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Cucumbers in adjika for the winter is an awesome recipe. Cucumbers in adjika for the winter the most delicious recipe

Cucumbers in a spicy tomato sauce go well with meat and fish dishes. They crunch very appetizingly, so they always go with a bang to strong drinks in a pleasant company. Prepare a large batch at once so that everyone has enough!

In fact, we will roll chopped cucumbers in tomato juice for the winter. Due to the chili pepper, the sauce will be spicy, like adjika. All vegetables (tomatoes, lettuce peppers, chili and garlic) will need to be scrolled through a meat grinder or smashed in a blender, and cucumbers cut into circles. It is not necessary to boil cucumbers in adjika for very long, so that they do not boil soft, remain crispy and elastic.

Total cooking time: 30 minutes + 2 hours for soaking cucumbers
Cooking time: 25 minutes
Output: 1.5 l

Ingredients

  • cucumbers - 1 kg
  • tomatoes - 500 g
  • red bell pepper - 250 g
  • garlic - 4 teeth
  • hot chili pepper - 1 pod or to taste
  • sugar - 2 tbsp. l. without a slide
  • salt - 1 tbsp. l.
  • vegetable oil - 70 ml
  • vinegar 9% - 50 ml

Cooking

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    To make cucumbers crunchy in adjika, they should be soaked before cooking. I kept the cucumbers for 2 hours in cold water.

    The resulting tomato juice with pulp was poured into a saucepan with a thick bottom. I added refined vegetable oil and table vinegar, salt and sugar. I put the pan on the stove and boiled for 10 minutes.

    Peeled garlic, sweet bell pepper and chili. I crushed everything in a blender.

    Cucumbers cut into slices, poured into a saucepan, mixed and cooked for 5 minutes from the moment of boiling, gently stirring with a wooden spatula.

    At the end of cooking, the cucumbers should remain crispy, in no case should they be digested! At the same time, they should actively boil and be completely immersed in the filling.

    I quickly laid out hot cucumbers in sterilized jars, alternately pouring tomato adjika. Immediately corked with lids scalded with boiling water. Banks turned upside down, wrapped and left in this form until completely cooled.

You can take a sample in a month, as soon as the cucumbers in adjika are properly infused. Preservation should be stored in a cool and dark place for no longer than 1 year. Enjoy your meal!

Cucumber adjika can be prepared according to various recipes. All of them are united by the presence of cucumbers as the main component. The main ingredients may vary. Usually cucumbers are cut into rings. The remaining vegetables in most recipes will need to be scrolled through a meat grinder.

For the dish we take only good, fresh vegetables. Heat treatment of adjika usually lasts no more than 25 minutes. Thanks to this, cucumbers retain their color and crunch. Adjika goes well with meat dishes, poultry. And as a separate dish, it can be served on any table.

In this article you will find several proven recipes for making cucumber adjika from fresh and salted vegetables. While the harvest season is not over yet, let's start with an appetizer of fresh young cucumbers.

Classic cucumber adjika

Such a winter salad is well worth it, prepared with a little vinegar.

Ingredients:

  • Cucumbers - 1300 gr.
  • Tomatoes - 900-1000 gr.
  • Bulgarian pepper - 4-6 pcs.
  • Chili - optional 1 pod.
  • Garlic - 80-100 gr.
  • Salt - 1 tbsp. l.
  • Sugar sand - 120-130 gr.
  • Vinegar 9% - 40 ml.
  • Vegetable oil - 70-80 ml.

Cooking method:

  1. We wash the vegetables, clean them of dirt. Soak cucumbers in cold water. They should stay there for about 2 hours.
  2. To make cucumbers in adjika for the winter fragrant and tasty, we prepare a separate tomato sauce. Tomatoes must be chopped until smooth. To do this, you can use a blender or meat grinder.
  3. We send the tomatoes to the pan and turn on a small fire. After boiling, cook for no more than 10 minutes. While the tomatoes are boiling, we clean the garlic and pepper from seeds and also send them to a blender.
  4. Add garlic and pepper to the tomato sauce, lay the rest of the ingredients - salt, sugar, vinegar and vegetable oil. Cook for the same amount of time.
  5. During this time, we cut the cucumbers into circles and send them to the adjika. Cucumber appetizer is almost ready. Cucumbers should not be cooked for more than 5 minutes. Otherwise, they will overcook and stop being crispy.
  6. We put everything in banks and roll it up.

Adjika from cucumbers for the winter

Ingredients:

  • cucumbers - 5 kg
  • tomatoes - 2 kg
  • bell pepper - 5 pcs.
  • hot peppers - 1-3 pcs.
  • garlic - 150 g
  • vinegar - 200 ml
  • sunflower oil - 250 ml
  • sugar - 200 g
  • salt - 3 tbsp. l.

