Adjika "Remembrance"

Category: Blanks
Adjika Memories

Ingredients

A tomato 5 Kg
Bulgarian sweet pepper 600 g
Hot red pepper 2 pcs
Garlic 2 large heads
Bulb onions 700 g
Large carrots 3 pcs
Parsley 100-150 g
Unrefined vegetable oil 700 ml
Salt 1 rounded tablespoon
Black peppercorns 6 pcs
Allspice peas 6 pcs
Herbs 1 tablespoon

Cooking method

This recipe is from my great-grandmother. My grandmother, my mother and I cooked according to it ...
It is so delicious that it is eaten very quickly and only memories remain from it ...
First, let's make a mixture of herbs. We need: oregano, thyme, mint and sage.
I buy herbs at the pharmacy, then mix in equal proportions in a jar.
Wash all vegetables, peel and rotate in a meat grinder.
Pour in vegetable oil, stir, put on fire.
When it boils, season with salt and add herbs and spices.
Simmer over low heat for 3 hours, stirring occasionally, so as not to burn.
Pour into sterilized jars and roll up. No pasteurization required!
Turn upside down until it cools completely.
I tweaked this recipe for myself.
I always close a lot, up to 40 liters per year, and by the end of the season not a jar remains.
Adjika Memories
Adjika can be eaten immediately.
Adjika Memories
Very, very tasty !!!! Especially with homemade bread!
Adjika Memories
Original recipe from great-grandmother: 150 g of capsicum, 150 g of garlic.
Therefore, everyone can adjust the pungency to suit their tastes.

Similar recipes


Manna
Ooooh! Such recipes in the bins !!! Thank you very much for sharing
vorobyshek
To your health !!!! : rose: I love this adjika since childhood ... It's a pity, now I still have a diet, the acidity is greatly increased, but for my family I closed 40 liters, as usual ...
mei
I also love this adjika and do it every year, only I also add a couple of Antonovka apples for flavor.
vorobyshek
It seems to me that the aroma of herbs is quite enough ... But everyone has their own taste ...
Firecracker
Quote: vorobyshek

Hot red pepper - 2 pieces
Garlic - 2 large heads
vorobyshek, Thanks for the recipe, I will definitely try to do it.
But with so much garlic and adjika pepper it turns out to be very hot or medium? otherwise we don't eat very spicy foods.
And how many jars are obtained from this quantity?
Madison
Valentine, thanks for the recipe!
Very handy!
Tell me, how many liters of adjika will be obtained from a given quantity of vegetables?
Do you think this adjika can be made in a multicooker? (small portion)
Firecracker
Quote: Madison

Do you think this adjika can be made in a multicooker? (small portion)
I join, I also want to try half a portion in MV.
Vera-Nica
without vinegar?
vorobyshek
Quote: Firefighter

vorobyshek, Thanks for the recipe, I will definitely try to do it.
But with so much garlic and adjika pepper it turns out to be very hot or medium? otherwise we don't eat very spicy foods.
And how many jars are obtained from this quantity?
Thank you! According to the original, adjika turns out to be sharp, but in my opinion not very, slightly. You can take one head of garlic and one pepper per sample. Then, if it seems a little to you, do as I do. I also do not like spicy, but I eat this adjika with pleasure!
It turns out 5-7 liters. It all depends on the juiciness of the tomato.
vorobyshek
Quote: Madison

Valentine, thanks for the recipe!
Very handy!
Tell me, how many liters of adjika will be obtained from a given quantity of vegetables?
Do you think this adjika can be made in a multicooker? (small portion)
5-7 liters. Depends on the juiciness of the tomato.
I think that in a slow cooker it is possible, on the Simmering or stewing program, to languish ...
vorobyshek
Quote: Vera-Nica

without vinegar?
Exactly! No vinegar !!!!
Yutan
Thanks for the recipe! I will definitely try to do it. Just for the season. Is it worth it in a cold place or can you keep it in your apartment? No vinegar added at all, even before rolling?
vorobyshek
Quote: Yutan

Thanks for the recipe! I will definitely try to do it. Just for the season. Is it worth it in a cold place or can you keep it in your apartment? No vinegar added at all, even before rolling?
You can't keep in an apartment ... Only in a cold place! I have a cellar, I live in a village. You can in the refrigerator.
Vinegar is not added at all to this dressing, you can add some vegetable oil at the end to be on the safe side. But here it never explodes. Read my answers to girls above.
lilya 54
Sparrows, thank you so much for the recipe! I will definitely try to cook it! Can you ask an off-topic question? How are you with your health now? Like a daughter?
vorobyshek
Quote: lilya 54

