Cucumber adjika. Canned cucumbers in adjika How to cook crunchy cucumbers in adjika

For the marinade, they take both homemade and purchased adjika, add spices if desired. But, as a rule, adjika itself is distinguished not only by its sharpness, but also by its rich spicy aroma and concentration. Try, perhaps the dosage of salt-sugar should be changed, but from coriander, allspice and bay leaf - refuse.

To prepare cucumbers in adjika for the winter, we will prepare the products according to the list: fresh cucumbers, salt, sugar, adjika, spicy additives, garlic, table vinegar.

Having previously washed, we divide the cucumbers in circles about 0.5 cm thick. The cutting method can be changed (wide circles, bars) or the cucumbers can be left whole. But for an appetizer "opened and served" I choose this method. If the cucumbers have lost moisture, have been plucked/bought long ago, soak them in cold water for 2-3 hours before cooking.

Densely rammer, fill the jar. For supporters of very spicy dishes, we throw garlic.

Steam twice in boiling water: pour to the top, leave for 10 minutes under the lid.

Pour the second water into a saucepan, throw granulated sugar, salt, adjika, coriander grains, other spices. Boil and boil for 2-3 minutes, pour in the vinegar and immediately remove from heat.

We fill the scalded cucumbers with a spicy-spicy marinade. Close tightly, cool under a warm blanket.

Cucumbers in adjika are ready for the winter. For long-term storage we move the snack to the pantry.

Today's recipe, I hope, will be a pleasant discovery for you, and you will cook it in the future from year to year - cucumbers in adjika for the winter without sterilization, the most delicious recipe today it is here, so save it as a bookmark or immediately write it down in your culinary notebook. Cucumbers are very tasty, adjika is combined with cucumbers just perfect. Such a salad will perfectly complement any dish, especially meat, mashed potatoes or porridge. I always prepare adjika in advance, and after that the process goes very quickly, and, in fact, there is nothing to do with adjika itself, in a word - the recipe is very simple and tasty, I advise! I also really like these.

- cucumbers - 1 kg;
- vinegar 9% - 40 ml.

For adjika:

- tomatoes - 1 kg.;
- garlic - 100 gr.;
- sweet pepper - 4 pcs.;
- sugar - 100 gr.;
- salt - 1 tbsp;
- vegetable oil - 75 ml;
- hot peppers- 1 PC.




Prepare cucumbers - wash and dry, soak in cold water for at least six hours. It is better not to miss the soaking process so that the cucumbers turn out to be crispy and tasty.




Trim the tails of each cucumber on both sides. After the cucumbers, cut into circles or quarters, the main thing is that the cut is not thick and not long.




Prepare adjika in advance - wash and peel all the vegetables that are listed in the list of ingredients for adjika - tomato, garlic, hot and sweet peppers. Add after vegetable oil and sugar and salt. Boil adjika for 5-7 minutes over medium heat. Add cucumbers to adjika. Return the pot to the heat and simmer for another 10 minutes.




After the specified time, add a portion of vinegar, boil the cucumbers in adjika for another five minutes.




Now pack the cucumbers with adjika in sterile jars, immediately roll up and put to cool under the covers, turning each jar upside down. After a day, when they have completely cooled down, put them in the cellar or pantry.




Bon appetit and delicious preparations for the winter!

To offer households and guests an unusual and spicy preparation for the winter, prepare the following dish. Cucumbers in adjika for the winter will surprise gourmets and delight just lovers of delicious food, because this appetizer perfectly combines juiciness and spiciness. In this article you will find a proven and simple recipe cooking canned salad which goes well with both meat and fish.

This twist turns out to be much more original than just pickles for the winter.

It is better to use young cucumbers, since we will cut them into circles in a jar - the smaller the circles, the neater they will look and cook faster.

So, let's make a spicy appetizer according to the traditional recipe.

Cucumbers in adjika: a classic recipe

Ingredients

• - 4 kg + -
• - 1.5 kg + -
• - 1 PC. + -
• - 5 pieces. + -
• - 150 ml + -
• - 3 heads + -
• - 1 glass + -
• - 3 tbsp. l. + -
• - 3/4 cup + -

Cooking

1. First, let's take care of the jars, for this amount of ingredients we will need to sterilize at least 8 half-liter jars.
2. We wash and clean all the vegetables, put the cucumbers aside, and pass the tomatoes, all kinds of peppers and garlic through a meat grinder or chop in a food processor.
3. Pour the resulting mass into a saucepan and put on a small fire.
4. Add vinegar, salt, sugar and vegetable oil to it.
5. As soon as everything boils, keep adjika on fire for 15 minutes, stirring constantly.
6. Cooking cucumbers: cut them into circles 3-4 mm thick. Be sure to try them for bitterness, if necessary, remove the peel.
7. After the specified time, put them in adjika, reduce the heat to a minimum and cover everything with a lid.

