Cucumbers in adjika for the winter is the most delicious recipe. (updated)

Having prepared cucumbers in adjika for the winter, the recipes of which are simple and unpretentious, you can all year round enjoy the spicy taste of the resulting snack and delight households and guests with it. By applying proven technologies in various variations You can greatly diversify your menu.

How to close cucumbers with adjika?

Harvesting cucumbers in adjika is easy and simple, especially if you have at hand the correct proportions of the components and relevant tips that contribute to the quick and correct execution of the process.

1. Before harvesting, cucumbers are washed, only the edges are cut off, or the fruits are cut into circles, slices or sticks.
2. Adjika for pouring is prepared according to the recipe, often from twisted tomatoes and peppers with the addition of spices and spices.
3. Cucumbers cooked in adjika for the winter - recipes that can be performed in the form of salads or pickled blanks with whole fruits.

Cucumbers in adjika for the winter without sterilization

Cooked appetizer of cucumbers with adjika for the winter next 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

1. tomatoes and Bell pepper crushed 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 with Caucasian adjika for the winter

Cucumbers in Caucasian adjika for the winter, the recipes of which, as a rule, are spicy and piquant, can be prepared according to the following recipe or with minor deviations from the technology in terms of the number of burning components. If desired, the composition of the snack can be supplemented with cilantro or parsley.

Ingredients:

• cucumbers - 1.5 kg;
• tomatoes - 1 kg;
• bell pepper - 4 pcs.;
• Caucasian adjika - 100 g;
• salt - 1 tbsp. a spoon;
• sugar - 130 g;
• vinegar - 40 ml;
• oil - 70 ml.

Cooking

1. Twist the tomatoes with pepper, bring to a boil, add salt, sugar, oil.
2. Lay the chopped cucumbers, boil the mass for 10 minutes.
3. Adjika, vinegar and herbs are mixed into the preparation, heated for 5 minutes.
4. Cucumbers are corked in sterile jars, wrapped until cool.

Pickled cucumbers for the winter with spicy adjika

The following recipe for pickling cucumbers with adjika is an excellent alternative classic recipes with traditional marinades. For canning, medium-sized fresh fruits are chosen, which are tightly packed in jars, after adding all kinds of spices and herbs to the bottom to taste.

Ingredients:

• cucumbers - 2-3 kg;
• tomatoes - 1 kg;
• water - 3 glasses;
• spicy adjika - 1-2 teaspoons;
• salt - 3 tbsp. spoons;
• sugar and vinegar - 1 glass each;
• currant leaves, peppercorns, laurel, herbs, horseradish root.

Cooking

1. Spices and herbs are placed at the bottom of the jars.
2. Fill containers with washed cucumbers.
3. Juice is squeezed out of tomatoes, mixed with water, adjika, salt, sugar and vinegar, brought to a boil, poured into jars, sterilized for 15 minutes.
4. Cork cucumbers in spicy adjika for the winter, turn on the lids to cool.

Cucumbers with dry adjika for the winter

Prepare spicy and amazing fragrant cucumbers in adjika for the winter, the recipes of which include dry Caucasian seasoning, you can strictly follow the technology or adapt the proportions to your taste preferences. The composition of the snack can be supplemented bell pepper or replace partially cucumbers with chopped zucchini.

Ingredients:

• cucumbers - 2 kg;
• tomatoes - 1 kg;
• oil and vinegar - 100 ml each;
• dry adjika - 3-6 tbsp. spoons;
• salt - 1 tbsp. a spoon;
• sugar and vinegar - 1 glass each;
• garlic - 1 head.

Cooking

1. Chopped tomatoes are mixed with butter, sugar, salt, boiled for 15 minutes.
2. Lay sliced ​​cucumbers, pour in adjika, pour in vinegar, stir in garlic, boil the workpiece for about 10 minutes.
3. Cork cucumbers with dry adjika in sterile jars, insulate until cool.

