Sweet adjika from zucchini. Adjika from zucchini with tomato paste for the winter. Adjika from zucchini for the winter with tomato paste

Usually we imagine zucchini in the form of caviar, or some kind of vegetable stew, but what if you show your imagination and make a spicy and fragrant adjika from zucchini? This article is dedicated to this dish! And we won’t just prepare zucchini adjika, but we’ll also seal it in jars for the winter!

What is this appetizer (or rather sauce)? In appearance (and in terms of the set of main ingredients) it is simply vegetable caviar with the addition of chopped hot pepper, garlic and other hot ingredients. That is, we grind all the vegetables through a meat grinder (or chop them in a blender or grate them), and then cook (simmer) until tender.

As a result, the taste turns out to be very multifaceted! The tenderness and slight sweetness of zucchini is closely intertwined with the fiery taste of chili pepper. All this is complemented with sour vinegar, salt and aromatic spices.

This adjika can be complemented with various main dishes, it is also an excellent base for all kinds of sauces and gravies, and you can simply spread it on bread. Overall, a wonderful and very versatile snack.

Recipes

Spicy zucchini adjika (with garlic and herbs)

This recipe will appeal to all zucchini lovers, since there are no tomatoes, no carrots, or anything too bright. Nothing extra – maximum zucchini taste!

I’ll say right away that if you prefer something richer in composition, then look at the following options.

Ingredients:

Zucchini - about 2 kg.
Garlic – 220 g.
Hot capsicum – 120 g.
Fresh herbs (parsley, etc.) – 1 bunch;
Vegetable oil – 150 ml.
Vinegar 9% – 100 ml.
Sugar – 100 g.
Salt – 3 tbsp. spoons;

Step by step recipe

We wash the eggplants; if the skin is hard, we also peel them. Peel the garlic, wash the herbs, remove the stems from the pepper.
We cut the zucchini into small cubes and then pass it through a meat grinder. Chop the garlic, peppers in the same way, and chop the greens finely. The meat grinder can be replaced with a blender or grater (everywhere you will get a different consistency).
Next, put everything in a large saucepan and place on medium heat. Stir and gradually bring to a boil. Add sugar, salt, stir and cook for about 40-50 minutes.
Then pour in the oil and vinegar, mix well and cook for another 5 minutes.
While adjika is cooking, you need to sterilize the jars and lids. You can pour boiling water several times.
As soon as the adjika is ready, immediately put it in jars. In principle, you can immediately screw the lids on; thanks to the vinegar, everything will be preserved normally. But if you have any doubts, you can also sterilize them in a water bath, covering them with lids, for 10-20 minutes. Then close it tightly.

By the way, I talked about caviar above, so here you go . If you decide to cook, this collection of recipes will be very useful to you! Everything is presented there in detail, step by step with photos and videos.

Zucchini adjika for the winter “You will lick your fingers”

Why such a provocative name? Yes, it’s just a really good recipe! Adjika turns out very tasty, very spicy and very aromatic!

And all thanks to a large number of different vegetables. There are carrots, tomatoes, and sweet peppers. All this ultimately creates a simply explosion of flavor.

Required ingredients:

Zucchini – 3 kg.
Tomatoes – 1.5 kg.
Bell pepper – 0.5 kg.
Carrots – 0.5 kg.
Garlic – 20 cloves;
Hot ground pepper - 3 tbsp. spoons (according to desired spiciness);
Vegetable oil (odorless) – 200 ml.
Table vinegar (9 percent) – 100 ml.
Sugar – 100 g.
Salt – 2 tbsp. spoons;

Cooking process

Wash the zucchini, peel it, cut it in half, and then remove the seeds. Next, cut into small pieces that will fit into a meat grinder.
Core the bell pepper and cut out the stems of the tomatoes.
Now we grind zucchini, peppers, tomatoes, garlic, and carrots in a meat grinder.
The resulting vegetable mass is mixed and placed on low heat. Bring to a boil, add sugar, salt and ground hot pepper. Stir and cook for 35 minutes until the vegetables are ready.
Pour oil into the bubbling mass, then vinegar. Mix well and simmer for another 5-7 minutes.
In the meantime, banks and roofs must be prepared. We wash them thoroughly with boiling water. This is both sterilization and preheating. After all, adjika is very hot and some jars may not withstand temperature changes.
Fill the jars with our squash adjika and screw the lids on tightly. Cover with a blanket and let the jars cool gradually.

