Good day to you, dear hostesses!

We are already full, and today we will prepare a wonderful, tasty adjika from zucchini for the winter. To be honest, I love her even more than the classic tomato version. Zucchini, in my opinion, tastes richer and as an appetizer for meat it is incredibly good!

And today I will show you some of your favorite recipes on how to cook a spicy, fragrant and very tasty adjichka squash, such that you will not be ashamed to lick your fingers! 😋

There is a large selection for you, try it, save it in a piggy bank.

Important: using a meat grinder for recipes is mandatory. Only this tool allows you to save tasty "grains" and pieces of vegetables, and thus adjika gets the desired fluffy consistency.

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Adjika from zucchini with tomato paste for the winter

An easy-to-make recipe - a complete delight!

This recipe is without tomato, they will be replaced by thick and natural tomato paste. The firm "Tomato" is perfect.

Ingredients

• Zucchini - 2 kg
• Onions - 3 pieces
• Carrots - 1 piece
• Bulgarian pepper - 600 gr
• Tomato paste - 300 gr
• Water - 200 ml
• Salt - 1 tbsp l with a slide
• Sugar - 1 tbsp. l
• Dill + parsley by eye
• Garlic - 1 head
• Vegetable oil - 150 ml
• Vinegar 9% - 1 tbsp l
• Ground black pepper - to taste.
• Hot dried peppers to taste.

Preparation

We clean the zucchini from the skin and seeds and pass it through a meat grinder.

Take out the seeds and partitions from the bell pepper and also twist it together with the onion.

It is better to take a red, elegant pepper, with it adjika will look more attractive.

We take a spacious saucepan, put twisted zucchini, peppers, and onions there.

Rub the carrots on a grater and also add to the pan along with the tomato paste. Add some water, salt.

Stirred and on fire.

While stirring, bring to a boil and transfer to low heat. Cook for 40-45 minutes with the lid open.

Then add black pepper and vegetable oil. Chop the herbs, and pass the garlic through a crusher or chop in a blender.

We throw all this into an almost finished adjika.

At the end, add vinegar and, if desired, hot dried peppers. Mix well and cook for another 1 minute.

We transfer to warm sterilized jars, twist and put upside down, on the lids.

Wrap it up until it cools down, and then put it away for storage.

Bon Appetit!

Adjika zucchini spicy

Who loves adjika sharper, more energetic, this recipe is for you. Will bake to the very top!

Watch the video recipe, and below the video you will find a list of ingredients and a brief description of the preparation.

Ingredients:

• Zucchini - 1.5 kg
• Tomatoes - 1 kg
• Carrots - 300 gr
• Bulgarian pepper - 300 gr
• Hot chili pepper - 1/2 - 1 pc
• Garlic - 2-3 heads
• Vinegar 9% - 100 ml
• Vegetable oil - 100 ml.
• Rock salt - 2 tbsp l
• Sugar - 2 tbsp. l without slide

Brief step-by-step description of cooking:

1. Rinse the zucchini and remove the skin from them.
2. Cut all vegetables into slices so that they can be easily added to the meat grinder.
3. We twist all vegetables through a large or medium grinder grill. Hot peppers and garlic come first.
4. Mix all the twisted vegetables and send them to the stove.
5. Over high heat, stirring constantly, bring the vegetable mass to a boil.
6. Reduce heat to medium and cook adjichka for 40 minutes.
7. 10 minutes before cooking, add salt and sugar, pour in vegetable oil, vinegar. Stir.
8. Cook until the end for another 10 minutes and remove from heat.
9. Try and add more garlic or hot peppers to taste. If added, then boil the mixture for another 5 minutes.
10. Put the finished workpiece in sterilized jars to the top, roll up.
11. Leave at room temperature until it cools completely, then put it in a pantry or cellar.
12. You will have 3 liters of yummy.

Notes: if you want it to be very spicy - take a whole chili pepper or one and a half, you can also add more garlic. It's to your taste.