Cooking method:

  1. Prepare jars and lids. You can sterilize containers for the preparation of preservation in any way convenient for you (steam, in hot water, in a microwave oven). For the amount of ingredients indicated in this recipe, you will need 12 cans of 0.5 liters or 6 cans of 1 liter.
  2. Wash cucumbers, dry. Cut small fruits with delicate skin into circles, larger, well-ripened vegetables, peel from hard peel, cut into semicircles.
  3. Wash the tomatoes under running water, cut into pieces so that it is convenient to pass them through a meat grinder. Bulgarian and hot capsicum washed, peeled from the stalks and seeds, cut into pieces. Peel the garlic.
  4. Pass the prepared tomatoes, peppers and garlic through a meat grinder.
  5. Transfer the resulting vegetable mass to a large saucepan, add vinegar, salt and sugar, sunflower oil, mix well, bring to a boil and cook for 15 minutes.
  6. Fill clean jars with chopped cucumbers (not too tightly so that adjika is evenly distributed between the layers of vegetables).
  7. Carefully, so as not to burn yourself, pour cucumbers with hot adjika. Cover jars with lids, roll up, turn upside down and leave to cool completely.
  8. This preparation is convenient because cucumbers of any shape and size can be used for its preparation: perfectly even and hooked, with tender young skin and with a rough skin that is simply cut off so as not to spoil the taste of the dish.
  9. You can change the amount of hot capsicum and garlic up or down, focusing on the taste preferences of your family. If desired, you can add bay leaves or allspice peas to such a salad.

Adjika with cucumbers

Ingredients:

  • cucumbers - 1 kg
  • tomatoes - 500 g
  • red bell pepper - 250 g
  • garlic - 4 teeth
  • hot chili pepper - 1 pod or to taste
  • sugar - 2 tbsp. l. without a slide
  • salt - 1 tbsp. l.
  • vegetable oil - 70 ml
  • vinegar 9% - 50 ml

Cooking method:

  1. To make cucumbers crunchy in adjika, they should be soaked before cooking. I kept the cucumbers for 2 hours in cold water.
  2. Next, you need to prepare the tomato sauce for cucumbers. I cut the tomatoes into quarters and chopped them in a blender (you can scroll through a meat grinder). It is not necessary to remove the skin.
  3. The resulting tomato juice with pulp was poured into a saucepan with a thick bottom. I added refined vegetable oil and table vinegar, salt and sugar. I put the pan on the stove and boiled for 10 minutes.
  4. Peeled garlic, sweet bell pepper and chili. I crushed everything in a blender.
  5. She added the aromatic mixture to the pot with the tomato sauce. Cooked for another 10 minutes, stirring. Taste the sauce, you may want to add more salt, sugar or hot pepper.
  6. Cucumbers cut into slices, poured into a saucepan, mixed and cooked for 5 minutes from the moment of boiling, gently stirring with a wooden spatula.
  7. At the end of cooking, the cucumbers should remain crispy, in no case should they be digested! At the same time, they should actively boil and be completely immersed in the filling.
  8. I quickly laid out hot cucumbers in sterilized jars, alternately pouring tomato adjika. Immediately corked with lids scalded with boiling water. Banks turned upside down, wrapped and left in this form until completely cooled.
  9. You can take a sample in a month, as soon as the cucumbers in adjika are properly infused. Preservation should be stored in a cool and dark place for no longer than 1 year.

Delicious cucumber adjika

According to this recipe, cucumbers in adjika are very tasty. Due to the large number of tomatoes used, the color of the dish is quite rich and bright. It will decorate even a festive, even everyday table. Recipes with a high content of garlic are quite spicy. This should be taken into account when preparing. Any recipe can be modified by reducing the amount of one or another ingredient.

Ingredients:

  • 2 kg of cucumbers and tomatoes.
  • 7 pcs. bell pepper.
  • 200 gr. garlic.
  • 1 PC. hot pepper.
  • 2 tbsp. l. salt.
  • 1 st. granulated sugar.
  • 150-200 gr. oils. Choose an unscented oil.
  • 100 ml. vinegar 9%.

