Adjika from zucchini with red pepper. Adjika from zucchini is spicy. For one serving of this adjika you will need

the site offers recipes for adjika from zucchini in different variations for beginners and experienced chefs. Read the recommendations of experienced chefs and cook in a big way - prepare zucchini in the form of a delicious sauce for the winter with the addition of various ingredients and spices.

The five fastest recipes for squash adjika for the winter:

It differs from the classic zucchini adjika in its mild taste and in the fact that it should be served in the form of a separate sauce in large quantities. It is less spicy, and therefore eaten faster, so stocks should be made with this fact in mind. In addition, it is great for morning tea sandwiches - just spread it on bread.

Here is a simple and delicious recipe this sauce:

Washed and peeled zucchini, carrots, tomatoes, Bulgarian and hot capsicum, scroll through a meat grinder.
Add refined vegetable oil, salt and dry spices.
Put on fire and simmer, stirring, for half an hour.
Add chopped garlic, cook for another 5 minutes.
Pour in the vinegar, boil for 2 minutes and arrange hot in sterilized jars.
It is clear that everyone adjusts the sharpness of adjika for themselves, increasing / decreasing the amount of hot pepper and garlic.

The five most commonly used ingredients in zucchini adjika recipes are:

In addition to carrots, tomatoes and sweet peppers, you can add onions, apples, pumpkin, tomato paste and squash to squash adjika. The spices required for some recipes, which are difficult to find on sale, can be replaced with others - the taste of the dish will not suffer much from this. It is good to complement hot meat / vegetable sauces with such adjika. In addition to flavor, they will add density. It is not bad to use adjika in gravy for cabbage rolls / meatballs.

it is better to scroll vegetables for adjika through a meat grinder, and not chop in a blender, otherwise you will get zucchini caviar
bay leaf added during cooking will enrich the taste of the sauce
zucchini for adjika is better to take young and strong
if zucchini releases too much liquid during cooking, it is better to remove the excess by decanting

Traditionally, adjika is made from tomatoes with the addition of seasonings, spices and some vegetables. But now adjika from zucchini for the winter is gaining popularity - you will lick your fingers at the recipes. My grandmother shared some recipes with me.

Adjika from zucchini with tomato paste for the winter: recipes "Lick your fingers"

This snack has a rather spicy taste, it is prepared without carrots. We love it, I think you will too.

To prepare a seam with tomato paste we take:

Zucchini - 2 kilograms;
Tomato paste - 400 grams;
Salt - 3 dessert spoons with a small slide;
Sugar - a glass;
Vinegar - 100 milliliters;
Garlic - a large head or 2 medium ones;
Hot pepper - a pod;
Lean oil - a glass;
Parsley - a bunch.

How to cook:

Vegetables must be washed where necessary - cleaned, removed damage. In the dishes in which our workpiece will be prepared, grind the zucchini. Add salt, sugar, butter, tomato. Stir, cook over medium heat for 25 minutes, stirring occasionally.
In another bowl, twist the rest of the products. After the allotted time, its contents are sent to a boiling mass. We add vinegar there. Cook for seven minutes.
The resulting hot mass is laid out in clean, dry jars. Close hermetically. Leave for air cooling. We store with the rest of the blanks.

On a note! The weight indicated is already prepared vegetables.

Spicy adjika from zucchini with apples and hot peppers

I recommend the recipe for adjika from zucchini for the winter - you will lick your fingers. This spicy adjika with apples becomes even tastier after infusion. Therefore, it is better to serve it to the table closer to the cold. In this recipe, you can take a glass of garlic for 5 kg of zucchini.

Zucchini Recipe Ingredients:

Zucchini - 2.6 kilograms;
Carrot - 3 pcs. large;
Bulgarian pepper - 7 large, red;
Apples - 700 grams;
Hot pepper - 5 pods;
Garlic - 3 large heads;
Vinegar - 100 milliliters;
Lean oil - a glass;
Sugar - half a glass;
Salt - 3 dessert spoons with a slide;
Dill, parsley - a small bunch.

We will prepare jars for adjika with apples in the usual way. They must be dry.

