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The hostesses broke their heads, thinking about where to get a rich zucchini crop. Adjika from zucchini for the winter will solve the problem.

The article provides simple cooking methods that everyone can handle without difficulty. And step by step photos will facilitate the task.

Adjika is considered acute. However, the stickiness is adjusted independently, depending on your preference.

A little tip: try hot peppers before use. This will help establish the desired level of severity.

Zucchini dressings are very tasty. Believe me, even those who supposedly do not like such a vegetable will like it. Ready to get started?

Adjika from zucchini for the winter - you lick your fingers

According to this recipe, moderately spicy and moderately sweet adjika is obtained. From the specified flow comes out one and a half liters. However, note that in a large family it is recommended to increase the amount at least twice. Everything will go off with a bang!

200 g of tomatoes;
zucchini - 1000 g;
garlic cloves - 200 g;
150 g carrots;
small chili pepper;
150 g of onion;
150 g of red bell pepper;
tomato paste - three tablespoons;
black pepper (seasoning), paprika - one tsp each;
sunflower extraction - half a glass;
sugar - 2 tbsp. l .;
apple essence - 75 ml;
table salt - 1 tbsp. l

On a note! As analogues of zucchini, squash and zucchini are used.

Description step by step:

We clean the fruits, wash, divide into arbitrary parts.

Grind the pieces with a meat grinder.

Introduce spices, tomato paste, acetic acid and oil into the twisted mixture. We combine the ingredients.

We send to the stove. Bring to drilling.

Next, boil another 20 minutes.

We spread the sauce hot in jars that we sterilize in advance.

Tasty zucchini adjika with tomato paste

I offer an unusual recipe for amazing adjika made from zucchini. The method of preparation has been tested for years. The result is guaranteed to please.

On a note! In harvesting it is better to use ripe fruits. Young zucchini is not quite suitable for such purposes.

We need (consumption indicated in purified form):

zucchini - 1500 g;
ground red pepper - 0.5 tsp;
100 ml of vegetable pressed;
half a glass of granulated sugar;
190 g of tomato paste + 500 ml of water to dilute it;
50 g garlic cloves;
two bell peppers;
1 tbsp. l salts;
0.5 tbsp. l essences.

Notes! Instead of tomato paste, you can take 750 g of tomatoes. And ground pepper is replaced by chili.

Cooking steps:

Zucchini, peppers and tomatoes (if present) are divided into several arbitrary parts - it is more convenient to twist.
Pour tomato paste diluted in water into the cooking vessel or introduce the tomatoes twisted in a meat grinder.
Grind zucchini (harvester, blender, meat grinder). We shift mashed potatoes to tomatoes.
Add 4 tbsp. l tomato paste in case you took tomatoes. The product will add richness and density to the color.
Twist the peppers, then garlic. We introduce everything into the bulk.
Next, add spices, vegetable extract, ground pepper (if chili was not added), acetic acid.
We mix the ingredients and put on the stove.
From the moment of boiling boil adjika for half an hour.
At this time, we sterilize the jars.
After the time has passed, set the minimum heat and pour the liquid seasoning into the containers. The mass is needed hot, so do not turn off the stove completely until we decompose it.

We roll up the lids and leave the blanks turned upside down to cool.

The best recipe with tomatoes and bell peppers

Delight yourself and loved ones with delicious adjika. The recipe is easy, you only have to tinker with peeling the fruits. The rest is a matter of technology.

Take the following components:

zucchini - a pound;
1 chile
salt to taste;
80 g of Bulgarian pepper;
chives - head;
250 g of tomatoes;
essence 9% - 20 ml;
ground black pepper - half a teaspoon;
carrot - 80 g;
one and a half glasses of granulated sugar;
vegetable oil - 6 tbsp. l .;
tomato paste - 2 tbsp. l

Recipe step by step:

Peel the vegetables, wash and cut into several arbitrary parts.
We pass them through a meat grinder.
Put mashed potatoes from twisted vegetables over medium heat. Bring to a seething state.
Reduce the fire. Boil for 20 minutes.
At this time, we grind hot pepper without a stalk and seeds. We introduce it after the required boiling.
Also at this stage pour oil and pour spices. Boil another 10 minutes.
Finely chop the garlic cloves and add them after the second stage of boiling. Continue cooking for 5 minutes.
Next, pour the essence.
Mix the mass - adjika is ready.
We pre-process containers for workpieces with steam. Pour adjika and cool in a warm, dark place.

On a note! As a rule, cans become hot after sterilization. Before filling Adzhika, cool the container. Otherwise, the container will burst.

Detailed cooking on video.

Zucchini adjika spicy and very tasty

Reviews say that according to this recipe, a funky vigorous adjika is obtained - men are delighted. Try to cook you too.

tomatoes - 1 kg each;
zucchini - 1.5 kg;
100 ml of vegetable oil;
salt - 2 tbsp. l .;
bell pepper, tomatoes - 300 g each;
chilli to taste;
3 cloves of garlic;
50 g of sugar.

