Adjika from zucchini for the winter - 10 step by step recipes

Zucchini are always fruitful, and as one option for harvesting them for the winter, there will be zucchini adjika. Prepared according to various recipes, it will complement any table, both as a sauce and as a side dish for various dishes, and can simply be spread over a sandwich. Zucchini of any ripeness is suitable for adjika.

Spicy adjika from zucchini for the winter "You will lick your fingers"

Adjika squash has a richer flavor than the traditional tomato. An important point in its preparation is the use of a meat grinder so that the vegetables remain grains. This recipe, the so-called "Lick your fingers", suggests spicy adjika, and it is better to cook it from mature, dense zucchini.

Servings: 1 l.

• 
  Rinse the zucchini well under running water, remove the thick peel and remove the pulp with seeds. Peel and rinse all other vegetables. Then cut them into medium pieces and twist them one by one in a meat grinder with a medium wire rack.
• 
  Then transfer these chopped vegetables to a heavy-bottomed or non-stick saucepan and place on the stove, turn on medium heat. After the mixture starts to boil, cook it over low heat for 20 minutes, stirring occasionally with a spatula so that it does not burn. By the end of cooking, add salt to the adjika to your liking, add sugar and add two tablespoons of tomato paste for a brighter color.
• 
  Chop hot peppers into small pieces, and spicy lovers can leave it with the seeds. Transfer chopped peppers to boiling adjika, pour six tablespoons of vegetable oil, stir and simmer adjika for another 10 minutes.
• 
  Last of all, put in the adjika a very finely chopped garlic with a knife and sprinkle with black pepper. Then pour 20 ml of vinegar, stir again and turn off the heat.
• 
  In advance, in any way, sterilize the jars for the workpiece and the lids for this workpiece. Pack hot adjika in prepared jars, seal tightly and cool them upside down and under a terry towel. Store adjika squash in a cool, dark place.

Happy and tasty preparations!

Delicious zucchini adjika with tomato paste

In this recipe, you are invited to replace tomatoes in a squash adjika with tomato paste, which simplifies the cooking process. Such adjika is a bit like zucchini caviar, but the taste is different and more pungent due to garlic and red pepper, and tomato paste will add brightness to the taste. For her, they take mature zucchini or zucchini and grind them in a meat grinder.

Cooking time: 1 hour 30 minutes.

Cooking time: 40 minutes.

Servings: 2.5 l.

Ingredients:

• Zucchini - 2.5 kg.
• Garlic - 120 gr.
• Hot pepper - 1 pc.
• Tomato paste - 350 gr.
• Vegetable oil - 1 tbsp.
• Salt - 1 tbsp l.
• Sugar - 250 gr.
• Vinegar 9% - 100 ml.
• Ground red pepper - to taste.

Cooking process:

1. Before you start cooking adjika, measure out all the ingredients in the amount indicated in the recipe so as not to forget anything. Peel off the rind from the washed zucchini, remove the seeds with pulp and cut them into medium pieces so that it is convenient to twist. Peel the garlic cloves.
2. Then twist the chopped zucchini and garlic in a meat grinder with a medium wire rack.
3. Transfer the resulting zucchini with garlic mass to a dish special for stewing. Pour a measured amount of sugar and salt to it and pour in a glass of vegetable oil.
4. Then place the dishes on the stove and turn on a small fire. Put tomato paste in this mass, stir with a spatula and simmer adjika under a covered lid for half an hour. Stir the adjika a little while stewing. Towards the end of stewing, add a little ground red pepper to the adjika to your liking, add vinegar and stir again. Simmer adjika with vinegar and pepper for another 5 minutes.
5. Sterilize small jars in advance in a way convenient for you and boil the lids. Do not turn off the fire under adjika, but immediately carefully put the hot mass in jars and seal them tightly. Then cool the jars with adjika upside down and can be transferred to the storage area of ​​your canned food.

Happy and tasty preparations!

