Ajika from zucchini - recipes with photos. How to cook delicious adjika from zucchini for the winter step at home

Adjika is a fragrant and long -stored spice, eventually transformed into an independent dish of vegetables and fruits. To date, Ajika from zucchini has become no less popular than the classic version of Adjika based on tomato. Do not confuse delicate zucchini caviar and adjika based on this vegetable. Like any other type of adjika, the squash version of the sauce has a spicy taste and spicy aroma. So, how to make adjika from zucchini and prepare the dish for the winter? All the details of the technological process and step -by -step recipes for cooking dishes - read in the article.

How to cook adjika from zucchini, technology features

• Classical adjika is an Abkhazian spicy dish of vegetables (based on tomatoes), with the addition of acute pepper and garlic. Adjika has long been used as an acute seasoning for meat and second dishes.

• The squash adjika is one of the variations on the theme of "classical adjika." Due to the zucchini, the workpiece, as a rule, has a thicker texture and delicate, soft taste. Although there are quite a lot of recipes of acute, sweet or spicy adjika from zucchini.
• To prepare adjika from zucchini at home, you will need fresh zucchini, and even large and slightly overripe specimens can be processed. In this case, they are necessarily cleaned from the peel and remove the seeds. Young green zucchini can be used without cleansing.
• A variety of vegetables, spices, and even fruits are used as additional ingredients for squash adjika. Most often, the recipe involves the presence of carrots, onions, sweet and bitter pepper, tomato, apples, horseradish, garlic. Of the additional components you will need salt, sugar, vinegar, vegetable oil, spices.

• Thanks to the addition of tomatoes (juice, pasta) to Adjika, caviar is not only tasty, but also beautiful, with an amber tint.
• As for dishes and kitchen utensils, for the preparation of adjaches from zucchini you will need a pan for cooking, spoons or wooden blades (for mixing), a meat grinder (or blender) for grinding, cutting board, knife.
• Adjika from zucchini is stored for a long period of time, so it is often prepared for the future, for the winter. At the same time, it is important to quickly sterilize jars and lids for the future winter workpiece.
• There are a lot of variations and recipes for making adjika: without tomato and tomato paste, with horseradish or apples, crushed in a meat grinder or prepared by pieces. Each lover of the "sharp" will find his favorite recipe for himself.

Below are 13 step -by -step (from photo) recipes for preparing adjika from zucchini at home. It is better to cook new “unverified” recipes in small portions and if the dish is “to taste”, feel free to prepare the workpiece in large proportions.

Recipe 1: Ajika from zucchini, acute

• This Adjika recipe will require a little time and a minimum of products to prepare it.
• The workpiece of zucchini is perfectly preserved in banks all winter.

For the preparation of acute adjika from zucchini you need:

• 2 kg of peeled zucchini (from the skin and seeds);
• 350 g of tomato paste;
• 250 g of vegetable oil;
• 250 g of sugar;
• 50 g of salt;
• 100 g of garlic (purified);
• 100 ml of vinegar (9%);
• 1-2 pcs. bay leaf;
• 1 tsp red pepper (ground).

Preparation:

• Wash the zucchini, peel, cut into cubes and pass through a meat grinder.
• In a pan, to the squash mass, add all other ingredients, except for pepper and vinegar.
• Bring everything to a boil and boil for about 40 minutes.
• 5 minutes before readiness, add pepper and vinegar.
• Lay down adjusted in pre -sterilized banks and roll up.
• Considering that this workpiece is not sterilized (additionally in banks), banks should be turned upside down and wrapped well (at night), for example, a blanket.
• Ajika from zucchini for the winter is acute and piquant. It, as a snack sauce, is served to various dishes: pasta, potatoes, dumplings, etc.

Recipe 2: Adjika from zucchini, tomatoes and sweet pepper

• This recipe for adjika has a more delicate texture, with moderate, increasing, acute.
• The workpiece of zucchini, tomatoes and sweet pepper is perfectly preserved in banks all winter.

To prepare adjika, you need:

• 1 kg of young zucchini;
• 250 g of sweet pepper;
• 200 g of carrots;
• 500 g of tomato;
• 1 head of garlic;
• 60 ml of vinegar (9%);
• 70 g of sugar;
• salt (to taste);
• 1-3 pcs. Gorky pepper (to taste).

