Adjika for the winter without cooking: maximum benefit and minimum cooking. Various recipes for cooking adzhika for the winter without boiling

Adjika for the winter without cooking: maximum benefit and minimum cooking. Various recipes for cooking adzhika for the winter without boiling

Aromatic adjika is ideal in combination with meat, fish, cereals, potatoes, baked vegetables. The main components of the hot sauce are pepper and garlic, the healthy properties of which allow to keep adzhika cooked without cooking.

The benefits of this sauce is obvious, and the recipes are very simple to perform. This is not surprising, because for the preparation of fragrant spicy seasoning, you just need to chop the vegetables, combine them with spices, salt, oil or vinegar and spread them into the jars. Fresh garlic helps to survive the cold winter without a cold, and tomatoes, peppers and herbs provide the body with essential minerals and vitamins.

Adjika for the winter without cooking - general principles of cooking

For cooking adzhiki from tomatoes for the winter without cooking better to choose coarse salt and purple garlic. Salt should not contain any additives - additional flavors should give the sauce spices and herbs. You can take any pepper: green, red, yellow, spicy chili and sweet paprika. Combinations of various herbs with a tomato-garlic base can be varied as you please, focusing only on your own taste and creating original recipes.

For Georgian cuisine is characterized by a combination of bitter pepper, garlic, herbs, spices and salt. Russian cuisine allows for the introduction of softening components like tomatoes, apples, carrots into this base.

Adjika for the winter without cooking - recipe 1

The basis of adjika from tomatoes for the winter without cooking is pepper and garlic. This is the main hot sauce of Slavic cuisine. The preparation will require fleshy ripe tomatoes, sugar and vinegar. The recipe is designed for a large amount of the finished product - the output will be about six liters. If you need a little adzhika, you should proportionally reduce the weight and volume of these ingredients.


• six kilograms of tomatoes; • six hundred grams of garlic;

• two kilograms of sweet pepper (it is better to take red);

• eight pieces of chili peppers;

• two tablespoons of sugar;

• six tablespoons of salt;

• ten tablespoons of vinegar 9%.

Cooking Method:

Wash and sterilize the jars with lids.

Wash the vegetables, dry them, cut the stalks and spoiled places, remove seeds and husks.

Cut the tomatoes, allow excess liquid to drain (put in a colander or deep dishes). One and a half hours will be enough.

Twist the tomatoes through a meat grinder.

Twice to pass pepper and garlic through a small lattice of the meat grinder.

Mix vegetables, sugar, salt, vinegar, spread on banks. If you do not need long-term storage, then you do not need to roll up metal lids, rinsed well and scalded with plastic boiling water (too steep boiling water can ruin the lids). The sauce can be consumed immediately.

Adjika for the winter without cooking - recipe 2

Adjika from apples for the winter without cooking “Apple-carrot” is a soft, fragrant, savory sauce, for the preparation of which apples, tomatoes, peppers, garlic and carrots are used. The beauty of this adzhika is that the proportions can be changed, considering your own taste. However, apples for this recipe need quite dense and sour. Sweet fruits will make the sauce sugary.


• a pound of ripe tomatoes;

• three hundred grams of apples;

• a pound of bell pepper;

• four to five pods of hot peppers;

• 300 grams of carrots;

• the same amount of peeled garlic and parsley root;

• one hundred grams of mustard;

• two tablespoons of tomato paste; cups of 9 percent vinegar;

• salt to taste.

Method of preparation

Prepare vegetables. Wash, peel, seed, tails, cut into pieces.

Apples peeled and cored, cut into slices.

Using a meat grinder with a fine grate, individually chop vegetables and apples to the state of a liquid sauce.

Add tomato paste, salt, mustard, vinegar to the mass, mix everything thoroughly with a wooden spatula. When the ingredients are finally combined, pour the sauce over the cans. You can eat immediately, but it is better to give adjika one or two days to infuse.

It is better to close the cans with plastic covers, since you will still have to keep them in the refrigerator or cellar.

Especially rich taste of the sauce will get in a week. Apple juice will give it tartness and sourness, and fruit pulp will give tenderness and a soft texture.

