Adjika for the winter is the best without vinegar. Adjika recipe for children - soft and not spicy

When preparing homemade adjika for the winter, every housewife strives to ensure that the product is completely natural and at the same time well preserved. Vinegar is usually added for this purpose during canning. Is it possible to cook adjika on your own without adding vinegar?

Adjika without vinegar at home, spicy

Required components:

tomatoes - 3 kg;
refined oil - 500 ml;
garlic - a glass;
100 grams of sugar;
apples - half a kilogram;
salt - 1 large spoon (with top);
onion - 0.5 kg;
kilogram of sweet pepper;
hot pepper - 10 pcs.;
carrots - half a kilogram.

Cooking:

Grind prepared vegetables, add oil, sugar, salt, mix. Cook on low heat for 3 hours. Arrange in a container, cork.

Adjika simple without vinegar

Required components:

tomatoes - 3 kilograms;
half a glass of salt;
500 grams of garlic;
kilogram of pepper;
3 tablespoons of sugar (table);
hot pepper - 150 g.

Recipe

Grind all the ingredients, salt, put sugar. Stir and set aside for 8 hours. Drain the juice, arrange in jars. Keep in refrigerator.

Adjika for the winter without instant vinegar

Take 3 kilograms of tomatoes and sweet peppers, 200 grams of garlic. You will also need salt in the amount of three tablespoons, citric acid - half a teaspoon and 5 peppercorns.

Vegetables, in addition to garlic, pass through a meat grinder, salt. Add pepper and citric acid, cook for 10 minutes. At the end, add garlic puree. Fill jars with adjika, roll up.

Homemade adjika without vinegar with beets

You will need to take:

beets - 4 kg;
tomatoes - 4 kg;
kilogram of onion;
a glass of sunflower oil;
carrots - 500 g;
2 kg of red pepper;
4 heads of garlic;
salt, herbs, hot pepper - according to taste preference.

Sequencing

Chop the onion and fry until golden brown. Grind carrots, tomatoes, beets, peppers and add to onions.

Simmer covered over low heat for about an hour. Now add crushed garlic, hot pepper, salt, herbs and steam the mixture for 10 minutes. Distribute among banks, cork.

Adjika from zucchini for the winter, without vinegar

Composition of products:

zucchini - 3 kg;
tomatoes - 1.5 kg;
a glass of vegetable oil;
1/2 kg of carrots;
peeled garlic - a glass;
2 tablespoons ground red pepper;
sugar - 100 grams;
sweet pepper - half a kilogram;
salt - 3 tbsp. l.

How to cook?

Peel and grind vegetables (except garlic). Put on fire, adding sugar, butter, salt, and cook for 45 minutes. Cool slightly, add garlic and ground pepper and simmer for another 10 minutes. Place adjika in a container and roll up.

The recipe will be a godsend for those who love fragrant adjika, moderately spicy, without any extra spices that interrupt the taste of fresh tomatoes, and most importantly - completely without vinegar. A prerequisite for the proper preparation of seaming is the use of Antonovka apples, which will give the necessary sourness and ensure the storage of adjika in the cellar.
We also recommend
So, in our menu, adjika is homemade without vinegar for the winter.
Ingredients:
- 3 kg tomato;
- 1 kg of Antonovka apples;
- 1 kg of carrots;
- 1 kg of sweet red pepper;
- 3 pcs. hot red pepper;
- 1 tbsp. Sahara;
- 1 tbsp. sunflower oil;
- 3 tbsp. l. non-iodized salt;
- 3 heads of garlic.

Recipe with photo step by step:

1. How to cook adjika for the winter. Wash the carrots, then peel and cut into pieces.

2. Rinse the tomatoes thoroughly in cold water and let dry. Cut large fruits into halves.

3. Peel the Bulgarian and hot peppers from the seeds, and then cut into strips.

4. Cut the apples into large pieces, removing the heads.

5. Pass the tomatoes, carrots, peppers, apples and peeled garlic together through a meat grinder.
6. Put salt into twisted vegetables and cook for 1.5 hours, stirring with a wooden spoon.
7. Half an hour before readiness, put the required amount of sugar and sunflower oil (refined).
8. Pour adjika into hot sterilized jars, roll up with sterilized lids, cover with warm blankets and leave to cool upside down for about 1.5 days. Store homemade adjika for the winter in the cellar or in the refrigerator.

