home → Snacks Sliced cucumbers in adjika for the winter recipe. Cucumbers in adjika for the winter - recipes for an unusual and very tasty preparation. What variety of cucumbers is suitable?

Sliced cucumbers in adjika for the winter recipe. Cucumbers in adjika for the winter - recipes for an unusual and very tasty preparation. What variety of cucumbers is suitable?

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 aroma fresh cucumbers.

Part homemade includes available ingredients, and the cooking process is simplified using modern kitchen appliances takes minimal time. The original preparation allows you to process large volumes of tomatoes and cucumbers at the same time, and find a use for garlic and hot peppers. 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

Several different recipes for 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 peppers– 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.

Today there is a wide variety of recipes for cucumbers in adjika for the winter. This original snack is gradually gaining popularity. The taste of these rolls will appeal to most gourmets, because in each of the given recipes there is a combination of spice and juiciness. If you do different variants If you eat this snack, you can significantly diversify your diet.

If you combine cucumbers and the spiciness of adjika, you get a delicious product that is perfect for eating with meat and fish dishes. The greens in this wrap retain their unique crunch and vibrant color; they are quickly eaten by household members.

Secret good taste rolling and characteristic crunch of cucumbers is achieved pre-soaking fruits in cold water.

For recipes with chopped cucumbers, use 0.5 and 1-liter glass jars, and for whole vegetables, use 1-liter or larger containers.

What variety of cucumbers is suitable?

Cucumbers are rolled in adjika in different ways; if one recipe requires them whole (for example, pickled), then another calls for the need to chop the greens.

Therefore, in those preparations that should contain whole cucumbers, you need to choose small vegetables of pickling varieties so that there are no voids inside them later. And if the cucumbers are cut when preparing adjika, then it makes no difference what variety or size they will be.

Delicious recipes for the winter

Options for how to do it delicious product for the winter, a lot. All recipes for cucumbers in adjika may be similar in ingredients and preparation technology. But there are also significant differences. Therefore, you need to choose the option with those components that you like best.

For example: if a person does not like cauliflower, then he is free to choose the recipe that does not contain it. But it’s best to make rolls using several recipes and decide which one is better, or keep both for yourself.

Classic version of adjika “Cucumber”

Cucumber adjika attracts with the crunch of greens and the sweetish piquant taste of the liquid part of the product.

Components:

cucumbers;
tomatoes;
red hot pepper pod;
Bell pepper Red;
garlic heads;
vegetable oil;
granulated sugar and salt;
9% vinegar solution.

Vegetables are prepared: sorted, peeled (garlic), washed. Then tomatoes, red and bell peppers, garlic is brought to a homogeneous mass in a food processor or using a meat grinder. Then the resulting puree is placed in a container and put on gas. Add granulated sugar and salt, vegetable oil and table vinegar. After boiling, keep the adjika on the fire for up to a quarter of an hour, stirring constantly.

In the meantime, they are working with cucumbers - they should be tasted for the presence or absence of bitterness. If there is one, then cut off the skin. Then the vegetables are chopped. The cutting form is round plates, the thickness of which is up to 4 mm.

When the adjika is already cooked, add chopped cucumbers to it. At the same time, keep the heat to a minimum and stir constantly, and after 10 minutes check their color.

If the vegetables have become darker, then the salad is ready.
At the end hot snack should be poured into sterilized jars and rolled up.
Delicious recipe in Georgian
Georgian cuisine is known for the extreme spiciness of its ingredients. But there are lovers of such dishes, and for them this recipe will be to their taste.
Components:
cucumbers;
tomatoes;
head of garlic;
vegetable oil;
dry adjika;
granulated sugar and salt;
9% vinegar solution.

Wash tomatoes and cucumbers. Green vegetables are cut into thin slices, and red vegetables are passed through a meat grinder and poured into a saucepan. Add salt, granulated sugar, vegetable oil and boil for a quarter of an hour. Then add chopped cucumbers and table vinegar and heat to +100 °C.
After this, spice is added. We must not forget that dry adjika is a very spicy product, so it should be added taking into account the taste. If a person does not really like spices, then it will be enough for him to add 1 tbsp to this dish. spoon, and if you want to have a spicy dish - 3 tbsp. spoons. At the end of the cooking process add crushed garlic. Keep on the fire for another 10 minutes so that the cucumbers darken, and turn off. Pour and roll the product into prepared jars and seal.
In Caucasian
These canned cucumbers are also distinguished by their spiciness, which is achieved using Caucasian adjika.
Components:
cucumbers;
tomatoes;
Bell pepper;
Adjika Caucasian;
vegetable oil;
granulated sugar and salt;
9% vinegar solution.

Prepare the vegetables. Grind tomatoes and peppers using a food processor or meat grinder. Pour into a large container and bring to a boil. Add granulated sugar, salt and vegetable oil there. Add chopped greens and keep on fire for 10 minutes, stirring. Then pour in table vinegar and leave for another 5 minutes. Pour into sterile jars and seal.
Without sterilization
Many housewives like making fresh cucumbers with adjika without sterilization.
Components:
cucumbers;
tomatoes;
Bell pepper;
hot pepper pods;
head of garlic;
vegetable oil;
granulated sugar and fine salt;
9% vinegar solution.