Adjika for the winter without cooking - recipe 3

The original taste of freshness has adjika from celery for the winter without cooking “Fresh look”. Tomatoes in this recipe are replaced by tomato paste. Celery is useful in diseases of the kidneys, stomach, liver, intestines. Cooking raw, uncooked adjika with this vegetable allows you to get an extremely useful and very tasty sauce with a special tart, spicy note. From the specified number of ingredients, up to five liters of finished adzhika are obtained.


• three liters of tomato paste;

• 25 pieces of medium bell pepper;

• twelve pieces of hot chili peppers;

• 18 heads of garlic (you can take a kilogram);

• two hundred grams of celery;

• the same amount of dill and parsley;

• two tablespoons (with a hill) of salt;

• 12 tablespoons of sugar;

• 18 teaspoons of vinegar essence (70%).

Cooking Method:

Peel the garlic, Bulgarian and hot peppers. Together with the stems need to remove the seeds, the film.

Pepper, garlic, celery, parsley and dill twice pass through a fine grinder mincer. At will greens can be cut simply.

Add tomato paste to the mass, mix.

Add sugar, salt, acetic acid and again mix the adjika.

Arrange the sauce in jars, pre-sterilize them thoroughly together with the lids.

Roll up the banks. Adjika with celery for the winter without cooking is stored only in a dark cool place.

Adjika for the winter without cooking - recipe 4

Quite easy to cook sauce “Spicy” - the original onion adjika for the winter without cooking. Usually, onion cooking is not used, especially in the original Caucasian sauces. The peculiarity of the recipe below is in the simultaneous use of garlic and onions to obtain a particularly strong taste. Adding butter allows the sauce to be stored better. Use of ripe tomatoes is allowed and even encouraged. Ingredients:

• three kilograms of tomatoes;

• five pieces of large bell pepper;

• four hot pepper stuff;

• five large onions;

• garlic head;

• five tablespoons of 9 percent vinegar;

• seven tablespoons of vegetable oil;

• salt to taste.

Cooking Method:

Prepare the vegetables, washing them, cleared of films, seeds, husks, stalks.

Cut the vegetables into slices and turn through the meat grinder. You can give the sauce the desired consistency, chopped up vegetables in a combine or blender.

Transfer the mass to a large container, add oil, vinegar, spices to taste, mix. Leave the cooked sauce for an hour of infusion.

While the adjika onion for the winter is infused without cooking, you need to prepare half-liter jars: wash, sterilize for 10 minutes, not forgetting the lids.

Remove the hot jars from the sterilizer, fill with adzhika and immediately roll up.

Cool banks upside down, wrapped tightly with a blanket. After cooling to send in a cool place for storage.

Adjika for the winter without cooking - recipe 5

Adaptation of the Caucasian recipe under the traditions of the Russian culinary school led to the creation of a sauce with the addition of horseradish. Horseradish adjika for the winter without cooking has many names in Russian cooking (“Spark”, “Khrenovina”, “Appetizing”) and it turns out very sharp, spicy, rather tart.


• two kilograms of tomatoes;

• three chili peppers;

• three heads of garlic;

• 150 grams of horseradish (dense white root);

• three tablespoons of salt and black pepper.

Cooking Method:

Technology adzhiki cooking similar to the above. Wash vegetables, chop them, season with salt and pepper, roll up in sterilized jars, put away in cold. Adjika stored with horseradish for quite a long time - up to three years.

Adjika for the winter without cooking - recipe 6

Very good for adjika meat with herbs for the winter without cooking. Preparing the sauce “Traditional” is very simple. In addition to cilantro, dill, parsley and hops suneli, you can safely use traditional Russian herbs typical of a particular area: thyme, mint, basil. Ingredients:

• two kilograms of bell pepper;

• three heads of garlic with large slices;

• 400 grams of hot peppers;

• one large bunch of dill, parsley, cilantro;

• five tablespoons of hop-suneli;

• three teaspoons of ground black pepper;

• two spoons of pepper peas;

• half a glass of salt.

