Adjika, a spicy Abkhazian seasoning, has long taken pride of place on our dinner table. Usually, it is prepared from tomatoes, bell and hot peppers with garlic. But enterprising housewives have long since improved and diversified the classic adjika recipe, adding a variety of vegetables and fruits to the seasoning, for example, carrots, apples, plums.

Today I propose to prepare an unusual spicy adjika from zucchini. This recipe will appeal to any cook, as it requires little preparation time and a small list of ingredients. A step-by-step description with photos will allow you to quickly make a blank.

Ingredients:

• 2 kilograms of peeled and seeded zucchini;
• 350 grams of tomato paste;
• 250 grams of sugar;
• 250 grams of vegetable oil;
• 50 grams (1.5 tablespoons) salt;
• 100 grams of peeled garlic;
• 1-2 pieces of bay leaves;
• 100 grams of 9% vinegar;
• 1 teaspoon ground red pepper.

How to cook adjika with zucchini for the winter

Wash, peel, cut the zucchini into cubes and pass through a meat grinder and place in a pan for cooking the workpiece.

Add all other ingredients to the zucchini, excluding pepper and vinegar. Bring to a boil and simmer for 30-40 minutes. 5 minutes before the end of cooking, pour in table vinegar and add pepper. While our squash adjika is stewing, boil the jars and lids over steam. At the end of cooking, remove the mixture from the heat and place in jars. Fill the jars to the top and roll them with iron lids.

Since our zucchini adjika is prepared without sterilization, we turn the rolled up jars upside down and wrap them in a warm blanket or rug until they cool completely.

Such a tasty and spicy adjika made from zucchini will decorate any table in winter. It can be served with dumplings, boiled or fried potatoes, and pasta. However, this spicy seasoning is also good as an independent dish. Bon appetit!

At the height of the harvesting season, housewives try to “grab” as many fruits and vegetables as possible, filling the pantry shelves with orderly rows of cans of preserves. As a rule, preference is given to old recipes for marinades and pickles, tested on relatives and guests. However, you always want to diversify your usual menu with interesting and tasty “new items” by trying different flavor combinations. For example, zucchini is considered one of the most unpretentious and productive crops in our latitudes. Thus, the annual squash “invasions” force housewives to show “miracles” of culinary ingenuity, experimenting with vegetables, spices and preservatives. Today in our “kitchen” we have very tasty zucchini adjika in different versions, prepared with and without apples, tomatoes, tomato paste, mayonnaise and other ingredients. We have selected simple step-by-step recipes with photos and videos of zucchini - for the winter, such a spicy preparation will become a real decoration for the festive and everyday table. You'll just lick your fingers and ask for more!

Adjika from zucchini for the winter - “Finger lickin’ good” recipes step by step with photos, videos

The name “adjika” is of Abkhazian origin and is translated as “salt”. Real adjika also includes hot peppers and garlic, as well as various herbs. Currently, there are many recipes for adjika: with tomatoes, apples, plums, zucchini. By adding different vegetables to traditional ingredients, you can soften the spice of the seasoning, creating an unusual new taste. We bring to your attention a simple recipe for adjika made from zucchini and tomatoes - with step-by-step photos and videos. The ready-made spicy sauce is perfect for first and second courses, and as a “spread” on a sandwich, it’s simply finger-licking good!

Necessary ingredients for preparing finger-licking adjika with zucchini for winter:

• zucchini – 3 kg
• carrots – 500 gr.
• sweet pepper – 500 gr.
• garlic – 10 cloves
• tomatoes – 1.5 kg
• red hot pepper – 2 tbsp. l.
• sugar – 100 gr.
• salt – 2 tbsp. l.
• vegetable oil – 200 gr.

Step-by-step instructions for the “Finger-lickin’ good” zucchini-tomato adjika recipe for the winter:

Spicy adjika for the winter made from zucchini - with tomato paste and bell pepper

Zucchini is an excellent “raw material” for preparing all kinds of salads, vegetable caviar, lecho and even jam for the winter. Thanks to the unique property of zucchini to absorb the taste and aroma of other vegetables and seasonings, preserves always turn out simply excellent. Perhaps you have a few “extra” kilograms of zucchini - in this case, our recipe for adjika with tomato paste and bell pepper will come in handy. In winter, all you have to do is open jars of adjika and enjoy the spicy, rich taste - your seasoning will become the “hit” of the season!

