Adjika in a jar for the winter. How to cook adjika for the winter: raw, boiled, sweet, spicy, with apples, with plums

Well, who doesn’t love the Abkhaz sauce called adjika? It goes perfectly with any type of side dish and meat, because it has a pronounced tomato taste and spicy aroma. The Abkhazians ground all the products they used in the process of preparing the sauce with stones, but this does not mean that we need to do the same to achieve the same taste, because we have a blender or food processor at hand that will help us make the sauce of a paste-like consistency. We will present you with several recipes on how to make sauce to preserve it for the winter.

1. Take 2.5 kg of tomatoes and chop them so that you can pass them through a meat grinder. Just make sure that the vegetables are intact without dents or rot, because such tomatoes cannot be used. If you neglect this rule, then adjika will quickly deteriorate.

1. When the tomato mass is ready, it will need to be placed in a colander lined with gauze. This step is necessary to ensure that all the juice drains from the tomatoes.

1. In the meantime, mince 500 g of pepper (you can use any sweet vegetable, but, as a rule, housewives use regular bell pepper). Hot peppers are also ground - you will need literally 1 medium-sized pod and 0.150 kg of garlic pulp. Mix everything thoroughly and add to the tomato pulp that is already left in the colander.

1. Pour vegetable oil into the preparation for adjika - literally 1 tbsp, 1 tsp. vinegar, also add 0.1 kg of sugar and ½ tbsp. salt.

1. Place adjika on the stove. Once it boils, let it simmer for 30 minutes.

1. During this time, sterilize 0.5 liter jars. From the number of ingredients that we indicated in this recipe, you will get 4 of these jars and literally ½ a saucer to give to your household for testing.

Boiled adjika with horseradish for the winter

1. First of all, we pass the tomatoes through a meat grinder. In all recipes we will indicate the same amount of 2.5 kg, which is enough for 4 half-liter jars. And from this indicator you can calculate how many tomatoes you will need for the number of jars you want to preserve.
2. The next step is to grind 250 g of hot pepper with 1/2 kg of bell pepper. I also use horseradish - no more than 1 root, so as not to overdo it with the spiciness. This is a version of spicy adjika, so we take quite a large amount of the corresponding ingredients.

Important! When you prepare this adjika, protect the skin of your hands by wearing gloves. Hot peppers can cause severe burns.

1. Mix the spicy preparation with the tomato one, add 110 g of sugar and 60 g of salt to it, put everything on the fire and cook for 1.5 hours.
2. After this, add 200 ml of vinegar and 125 ml of vegetable oil (olive or sunflower) to the adjika. Boil the sauce over medium heat for 1/6 hour. During this time, we prepare the jars - sterilize them.
3. Pour the sauce and roll it up. Don’t rush to put the finished rolls in the basement; let them sit in a blanket at home for 24 hours.

Adjika in Georgian for the winter

Any seasoning that contains the word “Georgian” is very hot by default. Adjika in this case is no exception. In this recipe we will use a large amount of hot pepper and a certain set of additional spices, but there are absolutely no tomatoes in this adjika:

1. Take 1 kg of red hot pepper and grind it in a meat grinder with 0.5 kg of garlic.

Important! Take red pepper fruits so that your adjika has a rich, bright color.

1. Add 3.4 cups of salt to the resulting mixture, as well as seasonings mixed together: dill, coriander and suneli hops.
2. Mix everything well and tamp it into jars. As you can see, you don’t need to cook anything.

Important! Use this adjika with caution if you have ailments of the stomach or other organs of the digestive system.

Sweet adjika for the winter recipe

1. Grind the tomatoes with 3 large bell peppers and 2 hot peppers through a meat grinder or blender.
2. After this, twist, perhaps several times, 250 g of walnuts and the cloves of 1 head of garlic.
3. Mix the vegetable preparation with the garlic-nut mixture and season the resulting mass with spices - 3 tsp. coriander, 1 tsp. hops-suneli, 1 pinch of cinnamon and 5 tsp. salt.
4. Compact the resulting sauce into jars. There is no need to cook anything, but it is better to sterilize the jars.