We also recommend preparing

Recipes for the most delicious homemade adjika:

Today we will talk about the most wonderful spicy appetizer, which is customary to smear on a piece of fresh fragrant bread, Her Majesty the Queen on our table, incomparable adjika. It’s good to consume this queen even with a bite with hot soup, even with meat on the coals ... she will go with a bang to any savory dish!

The benefits of adjika are undoubtedly great, not only does it retain the entire set of vitamins and trace elements that make up the products, its components, but in general it has a beneficial effect on increasing metabolism, improves appetite and has some antiviral effect.

Well, at first the simplest recipes and gradually complicate.

The most delicious homemade adjika - Abkhaz hot spicy adjika for the winter

The recipe is classic, traditional, original. The easiest to prepare, literally a ten-minute matter.

Products:

a pound of hot red pepper, slightly dried in the sun, if you don't want it too spicy, take out the seeds,
a good bunch of cilantro, preferably harvested during flowering,
a small bunch of sprigs of young dill,
bunch of parsley leaves
5 heads of garlic,
3 table spoons of suneli hops,
a glass of coarse salt,
you can add a couple of handfuls of walnut kernels - for an amateur.

Clean, wash, dry everything. Scroll through a meat grinder, salt, mix and scroll a few more times to get a homogeneous paste. Even better, use a food processor with a sharp knife and chop everything into dust.

Let it brew on the kitchen table for a couple of days. Divide into jars or food containers and store in the refrigerator.

Homemade adjika - a recipe with horseradish

The invention is already Russian culinary specialists. The people call it differently - horseradish, gorloder, horseradish. Simple and quick to prepare, a set of products for her in August in every garden with a shaft. Keeps great in the fridge all winter.

tomatoes very ripe kilogram,
horseradish - a tenth of the tomatoes classically, but who likes more spicy add more,
a couple of pods of hot red chili,
a couple of heads of garlic
spoon with salt on top.

Here, in working with horseradish, a meat grinder is preferable than a food processor, the texture of horseradish is too viscous.

So, wash, clean, dry everything. We turn through a meat grinder and mix well. When we skip horseradish, it is better to put a plastic bag on the meat grinder and tie it on the outlet neck - it will not pinch your eyes. Or throw all the components interspersed, also to reduce the ingress of horseradish vapor into the air.

Salt, mix thoroughly until the salt is completely dissolved.

We place in sterile dry jars and put them in the refrigerator or cellar.

It is very suitable for any first or second course as an addition to bread on cold winter evenings.

Well, very fast and delicious! Guests and family will appreciate the table perfectly.

Ingredients:

ripe tomatoes 3kg,
hot pepper only 4pcs,
sweet pepper, preferably red 5pcs,
garlic 10 large teeth,
onion 5pcs,
½ cup vegetable oil,
table vinegar 9% 5 50 ml,
salt - a spoon with a large top.

We do it step by step:

Wash, clean, dry everything. Cut out the seeds from the pepper.
Twist in a meat grinder or chop tomatoes, peppers, onions and garlic in a blender.
Mix with vinegar and salt. Add the oil last and mix thoroughly.
In sterile dry jars and put in the refrigerator or cellar.

It will be very tasty at the table!

Video recipe: spicy adjika for the winter - you will lick your fingers

Open a jar of such a burning blank on a winter day and remember those summer times with barbecue.

This recipe will be more complicated and more time consuming, but the result is worth it, take my word for it. In addition, such a blank can be stored in the cellar for years, if necessary.

The fact is that this adjika, unlike the previous ones, we will cook with you.

tomatoes large, very ripe 3kg,
large carrot 1.5 kg,
bell pepper 2kg,
garlic 10 cloves,
chili pepper 2 pods,
salt 2 tables. spoons,
half cup sugar
vegetable oil half a glass,
table vinegar half a glass, can be replaced with apple cider vinegar.

Now cooking:

Wash everything, clean, cut out the seeds from the pepper, dry it.
Cut the tomatoes into large pieces in a saucepan, pour half a glass of water and bring to a boil over medium heat. We do not let it boil, we immediately remove and cool. On a sieve we roll back the skins and seeds, we get a thick tomato juice with pulp.
Grind carrots and peppers in a blender. We put it on a small fire for an hour and a half.
Add crushed garlic, salt and sugar, pour in vinegar, mix and let simmer for another 5 minutes.
Remove from the stove and quickly lay out in sterile jars, roll up, turn over and under a fur coat until completely cooled.

