12 recipes for making adjika from zucchini for the winter will lick your fingers

It’s quite easy to stock up on zucchini adjika for the winter according to the “Finger-lickin’ good” recipe. The base grows in any garden. The advantage of the recipes is the ability to use overripe zucchini with thick skin. The taste will still be excellent.

This seasoning is common in the Caucasus.It is prepared in Georgia, Armenia, Abkhazia. Each country has its own cooking recipes. The word is translated from Armenian as “bitter”.

Main ingredients: peppers (sweet and hot), garlic, tomatoes. And there are recipes with a different base. Zucchini allows you to reduce the amount of staples and maintain the traditional taste.

Features of the dish

In the Caucasus, not a single feast is complete without spicy and bitter seasoning. It makes it easier to digest heavy meat and flour foods. It is eaten with cheese, shish kebab, and lavash.

In other regions, traditional dishes have their own characteristics. But people fell in love with an unusual supplement. It is prepared almost everywhere. The taste is slightly adjusted: the dish becomes less spicy and bitter.

Gardeners want to make a seasoning from vegetables grown on their plot. Garlic, carrots, and onions delight summer residents with a bountiful harvest. And peppers have a long growing season. In cool summers the harvest is negligible.

Zucchini is less capricious. 5-6 bushes provide fruits for a family of 4 people in abundance. Pumpkin has a neutral taste and can partially replace the base.

The only difficulty: zucchini does not contain acid (a natural preservative). Ingredients that can correct the deficiency should be added. Prepared canned food must be thoroughly sterilized. Fulfilling these conditions will allow you to enjoy the seasoning during the cold winter months.

Prepare the necessary ingredients

The success of cooking is the correct choice of ingredients of the dish. How to proceed:

1. Young and mature zucchini are suitable for cooking. In the first case, the base turns out to be more delicate.
2. The raw materials must be washed thoroughly. Rotten or damaged vegetables are subject to rejection.
3. Overripe zucchini should be peeled and seeds removed. For young fruits, cut off the stem.
4. Tomatoes are allowed to be overripe and bruised. The main condition is a whole skin.
5. Be sure to remove the seeds from the peppers.
6. Hot peppers should be immersed in cold water for 2 hours before use. Change the water every hour. This procedure will eliminate excess causticity of the product.
7. The top covering scales are removed from the garlic. In young heads they are still wet. They should also be cleaned off.
8. To grind ingredients, some gardeners prefer to use a meat grinder with a fine grid. The result is a finely grained mass. When using a blender, the paste acquires a homogeneous consistency.
9. Most recipes indicate the weight of the purified ingredients. You should first weigh the total weight, then subtract the weight of the scraps.

It is important to observe the specified proportions: violation of the ratio will lead to spoilage of canned food. The gardener will waste time and food in vain.

Methods for preparing adjika from zucchini

Gardeners know a huge number of recipes. They prepare the seasoning with non-standard additives and adapt the dish to the vegetables and fruits grown on the site. The taste is excellent.

Classic recipe

This is the simplest variation of the popular Caucasian recipe. The dish will work even for novice conservatives. The product serves as a side dish; it can be used as spaghetti sauce, an addition to meat, vegetable stew and fish, or simply eaten with bread.

What to cook:

• 1 head of garlic;
• the main components are taken in the maximum volume: tomatoes and zucchini 1.5 kilograms each;
• hot pepper (preferably red) – 2 pieces;
• carrots – 500 grams;
• sweet salad onion (preferably white) – 500 grams;
• ground black pepper - teaspoon;
• refined oil – 1 cup;
• granulated sugar – 6 tablespoons;
• salt – 3 tablespoons;
• nine percent vinegar - 100 milliliters.

How to cook:

• grind the raw materials to the desired fraction sizes;
• Process garden fruits separately, place them in different dishes;
• put the mixture into a cauldron (do not add garlic);
• stir thoroughly;
• put on medium heat;
• Once it starts boiling, cook for 40 minutes (there should not be much boiling);
• To prevent burning, stir the composition from time to time;
• add garlic, salt, sugar, butter and cook by boiling for 10 minutes;
• Pour in vinegar and bring to a boil.

The most delicious seasoning has been prepared. You can adjust the salty-sweet ratio at your own discretion. Prepare packaging containers in advance: bottles, jars. Immediately pack and roll up the mixture removed from the heat.

Adjika requires long-term self-pasteurization. The container with the seasoning should be turned upside down and wrapped. After cooling, store in the room.

With the addition of apples

This variation came from regions rich in apples. Gardeners solved the problem of processing by creating an original recipe. The sour fruits add a zesty twist to the bitters. What to prepare:

• sour apples (preferably Antonov) – 1 kilogram;
• tomatoes – 500 grams;
• garlic – 3 heads;
• zucchini – 5 kilograms;
• carrots – 1 kilogram;
• hot pepper – 150 grams;
• sweet pepper – 1 kilogram;
• nine percent vinegar - a glass;
• salt – 4-6 level tablespoons;
• sugar – 180-200 grams;
• allspice – 1 teaspoon;
• refined oil – 500 milliliters;
• parsley, dill, cilantro, celery - to taste and optional.