Description:

Scroll clean vegetables without peel and seeds with a meat grinder, alternating fruits. Burning ingredients are recommended to grind first.
Mix the pasta and put the stew.
Before the mashed potatoes boil, put a big fire, then reduce the temperature by half.
Boil the dish for 30 minutes.
Then we introduce oil, spices, acetic acid. Stew for another 10 minutes.
We try the preparation, add spices as necessary. After adding additional ingredients, cook another 5 minutes.
Pour sauce into jars. Turn the workpiece down with the covers.
The cooled spins are stored in a dark place.

Savory zucchini adjika with apples

Surprisingly, apples and zucchini - a great combination that gives an unusual taste to the workpieces. Adjika turns fragrant, spicy and non-sour.

We will need:

0.5 kg of apples;
tomatoes - 1.5 kg;
5 garlic cloves;
2.5 tbsp. l ground red pepper;
salt - 2 tbsp. l .;
a glass of oil;
3 kg of squash;
500 g bell peppers;
0.5 kg of carrots;
100 g of sugar.

On a note! Too thin due to watery tomatoes? Add 20 minutes before the end of the process potato starch (2 tbsp. To 1 tbsp. L. Water).

Cooking step by step:

Wash the tomatoes, blanch and peel.
Pass through a meat grinder.
We clean the washed taverns, divide into several parts and grind.
Combine with tomato juice.
We release the bell peppers from the seeds, twist and put in mashed potatoes from zucchini and tomatoes.
Repeat the procedure with carrots and apples. We send the crushed fruits to the remaining components.
Garlic is pressed through a press and introduced into the total mass.
Pour salt, sugar, butter.
We turn the components into a homogeneous paste. We put everything on the stove.
Boil for 40 minutes.
Next, pour hot pepper. Continue to boil the sauce for 10 minutes.

Pour adjika into containers, wrap and leave it like that for the night.

A simple recipe with horseradish

We will need:

a glass of oil;
3000 g squash;
10 tbsp. l granulated sugar;
tomato paste - 500 g;
two heads of garlic;
3.5 tbsp. l salts;
4.5 tbsp. l vinegar 9%;
black pepper - 3 tsp;
200 g of horseradish;
a bunch of parsley.

Cooking step by step:

Grind peeled zucchini. We use any device that is available at home.
Leave the mashed potatoes to infuse for about two hours.
Then we introduce spices, butter and pasta. Tomato sauce is not necessary with tomatoes. In this case, we turn the fruits into a puree-like consistency.
We put the mass on fire. Stew for an hour and a half over medium heat.
Dilute the vinegar in a glass of water and add it to the sauce.
Pass the garlic through the press.
Finely chopped washed parsley.
Peel the horseradish root and rub on a fine grater.
Add the remaining components to the total mass.
Boil another 10 minutes.

Ready adjika is poured into containers and rolled up.

Adjika from zucchini “Always little” - a culinary recipe

My husband found this recipe on the Internet by accident and showed it to me. Immediately caught fire to repeat a masterpiece. It turns out really tasty, so I advise you to make as many of these blanks as possible.

Take the following products:

400 g tomato paste;
200 g of sugar;
zucchini without shifts and peel - 2000 g;
hot and sweet peppers to taste;
100 ml of vinegar;
100 g garlic cloves;
a glass of sunflower oil;
water - 150 ml;
salt - 1 tbsp. l

On a note! With the addition of tomato paste, the consistency is more dense than with the use of tomatoes. It is good to combine these two components. For example, 1.5 kg of tomato + 4 tablespoons of pasta.

Adjika from zucchini is a delicate snack. The vegetable has many positive properties, its taste and smell are neutral. It goes well with other products, herbs and fruits. Making a canned sauce is a force even for beginners in the workpiece.

Classic recipe

Most people like to treat themselves to spicy food, as it stimulates appetite well, speeding up the metabolism. Cooked adjika from zucchini for the winter according to the recipe described below will be a great addition to meat dishes. The sauce will please both sweet and sour and spicy aftertaste. Without loss of quality and appearance, green fruits are allowed to be replaced with zucchini.

Components:

tomatoes - 2.7;
zucchini - 5.7 kg;
carrots - 0.75 kg;
sweet pepper - 0.75 kg;
garlic - 270 g;
granulated sugar - 170 g;
salting salt - 70 g;
red chili - 3 tbsp .;
vinegar 6% - 1.5 cups;
oil - 200 ml.

Description of step by step cooking:

Peel purchased vegetables. Using a food processor to grind.
Pour the finished mass into an iron bowl, add salted salt, oil, pepper, granulated sugar, mix. After boiling with medium heat, simmer for 1 hour.
Separate the cloves of garlic from the husk, finely chop. Put in a container to the contents.
Pour vinegar, warm for 10 minutes.
Pour the finished adjika from zucchini into the processed containers, roll up with sterile lids. Turn over, cover with a warm blanket, cool.