Adjika from zucchini "Always not enough"

Saturated, moderately sharp and pleasantly burning adjika, which everyone likes!

This recipe makes 2.5 liters of the finished product.

Ingredients

• Zucchini - 2 kg
• Garlic - 100-150 g
• Tomato paste - 350 g
• Vegetable oil - 200 ml
• Sugar - 200-250 g
• Salt - 1 tbsp with a slide
• Vinegar 9% - 100 ml
• Red pepper - 1 tbsp l

Preparation

Prepare the vegetables - cut the zucchini into cubes, so it will be more convenient to grind them in a meat grinder.

Peel the garlic.

If you want the consistency of adjika to be with more tangible pieces - use the largest grid for a meat grinder.

Pour the vegetable oil into a saucepan with a thick bottom and twist the zucchini there, add sugar, salt and turn the garlic there.

Add tomato paste and put on low heat under the lid.

We wait until boiling and, stirring occasionally, cook adjika for 30 minutes.

During this time, cans and lids can be sterilized.

Add red pepper and vinegar to the finished adjika. Mix and cook for another 5 minutes.

Then we will distribute in sterile jars.

Close immediately, put the cans upside down, wrap them in thick towels and leave to cool overnight.

In the morning we put it in a pantry or cellar for storage.

When you want something tasty, we take it out and eat it with great pleasure!

This adjika has a beautiful yellow color and delicate texture, the taste is amazing!

The recipe is designed for a large volume and it will yield 8-8.5 liters of ready-made adjika.

Ingredients

• Zucchini - 5 kg
• Apples - 1 kg
• Carrots - 1 kg
• Bulgarian pepper - 1 kg
• Hot chili pepper - 250-300 g
• Garlic - 200 g
• Vegetable oil - 500 ml
• Vinegar 9% - 200 ml
• Sugar - 200 g
• Salt - 5 tbsp l
• Greens to taste

Preparation

Apples for this recipe must be taken with sourness.

Remove the skin from the zucchini and take out the seeds, peel the apples and remove the seed capsule and stalk.

Peel the carrots, take out the seeds from the sweet and hot pepper. Peel the garlic.

Grind apples and all vegetables, including garlic and hot peppers, into a large saucepan.

Add salt, sugar and vegetable oil.

Mix well to dissolve the salt and sugar. And we will put the future adjika on the stove.

Let it boil and then cook on low heat for 35 minutes under the lid.

At the end of the cooking time, pour in the vinegar. We distribute in sterile jars, close.

We turn over onto the lids, make sure that they are hermetically closed. We wrap the jars warmly until they cool completely, after which we store them in the dark and cool.

Here is such a spicy and very tasty adjika!

Adjika zucchini you lick your fingers

A very tasty and spicy recipe suitable for ripe zucchini. Try it!

Ingredients

• Zucchini - 500 g
• Tomatoes - 250 g
• Bulgarian pepper - 80 g
• Carrots - 80 g
• Garlic - 1 head
• Hot pepper - 1 piece
• Salt to taste
• Sugar - 1.5 tbsp. l
• Vegetable oil - 6 tbsp. l
• Vinegar 9% - 20 ml
• Tomato paste - 2 tbsp l
• Ground black pepper - 1/2 tsp

Preparation

The zucchini will need to be peeled and the seeds removed.

This is especially true for mature vegetables, which already have coarse skin and large seeds.

One by one we grind zucchini, carrots, tomatoes through a meat grinder.

We place the vegetable mass in a saucepan, put it on the fire, stir it so that it does not burn and wait until it boils.

After boiling, simmer for 20 minutes. Then add salt, add sugar, which will make the taste more harmonious, tomato paste.

Chop the hot pepper into small pieces and add to the mass.

If you want the adjika to turn out more vigorous, leave the hot pepper seeds.

Pour in vegetable oil and cook for another 10 minutes over low heat.

At the end add chopped garlic, coarsely ground black pepper.

