Zucchini are unpretentious types of garden plants that can produce a large number of fruits. During the harvest period, the question often arises of what is best to make from fruits and how best to process. Experienced housewives are advised to look at the recipes for adjika from zucchini, called “you will lick your fingers”, which emphasizes their main advantage.

Adjika in its classic form came from the Abkhaz cuisine. Its special taste is associated with the presence of hot pepper, a mixture of spices and garlic cloves. Initially, the spicy seasoning was made from garlic, a mixture of herbs and dried peppers. The product is used today as an ingredient in soups, sauces, marinades, meat dishes and salads.

There are a large number of options for preparing adjika today. The use of zucchini for these purposes allows you to get a large yield of the finished product, and good compatibility with various vegetables and fruits allows you to get a huge variety of tastes.

The main ingredient is zucchini, so its choice must be approached carefully. Today there is a huge variety of varieties, including green, yellow, white and even striped.

The color of the resulting adjika depends on the selected type of vegetables, and the sharpness and taste of the selected ingredients. Depending on the recipe, the product may be sweet or have a sour taste.

Preparing the necessary ingredients

For work, fully ripened zucchini are selected. Young zucchini can not be peeled, as they do not have time to coarsen and can be easily processed. Ripened large fruits are recommended to clean and remove the contents in the form of seeds. Overripe vegetables can be too tough and not have the proper flavor characteristics, so they are not recommended for use in preparations.

Products for the recipe are weighed after processing, as the weight of the final product can vary significantly in the process. Do not use fruits with serious putrefactive damage for the recipe. The technology for making adjika involves grinding in a meat grinder, so it is recommended to cut the vegetables into pieces that would easily pass into the inlet of the equipment for supplying raw materials.

When using a blender, after processing, the raw material turns out to be too liquid; after the cooking process, its consistency will resemble a paste. When working, it is necessary to observe safety precautions in terms of working with kitchen tools and some ingredients.

Contact with red pepper on the mucous membrane of the eyes and nose is dangerous, which should be taken into account when working.

Methods for preparing adjika from zucchini

Existing methods for making adjika from zucchini differ in terms of the ingredients used and the technology for processing the product. Some recipes require sterilization of the workpiece, others avoid such a procedure and save time.

Classic recipe

Zucchini prepared using the classic recipe involves chopping fruits using a meat grinder and heat treatment.

The recipe involves the use of the following proportions:

• zucchini - 1.5 kg;
• sweet pepper - 0.250 kg;
• garlic heads - 3 pcs.;
• tomatoes - 0.75 kg;
• ground red pepper - 1.5 tbsp. l.;
• sugar - 50 g;
• salt - 1 tbsp. l.;
• odorless oils - 100 ml.

Tomatoes, zucchini fruits, peppers and carrots are sequentially chopped in a meat grinder. Garlic cloves are crushed with a mortar, the vegetable base is combined by adding the required amount of salt, sugar and oil. The resulting vegetable mixture is put to boil and kept in a boiling state for 40 minutes. From the moment the adjika is rolled up, it takes an average of 1 day to cool down.

With the addition of apples

The combination of zucchini with fruits in the form of apples will give adjika a sour taste, the saturation of the shade depends on the selected fruit variety.

The following proportions are used:

• zucchini - 6 kg;
• carrots - 1 kg;
• sweet pepper - 1 kg;
• garlic heads - 10 pcs.;
• tomatoes - 3 kg;
• red pepper powder - 5 tbsp. l.;
• sugar - 300 g;
• salt - 4 tbsp. l.;
• oils - 0.4 l.

Tomatoes are peeled from thin skins, to facilitate the work with tomatoes, they are pre-treated with boiling water. Tomatoes and peeled zucchini are smaller. Apples are cut into equal halves and the core is freed from the pits. To avoid darkening, do the procedure immediately before using the product.

Grinding of vegetable ingredients and apples is carried out, the required proportions of salt, pepper, oil and garlic cloves passed through the press device are added to the base. A mixture of vegetables is boiled for 40 minutes, a mixture of chopped peppers is poured out and cooking is continued for 15 minutes. The workpiece is sterilized for 10 minutes.

