For adjika we use sour or sweet and sour apples. We wash them thoroughly, carefully peel them with a knife, as the peel can spoil taste qualities adzhiki. Then, cut out the core and remove the seeds. After which, on cutting board Use a knife to cut the apples into small cubes, about 2x2. We put them aside.
When choosing tomatoes, you should pay attention to the fact that the tomatoes have a tasty juicy aroma, this indicates the maturity of the vegetable. Take the tomatoes and rinse them thoroughly under cold water. Be sure to remove the skin from vegetables, since tomato skin is poorly absorbed by the body, and in the finished dish it simply spoils it appearance. It will be easier to remove it if you make a small shallow cross-shaped cut at the base of the tomato with a sharp knife; this should be done carefully so as not to cut through the flesh of the tomato itself. Having cut all the tomatoes, put them in a saucepan in one layer and pour boiling water over them so that the water completely covers them. Keep the tomatoes in water for 10 - 20 seconds. After the corners of the skin from the cuts begin to curl, drain hot water and immediately fill them with cold running water. It is very easy to remove the skin from already cooled tomatoes by lightly pulling the curled corners with the blunt side of a knife. Cut the peeled tomatoes into four pieces on a cutting board with a knife and set aside.
Now let's get to my favorite peppers. We choose juicy, ripe and fragrant fruits. We wash them thoroughly under cold water and cut out their stems and seeds on a cutting board. Cut hot and sweet peppers in half. And rinse well again under water.
Take the carrots, rinse them thoroughly under cold water and peel them. Next, rinse again under cold water and finely cut into cubes, approximately 1x1.
Take the garlic and peel it with a knife. Then, rinse thoroughly under cold water. After that, chop it with a knife on a cutting board and put it aside.
In a blender, grind sweet and sour apples, peeled and cut into four parts, sweet and hot red peppers, cut into small cubes, and diced carrots into a homogeneous paste-like mass.
And now let's move on to the most important moment. Place the ingredients crushed in a blender into an enamel pan and fill them with vegetable oil, mix everything thoroughly. Next, put the pan on the gas stove and simmer the vegetables and apples over medium heat for about two hours, stirring with a wooden spoon, as one Armenian grandmother Tamariko does, singing songs and scolding her grandchildren. About 10 - 15 minutes before the adjika is ready, add chopped garlic with a knife and salt to the pan, mix everything thoroughly with a spoon. Let it boil for another 3 - 5 minutes and remove from heat. Roll the hot apple adjika into clean and sterilized jars, turn it over and let it cool. This is how you can prepare adjika from apples for the winter!
Now such days have come that you can’t miss a single one. It's time for preparations in full swing, and today I will give a selection of the best cooking recipes homemade adjika with apples for the winter. Adore delicious seasoning, especially from vegetables grown by me personally, under the gentle summer sun. It turns out especially tasty. In winter, it’s expensive to spread on bread or use seasoning with meat.
Adjika with apples for the winter - the best recipes
The recipes for preparing boiled adjika at home for the winter are simple, and I will describe the cooking process briefly, since it is common, familiar and understandable even to beginners. You will find some more best recipes.
Almost everywhere the set of products is the same. True, this fact does not prevent the output from having its own seasoning different tastes, because the amount of these same ingredients changes. Take more hot pepper or garlic - spicy lovers will enjoy it. If you like it softer, increase the dose of tomatoes and carrots. And another tip: apples are more suitable for adjika sour varieties, better than green or Antonovka. Sweet apples don't do that at all.
It should be said: adjika cooked with apples is not a traditional execution hot seasoning. The real one, Abkhazian and Georgian, is prepared not only without apples, but also without tomatoes. IN classic version coarse salt and various seasonings.
Adjika with green apples - a finger-licking recipe
A wonderful seasoning, the kind that people say is finger licking good.
You will need:
- Bell peppers, green apples and carrots - take 2 kilograms of each product.
- Tomatoes – 5 kg.
- Hot pepper, garlic – 300 g each. everyone.
- Salt – 3 tablespoons.
- Oil - liter.
- Grind the vegetables in a meat grinder or any other available unit.
- Salt and pour in vegetable oil. Cook for two hours and seal while hot in sterilized jars. Voila, adjika is ready!
Adjika with apples and tomatoes for the winter
This recipe is one of the best, with a well-balanced composition of ingredients.
Take:
- Carrot, Bell pepper– take 1 kg.
- Apples – 1 kg.
- Hot hot pepper – 2 pcs.
- Tomatoes – 3 kg.
- Vinegar 9%, butter and sugar - only 1 glass each.
- Salt – 5 tablespoons.
- Garlic – 200 gr.
Preparation:
- Chop the vegetables. Sometimes I just like it very finely chopped and not put through a meat grinder, but there’s too much fuss and I’m mostly lazy. Let it cook for 45 minutes.