Original sauce

A variation of the classic way of cooking is an appetizer of zucchini with mayonnaise. The taste of the finished dish is not so sharp, but rather light, creamy.

zucchini - 1.7 kg;
carrots - 0.6 kg;
sweet pepper - 0.7 kg;
tomatoes - 700 g;
garlic - 15 cloves;
granulated sugar - 3.5 tbsp;
table salt - 40 g;
oil - 60 ml;
provence mayonnaise - 50 g.

The cooking process itself:

Process vegetables by peeling and removing inedible parts. Cut for convenience, wipe all prepared components through a food processor, blender or meat grinder.
Put the mass in a pan. Pour spices, oil, stir, boil.
Add mayonnaise, simmer for 50 minutes, thereby evaporating excess moisture.
The vegetable mixture has become thick, remove from the stove. We lay out in hot form, roll up, turn over, cool.

Hot zucchini adjika for the winter

It takes a minimum of time and food to make a roasting snack. For a high-quality final dish, follow the step-by-step instructions.

tomatoes - 2.75 kg;
zucchini - 4.7 kg;
carrots - 0.47 kg;
garlic - 7 heads;
oil - 160 ml;
chili - 70 g;
rock salt - 3 tbsp;
granulated sugar - 100 g;
vinegar 6% - 150 ml.

A detailed description of cooking adjika from zucchini:

Zucchini, rinse carrots under water. Cut a thin layer of skin. Chop into convenient slices, wipe.
Wash the tomatoes, cut out unusable places. Turn into mashed potatoes.
Put prepared foods in a large saucepan, put on fire. Simmer for 45-60 minutes until the excess liquid evaporates.
During the preparation of the vegetable mixture, peel the red hot “chili” and chop finely with garlic cloves.
Add burning ingredients along with spices, vinegar, oil. Stew with regular stirring for 10 minutes.
Spicy adjika from zucchini is laid out in processed jars, covered with lids.

On a sharp "blade" of pepper

Based on your taste preferences, during cooking it is allowed to add basil, cilantro, parsley, finely chopped. Mortgaged a quarter of an hour before readiness.

Spicy zucchini sauce without tomato

For the sharpness, this recipe uses bitter capsicum, and a rich and memorable aroma is given by herbs, crushed coriander.

zucchini - 1.8 kg;
chili - 1.4 kg;
garlic - 0.7 kg;
basil - 170 g;
cilantro - 70 g;
dill - 80 g;
salting salt - 80 g;
oil - 70 ml;
chopped coriander - 2.5 tsp

Getting started:

Rinse vegetables, allow to dry. Remove the skin, cut into cubes, chop in the combine.
Wear disposable rubber gloves on your hands. Peel the chili from the seed box. Put in a small bowl, fill with ice water. Change fluid every hour, rinsing the fruit. Finely chop the cube.
Divide the heads of garlic into cloves, peel, rinse. Using a garlic press, wipe. Finely chop dry greens.
Put a deep frying pan on the stove, grease with oil, heat. Put zucchini puree. Stew for 10 minutes, stir. Pour garlic, herbs, salt, coriander. Continue warming up for a quarter hour.
Arrange hot appetizer in clean containers, roll up lids, turn over. Cool, pre-wrapped in a blanket. Store in the cold.

Adjika from zucchini for the winter with tomato paste

Adjika from zucchini with fresh tomatoes and pasta has a delicate texture, a peculiar sharpness and an original aroma. It is not difficult to prepare it, it is enough to purchase all the ingredients and allocate 2 hours of personal time:

zucchini - 2.6 kg;
tomatoes - 1.6 kg;
paste "Tomato" - 260 g;
sweet pepper - 1.7 kg;
chili - 6 pcs.;
garlic - 250 g;
salting salt - 2.5 tbsp;
granulated sugar - 60 g;
oil - 1/2 cup;
vinegar 9% - 150 ml.

Warm cans with lids over water vapor. Rinse vegetables, cut off parts unsuitable for food. Chop into small pieces. Grind tomatoes, bell peppers in a food processor. Pour the resulting mixture into an enameled bowl, put on the stove. After boiling, cooking is continued for 60 minutes.

Add tomato paste, spices, oil. Stir. Chili pepper, garlic - very finely chopped, pour into a container to the contents. Continue quenching for a quarter hour.

Before turning off the stove, pour out the acid, mix, warm for several minutes. Arrange the appetizer in the processed jars, rolling up with sterile lids. Cooking adjika with zucchini for the winter according to a delicious recipe has come to an end.

Advice! In order for the seasoning not to turn out watery, zucchini must be chosen young, fresh, elastic, up to 20 cm long. This type of vegetable has no seeds, and the surface skin is thin.

Winter zucchini sauce with tomato paste and sweet pepper

For a long time, people have learned from zucchini to make tasty and uncomplicated salads, caviar, lecho, and someone made jam. The vegetable has excellent absorbent properties, so canned products are the most piquant, unusual. Adjika from zucchini cooked with tomato paste, sweet and hot pepper. In winter, fragrant seasoning will brighten up a dull evening.