Cooking method:

  1. Peppers and tomatoes are sent to the meat grinder. Before that, it must be lightly scalded with boiling water. We put the resulting mass on the stove and cook for 5 minutes.
  2. Finely chop the garlic with a knife, you can use a press so that the pieces do not come across.
  3. Cut the hot pepper into small pieces.
  4. Add all other ingredients to the tomato mixture. While it is cooking, stir well so that it does not burn.
  5. We cut cucumbers, it is better if they are rings.
  6. We send cucumbers and vinegar to the rest of the ingredients.
  7. Cook the mass with cucumbers for another 15 minutes.
  8. We turn off the fire. We lay out adjika on banks.

This, like other recipes, involves the use of only sterilized jars. Otherwise, the preparation for the winter may deteriorate.

Adjika "Cucumber"

We are already used to homemade adjika based on tomatoes. What can you say about cucumber adjika? For all those interested, the recipe for adjika with cucumbers.

Ingredients:

  • ripe tomatoes 2.5 kg
  • sweet pepper 1 kg
  • sugar 200 g
  • vinegar 200 g
  • vegetable oil 200 g
  • salt 3 tbsp. spoons
  • young cucumbers, finely chopped 5 kg
  • garlic 2-3 heads
  • hot pepper (optional) to taste

Cooking method:

  1. We pass ripe tomatoes, sweet pepper through a meat grinder, add sugar, vinegar, vegetable oil, salt to the mass. Boil 10 min.
  2. Then pour finely chopped young cucumbers into adjika, boil for 5 minutes, add garlic and, if you like, hot pepper, boil for 5 minutes.
  3. We lay out the adjika "Cucumber" in sterilized jars, roll up and wrap.

Adjika with cucumbers and cabbage

The secret of this recipe is that the vegetables are allowed to soak in water. That is why the dish is very juicy and rich. It is very easy to cook it.

Ingredients:

  • Cauliflower - 600 gr.
  • Onion - 500 gr.
  • Vinegar 6% - 100 ml.
  • Zucchini - 500 gr.
  • Water - 2 liters.
  • Salt - 2 tbsp. l.
  • Bay leaves - 3-5 pcs.
  • Ground ginger and allspice black pepper - at the tip of a teaspoon.
  • Tomatoes - 2 kg.

Cooking method:

  1. All vegetables, except tomatoes, are washed and prepared. Cucumbers and onions - cut into rings, zucchini - into cubes, disassemble the cauliflower into small inflorescences. Fill with water with salt diluted in it. Approximately 12 hours they will stand in the water.
  2. Separately, prepare the tomato filling. We dip the tomatoes in boiling water, remove the peel from them. In a blender, skip the tomatoes and put the mass on fire.
  3. We take the vegetables out of the water, you can use a colander. Add vegetables to tomato mixture.
  4. Add all spices, sugar, vinegar.
  5. Simmer the mixture for about 25-30 minutes over low heat. Don't forget to stir it from time to time.
  6. Cabbage takes the longest to cook in this recipe. We taste it to determine the degree of readiness of the salad. When the cabbage becomes soft, turn off the heat and take out the cans for conservation.
  7. Adjika is a wonderful dish familiar to us since childhood. He is loved by both children and adults. Try amazingly delicious recipes and be sure to write us your feedback about them.

Pickled cucumber adjika

Ingredients:

  • pickled cucumbers - 4 pcs.
  • garlic - 5 cloves
  • vegetable oil - 2 tsp
  • tomato paste - 2 tbsp
  • black pepper (ground), red pepper.

Cooking method:

  1. To cook Adjika from pickles, you need ...
  2. Cucumbers grate on a coarse grater, chop the garlic.
  3. Combine cucumbers and garlic and mix thoroughly. add vegetable oil, tomato paste, pepper to taste and mix thoroughly.
  4. Place adjika in the refrigerator for 12 hours to infuse.

Pickled cucumber adjika

In this recipe, cucumbers should be pickled or pickled. We need 1 kg.

Cooking method:

  1. Three pickled cucumbers on a coarse grater and set aside.
  2. We clean and pass through the press 8 cloves of garlic, send them to the cucumbers.
  3. Now add 3 tbsp. tomato paste and the same amount of odorless vegetable oil.
  4. Sprinkle to taste, but not less than ½ tsp. black ground pepper and 1/3 tsp. red.
  5. We mix the resulting mixture to a homogeneous consistency and put it in a sterile jar with a plastic lid.
  6. We keep our hot spice in the refrigerator. We serve no earlier than after 12 hours, so that it is cooled for any hot and even first courses.
  7. Also cucumber adjika is good with sandwiches and salads.
  8. As you can see, cucumber adjika is not only unusual and very tasty, but also a stunningly easy-to-prepare snack.
  9. Try making it and guests will be asking for the recipe.

