Hen 

Cucumber salad in adjika. Cucumbers in adjika for the winter

Hello everyone!

The topic of this article is unusual. Today, in our culinary delights, we will combine pickling cucumbers with Georgian cuisine.

The peculiarity of Georgian cuisine is such that all the dishes in it are extremely spicy, they have a lot of seasonings and spices. For lovers of spicy food - such dishes will please. And if you also love lightly salted or pickled cucumbers, then seasoned with adjika, they will become just a real pleasure.

To give such a pungent taste, we will use both ready-made adjika and cooked with our own hands. Surely, many are not only familiar with this spicy appetizer, but also eat it quite often.

Be sure to see:

The most delicious recipe for cucumbers for the winter in Georgian

Salt the cucumbers, almost as usual, using all the same 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.

So, wash the tomatoes and pass them through a meat grinder.


I also wash the cucumbers and cut off the ends from both sides, then cut them into thin circles.


Twisted earlier tomato paste pour into an enamel pot or basin, add salt, sugar, butter and cook for 15 minutes. After that, put in the cucumber circles, pour in the vinegar and bring to a boil.


Now you can add adjika too. Since it is quite spicy, it is still worth adding it, taking into account your preferences for spiciness. If you want not quite spicy cucumbers, add 1 tbsp. l. adjika, and if you are an amateur, so that "it burns in your mouth," put 3 tbsp. l.

We crush the garlic and add to the cucumbers in the same way. Mix the whole mass thoroughly.


Put it on the fire again and cook for another 10 minutes, until the cucumbers cease to be bright green. We lay out the hot appetizer in the jars, roll up the lids and put it upside down to cool.


In winter, it will be pleasant to taste a dish cooked with your own hands.

Cucumbers for the winter in adjika. Recipe without sterilization


Required Ingredients:

  • Cucumbers - 1.3 kg.
  • Tomatoes - 1 kg.
  • Bulgarian pepper - 4 pcs.
  • Garlic - 80 gr.
  • Hot chili pepper - 1 pod
  • Salt - 1 tbsp l.
  • Sugar - 100 gr.
  • Vegetable oil - 70 ml.
  • Vinegar 9% - 40 ml.

Put cucumbers in a basin and fill cold water 2 hours. While they are soaked, let's make tomato sauce. Scroll the tomatoes through the meat grinder. Pour everything into a saucepan and cook for 10 minutes.


We clean the pepper and garlic, which we also grind better in a blender, and if not, then in a meat grinder. Put all this in a saucepan with tomato paste, add sugar, salt, vegetable oil, vinegar and cook for another 10 minutes.

While the adjika is boiling, cut the cucumbers into slices. We put them in adjika and cook for another 5 minutes.


After that, we put them in the jars and close them with lids. We remove the cooled cans for storage until winter.

Cucumbers in store adjika


Ingredients for this recipe:

  • salt - 1 tbsp. l.
  • sugar - 100 g.
  • Cucumbers
  • table vinegar 9% - 60 g.
  • adjika - 500 ml.

Cooking cucumbers, wash, cut off the ends on both sides.


We put them in banks.

We open a jar of adjika, put it in a saucepan and add 60 g to it. vinegar 9%, 100 gr. sugar and 1 tbsp. a spoonful of salt. Put the pan on the fire and bring to a boil.

Pour hot adjika into jars with cucumbers.


We close the jars with lids, set them to cool and then put them away for storage.

Bon Appetit!

Many housewives pickle cucumbers for the winter, and each seeks to find best recipe... The choice depends on the gastronomic preferences of the culinary specialist himself and his family members. If they love hot snacks, they should close several cans 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 best result it doesn’t hurt him to find out a few things.

  • You can pickle cucumbers in adjika whole or cut into pieces. In the first case, you can use only medium-sized fruits, in the latter - any, although the snack will still be tastier from young vegetables.
  • So that as many whole cucumbers as possible enter the jar, experienced housewives put the largest specimens on the bottom and at the walls, and smaller ones on top.
  • If you are making a shredded vegetable snack, try to make the chunks roughly the same size.
  • Using overgrown vegetables for cooking canned food, peel them and, after cutting the fruits into 4 parts lengthwise, remove areas with large seeds with a knife. Then the taste of the dish will almost not be inferior to that made from young cucumbers.
  • To prepare adjika, a significant amount of garlic and hot pepper is required. You need to clean them with gloves so as not to burn your skin.
  • If you want the cucumbers to remain crispy, cut them coarsely and cook in adjika for no more than 5 minutes. The fruits will be crisper if they are soaked in cold water for 1.5-2 hours. Do not exceed the specified soaking time, otherwise the vegetables may sour.
  • Garlic will not retain its pungent taste, but will only transfer its flavor to the sauce if added more than 5 minutes before being ready to eat.
  • The finished snack should be laid out in sterilized jars. They are closed with metal caps to ensure tightness. The lids must also be sterilized by boiling.

