6 best adjika recipes from green tomatoes “Obedenie” for the winter

Adjika for the winter made from green tomatoes is a real treat. Very often, after harvesting, green tomatoes remain, which, although they turn red, do not have the best taste. It’s better not to wait until they ripen and prepare adjika from them right away.

Subtleties of preparing adjika from green tomatoes

Homemade adjika made from green tomatoes must be sterilized.Especially if you plan to store it all winter until summer. If the workpiece is stored in the refrigerator and will be used in the near future, you can do without sterilization.

Before cooking, it is better to remove the skin from the fruit to make the snack more uniform. To do this, they are doused with boiling water, two cross-shaped cuts are made and the peel is removed.

To give the dish an unusual taste, you can add various spices and herbs.

Requirements for main ingredients

Tomatoes of any variety are suitable for cooking. You can use not only green ones, but also those fruits that have just begun to turn red. There should be no signs of damage on the skin; the tomatoes should feel firm and elastic to the touch. There can also be any variety of tomatoes. Before cooking, the fruits are thoroughly washed under running water and dried, and only then do they begin cooking.

Required containers

You can cook adjika in any large pan. The finished snack is placed in glass jars. Before this, they need to be thoroughly washed with soda and sterilized.

Cooking methods

There are many ways to prepare adjika for the winter. You can add spices, herbs and other vegetables to the dish to give the dish a unique taste.

Adjika from green tomatoes for the winter

Recipe for spicy adjika for the winter made from tomatoes.

Required ingredients:

• 3 kg of tomatoes;
• 1 bell pepper;
• 1 medium sized onion;
• 2 cloves of garlic;
• 1 pod of hot pepper;
• salt and spices to taste;
• 40 ml sunflower oil;
• 2 tbsp. l. table vinegar.

Cooking process:

1. Wash the vegetables, cut out the seeds from the bell pepper, peel the onion and garlic.
2. Coarsely chop the vegetables and grind in a blender (all except garlic).
3. Place in a saucepan and simmer over low heat for 1 hour.
4. After boiling, you can turn up the heat a little.
5. Chop the garlic, mix with spices and vinegar, add oil, don’t forget to add salt.
6. Pour the pulp into the adjika, mix the appetizer thoroughly and cook for another 25 minutes.

Transfer the finished snack into pre-sterilized jars and roll up. Before lowering the jars into the cellar, they must cool to room temperature.

Recipe with zucchini

Ingredients for cooking:

• 3 kg of tomatoes;
• 3 zucchini;
• 2 large carrots;
• 2 onions;
• head of garlic;
• a bunch of fresh parsley and dill;
• 100 g sugar;
• 130 g fine table salt;
• 100 ml oil;
• 3 tbsp. l. vinegar.

How to prepare a dish with zucchini:

1. Chop the vegetables, peel and chop the onion.
2. Cut the tomatoes into quarters and sprinkle with salt, leave them for several hours to release juice.
3. Place the vegetables in a blender, drain the tomato juice and grind until smooth.
4. Place in a saucepan and cook, stirring occasionally, for about 1 hour.
5. While the vegetable mixture is boiling, finely chop the greens, peel and crush the garlic, add everything to the adjika and cook for another 1 hour.

10 minutes before the end of cooking, pour in vinegar and sunflower oil, then, when the preservation is ready, put it in jars and roll up.

With apples

You can prepare a snack with apples. It is best to take sour apple varieties.

Ingredients:

• 2 kg of tomatoes;
• 3 large apples;
• 2 large onions;
• 1 pod of hot pepper;
• 2 tbsp. l. table vinegar;
• 50 g salt;
• fresh dill;
• spices as desired.

Cooking process:

1. Peel the apples and cut into slices along with the tomatoes.
2. Peel the onion and chop coarsely.
3. Chop the dill and cut the pepper into slices.
4. Grind apples, onions, peppers and tomatoes in a blender.
5. Place everything in a saucepan and cook over medium heat for 40 minutes.
6. 10 minutes before the end of cooking, add dill, vinegar and spices.

Pour the finished snack into jars and roll up.

From green and red tomatoes

Ingredients:

• 2 kg of green and red tomatoes;
• 2 bell peppers;
• 1 carrot;
• head of garlic;
• 1 small onion;
• salt;
• sunflower oil;
• 2 tbsp. l. vinegar.

Preparation:

1. Cut the tomatoes into slices, remove the seeds from the peppers and chop them too.
2. Cut the carrots into slices.
3. Peel the onion and garlic.
4. Place vegetables in a blender and chop.
5. Transfer to a saucepan and cook over medium heat for 45 minutes.
6. 15 minutes before the end of cooking, add spices, salt, oil and pour in vinegar.

Before transferring the workpiece into jars, they need to be sterilized.

With added horseradish

Ingredients:

• 150 g horseradish;
• 2 kg of tomatoes;
• 2 hot chili pods;
• 2 tbsp. l. vinegar;
• a bunch of fresh herbs;
• salt;
• spices;
• sugar.

You can prepare adjika with horseradish without cooking. This snack will last for several months in the refrigerator. Peel and grate the horseradish, chop the tomatoes. Place tomatoes, horseradish and hot peppers in a blender and chop. Then add vinegar, salt and sugar. Transfer to jars.

Green tomato seasoning for the winter

Ingredients:

• 2 kg of tomatoes;
• 2 medium sized onions;
• a bunch of fresh herbs;
• salt;
• spices;
• ground black pepper;
• 2 tbsp. l. vinegar;
• red hot chili pod.

Grind the onion, garlic and tomatoes in a blender, then place in a saucepan and cook, stirring constantly. At the end of cooking, add salt, vinegar and pepper. Finely chop the fresh herbs and add them along with the spices. Cook adjika for another 15 minutes. Place the finished snack in jars and roll up.The jars are pre-sterilized.

Terms and conditions of storage

It is best to store preserves in the cellar or refrigerator. But the jars will take up a lot of space in the refrigerator, so you won’t be able to keep a lot of preserves there. If you have an uninsulated loggia at home, you can put the blanks there. The shelf life of canned food is up to 2 years, but it is better to eat it in the first year after preparation.