Adjika from zucchini, bell pepper and tomatoes

Adjika from zucchini with the addition of tomatoes and bell peppers is considered a classic option. The selection and proportion of vegetables in this recipe will allow you to make a delicious sauce. You can add it to meat and fish dishes, add it to pilaf and pasta, and improve the taste of the soup. You can change the pungency of adjika to your liking.

Cooking time: 2 hours.

Cooking time: 1 hour.

Servings: 5 l.

Ingredients:

• Zucchini - 3 kg.
• Tomatoes - 1.5 kg.
• Carrots - 0.5 kg.
• Peeled Bulgarian pepper - 0.4 kg.
• Garlic - 1 head.
• Chili pepper - 2 pcs.
• Ground red pepper - 1 tbsp. l.
• Vegetable oil - 150 ml.
• Salt - 2 tbsp. l.
• Sugar - 100 gr.
• Vinegar 9% - 100 ml.

Cooking process:

1. First of all, prepare, in the amount indicated in the recipe, all the vegetables for cooking adjika. Rinse the zucchini well and remove the peel with a sharp knife. Then cut it into pieces and remove the pulp with seeds. Remove stalks and baffled seeds from bell peppers. Peel the head of the garlic. Peel and rinse the carrots.
2. In a meat grinder with a medium wire rack, twist the zucchini pieces and immediately transfer this mass to a special dish for stewing.
3. Then twist the tomatoes in a meat grinder. They do not need to be peeled from the peel.
4. Twist the carrots and bell peppers in the same way. Transfer these vegetables to a saucepan with the zucchini.
5. Then add the calculated amount of salt and sugar to the vegetable mass, pour in the vegetable oil, mix with a spatula and put the pan on the stove.
6. Bring the vegetable mass to a boil over medium heat and then simmer over low heat for 45 minutes, stirring it with a spatula so that the vegetables do not burn.
7. Also mince the chili peppers and peeled garlic. 5 minutes before the end of the cooking time, transfer chopped garlic with hot pepper to boiling adjika and add ground red pepper to your liking. After 5 minutes, pour table vinegar into the adjika, mix and turn off the heat.
8. Pack hot adjika in previously sterilized jars and immediately seal with lids. Then turn the jars onto the lids, cover them with a warm blanket and, after complete cooling, transfer them to storage in any dark place.

Happy and tasty preparations!

Spicy zucchini adjika with hot pepper

Traditional adjika should be spicy and can be prepared on the basis of zucchini with hot pepper. Of course, this is a dish for lovers of spicy Caucasian food, and we also have adherents of it, especially among men. We prepare such adjika with the addition of tomatoes and a large amount of hot pepper and garlic to the zucchini. We work with gloves, as the pepper is very hot.

Cooking time: 1 hour 40 minutes.

Cooking time: 1 hour.

Servings: 5 l.

Ingredients:

• Zucchini - 5 kg.
• Tomatoes - 1 kg.
• Bitter pepper - 0.5 kg.
• Garlic - 3 heads.
• Salt - 3 tbsp. l.
• Sugar - 3 tbsp. l.
• Vinegar 9% - 50 ml.

Cooking process:

1. Rinse vegetables for spicy adjika thoroughly. Peel the zucchini, then cut into pieces, removing the pulp and seeds. Peel the hot pepper from the seeds, but you can leave it. Weigh prepared vegetables (zucchini, tomatoes and hot peppers). Then grind them in any way: in a meat grinder or using a food processor or blender. Transfer the resulting vegetable puree to a stewing dish.
2. Bring the adjika to a boil over medium heat, add the calculated amount of sugar and salt, and then simmer it over low heat for 30 minutes, stirring occasionally with a spatula. Peel the garlic and chop either on a garlic, or on a fine grater, or chop with a knife. By the end of stewing, put chopped garlic in adjika and pour 50 ml of vinegar. Then mix everything gently and turn off the heat after 5 minutes.
3. Simply scald jars and lids for adjika with boiling water. Then pack hot adjika in them and immediately seal hermetically.
4. Place them on the lids, cover with a towel and, after complete cooling, store them in any dark place.

Happy and tasty preparations!

