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Cucumber crisps in tomato adjika. Adjika cucumber from fresh fruits

Adjika from cucumbers can be prepared according to various recipes. What unites them all is the presence of cucumbers as the main component. Main ingredients may vary. Usually cucumbers are cut into rings. In most recipes, the remaining vegetables will need to be minced.

For the dish we use only good, fresh vegetables. Heat treatment of adjika usually lasts no more than 25 minutes. Thanks to this, the cucumbers retain their color and crunch. Adjika goes well with meat dishes, bird. Yes and how separate dish it can be served on any table.

In this article you will find several proven recipes for preparing cucumber adjika from fresh and salted vegetables. While the harvest season is not yet over, let's start with a snack of fresh young cucumbers.

Classic adjika from cucumbers

Such winter salad stands well, prepared with a little vinegar.

Ingredients:

Cucumbers – 1300 gr.
Tomatoes – 900-1000 gr.
Bell pepper – 4-6 pcs.
Chili – 1 pod optional.
Garlic - 80-100 gr.
Salt – 1 tbsp. l.
Granulated sugar – 120-130 gr.
Vinegar 9% - 40 ml.
Vegetable oil – 70-80 ml.

Cooking method:

We wash the vegetables and clear them of dirt. Soak the cucumbers in cold water. They should stand in it for about 2 hours.
To make the cucumbers in adjika fragrant and tasty for the winter, prepare a separate tomato sauce. The tomatoes must be crushed until smooth. To do this, you can use a blender or meat grinder.
Place the tomatoes in the pan and turn on low heat. After boiling, cook for no more than 10 minutes. While the tomatoes are boiling, remove the seeds from the garlic and peppers and also place them in a blender.
Add garlic and pepper to the tomato sauce, add the remaining ingredients - salt, sugar, vinegar and vegetable oil. Cook for the same amount of time.
During this time, cut the cucumbers into slices and send them to adjika. The cucumber appetizer is almost ready. Cucumbers should not be cooked for more than 5 minutes. Otherwise they will boil and stop being crispy.
We put everything in jars and roll them up.

Adjika from cucumbers for the winter

Ingredients:

cucumbers – 5 kg
tomatoes – 2 kg
bell pepper- 5 pieces.
hot chilli pepper – 1-3 pcs.
garlic – 150 g
vinegar – 200 ml
sunflower oil – 250 ml
sugar – 200 g
salt – 3 tbsp. l.

Cooking method:

Prepare jars and lids. You can sterilize containers for preparing canned food in any way convenient for you (steamed, in hot water, in microwave oven). For the amount of ingredients indicated in this recipe, you will need 12 0.5 liter jars or 6 1 liter jars.
Wash the cucumbers and dry. Cut small fruits with delicate skin into circles; peel larger, well-ripened vegetables from hard peels and cut into semi-circles.
Wash the tomatoes under running water, cut into pieces so that it is convenient to pass them through a meat grinder. Wash bell peppers and hot capsicums, remove stems and seeds, cut into pieces. Peel the garlic.
Pass the prepared tomatoes, peppers and garlic through a meat grinder.
Transfer the resulting vegetable mass into a large saucepan, add vinegar, salt and sugar, sunflower oil, mix well, bring to a boil and cook for 15 minutes.
Fill clean jars with chopped cucumbers (not too tightly so that the adjika is evenly distributed between the layers of vegetables).
Carefully, so as not to get burned, pour hot adjika over the cucumbers. Cover the jars with lids, roll up, turn upside down and leave until completely cool.
This preparation is convenient because for its preparation you can use cucumbers of any shape and size: perfectly smooth and hooked, with delicate young skin and with rough skin, which is simply cut off so as not to spoil the taste of the dish.
You can change the amount of hot capsicum and garlic up or down, focusing on the taste preferences of your family. If desired, you can add bay leaves or allspice peas to this salad.

