Bitter adjika for the winter

Adjika is a Caucasian national seasoning with pepper, garlic and herbs. In Russian conditions, it acquired a slightly different appearance and a milder taste with the addition of tomatoes, zucchini, apples, bell peppers, carrots, and eggplants.

Homemade vegetable preparation will complement and make the taste of meat and fish dishes more harmonious and add bright colors to them.

Thrifty housewives make homemade preparations adjika for the winter. The recipes involve the preparation of 2 types: with and without heat treatment. Adjika spicy raw stored in a refrigerator and has a shorter shelf life than thermally prepared products.

Recipe 1 (classic spicy adjika)

What is necessary:

• Garlic – 1 kg;
• Bitter pepper – 2 kg;
• Salt – 1.5 tbsp;
• Seasonings: suneli hops, coriander, dried dill - 1 tbsp.;
• Spicy herbs: basil, cilantro, parsley - optional.

Procedure:

1. Peel the garlic cloves.
2. Hot peppers are freed from seeds and green tails.
3. Grind in a meat grinder.
4. Add salt, seasonings, finely chopped herbs, mix everything well.

It turns out to be a very hot adjika. To make its taste less spicy, you can use 1.5 kg of bell pepper and, accordingly, reduce the weight of the hot pepper to 0.5 kg.

The content of hot pepper can be reduced to 0.1-0.2 kg without removing its seeds. Adjust the amount of salt to your taste.

Recipe 2 (tomato adjika without heat treatment)

• Tomatoes – 1 kg;
• Garlic – 0.3 kg;
• Sweet pepper – 1 kg;
• Hot pepper – 0.2-0.3 kg
• Salt – 1 tbsp. l.

Procedure:

1. Vegetables are washed and dried in advance.
2. Tomatoes are cut into quarters, seeds and stalks are removed from sweet peppers, and they are also cut into pieces.
3. Garlic cloves are peeled, hot peppers are freed from seeds. Those who like it spicier leave the seeds.
4. All components are crushed with a meat grinder. Salt, mix well and keep at room temperature, stirring occasionally, for 2 days.
5. Then the mixture is laid out in jars, pre-washed with soda and sterilized.

Homemade tomato adjika is stored in the refrigerator. It is served with meat dishes as a sauce.

Recipe 3 (Georgian)

What you will need:

• Garlic – 0.3 kg;
• Hot pepper – 0.2-0.3 kg
• Salt – 2 tbsp. l. or to taste;
• Spicy herbs: cilantro, tarragon, dill, parsley - 0.1 kg or to taste.

Procedure:

1. Wash the bitter pepper and remove the grains (optional).
2. The garlic is peeled.
3. Pepper and garlic are ground in a meat grinder.
4. The greens are washed, dried, finely chopped, and added to the total adjika mass.
5. Salt, stir until the salt dissolves, place in clean jars.

Georgian adjika, prepared at home, has a rich aroma and is stored in the refrigerator.

Recipe 4 (delicious adjika for the winter)

What you will need:

• Tomatoes – 2.5 kg;
• Sweet pepper – 0.5 kg;
• Garlic – 0.3 kg;
• Capsicum – 0.1 kg
• Onions – 0.3 kg;
• Carrots – 0.5 kg;
• Vegetable oil – 1 tbsp.;
• Table salt – 1/4 cup;
• Granulated sugar - 1 tbsp.: acetic acid 6% - 1 tbsp.

Procedure:

1. Vegetables are washed and dried.
2. Tomatoes are peeled and cut into halves or quarters for ease of feeding into a meat grinder.
3. The onion is peeled and cut into pieces.
4. Bell peppers are also cut into pieces.
5. Capsicums are cleared of seeds.
6. The carrots are peeled and cut into large pieces.
7. All vegetables are ground in a meat grinder and set to cook; after 30 minutes of cooking, vegetable oil is added.
8. Then boil the mass for another 1.5 hours. Cooking time will depend on the desired thickness of the final product.
9. At the end of cooking, add vinegar to the mixture and bring to a boil again.
10. Place in washed and sterilized jars.

Tomato adjika is ready for the winter and can be stored indoors without any problems. It can be used not only as a delicious addition to dishes, but also as an independent dish for snacks and appetizers. Adjika has a balanced taste.

