Adjika from zucchini without pepper. Adjika from zucchini and eggplant “Simply delicious! Adjika squash for the winter

Traditionally, adjika is prepared from tomatoes with the addition of seasonings, spices and some vegetables. But now adjika made from zucchini for the winter is gaining popularity - the recipes are to die for. My grandmother shared some recipes with me.

Adjika from zucchini with tomato paste for the winter: finger-licking recipes

This snack has a rather spicy taste and is prepared without carrots. We love it, I think you will too.

To prepare seaming with tomato paste, take:

Zucchini - 2 kilograms;
Tomato paste - 400 grams;
Salt - 3 dessert spoons with a small slide;
Sugar - a glass;
Vinegar - 100 milliliters;
Garlic - a large head or 2 medium ones;
Hot pepper - pod;
Lenten oil - a glass;
Parsley - a bunch.

How to cook:

Vegetables must be washed, cleaned where necessary, and damaged removed. Grind the zucchini into the bowl in which our preparation will be prepared. Add salt, sugar, butter, tomato. Stir and cook over medium heat for 25 minutes, stirring occasionally.
Place the rest of the ingredients in another bowl. After the allotted time has passed, its contents are sent to the boiling mass. Pour vinegar in there. Cook for seven minutes.
Place the resulting hot mass into clean, dry jars. Close hermetically. Leave for air cooling. Store with other ingredients.

On a note! The weight is indicated for already prepared vegetables.

Spicy adjika from zucchini with apples and hot peppers

I recommend the recipe for adjika made from zucchini for the winter - you will lick your fingers. This spicy adjika with apples becomes even tastier after infusion. Therefore, it is better to serve it closer to the cold weather. In this recipe, you can use a glass of garlic for 5 kg of zucchini.

Zucchini recipe ingredients:

Zucchini - 2.6 kilograms;
Carrots - 3 pcs. large;
Bell pepper - 7 large, red;
Apples - 700 grams;
Hot pepper - 5 pods;
Garlic - 3 large heads;
Vinegar - 100 milliliters;
Lenten oil - a glass;
Sugar - half a glass;
Salt - 3 heaped dessert spoons;
Dill and parsley - a small bunch each.

We will prepare jars for adjika with apples in the usual way. They must be dry.

How to cook at home:

We wash vegetables, herbs, and fruits well in several waters.
Scrape the carrots and remove the skin and seeds from the zucchini. If the vegetable is young, you don’t have to peel it.
We free the apples from the seed box.
We remove the stems and seeds from the peppers.
Beat everything in a blender.
In a large saucepan, bring the mixture to a boil, add salt and sugar, stirring, and cook for an hour.
Add squeezed garlic and finely chopped herbs to the boiling mass. After 5 minutes, add oil.
After another five minutes, pour in the vinegar, stir, and boil for a couple of minutes.
We put the delicious preparation into jars and roll them up. Place them on the lids and cover until completely cool.

It turns out that adjika is spicy, with a peppercorn, and is perfectly stored in the basement or cellar.

Adjika from zucchini with mayonnaise for the winter: a simple recipe through a meat grinder

The preparation with mayonnaise is tender, with a rich taste and not very spicy. I will tell you how to prepare adjika from zucchini for the winter at home without any hassle.

Necessary:

Zucchini - kilogram;
Onions – 170 grams;
Tomato paste – 120 grams;
Garlic – medium head;
Mayonnaise – 170 grams;
Sugar – 25 grams;
Salt - dessert spoon;
Ground black and red pepper – a teaspoon each;
Vinegar - a tablespoon;
Sunflower oil – 50 milliliters.

How to do:

We pass the washed zucchini through a meat grinder. Let stand to release the juice.
Cut the onions into cubes and lightly fry. Squeeze the garlic through the garlic press.
Place the squeezed zucchini, onion, garlic, salt and sugar into a saucepan. Stir, simmer for half an hour at a low boil.
After this, add mayonnaise with tomato paste, stir well, simmer for 10 minutes. Then add pepper, garlic, vinegar. Boil for eight minutes.
Place the hot preparation without sterilization into sterilized jars and seal.

Let it cool under a blanket, then put it into storage.

Adjika from zucchini with tomato paste and bell pepper

I will share a recipe for a wonderful adjika made from zucchini with tomato paste and bell pepper for the winter.

We will need:

Bell pepper - half a kilo;
Zucchini - 2 kilos;
Carrots - 3 medium pieces;
Tomato paste - 250 grams;
Garlic - 3 cloves;
Ground pepper - teaspoon;
Salt - a third of a glass;
Sugar - 35 grams;
Sunflower oil - 200 milliliters.

