Apple adjika for the winter. What ingredients are used to prepare classic Abkhaz adjika?

In the real recipe Abkhaz adjika you will never see apples, nor, indeed, many of the vegetables that we housewives add when cooking. But, breaking traditions, many variants of homemade seasoning have been invented, which have long proven their right to life. Vigorous, hot sauce I liked it. Adds piquancy to meat, fish and other dishes. I have collected for you a selection of the most delicious recipes. All that's left is to roll up your sleeves and prepare for the winter.

Adjika with apples for the winter - recipe with tomatoes

No matter what homemade seasoning is made from, tomatoes are an integral part of the seasoning. This recipe is one of the best.

You will need:

• Antonovka - kilogram.
• Tomatoes – 3 kg.
• Carrots – 1 kg.
• bell pepper- the same amount.
• Bitter pod - a couple of pieces.
• Garlic – 200 gr.
• Acetic acid - glass.
• Sunflower oil - a glass.
• Sakha sand - glass.
• Salt – 5 large spoons (100 g).

How to cook:

1. Wash, peel, and chop all the listed vegetables and fruits in any way.
2. Put it on the stove to cook. Let it boil over moderate heat.
3. Cook for 45 minutes.
4. After the time has passed, pour in vinegar and oil, add salt and sugar. Continue cooking for another 10 minutes.
5. Finely chop the garlic and add it to the pan. Let the mixture boil strongly, turn off.
6. Fill the jars and roll up. For long storage For the winter, jars must be sterilized.

How to make adjika with zucchini and apples

Classic sauce recipe. By swapping zucchini with any other vegetable, making it the main one, you can cook several variations of the seasoning at once.

Take:

• Zucchini – 3 kg.
• Antonovka - kilogram.
• Carrots – 500 gr.
• Bell pepper – 500 gr.
• Tomatoes – 1.5 kg.
• Onion - kilogram.
• Lenten refined oil- cup.
• Garlic cloves - a glass.
• Salt – 2.5 heaped spoons.
• Granulated sugar – ½ cup.
• Spicy ground pepper- a large spoon.
• 9% vinegar – 100 ml.

Step-by-step preparation:

1. Pass the cleaned components through a meat grinder.
2. Add sugar and salt, pour in oil.
3. Cook after the mixture boils for 40 minutes.
4. Pour in acetic acid, crushed garlic, hot pepper powder.
5. Continue cooking for the next 5 minutes. Cool the filled jars and place them in the pantry or cellar.

A simple recipe for boiled adjika from green apples

Take:

• Antonovka – 2 kg.
• Tomatoes – 5 kg.
• Carrots – 2 kg.
• Garlic – 300 gr.
• Sweet pepper – 2 kg.
• Hot chili – 300 gr.
• Refined lean oil – 1 liter.
• Salt – 3 large spoons.

Preparation:

1. Wash and peel fruits and vegetables. Remove seeds and membranes from Antonovka and peppers. Cut into pieces.
2. Pass through a meat grinder, or otherwise grind garlic, tomatoes, carrots, both types of peppers, fruits (food processor, blender).
3. Place the mixture in a saucepan and add salt. Pour in the oil.
4. Heat over low heat until boiling. Next, cook for 2 hours.
5. Fill the jars with the preparation and screw it on.

Homemade adjika with peppers, carrots, tomatoes and apples without vinegar

A simple super recipe from the “Finger-lickin’ good” series. If you can’t find parsnip root, replace it with parsley – root or herbs. The amount of hot pepper can be varied depending on the desired spiciness of the seasoning.

• Sour apples – 2 pcs.
• Sweet pepper – 0.5 kg.
• Carrots – 200 gr.
• Parsnip root – 1 pc.
• Tomatoes – 2 kg.
• Dill.
• Salt.

How to do:

1. Remove the skin from the tomatoes by cutting the top with a cross, scalding, and immediately pouring cold water over them.
2. Peel the remaining ingredients and chop coarsely. Grind the ingredients.
3. Cook for 2-2.5 hours. Lay out the adjika immediately, hot. Be sure to sterilize jars and lids.
4. Roll up, cool, store in the cold.

Raw adjika with apples without cooking

The only drawback of the seasoning made according to this recipe– it only stands for a long time in the cold. But it can also be prepared for the winter, since there are 2 preservatives - vinegar and mustard.

Take:

• Sweet pepper – 0.5 kg.
• Carrots, garlic, parsley root - 300 grams in total.
• Apples, sour – 300 gr.
• Bitter hot pepper– 150 gr.
• Tomatoes – 400 gr.
• Mustard – 100 gr.
• Tomato paste – 2 large spoons.
• Table vinegar – 220 ml. (incomplete glass).
• Salt.