How to cook at home:

We wash vegetables, herbs, fruits well in several waters.
Scrape the carrots, peel the zucchini from the skin and seeds. If the vegetable is young, you can not peel it.
We free the apples from the seed box.
We free the peppers from the stalks and seeds.
We mix everything in a blender.
In a large saucepan, bring the mixture to a boil, add salt, sugar, stirring, cook for an hour.
In the boiling mass, add squeezed garlic, finely chopped greens. Add oil after 5 minutes.
After another five minutes, pour vinegar, mix, boil for a couple of minutes.
We lay out a delicious preparation in jars, roll it up. We put them on the lids, cover them until they cool completely.

It turns out adjika is spicy, with pepper, it is perfectly stored in the basement or cellar.

Adjika from zucchini with mayonnaise for the winter: a simple recipe through a meat grinder

The preparation with mayonnaise is tender, with a rich taste and not very spicy. I will tell you how to cook adjika from zucchini for the winter at home without the hassle.

Necessary:

Zucchini - kilogram;
Onion - 170 grams;
Tomato paste - 120 grams;
Garlic - medium head;
Mayonnaise - 170 grams;
Sugar - 25 grams;
Salt - a dessert spoon;
Pepper black and red ground - a teaspoon;
Vinegar - a tablespoon;
Sunflower oil - 50 milliliters.

How to do:

We pass the washed zucchini through a meat grinder. Let stand to extract juice.
Onions cut into cubes, lightly fry. Squeeze the garlic through the garlic press.
We shift the squeezed zucchini, onion, garlic, salt, sugar into the pan. Stir, simmer for half an hour with a slight boil.
After that, add mayonnaise with tomato paste, stir well, simmer for 10 minutes. Then add pepper, garlic, vinegar. Boil eight minutes.
We lay out the hot blank without sterilization in sterilized jars, cork.

We cool under the covers, then we send it to storage.

Zucchini adjika with tomato paste and bell pepper

I will share a recipe for a wonderful adjika from zucchini with tomato paste and bell pepper for the winter.

We will need:

Bulgarian pepper - half a kilo;
Zucchini - 2 kilos;
Carrots - 3 medium pieces;
Tomato paste - 250 grams;
Garlic - 3 cloves;
Ground pepper - a teaspoon;
Salt - a third of a glass;
Sugar - 35 grams;
Sunflower oil - 200 milliliters.

How to do:

Wash vegetables, clean, remove seeds. Grind with a meat grinder or food processor.
Add all products except garlic and pepper. We will add them a quarter of an hour before they are fully cooked. In total, cook for about an hour on low heat.
We lay out the hot billet in prepared jars. We cork, put upside down under a warm blanket until it cools.

We store the finished preservation in the pantry.

Recipe in a slow cooker

I want to tell you how to make adjika from zucchini in a slow cooker. In a miracle saucepan, adjika with zucchini and tomatoes turns out to be very tasty, and is done quite quickly.

A kilogram of zucchini;
400 grams of sweet pepper;
Large carrot;
Kilogram tomato;
Half a head of garlic;
1 hot pepper;
2 teaspoons of salt;
A quarter cup of sugar;
350 milliliters of vegetable oil;
Tablespoon of vinegar.

How to do:

All products must be prepared. We clean the washed zucchini from the peel, cut into long bars.
Tomatoes with carrots cut into four parts. We clean the pepper, cut into two halves.
We twist the prepared vegetables in a meat grinder.
Transfer the vegetable mixture to the mixing bowl.
We put salt, sugar, crushed hot pepper, pour in oil, vinegar. We mix.
We set the program "extinguishing" for one hour. Do not close the lid during cooking.
Mix after half an hour vegetable mix.
We lay out the prepared snack in sterile jars.
Seal hermetically.

Zucchini in adjika in Georgian

We will cook this adjika in Georgian with hot pepper for the winter.

Necessary for zucchini in adjika:

1 kilogram of zucchini;
A small hot pepper;
3 large sweet peppers;
2 large tomatoes;
5 cloves of garlic;
1 head of onion;
30 milliliters of vinegar;
Dessert spoon of salt;
a tablespoon of sugar;
50 milliliters of vegetable oil;
A bunch of parsley.

How to cook:

We cut the washed zucchini into rings 0.5 cm wide. Fry them in a little oil. Let the vegetables cool down.
Now we need to smash peppers, onions, tomatoes, garlic, parsley into gruel with a blender.
We heat the resulting mixture, add salt, sugar, vinegar, oil. We cook for five minutes.
Then we fill sterile jars, alternating layers of sauce and zucchini.
We cover the jars filled with snacks with lids, sterilize for twenty minutes. Roll up.

After cooling, we take it to the basement.

