A spicy zucchini appetizer is a tasty and healthy dish that can be served as a side dish, as a salad, or as an appetizer with vodka. This appetizer can be prepared for the winter using the canning method, or it can be whipped up for the table.
There is always a lot of zucchini, especially in season, so you can buy them at any store. In this case, it is best to use young zucchini. This way you won't have to waste time peeling and removing seeds.
The main secret to a successful spicy appetizer with zucchini is to choose your spiciness. Not everyone likes too spicy dishes, some like only a little spiciness, a certain aftertaste, while others take everything from life and if the dish contains pepper, there should be a lot of it. Experiment, add various hot sauces, pepper and other spices and you will find your original and very tasty snack.
How to make a spicy zucchini appetizer - 15 varieties
To have something to treat your guests and family in winter, prepare this appetizer.
Ingredients:
- Zucchini - 3 kg
- Chili pepper - 2-3 pcs.
- Garlic - 3 teeth.
- Tomato paste - 400 ml
- Sunflower oil - 200 ml
- Onion - 3 pcs.
- Carrots - 600 g
- Vinegar 5% - 250 ml
Preparation:
First of all, let's prepare the vegetables. Clean the zucchini and cut into strips. Cut the pepper into small pieces. Cut the onion into half rings. Peel the carrots and grate them on a coarse grater. Dilute the tomato paste with drinking water, you should get about 1 liter of juice. Fry the carrots and onions in a frying pan with a little oil. Mix all ingredients in a deep saucepan. Place it on the fire and simmer the vegetables for 20 minutes. A few minutes before the end of cooking, add vinegar.
The jars must first be sterilized.
Place the snack in jars and seal.
Serve these zucchini with boiled potatoes; you won’t be able to shake your homemade ones.
Ingredients:
- Zucchini - 1 pc.
- Honey - 50 ml
- Garlic - 2 teeth.
- Wine vinegar
- Oil
Preparation:
Clean the zucchini and cut into thin slices. Mix honey, half a tablespoon of vinegar, chopped garlic and a spoonful of vegetable oil. Add a little salt and mix well. Pour the resulting marinade over the zucchini. Finely chop the dill and add to the zucchini. Mix well again and leave for 30 minutes.
Such a colorful, delicious snack can be prepared for a holiday or for every day. It is simple to prepare, but troublesome.
Ingredients:
- Zucchini - 3 pcs.
- Tomatoes - 3 pcs.
- Cheese - 100 g
- Garlic - 3 teeth.
- Green
- Mayonnaise
- Eggs - 2 pcs.
Preparation:
First, let's prepare all the ingredients. Cut the cheese into slices approximately 0.5 cm thick. Cut the tomatoes into small pieces. Finely chop the greens and garlic. Cut the zucchini into slices approximately 5 mm thick. Beat the eggs with salt and pepper.
Pour the flour onto a plate and heat the oil in a frying pan. Now roll each piece of zucchini first in egg, then in flour. Fry each piece of zucchini on each side for 4-5 minutes. Place a slice of cheese and a slice of tomato on the hot zucchini, having previously greased it with mayonnaise. Sprinkle with herbs and garlic. Let's pepper it. Roll up the rolls. To prevent the rolls from falling apart, you can pin them with a toothpick.
Bon appetit.
An abundance of vegetables always decorates the table.
Ingredients:
- Zucchini - 1 pc.
- Onion - 1 pc.
- Carrots - 1 pc.
- Tomato juice - 500 ml.
Preparation:
Heat a frying pan with oil. Fry onions and carrots on it. First cut the onion into thin half rings and grate the carrots on a fine grater. Add finely chopped pepper. Then add the zucchini cut into rings. Mix well. Then pour the appetizer with tomato juice.
To prepare tomato juice, you need to peel the tomatoes and grind them using a meat grinder.
Mix the appetizer in a frying pan and add a little salt. Cover with a lid and simmer until the zucchini becomes soft.
We serve the appetizer to the table.
There is nothing easier than preparing this salad. Only two ingredients, but the taste is incredible.
Ingredients:
- Zucchini - 2 pcs.
- Canned white beans - 1 can
- Lemon - 1 pc.
- Chili pepper
Preparation:
Cut the zucchini into small pieces. Then blanch the zucchini in salted water for 2-3 minutes. You want the zucchini to become soft and acquire a salty taste. Grate the lemon zest using a fine grater. Squeeze the juice out of the lemon. In a salad bowl, mix beans, zucchini, juice and lemon zest. Salt and pepper, add a spoonful of ground chili pepper. Leave the lard for 30 minutes in the refrigerator, then season with oil.
Zucchini is an incredibly healthy vegetable. They can be prepared in a variety of ways. Cutlets, salads, soups and more. Let's try to prepare a snack.
Ingredients:
- Zucchini - 2 pcs.
- Garlic - 1 head.
- Vegetable oil - 30 ml
- Wine vinegar - 1 tbsp.
- Honey - 50 ml
Preparation:
Peel the zucchini and cut into thin circles. Salt the pieces generously and mix well. Leave the zucchini for 30 minutes.
Meanwhile, prepare the marinade. Peel the garlic and put it through a garlic press. Mix garlic with oil, honey, vinegar. Mix everything well. Finely chop the celery and add it to the marinade.
Place the zucchini in a colander to drain excess juice. Pour the marinade over the zucchini, mix well and leave in the refrigerator for 20 minutes. You can add onions before serving.