How to do:

Wash the vegetables, peel them, remove the seeds. Grind using a meat grinder or food processor.
Add all products except garlic and pepper. We will add them a quarter of an hour before they are fully cooked. In total, cook for about an hour over low heat.
Place the hot preparation into prepared jars. We seal it and place it upside down under a warm blanket until it cools.

We store the finished preserves in the pantry.

Recipe in a slow cooker

I want to tell you how to make adjika from zucchini in a slow cooker. In a miracle pan, adjika with zucchini and tomatoes turns out very tasty and is done quite quickly.

A kilogram of zucchini;
400 grams of sweet pepper;
Big carrot;
A kilogram of tomato;
Half a head of garlic;
1 hot pepper;
2 teaspoons salt;
A quarter glass of sugar;
350 milliliters of vegetable oil;
A tablespoon of vinegar.

How to do:

All products must be prepared. Peel the washed zucchini and cut into long bars.
Cut the tomatoes and carrots into four parts. Clean the pepper and cut it into two halves.
Grind the prepared vegetables in a meat grinder.
Transfer the vegetable mixture into the multicooker bowl.
Add salt, sugar, chopped hot pepper, oil and vinegar. Mix.
Set the “quenching” program for one hour. The lid may not be closed during cooking.
After half an hour, you need to stir the vegetable mixture.
Place the prepared snack into sterile jars.
We seal it hermetically.

Zucchini in adjika in Georgian style

We will prepare this adjika in Georgian style with hot pepper for the winter.

Necessary for zucchini in adjika:

1 kilogram of zucchini;
Small hot pepper;
3 large sweet peppers;
2 large tomatoes;
5 cloves of garlic;
1 onion;
30 milliliters of vinegar;
Dessert spoon of salt;
A tablespoon of sugar;
50 milliliters of vegetable oil;
A bunch of parsley.

How to cook:

Cut the washed zucchini into rings 0.5 centimeters wide. Fry them in a small amount of oil. Let the vegetables cool.
Now we need to beat the peppers, onions, tomatoes, garlic, and parsley into a paste using a blender.
Heat the resulting mixture, add salt, sugar, add vinegar, oil. Cook for five minutes.
Then fill sterile jars, alternating layers of sauce and zucchini.
Cover the jars filled with snacks with lids and sterilize for twenty minutes. Let's roll up.

After cooling, we take it to the basement.

Adjika with zucchini “Mother-in-law’s tongue”

This recipe for winter zucchini in adjika turns out incredibly tasty.

You need to prepare according to the recipe:

A kilogram of unripe zucchini;
A kilogram of tomato;
1 sweet pepper;
Head of garlic;
1 tablespoon salt;
Half a glass of sugar;
A third of a glass of vinegar;
70 milliliters of vegetable oil;
A third of a tablespoon of chili powder.

How to cook:

We pass tomatoes and peppers without seeds through a meat grinder. Transfer the resulting vegetable mixture into a saucepan.
Add butter, sugar, salt. Mix and cook at low boil for fifteen minutes.
Cut the zucchini into bars and place in tomato sauce. Cook over low heat for twenty minutes, stirring.
After they are boiled, add the squeezed garlic and red pepper. Boil the appetizer for five minutes. Pour in the vinegar and cook the sauce for another two minutes with the lid closed.

Place the prepared “Mother-in-Law’s Tongue” appetizer into jars. We seal it hermetically.

Adjika from zucchini and eggplant

This preparation turns out very tasty and quite spicy. We will prepare it from eggplants and zucchini.

6 kilograms of eggplant;
3 kilograms of zucchini;
3 kilograms of tomatoes;
A glass of peeled garlic;
3 kilograms of sweet pepper;
5 pods of hot pepper;
A glass of vegetable oil;
A third of a glass of salt;
A glass of sugar;
A glass of vinegar.

Wash all the vegetables and let the water drain. We clean the peppers from seeds and twist them together with the tomatoes.
Transfer the vegetable mixture to an enamel container. Pour in vinegar, oil, add salt and sugar. Let the sauce boil.
Peel the blue zucchini and zucchini and cut into large pieces. Add to the boiling sauce. Cook for twenty minutes.
Place the prepared adjika into sterile jars and cover with boiled lids.
We sterilize our workpiece for fifteen minutes. We cork it.

Be sure to choose the right zucchini adjika recipes for yourself for the winter – you’ll lick your fingers, the preparations turn out so delicious! Then offer the best recipes to your friends.