List of ingredients for the recipe for spicy adjika made from zucchini, tomato paste and bell pepper:

• peeled zucchini – 3 – 3.2 kg
• bell pepper – 4 – 5 pcs.
• garlic – 100 gr.
• tomato paste (can) – 380 gr.
• water – 350 ml
• vegetable oil – 1 cup
• sugar – 1 glass
• salt – 2 tbsp. l.
• vinegar essence - 1 tbsp. l.
• hot chilli pepper – 2 pcs. (or dry - 1 tsp.)

How to prepare spicy squash adjika for the winter with the addition of tomato paste and bell pepper:

1. Cut the skin off the zucchini, remove the seeds and cut into medium pieces. We remove the bell pepper from the stalk and “entrails” and cut it into halves or quarters. Garlic must be peeled.
2. We pass the prepared ingredients through a meat grinder or puree them in a blender. Place the mixture into a large saucepan.
3. Add one by one: sugar, salt, oil, vinegar essence, capsicum, tomato paste. Add water according to the recipe and place on medium heat.
4. When the first “bubbles” appear on the surface of the mass, set aside for 30–40 minutes and continue to simmer, covered. Do not forget to stir periodically so that the adjika does not burn.
5. At this time, we put glass jars and lids to sterilize, choosing any convenient method. We put the squash adjika directly from the pan into the jars and immediately roll it up. Turn it upside down and after cooling, the seasoning is ready for long-term storage - in the pantry or on a kitchen cabinet shelf. Amazingly tasty spicy “thing”!

Spicy adjika from zucchini with apples for the winter – finger-licking recipes, with photos

We will try to “dilute” the burning taste of classic adjika with light vegetable notes. So, apples will add a slight sourness, and with zucchini the seasoning will become softer and not so spicy. According to our recipe with photos, you will prepare spicy adjika from zucchini and apples in just an hour - you will lick your fingers, how delicious it is! The finished adjika has a uniform, pleasant consistency, “holds its shape” perfectly and does not spread. Write down the recipe for zucchini adjika and get started!

In order to prepare adjika with zucchini and apples for winter, we stock up on the following ingredients:

• zucchini (peeled) – 1 kg
• apples – 2 pcs.
• sweet pepper – 2 pcs.
• hot pepper – 2 pcs.
• garlic - 9 cloves
• sugar – 2.5 tbsp. l.
• salt – 1.5 tbsp. l.
• vinegar 9% - 30 ml
• vegetable oil – 100 ml

Step-by-step description of the recipe for apple-zucchini adjika “You’ll lick your fingers”:

1. All vegetables for adjika (including garlic) are thoroughly washed, peeled and cut into pieces. Scroll through a meat grinder, choosing a sieve with the smallest holes.
2. Salt the resulting mass, add sugar, add vegetable oil and mix the ingredients in a large saucepan.
3. Place the adjika on the fire and cook for 40 minutes, stirring the mixture occasionally. Finally, add vinegar and continue cooking for another 10 minutes.
4. Fill clean, sterilized jars with hot zucchini-apple adjika and close with boiled lids. Cover with a warm blanket and within a day you get an excellent seasoning for your favorite meat dishes, pasta and cereals. In winter, such adjika will add a gentle spicy note to the regular menu, reminding you of the generous hot summer.

Zucchini adjika for the winter “You will lick your fingers” - video recipe

The seasonal abundance of vegetables always opens up wide scope for culinary imagination. Zucchini adjika prepared according to our video recipe is a real feast of taste for a real gourmet! In addition to zucchini, adjika will require the simplest products and spices, and the result will exceed all your expectations. Very tasty and delicate seasoning - you'll lick your fingers!

Video with a recipe for zucchini adjika “You will lick your fingers” for winter preparation:

Spicy and very tasty squash adjika - a recipe for the winter, with photos

Fans of spicy vegetable preparations will love the spicy and very tasty squash adjika - we have selected the simplest recipe with photos. The main ingredients for squash adjika can be found in your own garden or at the nearest market, and spices can be found in every housewife’s kitchen cabinet. With such a spicy seasoning, any dish made from pork, beef or poultry will only “win” in taste, acquiring appetizing juiciness and exquisite aroma.