An elementary snack for a guest on the doorstep, when there is no time, but you want to eat deliciously.
Ingredients:
- Zucchini - 1 kg
- Walnuts - 100 g
- Parsley - 1 bunch
- Garlic - 2-3 teeth.
- Oil
Preparation:
Cut the zucchini into medium pieces. Fry the zucchini in a heated frying pan with a little oil. Finely chop the parsley, garlic and nuts. Mix butter, nuts, parsley and garlic. Season the fried zucchini with the resulting sauce.
Bon appetit.
A very interesting option for serving salad with zucchini. This appetizer can be canned or served immediately after preparation.
Ingredients:
- Carrots - 1 pc.
- Pepper - 1 pc.
- Onion - 3 pcs.
- Garlic - 3 teeth.
- Tomatoes - 3 pcs.
- Zucchini - 1 kg
- Dill
- Chili pepper - 1 pc.
Preparation:
Peel the carrots and grate them on a coarse grater. Cut the onion into small pieces. Remove seeds from chili peppers and cut into small pieces. Scald the tomatoes with boiling water and peel them. Cut the tomato pulp into small pieces. Finely chop the garlic. Three zucchini on a Korean grater. Peel the bell pepper from the seeds, cut off the stem and cut into small pieces.
Turn on the multicooker in frying mode for 15 minutes. Pour in vegetable oil and add chili peppers, carrots, onions, bell peppers and garlic. After the specified time, turn off the frying mode and add zucchini, tomatoes, horseradish, spices salt and pepper. Close the lid of the multicooker and turn off the sauté mode for 30 minutes. Then we transfer the appetizer into a salad bowl and serve.
This salad can be served either cold or hot, it all depends on your preferences.
Ingredients:
- Zucchini - 3 pcs.
- Walnuts - 100 g
- Parsley
- Garlic - 2 teeth.
- Ground black pepper
Preparation:
Cut the zucchini into small cubes. Salt the zucchini and mix. Leave the zucchini for 30 minutes until it softens and releases its juice. Chop the walnuts, preferably with a knife. By chopping nuts with a blender, we risk losing the taste in the salad.
When the zucchini is salted, drain the excess juice and pat it dry with a paper towel. Place the zucchini in a wide-bottomed frying pan.
The zucchini must be laid out in one layer. If the size of the pan does not allow, then fry the zucchini in two stages.
Fry the zucchini for 5 minutes, then transfer to a salad bowl and mix with herbs, nuts and garlic. Salt and pepper to taste.
Bon appetit.
We all love Korean carrots. Some people use it in salads, while others serve it as a separate snack. Let's experiment with the traditional recipe and add zucchini to it. Tasty, satisfying and very healthy.
Ingredients:
- Zucchini - 1 kg
- Carrots - 1 pc.
- Sugar - 40 g
- Salt - 60 g
- Coriander - 20 g
- Ground red and black pepper - to taste
- Vinegar - 1 tbsp. l.
- Bell pepper - 1 pc.
- Vegetable oil
Preparation:
Three carrots on a grater in Korean style.
In this salad, it is better to use young zucchini, where there are no seeds yet.
Cut the zucchini into half rings and add to the carrots. We clean the bell pepper from the seeds and cut off the stalk. Cut the pepper into strips and add to the vegetables.
Mix all the vegetables in a salad bowl, add salt and leave for 20 minutes so that the vegetables release juice. Meanwhile, chop the garlic.
After 20 minutes, squeeze the vegetables from the juice and add the garlic. Next add sugar, vinegar, coriander, black and red pepper. Mix everything well. Season the salad with sunflower oil.
This appetizer can be served as a side dish for meat, or can be eaten as a main course. Tasty and very healthy, it does not require much time.
Ingredients:
- Eggplants - 2 pcs.
- Zucchini - 2 pcs.
- Ginger root - 10 g
- Chili pepper - 1 pc.
- Soy sauce - 100 ml
- Lemon - 0.5 pcs.
Preparation:
Cut the eggplants and zucchini into cubes and fry in a wok on each side for 3 minutes. The vegetables should have a beautiful golden color. After the vegetables are fried, place them in a sieve and let the excess oil drain.
Now let's prepare the dressing. Finely chop the garlic, ginger and chili pepper. Fry in a separate pan with 3 tablespoons of olive oil. Fry the vegetables for about 3 minutes. The main purpose of frying is for the vegetables to release their juices and flavor to the oil. Mix garlic, ginger, chili, juice of half a lemon and soy sauce. Mix well, add pepper and salt if desired.
Remove the vegetables from the sieve and place them in a salad bowl, pouring hot sauce over them.
Bon appetit.
Many people think that a vegetarian diet is boring and monotonous. However, this is a misconception. There is an incredible amount of delicious, satisfying and very interesting recipes for vegetarian dishes. Take this appetizer for example.
Ingredients:
- Zucchini - 3 pcs.
- Carrots - 1 pc.
- Young garlic - 1 bunch
- Celery - 4-5 stalks
- Ginger
- Sesame oil
- Dough - 3 sheets
- Tomato paste
Preparation:
Finely chop the garlic and celery. Cut the zucchini and carrots into small cubes. Fry the carrots in sesame oil, after 3 minutes add garlic, celery, and zucchini. Mix everything well, add tomato paste, cumin and ground ginger. Mix well and simmer for 10 minutes.
We will set aside a small part of the resulting snack. Divide the rest into pieces of dough. Let's make envelopes from the dough and close the edges well. Fry the resulting envelopes in oil. The appetizer should be served with the filling set aside earlier.