Adjika cucumber for the winter

Such a simple recipe for cucumber adjika for the winter was suggested to me by my mother. Of course, at first I was afraid to cook in this way - too much vinegar, nevertheless, as for me. But if you take vinegar with a small percentage, then, apart from a strong smell in the kitchen, there is no harm! So I’ll tell you how to make cucumber adjika for the winter according to my recipe, and if you wish, you can boil all the vegetables in water in the old fashioned way, and then add vinegar, it will also be delicious.

Ingredients:

  • Cucumbers - 1 Kilogram
  • Cauliflower - 500 Grams
  • Zucchini - 500 Grams
  • Water - 2 Liters
  • Vinegar table 6 percent. - 1.5 Liters
  • Sugar - 250 Grams
  • Salt - 100 Grams
  • Flour - 30 Grams
  • Ground ginger - 20 grams
  • Mustard Powder - 20 Grams
  • Turmeric - 10 Grams

Cooking method:

  1. Here are the ingredients we'll need. Wash vegetables thoroughly.
  2. We cut the vegetables finely, dilute the salt in water, let them stand for at least 12 hours (and preferably all 24) in salt water. Then drain the water.
  3. Now we just move all the vegetables to the pan, pour in the vinegar, let them cook on low heat. There will be "heavy" steam, so turn on the hood. We mix sugar gradually, then all the indicated spices.
  4. Vegetables should become soft, but not boiled (vinegar helps). Prepare the jars, put the hot mixture into sterile prepared jars. Close with sterile lids for the winter.

Cucumbers in adjika for the winter

The prepared appetizer of cucumbers with adjika for the winter according to the following recipe will be a great addition to any table. Bell peppers are preferably red, fleshy and juicy. The spiciness of the workpiece can be adjusted to your liking by increasing or decreasing the portion of hot pepper.

Ingredients:

  • cucumbers - 2 kg;
  • tomatoes - 2 kg;
  • bell pepper - 7 pcs.;
  • garlic - 1.5-2 heads;
  • hot pepper - 1 pod;
  • salt - 2 tbsp. spoons;
  • sugar - 250 g;
  • vinegar - 100 ml;
  • oil - 150 ml.

Cooking method:

  1. Grind tomatoes and sweet peppers in a meat grinder, boil for 5 minutes.
  2. Add sugar, butter, salt, garlic and hot pepper, boil for 10 minutes.
  3. Lay the cucumbers cut into circles, pour in the vinegar and cook under the lid for another 15 minutes.
  4. Cucumbers are corked in adjika for the winter in sterile jars, insulated until cool.

Cucumbers in adjika: a classic recipe

Ingredients:

  • Young cucumbers - 4 kg
  • Tomatoes - 1.5 kg
  • Red hot pepper - 1 pc.
  • Vinegar - 150 ml+
  • Garlic - 3 heads+
  • Vegetable oil - 1 cup
  • Salt - 3 tbsp. l.
  • Sugar - 3/4 cup

Cooking method:

  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.
  8. 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.
  9. 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.
  10. We roll up the jars with lids, turn them over and wrap them like ordinary preservation until they cool completely.
  11. After that, we remove the jars in a dark, cool place until cold weather or holidays. Wonderful cucumbers in adjika are ready.

Cucumbers in spicy adjika

Ingredients:

  • for 12 half-liter jars (6 liters of salad):
  • 2 kg tomato
  • 4 sweet peppers
  • 1 piece of hot pepper-string
  • 150 g of garlic (a little more than half a glass of peeled cloves)
  • 1 glass of vinegar
  • 3 tbsp salt
  • 1 cup of sugar
  • 1 cup sunflower oil
  • 5 kg cucumbers

Cooking method:

  1. This is one of my favorite cucumber recipes - canned cucumber salad in adjika. The dish is spicy and tasty. But this year I closed half the portion (although I brought the proportions of the ingredients to the full).
  2. Preparing canned cucumber salad is very simple and quick. Even the most crooked and hooked cucumbers are suitable for this, but I preferred to take thin ones so as not to cut the rings into halves.
  3. All vegetables, except cucumbers, are passed through a meat grinder. Hot pepper, so as not to pinch the throat, can be cut and soaked in cold water overnight beforehand. Pour adjika into a saucepan and put on fire. In the meantime, we prepare jars and lids - sterilize, boil.
  4. You can immediately put salt, sugar and vegetable oil in adjika. Bring the mass of tomatoes, peppers and garlic to a boil and simmer for 15 minutes over low heat.
  5. Cucumbers cut into rings like a salad, thick ones can be cut into half rings. After 15 minutes of boiling, pour the cucumbers into the adjika and, after mixing slightly, close the lid.
  6. Now we do not leave the pan and carefully monitor the cucumbers.
  7. They can not be digested, otherwise they will become soft, I do not like these. Therefore, as soon as they notice that some of the cucumbers have darkened and become “wet” in appearance, mix again (it is better to cook in a wide saucepan) and watch as soon as small bulbs start and adjika tries to boil, immediately turn off the fire.
  8. We lay out the cucumber salad with a sterile spoon in jars, laying on the shoulders, we begin to scoop only adjika. Pour under the neck and roll up under the iron lids.
  9. This cucumber preparation can be called a salad of cucumbers and tomatoes, it has a pleasant sharp taste and is good in winter with baked potatoes, with potatoes in uniforms, and even just with bacon and bread.