Delicious adjika with tomato paste and bell pepper

The adjika variant using paste allows you to get a product that vaguely resembles caviar from a store and differs from the recipe for making it from tomatoes.

Product Ratio:

• zucchini - 5 kg;
• tomato paste - 0.5 kg;
• sugar - 1 cup;
• salt - 2 tbsp. l.;
• garlic - 3 heads;
• 9% vinegar - 150 ml;
• ground red pepper - 1 tbsp. l.;
• oils - 400 ml.

For harvesting, the fruits of zucchini are ground and boiled. Add the required amount of pasta, oil, salt and finely chopped peppers to the container. After 40 minutes, an essence solution is introduced and garlic crushed using a press device. The mixture is stirred and continue to cook for 10 minutes.

With tomato juice

When using tomato juice instead of tomatoes, you can achieve a delicate consistency of the workpiece.

For work you need:

• zucchini - 3 kg;
• juice - 0.5 l;
• sunflower oil - 200 ml;
• salt - 4 tbsp. l.;
• vinegar - 5 tsp;
• garlic - 12 cloves;
• greens - optional.

The fruits of zucchini are cut into pieces and crushed. The vegetable mixture is boiled for 1.5 hours to evaporate excess moisture, the remaining ingredients are added and kept in a state of boiling for 10 minutes. Delicious preparations are ready.

Spicy with hot pepper and herbs

Fans of spicy dishes and sauces will love the hot pepper option. The degree of saturation of taste is regulated by changing the amount of salt and pepper. The workpiece is perfect for meat, in the form of dressing for spicy soups such as kharcho.

For work you will need:

• zucchini - 3 kg;
• vegetable oil - 200 ml;
• tomato paste - 250 g;
• garlic - 2 pcs.;
• 9% vinegar - 4 tbsp. l.;
• salt - 3 tbsp. l.;
• ground black pepper - 3 tsp;
• hot pepper - 2 pcs.;
• parsley and dill - 1 bunch.

Salt and vinegar are introduced into the workpiece at the last stage. Before that, after chopping, the vegetables, together with the main components, are stewed on fire for 1.5 hours. After thorough mixing, the finished hot adjika is laid out in a sterilized container.

Harvesting with apples and carrots for the winter

Adding carrots to the recipe allows you to give adjika a rich taste, and due to apples, it acquires a sour-sweet taste.

For the recipe you will need:

• zucchini - 2.5 kg;
• carrots, bell peppers, apples - 0.5 kg each;
• odorless oil - 250 ml;
• hot pepper - 5 pcs.;
• 9% vinegar - 100 ml;
• garlic - 1 head;
• sugar - 100 g;
• salt - 5 tbsp. l.

The principle of preparation is similar to the previous recipes. The main ingredients, except for vinegar and garlic, are passed through a meat grinder and stewed on fire for 40 minutes. Next, an essence solution and crushed cloves are introduced and kept on fire with thorough stirring for another 5 minutes, after which they are evenly distributed among the jars.

Squash adjika without sterilization

The secret of preparing the blank lies in the fact that the jars go through a thorough hot temperature treatment procedure, and after rolling the containers are turned upside down and wrapped in a warm blanket for slow cooling.

To prepare adjika you will need:

• zucchini - 2 kg;
• tomato paste - 350 g;
• vegetable oil -1 glass;
• salt - 50 g;
• sugar - 250 g;
• salt - 50 g;
• 9% vinegar - 100 ml;
• ground red pepper - 1 tsp.

The cooking process is similar to the previous recipe, that is, the vegetables are chopped in a meat grinder and subjected to heat treatment with the main ingredients. At the last stage, vinegar and ground pepper are added.

"Five Minute"

A simple way to prepare delicious adjika involves using the components of a classic recipe, but the vegetable mixture is cooked in just 5 minutes from the moment of boiling. This trick helps to maximize the useful properties of products. For the recipe, it is recommended to take young zucchini and completely cut off the peel. After cooking, adjika is laid out in jars, covered with a plastic lid and used as a seasoning for meat and fish dishes.