Zucchini adjika, prepared with tomato paste for the winter, is completely different from the tomato adjika everyone is used to. But that’s what many who use this recipe call it. Adjika is somewhat similar to squash caviar, but still has differences in taste. This amount of ingredients yields 4.5 liters of finished product. Be sure to prepare it, the zucchini adjika turns out appetizing and very tasty.

Ingredients

To prepare adjika from zucchini with tomato paste for the winter we will need:
5 kg peeled zucchini;
500 g tomato paste;

1 cup of sugar;
150 g vinegar 9%;

1 cup peeled garlic cloves;

2 cups vegetable oil;
2 tbsp. l. salt;
1 tbsp. l. hot ground pepper.

Cooking steps

Peel the zucchini (if the zucchini is not young, then remove the seeds). Grind the zucchini in a meat grinder and place in a cauldron or thick-walled pan.

Add sugar, salt, pepper, vegetable oil and tomato paste to the zucchini. Mix everything and put on the fire, after boiling, reduce the heat and cook the adjika for 40-50 minutes, stirring occasionally.

After the specified time, add vinegar and squeezed garlic to the adjika, mix well and cook for another 10 minutes.

Place hot adjika into sterilized jars and screw the boiled lids on the jars. Turn the jars over and wrap them in a warm blanket until they cool completely. In winter, adjika made from zucchini with tomato paste, with its bright color and wonderful taste, will be a wonderful reminder of the sunny summer.

Every year, adjika from zucchini is gaining wide popularity and is already able to compete with classic recipes. This is because the fruit, which is neutral in taste, forms excellent combinations with other vegetables, spices and even fruits, which leads to a variety of simple and delicious recipes that do not require special cooking skills.

Even an inexperienced housewife can make zucchini adjika. To prepare it, you need to chop the zucchini and accompanying vegetables, season the mass with spices, salt, sugar and vinegar, put it on the stove and cook, stirring, for half an hour. Before putting adjika into sterile jars, you should check it for spices.

Adjika from zucchini will acquire a homogeneous, more puree-like consistency if you peel the vegetables. This procedure will not affect the taste of the dish, but will make the mass softer and airier.
Zucchini must be twisted in a meat grinder - when beaten in a blender, they turn into porridge.
To extend the shelf life of the product, vinegar is added to adjika, therefore, adjika from zucchini is preserved without sterilization.

Adjika squash for the winter - a simple recipe

The zucchini adjika recipe was created for those who are just starting to master winter preparations, because the classic flavor combination of zucchini, carrots and tomatoes is perfectly balanced, and their preparation is so accessible and understandable that it will not scare off even beginners. In the process, you just need to pass all the components through a meat grinder and boil for 30 minutes.

Ingredients:

zucchini - 1.5 kg;
carrots - 250 g;
tomatoes - 550 g;
head of garlic - 1 pc.;
hot pepper - ½ piece;
vinegar - 60 ml;
sugar - 50 g;
salt - 20 g.

Preparation

Grind the peeled vegetables through a meat grinder.
Add salt and sugar to the mixture and put on fire.
Simple adjika made from zucchini is stewed under the lid for 30 minutes.
Afterwards, it is seasoned with vinegar and garlic and placed in jars.

Adjika from zucchini “Simply as simple as that”

The simplest recipe for adjika from zucchini “Easy as Easy” is prepared from zucchini, tomato paste and chopped red pepper. This snack option can be prepared even in winter, when there is no longer a harvest of fresh tomatoes, but zucchini is still stored.

Ingredients:

Two kilograms of zucchini;

350 grams of natural tomato paste;

Half a glass of vegetable oil;

A glass of sugar (varie to taste);

50 grams of coarse salt;

Half a glass of vinegar 6%;

Six cloves of garlic;

A teaspoon of red pepper powder.

Cooking method:

Rinse the zucchini well. Remove rough skin from old fruits, remove seeds and internal fibers. Young tender zucchini does not need special cleaning; they can be used whole, cutting off only the tip of the stalk.

Cut the zucchini into small cubes or grind in a meat grinder.

Transfer the chopped zucchini to a large enamel pan.

Add tomato paste, oil, coarse salt, sugar, garlic into the zucchini and stir well.

Cook the vegetable mixture for half an hour after boiling, remembering to stir with a wooden spatula. A few minutes before the end of cooking, pour vinegar into the sauce, add hot pepper, stir and cook for another three minutes.

Place adjika in sterilized jars, roll up and cool upside down under a thick blanket.