How to cook zucchini adjika with garlic for the winter?

Adjika from zucchini with garlic is a good homemade preparation and is prepared simply and quickly. For a special taste and pungency, only garlic and a little red pepper are added to it, and tomato paste is put in adjika to give it a traditional color. Cooking with a meat grinder or blender.

Cooking time: 1 hour 10 minutes.

Cooking time: 30 minutes.

Servings: 2.5 l.

Ingredients:

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

Cooking process:

1. Rinse zucchini for adjika well under running water. Then remove the peel and remove the pulp and seeds. Cut the courgettes into medium slices for easy chopping. Peel the garlic cloves.
2. Then twist the zucchini in a meat grinder with a medium or large wire rack so that pieces of this vegetable are felt in the finished dish. In a special saucepan for stewing, immediately pour a glass of vegetable oil and transfer the zucchini mass. Then twist the peeled garlic and transfer to a saucepan. Pour the amount of sugar indicated in the recipe with salt and a spatula, mix everything.
3. Put the saucepan with adjika on the stove and turn on a small fire. Then pour the required amount of tomato paste to the adjika, mix again and simmer for 30 minutes under a covered lid, stirring occasionally so as not to burn.
4. During this time, in a convenient way for you, sterilize the cans for the blank and boil the lids. Half an hour after the start of stewing, pour red pepper into adjika and pour 100 ml of table vinegar. Stir Adjika again and turn off the heat after 5 minutes. Spread hot adjika in prepared jars, seal tightly. Then place them on the lids and cover with a warm blanket overnight.
5. You can store jars with such adjika in any dark place, even in your home pantry.

Happy and tasty preparations!

A simple and delicious recipe for adjika zucchini with apples

Adding apples to squash adjika makes this seasoning not hot and hot, but a sweet and sour sauce that goes well with kebabs and any meat or fish dishes. Each housewife can add garlic and pepper to such adjika to her taste. Such adjika is often complemented with bell peppers and carrots.

Cooking time: 2 hours.

Cooking time: 40 minutes.

Servings: 4.5 l.

Ingredients:

• Zucchini - 3 kg.
• Bulgarian pepper - 0.5 kg.
• Carrots - 0.5 kg.
• Apples - 0.5 kg.
• Garlic - 100 gr.
• Tomato paste - 250 gr.
• Salt - 1 tbsp l.
• Sugar - 100 gr.
• Vinegar 9% - 100 ml.
• Vegetable oil - 250 ml.
• Paprika - 1.5 tsp

Cooking process:

1. First of all, prepare vegetables for cooking adjika. Rinse them well. Then peel the zucchini, bell peppers, carrots and apples. Remove seeds from apples and vegetables. Peel the garlic immediately. Twist the prepared vegetables and apples alternately in a meat grinder with a medium or large wire rack and into a separate bowl. Pour a glass of vegetable oil into a special stewing dish and transfer the chopped zucchini first. Put the dishes on the stove and bring the courgette mass to a boil over medium heat.
2. After boiling, transfer chopped bell peppers to the zucchini, then carrots and an apple. Pour the amount of sugar, salt, paprika indicated in the recipe to this mass, add a glass of tomato paste and mix everything well with a spatula.
3. Cook adjika over low heat for 50-60 minutes, remembering to stir it so as not to burn.
4. 5-10 minutes before the end of cooking, put chopped garlic into adjika, pour in vinegar and stir again. Remove sample and adjust as desired. After an hour of cooking, your zucchini adjika with apple will be ready. Pack it hot in pre-sterilized jars and seal hermetically with boiled lids. After the cans have cooled completely, store the adjika in a cool place where you store your canned goods.

Happy and tasty preparations!

How to prepare adjika from zucchini without vinegar for the winter?

Zucchini always delight the owners with a good harvest, and as an option for harvesting them for the winter, adjika zucchini is suitable, because this vegetable of "mature age" is suitable for it. Adjika without vinegar is demanding on storage conditions (only in the cold) and the dishes for it must be sterile. The pungency of the seasoning can be adjusted to your liking by changing the amount of garlic and pepper, since without them you will get caviar, not adjika.

