Good afternoon, my reader. Every year, as soon as we start harvesting in the garden, the season for preparing food for the winter opens in our house. Mom usually acts as the ringleader, and I always help her in everything. Agree that constantly eating all sorts of goodies from your personal cellar is a very pleasant and useful activity. And even though many of my friends laugh at our kitchen corpses and prefer buy pickled cucumber tomatoes in the store, we still do home preservation with a lot pleasure.
Please put your likes and subscribe to the channel "About Fasenda". This will allow us to publish more interesting garden articles.
The fact is that when guests come, the first thing that disappears from the table is just some pickled mushrooms, not store salads. Therefore, when I enjoy printing out another jar of my summer work in winter, I always mentally thank my mother for teaching me this occupation.
It is especially good for us to make homemade adjika. This appetizer always turns out to be spicy (in moderation), spicy and goes well with all meat dishes that we usually cook for the holidays.
Although there are many ways to make other savory appetizers in the homemade recipe book, Adjika is my family's favorite food. I want to share her recipe with you today.
How to cook adjika
For six jars (300 ml each) we use the following ingredients: - ripe tomatoes - 2.5 kg, - salad peppers - 0.5 kg, - garlic - 0.2 kg, - carrot roots - 0.5 kg, - onions - 0.3 kg, - hot (hot) pepper - 2 pcs., - vinegar (6%) - 200 ml, - sunflower oil (deodorized) - 250 ml, - sugar - 1 Art. l, - fine crystalline table salt - season to taste.
Cooking steps
- Wash the salad peppers thoroughly. Then we wipe it dry and free it from the seeds with a stalk. Then we twist all the pepper in a meat grinder.
- We wash the ripe tomatoes and carefully peel them off. We also scroll the peeled tomatoes in a meat grinder.
- We clean and wash the carrot roots. We cut them into small pieces and also turn them in a meat grinder.
- We clean the garlic and onion from the protective husk. We shred them using the carrot method and also skip them in a meat grinder.
- Pepper (hot) is cleaned of seeds and, of course, we also throw it in and twist it in a meat grinder.
- Then we mix all the scrolled vegetables in a saucepan and put them to cook over low heat (for 30 minutes).
- Then pour in vinegar and sunflower oil. Mix everything thoroughly and cook again for about half an hour.
- Now we put sugar and salt in the resulting mass and mix everything again. And we cook it for one more hour on very low heat.
- The mass comes out about one and a half times less than the primary volume.
- We lay out the resulting adjika in sterilized jars, close the lids and put them in a cold cellar or another place where it will wait in the wings. Adjika is ready.
Enjoy your meal!
Do you cook homemade adjika?
Original articleand many other materials, you can find on ourwebsite.
You can also read about pickled eggplants in the following article:Pickled eggplant - lick your fingers