Even though “adjika” means “salt” in Abkhazian, spicy zucchini adjika for the winter according to this recipe will find its place at the table not only as a seasoning. In it, the heat of red pepper and garlic is skillfully diluted with the neutral taste of zucchini, and juicy tomatoes add pleasant sourness, freshness, brightness, and make the sauce not so strong.

Ingredients:

zucchini - 3 kg;
tomatoes - 1.5 kg;
sweet pepper - 400 g;
hot pepper - 2 pcs.;
sugar - 100 g;
salt - 50 g;
clove of garlic - 7 pcs.;
oil - 250 ml;
vinegar - 60 ml.

Preparation

Grind the vegetables in a meat grinder.
Put on fire, add oil and cook for 40 minutes.
Add sugar, vinegar and salt, and after a couple of minutes add garlic.
After 10 minutes, remove from heat.
Spicy zucchini adjika is rolled up and wrapped until it cools.

A tasty preparation for the winter, suitable for a quick snack and as a supplement to the main diet.
To do this you need:

Young zucchini with thin skin - 3 kg,
ripe but whole tomatoes - 1.5 kg,
bell pepper, preferably already reddened - 0.5 kg,
carrots - 0.5 kg,
garlic with large cloves - 250 g,
red hot pepper should be added to taste,
salt and sugar can be put in equal proportions - 2 tablespoons each, and
vegetable oil - 200 g.

Preparation:

Initially, the vegetables need to be collected together, washed well, peeled and peeled, cut into slices so that they can be easily processed in a meat grinder. If the zucchini has large seeds inside, it is advisable to remove them as well. Once the preparation process has passed, you can begin grinding using an electric or manual meat grinder.

To save time, it is recommended to start preparing the tomatoes, pour the already grated juice into a container prepared in advance, where the adjika will be prepared. You can turn on the stove so that the juice can boil. The next products to be processed are zucchini, carrots, then peppers and garlic.

To prevent adjika from zucchini for the winter recipes “You'll lick your fingers” from burning, it is important to stir it well and often. You can add spices and vegetable oil to the contents of the container to taste. Bring all the products to a boil, simmer over low heat in a container and cover with a lid to prevent moisture from evaporating.

Thus, you need to cook for 40 minutes, then taste it, maybe add salt, or maybe add some spice. If you had to add anything, leave the sauce to simmer for another half hour.

While the adjika is preparing, you can wash the glass containers: most often these are half-liter or liter jars, as convenient. Then turn off the finished sauce, you can try again and put it in jars, covering with metal lids. All that remains is to seal the jars with lids.

Adjika from zucchini with horseradish

Excellent adjika is made from zucchini with horseradish. You can use it to make quick sandwiches with black bread or serve it with baked meat.

Ingredients:

Three kilograms of zucchini;

A glass of vegetable oil;

10 tablespoons of tomato paste;

Three heaped tablespoons of salt;

Ground black pepper (one teaspoon);

4 tablespoons vinegar 9%;

Two heads of garlic;

200 grams of horseradish;

A bunch of parsley.

Cooking method:

Grind the prepared zucchini in any way: in a blender, food processor, or meat grinder. Leave the puree for two hours - it should brew.

Transfer the puree into a suitable pan or bucket, mix with oil, salt, pepper, tomato paste and simmer for an hour and a half.

Pour in vinegar, previously diluted with a glass of water.

Finely chop the peeled garlic cloves.

Chop the washed parsley.

Grate the washed horseradish thoroughly and very finely.

Add horseradish, parsley and garlic to the zucchini and simmer the puree for another 10 minutes.

Now you can put the hot sauce into jars and immediately roll it up

Zucchini adjika with tomato paste

Housewives who do not want to waste energy on zucchini for the winter can replace juicy tomatoes with tomato paste. This addition will improve the consistency of the sauce, add a pleasant, delicate taste and will save not only time, but also money, because purchasing tomato paste is much cheaper than tomatoes and spices.

Ingredients:

zucchini - 900 g;
tomato paste - 200 g;
salt - 20 g;
sugar - 100 g;
vinegar - 60 ml;
clove of garlic - 5 pcs.;
oil - 120 ml;
ground black pepper - 5 g.

Preparation

Chop the zucchini.
Mix with paste, salt and sugar.
Add oil and simmer for 30 minutes.
Add garlic, vinegar and ground pepper.
Simmer for 10 minutes and remove from the stove.
For the winter, squash adjika with tomato paste is placed in sterile jars and rolled up.