Preparation:

• Wash the zucchini, carrots, sweet pepper, clean, cut into cubes and pass through a meat grinder.
• Separately pass the tomatoes through a meat grinder. For adjika, it is better to choose fleshy varieties of tomatoes.
• Take vegetables ground in a meat grinder to a boil.
• Tomato mass also bring to a boil and boil for about 5 minutes.
• Add tomato puree to the main chopped vegetables, also pour salt, sugar and finely chopped bitter pepper there.
• The mixture is placed on a slow fire and stew under the lid until cooked (so that the mass thickens and becomes homogeneous).
• 5 minutes before the readiness to Adjika, add squeezed garlic and vinegar.
• Lay down adjusted in pre -sterilized banks (preferably in the oven, to be dry) and roll up.
• Banks should be turned upside down and wrapped well (at night), for example, a blanket.
• Adjika from zucchini, tomatoes and sweet pepper is served to a variety of dishes: porridge, pasta, potatoes, meat, etc.

Recipe 3: Ajika from zucchini and bell pepper

• The recipe for adjika is characterized by a thick consistency and a delicate, sweet-ostro texture.
• The workpiece of zucchini and sweet Bulgarian pepper is perfectly preserved in banks all winter.

Prepare products:

• 1 kg of zucchini (medium sizes);
• 4 pcs. bulbs (medium sizes);
• 2 pcs. carrots (medium sizes);
• 5-6 pcs. Bulgarian sweet pepper;
• 300 ml of tomato juice (can be replaced with 4 tbsp. Tomato paste);
• 2 heads of garlic;
• 50 ml of sunflower oil;
• salt, ground black pepper (to taste);
• 1-2 pcs. Gorky pepper (to taste).

Preparation:

• Wash the vegetables, clean and grind in a meat grinder. Some housewives prefer the onion finely so that it is noticeable in Adzhik.

• In the pan, heat sunflower oil and pour all the crushed vegetables there.
• Stew the vegetable mass over low heat, stirring periodically, for about 20 minutes.
• Then add spices to vegetables: salt, pepper, squeezed garlic and tomato juice. If tomato paste is used, it should be diluted with boiled water.
• Adjika torture another 6-8 minutes.
• Lay the finished adjika to pre -sterilized banks and roll up.
• Turn the cans upside down and wrap it well (at night), for example, a blanket.
• Adjika made of zucchini and Bulgarian sweet pepper is served to various dishes: pasta, potatoes, meat, etc.

Recipe 4: Adjika from zucchini "lick your fingers"

• Adjika according to this recipe is very tasty, saturatedly soft, with a light sourness, thanks to the addition of apples. The severity of the workpiece is regulated by the amount of acute pepper added to the dish.
• Adjika from zucchini with apples is perfectly preserved in banks all winter.

Prepare products:

• 5 kg of zucchini;
• 1 kg of apples (preferably sour);
• 1 kg of Bulgarian sweet pepper;
• 3-5 pcs. spicy chili pepper (to taste);
• 1 kg of carrots;
• 200 g of garlic;
• 200 g of sugar;
• 250 ml of vinegar;
• 500 ml of sunflower oil;
• 4-5 tbsp. salt (to taste).

Preparation:

• Wash the vegetables, clean and grind in a meat grinder.
• Pour all crushed vegetables into the pan, add salt, sugar and vegetable oil.
• Bring the vegetable mass to a boil and simmer over low heat, stirring periodically, about 30 minutes.

• Then, add vinegar to the vegetables and knead adjika for about 7 minutes.
• Lay the finished adjika to pre -sterilized banks and roll up.
• Turn the cans upside down and wrap it well (at night), for example, a blanket.

Recipe 5: Adjika from zucchini with tomato paste and mayonnaise

• Adjika according to this recipe is soft, with a thick, sauce consistency, thanks to the addition of mayonnaise.
• Adjika from zucchini is perfectly preserved in banks all winter, despite the addition of a component as unusual and rare for winter blanks as mayonnaise.

Prepare products:

• 1.5 kg of young zucchini;
• 150 ml of mayonnaise;
• 150 ml of tomato paste;
• 50 g of sugar;
• 5 cloves of garlic;
• 50 ml of vegetable oil;
• 1 tbsp. vinegar;
• 1-2 pcs. spicy chili pepper (to taste);
• 1 tbsp. Parsley (dried).

Preparation:

• Wash and grind the zucchini in a meat grinder. Squeeze the garlic through the garlic press to the mass.
• Add salt, sugar and vegetable oil to the pan to the zucchini and garlic.

• Bring the mass to a boil and add tomato paste and mayonnaise to it, mix everything.
• Stew everything over low heat, under the lid, stirring periodically, for about 20 minutes.
• Then add vinegar, parsley and acute chopped pepper to Azhika. Boil the mass for about 7 minutes.
• Lay the finished adjika to pre -sterilized banks and roll up.
• Turn the cans upside down and wrap it well (at night), for example, a blanket.

Recipe 6: Ajika from zucchini without tomato

• Adjika according to this recipe is moderately acute and piquant. In order for the color of the winter workpiece to be more saturated and bright, tomato paste and red sweet pepper are added.
• Ajika from zucchini without tomatoes is perfectly preserved in banks all winter.