The following products will be required:

zucchini - 5 kg;
pepper - 1.5 kg;
garlic - 150 g;
paste "Tomato" - 450 g;
water - 0.55 l;
oil - 1 cup;
granulated sugar - 270 g;
salting salt - 60 g;
vinegar 9% - 250 ml;
chile - 70 g.

Proper preparation:

Prepare all vegetables (except for chili peppers): rinse, peel, cut into slices.
Skip each component through the food processor. Put in a capacious pan.
Remove the seeds from the hot pepper, chop finely with a knife.
Add salt, granulated sugar, prepared chili, tomato paste, water. Mix and place the container on the stove.
After boiling, cook for 40 minutes with the lid closed on low heat, with regular stirring.
During stewing, wash the jars with soap. We put on a baking sheet in the oven. We build a temperature of 100 degrees. We sterilize the containers until dry.
We put the sauce in a container and you can roll up the lids. Turn over, wrap until cool.

Put hot peppers to taste. It is important to remember that the workpiece must be sharp, otherwise, you will get another dish.

Adjika from zucchini with apples

To mitigate the burning aftertaste in the classic version of the sauce, it is recommended to use apples. They will give conservation a little acidity. The consistency of the finished dish is uniform, well-kept in shape.

For cooking, you need products:

zucchini - 2.7 kg;
5 medium-sized apples;
sweet pepper - 400 g;
cayenne pepper - 50 g;
garlic - 20 cloves;
granulated sugar - 100 g;
table salt - 3 tablespoons;
vinegar 9% - 4 tbsp;
oil - 1 cup.

Adzhika recipe from zucchini - step by step cooking:

Rinse, clean and chop the purchased vegetables into cubes. Pass through a meat grinder with a fine grate. We spread the mixture in a pan, add spices, oil.
After boiling, cook for half an hour, stirring. 5 minutes before cooking, pour out the acid, warm up.
Add Adjika with zucchini into sterile jars, tightly closing the lids.
Turn over, cover with a warm blanket until completely cooled.

Canned workpiece goes well with meat, pasta, cereals, boiled vegetables.

Adjika with eggplant and zucchini for the winter

Thanks to the eggplant, the harvesting is similar to a vegetable salad. Hot pepper, minced paprika, garlic - give the dish a sharp, rich taste, and piquancy, bright and sweet aroma - apple cider vinegar.

Products:

zucchini - 1.7 kg;
eggplant - 1.7 kg;
pods of bell pepper - 1.7 kg;
chilli - 5 pcs.;
garlic - 300 g;
oil - 200 ml;
salting salt - 80 g;
granulated sugar - 60 g;
paprika - 3 tsp;
fruit vinegar - 150 ml.

How to cook adjika for the winter from a zucchini according to the recipe:

Rinse zucchini, eggplant, bell pepper, peel and seeds. Rub through a meat grinder. Use a shallow grill.
Peel the garlic cloves, chop finely.
Put mashed vegetables in a pan, add salt, sugar, sunflower oil, mix.
Set on a stove, boil, cook for 60 minutes.
Pour garlic, paprika, pour vinegar, close and simmer for a quarter of an hour.
Arrange in clean, sterile containers, roll up the lids. Cover with a blanket, leaving to cool completely. For storage, zucchini adjika for the winter is cleaned in a cellar or any other dark place where ultraviolet rays do not penetrate.

Advice! For cooking, containers with a thick bottom are used, otherwise the vegetable mass will burn.

For those who do not like tomato paste, it is recommended to use fresh, juicy and ripe tomatoes as a substitute. They twist, pour the juice with pulp into a bowl and boil 2 times. 100 g of concentrated product will replace 1 kg of fruit.
To give a brighter, more saturated color, experienced chefs use ground paprika up to 2 tablespoons.
In almost all recipes, sugar is indicated in the ingredients, but you can do without it. So the appetizer will be more piquant.
To improve the taste of the sauce during cooking, it is allowed to add hops-suneli, fenugreek, coriander and fresh herbs.
They are poured hot on the banks, hermetically rolled up with lids and cooled under a warm blanket. In this case, the preservation does not deteriorate and undergoes additional sterilization.

All recipes are unique in their own way. The species diversity of the workpiece allows you to choose the sauce that is suitable in composition, taste and preparation method. It can be used for children without fear of containing a significant amount of chemicals, flavor enhancers and preservatives. In addition to benefits, adjika is very tasty.

Sharp adjika from zucchini - it sounds unusual. After all, we are used to the fact that the main components of adjika are pepper and tomatoes. Over time, cooking recipes change, improve, and acquire new ingredients.

Each housewife has her own recipes for cooking adjika from different vegetables and even fruits. Zucchini lovers can pamper their households with wonderful adjika, similar to zucchini caviar, but with a more pronounced taste and aroma. It can be served as a seasoning for meat dishes, or can be eaten as an independent product with bread, potatoes or pasta.

