Today we will learn how to cook delicious adjika from zucchini for the winter. Here are 20 of the best recipes that the whole family will love!
1. Adjika from zucchini with herbs and garlic
The basic and most classic recipe of all.
You will need: 1 kg of zucchini, 500 g of bell pepper, 300 g of tomatoes, 200 g of carrots, 200 g of onions, 100 g of garlic, 100 g of parsley root, 1 bunch of various herbs, 60 ml of vegetable oil, 3 tbsp. apple cider vinegar, 2 tbsp. sugar, ground black pepper and salt to taste.
Cooking: Greens, zucchini, bell peppers, tomatoes, carrots and onions – pass through a meat grinder, put in a saucepan and boil for 30 minutes. Add oil, sugar, ground pepper, salt, chopped parsley root and garlic. Boil for 10 minutes and pour in the vinegar. After 5 minutes, put adjika into prepared jars and roll up.
2. Adjika from zucchini with mayonnaise for the winter
Zucchini should be young, no more than 12 centimeters long.
You will need: 2 kg of zucchini, 500 g of tomatoes, 200 g of carrots, 3 medium onions, 1/2 head of garlic, 3 pods of hot peppers, 200 ml of mayonnaise, 60 ml of vinegar, 60 ml of vegetable oil, 2 tbsp. sugar, 2 tbsp. salt.
Cooking: Pass zucchini, tomatoes, carrots, peeled onions and garlic through a meat grinder. Peel the hot pepper from the seeds and finely chop. Mix everything in a large saucepan, add mayonnaise, butter, sugar and salt. Boil for 40 minutes over low heat, add vinegar and remove from the stove after 5 minutes. Fill sterilized jars with hot adjika, roll up and turn upside down.
3. Spicy adjika with zucchini, bell and hot peppers
Turn on the hood or open a window while cooking.
You will need: 1 kg of zucchini, 500 g of bell pepper, 4 medium tomatoes, 3 pods of hot pepper, 1/2 head of garlic, 200 g of carrots, 200 g of onions, 50 ml of vegetable oil, 3 tbsp. vinegar, 40 g sugar, 0.5 tsp. paprika, 0.5 tsp ground coriander, 1 tbsp. salt.
Cooking: Prepare vegetables, pass through a meat grinder and transfer to a saucepan. Boil for 40 minutes, add garlic, oil, sugar and spices passed through the press. Salt and boil for 10 minutes. Pour in the vinegar and after 5 minutes remove the adjika from the heat. Arrange in banks, roll up and turn upside down.
4. Adjika from zucchini, eggplant and tomatoes for the winter
A mild version of the popular adjika.
You will need: 1 kg of zucchini, 500 g of eggplant, 500 g of tomatoes, 200 g of carrots, 4 medium onions, 1/2 head of garlic, 50 ml of vinegar, 50 ml of vegetable oil, 40 g of sugar, 0.5 tsp. ground red pepper, 0.5 tsp ground black pepper, 2 tbsp. salt.
Cooking: Prepare the vegetables, chop and put in a saucepan with a thick bottom. Boil for 20 minutes, add salt, sugar, spices, oil and boil for 10 minutes. Pour in the vinegar, add the garlic passed through the press and mix. After 5 minutes, spread the adjika into the prepared container and roll it up.
5. Zucchini adjika with tomatoes and garlic
Garlic for this recipe is best chopped with a knife.
You will need: 2 kg of zucchini, 1 kg of tomatoes, 100 g of garlic, 2 onions, 50 ml of vegetable oil, 50 ml of apple cider vinegar, 2 tbsp. sugar, 2 tbsp. salt.
Cooking: Peel the tomatoes from the films, cut the zucchini into small pieces, and peel the onion and garlic from the husk. Place the blanks in the blender bowl and grind. Transfer to a saucepan, add oil and boil for 30 minutes. Add sugar, salt and boil for 10 minutes. Pour in the vinegar, sweat the adjika for another 5 minutes over low heat, put it in jars and roll it up.
6. Spicy adjika from zucchini with herbs and tomato paste
Serve with pasta, cereals, potato dishes, meat and fish.
You will need: 1 kg of zucchini, 3 pods of hot pepper, 500 g of bell pepper, 50 g of garlic, 50 g of any greens, 4 tbsp. tomato paste, 2 tbsp. vegetable oil, 2 tbsp. vinegar, 40 g sugar, 40 g salt, 1 glass of water.
Cooking: Peel the hot and bell peppers from the seeds, and chop the zucchini. Pass the blanks through a meat grinder, add sugar, salt, butter and finely chopped greens. Boil for 20 minutes, add the garlic passed through the press and water mixed with tomato paste. Boil for 10 minutes, pour in the vinegar and stir. Arrange adjika in sterilized jars and roll up.
7. Zucchini adjika with tomatoes, herbs and citric acid
Such adjika can be stored even without a refrigerator.