This option gives scope to your imagination. You can experiment on the basis of this recipe as you like, adding any vegetables and even fruits to it during cooking - everything will be delicious.

Delicious adjika from zucchini in Belarusian

Another unusual recipe, its other name is adjika with zucchini in Belarusian.

zucchini 3kg,
carrots half a kilo,
sweet pepper half a kilogram,
tomatoes a kilogram and a half,
garlic peeled glass,
ground red pepper 2.5 tablespoons,
vegetable oil glass,
salt 2.5 table. spoons,
sugar glass.

The preparation is the simplest:

As usual, wash, clean, dry everything. Scroll through a meat grinder or chop in a food processor, garlic too, but in a separate bowl.
Mix the resulting vegetable paste with vegetable oil, add sugar and boil in a large roasting pan with a thick bottom for about forty minutes.
Add hot pepper and garlic, simmer for another five minutes.
Remove from heat, place in sterile jars and roll up. Turn over and under a fur coat until the morning.

The taste of this adjika is tender, sweet with piquant sourness, not very spicy.

Adjika homemade - a recipe for the most delicious homemade adjika for a spin

The so-called bitter. A dish for real men - very spicy!

tomatoes 5 kilograms,
carrots 2 kilograms,
300 grams of hot chili,
kilogram of garlic
paprika kilogram,
vegetable oil 200g,
salt spoon with a large top.

Wash, peel and dry all vegetables. Scroll through a meat grinder or chop in a food processor. Put in a saucepan, add oil and salt. Simmer for about an hour over low heat, stirring occasionally. Place in sterile jars and seal. Cool down under a fur coat.

More interesting articles on homemade preparations for the winter:

Pickled zucchini

How to cook adjika without bell pepper at home - with eggplant and honey

But with eggplant! Somewhat exotic, but tasty - you will lick your fingers!

You will need:

tomato 3kg,
eggplant 2kg,
garlic 0.5 kg,
4 hot chili pods
a glass of vegetable oil
half a glass of table vinegar 9%,
parsley to taste, if you really like it, then a good bunch,
dill is also at your discretion,
3 large spoons of sugar
Salt table. spoon with a large slide,
three tablespoons of honey, as much as you scoop.

Chop all vegetables in a food processor. Eggplant for greater sophistication can be cut into small cubes. Put in a large roasting pan, salt, mix with sugar, butter and simmer over low heat for about 50 minutes.

Add honey and stir thoroughly. Add finely chopped fresh herbs, boil for a couple of minutes and add vinegar. Stir and let stand for a few minutes. Put in sterile jars, put on the lid and cool under a fur coat.

Honey will give the dish a special charm!

How to cook the most delicious homemade adjika with apples

Also somewhat exotic and unusually tasty recipe.

Products:

tomatoes a little more than a kilogram,
sweet paprika 0.5 kg
apples 0.5 kg, preferably sour,
hot chili 3 pods,
carrots 0.5 kg,
garlic 2 heads,
table salt. a spoon,
vinegar table half a glass,
vegetable oil half a cup,
sugar half a glass.

Cooking:

Wash and dry ingredients. Remove seeds from peppers and apples.
Chop all vegetables except garlic in a blender to dust and put in a large roasting pan.
Simmer for approximately 1 hour 20 minutes.
Add crushed garlic, oil, sugar, salt and vinegar to the resulting mass and mix. Boil for three more minutes.
Place in sterile jars, roll up and leave to cool upside down under a fur coat.

Very tasty and fragrant!

Recipe for homemade adjika without vinegar with plums or cherry plums

But at the same time it is very unusual, because with plums or cherry plums, whoever likes what!

Ingredients:

1kg plums, preferably unripe or cherry plums,
15 good garlic cloves
2 hot chili pods
5 kg sweet paprika, ¼ teaspoon ground black pepper, coriander, cloves,
on a small bunch of greens that you find - dill, basil, tarragon, parsley,
tomato paste 1 spoon,
salt table spoon with a small top,
half a glass of sugar.

Cooking:

Rinse vegetables thoroughly, remove pits and seeds from peppers from plums, dry.
Chop plums, peppers and all herbs in a food processor.
Salt, add sugar, ground spices, tomato paste, mix thoroughly and simmer for about half an hour on a small fire.
Add finely chopped garlic and boil for another three minutes.
Place in jars and seal. Inverted under a fur coat until completely cooled.