Bon appetit.
A delicious vegetable snack will always decorate your table.
Ingredients:
- Zucchini - 2 pcs.
- Carrots - 1 pc.
- Honey - 1 tsp.
- Apple cider vinegar - 1 tsp.
- Oil
- Bell pepper 1 pc.
- Dill
- Parsley
- Basil
- Garlic
Preparation:
We clean the zucchini and cut it into thin slices.
You can use a vegetable peeler to get extra thin slices.
Pass the garlic through a press. Cut the bell pepper into thin slices. .
Salt the zucchini and leave for 20 minutes to release excess juice. Then drain the juice from the zucchini. Three carrots on a fine grater. Mix vegetables in a salad bowl.
Let's prepare the dressing, for this we mix the garlic, small greens and mix everything well. In a separate bowl, mix all liquid ingredients. Mix well and mix with herbs and garlic.
Pour the resulting sauce over the vegetables in the salad bowl.
If you haven’t tried this adjika yet, you’ve lost a lot. Be sure to prepare it for next winter.
Ingredients:
- Zucchini - 1.5 kg
- Carrots - 250g
- Sweet pepper - 250 g
- Garlic - 1 head
- Tomato paste - 150 ml
- Black pepper - 1 teaspoon
- Red pepper - 1 s. L.
- Salt - 25 g
- Sugar - 60 g
- Vinegar - 50 ml
- Oil - 100 ml
Preparation:
Wash and clean the vegetables. Cut all the vegetables into arbitrary pieces and pass through a meat grinder. Now add tomato paste, butter, bay leaf, sugar, and salt to the vegetable mass. Mix everything well. Put the vegetables on the fire. Cook for 40 minutes after boiling. After boiling, add red and black pepper, garlic and mix everything well again. A minute before it’s ready, pour in the vinegar.
Pour the finished adjika into sterilized jars, after removing the bay leaf.
Wrap the jars in a blanket.
Spicy, juicy and incredibly aromatic, it is sure to please everyone without exception.
Ingredients:
- Zucchini - 1.5 kg
- Carrots - 250 g
- Onion - 250 g
- Vegetable oil - 0.5 cups
- Vinegar 6% - 0.5 cups
- Sugar - 0.5 cups
- Salt - 1.5 cups
- Garlic - head
- Hot pepper
Preparation:
Grated zucchini and carrots in Korean style. Finely chop the onion. Mix all the vegetables, add garlic, sugar, salt, vinegar, pepper and oil. Mix everything well again. Leave the vegetables to marinate for 2.5 hours. In the meantime, sterilize the jars.
After 2.5 - 3 hours, the vegetables will give a pleasant juice. Stir the vegetables without pouring out the juice. Place the salad in sterilized jars.
Place a towel or silicone mat on the bottom of the multicooker. Place the jars, cover with a lid and fill with boiling water. The water should be level above the shoulders.
Sterilize the jars using the Multicook program for 10 minutes. Then we take out the jars and screw them on.
Spicy adjika made from zucchini sounds unusual. After all, we are accustomed to the fact that the main components of adjika are peppers and tomatoes. Over time, cooking recipes change, improve and acquire new ingredients.
Each housewife has her own recipes for preparing adjika from different vegetables and even fruits. Zucchini lovers can pamper their household with wonderful adjika, similar to zucchini caviar, but with a more pronounced taste and aroma. It can be served as a seasoning for meat dishes, or can be eaten as an independent product with bread, potatoes or pasta.
How cool it is to look behind the burdock, prickly leaves of the squash bushes. You look, and a new, young zucchini has already emerged. Tender, juicy, sweet - these raw ones in a salad are delicious. But you can prepare a sea of different goodies, put them in jars with lids - and into the cellar!!! And then, after opening the jar, treat your family and dear guests!
Spicy adjika from zucchini for the winter
Ingredients:
- Zucchini 2.5 kg.
- Garlic 0.5 tbsp.
- Vegetable oil ½ tbsp.
- Salt 1.5 tbsp.
- Sugar 150 g.
- Tomato paste 250 g.
- Vinegar ½ tbsp.
- Ground black pepper 1-2 tsp.
Preparation:
- Peel the zucchini, pass the pulp through a meat grinder, transfer to a colander or sieve to drain the liquid well.
- Place the zucchini mass in a stewing container, add salt, sugar, vegetable oil, tomato paste and simmer for 30-40 minutes, stirring constantly.
- Peel the garlic, pass through a press, add to the zucchini, stir, simmer for another 5-10 minutes.
- Finally, pour in the vinegar and leave on the fire for another 2-3 minutes.
- Place hot adjika into sterilized jars and immediately seal or seal.
- Store in a cool place.
Spicy squash adjika for the winter
This is the sharp set you need to make squash adjika. Despite this, such ingredients are available in almost every home in the summer, so no difficulties should arise. Next you need to follow simple steps:
Ingredients:
- two zucchini (maybe not the freshest, old, but most importantly – not rotten);
- 300 g tomato paste;
- a glass of vegetable oil;
- 100 g of garlic (meaning 100 g of already peeled cloves);
- 10 bay leaves;
- half a glass of 9% vinegar (100 ml);
- a glass of sugar;
- 50 g salt;
- a tablespoon of ground pepper;
- a teaspoon of ground black pepper.
