Boiled adjika from tomato how much vinegar. Homemade boiled adjika for the winter: cooking recipes for every taste

In this recipe, we will talk about how to prepare a very tasty adjika for the winter - a popular and beloved by many spicy vegetable preparations.

If you love adjika, then it is advisable to prepare it for the winter during the season when the vegetables are ripe and full of aromas and vitamins. With seasonal vegetables, any dishes, of course, turn out to be much tastier, and adjika - especially!

The adjika recipe, which we will discuss below, is interesting in that bell pepper is present in large quantities in this recipe, which makes adjika incredibly tasty. Don't believe? Make a little of this adjika for a test - relatives will certainly ask you to make more!

Adjika recipe for the winter

20 large red bell peppers

6 large ripe tomatoes

3 pods of hot red pepper

1 cup of garlic cloves, sugar, vinegar 9%, vegetable oil

1 bunch of parsley

How to prepare adjika for the winter:

Prepare vegetables: wash, cut off everything unnecessary (stalks, pepper seeds), twist the tomatoes and peppers in a meat grinder, pour the mixture into a saucepan and boil for 20 minutes.

Twist the garlic with hot pepper, add to the tomatoes in a saucepan, boil for another 10 minutes, then add sugar and salt, add vinegar and oil, boil for another 10 minutes over low heat, stirring.

After 10 minutes, fill the adjika with chopped parsley, boil for 5 minutes, pour the adjika into sterilized jars, cork with sterile lids, turn it upside down and let the adjika cool in this position.

Friends, have you ever made adjika with bell pepper? If yes, then share your impressions about this version of the well-known snack in the comments to this recipe.

Boiled adjika for the winter, the best recipe with a photo

Boiled adjika from tomato for the winter

Recipe for boiled tomato adjika.

1. Prepare the garlic, and you need a lot of it for adjika. To quickly finish this dreary business of peeling garlic, I offer a little trick. Divide the head into cloves and put them in a bowl. Pour boiling water for 5-7 seconds and drain the water.

Now the skin from the garlic instantly departs, it is only necessary to slightly tuck it with a knife. This greatly saves the garlic peeling process.

2. We wash the tomatoes and also pour boiling water over them so that they can be peeled from the hard skin. If the skin does not lag behind the first time, drain the water and pour over with boiling water again. This time, even thick-skinned tomatoes should be peelable.

Remove the skin from the tomato.

3. We clean the bell pepper from the stalk and seeds, cut it lengthwise into 4 parts.

4. Scroll tomatoes, sweet Bulgarian and hot chili peppers in a meat grinder.

5. Pour everything into a saucepan. Add 100 g of sugar, 0.5 tbsp. salt, 50 ml. vegetable oil. We mix everything and set to stew on low heat for 1-2 hours. I got very watery tomatoes for this adjika, I had to stew for about 3 hours to make the adjika thicker.

6. At the final stage, squeeze the garlic into the pan and add 25 ml of vinegar. Stir and taste adjika for salt, add more if necessary. Simmer another 3 minutes.

7. Pour the finished adjika into prepared sterilized jars and tighten the lids. We turn the jars over and put them in a warm place for a day, wrap them with a blanket. After a day, adjika can be put away for the winter in a closet.

The most delicious boiled adjika ready! Enjoy your meal!

Adjika for the winter

tomatoes - 2.5 kg
sweet pepper - 1 kg
apples - 1 kg
carrots - 1 kg
hot pepper - 2-3 pcs
garlic - 200 g
sugar - 1 cup
salt - ¼ cup
sunflower oil - 200 g
vinegar - 200 g

Adjika boiled for the winter - the recipe is very tasty and practical. Suitable in winter for absolutely any dish: meat, rice, spaghetti, potatoes ... Due to apples and carrots - it has a certain sweetness and is not very spicy. You can also call this recipe - adjika with apples for the winter.

This is my favorite winter preserve.

Wash tomatoes and cut into halves or quarters.

We clean the pepper from the core and also cut it into pieces.

