Adjika from zucchini and apples for the winter. Adjika from zucchini for the winter with apples

09.12.2023

Good day to you, dear hostesses!

We are already full, and today we will prepare a wonderful, tasty adjika from zucchini for the winter. Honestly, I love it even more than the classic tomato version. In my opinion, zucchini has a richer taste and is incredibly good as an appetizer for meat!

And today I will show you some of my favorite recipes on how to prepare spicy, aromatic and very tasty zucchini adzhika, such that you won’t be ashamed to lick your fingers! 😋

There is a large selection for you, try it and save it to your piggy bank.

Important: using a meat grinder for recipes is mandatory. Only this tool allows you to preserve tasty “grains” and pieces of vegetables and thus adjika acquires the desired fluffy consistency.

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Adjika from zucchini with tomato paste for the winter

An easy-to-prepare recipe that is absolutely delicious!

This recipe does not contain tomatoes; they will be replaced with thick and natural tomato paste. The Pomodorka company is perfect.

Ingredients

Zucchini - 2 kg
Onion - 3 pcs.
Carrots - 1 pc.
Bell pepper – 600 gr
Tomato paste – 300 gr
Water – 200 ml
Salt - 1 tbsp. l with a slide
Sugar - 1 tbsp. l
Dill + parsley by eye
Garlic - 1 head
Vegetable oil – 150 ml
Vinegar 9% - 1 tbsp. l
Ground black pepper - to taste.
Hot dried pepper - to taste.

Preparation

Peel the zucchini from the skin and seeds and pass it through a meat grinder.

We remove the seeds and membranes from the bell pepper and also twist it together with the onion.

It is better to take a red, elegant pepper, with it adjika will look more attractive.

Take a large saucepan and place twisted zucchini, peppers and onions in it.

Grate the carrots and add them to the pan along with the tomato paste. Add some water and salt.

Stir and heat.

Stirring, bring to a boil and transfer to low heat. Cook for 40-45 minutes with the lid open.

Then add black pepper and vegetable oil. Chop the greens and pass the garlic through a crusher or grind it in a blender.

We throw all this into the almost finished adjika.

At the end, add vinegar and, if desired, hot dried pepper. Mix well and cook for another 1 minute.

Transfer to warm sterilized jars, screw and place upside down on the lids.

Wrap it up until it cools, then put it away for storage.

Bon appetit!

Spicy zucchini adjika

Who likes adjika spicier, more vigorous, this recipe is for you. It will bake all the way to the top of your head!

Watch the video recipe, and below the video you will find a list of ingredients and a brief description of the preparation.

Ingredients:

Zucchini - 1.5 kg
Tomatoes – 1 kg
Carrots – 300 gr
Bell pepper – 300 gr
Hot chili pepper – 1/2 – 1 pc.
Garlic - 2-3 heads
Vinegar 9% – 100 ml
Vegetable oil - 100 ml.
Rock salt - 2 tbsp. l
Sugar - 2 tbsp. l without slide

Brief step-by-step description of preparation:

Wash the zucchini and remove the skin.
Cut all vegetables into slices so that they can be easily added to the meat grinder.
We twist all the vegetables through a large or medium grinder. Hot peppers and garlic come first.
Mix all the twisted vegetables and place on the stove.
Over high heat, stirring constantly, bring the vegetable mixture to a boil.
Reduce the heat to medium and cook the adzhika for 40 minutes.
10 minutes before readiness, add salt and sugar, pour in vegetable oil and vinegar. Stir.
Cook until finished for another 10 minutes and remove from heat.
Taste and add more garlic or hot pepper to taste. If you added something, boil the mixture for another 5 minutes.
Place the finished product in sterilized jars to the top and roll up.
Leave at room temperature until completely cooled, then store in the pantry or cellar.
You will get 3 liters of deliciousness.

Notes: if you want it to be very spicy, use a whole chili pepper or one and a half, you can also add more garlic. It's to taste.

Adjika from zucchini “Always not enough”

Rich, moderately spicy and pleasantly burning adjika that everyone likes!

This recipe yields 2.5 liters of finished product.