Cooking recipe:
- Zucchini should be washed and cleaned of visible defects. If the vegetable is already old, then you need to peel it and, if necessary, remove large seeds. Then the zucchini needs to be cut into medium pieces so that they fit in the meat grinder, and twist them.
- Today, almost every housewife has such a miracle device as a blender, but in order to grind the zucchini as best as possible, a traditional meat grinder is still suitable. However, if you cut the peel from the zucchini, you can try using a blender.
- The ground mass of zucchini should be placed in a large saucepan or a bowl suitable for cooking. Pour the required amount of tomato paste and sunflower oil into the same mixture, and then add salt, a glass of sugar and the entire bay leaf. Mix everything thoroughly until smooth and put the future adjika on the fire.
- Stirring constantly, the zucchini mixture should be cooked over low heat for more than half an hour - 35-45 minutes. During this time, you can peel the garlic and squeeze it into a separate plate using a garlic press.
- Add vinegar and both types of hot peppers to the garlic, mix and place the resulting spicy mass into a bowl with zucchini. Stir again and now cook everything together for 10 minutes over low heat, then turn off.
- At this point, the squash adjika is ready - pour it into pre-sterilized jars, wrap it in a blanket or other warm things and let it cool down, waiting for the right moment.
Spicy adjika from zucchini - a recipe for the most delicious preparation for the winter
Ingredients:
- zucchini - 1½ kg;
- carrots - 250 g;
- bell pepper - 250 g;
- garlic - ½ cup;
- salt - 25 g;
- granulated sugar - 60 g;
- bay leaf - 3 leaves;
- tomato paste - 150 g;
- any refined vegetable oil - 100 g;
- vinegar 9% - 50 g;
- ground red pepper - 1 tablespoon;
- ground black pepper - 1 teaspoon.
Cooking recipe:
- We pass the zucchini through a meat grinder. If the zucchini is not very young, I advise you to first remove seeds and peel.
- We also grind sweet bell peppers using a meat grinder.
- Carrots must be grated on a fine grater or passed through a meat grinder.
- Grind the garlic in any way: using a press or a meat grinder.
- Let's prepare the ingredients that will be needed to put them in the pan before boiling. This is tomato paste, vegetable oil, bay leaf, granulated sugar and salt.
- Mix chopped zucchini, carrots, bell peppers and prepared ingredients, which we spread until the mixture boils.
- We put our container on the fire, bring the resulting mass to a boil and, with constant stirring, cook our adjika for 40 minutes.
- After forty minutes, add ground black and red peppers and grated garlic and cook for about another 7-9 minutes. Do not forget to constantly stir our adjika.
- One or two minutes before the adjika is ready, pour in 9% vinegar.
- We pour the finished adjika into jars that have been sterilized in advance.
- Traditionally, we turn the jars over, covering them with a towel until they cool completely.
- I store this spicy zucchini adjika in the basement or refrigerator. I can’t say anything about how it will behave in room conditions.
- But many say that it is perfectly stored at normal temperatures. You can open and try it only after one month.
- After all, during this period it should be absolutely saturated with all the spices and become more saturated.
- This adjika is very popular in our family. I always cook several servings of it, but it’s still not enough. “Flies away”, sometimes without waiting for winter.
- I highly recommend trying to prepare this delicious preparation for the winter according to this recipe. You will be satisfied. I can say with confidence: spicy zucchini adjika is a universal addition to many dishes and side dishes.
Classic spicy adjika from zucchini
Ingredients:
- zucchini 2.5 kg
- sweet pepper 500 gr
- carrots 500 gr
- apples 500 gr
- garlic 100 gr
- hot pepper 200 gr
- greens (dill, parsley)
- sugar 70 gr
- salt 50 gr
- vegetable oil 250 ml
- vinegar 9% 100 ml
Cooking recipe:
- Sterilize jars. Wash the jars well before sterilizing. Pour water into a large saucepan, place a metal sieve or oven rack on top, and place the jars on top, neck down.
- Keep the jars over steam for about 15 minutes, but do not remove until drops of steam begin to flow down their walls. Place the sterilized jars on a clean towel with the neck down. Wash the vegetables well, peel the carrots and garlic. Remove the stems from the sweet peppers and remove the seeds from the apples.
- Pass through a meat grinder: zucchini, sweet pepper, hot pepper, apples, carrots. Place the rolled vegetables in a saucepan and put on fire. Bring to a boil and cook (stirring) over medium heat for 1 hour.
- Wash the greens, dry and chop finely. Pass the garlic through a press. An hour after cooking the vegetables, add garlic and herbs, mix well and cook for 10-15 minutes.
- Then add salt, sugar, vegetable oil and vinegar. Mix well, remove from heat and place in sterile jars. Screw on the lids (sterilize the lids right before rolling - they just boil in the pan for 15 minutes).
- Turn the jars upside down, wrap them in a blanket and leave for several days until they cool completely. Place the finished products in a dark, cool place.
How to cook spicy zucchini adjika
Ingredients:
- Zucchini 2.5 kg.
- Garlic 0.5 tbsp.
- Vegetable oil ½ tbsp.
- Salt 1.5 tbsp.
- Sugar 150 g.
- Tomato paste 250 g.
- Vinegar ½ tbsp.
- Ground black pepper 1-2 tsp.
Cooking recipe:
- Wash all vegetables (except garlic) under running water, peel, cut into pieces and chop using a meat grinder. Pour the resulting mixture into a large bowl, add salt, hot pepper and sugar, add vegetable oil and stir until smooth. Bring over medium heat to 100 degrees and simmer over low heat for 40 minutes.
