Every year the adjika from zucchini becomes very popular and is already able to compete with classical recipes. All because the taste-neutral fruit forms excellent combinations with other vegetables, spices and even fruits, which leads to a variety of simple and mouth-watering recipes that do not require special cooking skills.
How to cook the adjika from zucchini?
A squash adzhika is effective even for an inexperienced mistress. To make it, you need to grind zucchini and accompanying vegetables, season with spices, salt, sugar and vinegar, put on a plate and cook, stirring, for half an hour. Before you decompose the adjika on sterile cans, you should check it for spices.
- Adjika from zucchini will acquire a uniform, more puree-like consistency, if you peel the vegetables from the peel. This procedure will not affect the taste of the dish, but will make the mass softer and more airy.
- Zucchini must be twisted in a meat grinder - whipped in a blender, they turn into a mess.
- To extend the shelf life of the billet, vinegar is added to the adzhika, therefore, the adjika from the courgettes is preserved without sterilization.
Adzhika squash for winter - a simple recipe
The recipe for Adzhika from zucchini is created for those who are just beginning to master winter preparations, because the classic taste combination of courgettes, carrots and tomatoes is perfectly balanced, and their preparation is so accessible and understandable that it will not frighten even beginners. In the process, you just need to skip all the ingredients through the meat grinder and boil for 30 minutes.
Ingredients:
- zucchini - 1,5 kg;
- carrots - 250 g;
- Tomatoes - 550 g;
- garlic head - 1 piece;
- hot pepper - 1/2 pcs .;
- vinegar - 60 ml;
- sugar - 50 g;
- salt - 20 g.
Preparation
- Peel the vegetables through the meat grinder.
- Add a lot of salt, sugar and put on the fire.
- Adjika simple from zucchini stewed under the lid for 30 minutes.
- After, dressed with vinegar and garlic and laid out on the banks.
Spicy Adzhika from Zucchini
Even though in translation from the Abkhazian "adzhika" means "salt", a sharp adzhika from courgettes for the winter according to this recipe - will find its place at the table not only as a seasoning. In it, the burning of red pepper and garlic is cleverly diluted with a neutral taste of zucchini, and juicy tomatoes add a pleasant sourness, freshness, brightness, and make the sauce not so dense.
Ingredients:
- zucchini - 3 kg;
- tomatoes - 1,5 kg;
- sweet pepper - 400 g;
- hot pepper - 2 pcs .;
- sugar - 100 g;
- salt - 50 g;
- a clove of garlic - 7 pieces;
- oil - 250 ml;
- vinegar - 60 ml.
Preparation
- Grind the vegetables in the meat grinder.
- Put on the fire, pour in the oil and cook for 40 minutes.
- Add sugar, vinegar and salt, and a couple of minutes - garlic.
- After 10 minutes, remove from heat.
- Adzhika sharp from zucchini rolls up and wraps up before cooling down.
Adjika from courgettes with tomato paste
Mistresses who do not want to spend energy on preparing Adzhika from zucchini for the winter can replace juicy tomatoes with tomato paste. Such an addition will improve the consistency of the sauce, bring a pleasant and delicate taste and save you not only time, but also finance, as it is much cheaper to buy tomato paste than tomatoes and spices.
Ingredients:
- zucchini - 900 g;
- tomato paste - 200 g;
- salt - 20 g;
- sugar - 100 g;
- vinegar - 60 ml;
- a clove of garlic - 5 pcs .;
- oil - 120 ml;
- black ground pepper - 5 g.
Preparation
- Grind the squash.
- Mix with pasta, salt and sugar.
- Pour in the oil and simmer for 30 minutes.
- Add the garlic, vinegar and ground pepper.
- Strain it for 10 minutes and remove it from the stove.
- Zucchini adzhika for the winter with tomato paste is decomposed into sterile jars and rolled up.
Adjika from courgettes with apples for the winter
Adjika from zucchini with apples is full of gastronomic surprises. This original workpiece has a wonderful aroma, a delicate, homogeneous consistency and a special taste, the shades of which depend on the type of apples. So, with the use of sweet fruit, you can get a pleasant honey note, and from sour - a refreshingly spicy.
Ingredients:
- squash - 5 kg;
- pepper - 800 g;
- apples - 900 g;
- carrots - 250 g;
- hot pepper - 2 pcs .;
- vinegar - 150 ml;
- salt - 80 g;
- sugar - 150 g;
- oil - 450 ml.