Prepare products:

• 3 kg of zucchini;
• 250 ml of tomato paste;
• 4-5 pcs. red bell pepper;
• 75 g of sugar;
• 3-4 cloves of garlic;
• 100 ml of vegetable oil;
• 2 tbsp. vinegar;
• 1-2 pcs. spicy chili pepper (to taste).

Preparation:

• Wash the zucchini, clean the peel and seeds. Squeeze the garlic through a garlic press or rub through a fine grater to the mass.
• Pass the zucchini and sweet pepper through a meat grinder.
• In a pan to zucchini, garlic and pepper, add salt, sugar and vegetable oil.
• Bring the mass to a boil and add tomato paste and chili peppers to it, mix everything.
• Stew the mass over low heat, stirring periodically, for about 30 minutes.
•   5 minutes before the readiness to Adjik, add vinegar.
• Lay the finished adjika to pre -sterilized banks and roll up.
• Turn the cans upside down and wrap it well (at night), for example, a blanket.

Recipe 7: Simple adjika from zucchini in a slow cooker

• Adjika, prepared in a slow cooker, saves time and labor costs. The snack from zucchini does not burn and it turns out very tasty.
• A simple adjika of zucchini is perfectly preserved in banks all winter.

Prepare products:

• 1 kg of zucchini;
• 400 g of Bulgarian pepper;
• 1 kg tomato;
• 180-200 g of carrots;
• 2 tbsp. Sahara;
• 3-4 cloves of garlic;
• 1 \\ 5 part of a glass of vegetable oil;
• 1 tbsp. vinegar;
• 1 tbsp. salt (to taste).

Preparation:

• Wash the vegetables, clean and pass through a meat grinder.

• Add salt, sugar, vinegar and vegetable oil to the pan to crushed vegetables. Mix everything.
• Put a bowl with adjika in a slow cooker. Choose the mode "Extinguishing", 1 hour. It is better not to close the multicooker lid, the mass periodically interfere.
• Lay the finished adjika to pre -sterilized banks and roll up.

Recipe 8: Acute adjika from zucchini with tomatoes

• This recipe for Ajika from zucchini is distinguished by the presence of many ingredients and unusually strong acuteness. For lovers of milder taste, the dosage of garlic and pepper should be reduced.
• Ajika from zucchini with tomatoes can be stored in banks all winter.

Prepare products:

• 3 kg of zucchini;
• 0.5 kg of carrots;
• 0.5 kg of sweet pepper;
• 5 heads of garlic;
• 1.5 kg of tomatoes;
• 3-4 pcs. acute chili pepper or 2.5 tbsp. red pepper;
• 100 g of sugar;
• 200 ml of vegetable oil;
• 2 tbsp. salt.

Preparation:

• Wash the vegetables, clean and pass through a meat grinder. Squeeze the garlic to the vegetable mass.

• Add salt, sugar and vegetable oil to the pan to crushed vegetables.
• Bring the mass to a boil and simmer over low heat, stirring periodically, about 50 minutes.
• 10 minutes before the readiness to Adjik, add red bitter pepper.
• Lay the finished adjika to pre -sterilized banks and roll up.
• Turn the cans upside down and wrap it well (at night), for example, a blanket.

Recipe 9: Delicious spicy adjika from zucchini

• The recipe for adjika from zucchini with tomatoes has a spicy and slightly island flavor. The workpiece is done quickly and easy enough.
• Ajika from zucchini with tomatoes can be stored in banks all winter.

Prepare products:

• 2 kg of zucchini;
• 1 kg of sweet pepper;
• 5 kg of tomato;
• 1 kg of onion;
• 2 tbsp. salts;
• 4-5 cloves of garlic;
• 3-4 pcs. spicy chili pepper;
• 4 tsp coriander;
• 1 tsp oregano;
• 1.5 tbsp. vinegar;
• 180 ml of tomato paste.

Preparation:

• Wash the vegetables, clean and pass through a meat grinder. Squeeze the garlic to the vegetable mass.
• Add salt, sugar, vinegar, tomato paste and spices to the pan to crushed vegetables.
• Bring the mass to a boil and simmer over low heat, stirring periodically, about 30 minutes.
• Lay the finished adjika to pre -sterilized banks and roll up.
• Turn the cans upside down and wrap it well (at night), for example, a blanket.

Recipe 10: Adjika with the addition of zucchini and horseradish

The recipe for adjaches from zucchini and horseradish has a special taste and aroma. The workpiece is acute and sharp.

