Adjika from zucchini for the winter, recipes with vinegar, you'll lick your fingers

Culinary secrets

We dare to divert your attention to highlight general points regarding the preparation of adjika from zucchini for the winter.

Adjika made from young vegetables usually has a more delicate consistency. To obtain a smooth composition, tomatoes must be peeled and free from seed sacs, but only the most hardworking housewives do this.
Adjika will acquire new taste qualities if it is made from fried zucchini.
Zucchini adjika is an invention of Russian culinary specialists, but to make it similar to the traditional Caucasian sauce, it is recommended to add garlic, pepper, and oriental spices to it.
The culinary specialist has the right to adjust the spiciness of the snack to his liking, reducing or increasing the amount of hot pepper and garlic. But you shouldn’t completely give up pepper, because without it adjika will become just squash caviar.
In recipes for preparations for the winter, the quantity of products is given in purified form.
The storage conditions for zucchini adjika depend on the method and recipe for preparing this snack. As a rule, raw sauce can only be stored in the refrigerator, and cooked sauce can only be stored indoors. If vinegar is included in adjika, then it becomes less demanding on storage conditions and “stands well” at room temperature.
Regardless of where zucchini adjika will be stored, you must sterilize the jars and boil the lids. Plastic lids should only cover the snack if the snack is left in the refrigerator for a short period of time.

Zucchini adjika can be prepared with the addition of various spices, vegetables and fruits. Below you will find traditional variations with tomatoes, tomato paste, peppers and carrots, as well as non-standard recipes with eggplants, apples, plums, horseradish.

Any recipe is accompanied by an indication of the approximate volume of the finished product, so that the housewife understands how many jars need to be sterilized.

Classic adjika made from zucchini, the recipe is to die for

By the way, men love this adjika more. Most often it turns out to be spicy and goes well with barbecue or baked meat.

Quick adjika from zucchini for the winter

While tomato paste is often added to zucchini adjika recipes for the winter, mayonnaise is a rare ingredient in preparations. But, despite this, it is mayonnaise that gives adjika a mild taste for the winter and allows it to be stored for a long time. Read more about how to prepare quick adjika with zucchini, tomato paste and mayonnaise for the winter in the recipe below.

So, the ingredients:

zucchini - 1.5 kg;
mayonnaise - 150 ml;
tomato paste - 150 ml;
sugar - 50 gr.;
garlic - 5 cloves;
vegetable oil –50 ml;
vinegar - 1 tbsp. l.;
chili pepper - 2 pcs.;
dried parsley - 1 tbsp. l.

Cooking method:

Zucchini, along with peel and seeds (if the vegetable is young), together with garlic, are passed through a meat grinder.
Then the mass is sent to the stove, sugar, salt and vegetable oil are added to it. After boiling, add mayonnaise and tomato paste, which must be mixed well with the vegetable mixture.
Everything is stewed under the lid for 20 minutes, after which vinegar, parsley and hot pepper are added.
Next, you need to boil the mixture for another 5 minutes over low heat.
Roll up adjika for the winter according to the standard scheme.

Adjika from zucchini with garlic and pepper – spicy preserved food for the winter

You have a unique opportunity to repeat the recipe, which many housewives have already called the most successful. This spicy zucchini adjika for the winter can replace regular zucchini caviar or serve as an additional sauce for side dishes.

Ingredients:

zucchini – 700 g
bell pepper – 350 g
tomatoes – 350 g
chili pepper – 60-70 g
garlic (small heads) – 2 pcs.
ordinary vinegar 9% – 70 ml
paprika (ground spices) – 2 tbsp. l.
rock salt – 3 tbsp. l.
ground black pepper – 2 tbsp. l.
brown sugar – 60 g.