Preparation
- Vegetables and apples chop the meat grinder.
- Add a lot of sugar, salt, butter and simmer for 30 minutes.
- Top up the vinegar, hold on the fire for 5 minutes.
- Adjika from zucchini is laid out in cans, corked and wrapped.
Adjika from courgettes with tomatoes
Adjika with zucchini and tomatoes for the winter is the most popular home preparation. Both tomatoes and tomatoes are financially available, very tasty, incredibly useful and perfectly combined with a variety of ingredients, which allows you to experiment with conservation throughout the vegetable season, which lasts for several months.
Ingredients:
- zucchini - 3 kg;
- tomatoes - 1,5 kg;
- oil - 200 ml;
- salt - 60 g;
- vinegar - 40 ml;
- black ground pepper - 10 g;
- a bunch of dill - 1 piece;
- garlic head - 2 pcs.
Preparation
- Squash and tomatoes chop.
- Put butter, pepper, salt and boil for 1.5 hours.
- Add the vinegar, garlic, greens.
- Ready to adzhika ukuporte in jars.
Adjika from zucchini and pepper
Adjika from zucchini with red pepper leaves no doubt of its usefulness. Red pepper is rich in vitamin composition, which is an indisputable plus for winter stocks. The taste and aesthetic qualities of the vegetable are also at an altitude: pleasant sweetness and bright color make it the main component of sauces, lecho and adzhika.
Ingredients:
- zucchini - 1,5 kg;
- red pepper - 750 g;
- tomatoes - 250 g;
- chili pepper - 2 pcs .;
- vinegar - 20 ml;
- sugar - 50 g;
- salt - 20 g;
- oil - 120 ml.
Preparation
- Squash, peppers and tomatoes chop.
- Season, pour in the oil and soak for 30 minutes.
- Add the vinegar and chili.
- Remove from heat after 5 minutes and place on cans.
Adjika from zucchini without cooking
A delicious Adzhika from courgettes for the winter is possible without heat treatment. If earlier, such a preparation called for doubt, today - many housewives choose the right and healthy preparations, because such vegetables preserve vitamins, natural taste of natural flavors and, thanks to modern refrigerators, are perfectly preserved.
Ingredients:
- zucchini - 500 g
- tomatoes - 200 g;
- sweet pepper - 3 pieces;
- horseradish root - 40 g;
- a clove of garlic - 5 pcs .;
- oil - 125 ml;
- vinegar - 40 ml;
- sugar - 20 g;
- salt - 15 g.
Preparation
- Vegetables scroll through the meat grinder.
- Drain the excess juice.
- Add garlic and horseradish.
- Mix the vinegar with sugar, salt and butter and pour the preform.
- Place on cans and send to the refrigerator.
Adjika from courgettes in Georgian
The recipe for a sharp adzhika from zucchini will be to the taste of the fans of the Caucasian cuisine, a feature of which is in incredible taste and specific flavors from traditional spices and herbs. In this version - walnuts give adzhika rich oily, and coriander - piquancy and sharpness, characteristic of all colorful Georgian dishes.
Ingredients:
- zucchini - 900 g;
- tomatoes - 300 g;
- pepper - 250 g;
- onion - 120 g;
- a clove of garlic - 7 pieces;
- vinegar - 20 ml;
- walnuts - 100 g;
- a bundle of cilantro - 1 pc .;
- sugar - 20 g;
- oil - 120 ml.
Preparation
- Vegetables chop, add butter, salt and sugar and cook for 35 minutes.
- Add nuts, coriander, garlic, vinegar, remove from heat and block.
Adjika from zucchini in the multivark
Squash Adzhika for the winter in the multivarquet will bring pleasure not only from eating, but also from cooking. Time for the last takes a little, the bowl protects from burning, and the dish correctly and evenly languishes. From the housewives only and it is required that you put the crushed components in the multivark, set the "Quenching" mode for an hour and wait for the sound signal.
Ingredients:
- zucchini - 750 g;
- carrots - 100 g;
- tomatoes - 500 g;
- a clove of garlic - 4 pieces;
- sugar - 50 g;
- salt - 15 g;
- vinegar - 20 ml;
- oil - 150 ml.
Preparation
- Vegetables chop, season, add butter and vinegar and put in a bowl.
- Cook in the "Quenching" hour.