Cucumbers with tomato sauce and adjika

The recipe for cucumbers in adjika, presented below, involves the use of ready-made tomato sauce. The product can be homemade or bought in a store, but always of high quality. The harmonious, balanced taste of the resulting workpiece will surprise any gourmet, and the housewives will be pleased with the simplicity of the technology.

Ingredients:

• cucumbers - 5 kg;
• tomato sauce - 1.5 l;
• spicy adjika - 200 g or to taste;
• oil - 100 ml;
• sugar - 200 g;
• salt - 2 tbsp. spoons;
• vinegar - 2 tbsp. spoons;
• garlic - 2 heads.

Cooking

1. Sliced ​​cucumbers are placed in a saucepan.
2. Add sauce, adjika and other ingredients from the list.
3. The appetizer is boiled for 7-10 minutes, corked in jars, wrapped until cool.

Recipe for canning cucumbers with zucchini and adjika

Cucumbers in adjika for the winter - recipes that can be performed by replacing some of the cucumbers with zucchini or eggplant. Mature zucchini must first be peeled and inner pulp with seeds, young ones can be used whole, cut into semicircles or quarters, identical in size to cucumber slices.

Ingredients:

• cucumbers and zucchini - 2 kg each;
• tomatoes and sweet peppers - 1 kg each;
• hot pepper - 1-2 pods;
• oil - 100 ml;
• sugar - 100 g;
• salt - 2 tbsp. spoons;
• vinegar - ¼ cup;
• garlic - 1.5 heads.

Cooking

1. Tomatoes and two types of peppers are twisted through a meat grinder, heated to a boil.
2. Add salt, sugar, butter, boil for 10 minutes.
3. Zucchini sliced ​​\u200b\u200bin circles and quarters are laid, vinegar is poured in, garlic is added.
4. Boil with adjika and zucchini for 20 minutes, cork in sterile jars, insulate until cool.

Georgian-style cucumbers in adjika

Cucumbers for the winter are especially fragrant. Georgian adjika with the addition of dry spices and herbs. You can use a mix of hops-suneli, ground coriander, a mixture of peppers and other additives selected to taste. If desired, the filling can be cooked with the addition of twisted bell pepper, replacing some of the tomatoes with it.

Ingredients:

• cucumbers - 2.5 kg;
• tomatoes - 1 kg;
• chili - 1 pod;
• oil - 100 ml;
• sugar - 100 g;
• salt - 2 tbsp. spoons;
• vinegar - 1/3 cup;
• dry seasoning - 1 teaspoon;
• garlic - 1 head.

Cooking

1. Twist the tomatoes with chili in a meat grinder, add salt, sugar, butter, dry seasonings, boil for 10 minutes.
2. Lay sliced ​​cucumbers in circles, garlic, vinegar, cook for 15 minutes.
3. capped hot appetizer in sterile containers, wrapped.

Chopped cucumbers with adjika for the winter

If you have already prepared chopped cucumbers in adjika with tomato and have managed to appreciate all the delights of such a preparation, use another recipe and prepare pickled slices with the addition of dry. The resulting appetizer will surprise and delight with spicy spiciness and incredible aroma. The number of components is indicated on a 0.5 liter jar.

Ingredients:

• cucumbers - 300 g;
• water - 1 glass;
• sugar - 1 teaspoon;
• salt - 0.5 tsp;
• vinegar - 2 tbsp. spoons;
• dry adjika - 0.5-1 teaspoon;
• garlic - 2 cloves;
• peas allspice- 2-4 pieces;
• coriander, dry dill and mustard seeds - a pinch each.

Cooking

1. Garlic, spices, spices and dry adjika are placed at the bottom of the jars.
2. Fill the container with chopped cucumbers.
3. Salt, sugar, vinegar are added directly to the jar, the contents are poured with boiling water.
4. Sterilize the workpiece for 10 minutes, cork and wrap until cool.

