Everyone is already accustomed to the fact that adjika seasoning (or red sauce) must certainly be made from tomatoes or hot peppers. Today we suggest approaching this issue more creatively, in a new way. Adjika from cucumbers should come out as delicious as from other, more traditional ingredients for us, and become a great addition as a sauce to any table: festive or everyday. You can add it to hot dishes of meat, poultry, fish, even seafood, fried potatoes, boiled rice. And to cook such a dish as adjika from cucumbers will not be difficult even for a novice hostess. Well, let's try?
Fresh fruit
Adjika from cucumbers in the season when these vegetables are not too expensive is an excellent and economical supplement. We will need: five kilos of young cucumbers, only from the garden, half a kilo of red tomatoes, fresh and ripe, hot pepper (like “twinkle") - a couple of pieces, two heads of garlic, a glass of vegetable oil, half a glass of vinegar (for those who do not favor it) - replace with citric acid in an adequate amount), salt to taste.
We just cook
Adjika from fresh cucumbers is not just prepared, but very simple! The skin from cucumbers can not be cut off if they are young. If older - it’s best to cut it off, as it will be bitter. In addition, the cucumbers are so finely chopped, and the consistency of adjika will be more tender.
- First chop the vegetables finely or grate on a grater, as for beets. Ripe soft tomatoes pour boiling water for a few minutes, then let cool and peel the skin off. Grind tomatoes in a blender, bowl or bowl.
- We combine cucumbers with tomatoes, add vegetable oil, salt, put on fire in a saucepan and let it boil. After - we remove the fire.
- While the vegetable puree is languishing, prepare hot pepper. It is necessary to remove seeds from them, and of the stalk, of course. Caution: it should be remembered that cooking with this product is better with gloves, without touching the mucous hands, so as not to burn yourself! We chop peppers with a knife (or in a blender).
- At the same time, we pass through the crushed press all the previously peeled garlic.
- Add hot mashed pepper and garlic puree to the mass, stir thoroughly and simmer for another 10-15 minutes on low heat.
- A couple of moments before turning off the tiles, pour in the vinegar (or citric acid), mix.
- Now lay out in sterile jars (0.2-0.5 liters).
Note that this recipe does not imply sterilization of the sauce. We just close the jars with twisting lids and turn them over. Wrap until completely cooled: let it stand for a day.
Adjika from fresh cucumbers is ready to eat! You can eat it right away (only chilled), or you can put it in the refrigerator and store it to wait for the first cold weather, when it goes like a seasoning in an excellent way.
Cucumbers in adjika. Recipe with photo
You can try to cook the next dish. It is also tasty, spicy and not quite ordinary. At least, cucumbers in adjika for the winter in jars look original and eat well, for example, on New Year's holidays.
Ingredients: five kilos of fresh cucumbers, kilos of tomatoes, three good large heads of garlic, a glass of vegetable oil, half a glass of sugar, half a glass of vinegar, chili pepper is very hot, salt.
Cooking
Cucumbers must be washed. Then fill them with water and set aside for two hours. In the meantime, peel the garlic and crush it, chop the pepper with a knife, and grind the tomatoes until mashed. After all these procedures, pour the resulting mass into a saucepan.
We cut cucumbers soaked in water into slices (so that they look good in half-liter jars). Add vegetables to the pan. There are all the other ingredients. Mix thoroughly, make a small fire, and after half an hour put out vinegar and continue to simmer another quarter of an hour. Then we spoon the resulting mass into prepared jars, leave a bit for the sample, and roll up the rest. Turn the jars as usual, upside down, wrap them up and let cool, and then move them to the lower compartment of the refrigerator.
Another recipe
As an option: slightly boil cucumbers with boiling water and put them in jars. And only then pour boiled adjika. So the cucumbers will be more whole and crispy. As you can see, it will not be difficult to cook cucumbers in adjika for the winter. Recipes, in principle, are simple, and the ingredients - especially in season - are inexpensive and quite affordable in any supermarket or market. So why not cook? Bon appetit to all!