Adjika with cucumbers

Ingredients:

cucumbers – 1 kg
tomatoes – 500 g
red bell pepper – 250 g
garlic - 4 teeth.
hot chili pepper - 1 pod or to taste
sugar – 2 tbsp. l. no slide
salt – 1 tbsp. l.
vegetable oil– 70 ml
vinegar 9% - 50 ml

Cooking method:

To make the cucumbers crunchy in adjika, they should be soaked before cooking. I kept the cucumbers for 2 hours cold water.
Next you need to prepare tomato sauce for the cucumbers. I cut the tomatoes into quarters and chopped them in a blender (you can grind them through a meat grinder). It is not necessary to remove the skin.
The resulting tomato juice with the pulp poured into a saucepan with a thick bottom. Added refined vegetable oil and table vinegar, salt and sugar. Placed the pan on the stove and boiled for 10 minutes.
Peeled the garlic, sweet bell pepper and chili. I crushed everything in a blender.
Added the aromatic mixture to the pan with tomato sauce. Cooked for another 10 minutes, stirring. Taste the sauce; you may want to add more salt, sugar or hot pepper.
I cut the cucumbers into slices, poured them into a saucepan, stirred and cooked for 5 minutes from the moment of boiling, stirring gently with a wooden spatula.
At the end of cooking, the cucumbers should remain crispy, and under no circumstances should they be overcooked! At the same time, they should actively boil and be completely immersed in the pouring.
I quickly put the hot cucumbers into sterilized jars, alternately filling them with tomato adjika. Immediately sealed with lids scalded with boiling water. She turned the jars upside down, wrapped them up and left them like that until they cooled completely.
You can take a sample in a month, as soon as the cucumbers in adjika are properly infused. Canned food should be stored in a cool and dark place for no longer than 1 year.

Delicious adjika made from cucumbers

This recipe makes cucumbers in adjika very tasty. Thanks to the large number of tomatoes used, the color of the dish is quite rich and bright. It will decorate either a festive or everyday table. Recipes with a lot of garlic are quite spicy. This should be taken into account when preparing. Any recipe can be modified by reducing the amount of one or another ingredient.

Ingredients:

2 kg of cucumbers and tomatoes.
7 pcs. bell pepper
200 gr. garlic
1 PC. hot pepper.
2 tbsp. l. salt.
1 tbsp. granulated sugar.
150-200 gr. oils Choose an unscented oil.
100 ml. vinegar 9%.

Cooking method:

Place the peppers and tomatoes in a meat grinder. Before this, it must be lightly scalded with boiling water. Place the resulting mass on the stove and cook for 5 minutes.
Finely chop the garlic using a knife; you can use a press to avoid pieces.
Cut the hot pepper into small pieces.
Add all other ingredients to the tomato mass. While it is cooking, stir well so that it does not burn.
We cut the cucumbers, it is better if they are rings.
We add cucumbers and vinegar to the rest of the ingredients.
Cook the mixture with the cucumbers for another 15 minutes.
Turn off the fire. We put adjika into jars.

This, like other recipes, involves using only sterilized jars. Otherwise, the preparation for the winter may deteriorate.

Adjika “Cucumber”

TO homemade adjika based on tomatoes we are already used to. What can you say about cucumber adjika? For all those interested, a recipe for adjika with cucumbers.

Ingredients:

ripe tomatoes 2.5 kg
sweet pepper 1 kg
sugar 200 g
vinegar 200 g
vegetable oil 200 g
salt 3 tbsp. spoons
young cucumbers, finely chopped 5 kg
garlic 2-3 heads
hot pepper (optional) to taste

Cooking method:

Ripe tomatoes, Bell pepper pass through a meat grinder, add sugar, vinegar, vegetable oil, and salt to the mixture. Boil for 10 minutes.
Then add finely chopped young cucumbers to the adjika, boil for 5 minutes, add garlic and, if you like, hot pepper, boil for 5 minutes.
Place adjika “Cucumber” in sterilized jars, roll up and wrap.

