6 best recipes for adzhika from green tomatoes "Overeat" for the winter

6 best recipes for adzhika from green tomatoes


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Adjika for the winter from green tomatoes is a real delight. Very often, after harvesting, green tomatoes remain, which, although they turn red, do not have the best taste. It is better not to wait until they ripen, and cook adjika from them right away.

The subtleties of cooking adjika from green tomatoes

Homemade green tomato adjika must be sterilized. Especially if you plan to store it all winter until summer. If the workpiece is stored in the refrigerator and will be used in the near future, sterilization can be dispensed with.

Before cooking, it is better to remove the skin from the fruits so that the appetizer is more uniform. To do this, they are poured over with boiling water, two cross-shaped cuts are made and the peel is removed.

Various spices and herbs can be added to give the dish an unusual flavor.

Requirements for the main ingredients

Tomatoes of any varieties are suitable for cooking. You can use not only green, but also those fruits that have just begun to blush. There should be no signs of damage on the skin, the tomatoes should be firm and elastic to the touch. Tomato varieties can also be any. Before cooking, the fruits are thoroughly washed under running water and dried, only after that they start cooking.

Required container

You can cook adjika in any large pots. The finished snack is placed in glass jars. Before that, they must be thoroughly washed with soda and sterilized.

Cooking methods

There are many ways to prepare adjika for the winter. Spices, herbs and other vegetables can be added to the dish to add a unique flavor to the dish.

Adjika from green tomatoes for the winter

Recipe for spicy adjika for the winter from tomatoes.

Required Ingredients:

  • 3 kg of tomatoes;
  • 1 bell pepper;
  • 1 medium onion
  • 2 cloves of garlic;
  • 1 pod of hot pepper;
  • salt and spices to taste;
  • 40 ml of sunflower oil;
  • 2 tbsp. l. table vinegar.

Cooking process:

  1. Wash the vegetables, cut the seeds from the bell pepper, peel the onion and garlic.
  2. Coarsely chop the vegetables and chop in a blender (everything except the garlic).
  3. Place in a saucepan and simmer for 1 hour.
  4. After boiling, you can add a little fire.
  5. Chop the garlic, mix with spices and vinegar, add oil, do not forget to salt.
  6. Put the gruel in adjika, mix the appetizer thoroughly and cook it for another 25 minutes.

Transfer the finished snack to pre-sterilized jars and roll up. Before lowering the jars into the cellar, they must cool to room temperature.

Zucchini recipe

Cooking ingredients:

  • 3 kg of tomatoes;
  • 3 zucchini;
  • 2 large carrots;
  • 2 onions;
  • head of garlic;
  • a bunch of fresh parsley and dill;
  • 100 g sugar;
  • 130 g fine table salt;
  • 100 ml of oil;
  • 3 tbsp. vinegar.

How to cook a zucchini dish:

  1. Chop the vegetables, peel and chop the onion.
  2. Cut the tomatoes into quarters and sprinkle with salt, leave them for a few hours to give juice.
  3. Transfer the vegetables to a blender, pre-drain the juice with the tomato, chop until smooth.
  4. Put in a saucepan, cook, stirring occasionally, for about 1 hour.
  5. While the vegetable mixture is cooking, finely chop the greens, peel and crush the garlic, put everything to the adjika and cook for another hour.

10 minutes before the end of cooking, pour in vinegar and sunflower oil, then, when the preservation is ready, it is laid out in jars and rolled up.

With apples

You can prepare an appetizer with apples. It is best to take sour apples.

Ingredients:

  • 2 kg of tomatoes;
  • 3 large apples;
  • 2 large onions;
  • 1 pod of hot pepper;
  • 2 tbsp. table vinegar;
  • 50 g of salt;
  • fresh dill;
  • spices as desired.

Cooking process:

  1. Peel the apples, cut into slices along with the tomatoes.
  2. Peel and chop the onion.
  3. Chop the dill, cut the pepper into slices.
  4. Chop apples, onions, peppers and tomatoes in a blender.
  5. Put everything in a saucepan, cook over medium heat for 40 minutes.
  6. Put the dill, vinegar and spices 10 minutes before the end of cooking.

Pour the finished appetizer into jars and roll up.

From green and red tomatoes

Ingredients:

  • 2 kg of green and red tomatoes;
  • 2 Bulgarian pepper;
  • 1 carrot;
  • head of garlic;
  • 1 small onion;
  • salt;
  • sunflower oil;
  • 2 tbsp. vinegar.

Preparation:

  1. Cut the tomatoes into slices, peel the seeds and chop the peppers too.
  2. Cut the carrots into slices.
  3. Peel the onion and garlic.
  4. Put vegetables in a blender, chop.
  5. Transfer to a saucepan, cook over medium heat for 45 minutes.
  6. Add spices, salt, oil and vinegar 15 minutes before the end of cooking.

Before transferring the workpiece to the jars, they must be sterilized.

With added horseradish

Ingredients:

  • 150 g horseradish;
  • 2 kg of tomatoes;
  • 2 hot chili pods;
  • 2 tbsp. vinegar;
  • a bunch of fresh herbs;
  • salt;
  • spice;
  • sugar.

You can cook horseradish adjika without boiling. Such a snack will last for several months in the refrigerator. Horseradish, peel and grate, chop the tomatoes. Put the tomatoes, horseradish and hot peppers in a blender, chop. Then add vinegar, salt and sugar. Transfer to banks.

Seasoning of green tomatoes for the winter

Ingredients:

  • 2 kg of tomatoes;
  • 2 medium-sized onions;
  • a bunch of fresh herbs;
  • salt;
  • spice;
  • ground black pepper;
  • 2 tbsp. vinegar;
  • pod of red hot chili.

Chop onions, garlic and tomatoes in a blender, then put in a saucepan and cook, stirring constantly. At the end of cooking, add salt, vinegar and pepper. Finely chop fresh herbs and put together with spices. Cook adjika for another 15 minutes. Put the finished snack in jars and roll up. Banks are pre-sterilized.

Terms and conditions of storage

It is best to store preserves in the cellar or in the refrigerator. But in the refrigerator, jars will take up a lot of space, so you won't be able to keep a lot of preservation there. If there is an insulated loggia at home, then you can put blanks there. The preservation period is up to 2 years, but it is better to eat it in the first year after preparation.


Watch the video: Easy recipe for CRISPY ROASTED CORNISH CHICKEN marinated in adjika


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