It's great to look behind the lush spiky leaves of squash bushes. You look, and already a new, young zucchini was born. Tender, juicy, sweet - such raw in a salad is one thing to eat. But you can cook a sea of \u200b\u200bdifferent goodies, send them to jars under the covers - and to the cellar !!! And then, having opened a jar, regale your relatives and dear guests!

Spicy adjika from zucchini for the winter

Ingredients:

Zucchini 2.5 kg.
Garlic 0.5 tbsp.
Vegetable oil ½ tbsp.
Salt 1.5 tbsp
Sugar 150 g.
Tomato Paste 250 g
Vinegar ½ tbsp.
Ground black pepper 1-2 tsp

Cooking:

Peel the zucchini, pass the pulp through a meat grinder, transfer to a colander or sieve, so that the glass is well liquid.
Place the squash mass in a stewing container, add salt, sugar, vegetable oil, tomato paste and simmer for 30-40 minutes, stirring constantly.
Peel the garlic, pass through a press, add to the zucchini, mix, simmer another 5-10 minutes.
Pour vinegar at the end, leave it on fire for another 2-3 minutes.
Place hot adjika in sterilized jars and immediately seal or roll up.
Store in a cool place.

Spicy zucchini adjika for the winter

Here is a sharp set you need for cooking squash adjika. Despite this, the ingredients such in the summer are in almost every home, therefore, no difficulties should arise. Next you need to follow the simple steps:

Ingredients:

two zucchini (maybe not the freshest, oldest, but most importantly - not rotten);
300 g of tomato paste;
a glass of vegetable oil;
100 g of garlic (meaning 100 g of already peeled cloves);
10 bay leaves;
half a glass of 9% vinegar (100 ml);
a glass of sugar;
50 g of salt;
a tablespoon of classy ground pepper;
a teaspoon of black pepper powder.

Recipe:

Zucchini should be washed and cleaned of visible defects. If the vegetable is already old, then you need to remove the peel from it and, if necessary, take out large seeds. Then zucchini need to be cut into medium pieces so that they fit in a meat grinder, and twist them.
Today, almost every housewife has such a miracle device as a blender, but in order to grind the zucchini as best as possible, nevertheless, a traditional meat grinder will do. However, if you cut the peel from a zucchini, then you can try to work with a blender.
The ground mass of zucchini should be placed in a large pan or a cooking pot suitable for cooking. Pour the required amount of tomato paste and sunflower oil into the same mixture, and then add salt, a glass of sugar and a whole bay leaf. Mix everything thoroughly until smooth and put the future adjika on the fire.
Constantly stirring, the squash mixture should be cooked over a low heat for more than half an hour - 35-45 minutes. During this time, you can peel the garlic and squeeze it using a garlic press into a separate plate.
Add the vinegar and both types of hot peppers to the garlic, mix and send the resulting sharp mass into a bowl with zucchini. Stir again and cook now all together for 10 minutes on low heat, then turn it off.
On this, the squash adjika is ready - pour it into sterilized cans in advance, wrap it in a blanket or other warm clothes and let it cool down for itself, waiting for the right moment.

Spicy adjika from zucchini - the recipe for the most delicious workpiece for the winter

Ingredients:

zucchini - 1½ kg;
carrot - 250 g;
bell peppers - 250 g;
garlic - ½ cup;
salt - 25 g;
granulated sugar - 60 g;
bay leaf - 3 leaves;
tomato paste - 150 g;
any vegetable refined oil - 100 g;
vinegar 9% - 50 g;
ground red pepper - 1 tablespoon;
ground black pepper - 1 teaspoon.

Recipe:

Squash pass through a meat grinder. If zucchini is not very young, I advise you to first clean them of seeds and peel.
Sweet bell peppers are also wiped with a meat grinder.
Grate the carrots on a fine grater or pass through a meat grinder.
Grind garlic in any way: using a press or a meat grinder.
We will prepare the ingredients that will be needed to send them to the pan before boiling. These are tomato paste, vegetable oil, parsley, granulated sugar and salt.
We mix the crushed zucchini, carrots, bell peppers and prepared ingredients, which we spread before boiling the mass.
We put our container on fire, bring the resulting mass to a boil, and with constant stirring, cook our adjika for 40 minutes.
After forty minutes, add ground black and red peppers and mashed garlic and cook for about 7-9 minutes. Do not forget to constantly stir our adjika.
In one or two minutes, nine percent vinegar is poured in before adjika is ready.
Ready adjika is poured into banks that have been sterilized in advance.
Traditionally, we turn over the cans, covering them until the towel cools completely.
I keep such a sharp adjika from zucchini in the basement or in the refrigerator. I can’t say anything about how she behaves in a room environment.
But many say that it is perfectly stored at ordinary temperature. You can open and try it only after one month.
After all, during this period it should be absolutely saturated with all the spices and become more saturated.
Such adjika is very popular in our family. I always cook it in several portions, and still not enough. “Flies”, sometimes without waiting for winter.
I highly recommend trying to cook this delicious piece for the winter according to this recipe. You will be satisfied. I can say with confidence: spicy adjika from zucchini is a universal addition to many dishes and side dishes.

