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Hostess head broke, thinking where to give a rich zabachki harvest. Adzhika from zucchini for the winter will solve the problem.

The article provides simple ways of cooking, with which every easily will cope. And step-by-step photos will make it easier for the task.

Adzhik is considered acute. However, the burning is regulated independently, depending on your preferences.

Little Tip: Try the bitter pepper before use. This will help to establish the desired level of acute.

Zucchini refueling is very tasty. Believe me, even with those who allegedly loves such a vegetable. Ready to start cooking?

Adzhika from zucchini for winter - fingers license

According to this recipe, it turns out to make a spicy and moderately sweet adzhik. From the specified flow comes one and a half liters. However, consider in a large family it is recommended to increase the number of minimum by twice. Wait all with a bang!

200 g of tomatoes;
zucchini - 1000 g;
garlic slices - 200 g;
150 g of carrots;
popper chili small size;
150 g on the bulbs of the repato;
150 g of red pepper Bulgarian;
tomato paste - three tablespoons;
black pepper (seasoning), paprika - one part;
sunflower spin - half of the glass;
sugar - 2 tbsp. l.;
apple Essence - 75 ml;
salt cook - 1 tbsp. l.

On a note! Patssones and Zucchini are used as analogs of the zucchini.

Description step by step:

Fruits clean, rinse, divide into arbitrary parts.

Grind pieces with meat grinders.

We introduce into a twisted mixture of spice, pasta from tomatoes, acetic acid and oil. Connect the ingredients.

We send on the stove. We bring to drone.

Next, cook for another 20 minutes.

We decide the sauce in the hot form on jars that are sterilized in advance.

Delicious adjusting from zucchini with tomato paste

I offer an unusual recipe for amazing adzhika made from zucchini. The cooking method is checked for years. The result is guaranteed to delight.

On a note! In the workpiece it is better to use mature fruits. Young zucchini are not quite suitable for such purposes.

We will need (consumption is indicated in purified):

zucchini - 1500 g;
red ground pepper - 0.5 h.;
100 ml of vegetable spin;
half of the sand of sugar sand;
190 g of tomato paste + 500 ml of water for dilution;
50 g garlic teeth;
two peppers of Bulgarian;
1 tbsp. l. salts;
0.5 Art. l. Essences.

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

Preparation steps:

Zucchini, peppers and tomatoes (in the case of their presence) We divide into several arbitrary parts - it is more convenient to twist.
In the appearance for cooking, we pour a tomato paste, divorced in water or introduce tomatoes twisted on the meat grinder.
Imprette zucchini (combine, blender, meat grinder). Put the puree to tomatoes.
Add 4 tbsp. l. Tomato paste in the event that tomatoes took. The product will give color saturation and luggage consistency.
We twist the peppers, then garlic. We introduce everything into the bulk.
Further, we snatch spices, spinning vegetable, ground pepper (if chili is not added), acetic acid.
Mix the ingredients and put on the stove.
From the moment of boiling, weganing the Adzhik half an hour.
At this time, sterilize jars.
After time, we put the minimum fire and spread the liquid seasoning in tanks. We need a lot of hot, so do not turn off the slab completely until everyone is spread.

We ride the covers and leave the bottom of the workpiece turned upside down.

Best Recipe with Tomatoes and Bulgarian Pepper

Improve yourself and closely delicious adzhika. The recipe is light, tinker will only have to clean the fruit. Otherwise - the case of technology.

Take the following components:

zucchini - shelter;
1 chile;
salt to taste;
80 g of Bulgarian Punch;
garlic teeth - head;
250 g of tomatoes;
essence 9% - 20 ml;
ground black pepper - half of the teaspoon;
carrot - 80 g;
a half cup of sugar sand;
vegetable oil - 6 tbsp. l.;
tomato paste - 2 tbsp. l.

Recipe step by step:

We clean vegetables, rinse and cut into several arbitrary parts.
We skip them through the meat grinder.
We put puree from twisted vegetables on the middle fire. I bring to the rapid state.
Reduce the fire. Boiling 20 minutes.
At this time, grind bitter peppers without fruit and seeds. We introduce it after the expiration of the boiling.
Also at this stage we pour oil and snatch spices. Wegan up for another 10 minutes.
Finely chop garlic cloves and add them after the second boiling phase. We continue cooking for 5 minutes.
Next, we pour the essence.
Mix the mass - Adzhika is ready.
Pre-process the containers for ferry blanks. Split adzhik and get cold in a warm, dark place.

On a note! As a rule, banks after sterilization become hot. Before filing by Adzhika, the container is cooling. Otherwise, the container is bursting.

Detailed cooking on video.