Sparrows, thank you so much for the recipe! I will definitely try to cook it! Can you ask an off-topic question? How are you with your health now? Like a daughter?
And thank you! : rose: It's easier for my daughter. But in the morning again diarrhea, although yesterday there was no whole day ... We are looking for the cause. Perhaps because of a trip to the store, she had to sit at home ... It turns out that the floor of the village was so ill ... Yesterday my husband also had that of his daughter. There was a chemical release into the air ... Now I'll cook rice porridge.
Mikhaska
Quote: Madison
Do you think this adjika can be made in a multicooker? (small portion)
In addition to the author's answer, I want to say that I have been preparing this kind of twists in MV for 3 years. Everything turns out just fine.! I bring it to a boil on "baking". I switch to "extinguishing". I set the right time on the timer and at the end of the program I pour the finished product into sterilized jars.
Not a single jar is "thoughtful"!
Last year I prepared an incredible number of jars of eggplant caviar with mayonnaise. I did it for the first time. I was very worried - would they survive (because mayonnaise ...). So they still stand in the cellar of the garage, (those that remained), and laugh.
Do it boldly!

Sparrows! What a cool adjika you have! : girl_claping: The herbs you add to it are a revelation to me. However, as well as the absence of vinegar. Thanks for the wonderful family recipe! I will definitely prepare it and, if I can insert it, I will show it.
Good luck to you !
vorobyshek
Quote: mikhaska


Sparrows! What a cool adjika you have! : girl_claping: The herbs you add to it are a revelation to me. However, as well as the absence of vinegar. Thanks for the wonderful family recipe! I will definitely prepare it and, if I can insert it, I will show it.
Good luck to you !
And thank you!!!! : rose: Herbs give amazing aroma and taste! And we don't like vinegar, so almost all grandmother's recipes are without vinegar ... There are, of course, a couple of recipes, but with natural apple cider vinegar ..
Madison
Quote: mikhaska
The herbs you add to it are a revelation to me. However, like the absence of vinegar
Irina, how much vinegar do you add for such a quantity of vegetables?
And when - at the cooking stage or directly into the cans?

I live in the city, there is no cellar, the refrigerator is "not rubber"
And I want to cook more, especially since vegetables are cheap now ...
marinalaguna
I will do tomorrow
lilya 54
May God grant health and peace to you and your family!
vorobyshek
Quote: marinalaguna

I will do tomorrow
I hope you enjoy it as much as we do!
vorobyshek
Quote: lilya 54

May God grant health and peace to you and your family!
Thank you very much!!!
Mikhaska
Quote: Madison
how much vinegar do you add for such a quantity of vegetables?
Madison! Sorry, I don't know the name. For 3 kg of the main product, I pour 2/3 of a faceted glass of 6% vinegar. But here it is just as important to focus on the acidity of the tomatoes themselves. Tomatoes, they are also pickled, are better than cucumbers, due to the acid they contain. Once, instead of 6%, she gave nine percent vinegar ...To be honest, neither me nor my family noticed much difference.
And, it would be better for you to prepare a trial version yourself, say, based on 1 kg of tomato. And adjust all the components according to your taste. I did just that with eggplant caviar last year. Because girls give proven recipes, but we all have different tastes.

I add garlic, herbs and vinegar in about 30 minutes. until the end of cooking adjika.
It happens like this. I put food, except for garlic, hops - suneli and vinegar in a cartoon and put on "baking" for 40 minutes. By the end of this time, the mixture usually boils. This happens when boiling 3 liters of content. I skim off the foam and set the "extinguishing" mode to 3 hours. I remove the valve for better liquid boiling. At the end of the program, pour in the remaining food. I stir it and put it back on the "baking". As soon as it boils well, I turn off the MV. And pour it into sterilized jars. I'm rolling up. All.
I would be glad if I helped at least something.
Tatyanka
Girls, and in the pressure cooker somebody was preparing adjika. I can't figure out how to bungle her there .... with the valve open or closed.?
marinalaguna
I made adjika. Very, very tasty. Now I will do it constantly. Thanks to vorobyshek for the recipe.
vorobyshek
Quote: marinalaguna

