Delicious adjika without vinegar, boiled for the winter from tomatoes and peppers.

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Tomato adjika is a type of preparation that is prepared according to different recipes in every home. My recipe is different in that adjika is prepared for the winter without vinegar. This point is important for many who, for various reasons, do not use it.

My simple recipe with photos will help you quickly and correctly make such a spicy preparation without vinegar.

The sauce contains:

5 kilograms - tomato;

1 kilogram - sweet pepper;

16 pieces - hot pepper;

0.5 kilograms - garlic;

0.5 cups (200 grams) – vegetable oil;

1 heaped tablespoon of salt.

How to cook adjika without vinegar

The first thing you need to do is wash and clean the sweet peppers from seeds; you can cut off only the green tails of hot peppers; cut out the attachment points of tomatoes. Grind the prepared vegetables in a meat grinder.

Peel and separately mince the garlic. Set aside for a while.

Cook the resulting vegetable mixture (without garlic) for 15-20 minutes; when it boils, add vegetable oil and salt. Add garlic 2-3 minutes before the end of cooking.

Pour hot into sterilized ones and roll up. It is advisable to pack adjika in 0.5 liter jars. I ended up with 13 of these hot sauce jars.

After you have rolled up the jars, turn them upside down and place them in a warm place, covered with a blanket. Leave the workpieces in this position for 2 days. After the specified time has passed, transfer it to a permanent storage location. They can be stored for up to two years.

Delicious homemade adjika without vinegar can be served with meat, tasty pasta, healthy cereals, or simply, as a snack, with bread.

Delicious homemade adjika for the winter is a popular vegetable preparation at home. Adjika recipes and cooking methods may vary. But it always turns out very tasty. Tomatoes make a fantastic snack. In just a few minutes, the spicy adjika will be ready. This treat is incredibly delicious. You can serve homemade tomato adjika with any side dish.

And also, amazing homemade adjika will fit perfectly into the menu of any festive table. As a snack for strong drinks, this yummy dish is undoubtedly suitable.

Any housewife can prepare perfect adjika from tomatoes at home; the recipe is simple and quick. This adjika can be stored in the refrigerator for quite a long time. Only, household members are unlikely to leave it untouched!

A simple recipe for classic adjika without cooking

Required components:

1.5 kilograms of tomatoes;
head of garlic;
onion head;
100 grams of bell pepper;
a tablespoon of table salt;
a tablespoon of granulated sugar;
a tablespoon of vegetable oil.

Classic raw tomato adjika for the winter - step-by-step recipe with photos:

It is important to prepare all products in advance. Peel the pepper and cut into medium pieces. Peel the garlic and onion.

The tomato needs to be washed. If the fruits are large, then they need to be cut.

Pass all components through a meat grinder.

Pour sugar and salt into a bowl with the liquid mixture. Mix everything thoroughly with a spoon.

Pour vegetable oil into the tomato mixture.

Stir everything again. Let the homemade adjika stand in the refrigerator for a couple of hours.
You can eat adjika from tomatoes. Bon appetit!

Tender adjika without vinegar for the winter

Ingredients:

sweet pepper - 2 kg;
tomatoes - 2.5 kg;
carrots - 0.5 kg;
onion - 0.5 kg;
garlic - 0.2 kg;
chili pepper - 3-4 medium pods;
sour apples (Antonovka) - 0.5 kg;
vegetable oil - 0.5 l;
salt - 2 tbsp. l. (with a slide);
sugar – 2 tbsp. l.

How to prepare homemade adjika without vinegar for the winter:

Grind all the ingredients in a meat grinder and simmer for two hours.
Grind the garlic separately and add to the adjika only 20 minutes before the end of cooking.
We put everything into jars that have been sterilized in advance and seal them up.

Vitaminized adjika without vinegar is completely ready for the winter. By the way, an excellent remedy for colds in the winter! As you can see, the recipe for tomato adjika without vinegar is not complicated and is quite quick in preparation time. But it turns out very tasty - you'll just lick your fingers! We recommend you try it!

