Zucchini adjika for the winter: Finger-licking recipes step by step with photos of spicy and very tasty zucchini adjika. Adjika from zucchini - original recipes for a tasty and spicy snack

Zucchini - a delicious simple recipe for preparing and preserving for the winter. A very tasty snack, and also a universal addition to various dishes.

This unusual snack, just like , will delight you with its sweet and sour taste, tenderness and at the same time spicy pungency of the aftertaste. Therefore, adjika made from zucchini is rich in flavor, its pungency is piquant, and the zucchini itself makes it soft in taste and delicate in texture.

Today we will look at 5 simple and delicious recipes for adjika made from zucchini.

Ingredients:

Zucchini – 5 kg.
Tomato paste – 500 gr.
Garlic – 2 heads
Hot pepper – 1-3 pcs.
Vegetable oil – 2 cups
Vinegar 9% - 150 ml.
Salt – 2 tbsp. spoons
Sugar – 1 tbsp. spoons.

Cooking method:

1. Peel the zucchini and remove seeds.

2. We also remove seeds and stems from the hot pepper.

3. We pass all this through a meat grinder.

4. Add tomato paste, salt, one tablespoon of sugar, and vegetable oil.

5. Place all ingredients in a saucepan, cook over low heat, stirring occasionally, approximate cooking time 1 hour.

6. Peel the garlic, grate it on a fine grater or pass it through a press.

7. At the end, add chopped garlic and vinegar. And boil for about 5 more minutes. Pour the still hot adjika into ready-made sterilized jars.

Turn upside down and cover until completely cool. Bon appetit.

Spicy adjika from zucchini

Ingredients:

Zucchini – 1.5 kg.
Carrots – 300 gr.
Tomatoes – 1 kg.
Bell pepper – 300 gr. (sweet)
Chili pepper - to taste
Garlic – 2-3 heads
Vegetable oil – 100 ml.
Bite 9% - 100 ml.
Salt – 50 gr. (2 tbsp)
Sugar – 50 gr. (2 tbsp)

Cooking method:

1. Wash all vegetables under running water. We peel them. Remove the seeds from the zucchini. Cut all the vegetables into large cubes.

3. Place an enamel pan with vegetable puree over high heat and bring to a boil. Reduce heat to medium and cook for 40 minutes.

4. After 30 minutes of cooking, add salt and sugar to the adjika.

5. Pour in vegetable oil and vinegar.

6. Mix all ingredients well and cook for another 10 minutes.

7. Sterilize the jars in the oven at high temperature for 10 minutes, throw the lids into boiling water and boil for 10-15 minutes.

8. Let's try our adjika, if suddenly any ingredients seem not enough to you, you can add them and boil for another 5 minutes.

9. Pour the finished hot adjika into ready-made dry jars and immediately roll up. We turn them upside down, cover them with a warm blanket and, after cooling, put them in the cellar or refrigerator. Bon appetit.

Step-by-step recipe for adjika without tomatoes

Ingredients:

Zucchini – 2 kg.
Tomato paste – 400 gr.
Bell pepper – 0.5 kg.
Hot pepper – 1 pc.
Garlic – 100 gr.
Salt – 1 tbsp. spoon (with a slide).
Sugar – 200 gr.
Vinegar 9% – 100 ml.
Vegetable oil – 250 ml.
Water – 150 ml.

Cooking method:

1. Peel the zucchini and remove the seeds. We pass them through a meat grinder.

2. Cut the washed pepper in half, remove the seeds and stem, and also pass it through a meat grinder.

3. Peel the garlic, grate it on a fine grater and mix with vegetable puree.

4. And put it on fire, immediately add sunflower oil, salt, sugar and water.

5. Close the lid until it boils. Approximately, cook for 20 minutes.

6. After this time, add tomato paste and vinegar.

7. Cook over medium heat for about 15 more minutes.

8. Adjika is ready, roll them into sterilized jars. Turn it over and wrap it in a blanket until it cools completely. Bon appetit.

Delicious adjika made from zucchini and tomatoes

Ingredients:

Zucchini - 3 kg
Tomatoes - 1.5 kg
Carrots - 500 gr
Bell pepper - 500 gr
Garlic - 5-6 pcs. (whole heads)
White granulated sugar - 5 tbsp. l
Table salt - 2 tbsp. l. (with a small mound)
Red hot pepper powder - 2 tbsp. l. (With a small mound)
Table vinegar 9% - 100 ml
Refined vegetable oil - 1 cup.

Cooking method:

1. To begin with, peel all the vegetables (zucchini, tomatoes, peppers, carrots) under running water, cut them into pieces and grind them using a blender (or meat grinder).

2. Take a large bowl and transfer the resulting mass into it, add salt, red pepper, sugar, pour in vegetable oil and mix everything until smooth.

3. Place on the stove and bring to a boil over medium heat. Then switch to low heat and simmer for 40-50 minutes.

4. Peel the garlic, squeeze it through a garlic press, add it to the boiling vegetable mass and simmer for about 5 more minutes.

5. At the very end, pour vinegar into the adjika and wait for it to boil again, and maintain a slow boil for 3-4 minutes.

6. Pour the prepared vegetable mixture into the already prepared sterilized jars, roll them up with clean lids and place them on the bedside table with the lids down.

7. Wrap the adjika in a warm blanket or towel. Let's wait until it cools down completely and put the pieces in the place where they will be stored until winter. Bon appetit.

