Homemade preparations are very diverse. At first glance, some recipes look extremely unusual. An example would be cucumbers in adjika for the winter without sterilization. The combination of ingredients as different in taste as cucumber and seasoning with garlic and hot pepper gives an unexpectedly successful result. The result is an original appetizer or a rather spicy vegetable salad with the aroma of fresh cucumbers.
The homemade preparation includes available ingredients, and the cooking process is simplified and takes a minimum of time when using modern kitchen appliances.The original preparation allows you to process large volumes of tomatoes and cucumbers at the same time, and find a use for garlic and hot peppers. The seasoning can be purchased at the store, where it is sold as a set of dry herbs or in paste form. You can pickle and pickle cucumbers with it, simply adding it to winter preparations.
Adjika, depending on its composition, can be red, orange or green. Gives dishes a sharp, sweetish-bitter taste.
Recipes for canned cucumbers with adjika
Several different recipes for cucumbers in adjika for the winter differ mainly only in the number of ingredients. The cooking process is fairly standard, but will require chopping a large amount of vegetables. To do this, it is better to use a vegetable cutter, electric or mechanical meat grinder, or blender.
Also, when cleaning hot peppers, it is recommended to use medical gloves to protect the skin of your hands from burns.
Cucumbers in adjika without sterilization
This recipe is used to prepare canned cucumbers without sterilization. For preparation you need:
- cucumbers – 5 kg;
- tomatoes – 2 kg;
- sweet bell pepper – 5 pcs.;
- hot pepper – 2 pods;
- garlic – 150 g;
- salt – 3 tbsp. l;
- sugar – 200 g;
- refined vegetable oil – 200 ml;
- acetic acid – 1 tbsp. l;
In this recipe, you need to immediately prepare glass jars, wash them with soda and put them to sterilize. Meanwhile, the cucumbers are washed and placed in a sieve. Garlic is peeled. Tomatoes and peppers are washed and peeled, removing the stems. The seeds are removed from the pepper.
The prepared tomatoes, peppers and garlic are chopped and placed in a large container for stewing. Pour in the oil and bring the mixture to a boil.Reduce the heat, season the vegetables with salt, sugar, vinegar and continue to simmer the sauce for about a quarter of an hour.
Meanwhile, cucumbers are chopped and placed in jars. The cucumber slices should fill the bowl by about two-thirds. Taste the sauce and adjust it if necessary by adding salt or sugar. Pour boiling sauce over the cucumbers right up to the neck.
Immediately the jars are sealed and, turned upside down, wrapped for slower cooling. Ready cucumbers with adjika are stored in the refrigerator or cellar.
As an option, sliced cucumbers are immediately dipped into the boiling sauce and boiled for about 10 minutes. It is important not to overdo it so that the vegetables do not become overcooked. Adjika from cucumbers is laid out in a sterile dry container and immediately rolled up with lids. Cucumbers prepared in this form for the winter are suitable for preparing soups and vegetable side dishes. They are served on their own, as a savory appetizer or side dish for main courses.
Dry adjika is a mixture of dry herbs and spices. To give it a paste-like consistency, wine vinegar with a small alcohol content is used.
Recipe for pickled cucumbers with adjika
To obtain an interesting, new taste, dry or paste adjika is added to cucumbers. You can buy it at the store or prepare it yourself. A unique set of spices will fundamentally change the taste of the preparation; the cucumbers will be crispy and spicy.
For the recipe you need to take:
- cucumbers – 8 kg;
- salt – 4 tbsp. l;
- sugar – 4 tsp;
- adzhiki – 4 tsp;
- table vinegar – 320 ml;
Spices are selected according to preferences. You can add dill, bay and cherry leaves, horseradish root and garlic to pickled cucumbers. For this recipe, the marinade is prepared in 5 liters of water, which is suitable for four 3-liter jars.The remaining ingredients are calculated for the same volume.
Wash the cucumbers and place them in sterilized jars. At the bottom of the jars we place all the leaf spices, peppercorns, and garlic. The first filling is carried out with boiling water. During this time, prepare the marinade from water, sugar, and salt. After 10 minutes, drain the cooled water. Add 1 tsp to one three-liter jar. dry seasoning, 80 ml vinegar and boiling brine. We seal the jars with tin lids and place them upside down. Cooked cucumbers with adjika for the winter are distinguished by their sharpness and original taste. The preparations are stored in the cellar and even in rooms at room temperature.
The original hot seasoning can add variety to any dish. It includes a whole set of fragrant herbs, without which it is difficult to imagine Caucasian national cuisine. Of course, it is prepared differently than its homemade counterparts. Not every garden plot grows savory, fenugreek or turmeric and a whole range of other spices necessary for real seasoning. But this is not a reason to refuse to use recipes with adjika. They will add bright aromas of fragrant herbs to the winter menu, highlight the features of traditional dishes, make them tastier and healthier. Try making a cucumber appetizer with adjika, it will take a little time, but you will certainly be pleased with the pleasure of the new taste.