Vigorous adjika with zucchini, tomatoes and beets

Bright red and a direct warning of its fiery taste, adjika is based on zucchini, tomatoes and beets.

A very tasty and easy to prepare winter snack! One jar will last for a long time, but I still recommend making more so that you can give it to someone as a gift.

By the way, this option is also lower in calories, since we will do everything without oil.

We will need:

Zucchini (zucchini) – 3 kg.
Garlic – 5 heads;
Onions – 3 heads;
Meaty tomatoes – 2 kg.
Beets – 2 small;
Sugar – 4 tbsp. spoons;
Salt – 1 tbsp. spoon;
Vinegar (9%) – 110 ml.
Ground bitter pepper (chili) – 3 tbsp. spoons;

Preparing for the winter without sterilization

Peel the zucchini, then remove the cores with dust and seeds, cut into small pieces. In general, we wash and clean the remaining vegetables.
Grind the onions and garlic cloves through a meat grinder. We put them in a separate cup and fill them with vinegar.
Grate the zucchini on a fine grater or pass it through a meat grinder. Next, add similarly chopped beets and tomatoes. It is not necessary to remove the film from the tomatoes; it will not be felt in the adjika.
Now we put this zucchini-beetroot-tomato mixture on the fire. Salt, pepper, and sugar too. Stir occasionally, bring to a boil, cook for 30 minutes, then add the onion-garlic mixture here. Stir and cook for another 10 minutes.
In parallel with preparing adjika, you need to sterilize the jars and their lids. We put the hot snack in the jars to the brim, then roll up the lids. The final product yield is 2 jars of one liter and 1 jar of 0.5 liters.

Adjika from zucchini with tomato paste (without sterilization)

And this is another simple recipe for zucchini adjika, which can rightfully be considered a basic, classic recipe for the optimal composition of the dish. Nothing extra, everything is simple and fast and very tasty.

Here we will do without tomatoes, but instead we will take a little tomato paste. It will improve the taste and give it the usual red color.

Ingredients:

Zucchini – approximately 2 kg.
Garlic – 150 g.
Red chili pepper – 2-3 pods;
Ground pepper mixture – 1-3 teaspoons (to taste);
Tomato paste – 420 g.
Sunflower oil (refined) – 250 ml.
Sugar – 150-200 g.
Salt – 1-1.5 tbsp. spoons;
Vinegar (9 percent) – 110 ml.

How to cook and preserve

Wash and peel the zucchini, then cut them lengthwise and remove the seeds. Now grate it on a coarse grater or pass it through a meat grinder.
Grind the garlic and pepper pods in the same way. Mix these spicy ingredients with the zucchini mass and place on the stove.
We wait for it to boil, stirring it frequently. Cook for about 25-35 minutes after boiling, then add oil and vinegar, salt, sugar, tomato paste, ground pepper. Mix thoroughly and cook for about 10 minutes.
Place in jars (pre-sterilize them) and secure with sterile lids. Turn over, cover with a blanket and let cool gradually.

Original adjika from zucchini with apples

This, by the way, is one of the most popular recipes. Adjika turns out to be not only uniformly spicy, but also a little sweet and sour. And all thanks to apples, which, in addition to everything else, make the consistency more tender.

The choice of apples is at your discretion, but ideally they should be sour. By design, there aren’t too many spicy ingredients here, but if you like it spicier, then increase their quantity.

We need:

Zucchini – 3 kg.
Tomatoes – 1.5 kg.
Apples – 1 kg.
Onions – 1 kg.
Sweet bell pepper – 0.5 kg.
Garlic – 1-2 heads;
Red chili pepper (ground) – 2-3 tbsp. spoons;
Sugar – 100 g.
Salt – 2-2.5 tbsp. spoons;
Vegetable oil (preferably odorless) – 200 ml.