Recipe for making adjika in a slow cooker

Ingredients:

Zucchini – 1 kg.
Tomatoes – 3-4 pcs. (large, red)
Large bell pepper – 3-4 pcs. (can be in different colors)
Hot pepper – ½ pod
Garlic – 1 head
Vinegar – 2-3 tbsp. l.
Salt – 1.5 tbsp. l. (without slide)
Sugar – 2 tbsp. l. (without slide)
Refined vegetable oil – 80 gr.

Cooking method:

1. Wash the bell pepper, cut it in half, remove the seeds and cut out the stem. Cut into fairly large pieces (if you want to achieve greater spiciness, you can use the pepper with seeds).

2. Wash the tomatoes, remove the skin, put them in boiling water for a couple of minutes, then rinse them with cold running water. Cut into arbitrary large pieces.

3. Remove the zucchini peel and cut into small cubes.

4. Grind the tomatoes and peppers with a blender (meat grinder).

5. Add all chopped vegetables (except zucchini) to the multicooker pan, set the stewing mode for 2 hours. Add vegetable oil. Bring to a boil, add salt, pepper, sugar and vinegar.

6. Extinguish the mine for 25 and then add the zucchini.

7. Peel the garlic and grate it on a fine grater.

8. Add chopped garlic about 30 minutes until fully cooked. Mix everything thoroughly.

9. Finish cooking with the lid closed. If you wish, you can add finely chopped herbs (parsley, dill, green onions).

10. Pre-sterilize the jars in the oven and boil the lids.

11. As soon as the signal sounds, the zucchini adjika is ready. Immediately pour it hot into jars and wait for it to cool.

Enjoy your meal!!!

Initially, adjika was not an independent dish, but only an addition, since it was a hot and spicy mixture of salt, pepper and herbs with a specific taste and aroma. Gradually, the popularity of adjika became so great that from an addition it turned into an absolutely independent dish that can be stored all winter. In addition to the usual tomatoes and peppers, which are included in classic adjika, the dish can also be prepared from zucchini.

Adjika from zucchini for the winter is similar in appearance to vegetable caviar, but differs from it in consistency and a richer, pungent taste. At the same time, the taste of the product will directly depend on the ingredients that are included in the preparation. In this article we will look at the most delicious and simple recipes for making adjika from zucchini for the winter.

Adjika from zucchini for the winter

By its nature, zucchini has a neutral taste, so it can be easily complemented with other products. For example, if you add apples to a vegetable, adjika will turn out sour. If chili pepper is an additional component, the product will turn out spicy, and if you add tomatoes to the preparation, it will acquire the original color and consistency.

We will try to consider the simplest, but no less tasty recipes for adjika from zucchini, so that you can prepare them yourself at home and please your family with tasty and healthy winter preparations.

Classic recipe

The classic recipe includes bell and hot peppers, garlic and tomatoes. Almost all of these ingredients formed the basis for preparing the zucchini preparation (Figure 1).

For one serving of this adjika you will need:

Two kilograms of young zucchini with thin skin;
350 grams of tomato paste (can be replaced with fresh tomatoes);
100 grams (half a glass) of vegetable oil;
A glass of sugar: if desired, you can take less or more sugar, depending on the taste of the finished dish you want to get;
50 grams of rock salt;
Six cloves of garlic;
Half a glass of six percent vinegar;
A teaspoon of red pepper powder to add spiciness to the dish.

After all the ingredients are prepared, you can begin the actual cooking. First of all, you need to properly prepare the vegetables. They should be washed thoroughly. If you use young vegetables, there is no need to peel them, but old ones need to be cleaned of rough peels, seeds and internal fibers. Washed zucchini should be cut into small cubes or pureed using a meat grinder.

Next, transfer the vegetable mixture into a large enamel pan, in which the workpiece will be cooked. Add tomato paste, vegetable oil, salt, sugar and chopped garlic to it. The resulting mixture must be thoroughly stirred so that all ingredients are completely dissolved.

Figure 1. Classic squash adjika

Let's start heat treatment. The vegetable mixture should be cooked over medium heat for half an hour after boiling, stirring constantly with a wooden spoon or spatula. At the end of cooking, add vinegar and hot pepper to the preparation, mix thoroughly and cook for another three minutes.

After this, the mixture must be placed in sterilized jars, hermetically sealed with lids, turned upside down, wrapped and left at room temperature until completely cooled.

The recipe for a dish with tomato paste differs from the previous one in that it usually includes much more spices and herbs. As a result, the product turns out very tasty and aromatic, and the tomato gives it a rich color.

To prepare this recipe, you will need three kilograms of zucchini, half a liter of tomato paste or thick natural juice, a glass of vegetable oil, 4 tablespoons of salt, 5 teaspoons of regular table vinegar (9%), three heads of garlic, dill and black ground pepper to taste (Figure 2).

The preparation of squash adjika with tomato paste is carried out as follows:

Vegetables should be thoroughly washed and, if necessary, removed from rough skin and seeds. Next, they need to be cut into small pieces and twisted into a homogeneous mass in a meat grinder.
Now add tomato paste, oil and salt to the base.
Place the pan with the mixture on the lowest heat and simmer for one and a half hours. As a result, all excess liquid from the workpiece should boil away.
After this, you need to add vinegar, chopped garlic and dill to the mixture, mix thoroughly and cook for another 10 minutes.

Figure 2. Recipe with tomato paste

While the sauce is hot, it is poured into sterilized jars, tightly closed with lids, cooled at room temperature and stored.

With apples without sterilization

In addition to the classic recipe with fresh tomatoes or tomato paste, zucchini adjika is often supplemented with apples. Thanks to this, the workpiece acquires a piquant sourness (Figure 3).