Cucumber salad with adjika for the winter

In adjika, it can be prepared as a salad with other vegetables such as carrots, onions and chopped bell peppers. The piquancy and spiciness of the snack can be adjusted to taste by adding a little more pepper and garlic, or, on the contrary, reducing their amount.

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. Combining ingredients as different in taste as cucumber and seasoning with garlic and hot pepper gives an unexpectedly successful result. It turns out original snack or rather sharp vegetable salad with aroma 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

Several 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

This recipe is prepared canned cucumbers without sterilization. For cooking you need:

• cucumbers - 5 kg;
• tomatoes - 2 kg;
• sweet bell pepper - 5 pcs.;
• 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 savory snack or as a side dish for main dishes.

Dry adjika is a mixture of dry herbs and spices. To give it a pasty consistency, use wine 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.

Today there is a wide variety of recipes for cucumbers in adjika for the winter. This original snack is gradually gaining popularity. The taste of these seamings will appeal to most gourmets, because in each of the above recipes there is a combination of spice and juiciness. If done different variants this snack, then you can significantly diversify your diet.

If you combine cucumbers and the sharpness of adjika, you get a delicious product that is great for eating with meat and fish dishes. Zelentsy in this seaming retain their unique crunch and vibrant color, they are quickly eaten by the household.

Secret good taste seaming and the characteristic crunch of cucumbers in it is achieved by preliminary soaking the fruits in cold water.

For recipes with chopped cucumbers, take 0.5 and 1 liter glass jars, and for whole vegetables - 1 liter and larger.

What kind of cucumber is suitable

Cucumbers in adjika are rolled up in different ways, if according to one recipe they are needed whole (for example, pickled), then another one says about the need to grind greens.

Therefore, in those blanks in which there should be whole cucumbers, you need to choose small pickled vegetables so that there are no voids inside them. And if cucumbers are cut during the preparation of adjika, then there is no difference what grade or size they will be.

Delicious recipes for the winter

Options on how to do delicious product for the winter, a lot. All recipes for cucumbers in adjika may be similar in ingredients and cooking technology. But there are also significant differences. Therefore, you need to choose the option with those components that you like more.

For example: if a person does not like cauliflower, then he is free to stop at the recipe where it is not. But it’s best to make seamings according to several recipes and decide which one is better, or keep both on your note.

The classic version of adjika "Cucumber"

Cucumber adjika attracts with the crunch of greens and sweetish spicy taste of the liquid part of the product.

Components:

• cucumbers;
• tomatoes;
• a pod of red hot pepper;
• sweet red pepper;
• garlic heads;
• vegetable oil;
• granulated sugar and salt;
• 9% vinegar solution.

Vegetables are prepared: sorted, peeled (garlic), washed. Then tomatoes, red and bell peppers, garlic are brought to a homogeneous mass in a food processor or with a meat grinder. Then the resulting puree is placed in a container and put on gas. Add granulated sugar and salt, vegetable oil and table vinegar. After boiling, adjika is kept on fire for up to a quarter of an hour, constantly stirring.

In the meantime, work with cucumbers - they should be tasted for the presence or absence of bitterness. If it is, then cut off the skin. Then the vegetables are chopped. The cutting form is round plates, the thickness of which is up to 4 mm.

When the adjika is already cooked, then sliced ​​\u200b\u200bcucumbers are laid in it. At the same time, the fire is made minimal and constantly stirred, and after 10 minutes they check their color.

If the vegetables have become darker, then the salad is ready.

At the end, a hot snack should be poured into sterilized jars and rolled up.

Delicious recipe in Georgian

Georgian cuisine is known for its extreme spiciness. But there are lovers of such dishes, and for them this recipe will be to your taste.

Components:

• cucumbers;
• tomatoes;
• a head of garlic;
• vegetable oil;
• dry adjika;
• granulated sugar and salt;
• 9% vinegar solution.

Wash tomatoes and cucumbers. Green vegetables are cut into thin slices, and red ones are passed through a meat grinder grate and poured into a saucepan. Put salt, granulated sugar, vegetable oil there and boil for a quarter of an hour. Then put chopped cucumbers and pour table vinegar and heat to a temperature of +100 ° C.