Enjoy your meal!

Delicious adjika with carrots for the winter

Carrots alone will be a bit boring, so let's add pumpkins to it too! And we get a completely unique recipe. It is a pity that it is not stored for a long time, so it is better to make a half portion to eat quickly!

Products:

per kilogram of carrots and pumpkins,
half a kilo of onion and sweet pepper,
2 chili pods
half a glass of vegetable oil.
a bunch of cilantro and basil,
garlic 10 cloves
lemon,
a tablespoon with a little salt.

Cooking:

Wash all the main vegetables, peel, remove the seeds from the pepper, cut into pieces and put on a baking sheet. Cover with foil and bake for forty minutes.
Cool and grind in a blender along with chili pepper, lemon, garlic, herbs and salt.
Serve straight to the table!

From the history of spicy snacks

Adjika - the word itself is of Abkhazian origin and means, in fact, bread and salt, a welcome meal when meeting dear guests. Rubbed her wives of Caucasian horsemen in the old days on a stone, investing a lot of time and effort into this unpretentious occupation. But we are modern and advanced people, so we won’t kill ourselves like that. There are combines, blenders, meat grinders in our kitchens - so let them twist, and tinder, and crumple, and we will look after them!

Initially, it was a paste-like salty mass of red color, which includes various components, red hot peppers and garlic, coriander and blue fenugreek ... Do not be afraid of blue fenugreek, it is called cleverly utsho-suneli, it is almost always included in the composition of all of us well known hops-suneli.

However, over time, people have learned to add a lot of other useful and nutritious vegetables and even fruits with nuts to adjika, making it less salty and spicy, quite suitable for our inexperienced European stomach.

The color has also changed, now green adjika is also prepared from green pepper. It is very convenient to use it mixed with sour cream or mayonnaise to prepare various sauces and as a seasoning for soups.

Home cooking rules

Immediately here I will tell you some general rules when preparing adjika, so as not to be repeated in every recipe and I will highlight them in italics:

Wash vegetables and other components thoroughly and be sure to dry them on a towel, especially for those recipes that are not heat-treated - not a drop of water should get into the dish!
Be sure to sterilize jars and lids and let them dry!
Important!!! First we sterilize the jars - then we start cooking!
It is advisable to work with hot hot peppers with gloves so as not to get burned!

Well, perhaps, that's all about adjika, a delicious, fragrant and varied seasoning that takes its place of honor on my table. Hopefully yours is now too!

As you know, real adjika came to us from Georgia itself, which is a thick and rather sharp mass. It is prepared from vegetables such as sweet peppers and chili, with the addition of certain spices. But cooked in Russia, it bears little resemblance to the traditional one, because in its composition, the main ingredient is tomatoes.

Of course, everyone cooks it in their own way, including onions, carrots, walnuts, a green apple, horseradish and so on. Personally, I love to cook this blank according to my grandmother's recipe, as well as because it is my favorite. Be sure to include fresh meaty tomatoes and sweet peppers, due to which raw adjika comes out very fragrant and tasty. Store it in the refrigerator in small jars. Of course, boiled adjika is also common with us, which, unlike raw, needs to be rolled into jars.

So, in today's article, we will consider recipes for homemade adjika, which turns out to be really very tasty and fragrant. Just take it, cook it and try it yourself! Well, if the topic of canning has already come up, then you will definitely like it!

Adjika, cooked without cooking, turns out to be quite hot and similar to pasta. This is a red-orange seasoning with salt, various herbs and garlic. In principle, it is not difficult to cook it, despite this, it can easily complement many dishes.

Ingredients:

Tomatoes - 2 kg
Bulgarian pepper - 0.5 kg
chili pepper - 3 pcs
garlic - 5 heads
sugar - 1.5 cups
suneli hops - 1 tsp
vinegar 9% - 1/2 cup
salt - to taste.

Cooking method:

First of all, wash all the vegetables in water. We remove the stalk from the bell pepper and chili, and leave the seeds, cut them into medium pieces together with the tomatoes. We also clean the garlic and grind all the chopped vegetables using a blender or meat grinder.

Now we shift the finished adjika into clean jars, close the lids and put it away to be stored in the refrigerator. This is a very easy way to cook adjika, without cooking.