How to proceed:

• grind the ingredients to the desired structure;
• put in the cauldron (without garlic);
• put on fire;
• cook after boiling for 40 minutes over low heat;
• add garlic, salt, sugar, butter, ground pepper, herbs;
• cook for 10 minutes;
• add vinegar;
• bring to a boil and remove from heat.

Immediately screw tightly into pre-sterilized containers, turn bottom up and wrap tightly. When the contents have cooled, move the container to a place protected from light where room temperature is maintained.

Excellently sour adjika perfectly complements meat and fish dishes. Sometimes gardeners use it as a sauce for pizza and burgers.

Adjika with tomato paste and bell pepper

Tomatoes do not always grow in the required quantities in the garden. There are barely enough tomatoes to eat. And there is a surplus of zucchini. To prepare the spicy seasoning, use tomato paste. It can be bought at any store.

What you will need:

• tomato paste - one jar, 350-400 grams in volume;
• water – 1 liter;
• zucchini – 3 kilograms;
• sweet pepper – 1 kilogram;
• hot pepper – 3-4 pieces;
• garlic – 2 heads;
• onion – 300 grams;
• sugar – 200 grams;
• salt – 4 level tablespoons;
• refined oil – 1 cup;
• nine percent vinegar - 1 glass.

Preparation steps:

• grind the components;
• dilute the tomato paste with water and stir (lumps are not allowed);
• put vegetables (without garlic) in a cauldron, pour in tomato paste;
• bring to a boil and simmer for 40 minutes;
• add garlic, salt, sugar, butter, ground pepper and cook for 10 minutes;
• add vinegar, boil and remove from heat.

Place the seasoning in pre-sterilized containers, seal tightly, place bottom up and wrap tightly. After cooling, the spice stands perfectly in a dark corner of the room.

Sometimes gardeners use preparations as a cold appetizer.Adjika is served at the beginning of a hearty meal for better digestion.

With tomato juice

Some gardeners prefer to add tomato juice to adjika from zucchini. A good year for tomatoes allows you to prepare seasoning with your own ingredient. Overripe, crushed tomatoes with their skins intact are suitable for juice. What you will need:

• mature large zucchini – 5 kilograms;
• any refined vegetable oil – 500 milliliters;
• bitter (hot) pepper (preferably red) – 3 pods;
• fully ripe tomatoes for juice – 1.5 kilograms;
• carrots – 1 kilogram;
• garlic – 3 large heads;
• sugar – 200 grams;
• salt – 4 heaped tablespoons;
• nine percent vinegar - half a glass.

How to cook:

• peel the tomatoes and squeeze out the juice;
• Peel the vegetables, cut into pieces and chop;
• Place the prepared raw materials (without garlic) in a cauldron;
• measure 500 milliliters of tomato juice, pour in the mixture;
• Stir the mixture thoroughly with a wooden spatula;
• turn on the lowest heat on the stove;
• At minimum heat, bring the semi-finished product to a boil; the mixture should cook for half an hour, while stirring constantly (the liquid should not boil too much);
• add garlic, sugar and salt and boil for 10 minutes (stirring again);
• add vinegar, boil and remove from heat.

Immediately pack into sterile jars, roll up, and wrap. After cooling, delicious canned food is stored on the floor at home.

Spicy with hot pepper and herbs

This is a dish for lovers of spicy snacks. The colorful seasoning literally burns the palate. It will perfectly complement the meat menu.

Unlike all other ways to make zucchini seasoning, this recipe uses a large amount of pepper, which causes a burning sensation.

What to take:

• fully ripened zucchini - 2.5 kilograms;
• red hot pepper - 200 grams;
• multi-colored (for beauty) sweet pepper - 500 grams;
• carrots - 500 grams;
• spicy onions - 500 grams;
• any refined vegetable oil - 1 cup;
• salt - in the amount of 2 tablespoons;
• sugar - in the amount of 4 tablespoons;
• a bunch of young greens: cilantro, parsley and dill;
• nine percent vinegar - 2/3 cup.

How to proceed:

• Wash the garden herbs well, then dry on a towel and cut into the smallest pieces;
• garden fruits must be peeled, then finely chopped, for example, using a blender, and placed in a cast iron or copper cauldron;
• pour generously of oil and stir well, but not with a metal, but with a wooden spatula;
• Keep the resulting mass on low heat for 50 minutes, and stir regularly during cooking;
• then add sugar, salt, and garden herbs to taste into the container and cook for another 10 minutes, continuing to stir;
• Add vinegar in portions, stir again and finally wait until the mixture boils again;
• turn off the heating.