Hot adjika for the winter recipe

If you like hot sauces, you can prepare adjika in Georgian style. But there is another option for those who do not use hot peppers in the kitchen. You can replace it with more garlic and add tomatoes:

1. As usual, chop the tomatoes (you can use 3 kg in this recipe), pass them through a meat grinder with 1 kg of bell pepper and 0.2 kg of garlic.
2. Add 2 tbsp to the resulting sauce mixture. salt and cook everything on fire for 1/4 hour.
3. While the sauce is boiling, sterilize the jars and then fill them with ready-made adjika.

Recipe for adjika with plums for the winter

Plum adjika has a pungent taste with a sweet and sour tint. It is ideal for meat dishes. If your family often bakes meat, then be sure to prepare this excellent seasoning for the winter:

1. Pass 1 kg of ripe plums through a meat grinder. The plum taste will be very piquant if you add to it a paste of 2 hot peppers and 1 head of garlic. Of course, the ingredients will need to be cleared of seeds and stalks.
2. Mix everything, add 2 tbsp to the resulting mixture. tomato paste and 1 tbsp. sugar and salt.
3. Place the adjika preparation on the fire and boil it for 20 minutes (at this time, prepare the jars for seaming).
4. Pour the resulting sauce into sterilized jars, cool them and lower them into the basement.

Adjika recipe from bell pepper for the winter

1. Grind 2 kg of bell pepper through a meat grinder. Add garlic pulp prepared from 2 heads of this root vegetable to the resulting pulp.
2. Add salt and sugar to taste, 100 g of vinegar to this adjika, mix everything.
3. Sterilize the jars and place the prepared adjika in them, which does not need to be heat treated; it is rolled raw.

Adjika for the winter tomatoes apples garlic

1. We pass through a meat grinder 200 g of hot pepper and the same amount of peeled garlic, with 2.5 kg of tomatoes, which it is advisable to blanch, 1 kg of sweet pepper, the same amount of carrots and apples, previously peeled.

Important! It is advisable to pass all the ingredients through a meat grinder. If you try to transform their paste-like mass by blending or some other method, the flavors will simply mix, and you will not be able to taste every product in adjika, and this is what makes this sauce special and piquant.

1. Place the resulting mixture on the fire and boil it for 60 minutes. During this time, excess liquid will evaporate from the sauce.
2. Add chopped dill and parsley to the grounds, as well as 1 cup of vegetable oil, 2/3 cup of sugar and 2 tbsp. salt. Boil for another 15 minutes, and during this time we prepare the jars for seaming.
3. We put the sauce into containers and put it in the basement for storage.

Spicy tasty adjika for the winter

Armenians preserve this adjika for the winter:

1. They pass 5 kg of tomato with 1 kg of garlic and 0.5 kg of chilli pepper through a meat grinder.
2. They season the resulting preparation with 50 g of salt, and then pour it into an enamel bowl and leave it for 15 days. All this time, adjika needs to be constantly stirred so that it ferments better.
3. Then you need to pour the sauce into jars and roll them up.

Adjika light for the winter

1. We pass 1 kg of tomatoes and bell peppers through a meat grinder. Add ½ kg of garlic here.
2. Season the resulting mass with 20 g of dry hot pepper, 3 tbsp. salt and 2 tbsp dried parsley root.
3. The resulting adjika should be infused for 1-2 days in a cold place (preferably in the refrigerator) so that the tastes of all the ingredients that were added mix with each other.
4. We put the finished sauce into jars, which must be sterilized and dry.

Adjika tempting for the winter

1. We pass 3 kg of tomatoes with 1 kg of sweet pepper through a meat grinder. Here we also add 4 pods of hot pepper with 5 heads of garlic, peeled.
2. Add 2 tbsp to this mixture. salt and 200 g of sugar, mix everything and pour in 1 glass of vegetable oil.
3. Let the adjika cook. It should boil for 15 minutes.
4. The last step is seaming. Jars must be dry and sterilized.

