7 best recipes for making adjika from beets for the winter

Adjika is a sauce with spicy notes that adds piquancy to any dish. The basis is tomatoes. Adjika will turn out original and unique if you replace the main ingredient. It’s worth trying to prepare adjika for the winter from beets according to one of the suggested recipes.

Features of preparing beet adjika for the winter

Following the cooking technology is the key to a tasty and healthy sauce.All components for the dish are thoroughly washed and, if necessary, peeled. Before mixing and cooking, the components are crushed using devices. The dish is prepared strictly according to the recipe. Vinegar is added at the end of cooking so as not to spoil the taste of the dish..

Specifics of ingredient selection

Vegetables for the sauce must be fully ripe. Preference is given to specimens without defects or significant damage.

How to properly prepare the container?

Adjika is prepared for the winter in glass jars. Containers must be clean. To do this, they are washed in warm water with added detergent. In this regard, it is recommended to use baking soda.

Tin lids are selected taking into account the type of cans. They can be simple, designed to work with a seaming wrench, or screw-on. Glass jars of different sizes are suitable. Before filling the container, they are sterilized over hot steam.

Best Recipes

Prepared strictly from selected ingredients. Adding spices and spices will highlight the taste of the future sauce. It can also be greens and other vegetables.

Adjika from beets for the winter

Ingredients for cooking:

• beets - 2 kg;
• sweet pepper - 250 g;
• carrots - 250 g;
• garlic - half a head;
• vinegar - 1 tbsp. l.;
• salt - 1 tbsp. l.;
• greens - to taste;
• sunflower oil - 2 tbsp. l.;
• sugar - 1 tbsp. l.;
• curry seasoning - 0.5 tbsp. l.

Step-by-step preparation:

1. Vegetables and herbs are washed and chopped in any convenient way - meat grinder, blender.
2. Vegetable oil is poured into a thick-bottomed bowl. If white smoke is visible when heating, the beets are fried.
3. Other ingredients are added to the vegetable, and the mass is stewed for 25-30 minutes.
4. Then chopped garlic, herbs and spices are added to the mixture. At the end, vinegar is poured into the adjika. After boiling, the mass is poured into jars.

The spicy sauce prepared according to this recipe can be stored at room temperature. But with one condition, that the container will be hidden from direct sunlight.

Option with cilantro

What you will need:

• beets - 2 pcs.;
• garlic - 2 cloves;
• walnuts - 1 cup;
• cilantro - a bunch;
• salt - 2 tbsp. l.;
• balsamic vinegar - 50 ml;
• ground black pepper to taste.

Cooking process:

1. Chop vegetables and herbs, grind nuts.
2. Simmer the beets over low heat for 20-30 minutes. After adding all ingredients except vinegar, stir.
3. After cooling, the mass is crushed with a meat grinder.
4. Adjika is transferred to the same stewing container and vinegar is added after 15 minutes. The sauce is poured into jars.

Instead of cilantro, other herbs are taken. But it is this greenery that gives adjika its piquant and rich taste.

With apples

It is prepared according to the same recipe as adjika from beets for the winter. For the dish, sour varieties of apples are used, since fruit replaces vinegar. To balance the taste, add 150 g of sugar and 1 tsp. coriander

With horseradish

The sauce is made from boiled beets and horseradish root. Seasonings and spices include bay leaf, sugar, salt, ground cloves, nutmeg, black pepper. At the end, vinegar essence is added. Water will help give the desired consistency.

With tomatoes

Adjika is prepared from tomatoes, beets, bell peppers and apples. Salt, sugar, garlic, vegetable oil and ground black pepper are added to the mixture. The dish is cooked for 1.5-2 hours, after which it is poured hot into jars.

Caucasian adjika

The word “Caucasian” is associated with sharpness and piquancy.Using certain ingredients will help achieve the desired flavor of the sauce. Take garlic, nuts, cilantro, hot peppers, ground black pepper, vinegar, cumin and salt. The combination of ingredients allows you to get a flavorful sauce.

Spicy beetroot adjika with chili

To prepare the dish, a standard set of components is used. Instead of tomatoes there is juice, and the use of chili pepper is mandatory. For 600 g of beets, take 2 pieces. The finished sauce has warming properties.

How to properly store workpieces?

Since adjika is prepared for winter storage, the storage location is a cellar, basement or balcony. It is advisable to use the sauce within 1-2 years. The longer the sauce is stored, the faster it loses its taste.