Ingredients

Zucchini - 2 kg
Garlic - 100-150 g
Tomato paste - 350 g
Vegetable oil - 200 ml
Sugar - 200-250 g
Salt - 1 heaped tbsp
Vinegar 9% – 100 ml
Red pepper - 1 tbsp. l

Preparation

Let's prepare the vegetables - cut the zucchini into cubes, this will make it easier to grind them in a meat grinder.

Let's peel the garlic.

If you want the consistency of adjika with more noticeable pieces, use the largest grid for a meat grinder.

Pour vegetable oil into a saucepan with a thick bottom and twist the zucchini there, add sugar, salt and twist the garlic there.

Add tomato paste and place on low heat under the lid.

We wait for it to boil and, stirring, cook the adjika for 30 minutes.

During this time, you can sterilize the jars and lids.

Add red pepper and vinegar to the prepared adjika. Stir and cook for another 5 minutes.

Then distribute into sterile jars.

Immediately close, place the jars upside down, wrap them in thick towels and leave to cool overnight.

In the morning we put it away for storage in the pantry or cellar.

When you want something tasty, we take it out and eat it with great pleasure!

This adjika has a beautiful yellow color and delicate consistency, the taste is amazing!

The recipe is designed for a large volume and will yield 8-8.5 liters of finished adjika.

Ingredients

Zucchini - 5 kg
Apples – 1 kg
Carrots – 1 kg
Bell pepper – 1 kg
Hot chili pepper - 250-300 g
Garlic – 200 g
Vegetable oil - 500 ml
Vinegar 9% – 200 ml
Sugar - 200 g
Salt - 5 tbsp. l
Greens - to taste

Preparation

Apples for this recipe need to be sour.

Peel the zucchini and remove the seeds, peel the apples and remove the seed pod and stem.

Peel the carrots and remove the seeds from the sweet and hot peppers. Peel the garlic.

Pass the apples and all the vegetables, including garlic and hot peppers, through a meat grinder into a large saucepan.

Add salt, sugar and vegetable oil.

Mix well until the salt and sugar dissolve. And we’ll put the future adjika on the stove.

Let it boil and then cook over low heat for 35 minutes under the lid.

At the end of the cooking time, add vinegar. Distribute into sterile jars and close.

Turn them over onto the lids and make sure they are sealed tightly. We wrap the jars warmly until they cool completely, after which we store them in the dark and cool.

This is such a spicy and very tasty adjika!

Adjika zucchini is finger licking good

A very tasty and spicy recipe, suitable for mature zucchini. Try it!

Ingredients

Zucchini - 500 g
Tomatoes – 250 g
Bell pepper – 80 g
Carrots – 80 g
Garlic - 1 head
Hot pepper - 1 pc.
Salt - to taste
Sugar - 1.5 tbsp. l
Vegetable oil - 6 tbsp. l
Vinegar 9% – 20 ml
Tomato paste - 2 tbsp. l
Ground black pepper - 1/2 tsp

Preparation

The zucchini will need to be peeled and the seeds removed.

This is especially true for mature vegetables, which already have rough skin and large seeds.

One by one, grind the zucchini, carrots, and tomatoes through a meat grinder.

Place the vegetable mass in a saucepan, put it on the fire, stir so as not to burn and wait until it boils.

After boiling, cook over low heat for 20 minutes. Then add salt, sugar, which will make the taste more harmonious, and tomato paste.

Chop the hot pepper into small pieces and add to the mixture.

If you want the adjika to be more vigorous, leave the hot pepper seeds.

Add vegetable oil and cook for another 10 minutes over low heat.

At the end, add chopped garlic and coarse black pepper.

Stir and cook for another 5 minutes. Then add vinegar, stir and remove from heat.

Distribute into prepared sterile jars and screw.

Our spicy adzhika is ready! Eat with pleasure!

Good luck with your conservation and a wonderful appetite! See you in new delicious articles!

Adjika is an oriental spicy paste, and classically it is paste. Traditionally, it was prepared from red bell peppers with a combination of various spices, which were ground before adding. The composition necessarily included garlic, coriander and salt. If the pepper was red, then the seasoning acquired the corresponding color, but sometimes it was prepared from fruits of what is called “technical ripeness,” i.e. green and, accordingly, a green tint came out. Now adjika is, as a rule, a spicy vegetable paste to which bell peppers, a large number of spices and tomatoes are added. Abkhazians also call adjika a mixture that includes salt and spices characteristic of adjika; it can be found in markets, in spice departments. In addition, tomatoes appeared in the composition, and housewives began to add other ingredients, some of them even making the main ones, accent ones, for example: zucchini, carrots and onions. It is precisely this “wrong” option that we will prepare today, and there will be several adjika recipes according to which you can prepare adjika at home and you will be able to choose the one that suits you. All of them are step-by-step, with detailed photos - cook for your health!