Adjika with zucchini "Teschin language"

According to this recipe for the winter, zucchini in adjika turns out to be unusually tasty.

It is necessary to prepare according to the recipe:

A kilogram of not overripe zucchini;
Kilogram tomato;
1 sweet pepper;
head of garlic;
1 tablespoon of salt;
Half a glass of sugar;
One third of a glass of vinegar;
70 milliliters of vegetable oil;
One third of a tablespoon of ground chili.

How to cook:

Through a meat grinder we pass tomatoes, pepper without seeds. Transfer the resulting vegetable mixture to a bowl.
Add butter, sugar, salt. Mix, cook at a slow boil for fifteen minutes.
Cut the zucchini into strips, put in tomato sauce. Cook over low heat for twenty minutes, stirring occasionally.
After they boil, put the squeezed garlic, red pepper. Boil the snack for five minutes. Pour in the vinegar, cook the sauce for another two minutes with the lid closed.

We lay out the prepared appetizer "Teshin's tongue" in jars. Seal hermetically.

Adjika from zucchini and eggplant

This preparation is very tasty and quite spicy. We will cook it from eggplant and zucchini.

6 kilograms of eggplant;
3 kilograms of zucchini;
3 kilograms of tomato;
A glass of peeled garlic;
3 kilograms of sweet pepper;
5 pods of hot pepper;
A glass of vegetable oil;
One third of a glass of salt;
A glass of sugar;
A glass of vinegar.

Wash all the vegetables, let the water drain. We clean the peppers from the seeds, twist them together with the tomatoes.
We shift the vegetable mixture into an enameled container. Pour vinegar, oil, add salt and sugar. Let the sauce boil.
Blue and zucchini are peeled, cut into large pieces. Add to boiling sauce. We cook for twenty minutes.
We lay out the prepared adjika in sterile jars, cover with boiled lids.
We sterilize our workpiece for fifteen minutes. We clog.

Be sure to choose suitable recipes for adjika from zucchini for the winter - you will lick your fingers, such delicious preparations are obtained! Then best recipes suggest to your friends.

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 the preparation of 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 with classic recipe, involve grinding 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 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 glass;
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 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 kharcho type.
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;
carrot, bell pepper, 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 save as much as possible beneficial features 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;
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.
Workpiece at proper cooking 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.

The main ingredient in this recipe is zucchini. So that adjika does not turn out to be too watery, try to choose young and elastic vegetables, with thin skins and without hard seeds. Red hot peppers add spiciness, appetizing red color - ripe tomatoes, and a characteristic aroma - garlic and bell peppers. All vegetables together create a unique bouquet of taste. It turns out a spicy snack that goes well with almost any dish.

Squash adjika is prepared relatively quickly, without sterilization. All vegetables need to be ground in a meat grinder, then boiled for at least an hour and put into jars. Due to long-term cooking, adjika will turn out to be a thick and uniform consistency, it will be well stored.

Total cooking time: 90 minutes
Cooking time: 75 minutes
Output: 2 l

Ingredients

zucchini - 1.5 kg
carrots - 250 g
sweet bell pepper - 250 g
garlic - 7-8 tooth.
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 vegetable - 100 ml
9% vinegar - 50 ml

Note: Product weights are net.

Cooking

Large photos Small photos

First you need to wash and process all the vegetables. I cut the stalks of the zucchini, peeled the peppers from the seed boxes, cut the tomatoes into four parts and removed the green core. Peeled carrots and garlic. For adjika, I used a pod of dried hot pepper. If you have fresh, then do not forget to clean it from seeds (preferably with gloves).

I cut zucchini, peppers and carrots into pieces of arbitrary size, the main thing is that they fit into the socket 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.

All vegetables (except garlic and dried chili) passed through a meat grinder. I poured the resulting puree into a saucepan - it is best to use dishes with a thick bottom, a volume of 3 liters. I added salt and sugar, poured in refined vegetable oil.

Bring vegetable mixture to a boil over moderate heat. Then the fire was reduced and cooked for about an hour at a low boil, stirring constantly so as not to burn. If adjika bubbles and splashes, then you can cover it with a lid, but not completely - excess moisture should gradually evaporate. This is what I got in the end, as you can see in the photo, adjika boiled down, became thicker, changed color to orange.

I ground 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 spiciness to your liking, but still do not forget that we are preparing adjika, and it is a priori spicy. Poured 9% table vinegar. Cooked for another 15 minutes.

