“Cold” adjika: top 10 best recipes without cooking

Classic recipe

Home canning of vegetables is becoming as popular as the topic of proper and healthy nutrition. Ancient methods of processing seasonal ingredients, as well as their best variations in modern versions, have become especially in demand.

Composition of ingredients

Components for filling a 3-liter cylinder:

Red tomatoes	1.6–1.7 kg
Garlic	3 cloves
Dill umbrellas	1–2 pcs.
Granulated sugar	50 g
Horseradish leaf
Coarse salt	15 g
Vinegar (70%)	1 tsp.

It is recommended to use tomatoes of the same ripeness as raw materials for pickling.

Step-by-step cooking process

Sequence of cooking steps:

The first step is to process the container for preservation. Glass containers and their lids must be thoroughly washed using baking soda. Then the containers should be sterilized by steam, water or oven. Metal lids must be boiled.
Now you need to rinse the tomatoes well, place them on clean cotton towels so that excess liquid drains from the fruit.
At the same time, you need to peel the garlic, then chop the cloves into slices or cubes.
The horseradish leaf also needs to be washed, dried, and chopped into large pieces.
Next, you need to cover the bottom of the container with pieces of root leaf, add dill umbrellas and chopped garlic. After this, you should place the prepared tomatoes in the container, trying to make it as dense as possible, but without violating the integrity of the fruit.
Now you need to pour filtered water into the pan, heat it to a boil, then dissolve salt and sugar in the liquid.
At the next stage, you need to pour the resulting solution over the tomatoes placed in the jar, hold the pieces in this form for 5–7 minutes, and then drain the liquid into a pan.
Bring the resulting mixture to a boil again, then refill the container with boiling water. Do this procedure 2 times.
During the third heat treatment of products, it is necessary to pour vinegar into the jar, roll up the container tightly, and ensure that it is sealed.
All that remains is to turn the bottle upside down and wrap the workpiece with a terry towel or blanket.

The vinegar used in the recipe can be replaced with citric acid, added at the rate of 1 tsp. per 1 liter of drinking water.

What can I add?

Tomatoes with garlic for the winter (the recipe allows for adjustments in terms of the use of herbs) go well with celery sprigs (they will add pleasant spicy notes to the treat), as well as with currant and cherry leaves, the tannic properties of which will ensure the strength of the fruit.

How to serve a dish

Winter pickles are often served with meat and fish dishes.

Tomatoes with garlic for the winter. Classic recipe

To serve the tomatoes appetizingly, you need to remove them from the jar and carefully place them on a serving plate. You can decorate the treat with plants and other pickled ingredients taken from the container.

With garlic and herbs

Tomatoes stuffed with garlic can be made more or less spicy, depending on personal taste.

Composition of ingredients

To can tomatoes you will need:

garlic - 6 heads;
granulated sugar - 250 g;
table salt - 60 g;
tomatoes - 4 kg;
peppercorns - 12–15 pcs.;
laurel leaves - 6 pcs.;
drinking water - 2 l;
parsley - 1 bunch;
table vinegar (9%) - 6 tsp.

In this recipe, it is advisable to use tomatoes of the “Cream” variety, which retain their integrity better than other types after heat treatment.

Step-by-step cooking process

Description of preparation steps:

Initially, the tomatoes should be washed and then left to dry.
After this, you need to cut off the “lids” from each berry at the places where the stalk is attached.
Next, you need to remove the peel from the garlic, then insert 1-3 cloves into the open part of each tomato. Their quantity will determine the sharpness of the taste of the future dish.
Now you should put 3-5 peppercorns, 2-3 sprigs of parsley, and a bay leaf into each container. Then you need to place the tomatoes in the tanks, trying to place the fruits with the garlic filling facing up.
The next step is to boil drinking water in a saucepan and pour it into containers filled with fruit.
After 5 min. you need to decant the liquid into the same container, bring the brine to a boil again, then fill the cylinders with it.
After the second pouring, you need to add salt and white sugar to the water, boil the mixture, then fill the jars with boiling marinade.
At the final stage of preparation, add 1 tsp to each container. vinegar, after which you need to seal the container well. Acetic acid can be replaced with aspirin at the rate of 1 tablet. per 1 liter of filtered water.
The cylinders need to be turned upside down, wrapped in a warm thing, and left in this state for a day until they cool completely.