Preparation of raw snack:

1. Grind the peeled vegetables and fruits and put them in a saucepan.
2. Add tomato, mustard, pour vinegar. Add salt to taste.
3. Mix the mixture thoroughly. Fill sterile jars. Hide it in the cold. Adjika should sit for 2 hours, then it can be eaten. The longer it sits, the better the taste.

Spicy adjika with horseradish, apples, tomatoes, garlic for the winter

A very correctly selected ratio of components of homemade seasoning puts it among the best among preparations for the winter.

Prepare:

• Antonovka - kilogram.
• Horseradish root – 200 gr.
• Tomatoes – 2.5 kg.
• Bell pepper – 1.5 kg.
• Garlic – 200 gr.
• Carrots - kilogram.
• Hot chili – 200 gr.
• Salt - a teaspoon.
• Sugar - a glass.
• Acetic acid 9% - 100 ml.

Preparation:

1. Vegetables (tomatoes, carrots, sweet pepper), after cleaning, punch with a blender. Do the same with apples - remove the seeds and chop.
2. Bring to a boil and cook over low heat for about an hour.
3. At the same time, prepare the garlic by chopping it into a puree. Peel and chop the horseradish, trying to spare your eyes (leave it to your husband, or cover the throat of the meat grinder with a bag).
4. Remove the seeds from the hot pepper and chop finely. Fans of the vigorous seasoning “tear your eyes out” can leave the seeds.
5. Add horseradish, pepper, and garlic to the contents of the pan. Stir the mixture. Continue cooking for 10 minutes.
6. Add sugar, vinegar, salt. Bring to a vigorous boil, remove from heat, place in containers winter storage. It is more convenient to make the preparation in small jars.

Delicious adjika made from eggplant and apples

You will need:

• Eggplants – 4.5 kg.
• Antonovka – 3 pcs.
• Hot pepper – 2 pods.
• Tomatoes – 2.5 kg.
• Sweet pepper – 5 pcs.
• Carrots - a couple of pieces.
• Garlic heads – 3-4 pcs.
• Sugar – 2 cups.
• Vegetable oil – 2 cups.
• Dill, cilantro - a bunch.
• Salt - to taste.
• Table vinegar - a glass.

1. The cooking process differs little from the cooking of previous snack options. Peel all vegetables except eggplants. Puree.
2. Add spices from the recipe, cook after boiling for 20 minutes.
3. Then, adding eggplant, chopped small pieces, cook for an additional 20 minutes.
4. Lay it out and roll it up.

Cooking secrets

Making spicy seasoning at home is not particularly difficult. But if you are getting down to business for the first time, it won’t hurt to get acquainted with some cooking rules.

• I advise you to take Antonovka, it is more suitable for cooking than all other varieties delicious sauce for winter storage. If you don’t find Antonovka, take the green varieties. The main thing is that the fruit is sour.
• For cooking, vegetables do not have to be crushed into pulp. Personally, I don’t always use kitchen helpers for this, but just finely chop it with a knife. It will take more work, but it will be worth it. True, recently I’ve adapted a blender, where you can set the grind size yourself.
• Don't be surprised if you notice that the set of vegetables added to apples is almost the same. By changing the proportions, you can get a new sauce each time.
• You can also adjust the spiciness of the seasoning yourself. If you want to achieve killer spiciness, add more garlic and hot pepper.
• Adjika - dish Caucasian cuisine. Therefore, when cooking, seasonings that add a spicy note are appropriate. Add coriander as desired sweet paprika, basil, cilantro, parsley, fenugreek. Traditional seasoning is khmeli-suneli.

Don't feel confident? Watch the video recipe homemade adjika with apples, repeating the steps. Good luck with your preparations!

Adjika from apples contains quite large number ingredients, but by preparing them right away, you can prepare such a preparation for the winter quite quickly. Fresh tomatoes, sweet bell pepper and hot chili, as well as selected apples without worms or spoiled parts must be thoroughly washed under running water.

Set the greens and garlic aside for now, and chop the washed vegetables in large pieces and grind using a meat grinder. Apples and tomatoes should first be peeled so that it does not spoil the taste of the finished homemade adjika made from apples. When the tomato-apple mixture with carrots and sweet peppers turns into a homogeneous red mass, it will need to be mixed thoroughly.