Zucchini adjika for the winter: a finger-licking recipe! Step by step with photos

This adjika is a little similar in consistency to zucchini caviar, but it’s worth trying and the scorching aftertaste will immediately put everything in its place. Spicy, a little spicy and very tasty, it goes with literally all dishes.

Ingredients:

zucchini – 1500 g;
carrots – 250 g;
sweet pepper – 200 g;
tomato – 700-800 g;
garlic – 1-1.5 heads;
vegetable oil – 100 ml;
ground red pepper – 1.5-2 tsp;
salt – 1.5 tbsp;
granulated sugar – 2.5 tbsp;
vinegar 9% -50 ml.

Adjika with zucchini recipe for winter

Output – about 2 l

Cooking time 65-70 minutes.

Spicy adjika for the winter from zucchini: recipe

In the summer, you can prepare adjika without boiling it and store it in the refrigerator for several days, adding it to many dishes. But to store it in winter, you must definitely boil it and add vinegar. Today we will prepare zucchini pasta. For this preparation, you don’t necessarily need young zucchini – overripe and large ones are quite suitable. A great way to deliciously and simply use zucchini that has outgrown milky ripeness, but it would be a shame to throw it away.

What we need:

zucchini (peeled) – 1 kg;
sugar – 2.5 tbsp;
salt – 1.5 tbsp;
apple – 1 piece;
bell pepper – 2 pcs;
chili (hot pepper) – 2 pcs;
garlic – 1 head;
vegetable oil – 100ml;
vinegar 9% - 30ml.

How to make adjika from zucchini for the winter

We store it in a cool place all winter, and after opening the jar, store it briefly in the refrigerator, only 3-4 days. So for this preparation it is better to use small jars of 0.25 - 0.33 ml. You can add greens to the preparation - parsley, cilantro, fresh fenugreek, green basil. The greens are washed, completely dried and added 10-15 minutes before the end of cooking. To make the mixture more homogeneous, it is better to chop the greens in a blender. To chop all vegetables, you can also use a food processor (an attachment for grating vegetables), the simplest blender or chopper.

Adjika from zucchini for the winter: a simple recipe through a meat grinder

Making this delicious vegetable paste is not difficult. You just need to boil the vegetables - and the preparation is ready. Previously, back in the 90s, for some reason we boiled chopped vegetables, ground them and boiled them again. I still don’t understand the reason for this fashion, but now everything has become simple. You can chop vegetables in any way. The main thing is to achieve a paste-like state of the vegetable mass, add spices to taste and boil until tender - and the preparation is ready, now let’s look at all the steps in more detail.

Grocery list:

250gr. zucchini;
2 tbsp. tomato paste;
2 tsp salt;
25gr. Sahara;
12ml. vinegar;
3 cloves of garlic;
1/4 part hot pepper;
30ml. vegetable oil.

How to prepare adjika for the winter at home from zucchini

Delicious adjika is an ideal addition to any main course in winter. I even sometimes add it to vegetable stew - it turns out tastier and more aromatic than if you add regular tomato paste. By the way, you can marinate chicken in it before baking or grilling. You can diversify the sauce with spices - ground coriander (it is advisable to grind all the spices at home in a mortar, rather than adding store-bought ones), black pepper, or add a ready-made mixture for adjika.

In Abkhazian cuisine you can find many recipes that will appeal to lovers of savory dishes. Adjika from zucchini is one of them. The sauce turns out spicy (you can adjust the spiciness yourself by reducing or adding the amount of pepper).

Adjika is prepared from zucchini for the winter, rolled into jars. The sauce can be used in addition to any side dish or added to soups - the former will become more aromatic and a little spicier, and cooking will take less time when the dressing is ready.

Adjika from zucchini “You'll lick your fingers”

This sauce does not require long preparation of food. All components are simply ground in a meat grinder. If you don’t have a device, you can chop the vegetables with a blender.