Cooking step by step

Peel the zucchini. If you use large or overripe vegetables, be sure to remove the core with ripe seeds. Cut into cubes.
Peel the garlic. Pieces that are too large can be cut in half.
Prepare the pepper: remove the core and stalks, cut into convenient slices.
Cut off the remaining stems from each tomato. Cut large fruits into slices (4-8 parts).
Prepare the base for adjika from grated vegetables.
Read also: How to prepare sun-dried tomatoes for the winter at home
Pour the base for rolling into a saucepan. It is advisable to choose an enamel container with a thick bottom. Add all remaining ingredients to adjika. Bring the mixture to a boil and simmer for about 12 minutes over high heat. Then set the pan to low heat and cook for 40-45 minutes, stirring occasionally.
Distribute the spicy winter adjika made from zucchini, pepper and garlic into sterilized jars and roll up.

Spicy adjika from zucchini

Adjika is different in that it is not necessary to choose only young vegetables. Even ripe fruits are ideal for this. Just when using such zucchini, you will need to remove the skin from them.

Ingredients:

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

Preparation:

Rinse the vegetables. Remove the skin from the zucchini.
Grind the zucchini first with a blender, then the tomatoes and bell peppers.
Stir the resulting puree, salt it and pour in the oil. Squeeze the garlic and add hot pepper.
Place the sauce on the stove, setting the power to medium.
Cook for one hour. It is important to stir adjika periodically.
Pour vinegar 5 minutes before the end of cooking.
Place the sauce in jars and close the lids.

Delicious adjika from zucchini with apples

We present to your attention a classic version of preparing adjika. The addition of apples gives it a special taste. Try it and you will like it.

Ingredients:

Carrots – 0.5 kg.
Bulgarian sweet pepper – 0.5 kg.
Sweet and sour apples – 0.5 kg.
Zucchini, peeled and without seeds – 3 kg.
Garlic – 5 heads.
Chili pepper – 7 pcs.
A bunch of cilantro, dill, parsley, basil.
Apple cider vinegar – 1 tbsp.
Vegetable oil – 1.5 tbsp.
Sugar – 1 tbsp.
Salt – 2 tbsp. l.

Cooking process:

Rinse vegetables thoroughly in cold water. Using a sharp knife or vegetable peeler, remove the peel from all of them: zucchini, carrots, and apples. Remove seeds from zucchini.
Using a knife, remove the seeds from the apples along with the seed chamber.
The greens need to be sorted out, rinsed well with running water and be sure to dry with a paper towel.
Vegetables and apples, cut for convenience, are processed in a meat grinder with large holes.
You need to skip the zucchini first. Then place them on a sieve to remove excess juice, otherwise the adjika will be too liquid.
Chop the greens into small pieces using a thin knife and a kitchen board.
Place the vegetable mixture in a container with thick walls. Simmer over low heat.
Pour in the butter, add sugar and salt. Simmer the adjika under a closed lid for one hour, stirring occasionally.
About 10 minutes before the end of stewing, add chopped herbs, chopped garlic to the adjika and pour in vinegar (preferably apple).
Pour the finished adjika into sterilized jars and roll up. Turn the jars upside down and cool. Store in a cool and dark place.

Your seasoning will be a big hit at the holiday table. Bon appetit!

Spicy zucchini adjika with tomato paste

And now the promised recipe for adjika with the addition of tomato paste. It is lightweight, which will definitely make your work easier, and you won’t have to deal with processing another vegetable. But, despite all these advantages, you should still use natural products.

This means that it would be a good idea to use even your own homemade tomato paste, and not store-bought.

We will need:

Zucchini or zucchini - 2 kg.
Garlic - 100-120 gr.
Tomato paste - 350 gr.
Vegetable oil - 1 cup or 200 ml.
Sugar - 200-250 gr.
Salt - 1 tablespoon
Vinegar 9% - 100 ml.
Ground red pepper - 1 tablespoon

Yield: 2.5 liters or 5 cans of 0.5 liters each.

