Adjika without cooking, "pickled"

Adjika without cooking, "pickled"

Category: Sauces

Ingredients
Tomatoes	5 Kg
Gogoshary (red pepper)	2,5 kg
Garlic	0.5KG
Bitter pepper	0.3 kg
For 1 liter 28-32 g of salt

Cooking method

• Pass everything through a meat grinder.
• Leave for 3-4 days at room temperature until fermented, sometimes stir.
• Then pour into bottles, cans. Close with regular lids, not airtight and store in the refrigerator.

Note

Lenusya Photos

I want to give a recipe for adjika, which my neighbor taught me to do. Rather, this is her son-in-law's recipe (he is half Bulgarian, half Gagauz).
Why I appreciate this recipe:
1. All products remain fresh, ie vitamins all year round.
2. Stored in the refrigerator for up to 3 years (I have not tried it again) without changing the taste.
3. This is the only way I know to keep garlic until spring / summer.
You can add it to the soup (already on the plate), it will become beautiful and sour (I am in the deputy in winter - I add chicken soup instead of bran kvass), marinate the meat with it (with the liquid part).

Very spicy, you can reduce the amount of hot pepper. Very helpful. Bon Appetit everyone

Similar recipes

Adjika raw with vegetable oil (without vinegar and fermentation) (Yuliya K)

Adjika Ulyapskaya (Vinochek)

Adjika Abkhazian (Gayane Atabekova)

[LiudmiLka]

LiudmiLka , I'm not friends with salt. Tell me, at least approximately how much salt you put in,

I don't even know approximately, because sometimes I make a double portion. I try it before putting in the garlic and hot pepper. Then, when it ferments, I add more. Salt NOT iodized.

Adjika must be fermented at room temperature!!!
Only then can you put it in the refrigerator. It is still warm here at this time, so 3-4 days are enough for her. I mix it several times during the day.

[Gogoshar]

Gogoshar or ratunda - a variety of sweet peppers, red or green, with a lobed surface. Compared to ordinary peppers, the fruits are wide, spherical, with a very fleshy pulp, and have a sharper taste. Distributed in Moldavia. Used for cooking meat dishes, vegetable salads, sauces, stuffed peppers.

Lyudmilka what an interesting recipe, Elenka69 has a similar recipe from Georgian cuisine, only there, immediately after cooking, it is put in the refrigerator and fermented there. Your version is also interesting.

[LiudmiLka]

LiudmiLka Yes, the recipe is very interesting, but if you could specify how much salt ... I'm afraid that without this the recipe is simply impossible ... For me, at least ... Give me at least some guideline, how salty should be? And how much more do you add later? A tablespoon? Two? More? Less?

BlackHairedGirl go to Elenka69 her recipe * Adjika homemade without boiling *, her recipe is very similar to this and based on the recipe you can calculate, but I have already made Elenkin's recipe and there the ratio of salt to tomatoes, I think, is ideal.

Girls, well, really, I don't know how much salt. My neighbor is old, she has been doing her for many, many years, as her son-in-law taught. I wrote down the recipe from her words. She and I run to each other and try, she - with me, I - with her. Our relatives also take salt and pepper samples. And we try BEFORE and AFTER fermentation.
And unleavened according to this recipe cannot be put into the refrigerator. When fermented, then only.
: flowers: And salt, perhaps, you really will take in that recipe from Georgian cuisine.

[LiudmiLka]

Adjika must be fermented at room temperature!!!
Only then can you put it in the refrigerator. It is still warm here at this time, so 3-4 days are enough for her. I mix it several times during the day.

LiudmiLka , I made a portion of adjika, set it to ferment, but we were already cold enough and she began to ferment only on the 3rd day. Can she still stand?

And what is the way out of this amount of vegetables? Will there be cho in the garage in the cold?

nakapustina. let it wander, if it's cold, for a few more days. Otherwise, it will ferment in the refrigerator and come out of the bottle-jars. Stir it sometimes with a spatula.
SchuMakher, one portion is fermented in my enamel 10-liter bucket. Then I pour it into bottles of champagne and juices.
And there is no point in storing in the garage, because all its usefulness lies in the fact that it is NOT boiled or frozen and you get vitamins all year round.
I wrote that the plate with the soup is very beautiful (who loves the sour taste. In Moldova, rarely does anyone cook first courses without bran kvass, they like to acidify soups and add garlic everywhere).