Take deep enamel pan or a cast iron pot, pour the future apple adjika into it. Following the recipe, you need to set the heat to medium. Wait until aromatic mixture will come to a boil, and then cook the adjika for about 20 minutes.

Now you can prepare a spicy addition for homemade adjika from chopped or crushed garlic, finely chopped herbs and chili peppers, famous for their rich pepperiness. You can add other spices or herbs to this recipe if you want to experiment a little.

When the apple adjika is ready for the winter, pour it into a saucepan with aromatic sauce prepared spices and herbs, mix the products and remove them from the heat. As soon as the adjika has cooled, it can be served or closed for the winter. To do this, sterilize glass jars along with the lids. It is better to do this in advance, since you need to roll up the adjika while it is still hot.

Divide the herbed apple and tomato sauce evenly among the prepared jars. If you have containers with screw-on lids, just screw them tightly until they stop and turn the jars upside down. With simple lids you can’t do without a seaming wrench.

Turn the finished preserves over and cool completely. Only after this can the delicious adjika prepared according to this recipe be sent to the cellar or stored in the refrigerator. This appetizer and sauce rolled into one is sure to please your entire family. Adjika is not only very tasty, but also healthy, so you can eat it in unlimited quantities. Bon appetit!

It is an Abkhazian and Georgian spicy seasoning with the consistency thick paste, which includes ground red pepper, cilantro, herbs, dill, garlic, grated kernels walnuts and salt. Classic version adjiki does not provide for the presence of tomatoes, but over time they appeared different recipes this “hot” sauce - with tomatoes, apples, onions, horseradish. So, dishes made from meat, fish, legumes, rice, eggs, and vegetables go well with adjika. It is known that the seasoning helps to “whet” appetite, accelerate blood circulation, cleanse blood vessels from cholesterol plaques, and also have positive influence on potency in men. In addition, this “universal” product is low-calorie - approximately 50 kcal per 100 grams! How to properly prepare homemade adjika for the winter? Today we will study the best step-by-step recipes with photos and videos of adjika - with and without cooking, without and with vinegar, with the addition of various spices. For special busy housewives you will love the simple recipe for adjika, which does not require cooking, and your pantry will be replenished with new original blanks. By following the recipe, you can prepare an extremely tasty, aromatic and Caucasian-style spicy seasoning with your own hands - you’ll just lick your fingers!

Spicy adjika for the winter - the best recipes “for 5 kg of tomatoes” step by step with photos

Translated from Abkhazian “adzhika” means “salt”. According to legend, adjika was “invented” by Abkhazian shepherds grazing numerous flocks of sheep in the mountain valleys. To increase appetite, the sheep were given salt - as a result, the animals consumed more feed and gained weight better. However, in those days the cost of salt was too high and they tried to use it sparingly. When giving this “miraculous” remedy to the shepherds, the sheep owners resorted to a trick - they mixed pepper into the salt. True, resourceful shepherds began to mix “pepper salt” with various spices and herbs, obtaining a fiery seasoning for their everyday food - adjika. Today there are a lot of adjika recipes and every nation prepares it in its own way. What's the recipe? hot seasoning the best? Many housewives prefer to prepare adjika with tomatoes and spices for the winter. We invite you to try the popular “domestic” adjika recipe with photos - following the recommendations, you will get an excellent hot sauce for your favorite meat and fish dishes.

Necessary ingredients for preparing spicy adjika according to the recipe “for 5 kg of tomatoes”:

• tomatoes – 5 kg
• sweet pepper – 1 kg
• carrots – 1 kg
• onion – 600 gr.
• garlic – 400 gr.
• hot pepper – 150 gr.
• vegetable oil – 1.5 cups
• sugar – 1 glass
• salt – ½ cup
• vinegar 9% - 150 ml

How to prepare spicy adjika from 5 kg of tomatoes for the winter - step-by-step instructions with photos:

1. Wash the tomatoes thoroughly under running water and, if necessary, cut out spoiled areas. We pass through a meat grinder or blender, turning the juicy fruits into tomato puree.

   
   

2. We clean sweet and bitter peppers from stalks and seeds and also grind them using a meat grinder. Alternatively, you can soften finely chopped vegetables by simmering them in a frying pan and then crush them with a masher - choose the most preferable method.

   
   

3. Carrots, onions and garlic also need to be peeled and grated or, after the other vegetables, put into a meat grinder or blender. In a large saucepan, mix all the crushed ingredients and place on medium heat.