Note: Among the main ingredients that you will need to prepare the dish, you will need zucchini (5 kg), apples, preferably sour varieties (1 kg), bell pepper (1 kg), 5 hot chili peppers, 1 kg of carrots and 200 grams of garlic. In addition, you will need sugar (1 cup), 250 ml of table vinegar, 0.5 liters of vegetable oil and 5 heaping tablespoons of salt.

Preparing a dish of zucchini with apples cannot be called difficult, the main thing is to properly prepare and mix the ingredients:

All vegetables need to be washed and chopped. We cut the zucchini into long pieces along with the peel and seeds (for this it is better to take young vegetables), divide the tomatoes into four parts, cut the seeded peppers and carrots into thin strips.
Prepared vegetables must be passed through a meat grinder. It is not recommended to grind them in a blender, since the correct consistency should contain small grains.
Transfer the vegetable mixture into an enamel pan and place on medium heat. You need to add salt, sugar and vegetable oil to the preparation. All ingredients must be thoroughly mixed, brought to a boil and simmered under a closed lid for half an hour.
After this, add chopped garlic and vinegar to the vegetable mixture and cook for another 7 minutes.

Figure 3. Ingredients of adjika with apples

After this, the hot mixture is immediately poured into sterilized jars and sealed with lids. Since all components have undergone heat treatment, there is no need to additionally sterilize jars of adjika.

Zucchini adjika with tomatoes

If you like aromatic vegetable mixtures consisting of a large number of ingredients, the autumn version of squash adjika is suitable for you. This dish has a beautiful rich color and spicy taste (Figure 4).

You will need a lot of ingredients for this dish:

Zucchini - 3 kg;
Carrots - 0.5 kg;
Sweet bell pepper - 500 grams;
Garlic - 5 heads (if you like it spicy, you can take more);
Tomatoes - one and a half kilograms;
Ground red pepper - three level tablespoons;
Sugar - a little less than a glass;
Salt - two heaped tablespoons;
A glass of any vegetable oil.

As in previous recipes, preparation begins with preparing and chopping vegetables. Traditionally, they need to be washed, removed from seeds and skin (if necessary).

Figure 4. Step by step preparation of adjika from zucchini and tomatoes

We pass all the vegetables through a meat grinder so that the vegetable pieces are large. Tomatoes can also be grated, but in this case the vegetables will have to be peeled first. All ingredients must be mixed in a large saucepan, add salt, sugar and sunflower oil, and cook over medium heat, stirring occasionally.

When about 10 minutes remain until the end of cooking, add ground red pepper to the mixture, mix thoroughly again and leave to finish cooking. After this, the cooking process can be considered complete. All you have to do is pour the mixture into sterilized jars, roll up and leave to cool. After the containers are sealed, they need to be turned upside down and wrapped. This will help the ingredients mix more thoroughly inside the container itself.

Adjika from zucchini, spicy for the winter

Traditional adjika is considered a spicy dish, so this preparation of zucchini is often prepared with red hot pepper. The dish turns out to be very spicy and piquant, just right for lovers of rich flavors (Figure 5).

To prepare spicy adjika from zucchini you will need:

2 kg of young zucchini;
300 grams of carrots;
1 kg of ripe tomatoes;
300 grams of sweet bell pepper;
100 grams of peeled garlic cloves;
2 large pods of hot pepper;
100 grams of vegetable oil;
One and a half tablespoons of salt;
Half a glass of sugar;
Two tablespoons of nine percent vinegar.

First of all, let's start preparing the vegetables. They need to be thoroughly washed, cleared of seeds and cut into small pieces of arbitrary shape. Next, the vegetables need to be chopped in a meat grinder. This way all the components will mix more evenly.

Figure 5. Ingredients of spicy adjika

Separately from other vegetables, you need to chop the garlic. It can be finely chopped, passed through a press or grated - it all depends on your taste and capabilities.

Vegetables chopped in a meat grinder should be placed in a saucepan and simmered over low heat for forty minutes. There is no need to add garlic. After this period, add chopped garlic and cook for another 10 minutes. When the cooking is finished, the mixture just needs to be poured into sterilized jars, sealed with lids and allowed to cool at room temperature.

For those who love spiciness and piquant taste, we can recommend adding chopped celery or horseradish root to the dish. These components will give the dish a unique aroma and moderately spicy taste.

If you are preparing adjika for the first time, you will definitely find these secrets useful:

After seaming, you need to wait about three to four weeks and only after that you can use the product. During this time, the taste of all ingredients will develop, and garlic and hot pepper will give off excess heat.
If you use zucchini rather than regular zucchini, be sure to cut off the thick skin, although in general the taste of these vegetables is identical.
When calculating the amount of ingredients, it is important to consider that some of them lose significant weight during cleaning. This is especially true for older zucchini with thick skin and a lot of seeds. This feature must be taken into account when weighing ingredients immediately before cooking.
Tomatoes and peppers must be fully ripe. Only in this case will the workpiece acquire a rich red color.
Vegetable chopping technology plays an important role. It is not recommended to blend them in a blender, since the zucchini will turn into puree and the consistency will be too liquid. It is better to use a meat grinder with a large hole attachment for this purpose. This way you can prepare a thick, flavorful sauce with fairly large pieces of vegetables.

There is no point in strictly following the recipe. Be sure to taste the sauce while cooking. It is possible that you will want to add salt, sugar or garlic to it to make the taste richer and brighter. However, it should be borne in mind that you need to add additional ingredients during the cooking process so that they have time to cook a little with the vegetables. Without such heat treatment, the lids on the jars may swell and you will lose the blanks.