Sweet and sour adjika with apples

Products:

tomatoes – 5 kg;
sweet pepper – 1 kg;
apples – 1 kg;
hot pepper – 4 pcs.;
garlic, passed through a garlic press - 300 g;
salt – 2 tbsp. l.;
sugar – 1 tbsp;
vinegar - 1 tbsp.

Step-by-step recipe for adjika with apples at home:

We thoroughly wash everything with water, grind all the vegetables we have in a meat grinder, mix and cook for about 1 hour. Add pre-crushed garlic, salt, butter, sugar, table vinegar and cook for about an hour.

All is ready! All that remains is to put the sweet and sour adjika with tomatoes and apples into sterile jars and carefully roll up. Homemade adjika with tomatoes and apples is a delicious storehouse of vitamins for the whole winter. I recommend!

Spicy zucchini adjika - finger licking recipe

Making delicious adjika from zucchini is quick and easy. The result will exceed all your expectations; the zucchini appetizer will look great even on the festive table - your guests will simply lick their fingers.

You will need:

zucchini – 2 kg;
tomato paste – 350 g;
sunflower oil – 1 tbsp.;
garlic – 100 g;
bay leaf – 7 pcs.;
table vinegar (9%) – 100 ml;
sugar – 200 g;
salt – 50 g;
1 tbsp. a spoonful of ground pepper: red and black.

How to prepare spicy homemade adjika from zucchini for the winter:

We wash the zucchini, peel and remove seeds, cut into small pieces and grind using a food processor or meat grinder.

Add tomato paste, sunflower oil, bay leaf, salt, sugar to the ground mass. Mix. We send the resulting mass to the fire and cook for about 30-40 minutes, stirring constantly.

Peel the garlic and pass it through a garlic press, add vinegar, ground black and ground red pepper. Mix and add to the general mass (zucchini). Cook for another 10 minutes.

Place the finished homemade adjika into sterilized jars and seal. Wrap in a warm blanket until it cools completely. We move it to the cellar or basement before winter sets in.

Delicious adjika made from quince and plum

Ingredients:

plums (ukorka) – 500 g;
bell (sweet) pepper -1.5 kg;
quince – 0.8-1 kg;
garlic – 1 head;
spices - to taste;
salt/pepper - to taste;
sugar – 1 tbsp. l.

A simple and tasty recipe for adjika from quince and plum for the winter:

First of all, let's prepare the products we need. To do this, first thoroughly wash the vegetables and fruits (plums, quinces, sweet peppers and peeled garlic). We sort and clean the quinces and plums from seeds and defective areas. We clean the sweet pepper from the core, membranes and seeds.

We install the smallest grate in the meat grinder (if it is impossible to use a meat grinder, use a regular blender) and pass all the prepared products through it: first plums and quinces, and then sweet peppers.

Please note: garlic is not added to adjika at this stage.

Place the resulting fruit and vegetable puree in a convenient saucepan (or cauldron) and put it on the fire. Mix everything and bring the contents of the pan to a boil.

As soon as adjika from quince and plum boils, add spices to it to taste (be sure to add salt and sugar). And if you wish, you can add ground black pepper and dried herbs. Once again, mix everything thoroughly and boil the homemade adjika for literally 3-4 minutes (so that the salt and sugar have time to completely dissolve).

Remove the pan from the heat, squeeze our already peeled garlic through a garlic press and mix everything very thoroughly again. Now cover the delicious homemade adjika with a lid and let it cool completely.

You can serve the unusual-tasting and delicious quince adjika immediately after preparing it. However, it’s best when it sits a little and gains flavor. To do this, you need to pour it into jars, seal it with lids and store it in a cold place.

Undoubtedly, such a tasty, aromatic and piquant dressing will decorate and complement any meat dish, serve as an excellent sauce for baked potatoes, or simply be a pleasant addition to a piece of fresh soft bread!

