Gayane Atabekova

Adjika magic wand

Category: Sauces

Ingredients

Red bell pepper 1.5kg.
Hot red pepper 300g
Garlic 200g.
Fresh coriander 500g.
Parsley 300gr.
Leaf celery 200g
Wine vinegar 3 cups
Salt three quarters of a glass
Ground fenugreek seeds 1 tsp

Cooking method

  • Remove seeds from peppers. Wear gloves. Dry the greens and peppers well. Pass everything through a meat grinder. Add vinegar, fenugreek and salt. Mix well. Place in dry jars. No need to cook. Store in a cool place. I called it that because you will have fresh greens all winter. Enough 1 tbsp. l add to any dish when cooking. I especially like to add it to minced meat and borscht. Consider the salt in adjika. Enjoy the scents of summer in winter. It turns out quite a lot. You can do less, but be sure to consider proportions. Stored in the refrigerator for 2 years.

The dish is designed for

4 kg

Time for preparing:

1 hour

Cooking program:

meat grinder
Masha Ivanova
Gayane! And 3 glasses of wine vinegar is not a lot? By the way, I wanted to ask, how much percentage of vinegar? And white or wine red?
Gayane Atabekova
We have homemade vinegar. So the percentage is high. White or red doesn't matter. Thanks to vinegar, adjika does not deteriorate in the refrigerator even for 2 years. When cooking, add 1 tbsp to the dish. l. Vinegar will hardly be felt
Masha Ivanova
Thank you, Gayane! We, of course, have store-bought vinegar. I don't remember what percentage is there, probably 6% or 9%. To pour the same amount?
Gayane Atabekova
Masha Ivanova, Helen, pour 3 glasses of 9%. But it turns out quite a lot. So make half a serving. Enough for the winter. The main thing is to respect the proportions.
Masha Ivanova
Thank you very much, Gayane! I will definitely make all types of adjika without cooking this year according to your recipes, as the hand of the master is felt. We would still have spices like yours. And we have everything purchased from our stores that is actually mixed there, God knows.
Gayane Atabekova
Masha Ivanova, It's a pity that the spices are store-bought. We have this stuff on the market in bulk. Maybe someone will go to rest in our area, ask them to bring spices. We have a lot of vacationers from Russia in Tbilisi and on the sea in Batumi. Prices are much more humane compared to resorts in other countries. So welcome to sunny Georgia.
Masha Ivanova
Thank you very much, Gayane!
GenyaF
Quote: Gayane Atabekova
We have homemade vinegar

Gayane, and maybe you will lay out the recipe for wine vinegar?
Gayane Atabekova
GenyaF, Zhenya to get wine vinegar at home you need natural wine and natural vinegar. If you add vinegar to your wine and keep it warm, the wine will turn into vinegar over time. When stored for a long time in a jar or bottle of vinegar, a jelly-like mass is formed, similar to a jellyfish. It is a leaven that can be used to make vinegar multiple times. Just pour the wine over the starter. I pour some of the vinegar out of the bottles and top up with wine. We are given a lot of homemade wine and if my husband doesn't like wine, he puts it in vinegar. But if the wine is not of high quality, in the sense of some kind of surrogate, then even vinegar will not work out of it.
Masha Ivanova
Gayane! I am also interested in your recipes for natural wine, natural vinegar, wine vinegar. I hope when you get home and there is time, you will tell us all the nuances and tricks of their preparation.
Gayane Atabekova
Masha Ivanova, Girls, I don't make wine myself. This is too long a process. For large quantities, a special press is needed. But in small quantities, squeeze the grapes with your hands and let this messy stand in a warm place.After 3-4 days, when it ferments, drain the juice and you will have a young machari wine. Very delicious. Add sugar to the remaining cake and pour those plain water. Let it roam. This liquid will turn into wine. And if it stands for a long time, then in vinegar. But this is of course when you do not more than 10kg. grapes. We have expensive wine only vintage in bottles, but in plastic bottles it is cheap. We don't do it at home.
Masha Ivanova
Thank you, Gayane!
GenyaF
Gayane, thanks! I have my grapes, I am already making wine, there will be vinegar
OlgaGera
Quote: Gayane Atabekova
But if the wine is not of high quality, in the sense of some kind of surrogate, then even vinegar will not work out of it.
That's right. I confirm.
Previously, vinegar was made from wine by adding kombucha to the bottle. Vinegar turned out faster. And now wine with preservatives. The bottle has been standing for the fifth year and nothing is buzzing in it ...



Added Monday 15 Aug 2016 11:30 PM

Quote: Masha Ivanova
We have, of course, store vinegar
Elenatake apple cider vinegar (6%). He behaves quite normally and there is no bright vinegar aftertaste. Alcoholic (9%) is very hard. Or buy homemade wine at the market, add kombucha and you will be happy. Good luck.

Gayane, forgive me for climbing
Masha Ivanova
Olga, thank you!

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