The author of the video provides a simple recipe for delicious homemade adjika made from zucchini.

Zucchini have taken over my garden like invaders. I don’t have time to process and distribute. Adjika from zucchini for the winter is another option for homemade preparations from these unpretentious vegetables. You can use tomatoes, or you can replace tomatoes with tomato paste. For myself, I make adjika from zucchini and apples. I like its sweet and sour taste. We cook spicy adjika with zucchini, tomatoes and red peppers for those who like it hot. The spicy appetizer adjika is appetizing and goes well with a variety of hot and cold meat dishes.

This is my favorite sauce for many dishes. Its sweet and sour spiciness complements even simple sandwiches perfectly. Many people love adjika, but not everyone likes it very spicy. So see for yourself according to your taste. If you don't want it very spicy, add just one pod of hot pepper.

I weigh out all the products already peeled, because zucchini especially loses weight after peeling.

What you will need:

How to cook:

Pre-prepared all the vegetables. I peeled the zucchini and scraped out all the seeds. They have already outgrown them somewhat. Young ones don’t need to be cleaned. I cut the sweet pepper into two halves and remove the seeds. I also peeled the carrots and garlic, and cut out the cores from the apples.

I sterilized the jars and boiled the lids in advance. I pour the still hot adzhika into jars and roll it up. I wrap the jars upside down with a blanket or fur coat. I leave it like that for two days. After this you can take it to the basement.

Don't forget to leave a couple of jars at home. If you take this jar with you to barbecues, your family will be very grateful to you. It's very good as a hot sauce for meat!

The next version of squash adjika is easier to prepare and you will need less ingredients.

Adjika from zucchini for the winter with tomato paste - a simple and quick recipe

This recipe has fewer ingredients and will also require less time. Due to the tomato paste, the color of this adjika is more saturated, the red is beautiful. I weigh all the vegetables already peeled. Adjika from zucchini for the winter with tomato paste is prepared even faster and easier. Again, we are not going to sterilize anything except jars and lids. We will only boil the zucchini properly, since this is the main component. And it is they who give such a delicate consistency to the finished adzhika.

What you will need:

How to cook:

All the main time is spent just preparing all the components. First of all, I washed all the vegetables, peeled them and cut them into pieces suitable for a meat grinder.

I scroll all the vegetables through the finest grate of the meat grinder. I leave the garlic and add it at the end of cooking. I pour everything into a basin. Mix with sugar, salt and vegetable oil. I don't add tomato paste yet. I put the basin on the stove and turn on low heat. When it starts to boil, I time it and simmer for 20 minutes. After this I spread the tomato paste.

Stirring occasionally, I boil all this stuff for an hour over low heat. At the end of cooking, I add garlic squeezed through a press and vinegar. I mixed everything very well and put it in sterilized jars. I cover the inverted jars with a blanket for two days.

The taste of this adjika is moderately spicy and sweet and sour from tomato paste.

Well, and, of course, we won’t forget about the most classic recipe for zucchini adjika. It's called "finger lickin' good." You have probably already prepared adjika using this method, and today I will present my recipe. After all, every housewife has her own kitchen nuances. This is especially true for homemade preparations.

Adjika from zucchini for the winter “finger-licking” - a classic recipe with tomatoes

I’ll make quite a bit of adjika according to this recipe, because I’ve made a lot of my favorite one with apples. And for those who find this not enough, feel free to increase the amount of ingredients. I give exact numbers here. I weigh the already peeled vegetables, because my zucchini is pot-bellied and half of its weight is the internal pulp and seeds.

What you will need:

How to cook:

Everything, as usual, starts with preparing the vegetables. Wash vegetables with running water. I peel the zucchini and remove seeds. I cut the tomatoes into four parts. I also clean out the internal seeds of the pepper and cut it into four parts. I peel, wash and chop the carrots as desired. I simply peeled the garlic. There is no need to cut it yet so that the smell does not disappear. I also don’t touch the hot pepper yet.

I recently learned that hot peppers should be dried first. And add to dishes at the very end. then its pungency is not digested. So I took dried pepper from last year.

I take zucchini, carrots and bell peppers. I scroll all this stuff through the fine grid of a meat grinder.

I twist the tomatoes into a separate bowl. And put the rest of the vegetables in a saucepan and put them on the stove to evaporate. The fire is low, stirring after three minutes so as not to burn.

Pour two tablespoons of oil into the frying pan and pour the tomato mixture into it. I will simmer it separately, as the most liquid component of our adjika.

I stewed vegetables and tomatoes separately for about twenty minutes. The tomato mass has noticeably decreased in volume, and excess liquid has evaporated from it. Now I pour it into a common saucepan. I add sugar, salt and the remaining vegetable oil.

I simmer all this goodness on low heat for another 30 minutes. Five minutes before the end of cooking, pour in vinegar, add finely chopped hot peppers and garlic. I add black and ground pepper. I mix everything for five minutes, and then remove from the heat.

I immediately roll the finished, still hot adjika into jars. Banks, of course, must be sterilized. I put them under my fur coat, where they cool for two days. Then you can eat it or put it in the basement for the winter. Adjika can be stored all winter without problems.

This is the easiest and most delicious way to prepare squash adjika for future use. Here's another recipe from Elena Timchenko's video channel. She cooks according to the same recipe, but a little differently.

Adjika from zucchini for the winter - delicious video recipe

That’s probably all I wanted to tell you about preparing squash adjika. As you probably noticed, everyone prepares it to their own taste. Try, experiment and add other ingredients and spices that you like. And cook with pleasure!