Adjika with cucumbers and cabbage

The secret to making this recipe is to let the vegetables steep in water. That is why the dish turns out very juicy and rich. It's very easy to prepare.

Ingredients:

Cauliflower – 600 gr.
Onion – 500 gr.
Vinegar 6% - 100 ml.
Zucchini – 500 gr.
Water – 2 l.
Salt – 2 tbsp. l.
Bay leaves – 3-5 pcs.
Ground ginger and allspice black pepper - on the tip of a teaspoon.
Tomatoes – 2 kg.

Cooking method:

Wash and prepare all vegetables, except tomatoes. Cucumbers and onions - cut into rings, zucchini - into cubes, cauliflower we sort it into small inflorescences. Fill with water with salt diluted in it. They will stand in the water for approximately 12 hours.
We prepare separately tomato filling. Place the tomatoes in boiling water and remove the skins. In a blender, skip the tomatoes and put the mixture on the fire.
We take the vegetables out of the water; you can use a colander. Add vegetables to tomato mixture.
Add all spices, sugar, vinegar.
Simmer the mixture over low heat for about 25-30 minutes. Don't forget to stir it from time to time.
Cabbage takes the longest to cook in this recipe. This is what we taste to determine the degree of readiness of the salad. When the cabbage becomes soft, turn off the heat and take out the jars for preservation.
Adjika is a wonderful dish that we have known since childhood. Both children and adults love him. Try amazingly delicious recipes and be sure to write us your reviews about them.

Adjika from pickled cucumbers

Ingredients:

pickled cucumbers - 4 pcs.
garlic - 5 cloves
vegetable oil - 2 tsp.
tomato paste - 2 tbsp.
black pepper (ground), red pepper.

Cooking method:

To prepare Adjika from pickled cucumbers you need...
Grate the cucumbers on a coarse grater, chop the garlic.
Combine cucumbers and garlic and mix thoroughly. add vegetable oil to the cucumber mass, tomato paste, pepper to taste and mix thoroughly.
Place the adjika in the refrigerator for 12 hours to steep.

Adjika from pickled cucumbers

In this recipe, the cucumbers should be salted or pickled. We will need 1 kg.

Cooking method:

Three pickles on a coarse grater and set aside.
We peel and pass 8 cloves of garlic through a press, sending them to the cucumbers.
Now add 3 tbsp. tomato paste and the same amount of odorless vegetable oil.
Add to taste, but not less than ½ tsp. ground black pepper and 1/3 tsp. red
Stir the resulting mixture until smooth and place in a sterile jar with a plastic lid.
We keep our hot spice in the refrigerator. Serve no earlier than 12 hours later, so that it can be chilled for any hot and even first courses.
Adjika cucumber is also good with sandwiches and salads.
As you can see, cucumber adjika is not only unusual and very tasty, but also an incredibly easy to prepare snack.
Try making it and your guests will ask for the recipe.

Adjika cucumber for the winter

My mother suggested this simple recipe for cucumber adjika for the winter. Of course, at first I was afraid to cook this way - too much vinegar, in my opinion. But if you take vinegar with a small percentage, then, apart from a strong smell in the kitchen, there is no harm! So I’ll tell you how to make cucumber adjika for the winter according to my recipe, and if you wish, you can boil all the vegetables in water the old fashioned way, and then add vinegar, it will also be delicious.

Ingredients:

Cucumbers - 1 Kilogram
Cauliflower - 500 grams
Zucchini - 500 grams
Water - 2 Liters
Table vinegar 6 percent. - 1.5 Liters
Sugar - 250 grams
Salt - 100 grams
Flour - 30 grams
Ground ginger - 20 grams
Mustard powder - 20 grams
Turmeric - 10 Grams

Cooking method:

Here are the ingredients we will need. Wash the vegetables thoroughly.
Chop the vegetables finely, dilute the salt in water, let them sit in salt water for at least 12 hours (or better yet, 24). Then drain the water.
Now we simply move all the vegetables into a saucepan, add vinegar, and let them cook over low heat. There will be “heavy” steam, so turn on the hood. Gradually add sugar, then all the specified spices.
The vegetables should become soft, but not overcooked (vinegar helps with this). Prepare the jars; place the hot mixture into sterile prepared jars. Cover with sterile lids for the winter.