And yet, the adjika will not turn out very thick, but you do not need to merge anything and so on. In a more liquid part, marinated chicken, meat before baking. More often chicken, legs. It turns out VERY tasty. This is my personal invention (somehow in the spring there was no garlic left, so I decided to try it). Now I do it all the time.

And fermented foods (mushrooms, vegetables) are very useful for the body (prevention of cancer and other diseases).

Tady will make half portion And about marointing chicken is an idea!

[LiudmiLka]

LiudmiLka, Thank you

[LiudmiLka]

LiudmiLka And I just have pickle from pickled tomatoes, do you think you can also use it for pickling? He, too, has a tomato flavor ... Almost the same thing. And how much time do you need to pickle?

BlackHairedGirl, this is for Natasha-Chuchelka. She is a master at working with brine. She has a lot of detail. Adjika contains natural acid (NOT vinegar), bitterness from pepper, and garlic. And there it is completely different. Natasha made shank in a pressure cooker and ribs and other beauty on brine. But I don’t remember, in my opinion, the tomatoes were not salted, but pickled. Unfortunately, I don't remember the name of the topic.

And in adjika I marinate for a couple of hours, sometimes even 4 hours. But it is believed that the less you keep in the marinade, the tastier it turns out.
I also try not to marinate kebabs in wine for more than 2 hours.

Lyudmila, I wanted to clarify, but is the bitter pepper without seeds, that is, put peeled?

Gaby, just arrived from the dacha and saw the question. Bitter (red) peppers do not need to be peeled from seeds, they must be chopped entirely, along with the seeds. Then, of course, they will give off bitterness and the adjika will turn out to be very spicy.

Gabi, but actually, if you're not used to spicy, it's best to remove the seeds. It won't get worse, the taste will be softer. The fact is that hot peppers can be of different acuteness: very spiteful and sometimes slightly bitter. Sometimes the small one is just scary, and the larger one is weak. So it also depends on it. This is my oversight, I just didn’t think that bitter pepper is very different in sharpness, depending on the variety.

Lyudmila, just without panic, of course I cleared the seeds from the pepper and it is somehow weak in the sense of sharpness, but according to you there should be * fire *. But today I will add pepper and everything will be tip-top. The aroma spreads throughout the apartment - some kind of garlic-spicy-spicy, when you come home from the street. And I also have a question - is it possible to close the container with a lid, where azhika is fermented?

Gabi, it's okay that it won't be like fire. It is not customary for all peoples to eat very spicy foods with a lot of garlic. Let it be weaker. The most important thing is that vitamins and prevention of colds are provided.

As for the lid ... cover it a little, but not quite to let the air flow. I always manage to do it when it's still warm, so there are no such inconveniences with the smell (the windows are open, on the loggia, on the balcony, you can ferment under gauze). Maybe close the kitchen door?
And this year September is kind of coldish, it rarely happens

Gabi, it's okay that it won't be like fire.It is not customary for all peoples to eat very spicy foods with a lot of garlic.

uote]
The fact of the matter is that we love spicy azhika, so I'll add pepper that's decided.

As for the lid ... cover it a little, but not quite to let the air flow. I always manage to do it when it's still warm, so there are no such inconveniences with the smell (the windows are open, on the loggia, on the balcony, you can ferment under gauze).

YES there is no discomfort with the smell - on the contrary, I like the aroma. So all is well!

Lyudmila, I bring you THANKS for the delicious adjika! It turned out delicious and disgustingly spicy. +1!

[LiudmiLka]

LiudmiLka and accept thanks from our family True, the pepper was of medium heat, we love it sharper Previously, we also made adjika without cooking, but they put it right in the refrigerator and it really began to ferment there and its taste spoiled. Thanks again!

Gabi, nakapustina, good health to you and your family !!!

I read about adjichka. I want to do it, because my back hurts, and the tomatoes will disappear ... And so, they will stand for three days, maybe it will make me feel better ...
How did she stand until spring? People, answer me !!!! And salt, maybe someone remembered how much salt they threw ... Salt is my "sore spot". I'm afraid of not getting enough salted, well, I'm oversalting ...

Irina, taste the salt, try it and try it again ... By the way, you don't need a lot of it, you don't need to add salt.
It can stand in the refrigerator for 3 years. I did not store it in another way, well, like, in the basement. I keep them in champagne bottles on the door. I still have some plastic stoppers.

