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With the onset of spring, yearned for the long winter for physical work in the fresh air, gardeners in slender rows stretch out to their backyard plots. I would like to plant and grow carrots, peppers, cucumbers and tomatoes.
And, of course, zucchini is grown in the gardens, because this vegetable is not only tasty and healthy, but also quite unpretentious in care. Seedlings are planted, the garden is watered, fertilized, destroyed weeds, and now comes the long-awaited moment of fruiting. Zucchini is a very productive crop, one family cannot eat all the fruits, and so we begin to treat neighbors, colleagues, friends, and the zucchini keeps growing and growing. You can make preparations for the winter. But as a rule, apart from squash caviar and marinated squash, nothing comes to mind.
Explore zucchini adjika recipes. Sharp squash adjika will help not only preserve all the benefits of this vegetable, but will also serve as a good addition to the winter diet, help out in case of an unexpected arrival of guests, shade meat and vegetable dishes, and what a sin to hide: adjika squash for the winter will be a good snack at family and friendly parties.
Preparing cans
Any recipe for squash adjika implies a thorough preparation of cans, which must be washed well and must be sterilized immediately before canning. The cans can be sterilized over steam by heating the cans in the oven, or by heating them in the microwave.
Before tightening the cans, the lids must be held in boiling water, they will not only become sterile, but also expand from high temperatures, which will ensure better tightness when the finished product cools down.
After sealing the cans, they must be placed upside down on a flat surface and wrapped in a blanket. After the canned food has cooled, store it in a cool, dry place.
Preparation of raw materials
Adjika from zucchini for the winter is a multicomponent dish, so all the ingredients indicated in the recipes must be thoroughly washed, the stalk removed, the damaged areas of the pulp cut out, make sure that there are no rotten vegetables among the vegetables, spoiled by insects and diseases. Vegetables from which the peel will not be removed is best washed with a brush and rinsed with boiling water. If the recipe requires you to remove the skin from a tomato, then you need to pour over them with boiling water and hold in it for a couple of minutes, the skin will easily come off.
When working with spicy vegetables, with garlic and hot peppers, use gloves to avoid burns and contact of juice in the eyes and on the mucous membrane 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 pungency of the dish with the amount of hot pepper, and the richness with garlic.
Adjika zucchini with tomato paste
Take:
- zucchini - 1.5 kg;
- tomato paste - 100 g;
- garlic - 2 heads;
- salt - 1 tbsp. l .;
- hot red pepper - 2 pcs.;
- sugar - 1 tbsp. 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 loose ingredients. Simmer the puree over low heat for 40 minutes. Put the chopped garlic into the boiled mixture, simmer for 15 minutes, and add the vinegar 5 minutes before removing the dish from the burner. Put the boiling mass in sterilized jars - adjika from zucchini with tomato paste is ready.
Adjika zucchini 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 pcs.;
- garlic - 2 heads;
- salt - 1 tbsp. l .;
- sugar - 1 tbsp. l .;
- vegetable oil - 50 g;
- vinegar 9 percent - 50 ml.
How to do:
Prepare the zucchini: wash, peel. Cut them into small cubes. Scroll the washed tomatoes, cut in half and sweet peppers with removed seeds in a meat grinder and mix with the courgettes. Stew the vegetable mixture for 40-50 minutes, make sure that there is no boiling. Add salt and sugar, add butter and tomato paste, leave on the fire for another 10 minutes, at this time chop hot peppers and garlic in a blender or meat grinder, let it boil for another 15 minutes. Last but not least, add vinegar and seal.
Adjika from zucchini with spices
Take:
- zucchini - 1 kg;
- tomatoes - 0.5 kg;
- Bulgarian red pepper - 0.5 kg;
- hot red pepper - 2 pods;
- ground paprika - 2 tbsp. l .;
- salt - 2 tbsp. 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:
Remove seeds from well-washed peppers and zucchini, cut off the tails. Remove the skin from the tomatoes. Scroll all raw materials in a meat grinder. Put the resulting puree in a saucepan and send it to boil for half an hour. Add coriander, paprika, basil, oil and salt, and over low heat for another half 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 series "lick your fingers".
You will need:
- Peeled tomatoes - 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 pieces of medium size;
- Refined oil - 1 glass;
- Sugar - 1 glass;
- Table salt - a quarter of a glass;
- Vinegar 6% - 1 cup
How to cook:
We send the washed and peeled vegetables 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 in vegetable oil, add salt and sugar, reduce the temperature at the burner and simmer for another half hour. If the 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 zucchini with apples
The presence of apples in this recipe gives a 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 spicy lovers, 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) - bunch.
Wash all the vegetables and apples, cut them into convenient pieces and send them to the meat grinder. We mix all the components well in a large saucepan, simmer for an hour from the moment of boiling, not forgetting to stir. Add herbs and chopped garlic, keep on fire for another 10 minutes, then add salt, sugar and butter, and simmer for another 10 minutes. Finally, pour in the vinegar and pack it in jars while boiling.
Adjika zucchini with celery
This adjika recipe good for lovers of celery, 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;
- Herbs and seasonings optional;
- Vegetable oil - for frying.
Washed and peeled zucchini, bell peppers, scroll in a meat grinder. Place in a saucepan and simmer over low heat until tender. Simultaneously with stewing zucchini and peppers, fry finely chopped celery in a pan.Add to the boiled mass fried celery, tomato paste slightly diluted with water, sugar and salt to taste, herbs and seasonings (optional), simmer for another 10 minutes. Put the boiling mass in sterile jars, cover with prepared lids and sterilize for 30 minutes in boiling water, seal. Put the cooled jars into the cellar or refrigerator.
Adjika from zucchini without vinegar
This recipe is suitable for those who avoid using canned vinegar.
You will need:
- Zucchini - 3 kg;
- Carrots - 0.5 kg;
- Sweet pepper - 0.5 kg;
- Bitter 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 peel all vegetables. Set aside the garlic, as well as the bitter pepper, and cut everything else into arbitrary pieces and scroll through the meat grinder. Put the resulting vegetable mass in a saucepan. Fill in oil, stir in bulk components. Stir constantly, simmer for an hour over low heat. Place the garlic and hot peppers in a blender and place this hot, scented mixture in a saucepan. After a ten-minute boil, put the resulting adjika in sterile jars and seal.
All of these recipes are easy to prepare, cheap and available components. You can make zucchini adjika according to several recipes by marking the jars. Having tried adjika for each of the recipes during the winter, you can choose for yourself the most successful canning method in your opinion.
