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Many housewives mistakenly consider zucchini to be an exclusively fodder crop. And in vain! Indeed, from this healthy and dietary vegetable, you can prepare a lot of delicious dishes, snacks and preservation. Probably everyone has heard about squash caviar, but few housewives know that you can make such a sauce as adjika from squash. Adjiku you can eat it as a separate dish, smear it on bread, use it as a sauce for pasta or potatoes - there are a lot of recipes.
The most delicious recipes for adjika from zucchini - you will lick your fingers - are presented below in the article.
Spicy zucchini adjika with apples
A very original sauce for the winter can be made from simple and affordable ingredients. Such adjika can be taken with you to nature, eaten with barbecue, used for sandwiches. Adjika with apples is also good in winter, the sauce can be an excellent addition to pasta and cereals.
For making a zucchini sauce with apples you will need such products:
- 5 kg of peeled zucchini;
- a kilogram of bell peppers, peeled from seeds;
- about 15 pods of hot red pepper (the amount of pepper depends on the taste of the family);
- several heads of garlic;
- a kilogram of cored apples;
- kilogram of carrots.
All ingredients for adjika marrow must be cut into small pieces, then passed through a meat grinder. Spices are added to the crushed products:
- a glass of sugar;
- half a liter of vegetable oil;
- 5 tablespoons of salt.
Everything is thoroughly mixed and cooked over low heat for 30 minutes. After half an hour, a glass of 9% vinegar is added to the zucchini mass, the adjika is boiled for another 3-5 minutes in a saucepan covered with a lid.
Now the zucchini sauce needs to be put in the jars. It is better to use sterile containers, since preserved zucchini behave unpredictably. The jars are rolled up with sterile lids and turned upside down. In this form, adjika is wrapped in a warm blanket and costs at least a day. Then you can transfer the adjika squash to the cellar.
The recipe for adjika from zucchini for the winter "You will lick your fingers"
The classic recipe for this sauce does not contain vinegar, but in order not to fear for your seams throughout the winter, it is better to add this ingredient. Vinegar is an excellent preservative; moreover, it adds a piquant sourness to any dish, sharpens the natural taste and aroma of products.
Large "old" vegetables are even preferable to young zucchini with delicate skin and almost tasteless pulp.
To prepare zucchini for the winter in the form of fragrant adjika, you need to take 3 kg of fresh zucchini, half a kilogram of carrots and multi-colored sweet pepper. You will also need one and a half kilograms of tomato, since the zucchini themselves will not turn into adjika, they need tomato sauce.
All vegetables must be rinsed and then chopped using a conventional meat grinder. Spices are added to the finished "minced meat":
- two tablespoons full of salt;
- half a glass of sugar;
- 2.5 tablespoons of hot red pepper (for those who do not like spicy, you need to reduce the dose of pepper by half);
- a glass of sunflower oil (preferably refined).
All ingredients must be mixed well and put on fire. After boiling, cook the sauce for about 30-35 minutes. Then 5-6 peeled and chopped heads of garlic are added to the total mass, boiled for another 5 minutes.
Adjika marrow is, in principle, ready to eat. But, if it is supposed to be rolled up for the winter, it is better to add half a glass of nine percent vinegar, and then boil the sauce for a couple of minutes.
Now you can roll adjika marrow into jars! You can store such blanks both in the cellar and in the pantry of an ordinary apartment.
Adjika for the winter from young zucchini
This recipe for a more tender and dietary adjika involves the use of only young zucchini, which do not yet contain large seeds. To prepare adjika, you will need the following components:
- a kilogram of young small squash;
- a kilogram of tomatoes;
- 0.8-1 kg of bell pepper;
- 4-5 heads of garlic;
- 5-7 hot peppers;
- half a glass of vinegar (nine percent);
- half a glass of sunflower oil;
- one and a half tablespoons of salt.
The output should be about two liters of zucchini sauce.
Adjika for the winter is prepared from washed and refined products. It is recommended to grind all vegetables to such a size that the slices fit into the neck of the meat grinder. The ingredients are ground in a meat grinder and poured into a large enamel pot.
Adjika is put on fire and brought to a boil, now it needs to be salted. It is recommended not to pour out all the salt at once, it is better to first add half the dose, and at the end of cooking, salt the zucchini sauce to taste.
It is necessary to cook adjika zucchini for at least an hour, over low heat, stirring constantly. After an hour, add vinegar and turn off the heat. It remains to pour the sauce into sterilized jars and roll them up with lids.
Recipe for squash adjika with tomato juice
Ordinary adjika is prepared on the basis of tomatoes, and it is in this form that we are used to seeing this sauce. Zucchini adjika is in no way inferior to tomato adjika: it is just as aromatic, tasty and nutritious.
But you should not completely abandon the use of tomatoes when cooking adjika: tomatoes give the sauce juiciness, aroma and color. This recipe suggests adding ready-made tomato juice. The general list of ingredients is as follows:
- five kilograms of large zucchini;
- a kilogram of carrots;
- half a liter of tomato juice (seedless or pitted);
- a glass of garlic cloves;
- a glass of granulated sugar;
- half a liter of sunflower oil;
- a spoonful of ground red pepper;
- a pile of salt;
- three shots of vinegar (this recipe uses 6% vinegar).
All vegetables must be washed, peeled, cored from pepper. The products are cut into small slices and passed through a meat grinder. It is the meat grinder that allows you to get a mass with characteristic grains, this method of chopping vegetables is most preferable.
Put the squash mass in a saucepan, add all the spices, oil, mix and bring to a boil. Cook the zucchini sauce under the lid, for at least 50-60 minutes. Banks are prepared in advance, washed and sterilized with boiling water or in another convenient way. Seaming caps also need to be sterilized.
When the adjika is cooked, it is poured into jars and rolled up. It is recommended to keep the seams in a warm, dark place for the first day, after which they can be taken out to the basement, to the loggia or to the closet.
Spicy zucchini adjika recipe
Fans of spicy food will definitely like this sauce made from ordinary zucchini. It is prepared with the addition of hot pepper and garlic. Among other things, you will need the following ingredients:
- 2.5 kg of medium-sized zucchini;
- 0.5 kg of bell pepper of any color;
- 0.5 kg of carrots;
- 0.5 kg of red apples (it is better not to use green apples, this can make the adjika more acidic);
- several heads of garlic;
- 0.2 kg of hot pepper;
- parsley and dill;
- a stack of sugar;
- half a shot of salt;
- a glass of refined oil;
- a stack of 9% vinegar.
Jars for zucchini sauce must be sterilized. You can use a large pot of water and a grate from the stove oven for this purpose. Half liter jars are placed on the grate, turning them upside down. The water is brought to a boil and the jars are kept over steam for several minutes.
All vegetables are peeled and chopped, then passed through a meat grinder. Spices are added to the sauce and cooked over low heat for about an hour. After cooking, you can pour adjika from zucchini into sterile jars and roll up.
Fragrant blanks for the winter are ready!
All recipes - you will lick your fingers, each housewife will be able to choose the most suitable way of cooking adjika squash. In winter, this sauce will be an excellent help, because it can be used instead of store-bought ketchup, mixed with unleavened pasta, eaten during fasting and even treated to children. Adjika squash is good for everyone, besides, it is very tasty!