Zucchini-mayonnaise

Awesome blanks are obtained by including mayonnaise in the blank. You can prepare the blank using the following ingredients:

• zucchini - 2 kg;
• turnip onion - 350 g;
• tomato paste - 250 g;
• garlic - 1 head;
• mayonnaise - 350 g;
• granulated sugar - 50 g;
• salt - 40 g;
• black and red ground peppers - 2 tsp each;
• 9% vinegar - 2 tbsp. l.;
• refined oil - 100 ml.

Due to the presence of onion and sugar in the recipe, the “burning” property of the seasoning, characteristic of adjika with red or hot pepper, is reduced. The taste of the product is more delicate and acquires rich shades. The cooking process is similar to the classic recipe.

With tomatoes

Many people are familiar with adjika from tomatoes, but only a few know that the inclusion of an additional component in the form of zucchini pulp can give the seasoning lightness and softness.

For cooking you need:

• zucchini - 3 kg;
• tomatoes - 1.5 kg;
• Bulgarian pepper - 5 pcs.;
• garlic - 12 cloves;
• red and black pepper - 3 peas each;
• 9% vinegar - ½ cup;
• oil - ½ cup;
• salt - 2 tbsp. l.;
• granulated sugar - 2/3 cup.

For the recipe, choose red tomatoes with fleshy juicy pulp. For better removal of the peel, you can use the boiling water treatment method. Zucchini is ground in a meat grinder, having previously been cleaned of seeds and cut into elongated slices. After that, the squash mixture is put for cooking for 20 minutes, chopped tomatoes and peppers are added. The vegetables are held for 1 hour, the liquid should evaporate, and the mixture will acquire a viscous consistency. 10 minutes before the set time, garlic and basic spices are added to the base, vinegar is added.

with zucchini

Zucchini is often confused with zucchini, as the vegetables are similar in appearance and taste. The difference lies in the timing of the return of the crop and the characteristics of the weight of the fruits of plants. Zucchinis ripen earlier, which makes it possible to start preparing winter preparations earlier. Their average weight does not exceed 400 grams, and they have a delicate thin skin, so it is easier to make adjika out of them.

Cooking adjika from zucchini is practically no different from the process in which zucchini is used. Due to the more delicate structure of the product, the cooking time is reduced, which helps to save time.

For the recipe, you can use the following proportions:

• zucchini - 6 pcs.;
• tomatoes - 20 pcs.;
• sweet pepper - 10 pcs.;
• garlic cloves - 8 pcs.;
• refined oil - 60 ml;
• 9% vinegar - ½ cup;
• salt and sugar to taste.

The fruits of tomatoes and peppers are passed through the design of the meat grinder and transferred to a container, while adding salt, sugar and spices and kept on fire until boiling. Chopped zucchini, vinegar are introduced and kept in a state of boiling for another 25 minutes. The adzhichnaya mixture is distributed in containers and the sterilization procedure is carried out for 15 minutes. A delicious seasoning for meat and fish dishes will be ready in a couple of weeks.

Method of cooking in a multicooker

Using a slow cooker can significantly speed up the process of cooking adjika. To get seasoning, you can take any of the recipes. The vegetables and oil chopped in a meat grinder are placed in a slow cooker and kept with the “stewing” mode turned on for 1.5 hours. Then spices and other ingredients are added and incubated for another 10 minutes. In the presence of the “pressure cooker” mode, the specified main stewing time can be reduced by 30 minutes.

How to store adjika

The blank acquires the quality of adjika after 3 weeks, it is after such a period that it is recommended to try the resulting product. At the same time, adjika loses its excessive sharpness, and the taste becomes softer.

Properly prepared, the workpiece is able to maintain its qualities for a year or more. During this period, there should be no swelling of the lids and the formation of mold inside, the quality of the tightness of the jars should not be lost. For proper storage, the containers must be carefully sterilized before laying out the product. The optimal temperature regime is considered to be from +3 to +7 0C.

Today we will talk about delicious adjika, adding the well-known zucchini as the main component and try to make several different recipes, as they say for every taste and color. Different sharpness, density, consistency and aroma.

Let's start as usual with the simplest and fastest, classic and traditional recipes. Gradually we will complicate and introduce various bells and whistles.

The classic recipe for adjika from zucchini for the winter "Lick your fingers" step by step

The easiest recipe to prepare and very fast. Most of the time is spent cleaning.