After 8-10 minutes, we check if the cucumbers began to darken, as during pickling, we immediately turn off our salad. If they are still bright, we no longer cover the pan with a lid and, stirring, we follow - as soon as they begin to change color, we lay out the snack in jars.

To spread the cucumbers evenly, put them in jars first up to the shoulders, and then add the volume to the very top with the sauce.

We roll up the jars with lids, turn them over and wrap them like ordinary preservation until they cool completely. After that, we remove the jars in a dark, cool place until cold weather or holidays. Wonderful cucumbers in adjika are ready!

Sterilization option

The same recipe can be made with fresh cucumbers. To do this, we do everything the same as in the previous recipe, preparing adjika, but we do not boil the cucumbers, but cut them into circles and put them loosely in sterilized jars.

Pour everything with boiling adjika, sterilize the jars for 15 minutes and roll up the lids. Turn over and wrap.

Cucumbers in adjika for the winter juicy

The salad according to this recipe turns out to be especially rich, due to the fact that the cucumbers, along with the rest of the vegetables, have time to brew well.

1. Wash and cut into circles 1 kg of cucumbers.
2. We prepare other vegetables: we disassemble 600 g of cauliflower into inflorescences, chop 500 g of onion into half rings and cut 500 g of zucchini into cubes.
3. Pour 2 liters of water into a large saucepan, dissolve 2 tablespoons in it. salt and omit the chopped vegetables. We leave them for 12 hours, that is, you can cook everything in the evening and put it off until the morning.
4. Now we take on tomato sauce. We make it from 2 kg of tomatoes. Pour boiling water over them, clean and grind in a blender. Pour it into a saucepan and let it boil.
5. Meanwhile, drain the soaked vegetables and send them to the tomato paste.
6. We salt everything, add 100 ml of vinegar 6%, pour 1 cup of sugar, 2 tbsp. salt, 3-4 bay leaves, 1 tsp. ground ginger and 5-6 peas of allspice.

We simmer vegetables after boiling for no longer than 25 minutes - they should become soft, but they do not need to be digested. As soon as the density of cauliflower suits us - it takes the longest to cook, turn off the salad and immediately lay it out in half-liter clean jars.

We cover them with lids and set to sterilize. We hold for 15 minutes, roll up, turn over and wrap. We cool and clean in the basement or cellar.

As you can see, cucumbers in adjika can be made different ways. Choose a recipe to taste and try, because ready salad will delight both guests and loved ones!

Homemade products are very diverse. At first glance, some recipes look extremely unusual. An example would be cucumbers in adjika for the winter without sterilization. The combination of ingredients as different in taste as cucumber and seasoning with garlic and hot pepper give surprisingly successful results. It turns out original snack or rather sharp vegetable salad with the aroma of fresh cucumbers.

Part homemade are included available ingredients, and the cooking process is simplified and, using modern kitchen appliances, takes a minimum of time. Original blank allows you to process large volumes of tomatoes with cucumbers at the same time, find application for garlic and hot peppers. The seasoning can be purchased at the store, where it is sold as a set of dried herbs or in paste form. With it, you can pickle and pickle cucumbers, simply adding to the winter preparation.

Adjika, depending on the composition, may have a red, orange or green color. Gives dishes a sharp, bittersweet taste.

Recipes for canned cucumbers with adjika

Some various recipes cucumbers in adjika for the winter differ mainly only in the number of ingredients. The cooking process is quite standard, but will require grinding a large number vegetables. To do this, it is better to use a vegetable cutter, electric or mechanical meat grinder, blender.

Cucumbers in adjika without sterilization

By this recipe getting ready canned cucumbers without sterilization. For cooking you need:

• cucumbers - 5 kg;
• tomatoes - 2 kg;
• sweet bell pepper- 5 pieces.;
• hot pepper - 2 pods;
• garlic - 150 g;
• salt - 3 tbsp. l;
• sugar - 200 g;
• refined vegetable oil - 200 ml;
• acetic acid - 1 tbsp. l;

In this recipe, you need to immediately prepare glass jars, wash them with soda and sterilize. Meanwhile, the cucumbers are washed, thrown back on a sieve. Garlic is peeled. Tomatoes and peppers are washed and peeled, removing the stalks. Seeds are removed from peppers.

