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With the onset of spring, yearning for physical work in the fresh air during the long winter, gardeners in orderly rows are drawn to their garden plots. I would like to plant and grow carrots, peppers, cucumbers and tomatoes.
And, of course, zucchini is grown in gardens, because this vegetable is not only tasty and healthy, but also quite easy to care for. The seedlings are planted, the garden is watered, fertilized, destroyed weeds, and now the long-awaited moment of fruiting comes. Zucchini is a very productive crop; one family cannot eat all the fruits, and so we begin to treat our neighbors, colleagues, friends, and the zucchini grows and grows. You can make preparations for the winter. But as a rule, apart from squash caviar and pickled zucchini, nothing comes to mind.
Learn zucchini adjika recipes. Acute squash adjika It will not only help preserve all the benefits of this vegetable, but will also serve as a good addition to the winter diet, will help out when guests unexpectedly arrive, will complement meat and vegetable dishes, and let’s be honest: squash adjika for the winter will be a good appetizer at family and friendly parties.
Preparing jars
Any recipe for squash adjika requires careful preparation of jars, which must be washed well and be sure to sterilize immediately before canning. Sterilization of jars can be done over steam, heating the jars in the oven, or heating them in the microwave.
Before screwing on the jars, the lids must be kept in boiling water; they will not only become sterile, but will also expand from the high temperature, which will allow the finished product to provide a better seal as it cools.
After sealing the jars, they need to be placed upside down on a flat surface and wrapped in a blanket. Once the canned food has cooled, store it in a cool, dry place.
Preparation of raw materials
Adjika from zucchini for the winter is a multi-component dish, so all the ingredients specified in the recipes must be thoroughly washed, the stalk removed, damaged areas of the pulp cut out, and make sure that there are no rotten vegetables among the vegetables, spoiled by insects and diseases. It is better to wash vegetables whose peels will not be removed with a brush and pour over boiling water. If the recipe requires you to remove the skin from the tomatoes, then you need to pour boiling water over them and hold them in it for a couple of minutes, the skin will easily come off.
When working with spicy vegetables, garlic and hot peppers, use gloves to avoid burns and juice getting into your eyes and on the mucous membranes of your mouth and nose. Zucchini in adjika for the winter, the recipes of which are not dogma, allow you to change the taste by adding herbs and spices. Adjust the spiciness of the dish with the amount of hot pepper, and the richness of flavor with garlic.
Zucchini adjika with tomato paste
Take:
- zucchini – 1.5 kg;
- tomato paste – 100 g;
- garlic – 2 heads;
- salt – 1 tbsp. l.;
- hot red pepper – 2 pcs.;
- sugar – 1 tbsp. l.;
- 9 percent vinegar – 50 ml;
- vegetable oil – 50 g.
Preparation:
Grind the washed and peeled zucchini with the seeds removed in a meat grinder, you should get a juicy puree. Stir in butter and dry ingredients. Boil the puree over low heat for 40 minutes. Add chopped garlic to the boiled mixture, simmer for 15 minutes, and add vinegar 5 minutes before removing the dish from the burner. Place the boiling mass into sterilized jars - adjika from zucchini with tomato paste is ready.
Zucchini adjika with tomato paste and tomatoes
Prepare:
- zucchini – 1 kg;
- tomatoes – 0.5 kg;
- tomato paste – 100 g;
- bell pepper – 0.5 kg;
- hot pepper – 2 pcs.;
- garlic – 2 heads;
- salt – 1 tbsp. l.;
- sugar – 1 tbsp. l.;
- vegetable oil – 50 g;
- 9% vinegar – 50 ml.
How to do:
Prepare the zucchini: wash, peel. Cut them into small cubes. Grind washed tomatoes, cut in half and sweet peppers with seeds removed, in a meat grinder and mix with zucchini. Simmer the vegetable mixture for 40-50 minutes, making sure there is no rapid boiling. Add salt and sugar, add butter and tomato paste, leave on the fire for another 10 minutes, at this time chop the hot pepper and garlic in a blender or meat grinder, let it simmer for another 15 minutes. Lastly, add vinegar and seal.
Zucchini adjika with seasonings
Take:
- zucchini – 1 kg;
- tomatoes – 0.5 kg;
- red bell pepper – 0.5 kg;
- hot red pepper – 2 pods;
- ground paprika – 2 tbsp. l.;
- salt – 2 tbsp. l.;
- peeled garlic – 2 heads;
- vegetable oil – 50 g;
- dried coriander – 2 tsp;
- dried basil – 2 tsp;
- 9% vinegar – 50 ml.