Preparation:

Before you start preparing adjika, you need to prepare the vegetables. Peel the zucchini or zucchini and divide it into two equal parts. Remove seeds from the vegetable and cut it into small cubes. The size does not matter, because the main thing is that it is easier to pass it through a meat grinder.
We peel the garlic and throw it into a meat grinder together with the chopped zucchini.
Transfer the resulting vegetable mixture into a saucepan with a thick bottom. Add salt, sugar, vegetable oil here. And pour in the required amount of tomato paste.
Mix all the sauce thoroughly. Simmer and bring to a boil.
It is necessary to simmer the adjika under a closed lid for 30 minutes. After that, remove the lid and add crushed red pepper. Then pour in the measured amount of vinegar. Then close the lid and continue to simmer for another 5 minutes.

Banks must be sterilized. You can choose any method, either steam or in the oven at a temperature of 150 degrees for 15-20 minutes.

Adjika is ready! Place it in jars without removing from heat. The mass should be very hot. Then we close the adjika with lids and turn it upside down. The jars should be left at room temperature overnight, placed on a flat surface. In the morning, adjika can be stored in a cellar or other suitable place.

Spicy and very tasty appetizer of zucchini with tomato paste

The piquant seasoning, tickling the taste buds, struck me with its balance. This is really a thing!

Ingredients:

Zucchini – 5 kg
Tomato paste – 500 g
Garlic – 2 heads
Hot pepper – 1-3 pcs.
Vegetable oil – 2 tbsp.
Vinegar 9% – 150 ml
Salt – 2 tbsp.
Sugar – 1 tbsp.

Preparation:

Remove the clothes from the zucchini; if the fruit is overripe, remove the seeds along with the loose core. Peel the garlic. Wash the pepper. If you are afraid that adjika will turn out very angry, remove the seeds.
Pass fresh ingredients through a meat grinder.
Add tomato paste, salt, sugar.
Cook over low heat, stirring occasionally, for exactly 1 hour.
Add chopped garlic, vinegar, cook for another 5 minutes.
Place the still hot mass into pre-sterilized jars, roll up, turn upside down, and wrap.

Recipe for adjika from zucchini without carrots

Ingredients (for 3 l):

zucchini - 2 kg;
bell pepper - 1 kg;
hot pepper - 3-5 pcs.;
dried basil, ground coriander and paprika - 15-20 g each;
garlic - 2-3 heads;
table vinegar, vegetable oil - 100 ml each;
tomatoes - 1 kg;
sugar - 40 g;
salt - 40 g.

How to cook:

Chop all the vegetables (except garlic) into small pieces, put them in a saucepan, add sugar, salt and butter. Cook over low heat until it boils and the food is completely soft.
Blend the ingredients using an immersion blender or pass through a sieve.
Boil the mixture for 15 minutes.
Add seasoning, garlic and vinegar. Stir and cook for another 5-10 minutes.
Place in jars and roll up.

The recipe is not bad, as it allows you to do without a meat grinder and, in general, without any kitchen equipment. An experienced housewife can roll up this zucchini adjika even in the village.

New adjika from zucchini with carrots “Always Little” - an excellent culinary recipe

Surprisingly tasty adjika from zucchini Always Little - a culinary recipe that literally blew up the Internet. It is readily shared by housewives who have already tried the original winter roll. Many consider this option to be the most optimal version of the sauce. The culinary recipe for adjika from zucchini, Always Malo, presented below is a “soft” and “gentle” option for the whole family. You can always supplement the recipe with hot chili pepper. A similar cooking algorithm with herbs is presented in the video.

Ingredients:

carrots – 300 g
tomatoes – 750 g
garlic – 1 head
zucchini – 1-1.2 kg
onions – 2 pcs.
salt – 15 g
ground black pepper – 1 tsp.
vegetable oil – 80 ml
vinegar 9% – 20 ml
sugar – 45 g

Cooking step by step

Peel the carrots, onions and zucchini. Cut into pieces so that the vegetables fit into the blender bowl.
Grind the vegetables. Pour into a thick-bottomed saucepan.
Twist the tomatoes, garlic, sweet and hot peppers.
Combine the zucchini mass with the tomato mass.
Add butter, salt and sugar. Simmer for 30 minutes from the moment the adjika boils on the stove.
Pour in vinegar and stir. Pour into jars and roll up.