How to make this winter preparation

We cut off the skin from zucchini and apples, and also remove the seeds from them. We peel onions, garlic, peppers - everything as always. Next, we scroll everything one by one in a meat grinder.
Mix the resulting mass of vegetables and apples thoroughly and set to simmer over medium heat. Stir in sugar, salt and ground pepper.
Once it boils, cook for 30-40 minutes, then add oil and vinegar, cook for another 5-10 minutes.
Place in sterile jars and close the lids tightly. All is ready! Now the jars are usually turned over and covered with a blanket for gradual cooling.

There is enough vinegar, nothing explodes or turns sour. You can at least store it at room temperature.

As you noticed, the principle of preparing this dish is the same everywhere. The only differences are in the additional ingredients. This means that you can experiment and get creative by adding and combining your favorite vegetables.
To diversify the taste and aroma, you can add different seasonings and spices. Black pepper, ground cloves, bay leaf, dried herbs - all this just begs to be added to a pan with adjika!
If you want to cook without vinegar, then take care of sterilization. We sterilized the jars, applied adjika, cover them lightly with lids, put them in a water bath and cook in this way for another 15-20 minutes. Only then we close it. But I would recommend adding at least 0.5 cups of lemon juice.
By the way, you can add eggplant to the zucchini. Process them similarly and add to the total mass.
The taste and overall impression of the snack is influenced not only by the selection of vegetables, but also by the method of chopping them. In a blender it will turn out too puree; on the contrary, some people like it when they feel small pieces. In this case, we can recommend a regular grater.

In Abkhazian cuisine you can find many recipes that will appeal to lovers of savory dishes. Adjika from zucchini is one of them. The sauce turns out spicy (you can adjust the spiciness yourself by reducing or adding the amount of pepper).

Adjika is prepared from zucchini for the winter, rolled into jars. The sauce can be used in addition to any side dish or added to soups - the former will become more aromatic and a little spicier, and cooking will take less time when the dressing is ready.

Adjika from zucchini “You'll lick your fingers”

This sauce does not require long preparation of food. All components are simply ground in a meat grinder. If you don’t have a device, you can chop the vegetables with a blender.

Ingredients:

half a kilo of bell pepper;
3 kg. zucchini or zucchini;
half a kilo of carrots;
1.5 kg. tomatoes;
10-12 garlic cloves;
4 tbsp. Sahara;
2 tbsp. salt;
2 tbsp. hot pepper;
100 ml. vegetable oil.

Preparation:

Prepare all the vegetables - wash and peel.
Grind each ingredient separately in a blender.
Then mix. Season with salt, add sugar and squeeze out the garlic.
Cook the resulting puree over medium heat, adding oil.
Cook, stirring constantly, for 40 minutes.
Add hot pepper and cook the mixture for another 10 minutes.
Divide into jars. Roll up the lids.

Spicy adjika from zucchini

Adjika is good because it does not require choosing young vegetables. Ripe fruits are perfect for this composition. If you use these types of zucchini, peel off the skin.

Ingredients:

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

Preparation:

Rinse the vegetables. Remove the skin from the zucchini.
Grind the zucchini first with a blender, then the tomatoes and bell peppers.
Mix the resulting vegetable puree. Add salt and oil. Squeeze out the oil, add hot pepper.
Place the mixture on the stove, setting the power to medium.
Cook for an hour. At the same time, stir the adjika periodically.
5 minutes before the end of cooking, pour in the vinegar.
Place the sauce in jars and roll up the lids.

Green adjika

Zucchini softens the sharp taste of the traditional adjika recipe and allows you to make much more sauce. Try adding aromatic seasonings for a richer flavor.

Ingredients:

5 kg. zucchini or zucchini;
1 kg. green hot pepper;
a large bunch of cilantro;
1 tsp coriander;
200 gr. Sahara;
1 head of garlic;
150 ml. vegetable oil;
100 gr. salt.

Preparation:

Peel the zucchini and chop with a blender.
Remove the seeds from the pepper. Also grind with a blender along with cilantro.
Squeeze the garlic. Add salt and coriander. Pour in the oil.
Cook the vegetable mixture over low heat for an hour.
Place into jars and roll up the lids.

Adjika from zucchini in Tbilisi

When preparing this sauce, one cannot help but recall the traditional recipe of Abkhaz cuisine. It is spicier, but goes perfectly with meat dishes.