We cut off the tail of the hot pepper. He's so whole and we'll go into the meat grinder.

Cut the core of the apples and cut into pieces.

My carrots, peel and cut into pieces that your meat grinder or blender is able to grind.

Now we pass all the vegetables through a meat grinder or blender.

The resulting vegetable mixture is cooked for 1 hour after boiling. I do it in a big cauldron.

Then turn off the heat and add: sugar + salt + vinegar

and sunflower oil. I take deodorized oil so that it does not go rancid during long-term storage.

Garlic, previously passed through a meat grinder, is added at the very end.

Mix adjika well and put it in sterilized jars. It is not necessary to sterilize adjika jars.

Fragrant tasty adjika for the winter is ready. From this amount of products, 9 half-liter jars are obtained.

djurenko.com

Ingredients

For a ½ liter jar:

• 500 g of red hot pepper;
• 150 g of garlic;
• 2-3 tablespoons of salt;
• 2 tablespoons of suneli hops;
• 2 tablespoons ground coriander.

Cooking

If you want adjika to be very spicy, do not peel the pepper from the seeds. Just cut off the tails of the vegetables.

If you prefer a less spicy dish, cut the peppers in half lengthwise and remove the seeds. It is better to do this with gloves so as not to burn yourself.

Twice the peppers and garlic through a meat grinder. The consistency of adjika can be made even more homogeneous using a blender.

Add salt, suneli hops and coriander and mix thoroughly. Put the adjika in, close and store in the refrigerator. The aromas of the dish will be fully revealed after at least three days.

Ingredients

For 4 cans of ½ l:

• 2½ kg tomatoes;
• 500 g red bell pepper;
• 1 red hot pepper;
• 150 g of garlic;
• ½ tablespoon of salt;
• 100 g of sugar;
• 50 ml of vegetable oil;
• 25 ml vinegar 9%.

Cooking

Cut the tomatoes into large pieces and cut out the attachment points of the stalks. Twist the tomatoes through a meat grinder.

Cover a colander with gauze, put the tomato mass there and leave for 30-40 minutes to drain the juice. Then you do not have to evaporate the liquid from adjika for a very long time during cooking.

Remove seeds from bell pepper. Cut off the tail of the hot pepper. It is not necessary to clean out the seeds from it. Grind the peppers and garlic cloves through a meat grinder.

Transfer the tomato mass to the pan, add the twisted vegetables, salt, oil and vinegar. Stir and put on medium heat. Bring to a boil and cook, stirring, for another 30 minutes. If adjika seems watery to you, you can cook it longer.

Distribute adjika in sterilized jars and roll up. Turn jars over, wrap and cool completely. Store blanks in a dark, cool place.

Ingredients

For 5 cans of ½ l:

• 1 kg of any bell pepper;
• 100 g of red hot pepper;
• 1 kg of tomatoes;
• 500 g sweet and sour apples;
• 2 tablespoons of salt;
• 1 teaspoon pepper mixture;
• 100 g of garlic;
• 50 ml of vinegar 9%;
• 100 ml vegetable oil.

Cooking

Peel the bell peppers and hot peppers from the stalks and seeds. Cut the tomatoes into large pieces. Peel the apples from the peel and cores and cut into large slices.

Twist peppers, tomatoes and apples through a meat grinder. Place everything in a saucepan and place over medium heat, add salt and pepper mixture. Stir, bring to a boil and cook for 20 minutes.

5 minutes before the end of cooking, add chopped garlic, vinegar and oil to the adjika. Arrange adjika in sterilized jars, roll up, turn over, wrap and cool. Store blanks in a dark, cool place.

Ingredients

For 4 cans of ½ l:

• 1½ kg zucchini;
• 750 g of tomatoes;
• 2 red bell peppers;
• 50 g of garlic;
• 100 ml of vegetable oil;
• 2 tablespoons of tomato paste;
• 100 g of sugar;
• 1 tablespoon of salt;
• ½-1 teaspoon ground red pepper;
• 1 teaspoon of acetic acid 70%.