Adjika from zucchini in Tbilisi

When preparing this sauce, one cannot help but recall the classic recipe of Abkhaz cuisine. It is spicier, but ideal for meat dishes.

Ingredients:

3 kg of zucchini or zucchini;
0.5 kg bell pepper;
0.5 kg carrots;
1 head of garlic;
1.5 kg tomatoes
3 tablespoons hot pepper;
50 ml 9% vinegar;
100 ml vegetable oil;
3 tablespoons sugar;
2 tablespoons salt

Preparation:

Rinse all vegetables. Cut the skin off the zucchini and peel the carrots.
Grind the vegetables using a blender.
Squeeze the garlic into the prepared vegetable puree. Salt, season and add oil.
Place the vegetable puree over medium heat. It takes approximately 40 minutes to cook.
Stir adjika during cooking.
Finally, pour in the vinegar. Cook for another 10 minutes.
Pour adjika into jars and turn them over.

Adjika from zucchini and tomato paste

Zucchini adjika is a very tasty and, most importantly, quick to prepare dish. It can be eaten with bread as an independent product, and can also be added to meat dishes as a seasoning. If desired, adjika from zucchini can be prepared as spicy as adjika from tomatoes prepared in a traditional way. According to the recipe that I want to tell you, adjika from zucchini turns out to be moderately spicy, with only a hint of spiciness. And this is all thanks to the addition of hot pepper to the recipe.

Ingredients:

peeled zucchini - 2 kilograms
tomato paste - 400 grams (take natural without additives)
salt - 2 tablespoons
sugar - 200 grams
9% vinegar - 100 milliliters
garlic - 9-10 cloves
hot pepper - to your taste vegetable oil - 1 cup (can be replaced with olive oil)
greenery

Cooking method:

Sterilize the jars. Before the sterilization process itself, the jars should be thoroughly washed. Take a large pan, pour water into it, place an oven rack on top of the pan, or you can use a metal sieve to do this, on which you place the jars with the neck down.
Keep the jars over steam for about 15 minutes, but do not remove the jars before steam drops begin to flow down their walls. Place the sterilized jars neck down on a clean towel.
We peel the garlic. After washing the zucchini, peel them.
Pass the peeled zucchini through a meat grinder or chop using a food processor, if you have one.
Pass the herbs, hot peppers, and garlic into a separate bowl through a meat grinder.
Add vegetable oil, sugar, salt, tomato paste to the rolled zucchini and place everything on the stove, setting it to medium heat.
Bring to a boil and cook (stirring) using medium heat for 25-30 minutes.
About 5 minutes before the end of preparing homemade adjika, add a mixture of hot pepper and garlic and pour in vinegar.
Pour adjika into dry, sterilized jars.
Cover the jars filled with adjika with tin lids and seal with a manual seaming machine.
After rolling, turn the jars upside down and leave them in this position until they are completely cooled.

If you will not preserve the prepared adjika for a long period, then simply transfer it to sterilized glass jars and cover with plastic lids. But under no circumstances leave adjika in an aluminum container.

Zucchini adjika with vinegar and bell pepper

According to this recipe, adjika is prepared without adding carrots. Tomato paste can be replaced with grated tomatoes.

Need to take:

zucchini - 2 kg;
tomato paste - 400 g;
bell pepper - 0.5 kg;
hot pepper - 1 pc.;
garlic –100 g;
salt – 1 tbsp. l.;
sugar - 200 g;
odorless vegetable oil - 200-250 g;
vinegar 9% - 100 ml;
water - 150 ml.