Hot, she laid out the adjika in sterile jars and sealed it hermetically with boiled lids. The preservation was turned upside down, wrapped in a blanket and left to cool completely.

Zucchini adjika is fragrant and very tasty. She gains her taste somewhere on the fifth or sixth day. Store the jars in a cool and dark place for a period of 1 year.

Zucchini often delight our compatriots with a rich harvest, and, to be honest, gardeners do not always have time to collect and eat these vegetables young, when they have delicate skin, small and soft unripe seeds. Often we have dishes from mature zucchini on the table, and we like them almost as much as from young fruits. If you plan to make canned squash, then vegetables of any “age” will come in handy, you just need to choose the right snack option. Fans of spicy dishes will surely like zucchini adjika, which can be closed for the winter according to at least 10 recipes. We bring them to the attention of the readers of the site "New Domostroy".

Culinary Secrets

We dare to take a little attention from you to highlight the general points regarding the preparation of squash adjika for the winter.

Adjika made from young vegetables usually has a more delicate texture. To obtain a smooth composition, tomatoes must be peeled and seed bags removed from them, but only the most hardworking housewives do this.
Adjika will acquire new shades of taste if it is made from fried zucchini.
Zucchini adjika is an invention of Russian culinary specialists, but in order to resemble the traditional Caucasian sauce, it is recommended to add garlic, pepper, and oriental spices to it.
The chef has the right to adjust the spiciness of the appetizer to his liking, reducing or increasing the amount of hot pepper, garlic. You can’t completely refuse pepper, without it, squash adjika will turn into squash caviar.
In the recipes for preparations for the winter, the amount of products is given in a purified form.
The storage conditions for adjika from zucchini depend on how and according to what recipe this liquid seasoning was prepared. Usually raw sauce can only be stored in the refrigerator, prepared using heat treatment - indoors. If vinegar is included in the composition, the snack becomes less demanding on storage conditions and stands well at room temperature.
Regardless of where you are going to store adjika from zucchini, you need to sterilize the jars for it, boil the lids. Plastic lids are allowed to close the snack only if it will stand in the refrigerator for a short time.

Adjika from zucchini can be prepared with the addition of various spices, vegetables, fruits. Below you will find classic options with tomatoes, tomato paste, peppers and carrots, as well as extraordinary recipes with eggplant, apples, plums, horseradish. Each recipe is accompanied by an indication of the approximate volume of the finished product, so that the hostess knows how many jars need to be sterilized.

The classic recipe for spicy adjika from zucchini

What you need (for 4 liters):

zucchini - 3 kg;
sweet pepper - 0.5 kg;
carrots - 0.5 kg;
tomatoes - 1.5 kg;
hot capsicum (dried) - 2-4 pcs.;
salt - 60 g;
sugar - 120 g;
refined vegetable oil - 0.2 l;
dried herbs, granulated garlic - to taste.

How to cook:

Wash the main ingredient, peel if necessary, cut in half and scrape out the pulp with seeds from the inside with a spoon. Cut into pieces of arbitrary shape, small enough that they easily fit into the funnel of the meat grinder.
Peeled sweet peppers, cut lengthwise into 6-8 parts.
Cut the tomatoes into slices.
Cut carrots into small cubes or bars.
Throw the vegetables into the meat grinder in turn and turn them into a homogeneous gruel.
Place the vegetable mixture in a saucepan, throw salt and sugar into it, pour in the oil. Stir.
Boil on low heat for 30-40 minutes. The mixture will turn from red to orange - as it should happen.
Add crushed hot peppers, dried herbs and garlic in a coffee grinder. Pour in the vinegar. Stir. Boil for another 10-15 minutes.
Arrange adjika in sterilized jars, tightly close them with prepared lids.
Leave to cool upside down.

The appetizer made according to this recipe looks a bit like zucchini caviar, but the taste is completely different.

About that at home, we have already told our readers.

Easy Tomato Paste Recipe

What you need (for 2 liters):

zucchini - 2 kg;
sweet pepper - 0.5 kg;
tomato paste - 0.4 l;
hot pepper - 1 pod;
garlic - 100 g;
sugar - 0.2 kg;
vegetable oil - 0.2 l;
table vinegar (9 percent) - 100 ml;
salt - 20 g;
hops-suneli - to your taste.