Adjika recipe for children - mild and not spicy

Products:

tomato juice – 5 l;
apples – 0.5 kg;
carrots – 0.5 kg;
garlic – 250 g;
parsnip root (white root) – 250 g;
walnut (peeled) – 150 g;
bell pepper – 0.5 kg;
Sunflower oil – 0.5 l;
parsley and dill - optional.

How to prepare homemade adjika for children for the winter:

Homemade adjika from tomatoes, peppers and garlic

You will need:

tomatoes – 2.5 kg (meaty);
sweet pepper (Bulgarian) – 0.5 kg;
carrots – 0.5 kg;
onions – 0.3 kg;
garlic – 0.2 kg;
bitter pepper (capsicum) – 2 pcs.;
vegetable oil – 100 ml;
vinegar (9%) - 50-100 ml;
granulated sugar – 1-2 tbsp. l.;
salt – 1-2 tbsp.

Homemade adjika from tomatoes, peppers and garlic for the winter - step-by-step recipe with photos:

First of all, we need to prepare all the necessary products. So, rinse the tomatoes under running water and then dry them with a paper towel. Next, grind the tomatoes through a meat grinder into a large, deep enamel bowl or pan.

We wash the fresh pepper, then dry it to remove excess moisture and remove the core and seeds. Scroll through the same meat grinder into a bowl with the tomatoes.

We peel the onions and carrots, rinse them thoroughly and pass them through a meat grinder in the same way. Mix all the chopped vegetables well until a relatively homogeneous vegetable mass is obtained.

Place the pan with the twisted vegetables on the fire and bring the contents to a boil. Cook the vegetable mass over medium heat under a closed lid for about 20-30 minutes, remembering to stir it from time to time with a wooden spoon.

While the tomato adjika begins to boil and then cook, at this time we will have time to prepare the remaining ingredients. So, we peel the garlic, then we clear the seeds from the bitter capsicum and wash the vegetables under running water.

Next, we send the garlic and pepper to a meat grinder or grind them into a “gruel” using a blender. By the way, if you have a fairly “serious” unit, then you can also grind the previous vegetables in a blender.

After half an hour of cooking, add chopped garlic and hot pepper to the container with adjika and add the rest of the additives here - oil, bulk sugar, and vinegar. Add salt to taste. Mix everything well, reduce the heat to low (but only so that the adjika continues to simmer gently) and continue to cook the contents of the pan for another hour (with the lid closed, but stirring occasionally).

Sterilize jars for adjika. So, you need to first wash them well (especially pay attention to the necks), and then sterilize them with boiling water or hot steam (a few minutes for each jar). Moreover, the lids for these jars also need to be sterilized (that is, they must first be washed and then boiled for several minutes).

Carefully pour the hot adjika from tomatoes and garlic into sterilized jars and seal them tightly. We turn the jars upside down, wrap them in a warm towel and leave them in this form to cool for about a day.

We send jars of homemade adjika for storage in some cool place. That's all the secrets of preparing exceptionally tasty and very spicy adjika! Help yourself and treat your loved ones and friends!

Recipe for bitter adjika Ogonyok

Products:

ripe red tomatoes – 2.5 kg;
sweet pepper – 500 g;
sweet and sour apples – 500 g;
carrots – 500 g;
parsley – 50 g;
dill greens – 50 g;
red hot pepper – 75 g;
garlic – 120 g;
vegetable oil – 250 g;
salt - to taste;
vinegar 9% - 2 tbsp;
ground black pepper - to taste.

Homemade bitter adjika from Ogonyok tomatoes for the winter - recipe with photo:

Take the peppers and apples, wash them thoroughly, remove the branches and core, then cut them into slices. We also wash the tomatoes and cut them into six approximately equal parts. Peel the carrots, wash them and cut them into small pieces.

We pass all the ingredients through a meat grinder, except for the greens. Add the required amount of oil, salt and black pepper to taste, as well as vinegar, mix everything thoroughly so that the mass is as homogeneous as possible.