Ingredients:

half a kilo of bell pepper;
3 kg. zucchini or zucchini;
half a kilo of carrots;
1.5 kg. tomatoes;
10-12 garlic cloves;
4 tbsp. Sahara;
2 tbsp. salt;
2 tbsp. hot pepper;
100 ml. vegetable oil.

Preparation:

Prepare all the vegetables - wash and peel.
Grind each ingredient separately in a blender.
Then mix. Season with salt, add sugar and squeeze out the garlic.
Cook the resulting puree over medium heat, adding oil.
Cook, stirring constantly, for 40 minutes.
Add hot pepper and cook the mixture for another 10 minutes.
Divide into jars. Roll up the lids.

Spicy adjika from zucchini

Adjika is good because it does not require choosing young vegetables. Ripe fruits are perfect for this composition. If you use these types of zucchini, peel off the skin.

Ingredients:

2 kg. zucchini or zucchini;
1.5 kg. bell pepper;
2 kg. tomatoes;
3 tbsp. salt;
10-12 garlic cloves;
150 ml. vegetable oil;
5 tbsp. hot pepper;
150 ml. vinegar 9%.

Preparation:

Rinse the vegetables. Remove the skin from the zucchini.
Grind the zucchini first with a blender, then the tomatoes and bell peppers.
Mix the resulting vegetable puree. Add salt and oil. Squeeze out the oil, add hot pepper.
Place the mixture on the stove, setting the power to medium.
Cook for an hour. At the same time, stir the adjika periodically.
5 minutes before the end of cooking, pour in the vinegar.
Place the sauce in jars and roll up the lids.

Green adjika

Zucchini softens the sharp taste of the traditional adjika recipe and allows you to make much more sauce. Try adding aromatic seasonings for a richer flavor.

Ingredients:

5 kg. zucchini or zucchini;
1 kg. green hot pepper;
a large bunch of cilantro;
1 tsp coriander;
200 gr. Sahara;
1 head of garlic;
150 ml. vegetable oil;
100 gr. salt.

Preparation:

Peel the zucchini and chop with a blender.
Remove the seeds from the pepper. Also grind with a blender along with cilantro.
Squeeze the garlic. Add salt and coriander. Pour in the oil.
Cook the vegetable mixture over low heat for an hour.
Place into jars and roll up the lids.

Adjika from zucchini in Tbilisi

When preparing this sauce, one cannot help but recall the traditional recipe of Abkhaz cuisine. It is spicier, but goes perfectly with meat dishes.

Ingredients:

3 kg. zucchini or zucchini;
half a kilo of bell pepper;
half a kilo of carrots;
1 head of garlic;
1.5 kg. tomatoes;
3 tbsp. hot pepper;
50 ml. vinegar 9%;
100 ml. vegetable oil;
3 tbsp. Sahara;
2 tbsp. salt.

Preparation:

Rinse all vegetables. Cut the skin off the zucchini and peel the carrots.
Grind the vegetables with a blender.
Squeeze the garlic into the resulting vegetable puree. Salt, season and add oil.
Place the mixture on medium heat. Cook for 40 minutes.
Stir the adjika periodically during cooking.
Pour in vinegar. Cook for another 10 minutes.
Pour into jars and roll up.

Adjika from zucchini and apples

Apples add a slight sourness to the sauce and soften the spiciness of the pepper. This adjika turns out more tender and aromatic.

Ingredients:

5 apples;
5 carrots;
half a kilo of bell pepper;
3 kg. zucchini or zucchini;
1.5 kg. tomatoes;
head of garlic;
3 tbsp. Sahara;
2 tbsp. salt;
100 ml. vegetable oil;
2 tbsp. hot pepper.

Preparation:

Grind the washed and peeled vegetables in a blender.
Squeeze the garlic. Salt, add sugar and butter.
Cook on medium power for 40 minutes.
Add hot pepper and cook adjika for another 10 minutes.
Place in jars and roll up.

Add a little spice to your everyday kitchen with zucchini adjika. It will perfectly complement any side dish and make both first and second courses spicier.

The housewives were scratching their heads, wondering what to do with the rich squash harvest. Adjika from zucchini will solve the problem for the winter.