   
   

4. After boiling, you can reduce the heat and continue to simmer the vegetables for an hour. Pour in vegetable oil and vinegar, salt and sugar. After two hours of simmering over low heat, we begin to pour the finished adjika into sterilized jars, filling the containers to the top.

   
   

5. Having rolled up the clean lids, turn the jars upside down and cover them with a blanket. After a day, the cooled spicy adjika can be stored in the cellar or placed on the refrigerator shelf. In winter it's like this savory seasoning will become great addition for holiday dishes and daily menu. Simply delicious!

   
   

Adjika from tomato and garlic for the winter - recipe without cooking, with photo

Spicy, burning adjika- a traditional Abkhaz seasoning with garlic and hot pepper, without which not a single holiday meal is complete. Today we will try to soften the “fiery” taste of adjika by adding bell pepper and ripe tomatoes. According to our recipe with photo, adjika is prepared without cooking or other heat treatment, however, thanks to the presence of preservatives in the composition, the product will be perfectly preserved until winter. Preparing adjika from tomatoes and garlic will not take much time, and the result will please everyone who loves everything spicy and “spicy”.

Ingredients for the recipe for raw adjika with tomatoes, garlic and horseradish (a lot of vegetables - peeled):

• hot pepper (long) – 350 gr.
• garlic – 220 gr.
• red ripe tomatoes – 2 kg
• sweet red pepper – 1 kg
• horseradish root – 150 gr.
• sugar – 2 tbsp. l.
• salt – 3 tbsp. l.

Preparing adjika with tomatoes and garlic for the winter - according to the recipe without cooking:

1. Cut the washed and dried tomatoes into pieces - halves or quarters (if the fruits are large).
2. The hot chili peppers also need to be washed and placed on a towel to drain. Then we cut off the green “tail” of each peppercorn, but there is no need to remove the seeds.
3. Wash the horseradish roots and thoroughly clean them, if necessary, chop them into shorter pieces - 5 - 7 cm each. Peel the garlic cloves.
4. We free the bell pepper fruits from the stalks and internal partitions with seeds. After cleaning, rinse again under running water.
5. We begin to pass all the purified components one by one through a meat grinder - tomatoes, peppers, garlic and horseradish root. Received vegetable puree place in a pan of suitable size. Add sugar, salt and mix the contents thoroughly. Now you need to give the adjika time to brew so that the vegetables are “mutually” saturated with juices and aromas - about 2 - 3 hours.
6. We wash the jars and lids for preservation as thoroughly as possible and steam sterilize them. We put the adjika into jars and roll it up, and any “secluded” place is suitable for storing the preparation - a pantry shelf, a basement or a refrigerator. Opening such a jar in winter, you can enjoy a new taste of your favorite dishes.

Spicy adjika from tomato and garlic for the winter with cooking - without vinegar, recipes step by step

For harvesting adjika for the winter, very ripe tomatoes, even slightly crushed ones, are best suited - damaged or spoiled areas need to be cut off. Composed of many popular recipes homemade adjika contains vinegar, which ensures the preservation of the product for a long time. However, not everyone likes the sharp taste of this natural preservative, which it so “generously” shares with vegetables in a jar. So spicy adjika made from tomato and garlic, cooked step by step according to our recipe, is for everyone who, for one reason or another, is recommended to eat dishes without vinegar. So fast and very delicious preparation With a rich taste of vegetables and spices, it goes well with fried and baked meat. Bon appetit!

We stock up on ingredients to prepare spicy adjika with tomatoes and garlic for the winter:

• tomatoes – 5 kg
• sweet pepper – 1 kg
• hot chili pepper – 16 pods
• garlic – ½ kg
• vegetable oil - ½ cup with a capacity of 200 g.
• salt – 1 tbsp. l.

Step-by-step description of the recipe for boiled adjika with tomatoes and garlic for the winter without vinegar:

1. We wash the sweet pepper, remove the seeds and stem, and cut off only the green part of the chili pepper. We also wash the tomatoes and, if necessary, cut out “problem” areas. Remove the peel from the garlic cloves.
2. We pass the prepared peppers and tomatoes through a meat grinder, and then chop the garlic in the same way - into a separate bowl.
3. Pour the vegetable puree into the pan and set to cook for 15 - 20 minutes, and after boiling, pour in the oil and salt. At the end, add chopped garlic and mix the adjika thoroughly.
4. Hot spicy sauce pour into sterilized 0.5 liter jars, roll up and turn upside down. Covering with a warm blanket, wait for it to cool completely and put our spicy adjika in the pantry or other place for storage. long-term storage. During the cold season, you can pamper your household with delicious spicy adjika- as an addition to pasta, chicken, roast pork or a piece of fragrant black bread. Try it for your health!