Adjika from zucchini with apples for the winter

Adjika made from zucchini with apples is full of gastronomic surprises. This original preparation has a wonderful aroma, delicate, uniform consistency and a special taste, the shades of which depend on the variety of apples. Thus, using sweet fruits you can get a pleasant honey note, and using sour fruits you can get a refreshingly piquant note.

Ingredients:

zucchini - 5 kg;
pepper - 800 g;
apples - 900 g;
carrots - 250 g;
hot pepper - 2 pcs.;
vinegar - 150 ml;
salt - 80 g;
sugar - 150 g;
oil - 450 ml.

Preparation

Grind vegetables and apples in a meat grinder.
Add sugar, salt, butter to the mixture and simmer for 30 minutes.
Add vinegar and simmer for 5 minutes.
Adjika from zucchini is put into jars, sealed and wrapped.

Adjika from zucchini with tomatoes

Adjika with zucchini and tomatoes for the winter is the most popular homemade preparation. Both tomatoes and tomatoes are affordable, delicious, incredibly healthy, and go well with a variety of ingredients, allowing you to experiment with canning throughout the months-long vegetable season.

Ingredients:

zucchini - 3 kg;
tomatoes - 1.5 kg;
oil - 200 ml;
salt - 60 g;
vinegar - 40 ml;
ground black pepper - 10 g;
bunch of dill - 1 pc.;
head of garlic - 2 pcs.

Preparation

Chop the zucchini and tomatoes.
Add oil, pepper, salt and simmer for 1.5 hours.
Add vinegar, garlic, herbs.
Seal the finished adjika into jars.

Adjika from zucchini and pepper

Adjika from zucchini with red pepper leaves no doubt about its usefulness. Red pepper has a rich vitamin composition, which is an undeniable advantage for winter supplies. The taste and aesthetic qualities of the vegetable are also excellent: its pleasant sweetness and bright color make it the main component of sauces, lecho and adjika.

Ingredients:

zucchini - 1.5 kg;
red pepper - 750 g;
tomatoes - 250 g;
chili pepper - 2 pcs.;
vinegar - 20 ml;
sugar - 50 g;
salt - 20 g;
oil - 120 ml.

Preparation

Chop the zucchini, peppers and tomatoes.
Season, add oil and simmer for 30 minutes.
Add vinegar and chili.
Remove from heat after 5 minutes and divide into jars.

Adjika from zucchini without cooking

Delicious adjika from zucchini for the winter is possible without heat treatment. If earlier, such preparation raised doubts, but today many housewives choose correct and healthy preparations, because such vegetables retain vitamins, natural taste, natural aromas and, thanks to modern refrigerators, are perfectly stored.

Ingredients:

zucchini - 500 g
tomatoes - 200 g;
sweet pepper - 3 pcs.;
horseradish root - 40 g;
clove of garlic - 5 pcs.;
oil - 125 ml;
vinegar - 40 ml;
sugar - 20 g;
salt - 15 g.

Preparation

Grind the vegetables through a meat grinder.
Drain off excess juice.
Add garlic and horseradish.
Mix vinegar with sugar, salt and oil and pour over the mixture.
Place in jars and place in the refrigerator.

Adjika from zucchini in Georgian

Zucchini will appeal to fans of Caucasian cuisine, the peculiarity of which is its incredible taste and specific aromas from traditional spices and herbs. In this version, walnuts give adjika a rich oiliness, and cilantro adds piquancy and pungency, characteristic of all colorful Georgian dishes.

Ingredients:

zucchini - 900 g;
tomatoes - 300 g;
pepper - 250 g;
onion - 120 g;
clove of garlic - 7 pcs.;
vinegar - 20 ml;
walnuts - 100 g;
bunch of cilantro - 1 pc.;
sugar - 20 g;
oil - 120 ml.

Preparation

Chop the vegetables, add butter, salt and sugar and cook for 35 minutes.
Add nuts, cilantro, garlic, vinegar, remove from heat and seal.

Adjika from zucchini in a slow cooker

Zucchini in a slow cooker will bring pleasure not only from eating, but also from cooking. The latter takes little time, the bowl protects from burning, and the dish simmers correctly and evenly. All housewives are required to do is put the crushed ingredients into the multicooker, set the “Stew” mode for an hour and wait for the sound signal.

Ingredients:

zucchini - 750 g;
carrots - 100 g;
tomatoes - 500 g;
clove of garlic - 4 pcs.;
sugar - 50 g;
salt - 15 g;
vinegar - 20 ml;
oil - 150 ml.

Preparation

Chop the vegetables, season, add oil and vinegar and place in a bowl.
Cook in the “Stew” mode for an hour.

