13 best recipes for preparing green adjika for the winter

People who lived in the Caucasus were the first to create adjika. Then the spicy dish spread almost throughout the world. Residents of many countries know and prepare it. In Russia, many housewives have also discovered for themselves and their families the taste of green adjika prepared for the winter. The product is easy to make and stores well. It is used as a snack for beer, strong alcoholic drinks, and as an original sauce for the dinner table.

Green adjika - what kind of dish is it and what to serve it with

Adjika, as a spicy dressing, appeared in the Caucasus countries many centuries ago. The word is translated as mixed salt. Poor mountaineers could not always purchase it in large quantities, since it was expensive. Having bought some salt, the poor mixed it with spicy seasonings and aromatic herbs. Used as a food additive.

These days, harvesting is popular in all CIS countries. After all, it is prepared simply and goes well with any fish, meat dishes, or vegetable stew. And the first courses with appetizers become much tastier.

Recipes and cooking secrets

To make adjika truly tasty, experienced chefs advise following these rules when cooking:

1. Vegetables are chosen only the most fleshy and bright ones. Then the dressing will have a rich color and thick consistency.
2. Aromatic herbs, vegetables, fruits are thoroughly washed and placed on a clean towel.
3. The fruits, if necessary, are peeled and cut.
4. The greens are also chopped.
5. The stems and tails of the berries are removed.
6. The seeds of hot pepper are not removed so that the taste of the preparation becomes even sharper. All manipulations with this vegetable are carried out only with gloves so as not to burn the skin of the palms.
7. Seeds and membranes are removed from sweet bell peppers.
8. Only rock salt is used. The fine and iodized product causes fermentation of vegetables.

The finished product is placed in small, pasteurized containers and sealed with plastic lids poured over boiling water.

Once opened, it should be eaten within 1-2 days. After this period, its taste may become worse.

The classic method from greens

Cut sprigs of basil, parsley, peppermint, thyme, cilantro, and tarragon are mixed. Combine with garlic, hot pepper, salt, purified vegetable oil. If the dish is prepared in the evening, it can be served for lunch.

Adjika “Green aromatic”

Small particles of cilantro, dill, celery, green sweet pepper and green sour apple are combined with garlic. The mass is pureed, salt, vegetable oil, mustard seeds, suneli hops, and wine vinegar are added. After half an hour, the dish is ready to eat.

From green gooseberries

Green gooseberries are passed through a meat grinder. Add salt, garlic, tarragon, and dill.

With celery “Fiery”

Add salt, ground black pepper, and wine vinegar to pureed green sweet and bitter bell peppers, celery, and garlic.

From apples

Peeled apples and carrots are grated on a coarse grater. Add onions, sweet bell peppers, green tomatoes, sunflower oil, and salt. The fruit and vegetable mix is ​​heat treated for 40-50 minutes. 5 minutes before the end of the process, add garlic and apple cider vinegar.

From parsley

Parsley leaves and roots, mustard seeds, thyme, chili pepper are crushed and salted.

With walnuts

Walnut kernels, garlic cloves, and hot peppers are passed through a meat grinder. The mass is combined with coriander, fresh cilantro, and salt.

From green onions

Add ground allspice, salt, and garlic to the chopped green onions, parsley, and tarragon.

From green hot pepper

The hot pepper is ground in a blender, purple basil, ground red pepper and salt are added.

Green adjika for the winter “Abkhaz style”

Combine crushed chili peppers, garlic, and tarragon. Coarse salt and vegetable oil are added to the mixture.

"In Georgian"

Add boiled water to the dry hot pepper and let it brew for a couple of hours. The soaked product is passed through a meat grinder with walnut kernels, garlic cloves, carrots, and fresh cilantro. Suneli hops, mustard seeds, salt, and coriander are added to the mixture.

"Sharp taste"

Sweet and bitter bell peppers, parsley, dill are crushed with a submersible blender. Mix with salt and wine vinegar. The mass is brought to a boil.

Green tomato adjika recipe

Green tomatoes are cut into 4 parts, covered with rock salt, and left at room temperature overnight. In the morning the liquid is drained. Tomatoes, hot peppers, carrots are passed through a meat grinder. The mass is mixed with vegetable oil, salt, and boiled for an hour. 5 minutes before readiness, add finely chopped basil, parsley, dill, and thyme.

Duration and storage conditions

The snack should be stored only on the bottom shelf of the refrigerator for no more than 2-3 weeks. Since the product is not pasteurized or cooked, it may ferment after the specified period.

Adjika is a tasty and healthy spicy dish.

After all, aromatic herbs contain many microelements needed by the human body.

The dressing, prepared in accordance with the technology, becomes similar to a paste-like green mass, usually of a homogeneous consistency. It tastes quite spicy. Adding walnuts and mustard seeds does not change the color of the mixture, but it acquires characteristic inclusions.