Ingredients:

3 kg. zucchini or zucchini;
half a kilo of bell pepper;
half a kilo of carrots;
1 head of garlic;
1.5 kg. tomatoes;
3 tbsp. hot pepper;
50 ml. vinegar 9%;
100 ml. vegetable oil;
3 tbsp. Sahara;
2 tbsp. salt.

Preparation:

Rinse all vegetables. Cut the skin off the zucchini and peel the carrots.
Grind the vegetables with a blender.
Squeeze the garlic into the resulting vegetable puree. Salt, season and add oil.
Place the mixture on medium heat. Cook for 40 minutes.
Stir the adjika periodically during cooking.
Pour in vinegar. Cook for another 10 minutes.
Pour into jars and roll up.

Adjika from zucchini and apples

Apples add a slight sourness to the sauce and soften the spiciness of the pepper. This adjika turns out more tender and aromatic.

Ingredients:

5 apples;
5 carrots;
half a kilo of bell pepper;
3 kg. zucchini or zucchini;
1.5 kg. tomatoes;
head of garlic;
3 tbsp. Sahara;
2 tbsp. salt;
100 ml. vegetable oil;
2 tbsp. hot pepper.

Preparation:

Grind the washed and peeled vegetables in a blender.
Squeeze the garlic. Salt, add sugar and butter.
Cook on medium power for 40 minutes.
Add hot pepper and cook adjika for another 10 minutes.
Place in jars and roll up.

Add a little spice to your everyday kitchen with zucchini adjika. It will perfectly complement any side dish and make both first and second courses spicier.

The main ingredient of the recipe is zucchini. To prevent adjika from turning out too watery, try to choose young and elastic vegetables, with thin skin and without hard seeds. The spiciness comes from hot red pepper, the appetizing red color comes from ripe tomatoes, and the characteristic aroma comes from garlic and bell pepper. All vegetables together create a unique bouquet of taste. The result is a spicy appetizer that goes well with almost any dish.

Squash adjika is prepared relatively quickly, without sterilization. All vegetables need to be ground in a meat grinder, then boiled for at least an hour and placed in jars. Due to prolonged cooking, adjika will turn out to be a thick and homogeneous consistency and will be stored well.

Total cooking time: 90 minutes
Cooking time: 75 minutes
Output: 2 l

Ingredients

zucchini – 1.5 kg
carrots – 250 g
sweet bell pepper – 250 g
garlic – 7-8 teeth.
tomatoes – 700 g
fresh chili pepper – 1 pc. or dried ground - 1.5 tsp.
sugar – 3 tbsp. l.
salt – 1.5 tbsp. l.
vegetable oil – 100 ml
9% vinegar – 50 ml

Note: The weight of the products is indicated in their purified form.

Preparation

Big photos Small photos

First you need to wash and process all the vegetables. I cut off the stalks of the zucchini, peeled the peppers from the seed boxes, cut the tomatoes into four parts and removed the green core. Peeled the carrots and garlic. For adjika, I used a pod of dried hot pepper. If you have a fresh one, don’t forget to clean it from seeds (it’s best to use gloves).

I cut the zucchini, peppers and carrots into pieces of any size, the main thing is that they fit into the bell of the meat grinder. Important! If you have zucchini with hard, noticeably ripened seeds, then you will have to scrape out the middle with a spoon; it is not suitable for cooking adjika; use only the pulp without seeds.

I passed all the vegetables (except garlic and dried chili) through a meat grinder. I poured the resulting puree into a saucepan - it is best to use a thick-bottomed container with a volume of 3 liters. Added salt and sugar, poured in refined vegetable oil.

Bring the vegetable mixture to a boil over moderate heat. Then reduced the heat and cooked for about an hour at a low simmer, stirring constantly so as not to burn. If the adjika bubbling and splashing, you can cover it with a lid, but not completely - the excess moisture should gradually evaporate. This is what I got in the end, as you can see in the photo, the adjika boiled down, became thicker, and changed color to orange.

I crushed the dried pepper pod in a coffee grinder, and passed the garlic cloves through a press. I added garlic and 1.5 teaspoons of red pepper (with or without seeds) to the vegetable mixture - you can adjust the spice to your taste, but still do not forget that we are preparing adjika, and it is a priori spicy. I poured in 9% table vinegar. Cooked for another 15 minutes.