- Peel the garlic, press it through a press, add it to the bowl with the boiling vegetable mixture and continue simmering for another 5 minutes.
- Lastly, pour vinegar into the adzhika, wait for the mixture to boil again and maintain a slow boil for 2-3 minutes.
- Pour the vegetable mixture into a sterile glass container, securely roll up the lids (also sterile) and place the seams on a hard surface with the lids down. We wrap the canned food in a warm blanket for subsequent pasteurization. After waiting for them to cool, we transfer our preparations for the winter to their permanent storage location.
The true taste of adjika from zucchini will “reveal” only after a few weeks, and the spiciness will become milder.
Adjika from zucchini with apples for the winter - spicy
Ingredients:
- Zucchini – 2.5 kg
- Sweet and sour apples, juicy – 5-6 fruits
- Sweet bell pepper, preferably red – 6-7 pcs.
- Carrots – 0.5 kg
- Large heads of garlic – 3 pcs.
- Hot pepper – 5-6 pcs.
- Granulated sugar – 4 tbsp.
- Table salt – 1.5-2 tbsp. with a slide
- Vinegar 9% - 100 ml
- Vegetable oil – 1 cup (250 ml)
- Dill (greens) – a small bunch
- Parsley - a small bunch
Cooking recipe:
- Glass jars and metal lids for them are thoroughly washed with soda and sterilized.
- We wash and peel vegetables, depending on their type. Cut the apples into 4 parts and remove the seeds and membranes. We cut off the stalk of the capsicum and leave the seeds with internal partitions. The fact is that it is the seeds and internal partitions in the peppers that give the brightness of taste and spiciness.
- Grind all the vegetables using a meat grinder and pour the entire resulting volume into a large saucepan. Bring to a light boil and simmer, stirring occasionally, for about an hour.
- Remove the husks and protective skin from the garlic, pass it through a press, finely chop the dill and parsley with a knife and add to the stewed vegetable mixture and continue to simmer for another 10 minutes.
- When the taste and aroma of all ingredients are thoroughly mixed during the boiling process, you can add sugar, vegetable oil, salt and vinegar. Stir, let it boil for a couple more minutes and place into prepared jars directly from the boiling pan. Roll up the lids.
- Turn the canned food with spicy zucchini adjika upside down, wrap it tightly in a warm blanket and wait for it to cool completely. We transfer the preparations for the winter to their storage place, which should be cool, dark and dry.
Adjika from zucchini
Ingredients:
- peeled zucchini - 2 kilograms
- tomato paste - 400 grams (take natural without additives)
- salt - 2 tablespoons
- sugar - 200 grams
- 9% vinegar - 100 milliliters
- garlic - 9-10 cloves
- hot pepper - to your taste
- vegetable oil - 1 cup (can be replaced with olive oil)
- green
Cooking recipe:
- Sterilize the jars. Before the sterilization process itself, the jars should be thoroughly washed. Take a large pan, pour water into it, place an oven rack on top of the pan, or you can use a metal sieve for this, on which place the jars with the neck down.
- Keep the jars over the steam for about 15 minutes, but do not remove the jars before steam drops begin to flow down their walls. Place the sterilized jars neck down on a clean towel.
- We peel the garlic. After washing the zucchini, peel them.
- Pass the peeled zucchini through a meat grinder or chop using a food processor, if you have one.
- Pass the herbs, hot peppers, and garlic into a separate bowl through a meat grinder.
Add vegetable oil, sugar, salt, tomato paste to the rolled zucchini and place everything on the stove, setting it to medium heat. - Bring to a boil and cook (stirring) using medium heat for 25-30 minutes.
About 5 minutes before the end of preparing homemade adjika, add a mixture of hot pepper and garlic and pour in vinegar. - Pour adjika into dry, sterilized jars. Cover the jars filled with adjika with tin lids and seal with a manual seaming machine. After rolling, turn the jars upside down and leave them in this position until they are completely cooled.
- If you will not preserve the prepared adjika for a long period, then simply transfer it to sterilized glass jars and cover with plastic lids. But under no circumstances leave adjika in an aluminum container.
Spicy zucchini adjika with tomato paste
Zucchini is the basis of many dishes because it has a neutral taste and goes well with many foods. They can be fried, stewed, boiled, baked, stuffed, and even put raw in healthy dietary salads. Zucchini preparations for the winter are very popular, one of which is adjika. In this recipe, fresh squash makes a great base for combining a variety of savory flavors.
Ingredients:
- young zucchini – 2 kg
- tomato paste – 350 g
- 2 medium heads of garlic
- glass of vegetable oil
- bay leaf – 7 pcs.
- vinegar 9% – 100 ml
- glass of sugar 50 g
- salt 1 tbsp. l.
- ground red pepper 1 tsp.
- ground black pepper
Cooking recipe:
- Wash the zucchini, peel, cut into small pieces and pass through a meat grinder.
- Add tomato paste, butter, sugar, bay leaf. Add salt and stir. Cook for 30-40 minutes, stirring constantly.
- Peel the garlic and pass through a garlic press, place in a saucepan, add vinegar, black and red pepper, stir. Cook for another 7-10 minutes.
- Pour in the vinegar, stir and cook for another 1-2 minutes.
- For the winter, place the finished zucchini adjika in sterilized jars and roll up. Cover with a warm blanket until completely cool.
