Crispy cucumbers in tomato sauce for the winter. Cucumbers in adjika for the winter without sterilization. Delicious recipes for the winter

Calories: Not specified
Cooking time: Not indicated

Well, dear housewives, since the canning season is in full swing, it’s time for us to prepare very delicious snack from cucumbers preserved in adjika. This amazing appetizer is an alternative to both cucumber salad and. After all, in fact, we will cover the chopped cucumbers in a vegetable sauce filling. I really like to prepare preserves this way, as for me, it’s simple and quick, and most importantly, I don’t choose cucumbers as for regular preserves, but use those that are available, even in different sizes. And all because I always cut the cucumbers into slices, if necessary, I even cut off the peel.

Also for the sauce I take ripe tomato fruits, lettuce peppers, always a pod of hot pepper to give the necessary spiciness to the appetizer, as well as garlic. I twist the vegetables either in a meat grinder, or beat them with a blender into a homogeneous mass - it doesn’t matter, whatever is convenient for you. And to make the sauce really tasty, moderately spicy and similar in taste to adjika, I add butter to it plant origin and table vinegar, as well as salt and sugar, to get the right balance of taste.

I boil chopped cucumbers in this adjika, but not for long so that they don’t boil, and then immediately transfer them to jars. Since I add vinegar, which is a preservative, to adjika, this snack is perfectly preserved even at room temperature in the pantry.
It is best to seal the snack in small jars with a volume of 500-700 ml, so that you can eat it at one time.
Cucumbers in adjika for the winter - photo recipe of the day.
The above recipe yields 12 half-liter cans of snacks.



Ingredients:
- fresh cucumber – 5 kg.,
- tomato fruit – 2 kg.,
- salad pepper – 5 pcs.,
- garlic – 150 g.,
- pepper hot chili- 1 PC.,
- granulated sugar (white) – 200 g.
- table vinegar (9%) – 200 ml.,
- salt – 3 tbsp. l.,
- vegetable oil – 250 ml.

Recipe with photos step by step:

Wash the tomato fruits and wipe them dry with a towel. We cut them in half, while cutting out the tails.
Wash the salad pepper, cut it in half and remove the seeds and stem.
We clean the garlic from scales.
Cut the hot pepper and carefully remove the seeds.
Grind the prepared vegetables in a meat grinder into a homogeneous mass or beat them in a blender.




Pour it into a saucepan, add salt and sugar. Stir and pour in table vinegar and oil, then put the pan on the fire and cook for about 15 minutes over medium heat.




We wash the cucumber fruits and dry them with a towel. If the peel has flaws or is bitter, be sure to peel it. Next, cut the cucumbers into slices or circles.




Put cucumbers in hot sauce and bring it to a boil.






As soon as the cucumbers change color, turn off the heat and transfer the snack to dry, pre-treated jars.




We close the jars with lids: you can seal them, or you can use the Euro version.




We wrap the jars in a blanket, and the next day we transfer them for long-term storage.
Last time we had

To offer our household and guests an unusual and savory preparation for the winter, we will prepare the following dish. Cucumbers in adjika for the winter will surprise gourmets and will delight those who simply love to eat delicious food, because this appetizer perfectly combines juiciness and spiciness. In this article you will find proven and simple recipe preparations canned salad, goes well with both meat and fish.

This twist turns out to be much more original than just pickles for the winter.

It is better to use young cucumbers, since we will cut them into circles into a jar - the smaller the circles, the neater they will look and the faster they will cook.

So let's do it spicy snack according to the traditional recipe.