- Pour in the vinegar sunflower oil, add salt, add sugar and then cook for another ten minutes.
Add garlic (chopped) and boil adjika for five minutes. Place in pre-sterilized jars.
Adjika with peppers and apples - a simple recipe
You will need:
- Sweet bell pepper– 500 gr.
- Bitter – 1 pod.
- Parsnip root – 1 pc.
- Carrots – 200 gr.
- Apples – 2 pcs.
- Tomatoes – 2 kg.
- Dill - but necessary.
Preparation:
- Grind the ingredients in a meat grinder. First remove the skin from the tomatoes (scald them to make it easier).
- The seasoning is cooked for two and a half to three hours. Unfold and roll up immediately, while still hot.
Super-tasty adjika without vinegar
The most delicious adjika made from apples, peppers and onions
The recipe was suggested to me by my friend and the description delicious preparation Gave: you'll lick your fingers. I consider it one of the best recipes.
You will need:
- Sweet peppers, apples and onions - take 1 kg each.
- Garlic and carrots – 0.5 kg each.
- Hot pepper – 4 pcs.
- Tomatoes – 5 kg.
- Sunflower oil – 200 ml.
- Table vinegar 9% - 100 ml.
- Salt and sugar - take 100 g each.
Step-by-step preparation:
- Chop vegetables using any in an accessible way, ideally, in a meat grinder, blender.
- Place in a cooking container and add the remaining ingredients called for in the recipe, except for the garlic.
- Cook for two and a half hours. If you want more, the longer you cook adjika, the thicker the seasoning becomes. About ten minutes before the end of cooking the adjika, add the garlic.
- Folds out finished product in pre-sterilized jars. All that remains is to roll them up and wrap them up.
Spicy adjika without cooking - recipe
Adjika with apples this recipe does not involve cooking. At all. But this is what makes it especially attractive, since the vitamins in it are apparently completely intact. Store it at home until spring, but in the refrigerator all winter. By the way, what also distinguishes it from other recipes is that it is without tomatoes.
You will need:
- Bell pepper – 3 kg.
- Hot hot peppers, carrots and garlic - take half a kilogram of each product.
- Sugar – 1 tbsp. spoon.
- Apples – 0.5 kg.
- Sunflower oil - half a liter.
- Cilantro - a bunch.
- Salt – use to taste, but you don’t need a lot.
- Grind both types of peppers in a meat grinder. Grate the carrots and apples coarsely, chop the garlic finely.
- Place the vegetable components in a saucepan and add the remaining ingredients.
Stir well and pour into jars. Close with regular nylon covers. They will perfectly preserve the workpiece.
Adjika from zucchini for the winter with apples
Super tasty squash adjika, one of those that people talk about - you'll lick your fingers. If you want something sour, add sour apples.
Required:
- Apples – 500 gr.
- Zucchini – 2.5 kg.
- Carrots and paprika – 05 kg each.
- Hot pepper – 200 gr.
- Garlic – 6-8 cloves.
- Vegetable oil – 250 ml.
- Apple cider vinegar – 100 ml.
- Salt and sugar to taste.
Step-by-step preparation of adjika:
- Grind all the vegetables in a blender, place in a saucepan and simmer over low heat for an hour.
- 10 minutes before the end, add the chopped garlic, pour in the oil and season with spices. Finally, let it come to a high boil and remove from heat. It is advisable to put into jars and seal immediately.
Boiled adjika from Antonovka - super tasty recipe
wonderful winter preparation, almost a classic adjika recipe, a basic version.
- Tomatoes – 2.5 kg.
- Antonovka – 1 kg.
- Carrots, bell peppers - one kilogram.
- Sugar – 1 kg.
- One glass at a time vegetable oil and 9% vinegar.
- Garlic – 200 gr.
- Hot pepper – 3-5 pcs.
- Salt – 3 large spoons.
How to make adjika:
- Prepare the vegetables and antonovka for work - peel, remove the grains and core.
- Cut into two to four parts and mince everything except the garlic.
- Stir until smooth and start cooking.
- After boiling, add the spices and continue cooking over low heat for 30 minutes.
- Remove from the burner and add chopped garlic into the adjika. And stir quickly.
- Pour and seal in any way. V Lately I fell in love with jars with screw caps - very convenient. Keep refrigerated.
Homemade adjika for the winter with apples
Enjoy boiled adjika with apples, prepared at home for the winter and more, my dears! You deserve it with your troubles. In winter, you will praise yourself for your hard work. There is also a recipe in the video, I watched it, and you might ask if you like it. With love... Galina Nekrasova.