Thank you to everyone who cooked with me today!

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I don’t know if there is a simpler recipe in the world than zucchini adjika for the winter. The recipe for making such adjika can easily fit into one phrase: grind everything through a meat grinder and cook. The question is, what else can we talk about here, and even with step-by-step photos? But in fact, this has already been tested in practice more than once. You read such a short phrase from a seemingly very easy recipe for adjika from zucchini and fall into some stupor: “Well, how do you roll it up and cook it like that? That's all? No, I definitely can’t handle this.” Yes, it's a known phenomenon: short descriptions are perceived as insufficient. It seems that something most important remains behind the scenes, which you were not told about and because of which you will not succeed. The most interesting thing is that these fears are often confirmed in practice. It’s hard to say whether some information was actually missing or whether the cook’s stress had a negative impact on the quality of the product. What is our best remedy for tension? That's right: pleasant communication. It's enough to just talk calmly. And about zucchini, and sweet peppers, and tomatoes. Tell and show everything, without fail demonstrate the processes of cutting vegetables, rolling and cooking.

Ingredients for 3 liters of adjika:

Zucchini – 2 kg,
Sweet pepper – 400 g,
Carrots – 400 g,
Tomatoes – 1 kg,
Garlic – 7 cloves,
Hot red pepper – 2 pods,
Sugar – 85 g, 3.5 tablespoons,
Salt – 33 g 1.5 tablespoons,
Vegetable oil – 2/3 cup,
Vinegar 9% - 2 tablespoons,
Ground red pepper – ½ tablespoon (for those who like fiery spiciness).

Method for preparing adjika from zucchini for the winter

So, before us is a decent mountain of vegetables that we have to process. Peel and cut. And as for the cutting method, it all depends on how you are going to chop the vegetables. If you use a meat grinder, like me, then you need to cut the vegetables into small pieces so that they fit into the bell of the meat grinder. I once got carried away and stuffed too thick carrots into the bell. It fit tightly and stuck tightly. I had to unwind everything and call on my husband, who removed it with some scary-looking tools. In general, I hope I was able to get my point across. You can make long, but thin cuts.

Let's start with zucchini. For me they are small with almost imperceptible seeds. So I just cut them. If you have large zucchini with hard seeds, then scrape out the middle with a spoon - it is not suitable for adjika - and chop the pulp.

I also cut carrots into such long sticks.

I peel the peppers from seeds and cut them lengthwise into quarters.

I cut the tomatoes in half and remove the white core. I decided not to peel the tomatoes, although I usually do this for preparations. I was wondering what adjika from zucchini would taste like with these tomatoes, whether you would feel any particles of unpeeled skin. It turned out that you can’t feel it, because adjika has a structure that is not pasty, but coarse. More like a very finely chopped salad.

Cut the hot pepper in half, remove the seeds and the junction of the seeds with the pepper pulp. Peel the garlic.

We begin to scroll everything through the meat grinder in random order.

The result is such beauty that you can’t take your eyes off it. The aroma is appropriate.

Season the adjika with salt, sugar, vinegar, and add vegetable oil. If you decide to add ground red pepper, you should do that now too. I didn't add it.

Mix.

Place the pan with chopped vegetables on the fire. Bring to a boil, reduce heat to low, cook for 50 minutes. If you have thick-walled stainless steel pans, then you don’t need to interfere. I have these - sauces never burn in them. If you are not sure about your pan, then stir the adjika several times. One more thing. Some people cook adjika from zucchini under a lid because it “boils” and splashes. Such processes do not occur for me, so I cook adjika without a lid. Accordingly, it boils down well and becomes quite thick. This is noticeable in the photo.

Our adjika is prepared without additional sterilization. Therefore, jars must be carefully pre-sterilized. To be sure, I just boil them for 15 minutes, lids for 5 minutes.

After cooking, I immediately put the hot adjika into jars. And I screw the lids on tightly (or you can roll them up, they say the jars stand even better that way). I turn the jars upside down, wrap them in a blanket and, after completely cooling, put them away for storage.

Adjika turns out to be extremely tasty. Fragrant. It gains its taste somewhere on the 4-5th day. Our adjika from zucchini did not last until winter. Next year I plan to make a triple batch.

Bon appetit!

Spicy adjika made from zucchini sounds unusual. After all, we are accustomed to the fact that the main components of adjika are peppers and tomatoes. Over time, cooking recipes change, improve and acquire new ingredients.

Each housewife has her own recipes for preparing adjika from different vegetables and even fruits. Zucchini lovers can pamper their household with wonderful adjika, similar to zucchini caviar, but with a more pronounced taste and aroma. It can be served as a seasoning for meat dishes, or can be eaten as an independent product with bread, potatoes or pasta.

How cool it is to look behind the burdock, prickly leaves of the squash bushes. You look, and a new, young zucchini has already emerged. Tender, juicy, sweet - so raw in a salad they are delicious. But you can prepare a sea of different goodies, put them in jars with lids - and into the cellar!!! And then, after opening the jar, treat your family and dear guests!

Spicy adjika from zucchini for the winter

Ingredients:

Zucchini 2.5 kg.
Garlic 0.5 tbsp.
Vegetable oil ½ tbsp.
Salt 1.5 tbsp.
Sugar 150 g.
Tomato paste 250 g.
Vinegar ½ tbsp.
Ground black pepper 1-2 tsp.