Kabachk Adzhik Acute and very tasty

Reviews are spoken by this recipe it turns out awesome poorest Adzhika - Men are delighted. Try to cook and you.

tomatoes - 1 kg;
zucchini - 1.5 kg;
100 ml of vegetable oil;
salt - 2 tbsp. l.;
bulgarian pepper, tomatoes - 300 g;
chile to taste;
3 garlic teeth;
50 g sugar.

Description:

Scroll through clean vegetables without peel and seeds with a meat grinder, alternating fruit. The burning ingredients are recommended to grind first.
Paste mix and put to stew.
Before the puree boils, put a big fire, then we reduce the temperature twice.
Boil dish 30 minutes.
Then we introduce the oil, spices, acetic acid. Most of another 10 minutes.
Workpiece We try, add spices as needed. After entering additional ingredients, cook another 5 minutes.
Spill sauce on jars. I turn over the blanks down covers.
Cooled twists stored in a dark place.

Piquant adjusting from zucchini with apples

Surprisingly, apples and zucchini are an excellent combination that gives an unusual taste of billets. Adzhika turns out aromatic, spicy and non-acid.

We will need:

0.5 kg of apples;
tomatoes - 1.5 kg;
5 garlic lobes;
2.5 tbsp. l. Ground red pepper;
salt - 2 tbsp. l.;
glass of oil;
3 kg of zucchini;
500 g of Bulgarian peppers;
0.5 kg of carrots;
100 g sugar.

On a note! Too liquid consistency due to watery tomatoes? Add in 20 minutes to the end of the process of potato starch (2 art. L. On 1 tbsp. Water).

Preparing step by step:

We rinse tomatoes, blanch and remove the skin.
We skip through the meat grinder.
Washed Kabaki clean, divide into several parts and crushing.
Connect with juice from tomatoes.
Bulgarian peppers free from seeds, twisting and introduce in a puree from zucchini and tomatoes.
We repeat the procedure with carrots and apples. We send crushed fruits to the rest of the components.
Garlic we press through the press and introduce into the total mass.
Suck salt, sand sugar, butter.
Components convert to a homogeneous paste. We put everything on the stove.
Relieve 40 minutes.
Next, we snatch the bitter pepper. We continue to steer the sauce for 10 minutes.

We break up adzhika by tanks, Kunta and leave so for the night.

Simple recipe with horseradish

We will need:

glass of oil;
3000 grams of zucchini;
10 tbsp. l. sugar sand;
tomato paste - 500 g;
two heads of garlic;
3.5 tbsp. l. salts;
4.5 art. l. vinegar 9%;
black pepper - 3 h.;
200 g fuck;
bunch of parsley.

Preparing step by step:

Grind peeled zucchini. We use any device that is available at home.
We leave your mashed potatoes for about two hours.
Then we introduce spices, butter and paste. In tomato sauce, there is no need if you have tomatoes. In this case, we convert the fruits into a puree consistency.
We put a lot of fire. Tired one and a half hours on medium fire.
We dilute vinegar in the glass of water and introduce into the sauce.
Garlic let out through the press.
Washed parsley finely ruby.
Khrena root clean and rub on a shallow grater.
Add the remaining components to the total mass.
Wegan up for another 10 minutes.

Ready Adzhik spill in tanks and ride.

Adzhika from Zabachkov "Always Little" - Culinary Recipe

This recipe for her husband found on the Internet by chance and showed me. Immediately caught up the masterpiece repeat. It turns out really tasty, so I advise you to make as many such blanks as possible.

Take the following products:

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

On a note! With the addition of tomato paste, the consistency turns out more thick than using tomatoes. At the same time, these two components are well combined. For example, 1.5 kg of tomato + 4 tablespoons paste.

Adzhika from zucchini is a tender snack. A vegetable has a lot of positive properties, the taste and smell of its neutral. Perfectly combined with other products, spicy herbs and fruits. Make canned sauce for even beginners in blanks.

Classic recipe

Most people love to pamper themselves with acute foods, as it is well exciting appetite, speeding up the metabolism. The cooked adzhika from the zucchini for the winter on the recorded prescription will become a great addition to meat dishes. Sauce will delight both sour-sweet and sharp aftertaste. Without loss of quality and type, green fruits are allowed to replace with zucchini.

Components:

tomatoes - 2.7;
zucchini - 5.7 kg;
carrots - 0.75 kg;
pepper sweet - 0.75 kg;
garlic - 270 g;
sugar sand - 170 g;
salt salvo - 70 g;
red Chile - 3 tbsp.;
vinegar 6% - 1.5 glasses;
oil - 200 ml.

Description of step-by-step cooking:

Clear purchased vegetables. Using the kitchen processor grinding.
Ready ground to pour into iron basin, add saline salt, oil, pepper, sugar sand, mix. After boiling with the average heating to griely 1 hour.
Garlic cloves separate from husk, chokingly chop. Share in container to content.
Pour vinegar, warming up 10 minutes.
Finished adzhika from zucchini pour over the processed containers, roll with sterile covers. Turn over, cover with a warm blanket, cool.