How to serve a dish

You can present the treat as a stand-alone snack or as an additional component to new potatoes.

Cold marinating method

Tomatoes with garlic for the winter, the recipe for which does not include heat treatment of tomatoes, retain the maximum amount of useful minerals and vitamins.

Composition of ingredients

To prepare the dish you will need:

vinegar (9%) - 20 ml;
ripe tomatoes - 4 kg;
granulated sugar, salt - 1 tbsp. l.;

Composition of the marinade for a 3-liter bottle:

garlic cloves - 4 pcs.;
dill umbrellas - 2 pcs.;
horseradish, currant, cherry leaves - 1-2 plates each.

When buying tomatoes, it is advisable to choose red, fleshy and not very large berries. The fruits should be of equal ripeness, but not overripe.

Step-by-step cooking process

Sequence of preparation steps:

Initially, you need to thoroughly rinse and dry all sorted vegetables and the remaining components of the recipe.
Next, you should place several pieces of chopped horseradish leaves on the bottom of a pre-sterilized container, add 1-2 leaves of cherries and/or currants, place dill umbrellas and garlic cloves.
After this, you need to load the tomatoes into the containers without pressing them too tightly.
The prepared preparations should be filled with well or bottled water with salt and white sugar dissolved in it.
The necks of the filled containers should be covered with cotton cloth (gauze), and then the jars should be placed in a cool room.
After 3 days, the liquid will appear cloudy and have a specific odor. This means that you need to strain the brine, then pour it over the tomatoes again, and leave the jars in this form for another 2-3 days.
After the specified time, the cylinders should be kept in the refrigerator for 2 weeks.
Next, you need to close the containers with nylon lids and store the workpieces in the cellar or basement.

How to serve a dish

Cold marinating allows you to remove several aromatic tomatoes from the jar at any time, then return it to its place for further storage. You can serve the fruits with almost any second course.

With grated garlic

The presented recipe will allow you to get a dish with a spicy taste and a very appetizing design.

Composition of ingredients

To prepare the snack you will need:

tomatoes - 4 kg;
vinegar (9%) - 4 tbsp. l.;
filtered water - 3 l;
grated garlic - 2 tbsp. l. with a “slide”;
coarse salt - 40 g;
regular sugar - 200 g.

Step-by-step cooking process

Sequence of cooking steps:

The first steps in obtaining a flavorful snack must begin with processing the raw materials. The tomatoes should be washed and dried with napkins, the garlic should be peeled and finely grated (can be passed through a special chopper). To easily clean the cloves, you need to first crush them with the flat side of a knife, then place the product in a small container, close the container, and shake it vigorously.
When all the components of the recipe are prepared, you need to place the tomatoes in sterilized containers and start preparing the marinade.
To do this, you need to boil 3 liters of drinking water in a saucepan, pour granulated sugar and salt into it, and boil the mixture for 3–5 minutes.
Next, turn off the heat, add vinegar to the pan, then fill the filled cylinders with the resulting solution.
The procedure for treating tomatoes with a boiling mixture must be repeated twice. Before the third filling, you need to put 1 tsp into the containers with the product. grated garlic, after which you need to roll up the container tightly.
All that remains is to turn the jars over on their necks and wrap the blanks in a warm blanket.

How to serve a dish

The prepared treat is especially suitable for the New Year's table. Red tomatoes covered with garlic crumbs resemble autumn fruits dusted with the first snow.