As is known, real adjika came to us from Georgia itself, representing a thick and quite sharp mass. It is prepared from vegetables such as sweet peppers and chili, with the addition of certain spices. But the one prepared in Russia bears little resemblance to the traditional one, because its main ingredient is tomatoes.
Of course, everyone prepares it in their own way, including onions, carrots, walnuts, green apple, horseradish and so on. Personally, I love preparing this preparation according to my grandmother’s recipe, just like because it is my favorite. It must contain fresh meaty tomatoes and sweet pepper, due to which raw adjika It comes out very aromatic and tasty. It should be stored in the refrigerator, in small jars. Of course, it is common among us boiled adjika, which, unlike raw, needs to be rolled into jars.
So, in today’s article, we’ll look at recipes for homemade adjika, which turns out to be truly delicious and aromatic. Just take it, cook it and try it yourself! Well, if the topic is about canning, then you will definitely like it!
Adjika cooked without cooking is quite hot and paste-like. This is a red-orange seasoning with salt, various herbs and garlic. In principle, it is not at all difficult to prepare, despite this, it can easily complement many dishes.
Ingredients:
- Tomatoes – 2 kg
- bell pepper - 0.5 kg
- chili pepper - 3 pcs
- garlic - 5 heads
- sugar - 1.5 cups
- khmeli-suneli - 1 tsp
- vinegar 9% - 1/2 cup
- salt - to taste.
Cooking method:
First of all, wash all the vegetables in water. Remove the stem from bell peppers and chili, leave the seeds, and cut into medium pieces along with the tomatoes. We also peel the garlic and grind all the chopped vegetables using a blender or meat grinder.
Now we transfer the finished adjika into clean jars, close the lids and put them in the refrigerator. This is a very easy way to prepare adjika, without cooking.
How to cook adjika with horseradish at home
A properly prepared spicy appetizer that goes well with many side dishes. It is prepared from ingredients such as tomatoes, horseradish and garlic. It's very easy to prepare.
Ingredients:
- Tomatoes - 2.5 kg
- sweet pepper - 1 kg
- chili pepper - 3 pcs
- horseradish root - 4 pcs
- garlic - 3 heads
- vinegar - 1.5 tbsp. l
- vegetable oil - 1 tbsp. l
- sugar - 2 tbsp. l
- salt - to taste.
Cooking method:
We wash all vegetables in running water. We remove the stem from sweet peppers and chili, leaving the seeds, there is no need to remove them. Grind in a meat grinder: tomatoes, sweet and chili peppers, peeled garlic and horseradish.
Then add vinegar, vegetable oil, sugar, salt to taste to the twisted mass and mix everything well. Pour the resulting mass into sterilized jars, close the lids and store in the refrigerator.
Cook and eat for your health!
How to cook adjika with apples
This preparation with the addition of apples is best served chilled. It is perfect for both first and second courses, and even simple sandwiches.
Ingredients:
- Tomatoes – 1 kg
- onion - 200 gr
- apples – 200 gr
- bell pepper – 400 gr
- garlic - 100 gr
- sunflower oil - 150 ml
- hot pepper - 2 pcs
- vinegar 9% - 2 tbsp. l
- sugar - 2 tbsp. l
- salt - to taste.
Cooking method:
All vegetables except garlic are washed, peeled and cut into fairly large pieces.
After the contents of the pan boil, reduce the heat to low and cook for one hour. After this time, add the garlic, passed through a press, salt, sugar, vinegar and continue to boil for another 1 hour.
Now transfer the hot adjika into sterilized jars, screw on the lids, scald them with boiling water, and leave until they cool completely.
From these ingredients I got three jars of 480 ml each.
Homemade adjika with tomatoes and garlic, without bell pepper
If you suddenly decided to make adjika, but for some reason you didn’t have any bell pepper, don’t worry. After all, this preparation can be prepared without it. Of course, the taste will be slightly different, but the cooking process will be easier.
Ingredients:
- Tomatoes – 1.5 kg
- red hot pepper - 400 gr
- garlic - 300 gr
- vinegar - 2 tablespoons
- hops-suneli - 1 tbsp. l
- coriander - 1 tbsp. l
- dill - 1 tbsp. l
- salt - to taste.
Cooking method:
Wash the tomatoes in water and cut into medium pieces. Then we grind them together with peeled garlic and hot pepper along with seeds in a meat grinder. Then we transfer the whole mass into a large saucepan, pour all the necessary spices into it, pour in vinegar and add salt to taste.
Place over low heat, stirring occasionally, bring to a boil and place in sterilized jars, cover with lids, and leave to cool completely.
After the adjika in the jars has cooled completely, we put them in the refrigerator for storage.
A simple recipe for homemade adjika without preservation (video)
Bon appetit!!!
Adjika from apples contains quite a large number of 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 key.