I made adjika. Very, very tasty. Now I will do it constantly. Thanks to vorobyshek for the recipe.
And thank you!!! : rose: I am very glad that you liked adjika !!!!
Mikhaska
And I am with the report.
Everything worked out in the multicooker! True, because it was unexpectedly liquid, I had to cook on the "Pastry", and not on the stew (as I cook adjika from pepper).
Thanks for the recipe! I was not disappointed.
vorobyshek
Quote: mikhaska

And I am with the report.
Everything worked out in the multicooker! True, because it was unexpectedly liquid, I had to cook on the "Pastry", and not on the stew (as I cook adjika from pepper).
Thanks for the recipe! I was not disappointed.
And thank you! I am glad that I liked adjika!
mamulia
I already languish on the stove and bake bread
Thanks for the recipe !!!!!!
vorobyshek
Quote: mamulia

I already languish on the stove and bake bread
Thanks for the recipe !!!!!!
And thank you! I would be glad if you like it!
mamulia
I really liked it, my husband wants to be sharper. With herbs, the taste is so unobtrusive.
thanks for the recipe
Adjika Memories
vorobyshek
Quote: mamulia

I really liked it, my husband wants to be sharper. With herbs, the taste is so unobtrusive.
thanks for the recipe
Adjika Memories
Thanks for the photo! : rose: Glad that you liked adjika!
Mikhaska
But, after all, I got bogged down with the blanks, and completely forgot to insert a photo of adjika according to your recipe! For which I apologize, because I understand how pleased the author is to see what is prepared according to his recipe!
I am getting better.
Adjika Memories
Thanks again for the recipe!
P.S. There were 6 liter cans. One was eaten at once. The second was finished yesterday. I gave three to the neighbors for refreshments)))
Tusya Tasya
Quote: Tatyanka

Girls, and in the pressure cooker somebody was preparing adjika. I can't figure out how to bungle her there .... with the valve open or closed.?
You have to look at the pressure cooker. With the valve closed, the liquid is not digested, so the adjika will be liquid, and it is usually cooked for a long time just for the consistency. And with an open valve it can climb over the top. And the silicone smells like spices thoroughly. I would still cook on the stove.
vorobyshek
Quote: mikhaska

But, after all, I got bogged down with the blanks, and completely forgot to insert a photo of adjika according to your recipe! For which I apologize, because I understand how pleased the author is to see what is being prepared according to his recipe!
Thanks again for the recipe!
P.S. There were 6 liter cans. One was eaten at once. The second was finished yesterday. I gave three to the neighbors for refreshments)))
And thank you! : rose: Glad you liked it!
Natasha K
vorobyshek, Valentina, tell me, is it possible to have ordinary refined oil or just not refined? Does the taste change dramatically with refined?
vorobyshek
Quote: Natalia K

vorobyshek, Valentina, tell me, is it possible to have ordinary refined oil or just not refined? Does the taste change dramatically with refined?
Not much...It's just that adjika will not be as fragrant as with unrefined oil ... Unrefined gives a special taste ... But if there is no such thing, you can do it with refined ...
Natasha K
Thank you! Already boil, then I'll do it with a fragrant one. Thanks for the recipe!
DJ
Girls, please tell me, this is the first time I am making a purchase, I want to sterilize the jars in the microwave, tell me the warm adjuka pour into warm jars, right? Should the pads be warm too?
annnushka27
Larissa, I always sterilize jars in the microwave, and then pour hot ones, no matter what (salads, adjika, jam, applesauce, caviar), into warm or cold jars, no difference. But it is better in warm, suddenly very cold and will crack from the temperature drop.
By the way, every time I pour something into cans I use a funnel with a wide mouth for a can, and mentally I thank who invented it.
Chamomile
DJ, I take hot cans, straight from the micra, the lids are twisting, then from the micra immediately with the cans, and if the usual tin ones, then I boil them on the stove in water and temperature so that I can take it with my hand. And the adjika itself should be boiling or just turned off.
DJ
Girls, thanks for the quick response!
Natasha K
vorobyshek, Valentina, thank you so much, I made the second run - I liked it very much !!!
vorobyshek
I am very glad!!!!
francevna
Valentine, I liked the adzhika recipe, I take it to bookmarks.
vorobyshek
I will only be glad!
francevna
Valentine, here is my adjika. I made some minor changes, added 1kg of apples, on the left - 4 jars of cilantro and basil, on the right - ground cumin and coriander, plus parsley seed.
Adjika Memories
Banks of two liters.
marinalaguna
I ordered a double rate this year, yum yum!
vorobyshek
I am very glad that all of you liked adjika!

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