Adjika homemade without cooking

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Adjika homemade without cooking

Ingredients

tomato 3 Kg
red bell pepper 1 kg
garlic 300 g
bitter pepper 2-3-4 pcs.
salt 3 tbsp. l. (no slide)
sugar 1 tbsp. l.
9% vinegar 5 tbsp. l.

Cooking method

  • This is raw adjika without cooking for storage in the refrigerator. According to the recipe, it turns out about 3 liters.
  • Wash and peel vegetables. Cut the tomatoes into 4 pieces and leave in a bowl for half an hour to drain the juice (we don't need it). I do this so that adjika is not watery and contains fewer seeds.
  • Pass all vegetables through a meat grinder with a fine grid. Hot pepper last! Put bitter peppers at random, to your taste, but the adjika should be spicy. Squeeze tomatoes lightly by hand before grinding. Then add salt, sugar, vinegar and stir with a wooden spoon. That's it, adjika is ready. Put it in clean and sterile jars, close with lids (nylon or screwed iron) and refrigerate.
  • Adjika in the process of storage will slightly acidify and acquire a piquant taste. Stores well until spring if available.
  • You can try right away!

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Dry adjika (Isida)

Adjika homemade without cooking

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
Elenka
Zest, Thank you!
And I thought that no one closes ..., it turns out that you are quietly canning with me
Of course everything will stand! Not a single unverified recipe has been published over the years and by people ().
Thanks for the praise!
Gaby
Elenka and how many liter jars are there?
Elenka
Gaby, a little more than 3 liters approximately. I will not say for sure, since I had different jars from 250 to 580. It is better, of course, to pour into smaller jars.
Gaby
Thank you Elenka for the recipe. Very tasty adjika turned out. It is not possible to break away - I ate and ate it with a spoon and realized that it would not last until spring, as you wrote. Wait until it turns sour and the taste becomes more piquant.
Elenka
Gaby, agree with you ! You still have the opportunity to repeat while you still have the opportunity!
Alas, I have no more cans for this adjika, otherwise I would also have made it as much as possible.
Gaby
Yelenka made me another portion of adjika, though her lazy version - she didn't blanch the tomatoes, didn't remove the skin, and it turned out so well for me. When I hid it in the refrigerator, I noticed that I put it as something very valuable, so carefully. In general, for me this is Adjika "overseas" from tomatoes without cooking. Thanks again for such a wonderful recipe. This is for you
Zhivchik
What a beautiful adjichka! I'll try to make one more.
But I wrote about this "Fuck" and it is also not necessary to cook it.

https://Mcooker-enn.icdself.com/index.php@option=com_smf&topic=24562.0

I really can't eat it. My eyes get out from her sharpness.
Elenka69, is your adjika very hot?
Elenka
Zhivchik

Adjika is slightly spicy. The original recipe has a lot more bitter pepper, I put 2-3, depending on the size. We do not have such "dragons" in our family, so that later we can "breathe fire", so I adapted it. The main thing is to observe the max. "cleanliness and sterility" and will be well stored without a large amount of pepper. Checked.
Gaby
Elenka, how much pepper should you put in the original recipe? I put a maximum of 4 pieces, for a month she stood with me and I don't feel pepper at all in it. Or I’m already so used to spicy food that I don’t feel it.
Elenka
Gaby, looked, did not find a recipe. It seems 300g. How to find, I will write.
Gaby
Thank you, Lenochka, if you write it, then it will be for the future.
al_rd
Elenka69
And my wife also adds horseradish to this recipe (200-300gr.)
DELICIOUS!!! And besides (she read somewhere) horseradish cleans the vessels.
Elenka
Gaby, I found the recipe. Bitter pepper 150g, this is garlic 300g, mixed up. I don’t know how many will be in pieces.
Gaby
Elena THANKS, I have not forgotten, I will write it down!
Elenka
Gaby, but not at all! Found by chance (as always) looking for one thing, but found another!
lenok2_zp
here is my recipe for raw adjika
2.5 kg. a tomato
300 g each horseradish, sweet pepper, hot pepper
100g. garlic
200 g each vinegar and sugar
adjika fire, who does not like fire, just put less bitter pepper, I have such adjika barely survives until February, everyone eats
macaroni
Help!!! For 5 years now I have been doing adjika in this way and everything was fine. but this time the husband put the cans on the cold veranda and on the 3rd day the cans started flowing and bubbled. Are there any ways of resuscitation or are they already in the junk?
Elenka
macaroni
Don't throw it away! Adjika can be boiled a little. It is possible to make it thicker, taste it during cooking and bring it to the desired taste with sugar, vinegar, if necessary.
Arrange in sterile jars with sterile boiling lids.
Well, as usual.
macaroni
Elenka69, thanks! And about how many minutes to boil and is it possible to add garlic when you remove it from the heat?
Elenka
Cook for 20-30 minutes, I guess. Didn't you add garlic to the raw one?
Then 5 minutes before the end of cooking.
macaroni
I added it to the raw one, I'm just afraid that the taste of boiled garlic will change
Elenka
I say, try it all the time and bring it to your taste with what in your opinion and taste is lacking there.
tanchik
And I cook it in jars according to the same recipe. And then in winter she leaves well. I did not even suspect that you can leave it raw and in the refrigerator!
But it will take up space ... our refrigerator is not big ... I’ll think of something, sometimes I don’t want to stand by the open-hearth in this heat!
SchuMakher
I took it to the bookmarks ... And how many hot peppers are in the original recipe and what size are your peppers (in cm ..., approximately)?
Andreevna
SchuMakher
Mashunya, catch!
Quote: Elenka69