After that, spice is added. Do not forget that dry adjika is a very spicy product, so you should put it according to taste. If a person does not really like spices, then he this dish it will be enough to contribute 1 tbsp. spoon, and if you want to have a spicy dish - 3 tbsp. spoons. At the end of the cooking process, crushed garlic is added. Keep on fire for another 10 minutes, so that the cucumbers darken, and turn off. The product is poured and rolled into prepared jars and sealed.

Caucasian style

These canned cucumbers are also spicy, which is achieved with the help of Caucasian adjika.

Components:

• cucumbers;
• tomatoes;
• Bell pepper;
• adjika caucasian;
• vegetable oil;
• granulated sugar and salt;
• 9% vinegar solution.

Prepare vegetables. Grind tomatoes with pepper in a food processor or meat grinder. Pour into a large container and bring to a boil. Put sugar, salt and vegetable oil there. Chopped greens are added there and kept on fire for 10 minutes, stirring. Then pour table vinegar and leave for another 5 minutes. Pour into sterile jars and roll up.

Without sterilization

Rolling from fresh cucumbers with adjika without sterilization is liked by many housewives.

Components:

• cucumbers;
• tomatoes;
• Bell pepper;
• hot pepper pods;
• a head of garlic;
• vegetable oil;
• granulated sugar and fine salt;
• 9% vinegar solution.

The process begins with the preparation of vegetables, which are washed. Then the cucumbers are cut into slices, the middle is taken out of the peppers and cut into strips, and the tomatoes are sliced. Garlic is peeled.

All prepared vegetables are put into a meat grinder, and the resulting mass is poured into a container. Then it is put on gas, granulated sugar, salt, vegetable oil, table vinegar are put there and brought to a temperature of +100 ° C, mixing thoroughly.

After boiling, reduce the heat and keep adjika for a quarter of an hour. Sterile jars are filled with hot product and sealed.

With cauliflower

Cauliflower in jars with cucumbers and adjika looks unusual. Gourmets who cook everything interesting and tasty will be happy with this recipe.

Components:

• cucumbers;
• tomatoes;
• cauliflower;
• onion heads;
• vegetable marrow;
• laurel leaf;
• ground ginger;
• allspice and black pepper powder;
• granulated sugar and salt;
• 9% acetic solution;
• water.

Wash all vegetables. Cucumbers and onions are cut into rings, the pulp of zucchini is cut into cubes, and cauliflower divided into separate inflorescences. Insist in salt water for 0.5 days.

Sauce is made from tomatoes. The skin is first removed from them by blanching. Then puree the tomatoes with a blender.

Sliced ​​vegetables are removed from the water with a colander and put in tomato liquid. All spices are added, as well as salt, granulated sugar, table vinegar. After boiling, cook for half an hour, stirring.

Since cauliflower takes longer to become soft, it is worth focusing on it. When it is soft, the salad is ready. Lay out in prepared jars and close iron lids.

How to prepare pickled cucumbers

Meat dishes are suitable for this unusual seaming made from pickles.

Components:

• salted cucumbers;
• tomato paste;
• vegetable oil;
• black and red pepper powder;
• garlic cloves.

Cucumbers are rubbed on a grater with large holes and crushed peeled garlic. These ingredients are combined. Then vegetable oil is poured into it, tomato paste and black and red peppers. Stir.

Cucumber adjika is infused in the refrigerator for half a day.

Cucumbers in store adjika

With pasty adjika, this product acquires a completely new taste.

Components:

• cucumbers;
• granulated sugar and salt;
• adjika;
• spices at will;
• 9% vinegar solution.

Green vegetables are prepared: they are washed, the ends are cut off and packaged in clean jars. Then the contents from the jar of adjika are transferred to a large bowl and granulated sugar, salt, table vinegar are added there. Put the container on gas and bring to a temperature of +100 ° C. Pour into each jar of cucumbers. Sterilize 1-liter jars for 15 minutes, cork.