Preparation:

Peel the zucchini, pass the pulp through a meat grinder, transfer to a colander or sieve to drain the liquid well.
Place the zucchini mass in a stewing container, add salt, sugar, vegetable oil, tomato paste and simmer for 30-40 minutes, stirring constantly.
Peel the garlic, pass through a press, add to the zucchini, stir, simmer for another 5-10 minutes.
Finally, pour in the vinegar and leave on the fire for another 2-3 minutes.
Place hot adjika into sterilized jars and immediately seal or seal.
Store in a cool place.

Spicy squash adjika for the winter

This is the sharp set you need to make squash adjika. Despite this, such ingredients are available in almost every home in the summer, so no difficulties should arise. Next you need to follow simple steps:

Ingredients:

two zucchini (maybe not the freshest, old, but most importantly – not rotten);
300 g tomato paste;
a glass of vegetable oil;
100 g of garlic (meaning 100 g of already peeled cloves);
10 bay leaves;
half a glass of 9% vinegar (100 ml);
a glass of sugar;
50 g salt;
a tablespoon of ground pepper;
a teaspoon of ground black pepper.

Recipe:

Zucchini should be washed and cleaned of visible defects. If the vegetable is already old, then you need to peel it and, if necessary, remove large seeds. Then the zucchini needs to be cut into medium pieces so that they fit in the meat grinder, and twist them.
Today, almost every housewife has such a miracle device as a blender, but in order to grind the zucchini as best as possible, a traditional meat grinder is still suitable. However, if you cut the peel from the zucchini, you can try using a blender.
The ground mass of zucchini should be placed in a large saucepan or a bowl suitable for cooking. Pour the required amount of tomato paste and sunflower oil into the same mixture, and then add salt, a glass of sugar and the entire bay leaf. Mix everything thoroughly until smooth and put the future adjika on the fire.
Stirring constantly, the zucchini mixture should be cooked over low heat for more than half an hour - 35-45 minutes. During this time, you can peel the garlic and squeeze it into a separate plate using a garlic press.
Add vinegar and both types of hot peppers to the garlic, mix and place the resulting spicy mass into a bowl with zucchini. Stir again and now cook everything together for 10 minutes over low heat, then turn off.
At this point, the squash adjika is ready - pour it into pre-sterilized jars, wrap it in a blanket or other warm things and let it cool down, waiting for the right moment.

Spicy adjika from zucchini - a recipe for the most delicious preparation for the winter

Ingredients:

zucchini - 1½ kg;
carrots - 250 g;
bell pepper - 250 g;
garlic - ½ cup;
salt - 25 g;
granulated sugar - 60 g;
bay leaf - 3 leaves;
tomato paste - 150 g;
any refined vegetable oil - 100 g;
vinegar 9% - 50 g;
ground red pepper - 1 tablespoon;
ground black pepper - 1 teaspoon.

Recipe:

We pass the zucchini through a meat grinder. If the zucchini is not very young, I advise you to first clear them of seeds and peel.
We also grind sweet bell peppers using a meat grinder.
Carrots must be grated on a fine grater or passed through a meat grinder.
Grind the garlic in any way: using a press or a meat grinder.
Let's prepare the ingredients that will be needed to put them in the pan before boiling. This is tomato paste, vegetable oil, bay leaf, granulated sugar and salt.
Mix chopped zucchini, carrots, bell peppers and prepared ingredients, which we spread until the mixture boils.
We put our container on the fire, bring the resulting mass to a boil and, with constant stirring, cook our adjika for 40 minutes.
After forty minutes, add ground black and red peppers and grated garlic and cook for about another 7-9 minutes. Do not forget to constantly stir our adjika.
One or two minutes before the adjika is ready, pour in 9% vinegar.
We pour the finished adjika into jars that have been sterilized in advance.
Traditionally, we turn the jars over, covering them with a towel until they cool completely.
I store this spicy zucchini adjika in the basement or refrigerator. I can’t say anything about how it will behave in room conditions.
But many say that it is perfectly stored at normal temperatures. You can open and try it only after one month.
After all, during this period it should be absolutely saturated with all the spices and become more saturated.
This adjika is very popular in our family. I always cook several servings of it, but it’s still not enough. “Flies away”, sometimes without waiting for winter.
I highly recommend trying to prepare this delicious preparation for the winter according to this recipe. You will be satisfied. I can say with confidence: spicy zucchini adjika is a universal addition to many dishes and side dishes.

Classic spicy adjika from zucchini

Ingredients:

zucchini 2.5 kg
sweet pepper 500 gr
carrots 500 gr
apples 500 gr
garlic 100 gr
hot pepper 200 gr
greens (dill, parsley)
sugar 70 gr
salt 50 gr
vegetable oil 250 ml
vinegar 9% 100 ml

Recipe:

Sterilize jars. Wash the jars well before sterilizing. Pour water into a large saucepan, place a metal sieve or oven rack on top, and place the jars on top, neck down.
Keep the jars over steam for about 15 minutes, but do not remove until drops of steam begin to flow down their walls. Place the sterilized jars on a clean towel with the neck down. Wash the vegetables well, peel the carrots and garlic. Remove the stems from the sweet peppers and remove the seeds from the apples.
Pass through a meat grinder: zucchini, sweet pepper, hot pepper, apples, carrots. Place the rolled vegetables in a saucepan and put on fire. Bring to a boil and cook (stirring) over medium heat for 1 hour.
Wash the greens, dry and chop finely. Pass the garlic through a press. An hour after cooking the vegetables, add garlic and herbs, mix well and cook for 10-15 minutes.
Then add salt, sugar, vegetable oil and vinegar. Mix well, remove from heat and place in sterile jars. Screw on the lids (sterilize the lids right before rolling - they just boil in the pan for 15 minutes).
Turn the jars upside down, wrap them in a blanket and leave for several days until they cool completely. Place the finished products in a dark, cool place.