Turn the finished preserves over and cool completely. Only after that delicious adjika, prepared according to this recipe, can be sent to the cellar or stored in the refrigerator. This appetizer and sauce rolled into one is sure to please your whole family. Adjika is not only very tasty, but also healthy, so you can eat it in unlimited quantities. Bon appetit!
Do you like adjika? Spicy, aromatic, sour or sweet, tasty, delicious? Without which both fried meat and stewed potatoes, and all other dishes. If so, then our article today is just for you!
Vegetable pleasure
The same adjika that we eat with such pleasure in winter actually has little in common with its original source - the hot, salty seasoning, whose homeland is the Caucasus. Mountain peoples make it from garlic, herbs, walnuts. Naturally, little seasoning should be added to dishes, and you cannot spread such a delicacy on bread. Adjika with apples and tomatoes is another matter! Great snack, it is suitable both as a salad and as a dressing for borscht, soups, and gravies. The main condition is that all products must be only High Quality: Bell peppers are well-ripened, fleshy, without bitterness. If adjika is prepared with apples and tomatoes, then take only sugary, thin-skinned tomatoes, and the fruits are sour or sweet and sour. Be sure to use herbs and spices. As for spiciness, sugar and salt, then you can experiment and choose a ratio of components that will make your adjika with apples and tomatoes a real pleasure and a rich source of vitamins.
Recipe seven
The name of the recipe is no coincidence. From it you can learn how to prepare a twist from the most complete set of vegetables and spices. This adjika with apples and tomatoes also includes onions, garlic, bell and hot peppers, and carrots. And salt, sugar, vinegar, vegetable oil. Among the aromatic herbs you can include in the recipe are dry dill, cilantro, and ground coriander or cinnamon. The vinegar provided for in the recipe should not be table vinegar, but natural fruit vinegar. So, take 3 kg of tomato, remove the stems and grind through a meat grinder. Next - one and a half kg of apples, carrots and bell peppers - also peel, remove the seeds, and also scroll. In the same way, chop 1 kg of onion and garlic, 500 g hot pepper(pod) Finely chop a bunch of dill or parsley. Mix the resulting mass well and put on fire. Let it boil, turn down the heat and cook for about 3 hours, stirring occasionally. Then set the basin aside and start cooking again in a day. Boil again, add 3 tablespoons of salt and 5 sugar, pour in a glass vegetable oil and cook again over low heat for 2 hours. At the very end, pour in half a glass of vinegar and stir. Without removing from heat, pack into sterilized jars and seal. If the resulting snack seems too sweet to you, then try the “Adjika with apples and tomatoes without carrots” recipe.
Instant recipe
Culinary reference books provide different compositions of the described dish. Like experienced housewives There are always 3-4 options for preparing it. And if you are interested in how adjika is prepared with apples and tomatoes without carrots, then it is done this way. Mince 1 kg of tomatoes, one and a half kg of bell peppers, 400 grams of apples and the same amount of onions. Pour in one and a half cups of oil and add salt. Cook over medium heat for about 50 minutes, stirring to prevent burning. During this time, chop the garlic (300 g), put it in adjika. Pour in 100 grams of vinegar, add a pinch of coriander, chopped Bay leaf or “khmeli-suneli” mixtures. Simmer for another 5-7 minutes and place directly from the heat into jars. Roll it up, turn it upside down, wrap it in a twist, and after a day put it on a shelf in the pantry. If you find this adjika a little sour (tomatoes, peppers, and apples provide little sweetness), add a little sugar, although it is not provided for in the recipe.
Adjika from green apples
As already written, it is recommended to add sweet apples to the appetizer, especially since you have to add vinegar to the dish to preserve the canned food. However, in cooking there are many recipes for using sour fruits. Thanks to them, the housewife can either significantly reduce the amount of vinegar or eliminate it from the recipe altogether. For example, here’s adjika made from tomatoes, apples, and carrots. For it you need: 2 kg of tomatoes, Bulgarian sweet or salad pepper- a kilogram, the same amount of carrots, onions and green ones, sour apples. For spiciness, add 2-3 pods hot pepper(red). Add salt, put on the stove, cook, without letting it boil, for 40 minutes. Then add garlic (100 grams of chopped garlic is enough), cook for another 5 minutes and roll up boldly, the preserved food will last all winter and will not spoil!
Adjika from tomatoes and peppers
This dressing is almost ideal and irreplaceable if you need to prepare a first or second course. It’s very simple: grind bell peppers (preferably red) and tomatoes in a meat grinder in equal quantities. Add 2.5-3 tablespoons of salt, maybe a little heaping. And also half a teaspoon citric acid, a handful of allspice and hot peppers in peas. Boil the mixture for 10-15 minutes. Add ground garlic (200-250 g), stir, place hot in jars and close.
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