st. l. ground red pepper;
• 1 cup (100 g) rock salt
• 3 shots of vinegar (6%).

All vegetables are thoroughly washed, cut and turned through a meat grinder. The vegetable mass is sent to an enamel pan, oil is poured in and spices are added. Adjika is well mixed and put on fire until boiling. The fire is slightly reduced and the sauce continues to cook under the lid for about 60 minutes. At the end of cooking, vinegar is introduced, left to cook for a few more minutes and the appetizer is laid out in sterilized jars.

The workpiece will stand even without observing a special temperature regime in a kitchen cabinet or simply on a shelf.

No carrots

Of the required ingredients:

• 1 kg zucchini;
• 0,5 kg of red sweet pepper;
• 0,5 kg of tomatoes;
• 2 pods of hot pepper;
• 2 tbsp. l. ground paprika;
• 2 Art. l salts;
• 2 heads of garlic;
• 50 ml of sunflower oil;
• 2 tsp ground coriander;
• 2 tsp dried basil;
• 50 ml of vinegar.

We peel the zucchini, garlic and tomatoes, remove the seeds from the peppers. Puree all the vegetables in a meat grinder, mix, put in a saucepan and put on fire. We continue to cook for another half hour. When it boils, add spices, salt and vegetable oil, and boil for another 30 minutes. Add vinegar and mix well again. Pour the boiling mass into jars, roll up the lids and cover with a blanket until the jars have completely cooled down, after which we remove them to the place of permanent storage.

You can supplement each of the recipes to your liking: add more herbs, add spices or herbs, adjust the amount of garlic and vinegar.

Properly prepared sauce is perfectly stored all winter, even in a city apartment. The appetizer will be a delicious addition to your family’s winter menu, diversifying it with bright flavor effects, bringing the hostess a lot of compliments for her culinary skills.