While hot, I placed the adjika into sterile jars and sealed it hermetically with boiled lids. I turned the preserved food upside down, wrapped it in a blanket and left it until it cooled completely.

Zucchini adjika is fragrant and very tasty. It gains its taste somewhere on the fifth or sixth day. The jars should be stored in a cool and dark place for 1 year.

Good day to you, dear hostesses!

We are already full, and today we will prepare a wonderful, tasty adjika from zucchini for the winter. Honestly, I love it even more than the classic tomato version. In my opinion, zucchini has a richer taste and is incredibly good as an appetizer for meat!

And today I will show you some of my favorite recipes on how to prepare spicy, aromatic and very tasty zucchini adzhika, such that you won’t be ashamed to lick your fingers! 😋

There is a large selection for you, try it and save it to your piggy bank.

Important: using a meat grinder for recipes is mandatory. Only this tool allows you to preserve tasty “grains” and pieces of vegetables and thus adjika acquires the desired fluffy consistency.

To navigate through the article more conveniently and quickly, use the links in the frame.

Adjika from zucchini with tomato paste for the winter

An easy-to-prepare recipe that is absolutely delicious!

This recipe does not contain tomatoes; they will be replaced with thick and natural tomato paste. The Pomodorka company is perfect.

Ingredients

Zucchini - 2 kg
Onion - 3 pcs.
Carrots - 1 pc.
Bell pepper – 600 gr
Tomato paste – 300 gr
Water – 200 ml
Salt - 1 tbsp. l with a slide
Sugar - 1 tbsp. l
Dill + parsley by eye
Garlic - 1 head
Vegetable oil – 150 ml
Vinegar 9% - 1 tbsp. l
Ground black pepper - to taste.
Hot dried pepper - to taste.

Preparation

Peel the zucchini from the skin and seeds and pass it through a meat grinder.

We remove the seeds and membranes from the bell pepper and also twist it together with the onion.

It is better to take a red, elegant pepper, with it adjika will look more attractive.

Take a large saucepan and place twisted zucchini, peppers and onions in it.

Grate the carrots and add them to the pan along with the tomato paste. Add some water and salt.

Stir and heat.

Stirring, bring to a boil and transfer to low heat. Cook for 40-45 minutes with the lid open.

Then add black pepper and vegetable oil. Chop the greens and pass the garlic through a crusher or grind it in a blender.

We throw all this into the almost finished adjika.

At the end, add vinegar and, if desired, hot dried pepper. Mix well and cook for another 1 minute.

Transfer to warm sterilized jars, screw and place upside down on the lids.

Wrap it up until it cools, then put it away for storage.

Bon appetit!

Spicy zucchini adjika

Who likes adjika spicier, more vigorous, this recipe is for you. It will bake all the way to the top of your head!

Watch the video recipe, and below the video you will find a list of ingredients and a brief description of the preparation.

Ingredients:

Zucchini - 1.5 kg
Tomatoes – 1 kg
Carrots – 300 gr
Bell pepper – 300 gr
Hot chili pepper – 1/2 – 1 pc.
Garlic - 2-3 heads
Vinegar 9% – 100 ml
Vegetable oil - 100 ml.
Rock salt - 2 tbsp. l
Sugar - 2 tbsp. l without slide

Brief step-by-step description of preparation:

Wash the zucchini and remove the skin.
Cut all vegetables into slices so that they can be easily added to the meat grinder.
We twist all the vegetables through a large or medium grinder. Hot peppers and garlic come first.
Mix all the twisted vegetables and place on the stove.
Over high heat, stirring constantly, bring the vegetable mixture to a boil.
Reduce the heat to medium and cook the adzhika for 40 minutes.
10 minutes before readiness, add salt and sugar, pour in vegetable oil and vinegar. Stir.
Cook until finished for another 10 minutes and remove from heat.
Taste and add more garlic or hot pepper to taste. If you added something, boil the mixture for another 5 minutes.
Place the finished product in sterilized jars to the top and roll up.
Leave at room temperature until completely cooled, then store in the pantry or cellar.
You will get 3 liters of deliciousness.