Adjika cucumber from fresh fruits

Ingredients:

  • Young cucumbers - 5 kg
  • Red tomatoes - 300 g
  • Red hot pepper - 200 g
  • Garlic - 250 g
  • Vegetable oil - 300 ml
  • Vinegar 9% - 100 ml
  • Coarse salt - 2 tbsp.

Cooking method:

  1. If the cucumbers are very young, it is enough just to wash them, but if their skin is already rough and can be bitter, it is better to cut it off - this way they will be crushed better and the consistency of the finished adjika will be more tender.
  2. We chop the cucumbers very finely or three on a beet grater.
  3. Pour boiling water over red soft tomatoes for 2 minutes, then cool and remove the skin. We grind them with a blender, submersible or in a bowl.
  4. We combine cucumbers with tomatoes, add oil and salt, put everything on fire and bring to a boil.
  5. While the vegetable puree is languishing, prepare hot peppers. We remove the stalks and seeds from them. Remember that you can work with them only with gloves, so as not to burn your hands! We chop the peppers with a knife or also use a blender to grind.
  6. During the same time, we clean and pass all the garlic through the press.
  7. After 15 minutes, after the adjika boils, add hot pepper and garlic puree to it, stir and let it cook on low heat for another 10 minutes.
  8. A couple of minutes before turning off, pour in the vinegar, mix again and arrange in sterile jars.
  9. This recipe does not involve additional sterilization of adjika. Just roll up the cans and turn them over as usual. Wrap until completely cool and let cool gradually over the course of a day.
  10. Our fresh cucumber adjika is ready! You can serve it chilled right now, or you can wait for the first cold days when the spicy seasoning will go especially well.

The most delicious Georgian recipe

Ingredients:

  • cucumbers - 1 kg
  • tomatoes - 0.4 kg
  • vegetable oil - 50 ml
  • sugar - 60 g
  • salt - 0.5 tbsp. l.
  • garlic - 3-4 cloves
  • vinegar - 50 ml
  • dry adjika - 2-3 tbsp. l.

Cooking method:

  1. So, my tomatoes and pass them through a meat grinder.
  2. We also wash the cucumbers and cut off the ends of them on both sides, after which we cut them into thin circles.
  3. Pour the previously twisted tomato paste into an enameled pan or basin, add salt, sugar, oil and cook for 15 minutes. Read more:
  4. After that, put the cucumber circles, pour the vinegar and bring to a boil.
  5. Now you can add adjika. Since it is quite spicy, it is still worth adding it, taking into account your preferences for spiciness.
  6. If you want not quite spicy cucumbers, add 1 tbsp. l. adjika, and if you are a fan, so that “it burns in your mouth”, put 3 tbsp. l.
  7. We crush the garlic and also add to the cucumbers. Mix the whole mass thoroughly.
  8. We put it on the fire again and cook for another 10 minutes, until the cucumbers are no longer bright green. We lay out the hot snack in jars, roll up the lids and set upside down to cool.
  9. In winter, it will be nice to eat a dish prepared with your own hands.

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, and coriander, allspice and bay leaf should be discarded.

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 in granulated sugar, salt, adjika, coriander grains, and 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 transfer 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 is here, so bookmark it 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 pepper - 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 with 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!

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

Cooking features

Cooking cucumbers in adjika can be done even by a novice cook, but to get the best result, it will not hurt him to learn a few points.

  • 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.
  • In order for as many whole cucumbers as possible to enter the jar, experienced housewives put the largest specimens on the bottom and near the walls, and smaller ones 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 pieces 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 aroma 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 snack options are good at room temperature, unless the recipe for 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.
  • Release the bitter and sweet peppers from the 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 according to 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;
  • hot capsicum - 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 are a savory appetizer that can compete with vegetables marinated in the traditional way. Even a novice hostess can prepare this dish for the winter if she strictly follows the recommendations given in the selected recipe.