Spicy zucchini adjika
Ingredients:
- zucchini – 1.5 kg
- carrots – 250 g
- sweet bell pepper – 250 g
- garlic – 7-8 teeth.
- tomatoes – 700 g
- fresh chili pepper – 1 pc. or dried ground - 1.5 tsp.
- sugar – 3 tbsp. l.
- salt – 1.5 tbsp. l.
- vegetable oil – 100 ml
- 9% vinegar – 50 ml
Cooking recipe:
- First you need to wash and process all the vegetables. I cut off the stalks of the zucchini, peeled the peppers from the seed boxes, cut the tomatoes into four parts and removed the green core. Peeled the carrots and garlic.
- For adjika, I used a pod of dried hot pepper. If you have a fresh one, don’t forget to clean it from seeds (it’s best to use gloves).
- I cut the zucchini, peppers and carrots into pieces of any size, the main thing is that they fit into the bell of the meat grinder. Important! If you have zucchini with hard, noticeably ripened seeds, then you will have to scrape out the middle with a spoon; it is not suitable for cooking adjika; use only the pulp without seeds.
- I passed all the vegetables (except garlic and dried chili) through a meat grinder. I poured the resulting puree into a saucepan - it is best to use a thick-bottomed container with a volume of 3 liters. Added salt and sugar, poured in refined vegetable oil.
- Bring the vegetable mixture to a boil over moderate heat. Then reduced the heat and cooked for about an hour at a low simmer, stirring constantly so as not to burn.
- If the adjika bubbling and splashing, you can cover it with a lid, but not completely - the excess moisture should gradually evaporate. This is what I got in the end, as you can see in the photo, the adjika boiled down, became thicker, and changed color to orange.
- I crushed the dried pepper pod in a coffee grinder, and passed the garlic cloves through a press. I added garlic and 1.5 teaspoons of red pepper (with or without seeds) to the vegetable mixture - you can adjust the spice to your taste, but still do not forget that we are preparing adjika, and it is a priori spicy. I poured in 9% table vinegar. Cooked for another 15 minutes.
- While hot, I placed the adjika into sterile jars and sealed it hermetically with boiled lids. I turned the preserved food upside down, wrapped it in a blanket and left it until it cooled completely.
Zucchini adjika is fragrant and very tasty. It gains its taste somewhere on the fifth or sixth day. The jars should be stored in a cool and dark place for 1 year.
Spicy adjika made from zucchini
Ingredients:
- three kg. zucchini;
- one and a half kg. ripe tomatoes;
- half kg. red bell pepper;
- half kg. carrots;
- one hundred gr. Sahara;
- two hundred ml. vegetable oil;
- four to five heads of garlic;
- two and a half tbsp. spoons of red ground pepper;
- two tbsp. spoons of salt.
Cooking recipe:
- Peel the zucchini and chop them by turning them in a meat grinder. If you are using young zucchini with a thin skin, you don’t have to peel it, just make sure you wash the zucchini well before chopping it.
- Clean and dry tomatoes also need to be minced.
- After this, grind the carrots and sweet bell peppers in a meat grinder.
- Pass the peeled garlic through a special press. Add chopped garlic to a bowl with minced vegetables.
- In the same bowl, add refined vegetable oil, as well as salt and sugar.
- In a suitable container, place the prepared ingredients over low heat and cook for forty minutes, stirring the mixture occasionally.
- After the time has passed, add ground red pepper and cook for another ten minutes.
- Place the finished zucchini adjika into sterilized jars and roll them up or seal them tightly with screw caps (if you are using jars with threads). Turn the jars upside down, cover tightly with a blanket and leave for ten to twelve hours.
Ingredients:
- one kg. tomatoes;
- two cereals zucchini;
- one cereal carrot;
- ten teeth garlic;
- one or two tbsp. spoons of refined vegetable oil;
- a small piece of hot pepper (fresh);
- salt and ground pepper to taste.
Cooking recipe:
- Wash and dry tomatoes, zucchini and carrots. Peel the vegetables and mince them. Transfer the resulting vegetable mass into a wide saucepan. Simmer the contents of the pan for about thirty-five or forty minutes (until excess liquid evaporates).
- While the vegetable mixture is stewing, chop the hot pepper and garlic cloves as finely as possible. After the excess liquid has evaporated, add the chopped pepper and garlic into the pan.
- You also need to add salt, ground pepper, refined oil and sugar. Stir frequently and simmer for another ten minutes.
- Place the finished adjika into pre-sterilized and dry jars and close them with lids.
- According to your taste preferences and if you wish, you can add any chopped fresh herbs. For example, dill, basil or parsley. You can add just one type of greenery, or several. If you decide to add greens, you need to do this a few minutes before the adjika is ready.
Adjika spicy from zucchini for the winter
Ingredients:
- two kg. zucchini;
- three hundred fifty gr. tomato paste;
two hundred gr. granulated sugar; - fifty gr. salt;
- two thirds or one tbsp. refined vegetable oil;
- half tbsp. 6% vinegar;
- five or six teeth. garlic;
- one teaspoon of ground red. pepper;
- salt.
Cooking recipe:
- Zucchini should be thoroughly washed and peeled from seeds and peel. After that, grind them in a meat grinder. Place the rolled zucchini in a suitable pan.
- In the same pan you need to put garlic, passed through a special press, sugar, salt, refined vegetable oil and tomato paste.