You will need: 2 kg cab packs, 1 kg of tomatoes, 1 pod of hot pepper, 300 g of carrots, 200 g of onions, 1/2 head of garlic, 30 g of herbs, 50 ml of vegetable oil, 1 tsp. citric acid, 50 g sugar, 0.5 tsp. ground coriander, 0.5 tsp hops-suneli, 50 g of salt.
Cooking: Prepare the vegetables, pass through a meat grinder and transfer to a saucepan with a thick bottom. Pour sugar, spices, citric acid, salt and boil for 40 minutes. Add oil, chopped herbs and garlic, boil adjika for another 10 minutes, put it in clean, dry jars and roll up.
8. Adjika from zucchini without vinegar for the winter
It is most convenient to cook in a cauldron.
You will need: 3 kg of zucchini, 500 g of tomatoes, 300 g of carrots, 300 g of onions, 5 cloves of garlic, 2 pods of hot pepper, 100 ml of vegetable oil, 25 g of sugar, 60 g of salt.
Cooking: Pass zucchini, tomatoes, carrots and peeled onions through a meat grinder. Transfer the workpiece to a large saucepan, add butter and sugar, and boil for 30 minutes. Pour salt, garlic passed through the press and cook for another 7-10 minutes. Salt and after 5 minutes put into jars. Roll up the adjika, turn it upside down and wrap it in a thick towel.
9. Adjika from zucchini with apples, chili peppers and parsley
Apples give adjika extra sourness and amazing flavor.
You will need: 3 kg of zucchini, 1 kg of apples, 1 chili pepper, 200 g of carrots, 200 g of onions, 1/2 head of garlic, 50 g of parsley, 3 tbsp. olive oil, 50 ml apple cider vinegar, 1 tbsp. sugar, 1 tsp ground coriander, 60 g salt.
Cooking: Zucchini, apples, chili peppers, carrots and peeled onions – pass through a meat grinder. Mix the workpiece with ground coriander, salt, sugar, butter and boil for 30 minutes. Add vinegar, chopped parsley and garlic, sweat for another 10 minutes and remove from heat. Put hot adjika into prepared jars and roll up.
10. Adjika from zucchini with carrots and onions
Close adjika in small jars.
You will need: 2 kg of zucchini, 1 kg of tomatoes, 4 pods of hot peppers, 100 g of garlic, 3 tbsp. vinegar, 50 ml vegetable oil, 40 g sugar, 50 g salt.
Cooking: Grind zucchini, tomatoes and seeded hot peppers in a blender. Transfer the workpiece to the pan and boil for 30 minutes. Add sugar, salt, oil and garlic passed through a press. Boil for 10 minutes, pour in a bite and after 3 minutes remove the adjika from the heat. Arrange in a prepared container, roll up and wrap with a thick towel.
11. Adjika from zucchini with garlic and horseradish for the winter
Recipe especially for lovers of such blanks!
You will need: 1 kg of zucchini, 500 g of tomatoes, 100 g of horseradish root, 100 g of garlic, 2 tbsp. table vinegar, 3 tbsp. vegetable oil, 2 tbsp. sugar, 2 tbsp. salt.
Cooking: Pass the zucchini and peeled tomatoes through a meat grinder. Peel and grate the horseradish root. Mix everything, add butter, sugar, salt and boil for 30 minutes. Add vinegar, chopped garlic and boil for another 5 minutes. Put the hot adjika into the prepared container and roll it up.
12. Squash adjika with sterilization
The water in the sterilization pan should be up to the “shoulders” of the cans.
You will need: 2 kg of zucchini, 500 g of tomatoes, 300 g of carrots, 300 g of onions, 1 head of garlic, 2 pods of hot peppers, 50 ml of vegetable oil, 1 tsp. citric acid, 1 tsp paprika, 1 tsp ground coriander, 1 tsp ground black pepper, 2 tbsp. sugar, 2 tbsp. salt.
Cooking: Prepare and pass all the vegetables through a meat grinder. Add spices, sugar, salt, oil and citric acid. Mix well, put adjika in jars and sterilize them for 30 minutes. Roll it up, turn it upside down and wrap it in a thick towel.
13. Adjika from zucchini and tomatoes with walnuts
It is desirable to clean the tomatoes from the films.
You will need: 3 kg zucchini, 1 kg tomatoes, 200 g carrots, 4 onions, 100 g garlic, 50 g parsley, 1/2 cup walnuts, 3 tbsp. olive oil, 3 tbsp. vinegar, 50 g sugar, 1 tsp. ground coriander, 1 tsp ground black pepper, 60 g salt.
Cooking: Prepare vegetables and pass through a meat grinder, and finely chop the greens and peeled garlic. Dry the nuts in a pan and grind in a blender. Mix everything, add oil and boil adjika for 30 minutes over low heat. Add chopped garlic, spices, sugar, salt and tomi for another 10 minutes. Pour in vinegar, mix and after 3 minutes put into jars. Roll up and turn upside down.
14. Adjika from zucchini with hot pepper, garlic and tomato juice
You can take both ready-made juice and squeeze it out of fresh tomatoes.