Recipe 5 (bitter adjika)

What you will need:

• Walnut kernels – 1 tbsp.;
• Bitter pepper – 1.3 kg;
• Garlic – 0.1 kg;
• Cilantro – 1 bunch;
• Salt – 1 tbsp. l.;
• Dry basil – 1 tsp. l. or fresh – 1 bunch

Procedure:

1. An hour before cooking, bitter peppers are poured with warm water, which is then drained, and the fruits are ground in a meat grinder.
2. The walnuts are sorted and crushed in a meat grinder or food processor.
3. Aromatic herbs are washed, dried and finely chopped.
4. All components are combined, salted, and mixed thoroughly.
5. The mass turns out to be quite dry. It is laid out in small jars.

The finished product is stored in the refrigerator. Use rubber gloves when preparing, as adjika is hot.

Watch the video recipe:

Recipe 6 (from peppers)

What you will need:

• Sweet pepper – 1 kg;
• Capsicum – 0.3 kg;
• Garlic cloves – 0.3 kg;
• Salt – 1 tbsp. l. or to taste;
• Table vinegar 9% - 1/2 tbsp.

Procedure:

1. Peppers are washed and seeded.
2. Garlic is peeled.
3. All parts are ground in a meat grinder.
4. Add salt and vinegar and mix well.
5. Place the finished mixture into clean jars.

Spicy adjika is stored in the refrigerator. It is used as an additive to main courses and as a seasoning for making soups.

Recipe 7 (simple)

What you will need:

• Garlic – 0.3 kg;
• Capsicum – 0.5 kg;
• Salt - to taste

Procedure:

Capsicums are peeled from the stalks. Grind in a meat grinder.

The garlic is peeled. Grind in a meat grinder.

Combine both ingredients and salt to taste.

Spicy adjika is placed in clean jars for storage in the refrigerator.

Recipe 8 with photo (with horseradish)

• What you will need:
• Tomatoes – 5 kg;
• Horseradish – 1 kg;
• Hot pepper – 0.1 kg;
• Garlic – 0.5 kg;
• Sweet pepper – 1 kg;
• Salt – 0.1 kg

Procedure:

1. Wash the tomatoes and cut them into quarters.
   
2. Horseradish is cleaned.
   
3. Hot peppers are washed and freed from partitions and seeds.
   
4. Garlic cloves are peeled.
   
5. The bell pepper is washed and the seeds are removed.
   
6. All parts are ground in a meat grinder and combined, salted, and stirred thoroughly.
   
7. Packaged in jars.
   

Spicy adjika made from tomato and horseradish is stored in the refrigerator. The recipe is simple. The spiciness of the peppers is well balanced by the tomatoes. Those who like it spicy can leave the hot pepper seeds and increase its quantity.

Recipe 9 (with eggplant)

What you need

• Tomatoes - 1.5 kg;
• Eggplants – 1 kg;
• Hot pepper – 0.1 kg;
• Bell pepper – 1 kg;
• Garlic – 0.3 kg;
• Sunflower oil – 1 tbsp.;
• Salt – 1-2 tbsp. l.;
• Table vinegar 9% - 1/2 tbsp.

Procedure:

1. The tomatoes are washed, peeled and cut into pieces;
2. Eggplants are peeled and cut into pieces.
3. Peppers are washed and removed from seeds.
4. The garlic is peeled.
5. Vegetables are chopped in a meat grinder.
6. Set to cook for 40-50 minutes.
7. At the end, add acetic acid and wait until it boils.
8. Place in clean, sterilized jars.
9. Seal, turn over onto the lid to cool slowly under a blanket.

This adjika, made from tomatoes and eggplants for the winter, is stored in the apartment outside the refrigerator. More like vegetable caviar, suitable for serving along with side dishes. A simple and budget option, but nevertheless very tasty, it will save the harvest.

Recipe 10 (with zucchini)

Required:

• Zucchini – 1 kg;
• Tomatoes – 1 kg;
• Bell pepper – 1 kg;
• Hot pepper – 0.1 kg;
• Garlic – 0.3 kg;
• Salt – 1.5 tbsp. l.;
• Table vinegar 9% - 100 g;
• Sunflower oil – 100 g

Procedure:

1. Vegetables are washed in advance and the water is allowed to drain.
2. Zucchini is freed from hard skin and seeds if the fruits are old. The young ones only wash. And cut into small pieces.
3. Tomatoes are washed and skinned. Cut in half.
4. Bell peppers are seeded.
5. The stems of hot peppers are removed.
6. The garlic is peeled.
7. All vegetables are chopped with a meat grinder and cooked for 40-60 minutes, adding vegetable oil and salt at once. Do not add all the salt at once; it is better to adjust the mass to your taste at the end of cooking.
8. Vinegar is added at the end of cooking. Immediately place into prepared jars. Allow to cool under the blanket.

