TOP 8 recipes for making adjika from tomatoes and garlic without cooking for the winter

Adjika, made from tomatoes and garlic, is canned for the winter, but without cooking it remains fresh and retains all its vitamins. Raw adjika recipes are prepared not only from tomatoes, but also with the addition of other vegetables. With the right choice of raw materials, preparation of containers for canning, and storage in proper conditions, the snack remains fresh for a long time.

Features of preparing adjika from tomato and garlic without cooking

Since adjika is not subject to heat treatment, thoroughly washed vegetables should be dried before use, otherwise the preparation may turn sour.

Selection and preparation of main ingredients

Tomatoes, as the main ingredient for making sauce, are better to take fleshy, large, ripe, but not overripe.

If desired, remove the skin from the tomato before processing, but this is not necessary.

How to properly prepare containers

Glass containers are washed with soda, rinsed well, and sterilized over steam or in the oven. The lids are boiling. The jars must be dry before pouring the sauce.

How to cook adjika from tomatoes and garlic in a cold way

When preparing adjika using the cold method, vegetables are twisted through a meat grinder or a blender is used. Mix the resulting mass with the bulk and liquid ingredients specified in the recipe, stir, infuse, and close.

Classic recipe

Making such adjika is not difficult, like any other without cooking. The sauce for this recipe is not spicy, with a garlic aroma.

Components:

• 2 kilograms of ripe tomatoes;
• kilogram of ratunda;
• 5 heads of garlic;
• half a glass of salt;
• 2 times more sugar and vinegar.

Twist the prepared vegetables, add the rest of the products according to the list, leave for three hours, stirring the mixture several times. Pour the mixture into jars and close the lids.

On a note! To obtain a spicier product, add hot pepper to taste.

With horseradish

This fresh adjika is popularly called horseradish, due to the presence of horseradish root in it, which gives the sauce its pungency and sharpness.

Required components:

• 3 kilograms of ripe tomatoes;
• 300 grams of peeled horseradish root;
• 300 grams of prepared garlic;
• a third of a faceted glass of salt.

All ingredients specified in the recipe are ground in a meat grinder, salted, and stirred. After steeping the horseradish for two hours, mix it thoroughly, taste it, and add salt if necessary. After the salt has completely dissolved, the snack is poured into a sterile container, closed, and stored only in the refrigerator.

With Aspirin

Quick raw adjika will last longer if you add Aspirin during preparation.

Components:

• 4 kilograms of ripe tomatoes;
• kilogram of lettuce pepper;
• 130 grams of chili;
• 250 grams of young garlic;
• 3 tablespoons salt;
• sugar – 2 times less;
• 20 Aspirin tablets.

Vegetables are washed under the tap, allowed to dry, and twisted. Add salt and sugar and crushed Aspirin tablets into the mixture. Stir the sauce well and leave until the morning without covering it with a lid. The next day, the seasoning is stirred, packaged in jars, and lowered into the cellar.

Georgian adjika with chili pepper

Preparing the spicy seasoning won't take much time. You can prepare Georgian adjika with the addition of any greens.

Required components:

• 2 kilograms of ripe tomatoes;
• 3 chili;
• 600 grams of lettuce pepper;
• garlic - half as much;
• 200 grams of sugar and vinegar;
• salt - half as much;
• a bunch of cilantro.

Vegetables and herbs are thoroughly washed and blotted with a paper towel to remove moisture. After twisting, add vinegar, salt and sugar. The mixture is distributed into a glass container.

Real Georgian adjika

The base of the seasoning is hot pepper.Before use, the mixture can be diluted with tomato juice or paste, adding a little sugar.

Compound:

• 400 grams of hot pepper;
• 2 heads of garlic;
• 2 tablespoons dried dill;
• Suneli hops and coriander - twice as much;
• a large bunch of fresh dill and basil;
• a faceted glass of iodine-free salt.

Twist the pepper with garlic and herbs twice, add the rest of the ingredients, and grind thoroughly. Place in a suitable container, screw, and place on the bottom shelf of the refrigerator.

With mustard

Adjika with mustard is recommended to be used as food two weeks after preparation. During this period, the snack will become more tasty and acquire additional spiciness.

The following products are needed:

• half a kilogram of lettuce pepper;
• the same number of ripe tomatoes;
• 5 peppers;
• 300 grams of juicy carrots;
• 2 large apples;
• 300 grams of parsley root;
• 3 heads of garlic;
• 100 grams of mustard;
• tomato paste - half as much;
• a tablespoon of rock salt;
• 2 glasses of vinegar.

Vegetables are chopped, mixed with tomato paste, mustard, salt, and vinegar. Afterwards they are distributed into jars and stored in the cold.

With celery

Yield: two three-liter jars.

Compound:

• 4 kilograms of tomatoes;
• 200 grams of celery;
• 1.5 kilograms of lettuce pepper;
• 6 chili pods;
• 10 heads of garlic;
• 40 grams of parsley;
• 50 grams of rock salt;
• 200 grams of sugar;
• vinegar - half as much.

Twist seeded peppers, herbs, garlic, and celery. Twisted tomatoes are added to the vegetable composition. Dissolve salt and sugar in the sauce, add vinegar. The seasoning is distributed into prepared containers and covered with nylon lids.

With eggplants

Eggplants give spicy adjika an unusual taste.

Required components:

• half a kilogram of tomato;
• 800 grams eggplant;
• 300 grams of lettuce pepper;
• 5 chili pods;
• 4 cloves of garlic;
• 2/3 glass of vinegar;
• oil - twice as much;
• 90 grams of salt without iodine.

Eggplants are immersed in boiling water for four minutes, then peeled, and the pulp is twisted with the rest of the vegetables. Salt, oil and vinegar are added to the pulp. The mixture is heated for five minutes, but do not boil. The sharp workpiece is transferred to a sterile container. After cooling, put into the cold for further storage.

How long can such adjika be stored?

Adjika, prepared according to all the rules, can be stored in the refrigerator, on the bottom shelf, for up to five months. Adding garlic, pepper, horseradish, and Aspirin to the sauce significantly extends the shelf life of the product.