• medium sized zucchini
• ripe red tomatoes half a kilo,
• half a kilo of carrots, too,
• 2 large onions
• hot pepper one pod,
• 5 garlic cloves,
• sugar 3 tablespoons,
• sweet red pepper 2pcs,
• vinegar essence teaspoon,
• salt a tablespoon.

Cooking:

1. Wash all vegetables well, peel, remove seeds, dry on a towel.
2. We pass everything through a large grate in a meat grinder and put it in a cauldron.
3. Simmer for half an hour over low heat.
4. Pour in oil, vinegar essence, add sugar and salt, crushed garlic cloves, knead and cook for another ten minutes.
5. Immediately pour into sterile jars and roll up. Cool upside down under a fur coat.

Bon appetit in winter!

Adjika from zucchini for the winter with tomato paste or tomato juice

Homemade adjika is also excellent from zucchini with the addition of tomato (in this case, tomato paste or tomato juice).

It is very similar to squash caviar, it is sharper and has a larger consistency - you will lick your fingers.

Do you want to eat squash caviar and adjika at the same time in one jar? Then write down the recipe:

• three large, ripe zucchini,
• half a liter of good quality tomato paste,
• a tablespoon of vinegar essence,
• glass of sugar,
• 5 large heads of garlic,
• 3 hot peppers
• heaping tablespoon of salt.

Cooking:

1. Wash the zucchini and peppers, remove the seeds and cut off the skin, pass through a meat grinder and place in a high roasting pan.
2. Mix with the rest of the ingredients, except vinegar essence and garlic. Cook over low heat for an hour, stirring occasionally.
3. Add essence and crushed garlic and boil a little more.
4. Remove from heat and immediately seal in jars. Turn over and wrap until cool.

In winter, the bright color of this adjika will cheer you up on a gloomy day.

Another name for this spicy dish is adjika "Teschin tongue". Hot and very spicy.

• two medium zucchini
• a kilo of tomatoes
• 3 sweet peppers
• 3 chili peppers
• garlic 3 heads,
• half a glass of sugar
• a third of a glass of table vinegar,
• half a glass of vegetable oil,
• a tablespoon of salt.

Cooking:

1. We clean, wash, dry vegetables.
2. We scroll tomatoes and peppers in a meat grinder, put them in a cauldron with oil, salt and sugar.
3. We cook 10 minutes.
4. Shred the zucchini on the largest grater and cook in tomato sauce for about twenty minutes, stirring lightly.
5. We spread the mashed garlic and pour in the vinegar.
6. Well, as always, roll up in jars, turn over. Can cool without a fur coat.

When you eat, it seems that a fire-breathing dragon has settled inside you!

Laughing, at home I call it “half a kilogram”! But the taste is just "you will lick your fingers"!

• everything - tomatoes, sweet peppers, carrots, zucchini half a kilogram each.
• garlic 2 heads,
• table spoon salt
• half cup sugar
• chili pepper 1 pod,
• vegetable oil glass,
• table vinegar half a cup.

Cooking:

Washed and peeled vegetables are passed through a meat grinder. Pour in the oil, add sugar and salt and cook for half an hour. We introduce garlic and vinegar and stew for another ten minutes. Done - cork in sterile jars and set upside down to cool.

You can store it simply on a cool floor.

Canning is in vogue today - take note:

1. Pickled zucchini

Without tomato paste, but with apples! Sharp!

• 2-3 medium sized zucchini
• half a kilo of sweet pepper, preferably bright, red or yellow,
• half a kilo of red apples,
• half a kilo of carrots
• 5 heads of garlic,
• 5 small chili peppers
• a bunch of parsley and dill,
• half a glass of sugar
• a tablespoon of salt, a tablespoon of vinegar essence.

Cooking:

1. Wash the vegetables, peel, dry on a towel, remove the seeds from the peppers.
2. We pass through a meat grinder. Carrots and apples can be passed through a fine grater, there will be savory small pieces.
3. All ingredients except vinegar and garlic are placed in a cauldron and boiled over low heat for about an hour.
4. Add garlic, crushed to dust, and vinegar essence and boil for another ten minutes.
5. We lay out in sterile jars and roll up. Turn over and let cool in this position.

The result is what is called lick your fingers!