Sauce "Original"

A variety of classic cooking method is considered a snack from a zucchini with mayonnaise. The taste of a finished dish is not so acute, but on the contrary, light, creamy.

zucchini - 1.7 kg;
carrot - 0.6 kg;
sweet pepper - 0.7 kg;
tomatoes - 700 g;
garlic - 15 teeth;
sugar sand - 3.5 tbsp.;
salt cook - 40 g;
oil - 60 ml;
mayonnaise "Provence" - 50 g.

Preparation process itself:

Process vegetables, clearing and removing inedible parts. Cut for convenience, wipe all prepared components across the kitchen processor, a blender or a meat grinder.
Share in a saucepan. Pour spices, butter, stir, boil.
Add mayonnaise, stew 50 minutes, thereby evaporated excess moisture.
Vegetable mixture has become thick, remove from the stove. We decide hot, we roll up, turn over, cool.

Zabachk Adzhik for the winter is acute

For the preparation of burning snacks will require a minimum of time and products. To get 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;
salt stone - 3 tbsp.;
sugar sand - 100 g;
vinegar 6% - 150 ml.

Detailed description of cooking adjusts from zucchini:

Zucchini, carrots are rinsed under water. Cut with a thin layer of skin. Chopping on comfortable slices, wipe.
Tomatoes wash, cut unsuitable space. Turn into a puree.
Prepared products put in a large saucepan, put on fire. Stew 45-60 minutes before evaporation of excess fluid.
During the preparation of a vegetable mixture, a red burning "Chile" to clean and finely chop with cloths of garlic.
The burning ingredients add along with spices, vinegar, butter. Stew with regular stirring 10 minutes.
Ostive adzhika from zucchini is laid out in the treated banks, covered with covers.

On the sharp "blade" of pepper

Based on its taste preferences, a basil, kinza, parsley, finely chopping, is allowed during cooking. Laying for a quarter of an hour until readiness.

Spicy zucchini sauce without tomato

For sharpness in this recipe, the bitter podpper is used, and the rich and memorable fragrance give herbs, crushed coriander.

zucchini - 1.8 kg;
chili - 1.4 kg;
garlic - 0.7 kg;
basil - 170 g;
kinza - 70 g;
dill - 80 g;
salt salvo - 80 g;
oil - 70 ml;
coriander crushed - 2.5 ppm

Getting cooking:

Wash vegetables, let it dry. Remove the skin, cut into cubes, chop in the combine.
On the hands put on disposable rubber gloves. Chile pepper clean from the seed box. Stay in a small basin, pour with ice water. Change the liquid through every hour, rinse the fruits. Finely chopped by a cube.
Garlic heads are divided into teeth, clean, rinse. Using the garbaged to wipe. Dry greens in finely chop.
Put a deep frying pan on the stove, lubricate with oil, split. Share a squabble puree. Stew 10 minutes, stirring. Pour garlic, greens, salt, coriander. Continue warming for a quarter of an hour.
Dispatch a hot snack for clean containers, roll over with covers, turn over. Cool, pre-bounced by a blanket. Store in the cold.

Adzhika from zucchini for winter with tomato paste

A gentle consistency, a kind of sharp and the original aroma, has adzhika from zucchini with fresh tomatoes and paste. It is easy 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;
pasta "Tomato" - 260 g;
sweet pepper - 1.7 kg;
chile - 6 pcs.;
garlic - 250 g;
salting salt - 2.5 tbsp.;
sugar sand - 60 g;
oil - 1/2 cup;
vinegar 9% - 150 ml.

Over a water vapor to warm up the cans with covers. Wash vegetables, cut off uninhabitable parts. Chop into small pieces. In the kitchen processing grinding tomatoes, sweet pepper. The resulting mixture is poured into an enameled basin, put on the stove. After boiling, cooking is continued for 60 minutes.

Add tomato-paste, spices, oil. Stir. Chile pepper, garlic - chop very finely, pour into the container to content. Continue quenching within a quarter of an hour.

Before turning off the slab, pour the acid, mix, warm up a few minutes. A snack to decompose into the processed banks by rolling with sterile covers. Cooking Adzhika with zucchini for the winter for a tasty recipe approached the end.

Tip! In order for the seasoning failing to be water, Zucchini needed to choose young, fresh, elastic, up to 20 cm long. This type of vegetable there are no seeds, and the surface leather is thin.

Zucchini sauce for winter with tomato paste and sweet pepper

For a long time, people have learned from the zucchini to do delicious and simple salads, caviar, ledge, and someone jam. The vegetable has excellent absorbent properties, thanks to which canned products are obtained by the most piquant, unusual. Adzhika from zucchini prepared with tomato paste, sweet and burning pepper. In winter, the fragrant seasoning will scratch a dull evening.

