16 best recipes for preparing adjika for the winter at home

Homemade vegetable preparations have become a part of modern life. Using unusual processing techniques allows you to preserve vegetables through canning. Adding additional ingredients improves the taste and makes the preparations more varied. The best adjika recipes for the winter include the use of tomatoes, apples, hot peppers, and other unusual ingredients.

Principles of preparing adjika for the winter

Adjika is classified as Georgian and Abkhazian cuisine. This is a spicy seasoning that is used as an addition to first or second courses. Plum, apple or gooseberry adjika is added to steaks grilled over charcoal or barbecue..

Over time, ideas about adjika, as a complex of dry mixtures, have changed and acquired a multidirectional character. It is prepared on the basis of:

• tomatoes;
• pepper;
• eggplant;
• apples;
• plums;
• garlic

Any type of pepper is a mandatory component - it gives the dish the necessary spiciness and taste. In addition, adjika is classified according to the time of preparation: the paste is prepared before direct consumption or for storage for the winter.

The basic principle of preparation is the complete grinding of all ingredients. To do this, use a meat grinder or blender.

Ingredient Requirements

When preparing preparations using small processing, it is recommended to use vegetables that have lost their original appearance. These could be tomatoes or peppers with cut parts, or unprocessed cloves of garlic left over from other recipes.

Information! The preparation of red hot chili is carried out with gloves on, this will protect the skin of your hands from burns.

Preparing containers

Glass jars with tight-fitting lids are used to store vegetable preparations. Before laying out the preparations for the winter, they are boiled so that the vegetables can be stored longer.

The most delicious recipes

A wide variety of pastas are prepared at home. These can be traditional adjikas, using hot seasonings, or adapted mixtures of home-grown vegetables.

Adjika from apples “You will lick your fingers”

To prepare this dish, use:

• tomatoes – 1 kilogram;
• apples – 500 grams;
• chili – 10 grams;
• garlic - head;
• salt, sugar;
• vinegar - 60 milliliters.

The ingredients are chopped and passed through a meat grinder, then spices and seasonings are added to taste. Boil for 10 minutes, add vinegar.

From tomato

The spicy dressing is made from tomatoes with the addition of horseradish, garlic, and pepper. The ingredients are crushed, salted and peppered. Boil over medium heat with the addition of vegetable oil and vinegar.

From eggplant

Eggplants, tomatoes, bell peppers are taken equally, chopped using a blender or meat grinder, seasoned with a marinade of 1 glass of vinegar, chopped garlic, 4 peppercorns, 150 grams of sugar, 50 grams of salt. The mixture should be simmered for 15 minutes, then poured into jars.

With plums

Traditionally, the Georgian mixture is prepared with plums. Take chili, plums, tomatoes, onions - 1 kilogram each, and chop them. Add 300 grams of chopped garlic, 150 grams of hot pepper, herbs, seasonings, and spices to taste. Boil until boiling, add 1 glass of vinegar. Boiled adjika is placed in glass jars.

With garlic

To make a preparation with garlic, take 4 kilograms of tomatoes per 200 grams of garlic. The components are crushed with salt, sugar, chili, and boiled until boiling. At the last stage of cooking, add a glass of vinegar.

With horseradish

Homemade preparations are especially tasty with horseradish. A popular mixture is horseradish and apples. For 1 kilogram of apples use 2.5 kilograms of tomatoes, 200 grams of horseradish. The ingredients are crushed and boiled with salt, sugar and pepper.

With apples

Only sour varieties of apples are chosen for seaming. Tomatoes, carrots, apples are chopped.Boil with salt, sugar, chili, oil and vinegar.

Hot, with basil

To make a spicy pasta with herbs, take basil, parsley and dill, chop them and add them to the tomato paste. The preparation is seasoned with crushed hot chili, sugar, salt, and garlic.

From bell pepper

A simple recipe for adjika from bell pepper involves using 1 kilogram of pepper, 2 kilograms of tomatoes, 100 grams of garlic, herbs, salt, and sugar to taste. At the last stage, 100 milliliters of vinegar are added to the mixture.

With carrots

Medium-spicy adjika is made from carrots; the vegetable is seasoned with horseradish and herbs:

• carrots – 1 kilogram;
• apples – 1 kilogram;
• tomatoes – 3 kilograms;
• horseradish – 100 grams;
• chili – 1 pod;
• spices to taste;
• oil, vinegar - 1 glass.

The mixture must be cooked over low heat. After it boils, add vinegar.

From green tomatoes with quince

Quince and green tomatoes in equal quantities are crushed in a blender and boiled with oil, salt and pepper. After adding vinegar, the workpiece is closed with lids and stored on the bottom shelf of the refrigerator.

Georgian style, with walnuts

Traditional Georgian recipe, the main ingredients are taken individually:

• chili – 1;
• nuts – 7;
• garlic – 2.

Grind the ingredients, season with 2 teaspoons of salt and vinegar, add coriander, chopped cilantro and parsley, mix. The mixture is put into small jars and rolled up.

From gooseberries

1 kilogram of green gooseberries is twisted in a meat grinder, seasoned with chopped garlic (200 grams), dill (300 grams). To seal the jars, add 2 tablespoons of vinegar.

Abkhazian adjika

To prepare adjika in Abkhazian style, take:

• 500 grams of red hot chili;
• 300 grams of garlic;
• a bunch of dill, parsley, cilantro;
• 1 glass of salt;
• 3-4 tablespoons of hops-suneli.

The components are crushed, mixed, and infused.

Homemade adjika without cooking

Peppers and tomatoes are crushed, seasoned with garlic, chili, salt, sugar, vinegar. For home canning, vinegar 9% is used. The mixture is stored in the refrigerator.

Baked pumpkin adjika

Pumpkin and bell pepper are baked and then chopped. Add crushed tomatoes, chili, garlic, and herbs. For preservation, use 1 glass of vegetable oil, heat it and pour in the mixture. Salt, pepper, put in jars for storage.

How to properly store the finished product

The canned mixture, prepared in accordance with the technology, can be stored in the basement for up to 2 years. In this case, the air temperature in the room should be between 0 and +2 degrees.

Without boiling, the dressing can be stored on the bottom shelf of the refrigerator for no more than 14 days. The mixture without vinegar and oil can be stored for no more than a day; as a rule, it is prepared before use..

What to do if you oversalted adjika?

To save over-salted dressing, you can use one of the traditional methods:

1. The mixture is poured into a spacious container, filled with cold water exceeding the volume of the workpiece, and left for several hours. After this, the precipitate is poured off and the mixture is boiled again. This method is called extraction or desalting.
2. To the vegetable dressing prepared according to the recipe, add another half portion of the products, with the exception of salt.

An alternative to reducing the amount of salt is to simmer a bag of white rice in the vegetables. Rice absorbs excess salt and improves the overall taste of the dish.