Zucchini adjika is just as tasty, spicy and a little spicy as regular homemade adjika.

Today, for convenience, we will use a kitchen assistant - a slow cooker.

The set of products is the most standard. It’s convenient that you don’t need to stand and stir, She will cook herself and that she will signal with a call, tearing the hostess away from the social networks of the Internet.

• small zucchini one piece,
• tomatoes 4 pieces,
• sweet pepper 6 pieces,
• two carrots,
• hot pepper 1 piece,
• garlic head,
• sugar table spoon with a slide,
• salt half a tablespoon
• vegetable oil a third of a glass,
• vinegar essence half a teaspoon.

Cooking:

1. We clean, wash vegetables, dry on a towel.
2. We pass everything through a fine grater in an electric meat grinder, it is also possible through a wire rack, but in my opinion, it turns out much more piquant when the pieces in this adjika are slightly noticeable.
3. We put all the components in the multicooker bowl.
4. We turn on the extinguishing mode for an hour and a half.
5. Ten minutes before the end, pour in the vinegar essence and put the grated garlic, mix thoroughly.
6. Upon completion, immediately decompose into sterile jars and roll up. Cool upside down.

As people say - a good mash, but a small cup ... a lot. Unfortunately. you can't do it in a slow cooker!

Zucchini adjika is a very tasty and spicy preparation for the winter - an awesome appetizer: video recipe

It turns out excellent - tender and tasty. Preparing such a preparation is easy. Watch and repeat step by step - I'm sure you will succeed.

Such an appetizer with second courses:

Traditional, classic recipe.

• half a kilo of carrots
• sweet pepper half a kilo,
• apples half a kilo,
• zucchini, peeled and without seeds, 3 kg,
• garlic 5 heads,
• chili pepper 7 pieces,
• a bunch of cilantro, dill, parsley, basil,
• a glass of apple cider vinegar
• one and a half glasses of vegetable oil,
• glass of sugar,
• two tablespoons of salt.

Cooking.

We wash and dry vegetables, remove the skin from zucchini, carrots and apples, take out the seeds.

We remove the seed chamber from apples.

Rinse and dry leaf seasonings thoroughly, removing old or spoiled shoots.

We cut everything into small pieces for the convenience of passing through a meat grinder.

We skip the zucchini first and put it in a sieve in order to allow excess liquid to drain while we skip the rest of the vegetables, in which case the adjika will turn out to be thicker.

Chop leafy greens very finely with a sharp knife on a wide kitchen cutting board.

We spread the scrolled vegetables in a thick-walled brazier and slowly simmer over low heat.

We add vegetable oil. add salt and sugar, simmer under a closed lid for about an hour.

Ten minutes before readiness, spread the finely chopped greens, mashed garlic and pour in apple cider vinegar.

When ready, immediately lay out in sterile jars and roll up with sterile lids. Cool upside down. We store in the dark and cool.

This seasoning is a real queen on the festive table - you will lick your fingers and eat your mind!

Well, as usual, at the end of the rules and small secrets:

1. We sterilize jars and lids before cooking, then there will be no time.
2. It is better to work with hot peppers with gloves.
3. We introduce greens and garlic no more than 10 minutes before the end of cooking, otherwise the taste will not be the same!
4. The sharpness of chili does not play any role in preservation, it can be reduced or added as desired.
5. Don't be afraid to experiment!

Adjika is one of the few dishes that allows the hostess to do everything by eye, change the recipe at her discretion, add different components, refuse those that are not at hand and it will still be spicy, hot and tasty!

What is adjika?

Once upon a time, adjika was considered a dish of the national Abkhazian cuisine. Caucasian women rubbed this seasoning on their stones for hours, passing them from mother to daughter for several generations.

Those times have long gone forever, and today adjika is called any spicy and spicy paste, consisting of a mixture of pepper, garlic, salt and all kinds of vegetables as additives. Particularly exotic recipes even contain fruits and walnuts.

Adjika from zucchini for the winter is a rather spicy sauce that can be served with meat cooked in any way - boiling, baking, smoking. Can be used for spreading pizza and spreading croutons, or freshly baked bread. Perfect as a sauce for stewing various dishes and dressings for vegetable soups.