The article gives simple cooking methods that anyone can handle without difficulty. And step-by-step photos will make the task easier.

Adjika is considered spicy. However, the heat is regulated independently, depending on your preferences.

A little tip: taste the hot pepper before using. This will help set the desired level of spiciness.

Zucchini dressings are very tasty. Believe me, even those who supposedly don’t like such a vegetable will like it. Ready to start preparing?

Adjika from zucchini for the winter - you'll lick your fingers

This recipe produces moderately spicy and moderately sweet adjika. One and a half liters comes out of the indicated consumption. However, keep in mind that in a large family it is recommended to at least double the quantity. Everything will go with a bang!

200 g tomatoes;
zucchini - 1000 g;
garlic cloves - 200 g;
150 g carrots;
small chili pepper;
150 g onion;
150 g red bell pepper;
tomato paste - three tablespoons;
black pepper (seasoning), paprika - one teaspoon each;
sunflower extract - half a glass;
sugar - 2 tbsp. l.;
apple essence - 75 ml;
table salt - 1 tbsp. l.

On a note! Squash and zucchini are used as zucchini analogues.

Description step by step:

We clean the fruits, wash them, and divide them into arbitrary parts.

Grind the pieces using a meat grinder.

Add spices, tomato paste, acetic acid and oil to the twisted mixture. We combine the ingredients.

We send it to the stove. Bring it to a boil.

Next, boil for another 20 minutes.

Place the hot sauce into jars, which we sterilize in advance.

Delicious zucchini adjika with tomato paste

I offer an unusual recipe for amazing adjika made from zucchini. The cooking method has been proven over the years. The result is guaranteed to please you.

On a note! It is better to use ripe fruits for preparations. Young zucchini is not entirely suitable for such purposes.

We will need (consumption is indicated in purified form):

zucchini - 1500 g;
ground red pepper - 0.5 tsp;
100 ml vegetable extract;
half a glass of granulated sugar;
190 g of tomato paste + 500 ml of water to dilute it;
50 g garlic cloves;
two bell peppers;
1 tbsp. l. salt;
0.5 tbsp. l. essences.

Notes! Instead of tomato paste, you can use 750 g of tomatoes. And ground pepper is replaced with chili.

Preparation steps:

We divide the zucchini, peppers and tomatoes (if present) into several arbitrary parts - this makes it easier to twist.
Pour tomato paste diluted in water into the cooking vessel or add tomatoes twisted in a meat grinder.
Grind the zucchini (processor, blender, meat grinder). Transfer the puree to the tomatoes.
Add 4 tbsp. l. tomato paste if you used tomatoes. The product will add richness to the color and thick consistency.
Twist the peppers, then the garlic. We introduce everything into the main mass.
Next, add spices, vegetable extract, ground pepper (if chili was not added), acetic acid.
Mix the ingredients and place on the stove.
From the moment it boils, boil the adjika for half an hour.
At this time, we sterilize the jars.
After the time has passed, set the heat to minimum and pour the liquid seasoning into containers. The mass needs to be hot, so don’t turn off the stove completely until everything is laid out.

Roll up the lids and leave the pieces turned upside down to cool.

The best recipe with tomatoes and bell peppers

Treat yourself and your loved ones with delicious adjika. The recipe is easy, you only have to tinker with peeling the fruit. The rest is a matter of technique.

Let's take the following components:

zucchini - half a kilo;
1 chili;
salt to taste;
80 g bell pepper;
garlic cloves - head;
250 g tomatoes;
essence 9% - 20 ml;
ground black pepper - half a teaspoon;
carrots - 80 g;
one and a half glasses of granulated sugar;
vegetable oil - 6 tbsp. l.;
tomato paste - 2 tbsp. l.

Recipe step by step:

We peel, wash and cut the vegetables into several arbitrary pieces.
We pass them through a meat grinder.
Place the mashed vegetables over medium heat. Bring to a bubbling state.
Reduce the fire. Boil for 20 minutes.
At this time, grind the hot pepper without the stalk and seeds. We introduce it after the required boiling time.
Also at this stage, add oil and spices. Boil for another 10 minutes.
Finely chop the garlic cloves and add them after the second stage of boiling. Continue cooking for 5 minutes.
Next, add the essence.
Stir the mixture and the adjika is ready.
We pre-treat the containers for the workpieces with steam. Pour the adjika and cool in a warm, dark place.