Cucumbers in adjika: classic recipe

Ingredients

• — 4 kg + -
• — 1.5 kg + -
• - 1 PC. + -
• - 5 pieces. + -
• — 150 ml + -
• - 3 heads + -
• - 1 glass + -
• - 3 tbsp. l. + -
• - 3/4 cup + -

Preparation

1. First, let's deal with the jars; for this amount of ingredients we will need to sterilize at least 8 half-liter jars.
2. Wash and peel all the vegetables, set the cucumbers aside, and pass the tomatoes, all types of peppers and garlic through a meat grinder or chop in a food processor.
3. Pour the resulting mass into a saucepan and place on low heat.
4. Add vinegar, salt, sugar and vegetable oil.
5. As soon as everything boils, keep the adjika on the fire for 15 minutes, stirring continuously.
6. Prepare the cucumbers: cut them into slices 3-4 mm thick. Be sure to taste them for bitterness and remove the peel if necessary.
7. After the specified time has passed, put them in the adjika, reduce the heat to low and cover everything with a lid.

After 8-10 minutes, we check if the cucumbers begin to darken, as if pickled, and immediately turn off our salad. If they are still bright, we no longer cover the pan and, stirring, watch - as soon as they begin to change color, put the snack in the jars.

To distribute the cucumbers evenly, first put them in jars up to the shoulders, and then add sauce to the very top.

We roll up the jars with lids, turn them over and wrap them like regular preserves until they cool completely. After this, we put the jars in a dark, cool place until cold weather or holidays. Wonderful cucumbers in adjika are ready!

Option with sterilization

The same recipe can be made with fresh cucumbers. To do this, we do the same as in the previous recipe, preparing adjika, but we do not boil the cucumbers, but cut them into circles and place them loosely in sterilized jars.

Pour boiling adjika over everything, sterilize the jars for 15 minutes and roll up the lids. Turn over and wrap.

Juicy cucumbers in adjika for the winter

The salad according to this recipe turns out to be especially rich, due to the fact that the cucumbers, along with the other vegetables, have time to brew thoroughly.

1. Wash and cut 1 kg of cucumbers into mugs.
2. Prepare other vegetables: cut 600 g of cauliflower into florets, chop 500 g of onion into half rings and cut 500 g of zucchini into cubes.
3. Pour 2 liters of water into a large saucepan, dissolve 2 tbsp in it. salt and add shredded vegetables. We leave them for 12 hours, that is, you can prepare everything in the evening and put it aside until the morning.
4. Now let's start with the tomato filling. We make it from 2 kg of tomatoes. Pour boiling water over them, clean and grind in a blender. Pour it into a saucepan and leave to boil.
5. Meanwhile, drain the soaked vegetables and send them to tomato paste.
6. Salt everything, add 100 ml of vinegar 6%, add 1 glass of sugar, 2 tbsp. salt, 3-4 bay leaves, 1 tsp. ground ginger and 5-6 peas of allspice.

After boiling, simmer the vegetables for no longer than 25 minutes - they should become soft, but there is no need to overcook them. As soon as we are satisfied with the density of the cauliflower, it takes the longest to cook, turn off the salad and immediately put it in clean half-liter jars.

Cover them with lids and set them to sterilize. Let it sit for 15 minutes, roll it up, turn it over and wrap it up. Let it cool and put it in the basement or cellar.

As you can see, cucumbers can be made in adjika different ways. We choose a recipe to taste and try it, because the finished salad will delight both guests and loved ones!

Spicy cucumbers tomato sauce goes well with meat and fish dishes. They crunch very appetizingly, so they always go great with strong drinks in pleasant company. Prepare a large batch at once so that there is enough for everyone!

Essentially, we will be rolling up sliced ​​cucumbers in tomato juice for the winter. Due to the chili pepper, the sauce will be as hot as adjika. All vegetables (tomatoes, lettuce, chili and garlic) will need to be minced or crushed in a blender, and the cucumbers will need to be cut into circles. You only need to boil the cucumbers in adjika for only a short time so that they don’t boil over and remain crispy and elastic.