Stir and cook for another 5 minutes. Then pour in the vinegar, stir and remove from heat.

Distribute in prepared sterile jars, twist.

Our spicy adjichka is ready! Enjoy your meal!

And to you, good preservation and wonderful appetite! See you in new delicious articles!

This year I was not going to harvest anything else. September pleased with the harvest of young zucchini, but so plentiful, after all, I decided to try adjika. We love spicy. It will be just right for meat in winter.

Looked at a few recipes. I did it in my own way. Salt and sugar to taste, and I took the ingredients that were at hand.

It turned out to be hot, but at the same time delicate in consistency adjika. Not thick, but not runny either. I was satisfied with the result.

Let's prepare products for making adjika from zucchini with apples for the winter. From this amount of ingredients, 5 small jars came out. My garlic is small, two heads.

Cut all vegetables.

Scroll vegetables through a meat grinder. I took the smallest strainer.

Add salt, sugar and butter. Mix.

Cook over medium heat for 40 minutes, stir several times. Add vinegar and cook for another 10 minutes.

Arrange hot adjika in sterilized jars. Close. Wrap up and leave to cool. Adjika from zucchini with apples is ready for the winter.

Bon Appetit.

In Abkhazian cuisine, you can find many recipes that will appeal to lovers of savory dishes. Adjika from zucchini is one of them. The sauce turns out to be spicy (you can adjust the spiciness yourself by reducing or adding the amount of pepper).

Prepare adjika from zucchini for the winter, rolling it into jars. The sauce can be used to complement any side dish or add to soups - the former will become more aromatic and slightly spicier, and it will take less time to cook when the dressing is ready.

Adjika from zucchini "You will lick your fingers"

This sauce does not require long preparation of food. All components are simply ground in a meat grinder. If you do not have an appliance, you can grind vegetables with a blender.

Ingredients:

• a pound of bell pepper;
• 3 kg. zucchini or zucchini;
• a pound of carrots;
• 1.5 kg. tomatoes;
• 10-12 garlic teeth;
• 4 tablespoons Sahara;
• 2 tbsp salt;
• 2 tbsp hot pepper;
• 100 ml vegetable oil.

Preparation:

1. Prepare all vegetables - rinse, peel.
2. Grind each ingredient separately with a blender.
3. Then mix. Season with salt, add sugar and squeeze out the garlic.
4. Set the resulting puree to simmer over medium heat, adding oil.
5. Cook, stirring constantly, for 40 minutes.
6. Add hot pepper and cook for another 10 minutes.
7. Divide into jars. Roll up the covers.

Spicy adjika from zucchini

Adjika is good because you don't need to choose young vegetables for her. Ripe fruits are perfect for the composition. If you use such zucchini, then peel off the skin from them.

Ingredients:

• 2 kg. zucchini or zucchini;
• 1.5 kg. bell pepper;
• 2 kg. tomatoes;
• 3 tbsp salt;
• 10-12 garlic teeth;
• 150 ml. vegetable oil;
• 5 tbsp hot pepper;
• 150 ml. vinegar 9%.

Preparation:

1. Rinse the vegetables. Peel off the zucchini.
2. Grind the zucchini first with a blender, then the tomatoes, bell peppers.
3. Mix the resulting vegetable puree. Season with salt and butter. Squeeze out the oil, add hot pepper.
4. Place the mass on the stove with a medium power setting.
5. Cook for an hour. At the same time, stir the adjika periodically.
6. 5 minutes before the end of cooking, pour in the vinegar.
7. Put the sauce in the jars, roll up the lids.

Green adjika

Zucchini softens the pungent flavor of the traditional adjika recipe and allows for much more sauce. Try adding flavored seasonings for a richer flavor.

Ingredients:

• 5 kg. zucchini or zucchini;
• 1 kg. green hot pepper;
• a large bunch of cilantro;
• 1 tsp coriander;
• 200 gr. Sahara;
• 1 head of garlic;
• 150 ml. vegetable oil;
• 100 g salt.

