Adjika for the winter - recipes with photos of spicy homemade food. How to cook a delicious winter adjika from tomatoes, peppers, apples, plums and zucchini

ANZ-001Such a homemade preparation, as adjika for the winter, is made according to various recipes with photos of tomatoes, peppers, zucchini, plums or apples. Usually the dish is quite spicy, spicy and fragrant, but knowing how to cook it without garlic, you can make the taste softer, more tender and delicate. Well, those who prefer juiciness and fresh shades in food will certainly like the options where the vegetables are simply chopped, seasoned with spices and laid out in jars without cooking. Such preservation quietly “lives” until the cold season, but at the same time retains all the valuable substances and natural vitamins.

Adjika for the winter - the best recipes for cooking

This recipe for cooking adzhiki for the winter, many housewives are called the best. The sauce, made in such an uncomplicated way, turns out to be quite dense in texture and differs moderately in a sharp, pleasant taste. The zhguchest is manifested very delicately and calmly tolerated even by those who prefer soft shades in home preservation.


Essential ingredients for adjika recipe

  • tomatoes - 800 g
  • sweet pepper - 400 g
  • hot pepper - 2 pods
  • sugar - 40 g
  • garlic - 8 cloves
  • vinegar - 50 ml
  • sunflower oil - 60 ml

Step by step instructions for the best recipe adzhika for the winter

  1. Wash peppers, remove seeds and cores, cut flesh into pieces.ANZ-003
  2. All vegetables and garlic folded in a blender bowl, chop and lightly sprinkle with sugar. Place a homogeneous mass in an enameled container with a thick bottom and boil over medium heat for 50 minutes.ANZ-004
  3. Add vinegar and sunflower oil, salt and bring to a boil. Hot-packaged in sterilized cans, cork with tin lids, cool and put in storage in the basement or on an unglazed balcony.

Adjika from tomatoes and garlic for the winter without cooking - an easy recipe


Easy recipe tells how to make the winter adjika of tomatoes and garlic without cooking. The finished sauce has a pleasant creamy texture, juicy, very fresh taste and a bright, memorable aroma. Harvesting does not require sterilization and is well kept in the pantry until the next fruit and vegetable season.

Essential ingredients for garlic adzhika

  • fleshy ripe tomatoes - 3 kg
  • Bulgarian sweet pepper - 1 kg
  • red hot pepper - 1.5 pcs
  • garlic - 6 heads
  • salt - 3 tbsp
  • vinegar 9% - 150 ml

Step-by-step instructions for an easy recipe for winter adzhika with garlic and tomatoes without cooking

  1. Pepper wash, cut the stem and remove the core, seeds and cut into small ones.
  2. Fleshy, juicy tomatoes of medium density rinse, dry, cut the attachment points of the fruit to the stalk and chop into pieces of arbitrary shape.
  3. Garlic peel and disassemble the teeth.
  4. All components are scrolled twice through a meat grinder with a fine mesh, pour in vinegar, salt and mix thoroughly, cover with a kitchen towel and leave for 1-1.5 hours at room temperature.
  5. After the required time, mix the vegetable mass again, put it into dry, clean cans, roll up with tin lids and store in a cool, dark place for storage.

Adjika for the winter - a recipe with photos of hot dishes


Adjika for the winter, cooked according to this simple recipe from a photo, turns out to be really sharp and very hot. The basis of the dish is bitter pepper, and tomatoes and other components play minor roles and only slightly soften the “fiery” taste and spicy aroma. The dish is also interesting because it does not require heat treatment. Due to this, vegetables retain the maximum of their beneficial qualities and natural vitamins.

Necessary ingredients for adjika of tomato and hot pepper

  • hot pepper - 1.5 kg
  • sweet pepper - 250 g
  • tomatoes - 250 g
  • garlic - 250 g
  • salt - 2 tbsp
  • vinegar - 200 ml
  • hops-suneli - ½ bags
  • parsley - 1 bunch
  • mustard beans - ½ pack

Step-by-step instructions for the recipe with a photo of cooking burning adzhika for the winter

  1. Rinse vegetables. Remove the cores and seeds from the peppers, remove the skin from the tomato, disassemble the garlic, chop the greens.
  2. Using a blender, grind vegetables into a homogeneous mass, add salt and hops-suneli, add mustard seeds and mix very thoroughly.
  3. Spread on dry, sterilized jars, cover with capron lids and remove for winter storage in the refrigerator.

Adjika with apples and tomatoes for the winter - how to cook


Adjika with apples and tomatoes, cooked for the winter according to this simple recipe, is very juicy and has a mild, slightly sweet taste. Vegetable mass, twice passed through a meat grinder, becomes thin, uniform consistency, flows well and spreads well on bread.