Adjika with tomato paste and acetylsalicylic acid (aspirin) for the winter

Ingredients:

Tomatoes – 0.5 kg.
Hot red capsicum – 0.5 kg.
Garlic – 10 heads.
Salt – 1 tbsp. spoon.
Coriander seed – 1 teaspoon.
Black pepper – 1/3 teaspoon.
Fresh coriander - a bunch.
Aspirin tablets - 1 pc. per jar 0.5 l.

Cooking method:

Rinse tomatoes, sweet and hot peppers under running water. Cut the tomatoes into quarters and remove the stems.
Remove seeds and stems from the peppers and cut them into medium cubes so that they fit easily into a meat grinder. The easiest way to do this is to first cut off a circle with a stalk, place the pepper on the resulting surface and cut off the edible part in slices in a circle.
Remove the peel from the garlic. Cut into slices if the cloves are large.
Pass all ingredients (vegetables and herbs) except seasonings through a meat grinder.
Add salt, crushed pepper and coriander seed. Add sugar if necessary.
Crush aspirin into powder and add to adjika.
Pour the seasoning into jars and cover with steaming plastic lids - this will preserve the adjika longer.

This adjika should be stored at zero temperatures, in a cellar or in the refrigerator. Due to the presence of aspirin in the sauce, it is better stored than other uncooked adjikas and has a delicate, “barrel” taste. Try preparing adjika for the winter this way, the results will be finger-licking!

Pickled cherry tomatoes

Cherry tomatoes cooked with garlic and herbs for the winter according to this recipe are not only tasty, but also convenient to eat.

Composition of ingredients

To create a treat you will need:

horseradish root - 1 pc.;
peppercorns - 6 pcs.;
cherry tomatoes - 6 kg;
laurel leaves - 2 pcs.;
garlic cloves - 3 pcs.;
dill umbrellas - 3 pcs.;
table salt - 3 tbsp. l.

For the marinade you need:

vinegar (9%) - 6 tbsp. l.;
granulated sugar - 6 tbsp. l.;
salt - 2 tbsp. l.;
drinking water - 3 l.

Step-by-step cooking process

Description of marinating stages:

First, rinse the vegetables well with running water and dry them on cotton towels. Then you need to pierce the attachment points of the stalks with a toothpick so that the small berries do not burst when in hot water.
Next, you need to put the spices and seasonings listed in the recipe into jars. The laurel leaves must first be broken. The ratio of additives can be adjusted. To obtain a sharper taste, increase the number of chopped pieces of horseradish and garlic. To create a rich aroma, you will need to add a few more sprigs of herbs.
Now you need to carefully place the cherry tomatoes into glass containers.
The next step is to boil drinking water in a saucepan with granulated sugar and salt dissolved in it.
After boiling the mixture for 3 minutes, add vinegar to it, then pour the resulting marinade over the preparations.
Next, the filled cylinders need to be sterilized. To do this, you need to place the cans of tomatoes in a deep bowl with hot water. It is recommended to cover the bottom of the pan with a towel.
Boil the containers with the product for approximately 7–8 minutes. covered with lids.
All that remains is to remove the jars from the water, seal them tightly, and turn them upside down. You need to keep the blanks in this form for 24 hours under a warm blanket.

How to serve a dish

Pickled cherry tomatoes can be eaten as a delicious snack or the red berries can be used to decorate salads, meat and fish dishes.

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Let's prepare tomatoes, apples and spices.

Cut the tops of the washed tomatoes and grate them on a coarse grater. We start rubbing from the top, as a result all the pulp remains in the bowl, and almost all the skin remains in the hand. This is a very convenient method; it does not require the use of a food processor or blender, pre-blanching the tomatoes and removing the skin.

On the same coarse grater, grate the apple along with the skin. If desired, the fruit can be peeled, but it is the apple peel that contains natural antioxidants, such as quercetin and rutin. Apple peel is the richest source of vitamin C and A, and 2/3 of the apple's dietary fiber is concentrated in the peel. Triterpenoids, substances that play a major role in the prevention of cancer, are also removed along with the skin.