Adjika with pickled cucumbers

Pickled cucumbers can also be poured with adjika. It turns out that 2 very familiar products form one new and very tasty dish.

Components:

• cucumbers;
• tomatoes;
• adjika;
• water;
• granulated sugar and salt;
• 9% vinegar solution.

Pickled cucumbers are placed in jars. Tomatoes are passed through a meat grinder, then they are combined with water, salt, granulated sugar and table vinegar. Bring to a boil. Pour into each jar and sterilize for a quarter of an hour. Roll up hermetically.

Vegetables are washed with water and cleaned. Then do homogeneous mass from tomatoes and sweet peppers. Pour it into a saucepan and heat it up. Add salt and sugar, vegetable oil and table vinegar. Cook for a quarter of an hour.

In parallel, cut the cucumbers into slices. Throw them into a bowl. Cook all ingredients for up to 5 minutes.

While adjika is being cooked, cucumbers are cut into circles. Add them to boiling adjika and put hot pepper and crushed garlic there. Boil everything together for 10 minutes. Packed in sterilized jars and sealed.

Proper storage of preservation

For good preservation of seams, storage at a certain temperature is important. It should not exceed +15 °C heat. The term for the safe storage of sterilized products is 12 months from the date of manufacture.

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 do spicy snack 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!

Who loves cucumbers? And adjika? All? Then I have for you wonderful recipe which you will surely love. After all, we are talking about cucumbers with adjika for the winter - appetizing, beautiful, bright - as in appearance, as well as the taste. I really like canned cucumbers in adjika for the winter because this is a two-in-one recipe: here you have both vegetables and good sauce to them all together.

And they also prepare these cucumbers in adjika for the winter without sterilization, you just need to hide the jars with ready-made preservation “under a fur coat” - very simple and convenient. And the recipe itself is not at all complicated: even if you are not a culinary expert in conservation, you will certainly get an excellent preparation.

In general, I strongly recommend that you definitely try this recipe for cucumbers in adjika for the winter: you will enjoy making it, and your loved ones will simply be delighted with the result: it is so tasty and interesting, new and non-standard. So, how to cook cucumbers in adjika for the winter - step by step recipe with photos and all the details at your service!

Ingredients:

• 2 kg of cucumbers;
• 2 kg of tomatoes;
• 7 pieces of bell pepper (large);
• 200 g of garlic (less possible);
• 1 pod of red hot pepper;
• 2 tablespoons of salt;
• 250 g sugar;
• 150 ml of vegetable oil;
• 100 ml 9% vinegar.

* From the indicated amount of ingredients, about 4.5 liters of adjika are obtained.

How to cook cucumbers in adjika for the winter:

Cucumbers are selected not very large, you can - irregular shape. We choose thick-walled bell peppers, most of them are red. Wash vegetables thoroughly under running water. We clean the Bulgarian pepper from the stalks, seeds and partitions. Cut the pepper into 4-6 parts - so that they easily pass into the meat grinder hole.

For this preservation, tomatoes are needed only ripe, fleshy, not spoiled. We remove the stalks from the tomatoes and cut into several parts - arbitrarily.

Tomatoes and peppers are passed through a meat grinder (previously scalded with boiling water).

Place the tomatoes and bell peppers in a heavy bottomed saucepan and bring to a boil over high heat. We reduce the fire and cook the mass under the lid for 5 minutes.

Pass the garlic through a press. Hot peppers wash and finely chop (pieces of about 2-4 mm). Add salt, sugar, garlic to tomatoes with bell pepper, hot pepper and vegetable oil. Stir and cook covered for another 10 minutes.

We cut off both ends of cucumbers and cut into rings about 5-7 mm thick.

We put cucumbers in the tomato mass and pour vinegar.

Bring to a boil, then simmer on low heat for another 10-15 minutes.