Prepared tomatoes, peppers and garlic are chopped and laid out in a large stewing container. Pour in the oil and bring the mixture to a boil. The fire is reduced, the vegetables are seasoned with salt, sugar, vinegar, and the sauce continues to boil for about a quarter of an hour.

In the meantime, cucumbers are chopped and laid out in jars. Cucumber slices should fill the dishes by about two-thirds. They taste the sauce, if necessary, adjust it by adding salt or sugar. Pour cucumbers with boiling sauce under the very neck.

Immediately, the jars are corked and, turned upside down, wrapped for slower cooling. Ready cucumbers with adjika are stored in a refrigerator or cellar.

As an option, cutting cucumbers is immediately dipped into a boiling sauce, and boiled for about 10 minutes. It is important not to overdo it so that the vegetables do not boil. Cucumber adjika is laid out in a sterile dry container and immediately rolled up with lids. Cucumbers harvested in this form for the winter are suitable for making soups, vegetable side dishes. They are served on their own as a savory appetizer or side dish for main courses.

Dry adjika is a mixture of dry herbs and spices. To give it a pasty consistency, use vinegar with a low alcohol content.

Recipe for pickled cucumbers with adjika

To get an interesting, new taste, dry or pasty adjika is added to cucumbers. You can buy it at the store or make your own. A unique set of spices will fundamentally change the taste of the workpiece, the cucumbers will be crispy and spicy.

For the recipe you need to take:

• cucumbers - 8 kg;
• salt - 4 tbsp. l;
• sugar - 4 tsp;
• adjika - 4 tsp;
• table vinegar - 320 ml;

Spices are selected according to preference. In pickled cucumbers, you can put dill, bay and cherry leaves, horseradish root and garlic. For this recipe, the marinade is prepared in 5 liters of water, which is suitable for four 3-liter jars. The rest of the ingredients are calculated for the same volume.

Wash cucumbers and put in sterilized jars. At the bottom of the jars we place all the leaf spices, peppercorns, garlic. The first filling is carried out with boiling water. During this time, we prepare the marinade from water, sugar, salt. After 10 minutes, drain the cooled water. For one three-liter jar add 1 tsp. dry seasoning, 80 ml of vinegar and boiling brine. We seal banks tin lids and put it upside down. Cooked cucumbers with adjika for the winter are spicy and original taste. Blanks are stored in the cellar and even in rooms with room temperature.

Many housewives pickle cucumbers for the winter, and each strives to find the best recipe. The choice depends on the gastronomic preferences of the culinary specialist and his family members. If they love spicy snacks, they should close a few cans of cucumbers in adjika. Such canned food will certainly be in demand during the cold season.

Cooking features

Cooking cucumbers in adjika is on the shoulder even for a novice cook, but to get best result it won't hurt him to learn a few things.

• You can pickle cucumbers in adjika whole or in slices. In the first case, only medium-sized fruits can be used, in the latter - any, although the appetizer will still turn out tastier from young vegetables.
• To get as many whole cucumbers into the jar as possible, experienced housewives the largest specimens are placed at the bottom and near the walls, smaller specimens are placed on top.
• If you're making a cut vegetable snack, try to keep the pieces about the same size.
• Using overgrown vegetables for canning, peel them and, cutting the fruits into 4 parts lengthwise, remove areas with large seeds with a knife. Then the taste of the food will almost not be inferior to that made from young cucumbers.
• To prepare adjika, a significant amount of garlic and hot pepper is required. They must be cleaned with gloves so as not to get a skin burn.
• If you want the cucumbers to remain crispy, you need to cut them large and cook in adjika for no more than 5 minutes. The fruits will be more crispy if they are pre-soaked for 1.5-2 hours in cold water. Do not exceed the specified soaking time, otherwise the vegetables may turn sour.
• Garlic will not retain a spicy taste, but will only transfer its flavor to the sauce if you add it more than 5 minutes before the dish is ready.
• Lay out the finished snack should be in sterilized jars. They are closed with metal lids that ensure tightness. Lids also need to be sterilized by boiling.

Storage conditions for cucumbers in adjika depend on the recipe used. Most appetizer options are well worth room temperature, unless the recipe of the dish and the canning technology have been violated.

Cucumbers in adjika slices

Composition (per 1.5 l):

• cucumbers - 1 kg;
• bell pepper - 0.25 kg;
• tomatoes - 0.5 kg;
• garlic - 4 cloves;
• chili pepper - 1 pc.;
• sugar - 40 g;
• salt - 20 g;
• table vinegar (9 percent) - 50 ml;
• vegetable oil - 70 ml.