On a note! As a rule, jars become hot after sterilization. Before filling with adjika, cool the container. Otherwise, the container will burst.

Detailed preparation on video.

Zucchini adjika is spicy and very tasty

Reviews say that this recipe produces amazing, vigorous adjika - men are delighted. Try cooking it too.

tomatoes - 1 kg each;
zucchini - 1.5 kg;
100 ml vegetable oil;
salt - 2 tbsp. l.;
bell peppers, tomatoes - 300 g each;
chili to taste;
3 cloves of garlic;
50 g sugar.

Description:

Grind clean vegetables without peels and seeds using a meat grinder, alternating fruits. It is recommended to grind hot ingredients first.
Mix the paste and let it simmer.
Before the puree boils, put the heat on high, then reduce the temperature by half.
Boil the dish for 30 minutes.
Then add oil, spices, acetic acid. Simmer for another 10 minutes.
We taste the preparation and add spices as necessary. After adding additional ingredients, cook for another 5 minutes.
Pour the sauce into jars. Turn the pieces upside down.
Store the cooled twists in a dark place.

Spicy adjika from zucchini with apples

Surprisingly, apples and zucchini are a wonderful combination that gives an unusual taste to the preparations. Adjika turns out aromatic, spicy and non-acidic.

We will need:

0.5 kg apples;
tomatoes - 1.5 kg;
5 garlic cloves;
2.5 tbsp. l. ground red pepper;
salt - 2 tbsp. l.;
a glass of oil;
3 kg of zucchini;
500 g bell peppers;
0.5 kg carrots;
100 g sugar.

On a note! Too thin consistency due to watery tomatoes? Add potato starch (2 tablespoons per 1 tablespoon of water) 20 minutes before the end of the process.

Cooking step by step:

Wash the tomatoes, blanch and remove the skin.
Pass it through a meat grinder.
We clean the washed zucchini, divide it into several parts and chop it.
Combine with tomato juice.
We remove the bell peppers from seeds, twist them and add them to the zucchini and tomato puree.
Repeat the procedure with carrots and apples. We send the crushed fruits to the rest of the components.
We press the garlic through a press and add it to the total mass.
Add salt, granulated sugar and butter.
We turn the components into a homogeneous paste. We put everything on the stove.
Boil for 40 minutes.
Next, add hot pepper. Continue to simmer the sauce for 10 minutes.

Pour the adjika into containers, wrap it up and leave it overnight.

A simple recipe with horseradish

We will need:

a glass of oil;
3000 g zucchini;
10 tbsp. l. granulated sugar;
tomato paste - 500 g;
two heads of garlic;
3.5 tbsp. l. salt;
4.5 tbsp. l. vinegar 9%;
black pepper - 3 tsp;
200 g horseradish;
a bunch of parsley.

Cooking step by step:

Chop the peeled zucchini. We use any device that is available at home.
Let the puree sit for about two hours.
Then add spices, oil and paste. Tomato sauce is not necessary if tomatoes are present. In this case, we turn the fruits into a puree-like consistency.
Put the mixture on fire. Simmer for one and a half hours over medium heat.
Dilute the vinegar in a glass of water and add to the sauce.
Pass the garlic through a press.
Finely chop the washed parsley.
Peel the horseradish root and grate it on a fine grater.
Add the remaining components to the total mass.
Boil for another 10 minutes.

Pour the finished adjika into containers and roll up.

Adjika from zucchini “Always not enough” – culinary recipe

My husband found this recipe on the Internet by accident and showed it to me. Immediately I was inspired to repeat the masterpiece. It turns out really tasty, so I advise you to make as many of these preparations as possible.

Let's take the following products:

400 g tomato paste;
200 g sugar;
zucchini without shifts and peel - 2000 g;
hot and sweet pepper to taste;
100 ml vinegar;
100 g garlic cloves;
a glass of sunflower oil;
water - 150 ml;
salt - 1 tbsp. l.

On a note! With the addition of tomato paste, the consistency is thicker than using tomatoes. It is good to combine these two components. For example, 1.5 kg of tomato + 4 tablespoons of pasta.