The following products will be required:

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

Proper preparation:

Prepare all vegetables (except Chile pepper): rinse, clean, cut into slices.
Skip through the food processor each of the components. Stay in a spacious saucepan.
At bitter peppers, remove seeds, chopped finely knife.
Add salt, sugar sand, prepared chile, tomato-paste, water. Mix and put the container on the stove.
After boiling, cook 40 minutes with a closed lid on a slow fire, with regular stirring.
During extinguishing, rinsed banks with soap. We put on a baking sheet in the oven. We build a temperature of 100 degrees. Sterilize the containers before drying.
Sauce lay out in the container and can be rolled with covers. I turn over, we wrap up to complete cooling.

Putting the bitter pepper can be taste. It is important to remember that the workpiece should be acute, otherwise it will be another dish.

Adzhika from scabes 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 small sourness. Consistency of the finished dish is a homogeneous, well-holding form.

For cooking, products will be required:

zucchini - 2.7 kg;
medium-sized apples - 5 pcs.;
sweet pepper - 400 g;
podkovy burning pepper - 50 g;
garlic - 20 teeth;
sugar sand - 100 g;
salt cook - 3 tbsp.;
vinegar 9% - 4 tbsp;
oil - 1 cup.

Recipe Adzhiki from zucchini - step-by-step cooking:

Wash acquired vegetables, clean and chop into cubes. Skip through a meat grid with a shallow grid. We lay out the mixture into a saucepan, fall asleep spices, butter.
After boiling, cook half an hour, stirring. 5 minutes before cooking, pour the acid, heating.
Adjika with zucchini decompose on sterile banks, closing tightly with covers.
We turn over, cover with a warm blanket until complete cooling.

A canned billet is perfectly combined with meat, pasta, croups, boiled vegetables.

Adjika with eggplants and zucchini for the winter

Thanks to the incoming eggplant, the billet is similar to a vegetable salad. Burning pepper, crushed paprika, garlic - give the dish sharp, rich taste, and spike, bright and sweet scent - apple vinegar.

Products:

zucchini - 1.7 kg;
eggplants - 1.7 kg;
bulgarian pepper pods - 1.7 kg;
chile - 5 pcs.;
garlic - 300 g;
oil - 200 ml;
salt salvo - 80 g;
sugar sand - 60 g;
paprika - 3 ch. l.;
vinegar fruit - 150 ml.

How to prepare Adzhik for the winter from the zucchini prescription:

Zucchini, eggplants, Bulgarian pepper rinse, clean from the peel and seeds. Wipe through the meat grinder. Grid use fine.
Clothes of garlic remove the husks, chopped finely.
Stayed in a saucepan, fall asleep salt, sugar, sunflower oil, mix.
Install on the slab, boil, cook 60 minutes.
Pour garlic, paprika, pour vinegar, close and stew a quarter of an hour.
Scroll through clean, sterile tanks, roll with covers. Cover the blanket, leaving until complete cooling. Kabachkoy Adzhika for the winter is cleaned into the cellar or any other dark place where ultraviolet rays do not penetrate.

Tip! For cooking, a container with a thick bottom is used, otherwise vegetable mass will be burned.

For those who do not like tomato paste, it is recommended to use fresh, juicy and ripe tomatoes as a replacement. They are twisted, pour juice with the flesh in the basin and boil 2 times. 100 g of a concentrated product will replace 1 kg of fruits.
To give a brighter, saturated color, experienced cooks use a ground paprik to 2 tablespoons.
In almost all recipes, sugar sand is specified in the ingredients, but you can do without it. So snack will be more piquant.
To improve the taste quality of the sauce during cooking, add hops-Sunnels, a fenugreek, coriander and fresh greens are allowed.
They spill on the cans hot, hermetically rolled with covers and cooled under a warm blanket. In this case, the conservation is not spoiled and will pass additional sterilization.

All recipes are unique in their own way. The species diversity of the workpiece allows you to choose a suitable composition, taste and method of cooking sauce. It can be used for children without fear of the content of a significant amount of chemicals, taste and preservative amplifiers. In addition to the benefit, Adzhik is very tasty.

Acute adzhik from zucchini - sounds unusual. After all, we are accustomed that the main components of the adzhik are peppers and tomatoes. Over time, cooking recipes change, improved and acquire new ingredients.

Each hostess has its own recipes for adzhika from different vegetables and even fruits. Lovers of zucchini can pamper their households with a wonderful adzhika, similar to Kabachkovy caviar, but with a more pronounced taste and aroma. It can be served as seasoning to meat dishes, and you can eat as an independent product with bread, potatoes or pasta.