Prepare products:

• 3 kg of zucchini;
• 0.5 kg of sweet pepper;
• 2 kg of tomato;
• 0.5 kg of carrots;
• 4-5 heads of garlic;
• 2.5 tbsp. red pepper;
• 2 pcs. horseradish root;
• 2 tbsp. salts;
• 100 g of sugar;
• 2 tbsp. tomato paste;
• 200 ml of vegetable oil;
• 100 ml of vinegar.

Preparation:

• Wash the vegetables, clean and pass through a meat grinder.
• Add salt, sugar, tomato paste and spices to crushed vegetables.
• Bring the mass to a boil and simmer over low heat, stirring periodically, about 40 minutes.
• Add garlic, vinegar and oil, simmer for another 10 minutes.
• Lay the finished adjika to pre -sterilized banks and roll up.
• Turn the cans upside down and wrap it well (at night), for example, a blanket.

Recipe 11: Adjika from pieces of zucchini

A simple recipe for red -habels does not require the use of a meat grinder, as in previous recipes. Pieces of vegetables are felt in Azhika and give the workpiece more salad shape than a sauce.

Prepare products:

• 3 kg of zucchini;
• 3 kg of tomato;
• 5 pcs. sweet pepper;
• 2-4 pcs. acute pepper;
• 4 heads of garlic;
• 4 pcs. Luke;
• 150 g of salt;
• 150 g of sugar;
• 250 ml of vegetable oil;
• 150 ml of vinegar.

Preparation:

• Wash the vegetables, clean and chop (pieces).
• Put chopped tomatoes and bell pepper on the stove, add salt, sugar, vinegar and bring to a boil.

• Fry the onion separately to light golden color, add zucchini (sliced \u200b\u200bby large cubes) to it and lay all down together for 3-5 minutes.
• Transfer onions with zucchini to a tomato mixture and simmer all for about 30 minutes.
• Add garlic, vinegar and oil, simmer for another 5-10 minutes.
• Lay the finished adjika to pre -sterilized banks and roll up.
• Turn the cans upside down and wrap it well (at night), for example, a blanket.

Recipe 12: spicy adjika from zucchini "Nyam, Ny"

• Ajika Ny Ny, with the addition of zucchini and spices, has an original spicy taste and aroma.
• A delicious appetizing workpiece can be used as a separate dish and in combination with other products.

Prepare products:

• 1 kg of zucchini;
• 3 kg of tomato;
• 1 kg of sweet pepper;
• 1 kg of carrots;
• 300 g of garlic;
• 5 pcs. acute pepper;
• 2 tbsp. salts;
• 100 g of sugar;
• 0.5 tbsp. vegetable oil;
• 1 tbsp. vinegar;
• 1 tsp cloves;
• 1 tsp nutmeg;
• 0.5 tsp Coriandra.

Preparation:

• Peel the zucchini of the skin and seeds. Wash the vegetables, clean and twist through a meat grinder.

• Bring the vegetable mixture to a boil and simmer over low heat for about 1.5 hours.
• Add garlic to Adjika (squeeze or grate on a fine grater), spices, salt, sugar, vinegar and vegetable oil. Boil the mass for another 15 minutes.
• Lay the finished adjika to pre -sterilized banks and roll up.
• Turn the cans upside down and wrap it well (at night), for example, a blanket.

Recipe 13: Adjika from zucchini with apples in a slow cooker

• Adjika from zucchini with apples differs fresh, with a small sourness, taste.
• Such Adzhika is somewhat reminiscent of zucchini caviar, but with brighter and more interesting taste “notes”. Ajika from zucchini is prepared without tomatoes.
• The harvesting of vegetables is prepared in a slow cooker, and stored in the refrigerator.

Prepare products:

• 1.5 kg of zucchini;
• 1 kg of sweet pepper;
• 1 kg of apples (preferably sweet and sour);
• 2 heads of garlic;
• 2-3 pcs. Gorky pepper (to taste);
• 2 tbsp. Sahara;
• salt (to taste);
• 100 ml of vegetable oil;
• 4 tbsp. vinegar.

Preparation:

• Wash the vegetables, clean and twist through a meat grinder. You can also use a blender or food combine.
• Grind garlic and bitter pepper. In order for Adzhika to be less sharp, you can reduce the amount of bitter pepper or not use its seeds.
• Put the crushed vegetable mixture in a slow cooker, add oil, salt, sugar and vinegar. Mix thoroughly.

• Turn on the mode of the “extinguishing” multicooker for 1.5 hours, periodically stir.
• Lay the finished adjika to pre -sterilized banks and roll up.

Thus, a variety of recipes for cooking adjika from zucchini allows you to try and experiment with sets of different products, choosing your favorite, delicious recipe for vegetable workpiece.

Ajika from zucchini, video "Julia Minyaeva prepares a delicious adjika from zucchini"