Recipe for making adjika with apples and tomatoes for the winter - with photos, videos

Spicy adjika – excellent remedy to increase appetite, as well as prevent various diseases cardiovascular and digestive system. Having discovered this fiery Abkhazian seasoning, other peoples began to complement classic recipe adjika with new ingredients. So, as part of this spicy sauce Most often you can find tomatoes, plums, apples, zucchini, and bell peppers. Today we will study one of the best recipes with photos and videos of homemade adjika - with apples and tomatoes. Tender sweet tomatoes organically soften the spiciness of bitter pepper, which, in combination with apple sourness, creates rich taste and aroma. Amazingly delicious homemade adjika!

Adjika from tomatoes and apples for the winter - ingredients for the recipe:

• red tomatoes – 2.5 kg
• sweet pepper – 1.2 kg
• carrots – 0.8 kg
• green sour apples – 1 kg
• garlic – 180 gr.
• hot pepper – 80 gr.
• sugar – 1 glass
• salt – ¼ cup
• vinegar 9% - 1 glass
• vegetable oil – 1 cup

We prepare apple and tomato adjika for winter according to the recipe with photo:

1. All vegetables need to be washed and prepared for further processing - peel carrots, remove seeds from sweet peppers, cut out apple cores, as well as spoiled areas. We peel the garlic, and cut off only the green “tail” of the hot pepper.
2. Cut clean tomatoes and apples into medium-sized pieces. Grind all ingredients (except garlic) in a meat grinder and place in a large saucepan. Salt and sugar.
3. Place the pan on the fire and, bringing the mixture to a boil, simmer for about an hour.
4. Squeeze the garlic, add vegetable oil and vinegar and continue cooking for a quarter of an hour.
5. While the adjika is boiling, we wash the jars and sterilize them in the usual way. Place hot apple and tomato sauce into jars and seal with clean lids. When it cools down, you can take the adjika to the pantry for permanent storage. With such a versatile, sharp preparation familiar dishes will “sparkle” with new flavor notes.

Delicious adjika for the winter made from tomatoes and garlic without sweet pepper - a simple step-by-step recipe with photos

In the summer-autumn season, you always want to please yourself and your loved ones with new and unusual recipes vegetable preparations. Having collected from country beds a generous tomato harvest, you can roll up a few jars of delicious adjika - a spicy Abkhaz-Georgian seasoning with garlic. Many housewives add sweet bell pepper to the seasoning, but today we will do without additional ingredients. So, we stock up on tomatoes and hot peppers, and our step by step recipe with a photo will reveal the secrets of preparing this fiery sauce.

List of ingredients for the recipe for delicious tomato-garlic adjika without pepper:

• ripe tomatoes – 1.5 kg
• hot pepper (red) – 400 gr.
• garlic – 300 gr.
• table vinegar - 2 tbsp. l.
• coriander and dill seeds - 1 tbsp. l.
• hops-suneli - 1 tbsp. l.
• salt – 3 tbsp. l.

How to prepare delicious adjika with tomatoes and garlic without pepper step by step for the winter:

1. First, wash the tomatoes in running water and then cut them into pieces. Hot pepper pods can be used with seeds - just cut off the “tail”.
2. Grind the chopped vegetables, including peeled garlic and spices according to the recipe, in a meat grinder. Place the mixture in a saucepan, add salt and vinegar, and set to cook on the stove.
3. When the adjika boils, immediately pour it into sterilized jars and seal it. After cooling under a warm blanket, jars of tomato-garlic adjika can be stored for storage until winter. Happy harvesting!

Adjika from hot peppers for the winter without tomatoes - step by step recipes with photos, video

In Georgian and Abkhazian cuisine Adjika is used different types– red, green, juicy “fresh” and dry. Regardless of the type, the recipe for “real” adjika does not contain tomatoes, so let’s try to prepare it for the winter without this popular vegetable. Delicious adjika from hot pepper according to our recipe with photos different dishes bright rich taste and piquant aroma. Sticking to step-by-step recommendations video recipe, every housewife can prepare delicious homemade adjika without tomatoes in half an hour.

Necessary ingredients for the recipe for adjika with hot pepper (product yield – 300 g):

• bell pepper – 150 gr.
• red and green hot pepper – 150 gr.
• garlic – 70 gr.
• fresh mint - sprig
• salt and black pepper – 0.5 tsp each.