You will need: 3 kg zucchini, 4 hot peppers, 1 head garlic, 1 glass of tomato juice, 100 ml of vinegar, 100 ml of vegetable oil, 80 g of sugar, 2 tbsp. salt.
Cooking: Rinse vegetables, peel and pass through a meat grinder. Transfer the resulting workpiece to a saucepan, add tomato juice, sugar, salt and boil over low heat for half an hour. Pour in oil, vinegar and cook for another 10 minutes. Fill sterilized jars with adjika and roll up.
15. Adjika from zucchini with lemon juice and pieces of hot pepper
You can enhance the citrus aroma with a little lemon zest.
You will need: 2 kg of zucchini, 1 kg of tomatoes, 500 g of bell pepper, 2 pods of hot peppers, 150 g of carrots, 2 medium onions, 100 g of garlic, 80 ml of vegetable oil, 100 ml of lemon juice, 1 tsp. ground coriander, 1 tbsp. sugar, 1.5 tbsp. salt.
Cooking: Remove the seeds and finely chop the hot pepper, and pass the rest of the vegetables through a meat grinder. Mix everything, add oil and boil adjika for 30 minutes over low heat. Pour sugar, salt, ground coriander and boil for another 10 minutes. Add lemon juice, mix and after 5 minutes put into jars. Roll it up, turn it upside down and wrap it in a warm blanket for a day.
16. Zucchini adjika “Spark” for the winter
Spicy adjika for real daredevils!
You will need: 1 kg of zucchini, 1 kg of bell pepper, 400 g of tomatoes, 300 g of chili pepper, 1 head of garlic, 2 tbsp. olive oil, 3 tbsp. vinegar, 50 g sugar, 60 g salt.
Cooking: Prepare vegetables, pass through a meat grinder and transfer to a saucepan. Add sugar, salt, butter and boil for 40 minutes over low heat. Pour in vinegar, boil for another 3 minutes and roll adjika into sterilized jars.
17. Homemade adjika from zucchini without garlic
Ready adjika can be added to soups, sauces and stews.
You will need: 1 kg of zucchini, 500 g of bell pepper, 500 g of tomatoes, 3 pods of hot peppers, 2 medium carrots, 3 onions, 50 ml of vegetable oil, 3 tbsp. vinegar, 40 g sugar, 1 tsp. ucho-suneli, 1 tsp ground coriander, 1 tbsp. salt.
Cooking: Pass all vegetables through a meat grinder or chop in a blender. Transfer to a saucepan, mix with oil and boil for 30 minutes. Pour sugar, salt, spices and continue to cook for 10 minutes. Pour in vinegar, stir and remove from heat after 5 minutes. Fill prepared jars with hot adjika, roll up and turn upside down.
18. Zucchini adjika with green apples without tomatoes
It is better to cut a dense peel from apples.
You will need: 2 kg of zucchini, 500 g of green apples, 3 bell peppers, 200 g of carrots, 200 g of onions, 1 head of garlic, 60 ml of olive oil, 3 tbsp. apple cider vinegar, 2 tbsp. sugar, 2 tbsp. salt.
Cooking: Zucchini, bell peppers, carrots, onions and apples – pass through a meat grinder, transfer to a saucepan and boil for 30 minutes. Add sugar, salt, oil and finely chopped garlic. Boil the adjika for another 10 minutes and pour in the vinegar. After 5-7 minutes, put in sterilized jars and roll up.
19. Adjika from zucchini with hot peppers and nuts
You can grind walnuts with a coffee grinder or blender.
You will need: 3 kg of zucchini, 500 g of tomatoes, 200 g of hot peppers, 100 g of garlic, 1 handful of walnuts, 80 ml of vinegar, 80 ml of vegetable oil, 60 g of sugar, 0.5 tsp. ground coriander, 0.5 tsp ground black pepper, 2 tbsp. salt.
Cooking: Grind zucchini, hot peppers and peeled tomatoes in a blender. Dry the nuts in a dry frying pan and chop. Mix everything in a large saucepan and boil for 30 minutes. Add oil, vinegar, spices, sugar, salt and crushed garlic. Boil the adjika for another 10 minutes, put it in clean, dry jars and roll it up.
20. Adjika from zucchini with eggplant and horseradish for the winter
Eggplant pre-grind and fill with salted water for 10 minutes.
You will need: 1 kg of zucchini, 1 kg of eggplant, 200 ml of tomato sauce, 3 medium carrots, 3 medium onions, 100 g of horseradish root, 100 g of garlic, 100 ml of vegetable oil, 80 ml of vinegar, 2 tbsp. sugar, 2 tbsp. salt.
Cooking: Zucchini, eggplant, carrots and onions – chop in a blender. Mix everything, add tomato sauce, oil and boil for 40 minutes over low heat. Peel the horseradish root, grate and add to the pan with vegetables. Add the garlic passed through the press, sugar, salt, vinegar and boil everything together for 10 minutes. Put hot adjika into sterilized jars, roll up and turn upside down.