After the product is prepared, it should be immediately placed in glass containers that have been previously sterilized. After rolling, the cans are placed bottom up and wrapped tightly on all sides. When the seasoning has cooled, the containers are placed in a room with a cool temperature for storage.

Preparation with apples and carrots for the winter

This type of canned food contains carrots. Unleavened zucchini is complemented by a sweet and sour combination: apples and carrots. The sweet root vegetable makes the preparation pleasant and soft to the taste. Sour apples turn an ordinary zucchini dish into a unique delicacy. Children eagerly eat this adjika.

What to prepare:

• 5 kilograms of fully ripened zucchini (young ones are too tender for seasoning);
• 12-15 pods of multi-colored (for beauty) hot pepper;
• 2 heads of garlic (you can take the Rocambole hair onion);
• 200 grams of white salad onions;
• 500 milliliters of any refined vegetable oil;
• 200 grams of sugar;
• 100 grams of salt;
• 1 kilogram of sugary carrots;
• 1 kilogram of sour (Antonov) apples;
• a glass of nine percent vinegar.

It’s not difficult to prepare a sweet and sour seasoning from zucchini with carrots and apples:

• chop the vegetables to the desired size and place in a cauldron;
• stir thoroughly with a wooden spatula;
• cook on low heat for 20 minutes (stirring is required constantly);
• add butter, salt, sugar and cook for 30 minutes with vigorous stirring;
• Pour vinegar in portions, bring to a boil one last time and remove from heat.

Immediately package the adjika. The filling must be done in sterile jars. After capping, the container should be turned over and wrapped. Products are stored at room temperature.

Zucchini adjika without sterilization

In fact, instead of conventional sterilization, there is a well-known technique here: self-pasteurization. After packaging adjika from zucchini into prepared jars, the canned food is wrapped and cooled slowly in this form. Colonies of bacteria die under the influence of vinegar and prolonged high temperature.

Ingredients required:

• fully ripened zucchini - 5 kilograms;
• multi-colored (for beauty) hot pepper - 5-6 pods;
• carrots - 1 kilogram;
• ripe red (for acid) tomatoes - 1 kilogram;
• salt - in the amount of 100 grams;
• sugar – in the amount of 200-hundred grams;
• multi-colored (for beauty) sweet pepper - 1 kilogram;
• apples (sour or sweet - it doesn’t matter) - 1 kilogram;
• any refined vegetable oil - 500 milliliters;
• nine percent vinegar - 2/3 cup.

How to proceed:

• Place chopped vegetables (except tomatoes) into a cauldron;
• stir thoroughly with a wooden spatula or spoon;
• stirring constantly, cook on low heat for 15 minutes;
• add tomatoes and cook for 35 minutes (stirring is required constantly);
• add butter, salt, sugar and cook for 10 minutes (stirring again);
• Add vinegar little by little, bring to a boil one last time and remove from heat.

The success of this zucchini adjika recipe is the exact and consistent implementation of the recommendations.

Pack the finished canned food, seal it, and wrap it. Self-pasteurization will take care of the rest. After cooling, store in a cool place: in the cellar or in the refrigerator.

"Five Minute"

To prepare this adjika from zucchini, you will need a pressure cooker. A modern saucepan is absolutely safe if the operating instructions are followed. This is an easy way to quickly preserve.

What to prepare:

• fully ripened zucchini - 2 kilograms;
• multi-colored (for beauty) hot pepper – 5 pods;
• multi-colored (for beauty) sweet pepper - in the amount of 300-hundred grams;
• garlic (you can use Rocambole onion) – in the amount of one head;
• ripe red tomatoes - in the amount of 1 kilogram;
• sugar - in the amount of 200-hundred grams;
• salt - in the amount of 70 grams;
• any refined (and better deodorized) vegetable oil - 200 milliliters;
• nine percent vinegar - 2/3 cup.

How to cook:

• chop all the vegetables and place them in a large container (a basin or cauldron will do);
• immediately add all other ingredients (except vinegar);
• stir with a wooden spatula;
• pour into the pressure cooker bowl up to the indicated maximum volume;
• select one of the modes: “baking”, “stewing”, “vegetables” and set the time - 5 minutes;
• After the process is completed, pour in vinegar and stir.

Pack the finished products into clean jars, cool and store in the refrigerator.

The pressure cooker bowl may not hold the entire mixture at once: it is recommended to add the raw materials in several stages. Vinegar is added proportionally.

Zucchini-mayonnaise

This unexpected combination results in amazing canned food. But this adjika is not suitable for people watching their figure: it is too fatty and high in calories.