Step-by-step instructions for the recipe for spicy adjika from peppers without tomatoes:

1. We clean the hot pepper pods from seeds and stalks (if you like it spicier, you can leave some of the seeds). Wash the bell pepper, remove the stems and internal contents, cut into pieces.
2. We peel the garlic cloves and pass them through a meat grinder. We send sweet and bitter peppers, as well as spices according to the recipe, after the garlic.
3. When adjika acquires a homogeneous consistency, spread finished product in small convenient jars and put them in the refrigerator. For long term storage raw adjika need to be boiled with 1 – 2 spoons vegetable oil and roll into clean sterilized jars. Simple and delicious!

Classic Abkhaz adjika – recipe with photo

Sunny Abkhazia is rightfully considered the birthplace of adjika, and from there the seasoning “migrated” to the cuisines of other countries of the world. Spicy, fiery and extremely healthy, adjika perfectly complements the taste of main dishes of meat, fish, pasta and vegetables. And what would a kebab be without such a “fiery” sauce! When going on a picnic, be sure to take a jar of classic Abkhaz adjika with you - we will be happy to share with you the recipe and photo of the seasoning. Write it down and prepare it right away!

What ingredients are used to prepare classic Abkhaz adjika:

• hot red pepper – 2.5 kg
• garlic – 250 gr.
• coriander (seeds) – 75 gr.
• coarse salt (not iodized) – 0.5 kg

Step-by-step description of the recipe for classic adjika in Abkhazian:

1. We wash the hot pepper pods under running water and place them separately from each other on a flat surface - a bowl or large plate. Place in a dark place and leave for 3 days.
2. Before starting cooking, we recommend wearing gloves, since you will have to work with extremely “hot” material and it is better to protect the skin of your hands. Cut out the stems of hot peppercorns.
3. Peel the garlic and grind the coriander seeds using a mortar and pestle. We pass the prepared ingredients through a meat grinder - garlic cloves, crushed coriander and hot pepper. We carry out the procedure 2 – 3 times.
4. Place the spicy mass in a saucepan, add salt and, stirring with a wooden spatula, leave it “alone” for a day.
5. Mix thoroughly again and pour the spicy adjika into clean jars or bottles. Everything is ours classic adjika ready in Abkhazian! However, this sauce is not suitable for long-term winter storage, so it is recommended to use the product “as intended” in the next few days.

Do-it-yourself spicy adjika that doesn’t need to be cooked - quick seasoning recipe on video

A recipe for spicy adjika that does not need to be cooked is a real “godsend” for busy housewives. Simply chop all the vegetables, add spices and the delicious hot sauce is ready for tasting. How to quickly prepare raw adjika with your own hands? The video shows the recipe for this amazingly tasty seasoning.

Homemade adjika from tomatoes, peppers and garlic - recipe in a slow cooker, video

To prepare homemade spicy adjika with tomatoes, peppers and garlic, you can use a slow cooker. By entrusting a modern kitchen “assistant” with the main stages of cooking, all you have to do is enjoy delicious adjika- in the video you will find step by step instructions prescription

Video recipe for the most delicious homemade adjika with carrots – “Finger lickin’ good”

Among the variety of recipes for homemade adjika, the most delicious ones can be especially noted - from tomatoes, apples and carrots. With the help of our video recipe, every housewife can easily prepare adjika at home with delicate taste And incomparable aroma– you’ll just lick your fingers!

How to properly prepare adjika for the winter? On our pages you will find the best simple recipes step by step with photos and videos of homemade adjika without cooking and with heat treatment– from tomato and garlic, with horseradish, apples, hot and sweet peppers, without and with vinegar. By preparing your own surprisingly tasty spicy adjika, which does not require cooking, you will retain all the vitamins and useful substances blanks. Discover the classic recipe for Abkhazian adjika - such a fiery seasoning will give your favorite dishes a new original taste. You'll lick your fingers, and that's all!

Adjika with apples: recipe

Carrots, apples – 1 kg each
- tomatoes – 2.5 kg
- granulated sugar– 1 glass
- salt – 120 g
- garlic – 220 g
- sweet Bulgarian peppercorns – 1 kg
- capsicum red pepper – 120 g
- vinegar – 220 ml
- vegetable oil - one glass

Preparation:

Wash the red hot peppers, cut off the green tails. Peel and wash the carrots. Chop the peeled garlic. Wash the apples, remove the peel and core. Wash the bell pepper, remove the seeds and stalk. Rinse the tomatoes, boil the kettle, pour boiling water for a couple of minutes, drain the water, pour cool water for 5 minutes, remove the peel. Pass the prepared vegetables through a meat grinder, combine in a saucepan, and cook for half an hour after boiling. Add sugar, vegetable oil, vinegar, salt, cook for another 10 minutes. Wash the jars with soda. Sterilize jars and lids. Hot billet package, seal.

