Cucumbers in adjika are the most delicious for the winter. Cucumbers * crunches * in tomato adjika

For the marinade, they take both home and purchased adjika, add spices if desired. But, as a rule, adjika itself is distinguished not only by its pungency, but also by its rich spicy aroma and concentration. Try it, perhaps the dosage of salt-sugar should be changed, and coriander, allspice and bay leaf should be discarded.

To prepare cucumbers in adjika for the winter, we will prepare products according to the list: fresh cucumbers, salt, sugar, adjiku, spicy additives, garlic, vinegar.

Having previously washed, divide the cucumbers in circles about 0.5 cm thick. You can change the cutting method (wide circles, bars) or leave the cucumbers whole. But for the "open and to the table" appetizer, I choose this method. If the cucumbers managed to lose moisture, were plucked / bought long ago, soak them in cold water 2-3 hours before cooking.

Tightly ramming, fill the can. For supporters of very spicy dishes, throw in the garlic.

Steam twice in boiling water: pour to the top, leave for 10 minutes under the lid.

Pour the second water into a saucepan, throw in granulated sugar, salt, adjika, coriander grains, and other spices. Boil and boil for 2-3 minutes, pour in vinegar and immediately remove from heat.

Fill scalded cucumbers with spicy-spicy marinade. Close it hermetically, cool it under a warm blanket.

Cucumbers in adjika are ready for the winter. For long-term storage, we transfer the snack to the pantry.

Today's recipe, I hope, will become a pleasant discovery for you, and you will cook it in the future from year to year - cucumbers in adjika for the winter without sterilization, the most delicious recipe today is here, so save it to your favorites or write it down straight away in your culinary notebook. Cucumbers are very tasty, adjika is combined with cucumbers just perfect. This salad will perfectly complement any dish, especially meat, mashed potatoes or porridge. I always cook adjika in advance, and after that the process goes very quickly, yes, in fact, there is nothing to do with adjika itself, in a word - the recipe is very simple and tasty, I advise! I also really like these.

- cucumbers - 1 kg.;
- vinegar 9% - 40 ml.

For adjika:

- tomatoes - 1 kg.;
- garlic - 100 gr.;
- Bell pepper- 4 things.;
- sugar - 100 gr.;
- salt - 1 tablespoon;
- vegetable oil - 75 ml.;
- hot pepper - 1 pc.




Prepare the cucumbers - wash and dry, soak in cold water for at least six hours. It is better not to skip the soaking process so that the cucumbers turn out to be crispy and tasty.




Trim the tails of each cucumber on both sides. After that, cut the cucumbers into slices or quarters, the main thing is that the slicing is not thick and not long.




Prepare adjika in advance - wash and peel all vegetables that are indicated in the list of ingredients for adjika - tomato, garlic, hot and sweet peppers. Add after vegetable oil and sugar and salt. Boil adjika for 5-7 minutes over medium heat. Add cucumbers to adjika. Return the pan to the heat and simmer for another 10 minutes.




After the specified time, add a portion of vinegar, boil the cucumbers in adjika for another five minutes.




Now pack the cucumbers together with the adjika in sterile jars, immediately roll them up and put them to cool under the blanket, turning each jar upside down. A day later, when they are completely cool, put them in the cellar or closet.




Bon appetit and delicious blanks for the winter!

1. The first thing to do is to wash the cucumbers, put them in a large basin and fill with water, leaving in it for 3-4 hours.

In the meantime, the banks need to be prepared. The recipe is for 4 3-liter cans. Wash and sterilize them. Prepare all the necessary spices and leaves, the leaves need to be washed well. Peel the garlic and wash well. Wash the dill and chop finely.
2. Then put black currant leaves, horseradish leaves, cherry leaves and bay leaves in sterilized jars.

Pour in allspice, a mixture of pickling spices (1 tablespoon per jar) and garlic (1 clove per jar).
Then you need to cut off the edges ("butts") from the cucumbers, put the cucumbers tightly in the jar,

put finely chopped dill on top of the cucumbers.

Also, cucumbers can be cut into thick slices, as in the photo.

3. Now you need to boil the water. Gently pour boiling water into jars with cucumbers,

cover the jars and leave to infuse for 20 minutes.
4. After 20 minutes, carefully drain the water from the jars into a saucepan and put it on fire.

Pour sugar and salt into the water, bring to a boil.
Meanwhile, add 1 tsp to the jars of cucumbers. adjika and pour in 80 ml of vinegar.

When the water boils, pour it into the jars, cover the jars and roll up.

5. Turn the jars with the lids down and wrap them with a blanket overnight.
6. In the morning, transfer the cans to the basement or pantry.

That's all, the cucumbers are ready.

Enjoy cooking! Enjoy your meal!

Who Loves Cucumbers? And what about adjika? Everything? Then I have one for you wonderful recipe that you will definitely like. After all, we are talking about cucumbers with adjika for the winter - appetizing, beautiful, bright - as in appearance and tastes like that. I like very much canned cucumbers in adjika for the winter in that this is a two-in-one recipe: here you have vegetables, and good sauce to them, all together.

And these cucumbers are cooked in adjika for the winter without sterilization, you just need to hide the jars with ready-made preservation "under a fur coat" - it's very simple and convenient. And the recipe itself is not at all complicated: even if you are not a culinary expert in preservation, you will certainly get an excellent workpiece.

In general, I strongly recommend that you definitely try this recipe for cucumbers in adjika for the winter: you will enjoy making it, and your loved ones will simply be delighted with the result: it is so tasty and interesting, new and unconventional. So, how to cook cucumbers in adjika for the winter - step by step recipe with photos and all the details at your service!