Ingredients for the recipe for spicy and very tasty squash adjika for the winter:

• zucchini – 5 kg
• garlic – 200 gr.
• sweet juicy pepper – 1 kg
• hot pepper – 500 gr.
• apples – 1 kg
• carrots – 1 kg
• vegetable oil – 0.5 l
• table vinegar – 5 tbsp. l.
• parsley and dill - 2 and 1 bunch, respectively
• sugar – 150 – 200 gr.
• salt – 100 gr.

Cooking delicious spicy adjika from zucchini according to the recipe:

1. We wash, clean and mince the sweet peppers. We also send the peeled garlic there.
2. We also wash the zucchini and grind it twice in a meat grinder, and then grind the hot pepper.
3. Grate the apple and carrot on a coarse grater, and add the resulting mass to the pan with the rest of the vegetables.
4. Let it cook for 1.5 – 2 hours. Then, while hot, place the adjika into sterilized 0.5-liter jars, not forgetting to pour a teaspoon of vinegar into each one - on top of the contents.
5. When the adjika has cooled, you can put the jars on the empty shelves in the pantry, and in winter you can taste the very tasty spicy seasoning with your loved ones and guests.

Zucchini adjika for the winter with mayonnaise - recipes with photos step by step

Adjika from zucchini with mayonnaise for the winter is an excellent alternative to hot pepper seasoning. Thanks to the presence of onions and sugar, the “traditional” heat is softened, and the taste of the sauce becomes delicate and rich. When preparing zucchini adjika, follow the step-by-step recipe with photos - and everything will turn out in the best possible way!

List of ingredients for preparing squash adjika with mayonnaise for the winter:

• zucchini – 1 kg
• onions – 160 – 170 gr.
• tomato paste – 120 gr.
• garlic – 30 gr.
• mayonnaise – 170 gr.
• sugar – 25 gr.
• salt – 20 gr.
• ground black and red pepper – 1 tsp each.
• vinegar 9% - 1 tbsp. l.
• vegetable oil (refined) – 50 ml

How to prepare zucchini-mayonnaise adjika - step-by-step description of the recipe:

1. Wash the zucchini fruits, cut them and pass them through a meat grinder. Leave for a while to release the juice.
2. Peel the onions, chop finely and lightly fry in oil. Grind the garlic cloves in a crusher.
3. Place the onions and zucchini into the pan; the latter must be carefully squeezed out of the juice. Add salt and simmer over low heat for 30 minutes.
4. At the end of cooking, add tomato paste and mayonnaise, mix and simmer for another 10 minutes. Then add sugar, two types of peppers, garlic, and also pour in vinegar. Check the taste and keep on fire for about 5 minutes.
5. Place hot squash adjika in sterilized jars and roll up. It turns out very tasty!

Delicious adjika from zucchini without tomatoes for the winter - video recipe

Classic adjika is prepared with tomatoes, but even without them you get an excellent seasoning - with zucchini. Using our recipe in the video, you can easily prepare a delicious spicy sauce for the winter. Bon appetit!

How to properly prepare adjika from zucchini for the winter? In our selection you will find simple step-by-step recipes with photos and videos of squash adjika - hot with pepper and mild with apples, tomato paste, mayonnaise, with and without tomatoes. The adjika turns out to be very tasty - you'll lick your fingers!

With all my heart I recommend that you, dear friends, prepare delicious squash adjika for the winter. Incredibly tasty adjika made from zucchini for the winter, which will delight you at any time of the year. Moreover, it can be an excellent spicy addition to meat or other dishes that your imagination suggests.

Zucchini adjika can also be used to make bright sandwiches with white or black bread. And the secret of this squash adjika is in the “grainy structure” like traditional adjika made from tomatoes or bell peppers. Therefore, using a meat grinder in this recipe is mandatory.

And thanks to a small amount of hot red pepper, zucchini adjika has a warming, velvety effect, and even if you don’t like spicy dishes, you will 100% like this adjika.

Ingredients:

Yield: 4-4.5 l.

• Zucchini 3 kg.
• Carrots 0.5 kg.
• Pepper 0.5 kg.
• Tomatoes 1.5 kg.
• Garlic 5 heads
• Red pepper 2-3 pcs (or ground pepper 2.5 tbsp.)
• Salt 2 tbsp.
• Sugar 100 gr.
• Vegetable oil 200 gr.
• Vinegar 9% 100 ml.