How to cook spicy zucchini adjika

Ingredients:

Zucchini 2.5 kg.
Garlic 0.5 tbsp.
Vegetable oil ½ tbsp.
Salt 1.5 tbsp.
Sugar 150 g.
Tomato paste 250 g.
Vinegar ½ tbsp.
Ground black pepper 1-2 tsp.

Recipe:

Wash all vegetables (except garlic) under running water, peel, cut into pieces and chop using a meat grinder. Pour the resulting mixture into a large bowl, add salt, hot pepper and sugar, add vegetable oil and stir until smooth. Bring over medium heat to 100 degrees and simmer over low heat for 40 minutes.
Peel the garlic, press it through a press, add it to the bowl with the boiling vegetable mixture and continue simmering for another 5 minutes.
Lastly, pour vinegar into the adzhika, wait for the mixture to boil again and maintain a slow boil for 2-3 minutes.
Pour the vegetable mixture into a sterile glass container, securely roll up the lids (also sterile) and place the seams on a hard surface with the lids down. We wrap the canned food in a warm blanket for subsequent pasteurization. After waiting for them to cool, we transfer our preparations for the winter to their permanent storage location.

The true taste of adjika from zucchini will “reveal” only after a few weeks, and the spiciness will become milder.

Adjika from zucchini with apples for the winter - spicy

Ingredients:

Zucchini – 2.5 kg
Sweet and sour apples, juicy – 5-6 fruits
Sweet bell pepper, preferably red – 6-7 pcs.
Carrots – 0.5 kg
Large heads of garlic – 3 pcs.
Hot pepper – 5-6 pcs.
Granulated sugar – 4 tbsp.
Table salt – 1.5-2 tbsp. with a slide
Vinegar 9% - 100 ml
Vegetable oil – 1 cup (250 ml)
Dill (greens) – a small bunch
Parsley - a small bunch

Recipe:

Glass jars and metal lids for them are thoroughly washed with soda and sterilized.
We wash and peel vegetables, depending on their type. Cut the apples into 4 parts and remove the seeds and membranes. We cut off the stalk of the capsicum and leave the seeds with internal partitions. The fact is that it is the seeds and internal partitions in the peppers that give the brightness of taste and spiciness.
Grind all the vegetables using a meat grinder and pour the entire resulting volume into a large saucepan. Bring to a light boil and simmer, stirring occasionally, for about an hour.
Remove the husks and protective skin from the garlic, pass it through a press, finely chop the dill and parsley with a knife and add to the stewed vegetable mixture and continue to simmer for another 10 minutes.
When the taste and aroma of all ingredients are thoroughly mixed during the boiling process, you can add sugar, vegetable oil, salt and vinegar. Stir, let it boil for a couple more minutes and place into prepared jars directly from the boiling pan. Roll up the lids.
We turn the canned food with spicy adjika from zucchini over with the lids down, wrap it tightly in a warm blanket and wait for it to cool completely. We transfer the preparations for the winter to their storage place, which should be cool, dark and dry.

Adjika from zucchini

Ingredients:

peeled zucchini - 2 kilograms
tomato paste - 400 grams (take natural without additives)
salt - 2 tablespoons
sugar - 200 grams
9% vinegar - 100 milliliters
garlic - 9-10 cloves
hot pepper - to your taste
vegetable oil - 1 cup (can be replaced with olive oil)
greenery

Recipe:

Sterilize the jars. Before the sterilization process itself, the jars should be thoroughly washed. Take a large pan, pour water into it, place an oven rack on top of the pan, or you can use a metal sieve to do this, on which you place the jars with the neck down.
Keep the jars over steam for about 15 minutes, but do not remove the jars before steam drops begin to flow down their walls. Place the sterilized jars neck down on a clean towel.
We peel the garlic. After washing the zucchini, peel them.
Pass the peeled zucchini through a meat grinder or chop using a food processor, if you have one.
Pass the herbs, hot peppers, and garlic into a separate bowl through a meat grinder.
Add vegetable oil, sugar, salt, tomato paste to the rolled zucchini and place everything on the stove, setting it to medium heat.
Bring to a boil and cook (stirring) using medium heat for 25-30 minutes.
About 5 minutes before the end of preparing homemade adjika, add a mixture of hot pepper and garlic and pour in vinegar.
Pour adjika into dry, sterilized jars. Cover the jars filled with adjika with tin lids and seal with a manual seaming machine. After rolling, turn the jars upside down and leave them in this position until they are completely cooled.
If you will not preserve the prepared adjika for a long period, then simply transfer it to sterilized glass jars and cover with plastic lids. But under no circumstances leave adjika in an aluminum container.

Spicy zucchini adjika with tomato paste

Zucchini is the basis of many dishes because it has a neutral taste and goes well with many foods. They can be fried, stewed, boiled, baked, stuffed, and even put raw in healthy dietary salads. Zucchini preparations for the winter are very popular, one of which is adjika. In this recipe, fresh squash provides the perfect base for combining a variety of savory flavors.