Bitter pepper 150g, this is garlic 300g, mixed up. I don’t know how many will be in pieces.
SchuMakher
And I made such a hot pepper, mom-do not cry! Mas' twisted the meat grinder, I only had time to poke tomatoes there! 2 cans are gone ... and so I wanted to concoct a blank for the winter, so that on cool winter evenings ... figs you won't live to see white flies

PySy: a photo of Masya boo later ...
Elenka
Masha, what a fine fellow you are! : rose: I liked it, so you will make the second portion.
And I don’t do this this year, but a similar one with horseradish, also fresh. I'll publish it right now.
SchuMakher
I'm going to look ...
zubatka
Can you please tell me, I have already cleaned everything up and have doubts about apple cider vinegar? he is 6% ... then how much is it? or current canteen? I'm really looking forward to the answer, the tomatoes have already given up all the juice
Gaby
Catfish, ordinary vinegar is almost not felt, put 9% boldly or try to split the recipe and try a little to understand its taste, but I would not add apple cider. Wait for our guru Elenka, maybe she will tell you.
zubatka
yes, I'm not apple cider for reasons of a different taste ... but still there is a solid living vitamin and I wanted to preserve the usefulness ... suddenly the child wants to eat meat, I did not grind a lot of pepper there ... and table vinegar, he it's still not natural product ... on the apple cider it says that it is suitable for canned food ... to be honest, I already poured it ... well, at least I'll know if something is like it, with apple
Gaby
Catfish, high five - you are the first or the first pioneer (here's the pun), so how does it taste? Did you like it?
zubatka
yes, the taste is not at all different, maybe this vinegar is a little softer than table vinegar ...and so yummy, plus all the vitamins
pysy I'm a pioneer
Elenka
zubatka
By the time I got home from work, you've done it yourself.
I think the vinegar is a preservative here. With 6% vinegar, it can last less, but then it can be boiled. Or maybe eat earlier.
Natusichka
Quote: Elenka69

And I don’t do this this year, but a similar one with horseradish, also fresh. I'll publish it right now.

And I'm waiting, waiting ... no ...
luda_smol
I read about your recipe and I can dispel some doubts. My adjika is also without cooking, and the components are practically the same. Original: 2 kg of tomato (cream), 1 kg of red bell pepper, 300 g of garlic, 7 pieces of hot pepper. I just grind everything in a meat grinder, add 1 tbsp. l. top salt, cut a bunch of greens (parsley with dill) and leave it warm for 2 days. Adjika will ferment during this time, you need to mix it a couple of times a day and after 2 days in the refrigerator under a nylon lid. Stands up to the next. summer. I have been doing this for 25 years, my mother taught me. All neighbors have abandoned their recipes in favor of this. Try it, you won't regret it.
tanchik
Quote: Natusichka

And I'm waiting, waiting ... no ...

Natusya, don't slander Elenka69, here he is a recipe.
https://Mcooker-enn.icdself.com/in...on=com_smf&topic=139029.0

Natusichka
Tanya! Thank you, I already took it away ...
tanchik
Bon Appetit! :: nyam: flowers:
SchuMakher
I got it again! Toka put 5 big sharp shots !!! Gostra!
Elenka
Quote: ShuMakher

I got it again! Toka put 5 big sharp shots !!! Gostra!
Congratulations! Still not sharp!
But not so quickly to eat ...
olpe
how should everyone's thoughts go in the same direction
I also made three liters according to a similar recipe recently. only without tomato and without vinegar, in olive oil
a pound of bitter pepper plumped.
yummyoooo
three liters is almost gone

now I will try according to your recipe.
Gaby
Helen, the first one went ..., in the sense of the first take is ready, thanks for the recipe again.
Daughter liked it so much, liked it so much - it was the first time.
Elenka
Gabi-Vika, glad. that the recipe came in handy.
And I also made a similar adjika with horseradish last year. Well. very good liked it! She stood a little and became not so spicy from horseradish, but delicious!
Adjika with horseradish without cooking
Gaby
Lenusik, thanks for the link and how could I not have seen this recipe, but most likely I will cook it next year. This year I cooked Khrenovina from Zhyvchik - it turned out so vigorous, which I looked after last year. I'll go to other topics to report.

Elenka
Quote: Gabi

Lenusik, thanks for the link and how could I not have seen this recipe, but most likely I will cook it next year. This year I cooked Khrenovina from Zhyvchik - it turned out so vigorous, which I looked after last year. I'll go to other topics to report.
I also miss everything to try.
Moskvichk @
and I have oversalted it very much now I will only as a seasoning for chicken or meat .... I will make a new one.
Beska
Tucked into bookmarks - let's try it ...

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