Total preparation time: 30 minutes + 2 hours for soaking cucumbers
Cooking time: 25 minutes
Output: 1.5 l

Ingredients

• cucumbers – 1 kg
• tomatoes – 500 g
• red bell pepper – 250 g
• garlic - 4 teeth.
• hot chili pepper - 1 pod or to taste
• sugar – 2 tbsp. l. no slide
• salt – 1 tbsp. l.
• vegetable oil – 70 ml
• vinegar 9% - 50 ml

Preparation

To make the cucumbers crunchy in adjika, they should be soaked before cooking. I kept the cucumbers for 2 hours cold water.





The resulting tomato juice with the pulp poured into a saucepan with a thick bottom. Added refined vegetable oil and table vinegar, salt and sugar. Placed the pan on the stove and boiled for 10 minutes.



Peeled the garlic, sweet bell pepper and chili. I crushed everything in a blender.





I cut the cucumbers into slices, poured them into a saucepan, stirred and cooked for 5 minutes from the moment of boiling, stirring gently with a wooden spatula.



At the end of cooking, the cucumbers should remain crispy, and under no circumstances should they be overcooked! At the same time, they should actively boil and be completely immersed in the pouring.



I quickly put the hot cucumbers into sterilized jars, alternately filling them with tomato adjika. Immediately sealed with lids scalded with boiling water. She turned the jars upside down, wrapped them up and left them like that until they cooled completely.

You can take a sample in a month, as soon as the cucumbers in adjika are properly infused. Canned food should be stored in a cool and dark place for no longer than 1 year. Bon appetit!

Today’s recipe, I hope, will be a pleasant discovery for you, and you will prepare it in the future from year to year - cucumbers in adjika for the winter without sterilization, the most delicious recipe today is here, so save it in your bookmarks or immediately write it down in your culinary notebook. The cucumbers turn out very tasty, adjika goes well with cucumbers just perfectly. This salad will perfectly complement any dish, especially meat, mashed potatoes or porridge. I always prepare adjika in advance, and after that the process goes very quickly, and, in fact, there is nothing to do with adjika itself, in a word - the recipe is very simple and tasty, I recommend it! I also really like these.

- cucumbers – 1 kg;
- vinegar 9% - 40 ml.

For adjika:

- tomatoes – 1 kg;
- garlic – 100 gr.;
- Bell pepper- 4 things.;
- sugar – 100 gr.;
- salt – 1 tbsp;
- vegetable oil – 75 ml;
- hot peppers- 1 PC.




Prepare the cucumbers - wash and dry, soak in cold water for at least six hours in advance. It is better not to skip the soaking process so that the cucumbers turn out crispy and tasty.




Trim the tails of each cucumber on both sides. Then cut the cucumbers into circles or quarters, the main thing is that the cutting is not thick and not long.




Prepare adjika in advance - wash and peel all the vegetables that are listed in the list of ingredients for adjika - tomato, garlic, hot and sweet peppers. Add vegetable oil, sugar and salt afterwards. Boil adjika for 5-7 minutes over medium heat. Add cucumbers to adjika. Return the pan to the heat and simmer for another 10 minutes.




After the specified time, add a portion of vinegar, boil the cucumbers in adjika for another five minutes.




Now pack the cucumbers along with adjika into sterile jars, immediately roll them up and leave them to cool under a blanket, turning each jar upside down. After a day, when they have cooled completely, put them in the cellar or pantry.




Bon appetit and delicious preparations for the winter!

Today there is a wide variety of recipes for cucumbers in adjika for the winter. This original snack gradually everything is gaining popularity. The taste of these rolls will appeal to most gourmets, because in each of the given recipes there is a combination of spice and juiciness. If you do different variants If you eat this snack, you can significantly diversify your diet.

If you combine cucumbers and the spiciness of adjika, you get a delicious product that is perfect for eating with meat and fish dishes. The greens in this wrap retain their unique crunch and vibrant color; they are quickly eaten by household members.

The secret of the good taste of the cucumbers and the characteristic crunch in it is achieved by pre-soaking the fruits in cold water.