Notes: if you want it to be very spicy, use a whole chili pepper or one and a half, you can also add more garlic. It's to taste.

Adjika from zucchini “Always not enough”

Rich, moderately spicy and pleasantly burning adjika that everyone likes!

This recipe yields 2.5 liters of finished product.

Ingredients

Zucchini - 2 kg
Garlic - 100-150 g
Tomato paste - 350 g
Vegetable oil - 200 ml
Sugar - 200-250 g
Salt - 1 heaped tbsp
Vinegar 9% – 100 ml
Red pepper - 1 tbsp. l

Preparation

Let's prepare the vegetables - cut the zucchini into cubes, this will make it easier to grind them in a meat grinder.

Let's peel the garlic.

If you want the consistency of adjika with more noticeable pieces, use the largest grid for a meat grinder.

Pour vegetable oil into a saucepan with a thick bottom and twist the zucchini there, add sugar, salt and twist the garlic there.

Add tomato paste and place on low heat under the lid.

We wait for it to boil and, stirring, cook the adjika for 30 minutes.

During this time, you can sterilize the jars and lids.

Add red pepper and vinegar to the prepared adjika. Stir and cook for another 5 minutes.

Then distribute into sterile jars.

Immediately close, place the jars upside down, wrap them in thick towels and leave to cool overnight.

In the morning we put it away for storage in the pantry or cellar.

When you want something tasty, we take it out and eat it with great pleasure!

This adjika has a beautiful yellow color and delicate consistency, the taste is amazing!

The recipe is designed for a large volume and will yield 8-8.5 liters of finished adjika.

Ingredients

Zucchini - 5 kg
Apples – 1 kg
Carrots – 1 kg
Bell pepper – 1 kg
Hot chili pepper - 250-300 g
Garlic – 200 g
Vegetable oil - 500 ml
Vinegar 9% – 200 ml
Sugar - 200 g
Salt - 5 tbsp. l
Greens - to taste

Preparation

Apples for this recipe need to be sour.

Peel the zucchini and remove the seeds, peel the apples and remove the seed pod and stem.

Peel the carrots and remove the seeds from the sweet and hot peppers. Peel the garlic.

Pass the apples and all the vegetables, including garlic and hot peppers, through a meat grinder into a large saucepan.

Add salt, sugar and vegetable oil.

Mix well until the salt and sugar dissolve. And we’ll put the future adjika on the stove.

Let it boil and then cook over low heat for 35 minutes under the lid.

At the end of the cooking time, add vinegar. Distribute into sterile jars and close.

Turn them over onto the lids and make sure they are sealed tightly. We wrap the jars warmly until they cool completely, after which we store them in the dark and cool.

This is such a spicy and very tasty adjika!

Adjika zucchini is finger licking good

A very tasty and spicy recipe, suitable for mature zucchini. Try it!

Ingredients

Zucchini - 500 g
Tomatoes – 250 g
Bell pepper – 80 g
Carrots – 80 g
Garlic - 1 head
Hot pepper - 1 pc.
Salt - to taste
Sugar - 1.5 tbsp. l
Vegetable oil - 6 tbsp. l
Vinegar 9% – 20 ml
Tomato paste - 2 tbsp. l
Ground black pepper - 1/2 tsp

Preparation

The zucchini will need to be peeled and the seeds removed.

This is especially true for mature vegetables, which already have rough skin and large seeds.

One by one, grind the zucchini, carrots, and tomatoes through a meat grinder.

Place the vegetable mass in a saucepan, put it on the fire, stir so as not to burn and wait until it boils.

After boiling, cook over low heat for 20 minutes. Then add salt, sugar, which will make the taste more harmonious, and tomato paste.

Chop the hot pepper into small pieces and add to the mixture.

If you want the adjika to be more vigorous, leave the hot pepper seeds.

Add vegetable oil and cook for another 10 minutes over low heat.

At the end, add chopped garlic and coarse black pepper.

Stir and cook for another 5 minutes. Then add vinegar, stir and remove from heat.

Distribute into prepared sterile jars and screw.

Our spicy adzhika is ready! Eat with pleasure!

Good luck with your conservation and a wonderful appetite! See you in new delicious articles!