Place everything in a saucepan and cook for two hours over low heat. We wash and cut the greens, adding them at the very end of cooking.
Pour adjika into clean, dry jars and sterilize for 20 minutes in boiling water. We roll up the jars with lids using a special machine, then turn them upside down and wrap them in thick fabric, a blanket or a towel, and after they have cooled completely we send them to the cellar or pantry
for later storage.

Video: Adjika from tomatoes with horseradish - the most delicious recipe

Recipes for the most delicious homemade adjika:

Today we’ll talk about the most wonderful spicy appetizer, which is usually spread on a piece of fresh fragrant bread, Her Majesty the queen on our table, the incomparable adjika. This queen is good to eat, even as a bite with hot soup, or with charcoal-grilled meat... it goes well with any savory dish!

The benefits of adjika are undoubtedly great, not only does it preserve the entire range of vitamins and microelements included in the products that make it up, but in general it has a beneficial effect on increasing metabolism, improves appetite and has some antiviral effect.

Well, let’s start with the simplest recipes and gradually complicate them.

The most delicious homemade adjika - Abkhazian hot spicy adjika for the winter

The recipe is classic, traditional, original. The easiest to prepare, literally a ten-minute affair.

Products:

half a kilo of hot red pepper, slightly dried in the sun, if you don’t want it too spicy, remove the seeds,
a good bunch of cilantro, preferably collected during flowering,
a small bunch of young dill sprigs,
a bunch of parsley leaves,
5 heads of garlic,
3 tablespoons khmeli-suneli,
a glass of coarse salt,
You can add a couple of handfuls of walnut kernels – it’s not for everyone.

Clean everything, wash it, dry it. Scroll through a meat grinder, add salt, mix and scroll a few more times to get a homogeneous paste. Better yet, use a food processor with a sharp knife and chop everything into dust.

Let it sit on the kitchen counter for a couple of days. Place in jars or food containers and store in the refrigerator.

Homemade adjika - recipe with horseradish

An invention of Russian chefs. People call it differently - horseradish, throat-eater, horseradish. Simple and quick to prepare, a set of products for it is abundant in every garden in August. Keeps great in the refrigerator all winter.

very ripe tomatoes kilogram,
horseradish is a tenth of tomatoes, classically, but those who like it more spicy add more,
a couple of hot red chili pods,
a couple of heads of garlic
spoon with salt on top.

When working with horseradish, a meat grinder is preferable to a food processor; the texture of horseradish is too viscous.

So, we wash, clean, and dry everything. We turn it through a meat grinder and mix it properly. When skipping horseradish, it’s better to put a plastic bag on the meat grinder and tie it at the outlet neck - it won’t sting your eyes. Or add all the ingredients interspersed, also to reduce the release of horseradish vapor into the air.

Add salt and mix thoroughly until the salt is completely dissolved.

Place in sterile dry jars and store in the refrigerator or cellar.

Very suitable for any first or second course as an addition to bread on cold winter evenings.

Well, very fast and tasty! Guests and family will appreciate the table perfectly.

Ingredients:

ripe tomatoes 3kg,
hot pepper only 4 pieces,
sweet pepper, preferably red 5 pieces,
garlic 10 large cloves,
onions 5pcs,
½ cup vegetable oil,
table vinegar 9% 5 50 ml,
salt - a large spoon.

Let's do it step by step:

Wash, clean, dry everything. Cut out the seeds from the pepper.
Grind in a meat grinder or chop tomatoes, peppers, onions and garlic in a blender.
Mix with vinegar and salt. Lastly add the oil and mix thoroughly.
Place in sterile dry jars and store in the refrigerator or cellar.

It will be very tasty at the table!

Video recipe: spicy adjika for the winter - you'll lick your fingers

Open a jar of this fiery preparation on a winter day and remember those summer times at the barbecue.

This recipe will be more complicated and time-consuming, but the result is worth it, take my word for it. In addition, such a preparation can be stored in the cellar for years, if necessary.