Cooking method:

• Wash cucumbers, dip in a container with cold water. Leave for 1.5 hours.
• Wash and dry the rest of the vegetables with a towel.
• Cut tomatoes into large slices.
• Gorky and sweet peppers free from stalks, seeds and partitions, cut into strips.
• Clean the garlic cloves.
• Pass the tomatoes and peppers through a meat grinder, mix the tomato and pepper puree. Pour in oil and vinegar, add sugar and salt. Bring to a boil and simmer, stirring occasionally, for 20 minutes.
• Rinse cucumbers, dry with a napkin, cut into circles or bars. If the fruits are large, it is advisable to clean them, cut out areas with large seeds from them.
• Crush garlic cloves with the flat side of a knife, finely chop.
• Dip cucumbers and garlic in boiling adjika.
• Boil for 5 minutes, remove from stove.
• Arrange the cucumbers in sterilized jars, pouring each layer with hot adjika, in which they were stewed. Pour the remaining adjika into jars so that it completely covers the cucumbers.
• Roll up the cans, turn over.

Video recipe for the occasion:

After the jars of cucumbers sealed according to this recipe have cooled, they can be removed to the pantry or any other place where you usually store supplies for the winter.

Whole cucumbers marinated in adjika

Composition (per 3 l):

• cucumbers - 1.5 kg;
• water - 0.3 l;
• tomatoes - 1.5 kg;
• sugar - 100 g;
• table vinegar (9 percent) - 100 ml;
• dry adjika - 5-10 g (can be replaced with a mixture of ground red pepper and dried herbs);
• salt - 30 g;
• garlic - 6 cloves;
• leaves of horseradish and fruit trees - to taste.

Cooking method:

• Wash the cucumbers well, soak for an hour and a half in cold water, rinse, pat dry with a towel.
• Sterilize the jars, put clean and dry horseradish leaves, currants, cherries, garlic cloves on the bottom. Choose jars that are small and of the same size, since the technology for preparing cucumbers pickled according to this recipe provides for subsequent sterilization.
• Pack cucumbers tightly into jars.
• Pour boiling water over tomatoes, peel. Smash the tomato pulp with a blender.
• Dilute tomato puree with water, add salt, sugar, vinegar and dry adjika to it.
• Bring to a boil over low heat and simmer for 5 minutes.
• Fill the cucumbers with hot adjika.
• Cover jars with lids.
• Lay a towel at the bottom of a large saucepan, put jars on it.
• Pour water into the pan so that its level reaches the shoulders of the jars.
• Put the pot on a slow fire. When the water in the pot boils, note the time. Sterilize jars with a capacity of 0.75 liters for 15 minutes, liter jars for 20 minutes. If you have larger jars, the sterilization time should be proportionally increased.
• Carefully remove the jars from the pan, roll them up and turn them over. To improve the preservation of snacks, the tanks can be wrapped and left to cool in a steam bath, but then the cucumbers will turn out to be less crispy.

Pickled cucumbers prepared according to this recipe do not require special storage conditions. You can use them in the same way as closed by traditional recipes. Adjika, which they were filled with, can be served instead of sauce.

Cucumbers with onions and carrots in adjika

Composition (per 2.5 l):

• cucumbers - 1.5 kg;
• tomatoes - 1 kg;
• bell pepper - 0.5 kg;
• onions - 0.25 kg;
• carrots - 0.25 kg;
• sugar - 100 g;
• vegetable oil - 100 ml;
• salt - 40 g;
• garlic - 3 cloves;
• table vinegar (9 percent) - 60 ml;
• spicy Bell pepper- 1-2 pcs.

Cooking method:

• Cucumbers cut into semicircles or circles.
• Onion, freeing from the husk, cut into thin half rings.
• Cut the carrots into thin strips or chop on a grater designed for making Korean salads.
• Grind tomatoes with a blender or meat grinder. Grind garlic and hot pepper in the same way, combine with tomato puree.
• Sweet pepper cut into quarters of rings.
• Mix tomato puree with salt, sugar, vinegar and oil, boil for 5 minutes.
• Add carrots and onions, simmer another 10 minutes.
• Immerse cucumbers and peppers in adjika, continue cooking the appetizer for another 5 minutes.
• Divide the salad into prepared jars, seal tightly.
• Leave to cool upside down without wrapping.

The cucumber salad in adjika prepared according to this recipe is a self-sufficient dish that can become a table decoration.

Cucumbers in adjika - savory snack, which can compete with pickled vegetables traditional way. Even a novice hostess can prepare this dish for the winter if she strictly follows the recommendations given in the selected recipe.