Classic hot zucchini adjika

Ingredients:

zucchini 2.5 kg
sweet pepper 500 gr
carrots 500 gr
apples 500 gr
garlic 100 gr
bitter pepper 200 gr
greens (dill, parsley)
sugar 70 gr
salt 50 gr
vegetable oil 250 ml
vinegar 9% 100 ml

Recipe:

Sterilize banks. Wash the cans well before sterilizing. Pour water into a large pan, put a metal sieve or a grate from the oven on top, onto which cans are laid with the neck down.
Keep the cans over the steam for about 15 minutes, but do not remove before the drops of steam begin to flow down their walls. Put sterilized jars on a clean towel with the neck down. Wash vegetables well, peel carrots and garlic. Remove sweet stalks from sweet pepper, peel apples from seeds.
Skip through the meat grinder: zucchini, sweet pepper, bitter pepper, apples, carrots. Place the scrolled vegetables in a pan and set on fire. Bring to a boil and cook (stirring) over medium heat for 1 hour.
Wash greens, dry and chop finely. Pass the garlic through the press. An hour after cooking vegetables, add garlic and herbs, mix well and cook for 10-15 minutes.
Then add salt, sugar, vegetable oil and vinegar. Mix well, remove from heat and arrange in sterile jars. Screw on the lids (sterilize the lids right before rolling up - they just boil in the pan for 15 minutes).
Turn the cans upside down, wrap them in a blanket and leave for several days until completely cooled. Remove the finished workpiece in a dark, cool place.

How to cook zucchini hot adjika

Ingredients:

Zucchini 2.5 kg.
Garlic 0.5 tbsp.
Vegetable oil ½ tbsp.
Salt 1.5 tbsp
Sugar 150 g.
Tomato Paste 250 g
Vinegar ½ tbsp.
Ground black pepper 1-2 tsp

Recipe:

I wash all vegetables (except garlic) under running water, clean, cut into pieces and grind using a meat grinder. Pour the resulting mixture into bulk dishes, pour salt, hot pepper and sugar, pour in vegetable oil and stir until smooth. Bring on medium heat to 100 degrees and simmer on low heat for 40 minutes.
We clean the garlic, squeeze through a press, add to the dishes with boiling vegetable mixture and continue stewing for another 5 minutes.
In the last turn, pour vinegar into adjika, wait for the mixture to boil again and withstand a slow boil for 2-3 minutes.
Pour the vegetable mixture into a sterile glass container, roll it securely with lids (also sterile) and place the seals on a hard surface with the lids down. Wrap canned food with a warm blanket for subsequent pasteurization. Having waited for their cooling, we transfer our preparations for the winter to the place of their permanent storage.

The true taste of adjika from zucchini “opens” only after a few weeks, moreover, the sharpness will become softer.

Adjika from zucchini with apples for the winter - spicy

Ingredients:

Zucchini - 2.5 kg
Sweet and sour apples, juicy - 5-6 fruits
Sweet bell pepper, preferably red - 6-7 pcs.
Carrots - 0.5 kg
Large heads of garlic - 3 pcs.
Bitter peppers - 5-6 pcs.
Sugar - 4 tbsp.
Salt - 1.5-2 tbsp. with a slide
Vinegar 9% - 100 ml
Vegetable oil - 1 cup (250 ml)
Dill (greens) - a small bunch
Parsley - a small bunch

Recipe:

Glass jars and metal lids for them are qualitatively washed with my soda and sterilized.
Wash and clean vegetables, depending on their type. We cut the apples into 4 lobes and remove the seeds and partitions. We cut the stalk of capsicum, and leave the seeds with internal partitions. The fact is that it is the seeds and internal partitions in the peppers that give the brightness of the taste and sharpness.
Grind all vegetables with a meat grinder and pour the entire volume obtained into a volumetric pan. Bring to a slight boiling and simmer, stirring occasionally, about an hour.
We remove the husk and protective skin from the garlic, pass through a press, dill and parsley finely chop with a knife and pour into the stewed vegetable mixture and continue to simmer another 10 minutes
When the taste and aroma of all the ingredients are qualitatively mixed during the boiling process, you can already add sugar, vegetable oil, salt and vinegar. Stir, let it boil for a couple of minutes and lay it out on prepared jars directly from a boiling pan. Roll up the lids.
We turn over the canned food with sharp adjika from the zucchini with the lids down, wrap it tightly with a warm blanket and expect them to cool completely. We transfer the blanks for the winter to their storage location, which should be cool, dark and dry.