The fact is that, unlike the previous ones, we will cook this adjika.

large, very ripe tomatoes 3kg,
large carrots 1.5 kg,
bell pepper 2kg,
garlic 10 cloves,
chili pepper 2 pods,
salt 2 tables. spoons,
sugar half a glass,
half a cup vegetable oil,
half a glass of table vinegar, can be replaced with apple cider vinegar.

Now the preparation:

Wash everything, clean it, cut out the seeds from the pepper, dry it.
Cut the tomatoes into large pieces into a saucepan, pour in half a glass of water and bring to a boil over medium heat. We don’t let it boil, we immediately remove and cool. We roll out the skins and seeds on a sieve, obtaining thick tomato juice with pulp.
In a blender, grind carrots and peppers into dust. Let it simmer on low heat for an hour and a half.
Add crushed garlic, salt and sugar, pour in vinegar, stir and let simmer for another 5 minutes.
Remove from the stove and quickly place in sterile jars, roll up, turn over and cover until completely cool.

This option gives space to your imagination. You can experiment with this recipe as you like, adding any vegetables and even fruits to it when cooking - everything will be delicious.

Delicious adjika from zucchini in Belarusian style

Another unusual recipe, its other name is adjika with zucchini in Belarusian.

zucchini 3kg,
half a kilogram carrots,
half a kilogram of sweet pepper,
tomatoes a kilo and a half,
peeled garlic glass,
ground red pepper 2.5 tablespoons,
glass of vegetable oil,
salt 2.5 table. spoons,
sugar glass.

The preparation is very simple:

As usual, wash, clean, and dry everything. Scroll through a meat grinder or chop in a food processor, garlic too, but in a separate bowl.
Mix the resulting vegetable paste with vegetable oil, add sugar and boil in a large roasting pan with a thick bottom for about forty minutes.
Add hot pepper and garlic, simmer for another five minutes.
Remove from heat, place in sterile jars and seal. Turn it over and cover it until the morning.

The taste of this adjika is delicate, sweet with a piquant sourness, and not very spicy.

Homemade adjika - recipe for the most delicious homemade adjika with a twist

The so-called bitter one. A dish for real men – very spicy!

tomatoes 5 kilograms,
carrots 2 kilograms,
300 grams of hot chili,
kilogram of garlic,
kilogram of pepper-paprika,
vegetable oil 200g,
salt spoon with a large top.

Wash, peel and dry all vegetables. Grind through a meat grinder or chop in a food processor. Place in a saucepan, add oil and salt. Simmer for about an hour over low heat, stirring occasionally. Place in sterile jars and seal. Cool under the fur coat.

More interesting articles on home preparations for the winter:

Pickled zucchini

How to cook adjika without bell pepper at home - with eggplant and honey

But with eggplants! Somewhat exotic, but delicious - you'll lick your fingers!

You will need:

tomato 3kg,
eggplant 2kg,
garlic 0.5 kg,
4 hot chili pods,
a glass of vegetable oil,
half a glass of table vinegar 9%,
parsley to taste, if you really like it, then a good bunch,
dill is also at your discretion,
3 large spoons of sugar,
Salt table. spoon with a large slide,
three tablespoons of honey, as much as you can scoop.

Chop all vegetables in a food processor. For greater sophistication, eggplants can be cut into small cubes. Place in a large roasting pan, add salt, mix with sugar and butter and simmer over low heat for 50 minutes.

Add honey and stir thoroughly. Add finely chopped fresh herbs, boil for a couple of minutes and add vinegar. Stir and let sit for a few minutes. Place in sterile jars, put on the lid and cool under a fur coat.

Honey will add a special charm to the dish!

How to cook the most delicious homemade adjika with apples

Also somewhat exotic and incredibly tasty recipe.

Products:

tomatoes a little more than a kilogram,
sweet paprika 0.5 kg
apples 0.5 kg, preferably sour,
hot chili 3 pods,
carrots 0.5 kg,
garlic 2 heads,
table salt. spoon,
half a glass table vinegar,
half a cup vegetable oil,
sugar half a glass.