The process begins by preparing vegetables that are washed. Then the cucumbers are cut into circles, the middle of the peppers is removed and cut into strips, and the tomatoes are sliced. Garlic is peeled.
All prepared vegetables are put into a meat grinder, and the resulting mass is poured into a container. Then it is put on gas, granulated sugar, salt, vegetable oil, table vinegar are added there and brought to a temperature of +100 °C, stirring thoroughly.
After boiling, reduce the heat and leave the adjika for a quarter of an hour. Fill sterile jars with the hot product and seal.

With cauliflower
Cauliflower in jars with cucumbers and adjika looks unusual. Gourmets who cook everything interesting and tasty will love this recipe.
Components:
cucumbers;
tomatoes;
cauliflower;
onion heads;
zucchini;
laurel leaf;
ground ginger;
allspice and black pepper powder;
granulated sugar and salt;
9% vinegar solution;
water.

All vegetables are washed. Cucumbers and onion cut into rings, zucchini pulp into cubes, and cauliflower divided into separate inflorescences. Infuse in salt water for 0.5 days.
A sauce is made from tomatoes. They are first peeled by blanching. Then the tomatoes are pureed in a blender.

The chopped vegetables are removed from the water using a colander and placed in the tomato liquid. Add all the spices, as well as salt, granulated sugar, and table vinegar. After boiling, cook for half an hour, stirring.
Since cauliflower needs more time to become soft, you should focus on it. When it is soft, the salad is ready. Place in prepared jars and close iron lids.

Method of preparing pickled cucumbers
This unusual roll, made from pickled cucumbers, goes well with meat dishes.
Components:
salted cucumbers;
tomato paste;
vegetable oil;
black and red pepper powder;
garlic cloves.

Grate the cucumbers on a grater with large holes and crush the peeled garlic. These ingredients are combined. Then vegetable oil is poured there, tomato paste and black and red peppers. Stir.
Insist cucumber adjika in the refrigerator for half a day.

Cucumbers in store-bought adjika
With paste-like adjika, this product takes on a completely new taste.
Components:
cucumbers;
granulated sugar and salt;
adjika;
spices as desired;
9% vinegar solution.

Prepare green vegetables: wash them, cut off the ends and package them in clean jars. Then the contents from the jar with adjika are transferred to a large bowl and granulated sugar, salt, and table vinegar are added there. Place the container on gas and bring it to a temperature of +100 °C. Pour into each jar of cucumbers. Sterilize 1-liter jars for 15 minutes and seal.

Adjika with pickled cucumbers
Pickled cucumbers can also be filled with adjika. It turns out that there are 2 altogether familiar product form one new and very tasty dish.
Components:
cucumbers;
tomatoes;
adjika;
water;
granulated sugar and salt;
9% vinegar solution.

Pickled cucumbers are placed in jars. The tomatoes are passed through a meat grinder, then they are combined with water, salt, granulated sugar and vinegar. Bring to a boil. Pour into each jar and sterilize for a quarter of an hour. Sealed up hermetically.
Vegetables are washed with water and peeled. Then make a homogeneous mass of tomatoes and sweet peppers. Pour it into a saucepan and heat it up. Add salt and sugar, vegetable oil and table vinegar. Cook for a quarter of an hour.
At the same time, cut the cucumbers into slices. Throw them into the pan. Cook all ingredients for up to 5 minutes.

While the adjika is cooking, cut the cucumbers into slices. Add them to boiling adjika and add hot pepper and crushed garlic. Boil everything together for 10 minutes. Packaged in sterilized jars and sealed.

Correct storage of preserved food
For good preservation of seams, storage at a certain temperature is important. It should not exceed +15 °C heat. The period for safe storage of sterilized products is 12 months from the date of manufacture.

Today’s recipe, I hope, will be a pleasant discovery for you, and you will prepare 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 in your bookmarks or immediately write it down in your culinary notebook. The cucumbers turn out very tasty, adjika goes well with cucumbers just perfectly. This salad will perfectly complement any dish, especially meat, mashed potatoes or porridge. I always prepare adjika in advance, and after that the process goes very quickly, and, in fact, there is nothing to do with adjika itself, in a word - the recipe is very simple and tasty, I recommend it! I also really like these.

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

For adjika:

- tomatoes – 1 kg;
- garlic – 100 gr.;
- sweet pepper – 4 pcs.;
- sugar – 100 gr.;
- salt – 1 tbsp;
- vegetable oil – 75 ml;
- hot pepper – 1 pc.

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

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

Prepare adjika in advance - wash and peel all the vegetables that are listed in the list of ingredients for adjika - tomato, garlic, hot and sweet peppers. Add vegetable oil, sugar and salt afterwards. 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 along with adjika into sterile jars, immediately roll them up and leave them to cool under a blanket, turning each jar upside down. After a day, when they have cooled completely, put them in the cellar or pantry.

Bon appetit and delicious preparations for the winter!

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.