Cucumbers in adjika for the winter

A prepared appetizer of cucumbers with adjika for the winter according to the following recipe will be a great addition to any table. It is preferable to choose bell peppers that are red, fleshy and juicy. The spiciness of the preparation can be adjusted to your taste by increasing or decreasing the portion of hot pepper.

Ingredients:

cucumbers – 2 kg;
tomatoes – 2 kg;
bell pepper – 7 pcs.;
garlic – 1.5-2 heads;
hot pepper – 1 pod;
salt – 2 tbsp. spoons;
sugar – 250 g;
vinegar – 100 ml;
oil – 150 ml.

Cooking method:

Grind tomatoes and sweet peppers in a meat grinder and boil for 5 minutes.
Add sugar, butter, salt, garlic and hot pepper, boil for 10 minutes.
Place cucumbers cut into circles, pour in vinegar and cook under the lid for another 15 minutes.
Cucumbers are sealed in adjika for the winter in sterile jars and insulated until they cool.

Cucumbers in adjika: classic recipe

Ingredients:

Young cucumbers - 4 kg
Tomatoes - 1.5 kg
Red hot pepper - 1 pc.
Vinegar - 150 ml+
Garlic - 3 heads+
Vegetable oil - 1 cup
Salt - 3 tbsp. l.
Sugar - 3/4 cup

Cooking method:

First, let's deal with the jars; for this amount of ingredients we will need to sterilize at least 8 half-liter jars.
Wash and peel all the vegetables, set the cucumbers aside, and pass the tomatoes, all types of peppers and garlic through a meat grinder or chop in a food processor.
Pour the resulting mass into a saucepan and place on low heat.
Add vinegar, salt, sugar and vegetable oil to it.
As soon as everything boils, keep the adjika on the fire for 15 minutes, stirring continuously.
Prepare the cucumbers: cut them into slices 3-4 mm thick. Be sure to taste them for bitterness and remove the peel if necessary.
After the specified time has passed, put them in the adjika, reduce the heat to low and cover everything with a lid.
After 8-10 minutes, we check if the cucumbers begin to darken, as if pickled, and immediately turn off our salad. If they are still bright, we no longer cover the pan and, stirring, watch - as soon as they begin to change color, put the snack in the jars.
To distribute the cucumbers evenly, first put them in jars up to the shoulders, and then add sauce to the very top.
We roll up the jars with lids, turn them over and wrap them like regular preserves until they cool completely.
After this, we put the jars in a dark, cool place until cold weather or holidays. Wonderful cucumbers in adjika are ready.

Cucumbers in spicy adjika

Ingredients:

for 12 half-liter jars (6 liters of salad):
2 kg tomato
4 pieces of sweet pepper
1 piece hot pepper
150 grams of garlic (a little more than half a glass of peeled cloves)
1 cup vinegar
3 tbsp salt
1 cup of sugar
1 cup sunflower oil
5 kg cucumbers

Cooking method:

This is one of my favorite recipes for preparing cucumbers - canned cucumber salad in adjika. The dish turns out spicy and tasty. But this year I closed half the portion (although I brought the proportions of ingredients to full).
Prepare canned salad made from cucumbers is very simple and quick. Even the most crooked and hooked cucumbers are suitable for this, but I preferred to take thin ones so as not to cut the rings into halves.
We pass all vegetables, except cucumbers, through a meat grinder. To avoid stinging your throat, hot peppers can be cut and soaked in cold water overnight beforehand. Pour adjika into a saucepan and put on fire. In the meantime, prepare the jars and lids - sterilize and boil.
You can immediately add salt, sugar and vegetable oil to adjika. Bring the mixture of tomatoes, peppers and garlic to a boil and simmer over low heat for 15 minutes.
We cut the cucumbers into rings as for a salad; thick ones can be cut into half rings. After 15 minutes of boiling, add the cucumbers to the adjika and lightly stir and cover with a lid.
Now we don’t leave the pan and carefully watch the cucumbers.
They cannot be overcooked, otherwise they will become soft, I don’t like them like that. Therefore, as soon as you notice that some of the cucumbers have darkened and become “wet” in appearance, stir again (it is better to cook in a wide pan) and watch, as soon as small bulbs appear and the adjika tries to boil, immediately turn off the heat.
We spread the cucumber salad into jars with a sterile spoon, placing them on the hangers, and begin to scoop out only the adjika. Pour it under the neck and roll it under the iron lids.
This preparation of cucumbers can be called a salad of cucumbers and tomatoes, it has a pleasant sharp taste and is good in winter with baked potatoes, with jacket potatoes, and even just with lard and bread.

Adjika cucumber from fresh fruits

Ingredients:

Young cucumbers - 5 kg
Red tomatoes - 300 g
Red hot pepper - 200 g
Garlic - 250 g
Vegetable oil - 300 ml
Vinegar 9% - 100 ml
Coarse salt - 2 tbsp.

Cooking method:

If the cucumbers are very young, it is enough to simply wash them, but if their skin is already rough and may taste bitter, it is better to cut it off - this way they will be crushed better and the consistency of the finished adjika will be more tender.
Chop the cucumbers very finely or in three using a beet grater.
Pour boiling water over red soft tomatoes for 2 minutes, then cool and remove the skin. Grind them with a blender, submersible or in a bowl.
Combine cucumbers with tomatoes, add oil and salt, put everything on the fire and bring to a boil.
Bye vegetable puree languishing, preparing hot peppers. We remove the stalks and seeds from them. We remember that you can only work with them while wearing gloves, so as not to burn your hands! We chop the peppers with a knife or also use a blender to chop.
During the same time, we clean and pass all the garlic through a press.
After 15 minutes, after the adjika boils, add hot puree of peppers and garlic to it, stir and let simmer over low heat for another 10 minutes.
A couple of minutes before turning off, add vinegar, mix again and place in sterile jars.
This recipe does not require additional sterilization of adjika. Just roll up the jars and turn them over as usual. Wrap it up until it cools completely and let it cool gradually throughout the day.
Our adjika from fresh cucumbers ready! You can serve it chilled right now, or you can wait until the first cold days, when the spicy seasoning goes especially well.

The most delicious recipe in Georgian

Ingredients:

cucumbers – 1 kg
tomatoes – 0.4 kg
vegetable oil – 50 ml
sugar – 60 g
salt – 0.5 tbsp. l.
garlic – 3-4 cloves
vinegar – 50 ml
dry adjika – 2-3 tbsp. l.

Cooking method:

So, wash the tomatoes and pass them through a meat grinder.
We also wash the cucumbers and cut off their ends on both sides, after which we cut them into thin circles.
Pour the previously twisted tomato paste into enamel pan or basin, add salt, sugar, butter and cook for 15 minutes. Read more:
After this, add cucumber slices, pour vinegar and bring to a boil.
Now you can add adjika. Since it is quite spicy, you should still add it taking into account your preference for spiciness.
If you want cucumbers that are not quite spicy, add 1 tbsp. l. adjika, and if you like it to “burn in your mouth,” add 3 tbsp. l.
Crush the garlic and also add to the cucumbers. Mix the whole mass thoroughly.
Put it back on the fire and cook for another 10 minutes, until the cucumbers are no longer bright green. Hot snack put it in jars, roll up the lids and set it upside down to cool.
In winter, it will be nice to eat a dish prepared by yourself.

