Ingredients for cooking adjika for the winter
Vegetables and fruits:
- Bulgarian pepper (red) 1 kilogram
- Carrot 1 kg
- Onion 1 kg
- Tomatoes 2 kilograms
- Apples (preferably green and sour, for example, "Antonovka") 1 kilogram
- Chili pepper 1-2 pieces or to taste (each size no more than 2 centimeters)
- Garlic 100 grams
- Sugar 1 cup
- Refined vegetable oil 500 milliliters
- Rock salt (without iodine) half a glass
- Table vinegar 9% 100 milliliters
- Main ingredients: Onion, Carrot, Pepper, Tomato, Apple, Sugar
- Serving 6 servings
- World Cuisine
Kitchen knife, Cutting board, Deep bowl, Electric or stationary meat grinder with a fine mesh, Deep non-stick pan (capacity 5 liters), Stove, Glass jar half-liter - 6-7 pieces, Metal screw cap (possible with elastic) - 6-7 pieces , Kitchen towel, Wooden spatula (spoon), Watering can with a wide neck, Ladle, Wool blanket, Salad bowl
Cooking adjika for the winter:
Step 1: prepare the ingredients.
First of all, using a sharp kitchen knife, peel the onion.
In lettuce and hot pepper, cut off the stalks and gut the pulp from the seeds. Then we wash them together with apples and tomatoes under a thin stream of cold running water. After that, we dry everything with paper kitchen towels.
We cut each apple into 2 parts, remove the core with stones and ponytails from them. We put the garlic cloves aside, and put the rest of the vegetables and fruits on a cutting board, chop in large pieces and pass through a meat grinder with a fine mesh directly into a deep non-stick saucepan.
Step 2: prepare adjika for the winter.
Next, we put the dishes with ground products on the stove, bring the fruit and vegetable mixture to a boil over high heat and reduce its level to medium as soon as it starts bubbling. Cook adjika 1.5-2 hours, occasionally stirring with a wooden kitchen spatula or spoon, so as not to burn. Cooking time depends on how thick the workpiece you want to get in the end.
Then we add garlic, granulated sugar, vegetable oil, salt and 9% vinegar, passed through the press, into the pan. Thoroughly mix everything until a homogeneous consistency and leave on medium heat for another 30 minutes.
Step 3: prepare the dishes for preservation.
While cooking adjika, we prepare the inventory for preservation. We look through the banks so that there are no cracks and nicks in the necks, and screw caps for rust. We rinse everything under a stream of cold running water using baking soda or any detergents that contain a minimum of chemicals. After that, we pour small kitchen appliances and utensils with boiling water, and we sterilize the lids and cans in any convenient way: in the microwave, oven, on the stove. You can find out more information about this process by clicking on this link.
Step 4: preserve adjika for the winter.
When adjika is ready, using a wide-necked watering can and ladle, pour it into sterilized jars. We cover the container with the aromatic mixture with hot lids and tighten them with a kitchen towel, if they are screw, or with a preservation key, if ordinary with elastic bands.
We check the jars for leaks, if the air does not come out, then we turn them upside down, put them on the floor and wrap them in a woolen blanket so that there are no gaps. Leave the blank in this form on 2-3 days until completely cooled. Then we send it to a cold, well-ventilated place: basement, cellar or pantry.
Step 5: serve adjika for the winter.
Adjika is served at room temperature or chilled for the winter. The jar is opened, its contents are laid out in a salad bowl and served at a casual or festive table as a snack or addition to a side dish, dishes of meat, poultry, fish, and game. This type of adjika is obtained of medium severity, with a pleasant acidity and a rich vegetable aroma. Enjoy it!
Enjoy your meal!
- if desired, apples can not be used, and the amount of garlic and chili to regulate to taste;
- very often, during cooking adjika, dried spicy herbs, ground walnuts and horseradish shredded on a grater are added to the pan.