Preparation:

1. Peel the zucchini, chop with a blender.
2. Remove seeds from pepper. Also grind with a blender along with the cilantro.
3. Squeeze out the garlic. Add salt and coriander. Pour in the oil.
4. Simmer the vegetable mass for an hour.
5. Place in jars, roll up the lids.

Adjika from zucchini in Tbilisi style

While preparing this sauce, one cannot but recall the traditional recipe of Abkhaz cuisine. It is spicier, but goes well with meat dishes.

Ingredients:

• 3 kg. zucchini or zucchini;
• a pound of bell pepper;
• a pound of carrots;
• 1 head of garlic;
• 1.5 kg. tomatoes;
• 3 tbsp hot pepper;
• 50 ml. vinegar 9%;
• 100 ml vegetable oil;
• 3 tbsp Sahara;
• 2 tbsp salt.

Preparation:

1. Rinse all vegetables. Cut the skin from the zucchini, peel the carrots.
2. Grind vegetables with a blender.
3. Squeeze the garlic into the resulting vegetable puree. Season with salt, season and add oil.
4. Place the mixture on medium heat. Cook for 40 minutes.
5. Stir the adjika periodically during cooking.
6. Pour in vinegar. Cook for another 10 minutes.
7. Pour into jars, roll up.

Adjika from zucchini and apples

Apples add a slight sourness to the sauce, soften the pungency of the pepper. Such adjika turns out to be more tender and aromatic.

Ingredients:

• 5 apples;
• 5 carrots;
• a pound of bell pepper;
• 3 kg. zucchini or zucchini;
• 1.5 kg. tomatoes;
• head of garlic;
• 3 tbsp Sahara;
• 2 tbsp salt;
• 100 ml vegetable oil;
• 2 tbsp hot pepper.

Preparation:

1. Grind the washed and peeled vegetables with a blender.
2. Squeeze out the garlic. Salt, add sugar and butter.
3. Cook on medium power for 40 minutes.
4. Add hot pepper, cook adjika for another 10 minutes.
5. Lay out in banks, roll up.

Add some spice to your everyday kitchen with adjika squash. It will perfectly complement any side dish and will make the first courses and the second courses spicier.

Greetings, dear friends! According to your numerous requests in the comments, I made a step-by-step recipe for adjika from zucchini for the winter with apples, so that you can cook this delicious adjika from zucchini for the winter without any problems and concerns about the quality of the recipe. Adjika from zucchini for the winter with apples is another version of a delicious and original sauce under the lid, which can be served with pasta, boiled potatoes, or simply spread on bread.

And spicy zucchini adjika with apple flies away instantly as a sauce for kebabs, and we always take a jar of zucchini adjika with us to a picnic instead of ketchup from the supermarket. From the amount of hot pepper specified in the recipe, a moderately spicy adjika is obtained, but not scalding (from which you want to drink a rhinestone of water). If you want to get a softer, warming taste of adjika from zucchini and apples, then you should reduce the amount of hot peppers by half.

I really hope that you will like adjika zucchini with apples for the winter!

Ingredients:

• Zucchini 5 kg.
• Sweet red pepper 1 kg.
• Hot pepper 15-20 small pods
• Garlic 200 gr.
• Apples 1 kg.
• Carrots 1 kg.
• Vegetable oil 500 ml.
• Vinegar 9% 200 ml.
• Sugar 200 gr.
• Salt 5 tablespoons

* the weight of the refined and prepared ingredients is indicated

Output: 8-8.5 liters

How to cook zucchini adjika with apples:

The first step is to prepare vegetables and apples: we need to cut all the ingredients in such a way that it is convenient to load them into the meat grinder. Cut the carrots and bell peppers into strips. Cut out the core from the apples, and cut into slices. Remember to peel the garlic and prepare the hot peppers.

We also cut the courgettes into long strips.