Ingredients:

• 2 kg of cucumbers;
• 2 kg of tomatoes;
• 7 pieces of bell pepper (large);
• 200 g of garlic (less);
• 1 pod of red hot pepper;
• 2 tablespoons of salt;
• 250 g sugar;
• 150 ml of vegetable oil;
• 100 ml of 9% vinegar.

* From the specified amount of ingredients, about 4.5 liters of adjika is obtained.

How to cook cucumbers in adjika for the winter:

We select cucumbers not very large, it is possible - of an irregular shape. We choose thick-walled bell peppers, most of them are red. Wash vegetables thoroughly with running water. We clean the bell pepper from the stalks, seeds and partitions. We cut the pepper into 4-6 parts - so that they easily pass into the hole of the meat grinder.

For this preservation, tomatoes only need ripe, fleshy, not spoiled. Remove the stalks from tomatoes and cut them into several parts - arbitrarily.

Pass the tomatoes and peppers through a meat grinder (pre-scalded with boiling water).

Place the tomatoes with bell pepper in a saucepan with a thick bottom and bring to a boil over high heat. Reduce the fire and cook the mass under the lid for 5 minutes.

Pass the garlic through a press. Wash hot peppers and finely chop (pieces of about 2-4 mm). Add salt, sugar, garlic, hot pepper and vegetable oil to the tomatoes with bell pepper. Stir and cook under the lid for another 10 minutes.

For cucumbers, cut off both ends and cut into rings about 5-7 mm thick.

Put the cucumbers in the tomato mass and pour the vinegar.

Bring to a boil, then cook over low heat for another 10-15 minutes under the lid.

Homemade preparations are very diverse. At first glance, some recipes look extremely unusual. An example would be cucumbers in adjika for the winter without sterilization. Combining ingredients as varied as cucumber and seasoning with garlic and hot peppers produces surprisingly successful results. It turns out original appetizer or rather spicy vegetable salad with the aroma of fresh cucumbers.

Part home preparation includes available ingredients, and the preparation process is simplified using modern kitchen appliances takes a minimum of time. The original preparation allows you to process large volumes of tomatoes with cucumbers at the same time, find a use for garlic and hot pepper... The condiment can be purchased at a store where it is sold as a dry herbal kit or in a paste form. With it, you can pickle and salt cucumbers, simply adding to the winter harvest.

Adjika, depending on the composition, can be red, orange or green. Gives food a spicy, bittersweet taste.

Recipes for canned cucumbers with adjika

Several different recipes cucumbers in adjika for the winter differ mainly only in the number of ingredients. The cooking process is fairly standard, but it will require chopping a lot of vegetables. For this, it is better to use a vegetable cutter, an electric or mechanical meat grinder, and a blender.

Cucumbers in adjika without sterilization

This recipe is used to prepare canned cucumbers without sterilization. For cooking you need:

• cucumbers - 5 kg;
• tomatoes - 2 kg;
• sweet bell pepper- 5 pieces.;
• hot pepper - 2 pods;
• garlic - 150 g;
• salt - 3 tbsp. l;
• sugar - 200 g;
• refined vegetable oil - 200 ml;
• acetic acid - 1 tbsp. l;

In this recipe, you need to immediately prepare glass jars, wash them with baking soda and sterilize. Meanwhile, the cucumbers are washed and put on a sieve. Peel the garlic. Tomatoes and peppers are washed and peeled, removing the stalks. Pepper seeds are cleaned.

Prepared tomatoes, peppers and garlic are chopped and placed in a large stewing container. Pour in oil and bring the mixture to a boil. Reduce the fire, season the vegetables with salt, sugar, vinegar and continue to boil the sauce for about a quarter of an hour.

Meanwhile, cucumbers are chopped and put in jars. The cucumber should be about two-thirds full. They taste the sauce, adjust it if necessary by adding salt or sugar. Pour boiling sauce over the cucumbers to the very neck.

Immediately, the jars are sealed and, turned upside down, wrapped for a slower cooling. Ready cucumbers with adjika are stored in a refrigerator or cellar.

Alternatively, the sliced ​​cucumbers are immediately dipped in boiling sauce and boiled for about 10 minutes. It is important not to overdo it so that the vegetables do not boil. Cucumber adjika is placed in a sterile dry container and immediately rolled up with lids. Cucumbers prepared in this form for the winter are suitable for making soups, vegetable side dishes. They are served on their own like savory appetizer or a side dish for main courses.

Dry adjika is a mixture of dry herbs and spices. To give it a pasty consistency, use vinegar with a low alcohol content.

Pickled cucumber recipe with adjika

To obtain an interesting, new taste, dry or pasty adjika is added to cucumbers. You can buy it at the store or prepare it yourself. A unique set of spices will fundamentally change the taste of the preparation, the cucumbers will be crispy and spicy.

For the recipe you need to take:

• cucumbers - 8 kg;
• salt - 4 tbsp. l;
• sugar - 4 tsp;
• adjika - 4 tsp;
• table vinegar - 320 ml;

Spices are selected according to preference. You can put dill, laurel and cherry leaf, horseradish root and garlic. For of this recipe the marinade is prepared in 5 liters of water, which is suitable for four 3 liter cans. The rest of the ingredients are designed for the same volume.

Wash the cucumbers and put them in sterilized jars. At the bottom of the jars, place all the leafy spices, peppercorns, garlic. The first filling is carried out with boiling water. During this time, we prepare a marinade from water, sugar, salt. After 10 minutes, drain the cooled water. One three-liter jar add 1 tsp. dry seasoning, 80 ml vinegar and boiling brine. We seal the cans with tin lids and set them upside down. Cooked cucumbers with adjika for the winter are spicy and original taste... The workpieces are stored in the cellar and even in rooms with room temperature.