Finely chop the peeled garlic cloves with a knife or three on the same grater. Combine all ingredients and add ready-made grated horseradish, sugar, and salt to taste.

Mix well and the adjika is ready. Fresh adjika was prepared without heat treatment of vegetables and fruits, all the beneficial substances were preserved as much as possible. The dish is quite moderate in spiciness and will be liked by many.

Fans of spicier versions of adjika can add half or a third of a pod of chopped hot pepper.

Homemade adjika made from tomatoes, horseradish, garlic, apples can be stored in the refrigerator for up to three days and served with meat, fish, and poultry.

We thank Salmina Natalya Alekseevna for the recipe and photo.

Source

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ADJIKA, 1st recipe

5 kg of tomatoes, 1 kg of sweet pepper, 16 pieces of hot pepper, 300 g of garlic, 0.5 kg of horseradish, 1 cup. salt, 2 cups. vinegar, 2 cups. Sahara.

Grind everything in a meat grinder, including the seeds from the pepper (only the tails are cut off and the inside is not cleaned), add sugar, salt, vinegar, let stand for 50 minutes, pour into bottles. No need to boil. Stores well in bottles without refrigeration.

ADJIKA 2nd recipe

200 g garlic, 4 sticks of horseradish, 2 bunches of parsley, 2 bunches of dill, 10 sweet peppers, 20 hot peppers, 2 kg of tomatoes, 4 tbsp. l. sugar, 4 tbsp. l. salt, 1 cup. vinegar.

Pass through a meat grinder with a fine grid, add salt and sugar. Let it sit in the bowl for 2-3 days, then add vinegar, mix well and put into jars.

ADJIKA 3rd recipe

5 kg of tomatoes, 2 kg of apples, 2 kg of carrots, 2 kg of sweet pepper, 300 g of hot pepper, 300 g of garlic, 1 liter of vegetable oil. oil, 2-3 tbsp. l. salt.

Pass everything through a meat grinder, add salt, butter and cook for 2 hours. Seal in sterilized jars.

ADJIKA, 4th recipe

5 kg of tomatoes, 1 kg of carrots, 1 kg of bell pepper, 5-10 pieces of hot pepper, 0.5 kg of onion, 0.5 l of vegetable oil. oils, 5-7 heads of garlic, salt.

Pass everything through a meat grinder and cook for 2 hours.

ADJIKA, 5th recipe

5 kg of tomatoes, 1 kg of sweet pepper, 0.5 kg of horseradish, 300 g of garlic, 16 pieces of hot pepper, 2 cups. vinegar, 2 cups. sugar, 1 cup. salt.

Do not clean the inside of the pepper, remove only the green tails and leave the seeds. Pass everything through a meat grinder, add vinegar, sugar and salt. Let stand for 50 minutes, then pour into a clean container. No need to cook, store without refrigeration.

ADJIKA, 6th recipe

2.5 kg of tomatoes, 1 kg of apples (Antonovka), 1 kg of carrots, 1 kg of sweet pepper, 1 cup. sugar, 1 cup. rast. oil, 3 pods of hot pepper, 200 g chopped garlic, salt.

Grind tomatoes, apples, carrots and sweet peppers through a fine grinder and boil for 1 hour. After boiling, add sugar, sunflower oil, hot pepper, garlic and salt. Do not boil, just bring to a boil. You can add more or less hot pepper (to taste).

ADJIKA, 7th recipe

5 kg of ripe tomatoes, 5-6 heads of garlic, 100 g of salt, 1 hot pepper, 6 large horseradish roots, sweet pepper.

Pass everything through a meat grinder, stir and place in containers, store in the refrigerator.