Cooking

Cut the zucchini and tomatoes into large pieces. If the zucchini is old, remove the skin and seeds. Remove seeds from bell peppers.

Twist zucchini, tomatoes, peppers and garlic through a meat grinder, place in a saucepan. Add oil, tomato paste, sugar, salt and pepper and mix well.

Bring adjika to a boil over high heat. Then reduce it and cook, stirring, for another 30 minutes. 5 minutes before the end of cooking, pour in acetic acid.

Arrange hot adjika in jars and roll up. Turn jars over, wrap and cool completely. Store adjika in a dark, cool place.

Ingredients

For 4 cans of ½ l:

• 2 kg plums;
• 100 g of garlic;
• 2 tomatoes;
• 1 red hot pepper;
• 1 tablespoon of salt;
• 200 g sugar.

Cooking

Cut the plums in half and remove the pits. Mince plums, garlic, tomatoes and whole peppers through a meat grinder.

Put the pan with the twisted mass over medium heat. Add salt and sugar, stir and bring to a boil. Then cook for another 20 minutes.

Distribute adjika in sterilized jars and roll up. Turn the blanks over, wrap and cool. Store adjika in a dark, cool place.

iamcook.ru

Ingredients

For a ½ liter jar:

• 500 g green bell pepper;
• 1 green hot pepper;
• 50 g of garlic;
• 1 bunch of cilantro - optional;
• 3 tablespoons of sugar;
• ½ tablespoon of salt;
• 2 tablespoons apple cider vinegar.

Cooking

Remove seeds from bell pepper. Remove the stem from the hot pepper. Seeds can also be removed if you want less burning adjika.

Twist peppers, garlic and cilantro through a meat grinder or chop in a blender. Add sugar, salt and vinegar, mix and leave for half an hour.

Put adjika in a sterilized jar, close and store in the refrigerator.

Good day!

Love spicy like I love it? Then this article will definitely come in handy for you! Having prepared for the winter, it's time to start preparing such a wonderful, fragrant sauce as adjika. Moderately spicy, it will be an addition to any dish. It can also be used in all kinds of marinades and gravies.

And how useful this sauce is, you can’t even say. After all, this is just a storehouse of vitamins from vegetables, which are preserved as much as possible during cooking! This is exactly what most people need in the cold season.

By preparing adjika in summer or autumn, you will provide yourself with a great sauce until the next harvest. I also want to note that all the recipes are very simple, but they require equipment: a blender or a meat grinder.

The most delicious homemade adjika for the winter with horseradish without cooking

Cooking adjika without cooking is good because there is no thermal processing of vegetables during cooking. Thus, we save all the vitamins that will more than once help the body cope with colds and viruses.

We will need (for 5 cans of 0.5 l):

• tomatoes - 2.5 kg;
• hot pepper - 200-300 g;
• red sweet pepper - 3 pcs.
• horseradish root - 200 g;
• garlic - 250 g;
• sugar - 1.5 cups;
• vinegar 9% - 1.5 cups;
• salt - 0.5 cups.

Cooking:

We separate the containers so that the amount of hot pepper can be adjusted to your liking.

We taste it so that there is enough salt and sugar.

Recipe for homemade adjika with apples for twist

Apples are widely used in the preparation of adjika. They bring out their sweet and sour taste, combined with hot peppers, filling the sauce with even more flavor.

Be sure that apples will definitely not spoil the dish, but will make it even tastier.

We will need:

Cooking:

A simple and quick recipe for spicy adjika from tomatoes with garlic without cooking

Another very simple no-boil recipe with vinegar. Adjika turns out to be moderately spicy, slightly burning the tongue, in general, such as many people love it.

And, since nothing needs to be cooked, time is significantly saved, which can be usefully spent with your family and friends.

We will need (for 3.5l):

Cooking:

Gorloder at home for the winter without vinegar

You can also prepare adjika without vinegar. It will keep well throughout the winter.