Adjika from zucchini

Ingredients:

peeled zucchini - 2 kilograms
tomato paste - 400 grams (take without additives, natural)
salt - 2 tablespoons
sugar - 200 grams
9% vinegar - 100 milliliters
garlic - 9-10 prongs
bitter pepper - to your taste
vegetable oil - 1 cup (can be replaced with olive)
greens

Recipe:

Sterilize the jars. Before the sterilization process itself, the jars should be thoroughly washed. Take a large pan, pour water into it, put the grate from the oven on top of the pan, or you can use a metal sieve for this, put the cans with the neck down.
Keep the jars above the steam for about 15 minutes, but do not remove the jars before the steam drops begin to flow down their walls. Place sterilized jars with the neck down on a clean towel.
We clean the garlic. After washing the zucchini, peel them from the skin.
Pass the peeled zucchini through a meat grinder or grind it using a food processor, if you have one.
Pass in a separate dish through a meat grinder also greens, hot peppers, garlic.
Add vegetable oil, sugar, salt, tomato paste to the scrolled zucchini and put everything on the stove, setting medium heat on it.
Bring to a boil and cook (stirring) using medium heat for 25-30 minutes.
Approximately 5 minutes before completing the preparation of homemade adjika, add a mixture of bitter pepper and garlic and pour in the vinegar.
Pour adjika into dry, sterilized jars. Cover the cans filled with adjika with tin lids and roll up with a manual seaming machine. After seaming, turn the jars upside down and leave them in this position until they are completely cooled.
If you don’t preserve the cooked adjika for a long period, just shift its sterilized glass jars and cover with plastic lids. But in no case do not leave adjika in aluminum dishes.

Hot zucchini adjika with tomato paste

Zucchini are the basis of many dishes, because they are neutral in taste and go well with many products. They can be fried, stewed, boiled, baked, stuffed and even put raw in healthy dietary salads. Preparations from zucchini for the winter are very popular, one of which is adjika. In this recipe, unleavened zucchini creates an excellent base for combining various pungent tastes.

Ingredients:

young zucchini - 2 kg
tomato paste - 350 g
2 medium heads of garlic
a glass of vegetable oil
bay leaf - 7 pcs.
vinegar 9% - 100 ml
a glass of sugar 50 g
salt 1 tbsp. l
ground red pepper 1 tsp
ground black pepper

Recipe:

Wash the zucchini, peel, cut into small pieces and pass through a meat grinder.
Add tomato paste, butter, sugar, bay leaf. Salt and mix. Cook for 30-40 minutes, stirring constantly.
Peel the garlic and pass through the garlic press, put in a saucepan, add vinegar, black and red pepper, mix. Cook another 7-10 minutes.
Pour in the vinegar, stir and cook for another 1-2 minutes.
Put the finished adjika from zucchini for the winter on sterilized jars and roll it up. Wrap in a warm blanket until it cools completely.

Adjika from zucchini spicy

Ingredients:

zucchini - 1.5 kg
carrots - 250 g
sweet bell pepper - 250 g
garlic - 7-8 tooth.
tomatoes - 700 g
fresh chili pepper - 1 pc. or dried ground - 1.5 tsp.
sugar - 3 tbsp. l
salt - 1.5 tbsp. l
vegetable oil vegetable - 100 ml
9% vinegar - 50 ml

Recipe:

First you need to wash and process all the vegetables. I cut the stalks of the zucchini, peeled the seeds from the seed boxes, cut the tomatoes into four parts and removed the green core. She peeled carrots and garlic.
For adjika, I used a pod of dried hot pepper. If you have fresh, then do not forget to clean it from seeds (it is best with gloves).
Zucchini, peppers and carrots cut into pieces of arbitrary size, the main thing is that they fit into the socket of a meat grinder. Important! If you have zucchini with hard, noticeably ripened seeds, then the middle will have to be scooped up with a spoon, it is not suitable for cooking adjika, use only pulp without seeds.
All vegetables (except for garlic and dried chili) are passed through a meat grinder. I poured the resulting mashed potatoes into the pan - it is best to use dishes with a thick bottom, volume 3 liters. Added salt and sugar, poured refined vegetable oil.
Over moderate heat, brought the vegetable mixture to a boil. Then the fire was reduced and boiled for about an hour with a slight boil, stirring constantly, so as not to burn.
If adjika coils and splashes, then you can cover it with a lid, but not until the end - excess moisture should gradually evaporate. That's what I got in the end, as you see in the photo, adjika boiled, became thicker, changed color to orange.
I chopped the dried pepper pod in a coffee grinder, and passed the garlic cloves through a press. I added garlic and 1.5 teaspoons of red pepper (with or without seeds) to the vegetable mixture - you can adjust the sharpness to your taste, but still do not forget that we cook adjika, and it is a priori sharp. Poured 9% table vinegar. Cooked for another 15 minutes.
In hot form, spread adjika into sterile jars and hermetically sealed with boiled lids. She turned the preservation upside down, wrapped it in a blanket and left it to cool completely.

Zucchini adjika is fragrant and very tasty. She is gaining her taste somewhere on the fifth or sixth day. Jars should be stored in a cool and dark place, for a period of 1 year.