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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. The combination of ingredients as different in taste as cucumber and seasoning with garlic and hot pepper gives an unexpectedly successful result. It turns out original snack or quite spicy vegetable salad with the aroma of fresh cucumbers.

Part homemade The ingredients are readily available, and the cooking process is simplified and takes minimal time using modern kitchen appliances. The original preparation allows you to process large volumes of tomatoes and cucumbers at the same time, find a use for garlic and hot pepper. The seasoning can be purchased at the store, where it is sold as a set of dry herbs or in paste form. You can pickle and pickle cucumbers with it, simply adding it to winter preparations.

Adjika, depending on its composition, can be red, orange or green. Gives dishes a sharp, sweetish-bitter taste.

Recipes for canned cucumbers with adjika

Some various recipes cucumbers in adjika for the winter differ mainly only in the number of ingredients. The cooking process is fairly standard, but will require chopping a large amount of vegetables. To do this, it is better to use a vegetable cutter, electric or mechanical meat grinder, or blender.

Cucumbers in adjika without sterilization

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

cucumbers – 5 kg;
tomatoes – 2 kg;
sweet bell pepper – 5 pcs.;
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 soda and put them to sterilize. Meanwhile, the cucumbers are washed and placed in a sieve. Garlic is peeled. Tomatoes and peppers are washed and peeled, removing the stems. The seeds are removed from the pepper.

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

Meanwhile, cucumbers are chopped and placed in jars. The cucumber slices should fill the bowl by about two-thirds. Taste the sauce and adjust it if necessary by adding salt or sugar. Pour boiling sauce over the cucumbers right up to the neck.

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

As an option, sliced cucumbers are immediately dipped into the boiling sauce and boiled for about 10 minutes. It is important not to overdo it so that the vegetables do not become overcooked. Adjika from cucumbers is laid out 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, as a savory appetizer or side dish for main courses.

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

Recipe for pickled cucumbers with adjika

To obtain an interesting, new taste, dry or paste 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;
adzhiki – 4 tsp;
table vinegar – 320 ml;

Spices are selected according to preferences. You can add dill, bay and cherry leaves, horseradish root and garlic to pickled cucumbers. For this recipe, the marinade is prepared in 5 liters of water, which is suitable for four 3-liter jars. The remaining ingredients are calculated for the same volume.

Wash the cucumbers and place them in sterilized jars. At the bottom of the jars we place all the leaf spices, peppercorns, and garlic. The first filling is carried out with boiling water. During this time, prepare the marinade from water, sugar, and salt. After 10 minutes, drain the cooled water. Add 1 tsp to one three-liter jar. dry seasoning, 80 ml vinegar and boiling brine. We seal the jars with tin lids and place them upside down. Cooked cucumbers with adjika for the winter are distinguished by their sharpness and original taste. The preparations are stored in the cellar and even in rooms at room temperature.

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

In the meantime, you need to prepare the jars. The recipe is for 4 3-liter jars. Wash and sterilize them. Prepare all the necessary spices and leaves, wash the leaves 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 into sterilized jars.

Add allspice peas, a mixture of seasonings for pickling (1 tbsp per jar) and garlic (1 clove per jar).
Then you need to cut off the edges (“butts”) of the cucumbers, place the cucumbers tightly in a jar,

Place finely chopped dill on top of the cucumbers.

You can also cut cucumbers into thick slices, as in the photo.

3. Now you need to boil the water. Carefully pour boiling water into the jars of cucumbers,

Cover the jars with lids and leave to infuse for 20 minutes.
4. After 20 minutes, carefully pour the water from the cans into a saucepan and put it on the fire.

Add sugar and salt to the water and 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 with lids and roll up.

5. Turn the jars upside down and wrap them in a blanket overnight.
6. In the morning, move the jars to the basement or pantry.

That's all, the cucumbers are ready.

Cook with pleasure! Enjoy your meal!

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