Elenka
Quote: Beska

Tucked into bookmarks - let's try it ...
Try it, try it. It's tasty, healthy and fast! (Healthy, if not too hot)
elena i
Gaby
Elena, why don't you post your recipe with a photo of the finished adjika, but here the recipe is simple lost... And so it will be easier to look for your recipe and when someone is interested and will do according to your recipe or some questions arise, you will answer in your topic and you will be honored and respected. And here Lenochka's recipe is discussed and it does not look like yours, I hope for understanding. (Helen forgive me for climbing in)

By the way, we sell such as you describe in small jars and salty Abkhazian or Adjarian, I bought it once.

Helen will complain to you that this year I was not lucky with this adjichka, it sour in the refrigerator in several jars, of course I will use it, but it's a pity and I made only one portion.
Elenka
Gabi, Vikusya, this happens not only with you. It simply peroxides, you can boil over and use. Well, you know everything yourself.
GenyaF
And we are already seriously thinking about buying another refrigerator with a special for adjika, in our two floors are jam-packed with jars (already the second season). We really liked this adjichka
Thank you Lenochka!
Elenka
Zhenya, good luck! Glad you like it!
Andreevna
Elena, thank you so much for the adjichka recipe !!! Super simple !!! Three days ago I made half a portion of my summer tomatoes for a sample. I deviated from the recipe only in one thing - I used a processor, not a meat grinder. It's easier for me. All the household members checked out so that only a tiny jar remained. Therefore, today I bought real Volgograd, sweet, fleshy cream and immediately made more, but already two full portions. But I am sure that this porch will not survive until winter. So I still have everything ahead
Gaby
Helen, and I am a sincere fan of this recipe, cooked adjika yesterday ... I wonder how many years I have been preparing it, it became interesting myself, I will go and see my first report I love you with tender love for this recipe +.

PS I've been doing it for the fifth year already, I'm in shock
Elenka
Sasha, Vika, Thank you!
I am pleased that you are preparing adjika according to this recipe.
But I switched to Adjiku with horseradish, I want something more spicy.
Agusha
Thanks a lot to the author for the adjika, I just made it, very tasty!
Z. Y. Last year I made pickled peppers according to Yelenka's recipe, which is also very tasty, I will repeat this too)
Elenka
Quote: Agusha

Thanks a lot to the author for the adjika, I just made it, very tasty!
Z. Y. Last year I made pickled peppers according to Yelenka's recipe, which is also very tasty, I will repeat this too)
Agusha, thanks!
Good health to you!
GenyaF
Len, I already have a separate refrigerator, all filled with jars of your adjichka: nyam:

Elenka
Quote: GenyaF

Len, I already have a separate refrigerator, all filled with jars of your adjichka: nyam:
Zhenya, ay, what a fine fellow!

But I’m a very bad hostess, it’s already autumn and I haven’t made adjika. That vacation, then the children were sick, then from them myself .. I will not come to my senses. This is what I am so excused. And in the plans of the nearest!
GenyaF
And this year the tomatoes died from the heat and the caterpillars and we had to urgently do something with them, I stood at the machine for half August. I made Adjichka, rolled it up entirely, boiled the juice, froze it, lecho ... I’ll calm down on this with a listing, but without cucumbers at all
Elenka
Yeah, cucumbers are really bad this year.
GenyaF
Well, I hope to still get a harvest of cucumbers, I planted it in the fall, they are already earing
Elenka
Quote: GenyaF

Well, I hope to still get a harvest of cucumbers, planted in the fall, they are already earing
Super!
Counteroffer...
I really like cucumbers in adjika. (I managed to close them) Have you tried it? Delicious!
(Dedicated to adzhika lovers)

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=138866.0
GenyaF
Oh class! But now, only next year I will do it, my tomatoes have run out, and I'm afraid to buy for seaming. Nadia nvk won poisoned herself the other day with purchased
Oxy
Quote: Zest

Oh, Elenka69, I see that our tastes agree with you. According to this recipe (only I do not add vinegar), my adjika "with a bang" diverges.
And besides, I made eggplants in adjika (with your amendments) and pepper with a surprise. Everywhere the sugar-vinegar ratio suits me perfectly. Well done! And the twists have already passed the initial test of time, not a single can even dared to explode.
IN SHORT, LET'S GET A PLUS
Izuminak, please share the recipe for eggplant in adjika with Elenka's amendments. Thank you so much!
Oxy
Elenka! Thank you for another delicious recipe !!! ))) and made your light, rolled it up, we'll try it in winter. and Korean style eggplant! Husband can't be happy! he is also in line to say THANK YOU.
And today I made adjika, yum yum .... how delicious! And how to make eggplants in adjika? Help. tomorrow I plan for eggplant, adjika is waiting in the fridge. ))) I'm a beginner teapot. )))) learning. Thanks to the Guru.
Elenka
Oxy, thank you for your kind words! I am not a guru. I also study all the time ... The most important thing. what your loved ones like, we also try for them. Pleased !!!
I did not expose my own eggplant recipe in adjika as a separate recipe, but added a post to a similar recipe. I'll look now ...
Elenka
Oxy, I found a recipe.

Eggplant in adjika
3.5 kg eggplant (after cleaning, 3 kg will remain),
3 kg tomato,
0.5 kg of red bell pepper,
0.5 tbsp garlic cloves
2 hot peppers
0.5 tbsp refined sunflower oil,
0.5 tbsp. Sahara,
0.5 tbsp. 9% vinegar
2 tbsp. l. salt.