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

Cucumbers in adjika pieces

Composition (for 1.5 l):

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

Cooking method:

  • Wash the cucumbers, put them in a container with cold water. Leave it on for 1.5 hours.
  • Wash, towel dry the rest of the vegetables.
  • Cut the tomatoes into large wedges.
  • Bitter and sweet peppers free from stalks, seeds and partitions, cut into strips.
  • Peel 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 the cucumbers, dry with a napkin, cut into circles or bars. If the fruits are large, it is advisable to peel them, cut out areas with large seeds from them.
  • Crush the garlic cloves with the flat side of a knife, finely chop.
  • Dip cucumbers and garlic in boiling adjika.
  • Cook for 5 minutes, remove from heat.
  • Arrange the cucumbers in sterilized jars, pouring each layer with hot adjika, in which they were stewed. Pour the remaining adjika into the jars so that it completely covers the cucumbers.
  • Roll up the cans, turn over.

After the cucumber jars, closed by this recipe, cool down, they can be stowed away in the closet or any other place where you usually store supplies for the winter.

Whole pickled cucumbers in adjika

Composition (for 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;
  • horseradish leaves and fruit trees - to taste.

Cooking method:

  • Wash 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 leaves of horseradish, currants, cherries, cloves of garlic on the bottom. Choose jars small and of the same size, since the technology for preparing cucumbers pickled according to this recipe provides for subsequent sterilization.
  • Place the cucumbers tightly in the jars.
  • Pour boiling water over the tomatoes, peel. Beat the tomato pulp with a blender.
  • Dilute the tomato puree with water, add salt, sugar, vinegar and dry adjika to it.
  • Bring to a simmer and simmer for 5 minutes.
  • Pour hot adjika over the cucumbers.
  • Cover the jars with lids.
  • Lay a towel at the bottom of a large saucepan, put jars on it.
  • Pour water into the pot so that the level reaches the hangers of the cans.
  • Place the saucepan over low heat. When the water in the pot starts to boil, time it. Sterilize 0.75 liter jars for 15 minutes, liter jars for 20 minutes. If you have larger jars, the sterilization time should be proportionally increased.
  • Carefully remove the cans from the pan, roll them up and turn them over. To improve the preservation of the snack, 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 software. traditional recipes... Adjika, which they were poured with, can be served instead of sauce.

Cucumbers with onions and carrots in adjika

Composition (for 2.5 l):

  • cucumbers - 1.5 kg;
  • tomatoes - 1 kg;
  • Bulgarian pepper - 0.5 kg;
  • onion- 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 peppers - 1-2 pcs.

Cooking method:

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

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

Cucumbers in adjika - spicy appetizer that can compete with traditional pickled vegetables. Even a novice housewife can prepare this food for the winter, if she strictly follows the recommendations given in the selected recipe.

Who Loves Cucumbers? And what about adjiku? Everything? Then I have one for you wonderful recipe that you will definitely like. After all, we are talking about cucumbers with adjika for the winter - appetizing, beautiful, bright - both in appearance and taste. I like very much canned cucumbers in adjika for the winter because this is a two-in-one recipe: here you have vegetables, and good sauce to them, all together.

And these cucumbers are cooked in adjika for the winter without sterilization, you just need to hide jars with ready-made preservation "under a fur coat" - it's very simple and convenient. And the recipe itself is not at all complicated: even if you are not a culinary expert in preservation, you will certainly get an excellent workpiece.

In general, I strongly recommend that you definitely try this recipe for cucumbers in adjika for the winter: you will like to make it, and your loved ones will simply be delighted with the result: it’s so tasty and interesting, new and unconventional. 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);
  • 1 pod of red hot pepper;
  • 2 tablespoons of salt;
  • 250 g sugar;
  • 150 ml of vegetable oil;
  • 100 ml of 9% vinegar.

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

How to cook cucumbers in adjika for the winter:

We select cucumbers not very large, it is possible - of an irregular shape. We choose thick-walled bell peppers, most of them are red. Wash vegetables thoroughly with running water. We clean the bell peppers from the stalks, seeds and partitions. We cut the pepper into 4-6 parts - so that they easily pass into the hole of the meat grinder.