Preparation:

Wash and dry the ingredients. Remove seeds from peppers and apples.
Chop all vegetables except garlic in a blender into dust and place in a large roasting pan.
Simmer for approximately 1 hour 20 minutes.
Add crushed garlic, butter, sugar, salt and vinegar to the resulting mass and mix. Boil for another three minutes.
Place in sterile jars, roll up and leave to cool upside down under a fur coat.

Very tasty and aromatic!

Recipe for homemade adjika without vinegar with plums or cherry plums

But at the same time it’s very unusual, because with plums or cherry plums, whoever likes what!

Ingredients:

1 kg plums, preferably unripe or cherry plums,
15 good cloves of garlic,
2 hot chili pods,
5 kg of sweet paprika, ¼ teaspoon each of ground black pepper, coriander, cloves,
a small bunch of herbs, whatever you find - dill, basil, tarragon, parsley,
tomato paste 1 spoon,
salt table spoon with a small top,
half a glass of sugar.

Preparation:

Wash the vegetables thoroughly, remove seeds from plums and seeds from peppers, and dry.
Chop the plums, peppers and all the herbs in a food processor.
Add salt, add sugar, ground spices, tomato paste, mix thoroughly and simmer for about half an hour on a small fire.
Add finely chopped garlic and cook for another three minutes.
Place in jars and seal. Turn over under the fur coat until completely cooled.

Bon appetit!

Delicious adjika with carrots for the winter

Carrots alone will be a bit boring, so let's add some pumpkins too! And we will get a completely unique recipe. It’s a pity that it doesn’t last long, so it’s better to make half a portion so you can eat it quickly!

Products:

a kilogram of carrots and pumpkin,
half a kilo of onions and sweet peppers,
2 chili pods,
half a glass of vegetable oil.
a bunch of cilantro and basil,
10 cloves garlic
lemon,
a tablespoon with a small top of salt.

Preparation:

Wash, peel all the main vegetables, remove the seeds from the pepper, cut into pieces and place on a baking sheet. Cover with foil and bake for about forty minutes.
Cool and grind in a blender along with chili pepper, lemon, garlic, herbs and salt.
Serve straight to the table!

From the history of spicy snacks

Adjika - the word itself is of Abkhazian origin and essentially means bread and salt, a welcome dish when welcoming dear guests. In the old days, the wives of Caucasian horsemen rubbed it on a stone, investing a lot of time and effort into this simple activity. But you and I are modern and advanced people, so we won’t kill ourselves like that. There are food processors, blenders, and meat grinders in our kitchens - let them twist, grind, and crush, and we will keep an eye on them!

Initially, it was a paste-like salty mass of red color, which included various components, red hot pepper and garlic, coriander and blue fenugreek... Don’t be afraid of blue fenugreek, that’s what it’s called in the smart way Utskho-Suneli, it’s almost always included in the composition for all of us famous hops-suneli.

However, over time, people learned to add a lot of other healthy and nutritious vegetables and even fruits and nuts to adjika, making it less salty and spicy, quite suitable for our inexperienced European stomach.

The color has also changed, and now they make green adjika from green peppers. It is very convenient to use in a mixture with sour cream or mayonnaise to prepare various sauces and as a seasoning for soups.

Rules for preparing homemade preparations

Right here I’ll tell you some general rules when preparing adjika, so as not to repeat them in each recipe, and I’ll highlight them in italics:

Wash vegetables and other ingredients thoroughly and be sure to dry them on a towel, especially for those recipes that do not require heat treatment - not a drop of water should get into the dish!
Be sure to sterilize the jars and lids and let them dry!
Important!!! First we sterilize the jars - then we start cooking!
It is advisable to wear gloves when handling hot peppers to avoid getting burned!

Well, that’s probably all about adjika, a delicious, aromatic and varied seasoning that takes its place of honor on my table. I hope yours does too now!