How to cook:

Prepare vegetables.
Grind both types of pepper and zucchini with a meat grinder or blender. Stir.
Boil vegetable puree for 20 minutes. Be careful not to burn.
Add salt, sugar, butter, tomato paste and suneli hops. Simmer for another 15 minutes.
Add the garlic passed through the press, vinegar. After simmering for another 5 minutes, remove from heat.

It remains to decompose the spicy seasoning into sterilized jars and seal them hermetically. This recipe for squash adjika is one of the simplest. Take advice: do not reduce the amount of sugar, it helps to balance the sour taste of tomato paste, without it, adjika will come out “tear out your eyes”, and not “you will lick your fingers”.

Another recipe for squash adjika without carrots

What you need (for 3 liters):

zucchini - 2 kg;
bell pepper - 1 kg;
hot pepper - 3-5 pcs.;
dried basil, ground coriander and paprika - 15-20 g each;
garlic - 2-3 heads;
table vinegar, vegetable oil - 100 ml each;
tomatoes - 1 kg;
sugar - 40 g;
salt - 40 g.

How to cook:

Cut all vegetables (except garlic) into small pieces, put in a saucepan, add sugar, salt and oil to them. Bring to a boil over low heat and simmer until soft.
Blend food with an immersion blender or pass through a sieve when cool slightly.
Boil for 15 minutes.
Add seasonings, garlic and vinegar. Stir. Boil for 5-10 minutes.
Arrange in jars, roll up.

The recipe is good because it allows you to do without a meat grinder and generally without any kitchen appliances. A skillful hostess will be able to close such an adjika from zucchini even in the country.

Zucchini adjika without tomatoes and vinegar

What you need (for 2 liters)

zucchini - 1 kg;
carrots, bell peppers, apples - 0.5 kg each;
garlic - 0.25 kg;
hot capsicum - 5 pcs.;
parsley or cilantro (fresh) - 50 g;
sugar - 10 g;
salt - 20 g.

How to cook:

Peel the apples, cut the core out of them. Remove seeds from both peppers. Prepare the rest of the vegetables.
Pass apples, zucchini, carrots and peppers through a meat grinder blade with medium cells. If there is time, but there is no meat grinder, you can grate the food.
Mix, adding salt and sugar, boil for 30 minutes.
Enter finely chopped garlic with a knife, chopped herbs. Boil for another 5-10 minutes.

Can be laid out in banks and rolled up. It is advisable to store adjika made without tomatoes and vinegar in a cold room (cellar, unheated pantry). Seasoning according to this recipe turns out to be spicy in a Caucasian way.

If you like spicy snacks and seasonings, we advise you to try . Her recipes can be found on our website.

Zucchini adjika with tomatoes, apples and carrots "Lick your fingers!"

What you need (for 3-3.5 liters):

zucchini - 2.5 kg;
carrots, apples, bell peppers - 0.5 kg each;
tomatoes - 0.5 kg (or 100 ml of tomato paste);
salt - 50 g;
sugar - 100 g;
vegetable oil - 0.2 l;
vinegar essence (70 percent) - 20 ml.

How to cook:

Vegetables and apples, peeled, cut into pieces of arbitrary shape and scroll through a meat grinder.
Mix with salt, sugar and butter, put on a quiet fire. Tomatoes are placed immediately, tomato paste is added in the next step.
After stewing tomato puree for half an hour, add tomato paste and seasonings to it - you can pick them up yourself. Cook another 30 minutes.
Pour in the essence, mix thoroughly.

Arrange in jars, close and, after cooling, put away for storage. If the appetizer doesn’t even last until winter, it’s only for one reason: if you can’t stand it, you will eat it earlier, it turns out painfully tasty - you will lick your fingers! By the way, this seasoning is perfect for barbecued pork or chicken.

Awesome adjika from zucchini with tomatoes and tomato paste

What you need (for 2.5-3 liters):

zucchini - 2 kg;
tomatoes - 1 kg;
tomato paste - 0.2 l;
bell pepper - 1 kg;
garlic - 0.25-0.3 kg;
chili pepper - 2-4 pcs.;
sugar, salt - 40 g each;
oil, vinegar - 100 ml each;
hops-suneli - 30 g;
celery, basil, mint (fresh) - 25 g each.