Necessary ingredients for a delicious apple-tomato adzhika

  • apples - 1 kg
  • carrot - 1 kg
  • sugar - 200 g
  • salt - 120 g
  • tomatoes - 2.5 kg
  • Bulgarian sweet pepper - 1 kg
  • garlic - 220 g
  • hot pepper - 1 pod
  • vinegar - 1 tbsp
  • sunflower oil - 200 ml

A step-by-step instruction on how to prepare a tomato and apple adzhik for winter

  1. Both types of peppers are washed, dried and freed from sunflower seeds and cores.
  2. Peel the apples, remove the seed box and cut into slices. Rinse carrots and chop into slices.
  3. For a minute, put the tomatoes in boiling water, then in ice water and remove the skin.
  4. All vegetables twice pass through a meat grinder, put into a saucepan and bring to a boil over medium heat.When the mass begins to actively bubble, reduce heating to a minimum and simmer for about half an hour, stirring regularly, so that vegetables do not stick to the bottom.
  5. Then add sugar and salt, pour vinegar, sunflower oil, mix well and cook for another 10 minutes.
  6. Hot pour into sterilized jars, cork with lids, cool and send to the storeroom or cellar for storage.

Adjika without garlic for the winter - quick recipe


Garlic has a very memorable, rich taste, but not everyone likes such bright shades in preservation. If you prefer more tender notes in food and try not to use vinegar, you will definitely like this quick recipe for cooking adzhika for the winter without garlic. The dish made in the same way turns out to be very delicate and has a pleasant, slightly savory aroma.

Necessary ingredients for recipe non-acute adzhika

  • tomatoes - 1.5 kg
  • sweet red pepper - ½ kg
  • hot pepper - 1 pod
  • salt - 100 g
  • sugar - 3 tbsp

Step-by-step instructions for a quick recipe for a delicious winter adzhika without garlic

  1. Wash and dry vegetables thoroughly. Tomatoes should be blanched in boiling water, dipped in cold water and peeled from the skin.
  2. From the peppers, remove the core and the kernels, then cut into large chunks and skip through a meat grinder.
  3. Then twist the tomatoes, add sugar, salt, mix very well and send for a day in the refrigerator.
  4. After the time has elapsed, drain the excess liquid formed on the surface, spread out the adjika prepared without garlic according to this quick recipe using sterilized jars, cork with plastic lids and send for winter storage in a refrigerator or cellar.

Adjika of peppers for the winter at home


Adjika of sweet peppers, cooked at home for the winter, the consistency of tender mashed potatoes. Cayenne pepper gives a slight piquancy and sharpness to taste, while juiciness and richness create a harmonious combination of vegetables and garlic.

Necessary ingredients for cooking adzhika

  • sweet pepper - 3 kg
  • carrot - ½ kg
  • tomatoes - 1.5 kg
  • garlic - 3 heads
  • sugar - 125 g
  • ground cayenne pepper - 2.5 tsp
  • salt - 3 tbsp
  • sunflower oil - 250 ml

Step-by-step instructions on how to make pepper adjika at home

  1. Wash vegetables well and dry them on a kitchen towel.Cut carrots into medium-sized slices, remove the core and seeds from the pepper.
  2. Tomatoes crosswise incise, dip first in boiling water, then in cold water. Then remove the skin.
  3. All vegetables with the exception of garlic chop in a food processor. Add salt, sunflower oil and sugar, mix well, put in an enamel pan and boil on low heat for about 40 minutes.
  4. Remove from the stove, cool slightly, add cayenne pepper and garlic passed through a press.
  5. Return to the fire, warm for another 10-15 minutes, put in sterilized jars, roll up with tin lids and cool completely. Then remove the adjika from the peppers before winter in the basement or storeroom.

Adjika from plums for the winter - recipe for spicy sauce


Adjika from plums, cooked for the winter according to this recipe, has a savory sweet-sour taste and delicate, delicate aroma. Pleasant hotness gives the dish a bitter pepper, and tomato paste adds a subtle tomato hue.

Essential Ingredients for Spicy Adjika

  • plums - 2 kg
  • garlic - 200 g
  • bitter red pepper - 3 pcs
  • sugar - 200 g
  • Tomato paste - 2 tbsp
  • salt - 3 tbsp

Step-by-step instructions for the recipe for plum adzhika for the winter

  1. Plums well washed, dried, remove the bones, and cut the flesh into slices.
  2. Pepper cut off the stem and remove the seeds.
  3. Scroll both components through a meat grinder, then put the raw mass into a thick-bottomed saucepan, add tomato paste, salt, add sugar and mix very well.
  4. Boil the sauce on low heat for about 45 minutes, at the end add garlic passed through the press, mix until homogeneous and hot pack into sterilized dry jars. Roll up with iron lids, turn upside down, cover with a blanket and cool. Then put in storage in the pantry or basement.

Adjika for the winter from the zucchini - video recipe

This video recipe tells how to cook for the winter adjika from zucchini, tomatoes, peppers and carrots. Homemade batch turns out juicy, rich, slightly spicy and moderately spicy, and its consistency is reminiscent of plum adjika or a variant with apples, presented above with a photo recipe. A bright garlic shade is softened by carrots and zucchini, but if such harsh notes are not to your liking, you can slightly modify the composition and do without garlic at all. It will make the taste even more delicate and tender.

If the sauce is planned only in the winter, it must be cooked, rolled up under metal covers and stored in a cellar. Well, those who are unbearable to immediately try a vegetable delicacy, can do without cooking, but simply mix all the ingredients and send the mass to the refrigerator. In 24 hours, it will become quite fit for human consumption.

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