If you did everything correctly and used clean, well-washed and sterilized dishes, then the workpiece will be stored outside the refrigerator all winter.

Recipe 11 (with apples)

• Tomatoes – 2.5 kg;
• Apples – 0.5 kg;
• Carrots – 0.5 kg;
• Bell pepper – 0.5 kg;
• Hot pepper - to taste
• Garlic – 0.1 kg;
• Salt – 2 tbsp. l.;
• Granulated sugar – 0.1 kg;
• Acetic acid 9% - 1 tbsp.;
• Sunflower oil – 1 tbsp.

Procedure:

9. The tomatoes are washed, peeled, and cut in half.
10. The apples are washed, cored, and cut into quarters.
11. The peppers are washed and the seeds are removed.
12. Garlic cloves are peeled.
13. All parts are ground in a meat grinder.
14. Set to cook for 1 hour. Cooking time can be increased to 2 hours, depending on the desired thickness of the product.
15. At the end of cooking, add salt, sugar, vinegar, chopped garlic and hot pepper.
16. Bring to a boil and cook for another 10-15 minutes.
17. Place in jars, seal with metal lids, place on the lids and cover with a blanket.

Store indoors, out of the refrigerator. Use for snacks, appetizers, in addition to main courses.

Recipe 12 (with celery)

What you will need:

• Bell pepper – 3 kg;
• Bitter pepper – 0.3 kg;
• Celery root – 0.4 kg;
• Celery greens – 1 bunch;
• Parsley root – 0.4 kg;
• Parsley greens – 1 bunch;
• Garlic – 0.3 kg;
• Salt – 1/2 tbsp.;
• Table vinegar 9% - 1 tbsp.

Procedure:

1. The peppers are washed, seeds removed, and cut into slices.
2. Celery is peeled and cut into pieces suitable for a meat grinder.
3. Parsley root is washed and peeled.
4. Garlic cloves are peeled.
5. Parsley and celery are cut finely, after washing and drying.
6. Vegetables are chopped in a meat grinder.
7. Add herbs, salt, vinegar. It should taste salty and sour.
8. Mix thoroughly and leave for a day.
9. Then they are placed in clean, dry jars.

The preparation is stored in the refrigerator. Can be served with first and second courses.

Recipe 13 (with apples and plums)

What you will need:

• Plums – 0.5 kg;
• Apples – 0.5 kg;
• Sweet pepper – 0.5 kg;
• Bitter pepper – 0.3 kg;
• Tomatoes – 1 kg;
• Carrots – 0.5 kg;
• Garlic – 0.1 kg;
• Greens (parsley, dill) - to taste;
• Sunflower oil – 100 g
• Salt – 1 tbsp. l.;
• Sugar – 3 tbsp. l.;
• Table vinegar 9% – 50 ml

Procedure:

1. Vegetables and fruits are washed and dried.
2. The pits are removed from plums, the core from apples, and the seeds and stalks from peppers. It is better to peel the tomatoes.
3. All components are ground in a meat grinder.
   
4. And set to cook, without adding garlic and herbs yet, for 50-60 minutes.
5. Then add herbs, garlic, salt, sugar, vinegar. Wait for it to boil and boil for another quarter of an hour.
6. Pour into jars and seal.

Many people will like the new original taste of the seasoning. The spiciness is smoothed out by fruits and tomatoes.

Conclusion

There are a great many recipes for spicy adjika.Each housewife is able to create her own, unique one, using spices, vegetables, herbs in individual quantities and combinations. And those housewives who have never prepared spicy seasoning should definitely prepare it.

The benefits of adjika are enormous; it contains bitter products that nature has endowed with phytoncides, vitamins, mineral salts, essential oils, and organic acids. Their healing effect on the body is known: increasing immunity, stimulating the activity of the stomach and intestines, improving the activity of the cardiovascular system, destroying pathogenic bacteria, viruses, and fungi.

It’s worth spending a little of your time to make healthy winter preparations for the whole family.

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