ADJIKA, 8th recipe

1 liter of tomatoes ground in a meat grinder, 1 cup. garlic cloves, 1-2 tbsp. l. salt.

Let the crushed and salted tomatoes and garlic sit for a couple of hours until the salt dissolves, remembering to stir at least a couple of times, and pour into sterilized jars.

ADJIKA, 9th recipe

1 kg of sweet pepper, 250 g of hot pepper, 250 g of garlic, 250 g of dill, 250 g of parsley, 250 g of salt.

Pass all ingredients through a meat grinder. Mix with salt, homemade adjika is ready.

ADJIKA, 10th recipe

1 kg carrots, 1 kg sweet peppers, 1 kg apples (Antonovka), 4 kg tomatoes, 0.5 cup. salt, 2 cups. peeled garlic, 1.5 cups. rast. oil, 2-3 pods of hot pepper.

Grate everything or put it through a meat grinder. Cook for 30-40 minutes. and close them in jars. You can add more or less garlic and hot pepper, depending on your taste.

ADJIKA RED GEORGIAN

1 kg of dry hot red pepper, 50-70 g of coriander seeds, 100 g of suneli hops, a little ground cinnamon, 200 g of walnuts, 300-400 g of coarse salt, 300 g of garlic.

Soak the hot red pepper for an hour. Add coriander, suneli hops, cinnamon, nuts, garlic and salt. Pass 3-4 times through a meat grinder with a fine grid. Store anywhere, at any temperature, but preferably in a sealed container, otherwise it will dry out. Adjika mixed with salt is good for coating chicken or meat before frying in the oven.

ADJIKA WITH EGGPLANT

Pass all the ingredients through a meat grinder, add oil and, placing in an enamel pan, boil for 40-50 minutes. Add vinegar at the end of cooking. Roll into prepared jars.

1.5 kg of tomatoes, 1 kg of eggplants, 300 g of garlic, 1 kg of sweet pepper, 3 pods of hot pepper, 1 cup. rast. oils, salt, 100 g vinegar.

ADJIKA “NO REST FOR A SINNER”

2 kg of tomatoes, 20 sweet peppers, 10-15 bitter peppers, 400 g of garlic, 3 sticks of horseradish, 2 bunches of parsley, 2 bunches of dill.

Grind everything in a meat grinder, then add 4 tbsp to the resulting mixture. l. salt, 4 tbsp. l. sugar and half a bottle of vinegar. Mix, pack into jars, cover with plastic lids.

ADJIKA IN ARMENIAN

5 kg of ripe tomatoes, 1 kg of garlic, 500 g of hot pepper, salt.

Pass everything through a meat grinder, add salt, and leave in an enamel bowl for 10-15 days so that the adjika ferments, remembering to stir it daily. You should salt the tomato juice before adding the garlic and pepper, otherwise you won’t feel the taste of salt later.

ADJIKA APPLE

Peel the tomatoes and apples, chop the peppers, divide the garlic into slices, chop finely, mince everything (except the garlic), pour over the plant. oil and simmer over medium heat for about 2 hours. 10-15 minutes before readiness, add garlic, let it boil, pour hot into sterilized jars and seal.

1.5 kg of tomatoes, 0.5 kg of carrots, red sweet bell peppers and apples, 300 g of garlic, 3-4 pods of hot pepper, 0.5 l of vegetable oil. oils

ADJIKA HOMEMADE

To prepare homemade adjika you will need 2.5 kg of tomatoes, 1 kg of carrots, 1 kg of sweet (red) pepper.

Pass everything through a meat grinder. Add 1 stack. rast. butter, 1 cup. sugar., 1/4 cup. salt. Place the mixture in an enamel pan and simmer, stirring, for 1 hour. Remove from heat, cool. Then add 1 cup of garlic, minced, 2 pods of hot pepper.

Pack cold adjika in sterilized jars and seal, or with plastic lids. Homemade adjika is ready!