Recipe for spicy adjika for the winter without cooking

1. Grind 2.5 kg of tomatoes through a meat grinder. Add 1 kg of sweet pepper. All this is mixed with garlic pulp (you will first need to prepare 300 g of peeled cloves). We do the same with horseradish, which should be used in an amount of 0.2 kg. Capsicums are also necessary - choose 4 small fruits.
2. Mix the resulting mixture well, and then add 1.5 cups of vinegar, 1 cup of sugar and 2 tbsp. salt.
3. We leave this adjika in the refrigerator for 1 day, after which we transfer it to dry jars, which it is advisable not to forget to sterilize.

Important! This adjika should only be stored in the refrigerator. You don’t have to worry about the suitability of the product; adjika using this method of preparation can stand in a cold place for a whole year without spoiling. But if you have already opened the jar, then it is advisable to use its contents quickly.

Adjika for the winter through a meat grinder

As you have already noticed, in all the adjika recipes that we presented above, the ingredients are crushed only with a meat grinder so that a person can sense the taste of each product that was used during preparation with his receptors.

A blender is not the best option, because it turns food into a paste without leaving any lumps, and adjika needs them - this distinguishes it from ketchup and regular tomato juice.

We present to you another recipe for adjika through a meat grinder:

1. Grind 5 kg of tomatoes with sweet peppers.
2. Add 3 kg of sour apples, 20 pods of hot pepper and 5 heads of garlic to the resulting mass. We also pass these products through a meat grinder.

Important! In this recipe, the skins of tomatoes and apples do not need to be removed before passing them through a meat grinder.

1. Pour 1 cup of vegetable oil and ½ cup of vinegar into the sauce.
2. Add 1 cup of sugar and 2 tbsp. salt. Mix everything thoroughly so that the bulk ingredients are completely dissolved in the vegetable grounds.
3. We put the adjika on the fire, boil for 40 minutes, and then put it into jars that have already been sterilized by this point.

Raw adjika for the winter with tomatoes recipe

This recipe differs fundamentally from all previous ones in that aspirin is added to it. This is a wonderful preservative, but if you decide to use it, it is better not to give this adjika to children.

1. We pass 2.5 kg of tomatoes with 1.5 kg of sweet pepper through a meat grinder. Also take hot pepper - 10 pcs. Prepare garlic paste from 2 heads of this root vegetable.
2. Salt the resulting adjika.
3. We measure the number of resulting liters of adjika. Experienced housewives recommend adding 1 aspirin tablet to each half-liter jar.
4. Let the finished adjika brew in the refrigerator for 24 hours. During this time, the aspirin in the vegetables will completely dissolve.
5. After this, we roll up the cans and lower them into the basement.

Video adjika from tomato for the winter

Adjika classic recipe without cooking for the winter

Many of the recipes that we listed in our article are prepared for the winter without cooking. According to the classic recipe, this is exactly how this sauce should be prepared. We present you a detailed recipe:

1. We pass 500 g of tomatoes with 200 g of bell pepper through a meat grinder.
2. Add here 30 g of garlic and horseradish root, as well as 1 pod of hot pepper.
3. Salt and pepper the adjika to taste and season it all with 30 ml of wine vinegar.
4. Mix the sauce, let it sit for a day in the refrigerator, and then transfer it to sterilized jars and seal them.

Adjika with vinegar without cooking for the winter

1. Grind 4 kg of tomatoes and 1.5 kg of bell pepper. We use a meat grinder for this purpose.
2. Add here 3 pods of hot pepper and 200 g of garlic.
3. Salt the prepared adjika and add 200 ml of vinegar to it.
4. This adjika can steep in the refrigerator for 60 minutes, after which it can be put into jars and taken down to the basement.

Adjika is an indispensable seasoning. It can not only serve as a sauce, but also as an excellent dressing for borscht or cabbage rolls. In general, any housewife with a creative touch will definitely find a use for this sauce in her kitchen during the winter season and beyond.

Video: “How to prepare adjika for the winter”