After preparing adjika, you need to wait three to four weeks. This is exactly how long it will take for the full flavor of the ingredients in the sauce to be revealed. In addition, after standing for two to three weeks, adjika loses its excessive sharpness and becomes softer.
Adjika can be prepared from zucchini, making sure to cut off the thick skin of the vegetable. The taste of the prepared sauce will not change at all.
When peeling zucchini and other vegetables from the thick skin and internal fibers, you need to take weight loss into account. This is especially true for overly large, overripe zucchini, which after cleaning the inside becomes very thin. If necessary, you should add a certain amount of ingredients to “even out” the recipe.
Color is very important for adjika, so whenever possible you should use ripe, bright red tomatoes - this will give the sauce a festive, appetizing look. For the same reason, it is better to choose red peppers.
The way you chop vegetables matters a lot. Zucchini in a blender can turn into soup instead of puree! Adjika will turn out very liquid. If you want to prepare a dense, thick sauce with obvious pieces of vegetables, you need to grind the vegetables in a meat grinder.
It is not necessary to strictly adhere to the recipe; you just need to focus on your taste. After preparing the sauce, be sure to taste it for salt. If necessary, before rolling the adjika, you can add salt, garlic and ground red pepper.
To obtain a distinct sweet and sour taste of squash adjika, you can prepare natural tomato puree from tomatoes (if they are in the recipe). It is necessary to grind the tomatoes, add salt well, add a spoonful of sugar and boil the tomatoes so that the final mass is half the original mass. This paste will successfully replace the store-bought one if the recipe calls for not fresh tomatoes, and just such an ingredient.

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 obtain a thick and uniform 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.

Zucchini often delights our compatriots with a rich harvest, and to be honest, gardeners do not always have time to collect and eat these vegetables when they are young, when they have tender skin and small and soft immature seeds. We often find ourselves on the table with dishes made from mature zucchini, and we like them almost as much as those made from young fruits. If you are planning to make canned zucchini, then vegetables of any “age” will be useful to you; you just need to choose the appropriate snack option. Fans of spicy dishes will certainly enjoy zucchini adjika, which can be used for the winter using at least 10 recipes. We bring them to the attention of readers of the “New Domostroy” website.

Culinary secrets

We dare to take a little of your attention to highlight general points regarding the preparation of squash adjika for the winter.

Adjika made from young vegetables usually has a more delicate consistency. To obtain a smooth composition, tomatoes must be peeled and seed bags removed, but only the most hardworking housewives do this.
Adjika will acquire new shades of taste 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 cook has the right to adjust the spiciness of the snack according to his taste, reducing or increasing the amount of hot pepper and garlic. You can’t completely give up pepper; without it, squash adjika will turn into 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 how and according to what recipe this liquid seasoning was prepared. Typically, raw sauce can only be stored in the refrigerator; cooked sauce can only be stored indoors. If vinegar is included, the snack becomes less demanding on storage conditions and stands well at room temperature.
Regardless of where you are going to store adjika from zucchini, the jars for it must be sterilized and the lids boiled. It is allowed to cover snacks with plastic lids only if they will remain in the refrigerator for a short time.

Adjika from zucchini can be prepared with the addition of various spices, vegetables, and fruits. Below you will find classic options with tomatoes, tomato paste, peppers and carrots, as well as extraordinary recipes with eggplants, apples, plums, horseradish. Each recipe is accompanied by an indication of the approximate volume of the finished product, so that the housewife knows how many jars need to be sterilized.

Classic recipe for spicy zucchini adjika

What you need (for 4 l):

zucchini – 3 kg;
sweet pepper – 0.5 kg;
carrots – 0.5 kg;
tomatoes – 1.5 kg;
hot capsicum (dried) – 2-4 pcs.;
salt – 60 g;
sugar – 120 g;
refined vegetable oil – 0.2 l;
dried herbs, granulated garlic - to taste.

How to cook:

Wash the main ingredient, peel if necessary, cut in half and scrape out the pulp and seeds from the inside with a spoon. Cut into pieces of arbitrary shape, small enough so that they can easily fit into the funnel of the meat grinder.
Cut the seeded sweet peppers lengthwise into 6-8 pieces.
Cut the tomatoes into slices.
Cut the carrots into small cubes or bars.
One by one, throw the vegetables into the meat grinder and turn them into a homogeneous paste.
Place the vegetable mixture in a saucepan, add salt and sugar, and pour in the butter. Stir.
Boil over low heat for 30-40 minutes. The red mixture will turn orange - this is what should happen.
Add hot pepper crushed in a coffee grinder, dried herbs and garlic. Pour in vinegar. Stir. Boil for another 10-15 minutes.
Place the adjika into sterilized jars and seal them tightly with the prepared lids.
Leave to cool upside down.