Adjika with apples and tomatoes

Ripe tomatoes – 3 kg
- sour apple – 1 kg
- head of garlic – 2 pcs.
- carrots – 1 pc.
- table vinegar, vegetable oil - one glass each
- salt – 5 tablespoons
- sugar – 1 tbsp.

Preparation:

Grate the peeled carrots, cut the sweet pepper into 2 parts, and remove the seed pod. Wash the apple, cut into 4 parts, remove seeds. You can also peel it. Wash the red hot pepper. Cut the washed tomatoes into two or four parts, cut out the stalk. Pass the prepared products through a meat grinder. Place the fruit and vegetable mixture in an enamel or aluminum bowl, place on the stove, boil, cook, stirring occasionally, for 45 minutes, setting the heat to low.

Spicy adjika with apples: recipe

Green tomatoes – 3.5 kg
- dill - one bunch
- a bunch of parsley
- sweet pepper – 520 g
- hot red pepper – 220 g
- salt – 155 g
- vegetable oil – 50 g
- hops-suneli – 50 g
- salt – 155 g
- red tomatoes – 520 g

Preparing adjika for the winter.

Pass all products through a meat grinder. Soften its taste with an apple, while reducing the amount of garlic and hot pepper. Cut green tomatoes into halves or quarters. Mix tomatoes with adjika. Prepare lids and jars so they are clean and sterile. Simmer the mixture until it boils. After this, simmer it over low heat while stirring. Add chopped herbs, simmer for another minute. Hot salad put in jars, roll up, wrap the jars until they cool completely.

Ingredients:

Green apple, carrots – 1 kg each
- multi-colored pepper – 1 kg
- head of garlic – 2 pcs.
- salt – 2 tablespoons
- tomatoes – 2 kg
- onion – 1 kilogram

How to cook:

Boil all ingredients except garlic for forty minutes, then add garlic, cook for 5 minutes, roll up, cool upside down.

Spicy adjika with apples

Garlic – 220 g
- carrots, onions – 1 kg each
- vegetable oil – 220 g
- granulated sugar – 120 g
- hot pepper pod – 2 pcs.
- green sour apple – 1 kg
- salt
- tomatoes – two and a half kilograms

Cooking steps:

Wash the apples, peel the seeds, and pass through a meat grinder. Also grind tomatoes, carrots, onions and peppers through a meat grinder. Cook it all for 45 minutes. Finally, add hot pepper and chopped garlic, salt, granulated sugar and butter, stir, cook for 10 minutes. Pack the product in sterilized containers and seal.

Adjika with apples and carrots

Sweet pepper – 520 g
- onion – 520 g
- red tomato – 3 kg
- hot pepper– 10 pcs.
- apple – 520 g
- garlic – 220 g
- sunflower oil – ? liters
- salt - a couple of tablespoons
- granulated sugar – 120 g

Cooking steps:

Wash the vegetables and prepare. Grind the hot peppers along with the seeds and the remaining ingredients through a meat grinder, add sugar, salt, and butter. Cook the mixture for 3 hours with regular stirring. Spread the mixture while still hot and seal. Turn the jars over, cover until cool, store in cool place.

It turns out very tasty too.

How to cook adjika with apples

Tomato – 5 kilograms
- red bitter pepper – 4 pcs.
- onion – ? kg
- sweet pepper – ? kg
- carrots – 420 g
- Antonovka – ? kg
- vegetable oil - one glass
- peeled garlic – 355 g

Cooking steps:

Peel the apples and pass them through a meat grinder along with hot peppers, sweet peppers, peeled garlic and onions. Pour in a glass of vegetable oil, salt to taste, set to simmer for 3 hours, put in jars, and roll up.

Adjika with apples spicy recipe.

"Tsarskaya".

You will need:

Peeled garlic – 355 g
- onion – ? kg
- carrots – 420 g
- apple – ? kg
- tomatoes – 5 kg
- sweet pepper – ? kg
- hot pepper – 4 pcs.
- vegetable oil
- salt

Cooking steps:

Peel the Antonovka, pass it through a meat grinder along with other vegetables, pour in butter and salt, and let it cook for 3 hours with regular stirring. Place the mixture in jars and roll up. Adjika with Antonovka apples ready!

"Blitz option".