I love adjika very much and I would like to do just that, but ... gogosharov entich at close range in the market did not see but the hottie is creepy

nut, so not necessarily gogoshary, but just red bell pepper

Thank you, then I'll do it

My husband bought today a red fleshy pepper and a bitter one, also red. I screwed it up - an almost full bucket. Already trying to pour this adjika dumplings. I put 4 tablespoons of salt - from me only an expert-consultant now.
I think that you can still eat it now, just add greens, it (adjika) is not yet ripe, one moment only worries me, so that it does not get moldy ...

[Irish]

Irish 4 table. l. ? with top or under the knife? And as for salt - normalek

Girls, do more, more! Last year, my adjika did not last until the New Year - they ate it. And now we are waiting for the price of pepper

No, not under the knife, but, as it were, with the top, because today, the salt is fine, dry, there was not much scooped up. But I tried, threw 2 spoons, stirred, waited, then another ... I was afraid to oversalt. for my taste, salt is enough, but the men said not enough ... Well, let them add some salt.

Girls, do more, more! Last year, my adjika did not last until the New Year - they ate it. And now we are waiting for the price of pepper

So tomorrow again for pepper? And a bucket? ...
I love raw adjika very much, but here is such a find !!!!
Thank you!

Girls, when she ferments, she will change her taste. Then you will add salt. It will stand even if it is not salted.

I just wanted to ask how to know that she had already fermented? In addition to the taste, it can somehow be seen externally that it's time to pour into the jars? Or you can pour it into plastic bottles 1.5-2l

It will bubble and play for several days. And how many days depends on the air temperature. And only then pour. Otherwise, it will surely do good in the refrigerator and stain everything.
About plastic bottles. On the one hand, it is convenient, but on the other hand, it is harmful. It's acid - it will pull all the rubbish out of plastic. Although we ourselves sin. We often pour wine from the barrel into plastic bottles and take it home. Then we drink - instead of benefit, harm

Oh, they already have her devour , eat ... The nephew livanul vinegar in a bowl to adjika, (she hasn’t sour yet), snatched a piece of bread, sausage, and eats it. Probably, nafig that tomato juice - they drink it it doesn't matter, but I think they'll eat ajichka.Just now figure out where to store ...

[matroskin_kot]

matroskin_kot, I also make a lot of such adjika, only a little bitter pepper, Julia does not like much ... And so we eat with bread and instead of tomato juice we add to all dishes. We store first in the refrigerator (last year the glass shelf cracked the plumb line of the cans), as soon as it gets colder - in the pantry.

[Irina]

Irina did you put hot pepper as in the recipe? It doesn’t taste too thermonuclear I’ve bought everything on the market, and even found something like a gogoshar, rummaged in pepper for half an hour, chose all the red ones - the Caucasian seemed to swear in his own way, they don’t give, infection, just take a red one

A little bitter pepper, maybe it's just that I got so mild. With salt it is more accurate, today it seems to me - it has become saltier ... But not oversalted. Already puffing, fermenting. My husband bought one bucket, said he would twist it. Maybe tomorrow ... One long time - to peel the garlic.

I also screwed it up - a bucket of 14 liters full.

I think she should ferment and settle ... So, maybe, until she climbed over the top, put it in different buckets ...

And what is so puffing hard To the edge of the bucket, right now I measured it, another 5 cm

Well, then, maybe it won't crawl out ... But, I put all sorts of kvass and stuff like that to crawl out, put it in a bowl, just like a fireman, so that I don't wash the kitchen again ...

Girls, popped in to look at the recipe again and now run to the kitchen to twist boom! I will only do half a portion, since there is almost no room in the refrigerator. This year a lot of tomatoes were dried, so they took their place.
But the bitter pepper was found only still green, it has not yet matured to red color. How do you think to go like this?

Pepper, I think, anyone will go, just with red - prettier.

It's acid - it will pull all the rubbish out of plastic.

And now they sell vinegar in plastic bottles. It's horrible how much nasty there is
Girls, well, yesterday I wound it up, and today the adjika began to bubble and the smell went a little, like a rotten tomato. This is the way it should be, in particular, such a smell, otherwise I started to hvylyuvatys something.

[Olima]

They frightened me directly I looked at it - it can be seen that all the thickets rose up and along the surface of the crack, like in a drought I prevented it - it can be seen that it sour and the smell is very pleasant, it does not smell of rotten tomatoes Olima wait right now Matroskin will come and tell us what kind of dukhanchik she has - it costs her 2 or 3 days