How to cook:

Scroll peeled and seeded tomatoes and zucchini through a meat grinder.
Do the same with pepper.
Crush the garlic and chop finely.
Finely chop the greens.
All ingredients, except for garlic, tomato paste and vinegar, combine and boil for half an hour.
Add pasta, stir, continue cooking 15 minutes.
Add garlic and vinegar, stir, remove from heat after a minute.
Arrange zucchini adjika in sterilized jars, close them tightly.

The taste and aroma of this liquid seasoning is indescribable. You and your family will surely like it, especially if they are lovers of spicy dishes.

By the way, lovers of hot snacks, we can recommend to close for the winter . This savory snack is very popular.

Adjika from zucchini and eggplant "Just a meal!"

What you need (for 3 liters):

zucchini - 2 kg;
eggplant - 1 kg;
tomatoes, bell peppers - 0.5 kg each;
garlic - 150 g;
table vinegar (9 percent) - 70 ml;
vegetable oil - 100 ml;
sugar - 80 g;
salt - 40 g;
tomato paste - 50 g;
hot pepper - to taste.

How to cook:

Cut zucchini and eggplant into circles. Soak the blue ones in saline solution (20 minutes), rinse and dry with a towel.
Fry the vegetables in oil and chop with a blender.
Combine with mashed tomatoes and peppers.
Boil for 10-15 minutes.
Mix with salt, sugar, tomato paste. Put out the same amount more.
Enter the garlic and vinegar passed through the press. Extinguish for 2-3 minutes, turn off the burner.
Fill prepared jars with zucchini-eggplant adjika, cork them.
Leave to cool upside down under something warm for extra sterilization.

Adjika, prepared according to the above recipe, has a truly unique taste, and it is simply impossible to tear yourself away from it.

Zucchini adjika with horseradish

What you need (for 2-2.5 liters):

zucchini - 3 kg;
horseradish root, garlic - 0.2 kg each;
salt - 40 g;
vinegar - 80 ml;
tomato paste - 0.25 l;
water - 0.25 l;
fresh herbs - 100 g;
ground pepper - to taste.

How to cook:

Dilute tomato paste with water, mix with salt, pepper and sugar.
Grind the zucchini to a puree state in any way, immerse in the tomato mixture and boil for 20 minutes.
Grind garlic, horseradish, herbs in a blender or meat grinder. Mix with vinegar.
Pour this spicy mixture into the vegetable puree, boil it for 10 minutes and remove from heat.
Divide into banks, roll up and cool.

This variant of zucchini adjika is close to Russian cuisine like no other, it can even be called horseradish from zucchini.

Raw adjika from zucchini (a simple recipe without cooking)

What you need (for 1.5 liters):

zucchini - 1 kg;
hot pepper - 1 kg (you can 0.5 kg of hot and 0.5 kg of sweet);
garlic - 0.3 kg;
fresh herbs (cilantro or parsley) - 100 g;
hops-suneli - 15 g;
salt - 60 g;
apple cider vinegar (6 percent) - 150 ml.

How to cook:

Grind prepared vegetables and herbs with a meat grinder.
Stir by combining with seasoning, salt and vinegar.
Place in sterilized jars, close tightly and refrigerate.

Store this extremely spicy seasoning in the refrigerator, preferably within 6 months.

Adjika from zucchini with plums

What you need (for 1.5 liters):

zucchini - 1 kg;
plums - 0.4 kg;
sweet pepper - 0.4 kg;
carrots - 0.2 kg;
salt - 30 g;
sugar - 80 g;
grape vinegar (6 percent) - 30 ml;
garlic - 50 g;
fresh herbs - 50 g;
vegetable oil - 150 ml.

How to cook:

Remove the pits from the plums. Remove seeds from zucchini and peppers. Peel carrots and garlic.
Pass the prepared vegetables, herbs and plums through a meat grinder. Grind the garlic separately.
Mix all ingredients, except garlic and vinegar, and boil for 30 minutes.
Pour in the vinegar, add the garlic, stir and immediately remove spicy sauce from fire.
Arrange in pre-sterilized jars, seal them. Turn over, wrap and leave to cool in this form.

Zucchini-plum adjika tastes like . The spicy and sour seasoning of zucchini and plums is a good addition to any poultry and meat dishes, in particular, suitable for barbecue. If you have both zucchini and plums, we recommend trying this recipe.

Adjika from zucchini differs significantly from the traditional one, but is not inferior to it in organoleptic qualities. It is not difficult to make it for the winter, and such a seasoning will cost quite cheaply, but you definitely will not regret that you have prepared it.

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