How to look great for the leafy spiny sheets of zucchini bushes. We look, and already new, the young zucchini originated. Gentle, juicy, sweet - such a raw salad in a salad. But you can make a sea of \u200b\u200bdifferent tacities, send to jars under the covers - and in the cellar !!! And then, opening the jar, to sweep their relatives and expensive guests!

Acute adzhika from zucchini for the winter

Ingredients:

Zucchini 2.5 kg.
Garlic 0.5 tbsp.
Vegetable oil ½ st.
Salt 1.5 tbsp.
Sugar 150
Tomato paste 250 g
Vinegar ½ st.
Black pepper ground 1-2 tsp.

Cooking:

Clean the zucchini, skip the flesh through the meat grinder, put on a colander or sieve to the glass of the liquid.
Caucasus Mass Put in the extinguishing container, add salt, sugar, vegetable oil, tomato paste and snap 30-40 minutes, constantly stirring.
Clean garlic, skip through the press, add to the zucchinas, mix, extinguish another 5-10 minutes.
At the end, pour vinegar, leave on fire for another 2-3 minutes.
Higher adzhik spread out in sterilized banks and immediately encourage or sunk.
Keep in a cool place.

Acute zucchika adzhik for the winter

Here such a sharp set is needed for the preparation of Kabachki Adzhika. Despite this, there are practically in every house in the ingredients in each house, therefore, there should be no difficulties. Next, you need to follow easy steps:

Ingredients:

two zucchini (can not be the most fresh, old, but most importantly - not rotten);
300 g of tomato paste;
glass of vegetable oil;
100 g of garlic (meaning 100 g of already cleaned teeth);
10 laurels;
half a glass of 9% vinegar (100 ml);
sugar glass;
50 g of salt;
tablespoon of cool ground pepper;
tea spoon of black ground pepper.

Recipe:

Zucchini should be washed and clean from visible defects. If the old vegetable is old, then you need to remove the peel from it and, if necessary, remove large seeds. Then the zucchini should be cut into medium pieces so that those fit into the meat grinder, and twist them.
Today, almost every housewife has such a miracle tool like a blender, but in order for how best to overcuriate the zucchini is better, still a traditional meat grinder is suitable. However, if you cut the peel from the zucchin, you can try to work and blender.
The grinding mass of zucchini should be placed in a large saucepan or suitable for cooking pelvis. In the same mixture, pour the resulting amount of tomato paste and sunflower oil, and then add the salt, a glass of sugar and the entire bay leaf. Mix well all before homogeneous mass and put the future adzhik on fire.
Constantly stirring, the zoccacket mixture should be cooked by no small fire more than half an hour - 35-45 minutes. During this time, it is possible to clean the garlic and with the help of the garbage to squeeze it into a separate plate.
Add vinegar and both types of sharp peppers, mix and get the resulting acute mass Send to a basin with zucchi. Again, mix and cook now all together 10 minutes on a small fire, then disconnect.
On this, Zabachk Agica is ready - to pour it into sterilized banks in advance, wrap into a blanket or other warm things and let her cool, waiting for a suitable moment.

Acute adzhika from zucchini - recipe for the nivest blank for the winter

Ingredients:

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

Recipe:

Zucchini skip through a meat grinder. If the zucchini is not very young, I advise you to clean them from seeds and peel.
Sweet Bulgarian pepper also wipe with a meat grinder.
Carrots need to grasp or skip through a meat grinder.
Garlic grind in any way: with the help of a press or meat grinder.
Prepare ingredients that will be needed to send them to a pan before boiling. This is a tomato paste, vegetable oil, laurel, sugar and salt.
We mix crushed zucchini, carrots, Bulgarian sweet peppers and prepared ingredients that lay out until the mass is boiling.
We put our container on fire, bring the resulting mass until boiling and with constant stirring you cook our adzhika 40 minutes.
After forty minutes, we add ground black and red peppers and a fine garlic and cook more about 7-9 minutes. Do not forget to constantly stir our adzhik.
For one or two minutes before the adzhiki is readily, we pour nine percent vinegar.
Ready Adzhik spill on banks that were sterling in advance.
Traditionally, we turn banks, covering them to a complete cooling towel.
Store such acute adjika from zucchini in the basement or refrigerator. I can not claim anything how she will behave in room conditions.
But many say that it is well stored and at normal temperature. You can open and try it only one month later.
After all, during this period, it must be absolutely soaked by all spices and become more rich.
Such Adzhika enjoys great popularity in our family. I am always preparing for several servings, and still not enough. "Fly", sometimes without waiting for the winter.
I highly recommend trying to prepare this delicious workpiece for the winter according to this recipe. Will be satisfied. With confidence I can say: the sharp adjustment from the zucchini is a universal addition to many dishes and garniram.