- Mix thoroughly. Place the pan with the prepared ingredients on the stove and bring to a boil. Reduce the heat to low and cook the adjika for thirty minutes, stirring it occasionally.
- At the end of cooking, add ground red pepper and vinegar into the pan. Stir thoroughly and cook for another two to three minutes.
- Place the prepared zucchini adjika in pre-sterilized dry jars and screw them on.
- Place the jars with the lids down, wrap them in a blanket and leave them like that until they cool completely. Store jars of zucchini adjika in a cool and dark place.
Very spicy adjika from zucchini
Ingredients:
- two and a half kg. zucchini;
- half kg. carrots;
- six to seven red bell peppers;
- five to six juicy sweet and sour apples;
- five to six capsicums;
- three grains heads of garlic;
- one hundred ml. 9% vinegar;
- two hundred fifty ml. vegetable oil;
- four tbsp. spoons of granulated sugar;
- two tbsp. spoons with a heap of salt;
- a small bunch of fresh dill and parsley.
Cooking recipe:
- Wash the jars in which you will roll adjika, as well as the lids for them, thoroughly with soda and sterilize.
- Wash vegetables and fruits well.
- Peel the carrots and zucchini.
- Cut the apples into quarters and remove all seeds and membranes.
- Cut the bell peppers in half and remove the cores.
- Cut off the stems of the capsicums, leaving the membranes and seeds.
- Grind the prepared ingredients using a meat grinder.
- Pour the resulting mixture into a suitable large saucepan.
- Set the gas to maximum, bring to a light boil, reduce the gas to minimum and, stirring occasionally, cook for sixty minutes.
- Peel the garlic and chop through a garlic press. Finely chop the greens with a knife. As soon as the time is up, add the prepared garlic and herbs into the pan and cook for another eight to ten minutes. Read more:
- Now you need to pour in refined vegetable oil and vinegar, and also add salt and granulated sugar. Mix thoroughly.
- Boil for another two to three minutes and turn off the heat. Place in prepared dry jars and seal them. Place the jars with their lids on the bottom, carefully wrap them in a large blanket and leave them like that until the jars have cooled completely.
- Store prepared spicy adjika in a dark, dry and cool place.
I think that the original recipe for this snack will not be so easy for an ordinary person to find out from the Koreans who sell it along with Korean carrots at every market. But we can still prepare something very similar in taste, and I assure you, it will be no worse than store-bought, without any different preservatives and chemical additives - a natural product and an excellent snack.
To prepare spicy zucchini in Korean, prepare the ingredients according to the list. Wash the zucchini, onions, peppers and cilantro and dry. Peel the garlic and ginger.
Remove the tails from the zucchini on both sides, cut the zucchini in half lengthwise, cut each half into thin slices 0.2-0.3 mm thick. Place the zucchini in a deep bowl.
Grate the peeled garlic and ginger on a fine grater, chop the amount of hot pepper to taste, it is better to remove the seeds, otherwise the appetizer will turn out to be too spicy.
Chop the green onions and cilantro, lightly grind the coriander seeds in a mortar. Add everything to the zucchini in a bowl.
Now add soy sauce, sea salt, black pepper, white wine vinegar and sesame oil.
Mix the contents of the bowl and leave to marinate for at least 30-40 minutes. Stir the zucchini constantly so that it marinates evenly. The longer the zucchini is marinated, the better it tastes.
Serve spicy Korean-style zucchini on the table as a vegetable appetizer with any meat dishes and favorite side dishes.
Before serving, sprinkle the zucchini with toasted sesame seeds. Have a nice one.
Spicy zucchini for the winter- a snack that nothing compares to. It will perfectly complement your dinner and holiday table. It can be served with meat and potatoes, vegetable casseroles and porridges, or you can simply enjoy a canned salad with a slice of fresh bread. Housewives should definitely pay attention to them, since they are prepared very simply, are stored for several years and retain their taste.
Spicy zucchini for the winter
The taste of young zucchini is soft, delicate, it can be called neutral, so the vegetable is most often combined with other various vegetables, herbs and spices, and the result is spicy zucchini salad for the winter.
- Zucchini - 5 kg
- Bell pepper - 1 kg
- Garlic - 100 grams
- Tomato juice (natural) - 3 l
- Sugar, vegetable oil - 2 tbsp.
- Salt - 4 tbsp.
- Vinegar (table) - 150 ml
From the specified amount of ingredients you will get about seven liters of the finished product, which you can prepare in small glass jars with a capacity of 0.5-1 liter.
As always, let's start cooking by preparing the vegetables: peppers and zucchini should be washed with running water, the pods should be cleared of seeds, and the garlic cloves should be peeled. Zucchini must be cut into small cubes, peppers into small random pieces (their size must correspond to the zucchini).
Place pepper and zucchini slices in a large saucepan, add the amount of tomato juice specified in the recipe to the vegetables, pour in vinegar and vegetable oil, add spices - salt and sugar, and mix.
Place the pan on low heat until it boils, and then cook the salad for another half hour, stirring occasionally. As the mixture cooks, it will become thicker, so you will need to stir it more often as it thickens.
During this time, the vegetable slices should be cooked, soaked in tomato and marinade, but the pieces should also remain whole and not fall apart, so the mixture should be stirred carefully.
Don’t think that we forgot to add garlic; it is always added last to a vegetable salad so that it gives off its spiciness. Therefore, at the end of cooking, add garlic to the mass, mix again and bring to a boil. You can cut the garlic into thin slices or pass it through a garlic press.