Cooking time: 1 hour 30 minutes.

Cooking time: 30 minutes.

Servings: 3 l.

Ingredients:

• Zucchini - 2 kg.
• Onions - 3 pcs.
• Bulgarian pepper - 600 gr.
• Carrots - 1 pc.
• Garlic - 1 head.
• Tomato paste - 350 gr.
• Salt - 1 tbsp l.
• Sugar - 1 tbsp. l.
• Vegetable oil - 150 ml.
• Greens to taste.
• Hot pepper to taste.

Cooking process:

1. Peel all vegetables for cooking adjika first, and then rinse. Peel the zucchini and remove the pulp and seeds. Also, remove seeds and stalks from bell peppers. Then twist the prepared vegetables in a meat grinder with a medium wire rack. Transfer the twisted zucchini, bell peppers and onions to a special stewing pan.
2. Grind the carrots. Pour some water to the zucchini mass, transfer grated carrots, tomato paste to it and add salt and sugar. Gently mix this mass with a spoon and put it on medium heat.
3. Simmer the adjika for 45 minutes from the start of the boil and over low heat, without covering the pan with a lid. Stir Adjika periodically with a spoon.
4. Peel the cloves of garlic and chop it in a garlic machine. Rinse the greens and cut into small pieces. By the end of cooking, transfer chopped garlic with herbs to the adjika, pour in vegetable oil and add hot pepper to your liking. Stir Adjika again and turn off the heat after one minute.
5. While the adjika is cooking, rinse the jars well with baking soda, and then sterilize them in the microwave. Just boil the lids. Pack hot adjika into prepared jars and immediately seal it tightly. Then put the jars on the lids, cover tightly overnight with a warm blanket and, after cooling, store them either in the refrigerator or in a cold basement.

Happy and tasty preparations!

Adjika from zucchini, carrots, tomatoes and peppers

Adjika squash prepared according to this recipe differs from other options in its spicy taste due to the greater amount of hot pepper. This seasoning will be more to the taste of men, as it perfectly complements meat dishes and especially kebabs.The cooking process is slightly different from the classic one, where vegetables are minced with a meat grinder.

Cooking time: 1 hour 40 minutes.

Cooking time: 30 minutes.

Servings: 3.5 l.

Ingredients:

• Young zucchini - 2 kg.
• Bulgarian pepper - 500 gr.
• Carrots - 500 gr.
• Tomatoes - 500 gr.
• Garlic - 2 heads.
• Tomato paste - 200 gr.
• Hot pepper - 4 pcs.
• Salt - 1 tbsp l.
• Sugar - 2 tbsp. l.
• Vegetable oil - 100 ml.
• Vinegar 9% - 4 tbsp l.

Cooking process:

1. First of all, prepare all the vegetables for this adjika. Peel the carrots. Remove seeds and stalks from bell peppers. From zucchini, since we take young ones, it is not necessary to remove the peel. Then rinse these vegetables thoroughly under running water. Then cut the vegetables into small pieces.
2. Pour all vegetable slices except tomatoes into a saucepan for stewing. Then put the saucepan on the stove and turn on medium heat. Bring the vegetables to a boil.
3. Cook them over low heat for 10 minutes and transfer the tomato slices to a saucepan. Continue cooking them for another 30 minutes, stirring occasionally with a spatula. At the end of cooking, check that all vegetables are soft by piercing them with a fork or knife.
4. Then transfer this vegetable mass to the bowl of a food processor or blender and chop until smooth and smooth.
5. Pour the resulting vegetable puree into the same saucepan and add 200 g of tomato paste to it, the amount of bulk ingredients indicated in the recipe (salt, sugar) and finely chopped hot peppers. You can replace it with ground red pepper. Then pour vegetable oil to the adjika and mix everything well with a spoon. Cook adjika over low heat for another 15–20 minutes. During this time, peel the garlic, chop it in a garlic and put it in adjika 10 minutes before the end of the second cooking. Pour vinegar 5 minutes before the end. Remove a sample from the finished adjika and add sugar and salt, if necessary. Then pack the adjika in pre-sterilized jars and seal tightly with boiled lids. Cool the adjika by placing the jars on the lids and then transfer to a cool place for storage.