Ingredients:

young zucchini – 2 kg
tomato paste – 350 g
2 medium heads of garlic
glass of vegetable oil
bay leaf – 7 pcs.
vinegar 9% – 100 ml
glass of sugar 50 g
salt 1 tbsp. l.
ground red pepper 1 tsp.
ground black pepper

Recipe:

Wash the zucchini, peel, cut into small pieces and pass through a meat grinder.
Add tomato paste, butter, sugar, bay leaf. Add salt and stir. Cook for 30-40 minutes, stirring constantly.
Peel the garlic and pass through a garlic press, place in a saucepan, add vinegar, black and red pepper, stir. Cook for another 7-10 minutes.
Pour in the vinegar, stir and cook for another 1-2 minutes.
For the winter, place the finished zucchini adjika in sterilized jars and roll up. Cover with a warm blanket until completely cool.

Spicy zucchini adjika

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

Recipe:

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.

Spicy adjika made from zucchini

Ingredients:

three kg. zucchini;
one and a half kg. ripe tomatoes;
half kg. red bell pepper;
half kg. carrots;
one hundred gr. Sahara;
two hundred ml. vegetable oil;
four to five heads of garlic;
two and a half tbsp. spoons of red ground pepper;
two tbsp. spoons of salt.

Recipe:

Peel the zucchini and chop them by turning them in a meat grinder. If you are using young zucchini with a thin skin, you don’t have to peel it, just make sure you wash the zucchini well before chopping it.
Clean and dry tomatoes also need to be minced.
After this, grind the carrots and sweet bell peppers in a meat grinder.
Pass the peeled garlic through a special press. Add chopped garlic to a bowl with minced vegetables.
In the same bowl, add refined vegetable oil, as well as salt and sugar.
In a suitable container, place the prepared ingredients over low heat and cook for forty minutes, stirring the mixture occasionally.
After the time has passed, add ground red pepper and cook for another ten minutes.
Place the prepared zucchini adjika into sterilized jars and roll them up or seal them tightly with screw caps (if you are using jars with threads). Turn the jars upside down, cover tightly with a blanket and leave for ten to twelve hours.

Ingredients:

one kg. tomatoes;
two cereals zucchini;
one cereal carrot;
ten teeth garlic;
one or two tbsp. spoons of refined vegetable oil;
a small piece of hot pepper (fresh);
salt and ground pepper to taste.

Recipe:

Wash and dry tomatoes, zucchini and carrots. Peel the vegetables and mince them. Transfer the resulting vegetable mass into a wide saucepan. Simmer the contents of the pan for about thirty-five or forty minutes (until excess liquid evaporates).
While the vegetable mixture is stewing, chop the hot pepper and garlic cloves as finely as possible. After the excess liquid has evaporated, add the chopped pepper and garlic into the pan.
You also need to add salt, ground pepper, refined oil and sugar. Stir frequently and simmer for another ten minutes.
Place the finished adjika into pre-sterilized and dry jars and close them with lids.
According to your taste preferences and if you wish, you can add any chopped fresh herbs. For example, dill, basil or parsley. You can add just one type of greenery, or several. If you decide to add greens, you need to do this a few minutes before the adjika is ready.

Adjika spicy from zucchini for the winter

Ingredients:

two kg. zucchini;
three hundred fifty gr. tomato paste;
two hundred gr. granulated sugar;
fifty gr. salt;
two thirds or one tbsp. refined vegetable oil;
half tbsp. 6% vinegar;
five or six teeth. garlic;
one teaspoon of ground red. pepper;
salt.

Recipe:

Zucchini needs to be thoroughly washed and cleared of seeds and peel. After that, grind them in a meat grinder. Place the rolled zucchini in a suitable pan.
In the same pan you need to put garlic, passed through a special press, sugar, salt, refined vegetable oil and tomato paste.
Mix thoroughly. Place the pan with the prepared ingredients on the stove and bring to a boil. Reduce the heat to low and cook the adjika for thirty minutes, stirring it occasionally.
At the end of cooking, add ground red pepper and vinegar into the pan. Stir thoroughly and cook for another two to three minutes.
Place the prepared zucchini adjika in pre-sterilized dry jars and screw them on.
Place the jars with the lids down, wrap them in a blanket and leave them like that until they cool completely. Store jars of zucchini adjika in a cool and dark place.

Very spicy adjika from zucchini

Ingredients:

two and a half kg. zucchini;
half kg. carrots;
six to seven red bell peppers;
five to six juicy sweet and sour apples;
five to six capsicums;
three grains heads of garlic;
one hundred ml. 9% vinegar;
two hundred fifty ml. vegetable oil;
four tbsp. spoons of granulated sugar;
two tbsp. spoons with a heap of salt;
a small bunch of fresh dill and parsley.

Recipe:

Wash the jars in which you will roll adjika, as well as the lids for them, thoroughly with soda and sterilize.
Wash vegetables and fruits well.
Peel carrots and zucchini.
Cut the apples into quarters and remove all seeds and membranes.
Cut the bell peppers in half and remove the cores.
Cut off the stems of the capsicums, leaving the membranes and seeds.
Grind the prepared ingredients using a meat grinder.
Pour the resulting mixture into a suitable large saucepan.
Set the gas to maximum, bring to a light boil, reduce the gas to minimum and, stirring occasionally, cook for sixty minutes.
Peel the garlic and chop through a garlic press. Finely chop the greens with a knife. As soon as the time is up, add the prepared garlic and herbs into the pan and cook for another eight to ten minutes. Read more:
Now you need to pour in refined vegetable oil and vinegar, and also add salt and granulated sugar. Mix thoroughly.
Boil for another two to three minutes and turn off the heat. Place in prepared dry jars and seal them. Place the jars with their lids on the bottom, carefully wrap them in a large blanket and leave them like that until the jars have cooled completely.
Store prepared spicy adjika in a dark, dry and cool place.