ADJIKA KIEVIAN STYLE

5 kg of ripe tomatoes, 1 kg of bell pepper, 1 kg of apples (the more sour the better), 1 kg of carrots, 2 tbsp. l. salt, 200 g sugar, 400 g plant. butter, 2 tbsp. l. red hot pepper (you can put 1 tbsp black, 1 tbsp red).

Pass all the vegetables through a meat grinder (it is better to peel the tomatoes first). To make tomatoes easy to peel, they need to be poured with boiling water for 5-7 minutes. Season with butter, sugar, salt, spices and simmer for 2-5 hours until the desired consistency. Pour the finished adjika hot into sterilized jars, roll up and wrap.

Source

With carrot tops

This recipe is suitable for harvesting a large harvest of tomatoes. The pleasant taste of the pickled product will be provided by the “tops” of yellow root vegetables.

Composition of ingredients

To prepare the snack you will need:

carrot tops - 2 bunches;
garlic - 2 heads;
tomatoes - 10 kg;
granulated sugar - 150 g;
purified water - 10 l;
table salt - 350 g;
peppercorns - to taste.

Step-by-step cooking process

Sequence of preparation steps:

First, you need to sterilize the cylinders for the preparations in the oven and boil the lids separately.
Next, you need to process the raw materials prepared for pickling. The sorted tomatoes need to be washed well and laid out on towels to drain excess moisture.
When the vegetables are ready for pickling, you need to make several punctures with a toothpick on each berry (at the base of the stalk).
Carrot tops should be rinsed under running water, then the leaves of the root vegetable should be blotted with paper towels.
Peeled garlic should be chopped into small pieces.
Next, you need to place several sprigs of carrots at the bottom of each jar, then lay out the tomatoes, sprinkling them with cloves of garlic and peppercorns.
The next step is to prepare the marinade. To do this, you need to fill a pan with 10 liters of drinking water, dissolve salt and sugar in it, boil the mixture for about 2-3 minutes, then turn off the heat and add vinegar to the container.
All that remains is to fill the containers with tomatoes with the resulting marinade, wait a few seconds until the berries absorb some of the liquid, then add the mixture to the top of the containers and roll them up well.
Hot cans need to be turned over, wrapped in a warm blanket, and left in this form until they cool completely.

It is recommended to keep tomatoes with garlic for the winter (the recipe for the dish is designed for storage in a cool room) in a cellar or a specially equipped basement.

How to serve a dish

The presentation of the finished dish is very simple - place the aromatic fruits on a plate, garnish the berries with sprigs of carrots and pieces of garlic extracted from the marinade.

With garlic and horseradish

The spicy root vegetable is a common addition to home preserves.

The pungent smell and burning taste of horseradish provides food with unique piquant notes.

Composition of ingredients

To create the dish you will need:

tomatoes - 1.2 kg;
garlic cloves - 12–15 pcs.;
horseradish root - 1 pc.;
chili pods - 2 pcs.;
peppercorns - to taste.

For the brine you need to have:

vinegar - 300 ml;
regular sugar - 180 ml;
table salt - 90 g;
drinking water - 3 l.

The presence of horseradish in the recipe will not only provide the tart taste of the food, but will also allow the brine in the containers not to become cloudy for a long time and remain transparent even during long-term storage.

Step-by-step cooking process

Cooking sequence:

The first step is to wash and dry all the vegetables and remove the peel from the garlic cloves.
Chili pods and peeled horseradish root need to be chopped, then distributed into pre-sterilized containers. Add halved garlic cloves here.
After this, you should put the prepared tomatoes into jars, sprinkling them with peppercorns.
Next, you need to pour boiling drinking water over the tomatoes and keep the fruits hot for up to 15 minutes.
After this, you need to strain the liquid into a saucepan, add white sugar and salt to the container, and boil the mixture for 5 minutes.
All that remains is to add vinegar to the marinade and pour the composition into cylinders. The containers should be immediately sealed tightly, the lids should be turned down, and the blanks should be wrapped in a blanket.
Cooled pieces should be sent to the cellar for winter storage.