Adjika from zucchini for the winter: all the secrets of preparation

First of all, let's prepare the vegetables. First, wash and peel all the vegetables, then weigh them. Next, cut the vegetables so that it is convenient to load them into the meat grinder. I cut it into thick longitudinal bars - it’s quick and convenient.

Peel the garlic and remove the seeds from the hot pepper.

At this stage, add salt, sugar and vegetable oil.

Mix our zucchini adjika, cover with a lid and place on the stove. Bring adjika to a boil and cook for 40 minutes over moderate heat. It should be noted that it is necessary to cover with a lid, since adjika “shoots” a little during cooking.

At the end of cooking, add vinegar, cook for another 2 minutes and turn off.

Pour adjika into hot, sterilized jars and seal with sterile lids.

Turn the jars of squash adjika over onto a towel, wrap it in a blanket and leave it alone until it cools completely. Cooled jars of adjika can be stored both in the cellar and in the apartment.

Many people like to treat themselves to spicy food from time to time - because it stimulates the appetite and speeds up the metabolism. Spicy adjika from zucchini, the recipes of which can also be used for canning for the winter, will be an excellent addition to meat dishes. This unusual sauce will delight you with a pleasant and soft sweet and sour taste, tenderness and at the same time spicy pungency of the aftertaste.

Zucchini has a neutral taste, thereby perfectly setting off all other components of any dish. The components included in zucchini dishes sound like a symphony of taste, where each instrument is a solo instrument. That’s why adjika made from zucchini is so rich in flavor, its spiciness is piquant, and the zucchini themselves make it soft in taste and delicate in texture.

Let's look at a few recipes for zucchini adjika, which you can (and should) roll up for the winter and enjoy the versatility of the flavors of different hot sauce compositions.

Adjika from zucchini with tomatoes - classic recipe

Ingredients

• Zucchini - 3 kg + -
• — 1.5 kg + -
• — 500 g + -
• — 500 g + -
• — 5-6 pcs. + -
• - 5 tbsp. l. + -
• — 2 tbsp. l. (with a small mound) + -
• Red hot pepper powder — 2 tbsp. l. with a mound + -
• — 100 ml + -
• - 1 glass + -

Preparation

1. Wash all vegetables (except garlic) under running water, peel, cut into pieces and chop using a meat grinder. Pour the resulting mixture into a large bowl, add salt, hot pepper and sugar, add vegetable oil and stir until smooth. Bring over medium heat to 100 degrees and simmer over low heat for 40 minutes.
2. Peel the garlic, press it through a press, add it to the bowl with the boiling vegetable mixture and continue simmering for another 5 minutes.
3. Lastly, pour vinegar into the adzhika, wait for the mixture to boil again and maintain a slow boil for 2-3 minutes.
4. Pour the vegetable mixture into a sterile glass container, securely roll up the lids (also sterile) and place the seams on a hard surface with the lids down. We wrap the canned food in a warm blanket for subsequent pasteurization. After waiting for them to cool, we transfer our preparations for the winter to their permanent storage location.

The true taste of adjika from zucchini will “reveal” only after a few weeks, and the spiciness will become milder.

Adjika from zucchini with apples for the winter - spicy

Ingredients

• Zucchini – 2.5 kg
• Sweet and sour apples, juicy – ​​5-6 fruits
• Sweet bell pepper, preferably red – 6-7 pcs.
• Carrots – 0.5 kg
• Large heads of garlic – 3 pcs.
• Hot pepper – 5-6 pcs.
• Granulated sugar – 4 tbsp.
• Table salt – 1.5-2 tbsp. with a slide
• Vinegar 9% – 100 ml
• Vegetable oil – 1 cup (250 ml)
• Dill (greens) – a small bunch
• Parsley - a small bunch

Preparation

* Cook's Tips
Adjika will have a pronounced sweet and sour taste if you prepare tomato paste from the tomatoes included in the recipe by boiling the tomato puree with salt and sugar by half.

Adjika from zucchini is completely ready for use for the winter, just in time for real cold weather. In cold weather, there is no better dinner than a frying pan of steaming potatoes with mushrooms, and in the center of the table - spicy adzhika, rolled by loving hands just for such family feasts!