The appetizer made according to this recipe looks a little like squash caviar, but the taste is completely different.

About that at home, we have already told our readers.

Simple recipe with tomato paste

What you need (for 2 l):

zucchini – 2 kg;
sweet pepper – 0.5 kg;
tomato paste – 0.4 l;
hot pepper – 1 pod;
garlic – 100 g;
sugar – 0.2 kg;
vegetable oil – 0.2 l;
table vinegar (9 percent) – 100 ml;
salt – 20 g;
hops-suneli - to your taste.

How to cook:

Prepare the vegetables.
Grind both types of peppers and zucchini using a meat grinder or blender. Stir.
Boil the vegetable puree for 20 minutes. Make sure it doesn't burn.
Add salt, sugar, butter, tomato paste and suneli hops. Simmer for another 15 minutes.
Add garlic and vinegar passed through a press. After cooking for another 5 minutes, remove from heat.

All that remains is to distribute the hot seasoning into sterilized jars and seal them hermetically. This recipe for zucchini adjika is one of the simplest. Take this advice: don’t reduce the amount of sugar, it helps balance the sour taste of tomato paste, without it the adjika will be “eye-popping” and not “finger-licking” good.

Another recipe for zucchini adjika without carrots

What you need (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, place them in a saucepan, add sugar, salt and butter. Heat over low heat until boiling and simmer until soft.
Blend the products with an immersion blender or rub, after cooling slightly, through a sieve.
Boil for 15 minutes.
Add seasonings, garlic and vinegar. Stir. Cook for 5-10 minutes.
Place in jars and roll up.

The good thing about this recipe is that it allows you to do without a meat grinder or any kitchen appliances at all. A skillful housewife can make this kind of adjika made from zucchini even at the dacha.

Zucchini adjika without tomatoes and vinegar

What you need (for 2 l)

zucchini – 1 kg;
carrots, bell peppers, apples – 0.5 kg each;
garlic – 0.25 kg;
hot capsicum – 5 pcs.;
parsley or cilantro (fresh) – 50 g;
sugar – 10 g;
salt – 20 g.

How to cook:

Peel the apples and cut out the core. Remove the seeds from both types of peppers. Prepare the remaining vegetables.
Pass apples, zucchini, carrots and peppers through a medium-mesh meat grinder. If you have time, but don’t have a meat grinder, you can grate the food.
Mix, adding salt and sugar, boil for 30 minutes.
Add finely chopped garlic and chopped herbs. Cook for another 5-10 minutes.

You can put it in jars and roll it up. It is advisable to store adjika made without tomatoes and vinegar in a cold room (cellar, unheated pantry). The seasoning according to this recipe turns out to be spicy in a Caucasian way.

If you like spicy snacks and seasonings, we recommend you try it . You will find her recipes on our website.

Zucchini adjika with tomatoes, apples and carrots “You will lick your fingers!”

What you need (for 3-3.5 l):

zucchini – 2.5 kg;
carrots, apples, bell peppers – 0.5 kg each;
tomatoes – 0.5 kg (or 100 ml of tomato paste);
salt – 50 g;
sugar – 100 g;
vegetable oil – 0.2 l;
vinegar essence (70 percent) – 20 ml.

How to cook:

Peel vegetables and apples, cut into pieces of arbitrary shape and grind through a meat grinder.
Mix with salt, sugar and butter and place on low heat. Tomatoes are placed immediately, tomato paste is added at the next stage.
After simmering the tomato puree for half an hour, add tomato paste and seasonings - you can choose them yourself. Cook for another 30 minutes.
Pour in the essence and mix thoroughly.

Place into jars, close, and store for storage after cooling. If the snack doesn’t last until winter, it’s only for one reason: if you can’t stand it, you’ll eat it earlier, it turns out too delicious – you’ll lick your fingers! By the way, this seasoning is ideal for pork or chicken kebab.

Awesome adjika from zucchini with tomatoes and tomato paste

What you need (for 2.5-3 l):

zucchini – 2 kg;
tomatoes – 1 kg;
tomato paste – 0.2 l;
bell pepper – 1 kg;
garlic – 0.25-0.3 kg;
chili pepper – 2-4 pcs.;
sugar, salt – 40 g each;
oil, vinegar - 100 ml each;
hops-suneli – 30 g;
celery, basil, mint (fresh) - 25 g each.

