Ingredients for cooking adjika from zucchini for the winter
- Zucchini 1.5 kilograms
- Carrot 250 grams
- Sweet pepper 250 grams
- Medium-sized garlic 2 heads
- Tomatoes 800 grams
- Ground red pepper 1 tablespoon without slide
- Sugar 50 grams
- Salt 1 tablespoon with a slide
- Refined vegetable oil 100 milliliters
- Table vinegar 9% 80 milliliters
- Main Ingredients Carrot, Pepper, Tomato, Zucchini
- Serving 10 Servings
- World Cuisine
A tablespoon, cutting board, kitchen knife, liter or half liter glass jar - 2-4 pieces, metal lids for cans - 2-4 pieces, a cloth towel, warm blanket, kitchen table, kitchen tongs, kitchen potholders, a large pan with a lid - 2 pieces, a cooker, a can opener, a can opener, a deep serving bowl, a wooden spatula, a funnel, a scoop, a large bowl - 2 pieces, a medium bowl, a meat grinder, a plate, dishwashing detergent, a kitchen sponge, a teaspoon, a vegetable cutter
Cooking adjika from zucchini for the winter:
Step 1: prepare the zucchini.
Zucchini thoroughly washed under running warm water and put on a cutting board. Using a knife, remove the edges and then cut the vegetables lengthwise into two parts.
Using a teaspoon, take out the seeds (they will give a lot of adjika juice, so we do not need them). At the end, peel the components and cut into small pieces. We shift the prepared zucchini into a large bowl.
Step 2: prepare the tomatoes.
We wash the tomatoes well under running water and put them on a cutting board. With a knife, remove the stalk and then cut into four parts. Shredded vegetables are transferred to a medium bowl.
Step 3: prepare the bell peppers.
Sweet peppers are thoroughly washed under running warm water and put on a cutting board. Using a knife, remove the tail and seeds. Now quarter along the vegetable and move it into a bowl with tomatoes.
Step 4: prepare the carrots.
Using a vegetable cutter, peel the carrots from the peel and then rinse thoroughly under running warm water to remove residual soil and other dirt. We spread the vegetable on a cutting board and cut into small cubes. The crushed component is moved to a common container.
Step 5: prepare the garlic.
We put the heads of garlic on a cutting board and, using a knife, we separate the cloves from each other. Then lightly press each edge of the inventory and clean the husks with clean hands.
At the end, grind the components to the state of small chips and pour into a clean plate.
Step 6: sterilize the jars with lids.
Before sterilizing jars with lids, they must be thoroughly rinsed under running warm water. This will help us with a kitchen sponge and detergent for dishes. We perform this procedure until the glass begins to creak, if you hold it with wet hands. Now we put the cans upside down on a cloth towel and proceed to the preparation of water.
Pour cold liquid from a tap into a large pot so that it half-fills the container, and put on medium heat. To make the contents boil faster, cover it with a lid. Immediately after this we reduce the fire to a minimum and begin the sterilization process. We put the jars with lids very carefully in the pan and mark them 10 minutes. During this time, the container will be completely cleaned, which will contribute to the long storage of preservation. At the end, turn off the burner, and take out the jars with lids using kitchen tacks and tongs and put them back on the kitchen table covered with a towel.
Step 7: prepare adjika from zucchini for the winter.
Using a meat grinder with a fine wire rack, alternating, grind all the vegetables into a clean large bowl. Attention: so that the mixture is homogeneous and without small pieces, you can do this procedure at least two times.
Then pour salt, sugar into the container, and also pour the vegetable oil. Using a tablespoon, mix everything thoroughly and we can proceed with the preparation of adjika.
To do this, pour the vegetable mixture into another clean large saucepan and put on medium heat. After the contents of the container boil, slightly tighten the burner and cook everything for 40 minutes. Important: do not forget from time to time to stir adjika with a wooden spatula so that it does not burn at the base.
Next, pour red ground pepper, chopped garlic here and pour table vinegar. We continue to cook the mass 10 minutes more, from time to time stirring improvised inventory. At the end, turn off the burner and, without delay, proceed to the preservation process.
We put a special wide funnel in the jar and, using the ladle, pour the adjika here. We fill the tanks almost to the rim. Then close the container with metal caps and tightly twist with a can wrench.
We put the jars somewhere in a quiet secluded place, wrap them in a warm blanket and leave them to cool slowly to room temperature. After the allotted time, we shift the sunset into the pantry and wait for the winter.
Step 8: serve adjika from zucchini for the winter.
Adjika from zucchini is very tasty, fragrant and moderately spicy. When winter comes, using a can opener, open one of the jars and, using a tablespoon, transfer the vegetable mixture to a deep bowl. We treat friends and family with this unforgettable dish along with fried potatoes, baked meat and simply, spreading adjika on bread (as I usually do).
Bon appetit to all!
- jars with lids are preferably sterilized in advance so that they can dry completely. This warns us of fermentation and deterioration of conservation;
- from the specified amount of ingredients should be obtained 2 liters adjika;
- the amount of red ground pepper can be reduced. Since we add medium heads of garlic to adjika 2, the snack itself is quite sharp. I usually add literally 1 teaspoon to it, as my family does not like spicy dishes very much.