Adjika without cooking, "pickled"

Yes, you can probably add a horseradish. And how it will stand - you have to try; I haven't dug mine yet, it's early.

[LiudmiLka]

LiudmiLka
As a result, 3 liters have already disappeared, and I did not even notice how. True, I shove it now everywhere for scus. Yesterday I made a salad of baked vegetables, I needed garlic, so I replaced it with adjichka, it turned out so delicious! Now I think, if we crack it at such a rate, then what will remain by winter. Perhaps I still need to do it, it's a pity there is not enough space in 2 refrigerators, otherwise I would have made at least two more buckets.

In-in, last year I also did not notice how they dared adjika. They did not make it to the New Year holidays. I put it in marinade, cabbage soup, borscht and soups. Well, very tasty. Today I finally made a portion, it's worth fermenting. The smell of slaughter. Who comes down from the street knocks down Again there will be little, but there is nowhere to store and banks are already running out LiudmiLka , thanks again

Nakapustin, and I will insert a piglet, but I liked adding it to stewed cabbage - it tasted so spicy ... (dreamily)

I believe, I believe, I also love stewed cabbage, I already salivate

I made 1/2 of the norm. Fermented for a week. Air temperature approx. 23grad.
Today I poured it and put it in the refrigerator.
The taste is sour, tasty, piquant!
Added to the squash casserole.
Thanks to the author for the original (for me) idea!

I made the norm, there were 150 grams of bitter pepper, the same amount of horseradish. Let's see what happens

fefochki, and be sure to twist in a meat grinder? so dreary, and adzhiki hotstsa. and nizza on the combine - there with knives or on a fine grater, eh?

from and so. nobody cares about my laziness, right?
how I change my mind! how will I devour all the ingredients raw!
how to sit on the battery!
how can I wait until it starts playing in me!
and then ... and then ... and then how I stain all the walls!
you will be to blame.

So, for quacks, like me, you can - even on a combine, even on a juicer, even on a meat grinder

from and so. nobody cares about my laziness, right?
how I change my mind! how will I devour all the ingredients raw!
how to sit on the battery!
how can I wait until it starts playing in me!
and then ... and then ... and then how I stain all the walls!
you will be to blame.

So, sir, don't cry and urgently go to the combine with knives. I didn't even bother with a meat grinder, I have a Boshevsky processor, the knives there are so serious, everything turned out superbly! But I went further because I have only one processor and he lives now in the country, then last week, when I was in Moscow, I managed to grind everything in a glass blender True, I had to finely chop everything and the amount was small - 3 kg tomato, but everything worked out super. So let's go, friend !!!!!

fefochki, and be sure to twist in a meat grinder? dreary so, and adzhiki hotstsa. and nizza on the combine - there with knives or on a fine grater, eh?

I don't have a combine. Whipped with a blender. Separately tomatoes, separately peppers with garlic.

(jumps on one leg) thank you, you helped! shyas adjiki I'll weld chop it up! I love everyone, I love everyone, I love everyone!

.... it will sit on the battery! It's better to go straight to the toilet ...
So, except for a knife, there is nothing at hand? Then chew ...

there is nothing but a knife? just the opposite - there is a lot of everything, that's why you get the meat grinder with a break, turn it even more break!
but the comrades reassured that with combine knives everything works out great!

there is nothing but a knife? just the opposite - there is a lot of everything, that's why you get the meat grinder with a break, turn it even more break!
but the comrades reassured that with combine knives everything works out great!

Then why are we twisting? * JOKINGLY * In the combine with knives - it couldn't be better! You can also finish off with a blender .......

but what if it is unsportsmanlike on a combine type? from my godfather, tell me that the minced meat for manti can be scrolled in a meat grinder, and not cut, damn it, with a knife into small pieces, because it will immediately anathema! I taught them to ask again.

And I immediately ran a stationary blender, though in portions, I ran everything

no, and most importantly all were silent all 12 pages. I here read everything up and down in the hope that someone will at least say a word about a device other than a meat grinder. from the same partisans in the thickets of dill!

but what if it is unsportsmanlike on a combine type? from my godfather, tell me that the minced meat for manti can be scrolled in a meat grinder, and not cut, damn it, with a knife into small pieces, because it will immediately anathema! I taught them to ask again.

Well, for manti, of course, it's better with a knife - whack-whack.
And why, as my late mother used to say, show the peasants all the ... ku?
Silently, through a large grate she rolled the meat; when there is, he will forget!

Silently, through a large grate she rolled the meat; when there is, he will forget!

so he does it himself! and we are already coming to eat

so he does it himself! and we are already coming to eat

Well, that's another matter! Let him cut himself ...

(whispering sadly in his ear): we have it in Tashkent ... what can you do ...

(whispering sadly in his ear): we have it in Tashkent ... what can you do ...

Our person!

Oh, about Wed .. a .. my grandmother always said so

About horseradish - I have some doubts - it is dug up in late October-early November, when the leaves wither, turn yellow and fall on the ground. It's in the middle lane. Or does the Chinese people use horseradish?