Classical acute adjusting from zucchini

Ingredients:

zucchini 2.5 kg
pepper Sweet 500 gr
carrot 500 gr
apples 500 gr
garlic 100 gr
gorky pepper 200 gr
green (dill, parsley)
sugar 70 gr
salt 50 gr
vegetable oil 250 ml
vinegar 9% 100 ml

Recipe:

Sterilize banks. Before sterilization, banks are well laundered. To pour water into a large pan, put the top metal sieve or grid from the oven, to put the banks of the neck down.
Keep banks over the ferry about 15 minutes, but not shoot earlier than drops of steam will not start dragging along their walls. Sterilized banks lay out on a pure towel down. Vegetables are well laundered, carrots and garlic cleaned. Sweet pepper remove the fruits, apples to clean from seeds.
Skip through a meat grinder: zucchini, sweet pepper, bitter pepper, apples, carrots. Place scrolled vegetables in a saucepan and put on fire. Bring to a boil and cook (stirring) on \u200b\u200bmedium heat for 1 hour.
Wash the greens, to dry and finely chop. Skip the garlic through the press. An hour after the cooking of vegetables, add garlic and greens, mix well and cook for 10-15 minutes.
Then add salt, sugar, vegetable oil and vinegar. Mix well, remove from fire and decompose on sterile banks. Tighten the lids (cover sterilize right before rolling - they are simply boiled in a saucepan for 15 minutes).
Turn over the banks with covers down, wrap in the blanket and leave for a few days until complete cooling. Remove ready-made blanks into a dark, cool place.

How to cook zucchinous acute adzhik

Ingredients:

Zucchini 2.5 kg.
Garlic 0.5 tbsp.
Vegetable oil ½ st.
Salt 1.5 tbsp.
Sugar 150
Tomato paste 250 g
Vinegar ½ st.
Black pepper ground 1-2 tsp.

Recipe:

All vegetables (except for garlic) are mine under the jet of water, clean, cut into parts and with the help of meat grinders. Transfix the resulting mixture into bulk dishes, suck salt, sharp pepper and sugar, we pour vegetable oil and stir up to uniformity. I bring on medium heat up to 100 degrees and cars on a small fire for 40 minutes.
Clear garlic, we press through the press, add to the dishes with a boiling vegetable mixture and continue quenching for another 5 minutes.
In the very least, we pour vinegar to Adzhka, waiting for a re-boiling of the mixture and withstand slow boiling of minutes 2-3.
We break in a vegetable mixture into a sterile glass container, we ride securely with the lids (sterile, too) and put the quotes on the solid surface down covers. Wrap a canned warm plaid for subsequent pasteurization. Having waited for their cooling, carry our billets for the winter to the place of their constant storage.

The true taste of adzhika from the zucchini will "reveal" only in a few weeks, with a sharpness will become softer.

Adzhika from zucchini with apples for the winter - acute

Ingredients:

Zucchini - 2.5 kg
Apples sour-sweet, juicy - 5-6 fruits
Pepper Bulgarian sweet, preferably red - 6-7 pcs.
Carrot - 0.5 kg
Garlic with large heads - 3 pcs.
Pepper grated bitter - 5-6 pcs.
Sugar sand - 4 tbsp.
Salt cook - 1.5-2 tbsp. with a slide
Vinegar 9% - 100 ml
Vegetable oil - 1 cup (250 ml)
Dill (greens) - a small beam
Parsley - a small beam

Recipe:

Glass cans and metal caps to them with high quality with soda and sterilize.
My vegetables and clean, depending on their species. Apples cut on 4 stages and remove seeds and partitions. In the podpid pepper, we cut off the fruit, and leave the seeds with the inner partitions. The fact is that the brightness of taste and the sharpness give precisely seeds and inner partitions in perfumes.
All vegetables are grinding with the meat grinder and pour the entire volume obtained into the bulk pan. I bring to light drone and carcass, stirring periodically, about an hour.
Garlic remove the husks and protective skin, we skip through the press, dill and parsley in finely chopped with a knife and snipe to stewed vegetable mixture and continue to extinguish another 10 minute
When the taste and aroma of all ingredients are well mixed in the boiling process, you can already add sugar, butter vegetable, salt and vinegar. We stir, let it still boil a couple of minutes and lay out on the prepared jars directly from the boiling pot. We roll off covers.
I turn over canned food with acute adjusts from zucchini caps down, snugly burn with a warm blanket and wait for their complete cooling. We transfer billets for the winter to the place of storage, which should be cool, dark and dry.

