11 best recipes for cooking green tomatoes for the winter in adjika

By the end of the season, there are simply a huge number of still green tomatoes left in the gardens. It’s a shame to throw them away, so many housewives make preparations from them for the winter. Some simply cover the fruits whole, while others prepare a salad of green tomatoes in spicy adjika. The recipe is quite simple, and the result will decorate any table. To prepare the salad, you can use both ripe and green tomatoes. To reduce the spiciness of the dish, add carrots or apples to the recipe.

Required Ingredients

The most important ingredients are tomatoes. The sauce also includes hot and sweet peppers, aromatic spices, and herbs. To make adjika softer, add 1-2 medium apples.

Recipes and cooking methods

Adjika can be prepared from both green and ripe tomatoes.

How to make adjika with tomatoes at home quickly and easily

The main tool is a blender or meat grinder. They will help in chopping vegetables. Boil the sauce in an enamel pan.

Recipes containing vinegar are rolled up and stored in the cellar.

If there is no preservative in the recipe, then the preparations should be stored in the refrigerator.

Classic recipe for the winter

The classic version of adjika includes:

• red bell pepper - 500 g;
• hot pepper - 200 g;
• garlic - 1 head;
• tomatoes - 500 gr;
• packaging of khmeli-sunelli spices;
• half a glass of salt;
• vegetable oil - 50 ml.

The vegetables are chopped and boiled for a quarter of an hour. Add spices, add oil, boil for another two minutes and turn off.

With red tomatoes

You can mix ripe and green fruits in one recipe. The following ingredients will be required:

• 1 kilogram of ripe and green tomatoes;
• sweet pepper - 150 gr;
• carrots onion and garlic to taste;
• salt - 30 g;
• vegetable oil – 250 g;
• vinegar - 60 ml.

Chopped vegetables are boiled for more than half an hour. Add spices and turn off the heat after 15 minutes.

With green tomatoes

Unripe fruits cut in half are added to raw adjika prepared according to the classic recipe. Particularly large ones can be cut into quarters. Boil for 15 minutes, add chopped herbs. After 5 minutes it turns off.

With cherry

In classic adjika, cherry tomatoes are also closed. Since they are small, they are cut into two parts.

Unusual recipe with apples

This unusual version of the blank has won the love of many. For 0.5 kilograms of unripe vegetables you will need:

• 150 g carrots;
• 2 large apples;
• garlic - 9 cloves;
• 60 milliliters each of oil and vinegar;
• salt, sugar to taste.

All products are crushed, mixed in one container and simmered over low heat for 15 minutes.

With green tomatoes and zucchini

The classic recipe is taken as the basis. Add 1.5 kg of zucchini, already peeled and seeded, to it. Zucchini can be replaced with zucchini or squash.

If the peel on the fruit is still soft and thin, then it does not need to be peeled.

The tomatoes are cut into quarters, poured into a container and sprinkled with salt. Leave for 5 hours. The juice is drained, all vegetables are passed through a meat grinder. Boil the mixture over low heat for an hour, add herbs, garlic and hot pepper. Cook for another 60 minutes. Add the remaining products, mix, turn off the heat.

Marinated tomatoes in adjika

To pickle green tomatoes you will need:

• 5 liters of chopped tomatoes;
• 0.5 cups garlic;
• 0.6 kg red tomatoes;
• 3 pods of hot pepper;
• a quarter glass of vinegar;
• about 200 grams of salt;
• greens (dill);
• horseradish root;
• 1.5 liters of water.

Tomatoes are filled with water with added salt. Set aside for two hours. A marinade is made from red tomatoes, herbs, horseradish, hot peppers, and vinegar. Boil for an hour, add oil. Drain the water from green tomatoes, pour hot marinade into them, and roll them up.

Adjika “Posadskaya” – with tomatoes, garlic and horseradish

This adjika is not boiled, so it is stored in the refrigerator for up to 4 months. Required:

• 100 grams of horseradish;
• 0.5 kg of unripe fruits;
• chili pod;
• greens (parsley or cilantro);
• 15 grams of salt and the same amount of sugar;
• a tablespoon of vinegar.

Chop the vegetables, add spices to the mixture and stir. Place in convenient containers and put in the refrigerator.

With tomatoes and onions

Onion lovers can use the following recipe:

• 1 kg brown tomatoes;
• bell pepper - 1.5 kg;
• hot pepper - 250 gr;
• greens and garlic;
• oil and vinegar 250 ml each;
• sugar - 200 gr;
• salt - 125 gr.

Boil chopped vegetables for an hour. Then add all the other products. After 15 minutes, turn off the fire.

Spicy preparation recipe

Goes great with meat. It will be enough to take:

• brown tomatoes - 1.5 kg;
• bell pepper - 0.5 kg;
• garlic and chili pepper to taste;
• vinegar - 60 ml;
• a glass of oil;
• 0.25 cups salt.

First, cook the vegetables for 1 hour. Add garlic, salt, oil and vinegar. They continue to cook.

After 30 minutes you can roll it up.

Mild adjika made from tomatoes and carrots

The recipe is reminiscent of adjika with apples. Only instead of fruit you need to take carrots.

With green tomatoes and eggplants

This preparation is more reminiscent of a salad than a sauce, but it also has a pleasant spiciness. The list of ingredients is similar to that of the spicy version, only 1 kg of eggplant is added.

Eggplants are cut into circles and fried. Separately stew onions, peppers, tomatoes. Then add salt, sugar and vinegar.

Turn off the heat after 5 minutes. Eggplants and stewed vegetables are placed in layers in sterilized jars. Sterilize for a quarter of an hour and roll up.

Serving rules

Adjika should be served cold.

Duration and storage conditions

Store in a dark, dry place. A cellar or cold underground will do. In an apartment, you can store the preparations on a warm balcony or in a storage room. For small quantities, you can use the refrigerator as a storage place.

Shelf life: 1 year.