Many products from our gardens can be added to squash adjika - onions, squash, pumpkin, not counting those constantly present in adjika - peppers, tomatoes, carrots, and options with apples and plums are also possible. The scope for our imagination here is great and open in all directions.

Well, let's get down to business. A meat grinder, preferably an electric one with grater attachments, can act as a crushing tool, allowing not only to turn into minced meat, but also to grate into pieces.

If there is no electric one, then a manual meat grinder and a grater will do just fine - you can spend more personal time for your beloved family and dear guests. I noticed a long time ago. that the dishes are tastier the more the hostess put her hands to them, apparently a part of the soul moves into the saucepan in the process. The dish is flavored with care and love.

We will also use a stove, cauldrons or large pots with tight lids, since adjika tends to “spit” during cooking, sharp knives, a ladle for pouring ready-made adjika, a wooden spoon on a long handle for stirring.

It will be necessary to stir periodically, without much enthusiasm. Boiling adjika should be minimal so that the dish does not burn. Experienced housewives call this process languor.

Bon Appetit! If you liked the recipes, I would like you to share them on social networks (there are buttons on the site).

Stay tuned for my new posts!

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

Adjika from zucchini for the winter looks like vegetable caviar, but differs from it in texture and a richer spicy taste. At the same time, the taste of the product will directly depend on the ingredients that were 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 supplemented with other products. For example, if you add apples to a vegetable, adjika will turn out sour. If chili pepper acts as an additional component, the product will turn out to be spicy, and if you add tomatoes to the workpiece, it will acquire its original color and texture.

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

Classic recipe

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

For one serving of this adjika you will need:

1. Two kilograms of young zucchini with a thin skin;
2. 350 grams of tomato paste (can be replaced with fresh tomatoes);
3. 100 grams (half a glass) of vegetable oil;
4. A glass of sugar: if desired, you can take less or more sugar, depending on what taste of the finished dish you want to get;
5. 50 grams of rock salt;
6. Six cloves of garlic;
7. Half a glass of six percent vinegar;
8. A teaspoon of red pepper powder to spice up the dish.

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

Next, we transfer the vegetable mixture to a large enameled 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 the ingredients are completely dissolved.

Figure 1. Classic squash adjika

Let's start with 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 workpiece, mix thoroughly and cook for another three minutes.

After that, the mixture must be decomposed into 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 workpiece is very tasty and fragrant, and the tomato gives it a rich color.

To prepare a blank according to 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 ordinary table vinegar (9%), three heads of garlic, dill and black ground pepper to taste (Figure 2).

Cooking squash adjika with tomato paste is carried out as follows:

1. Vegetables should be thoroughly washed and, if necessary, cleaned of coarse skins and seeds. Next, they need to be cut into small pieces and twisted into a homogeneous mass in a meat grinder.
2. Now add tomato paste, oil and salt to the base.
3. We put the pot with the mixture on the smallest fire and simmer for an hour and a half. As a result, all excess liquid from the workpiece should boil away.
4. After that, you need to add vinegar, chopped garlic and dill to the mixture, mix thoroughly and boil 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 sent for storage.

With apples without sterilization

In addition to the classic recipe with fresh tomatoes or tomato paste, zucchini adjika is often supplemented with apples. Due 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 peppers (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 tablespoons of salt (with a slide).

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

1. All vegetables must 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 peppers and carrots peeled from seeds into thin strips.
2. Prepared vegetables must be passed through a meat grinder. Grinding them in a blender is not recommended, since the correct consistency should contain small grains.
3. We shift the vegetable mixture into an enameled pan and put on medium heat. Salt, sugar and vegetable oil must be added to the workpiece. All ingredients must be thoroughly mixed, brought to a boil and simmered under a closed lid for half an hour.
4. After that, chopped garlic and vinegar must be added to the vegetable mixture and boiled for another 7 minutes.

Figure 3. Ingredients of adjika with apples

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

Zucchini adjika with tomatoes

If you like fragrant vegetable mixtures consisting of a large number of ingredients, the autumn version of zucchini adjika will suit you. This dish has a beautiful rich color and spicy taste (Figure 4).