Adzhika from Kabachkov

Ingredients:

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

Recipe:

Sterilize banks. Before the process of sterilization, banks should be pretty well. Take a large saucepan, pour water into it, put the grille from the roast cabinet to the top or you can use the metal sieve to do this for which you put the jar of the neck down.
Keep banks over the ferry about 15 minutes, but do not shoot banks earlier than steam drops will not start dragging along their walls. Sterilized banks lay out the neck down on a clean towel.
Garlic clean. Washing the zucchini, we clean them from the skin.
Purified zucchini miss through a meat grinder or grind with a kitchen combine, if you have it.
Skip into separate dishes through the meat grinder is also greens, bitter pepper, garlic.
Add vegetable oil, sugar, salt, tomato paste to scrolled zucchini, and put everything on the stove by installing the middle fire on it.
Bring to a boil and cook (stirring) using the middle fire of 25-30 minutes.
Approximately 5 minutes before cooking home adjustment, add a mixture of bitter pepper and garlic and pour vinegar.
Boil Adzhik in dry sterilized jars. Adjika-filled jars cover with tin lids and roll up with a manual sealing machine. After the ordering, jar roll up the bottom and leave in this position until they are fully cooling.
If you can't can be preserved for a long period cooked adzhik, then simply shift its glass sterilized jars and cover with polyethylene lids. But in no case leave Adzhika in aluminum dishes.

Acute adjusting from zucchini with tomato paste

Zucchini are the basis of many dishes, because they are neutral to taste and perfectly combined with many products. They can be frying, stew, cook, bake, stuffing and even put raw dietary salads. Very popular billets from zucchini for the winter, one of which is Adzhika. In this recipe, fresh zucchini creates an excellent basis for a combination of various sharp tastes.

Ingredients:

zucchini young - 2 kg
tomato paste - 350 g
2 Garlic middle heads
a glass of vegetable oil
bay leaf - 7 pcs.
vinegar 9% - 100 ml
sugar glass 50 g
salts 1 tbsp. l.
pepper red ground 1 h.
black hammer pepper

Recipe:

Wash the zucchini, clean the peel, cut into small pieces and skip through the meat grinder.
Add tomato paste, butter, sugar, bay leaf. Suck and mix. Boil 30-40 minutes, stirring constantly.
Clean the garlic and skip through the groove, lay out in a saucepan, add vinegar, black and red pepper, mix. Boil another 7-10 minutes.
Pour vinegar, stirre up and cook another 1-2 minutes.
Prepare adzhika from zucchini for the winter spread over sterilized banks and sunk. Wrap a warm blanket to complete cooling.

Adzhika Caucasus Acute

Ingredients:

zucchini - 1.5 kg
carrot - 250 g
bulgarian pepper sweet - 250 g
garlic - 7-8 tooth.
tomatoes - 700 g
chile Fresh Pepper - 1 pc. or dried ground - 1.5 h. l.
sugar - 3 tbsp. l.
salt - 1.5 tbsp. l.
vegetable vegetable oil - 100 ml
9% vinegar - 50 ml

Recipe:

First you need to wash and treat all the vegetables. I cut off the frozen from the zucchini, the pepper purged from seed boxes, the tomatoes cut into four parts and removed the green core. I cleaned the carrots and garlic.
For Adzhika, I used the pod of dried acute peppers. If you have a fresh, do not forget to clean it from seeds (best in gloves).
Zucchini, pepper and carrots cut by pieces of arbitrary size, the main thing that they are placed in the non-grinder of the meat grinder. Important! If you have a zucchini with hard, marked seeds, then the middle will have to scout with a spoon, it is not suitable for cooking Adzhika, use only flesh without seeds.
All vegetables (except for garlic and dried chilli) missed through a meat grinder. I merged the wedge into a saucepan - it is best to use dish with a thick bottom, a volume of 3 liters. Salt and sugar added, poured refined vegetable oil.
On moderate fire brought a vegetable mixture to a boil. Then the fire reduced and cooked for about an hour with a weak boil, constantly stirring, so as not to the burden.
If Adzhika bones and splashes, then you can cover with a lid, but not to the end - the extra moisture should gradually evaporate. That's what I did in the end, as you can see in the photo, Adzhika boiled, became more thick, changed the color to orange.
Dried pepper pod I crushed in a coffee grinder, and the cloves of garlic missed through the press. Garlic added and 1,5 tea spoons of red pepper (can be together with or without seeds) in a vegetable mix - you can adjust the sharpness to your taste, but still do not forget that we are preparing Adzhika, and she is a priori sharp. I poured 9% table vinegar. Cooking for another 15 minutes.
In the hot form laid adzhik on sterile jars and hermetically silent boiled covers. The preservation turned upside down the bottom, bitten the blanket and left until a complete cooling.

Kabachk adzhik fragrant and very tasty. She dials his taste somewhere on the fifth day. Store jars follows in a cool and dark place, the term is 1 year.

Adjika is sharp from zucchini

Ingredients:

three kg. zucchini;
half a kg. ripe tomatoes;
half kg. Kras. Bulgarian pepper;
half kg. carrots;
hundred c. Sahara;
two hundred ml. vegetable oil;
four or five heads of garlic;
two and a half art. Spoons of the Kras. Ground pepper;
two art. Salt spoons.