How to cook:

Scroll the peeled tomatoes and zucchini through a meat grinder.
Do the same with pepper.
Crush the garlic and chop finely.
Finely chop the greens.
Combine all ingredients, except garlic, tomato paste and vinegar, and boil for half an hour.
Add pasta, stir, continue cooking for 15 minutes.
Add garlic and vinegar, stir, after a minute remove from heat.
Place the squash adjika into sterilized jars and close them tightly.

The taste and aroma of this liquid seasoning is indescribable. You and your household will surely like it, especially if they are fans of spicy dishes.

By the way, for lovers of fiery snacks, we can recommend closing them for the winter. . This savory snack is very popular.

Adjika from zucchini and eggplant “Simply delicious!”

What you need (for 3 l):

zucchini – 2 kg;
eggplants – 1 kg;
tomatoes, bell peppers – 0.5 kg each;
garlic – 150 g;
table vinegar (9 percent) – 70 ml;
vegetable oil – 100 ml;
sugar – 80 g;
salt – 40 g;
tomato paste – 50 g;
hot pepper - to taste.

How to cook:

Cut zucchini and eggplant into slices. Soak the “little blue ones” in saline solution (20 minutes), rinse and dry with a towel.
Fry the vegetables in oil and chop with a blender.
Combine with crushed tomatoes and peppers until pureed.
Boil for 10-15 minutes.
Mix with salt, sugar, tomato paste. Simmer for the same amount of time.
Enter the garlic and vinegar passed through a press. Simmer for 2-3 minutes, turn off the burner.
Fill the prepared jars with zucchini-eggplant adjika and seal them.
Leave to cool upside down under something warm for additional sterilization.

Adjika, prepared according to the given recipe, has a truly unique taste, and it is simply impossible to tear yourself away from it.

Zucchini adjika with horseradish

What you need (for 2-2.5 l):

zucchini – 3 kg;
horseradish root, garlic - 0.2 kg each;
salt – 40 g;
vinegar – 80 ml;
tomato paste – 0.25 l;
water – 0.25 l;
fresh herbs – 100 g;
ground pepper - to taste.

How to cook:

Dilute tomato paste with water, mix with salt, pepper and sugar.
Grind the zucchini to a puree using any method, immerse it in the tomato mixture and boil for 20 minutes.
Grind garlic, horseradish, and herbs in a blender or meat grinder. Mix with vinegar.
Add this spicy mixture to the vegetable puree, cook for 10 minutes and remove from heat.
Distribute among jars, roll up and cool.

This version of zucchini adjika is closer to Russian cuisine than any other; it can even be called zucchini horseradish.

Raw adjika from zucchini (simple recipe without cooking)

What you need (for 1.5 l):

zucchini – 1 kg;
hot pepper - 1 kg (you can use 0.5 kg hot and 0.5 kg sweet);
garlic – 0.3 kg;
fresh herbs (cilantro or parsley) – 100 g;
hops-suneli – 15 g;
salt – 60 g;
apple cider vinegar (6 percent) – 150 ml.

How to cook:

Grind the prepared vegetables and herbs using a meat grinder.
Stir in seasoning, salt and vinegar.
Place in sterilized jars, close tightly and refrigerate.

This extremely spicy seasoning should be stored in the refrigerator and should be consumed within 6 months.

Adjika from zucchini with plums

What you need (for 1.5 l):

zucchini – 1 kg;
plums – 0.4 kg;
sweet pepper – 0.4 kg;
carrots – 0.2 kg;
salt – 30 g;
sugar – 80 g;
grape vinegar (6 percent) – 30 ml;
garlic – 50 g;
fresh herbs – 50 g;
vegetable oil – 150 ml.

How to cook:

Remove the pits from the plums. Remove the seeds from the zucchini and peppers. Peel the carrots and garlic.
Pass the prepared vegetables, herbs and plums through a meat grinder. Chop the garlic separately.
Mix all ingredients except garlic and vinegar and boil for 30 minutes.
Pour in the vinegar, add the garlic, stir and immediately remove the spicy sauce from the heat.
Place in pre-sterilized jars and seal them. Turn it over, wrap it up and leave it to cool as is.

Zucchini-plum adjika tastes like . Hot and sour seasoning made from zucchini and plums will complement any poultry and meat dishes well, in particular, it will go well with barbecue. If you have both zucchini and plums, we recommend trying this recipe.

Adjika made from zucchini differs significantly from the traditional one, but is not inferior to it in organoleptic qualities. It’s not difficult to make it for the winter, and this seasoning will be quite cheap, but you definitely won’t regret preparing it.