Then we pass zucchini, apples, carrots, garlic and hot peppers through a meat grinder. It is convenient to twist vegetables into a saucepan in which you will cook adjika marrow. All the charm of this winter marrow adjika with apples lies in its structure of "grains", which can only be achieved with the help of a meat grinder. Therefore, do not be tempted to use a blender.

Add to the twisted ingredients: salt, sugar and vegetable oil. Mix, cover and place on the stove. Bring the marrow adjika with apples to a boil, then reduce the heat to a minimum, and cook for 30 minutes.

After 30 minutes, add the vinegar, mix and cook for another 5 minutes under the lid.

We roll up the jars with adjika zucchini with sterile lids, turn the lids down, and wrap them under a fur coat until they cool completely.

Adjika is usually called a hot cold sauce, which is prepared on the basis of tomatoes, hot peppers and garlic. But you can add other vegetables to this preparation. Adjika from zucchini turns out very tasty for the winter. At first glance, squash adjika looks like caviar made from this vegetable, but the taste is significantly different. Adjika should be salty, spicy and spicy.

To prepare adjika from zucchini, in addition to the zucchini themselves, you will need tomatoes or tomato paste. In addition, garlic and hot chilli are essential ingredients in the sauce.

You can use any kind of zucchini, even overripe vegetables will do, but they must be peeled from the thick rind and the central part with seeds. Tomatoes for cooking the variety should be chosen fleshy with sugary pulp, if you take watery fruits, then the sauce will be too liquid.

The amount of hot pepper can be adjusted to your liking. If you want to make the snack very spicy, then the pods do not need to be peeled from the seeds, since the seeds contain a large amount of burning substances.

For chopping vegetables, as a rule, a meat grinder is used, but you can also use blenders.

Advice! The name of the sauce comes from the Abkhazian word "jika", which means "salt" in translation. It is believed that salt was the main ingredient in the seasoning. Salt was ground with hot pepper and herbs. This mixture was called the word "jika". And the prefix "a" is just a definite article.

Adjika zucchini for the winter with tomato paste

You can cook adjika with tomato paste, this is perhaps the easiest option, since you will not need to fiddle with tomatoes.

• 2.5 kg of zucchini;
• 250 g tomato paste;
• 0.5 cups of sugar;
• 75 ml vinegar (9%);
• 0.5 cups peeled garlic cloves
• 1 glass of vegetable oil, necessarily refined;
• 1 tablespoon salt
• 0.5 tablespoon of ground red pepper.

We clean the zucchini from the peel and seeds (if the vegetables are young, then we skip this item). Grind the zucchini, for this we use a meat grinder, blender or the most ordinary grater with small holes.

We shift the squash puree into a cauldron or saucepan with a thick bottom. Add tomato paste to the zucchini, as well as salt, sugar and pepper. Mix well and simmer over low heat for 50 minutes. In the process of stewing, do not forget to stir.

Read also: Strawberry compote - 10 recipes for the winter

When the time is up, put chopped garlic in the squash mass, stir well. Then pour in the vinegar and mix the mass again. We continue extinguishing for another 10 minutes. We transfer the hot adjika to sterile jars and immediately roll it up with tin lids.

We turn the cans over to check the quality of the closure, and carefully wrap them with a warm blanket so that the cans cool slowly.

Adjika with tomatoes

You can cook adjika marrow with tomatoes. This preparation is prepared without adding a bite, the acid contained in the tomatoes should be enough for it. But if the finished product seems fresh, then you can season it with lemon juice or apple cider vinegar.

• 3 kg of zucchini;
• 500 gr. carrots;
• 500 gr. sweet pepper;
• 2 heads of garlic;
• 1.5 kg of tomatoes;
• 2.5 tablespoons of ground red pepper;
• 100 g Sahara;
• 200 ml of vegetable oil;
• 2 tablespoons of salt.

We will wash all the vegetables well. Peel the zucchini and carrots. And if the zucchini is not very young, then you need to remove not only the peel, but also the seeds. We remove seeds from sweet peppers.