The recipe will be a godsend for those who love aromatic adjika, moderately spicy, without any extra spices that interrupt the taste of fresh tomatoes, and most importantly - completely without vinegar. A prerequisite for proper preparation of seaming is the use of Antonovka apples, which will add the necessary sourness and ensure adjika storage in the cellar.
We also recommend
So, our menu includes homemade adjika without vinegar for the winter.
Ingredients:
- 3 kg tomato;
- 1 kg of Antonovka apples;
- 1 kg of carrots;
- 1 kg of sweet red pepper;
- 3 pcs. hot red pepper;
- 1 tbsp. Sahara;
- 1 tbsp. sunflower oil;
- 3 tbsp. l. non-iodized salt;
- 3 heads of garlic.

Recipe with photos step by step:

1. How to prepare adjika for the winter. Wash the carrots, then peel and cut into pieces.

2. Rinse the tomatoes thoroughly in cold water and let dry. Cut large fruits into halves.

3. Remove seeds from bell and hot peppers and then cut into strips.

4. Cut the apples into large pieces, removing the heads.

5. Tomatoes, carrots, peppers, apples and peeled garlic are passed together through a meat grinder.
6. Add salt to the twisted vegetables and cook for 1.5 hours, stirring with a wooden spoon.
7. Half an hour before it’s ready, add the required amount of sugar and sunflower oil (refined).
8. Pour adjika into hot sterilized jars, roll up with sterilized lids, cover with warm blankets and leave to cool upside down for approximately 1.5 days. Store homemade adjika for the winter in the cellar or refrigerator.

We also recommend preparing

When preparing homemade adjika for the winter, every housewife strives to ensure that the product is completely natural and at the same time well preserved. Usually vinegar is added for this purpose when canning. Is it possible to prepare adjika yourself without adding vinegar?

Homemade adjika without vinegar, spicy

Required components:

tomatoes – 3 kg;
refined oil – 500 ml;
garlic - a glass;
100 grams of sugar;
apples – half a kilogram;
salt – 1 large spoon (with top);
onion – 0.5 kg;
kilogram of sweet pepper;
hot pepper – 10 pcs.;
carrots - half a kilogram.

Preparation:

Chop the prepared vegetables, add butter, sugar, salt and mix. Cook on low heat for 3 hours. Place in a container and seal.

Plain adjika without vinegar

Required components:

tomatoes – 3 kilograms;
half a glass of salt;
500 grams of garlic;
kilogram of pepper;
3 tablespoons of sugar (tablespoons);
hot pepper – 150 g.

Recipe

Grind all ingredients, add salt and sugar. Stir and set aside for 8 hours. Drain the juice and place in jars. Keep in the refrigerator.

Adjika for the winter without instant vinegar

Take 3 kilograms of tomatoes and sweet peppers, 200 grams of garlic. You will also need three tablespoons of salt, half a teaspoon of citric acid and 5 peppercorns.

Vegetables, in addition to garlic, mince and add salt. Add pepper and citric acid, cook for 10 minutes. At the end add garlic puree. Fill the jars with adjika and roll up.

Homemade adjika without vinegar with beets

You will need to take:

beets – 4 kg;
tomatoes – 4 kg;
kilogram of onions;
a glass of sunflower oil;
carrots – 500 g;
2 kg red pepper;
4 heads of garlic;
salt, herbs, hot pepper - according to taste preference.

Sequencing

Chop the onion and fry until golden brown. Grind carrots, tomatoes, beets, peppers and add to the onions.

Simmer covered over low heat for about an hour. Now add crushed garlic, hot pepper, salt, herbs and steam the mixture for 10 minutes. Distribute among jars and seal.

Adjika from zucchini for the winter, without vinegar

Product composition:

zucchini – 3 kg;
tomatoes – 1.5 kg;
a glass of lean butter;
1/2 kg carrots;
peeled garlic - a glass;
2 tablespoons ground red pepper;
sugar – 100 grams;
sweet pepper – half a kilogram;
salt – 3 tbsp. l.

How to cook?

Peel and grind the vegetables (except garlic). Put on fire, adding sugar, butter, salt, and cook for 45 minutes. Cool slightly, add garlic and ground pepper and simmer for another 10 minutes. Place adjika in a container and roll up.

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