How to cook:
Remove the seeds from well-washed peppers and zucchini and cut off the tails. Remove the skin from the tomatoes. Grind all the raw materials in a meat grinder.Place the resulting puree in a saucepan and let it simmer slowly for half an hour. Put coriander, paprika, basil, oil and salt, and simmer on low heat for another half an hour. When finishing cooking, pour in vinegar, mix well and place in sterilized jars.
Adjika classic with tomatoes
Adjika from tomatoes and zucchini is a finger-licking recipe.
You will need:
- Tomatoes, peeled - 2.5 kg;
- Zucchini - 3 kg;
- Carrots - 0.5 kg;
- Bell pepper - 0.5 kg;
- Onions - 300 g;
- Peeled garlic - 200 g;
- Hot red pepper - 3 medium-sized pieces;
- Refined oil - 1 cup;
- Sugar - 1 glass;
- Table salt - a quarter cup;
- Vinegar 6% - 1 glass.
How to cook:
Place the washed and peeled vegetables into a meat grinder. Place the resulting mixture on the stove and keep it on high heat for half an hour, stirring constantly. Pour in vegetable oil, add salt and sugar, reduce the temperature on the burner and simmer for another half hour. If the adjika has decreased in volume by one and a half to two times, then pour in a glass of vinegar, let the mixture boil slightly and put it into jars.
Adjika from zucchini with apples
The presence of apples in this recipe gives it a piquancy that is tender and pleasant to the taste.
You will need:
- Zucchini - 2.5 kg;
- Sweet pepper – 0.5 kg;
- Apples - 0.5 kg;
- Carrots - 0.5 kg;
- Peeled garlic - 100 g;
- Hot red pepper 2-3 pieces medium size. For spicy lovers, the amount of pepper can be increased to 4-5 pieces;
- Table salt - 50 g;
- Granulated sugar - 70 g;
- Refined sunflower oil - 1 cup;
- Vinegar 9% - 0.5 cups;
- Greens to taste (optional ingredient) - a bunch.
Wash all the vegetables and apples, cut them into convenient pieces and put them in a meat grinder.Mix all the ingredients well in a large saucepan, simmer for an hour from the moment it boils, remembering to stir. Add the herbs and chopped garlic, keep on the fire for another 10 minutes, then add salt, sugar and butter, and boil for another 10 minutes. Finally, pour in the vinegar and pack it into jars while boiling.
Adjika from zucchini with celery
This adjika recipe good for lovers of celery, because it gives dishes a unique taste, this adjika is not spicy, so it is well suited for children, older people and those who are contraindicated in spicy dishes.
You will need:
- Zucchini - 1 kg;
- Tomato paste - 100 g;
- Celery with leaves and stalks;
- Bell pepper - 1 piece;
- Salt, sugar to taste;
- Herbs and seasonings as desired;
- Vegetable oil - for frying.
Grind washed and peeled zucchini and sweet peppers in a meat grinder. Place in a saucepan and simmer over low heat until done. In parallel with stewing the zucchini and peppers, fry finely chopped celery in a frying pan. Add fried celery, tomato paste slightly diluted with water, sugar and salt to taste, herbs and seasonings (optional), and simmer for another 10 minutes. Place the boiling mass in sterile jars, cover with prepared lids and sterilize for 30 minutes in boiling water, seal. Store the cooled jars in the cellar or refrigerator.
Adjika from zucchini without vinegar
This recipe is suitable for those who avoid using vinegar in preserves.
You will need:
- Zucchini - 3 kg;
- Carrots - 0.5 kg;
- Sweet pepper - 0.5 kg;
- Hot pepper - 2 pcs;
- Garlic - 5 heads;
- Tomatoes - 1.5 kilograms;
- Ground red pepper (optional) - 2.5 tbsp. spoons;
- Sugar - 100 g;
- Salt - 2 tbsp. spoons;
- Vegetable oil - 200 g.
Wash and peel all vegetables.Set aside the garlic and hot pepper, and cut everything else into arbitrary pieces and grind through a meat grinder. Place the resulting vegetable mass in a saucepan. Pour in the oil, stir in the bulk ingredients. Stirring constantly, simmer for an hour over low heat. Place garlic and hot peppers in a blender, and place this spicy, fragrant mixture in a saucepan. After boiling for ten minutes, place the resulting adjika into sterile jars and seal.
All of the recipes listed are easy to prepare, inexpensive, and have easy-to-read ingredients. You can prepare adjika from zucchini using several recipes by labeling the jars. Having tried adjika according to each of the recipes over the winter, you can choose for yourself the most successful method of canning in your opinion.