How to cook adjika with horseradish at home

Properly prepared spicy appetizer, goes well with many side dishes. It is prepared from ingredients such as: tomatoes, horseradish and garlic. Its very easy to prepare.

Ingredients:

Tomatoes - 2.5 kg
sweet pepper - 1 kg
chili pepper - 3 pcs
horseradish root - 4 pcs
garlic - 3 heads
vinegar - 1.5 tbsp. l
vegetable oil - 1 tbsp. l
sugar - 2 tbsp. l
salt - to taste.

Cooking method:

Wash all vegetables in running water. We remove the stalk from sweet pepper and chili, leave the seeds, they do not need to be removed. We twist in a meat grinder: tomatoes, sweet and chili peppers, peeled garlic and horseradish.

Then add vinegar, vegetable oil, sugar, salt to taste to the twisted mass and mix everything well. Pour the resulting mass into sterilized jars, close the lids and store in the refrigerator.

Cook and eat healthy!

How to cook adjika with apples

On the table, this preparation with the addition of apples is best served chilled. It is perfect for both first and second courses, and even simple sandwiches.

Ingredients:

Tomatoes - 1 kg
onion - 200 gr
apples - 200 gr
Bulgarian pepper - 400 gr
garlic - 100 gr
sunflower oil - 150 ml
hot pepper - 2 pcs
vinegar 9% - 2 tbsp. l
sugar - 2 tbsp. l
salt - to taste.

Cooking method:

We wash all vegetables except garlic, peel and cut into fairly large pieces.

After the contents of the pan boil, reduce the fire to a slow one and cook for one hour. After this time, add the garlic passed through the press, salt, sugar, vinegar and continue to boil for another 1 hour.

Now we shift hot adjika into sterilized jars, twist, scalded with boiling water, and leave to cool completely.

From these ingredients, I got, like this, three jars of 480 ml each.

Homemade adjika with tomatoes and garlic, without bell pepper

If you suddenly decided to make adjika, but for some reason you did not find bell pepper, do not be discouraged. After all, this preparation can be prepared without it. Of course, the taste will be slightly different, but the cooking process will be easier.

Ingredients:

Tomatoes - 1.5 kg
hot red pepper - 400 gr
garlic - 300 gr
vinegar - 2 tablespoons
hops-suneli - 1 tbsp. l
coriander - 1 tbsp. l
dill - 1 tbsp. l
salt - to taste.

Cooking method:

Wash the tomatoes in water and cut into medium pieces. Then we twist them together with peeled garlic and hot pepper along with seeds in a meat grinder. Then we shift the whole mass into a large saucepan, pour all the necessary spices into it, pour in the vinegar and add salt to taste.

We put on a slow fire, stirring, bring to a boil and lay out in sterilized jars, wrap with lids, and leave to cool completely.

After the adjika in the jars has completely cooled down, we remove them for storage in the refrigerator.

A simple recipe for homemade adjika without preservation (video)

Enjoy your meal!!!

Tomato adjika is a type of preparation that is prepared according to different recipes in every home. My recipe is different in that adjika is prepared for the winter without vinegar. This moment is important for many who, for various reasons, do not use it.

My simple recipe with a photo will help you correctly and quickly make such a spicy preparation without vinegar.

The composition of the sauce includes:

5 kilograms - tomato;

1 kilogram - sweet pepper;

16 pieces - hot pepper;

0.5 kilogram - garlic;

0.5 cups (200 grams) - vegetable oil;

1 heaping tablespoon of salt.

How to cook adjika without vinegar

The first thing to do is to wash and clean the seeds from the sweet pepper, only green tails can be cut off from the bitter pepper, and the attachment points can be cut from the tomatoes. Grind prepared vegetables in a meat grinder.

Peel and mince the garlic separately. Set aside for a while.

Cook the resulting vegetable mixture (without garlic) for 15-20 minutes, when it boils, add vegetable oil and salt. Add garlic 2-3 minutes before the end of cooking.

Pour hot into sterilized and roll up. It is advisable to pack adjika in jars of 0.5 liters. I got 13 of these hot sauce jars.

After you have rolled up the jars, turn them upside down and put them in a warm place, covered with a blanket. Leave the blanks in this position for 2 days. After the specified time - transfer to a permanent storage location. You can keep them for up to two years.

Delicious homemade adjika without vinegar can be served with meat, delicious pasta, healthy cereals, or simply, as a bite, with bread.