In the heat of the day, vegetable squash salad with garlic is laid out in clean jars, and then they are put for sterilization to ensure long-term preservation. If you prepare salad in liter jars, then the product must first be sterilized for 15 minutes in boiling water. As always, after you close the jars with iron lids, they should be turned over and wrapped in a cloth so that they cool slowly in this “steam bath”. After a day, you can transfer the seams to the cellar.
We used the simplest set of ingredients to prepare spicy zucchini for the winter, recipes You can always supplement with other products. The most common combination is zucchini with carrots and onions. To get a fiery snack, you can add not only garlic, but also red hot chili peppers. Red pepper can be added ground, as a whole piece in each jar, or in slices.
Spicy zucchini appetizer for the winter involves adding aromatic herbs: you can not limit yourself to just adding dill and parsley, but also add aromatic cilantro and basil to the salad. And if you add aromatic spices, you will get an amazing snack -.
Spicy zucchini caviar for the winter
If we talk about squash snacks, familiar to everyone from early childhood, then this is, of course, the most delicate squash caviar, the favorite delicacy of every child. Adults also enjoy eating sandwiches with vegetable caviar, and if you want to prepare a snack that has no equal, then we present you a new recipe - "Spicy zucchini caviar." For the winter you can prepare a few jars and also make a quick recipe without adding preservatives for a savory summer snack.
You can prepare a couple of jars of caviar for testing to make sure that your household will happily eat it in a matter of days:
- Zucchini - 3 pcs.
- Onion - 5 pcs.
- Carrots - 5 pcs.
- Chili pepper - 5 pcs.
- Tomato paste - 3 tbsp.
- Oil - 1.5 tbsp.
- Sugar - 2.5 tbsp.
- Salt to taste
Hot pepper is not the most popular ingredient when preparing vegetable caviar, but you cannot do without this component if you decide to prepare spicy zucchini for the winter, recipes with photos necessarily include red pepper, garlic and spicy herbs.
As for caviar, zucchini is also not the only vegetable ingredient in its composition; many housewives add onions and carrots, because this is a classic combination where vegetables complement each other’s taste. In addition to carrots, sweet and sour apples are often added, thanks to which the caviar acquires a completely unusual taste, but it turns out very appetizing.
To achieve a uniform consistency of caviar, all ingredients can be passed through a meat grinder several times, then the vegetables will remain tiny pieces, and the caviar itself will turn out very tasty, aromatic, and thanks to the chili pepper, piquant.
Spicy zucchini can be prepared for the winter, or you can make it as a quick pickled snack by letting it brew in a food container for one day. Try cooking spicy zucchini using this recipe: the appetizer consists of layers of zucchini and adjika, alternating with each other.
In our family, such spicy zucchini are prepared without fail - both for the winter and for every day while the zucchini season lasts. This very aromatic, rich snack is suitable as a complement to all “fresh” everyday dishes - cereal porridge, pasta, and just sandwiches.
Spicy zucchini in adjika should not be confused with adjika made from zucchini, although the recipes are similar. The difference, however, is that in full-fledged adjika the entire vegetable mass is pureed, but here the vegetables partially remain intact.
Ingredients
To prepare spicy zucchini for the winter you will need:
- zucchini 1.2 kg
- sweet bell pepper 200 g
- carrot 200 g
- garlic 2 heads
- bitter capsicum 1 pc.
- vinegar 50 ml
- vegetable oil 70 ml
- sugar 2.5-3 tbsp. l.
- sea salt 1 tbsp. l.
- dill
- cilantro
for the marinade:
- water 350 ml
- sea salt 2.5 tsp.
- table vinegar 50 ml
- sugar 1 tbsp. l.
How to cook spicy zucchini for the winter
Zucchini will be marinated in spicy adjika. Start preparing it by preparing hot and sweet peppers. Wash, remove seeds, cut into pieces. Then cut the carrots into several pieces.
Rinse the dill and cilantro, remove the husks from the garlic. Tip: to make garlic easier to peel, separate it into slices and place it in a container of cool water for 10 minutes.
Pass the prepared vegetables and herbs through a meat grinder.
Pour the spicy vegetable mixture into a saucepan, add vegetable oil, sea salt and sugar, pour in vinegar. Place the adjika on the stove, first heating it up very high (so that the liquid part boils), and then on low heat for 15-20 minutes.
Adjika for spicy zucchini will be aromatic and rich. Dry spices for preparing adjika (if you have provided them) can be added during the cooking process, or you can pour them in immediately (but then they will partially lose their aroma, which is normal for preparing spicy zucchini for the winter, but not very good for a fresh appetizer for the table).
Set the finished adjika aside.
Now it's the zucchini's turn. Cut them into circles, add a little salt (1 tsp).
Fry the zucchini until golden brown (half cooked). The zucchini should remain firm and hold its shape after frying.
You now have two options for continuing the recipe. So, option one. To try spicy zucchini tomorrow, take a food container, place a layer of zucchini in it, and spread a little adjika on top of the layer.
Alternating zucchini and adjika, fill the container.
Cover the zucchini with a lid and put it in the refrigerator for a day.
Option two. If you are preparing zucchini for the winter, you will need a little marinade. Prepare it: boil water with salt, sugar and vinegar. Then layer the zucchini with adjika and pour the marinade on top.
Sterilize (required!) the hot zucchini for 15 minutes and roll up the jars. Once cooled, store the savory squash in the pantry throughout the winter.