For recipes with chopped cucumbers, use 0.5 and 1 liter glass jars, and for whole vegetables - 1-liter or larger containers.

What variety of cucumbers is suitable?

Cucumbers are rolled in adjika in different ways; if one recipe requires them whole (for example, pickled), then another calls for the need to chop the greens.

Therefore, in those preparations that should contain whole cucumbers, you need to choose small vegetables of pickling varieties so that there are no voids inside them later. And if the cucumbers are cut when preparing adjika, then it makes no difference what variety or size they will be.

Delicious recipes for the winter

Options for how to do it delicious product for the winter, a lot. All recipes for cucumbers in adjika may be similar in ingredients and preparation technology. But there are also significant differences. Therefore, you need to choose the option with those components that you like best.

For example: if a person does not like cauliflower, then he is free to choose the recipe that does not contain it. But it’s best to make rolls using several recipes and decide which one is better, or keep both for yourself.

Classic version of adjika “Cucumber”

Cucumber adjika attracts with the crunch of greens and the sweetish piquant taste of the liquid part of the product.

Components:

• cucumbers;
• tomatoes;
• red hot pepper pod;
• red sweet pepper;
• garlic heads;
• vegetable oil;
• granulated sugar and salt;
• 9% vinegar solution.

Vegetables are prepared: sorted, peeled (garlic), washed. Then tomatoes, red and bell peppers, garlic is brought to a homogeneous mass in a food processor or using a meat grinder. Then the resulting puree is placed in a container and put on gas. Add granulated sugar and salt, vegetable oil and table vinegar. After boiling, keep the adjika on the fire for up to a quarter of an hour, stirring constantly.

In the meantime, they are working with cucumbers - they should be tasted for the presence or absence of bitterness. If there is one, then cut off the skin. Then the vegetables are chopped. The cutting form is round plates, the thickness of which is up to 4 mm.

When the adjika is already cooked, add chopped cucumbers to it. At the same time, keep the heat to a minimum and stir constantly, and after 10 minutes check their color.

If the vegetables have become darker, then the salad is ready.

At the end hot snack should be poured into sterilized jars and rolled up.

Delicious recipe in Georgian

Georgian cuisine is known for the extreme spiciness of its ingredients. But there are lovers of such dishes, and for them this recipe will be to their taste.

Components:

• cucumbers;
• tomatoes;
• head of garlic;
• vegetable oil;
• dry adjika;
• granulated sugar and salt;
• 9% vinegar solution.

Wash tomatoes and cucumbers. Green vegetables are cut into thin slices, and red vegetables are passed through a meat grinder and poured into a saucepan. Add salt, granulated sugar, vegetable oil and boil for a quarter of an hour. Then add chopped cucumbers and table vinegar and heat to +100 °C.

After this, spice is added. We must not forget that dry adjika is a very spicy product, so it should be added taking into account the taste. If a person does not really like spices, then he this dish

It will be enough to add 1 tbsp. spoon, and if you want to have a spicy dish - 3 tbsp. spoons. At the end of the cooking process add crushed garlic. Keep on fire for another 10 minutes so that the cucumbers darken, and turn off. Pour and roll the product into prepared jars and seal.

In Caucasian Data canned cucumbers

Components:

• cucumbers;
• tomatoes;
• It is also distinguished by its sharpness, which is achieved with the help of Caucasian adjika.
• Bell pepper;
• vegetable oil;
• granulated sugar and salt;
• 9% vinegar solution.

Adjika Caucasian;

Prepare the vegetables. Grind tomatoes and peppers using a food processor or meat grinder. Pour into a large container and bring to a boil. Add granulated sugar, salt and vegetable oil there. Add chopped greens and keep on fire for 10 minutes, stirring. Then pour in table vinegar and leave for another 5 minutes. Pour into sterile jars and seal.