Cooking Method:

Peel and chop the vegetables.

Greens carefully cut with a knife.

In a combine or in a meat grinder, chop vegetables and herbs, achieving homogeneity.

Add salt, seasoning, pepper to the mass and mix.

While the sauce is settling, sterilize the jars. Pour the adjika into the jars, immediately roll up, cool upside down on the lids.

Keep raw adjika should be in the cold. The sauce with tomatoes and herbs is especially good with meat.

Adjika for the winter without cooking - recipe 7

Traditional Georgian cuisine is unthinkable without walnuts. Adjika from walnuts for the winter without cooking - this is the original spicy sauce “Georgian”. It is excellent with meat dishes. It turns out quite thick, the nut mass gives this sauce some oiliness and makes it rather nourishing.


• a pound of red hot pepper;

• three kilograms of bell pepper;

• a pound of garlic;

• two glasses of peeled walnuts;

• three bunches of cilantro;

• half a glass of salt.

Cooking Method:

Wash and dry the vegetables.

Peel off the shells and membranes of walnuts.

Pepper cut the stem, remove the seeds, once again rinse.

Crushed walnuts crushed in a mortar. If not, you can do with a regular rolling pin. Place the nuts in a bag or wrap them in a paper towel, put them on a wooden board and vigorously roll them with a rolling pin to chop them.

Bring vegetables and greens to a pasty state in a combine or skip them twice through a meat grinder with a fine grate.

Combine vegetable sauce and walnut paste, salt and mix well.

Leave the adjika for an hour: the sauce should infuse. While adjika infused, you can do the sterilization of cans and lids. If there is no sterilizer, an ordinary pan with a special metal circle for sterilizing the cans will fit.

Spread the ready adjika over the cans, roll up and put away for storage in a cold dark place. Part of the sauce can be poured into a plastic container for immediate use and put into the refrigerator.

Adjika for the winter without boiling - tricks and useful tips

  • No adjika is complete without a lot of garlic. To clean it for a long time. To facilitate your work, you can put the right amount of garlic heads in the fridge. Half an hour later, put them in a bag or towel and vigorously hit the table. Thin garlic will have two or three minutes, but the result will please: garlic cloves will be very easy to separate from the husk.
  • It is necessary to clean hot peppers with thin rubber or polyethylene gloves. The bare skin of the hands pepper simply burns. For the same reason, you can work only in a well-ventilated area, and better - with the window open.
  • Adjika without cooking is good not only for meat. The sauce is excellent in combination with fish or vegetables, good rice and buckwheat.
  • If you want to achieve a more refined taste, you can chop the ingredients not in a blender or meat grinder, but individually: chop the garlic into small pieces or grate, chop the nuts with a rolling pin or grind in a mortar, and chop the greens with a knife. From the way exactly these or other products were crushed, the taste of the final dish was filled up.
  • It is good to add coriander, cumin, imeretinsky saffron to the spicy tomato adjika for the winter without cooking. Lighter sauce options allow the use of other spices - bay leaf and marjoram.
  • Do not be afraid of culinary experiments: adjika loves them. Basil, thyme, mint, imeretinsky saffron, utskho-suneli (blue fenugreek), dill seed, zira, coriander and even cinnamon can be an excellent material for culinary creativity.
  • Not all recipes allow using ripe tomatoes. Such vegetables contain a lot of fluid. Cooking in the raw way will not allow evaporation of excess moisture, so the sauce may be too liquid.
  • The undressed adjika can easily deteriorate if it is stored at normal room temperature. The best place for a raw sauce is the fridge and cellar. Increase the chances of survival preservatives: salt, vinegar, vegetable oil.
  • An unusual method of cooking adjika from tomatoes for the winter without cooking is the use of natural fermentation. You need to leave the sauce to ferment at room temperature - usually the process takes three to four days. As soon as the mass is fermented, it should be poured into plastic bottles, thoroughly without pouring it up to the neck, and put into the refrigerator (you can try to put one container on the balcony). This sauce can be stored for up to three years, preserving the freshness of the main components. Pickled vegetables are very good for health.
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