How to serve a dish

It will be possible to imagine the treat in a month, when the tastes and aromas of tomatoes have finally formed. A plate with red fragrant fruits will be an excellent accompaniment to any meat dish.

Adjika from tomato and garlic for the winter - a simple recipe without pepper

It doesn’t take much effort or time to prepare such a delicious treat.

Ingredients:

2 kg of tomatoes;
3 pcs. carrots;
3 onions;
6 apples;
head of garlic;
salt, spices.

Preparation

Prepare the ingredients:

wash the tomatoes and remove the stems;
carrots are peeled and washed in cold water;
garlic is peeled;
apples are peeled and seeds removed;
Onions are peeled and washed in cold water.

The prepared ingredients are crushed (blender, meat grinder), spices and salt are added. Leave for half an hour, mix and pour into sterilized containers.

Important!

After the spices are added, it is advisable to infuse the vegetable mass, then the salt crystals and spices can be evenly distributed.

With garlic and honey

Tomatoes with garlic for the winter, the recipe for which was compiled taking into account a good combination of vegetables and bee product, has a piquant and very interesting taste.

Composition of ingredients

To prepare the dish you need to have:

red tomatoes - 1.2 kg;
black currant leaves - 5–6 pcs.;
high-quality honey - 60 g;
garlic cloves - 5–6 pcs.;
laurel leaves - 4 pcs.;
dill - 2 umbrellas;
vinegar (9%) - 2 tbsp. l.;
coarse salt - 2 tsp;
white peppercorns - 10–12 pcs.;
filtered water - 1 l;
clove buds, parsley sprigs - to taste.

Step-by-step cooking process

Description of preparation steps:

First you need to wash and dry the tomatoes, then cut off the “caps” from the fruits.
The garlic should be freed from the husk, after which the pulp of the berries in the cut areas should be stuffed with 2-3 pieces of chopped cloves. This technique will allow the honey brine to better penetrate the berries and nourish them with an unusual spicy marinade.
Next, you need to line the bottom of the sterilized containers with currant leaves and dill umbrellas, add 1 bud of cloves and laurel leaves to them.
Now you need to carefully place the prepared tomatoes in containers, sprinkling them with peppercorns.
At the next stage, you need to boil drinking water in a saucepan, dissolve salt and honey in it, and add vinegar.
After boiling the marinade again, you should pour it into decorated containers, then you should immediately roll up the containers or seal them with tightly screwed lids.
The prepared pieces should be turned upside down, wrapped in a warm towel, and left in this form until completely cooled.

How to serve a dish

You can imagine a delicious treat on lettuce leaves in the company of other homemade pickles - sauerkraut, cucumbers, mushrooms and other delicacies.

Spicy adjika from tomato without cooking with celery

A winter vegetable appetizer without cooking with the addition of celery has a unique piquant taste. You can prepare this recipe for the winter with tomatoes or tomato paste. Celery has a positive effect on the functioning of the kidneys, stomach, and intestines. Due to the fact that adjika is not subjected to heat treatment, all the beneficial substances are retained in the snack without cooking.

Products:

4 kg of tomatoes;
1.5 kg of sweet pepper;
10 pieces. Chile;
10–12 heads of garlic;
0.2 kg celery;
20 g each of parsley and dill;
50 g salt;
granulated sugar – 200 g;
18 tsp. vinegar essence.

Adjika is prepared like this:

Remove seeds from bell peppers and chilies and peel garlic. Important! If you want to make a winter snack even spicier without cooking, then you don’t have to remove the seeds from the chili.
Grind the pepper, garlic, celery, and herbs twice with a meat grinder.
Grind the previously washed tomatoes and add the already ground ingredients to them. Mix everything well.
Add sugar and salt, pour in vinegar essence and mix again.
Place the sauce obtained without cooking into jars that have been previously sterilized and sealed securely.