You will need a lot of ingredients for such a dish:

• Zucchini - 3 kg;
• Carrots - 0.5 kg;
• Sweet bell pepper - 500 grams;
• Garlic - 5 heads (if you like spiciness, you can take more);
• Tomatoes - one and a half kilograms;
• Ground red pepper - three tablespoons without a slide;
• Sugar - a little less than a glass;
• Salt - two tablespoons with a slide;
• A glass of any vegetable oil.

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

Figure 4. Cooking adjika from zucchini with tomatoes step by step

We pass all the vegetables through a meat grinder so that the pieces of vegetables are large. Tomatoes can also be grated, but in this case, you will have to remove the skin from the vegetables first. All components must be mixed in a large saucepan, add salt, sugar and sunflower oil, and boil 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 cook. After that, the cooking process can be considered complete. You just have to 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 already inside the container itself.

Adjika from zucchini spicy for the winter

Traditional adjika is considered a spicy dish, so it is often customary to cook such a preparation of their zucchini with red hot pepper. The dish turns out to be very spicy and spicy, just for lovers of rich tastes (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, we start preparing vegetables. They need to be thoroughly washed, cleaned of seeds and cut into small pieces of arbitrary shape. Next, the vegetables must be chopped in a meat grinder. So all the components are more evenly mixed with each other.

Figure 5. Ingredients of spicy adjika

Separately from the rest of the 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 put in a saucepan and simmer for forty minutes over low heat. There is no need to add garlic. At the end of this period, add chopped garlic and cook for another 10 minutes. When the preparation of the dish is over, the mixture should simply be poured into sterilized jars, hermetically sealed with lids and allowed to cool at room temperature.

Those who love spicy and spicy taste can be recommended to add 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 need these secrets:

1. After seaming, you need to wait about three to four weeks, and only after that it will be possible to use the workpiece. During this time, the taste of all components will be revealed, and garlic and hot pepper will give off excess spiciness.
2. If you use zucchini instead of regular zucchini, be sure to cut off the thick skin, although in general, the taste of these vegetables is identical.
3. When calculating the amount of ingredients, it is important to consider that some of them lose significant weight during cleaning. This is especially true of old zucchini with thick skins and a large number of seeds. This feature must be taken into account when weighing the ingredients immediately before cooking.
4. Tomatoes and peppers must be fully ripe. Only in this case, the workpiece will acquire a rich red color.
5. An important role is played by the technology of chopping vegetables. It is not recommended to interrupt them in a blender, as the zucchini will turn into a puree, and the consistency will be too liquid. It is better to use a meat grinder with a nozzle with large holes for this purpose. So you can cook a thick aromatic sauce with fairly large pieces of vegetables.

Strictly following the recipe does not make sense. Be sure to taste the sauce as it cooks. 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 boil a little with vegetables. Without such a heat treatment, the lids on the jars may swell and you will lose the blanks.

The author of the video gives a simple recipe for delicious homemade zucchini adjika.

Adjika from zucchini, cooked with tomato paste for the winter, is completely different from the usual adjika from tomatoes. But so many who use this recipe call it. Adjika is somewhat similar to squash caviar, but still has differences in taste. From this amount of ingredients, 4.5 liters of the finished product comes out. Be sure to cook, zucchini adjika turns out appetizing and very tasty.

Ingredients

To prepare adjika from zucchini with tomato paste for the winter, we need:
5 kg peeled zucchini;
500 g of tomato paste;

1 cup of sugar;
150 g of vinegar 9%;

1 cup peeled garlic cloves;

2 glasses of vegetable oil;
2 tbsp. l. salt;
1 st. l. hot ground pepper.

Cooking steps

Peel the zucchini (if the zucchini is not young, then peel the seeds as well). Twist the zucchini in a meat grinder and put in a cauldron or thick-walled pan.

Add sugar, salt, pepper, vegetable oil and tomato paste to the zucchini. Mix everything and send to the fire, after boiling, reduce the fire and cook adjika for 40-50 minutes, stirring occasionally.

After the specified time, add vinegar and squeezed garlic to adjika, mix well and cook for another 10 minutes.

Put hot adjika into sterilized jars, screw the jars with boiled lids. Turn the jars over and wrap them in a warm blanket until they cool completely. In winter, adjika from zucchini with tomato paste with a bright color and excellent taste will be a wonderful reminder of a sunny summer.