Recipe:

Scuba cleanse from the peel and grind them, srolling on the meat grinder. If you use young zucchini with thin skin, then it can not be cleaned, the main thing is well wash the zucchini before grinding them.
Clean and dry tomatoes also need to scroll on the meat grinder.
After that, scrolling on the meat grinder carrots and sweet Bulgarian pepper.
Purified garlic skip through a special press. Add chopped garlic to a bowl with a meat grinder with vegetables.
In the same bowl, add vegetable refined oil, as well as salt and sugar.
In a suitable dish, put the prepared ingredients on a slow fire and boil for forty minutes, and sometimes stir the mixture.
After time, add red ground pepper and cook for another ten minutes.
Explodulate the ready-made adzhika from the zucchini on shooting banks and roll them out either hermetically close screwing lids (if you use carbon banks). Banks turn over the bottom upstairs, cover a tight blanket and leave for ten or twelve hours.

Ingredients:

one kg. tomatoes;
two croup. zucchini;
one croup carrot;
ten tooth. garlic;
one or two art. spoons of refined vegetable oil;
a small piece of burning pepper (fresh);
salt and ground pepper to taste.

Recipe:

Wash and dry tomatoes, zucchini and carrots. Clean vegetables and skip on the meat grinder. Place the resulting vegetable mass into a wide saucepan. Touch the contents of the pan about thirty five or forty minutes (the extra liquid will not evaporate).
While the vegetable mixture is stealing, the burning pepper and cloves of garlic are fed up. After evaporation of the extra liquid, throw in the pan crushed peppers and garlic.
There you need to add salt, ground pepper, refined oil and sugar. Often stir and extinguish for another ten minutes.
Prepare adzhik spread out in advance sterilized and dry jars and close them with covers.
In their taste preferences and optionally can add any crushed fresh greens. For example, dill, basil or parsley. You can add both one type of greenery and several. If you decide to add greens, then it is necessary to make it a few minutes until Adzhiki is ready.

Adjika sharp from zucchini for the winter

Ingredients:

two kg. zucchini;
three hundred fifty c. tomato paste;
Two hundred gr. sugar sand;
fifty c. salts;
two thirds or one art. Refined vegetable oil;
half art. 6% vinegar;
five to six tooth. garlic;
one h. Spoon of ground beauty. pepper;
salt.

Recipe:

Zucchini need to be prettage and clean from seeds and peel. After that, scrolling them on the meat grinder. Put the scrolls into a suitable saucepan.
In the same pot you need to put garlic, missed through a special press, sugar, salt, refined vegetable oil and tomato paste.
Mix thoroughly. Put a saucepan with the prepared ingredients on the stove and bring to a boil. Fire reduce to a minimum and boil Adzhik thirty minutes, sometimes stirring it.
Under the end of cooking in the pan, you need to pour red ground pepper and pour vinegar. Mix thoroughly and boil for another two or three minutes.
Cooked Adzhika from zucchini spread to pre-sterilized dry jars and tighten them.
Banks Put the covers down, eat in the blanket and leave so while they are not cool to the end. Store banks with adzhika from zucchini need in a cool and dark place.

Very acute adjusting from zucchini

Ingredients:

two and a half kg. zucchini;
half kg. carrots;
six or seven red Bulgarian peppers;
five to six juicy sweet and sweet apples;
five or six podlock peppers;
three croup. garlic heads;
hundred ml. 9% vinegar;
two hundred fifty ml. vegetable oil;
four art. spoons of sugar sand;
two art. spoons with slide salt;
on a small bundle of fresh greenery of dill and parsley.

Recipe:

Banks, in which you will roll the Adzhika, as well as the covers to them, thoroughly rinse with soda and sterilize.
Vegetables and fruits well wash.
Carrots and zucchini cleanse from the peel.
Apples cut the quarter and remove all seeds and partitions.
Bulgarian peppers strive input and remove the cores.
Dove the frozen peppers, and leave the partitions and seeds.
Prepared ingredients grind with meat grinders.
Pour the resulting mass into a suitable large saucepan.
Put on the maximum gas, bring to lightweight boiling, reduce the gas to the minimum and, sometimes stirring, boil for sixty minutes.
Clean and grind garlic through the garlic catcake. Greens are finely disturb the knife. As soon as there is a dropped time, pour the prepared garlic and greens in the pan and cook another eight or ten minutes. Read more:
Now you need to pour refined vegetable oil and vinegar, as well as pour salt and sugar sand. Mix thoroughly.
Wegan a two or three minutes and turn off the fire. Spread on prepared dry banks and tighten them. Put banks to the bottom covers, carefully wrap a big blanket and leave so while the banks are cooled to the end.
Keep ready-made acute adzhik in a dark, dry and cool place.