Happy and tasty preparations!

Adjika zucchini with tomato paste and hot pepper

Although zucchini itself has no taste, it is a good basis for making adjika. In this recipe, you are invited to cook it with the addition of tomato paste, garlic and hot pepper. This option is considered classic. Grind the zucchini with a blender, because there is not always a meat grinder in the kitchen.

Cooking time: 2 hours 40 minutes.

Cooking time: 40 minutes.

Servings: 4 p.

Ingredients:

• Young zucchini - 4 kg.
• Garlic - 200 gr.
• Tomato paste - 500 gr.
• Hot pepper - 4 pcs.
• Salt - 2 tbsp. l.
• Sugar - 150 gr.
• Vegetable oil - 300 ml.
• Vinegar 9% - 200 ml.
• Ground red pepper - 1.5 tbsp. l.

Cooking process:

1. Rinse the adjika marrows thoroughly under running water and dry with a napkin. It is better to remove the dense peel. Remove the pulp with seeds and cut the courgettes into small pieces. Then grind the zucchini in a blender and in portions, since the volume of the workpiece is not small. Put the chopped zucchini immediately into a stewing dish.
2. Peel the garlic and chop it in the same way as the zucchini. Then transfer it to a saucepan in the total mass.
3. Then add the amount of tomato paste, vegetable and odorless oil specified in the recipe to the zucchini and add sugar and salt.
4. Then add half of the red ground pepper, mix the whole mass well and taste, perhaps the pepper will be enough.
5. Place the saucepan with adjika on the stove and turn on the minimum heat. Simmer the adjika under a slightly covered lid for 2 hours, stirring occasionally with a spatula so that it does not stick to the bottom. A couple of minutes before the end of stewing, pour table vinegar into the adjika and, without turning off the stove, pour it into previously sterilized jars. Then seal the jars tightly with boiled lids, turn over and cover with any "fur coat" overnight.You can store cooled zucchini adjika with tomato paste and pepper in any dark place.

Happy and tasty preparations!

How to cook adjika from zucchini through a meat grinder for the winter?

In this recipe, you are invited to cook adjika zucchini by chopping this vegetable in a meat grinder with a large grill so that the adjika looks grainy. A set of classic ingredients: garlic, tomato paste, oil, salt, sugar and pepper. The recipe is simple and allows you to quickly prepare this seasoning with a good harvest of courgettes.

Cooking time: 1 hour

Cooking time: 10 minutes.

Servings: 1 l.

Ingredients:

• Small zucchini - 3 pcs.
• Garlic - 5 cloves.
• Tomato paste - 1 tbsp l.
• Hot pepper - ½ pc.
• Salt to taste.
• Sugar - 1/3 tbsp. l.
• Vegetable oil - 5 tbsp. l.
• Vinegar 9% - 2 tbsp l.

Cooking process:

1. Rinse the zucchini well under running water and remove the peel and seeds. Young vegetables do not need to be peeled. Then cut the courgettes into medium pieces and twist in a meat grinder with a coarse wire rack along with the peeled chives.
2. Add sugar to the squash mass and add salt to your liking.
3. Then put a tablespoon of tomato paste to the zucchini and pour five tablespoons of vegetable oil. Cut hot peppers into small pieces and add to the courgette mass. Mix all these ingredients and transfer to a heavy-bottomed saucepan or cauldron.
4. Simmer adjika over low heat for 40 minutes from the start of the boil. By the end of cooking, pour table vinegar to adjika and mix again. Adjika from zucchini in a meat grinder is ready. Be sure to remove the sample and correct the taste.
5. Then put the adjika into a sterile jar and seal tightly with a boiled lid. It can be eaten immediately or stored in the refrigerator.

Happy and tasty preparations!