Preparation:

We clean the zucchini from seeds and remove the peel. We pass the remaining mass through a meat grinder.
In the same way, we clean the peppers from the kernels and seeds. The story is the same with hot peppers. Puree the vegetables and mix with tomato paste.
Place the mass on high heat on the stove and heat until actively bubbling.
Then we add salt, sugar, oil and water and cook over medium heat for 20 minutes. Then crush the garlic in a press and add it to the zucchini. Pour in a measured amount of table vinegar and heat for another 5 minutes on the stove.
Next, we roll the adjika into sterile jars and seal them with lids for the winter.

How to cook spicy adjika from zucchini with vinegar, apples and peppers without tomatoes

Spicy, aromatic and piquant zucchini sauce will definitely please everyone. It’s quite simple to prepare, and it’s very pleasant to open the aromatic seasoning in winter.

We will need:

Bell pepper – 250 gr.
Chili pepper – 20 gr.
Garlic – 45 gr.
Zucchini – 1 kg.
Apples – 200 gr.
Sunflower oil – 100 ml.
Salt – 30 gr.
Sugar – 50 gr.
Vinegar – 30 ml.

Preparation:

First, let's take care of the pepper, remove the seeds and stalk, and cut it into several parts.

Peel the garlic. We wash the zucchini, remove the skin, get rid of the seeds, the required weight of the vegetable is considered without skin and seeds, cut into arbitrary pieces.

Wash the apples, remove the skin, cut out the seed pod, and cut into four parts. After all the vegetables are prepared, they must be twisted through a meat grinder, using a fine sieve.

Transfer the resulting puree into a large saucepan. Then add salt, sugar, and pour in the required amount of butter. You can adjust its quantity; if you like fattier preparations, it may be a little more. If you don’t like too much fat, just reduce the amount. Place the container with the future adjika on the stove, cook over medium heat for 40 minutes, counting the time from the moment of boiling. After the time has passed, add vinegar and simmer for another 10 minutes.

Pour the still hot seasoning into dry sterile jars and close with screw caps. We wrap it in a warm blanket and wait until it cools down completely; this will take about a day. Store in a dark, cool place. Beautiful adjika is ready. Bon appetit!

Recipe for adjika from zucchini with tomato paste and apples for the winter

The appetizer turns out delicious and very tender, everyone likes it.

Ingredients:

Zucchini - 3 kg.
Pepper - 500 g.
Carrots - 500 g.
Apples - 400 g (or 6 medium sizes).
Garlic - 100 g.
Vegetable oil - 250 g.
Tomato paste - 250 g.
6% vinegar - 100 ml.
Salt - 1 tablespoon.
Paprika - 1.5 teaspoons.
Sugar - 100 g.

Preparation:

Peel the zucchini and remove all seeds. Cut them into pieces and pass through a meat grinder.
Peppers, carrots and apples are also put into a meat grinder separately.
Then place all the cooked vegetables in a large saucepan and place on the heat.
Add all the ingredients except the garlic to the container with the vegetables.
Simmer the zucchini adjika for 1 hour, stirring occasionally.
Finely chop the garlic, put it through a garlic press and add to the vegetables.
Continue simmering the squash mixture for 1 hour. Don't forget to stir and taste.
After 2 hours of cooking, place adjika in jars and roll up.
There is no need to sterilize the jars.

Adjika for the winter from zucchini with apples (without tomatoes) - a bonus recipe you'll lick your fingers

Do you like moderately spicy vegetable snacks? You will definitely love adjika made from zucchini with apples for the winter – the recipe is to die for! It is prepared without tomatoes, so the taste of pepper and apples is stronger than in analogues with tomatoes.

Ingredients:

sour apples – 2 pcs.
zucchini without peel – 1 kg
yellow bell pepper – 2 pcs.
garlic – 9 cloves
fresh chili pepper – 2 pcs.
vegetable oil – ½ cup
table vinegar – 30 ml
granulated sugar – 2.5 tbsp. l.
salt – 1.5 tbsp. l.