Peel the eggplants and cut them lengthwise into 4-6 pieces (depending on the thickness of the eggplant), and then hit them to make "fingers". Salt the eggplants and leave in a bowl for 30-40 minutes. Squeeze out the juice, you can rinse with water to remove salt and excess seeds. but do not wrinkle much, the fingers should keep their shape.
Then lightly fry the eggplants in oil (0.5 cups). Not until they are ready, but just to get a little grabbed, in adjika they will get ready.
Make tomato juice from a tomato, add bell pepper rolled through a meat grinder (or chopped with a blender) and let it boil for 10-15 minutes. Add salt and sugar. Then put the fried eggplant, garlic, hot pepper, previously rolled through a meat grinder or blender, vinegar.
Let everything boil for another 10-15 minutes.
If you have a favorite delicious seasoning you can add. I add 1h. l hops-suneli, but not store-bought, but aromatic bazaar.
Arrange in sterile jars and close. Wrap with a blanket until it cools.

Oxy
Thank you !!! adjika is already ready. so tomorrow I will experiment. I will fry the eggplants, pour your (our) adjika and sterilize. the plan is this!
Elenka
Quote: Oxy

Thank you !!! adjika is already ready. so tomorrow I will experiment. I'll fry the eggplants, pour your (our) adjika and sterilize. the plan is this!
I would not advise doing this - it can frustrate!
Make according to the recipe in the link, you can make half a portion for a sample.
mowgli
Elenka, Added 6 percent vinegar. It's all right? the taste is extraordinary.
put in the freezer, spilled in portions
| Alexandra |
Quote: mowgli

Elenka, Added 6 percent vinegar. It's all right? the taste is extraordinary.
put in the freezer, spilled in portions
I didn't understand something - what does the freezer have to do with it ???
mowgli
Quote: | Alexandra |

I didn't understand something - what does the freezer have to do with it ???
I store, defrost and eat that way, what's not clear?
francevna
Elenabookmarked the recipe.
GenyaF
I report - 15 liters of adjika are already in the bins)))
Allochka, do not take it to your bookmarks, do it right away! Everyone is eating this adjika with cans, they don't have enough of their own tomatoes, I bought another 10kg yesterday.
francevna
Elenka, ELENA, made adjika, though not very much, only 7 liters, but cooked 16 liters.
francevna
GenyaF, Zhenya you make good preparations, it will be delicious in winter.
Tancha
Elena, I have never unsubscribed, but I do it every year. Thanks for the proportions, perfect for my family. I have been doing this adjika all my life, but everything is by sight (my mother has successfully forgotten everything). I usually do it in September, this year ahead of schedule. I managed to buy excellent tomatoes from the truck and cheaply.So 6 liters are already worth it. Thank you.
Elenka
Tancha, Tanya, thank you for your feedback and kind words! I am very pleased! Good health!
Verronika
Elenka, thanks for the recipe! Before that I did it by eye, but without vinegar - somehow it did not occur to me that it could be added to the raw one. This year, according to your recipe. Here is neither subtract nor add, what the doctor ordered! And most importantly - vinegar is needed, it gives the very piquancy and pungency that I lacked.
And the excess liquid from the pepper and tomato was easily overcome by simply throwing the mass onto a sieve. And she added spices - ground black pepper, coriander, dry cilantro, ginger. It turned out super!
The husband diminished the can in 1 sitting
Elenka
Verronika, thanks for the tip! It is for sure that cousse is not only `` acid '', but also piquancy and pungency for taste, balanced with sugar, again a preservative.
Tancha
Today I made ajiki from five kg of tomato. Elenka, another thanks! We all love this adjika very much. I marinate her meat for sous vide, and put a spoonful in the borsch-cabbage soup. The grandson and son love to pour hot pasta. When I don't have to go anywhere, I rub it on black bread and sausage. Whisper!
Elenka
Tancha, Tanya, thanks for the tip!
I also use this adjichka widely.
Agusha
Elena! I thank you for the recipe, I've been doing it for several years already, I really like it !!! That's just a little bit of pungency is lost over time, I can't find a middle ground, I'm afraid to put 2-3 hot peppers, I only have a son, an older dragon, the rest do not, and the kids love adjika)))
Tancha
Natalia, I put 5 pieces in, and don't clean out the seeds the last times. The flight is normal even for me. The pepper is probably not very thermonuclear.
Elenka
Agusha, Natalya, my sharpness is also lost. I'm afraid to cook very spicy.
I also have such a spicy one:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=139029.0
Gaby
Helen, prepared again, after a long break, yours, my favorite adjichka. Thank you dear, once again.
Elenka
Vika, good health! Thank you for your loyalty our adjichka?
I also cooked it, after a break, I added more and bolder bitter pepper.))) For a couple of years I cooked adjika with horseradish, I wanted this one. A small jar has already been eaten - delicious!
Tancha
I'm with adjika today. Made the norm.Adjika homemade without cooking
Now I put a spoon in the borscht, sincerely I had lunch like that, everything was already on fire. Bitter pepper put as many as 6 pods in adjika, and even did not remove the seeds very much. The taste will be adjusted by winter. Elenka, another thanks!
Elenka
Tancha, good health! Thank you for the report. Nice portion!
Yes, the more pepper the better. He is very much losing his anger towards winter.

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