Required Products:

Tomatoes – 2.5 kg
- carrots, bell peppers – 1 kg each
- apples without peel
- salt
- vinegar - one glass
- vegetable oil, sugar - one glass each
- chilli pepper – 120 g
- garlic – 220 g

Preparation:

Peel the apple fruits, grind them together with other vegetables through a meat grinder, and let them cook for one hour with regular stirring. As soon as the mixture has cooled, mix everything and put it in jars that have been previously washed and heated. Cover with plastic lids, scalded with boiling water, and store in the refrigerator.

You will need:

Tomatoes – 5 kg
- garlic – 320 g
- salt – 255 g
- vinegar – 255 g
- bitter red pepper – 8 pieces
- sweet and sour apples – 1 kg
- sweet pepper (red) – one kilogram
- sugar – 320 g

How to cook:

1. Chop the apple fruits and vegetables. First remove the core and place it on the stove.
2. After 2 hours, add chopped hot pepper, vinegar, vegetable oil, cook while stirring.
3. After another couple of hours, add sugar, salt, and twisted garlic.
4. Place the cooled workpiece in a sterile container and store in a cool place.

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Adjika boiled with apples.

Required Products:

Vinegar - glass
- a bunch of greenery
- solka
- vegetable oil – 2 cups
- garlic head – 3 pcs.
- granulated sugar – 2 cups
- hot peppercorns – 2 pieces
- carrots – 2 pieces
- apple fruits – 3 pcs.
- eggplant – 4.5 kg
- tomatoes – 2.5 kilograms

Cooking steps:

1. Wash the tomatoes, cut into small pieces, turn into pulp. You can first remove the skin from the tomatoes. Transfer them to a large bowl.
2. Peel the sweet and bitter peppers, cut them into pieces, remove the stem and seeds, and chop them in any convenient way.
3. Wash apples, carrots, herbs, garlic, cut into pieces, cut out the stalk, seeds, and chop.
4. Combine all 3 resulting masses, grind again until it becomes homogeneous. Place the mixture in a saucepan.
5. Add sugar, vegetable fat, vinegar, mix well, add salt to taste, place the vessel on low heat. After boiling, cover with a lid and leave for 20 minutes.
6. Wash, peel, and cut the eggplants into pieces. Place in a saucepan with vegetable mixture, stir, let simmer for 20 minutes.
7. Place the finished adjika into jars, roll them up, turn them upside down, wrap them in a towel or blanket, and leave until they cool completely.

You'll also love the cooking options winter harvesting from pears and cherry plums.

Ingredients:

Carrots, tomatoes, onions, onions – 1 kg each
- garlic – 155 g
- salt – 3 tbsp. spoon
- sunflower oil – 1 cup
- vinegar - ? kg
- pear – 1 kilogram
- salt – 3 tablespoons

Preparation:

1. Wash the pears along with the vegetables, remove the seed pods and stalks, and chop into small pieces.
2. Grind the prepared products through a fine grid.
3. Place the resulting mixture in a saucepan, add salt, sugar, butter, and stir. Place the vessel on the stove, simmer over low heat, stirring from time to time. It will take about half an hour to cook. Taste, add salt and sweeten if necessary.
4. Separately chop the garlic, add it to the total mass, pour in vinegar, cook for 5 minutes, place in pre-prepared jars, roll up with boiled lids, and turn over.
5. Wrap the jars with adjika in a warm blanket and cool until completely cool.

Recipe with cherry plum.

Ingredients:

Cherry plum – 5 kg
- fresh cilantro - two bunches
- dry cilantro - one bunch
- pepper pod – 2 pcs.
- fresh dill – 2 bunches
- flea fresh mint– 2 bundles
- fresh fennel - one bunch
- a glass of water
- granulated sugar
- solka
- garlic head – 5 pcs.
- a bunch of fresh dill – 2 pieces

Preparation:

1. Wash the cherry plum, pour it into a pan, fill it with water, put it on the stove, cook until tender. Grind it until only pulp remains.
2. Remove the seeds from dry cilantro.
3. Wash the fresh herbs, dry them, and chop them finely.
4. Soak the garlic heads in water and peel.
5. Grind the seeds and washed greens. Place the resulting mass in a separate pan.
6. Chop the garlic heads.
7. Wash the peppercorns and chop them. Place the grated cherry plum on the stove, boil, add herbs, salt, pepper, and place over medium heat. Gradually add boiled water to get the right consistency, cook for another hour.
8. After an hour, reduce the heat and taste.
9. Package the finished product, cool it, and store it.