Without sterilization Sunset from fresh cucumbers

Components:

• cucumbers;
• tomatoes;
• It is also distinguished by its sharpness, which is achieved with the help of Caucasian adjika.
• with adjika without sterilization is liked by many housewives.
• head of garlic;
• vegetable oil;
• hot pepper pods;
• 9% vinegar solution.

granulated sugar and fine salt;

The process begins by preparing vegetables that are washed. Then the cucumbers are cut into circles, the middle of the peppers is removed and cut into strips, and the tomatoes are sliced. Garlic is peeled.

All prepared vegetables are put into a meat grinder, and the resulting mass is poured into a container. Then it is put on gas, granulated sugar, salt, vegetable oil, table vinegar are added there and brought to a temperature of +100 °C, stirring thoroughly.

After boiling, reduce the heat and let the adjika sit for a quarter of an hour. Fill sterile jars with the hot product and seal.

With cauliflower

Components:

• cucumbers;
• tomatoes;
• Cauliflower in jars with cucumbers and adjika looks unusual. Gourmets who cook everything interesting and tasty will love this recipe.
• cauliflower;
• onion heads;
• zucchini;
• laurel leaf;
• ground ginger;
• granulated sugar and salt;
• allspice and black pepper powder;
• 9% vinegar solution;

water. All vegetables are washed. Cucumbers and onion cut into rings, zucchini pulp into cubes, and cauliflower

divided into separate inflorescences. Infuse in salt water for 0.5 days.

A sauce is made from tomatoes. They are first peeled by blanching. Then the tomatoes are pureed in a blender.

Since cauliflower needs more time to become soft, you should focus on it. When it is soft, the salad is ready. Place in prepared jars and cover with iron lids.

Method of preparing pickled cucumbers

This unusual roll, made from pickled cucumbers, goes well with meat dishes.

Components:

• salted cucumbers;
• tomato paste;
• vegetable oil;
• black and red pepper powder;
• garlic cloves.

Grate the cucumbers on a grater with large holes and crush the peeled garlic. These ingredients are combined. Then vegetable oil, tomato paste and black and red peppers are poured there. Stir.

Infuse cucumber adjika in the refrigerator for half a day.

Cucumbers in store-bought adjika

With paste-like adjika, this product takes on a completely new taste.

Components:

• cucumbers;
• granulated sugar and salt;
• adjika;
• spices as desired;
• 9% vinegar solution.

Prepare green vegetables: wash them, cut off the ends and package them in clean jars. Then the contents from the jar with adjika are transferred to a large bowl and granulated sugar, salt, and table vinegar are added there. Place the container on gas and bring it to a temperature of +100 °C. Pour into each jar of cucumbers. Sterilize 1-liter jars for 15 minutes and seal.

Adjika with pickled cucumbers

Pickled cucumbers can also be filled with adjika. It turns out that 2 completely familiar products form one new and very tasty dish.

Components:

• cucumbers;
• tomatoes;
• adjika;
• water;
• granulated sugar and salt;
• 9% vinegar solution.

Pickled cucumbers are placed in jars. The tomatoes are passed through a meat grinder, then they are combined with water, salt, granulated sugar and vinegar. Bring to a boil. Pour into each jar and sterilize for a quarter of an hour. Sealed up hermetically.

Vegetables are washed with water and peeled. Then make a homogeneous mass of tomatoes and sweet peppers. Pour it into a saucepan and heat it up. Add salt and sugar, vegetable oil and table vinegar. Cook for a quarter of an hour.

At the same time, cut the cucumbers into slices. Throw them into the pan. Cook all ingredients for up to 5 minutes.

While the adjika is cooking, cut the cucumbers into slices. Add them to boiling adjika and add hot pepper and crushed garlic. Boil everything together for 10 minutes. Packaged in sterilized jars and sealed.

Correct storage of preserved food

For good preservation of seams, storage at a certain temperature is important. It should not exceed +15 °C heat. The period for safe storage of sterilized products is 12 months from the date of manufacture.