About horseradish - I have my doubts - it is dug up in late October-early November,

and what doubts? here it is dug into the seam even in summer - both leaves and roots. and sho with him can be wrong?

fefochki, and cover this creation with a lid or should it wander with a "bare head"?

fefochki, and cover this creation with a lid or should it wander with a "bare head"?

I covered with gauze in two layers

Horseradish-horseradish - he still has to ripen; you can pinch the leaves already in June, and the root - it must gain strength and juice; in our area exactly at the end of October!
Sunshine, this adjika, while it ripens, it is better not to close tightly. I somehow covered it with a simple p / e lid - it blew off overnight!

girls, is the hat big? I don't have much room to the top ... 5-6 centimeters ...

It, like the dough, must be put in place on time, that is, upset! Then he won't run far!
In, I want to add - I have a basilica this year, the abyss was ugly. Pesto sauce from it - and in figs, there are no fresh pine nuts; I played the green basil in the food processor along with everything else - the taste was enriched!

I have a basilica this year, the abyss was ugly. Pesto sauce from it - but figs, there are no fresh pine nuts

And I put roasted peanuts in the pesto, pine nuts are very expensive here.

and I did it with walnut pesto. too delicious!

kapets. the whole hut is so saturated with garlic, it is just right to open all the windows and doors. will it be that long?

Well, before you put it in jars, it won't
And on the balcony-loggia ... that-that ... don't put it?

can. but people are unlikely to understand if I bring some garbage on their balconies. I don't have a balcony.

AAAA! You can't go to people !!! Bo, they will eat it without letting it ferment ...
Then, be patient, but then it's delicious ...

can. but people are unlikely to understand if I bring some garbage on their balconies. I don't have a balcony.

Sveta, duck cover with a lid for shame ..... And don't miss the moment - as the cracking lid rises, mix it again, and you're ready. After that usually no longer wanders. Peroxide too - not very much.

kapets. the whole hut is so saturated with garlic, it is just right to open all the windows and doors.

No, well, look at it differently: Garlic-phytoncides-dead disease-causing bacteria-healthy family with strong immunity So let the whole family in this house, let them breathe and rejoice.And the neighbors, no, no, they will definitely be halved

Garlic-phytoncides-dead disease-causing bacteria

Oh, thanks! Not only does it smell like garlic, but now I also live among the corpses of dead microbes ?!

Yes, and all kinds of evil, such as vampires. They will not enter the hut ...

report from the bunker for the elimination of evil spirits and other microbes: it cracked from above, but nothing rose. when she began to stir, bulbs appeared at the bottom of the mass. that is, it is thick on top, and the juice is all below - is that right?

Right!!! And there is . Will I go to the kitchen or not? ... Mushroom soup and pies to it - order, and I ... radish

We have horseradish and so vigorous, he doesn't even need to ripen. Twisted everything in a meat grinder, horseradish stalled the whole thing, while she unrolled all her eyes, she cried out, her nose ripped three days ahead! I put the horseradish in a blender, the knives threshed everything to the fluff, however, I added a little tomato slurry so that it was good to thresh. Now it is worth wandering in a 12-liter enamel pan, covered with its own lid, the smell is moderate, I periodically stir the cap. Nobody gets out anywhere.

Reporting! adjika - in jars. today, when she tried to stir in the morning, she tried to spit foam at me! but a rich pickled aftertaste has already appeared, so I decided to close this shop. I would not want it to over-acid. in the refrigerator, it seems to be behaving normally. but some I poured into 0.5-liter jars for relatives. Hey, and they are not sleeping, but everyone is looking at the refrigerators. I'm not the only one to suffer.

I already quietly made adjichka three times, half portions, two portions are gone, people just hold on to eat, but they don't really let her sour

And today I fried potatoes with onions for lunch and poured ajichka on a plate. She put as many as 4 tablespoons. Girls, this is so delicious. Now my fried potatoes will be watered with ajichka. Hmm, but then adjika will end quickly. In general, I finish the third jar. One of these days I will make another half portion, well, somehow I will attach the jars to the refrigerator

Can I still sing the difframbs here at the address of this adjika. Yesterday I made stuffed cabbage rolls, and there was no time left for gravy, I had to go on business: so I took 4 tbsp. l. adjika, diluted it with water, added a couple of tablespoons of sour cream and 1 tsp. flour and poured the peppers with this mixture. I switched on the multicooker for 50 minutes "baking" and left, and when we returned home, we were waiting for the most fancy peppers. The husband ate the whole gravy and even licked the saucepan of the multicooker.
I myself did not expect this from adzhika that it can be added to all dishes, and the taste from this only becomes super super. Yes, and also, when I carcass cabbage in a slow cooker, I also add adjika

uh huh. absolutely agree with the fans of this recipe. Mommy nadys called me: and also jars. hour. do you have extra?

Oh, girls, but my ajichka tokma with tea do not drink. Two full portions are almost gone. Now there is a third, 8 liters of fermentation. But on Monday there will be a sequel. The garlic, the one that she left for landing, safely went into adjika and now we need to buy ... oh, Lyudmilka, what have you done to us? But seriously, during our life that has already been lived, this adjika turned out to be the most tasty