What you will need:

• fully ripened zucchini - 1 kilogram;
• multi-colored (for beauty) hot pepper - 3 pods;
• an average pack of mayonnaise - about 200 grams in volume;
• multi-colored (for beauty) sweet pepper - in the amount of 500-hundred grams;
• garlic (you can use blue) – in the amount of 1 head;
• sugar - in the amount of 2 tablespoons;
• salt - in the amount of 1 tablespoon;
• ripe red tomatoes - in the amount of 500-hundred grams;
• white salad onion (not too spicy) - 200 grams;
• any refined (and preferably deodorized) vegetable oil - 1/4 cup;
• nine percent vinegar - 1/4 cup.

How to prepare adjika from zucchini and mayonnaise:

• using a meat grinder or blender, chop all the vegetables to the desired fraction size and place in a cauldron (except for garlic);
• mix thoroughly with a wooden spatula;
• Cook on low heat and with constant stirring for 30 minutes;
• add oil, salt, pepper and boil for another 20 minutes (again, stirring constantly);
• add mayonnaise first and stir until smooth;
• slowly pour the vinegar and at the same time thoroughly stir the contents of the dishes;
• With constant stirring, bring to a boil one last time and remove from heat.

In a well-made adjika, mayonnaise is not visible: when eating, you only feel its taste. Pack the finished seasoning into sterile jars, seal and wrap. After cooling, store in the refrigerator or cellar.

With tomatoes

Adjika made from zucchini and tomatoes is a nice addition to a meat menu. The sharpness can be adjusted at your discretion. The mildly bitter seasoning is recommended to be used as a side dish.

What you will need:

• fully ripened zucchini - 2.5 kilograms;
• garlic (preferably blue or Rocambole) - 1 head;
• nine percent vinegar - 1/2 cup;
• multi-colored (for beauty) hot pepper - 100 grams;
• strong ripe red tomatoes - in the amount of 500-hundred grams;
• any refined vegetable oil - in the amount of 100 milliliters;
• multi-colored (for beauty) sweet peppers - 200 grams;
• two regular tablespoons of sugar;
• one standard tablespoon of salt.

How to cook:

• grind the garden fruits and pour the resulting mass into a cast iron or copper cauldron;
• stir the resulting product with a wooden spatula until it turns into a single substance;
• Stir continuously on low heat and cook for 30 minutes;
• add the required amount of sugar, salt to taste, and also add oil, then cook on low heat for 10 minutes at a boil, constantly stirring the mass;
• Add vinegar in portions and, stirring constantly, wait until the mixture begins to boil away again, then remove the pot from the stove.

Pack the hot seasoning into initially sterilized containers (the jar is filled up to the neck), seal and wrap tightly on all sides.After cooling, store in a room at normal room temperature.

With zucchini

Zucchini is related to zucchini. This culture has more juicy, tender and watery pulp. The advantage of the vegetable is that it maintains a delicate consistency even when overripe. You can make adjika with zucchini in the same way as with zucchini. What ingredients are needed:

• ripe or young zucchini - 5 kilograms;
• Spanish garlic Rocambole or other garlic that is not very spicy - 1 head;
• sunflower or any other oil, but always refined vegetable oil - in the amount of 500-hundred milliliters;
• 3 pods of multi-colored (for beauty) hot pepper;
• thick tomato paste - in the amount of 500-hundred grams;
• salt - 2 tablespoons;
• sugar - 4 tablespoons;
• nine percent vinegar - half a glass.

Seasoning preparation:

• all garden fruits and herbs must be made clean, and then ground using your favorite kitchen assistants, such as a blender or a meat grinder;
• mix the resulting mass with a wooden spatula until it reaches a uniform consistency;
• place in a large cast iron or copper cauldron;
• Stir continuously over low heat and cook for 10 minutes;
• place tomato paste in a cauldron, without diluting it with liquid, as well as sugar, butter and salt to taste, then cook over low heat in a sealed container for 40 minutes, continuing to stir from time to time;
• Add vinegar in portions and stirring regularly, then bring the mixture to a boil, after which you can remove the container from the stove.

The finished seasoning will be soft and tasty. It should be packaged hot, sterilized and placed in any room with a cool temperature.

Cooking method in a slow cooker

Many gardeners have a kitchen assistant - a multicooker. With its use, you can prepare any aromatic seasoning from zucchini.

The advantages of such a device are:

• uniform heating on 3 sides;
• non-stick coating;
• the ability to add ingredients during the cooking process;
• setting the timer for the required time.

It is important not to exceed the specified maximum volume of the bowl: then cooking squash adjika in a multicooker will be a pleasure.

How to properly store adjika

Most recipes call for sterilization or self-pasteurization. This seasoning can be stored in a regular room: on a shelf or in a dark corner.

But sometimes ingredients are added that change the conditions. Then adjika should be stored in a cellar or refrigerator. It is important to remember: an open jar should be kept in the refrigerator for 1-2 days.