Cooking step by step

Prepare all vegetables and apples for processing in a meat grinder. Squash fruits should be without peel, peppers and apples - without core. Cut everything into convenient pieces.
Pass all the pieces through a meat grinder.
Pour in a measured portion of butter, add salt and sugar.
Boil over medium heat for 40 minutes. Pour in the vinegar and cook for another 10 minutes.
Roll the hot mixture into sterilized containers. Adjika made from zucchini with apples rolled up according to this recipe can be stored for more than one winter, but usually all the reserves fly away before spring - you’ll lick your fingers, how delicious it is!

How to cook adjika from zucchini for the winter in a slow cooker

The range of products is the most standard. The convenient thing is that you don’t need to stand and stir; the multicooker cooks itself and then signals when everything is ready.

Compound:

1 zucchini;
4 tomatoes;
sweet pepper 6 pieces;
2 carrots;
hot pepper 1 pc.;
head of garlic;
a heaping spoonful of sugar;
half a tablespoon of salt;
vegetable oil one third of a glass;
half a teaspoon of vinegar.

Preparation:

We clean and wash the vegetables, dry them on a towel.
We pass everything through a small chopper in an electric meat grinder. Although it is possible through a grill, it turns out much more piquant when the pieces in this adjika are barely noticeable.
Place all components in a slow cooker.
Turn on the simmer mode for an hour and a half.
10 minutes before the end of cooking, pour in vinegar and add garlic. Mix everything thoroughly.
When finished, immediately put the adjika into sterile jars and roll up. Let cool and keep upside down.
As people say - the mash is good, but the cup is small... a lot. Unfortunately. You can’t do it in a slow cooker!

Zucchini adjika with tomatoes

Ingredients:

Zucchini - 5 kg.
Sugar - 100 gr.
Sunflower oil - 400 ml.
Chili pepper - 2 pods.
Tomato paste - 0.5 l.
Coarse salt - 2 tablespoons.
Garlic - 100 gr.
Table vinegar 9% - 150 ml.

Cooking method:

Let's peel a large zucchini from the seeds, although for young zucchini it is enough to peel only the skin. Cut into arbitrary pieces and pass through a meat grinder along with peeled hot chili peppers.
If you can't find chili pepper, you can replace it with a tablespoon of ground pepper. Add sugar, salt and sunflower oil to the sauce.
Once again we will pass everything through a meat grinder and add slightly diluted tomato paste to the mass. Pour the resulting semi-finished adjika into a saucepan and set to cook on the stove for 50 minutes.
The mass must be stirred hour after hour so that it does not stick to the bottom. Pass the garlic cloves through a garlic press and also throw them into the adjika.
Add vinegar, stir and continue cooking for another 10 minutes. Then we pour the still hot adjika into the jars, immediately close the lids and, as in the previous versions, turn them over.
Cover with a blanket and leave overnight.

Georgian adjika from zucchini with walnuts - awesome recipe

The flavor of Georgian cuisine awaits you, where nuts are always added to adjika. Try the spicy taste of hot seasoning, you won’t regret it.

Take:

Tomatoes – 350 gr.
Bell pepper – 300 gr.
Onion – 150 gr.
Garlic cloves – 7 pcs.
Essence - a small spoon.
Peeled walnuts – 100-150 gr.
Cilantro - a small bunch.
Sunflower oil – 3 tablespoons.
Salt - a large spoon.

Preparation:

Wash and peel zucchini and other vegetables. Remove seeds and membranes from peppers.
Turn vegetables into puree by passing through a meat grinder or using a blender.
Place in a saucepan and cook after boiling for 40 minutes.
Chop the nuts in a blender and finely chop the greens.
Add cilantro, nuts, and garlic pulp to the pan. Pour in vinegar.
Cook for 5-10 minutes, turn off the heat. Distribute the adjika into the jars and roll up.