The yield of the finished product is 5–6 liters. It is necessary to store raw adjika with celery in a cool place; a cellar or refrigerator is good for this purpose.

Processing vegetables must be approached thoroughly. Adjika will not be subjected to heat treatment. Therefore, vegetables need to be washed well, you can even scald them with boiling water. Such actions will not cook the vegetables, but there will be fewer harmful microbes on them.

Marinating without vinegar

The presence of vinegar in homemade pickled products may be contraindicated for humans for objective reasons.

For such cases, a simple recipe for a dish without the use of acid will come to the rescue.

Composition of ingredients

To prepare the snack you will need:

ripe tomatoes - 1 kg;
rock salt - 1 tbsp. l.;
spring/filtered water - 1 l;
chili pod - 1 pc.;
garlic cloves - 2-3 pcs.;
cherry and currant leaves - 2-3 pcs.

Step-by-step cooking process

Sequence of preparation steps:

First you need to wash and dry all the raw materials.
After this, you should place the processed leaves, chopped chili pod, and sliced garlic cloves on the bottom of the jars. Red tomatoes must be placed on top of this composition.
Next, you need to boil clean water with salt dissolved in it. Then you should cool the brine completely, then pour the cooled mixture into the jars filled with food.
Blanks prepared according to this recipe must be sterilized. In this case, it is necessary to take into account the processing time of the product: a 1-liter jar needs to be boiled for 30 minutes, a 2-liter container needs to be heated for 40 minutes, a 3-liter container needs to be heated for 50 minutes.
All that remains is to tightly roll up the glass container with pickled tomatoes, turn the hot jars upside down with the lids, and wrap them in a warm blanket.

How to serve a dish

You can present cooked tomatoes as an appetizing addition to main courses. Canning tomatoes is a simple process, but it requires some skill and knowledge of certain culinary nuances.

To avoid annoying mistakes, you need to take into account several useful recommendations:

Pickling vegetables involves moving hot containers and the constant risk of getting burned. To avoid such troubles, it is advisable to stock up on a metal grip for glass containers;
fleshy tomatoes with thick skin and a small number of seeds are more resistant to heat treatment and better maintain their integrity when poured with hot marinade;
after being in a hot mixture, the fruit pulp becomes lighter, so it is better to choose vegetable varieties with the most saturated color. These tomatoes look the most appetizing;
The small size of the fruit, weighing up to 50 g, is important. These berries are more convenient to eat, they fit in a larger quantity in a container;
When choosing tomatoes for marinating with garlic and other ingredients in a recipe, it is advisable to pay attention to yellow tomatoes. Such fruits are distinguished by a high content of substances beneficial to the body, and the dish prepared for the winter turns out to be especially bright and attractive.

Adjika with horseradish and garlic from tomatoes for the winter without cooking

Preparing adjika is not a very troublesome task, but in winter you can get a lot of pleasure from the taste. The aroma alone drives you crazy when you prepare such a dish.

Ingredients:

5 kg tomato;
several juicy horseradish roots;
5-6 heads of garlic;
spices and salt;
0.5 liters of vegetable oil;
4-5 pods of hot pepper.

Interesting!

It is known that when twisted through a meat grinder, horseradish vapor irritates the mucous membrane of the eyes. To avoid such trouble, you can put a plastic bag on the bowl in which the product is twisted and secure it to the neck of the meat grinder.

Preparation

Prepare the ingredients:

the stem of the tomato is removed;
horseradish is peeled;
garlic is peeled;
Remove the seeds and stem from hot peppers;
everything is washed.

All products are crushed and spices are added, mixed, allowed to brew for 15 minutes and then oil is added. Next, pour into prepared containers. The containers are pre-sterilized along with the lids.

Important!

In order for adjika to be stored for a long time, it should be slightly salted.