For this preservation, tomatoes only need ripe, fleshy, not spoiled. Remove the stalks from tomatoes and cut them into several parts - arbitrarily.

Pass the tomatoes and peppers through a meat grinder (pre-scalded with boiling water).

Place the tomatoes with bell pepper in a saucepan with a thick bottom and bring to a boil over high heat. 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, hot pepper and vegetable oil to the tomatoes with bell pepper. Stir and cook for another 10 minutes under the lid.

For cucumbers, cut off both ends and cut into rings about 5-7 mm thick.

Put the cucumbers in the tomato mass and pour the vinegar.

Bring to a boil, then cook over low heat for another 10-15 minutes under the lid.

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

If you combine cucumbers and the pungency 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 lively color, they are quickly eaten by household members.

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

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

Which variety of cucumbers is right

Cucumbers in adjika are rolled in different ways, if according to one recipe they are needed whole (for example, pickled), then the other says about the need to chop the 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 afterwards. And if cucumbers are cut when preparing adjika, then it makes no difference what kind or size they will be.

Delicious recipes for the winter

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

For example: if a person does not like cauliflower, then he is free to stop at the recipe where there is none. But it is best to make seams according to several recipes and decide which one is better, or leave a note of both.

The classic version of Adjika "Cucumber"

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

Components:

  • cucumbers;
  • tomatoes;
  • pod of red hot pepper;
  • red bell 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, the garlic is brought to a homogeneous mass in a food processor or using a meat grinder. Then the resulting puree is placed in a container and put on gas. Add granulated sugar and salt, vegetable oil and vinegar. After boiling, adjika is kept on fire for up to a quarter of an hour, stirring constantly.

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

When the adjika is already cooked, then cut cucumbers are placed in it. At the same time, the fire is kept to a minimum and constantly stirred, and after 10 minutes their color is checked.

If the vegetables are darker, then the salad is ready.

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

Delicious Georgian recipe

Georgian cuisine is known for its extremely spicy products. But there are lovers of such dishes, and for them this recipe will be to their taste.

Components:

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

Tomatoes and cucumbers are washed. Green vegetables are cut into thin slices, and red vegetables are passed through a grinder and poured into a saucepan. They put salt, granulated sugar, vegetable oil there and boil for a quarter of an hour. Then put the sliced ​​cucumbers and pour in the vinegar and heat to a temperature of +100 ° C.

After that, the spice is added. Do not forget that dry adjika is very spicy product, so you should place it according to your taste. If a person does not really like spices, then he this dish it will be enough to make 1 tbsp. spoon, and if you want to have spicy dish- 3 tbsp. spoons. At the end of the cooking process, add crushed garlic. 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

These canned cucumbers are also distinguished by their pungency, 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. Tomatoes and peppers are chopped with a food processor or meat grinder. Pour into a large container and bring to a boil. They put granulated sugar, salt and vegetable oil there. Chopped greens are added there and kept on fire for 10 minutes, stirring. Then pour in vinegar and leave for another 5 minutes. Poured into sterile jars and rolled up.

Without sterilization

Sunset from fresh cucumbers Many housewives like adjika without sterilization.

Components:

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

The process begins with cooking vegetables that are washed. Then the cucumbers are cut into slices, the center is removed in the peppers and sliced ​​into strips, and the tomatoes are sliced. Peel the garlic.

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

After boiling, reduce the heat and keep the 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 delighted with this recipe.

Components:

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

All vegetables are washed. Cucumbers and onions are cut into rings, the pulp of courgettes is cut into cubes, and cauliflower divided into individual inflorescences. Insist in salt water for 0.5 days.

The sauce is prepared from the tomatoes. Previously, they are peeled off by blanching. Then the tomatoes are mashed with a blender.


The chopped vegetables are removed from the water using a colander and placed in tomato liquid. All spices are added, as well as salt, granulated sugar, table vinegar. After boiling, cook for half an hour, stirring occasionally.

Since cauliflower takes more time to acquire softness, it is worth focusing on it. When it is soft, the salad is ready. They are laid out in prepared jars and closed with iron lids.


Cooking method from pickled cucumbers

Meat dishes are perfect for this unusual seaming made from pickled cucumbers.

Components:

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

The cucumbers are rubbed on a coarse grater and crush the peeled garlic. These ingredients are combined. Then vegetable oil, tomato paste and black and red peppers are poured there. Stir.

Cucumber adjika is insisted in a 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 optional;
  • 9% vinegar solution.

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


Adjika with pickled cucumbers

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

Components:

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

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