Just imagine what aroma will reign in your kitchen while boiling vegetables! It's just incredible - you will lick your fingers!

We will need:

Cooking:

Taste, add salt if necessary.

Adjika from zucchini with tomatoes - you will lick your fingers!

We will need:

• zucchini - 3 kg;
• carrots - 500 g;
• Bulgarian pepper - 500 g;
• tomatoes - 1.5 kg;
• garlic - 200 g;
• red ground pepper - 2 tablespoons;
• sugar - 100 g;
• salt - 2 tablespoons;
• vegetable oil - 200 ml.

Cooking:

Burning adjika from gogoshar

Gogoshary is a type of pepper that tastes sweet and spicy at the same time. But, if you do not have this type of pepper, then, of course, it can be replaced with sweet.

A dish using gogoshars turns out to be very spicy and interesting.

We will need:

• gogoshary - 1 kg;
• tomatoes - 1.5 kg;
• apples - 0.5 kg;
• carrots - 0.5 kg;
• hot pepper - 150 g;
• garlic - 250 g;
• vegetable oil - 150 ml;
• salt - 1 tbsp.

Cooking:

Be sure to taste it. And, if necessary, add salt.

Video on how to cook classic Abkhaz adjika without bell pepper

Spicy adjika without tomatoes and sweet peppers using suneli hops looks quite dense. It's perfect for the spicy lovers. Watch the video and learn how to quickly prepare this wonderful sauce.

We will need:

• hot pepper - 700 g;
• garlic - 500 g;
• salt - 7 teaspoons;
• hops-suneli - 7 teaspoons.

Cooking:

Delicious spicy tomato and pepper sauce for the winter with cooking

We will need (for 6 cans of 0.5 l):

Cooking:

Green adjika in Georgian with onions at home

Green adjika is obtained due to the large amount of greenery in its composition. Just imagine the amount of goodness that fills this wonderful sauce!

We will need:

Cooking:

That's all, friends! As you can see, cooking adjika will not be difficult for you. Most of the work will be done by your favorite kitchen helpers, it only takes a little time from you. But the result is worth it. And it will definitely be appreciated!

There are many different recipes and ways to prepare this sauce. You can cook it raw, without cooking. And so do most housewives, since it is easier and faster. And you can boil it, then it will be stored longer. After heat treatment, such a sauce can be stored at room temperature, in an apartment.

I have selected for you the most interesting options, in my opinion. And of course, I have tried them all myself. This sauce goes great with meat. Even in my family they like to mix it with vegetable side dishes, instead of ketchup.

I have written about cooking before. But, to be honest, this seemed not enough to me, and today I decided to supplement your piggy bank with a few more options. And I also recommend trying to cook a wonderful one for the winter.

So choose any method you like and make a wonderful sauce for the winter or at the moment.

According to this recipe, you will get a very tasty sauce for the winter. Moderately sharp. If desired, the amount of hot pepper can be reduced, but I put just that much. This sauce is perfect for meat and garnish.

Ingredients:

• Tomatoes - 4 kg
• Garlic - 200 gr
• Bulgarian pepper - 2 kg
• Hot pepper - 6 pcs
• Sugar - 200 gr
• Vegetable oil - 200 ml
• Salt - 2 tablespoons
• Vinegar 9% - 200 ml

Cooking:

1. Wash the tomatoes and peel the stalks. Pass through a meat grinder. Pour the resulting mass into a saucepan and put on the stove. Bring to a boil and cook for 20 minutes.

2. While the tomato mass is being cooked, let's take care of the rest of the vegetables. Wash and de-seed all peppers. Pass them through a meat grinder, as well as garlic. When the time is right, add the ground vegetables to the tomato mass.

When you work with hot peppers, be sure to wash your hands thoroughly afterwards. Or wear gloves.

3. Pour vegetable oil there, add salt and sugar. Wait until it boils and cook for another 20 minutes. At the very end, pour in the vinegar, mix and cook for another 2 minutes. Then turn off the fire.

