9 Best Adjika Recipes: A Winter Green Tomato Delight

Many housewives prepare Green tomato adjika for the winter called "Obedenie." It often happens that in the fall, a lot of unripe fruit accumulates, which don't turn red, but simply rot. The preserves are spicy and go well with potato dishes. You can even serve them as an appetizer with any alcoholic drink.

Cooking Features

Stir the dressing while cooking, skimming off any foam that appears. The finished adjika must be sterilized in its containers.

Selecting and preparing vegetables

Unripe tomatoes become the main ingredient. They are first soaked in salted water for an hour, then crushed.

Sterilization of jars

Small glass jars are used. They are sterilized using a convenient method.

Delicious adjika recipes for the winter

There are many ways to create a snack.

Traditional dish with onions

Unripe fruits, onions, and hot peppers are combined with salt, granulated sugar, and table vinegar and boiled for 35-40 minutes.

Spicy adjika

The main ingredient, hot pepper, is salted, citric acid and ground black pepper are added.

With apples

Adjika is made with fruit in the same way. They just add sour apples.

With horseradish

Heat the tomatoes, horseradish roots, and bell peppers for half an hour. Add salt 10 minutes before the end of the cooking time.

With zucchini

Unripe fruit, zucchini, onions, salt, and citric acid are mixed together. The mixture is cooked for half an hour.

With quince

Tomatoes, seedless quince, carrots, and garlic are salted and boiled for 50 minutes. Add hot pepper and ground coriander, and the process is continued for the same amount of time.

A simple tomato and garlic recipe called "Obedenie"

The unripe vegetable is kept on the heat for 40 minutes. Garlic, sunflower oil, and salt are added. The mixture is brought to a boil.

No-Cook Seasoning – Georgian Cuisine Recipes

The main ingredient, hot pepper, horseradish roots are sweetened, salted, and placed into containers.

Assorted red and green tomatoes

Unripe red tomatoes and onions are simmered for an hour. Add cilantro, salt, and citric acid, and continue simmering for 10 minutes.

Hot plum sauce

Pitted plums, tomatoes, and horseradish roots are boiled for half an hour. Salt is added and the mixture is boiled for 5 minutes.

Duration and storage rules

The preserves are stored only on the bottom shelf of the refrigerator for 2-3 weeks.