Adjika spicy of zucchini

Ingredients:

three kg. zucchini;
one and a half kg. ripe tomatoes;
half kg red bell pepper;
half kg carrots;
one hundred gr. Sahara;
two hundred ml. vegetable oil;
four to five heads of garlic;
two and a half Art. spoons red ground pepper;
two tbsp. tablespoons of salt.

Recipe:

Peel the zucchini and chop them by scrolling in a meat grinder. If you use young zucchini with a thin skin, then you can not clean it, the main thing is to wash the zucchini well before chopping them.
Clean and dry tomatoes also need to be scrolled in a meat grinder.
After that, scroll the carrots and sweet bell peppers in a meat grinder.
Peeled garlic through a special press. Add chopped garlic to a bowl with vegetables minced in a meat grinder.
In the same bowl, add vegetable refined oil, as well as salt and sugar.
In a suitable dish, put the prepared ingredients over low heat and cook for forty minutes, while stirring occasionally.
After time, add red pepper and cook for another ten minutes.
Lay the finished adjika from zucchini into sterilized jars and roll them up or tightly close them with screw caps (if you use jars with a thread). Turn the banks upside down, cover them tightly with a blanket and leave it like this for ten to twelve hours.

Ingredients:

one kg Tomatoes
two cereals. zucchini;
one croup. carrot;
ten tooth. garlic
one or two tbsp. tablespoons of refined vegetable oil;
a small piece of hot pepper (fresh);
salt and ground pepper to taste.

Recipe:

Wash and dry the tomatoes, zucchini, and carrots. Peel vegetables and skip in a meat grinder. Transfer the resulting vegetable mass to a wide pan. Simmer the contents of the pan for approximately thirty-five or forty minutes (until excess liquid evaporates).
While the vegetable mixture is stewed, chop the hot pepper and garlic cloves as finely as possible. After the excess liquid has evaporated, put the chopped pepper and garlic into the pan.
Salt, ground pepper, refined oil and sugar should be added there. Stir often and simmer for another ten minutes.
Put the finished adjika in pre-sterilized and dry jars and cover them with lids.
According to your taste preferences and optionally you can add any chopped fresh herbs. For example, dill, basil or parsley. You can add as any one type of greenery, or several. If you decide to add greens, then you need to do this a few minutes before the adjika is ready.

Adjika spicy of zucchini for the winter

Ingredients:

two kg zucchini;
three hundred and fifty gr. tomato paste;
two hundred gr. granulated sugar;
fifty gr salts;
two thirds or one art. refined vegetable oil;
half of Art. 6% vinegar;
five to six tooth. garlic
one teaspoon of ground red pepper;
salt.

Recipe:

Zucchini need to be thoroughly washed and peeled and peeled. After that, scroll them in a meat grinder. Put the scrolled zucchini in a suitable pan.
In the same pan you need to put the garlic, passed through a special press, sugar, salt, refined vegetable oil and tomato paste.
Mix well. Place a pan of prepared ingredients on the stove and bring to a boil. Reduce the fire to a minimum and cook adjika for thirty minutes, sometimes stirring it.
At the end of cooking, pour red pepper and pour vinegar into the pan. Mix thoroughly and cook for another two to three minutes.
Place the cooked adjika from zucchini in pre-sterilized dry jars and twist them.
Place the cans with the lids down, wrap them in a blanket and leave them until they cool completely. Keep jars of adjika from zucchini in a cool and dark place.

Very sharp adjika from zucchini

Ingredients:

two and a half kg. zucchini;
half kg carrots;
six to seven red bell peppers;
five to six juicy sweet and sour apples;
five to six chilli peppers;
three cereals. heads of garlic;
one hundred ml. 9% vinegar;
two hundred and fifty ml. vegetable oil;
four tbsp. tablespoons of granulated sugar;
two tbsp. spoons with a hill of salt;
on a small bunch of fresh greens of dill and parsley.

Recipe:

Banks in which you will roll adjika, and also covers to them, carefully wash with soda and sterilize.
Wash vegetables and fruits well.
Peel the carrots and zucchini.
Cut the apples into quarters and remove all seeds and partitions.
Bell peppers cut in half and take out the cores.
Cut the stalks of chilli peppers, and leave partitions and seeds.
Grind the prepared ingredients with a meat grinder.
Pour the resulting mass into a suitable large pan.
Set to maximum gas, bring to a slight boil, reduce gas to minimum and, stirring occasionally, cook for sixty minutes.
Peel and chop the garlic through a garlic squeezer. Finely chop the greens with a knife. Once the time runs out, pour the prepared garlic and herbs into the pan and cook for another eight to ten minutes. Read more:
Now you need to pour refined vegetable oil and vinegar, as well as pour salt and granulated sugar. Mix well.
Boil for another two to three minutes and turn off the heat. Arrange on prepared dry cans and spin them. Place the cans on the bottom with the lids, carefully wrap them in a large blanket and leave until the cans have cooled completely.
Store ready-made hot adjika in a dark, dry and cool place.