4. Spread the resulting sauce into sterile jars and screw on the lids. Turn over and wrap in a warm blanket. Leave it like this until cool. Then put away in a place for storing blanks.

Homemade adjika for the winter without cooking

In this recipe, unlike the previous one, our appetizer is very spicy. Therefore, I usually, when serving, dilute it with tomato sauce or ketchup.

Ingredients:

• Tomatoes - 3 kg
• Peeled garlic - 1 cup
• Hot hot pepper - 2 pods
• Sugar - 1 cup
• Salt - 2-2.5 tbsp.
• Vinegar 9% - 1 cup

Cooking:

1. Wash all vegetables. Cut the tomatoes in half and remove the stalks. Cut the peppers in half and remove the seeds as well. Remove the skin from the garlic. Pass everything through a meat grinder.

2. Add salt, sugar and vinegar to the resulting mass. Mix everything and leave for 3-4 hours.

3. Then lay everything in sterile jars. Tighten the boiled lids and put in a dark, cool place.

Adjika recipe from tomato and bell pepper with carrots

A very interesting recipe for adjika with the addition of carrots and apples. It tastes like an incredibly delicious sauce. I recommend that you watch this video recipe and try it at least once. You will not regret.

Ingredients:

• Tomatoes - 2.5 kg
• Sweet pepper - 1.5 kg
• Carrots - 1 kg
• Apples - 1 kg
• Garlic - 200 gr
• Hot pepper - 6 pcs
• Sugar - 200 gr
• Salt - 2 tablespoons
• Spices (hops-suneli or coriander) - 1 sachet
• Vinegar 9% - 50 ml
• Vegetable oil - 1 cup

Be sure to try this recipe. My family is just delighted. The sauce is moderately spicy, with a sweet and sour taste. Just a meal.

Fresh adjika from tomato with garlic and horseradish

This sauce is made without preservation, so it is not advisable to store it for a long time. But I usually have such a volume somewhere in a week, so I don’t worry that it will go bad.

Ingredients:

• Tomatoes - 3 kg
• Bulgarian pepper - 3 pcs
• Garlic - 2 heads
• Horseradish - 20 grams
• Hot pepper (not big) - 1 pc.
• Salt - to taste

Cooking:

1. Peel the tomatoes from the stalks and cut into pieces. Remove the seeds from the pepper and cut into slices. Peel the garlic. Peel the horseradish root and cut into several pieces.

2. Scroll all the ingredients through a meat grinder with small holes.

3. Pour the sauce into a convenient dish. Add salt, stir and leave for 15 minutes.

4. Then pour into clean jars and store in a cool place, such as a refrigerator. Such an appetizer can be eaten immediately, without waiting for winter.

Spicy adjika from tomato, garlic and hot chili pepper

For lovers of hot, I offer this recipe. It is prepared in a raw way and rather quickly, like all similar options.

Ingredients:

• Tomatoes - 2 kg
• Sweet pepper - 0.5 kg
• Chili pepper - 3-5 pieces
• Garlic - 5 heads
• Horseradish - 250 gr
• Suneli hops - 1 tablespoon
• Sugar - 1.5 cups
• Salt - half a cup
• Vinegar 9% - half a glass

Cooking:

1. Prepare all foods. Cut the tomatoes in half, getting rid of the core. For sweet and bitter peppers, cut the stalks and remove the seeds, cut into slices. Peel all the garlic. Peel the horseradish and cut into medium pieces.

2. Put everything in a blender and scroll until a puree mass. Or use a grinder. Then add salt, sugar, suneli hops and vinegar to the sauce. Mix properly.

3. Leave the sauce for six hours at room temperature. Then transfer to sterilized jars and close with lids.

4. Send for storage in the refrigerator. And remember that raw adjika cannot be stored for too long.

Well, dear friends, I threw you a few more recipes for a wonderful spicy sauce called "adjika".

In fact, it can be cooked not only in the summer, but also all year round. After all, vegetables are now always sold in abundance and prices do not bite. So make your preparations, enjoy them both in winter and in summer.