Now you need to decide on the method of grinding. To do this work, you can use kitchen appliances - a blender, food processor, or meat grinder. If none of the above is at hand, then you can take a grater with small holes to chop vegetables. But then the cooking process will be more laborious.

Grind zucchini and tomatoes. Tomatoes can be peeled beforehand, but you don't have to. It's a matter of taste. Pour the mass into a saucepan, or even better - into a cauldron. Add salt and sugar, pour in butter, set to simmer. The extinguishing time is 40 minutes. After that, add chopped garlic cloves and ground pepper, mix, simmer for another 10 minutes. Then pour hot adjika into sterile jars and seal the container tightly.

Spicy zucchini adjika with garlic

Adjika is always a spicy snack. But if you want to make a "super hot" seasoning, then you should use this recipe.

• 2.5 kg of zucchini;
• 500 gr. carrots;
• 6-7 pods of sweet pepper;
• 1 kg of tomatoes;
• 5-6 hot chili pods;
• 3 heads of garlic;
• 100 ml vinegar (9%);
• 250 ml of refined oil;
• 4 tablespoons of granulated sugar;
• 2 tablespoons of salt (we collect with a slide);
• 1 large bunch of greens mixture (whichever you prefer).

We will wash all the vegetables well and immediately prepare the jars, they need to be well washed and sterilized.

Immediately prepare a spicy dressing by mixing hot peppers with garlic and herbs. Grind these ingredients with a meat grinder or blender. We spread the resulting spicy mashed potatoes with non-oxidizing dishes, pour in vinegar, mix and set aside for now, covering with a lid.

Read also: How to pickle honey mushrooms for the winter - 8 recipes

Grind the rest of the vegetables with a meat grinder - zucchini, carrots, bell peppers. Pour this vegetable mass into a saucepan and simmer at a low boil for 401 minutes. Add sugar, salt, stir. Then add our hot dressing and mix well again. We continue extinguishing for another 10 minutes. Then turn off the fire and pack hot adjika in sterile jars. We immediately cover with lids and immediately close the container tightly.

Cooking through a meat grinder

This is an unusual version of adjika, it is prepared without adding tomatoes, but apples are included in the composition. The workpiece is spicy, so if you want to cook adjika with a milder taste, then reduce the amount of hot peppers and garlic.

• 3 medium zucchini;
• 500 gr. bell pepper;
• 500 gr. apples;
• 500 gr. carrots;
• 5 small chili peppers;
• 3 heads of garlic;
• 1 bunch of greens (parsley or dill);
• ½ cup sugar;
• 1 tablespoon salt
• 1 tablespoon of vinegar essence (70%).

We will thoroughly wash all vegetables, peel them. Now you need to pass the vegetables through a meat grinder. In this way, grind the zucchini and bell peppers. But carrots and apples can be grated on a fine grater, then adjika will have a more interesting structure.

Grind peeled garlic, hot peppers and herbs separately. They can be whipped in a blender or minced into a separate bowl.

Put the mass of zucchini, bell pepper, carrots and apples on the fire. Bring to a boil and simmer over low heat for half an hour. Then we add its “spicy part” to adjika, that is, a mixture of garlic, herbs and hot pepper. Salt our seasoning and add sugar. Stir and continue stewing for another 10 minutes. Then pour vinegar essence into the workpiece, stir and turn off the stove.

We pour adjika into previously sterilized jars and immediately seal hermetically.

Apple recipe

Another version of squash adjika with apples, but this recipe uses tomatoes.

• 3 kg of zucchini;
• 500 gr. apples;
• 500 gr. carrots;
• 500 gr. sweet pepper;
• 5 cloves of garlic;
• 1.5 kg of tomatoes;
• 2.5 tablespoons of ground red pepper;
• 100 g Sahara;
• 2 tablespoons of salt;
• 2 tablespoons of vinegar (9%);
• 200 gr. vegetable oil.